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Forget the takeaways this weekend, its all about the ‘Fakeaway’

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It’s Friday and the weekend is here!

I’m sure most of us will be honest enough to admit the inevitable craving for a takeaway, and the guilt that follows. Why not have a guilt free takeaway or as people are calling it a ‘Fakeaway’. This trend may well revolutionise your weekend eating, with recipes being quicker to make than a delivery, without compromising on taste, and oh yeah they’re actually healthy!

Here a just a couple of fantastic recipes to replace those devious takeaways.

One of my personal favourites! Low carb cauliflower pizza. Before you completely disregard this hold on and look at the picture………califlower-crust-pizza-46

 Looks delicious right? You’ll never guess the main ingredient (hints in the name).


Yes cauliflower!

So what do you need to make it…… Answer – Not much!

The base includes

– 1 head of a medium cauliflower

– 60g  grated mozzarella cheese

– 60g Parmesan cheese

– 1 medium egg

– ¼ teaspoon of salt

– ½ teaspoon dried basil

– ½ teaspoon oregano

– ½ teaspoon garlic powder

CHI Coconut oil

And for the toppings

100g of marinara sauce

100-200g of mozzarella depending how cheesy your feeling!

And whatever else you fancy really!

Pre heat the oven to 225 degrees C.

Trim stems from cauliflower, cut into chunks and throw it all in a food processer, whizz until its texture is fine (rice like).

Microwave for 4 minutes, leave to stand for 1min until cool. Ring excess water out by putting it all in a kitchen towel and squeezing (don’t hold back on this step remove as much as you can).

Add the cauliflower to the rest of the base ingredients and mix until it is of dough consistency. Evenly spread into a pizza base and place onto a pizza tray or baking tray lines with some coconut oil as not to stick. Bake the base for 10-15 minutes until the crust looks golden. Remove from the oven and add toppings baking for a further 3-5 minutes keeping an eye on it you don’t want to ruin it now!




Guilt free fries.

4 medium sweet potatoes (600g)

CHI coconut oil

1 tablespoon Garlic powder

Salt and cracked black pepper

½ tablespoon cayenne or paprika (optional)


Pre heat the oven to 225 degrees C. Wash and dry sweet potatoes, aim to cut into ¼ inch thick. (If thicker fries are preferred increase cooking time). Place cut slices into a bowl and add 2 tablespoons of coconut oil until evenly coated, add all seasoning apart from the salt to the bowl and toss again. Line a baking tray with parchment and evenly spread out avoiding overlapping place in oven for 20-25 minutes until deliciously crisp.


Super Tip-  For an even crispier coat place the cut sweet potato in cold water for 20-30 minutes pat dry then add the coconut oil and seasonings


sweet p


Last but certainly not least……….


Coconut, honey and raspberry crêpes.

Although not strictly a takeaway recipe this is for those of you with the sweet tooth craving.

4 medium eggs

120ml water

2 tablespoons coconut flour

1 tablespoon melted  CHI coconut oil

½ tsp of vanilla extract

18 g The giving tree freeze dried strawberries

18g the giving tree freeze dried strawberries – for crumbling over the top

Honey as desired for topping

Add together the coconut flour and add a pinch of salt in a mixing bowl. Using a separate bowl whisk together the eggs, water, coconut oil, and vanilla extract, once mixed add bit by bit to the flour mixture whilst whisking. Once the lumps are gone leave to stand for 10 minutes.

Heat the pan brushing on more coconut oil so not to stick and add a thin layer of batter to the pan turning every few minutes until cooked to desired taste. (Once cooked crumble the freeze dried strawberries over the top with honey. Repeat this for each crepe.)




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