low carb choc chip cookies

Welcome back to Sandtondiet and this week’s very scrumptious, low carb choc chip cookie recipe. This recipe came about because of the multitude of clients that I have with a sweet tooth! It is nice to indulge in something that is delicious and sweet but it should ideally be something that hasn’t got tons of sugar and if possible it’s nice to throw in some health benefits too.

These low carb choc chip cookies are mostly healthy (with the exception of the one tablespoon of choc chips that are distributed between 15 cookies). The cookies are flourless too and so are suitable for many eating plans.  The biggest bonus is that they are also LOW CARB!

These cookies were served to my guests on Friday night and they really got the thumbs up.  They couldn’t believe that they were low carb and delicious to boot. So enjoy the choc chip cookies without the guilt!

I hope that you enjoy this week’s recipe. Let me know how your cooking goes, Leanne x


Low carb choc chip cookies 

healthy choc chip cookie

low carb choc chip cookies


1 cup Ohmega cashew nut butter*

½ cup castor xylitol

2 Tbsp coconut flour

1 Tbsp chocolate chips

1 jumbo egg

¼ tsp baking powder

*cashew nut butter can be quite expensive so feel free to use the nut butter of your choosing. I like the Ohmega brand because it is has no artificial additives or preservatives, it just has nuts….


  1. Mix all the ingredients together until they form a dough
  2. Take spoonful’s of the dough using a teaspoon and form each spoonful of dough into a ball so that each ball is roughly the size of  a large walnut
  3. Place each ball on a baking tray lined with baking paper and bake at 180C for 10 minutes. When they come out of the oven they are soft and they harden as they cool

Makes 15 cookies






healthy four-ingredient pancake recipe

This week’s recipe is a four-ingredient pancake recipe. It is easy, delicious and healthy too.

The recipe includes a banana, an egg and almond flour. The combination is really delicious and sure to be a family pleaser. This was breakfast for my kids on Sunday and it went down extremely well.

One of my favourite things about this recipe is that it is suitable for many diets. It’s dairy and gluten free and is super healthy.

There are those days though when you just feel like something yummy and this is four-ingredient banana pancake recipe is just the recipe to hit that spot. I hope that you enjoy this recipe as much as we did.


Four-ingredient pancakes

1 large ripe banana

1 jumbo egg

2 Tbsp almond flour

¼ tsp baking powder

1 tsp oil


  1. Break the banana into pieces, place in a bowl and mash with a fork until it is quite well mashed
  2. Add the egg and mix well
  3. Then add the almond flour and the baking powder and whisk well to remove any lumps
  4. Leave the mixture to sit for 15 minutes for the batter to thicken
  5. Place the oil in a non-stick pan and rub it all over the base with roller towel (which you can then throw out)
  6. Heat the pan to a moderate heat (don’t make it too hot. These little babies take longer to cook than regular pancakes because they don’t have regular flour in them)
  7. Pour 1 ½ tablespoons of the batter into your pan to make each pancake
  8. When you start to see bubbles or when the underside of the pancake is a darkish brown colour then they are ready to turn
  9. Using a thin, clean egg lifter gently lift the pancake (the top is still quite wobbly) and turn it over to cook the other side (again because there isn’t regular flour in these pancakes they are more ‘fragile’ than regular pancakes. I also found that if my lifter had leftover batter on it then the next pancake tended to stick to the lifter) and then enjoy!

NOTE: this recipe can be double if you need more pancakes

Makes 6 pancakes

banana pancakes

healthy four-ingredient pancakes

mushroom and baby marrow microwave risotto

Welcome back to Sandtondiet and to this week’s delicious, healthy mushroom and baby marrow microwave risotto recipe. Traditionally it is quite labour intensive to make a risotto. It involves standing over the stove and stirring and pouring for the best part of half an hour. A risotto is also typically full of unhealthy and fatty ingredients.

I have been making this healthier risotto recipe for many years and it is always a real hit. It is a recipe that really appeals to everyone. I have served it when having dinner parties and many times to my kids who call it cheesy rice. Apart from roasting the vegetables beforehand, there really isn’t much to do.

I have chosen to use mushrooms and baby marrows today but you can choose whichever vegetables that you enjoy. I regularly use asparagus, sugar snap peas, peas, etc. The sky really is the limit with how inventive you can be. If you have any family members who can’t eat dairy then just leave the cheese out or if you are serving a milk free meal then you can also just leave out the cheese.

Look out for the Sandtondiet competition next week where one lucky winner will win their own personal meal planner with two weeks’ worth of dinner ideas, including recipes and a shopping list. The planner will include my own recipes as well as other delectable dinner recipes that haven’t yet been posted on the Sandtondiet site.  Details to follow next week! Enjoy your risotto and let me know how your cooking goes, Leanne x


Mushroom and baby marrow microwave risotto


300g baby button mushrooms

½ tsp bottled thyme/ 1 tsp fresh thyme

3 tsp olive oil

Salt and pepper to taste

350g baby marrows, sliced into thick rounds

1 medium onion, finely chopped

1 tsp chopped garlic (fresh)

1 ½ cups risotto rice

1 litre vegetable stock

½ cup mozzarella cheese, grated (optional)


  1. Place the mushrooms and baby marrows in a roasting pan, keeping the vegetables in their own halves (I make a ‘wall’ with tinfoil in the middle of the roasting pan to separate the two halves)
  2. Season the mushrooms with thyme, salt, pepper and one teaspoon of olive oil
  3. Then season the baby marrows with salt and pepper and drizzle with the second teaspoon of olive oil
  4. Roast the vegetables at 180C for 20 minutes, giving the pan a shake every now and then to prevent the vegetables from sticking
  5. While the vegetables are roasting, sauté the chopped onion and garlic in the third teaspoon of olive oil and season with salt and pepper. Cook the onions until they are translucent. If you find that the onions are sticking the just add a bit of water.
  6. Once the onions are cooked combine them with the risotto rice in a microwave proof dish and cook on high for two minutes
  7. Add the stock to the rice mixture and cook for 22 minutes or until most of the liquid has been absorbed, giving a stir every 5 minutes or so
  8. Once the rice is ready stir in the cooked vegetables and mix in the grated cheese if you are using it
    healthy quick and easy risotto

    mushroom and baby marrow microwave risotto

airfryer roast vegetables

Welcome back to Sandtondiet and to the quick and easy aifryer roast vegetable recipe. This week’s recipe is super simple and is the next in the series of airfryer recipes.

The beauty of this little gadget is that you need very little to no oil to cook the food. This week is a recipe for airfryer roast vegetables. I have chosen a few very colourful veggies but feel free to use whichever vegetables that you want. If you are going to use starchier vegetables like butternut, beetroot or sweet potato together with lower carbohydrate vegetables like marrows or peppers etc , then be sure to chop the starchier veg into smaller pieces so that they cook through properly.

The beauty of the airfryer is that the vegetables that 17 minutes to cook compared to a substantially longer cooking time in the oven.  I hope that you enjoy this recipe and would love to have your feedback. Be sure to look out for next week’s recipe which is a most delicious microwave risotto. See you next week, Leanne x


Airfryer roast vegetables


1 red pepper, cut into chunks

1 yellow pepper, cut into chunks

3 baby marrows, sliced into thick rounds

5 pieces butternut, cut into small cubes

10 mushrooms, halved

3 baby gem squash, halved

2 tsp oil


  1. Toss the chopped and vegetables in the oil and cook in the airfryer for 17 minutes , giving the basket a shake every few minutes to ensure that the vegetables cook evenly


NOTE: feel free to use more vegetables than I have, I was just doing a small portion for a single meal for my family


quick easy vegetarian airfryer vegetables

healthy airfryer roast vegetables

coconut curried lentils

This week’s coconut curried lentil recipe is for all the vegetarians out there and for all of you who like to include some meat free meals during the week.

Legumes are a great addition to your diet because. They are high in cholesterol lowering fibre, they are low GI and they are full of vitamins, minerals and protein. So let’s pack in some super healthy food before all the holiday madness begins.

I did my lentils in the slow cooker because I love the idea of dumping, leaving everything to do it’s thing and coming back a few hours later to a cooked meal. Also the slow cooker is energy efficient in terms of electricity usage. But please feel free to cook them on the stove if you prefer.

this slow cooker coconut lentil curry recipe is really delicious and has been made many since since the conception of this recipe. I hope that you enjoy the wholesome goodness of this recipe as much as I did.

If you would like some more slow cooker inspiration then check out Outstanding shredded beef recipe or super delicious chicken mince bolognaise for some more meal options.See you next week, Leanne x


Coconut curried lentils

1 large onion, chopped

2 handfuls, baby tomatoes

1 tsp fresh crushed garlic

1 tsp fresh, crushed garlic

1 tsp pink Himalayan salt

½ tsp turmeric

1 can lite coconut milk

2 ½ cups water

1 ½ cups green lentils

2 Tbsp garam masala

2 Tbsp tomato sauce



  1. If you are using a slow cooker….. place all the ingredients into the slow cooker, mix well and leave on low for 4 hours
  2. If you are cooking them on the stove…… place all the ingredients into a pot, mix well and leave to simmer on the stove for 40 – 45 minutes. Enjoy!