Back on the banting wagon – NACHO’s!!

To say the last half of 2015 was a disaster for me fitness and health wise is an understatement, really, for many reasons I won’t bother going into – hence the non posting. As mum always said – if you ain’t got nothing nice to say…. (at least she said one good thing in her life, right? Hahahaha).

So, we’re not going to bother dwelling on the how’s or why’s of last years latter half suckage, but pick ourselves up, dust ourselves off, and start again! Back on the banting wagon we go!

I’ve made a few great new banting friendly dishes so far this year, and I’ll be sharing them as time goes on, but we’ll start with a new one I tried last night from the Raising Superheroes cookbook that the other half sneakily ordered for us last year 🙂

It’s a tad on the pricey side as you need to use almond flour, but the results are well worth it. It’s difficult to find a decent “chip” substitute on a low carb meal plan that isn’t a veggie parading as a chip… This one comes closest to that savoury crunch and dippable fun I miss.



  • 3/4 cup almond flour
  • 1/4 cup golden flax seeds
  • 1/4 cup coconut flour
  • 30g butte
  • 1 large egg
  • 1/2 tsp paprika (I used smoked)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon cumin seeds


  • Preheat your oven to 180 degrees C
  • Prepare your non stick baking paper before mixing the dough – I used regular baking paper found at all supermarkets, and sprayed both sheets with non stick cooking spray for good measure too. Tow sheets needed that are the size of the baking tray you are going to use
  • Place all ingredients in a bowl and mix thoroughly – if you have a food processor use that, I used a hand stick blender
  • NOTE: this “dough” is really REALLY sticky – that’s normal though they don’t warn you in the book
  • place your prepared dough in the middle of your baking sheet, place additional baking sheet on top of it and press down by hand until manageable with a rolling pin
  • I rolled mine quite thing – just make sure it’s all as even as you can get it to avoid uneven baking
  • Once you’re happy with the thickness, lift top baking paper sheet off, and using a knife or pizza cutter cut the dough to your desired shape / sizes so that they’re easy to “snap” once you take them out of the oven
  • Place the baking sheet with your prepared pre-cut dough sheet on your baking tray and pop into the oven for roughly 10 minutes – keep an eye on them so they don’t burn
  • When they’re a nice golden colour, remove and let them col for at least 5 minutes before removing from the baking sheet
  • Serve with a dip of your choice – I used avo, feta and chilli


While they don’t have that absolute crunch that a regular maize / flour based nacho chip does, they’re substantial and firm enough to stand up to a rugged dip, and tasty to boot. You could also tweak the spices you add to your dough – my next batch will probably include a good dose of chilli flakes – your possibilities are endless!



When I got home Monday night at 5pm, there was no power, and it only came on again past 8:30pm, by which time I was nice and dozy from reading Silence of the Lambs (first read through… I know, awful of me..) by candlelight and couldn’t be arsed to cook food for myself or eat anything. I’d also already spent over 2 hours in the kitchen deboning chicken thighs (never, ever, ever, let me think this is a good idea again) and prepping the marinade for said chicken by said candlelight.

This was all in prep for the Chicken Kebab recipe that is in The Real Meal Revolution Book, what has become my LCHF / Banting bible and which I cannot recommend enough.

Yesterday morning (it being Tuesday) I fried off the made marinade mixture (it says to do this for 15 minutes prior to applying to the kebabs and cooking), let it cool down and then threw it in with my decimated “cubes” of deboned chicken thigh to let the pieces marinade during the course of the day. I am really glad I did this – it does say in the recipe that you can coat and cook immediately but if time allows I always prefer letting meat marinade for a while to really make sure the flavours from the marinade get in there good and proper like 😛

So, when I got home last night all that was left to do was thread my now well marinaded decimated chicken bits and skin, and cubed red and yellow pepper pieces, onto kebab sticks. It says in the book to cook at as high a heat as possible; I did mine in the oven on a baking tray at 200 degrees Celcius, for approximately 45 minutes, checking on them every 15 – 20 and turning them. There is so much oil in the marinade that there isn’t much cause for concern re burning your chicken. The recipe also calls for you to process the marinade down to a smooth pulp. Due to the no power situation I used my Twister when prepping the marinade pre frying the following morning, so the cashew nuts were still fairly chunky. Honestly, I cannot imagine this dish any other way and my Chicken agreed with me; so if you don’t have a hand blender / blender to make the marinade into a puree as recipe calls for, don’t stress – you’ll probably prefer it chunky like we did. I also cut up the left over pepper pieces and cooked them along with the kebabs in the sauce on the tray -a very nice add on I’d recommend doing (not actually shown in below image – use your imagination!).

Once ready, served them up on a plate with the greek yoghurt dip (added Chermoula and garlic) and OH MY GOD are these just the best damn tasting chicken kebabs I have ever eaten!!! My mouth is watering just writing up this blog post. Even if you’re not interested in the eating lifestyle, I’d recommend The Real Meal Revolution book just for this recipe, it’s that good! Which leads me to – no, sorry, I’m not going to post the recipe here. It isn’t mine, so it is not mine to share; I’m sure if you google you’ll find it online somewhere, but it won’t be from my blog. I do hope you get to make them and try it for yourself, they really are bloody scrumptious!!

I have one here for lunch today…. I’m wondering how long I’ll be able to restrain myself.

Oh yes, and you see all that glorious oil (the marinade alone has a cup of olive oil in it) in the images? All that beautiful double thick full fat Greek yoghurt? I devoured every morsel and droplet on my plate… and I’m down 300g this morning 🙂


If you, up until now, have not felt the need or urge to learn more about it, WHY THE F NOT?

No, seriously, you’re doing yourself a disservice. I give you this gift in an effort to mend your erroneous ways dear interwebs voyeur – it’s Sharon, my work bestie, after 6 weeks of Banting, and yes, I have her permission to post this here. We’ve all seen before / after photos’, but this is somebody I work with and know personally, and this is a post that is not sponsored or paid for in any way shape or form.

Right, NOW are you interested? Thought so 🙂 Sharon’s done a lovely summary on her blog with all the links and resources you’d need to get started on LCHF / Banting titled “LCHF – What I’m Doing”, enjoy!