WHole food plant based moussaka
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Red Sauce Ingredients -
2 Large Aubergines 600g White Potatoes 400g Sweet Potatoes 1 can (400g) Tinned Tomatoes 400g Fresh Blanched Tomatoes (or you can use 2 cans instead) 2 onions 2 garlic heads 2 Tablespoons Balsamic Vinegar 30g Fresh Oregano 1 Tsp of Cinnamon Olive Oil Salt and Pepper to taste Cream Sauce Ingredients - 1.5 Tbsp Chia Seeds 200ml Almond Milk (for chia soak) 350ml Almond Milk (in addition to) 40g Dried Porcini Mushrooms 1 Tsp Nutmeg 200g Greek Style White Block (Vegan Feta Cheese) |
- Soak the chia seeds in the almond milk and set aside. Then soak the Porcini mushrooms in 500 ml boiling water and also set aside.
- Blanche the fresh tomatoes for a few minutes in hot water, and push out the flesh from the skin. Set aside.
- Slice the aubergines about 1 cm thick and dry fry them to char them slightly, or griddle if you prefer. Set aside.
- In a large pan, add the olive oil, and fry the onions, garlic and cinnamon till onions start to soften. Then add the oregano leaves, and the balsamic vinegar cook for about 10 -15 mins stirring regularly.
- Slice the potatoes all about 1 cm thick and add them to the large pan of onions etc. Then drain the Porcini mushrooms and poor in the water, and add the blanched skinned fresh tomatoes and the canned tomatoes. Add salt and pepper to your tastes and cook for about 30 mins. Preheat the oven to 200 degrees.
- To make the creamy sauce, place the mushrooms, chia and almond soak, half the Greek block and the nutmeg into a blender, and mix till smooth.
- The layer the tomato mix, aubergines, and cream sauce into a baking dish (25 cm x 35 cm), finishing with the creamy mushroom sauce on top, and some sliced tomatoes and the rest of the Greek style block on top. Sprinkle on some pepper and nutmeg if desired. Then bake in the oven for 35 mins. I served with a salad and drizzle of balsamic. Filling and delicious!
low carb Pumpkin Cheesecake
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Base
420 g Walnuts Ground In Food Processor 50 g Butter Melted 3 Tbsp Erythritol 1/2 tsp Mixed spice 1/4 tsp Ginger 1 Medium Egg White Filling 500 g Cream Cheese Room Temperature 100g Erythritol 170 g Double Cream (6 oz) 90 g Pumpkin Puree 3 Medium Eggs Room Temperature 1 tsp Vanilla Extract 1/2 tsp Mixed spice 1/4 tsp Ginger 
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Base -
Preheat oven to 160C (320F). Using a food processor, blend the walnuts until it forms a crumble texture. Should only take 30 seconds. Place the crushed walnuts into a bowl, and mix the melted butter, erythritol, egg white, mixed spice and ginger (or pumpkin spice) together until it's combined. Grease a 20cm (7.5") cake tin and spread the walnut base into the cake tin. Press into the bottom and sides until even. Cook in the oven for 10 mins, then set aside to cool. Filling – If you are steaming your pumpkin, place around 1/4 of a medium pumpkin in the steamer, steam for around 15-20 mins until soft. Mash with a potato masher and mix the mixed spice and ginger into the mixture. Set aside. In a large mixing bowl, add the cream cheese, cream, erythritol and vanilla extract. Beat together using an electric mixer to ensure the cream cheese combines with the cream. One at a time, place crack the eggs into the filling mixture, mixing thoroughly in between each time you place an egg into the mixture. You can either mix in the pumpkin with the filling in the mixing bowl, or place it in the filling once you've poured it into the tin (and use a skewer to swirl it around). If you're unsure on this technique, just mix it in with the other filling ingredients. Pour into your cake tin with the pre-bake crust. Cover the bottom of the tin with aluminium foil, and place on a tray covered in water (this is what's called a water bath). Place in the oven for 60 mins, or until cooked all the way through. Once the 60 minutes is up, turn the oven off, and gently open the door slightly. This lets the hot air out very slowly, and prevents the cheesecake from flopping. Chill in the fridge for 60 minutes, and you're ready to eat. |
Veal Sausage and Green Lentil Hotpot
Heat the coconut oil in a large frying pan and cook the sausages until browned on the outside.
Remove from the pan, then add in the onion, garlic, green beans and peppers. Fry for 2-3 mins, then add in the wine. Allow the wine to boil until nearly evaporated, then add the green lentils, tomatoes, vegetable stock and some seasoning. Stir and return the sausages to the pan and simmer for 20-25 mins or until the liquid has reduced and the sausages and lentils are cooked through. |
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Almond Flour Keto Bread
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1¼ cups almond flour 5 tbsp ground psyllium husk powder 2 tsp baking powder 1 tsp sea salt 1 tsp cider vinegar 1/2 cup boiling water 3 large egg whites 2 tbsp mixed seeds |
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Walnut Chilli
1 tbsp extra virgin olive Oil
1 small sweet onion finely diced
2 carrots finely diced
3 stalks celery finely diced
3 cloves garlic minced
1 tbsp ground cinnamon
1 tbsp ground cumin
1 ½ tsp smoked paprika
2 large chipotle in adobo minced
2 bell peppers finely diced
2 x 425g cans of diced tomatoes
2 cups passata tomato sauce
1 cans black soy beans drained and rinsed
1can of red kidney beans
1 1/2 cups raw walnuts minced
40g dark chocolate finely chopped
½ Tbsp of Salt and ¼ Tbsp pf pepper to taste
4 Tbsp Erythritol
To serve:
Fresh coriander leaves
Walnuts
Instructions
Heat the oil in a large pot over medium heat. Add the onion, carrot and celery and cook for 4 minutes. Add in the garlic, cinnamon, cumin and paprika and stir until fragrant, about another 2 minutes.
Add the chipotle, bell peppers, tomatoes, beans and walnuts. Reduce the heat to medium-low and simmer for about 20-25 minutes until thick and the vegetables are soft.
Stir in the chocolate and allow to melt. Season with salt and pepper, to taste.
1 small sweet onion finely diced
2 carrots finely diced
3 stalks celery finely diced
3 cloves garlic minced
1 tbsp ground cinnamon
1 tbsp ground cumin
1 ½ tsp smoked paprika
2 large chipotle in adobo minced
2 bell peppers finely diced
2 x 425g cans of diced tomatoes
2 cups passata tomato sauce
1 cans black soy beans drained and rinsed
1can of red kidney beans
1 1/2 cups raw walnuts minced
40g dark chocolate finely chopped
½ Tbsp of Salt and ¼ Tbsp pf pepper to taste
4 Tbsp Erythritol
To serve:
Fresh coriander leaves
Walnuts
Instructions
Heat the oil in a large pot over medium heat. Add the onion, carrot and celery and cook for 4 minutes. Add in the garlic, cinnamon, cumin and paprika and stir until fragrant, about another 2 minutes.
Add the chipotle, bell peppers, tomatoes, beans and walnuts. Reduce the heat to medium-low and simmer for about 20-25 minutes until thick and the vegetables are soft.
Stir in the chocolate and allow to melt. Season with salt and pepper, to taste.
Trail Mix - Breakfast or for Snacking
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Ingredients
200 g Chickpeas – soaked over night 2 teaspoons coconut oil Salt & freshly ground pepper ½ cup almonds ½ cup walnuts ¼ teaspoon cayenne pepper ¼ teaspoon ground cardamom ¼ teaspoon cinnamon 5 dried figs chopped 8 dates chopped ¼ cup Tiger nuts ¼ cup dried goji berries ¼ cup mixed sunflower and pumpkin seeds Pre heat oven to 180 degrees (fan assisted, adjust if not) Line a tray with baking paper and spread out soaked and dried out Chickpeas on the sheet, and put on 2 teaspoons of coconut oil, and sprinkle with salt , pepper and cayenne pepper. Roast for 25 mins, take out and shuffle. Add in the nuts and mixed seeds and put it back in the own for 5 - 10 mins. Keep checking they don't get over roasted. Take out and cool. Chop the dates and figs, and mix all ingredients together and season to taste. This will last 5 - 7 days, and is about 12 portions. Eat with yoghurt for breakfast or a great after workout snack. Full of protein, good fats and natural sugars. Perfect! |
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Avocado Key Lime Pie
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Serves 10 Ingredients For the base 2 cup ground almonds 5 Tbsp butter, melted 3 Tbsp Erythritol or sugar alternative 1/2 tsp ground ginger 1/4 tsp mixed spice ½ tsp Cocoa 80% powder For the filling 5 very ripe avocados Juice of 3 limes 10 Tbsp Erythritol 4 tbsp coconut cream 1 lime, to grate for zest |
Base -
Using a food processor, blend the almonds until it forms a crumble texture. Should only take 30 seconds.
Place the crushed almonds into a bowl, and mix the melted butter, erythritol, mixed spice, cocoa and ginger together until it's combined.
Grease a 16 cm cake tin and spread the almond base into the cake tin. Press into the bottom and sides until even. Then set aside to cool in fridge.
Filling -
Blend together coconut cream, avocado, erythritol, lime juice and zest on high speed until the mixture becomes creamy. Pour the filling over the crust.
Place the cake in the freezer to set for at least 3-4 hours. I like to serve with a drizzle of melted dark chocolate.
Using a food processor, blend the almonds until it forms a crumble texture. Should only take 30 seconds.
Place the crushed almonds into a bowl, and mix the melted butter, erythritol, mixed spice, cocoa and ginger together until it's combined.
Grease a 16 cm cake tin and spread the almond base into the cake tin. Press into the bottom and sides until even. Then set aside to cool in fridge.
Filling -
Blend together coconut cream, avocado, erythritol, lime juice and zest on high speed until the mixture becomes creamy. Pour the filling over the crust.
Place the cake in the freezer to set for at least 3-4 hours. I like to serve with a drizzle of melted dark chocolate.
Chicken, Chickpea and Sundried Tomato Pot Roast
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INGREDIENTS
1 tablespoon coconut oil 8 skin-on, bone-in chicken thighs Himalayan salt and freshly ground black pepper 2 small onions chopped 4 cloves garlic chopped ½ cup of sundried tomatoes (I used organic dried, they can be very salty so above salt may not be needed) 1 x 400g cans chickpeas, rinsed 80g Pearl Barley rinsed ¼ cup harissa paste ½ cup vegetable stock Chopped fresh flat-leaf parsley Lemon wedges Preheat oven to 200 degrees. Heat oil in a large ovenproof pot over medium-high heat. Cook chicken pieces in pan on either side for about 4 – 5mins per side to help crisp the skin. Remove from pan. Add onion and garlic and pearl barley and fry stirring often, until onions soften. Add sun dried tomatoes, chickpeas, harissa, and stock and bring it to a simmer. Put the chicken back in skin side up and roast until chicken is cooked through for about 25 minutes. Sprinkle with parsley and serve with the lemon wedges. |
Vegan Spelt Banana Bread
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Ingredients
Coconut oil 100ml, plus extra for the tin Almond milk or cashew milk 4 tbsp Cider vinegar ½ tbsp Erythritol 250g Bananas 3 medium very ripe, mashed Vanilla extract 1 tsp Spelt flour 250g Ground cinnamon ½ tsp Baking powder 1 ½ tsp ¼ tsp salt Method Heat the oven to 180C/fan 160C/gas 4. Oil a 450g loaf tin with coconut oil and line with a long strip of baking paper. Mix the almond milk and vinegar. In another bowl, mix 100ml coconut oil and erythritol until well combined. Add the milk mixture, bananas and vanilla to the oil and beat with electric beaters. Mix the flours, cinnamon and baking powder with ¼ tsp salt. Add the flour mixture to the wet mixture and stir thoroughly. Pour into the lined tin and bake for 60 minutes or until risen and springy, and a skewer poked into the middle comes out clean. |
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Spelt, also known as dinkel wheat or hulled wheat, is a species of wheat cultivated since approximately 5000 BC is an unprocessed flour.
Spelt is an ancient grain that's similar to wheat in appearance but has a tougher husk, which helps protect the nutrients inside the grain. Flour made from spelt has a nutty, slightly sweet flavour and can be used in most recipes that call for regular or whole-wheat flour.
The gluten in spelt has a different molecular make-up than the gluten in modern wheat. It is more fragile and more water soluble, which makes it easier to digest. Spelt is also higher in fibre than wheat, and the extra fibre aids in the digestion of the gluten.
Although a relative of wheat, it isn’t classed as wheat. Spelt is an ancient grain that is a sub-species of wheat. People who are allergic to wheat probably cannot tolerate spelt and should avoid it, although some wheat-intolerant people say that they are able to tolerate spelt.
Spelt is an ancient grain that's similar to wheat in appearance but has a tougher husk, which helps protect the nutrients inside the grain. Flour made from spelt has a nutty, slightly sweet flavour and can be used in most recipes that call for regular or whole-wheat flour.
The gluten in spelt has a different molecular make-up than the gluten in modern wheat. It is more fragile and more water soluble, which makes it easier to digest. Spelt is also higher in fibre than wheat, and the extra fibre aids in the digestion of the gluten.
Although a relative of wheat, it isn’t classed as wheat. Spelt is an ancient grain that is a sub-species of wheat. People who are allergic to wheat probably cannot tolerate spelt and should avoid it, although some wheat-intolerant people say that they are able to tolerate spelt.
apple, walnut and avocado salad
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Ingredients
1/4 shredded White Cabbage 1/4 shredded Red Cabbage 1 fennel shredded 2 carrots shredded 2 red onions shredded 1 shredded Apple Handful of Rocket Handful of coriander Salt and pepper to taste 150g Soy or Dairy Greek Yoghurt (your choice) 2 tbsp Apple Cider Vinegar Topped with - 1 avocado Walnuts (or your choice of nuts Method Mix together all salad ingredients and top with avocado and nuts! Easy! |
Almond and Flaxseed Bread
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10 slices
Dry ingredients 2¼ cups blanched almond flour ¼ cup ground flaxseed ½ teaspoon baking soda ½ teaspoon fine Himalayan salt 1.5 tablespoons Xylitol Wet ingredients 5 eggs** (4 if they are jumbo) 1 tablespoon extra virgin olive oil 1 tablespoon apple cider vinegar Fresh herbs (optional) 2 teaspoons fresh thyme leaves 2 teaspoons fresh rosemary, finely chopped Mixed Seeds or Chia seeds for decoration and crunch |
INSTRUCTIONS
Preheat the oven to 350°F 180 c In a food processor, combine the dry ingredients and pulse them until well combined, about 10 pulses. Add the wet ingredients and mix until well combined, about 20 seconds. Scrape down the edges and add herbs. Pulse another 5 or 6 times to mix the herbs into the dough without puréeing them. The dough will be like a very thick batter but should be thin enough that it wouldn’t roll into a ball. Pour dough into a greased 9×5 bread pan; there will be enough to fill the pan about halfway up. Sprinkle mixed seeds on top. Bake for 30-35 minutes, or until a toothpick comes out clean from the centre. Let cool in the pan for 30 minutes before serving. |
Liver and Kidney Homemade Pate
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Fry off the kidneys for 5 mins in the butter, then add the onions until the onions are starting to soften. The add the garlic and liver and all other seasoning and herb ingredients. Fry till kidneys and liver are just done. DO not over cook them as they become toughened. Blend together to your favourite consistency, either coarse, slightly course or a smooth pate. Add to storage tubs. Allow to cool down a little. And then melt the ghee and pour to cover the top of the pate. This seals it when cooled and solidifies. Then it can last 2 -3 weeks in the fridge. Once you break the butter, eat within 3-5 days. Great with any of the breads on this page! |
apple and blackberry breakfast bars
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Ingredients
Oat Crust: 100g rolled oats 95g blanched almond flour ½ cup of mixed nuts (I used walnuts and almonds) ¼ teaspoon salt 1 tsp cinnamon ¼ cup whole hemp seeds ½ cup coconut oil 2 tbsp Erythritol (more or less to suit taste) 2 teaspoons water Apple and Blackberry Filling: 10 oz fresh blackberries 2 Apples 1 tablespoons honey, optional depending on the sweetness of your fruit 2 teaspoons chia seeds Picked the apples and blackberries in the morning, baked in the evening. Fab. . 
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Instructions Filling: Preheat oven to 350ºF. In a food processor, mix blackberries, apples, honey if required, and chia seeds. Put aside to set a little while you prepare the oat crust. Oat Crust: Line an 8 or 9-inch pan with parchment paper or grease lightly to keep crust from sticking and set aside. Place rolled oats, nuts, hemp seeds and salt into food processor and blend until finely ground into oat flour. Add almond flour, cinnamon, melted coconut oil and erythritol, blending until dough holds together when pinched between your fingers. Add a little water, if needed, to form the dough. Reserve ¾–1 cup of the oat dough. Press the remaining crust firmly into the bottom of the pan. Spread berry filling evenly across crust and top with reserved dough crumbles. To get chunky crumbles on top, clench dough tightly in your fist and then roughly break up into large clumps. Sprinkle across berry filling, leaving some berry filling exposed for a more marbled, rustic look. Bake for 25 minutes, until crust is lightly golden and filling has thickened. Let cool completely before cutting into bars. Makes 9 bars |
Bone Broth (for Fasting)
Bone broth is ideal for a fast because it’s full of important macro-nutrients and micro-nutrients, including amino acids, vitamins and minerals; collagen; electrolytes; and even antioxidants like glucosamine. It is reported to help with -
1. Stronger immunity against common illnesses or allergies
2. Reduced symptoms related to digestive disorders
3. Enhance digestion
4. Help towards healthier joints, ligaments and tendons
5. Youthful-looking skin thanks to bones collagen
6. Strengthen bones
7. Help intake of importance minerals like calcium, phosphorous, magnesium, potassium and more.
8. And it helps take away hunger pangs on a fast and feels like a soup has been eaten!
I used cow leg bones, and these you are supposed to slow cook for 24 - 48 hours with Carrots, celery, onions, (and I added) garlic, dried herbs and spices, and Himalayan salt and pepper.
I chose to pressure cook for 8 hours. It was however, quite a chore as it turned out!
1. My pressure cooker only cooks for a max of 2 hours, so I to keep turning it on again every 2 hours.
2. After the first 2 hr stint, I had put it on auto quick release, and it would seem over filled it, causing it to spray broth all over my kitchen...DOH!
3. Once it finally finished, draining and straining a vat of bones isn't an easy thing to do, and again a lot ended up all over my kitchen.
4. It then needed chilling, so I went off to work. Came back and then had to remove the layer of centimetre of fat formed on the top of it, drain it again, and put it into pots for storage. Not after tasting one.
5. Although I know it is super good for you, it is just watering beefy broth, and pleasant enough to drink, and a nice flavour when on a fast day. However, I wouldn't be serving it at a dinner party.
6. THE BEST BIT!! And a pleasant surprise, was the layer of fat! (Not to be eaten on a fast day!) I spread the fat like butter on my homemade almond bread this morning, with my scrambled eggs...and OH MY DAYS..that made it all worth it!! (Well...sort of...it was a bit of a ball ache...!)
So, there you go. My bone broth experience.
1. Stronger immunity against common illnesses or allergies
2. Reduced symptoms related to digestive disorders
3. Enhance digestion
4. Help towards healthier joints, ligaments and tendons
5. Youthful-looking skin thanks to bones collagen
6. Strengthen bones
7. Help intake of importance minerals like calcium, phosphorous, magnesium, potassium and more.
8. And it helps take away hunger pangs on a fast and feels like a soup has been eaten!
I used cow leg bones, and these you are supposed to slow cook for 24 - 48 hours with Carrots, celery, onions, (and I added) garlic, dried herbs and spices, and Himalayan salt and pepper.
I chose to pressure cook for 8 hours. It was however, quite a chore as it turned out!
1. My pressure cooker only cooks for a max of 2 hours, so I to keep turning it on again every 2 hours.
2. After the first 2 hr stint, I had put it on auto quick release, and it would seem over filled it, causing it to spray broth all over my kitchen...DOH!
3. Once it finally finished, draining and straining a vat of bones isn't an easy thing to do, and again a lot ended up all over my kitchen.
4. It then needed chilling, so I went off to work. Came back and then had to remove the layer of centimetre of fat formed on the top of it, drain it again, and put it into pots for storage. Not after tasting one.
5. Although I know it is super good for you, it is just watering beefy broth, and pleasant enough to drink, and a nice flavour when on a fast day. However, I wouldn't be serving it at a dinner party.
6. THE BEST BIT!! And a pleasant surprise, was the layer of fat! (Not to be eaten on a fast day!) I spread the fat like butter on my homemade almond bread this morning, with my scrambled eggs...and OH MY DAYS..that made it all worth it!! (Well...sort of...it was a bit of a ball ache...!)
So, there you go. My bone broth experience.
The Best Falafel
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**The picture on your left shows it served with the Mango and Strawberry Salsa recipe below
Ingredients 500g dry chickpeas – raw are essential, do NOT substitute canned. 1 small onion, roughly chopped Big bunch of chopped fresh parsley about 60g Bunch of chopped fresh coriander about 30g 4 cloves garlic ½ tsp baking powder 1/2 tbsp salt 1 tbsp cumin 1 ½ tbsp ground coriander 1/4 tsp black pepper 1 chilli chopped or 1 tsp of chilli powder Coconut oil for frying 1. Pour the chickpeas into a large bowl and cover them by about 3 inches of cold water. Let them soak overnight. They will double in size as they soak. 2. Pulse all ingredients together until a rough, coarse meal forms. Scrape the sides of the processor periodically and push the mixture down the sides. Process till the mixture is somewhere between the texture of couscous and a paste. You want the mixture to hold together, and a more paste-like consistency will help with that... but don't over process, you don't want it turning into hummus! 3. Cover the bowl with plastic wrap and refrigerate for 1-2 hours. 4. Shape into balls or burgers and shallow fry until crisp on the outside and fluffy on the inside. Yum! |
Mango and Strawberry Salsa
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INGREDIENTS 2 ripe Mangos, diced 100g Strawberries 1 medium red bell pepper, chopped 1 chopped red onion ¼ cup packed fresh coriander leaves, chopped 1 chilli pepper, seeded and minced 1 large lime, juiced (about ¼ cup lime juice) ⅛ to ¼ teaspoon salt, to taste INSTRUCTIONS In a serving bowl, combine the prepared mango, strawberries, bell pepper, onion, coriander and chilli pepper. Drizzle with the juice of one lime and mix well. Season to taste with salt. For best flavor, let the salsa rest for 10 minutes or longer. |
Spirulina and Caffeine Energy Bombs
Put the dates, walnuts and spirulina into a food processor and process at full speed until a stiff paste forms. Sprinkle the desiccated coconut onto a plate and have another clean plate to hand. Processing the ingredients at high speed will have squeezed the oil from the walnuts, so the paste will be very oily. Break off thumb sized pieces of the paste, roll them into balls, then roll in the desiccated coconut. Place the coated balls on a clean plate. Once you have coated all the balls, place in the fridge for a few hours, which will make them firmer and give them a great chewy texture. |
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treewell farm soup (courgette and Goats cheese soup)
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Ingredients
Method Heat the oil in a large pan and fry the leeks for a few mins to soften. Add the courgettes, then cover the pan and cook for 5 mins more. Pour in the stock, cover and cook for about 7 mins. Add the spinach, then cover the pan and cook for 5 mins so that it wilts. Take off the heat and blitz until really smooth with a hand blender. Add the goat’s cheese and basil, then blitz again. |
Cold Cooked Salmon (Keto / Paleo / LCHF)
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Here's something LCHF, Keto and Paleo, very healthy, fresh and lighter to eat and great for the microbiome!
I cold cooked a side salmon by mixing fresh lemon juice and flesh, dill, organic mustard and a little Manuka honey (Erythritol or chosen sweetener fine too if your Keto) salt and pepper. Poured into a platter, put in salmon, topped up with water so the fish is covered. Cover it with a heavy lid ensuring the salmon stays pushed down into the liquid mixture and it fully covered and leave in the fridge for 24-36 hours. Cold cooks it and ready to eat. No polyunsaturates damaged, all good fats in tact and served with fresh sauerkraut and avocado. So many good fats and good bacteria for the gut. With the lemon sauce drizzled, simple and delish! |
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Spelt and oat bread (no nuts or eggs)
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INGREDIENTS
INSTRUCTIONS Heat oven to 170 degrees. Grease (with coconut oil) and flour a 9×5 loaf pan. In a medium bowl, mix the spelt flour, oats, chia seeds, baking powder and salt. In a saucepan, warm the milk, and add the honey and oil and mix together. Mix together the wet and dry ingredients until completely combined. Pour batter into the prepared pan and sprinkle the ¼ cup rolled oats over the top. Gently press the oats onto the batter. Bake for 60 - 70 minutes. Let cool completely. |
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Cauliflower Rice Paella (Keto)
Ingredients
4 tbsp butter
1 link of Chorizo sausage
2 chicken thighs
1 onion finely diced
2 fresh tomatoes diced or 1 jar of diced tomatoes,drained
1 red bell pepper
4 cloves fresh garlic minced
1 head cauliflower
2 cups chicken stock
1 tiny pinch of saffron threads
1 tsp salt
½ tsp black pepper
½ tsp paprika
1 dozen mussel's
4 large king prawns
200g of fresh Squid
fresh parsley chopped and lemon to garnish
Instructions -
Heat the olive oil or butter in a large flat skillet.
Saute the chorizo until browned and remove from pan.
Cut the chicken into bite-size pieces and add to pan.
Cook until cooked through and browned and remove.
In the skillet, saute the finely diced onion, tomatoes, bell pepper and garlic and cook for about 3 minutes on medium heat until onions are translucent.
Using a food processor or cheese grater, grate the cauliflower until it is in small, rice-size pieces.
Add the cauliflower to pan with the vegetables.
Pour in chicken broth.
Add saffron, salt, black pepper, and paprika and simmer for 10-15 minutes or until cauliflower is tender.
While that is simmering, add ½ inch of water to a small pan and bring to a boil.
Add the mussel's cook at least 5 minutes until they have opened up. Do not use any that don't open!
When the cauliflower is starting to get tender, add the squid and the prawns and continue to cook until pink.
When prawns and cauliflower are cooked and cauliflower is bright yellow from the saffron, add the cooked sausage, chicken, mussel's, and oysters to the top of the pan.
Sprinkle with chopped parsley and squeeze lemon wedges on top just before serving.
Enjoy!
4 tbsp butter
1 link of Chorizo sausage
2 chicken thighs
1 onion finely diced
2 fresh tomatoes diced or 1 jar of diced tomatoes,drained
1 red bell pepper
4 cloves fresh garlic minced
1 head cauliflower
2 cups chicken stock
1 tiny pinch of saffron threads
1 tsp salt
½ tsp black pepper
½ tsp paprika
1 dozen mussel's
4 large king prawns
200g of fresh Squid
fresh parsley chopped and lemon to garnish
Instructions -
Heat the olive oil or butter in a large flat skillet.
Saute the chorizo until browned and remove from pan.
Cut the chicken into bite-size pieces and add to pan.
Cook until cooked through and browned and remove.
In the skillet, saute the finely diced onion, tomatoes, bell pepper and garlic and cook for about 3 minutes on medium heat until onions are translucent.
Using a food processor or cheese grater, grate the cauliflower until it is in small, rice-size pieces.
Add the cauliflower to pan with the vegetables.
Pour in chicken broth.
Add saffron, salt, black pepper, and paprika and simmer for 10-15 minutes or until cauliflower is tender.
While that is simmering, add ½ inch of water to a small pan and bring to a boil.
Add the mussel's cook at least 5 minutes until they have opened up. Do not use any that don't open!
When the cauliflower is starting to get tender, add the squid and the prawns and continue to cook until pink.
When prawns and cauliflower are cooked and cauliflower is bright yellow from the saffron, add the cooked sausage, chicken, mussel's, and oysters to the top of the pan.
Sprinkle with chopped parsley and squeeze lemon wedges on top just before serving.
Enjoy!
Terri's Oat Soaks
Mix Muesli, yoghurt and protein powder together and put on top of the honey and apple. Sprinkle on the top the hemp seeds and Omega seeds. Sprinkle on top the Pistachios and Goji berries. (Picture shows without) Cover and put in fridge overnight. MACROS - 448 Calories 52g Carbs 14g Fats 23g - Protein |
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Chia seeds and Coconut Soak
- 2 cans of Coconut Milk
- 1 cup of chia seeds
- Vanilla Drops
- 3 tbsp Desiccated Coconut
- Honey (or chosen sweetener if preferred) to taste
- Ground Cinnamon
- Ground Ginger
- Walnuts and Goji berries to top
Coconut and Walnut Scottish Oat Cakes
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Coconut Bread
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INGREDIENTS
INSTRUCTIONS Preheat oven to 180 C (355 F). Crack the eggs into a bowl and mix for 1 minute until well combined. Add the coconut flour, butter, salt, baking powder and Psyllium Husk, and mix until completely combined. The mixture will become quite thick. Line an 8.5 X 5-inch (21.5 x 12.7 cm) loaf tin with parchment paper and pour the batter into the tin. Level the top with a spatula if uneven. Bake for 50 minutes or until a skewer comes out of the middle clean. Slice and store in the fridge for up to 5 days or in the freezer for up to 2 weeks. This bread freezes well. |
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Homemade Carb-Free Granola
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I always follow LCHF Low Carb High Fat diets nowadays with a fast cycle. I miss cereals and granola...so I thought I'd make my own as I'm a big believer in knowing what's in my food. What a result!!
Mix all together. Just pulse all nuts and seeds, not too much so they stay chunky, then hand mix in all other ingredients. Flatten out on a baking paper lined tin, and bake for 15 mins on 160 degrees. Let cool and stiffen, and break up. The smells were amazing, and so the result! Cereal that I had with some full fat Greek yogurt and a little pear. Oooof yes!! Its 12 portions, so will last me a while too! |
Sweet Potato Turkey Sandwich
- 1 medium sweet potato 210 grams peeled
- 1 1/2 tablespoons oil, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt, add more to taste
- 1 large egg
- 2 tablespoons hummus
- 2 ounces deli-sliced turkey
- 2 slices tomato
- 1/4 cup spinach
Create sweet potato noodles with Blade B of a veggie spiralizer. Chop off the pointy ends of the sweet potato to make it easier to spiralize. Slice up any parts of the sweet potato that did not get spiralized, and add it to the noodles.
Over medium-high heat, pour the olive oil in a sauté pan. Once the pan is hot, add in the sweet potato noodles and stir. Let the noodles cook for about 4 minutes and season with garlic powder, thyme, and salt.
Turn off the heat. In a bowl, mix the cooked noodles with the egg until well-incorporated.
Oil the pan with the rest of the olive oil. When the noodles are cool enough to handle, form them into two squares (about the size of a slice of sandwich bread) directly on the oiled pan. Turn the stove on to medium-high heat and cook each side for about 2-3 minutes. Remove from heat and cool slightly.
Once the sweet potato “bread” is cool enough to handle, start assembling the sandwich. Spread 1 tablespoon of hummus on each slice, and stacked with turkey, tomatoes, and spinach and top with the remaining sweet potato patty
Terri's Black Bean Brownies
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Prepare an 8x8 baking pan by spraying it with cooking spray. Mix all ingredients in a food processor or blender. Add the beans last and make sure you blend VERY well. Bake for 30 minutes, or until toothpick comes out clean. Allow to cool before slicing. Brownies are approx. 2"x2" in size. |
Blueberry and Maqui Berry Cheesecake
ngredients for Crust
Blueberry filling
Crust
Blueberry filling
- 60 g almonds
- 60 g cashews roasted
- 70 g dates previously soaked for minimum 1 hour
- 1 tablespoon coconut oil
- 2 tablespoons cacao powder
Blueberry filling
- 200 g cashews previously soaked for minimum 4 hours
- 100 g blueberries fresh
- 3 tablespoons maqui berries (I used dried)
- 4 tablespoons coconut oil
- 10 tablespoons Erythritol
- Juice of 1/2 lemon
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Crust
- Line the base of a 16 cm spring form cake tin with baking paper.
- Place almonds and cashews in a food processor and process until they are finely ground. Drain dates and squeeze out any excess water. Add them to the food processor along with coconut oil and cacao powder. Process until mixture sticks together. Adjust sweetness.
- Once it’s all combined, press the crust mixture into the cake tin, making sure you press it out evenly. Place it in the fridge.
Blueberry filling
- Drain the cashews and place them in a blender. Add all the other ingredients: fresh blueberries, dried maqui berries, coconut oil, erythritol, lemon juice. Blend on high speed until completely smooth.
- Pour the filling over the crust and place the cake in the freezer to set for at least couple of hours or leave it in the fridge overnight.
Before serving top with blueberries and almond flakes.
lime and coconut cauliflower rice
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Ingredients
1. Place half of cauliflower in food processor; pulse until cauliflower is chopped into pieces about the size of rice. Repeat with the other half. Set aside. 2. Heat oil in large nonstick skillet over medium-high heat. 3. Add cauliflower; cook, stirring frequently, for 4 to 6 minutes. 4. Add coconut milk, coconut, and 3 Tbsp. lime juice. Bring to a boil. Reduce heat to medium-low; gently boil, stirring occasionally, for 8 to 12 minutes, or until tender and liquid evaporates. 5. Add remaining 1 Tbsp. lime juice, lime zest, coriander, and salt; cook for 2 minutes, or until lime juice evaporates. 6. Divide evenly into eight serving bowls; garnish evenly with coriander. |
Sweet Potato Chickpea Veggie Burger
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Ingredients
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Directions
Preheat oven to 200 degrees c.
Peel and slice the sweet potatoes. Place into a microwave-safe tub. Add in 4 tbsp of water, cover and then microwave for 5 to 8 minutes. Allow sweet potatoes to cool. Or of course you can boil or bake them, whichever you prefer.
Put sweet potatoes, chickpeas, onions, garam masala, coriander. basil and salt into a food processor. Process until everything is combined. Add in peas and mix by hand then form into 6 to 8 patties. Fry with some oil to seal the outsides.
Then move burgers into oven and bake burgers in the oven for 15 minutes till outside is crisp. Take burgers out of the oven and serve.
Preheat oven to 200 degrees c.
Peel and slice the sweet potatoes. Place into a microwave-safe tub. Add in 4 tbsp of water, cover and then microwave for 5 to 8 minutes. Allow sweet potatoes to cool. Or of course you can boil or bake them, whichever you prefer.
Put sweet potatoes, chickpeas, onions, garam masala, coriander. basil and salt into a food processor. Process until everything is combined. Add in peas and mix by hand then form into 6 to 8 patties. Fry with some oil to seal the outsides.
Then move burgers into oven and bake burgers in the oven for 15 minutes till outside is crisp. Take burgers out of the oven and serve.
thai squash and pineapple curry
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Ingredients
Fry the onion for 5 mins until softened. Stir in the red curry paste, then add the squash, coconut milk and stock. Simmer for 15-20 mins until the squash is tender. After 10 mins cooking, tip in the green beans. Stir in the pineapple and coriander, cooking for just a few mins until the pineapple heats through. Sprinkle with the coriander leaves and then you could serve (as in the picture) with my lime and coconut cauliflower rice. |
Cappuccino Cheesecake (LCHF)
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BASE
1/4 cup walnuts, finely ground 1 1/4 cup ground almonds 5 Tbsp butter, melted 3 Tbsp Erythritol or sugar alternative 1/2 tsp ground ginger 1/4 tsp mixed spice ½ tsp Cocoa 80% powder OR with Dates – 60 g almonds 60 g cashews roasted 70 g dates previously soaked for minimum 1 hour 1 tablespoon coconut oil 2 tablespoons cacao powder Top – 200 g cashews soaked for minimum 4 hours in 4 x espresso shots 4 tablespoons coconut oil 6-8 tablespoons Erythritol sugar alternative Up to 1 Tbsp Cocoa Powder (depending on your preference in dark chocolate flavour strength) Instructions Crust with Dates
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Crust without Dates -
Using a food processor, blend the walnuts and almonds until it forms a crushed crumble type texture. Should only take 30 seconds ish. Place the crushed walnuts/almonds into a bowl, and mix the melted butter, erythritol, cocoa, mixed spice and ginger together until it's combined. Grease a 16 cm (7.5") cake tin and spread the walnut/almond base into the cake tin. Press into the bottom and sides until even. Cappuccino topping
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Keto Vegan Tofu Fritters
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Toffee Spelt Cake
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Ingredients
Toffee Sauce :
Method Preheat the oven to 160 degrees and grease your cake tin with a bit of coconut oil. In a saucepan, bring the almond milk and dates to a gentle simmer. Simmer for 3 minutes, remove from the heat, and cool down. Once cooled pour in a bowl, add the oil, apple sauce and mix. Gently fold in the spelt flour, baking powder, salt and spices until fully combined. Spoon the mixture in and pop in the preheated oven for around 30 minutes or until the slightly brown and the cake gently springs back when you touch it. While the cake is baking, make up the toffee sauce. In a small bowl whisk together all of the toffee sauce ingredients until you have smooth mixture. Remove cake from oven, let it cool for a few minutes, and then prick with a fork all over. Pour the toffee sauce all over it and top it up with some lightly toasted pecans. |