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Grain Free Cookies

22 Feb

I came across this recipe from My Whole Food Life, a blog which has some great simple recipes.  I’ve been wanting to make some cookies for a few weeks but haven’t trusted myself to make my favourite cookies, Healthy Crunch Muesli Cookies (from Teresa Cutter) as its hard for me to stop at 1, 2, 3 maybe 4 or 5 ha ha….  These ones were pretty good and I am happy with eating just 1!

You will need:

100g almond meal (you call mill whole almonds in your thermomix for 10 seconds)

60g coconut flour (this is more than the original recipe as I found the batter too wet)

50g coconut sugar

1 tsp baking powder

1/2 tsp salt

85g coconut oil

40g almond milk

3 eggs

1 vanilla pod (scrape out the seeds or you can use vanilla extract instead)

Method:

Preheat oven to 180 degrees.

After milling almonds, place all other dry ingredients into your TM bowl and stir for 4-5 seconds on speed 4.

Add all the wet ingredients and stir through on speed 5 until combined.

Roll out into balls, flatten and place on a baking tray lined with baking paper and cook for 12 – 15 minutes.

Cool completely before enjoying with a cup of tea!

I have kept mine in the fridge and they are still fine after a week.

Enjoy xx

Love my teacup from friend Mel :)

Love my teacup from my friend Mel 🙂

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Broccoli and Ricotta Cannelloni

16 Feb

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I picked up some broccoli at the markets last week and instead of steaming the broccoli for a side dish, I thought I would try something a bit different.  I like to eat one vegetarian meal a week and came up with this recipe.   Instead of using cannelloni tubes or lasagne sheets, I made this with mountain bread.   I really liked it and will definitely be making it again.

You will need:

10g olive oil

1/4 red onion

2 garlic cloves

2 x 400g tin tomatos

2 TBS shredded fresh basil

350g Brocoli, cut into florets

20g parmesan cheese (cut into cubes)

2 TBS chives

4 strips of lemon peel (for zesting)

40g pine nuts toasted

1/4 tsp dried chilli flakes

450g fresh ricotta

Packet of Mountain Bread

Method:

Preheat oven to 180 degrees and grease a 2L baking dish.

Place broccoli into TM basket and steam with 500g water for 5 mins, varoma, speed 1. Once cooked, refresh under cold water.

Clean and dry bowl and add lemon peel, parmesan cheese and chives and chop for 10 seconds, speed 10 – set aside.

Place cooked broccoli into TM bowl and chop for 5-6 seconds, reverse, speed 5 or until coarsely chopped.  Add the lemon peel, parmesan, chives, pine nuts, chilli flakes, 365g ricotta and some pepper and mix on reverse speed 5 until combined.  Remove broccoli mixture and set aside.

Clean and dry bowl and place onion and garlic into TM bowl and chop on speed 7 for 2-3 seconds.  Add oil and cook for 5 mins on 100 degrees, speed 1.

Add tomatoes and cook for a further 10 mins or until nice and thick.  Add basil and mix for 2-3 seconds, speed 3.

Whilst the sauce is cooking, spoon broccoli mixture onto a piece of mountain bread and roll up. Repeat with all the mixture and place tubes into your dish.

Pour sauce over the tubes and top with remaining ricotta.

Bake for 25 minutes or until tender.

Enjoy x

Bee Pollen Bliss Balls

5 Jan

I always keep protein balls/bliss balls in the fridge for a snack on the run or if I want a sweet fix after dinner.

My standard balls I make each week are usually leftover almond pulp from making almond milk, extra almonds, cacao, dates, orange oil and a superfood powder.  Other balls I love are Teresa Cutters Spirulina Protein Balls and Protein Balls from What Caroline Cooked (nut free so great for kids lunch boxes)

I came across these Bee Pollen Balls a few months ago and they have hit the top of the list – I love them!  The health benefits of bee pollen are amazing.  Bee pollen is richer in proteins than any animal source and contains more amino acids than beef, eggs or cheese.  Click here to read more of the amazing health benefits of adding bee pollen to your diet.

The original source of this recipe can be found here however I have converted the recipe for Thermomix.

You will need:

110g dates

10g cacao

40g tahini

45g nut butter

10g coconut oil

100g shredded coconut

20g bee pollen

sprinkle of salt

Method:

Place all ingredients into your thermomix and blend for 10 – 20 seconds on speed 10.

Scoop out mixture and roll into balls (I always use disposable gloves for this) and then roll in coconut if desired.

Enjoy!

Bee Pollen Bliss Balls

Bee Pollen Bliss Balls

Too Easy Omelette

24 Nov

This omelette is perfect for those nights when you just can’t be bothered cooking.  Of course you can have it for breaky or lunch but I love cooking a quick omelette when I don’t want to cook dinner and don’t want to eat food that I shouldn’t be eating!

With not much in the fridge the other night, I thought this omelette would be really bland but was pleasantly surprised.  So much so, I had it two nights in a row!

You will need:

3 eggs

5 cherry tomatos chopped

1cm chunk of red onion diced

Herbamare and pepper or seasoning of your choice

Spinach

Avocado

Baking paper

Method:

In a bowl, whisk together your eggs.  Add in the chopped tomatos, onion and seasoning.

Wet you baking paper and scrunch out to remove the excess water.  Place the paper on the tray of the varoma ensuring there are some holes exposed (I just leave the two outer edge holes exposed).

Pour omelette mixture onto baking paper, top with spinach and cover with varoma lid.  Cook for 8 mins on varoma temperature, speed 1.  Your omelette should start puff up like a soufflé  when it’s nearly cooked.

Once cooked, flip onto a plate and top with chopped avocado.

Enjoy xx

 

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Quinoa Breaky Bowls

24 Nov

This recipe has been converted from Emily Skye’s 30 Day Shred which I am loving for breaky at the moment!  It’s filling, nutritious and gluten free.  I make enough of this for 5 days and mix it up between either apple and coconut or banana which gets me through the work week. 

I have written this recipe up in stages so hopefully it is easier to follow:

You will need:

170g quinoa (this makes enough for 5 days).

Firstly, rinse the quinoa under running water and place in your TM basket.

Next add, 500g of water to your TM bowl and cook the quinoa for 18 mins, 100 degrees, speed 1.

You can either leave it in one bowl or portion out into individual containers (approximately half a cup per serve).

Next you need to make your almond milk.  

100g of almonds (preferably soaked overnight or at least a couple of hours).

1000g of filtered water.

Drain soaking water from almonds and place in your TM bowl with the filtered water.

Blend on speed 10 for 2 mins and then strain through a nut bag or chux/muslin cloth.  

Don’t throw away your pulp, you can make my raw almond pulp fudge, protein balls, dehydrate it and use it as almond meal, add it to your smoothies or freeze it for later.

For the Apple & Coconut Bowl (pictured below), place 1 chopped apple (to chop your apple, place quartered apple into TM bowl and chop for 4 seconds on speed 4) and 1/2 cup quinoa into your bowl and add 1/2 – 1 cup of almond milk.  Top with flaked almonds, shredded coconut and cinnamon.

For the Banana Bowl, place 1/2 cup quinoa and 1 sliced banana into your bowl.  Add 1/2 cup – 1 cup of almond milk and top with flaked almonds and cinnamon.

Enjoy xx

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Pineapple & Mint Slushie

24 Nov

I pretty much have a green smoothie everyday but really felt like an icy cold refreshing juice this morning.  I was originally thinking of making my watermelon juice but when I went to the freezer, I didn’t have any watermelon!

Instead I used frozen pineapple and kept the drink super simple.  I didn’t measure my ingredients and this made one tall glass and one small glass which got the thumbs up from mum (for the first time!!)

You will need:

1 cup of frozen pineapple chunks

5 – 6 fresh mint leaves

Coconut Water (approx 200 g)

4-5 ice-blocks

Place everything in your TM bowl and blend for 2 mins on speed 10.

Garnish with mint leaves and you will need a straw (or maybe even a spoon!!)

Enjoy xx

 

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CADA turned instant bircher muesli!

17 Sep

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One of my favourite breakfasts is CADA – Coconut, Almonds, Dates and Apple and this spin on standard CADA is delish!

I can’t take the credit for this one but I don’t remember where I saw it to give the credit to!  I have searched and searched but can’t find it.  If I do, I will update this post 🙂

This breakfast is simply making CADA and adding oats, yoghurt and extra goodies like sunflower seeds, pumpkin seeds, chia seeds, linseeds, hemp seeds, bee pollen or whatever it is that you have in your cupboard.  I make up a big batch of this so I can have it for breaky for a few days.

You will need:

Small Handful of Coconut (desiccated, shredded or flaked)

2 x Apples – quartered

4 x Medjool Dates

2 x Handfuls of Almonds

2 x Tbs Pumpkin Seeds

2 x Tbs Sunflower Seeds

1 x Tbs Chia Seeds

1 x Tbs Linseeds

1 x Tbs Hemp Seeds

1 x Cup of Oats

A few good dollops of your favourite yoghurt (I use Coyo)

Method:

Place coconut, almonds, dates and apples into TM bowl, set lid to locked position and turbo 2-3 times for 1 sec each time.  Scrape down sides of TM bowl.

Add the remaining ingredients and mix on reverse, speed 4 for 5 seconds or until combined.

Serve with fresh berries and a sprinkling of bee pollen.

The above quantity gives me around 4 – 5 serves and keeps well in the fridge.

Enjoy! xx