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Chicken and Spinach Fritters

August 29, 2017 · 6 Comments

Chicken and Spinach Fritters

I love a good fritter! Crispy, crunchy, salty and savoury. Yum.

The good thing about fritters is that they are a great budget meal that is kid friendly too. Use up your leftover meat and veg and make them stretch further.

These Chicken and Spinach Fritters are a bit different to your regular flour/egg/milk fritter and the texture is amazing – crispy and crunchy on the outside and soft and cheesy in the middle.

If you like lots of flavour, add some herbs, spring onions or garlic but they are nice and plain for kids as they are.

Inspired and adapted from this recipe at Natasha’s Kitchen.

 

Chicken and Spinach Fritters

gluten free, nut free

500g organic chicken mince

1/2 cup gluten free plain flour

2 eggs, whisked

1/3 cup mayonnaise (homemade or choose a good quality one)

1 cup grated tasty cheese (watch out for additives)

1 cup shredded spinach

1/2 tablespoon Herbamare or good quality salt to taste

black pepper to taste

cooking fat/oil

 

This is what you do:

Whack everything in a bowl and mix it up well.

Heat a cast iron frypan over a medium to medium high heat with your choice of fat or oil.

Just make sure you use about two to three tablespoons so the fritters don’t stick.

Add about 1/4 cup scoops of chicken mixture to the pan.

Cook for around three minutes and then flip and cook another three minutes or until cooked all the way through.

Keep fritters warm until you have cooked them all.

Serve with homemade roasted tomato sauce and a big green salad.

This mix makes around 10-12 fritters.

 

Good quality mayonnaise without seed oils is hard to find unless you make it yourself. I use this one as it uses olive oil and some other amazing ingredients that are good for you!

My whole family thought these fritters were really tasty. You could add in some finely diced leftover vegetables or experiment with different cheeses too.

These fritters are really nice cold, so make a few mini ones for the lunch box the next day.

If you make them, take a photo and show me on Facebook!

 

Filed In: FOOD / Tagged: budget dinner, dinner, family dinner, healthy dinner, kid food, kid friendly, kid's food, lunch

Sweet Potato Pizza Bases (gluten free, dairy free)

March 16, 2017 · 7 Comments

We now have three of us in the family as dedicated gluten-free.

While I love almond meal based recipes, all that almond meal does get a bit expensive. So I’ve been experimenting with different things to bulk out the almond meal and be a little more frugal.

My first experiment with pizza bases was a winner with both kids saying they preferred it to the plain almond meal one I usually make. It’s pretty easy to make and perfect for using up leftover sweet potato mash.

The bases freeze really well, so make a double batch to have an easy dinner option on hand ready to go. They defrost super quick!

I hope you love these easy sweet potato pizza bases as much as we do. Let me know if you make them!

 

Sweet Potato Pizza Bases (gluten free, dairy free)

This is what you need:

2 cups cooked, mashed sweet potato

2 cups almond meal

2 eggs

1 tablespoon nutritional yeast flakes (optional)

2 teaspoons Herbamare (or salt)

This is how you do it:

Preheat the oven to 200°celsius.

Add all ingredients to a large bowl and mix well.

Line two round pizza trays with non-toxic baking paper.

Spread the mixture onto the trays and form the shape you want. The mixture is like a batter, not a dough.

Use a spatula to help you push it to the edges and smooth out so it’s an even thickness.

Bake in the oven for 10-15 minutes.

Now you can spread it with sauce and your choice of toppings.

Pop it back into the oven for another 10 minutes or so or until it’s cooked.

Enjoy!

 

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Filed In: FOOD / Tagged: dairy-free, dinner, family dinner, family food, gluten-free, healthy pizza, kid food, paleo, pizza, sweet potato, sweet potato pizza base, vegetarian

Peanut Satay Chicken Wings

August 1, 2016 · 5 Comments

peanut satay chicken wings

Peanut Satay Chicken Wings

 

I have a love affair with satay!

How good are those flavours?? We quite often have satay stir fries or noodles for dinner.

I was inspired by a recipe at Taste and decided to try my hand at making a peanut sauce marinade on some chicken wings for a budget and kid friendly dinner.

If you can’t have peanuts, use any other nut butter you have – cashew would be perfect!

 

Peanut Satay Chicken Wings

Vital Stats: gluten free, dairy free, egg free, grain free

Serves 4

 

Okay this is what you need:

8 large organic chicken wings

1/3 cup organic peanut butter

1/3 cup organic coconut cream

2 tablespoons organic tamari

1 lime juiced (about 2 tablespoons)

2 teaspoons fresh turmeric, grated

2 teaspoons fresh ginger, grated

2 -3 cloves garlic, crushed

1 teaspoon coconut sugar

 

HOT TIP: Use coconut cream in a can that has a BPA free lining like this one.

 

Okay so this is what you do:

Mix all ingredients except the chicken wings.

Add the chicken wings to the mixture and marinate overnight or for a few hours.
Preheat the oven to 200°celsius.

Place the wings on a rack on top of a tray and cook for 30-40 minutes or until brown and cooked through.

The marinade will form a crispy crust on the wings. Droooool!

You can also cook the wings in all the marinade in an oven proof dish if you like.

Serve the peanut satay chicken wings with some coconut rice and an asian salad or stir-fried vegetables.

 

HOT TIP: When marinating chicken pieces, I always slash the skin in a few places with a sharp knife so the yummy flavours penetrate through to the meat. 

 

If your kids are little, they might like smaller pieces, so cut the chicken wings into three pieces, discarding the wing tip (use it for broth). These smaller serves also work well as for nibbles for a party or bbq.

They are also delicious cold so make extra for the lunch boxes.

What do you think? Will you give them a go?

What is your best budget meal for the family?

 

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Filed In: FOOD / Tagged: budget dinner, cheap dinner, cheap meals, chicken, chicken wings, dairy-free, dinner, egg-free, family dinner, family food, gluten-free, grain free, kid's food, kids dinner, peanut, peanut butter, satay, satay chicken

10 Whole Food Meatball Recipes

October 15, 2015 · Leave a Comment

10 Whole Food Meatball Recipes

Meatballs (or if you want to be really Aussie, rissoles) are a must-have in the repertoire for whole food mums.

Mince is one of those budget ingredients that can be used in so many ways and with so many flavours.

You can serve meatballs straight up with veges or salad. You can make them big to go in a homemade burger or mini to go in lunch boxes or on a wrap.

My tip is to cook them on a tray in the oven for about 10 to 15 minutes on medium. Its saves burning and mess on the stovetop! Plus you can make a double batch and whack some in the freezer for another meal or to pull out for easy kid lunches.

You can use any sort of mince or a combination of meat for meatballs or you can make vegetarian meatballs – I have included two of those for you – it’s good to change it up.

Here are ten awesome meatball recipes to get you inspired…..

 

Moroccan Lamb Meatballs

Morrocan Lamb Meatballs with Tzatziki 

 

Beef and Pork Meatballs with Tomato Sauce

 

Turkey Meatballs by Well Nourished

Turkey, Lemon and Fetta Meatballs

 

Herbed Green Polpette with Minted Tomato Sauce 

 

Chilli con Carne Meatballs with Sweet Pepper and Black Beans

 

Baked Apple and Pork Meatballs

 

Chicken and Spinach Patties

 

sweet potato patties

Roasted Sweet Potato and Chickpea Patties 

 

Healthy Fish Cakes

 

Spicy Meatballs with Adjika and Yoghurt

 

Do you have a favourite meatball recipe? Link us up!

 

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Filed In: FOOD / Tagged: beef, dinner, easy dinner, healthy meatballs, healthy rissoles, kids dinner, lamb, meatballs, pork, rissoles

How to get your kids to eat more veges

October 5, 2015 · 8 Comments

How to get your kids to eat more veges

My mum dobbed me into my kids the other day when we were visiting.

Yes, my vege phobia as a child was uncovered!! I really only ate potato and a few salad veges. My poor mum!

This lasted right into my mid 20s until I decided to get over myself and eat some darn veges. However, I still do a bit of a dry retch at the thought of a big plate of boiled veges.

I tried lots of things and worked out how I liked my veges cooked and how I could add flavour to make them yum. Nowdays I love my veges – but please don’t make me ever eat mushrooms, peas or broccoli that has been steamed too long!

There is a lot of debate about whether you should hide vegetables or not hide, but I say, do whatever it takes to get the kids eating veges – their growing years are so important and good nutrition is vital. However, in saying that, don’t stress about it too much – fruit can also provide a lot of nutrients that are found in vegetables and kids won’t starve themselves!

My own kids went from babies who ate homemade pureed veges with relish (I mean the joy type relish not the yummy type) to toddlers who spat everything out to teenagers who still sometimes sigh at veges. It’s not the most fun bit of parenting, is it?

So here are my tips for jazzing up those veges and making them more appealing for kids (and big kids).

 

How to get kids to eat more veges:

♥ Add butter. Everything tastes better with butter (am I right??)  Toss some steamed veges with a knob of butter and a good sprinkle of Herbamare. You can also use olive oil. I am also going to say… add bacon, cream and/or cheese.

♥ Add salad dressing. Obviously salad dressing on a salad is delish but I also love it on my steamed veges! Try this recipe. We all know a little raw honey on carrots is a winner too!

♥ Add a tasty sauce. Satay, soy sauce, white sauce, cheese sauce, hollandaise, garlic mayo or roasted tomato sauce. Mmmm!

♥ Wrap them in pastry. Try these Mini Meat Pies.

♥ Dip them. A yummy dip and raw or lightly steamed veges are a winner. Try my Easy Herb and Garlic Dip, hummus, salsa, tzatziki, nut or peanut butter. Alternatively, put the veges in the dip and serve with some good crackers or crusty sourdough bread. Here’s a great round-up of dip recipes.

♥ Crumb them (because everything tastes better crumbed!!). Get an egg and a touch of milk and whisk and then dip in some breadcrumbs or almond meal, fry with some coconut oil or fat and bake in the oven. Zucchini cut into chips, crumbed and oven baked is amazingly yum! Also try it with rounds of eggplant, topped with a tasty tomato sauce and mozzarella.

♥ Cut them smaller. A big hunk of broccoli can seem daunting to a little kid. Small pieces seem much more manageable and tasty. I often cut veges like carrot and zucchini with my mandolin on the larger setting. It also means they cook quicker.

♥ Cut them into different shapes. A carrot stick might be boring but what about a lovely thin carrot ribbon? Would heart shaped roasted potatoes taste better?

♥ Buy the best quality, freshest veges you can find. They taste better and sometimes the ones in the supermarket have lost their flavour!

♥ Put them on a stick. Seriously, who doesn’t love something on a skewer? Dice some veges (zucchini, mushrooms, cherry tomatoes and red onion work well) and pop them on a soaked bamboo skewer. Throw onto the barbie or under the grill. You can add a tasty sauce or baste with salad dressing before cooking if you like.

♥ Try cooking them differently. My kids hate pumpkin but love pumpkin soup! We can get into a cooking rut sometimes, but mix it up and try a new method. Roast some cauliflower instead of steaming it, stir-fry brussel sprouts with olive oil and bacon, make sweet potato chips instead of mash, make crispy kale chips, steam veges very lightly instead of boiling – you get the drift.

♥ Add them into meals. A stirfry, casserole, macaroni cheese or biriyani all make veges taste better when there are other flavours going on. Cut the veges small.

♥ Try them raw. Lots of kids will happily munch on raw veges but hate cooked! Obvs don’t do that with potato.

Animal Pizza Faces

 

♥ Put them on a pizza. No explanation necessary, because…. pizza!!! Pizza scrolls are also a winner. I love these animal face pizzas by Annabel Karmel.

♥ Puree them. Smart mums know that pureed veges can hide in all sorts of unusual places. What about spinach in pancakes, sweet potato in brownies,  greens in sorbet, avocado in chocolate mousse, cauliflower in cheesecake, anything and everything in pasta sauce and soup!

♥ Get them involved. Helping prepare food gets kids taking ownership of what they eat. You can of course ham it up and tell them how amazing their yummy meal is. Little kids can wash lettuce and tear it into strips, older kids can chop!

♥ Eat your veges when you are pregnant! This pub med study shows that kids can get a taste for veges via the amniotic fluid. Fascinating!

♥ Use the Learning Bowl technique. Nutritionist, Mandy Dos Santos at Little People Nutrition says this is a great introduction to new foods for those kids that may have anxiety or sensory issues.

♥ Start from the source by getting a vege garden happening or just grow some cherry tomatoes in pots. Not only is it a lot of fun, but again, taking ownership of food is important for kids.

♥ Get the kids to select some veges at the farmers’ markets or supermarket. We need five small carrots, can you find a crazy looking potato for your dinner – that sort of thing!

♥ Add grated veges to everything. Muffins or cakes (try my Carrot Cake recipe and this Chocolate Zucchini Loaf), burgers, meatloaf, bolognese, chicken nuggets or a zucchini slice.  Grated veges cook down well into foods. Peeled zucchini is especially easy to hide if your kids are super duper fussy!

♥ Try them powdered. Especially for the extra fussy child who likes to pick out every bit of vegetable, powdered veges work a treat. We love the Take a Broth Tasmania Vegetable Broth Powder. You can stir it into food just before serving or sprinkle it on popcorn or plain rice crackers.

♥ Keep putting the veges on the plate. Experts say it takes up to ten times for kids to be exposed to a new food before they will eat it.

♥ Put them in a smoothy or juice. Green smoothies are all the rage! Add a handful of spinach (which is tasteless in a smoothy) to some coconut water and a few pieces of fruit and blend. Sneak in a little carrot or cucumber into a freshly squeezed juice.

♥ Use some marketing skills. Veges are good for super strong muscles like Superman, this green drink is what Shrek drinks, this makes you grow, this makes you run fast and play. This isn’t broccoli, it’s dinosaur trees!

♥ Don’t forget brekky and snacks. Offer veges throughout the day, not just at dinner. Eggs cooked in capsicum rings and cut up carrot sticks with some peanut butter are yum.

♥ Eat dinner earlier. Most adults I know struggle to eat well when they are tired. Get in early and feed the kids a nice wholefoods dinner with veges before they start getting overtired. Just after school can be the ideal time for dinner.

♥ Make sure they are hungry. I know most kids graze, but I found it helpful to stop snacks at a set time to ensure the kids were hungry for dinner.

♥ Practice what you preach. There is no way kids are going to love vegetables if you are not eating them. Set a good example. If you want to ham it up a bit and exclaim with joy every time you eat veges, you can do that too!

♥ Try new vegetables all the time. Get the kids excited about purple carrots and qukes (mini cucumbers)!

♥ Make vege fritters or hashbrowns. Yum! Try these zucchini hashbrowns or make a smiley face vege fritter.

♥ Make it fun. If you have the time and can be bothered, making some fun things out of veges can work well – presentation is often half of the battle! Check out Pinterest for some cool ideas – not all of them are time consuming and fiddly. I am seriously in love with these Capsicum Frogs!

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♥ Serve vegetables in something different. For toddlers, serve cut up veges in ice cube trays or mini-muffin tins. Older kids might like making a creation with food on one of those special Face Plates.

You can even make the veges the serving container like these cute cucumber dip cups or serve their sandwich in a rolled up lettuce leaf instead of bread.

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♥ Don’t lose your cool. Yeah, I know how frustrating it is when you shop, prepare and cook and those little rugrats turn their nose up!! But, when you lose your cool, you are creating negative feelings and associations around food. Keep it positive and then if they won’t eat, be neutral. Don’t ever force, bribe, negotiate or threaten.

♥ I’ve always enforced the ‘you don’t have to like it, but you do have to try it’ rule. All of us have veges we hate and so will your kids – respect that but do make them at least try it before they decide they don’t like it.

♥ Persevere. Kids go through stages, so keep at it and don’t give up!

My kids are now in their late teens and love eating vegetables – cooking them for meals, making up salads for their lunches and just gnawing on carrots and celery. I think this has a lot to do with their long term familiarity with vegetables. They still hate pumpkin though!!

 

Need more help?

Food Critic Flower Essence Blend. Try this amazing flower essence blend by Megan at The Simplest Remedy. She shares some other great tips too.

Feeding Fussy Kids. Sydney naturopath and nutritionist, Julie Maree Wood shares her expert advice and recipes to get your kids eating nutritiously. I love this book!!

Deceptively Delicious.  Jessica Seinfeld is a master at hiding vegetables in her kids’ favourite recipes.

Check out this blog post listing kids books all about vegetables.

Naturopath Iwa Brown from Magnolia Naturopathy also has some great tips for Feeding Fussy Kids.

 

I would love to hear your tips – do you have something else to add to my list??? Leave us a comment or some links to your favourite vegetable recipes!

 

Filed In: FOOD, HEALTH / Tagged: dinner, eat more vegetables, feeding fussy kids, fussy, fussy eaters, how to eat more veges, how to get your kids to eat more vegetables, kids, veges, vegetables, vegies

Mexican lamb shoulder with pomegranate glaze

September 3, 2015 · 33 Comments

Mexican lamb shoulder with pomegranate glaze

 

Today I am so thrilled to share with you a recipe from Lee Holmes’ new cookbook, The Renewable Table. 

I am a long-time fan of Lee and her amazing recipes. I actually think this cookbook might be her best yet (well, for time-poor mums anyway!) Lee Holmes is a certified holistic nutritionist, yoga teacher, wholefoods chef, best-selling author and a mum.

The reason I love this book so much is that the recipes use the concept of ‘continuum cooking’.  I have been doing this for years and I didn’t even know there was a name for it! Basically you make one meal with extra food and then subsequent meals use components of that meal, but re-imagined into something a bit different.

Mexican lamb shoulder with pomegranate glaze (and a giveaway)

As well as saving you time and money, it’s a very sustainable and eco-friendly way to cook with no wastage! Lee also gives us loads of information, shopping lists and tips on meal planning, storage, reheating and stocking the pantry. It’s designed to give you the basic skills of continuum cooking and then inspire you to make up your own ideas.

There are 50 recipes that are gluten free with some dairy free to get you inspired (and salivating).

Today I am sharing Lee’s yummy Mexican Lamb Shoulder with Pomegranate Glaze. It’s a gorgeous slow roast, full of flavour. You can then make Mexican Fajitas and Lamb Nachos with as your next two renewable meals with the leftover lamb.

Mexican lamb shoulder with pomegranate glaze

Vital Stats: gluten free, grain free, egg free, nut free

Ingredients:

  • 4 garlic cloves, chopped
  • 2 tsp ground cinnamon
  • 2 tsp ground cumin
  • 1 tbsp dried oregano
  • 1 lemon halved and pips removed
  • 1 tsp Celtic Sea Salt
  • 1 tsp black pepper
  • 2kg bone-in lamb shoulder joint
  • 2 brown onions, cut into wedges
  • 1 whole quorn of garlic unpeeled
  • 1l pomegranate juice
  • 1 lemon juiced
  • 3 tbsp apple cider vinegar
  • 2 tbsp rice malt syrup
  • 250g full fat natural yogurt
  • Seeds from 1 fresh pomegranate
  • Small handful mint leaves, chopped

Method:

To make marinade place garlic, cinnamon, cumin, oregano, lemon and rind, salt and pepper and blend until smooth.  Place the lamb in a large baking dish and spoon the mixture on top and massage in with hands. Let marinate in fridge for between 2 and up to 24 hours.

Heat oven to 160°C/140°C fan/ gas 3. Place lamb into pan and garlic and onions surrounding the lamb, then pour over the pomegranate juice and lemon and apple cider vinegar.

Cover the lamb with foil and cook for approx. 4 hrs checking every hour and re basting with the juice. When ready and after four hours, remove pan from the oven and carefully remove lamb and pour juice into a saucepan on the stove over a medium heat. Replace lamb into baking tray and place back into the oven whilst you are making the syrup.

Add rice malt syrup and cook until bubbly and a thick syrup is formed adding more rice malt syrup if necessary. This should take about 20 minutes. Once it is ready, remove foil from lamb, pour it over the lamb and return to oven for 20 mins until the lamb becomes crispy on top.

To make the dressing:

In a small bowl mix yogurt, pomegranate seeds and mint. Serve lamb with dressing and a side of green vegetables.

 

Some other recipe books from Lee that I love and recommend:

 

Heal Your Gut

 

Supercharged Food for Kids

Filed In: FOOD / Tagged: books, dinner, easy dinner, gluten-free, lamb, lamb shoulder, Lee Holmes, leftovers, recipe books, renewable meals, roast lamb, sustainable

A Healthy, Wholefood Christmas

November 25, 2014 · 98 Comments

A Healthy Wholefood Christmas!

A wholefood Christmas really doesn’t have to involve loads of time slaving over a hot stove. Who wants to do that in 40 degree weather anyway???

My advice is to keep it simple.

Choose a protein dish, hot or cold, add in a few salads or side dishes and a delicious fresh fruit platter. You can cook and freeze Christmas baking in advance and defrost the night before. Starters can be as simple as a wheel of brie scattered with cherries. Make use of relatives and guests by emailing them the recipe of what they can bring.

Serve up some my Pomegranate, Mint and Lime Fizz and some organic wine and beer (less headaches) and lots of fruity water.

Most of all, relax and enjoy this precious time with family and friends. It doesn’t matter if it’s not all perfect.

Anyway, let’s get into the food, shall we?

 

Recipes

I have been stalking all my favourite whole food blogs in the last few weeks, trying to rustle up a Christmas menu for us. So, I thought I would share with you some of the amazing recipes with you.

Some I have made before, some are new, but they all have a whole, real food style. I hope you enjoy this bumper list of festive foods.

Please add any links you have for more food in the comments and when you make something, use the hashtag #WholeFoodChristmas so we can all get inspired.  ♥

 

 

Getting Started

Pear, Brie and Proscuitto Forks

Cucumber Rounds with Salmon and Herbed Broadbean Dip

Half Shell Scallops with Garlic and Herbs

Carrot Hummus

Cashew and Macadamia Cheese Log

White Bean and Almond Dip

Chickpea and Seed Crackers

Easy Seed Crackers

Cured Coconut Lime Fish

Fresh Prawns with Two Dipping Sauces

Red Pepper and Almond Dip

Herbed Labne

Sweet Potato Bites with Guacamole and Bacon

 

The Main Event

GF Sweet Nutty Stuffed Pork (pictured)

Roasted Savoury Spiced Chicken

Buttermilk and Herb Crispy Chicken

Crispy Skin Roast Pork Belly in the Thermomix

Jamie Oliver’s Pork Belly Roast

Slow Cooked Lamb Shoulder with Red Wine Sauce

Roasted Shoulder of Lamb with Garlic and Rosemary

Smoked Salmon and Swiss Cheese Tart

Baked Salmon with Coconut and Ginger Crust

Tomato, Asparagus and Brie Tart

Quinoa Stuffing with Fresh Herbs and Pistachio Nuts

 

 

 

On the Side

 

Salads

Quinoa and Pomegranate Salad (pictured)

Red Cabbage, Apple and Fennel Salad

Beetroot and Coconut Salad

Cranberry Orange Quinoa Salad

Pomegranate and Maple Spiced Walnut Salad

Strawberry and Avocado Salad with Poppy Seed Dressing

Watermelon and Cucumber Salad with Coconut and Lime Dressing

Green Bean and Almond Salad

Pumpkin Pear and Pinenut Salad

Cumin Spiced Carrot Herb Salad

Tropical Mango and Rocket Salad

Green Salad with Persian Fetta and Lemon

Roasted Beetroot Salad with Fig and Smashed Raspberry Dressing

Caprese Salad

Beetroot, Apple and Mint Salad

Carrot and Cashew Salad

Lemon Roasted Asparagus with Green Beans and Smoked Paprika Dressing

Pumpkin and Pistachio Couscous

 

Vegetables

 

Char-Grilled Brussel Sprouts

Fragrant Baked Carrot Stack

Zucchini Gratin

Quinoa, Pesto and Caramelized Onion

Cauliflower Fried Rice with Tumeric, Ginger and Almonds

Cinnamon Roasted Sweet Potato

Roasted Baby Carrot with Pistachio and Hummus

Spiced Potato Wedges with Oregano, Paprika and Chilli

 

 

 

Something Sweet

 

Fun Food and Gifts

Fun and Healthy Christmas Food for Kids

25 Homemade Real Food Gifts

Reindeer Food, the NNAM way

Grinch Fruit Kebabs

Watermelon Christmas Trees

Edible Christmas Trees

Cookie Christmas Wreath

 

 

Sweets

Healthy White Christmas 

Paleo White Christmas Rocky Road

Chocolate Coated Nuts

Macadamia Chocolate Fudge

Crio Mac

Rumballs

Apricot Balls

Healthy White Chocolate Truffles

Chocolate Crackle Christmas Trees

Wheat and Dairy Free Panforte

 

 

Desserts

Chocolate Cherry Tart (gluten free, dairy free)

Raspberry Marshmallow Slice

Organic Sisters Festive Slice

Christmas Spiced Semi-Freddo

Raw Cherry Cheesecake

Lemon Custard Tart

Sticky Pecan and Hazelnut Tart

Crustless Macadamia Tart

Torte Caprese with Berry Nougat

Strawberry and Marscapone Tartlets

Cranberry Pear Tart

Cherry Jelly

Bitter Chocolate Cheesecake with Goji and Coconut

Organic Sisters Trifle

 

gingerbread people

Cakes, Puddings and Pies

 

Cakes

Crio Bru Christmas Cake

Gluten Free Christmas Cake

Healthy Christmas Cake

Pecan Cinnamon Spiced Fruit Cake

Ginger and Molasses Loaf

Gingerbread Cake

Spiced Fig and Ginger Bread

Pumpkin Fruit Cake

Spiced Gingerbread Cake

Moist Fig and Nut Flour Cake

Supercharged Christmas Fruit Cake

 

Puddings

Paleo Christmas Pudding with Custard

Sticky Vegan Toffee Pudding

Grain Free Christmas Pudding

Gluten Free No Bake Christmas Pudding

The Perfect Custard

 

Biscuits

Gingerbread House with Marshmallow Snow

Gingerbread Cake Donuts

Christmas Cranberry Bars

Gluten Free Gingerbread Men (pictured)

Healthy Gingerbread Men

Gingerbread Cookies

Gluten Free Spiced Orange Choc Chunk Biscuits

Cardamom, Rosewater and Pistachio Shortbread

 

Mince Pies

Grain Free Rhubarb Mince Tarts 

Gluten Free Mince Pies

Healthy Fruit Mince Pies

Raw Christmas Fruit Pies

Favourite Fruit Mince Tarts

Fermented Fruit Mince Pies with GF Pastry

 

Merry Christmas!

 

Filed In: FOOD / Tagged: cake, Christmas, christmas recipes, dessert, dinner, healthy Christmas, Healthy Christmas recipes, real food, salads, sides, starters, wholefood, wholefood Christmas

Easy Week Night Dinners with Spice!

November 14, 2014 · 5 Comments

download (13)

 

This week I have been having a play with some beautiful organic spices from Gourmet Organic Herbs. 

I love using a spice blend when I cook. It’s a really easy way to add flavour to your meals  without the need for a million spices in your cupboard or complicated recipes. Just choose the flavour you want and go for it.

Rubbing the spice blends on meat and grilling is one of the easiest dinners we often do. Knock together a quick salad while the meat is cooking and bam – dinner! Simple and quick but also tasty and healthy and quite gourmet.

I also find buying the spice blends in small quantities much better, because spice does have an expiry date and rancid spice is quite yucky!! The Gourmet Organic Herbs ones come in small plastic bags, with a resealable tab. So you can store them like that or transfer to a glass jar.

These are some simple dinners I made this week using the Gourmet Organic Herbs spice blends. The family was impressed!

 

OLYMPUS DIGITAL CAMERA

Pumpkin Couscous Salad

Okay this is what you need:

3/4 cup of dry organic couscous

3/4 cup boiling water or chicken stock

1 cup of roasted, diced pumpkin

1 tablespoon of chopped red onion

1 tablespoon of chopped pistachio nuts

1 tablespoon diced fetta

1 teaspoon Gourmet Organic Herbs Middle Eastern Spice Blend

2 teaspoons olive oil

salt and pepper to taste

 

Okay this is how you do it:

Put the couscous into a heatproof bowl. Pour over the water. Leave for five mintues and then fluff with a fork. Add the remaining ingredients and toss gently. Serves 2. 

 

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 Too Easy Chicken Curry

Okay this is what you need:

500g organic chicken thighs, diced

1 large onion, diced

2 garlic cloves, crushed

1 large carrot, diced

1 large zucchini, diced

1 cup chicken stock or bone broth

1 can organic coconut cream

1 1/2 tablespoons Gourmet Organic Herbs Indian Curry Spice Blend

2 tablespoons coconut oil

 

Okay this is how you do it:

Heat the coconut oil in a deep, large frypan on a medium to high heat. Add the onion and garlic and saute until translucent. Add the Gourmet Organic Herbs Indian Curry Spice Blend and cook for one minute until the aromas are released. Add the chicken and brown off. Add the vegetables and the chicken stock. Cook for twenty minutes or so until the chicken is cooked through and the vegetables tender. Lower the heat and stir through the coconut cream. Serves 4.

 

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Mexican Pork Skewers

Okay this is what you need:

500g organic diced pork

1 large onion

2 red capsicums

1 tablespoon Gourmet Organic Herbs Mexican Spice Blend

Macadamia oil

 

Okay this is how you do it:

Soak ten bamboo skewers in water for at least half an hour. Mix the pork in a bowl with the Gourmet Organic Herbs Mexican Spice Blend. Cut the onion and capsicum into a large dice, similar in size to your pork. Thread the pork, onion and capsicum onto the skewers. Drizzle with a little macadamia oil. Cook under a hot grill for about 4 minutes either side or cook or on the barbecue. Serve with a simple green salad dressed with olive oil and lime juice. Serves 4-5. 

 

 

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About Gourmet Organic Herbs:

 

Anabel and Hollan are the young Aussie family behind Gourmet Organic Herbs. Anabel has a background in hospitality and Hollan is a herbalist, so to say they have a good understanding of herbs and spices is an understatement!

They source the best quality organic herbs and spices and blend with care. Minimal processing is their aim, to retain the precious essential oils in the herbs and spices. They also sell a range of organic mustards, dressings and vinegars.

Where do you find them? As well as buying the range direct from Anabel and Hollan online, you can also find the range in selected health food stores, gourmet delis and organic markets.

 

[box] Special Offer!! Gourmet Organic Herbs are offering all NNAM readers a massive 30% off their entire range. Just use the code: NNAM30 until the 30th of November, 2014! Only available at the Gourmet Organic Herbs website. [/box]

 

What did I think?

I am a fan. It’s quite difficult to find good quality certified organic herbs and spices in Australia, so it’s nice to know there is a one-stop shop when I need to source something. Being organic, the range is naturally free of GMO as well.

Spice blends from the supermarket are notoriously full of salt, sugar, preservatives, additives and fillers like wheat! These are just 100% spice and herbs. No nasties hidden in there at all and the range is totally gluten-free.

Lastly, but maybe most importantly, is the flavour! It was there in spades. We all really loved the authentic taste of the blends. You only need to use a small amount, which is a testament to the great quality.

Check out the Gourmet Organic Herbs facebook page. Anabel and Hollan often put up some amazing recipes, giveaways and special offers for their fans.  It’s really nice to see that this small family owned business has grown and expanded so much.

My verdict? Amazing products, give them a go. 

 

Do you use spice blends? Got any tips for us?

 

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{this post is sponsored}

Filed In: FOOD / Tagged: dinner, easy dinner, family dinner, Gourmet Organic herbs, herbs, mid week dinner, spices

Healthy Fish Fingers

October 13, 2014 · 13 Comments

 

Healthy Fish Fingers

 

I probably don’t need to tell you how horrid commercial fish fingers are!

We all know this sort of frozen convenience product are pretty rubbish, but let’s have a look anyway. Here is the ingredient list for a popular brand of fish fingers.

 

Hake or hoki fish (53%), water, wheat flour, maize flour, canola oil, wheat starch, maize starch, salt, wheat gluten, yeast, acidity regulators (450, 451).

 

So, yes, a lot of ‘fillers’ and only half fish! I am not a fan of the canola oil or the acidity regulators either (or paying for water!!) I know it’s easy to whack a few in the oven for the family on nights when you can’t be bothered, but this recipe is seriously quick and easy…. promise!

 

Healthy Fish Fingers

Vital Stats: Gluten free, grain free, dairy free, nut free, egg free

 

Okay, this is what you need:

500g firm white fish fillets

1 cup organic tapioca flour

4 tablespoons organic sesame seeds

1 1/2 tablespoons Herbamare (or to taste)

Coconut or macadamia oil for frying (or use ghee, tallow, lard if you like)

 

Hot tips: I only buy fish caught in Australia or NZ waters (read the labels). Tapioca flour is also interchangeable with arrowroot flour but please check the labels and choose one without sulphur dioxide.

 

Okay, this is how you do it:

Cut the fish fillets into thick strips.

Place the tapioca, sesame seeds and Herbamare onto a plate and combine well with a fork.

Roll the fish in the coating, pressing on firmly and then shaking off the excess.

Heat your oil or fat (about 1cm deep in your pan) to about medium-high on your hot plate.

Add the fish fingers and fry gently on both sides until golden brown and the fish is cooked through.

Drain on paper towel and serve immediately.

My family love these fish fingers with our homemade garlicy mayo with a hint of apple.

They are also great to serve on buns for a fish burger or rolled into a wrap with lots of salad.

This recipe would also work will with chicken. Check out my healthy chicken nugget recipes too for more healthy crumbing ideas!

 

Hot tip: I mostly use frozen fish so it’s usually has a little moisture in it but if your fish is fresh, you may need to dip the strips in egg white first to get the tapioca mix to stick.

 

 

Spiralisers_theRawFoodStore_grandeClick here to get spiralizers.

 

Filed In: FOOD / Tagged: dinner, easy dinner, fish, fish fingers, kid friendly

10 Nourishing Winter Dinners

July 9, 2014 · 7 Comments

10 Nourishing Winter Dinners

 

One great thing about winter is the food! A chance to tuck into warming, hearty dishes!

Your slow cooker is your best friend in winter time. Load it up with meat, veges, flavourings and a little bone broth in the mornings and you will come home to a nutritious meal.

Make a huge batch and you will have meals for several nights or freeze the leftovers for another time.

Here are ten warming ideas from some amazing Aussie wellness bloggers.
 

 
Slow Cooked Goat Chops in Red Wine with Polenta

My Slow Cooked Goat Chops in Red Wine with Polenta.

vegie-smugglers-fishcongee

Fish and Corn Congee from Wendy at Vegie Smugglers.

Kangaroo Pies with Homemade Tomato Sauce

Kangaroo Pies with Homemade Tomato Sauce from Nikki at The Wholefood Mama.

Slow Cooked Lamb ShanksSlow Cooked Lamb Shanks by Jules Galloway, Naturopath

Cheap as Chicken Curry

Cheap as Chicken Curry from Louise at Yogi Tree.

Hearty BBQ MeatloafHearty BBQ Meat Loaf by Jen’s Paleo Kitchen

Baked Beans

Homemade Baked Beans by Jo at Quirky Cooking

Slow Cooked Beef Cheek Casserole

Slow Cooked Beef Cheek Casserole from Angela at Lovely Little Coconuts.

Vegetatable Paella

Vegetable Paella from Cyndi at Changing Habits.

Healthy Roast Chicken

Healthy Roast Marinated Chicken from Georgia at Well Nourished.

 

Do you have a favourite winter warmer recipe for dinner? Share it with us!

 

 

 

Don’t forget to check out the 10 Nourishing Winter Soups post!

Filed In: FOOD / Tagged: bake, beef, casserole, chicken, curry, dinner, fish, lamb, stew, winter

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