These fritters make a perfect lazy Sunday lunch / brunch!
2 medium zucchini, grated
1 cup of corn kernels,
1/2 cup almond meal
1 tsp chilli flakes, or to taste
1/4 cup chopped mint
1/4 cup coriander
salt and pepper
handful of baby spinach
1/2 and avocado
feta cheese to top
- Squeeze the excess moisture out of the grated zucchini by placing in a cheese cloth or paper towel.
- In a mixing bowl combine the zucchini, corn, eggs, almond mean, chilli, mint, coriander and salt and pepper.
- Add coconut oil to a pan and put on a high heat.
- When the pan is nice and hot, add the mixture to the pan. I use roughly two large tablespoons per fritter. Fry for 2-4 minutes before flipping.
- Keep fritters warm in the oven while doing more batches until all the mixture is used up.
- To serve, layer the fritters with baby spinach and top with avocado and feta.
Makes 8 fritters.
You will have to trust me when I say that this dish tastes a lot better than it looks! Not only is this dish healthy and full of spinach, it also makes a great hearty meal on a cold winters night. The slow cooking method makes the lamb lovely and tender.
Lamb saag ingredients:
1 onion, diced
500gm lamb rump, cut into cubes
2-3 dessert spoons mild curry paste
400gm can diced tomatoes
1 cup of water
1 bag spinach
150gm greek yoghurt
- In a large pot, heat some coconut oil. Add the onion and saute until translucent.
- Add the diced lamb to the pot for a few minutes until browned.
- Add the canned tomatoes, curry paste, salt and pepper and half the water to the pot and stir. Leave to simmer for 10 minutes.
- Add the spinach and remaining half of water to a food processor and blitz until well combined and a sauce like consistency. You may need some more water to get the right consistency. Pour the spinach mixture into the pot and stir.
- Once the pot has been simmering for 10 mins, put a lid on, turn down to the lowest heat and leave for at least 2 hours.
- When ready to serve, stir through the yoghurt.
Curried cauliflower ingredients:
1/2 a head of cauliflower, chopped into florets
1 tsp cumin
1 tsp turmeric
1 tsp curry powder
- Preheat oven to 180 degrees.
- Add the cauliflower to a roasting dish. Sprinkle over the cumin, turmeric, curry powder and a drizzle of olive oil and massage into the cauliflower until it is well coated.
- Roast for 30 minutes.
- I like to serve with quinoa but you can serve with any grain of your choice.
- I also like to whip up a yoghurt sauce for on top consisting of yoghurt, fresh chopped mint and lemon juice.
Chia seeds are a great way to start the day – they are full of protein, give you energy and keep you full all morning.
2 tbsp chia seeds
1/2 cup coconut milk
1/4 cup unsweetened almond milk
1/2 a banana, mashed
1 tbsp LSA
2 dates, chopped
nuts, seeds, cinnamon and blueberries to top.
- Add the coconut milk, almond milk, chia seeds, dates and LSA to a saucepan and put on a high heat.
- When beginning to bubble, add the mashed banana and stir through.
- Continue to stir while it thickens until it reaches the desired consistency.
- Pour in a bowl and top with blueberries, toasted nuts and seeds and a sprinkle of cinnamon.
After a long-weekend break involving too much wine I needed something to kick start the system and this was just the ticket!
250ml unsweetened almond milk
1/2 cup frozen pineapple
2 dates, softened
generous handful of spinach
1 tsp cinnamon
1 scoop vital greens (optional)
2 cubes of ice
nuts and seeds to top
- Place all the ingredients in a blender and wizz until well combined.
- Top with toasted nuts and seeds and enjoy!
Turmeric is sooo good for you! Not only is it great at detoxing the body, but it is also an anti-inflammatory and a well known cancer fighting spice. When mixed with cinnamon and nutmeg it makes a really lovely and soothing hot drink.
1 cup unsweetened almond milk
3/4 tsp of ground turmeric
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp coconut sugar or your sweetener of choice
- Combine all the ingredients into a saucepan and whisk over a medium heat.
- Continue to whisk for a few minutes until it reaches the desired temperature.
- You can then add it into a blender for 30 seconds if you want to make it more frothy. Some brands of almond milk froth up better than others – I find the Blue diamond brand works particularly well.
I LOVE salmon and would have it every night of the week if I could! It pairs really well with the Asian inspired flavours of this dish and the green fried rice provides a healthy alternative to traditional fried rice. Enjoy!
2 salmon fillets (roughly 100-150 grams each)
2 tbsp miso paste
1 tbsp tamari
1 cup brown rice
10 brussels sprouts, thinly sliced
1/2 an onion, thinly sliced,
1/2 leek, sliced
1 cup baby spinach, thinly sliced
1 tsp cumin
1 tsp chilli flakes
1 tsp crushed garlic
1tbsp lemon juice
- Preheat the oven to 180 degrees. Line a tray with tinfoil and place the salmon fillets on top.
- Get the rice going. For 1 cup of rice add 2 cups of water. I like to use the ‘boil in bag rice’. With Brown rice you should allow at least 20 minutes to remove the crunchiness.
- Mix together the miso paste and tamari (or soy sauce) and spread over the salmon. Sprinkle over some sesame seeds and put in the oven for approximately 15 minutes or until cooked through.
- Melt some coconut oil in a pan and brown the onions. Add the brussels sprouts, leek and spinach and saute them until well cooked. Add the cumin, chilli flakes, garlic and lemon juice to the pan and stir through. When the rice is done, add this to the pan also and mix well and continue to saute for a few minutes.
- When the salmon is cooked to your liking remove from the oven and serve with the greens fried rice.
Although pork belly isn’t one of the leanest cuts of meat, sometimes its nice to indulge a wee bit and what better way than with a crispy pork belly! I’ve teamed it with some healthy sides to freshen up what could be a pretty calorie heavy dish.
600 gm Pork belly
2 sweet potato
Cabbage and apple slaw:
1/4 of a red cabbage
1 granny smith apple, cut into thin matchsticks
1/2 a cup greek yogurt
3 tbsp apple cider vinegar
1 tbsp lemon juice
1 tbsp honey
salt and pepper
1/2 a cauliflower
1 tbsp butter
1/2 tsp nutmeg
salt and pepper
- At least an hour before you want to put the pork in the oven, dry the skin of the pork thoroughly and score the skin with a sharp knife. Drizzle over a little olive oil and rub into the skin. Cover the skin with a good amount of salt and roughly a tbsp each of sage and rosemary. Rub in and leave to sit.
- Preheat your oven to 240 degrees. Place the pork in a roasting tray and put in the hot oven for 30 minutes. Blasting the pork in a very hot oven is the trick to getting a lovely crisp pork crackling.
- Once the pork has been in the oven for 30 minutes at the high temperature, turn the oven down to 160 degrees for 1 hour and 15 minutes.When the pork has roughly 45 minutes to go, add the sweet potato drizzled in a little olive oil and seasoned with salt and pepper. Allow ten minutes for the pork to rest.
- While the pork is in the oven you can prepare your slaw. Shred the cabbage in a food processor or slice thinly. Slice the apple into thin matchsticks and toss in a little lemon juice to stop it going brown. Mix together the yogurt, vinegar, lemon juice, honey, salt and pepper and pour over the apple and cabbage and combine well. Leave to sit in the fridge for half an hour before serving as the flavours really come together when left to rest.
- Bring to the boil a pot of water and add the cauliflower. Once boiled for 15 minutes or until soft, reserve 1 cup of the boiling liquid and strain. Add the cauliflower to your food processor with the butter, nutmeg, salt and pepper and wizz until well combined and smooth. Slowly add the boiling liquid until you get the desired consistency.
- Slice the pork belly and place on top of the cauliflower puree and serve with the slaw and roasted sweet potato.
This coconut porridge is such a decadent and delicious, yet nutritious, way to start the day. For coconut lovers (like me) this is a must try as the coconut flavour really shines.
1/3 a cup light coconut milk
1/2 a cup unsweetened almond milk
1/3 a cup thread coconut
2 tbsp almond meal
1 tbsp ground linseed
2 dates, chopped
handful of frozen blueberries
toasted nuts and seeds to top
- Add the almond milk and coconut milk to a pot and warm through on a medium heat.
- Add the coconut, almond meal, ground linseed and dates and simmer until it reaches the desired consistency.
- Add some frozen blueberries to the bottom of the bowl and put the porridge on top.
- Top with some more blueberries along with toasted nuts and seeds and a sprinkle of cinnamon.
Cauliflower has to be my favourite vegetable right now – it is just so versatile! Who knew you could make such a lovely creamy sauce using predominantly cauliflower. This is a must try and such a healthy alternative to traditional heavy pasta dishes.
1 cup chicken stock
1/2 a cauliflower, chopped into small florets
3 cloves of garlic
1 tsp powdered chicken stock
1 tsp nutmeg
1 tbsp butter
250 gm chicken breast
1/2 an onion, diced
1/2 a broccoli, chopped into small florets
3 zucchini, spiralized or peeled into thin slices
- For the cauliflower sauce, add the garlic cloves to a pot with a little oil until it is browned and fragrant. Add 1 cup of chicken stock (or bone broth) to the pot with the cauliflower and top up with boiling water so the cauliflower is covered. Bring to the boil and simmer for 15 minutes or until the cauliflower is very soft.
- While the cauliflower is boiling, dice the chicken and add to a pan with the onion to brown. When browned, add the broccoli florets to the pan.
- When the cauliflower is soft, reserve 1 cup of the boiling liquid and then strain the cauliflower / garlic. Add to the food processor with chicken stock, nutmeg, butter, 1/2 the reserved boiling liquid and salt and pepper. Whiz until nice and smooth, adding the remaining boiling liquid as you go to get the right consistency.
- Add the cauliflower sauce to the pan with the chicken and broccoli and add the zucchini. Stir through for a few minutes until the zucchini spaghetti is slightly softened.
- Add to a bowl and top with a little grated Parmesan.
This makes for one very flavoursome meal! Who said healthy eating had to be boring!
For the jerk seasoning:
1/2 a red onion
4 tsp crushed garlic
2 tsp chilli flakes
3 tbsp tamari (or soy sauce)
2 tbsp olive oil
2 tbsp lime juice
2 tsp honey or maple syrup
1 tbsp dried thyme
1 tsp ground ginger
1 tsp cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp all spice
salt and pepper
2 chicken breasts, butterflied to reduce cooking time
1/2 a capsicum, sliced
1/4 of a pineapple, cut into small wedges
2 sweet potatoes, cut lengthwise into wedges
10 brussels sprouts, halved
cajun spice mix
- Preheat the oven to 180 degrees.
- Put all ingredients for the jerk seasoning into a food processor and puree until smooth.
- Line a oven tray with foil. Place the chicken, capsicum and pineapple on the tray and drizzle over the sauce ensuring the chicken is well coated. Put in the over for 25-30 minutes or until the chicken is cooked and the juices run clear.
- Toss the sweet potato in olive oil and cajun spice mix. Add to a separate roasting dish along with the brussels sprouts. Drizzle the brussels sprouts with olive oil. Place in the oven above the chicken. This tray will need approximately 25 minutes.
- When the chicken is cooked through and the wedges are crunchy, remove from the oven. I like to serve the chicken on a bed of spinach for extra greens but that’s just personal preference.