Ingredients:

1 cup chickpea flour
1 cup water
2 tablespoons Extra Virgin Olive Oil
½ teaspoon Sea Salt

Pizza Toppings:

2 tablespoons tomato paste
Steamed broccoli
Steamed sweet potato
Rocket leaves
Grated Cheddar Cheese
Goats Cheese
Fresh Basil

Method:

Turn oven to 200 degrees. Line a 20cm skillet with baking paper and set aside.

Combine all ingredients together and whisk until smooth.

Pour into prepared skillet and bake for 20 minutes.

Remove pizza from oven and top with whatever ingredients you desire. The pizza I created has the toppings listed above. Place pizza back in the oven for a further 10 minutes until the cheese has melted and is nice and golden

Makes 4 generous slices.

Ingredients:

4 washed potatoes, peeled and cut into wedges
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon sweet paprika
sprinkle salt and pepper
8 x firm rectangular cut white fish pieces (ask your fish monger to prepare this)
1 egg, beaten
1 cup unsweetened desiccated / shredded coconut
1 garlic clove, minced
rind of 1 lemon

Alternative coating
1 cup almond meal (or 1 cup panko crumbs)
½ teaspoon garlic powder
½ teaspoon salt.

Method:

Preheat oven to 180 degrees.

Prepare potatoes by peeling and cutting them and placing them in an oven proof dish. Drizzle oil, garlic, paprika, salt and pepper and then toss ensuring that all the potatoes are coated.

Place potatoes in the oven and toss every 20 minutes to ensure that they do not stick to the dish. Potatoes will probably need 80 minutes to cook.

Whilst the potatoes are baking, prepare your fish by placing a fish piece in the beaten egg, coating all sides. Allow the excess egg to drip off and then place it in your coating of choice. Make sure all the fish is covered and then place on a tray that is lined with baking paper.

To ensure that fish and potatoes are cooked at the same time, place the fish in oven approximately 20 minutes prior to the potatoes being ready.

Serves 4

Ingredients:

Meatballs
500g beef mince
1 small zucchini, grated
1 small carrot, grated
1 teaspoon onion powder
Sprinkle sea salt and pepper

Sauce
1 tablespoon olive oil
1 brown onion, finely diced
1 garlic clove, minced
1 tablespoon paprika
1 teaspoon mustard powder (optional)
1 tablespoon coconut sugar (optional)
50g tomato paste
1 tin diced tomatoes
1 cup vegetable stock

Pasta
1 packet of your preferred choice of pasta. I like to use a quinoa and rice penne, brown rice thread noodles or a wholegrain spaghetti.

Method:

Preheat oven to 160 degrees.

Prepare meatballs by mixing all ingredients well. Set aside.

Using a heavy based saucepan, heat olive oil on stove on medium heat. Add onion and sauté for 5 minutes, add garlic and stir for approximately 1 minute. Add the paprika, mustard, sugar and tomato paste and stir. Add diced tomatoes and stock and bring sauce to a simmer.

Once sauce is simmering, roll the meatball mixture into balls and place directly into the sauce. Return the sauce to a boil and then place in the oven and cook for 2 hours, turning the meatballs over half way through cooking.

About 20 minutes prior to the completion of cooking your meatballs, bring a pot of water to the boil on the stove and cook your choice of pasta.

Makes 14 balls

Ingredients:

10 chicken tenderloins
1 egg plus 1 tablespoon water, beaten
1 cup panko bread crumbs (or almond meal)
2 tablespoons sweet paprika
1 tablespoon garlic powder
Sea salt and pepper, to taste

Method:

Preheat oven to 160 degrees. Line a tray with baking paper and set aside.

Place panko bread crumbs, paprika, garlic and seasoning in a bowl and mix to combine. In a separate bowl beat your egg and water.

Place your chicken tenderloin in the egg mixture and coat both sides. Allow excess egg to drip off and then place tenderloin into panko crumbs and pat lightly until all the chicken is covered.

Place chicken on prepared tray. Once all chicken pieces have been prepared, bake in oven for 15-20 minutes until the chicken is cooked through. Chicken will need to be turned half way through cooking.

Serves 5

Ingredients:

1 slice seeded wholegrain bread
1 tablespoon peanut butter (or sunflower butter as an alternative for nut free)
½ banana sliced diagonally
1 teaspoon honey

Method:

Toast bread and place on a plate. Spread peanut butter and top with sliced banana. Drizzle with honey.

Serves 1

Ingredients:

20 chicken drumettes
½ cup tamari
½ cup raw honey
1 garlic clove, minced

Method:

Combine the tamari, honey and garlic ensuring that it is all mixed well.

Place the drumettes in an oven proof dish and pour over the marinade. Marinade chicken for at least 30 minutes prior to cooking.

Heat oven to 180 degrees. Bake drumettes for 45 minutes, stirring occasionally.

Serves 5

Ingredients:

1 can coconut milk
400ml coconut water
2 tablespoons coconut nectar
2 tablespoons raw cacao powder
1 teaspoon vanilla essence
1/3 cup raw cashews (omit for nut free option)

Method:

Place all ingredients together in a high speed blender. Blend until smooth.

Serves 2

Ingredients:

1 pear, cored and chopped
2 tablespoons natural coconut yoghurt
2 tablespoons shredded coconut
2 tablespoons hemp seeds
½ teaspoon vanilla powder
1 cup cashew milk
6 ice cubes

Method:

Place all ingredients in a high speed blender and blend for 60 sec until smooth and creamy. Pour into glass and enjoy.

Serves 1

Ingredients:

1 cup pineapple, chopped
½ frozen banana, chopped
1 passionfruit pulp
1 tablespoon flaxseeds
¼ cup activated cashews
1 teaspoon cinnamon
1 teaspoon Ashwaganda powder (optional)
¼ avocado
1 handful baby spinach
1 cup coconut water

Method:

Place all ingredients in a high speed blender and blend for 60 sec until smooth and creamy. Pour into glass and enjoy.

Serves 1

Ingredients:

¼ cup oats
1 frozen banana, chopped
1 tablespoon honey
1 tablespoon cacao nibs
1 tablespoon cacao
1 tablespoon almond butter
1 cup cashew milk

Method:

Place all ingredients in a high speed blender and blend for 60 sec until smooth and creamy. Pour into glass and enjoy.

Serves 1