So you’ve decided to jump on the proverbial banting band-wagon, and why shouldn’t you?
The Banting Diet Green Food List are all of the healthy foods that you can eat relatively freely while following a banting lifestyle. For each food item on the Banting Green Food list you will be able to see the average calorie, fat, carbohydrate, fibre, net carbs and protein for each item per serving. It’s a healthy eating lifestyle that encourages you to eat real unprocessed food, including steak, cheese, eggs and butter!
We’ve been told for years that fat was bad, but now that it’s back in our diets, it is good, oh so good! There is a myth running around that Banting is a high protein diet, I’m sorry for the meat lovers but this is incorrect.
But once you realise that the shelves of the supermarkets are stocked full with items that are loaded with sugar, preservatives and other things you can’t pronounce, you start to wonder, what can you actually eat when following a Banting diet? If your aim is weight-loss, you probably want to stick to a maximum of 25g of net carbs or 50g of total carbs per day.
I often add a tablespoon of coconut oil or MCT (medium chain triglyceride) oil into my breakfast (either a smoothie or chia porridge), or if I’m making eggs, I won’t skimp on the butter!

Start Here Request a Recipe Books Search the Site Gluten Free Cheesecake Blondies September 17, 2013 by Nicole HunnPosted In Bars Print Share 10 comments Jump to the Recipe[pinit] I made slightly more than 2 batches (one was going south in a big way, so I cut my losses) of these gluten free cheesecake blondies in the last few days, and they’re all gone. But I also really enjoy baking treats that can be stashed in the freezer for when my kids claim they’re about to perish for lack of having had dessert for 2 or 3 days straight. These gluten free cheesecake blondies are the answer to this particular non-dilemma dilemma.The ingredients are simple, and relatively few. Line a 9-inch square baking pan with crisscrossed sheets of unbleached parchment paper, with the ends of each sheet overhanging the edges of the pan a bit. In a medium-size bowl, place the flour, xanthan gum, salt and baking soda, and whisk to combine well. In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl, with a handheld mixer), place the butter. Add the brown sugar, then the eggs and vanilla, mix after each addition until well-combined. Pour about half of the blondie batter into the prepared baking pan, and shake it into an even layer. Add the granulated sugar, then the egg, vanilla and salt, and beat again until well-combined.

Add the chocolate chips, and fold into the cheesecake batter with a separate spatula until the chips are evenly distributed throughout the batter.Pour the cheesecake layer on top of the parbaked blondie layer in the baking pan, and shake into an even layer. Pour the remaining blondie batter on top of the cheesecake layer, taking care to distribute it evenly over the entire top. Sprinkle a few more mini chips on the very top.Place the pan in the center of the 300°F oven (with the pan of water on the bottom) and bake until the top is set (45 to 55 minutes).
Remove the pan from the oven and allow it cool completely in the pan (to speed cooling, place the partly cooled pan in the refrigerator or freezer). Once cool, remove the blondies from the pan with the overhung pieces of parchment paper and slice into 12 or 16 pieces with a sharp, wet knife. Print Share 10 commentsOrder the new bookPlease order a copy of my new cookbook. AnnekeLast year, I used a loaf of Nicole’s sandwich bread and a loaf of her cornbread to make my stuffing.

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