Chicken San Choy Bow
Ingredients:
• 500g chicken mince
• 3 tbsp coconut oil
• 1 diced onion
• 3 spring onions sliced
• 1 tsp ginger powder
• 2 tsp garlic
• 1 grated carrot
• 1/2 tbsp mirin
• 1 tbsp rice wine vinegar
• 1/3 cup soy sauce (or coconut aminos or tamari – for GF)
• rice/lettuce/rice paper to serve with
Method:
• Dice onion, slice spring onions and grate carrot
• Stir fry onions and 3/4 of spring onion, for 3-4 minutes then add grated carrot
• Add ginger and garlic
• Add mince, cook meat
• Add soy, vinegar and mirin, cook through for another 2-3 minutes
• Serve in lettuce cups or over rice or wrapped in rice paper rolls with fresh salad vegetable sticks.
DILL PICKLE HUMMUS
INGREDIENTS:
- 1 can cannellini beans
- 1 can chickpeas
- 1 cup chopped dill pickles
- 3 tbsp pickle juice
- 1/4 cup tahini
- 3 tbsp fresh dill chopped
- 1 tsp onion powder
- 1 1/2 tbsp lemon juice and zest of one lemon
- 1/2 tsp salt
- /4 cup olive oil
METHOD:
- Strain and rinse the cannellini beans and chickpeas
- Place all the ingredients into a food processor and blitz to desired texture. (I like it super smooth)
- Place in small containers and refrigerate or freeze
- Tastes great with chopped carrot, capsicum, cucumber slices, celery sticks!
CREAMY CHICKEN AND MUSHROOM SOUP
Ingredients
- 50g butter
- 1kg mushrooms (I used a mixture of brown, button, shitake, and pearl mushrooms)
- 6 chicken thighs (bone out and skin removed)
- 2 L chicken bone broth or stock
- 2 onions chopped
- 4 cloves of garlic
- 3 stalks celery
- 4 small carrots
- 2 tsp dried thyme
- 2 tsp salt
- 1/4 cup fish sauce
Method:
- Put all the ingredients in the slow cooker, cook on high for 4 hours.
- Open lid allow steam to escape, then blitz with stick blender (or put batches in the food processor) until desired texture forms. I enjoy it a bit lumpy still.
- Serve alone or topped with bacon bits, spring onions and dollop of sour cream or greek yoghurt.
- When the soup is blitzed it forms quite a creamy texture. So when I had left overs I didn’t add any sour cream or yoghurt and it was still just as yummy without it!
PUMPKIN SPICE NICE-CREAM
Ingredients:
- 5 very ripe frozen banana’s (mine were very small)
- 5 pitted madjool dates
- 1tsp pumpkin spice
- 1 tsp vanilla essence
- pinch of salt
Method
- In a food processor blitz the frozen bananas until smooth.
- Then add in pitted dates, pumpkin spice, vanilla essence and pinch of salt.
- Blend until well combined.
- Serve immediately or place in airtight container and place in the freezer. If returning to the freezer, remember to take it out 5 minutes before serving so it has time to soften before serving!
Matcha Truffles
Ingredients:
- 5 very ripe frozen banana’s (mine were very small)
- 5 pitted madjool dates
- 1tsp pumpkin spice
- 1 tsp vanilla essence
- pinch of salt
Method
- In a food processor blitz the frozen bananas until smooth.
- Then add in pitted dates, pumpkin spice, vanilla essence and pinch of salt.
- Blend until well combined.
- Serve immediately or place in airtight container and place in the freezer. If returning to the freezer, remember to take it out 5 minutes before serving so it has time to soften before serving!
Nutty Seedy Keto Bread
Ingredients:
- 100g sunflower seeds
- 75g psyllium husk
- 35g chia seeds
- 50g finely chopped almonds
- 25g coconut flour
- 1 tsp baking powder
- Pinch of salt
- 2 eggs
- 50g melted butter
- 1 cup of warm water
Method
- Preheat oven to 180 oC
- Line a loaf tin with baking paper
- Mix together all the dry ingredients in a bowl
- Whisk together the eggs and melted butter, then add and combine well with the dry ingredients
- Add the warm water and mix in well
- Place all in the lined loaf tin and back for 35-45 minutes
- Cool in the tin and then remove and slice into individual slices
- Store individual slices in the freezer and reheat as desired. I like to reheat it under the grill or in the toaster and serve with butter and vegemite! Lol Yes, I love vegemite.
APPLE MUFFINS
– nut-free, gluten-free, school-friendly
Ingredients:
- 1/2 cup coconut flour
- 1 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- Pinch salt
- 1 cup apple puree
- 1/4 cup honey
- 1 tsp vanilla
- 4 eggs
- 1/2 cup almond milk
- 50g melted butter
- 1 cup grated carrot
- 1/4 cup sultanas
Method:
- Preheat oven to 180deg celsius
- Line muffin tin
- Grate carrot
- Combine all wet ingredients (apple puree, honey, vanilla, eggs, almond milk, melted butter)
- Separately combine dry ingredients (coconut flour, baking powder, salt, cinnamon, nutmeg, cloves)
- Mix wet and dry ingredients together
- Add grated carrots and sultanas
- Fill muffin tins to near the top (they won’t rise much)
- Bake 30 minutes or until a toothpick comes out of centre clearly.
- Cool
- Can be stored at room temperature 2-3 days Can be stored in fridge for approx. 1 week Can be stored in freezer in airtight container
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Apple Pie Waffles
Apple Pie Waffles
Buckwheat Waffles with Apple Pie toppings
Waffles
- 450 mls milk (any milk of choice)
- 125 g butter (melted)
- 3 eggs (beaten)
- 1 tsp vanilla
- ¼ cup sugar
- 300 g buckwheat
- 1 tsp baking powder
Apple Pie Topping
- 1½ cups apple puree (could use canned pie apple)
- 1 tsp cinnamon
- ¼ tsp cardamon
- ⅛ tsp clove
Waffles
- Whisk all the wet ingredients together
- Stir through sifted flour, sugar and baking powder
- Scoop one ladle of mixture into heated waffle iron. (I use a soup ladle, this is the perfect amount for my waffle maker.)
Apple Pie Topping
- Heat apples in a saucepan gently, add spices and take from heat when warmed
Plating up
- Place a waffle on a plate with a generous scoop of apple pie topping and a scoop of coconut yogurt.
You can freeze and reheat waffles for a quick and easy breakfast. Freeze individually and reheating in a waffle iron again. You can put the frozen waffle straight into the waffle iron to get a crispy warm waffle!