LCHF Fathead chicken and camembert Pie

There are some things you figure you will never eat again when you change to a LCHF way of eating.  

Pie was one of them for us!

That is until I decided to experiment a bit.  

I first tried doing some pizza type scrolls but they failed and fell into flat little parcel type things.  kids thought they were ok but I wasn't at all happy with how they turned out.  

The first time I tried making pies with the fathead dough I blind baked the dough thinking it would work better that way. 

They were ok but by the time the insides heated up the 'pastry' was overdone making it tough and chewy.

This time I hit the motherload and they turned out beautifully. 

You can do traditional microwave dough or no nuke dough to make these. 

I found some cute little single pie dishes at kmart, they are non stick but I figure it isn't something I would use often like a fry pan so won't matter too much. Alternatively you can make one large family size pie in a dish of your choice.

The dough turned out quite light, held together perfectly.  I made spare for lunches and they held their shape in the fridge for two days, without breaking up or getting soggy.

Ingredients:

1 portion of the fathead dough

500gr chicken thigh diced

1med onion

3 cloves garlic

1tbs chopped chives

3/4c cream

S&P

1/2 small wheel camembert (or brie)

Method:

Finely dice onion and garlic and fry in butter or coconut oil until golden.  Add chicken and fry until all cooked through.  Pour in cream and simmer gently until it starts to thicken.  Season with chives, S&P and any herbs you like really.   

Put aside in fridge to cool mixture.

Preheat oven to 200c

While mix is cooling make your dough and roll out between baking paper to 3/4cm thickness for pie base.  

Grease pie dish and line with 'pastry'.   When chicken mix is cold add to pie dish and top with slices of cheese.  Roll out more pastry to put on top.

Bake for approx 20min until really golden.

Let rest out of oven for a couple of minutes before serving.

Thank me later :)

Microwave FREE LCHF Fathead pizza Dough

We love pizza.  I mean who doesn't right!
I am sure most LCHF peeps have seen the recipes for fathead pizza, the one where you melt your mozzarella into a molten lava mess IN A MICROWAVE!
Yeah, all well and good until your microwave decides to chuck a hissy fit and curls up its freakin toes.  Which didn't bother me overly as I know they aren't great for your food. BUT, pizza.......

Sooo, how to make a fathead pizza without making nuclear lava.

Looks amazing doesn't it and I tell you it is better than regular pizza bases!  The proof being that my fussy kids even agree with me.

You will need a food processor of some sort to make this.  I have a bellini but you don't need to be so flash :P

Ingredients:

1.5c mozarella grated

1c almond meal/flour

2tbs cream cheese

1tbs dried oregano

1tsp baking powder

1tbs psyllium husks

S&P

1 egg

Method:

Preheat oven to 200c

Place all ingredients in your food processor and blend well.  It should form a soft but not too sticky dough.  If it is too sticky add a bit more almond meal and blend again to combine.

Form dough into two balls.  Between two sheets of baking paper roll out into a disc about 1/2cm thick.  

Bake until golden brown.

I generally do a double mix so there is leftovers for lunch the next day

Once nice and golden (about 10-15min)

Remove from oven and let cool slightly.  Then pile on your toppings of choice and pop back in the oven to cook the top.

Be warned these are pretty awesome and also pretty filling so a little goes a long long way.

old style salmon pate

Are you after something that has ALL THE FAT!

Look no further!

This stuff is the best.

My first ever job was in a cafe run by an old Polish man.  

He was ancient even back then (and a bit touchy feely if you get my drift!).

We are talking early 1980s and the cafe was pretty with it!!  

Toasties, tin soup, packet cheesecakes LOL

Having said that, I remember he used to make bone broth and drink it every single day.  Back then as a 13 year old I thought that was pretty weird.  Could explain why he was so active and still running a business in his late 70s

One of the things we served was salmon pate.

Now I know there are some flash smoked salmon recipes out there but this one covers the high fat quota beautifully!

What you will need:

2 x 130gr tins of salmon in springwater

250gr block of good quality butter, diced into small pieces

juice of half a lemon or about 1-2 tbs juice

1/2tsp dried dill

S&P to taste

Put all ingredients into a food processor/TMX/Bellini (oooh using those two in the same sentence, how cheeky)

Blitz until smooth and creamy.

So very simple and tastes divine.

This will keep in the fridge for about 4-5 days but I doubt it will last that long!

If you do refrigerate just remember to take it out and let it sit for a while to soften as it will have a dry crumbly texture due to the butter hardening. 

Serve on veg such as celery, mushrooms or cucumber or on raw crackers.  If you aren't watching your carb intake then go the crusty sourdough!!

Fat Bombs are Da BOMB!!

So, since transitioning from HCG Protocol to LCHF I have had to make some adjustments.  

This has included increasing my fat consumption. 

An easy way to do this is by making fat bombs.  

Not only are they a great way of upping your fat intake to the percentage you are after but they are  good for you and taste fantastic!

These can just be a tasty treat even if you aren't doing LCHF.

Very quick and easy to make, I swear they took about 15 minutes and if I can do them with a newborn in the house, anyone can!

Ingredients

1/3c coconut oil

60gr cacao butter

2tbs raw cacao

100gr crushed macadamias

1/4 shredded coconut

pinch of himalayan seaweed salt to taste 

1tbs stevia powder or you can use a liquid sweetener like raw honey

Method

In a double saucepan or a bowl over a saucepan of hot water melt the cacao butter, raw cacao, salt and sweetener.  Stir in the coconut oil making sure it is well combined then add the dry ingredients.

Spoon into chocolate molds or a baking dish and refrigerate until firm, I used a silicon ice cube tray.  You can freeze to speed up the process if you want.

Keep refrigerated, if they last that long!

I buy my ingredients from either changing habits online store or iherb where you can get great discounts, especially if you are a first time customer