This gluten free pie has everything you need for a complete meal. The filling is packed with protein and complex, fibre rich carbohydrates whilst the almond meal base gives you that dose of healthy fats that will leave you feeling full and satisfied. You can also change up the filling to include as many vegetables and flavours that you desire.
Ingredients 2 cups blanched almond flour pinch sea salt 2 tablespoons coconut oil 1 egg 1 tablespoon olive oil 1 leek, sliced 500g chicken thigh fillets, diced 200g mushrooms, sliced 4 silverbeet leaves, stalk removed and shredded ½ cup of vegetable stock Salt and pepper to taste Method Preheat oven to 175 degrees Prepare your dough by placing the almond flour and sea salt in a food processor and pulse a couple of times. Add the coconut oil and egg and pulse until it forms a ball. Press mixture into a non-stick 24cm pie dish and bake in the oven for 8-10 minutes until it browns slightly. Remove crust from oven once cooked and set aside keeping the oven on. Prepare your filling whilst crust is baking. Heat 1 tablespoon of oil on a medium heat. Add the leek and saute for 5 minutes. Then add the thigh fillets, stirring regularly so that the meat does not stick and leeks don’t burn. Once chicken has been browned, add the mushrooms, silverbeet, vegetable stock and seasonings and allow to simmer for 5 minutes. Transfer the mixture into the prepared pie crust and then bake in the oven for a further 15-20 minutes. Serve with a beautiful side salad. Serves 4
Fish is a regular protein in our household and I think this one has just become my favourite. Not only does it taste amazing, the aroma is unbelievable especially when you open the package after it has been cooked. Being a really simple and easy dish to prepare, in combination with it being packed with so much flavour and goodness from the turmeric, I anticipate that this dish will become a favourite of yours too.
Ingredients:2 x 200g snapper fillets2 cloves garlic, grated1 tablespoon ginger, grated½ tablespoon ground turmeric1 lime, juiced1 tablespoon olive oil¼ cup chopped fresh corianderMethod Combine your garlic, ginger, turmeric, lime, oil and coriander so that it is all mixed well.Place each piece of fish on a piece of baking paper large enough to be able to wrap it into a parcel.Pour half of the marinade on each piece of fish and then fold and twist the ends of the baking paper to make parcels. Allow the fish to sit in the marinade for 15-30 minutes prior to cooking.Preheat your oven to 180 degrees. Bake your fish for 15-20 minutes depending on the thickness of your fillets. Serve with sautéed vegetables, steamed greens or a fresh salad.Serves 2
Chicken nuggets is an all time favourite dinner for kids (& adults). Here is a version that has 4 different veggies added to it and will make this meal extremely wholesome for everyone. They have that beautiful crispiness and crunch from the panko crumb coating. Mix and match whatever veggies your kids enjoy!
Ingredients:500g chicken mince1 carrot, grated1 zucchini, grated¼ cauliflower, cut into florets½ broccoli, cut into florets1 tablespoon garlic powder1 teaspoon sweet paprikaCoating½ cup brown rice flour1 egg + 2 tablespoons water1 cup panko crumbsseasoning (I used 1 tablespoon Mingle Garlic & Herb seasoning)Method:Pre-heat oven to 180 degrees. Line tray with baking paper and set aside.Place rice flour in a bowl and set aside.In a separate bowl lightly whisk egg and water together and set aside.On a plate, combine panko crumbs and seasoning and set aside.Place the cauliflower and broccoli into high speed blender and process for a few seconds until it is cut into fine pieces.Place chicken mince, all vegetables, garlic powder and paprika in a bowl and mix until well combined.Shape 2 tablespoons of the mince mixture into nugget shapes. Coat it in the rice flour, then dip into egg wash, making sure all sides are covered. Toss them gently in the panko crumbs so that they are well coated. Bake for 40 minutes, turning after 20 minutes.Serves 4-6
Making these patties are a fabulous way to add some additional veggies into your meal. With very few ingredients they are really quick and easy to make, and something you can prepare in larger batches and have frozen and ready to go whenever you need a quick meal. I use the Mingle seasoning in this recipe, however if you don’t have any (i would highly recommend that you contact me to get hold of some) you can substitute it for any seasonings you like.
Ingredients:600g white chicken mince1 carrot, grated1 zucchini, grated1 tablespoon Mingle Siena seasoning (garlic and herb)1 teaspoon sweet paprikaMethod:Preheat oven to 180 degrees and line tray with baking paper.Place all ingredients into a large bowl and mix until well combined. Divide mixture into 8 even quantities and then shape into burger patties and place on tray. Bake in oven for 40 minutes, turning half way.I like to serve my patties using iceberg lettuce leaves as the ‘bun’. I add sliced tomato, grated beetroot and avocado.Serves 4
Just because you have decided to change the way you eat and more healthily does not mean that you can’t enjoy all those meals you used to look forward to eating. Fish fingers and chips are an absolute classic and here is a way that you can continue to enjoy them without the artery clogging, inflammatory producing fats
Ingredients:4 washed potatoes, peeled and cut into wedges1 tablespoon olive oil1 teaspoon garlic powder1 teaspoon sweet paprikasprinkle salt and pepper8 x firm rectangular cut white fish pieces (ask your fish monger to prepare this)1 egg, beaten1 cup unsweetened desiccated / shredded coconut1 garlic clove, mincedrind of 1 lemonAlternative coating1 cup almond meal (or 1 cup panko crumbs)½ teaspoon garlic powder½ 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
Such a super quick and easy meal to get on the table in no time. I love batch cooking my meatballs and freezing them in portions so that they can be re-heated any time I need to prepare a quick dinner. Slow cooking the meat allows all the flavours to develop whilst leaving the meat really tender. It is also the best way to get extra vegetables into your meals. And if you don’t want to eat pasta, you can easily substitute it for zoodles, chickpea noodles, lentil noodles or even mung bean noodles.
Ingredients:Meatballs500g beef mince1 small zucchini, grated1 small carrot, grated1 teaspoon onion powderSprinkle sea salt and pepperSauce1 tablespoon olive oil1 brown onion, finely diced1 garlic clove, minced1 tablespoon paprika1 teaspoon mustard powder (optional)1 tablespoon coconut sugar (optional)50g tomato paste1 tin diced tomatoes1 cup vegetable stockPasta1 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
Love your Chicken Schnitzels, but don’t love the way it sits heavily in your stomach? Try this version, where you get all the flavour, without the oily after-taste!
Ingredients:10 chicken tenderloins1 egg plus 1 tablespoon water, beaten1 cup panko bread crumbs (or almond meal)2 tablespoons sweet paprika1 tablespoon garlic powderSea salt and pepper, to tasteMethod: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