RECIPES

Here are fantastic, nutritional, easy to make, gluten free recipes that I have created and would love to share with everyone.

CHOCOLATE MOUSSE (guilt free)

This is one of my favourite desserts! All you need is:

Coconut Cream 1 cup/250ml

Cocoa 4 tbsp

Honey 4 tbsp

Vanilla Essence 1 tsp

2 egg whites

Throw all the ingredients in a bowl and hand whisk for a couple of minutes. Cover and place in the fridge, within a couple of hours your mixture will be nice, thick and creamy.

BEEF & COURGETTE KEBABS (serving size, 2 kebab skewers)

Ingredients:

BEEF 85grams

Courgette 1

Olive oil

Soy

Pepper

1 Tomato

2 tbsp Hummus

Cut your beef into bite size cubes along with your courgette. Slide your steak and courgette onto your skewers, cover in sauce and bbq or fry for a few minutes or until cooked to your liking.

SAUCE:

Drizzle olive oil, sprinkle soy over your skewers and cover with a few grinds of pepper.

SALAD:

1 Tomato, cut into slices, cover with a few grinds of pepper.

ON THE SIDE:

Hummus, 2 tbsp

Place your tomato on a plate along with your kebabs and hummus!

PUMPKIN SOUP

Ingredients:

Half a large pumpkin (or a whole small pumpkin) cut into 1 inch cubes without the skin and pips.

Coconut Cream 1 can

Butter 2 tbsp

Garlic Clove 4 chopped

Maple Syrup/Honey 1 ½ tbsp.

Broccoli ½ cup

Vegetable stock cubes 2 (makes 1 litre)

Cornflour 1 tbsp (add this with cold water to dissolve it)

Paprika 1 level tbsp.

Ground Cumin 1 tspn

Salt 1 level tspn

Preheat the oven on 180 degrees C.

PUMPKIN:

Put the butter, garlic and maple syrup into a large saucepan on the stove and add the pumpkin cubes on high heat, fry for 3 minutes, stirring.

Put the pumpkin on an oven tray and into the oven to roast for about an hour and a half turning once within this time.

Once roasted put the pumpkin back into the saucepan and add the coconut cream, vegetable stock, cumin, paprika, cornflour and salt then blend until smooth with a stick blender.

May need more cornflour depending how thick you want your soup.

Put on stove top and bring to a simmer and then turn off.

Adjust the taste with salt and a little more maple syrup if you want it sweeter before serving.

Serve in a bowl with steamed broccoli.

COCONUT BLISS BALLS

Ingredients:

Dates 1 cup (these work best soaked for about an hour in boiling water and then drained before use.

Peanut Butter 2 tbsp

Honey 1 tbsp

Cashew Nuts 1 cup

Desiccated Coconut 1/4 cup

Place all the ingredients in your food processor and blend until smooth.

Roll in balls and then roll in desciccated coconut. Place in the fridge! (Makes about 14 yummy balls).

Recipe kindly given to me by Nicole Gapes.

CHICKEN CASSEROLE

Ingredients:

4 Chicken Thighs

SAUCE:

Dijon Mustard 1/4 cup

Soy Sauce 1 tbsp

Honey 1 tbsp

Garlic Clove 1 grated/minced

Olive Oil 1 tbsp

Water 1 tbsp

Quinoa 1/2 cup

Preheat the oven on 180 degrees C.

Chicken:

Place your chicken thighs in a casserole dish and cover with your sauce. Bake for 45 minutes.

Quinoa:

Make sure you wash your quinoa first. Then place 1/2 a cup of quinoa in a covered saucepan with 3/4 of a cup of water on high heat. Wait for the water to start boiling then turn the element down onto a low heat, keep covered for about 10 minutes, then turn off the element and time it for yet another 10 minutes.

Once your chicken is cooked, place the quinoa onto a plate with your chicken on top, pour the sauce all over your dish.

Steamed broccoli would go great with this tasty meal.

STEAK, CANNELLINI BEANS & SILVERBEET

Cannellini Beans - 1/2 can:

Mince or finely chop 1 garlic clove and add to a saucepan together with 1 tbsp of olive oil along with a few grinds of salt and pepper, turn to high heat.

Once the garlic starts to fry add 1/2 a can of rinsed and drained cannellini beans.

Turn off the heat and start mashing the beans with a potato masher, once they are mashed they are done!

Steak - 125grams:

Pre-heat the frypan. Fry your steak using 1 tbsp of olive oil and cook to your liking.

Silverbeet - 1 cup:

Microwave or steam covered with a 1/4 of a cup of water for 2 minutes. Drain well then add 1 tbsp of oyster sauce and stir through.

On a plate, place your cannellini mash as the base then silverbeet and steak on top.

Fantastic quick and easy dinner meal.

BEETROOT & FETA SALAD

Ingredients:

Beetroot 1 small beetroot peeled and grated

Feta 1/2 cup, crumbled

Rocket 1 cup

Cucumber 1/2 a telegraph cucumber, diced

Quinoa 1/2 cup

Place the beetroot, feta, rocket and cucumber in a bowl and mix in your dressing.

Dressing:

Greek Yoghurt 1/2 cup

Olive Oil 1 tbsp

Dijon Mustard 2 tsp

Lemon 1/2 a squeezed lemon

Garlic Clove 1 finely chopped

Salt pinch of salt

Pepper dash of pepper

Quinoa:

Make sure you wash your quinoa first. Then place 1/2 a cup of quinoa in a covered saucepan with 3/4 of a cup of water on high heat. Wait for the water to start boiling then turn the element down onto a low heat, keep covered for about 10 minutes, then turn off the element and time it for yet another 10 minutes.

When your quinoa is cooked, place it in a serving bowl and add your salad.

SCRAMBLED EGGS & BACON

Ingredients:

Eggs 2

Bacon 2 slices

Rocket 1/4 cup

Salt dash of salt

Fry your bacon until nice and crunchy.

In a bowl whisk the eggs, add a dash of salt, place in a saucepan on high heat with the rocket constantly stirring until scrambled.

ALMOND BUTTER BITES

Ingredients:

Almond Flour 1 cup

Almond Butter 1/4 cup

Dark Chocolate Chips 1/4 cup

Honey 1/4 cup

Mix all the ingredients together and roll into balls about an inch thick. These are ready to eat straight away. Should make about 8 amazing bites. Place in the freezer.

LETTUCE BURGER

Burger Patty Mixture:

Prime Mince 150grams

Smooth Peanut Butter 1 tbsp

Worcester Sauce 1 tbsp

Salt & Pepper

Dijon Yoghurt Dressing:

Dijon Mustard 1 tbsp

Greek Yoghurt 1 tbsp

Salt & Pepper

Salad:

Lettuce 4 iceberg lettuce leaves

Tomato 1 thinly sliced

Cheese I thick slice

Add the peanut butter and worcester sauce to the mince, along with a generous amount of salt and pepper and hand mix until well combined. Sprinkle almond meal onto the bench, place the mixture onto it and work into a patty shape by hand. You'll want to go a little wider and flatter than the finished size you require as it will shrink during cooking.

Cook on the bbq or grill for 3 minutes on each side. Place a nice chunky slice of cheese on top to melt for the last minute of cooking.

Serve with dijon yoghurt dressing and ketchup (a little!) if you want to be naughty.

Wrap your burger patty in the iceberg lettuce leaves and add your tomato.

VEGGIE CASSEROLE

Ingredients:

Courgette 2 grated

Broccoli 1 cup, cut small

Onion 1/4 cup, diced

Tasty Cheese 1/2 cup, grated

Eggs 4

Bread Crumbs (gluten free) 1/2 cup

Garlic Clove 1 grated

Olive Oil 1/4 cup

Tomato 1 diced

Salt & Pepper a few generous grinds

Mix all the ingredients together in a bowl, then place in a casserole dish and sprinkle another 1/2 a cup of bread crumbs over the top. Bake for 40 minutes at

180 degrees C.

CHOCONUT HEARTS

Ingredients:

Dark Chocolate 1/2 cup

Peanut Butter 2 tbsp

Melt your chocolate and pour into heart shape molds (only filling up 3/4 of the hearts. Place in the freezer for 10 minutes so it hardens. Then fill the rest of the hearts with peanut butter (melt it slightly in the microwave). Place back in the freezer to set.

Recipe given to me by Allison Kenny