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Detox on the Gold Coast. Pure Body. Pure Mind.

Cooking Recipies

These recipes are lovingly available for you to use to begin the journey for good health for you and your family. I believe that health begins with the foods that we eat and enjoy. Healthy food does not have to be bland. The majority of these recipes I have used for my family to help provide the nutrients that we need for vital health.

I encourage you to use these recipes to help create the foundations of health for your family. If you have any suggestions or further recipes you wish to share please contact me on teressa@mynaturopathgoldcoast.com.au

Enjoy your creations.



Teressa Todd

Gluten Free Muesli

Ingredients

  • 350g cornflakes (find the organic type in your health food store)
  • 75g cups puffed amaranth
  • 75g puffed millet
  • 1/2 cup rice bran
  • 3/4 cup sunflower seeds
  • 75g pepitas
  • 2 tbsp linseed meal
  • 2 tbsp Berries (Goji, Dried Cranberries, or Dried Blueberries)
  • 2 tbsp Chia seeds

Method

Mix all the ingredients together and store in an airtight container in your pantry.

Click here to print this recipe


Puree Vegetables

Ingredients

  • 40g chopped onion
  • 3 tbspn Ghee or organic butter
  • 250g Sweet potato (peeled and diced)
  • 1 1/2 cups Massel Vegetable Stock
  • 50g Broccoli florets
  • 50g Cauliflower
  • 50g Green Peas
  • 50g Spinach

Method

Saut? the onion in Ghee (or butter) for 5 min until soft but not brown. Add sweet potato. Pour in Vegetable stock. Cover with lid and bring to boil. Continue to cook for 10 minutes.

Add Broccoli and Cauliflower and cook for 2 mins. Add peas and spinach and cook for another 2 mins.

Puree the mixture. Add this to meals.

A great food for our baby's once you have started introducing foods into their diet. Eliminate onion if you child suffers from colic or a sensitive tummy.
Can be used as a base under meats, can be used to create "slime" for added fun!
You can add this puree to soups or other wet dishes to include vegetables into your child's diet that they won't see.

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Creamy Pea Puree

Ingredients

  • 2 cups green peas (frozen or fresh)
  • 1 tbsp organic butter
  • 1 small brown onion chopped
  • 2 garlic cloves crushed
  • 1/4 cup coconut cream
  • 2 tbsp chopped coriander

Method

Cook peas in boiling water 2 minutes. Drain. Melt butter in pan over medium heat. Add onions and garlic. Cook stirring for 2 1/2 minutes or until soft. Return peas to the pan. Add coconut cream and coriander. Cook stirring for 1 minute.

Blend in food processor.

Use this puree in soups or use it to make a fun dish. The green colour can be a slime created for a caterpillar (kebab) or funny face pizza.

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Vege Chips

Preheat oven to 200oC. Slice parsnips, sweet potato, and beetroot into chip-like pieces. A food processor slicing tool is easy, but there are hand held slicing tools on the market. The slices should be wafer thin.

Place baking paper on a baking tray and coat both sides of the vegies with Extra-virgin olive oil. Cook in oven for 10mins, turning vegetables over after 5mins. Add to meals or have as a snack instead of commercial chips.

Quiche

Ingredients

  • 4 organic eggs
  • 1 medium onion sliced finely
  • 1/2 cup grated zucchini
  • 1/2 cup mozzarella cheese
  • 1/2 cup organic chicken tenderloins chopped finely.
  • Sheets of Gluten free pastry (the brand I use is 'The Pastry Pantry')

Method

Lightly cook chicken tenderloins until white throughout.

Preheat oven to desired temperature listed on the box of the GF pastry, generally this temperature is 180oC.

Roll out the GF pastry using a rolling pin. Using a muffin tray line each muffin hole with the GF pastry. Cut the excess from the edges. Place a small amount of baking paper in each pastry shell and sprinkle some rice into the bottom of each (this is to hold the pastry in place whilst baking). Bake for 10 minutes (or according to the pastry manufacturer) then remove the baking paper and the rice from each shell. Bake for a further 5 mins until browned. Allow to cool slightly.

Combine the eggs, onion, zucchini, mozzarella cheese, and organic chicken together in a large bowl. Mix well. Spoon the mixture into the cooled pastry shells. Place in oven and bake for 10minutes or until the quiche is set.

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Quiche

Ingredients

  • 4 organic eggs
  • 1 medium onion sliced finely
  • 1/2 cup grated zucchini
  • 1/2 cup mozzarella cheese
  • 1/2 cup organic chicken tenderloins chopped finely.
  • Sheets of Gluten free pastry (the brand I use is 'The Pastry Pantry')

Method

Lightly cook chicken tenderloins until white throughout.

Preheat oven to desired temperature listed on the box of the GF pastry, generally this temperature is 180oC.

Roll out the GF pastry using a rolling pin. Using a muffin tray line each muffin hole with the GF pastry. Cut the excess from the edges. Place a small amount of baking paper in each pastry shell and sprinkle some rice into the bottom of each (this is to hold the pastry in place whilst baking). Bake for 10 minutes (or according to the pastry manufacturer) then remove the baking paper and the rice from each shell. Bake for a further 5 mins until browned. Allow to cool slightly.

Combine the eggs, onion, zucchini, mozzarella cheese, and organic chicken together in a large bowl. Mix well. Spoon the mixture into the cooled pastry shells. Place in oven and bake for 10minutes or until the quiche is set.

Click here to print this recipe


Rice Noodle Cakes

Ingredients

  • 200g rice vermicelli noodles
  • 1 medium carrot grated coarsely
  • 1 medium zucchini grated coarsely
  • 6 green beans or snow peas thinly sliced
  • 1/4cup sweet potato
  • 3 organic eggs lightly beaten
  • 1/3 cup chopped coriander
  • 1 tsp cumin
  • 2 tbsp GF sweet chilli sauce
  • 2 tbsp Organic Rice Bran oil or Organic Coconut oil
  • Method

    Place vermicelli noodles in heatproof bowl and pour boiling water over top. Stand for 5 minutes until tender. Cut vermicelli with scissors into pieces about 10 cm long (roughly).

    Combine noodles with the carrot, zucchini, green beans, sweet potato, coriander, eggs, cumin and sweet chilli sauce in a large bowl.

    Heat the oil in a frying pan. Create a handful of mix into a patty and place in the oil. Flatten with a spatula and cook until browned on both sides. Repeat this process until all of the mix is cooked. Cook about 4 cakes at a time.

    Other options

    Salmon can be added to this mixture. Add thinly diced salmon fillet to this mixture when the vegetables are added.

    Click here to print this recipe


    Vegetable Rissoles

    Ingredients

    • 300g sweet potato (peeled)
    • 150g butternut pumpkin (peeled)
    • 75g white section of the leeks - wash and finely chop
    • 150g mushrooms chopped
    • 2tbsp fresh parsley chopped
    • 150g rice breadcrumbs ('Orgran' is a brand available from health food shops and supermarkets)
    • 1/2 tbsp tamari (GF soy sauce)
    • 1 small organic egg lightly beaten
    • Gluten Free plain flour to coat the rissoles
    • Rice bran oil or Coconut oil

    Method

    Grate the sweet potato, and pumpkin and squeeze out excess moisture. In a mixing bowl combine all the sweet potato, pumpkin, parsley, rice crumbs, tamari, and egg. Mix until ingredients are combined.

    Collect a small handful of rissole mix and form into a ball. Coat the ball in GF flour. Heat oil in a frypan, add rissoles to frypan (about 4 at a time). Heat for about 10minutes until golden brown on outside and cooked all the way through.

    Click here to print this recipe


    Mini Meat Pies

    Ingredients

    • 1 medium onion chopped finely
    • 300g organic beef or chicken mince
    • 2 tbsp tomato paste
    • 2 tbsp cornflour
    • Extra virgin olive oil
    • 2 cups beef stock (Massel brand)
    • 1 organic egg beaten lightly
    • 75g Shittake mushrooms.
    • 1 grated carrot
    • 1 grated zucchini
    • 1 squash chopped finely
    • 1/3 cup peas

    Method

    Heat oil in saucepan, cook onion and when onion is soft add mince, cook until brown. Mix tomato paste and cornflour together and then add to mince, allow to boil, reduce heat, simmer uncovered until thickens. Remove from heat.

    The pastry can be either pre-prepared such as a GF pastry available from health food stores ('The Pastry Pantry') or can be made by you - the following is the instructions for GF pastry: Ingredients for GF pastry:

    • 1 ? cup brown rice flour
    • 1/3 cup maize flour
    • 1/3 cup soy flour
    • 200g cold butter
    • 1/4cup cold water

    Method

    Process the flours and butter until the mix is smooth in texture. Add water slowly until the ingredients combine. Refrigerate for 30 minutes.

    To make the pastry - roll mix between 2 sheets of baking paper. Preheat oven to 180oC. Oil small pie cases (or a muffin tray). Ease the pastry into the cases, press the pastry into the base and sides. Cut circles of pastry to be slightly larger than the top of the pie cases and set aside.

    Scoop mince mixture into the pie cases. Rub egg around edges of pie pastry, then place pastry top on the pie. Crimp edges of the pie to seal pies. Rub egg over the pastry lid. Place in oven for 25 minutes.

    The same idea can be used to make large family size pies. The vegetables used in the filling can be changed to other vegetables as your taste buds desire.

    Click here to print this recipe


    Nut Free Chicken Satay

    Ingredients

    • 10 organic chicken tenderloins - diced thickly
    • 2 lemongrass stalks - slice finely
    • 2 spring onions
    • 2 cloves garlic
    • 1 red chilli - sliced
    • 3cm fresh ginger root - sliced thinly
    • 1 tsp ground turmeric
    • 2 tbsp ground coriander
    • 2 tsp ground cumin
    • 4 tbsp fish sauce
    • 3 tbsp extra virgin olive oil

    Method

    Place all ingredients (except chicken) in the food processor and pulse until the ingredients are combined. Place chicken in a bowl with an airtight lid. Pour marinade over the chicken and stir the chicken until it is completely coated with the marinade. Place lid on the bowl and put into fridge to marinate for 12 hours.

    You have the option to either stir fry the chicken mixture and add to rice with vegetables or place marinated chicken onto skewers to make kebabs and BBQ.

    Click here to print this recipe


    Chicken Tikka Tikka

    Ingredients

    • 1kg organic chicken breast diced
    • 200ml Natural Plain Yoghurt
    • 1tsp ground cumin
    • 1tsp ground coriander
    • Small pinch of ground chilli
    • 3 cloves of garlic
    • 2cm fresh ginger root
    • 1/2 lemon - juice only

    Method

    Combine all the ingredients except chicken in a glass bowl and mix. This is the marinade.

    Add chicken and stir until the chicken is coated with the marinade. Leave this in the fridge for 1 hour. For a stronger flavour, leave to marinate in fridge overnight.

    Place a small amount of coconut oil or rice bran oil in frypan. Add chicken + small amount of marinade to the frypan and cook until chicken cooked through. Add some more marinade if required. Add vegetables of your choice to this stirfry or have a side salad with this dish.

    Click here to print this recipe


    Chicken And Vegetable Bake

    Ingredients

    • 500g sweet potato peeled and diced into bite size pieces.
    • 260g carrots peeled and diced into bite size pieces.
    • 2 brown onions chopped
    • 1 green capsicum - seeded and chopped
    • 1 red capsicum - seeded and chopped
    • extra virgin olive oil
    • 1tbsp parsley, oregano and rosemary
    • 500g organic chicken breast sliced

    Method

    Preheat oven to 180oC.

    Arrange vegetables in a shallow ovenproof dish and drizzle oil over top lightly. Place in oven and bake for 20mins.

    Remove from oven and sprinkle herbs over top. Place chicken slices on top, cover with foil and return to the oven for 1 hour or until chicken is cooked and juices have just dried up.

    Click here to print this recipe


    Corn And Bacon Fritters

    Ingredients

    • 4 organic GF bacon slices - diced
    • 3 organic eggs
    • Coconut oil
    • 1/2 cup rice milk or A2 milk
    • 200g organic ricotta
    • 1 cup GF flour
    • 2 large corn cobs (slice the kernels from the cob and discard the cob)
    • 1/4cup chopped parsley
    • 1/4medium carrot finely grated
    • 1/4brown onion sliced finely
    • 1/4medium zucchini finely grated

    Method

    Cook organic bacon over medium heat until crisp (do not allow to burn) - transfer to plate lined with paper towel.

    Whisk eggs, milk and ricotta in bowl until combined. Add GF flour and fold through, then add corn, parsley, zucchini, onion and carrots and fold through to mix.

    Heat oil in frypan and place about 1/4of a cup size into the pan. Flatten and cook each side until browned (about 3minutes) Place fritter on a paper towel briefly and then serve. Can be served cold for lunches.

    Click here to print this recipe


    Corn And Bacon Fritters

    Chow Mein

    Ingredients

    • 500g organic beef mince
    • 1 medium brown onion - chopped finely
    • 1 clove garlic crushed
    • 1 tbsp curry powder
    • 1 large carrot - chopped finely
    • 2 stalks celery trimmed of leaves and sliced
    • 150g Shittake mushrooms or Button mushrooms - thinly sliced
    • 1 cup Massel chicken stock
    • 1/3 cup oyster sauce
    • 2 tbsp Tamari
    • 400g GF soft noodles such as an egg noodle
    • 1/2 cup green peas
    • 1/2 cup green beans sliced
    • 1/2 small chinese cabbage (also known as wombok) chopped coarsely
    • Extra virgin olive oil or Coconut oil

    Method

    Pour small amount of oil in wok and heat gently. Add onion and garlic and stir-fry until onion softens. Add mince and cook until browned. Add curry powder and cook for 1 minute. Add carrots, celery and heat until soften. Add mushrooms, stock, sauces and noodles. Gently bring to boil whilst still stirring. Add peas, beans and Chinese cabbage and simmer tossing occasionally. Do this until the vegetables are just soft (about 5-6minutes)

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    Chicken Rolls

    Ingredients

    • 1/2 Lebanese cucumber
    • 1/2 medium carrot
    • 50g snow peas
    • Rice paper sheets
    • 5 tbsp Hoisin sauce
    • 1 1/2 cups finely chopped organic chicken

    Method

    In a frypan cook chicken with the hoisin sauce until the chicken is browned. Remove from heat and set aside.

    Peel strips of cucumber and carrot with a vegetable peeler (they should become thin strips). Using a knife slice the snow peas into thin strips.

    Place one sheet of rice paper in a bowl of warm water and allow sheet to soften. Once softened carefully lift the sheet out of the water and place onto a tea towel covering the bench.

    Place the chicken along the centre of the sheet (corner to corner), then top with carrot, cucumber, and snow peas. Fold one corner over the filling and roll the sheet side to side to enclose the filling. Fold in each corner of the paper.

    Repeat with each sheet of rice paper until you have used up all of the ingredients. Should make 10-12.

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    Wok Fried Ginger Chicken & Almonds

    Ingredients

    • 1 whole organic chicken breast (200 g) cut into small cubes
    • 45 g of tofu cubed
    • 1 onion, cut lengthwise
    • 1 red capsicum, cut into thin strips
    • 2 celery stalks, cut diagonally
    • 2 teaspoons grated ginger
    • 4 shallots, cut into 5cm lengths
    • 60 g blanched almonds
    • 1/3 cup bamboo shoots (optional)
    • 12 snow peas sliced
    • Extra virgin olive oil for cooking

    Method

    Add extra virgin olive oil to a wok and cook almonds until golden. Remove and drain on absorbent paper. Add 1/2 ginger, saut? for 1 minute then add vegetables. Cook for 1-2 minutes and remove to side. Place chicken and tofu and remaining ginger in pan, with a little more oil and cook until almost done. Return vegetables and almonds to the pan and warm through. Serve with Rice Noodles.

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    Zesty Vegetable Stack

    Ingredients

    • 2 large flat field mushrooms
    • 2 cups mixed eggplant, capsicum and zucchini
    • Sun dried tomato pesto
    • 1 tablespoons fresh chopped chives.
    • 2 tablespoons toasted pine nuts
    • 1 teaspoon crushed garlic
    • 1 teaspoons finely grated lemon rind
    • 1 cup (200 g) ricotta cheese

    Method

    Cut eggplant, zucchini and capsicum into strips, leave mushrooms whole and grill or fry until tender. Combine ricotta, chives, garlic and lemon rind in a bowl. Place cooked mushrooms stem side up on a plate and layer with cheese mixture and slices of eggplant, capsicum and zucchini. Dress generously with pesto and sprinkle with pine nuts. Make faces from dish for fun.

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    Lettuce Wrap

    Ingredients

    • 1 cucumber sliced finely
    • 2 sticks celery diced finely
    • 1 red capsicum diced finely
    • 1/3 cup soya mayonnaise
    • 1 tbsp lime juice
    • 1/2 avocado
    • 200gm of tuna, salmon or finely diced cooked organic chicken
    • 4 -5 large iceburg lettuce leaves
    • Optional: GF crunchy noodles

    Method

    Combine cucumber, celery, capsicum, and corn in a bowl. In a separate bowl combine mayonnaise, avocado and lime juice - whisk until smooth.

    Fold mayonnaise mixture through the vegetable mix. Then add the tuna/salmon/chicken and mix.

    Spoon the complete mixture into a lettuce leaf cup. Gently fold the top edges of the lettuce leaf over to enclose the filling. To serve in a lunchbox wrap the entire lettuce leaf in plastic wrap or foil. Place in the lunchbox with an ice brick.

    If using the noodles, they can be put in a separate container for your child to add before they eat so that the noodles stay crunchy.

    Click here to print this recipe


    Alternative To Sang Choy Bow

    Use this recipe as alternative to lettuce recipe of Sang Choy Bow.

    Ingredients

    • Extra Virgin olive oil
    • 4 organic eggs
    • 1 small brown onion
    • 1 medium carrot - grated
    • 80g Shittake mushrooms - chopped finely
    • 2 tsp grated ginger
    • 500g organic beef or chicken mince
    • 2 tsp fish sauce
    • 1 tbsp tamari
    • 2 tsp honey
    • 1 cup bean sprouts

    Method

    Gently heat oil in frypan and add onion. Cook onion until softened. Add mince and cook until brown. Add tamari, ginger, honey and fish sauce to mince and stir fry until mushrooms are tender. Remove from heat. Then add carrot and bean sprouts. Toss to combine.

    Lightly beat one of the eggs in a small jug. Set aside. Heat oil in frypan. Add eggs to frypan. Swirl carefully to create a flat omelette looking base. Cook for 1 minute. Transfer to heatproof plate and keep warm.

    Repeat process with remaining eggs.

    Place some mince mixture in each omelette base and fold over corners to create a tasty dish.

    The mince recipe can be changed as you desire. Add extra vegetables (finely grated as you require). This is a filling recipe for the children.

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    Animal Kebabs

    Make diced chicken or beef as you would normally for kebabs but then use cherry tomato for head with cloves or currants for eyes (stuck in with toothpick). Use a spring onion (sliced on one end to make tail). Alternate the diced meat with vegies of your choice throughout the kebab. Make them look like a body of a caterpillar by alternating sizes to create the 'bumps' of a caterpillar. Then add the cherry tomato (head) and spring onion (tail) for effect.

    Create a game from this and include a new vegetable each time. Get the children involved in the 'creation'.

    Click here to print this recipe


    Cottage Pies

    Make a cottage pie or a meat pie (individual serving). Then to dress them up: use shredded carrot or fresh coriander leaves for the hair, baby sweetcorn for the nose, sliced red capsicum for the lips, sliced leeks or spring onion for the eyes with a pea in the centre of the onion to create the pupil. You can use your imagination for other alternatives. Use a basil leaf for a bow tie, and beans for a moustache. Get your children to help create their own faces.

    Click here to print this recipe


    Yummy Choc Chip Cookies

    Ingredients

    • 100g Wheat Free Plain Flour (I use 'Orgran' GF Plain Flour)
    • 1/2 tsp baking soda
    • 1/4cup honey
    • 1 tsp natural vanilla extract
    • 1/3 cup organic butter (Can use nuttlex or a dairy free spread)
    • 1 large free range egg
    • 1/3 cup chopped brazil nuts
    • 100g dark chocolate (I use a dairy free chocolate from Sweet Williams)

    Method

    Preheat the oven to 180oC.

    Combine flour, baking soda, honey, vanilla extract, butter and egg in a food processor. Blend until completely combined (a 5-10seconds). Mix in the nuts (or linseed) and chocolate until combined.

    Place baking paper on a baking tray. Spoon an amount about the size of a tablespoon onto the baking paper. Allow room between each scoop for spreading during baking.

    Bake the cookies for 7-10 minutes until golden brown. Allow to cool for 2 minutes before removing from baking tray. Place on a cooling rack and allow to cool. Then store in an airtight container in pantry.

    Other Options

    If child is allergic to nuts or the child care centre or school is nut free then can substitute the brazil nuts with 1/4sup linseeds, or 1/3 cup dried berries (eg blueberries), or 1/3 cup dried sulphur free apricots chopped.

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    Muslei Bars

    Ingredients

    • 1/2 cup honey
    • 1 tsp vanilla extract
    • 1 tsp cinnamon powder
    • 80g organic butter
    • 1 cup traditional rolled oats
    • 1/2 cup sugar free/gluten free rice bubbles (from health food shop)
    • 1/3 cup organic desiccated coconut
    • 300g diced medjool dates

    Method

    Preheat oven 180oC.

    In a medium saucepan over low heat combine honey, vanilla, cinnamon and butter. Sir occasionally until contents are combined. Bring to the boil and simmer until liquid slightly thickens. Remove from heat.

    Combine oats, rice bubbles, coconut, and dates together in another bowl and pour over the melted butter mix. Stir to combine.

    Spoon combined mix into a greased slice tin and smooth over the top. Bake for 25 minutes. Remove from oven and allow to cool. Cut into rectangles and wrap individually for school lunches or snacks.

    Click here to print this recipe


    Oaty Chocy Biscuits

    Ingredients

    • 90g grated dark cooking chocolate (organic preferably)
    • 50g brown sugar
    • 90g traditional rolled oats
    • 2 organic eggs
    • 1 pinch GF baking powder

    Method

    Preheat oven to 180oC

    Mix all the ingredients together until combined. Place a sheet of baking paper on baking tray then place small clumps of mixture (about 5-6cm diameter) on tray. Makes about 12 - 15 biscuits depending upon the size.

    Bake for 12 minutes.

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    Apple Cinnamon Sunflower Bites

    Ingredients

    • 1 cup organic dried apple chopped
    • 1/2 cup dates chopped
    • 1 tbsp Organic Coconut Oil
    • 1 tsp ground Cinnamon powder
    • 2-3 tbsp filtered water
    • 1/4cup sunflower seeds
    • Organic desiccated coconut for rolling the bites in

    Method

    Put apples, dates, coconut oil and cinnamon in food processor and blend. Add water slowly tablespoon at a time until the mix becomes sticky in consistency. Add the sunflower seeds and mix.

    Get a small amount of mixture (about a heaped tablespoon) and roll into a ball. Roll the ball in desiccated coconut.

    Click here to print this recipe


    Cacao Brownies

    *This recipe has NUTS in it*

    Ingredients:

    • 1 cup walnuts
    • 1 1/2 cups dates
    • 1/4cup raw cacao powder (I decrease this amount as the flavour can be overpowering - make it with less and then taste after mixing.)

    Method

    Place walnuts, cacao, and only 1 cup of the dates in a food processor and blend. Add the rest of the dates as needed for consistency if required - the mix should be sticky (not loose). The dates make the mix stickier so add a date one at a time to create the sticky consistency.

    Press mix into a shallow pan. Refrigerate until solid and no longer sticky to touch. Cut into pieces.

    Can freeze slices if needed.

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    Homous (NO SESAME SEEDS)

    Ingredients

    • 100g dried chickpeas
    • 1/4tsp ground cumin
    • 1 garlic clove crushed
    • 2 tsp lemon juice
    • 1 tbsp extra virgin olive oil

    Method

    Cover chickpeas with cold water and soak overnight. The next day drain the chickpeas and place them in a saucepan. Cover with fresh filtered water. Cook for 1 1/2 hours until they are tender. Drain but keep the cooking water and set aside for later.

    Place chickpeas and other ingredients in a food processor. Puree well. Slowly add the reserved cooking water 1 tbsp at a time, puree and continue adding reserved water until achieve a good consistency.

    Store in airtight container in the fridge.

    Click here to print this recipe


    Avocado Dip

    Ingredients

    • 2 large avocados chopped
    • 1 small tomato - deseeded and chopped finely
    • 1 garlic clove crushed
    • 2 tbsp of lime juice

    Method

    Place the avocado in a bowl and mash with a fork until the avocado becomes slightly smooth. Add tomato, garlic and lime, then stir to combine.

    Click here to print this recipe


    Chicken Fingers

    Ingredients

    • 8 organic chicken tenderloins
    • 100g packet gluten free potato crisps
    • 1 organic egg white
    • 1/3 cup Gluten free sweet chilli sauce
    • Organic Coconut Oil

    Method

    Preheat oven to 1800C.

    Cut tenderloins in half diagonally. Place small amount of oil in frypan and lightly cook tenderloins until just cooked. Do not overcook or they can become dry.

    Crush chips coarsely. Place in shallow plate. Whisk egg white in another shallow plate.

    Dip the chicken in the egg white and then coat in the crushed chips. Place coated chicken on a oven tray covered with baking paper. Place tray in oven for 3-5 minutes to set the chips on the chicken.

    Wrap in foil for school lunchbox and put sweet chilli sauce in separate container for dipping.

    Add vegetable sticks to lunchbox to complement chicken.

    Click here to print this recipe


    Creamy Chicken Coleslaw

    Ingredients

    • Steamed chicken breast (200 g),finely sliced
    • 2 cups finely chopped cabbage,
    • 1 finely chopped red onion,
    • Grated carrot
    • 1/4cup chopped parsley, chives
    • 2 tablespoons crushed walnuts (optional)
    • 2 tablespoons soy mayonnaise

    Method

    Combine all ingredients in a bowl, mix thoroughly and serve. Can be used as part of a lunch.

    Click here to print this recipe


    Spelt Fruit Muffins

    Ingredients

    • 2 Apples cut into chunks
    • 5 bananas, chopped
    • 1 1/2 cups dates chopped
    • 1/3 cup honey
    • 1/2 cup chopped almonds
    • 5 cups spelt flour
    • 1 tsp cinnamon
    • 2 tsp bicarb soda
    • 350ml filtered water

    Method

    Mix the dry ingredients together, add mixed fruits, nuts, honey and water. Mix together but keep the mixture light - do not overmix. Spoon tablespoon amounts into muffin tray lined with baking paper.

    Bake at 180OC for 15 minutes.

    Click here to print this recipe


    Fruit and Nut Balls

    Ingredients

    • 1/2 cup tahini
    • 1/2 cup honey
    • 1/2 cup desiccated organic coconut
    • 1/2 cup LSA (linseed, sunflower and almond meal) or almond meal
    • 1 cup dried fruits - apricots, figs, sultanas
    • 1/4cup raw almonds (soaked and chopped)

    Method

    Mix all ingredients except coconut is a food processor until blended and combined. Use a tablespoon and scoop out 1/2 a tablespoon and roll into balls. Lightly roll ball in desiccated coconut. Place in airtight container and store in the fridge.

    Click here to print this recipe