Strawberry Coconut Slice (gluten free, dairy free)

September 11, 2017 · 16 Comments

Strawberry Coconut Slice (gluten free, dairy free)

How good is strawberry season??? So cheap and so yum.

Strawberries are however one of the most heavily sprayed crops. If you can’t get organic, make sure you give them a good wash to get as much pesticide off as you can.

This slice is super soft and moist with a tang of fresh strawberries and a coconuty texture. It’s not overly sweet either, which we prefer, but feel free to add more coconut sugar if you like.

When strawberry season is over, use any fruit in its place. I think sliced fresh apricots or nectarines would be divine but also thinly sliced apple and pear would be good too – add some cinnamon!

I hope you like it as much as we do.

Strawberry Coconut Slice

Vital stats: gluten free, grain free, dairy free, vegetarian

This is what you need:

1 cup (around 150g) strawberries

2 cups almond meal

1 tablespoon coconut flour

1 cup desiccated coconut

1/2 cup coconut sugar

2 eggs

1 cup melted coconut oil

1 teaspoon bicarb soda

1 teaspoon vanilla essence

This is how you do it:

Preheat oven to 180° celsius. Line a slice tray (31cm x 20cm) with non-toxic baking paper.

Wash strawberries well, take off the tops and slice into three pieces, vertically (depending on how big they are).

Whisk the eggs, coconut oil, vanilla and sugar together well.

Add to the rest of the ingredients, except the strawberries and mix well.

Spread into the slice tray and smooth out the top. At this point it looks a little toffee like – don’t worry!

Now you can decoratively arrange the strawberries on top, pressing them in gently as you go.

Pop into the oven and bake for around 20-25 minutes or until an inserted skewer comes out clean.

Cool well on a baking rack. Slice gently with a serrated knife.

Let me know if you make it and what the family thought. I love to see your photos too – shoot me an email or upload to my Facebook page.

Easy Herb and Garlic Green Dip

November 1, 2016 · 4 Comments

My whole family loves a tasty dip.

It’s a great way to boost your vegetable intake – carrot sticks taste a whole lot yummier with something to dip them in.

This nut free dip is great in lunch boxes or for afternoon tea for the kids and even fancy enough to take to a barbecue. In fact, I always get asked for my recipe when I make this!

As well as serving the dip with plenty of fresh veggies, I also like to ‘upnourish’ as Kristin from Mamacino says, with extra vegetables and veggie powder added in.

This green dip is also so much cheaper to make than buying a pre-made dip from the supermarket. Seriously how expensive and full of additives is dip these days! Even the ones in the gourmet delis are full of canola oil and will set you back the best part of $10!

Anyhow…. here is the recipe. Let me know if you make it and what you think!

Easy Herb and Garlic Green Dip

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

This is what you need:

500g cream cheese*

1-2 small garlic cloves

1/2 cup parsley

2 cups baby spinach

4 small green shallots, trimmed

1/2 teaspoon Herbamare or salt to taste

2 teaspoons Vital Veggie Power

cracked black pepper to taste

*make sure you buy a plain cream cheese, not the low-fat ones as they are full of weird additives

This is what you do:

Wash all your greens well. Chop the shallots into a few pieces.

In your food processor or thermomix, throw the garlic and greens and whizz up.

Scrape down and add the remaining ingredients.

Whizz until well combined.

I don’t mind mine a bit chunky but if you have fussy kids, keep blending!

This is a spreadable, thick dip. If you want something softer and dippier (yep that’s a word), add a tablespoon or so of yoghurt or sour cream.

Serve it with plenty of cut up veggies and some seed crackers.

It will last around three days in a well-sealed container in the fridge.

Hot tip: If you want to go really hard-core, have a crack at making your own raw cream cheese.

Peanut Satay Chicken Wings

August 1, 2016 · 5 Comments

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?

Pecan Salted Caramel Truffles

May 31, 2016 · 7 Comments

Oh my goodness, these are so amazing.

These Pecan Salted Caramel Truffles taste a bit like caramel lollies! I came across a Nakd food bar in my supermarket last month and the only ingredients were dates and cashews. It was so delicious and so caramely, it inspired me to add some more of my favourite ingredients and make these truffles. Well, they are sort of a bliss ball, but taste a bit more decadent so I called them a truffle.

Hope you like them as much as we do!

Pecan Salted Caramel Truffles

Vital Stats: gluten free, grain free, vegetarian, vegan, egg free, paleo

This is what you need:

1 cup organic cashews

1 cup organic medjool dates (or you can use dried dates, just soak in hot water and drain well)

1/2 cup organic pecans

1/8 teaspoon pink Himalayan salt (or a tad more if you like it salty)

1/2 scraped organic vanilla pod (or any sort of vanilla you have)

This is how to do it:

Take the pits out of the dates (important!). Throw the dates into a strong food processor or thermomix with the cashews, salt and vanilla and blend until they just start to come together in a ball. Be careful – if you overprocess, they will go weird and shed oil.

Now add in the pecans and just pulse until they are chopped up a little. I like to see the pecan bits still in there. Roll into small balls and pop in the fridge or freezer to store. But I can tell you now they taste good straight up!

Please let me know if you try the Pecan Salted Caramel Truffles and what you thought!

Want more?
Try these Ten Amazing Bliss Ball Recipes

6 Recipes for Make Ahead Healthy Breakfasts

October 22, 2015 · 5 Comments

We all have those days.

You’ve slept through the alarm (or forgotten to turn it on), a child has to be at school at an ungodly hour for some sort of rehearsal or training or you just are so darn tired you can’t be stuffed.

Well you can still have a real food breakfast ready for the whole family. It just takes a little forward planning. Have a few options in the freezer or get busy the night before and you are set!

I have six ideas for you that can be done in advance and eaten on the run, in the car or when you get to work or school. No need for drive-through Maccas (although nobody will judge you if you do!)

6 Recipes for Make Ahead Healthy Breakfasts:

1. Bircher Muesli

So yum and seriously so easy. It’s like the summer version of porridge.

All you do is throw 2 cups of organic rolled oats into a container with 1 cup of the milk of your choice and 1 cup of yoghurt. You can add whatever flavourings you like – cinnamon, dried fruit, frozen blueberries, honey. Throw it in the fridge and eat the next day.

I always add seeds and nuts just before serving as I have found soaking them overnight can leave your bircher bitter. Also fresh fruit like apple and banana is usually best added the next day too. If it’s a bit too sticky, just add more milk until it gets to the texture you like.

If you want to eat on the run, make individual serves in glass jars. It will last three days in the fridge. We often eat it for snacks or for lunch too! PS you will quite often see bircher muesli also called overnight oats!

2. Chia Pudding

Chia puddings are similar to bircher muesli but perfect if you are gluten-free or paleo and can’t have oats!

A basic chia porridge or pudding is so simple to make – just add liquid (I prefer coconut milk) to chia seeds until they are covered and a bit over and leave to thicken (40 mins at least or overnight). Add lots of yummy things. One of our favourite versions is organic coconut milk and Nutraorganics Acai-Berry superfood powder, topped with bananas and blueberries. You can also add nuts, other seeds and a good slurp of coconut oil.

Store in a covered container overnight or in individual containers or jars.

3. Blueberry Breakfast Slice

Seriously, the best thing since sliced bread (well in our house, anyway!) With no added sugar or weird stuff – this is like porridge and fruit in a slice. The eggs and chia seeds add extra protein to keep you full.

We make up a huge batch and freeze in portions or store in the fridge for three days. Either grab a piece out for brekky and wait a little for it to defrost or take out a couple the night before. It’s delicious warm with yoghurt on top.

Find the recipe here.

4. Egg Thingys

These yummy little egg muffins are so easy to make and they freeze well. Stock up your freezer so you can pull them out for a quick brekky. They are also a great way to use up leftover veges or meat and they taste so good, even the fussiest kids will be tempted by an eggy cupcake! You can eat them hot or cold.

Find the recipe here.

5. Breakfast Biscuit

These biccies are particularly great for brekky because there is no added sugar – just banana and oats! However if you want to make them a bit more filling for breakfast you can add in any extra protein you like – seeds, nuts or even some protein powder or nut butter.

Toddlers love this for brekky – perfect finger food for them to nibble on in the car as you head out for the day. Find the recipe here.

6. Tania Bread

Tania Bread is our nickname for Tania Hubbard’s amazing Almond and Chia Bread. We have it made up and frozen in slices. It’s so easy to grab a slice in the morning, smoosh on some avo and fling on some tomato slices or throw on some peanut butter and banana.

If you have more time, you might like to toast the bread! It’s full of almond meal and chia for protein and I always add lots of seeds so it’s a very filling brekky. .

Want more?
Check out my bumper list of Healthy Breakfast Ideas.

Do you have any make ahead brekky ideas? Share with us!

10 Zesty Lemon Recipes

August 14, 2015 · 5 Comments

10 Zesty Lemon Recipes

Lemons are a universally loved fruit and feature in cuisines all over the world.

They are so versatile – you can use them in sweet or savoury meals, drinks and baking. Never ever throw away a squeezed lemon because you can use them for cleaning too.

A glass of hot water with lemon in it is a great habit to get into as soon as you get up.

Here are ten amazing recipes from whole foodies around the internet (and me). Enjoy!

♥ Lemon Yoghurt Cake by Natural New Age Mum

♥ Coconut, Lemon Chicken Soup by Jo at Quirky Cooking

♥ Lemon, Honey and Thyme Sorbet by Emma at My Darling Lemon Thyme

♥ Lemon Squares by Collette at Cut out the Crap

♥ Lemony Balls by Monique at The Nourished Psychologist

♥ Flourless Lemon and Plum Pudding by Kelly at Bonnie Delicious

♥ Chicken with Fennel, Apple and Lemon from Eleanor at Petite Kitchen

♥ Lemon Macadamia Cookie by Georgia at Well Nourished

♥ Raw Lemon Coconut Butter by Jules Galloway, Naturopath

♥ Lemon Butter Chicken by Damn Delicious

♥ Grow a mini lemon tree for the yummy smell!

Do you have a kick-ass lemon recipe??? Leave us a link!

Roasted Cauliflower

May 14, 2015 · 5 Comments

I love cauliflower!

It’s one of those really versatile veges that can be used in so many ways. My favourite way to do it though is roasted. The beautiful caramelization is just so tasty and it’s so easy to do.

I use olive oil as it takes a higher temperature than most other oils. Coconut oil is delicious but I find my kids aren’t fond of the flavour when it’s roasted. Duck fat or tallow would be amazing if you can get your hands on some great quality stuff. If you like some zing, add some chilli or spices to the mix!

Cauliflower has some amazing health benefits including:

* cancer fighting

* improving blood pressure and kidney function

* fighting inflammation in your body

* a digestive aid

* rich in vitamins and minerals

* good for brain health

* full of antioxidants

Roasted Cauliflower

Gluten free, grain free, dairy free, nut free, egg free, vegan, vegetarian, paleo

This is what you need:

1/2 head of organic cauliflower

3 tablespoons good Aussie olive oil

2-3 cloves organic garlic

Pink salt or celtic sea salt and freshly cracked black pepper, to taste

This is how you do it:

Preheat the oven to 220ºc.

Cut the cauli into smaller florets.

Toss everything together in a bowl (I like to massage it all in with my hands).

Whack it into a roasting pan and cook the oven for 20 minutes.

Enjoy!

Hot Tips:

If you want to get extra fancy, sprinkle your roasted cauliflower with some fresh herbs, chilli, lemon juice and/or freshly grated parmesan cheese after it’s roasted.

Leftovers? It’s also delicious cold in a salad or whizz it up and add to hummus.

Easy Coconut Biccies

April 22, 2015 · 13 Comments

I am loving these Easy Coconut Biccies.

They are perfect for lunchboxes as they have no nuts! Also great when you have a bare pantry – you only need four ingredients and they are so, so easy to throw together.

Feel free to add in your own bits and pieces – I have made them before with a mixture of dried fruit and some healthier choc chips would be yummo too. You may want to add in a little drizzle of honey and maple syrup if you like a really sweet biscuit, but I think the sultanas make them sweet enough.

Easy Coconut Biccies

Vital Stats: grain free, gluten free, dairy free, nut free, refined sugar free, paleo

Okay, this is what you need:

2 cups organic dessicated coconut

2 organic eggs

1 cup organic sultanas

1 teaspoon organic cinnamon

1 teaspoon organic vanilla extract

HOT TIP: Using organic coconut and fruit means you don’t have to worry about added sulphur dioxide. Read more here.

Okay, this is how you do it:

Preheat your oven to 180°c on a gentle setting. Fan force is too harsh for these little babies.

Mix everything together – I like to get my hands in there and give it a good massage to distribute the egg properly.

Squeeze into round biccies, about the size of a walnut. It will make about 15.

Whack on your baking paper lined tray and fling into the oven for about 15-20 minutes or until they are just set and lightly brown. Keep an eye on them!

Leave to cool on the tray to firm up. Enjoy!

HOT TIP: I love the If You Care Baking paper to cook with. It is unbleached and 100% chlorine free. I even wash it and reuse if it’s not too yucky. Your regular baking paper can contain chromium (a heavy metal).

Moroccan Chicken Salad

March 19, 2015 · 2 Comments

I conjured up this salad one hot summer night and the family loved it. The spicy chicken with the creamy dressing and the pops of freshness from the pomegranate worked so well together. I hope you all enjoy it too.

Moroccan Chicken Salad

Vital Stats: Gluten Free, Egg Free, Nut Free, Sugar Free, Grain Free

Serves 4

Okay, so this is what you need:

4 large organic chicken thigh fillets

1 tablespoon organic Moroccan spice blend*

2 tablespoons macadamia oil (or your choice of fat)

6 cups of organic mesculin mix (or greens of your choice)

1/2 large cucumber, sliced

1/2 red onion, sliced thinly

1 large organic avocado, chopped

1/2 pomegranate

3-4 tablespoons chopped mint

1/2 cup organic greek yoghurt

2 tablespoons organic tahini

1 tablespoon lemon juice

Herbamare and black pepper to taste

*If you don’t have a Moroccan spice blend, use a combination of cumin, coriander, cinnamon, turmeric and ginger. I like the Gourmet Organics Middle Eastern Blend.

Okay this is how you do it:

Rub the spice mix over the chicken fillets. Fry in a pan with oil until just cooked through.

While that’s cooking, assemble your salad ingredients on a nice big platter (love this one).

To get the pomegranate seeds out, cut the fruit in half, horizontally, turn upside down and bash it with a wooden spoon – the lovely little seeds just pop out!

To make the dressing, just combine the yoghurt, tahini, lemon juice and seasonings in a bowl and mix well.

Slice the cooked chicken and arrange on top of the salad. Drizzle with the dressing, pop a few more pomegranate seeds on top and you are done!

This salad would also go really well in some wraps!

Mushroom and Haloumi Kebabs

January 6, 2015 · 2 Comments

Simple summer eating!

I am back with my next recipe in the Australian Mushroom Growers “Summer Mushrooms” campaign! It’s such fun to be involved in creating Aussie mushie recipes alongside some great foodie bloggers. You can find their recipes here.

Mushrooms are such a great superfood. They are nutrient rich, flavour rich, high in bioactive compounds (that means they are really good for you), easily available and affordable.

This recipe makes a great starter for a barbeque – hand around a platter and use the herby sauce as a dipper. You could also pop them on a big bed of rocket and drizzle with the sauce and serve as a side dish.

It takes no time at all to whack everything onto a skewer and whizz up the sauce while you are waiting for them to cook. Get the family involved in helping you – kids love skewers!

Mushroom and Haloumi Kebabs

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

Okay this is what you need:

24 Aussie button mushrooms

100g haloumi

1 large red capsicum

olive oil for brushing

1/2 bunch basil

1/2 bunch mint

2 tablespoons extra virgin Australian olive oil

1 small garlic clove, crushed

1 teaspoon lemon juice

black pepper and pink salt to taste

Okay this is what you do:

Soak 8 small or 4 large bamboo skewers in water.

Wipe the mushrooms gently with wet paper towel or a microfibre fruit and vegetable cloth.

Cut the haloumi and the capsicum into cubes, a similar size to the mushrooms.

Thread the mushrooms, haloumi and capsicum onto the skewers.

Brush with olive oil. Cook under a hot grill or on the bbq – about ten minutes or until soft and starting to brown.

While that’s cooking, make the herby sauce. It’s actually called a pistou – sort of like pesto but without the cheese and nuts!

Throw the herbs, oil, garlic, juice, salt and pepper into a food processor or thermomix and blitz until combined. I like mine a bit chunky but keep processing if you like it smooth.

To serve, just pour the herby sauce over the kebabs or put it on the side in a dipping bowl.

For more info and amazing recipes using mushrooms, check out the Australian Mushroom Growers website or Facebook page.

Do you cook mushrooms on the barbie? Share your ideas with us.

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