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Inspired by the first place 4 health recipes, I have adapted these to make my own version as I didn’t have the ingredients for the recipe they supply.

Breakfast: Lemon Muffin – 1 muffin/serve

 

 

 

 

 

 

 

ingredients Serves 12

1 cup self raising flour

1/2 cup coconut flour

1 organic free range egg

2Tb raw sugar

1 lemon zest and juice

1/4 tub lactose free cream cheese

4Tb water

Coconut oil spray

 

Method

preheat oven 180*c

place silicon cupcake holders in muffin tin then spray with coconut oil spray

mix all ingredients in bowl until mixed through no lumps then place 1 Dessert spoonful of the mix in each cup

Tap the tray to release air bubbles and cook for 20minutes.

Enjoy 1 with  a cup of tea/coffee for breakfast

 

Dinner: Chicken taco with avocado and coriander slaw

 

 

 

 

 

 

 

 

 

Optional lactose free cheese and jalapeño

 

 

 

 

 

 

 

 

 

 

Each person

2 tortilla wraps.

Optional serve with jalapeños and lactose free cheese

 

panfried chicken

100g Chicken breast fillet boneless skinless

cumin, garlic powder, chilli powder

spray with coconut oil spray

 

Method

Sprinkle with spices then spray with cooking spray

cook in skillet until turns white on sides then flip. (Don’t keep tuning over or it dries out)

when all cooked slice into strips

 

avocado cream: serves 1

1/4 lime zest and juice

1/4tb lactose free cream

1/4 tb lactose free milk

1tsp apple cider vinegar

1/2 small avocado flesh cut into chunk

 

Method

mix all together in bowl and mash avocado until it’s smooth

 

coriander slaw serves 1

1/3 thin slice white cabbage

1/4 green shallot

1/4 carrot julienne

1ts lemon juice

1tb kewpie mayo

1Tb fresh coriander from herb pot

 

Method

Cut ingredients into similar size pieces then mix all together with lemon juice and mayo

Chips:oven baked

Made my own oven baked chip’s. Peel vegetables and slice thinly with mandolin then coat lightly in coconut oil and sea-salt.spread on baking tray and cover tray with baking paper then lay vegetables flat on baking paper and cook in preheated  oven on 140*c  for 20min turn and cook further 15min

Oven baked vegetable chips (turnip, parsnip, carrot, potato) w coconut oil and sea salt

Kale chips w homegrown vegepod kale, coconut oil and sea-salt. Devein kale.

This entry was posted on June 29, 2018, in Baking, Chips.

Family favourites

My daughter requested this oldie that i use to make when they were kids. Recipe is from aust women’s weekly cooking cards

Aust womens weekly strawberry coconut slice

Egg muffin

Beaten organic egg w cherry tomatoes, onion, red capsicum and mushrooms 

This entry was posted on June 10, 2018, in Baking.

Pecan and Berry Slice

Another healthy slice to make and devour. Great if you need to take a dessert or slice.

Ingredients : 

1/2 cup plain flour

1/2 cup coconut flour

1 cup of berries,

1 cup pecans (smashed with meat cleaver ingredients into a  Ziplock bag),

1 organic egg,

2TB coconut Oil,

Zest and juice 1 orange,

5 mejoola dated pitted and sliced,

1/2 cup almonds, (Break up with meat cleaver in Ziplock bag)

1tsp baking powder,

1 pinch cardamom powder,

light pinch sea-salt.

Method:

Preheat oven 180*C fan forced oven

Sift dry ingredients in bowl.

Make a well in the middle and fold in other ingredients gently. (Mix all together in blender if you have one *mine broke so I had to do it by hand.)

Line a lamington tin with foil or baking paper and spray with cooking spray.

Spread mixture onto lamington tin.

Bake in oven  20minutes or until skewer comes out clean and top is brown.

Slice into 12 squares. Serve with a hot cuppa.

Pecan and berry Slice

This entry was posted on May 31, 2018, in Baking.