• 1 cup organic coconut flour
• 6 eggs
• 2 ripe bananas (mashed)
• 2 Tbsp. melted butter
• 2 Tbsp. Virgin Coconut oil
• 2 Tbsp. milk
• 3 Tbsp. honey
• 1 tsp. aluminum free baking powder
• 1/2 tsp. vanilla
• 1/8 tsp. Himalayan salt

Directions:

• Pre-heat oven at 350 F degrees.
• Mix coconut flour and baking powder (put it in separate bowl.)
• In a mixing bowl, beat eggs gradually,
• Add milk, honey, coconut oil, butter, vanilla and salt. Continue mixing.
• Then add the coconut flour with baking powder and mashed bananas. Blend well.
• Grease 12 muffin cups with coconut oil.
• Fill greased muffin cups with the batter.
• Bake at 350 degrees F for 15-20 minutes.
• Makes 12 muffins.

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Ingredients:

• 1 Tbs ground coriander
• 1 Tbs ground cumin
• ½ Tbs ground turmeric
• 1 tsp black pepper
• 1/8 to ¼ chilli powder
• ½ Tbs grated ginger
• juice from 1 lemon
• 2 cloves crushed garlic
• ghee for frying
• 1 onion
• 600gms diced beef
• 1 ½ cups pumpkin – cut into chunks
• 1/2 cauliflower cut into florets
• 1 litre beef stock
• 1 cup peas

Directions:

• Combine first 8 ingredients to form a paste. Set aside.
• Heat ghee in pot. Brown onion and beef .
• Stir in paste to coat beef.
• Add pumpkin and cauliflower.
• Add stock. Bring to boil. Reduce to simmer. Cook for 1 ½ hours.
• Add peas last 5 – 10 mins.

For a quicker version, use chicken and ½ litre of chicken stock. Replace pumpkin and cauliflower with carrot and snow peas (or other quick cooking vegies). Simmer until cooked through.

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Ingredients:

• 1 packet Mae Ploy Green or Red Curry (this is very hot so use much less if you like it mild)
• 500gms or 3 diced chicken fillets
• 1 can AYAM coconut milk
• 1 cup brown rice (soaked overnight if possible) omit if you want low carb
• 2 carrots
• Handful snow peas
• 1 red capsicum
• 1 onion
• 2 cloves crushed garlic
• Plain yoghurt (optional)
• Ghee for frying

Directions:

Boil rice in pot or rice cooker.
Melt ghee in another pot. Add chopped onion and garlic. Cook until soft.
Add diced chicken fillets. Cook until white.
Add curry paste (1/4 packet for mild taste. Whole packet for very hot).
Add chopped carrots.
When carrots are soft, add 1 can AYAM coconut milk.
Add snow peas and capsicum in last 5 minutes of cooking.
Serve with rice and plain yoghurt.

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• Seeds and Nuts (Walnuts, almonds, pistachios, etc. Macadamias are my favourite)
• Almond or Nut Butter (Macadamia is my favourite)
• Hardboiled Eggs
• Canned Salmon and Tuna
• Sardines
• Cold, Sliced Meat (left over dinner is a great idea – try to avoid nitrates in most smoked meats)
• Avocado/Guacamole
• Black and Green Olives
• Half of a Coconut (and other Coconut Products)
• Fresh and Some Dried Fruit (Berries are a good choice)
• Veggies (carrots, celery, cucumbers, capsicum, cherry tomatoes, etc.)
• Pickles
• Sauerkraut (and any fermented vegetables)
• Salsa
• Dried Seaweed
• Dark Chocolate
• High-quality Cheese (eg, Cottage cheese or ricotta)
• Full-fat Yogurt

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Ingredients

• 1 cup mixed crushed nuts
• 1 cup coconut flour
• ½ cup desiccated coconut
• ½ cup macca
• ½ cup raw cocoa powder
• ¼ tsp cinnamon
• 4 tbsp coconut oil
• 1 tbsp molasses (melt together with coconut oil)
• 2 Green apples (stewed then goji berries added at last minute)

Method:

Play with coconut oil or coconut flour if consistency not right. Better too wet than dry.

Blend the ingredients together, roll into balls, cover in desiccated coconut and refrigerate or freeze.

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• Click here for a free fat loss coaching call from Kate
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