Archive of ‘Recipes’ category

Dinosaur Pasta Sauce

This pasta sauce is a great way to get veggies into children!  When my boys were very young they started turning their noses up at anything green so I started calling it ‘dinosaur sauce’ – it worked!  They’ve been devouring it ever since…

green sauce

Ingredients:

100g pine nuts
200ml extra virgin olive oil
1 big handful basil
2-3 big handfuls of spinach
1 clove of garlic
Juice of 1 lemon
Big pinch of Himalayan pink salt

Instructions:

Throw it all in a food processor or blender until smooth. You should have enough to freeze for another meal or two, it all depends on how saucy you make the pasta!

I serve it with Doves Farms gluten free fusilli pasta – half way through the pasta boiling I like to add about half cup of peas.  Drain the pasta and peas, add it back to the pot with some of the sauce, warm it altogether – serve topped with a little parmesan, delicious!

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Chicken Spinach Curry

My favourite homemade Chicken Spinach Curry – it’s easy peasy!

chicken curry

Serves 4

Ingredients:

3-4 tablespoons coconut oil

2 onions, sliced

1 tablespoon ground cumin

1-2 teaspoons ground chilli

¼ teaspoon ground cloves

½ teaspoon ground turmeric

3 cloves garlic, minced

2 inches ginger, grated

250g fresh spinach leaves

1 large green chilli, chopped

1 x 400g can crushed tomatoes

800g skinless, boneless chicken thighs, cut into large chunks

Juice of 1 lemon

Serve with brown rice, poppadoms and Raita – recipe below

Instructions:

1. Heat oil in a large fry pan, fry onions until golden, about 5 minutes. Add spices, garlic and ginger and fry a further 2 minutes.

2. Steam spinach then puree with green chilli, tomatoes, cooked onions and spices.

3. Season chicken with salt. Heat a little more oil in the same pan and fry chicken pieces until lightly browned.

4. Add spinach puree to chicken and simmer on medium heat until chicken is cooked through, about 15-20 minutes. Season with lemon juice and salt and pepper to taste.

Raita: mix 3 chopped tomatoes with ½ chopped telegraph cucumber (seeds removed), ½ small finely chopped red onion, a handful of chopped mint leaves and 1 cup natural unsweetened yoghurt.

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Kale, Spinach & Feta Pie

This is a delicious meal that I often make for my weekday dinner or as a portable healthy lunch. Preparation is effortless and the final result is beautiful and delicious.
kale spinach and feta pie

What’s great about it:

Kale is part of the cabbage family and this wonderful vegetable is a good source of all three antioxidants: beta-carotene and vitamins C and E. It is also rich in naturally occurring glucosinolates, which help in the fight against cancer. Eggs are  high in protein and contain all the essential amino acids needed for growth and repair. Including quality  protein sources into your meals every day supports weight loss + healthy metabolism, maintains a healthy immune system, curbs appetite and helps to sustain lean muscle.

Ingredients:

2 leeks, washed finely sliced

1 tablespoon olive oil

1 bunch kale washed trimmed and finely shredded

200 g baby spinach leaves

Black pepper – a generous pinch

80 g quality feta cheese (see notes)

6 organic eggs

1 lemon

1 bunch parsley. chopped

small handful pine-nuts

Instructions:

Preheat oven to 180 C.
Sauté leeks in a large heavy based pot until softened.
Add shredded kale and cook through for 5 minutes until soft and wilted.
Add baby spinach leaves…you may need to add this in 2 lots and cook through until just wilted.
Season with black pepper and add the zest of 1 lemon and 1 bunch freshly chopped parsley.
Spoon the kale + spinach mixture into a 22 cm pie dish.
Break eggs into a bowl and whisk lightly until combined.
Pour the eggs over the greens and gently incorporate through the mix of green goodness.
Crumble over the feta cheese and sprinkle over with a few pine-nuts.
Bake for 40 – 45  minutes or until firm to touch and golden.
Remove from the oven and rest for 5 minutes before serving.

Serve with a green salad and enjoy!

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Apple Pie Oatmeal

Creamy gluten free oats sweetened with dates and served over a bed of baked cinnamon apples. The perfect weekday or lazy weekend breakfast.

apple pie oatmeal

Serves: 2

Ingredients:

  • 2 apples, peeled, cored and evenly sliced
  • 1 tsp honey (optional)
  • 1/4 tsp ground cinnamon
  • 1 tsp lemon juice
  • 1 cup old fashioned rolled oats
  • 1 cup water
  • 1 cup milk (I used unsweetened almond)
  • pinch salt
  • 4 dates, finely chopped

Instructions:

  1. Preheat oven to 190 C.
  2. Line a baking sheet with parchment paper and toss apples with lemon juice, cinnamon and honey. Bake for 5 minutes then roll over parchment paper and tuck it in so they’re in a “pocket” to trap in moisture. Cook for 10-15 minutes more (20 minutes total) until soft. Set aside.
  3. In a small saucepan over high heat, add oats, pinch salt, water and almond milk and stir. When it comes to a boil, reduce to low-medium heat and cook until thick and creamy. Add the chopped dates a few minutes after you reduce the heat so they can soften and sweeten the oats.
  4. Once thick, remove from stove top. Add a little almond milk if it’s too thick for your liking.
  5. Arrange 1/3 cup baked apples in bottom of a serving bowl and top with oats. Other toppings may include, nuts, nut butter, flaxseed, honey or cinnamon. I prefer mine with a few toasted pecans and flaxseed.

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