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
In between meal times can be very difficult for some. So having these balls in the fridge will make it easier to eat healthier at these times. One little ball will satisfy you thanks to the goodness from the good fats of the coconut and the protein source from the powder. It’s a fun way to get this kids involved by having them help roll the balls.
Ingredients:6 Medjool dates, pitted½ cup desiccated coconut (plus extra for rolling)¼ cup chocolate protein powder2 tablespoons raw cacao1/3 cup coconut oilMethod:Mix all ingredients together in a blender until it is smooth and well combined. Using slightly damp hands, take approximately 1 tablespoon of the mixture and shape into balls. Roll in the desiccated coconut and store in glass container in the fridge.Makes 16 balls
Being prepared and having healthy snacks ready and waiting is the best way to be able to avoid reaching for those unhealthy treats that are not going to do you any good. This cake freezes really well so you can portion it up and have it ready for the kids to take to school.
Ingredients:1 red apple, grated¼ cup coconut oil5 large eggs1/3 cup coconut flour, sifted1 tablespoon lemon juice¾ teaspoon bi-carb soda50g honey1 tablespoon cinnamon¼ teaspoon nutmeg¼ teaspoon ground gingerMethod:Pre-heat oven to 160 degrees. Prepare loaf tin with lined baking paper.Place all ingredients into a blender or food processor and blend until all ingredients are well incorporated.Pour mixture into the pan and bake for 45-60 minutes depending on your oven. The cake is ready when you place a skewer through the middle and it comes out clean.Once cake is ready, gently remove the cake from the tin and allow it to cool on a wired rack.This cake freezes really well therefore is great to have ready and waiting to include in your lunchboxes. I will take it out the night before to thaw out on the bench.Makes 12 slices
This makes a really easy and tasty snack for our kids. It provides a little variety to eating just a piece of fruit, yet doesn’t remove any of the fibre or nutritional value.
Ingredients:2 red apples, coredCoconut oil sprayCinnamonMethod:Pre-heat your oven to 120 degrees and prepare two trays with baking paper.Thinly slice your apples into circular shapes and spread over the trays so that they don’t overlap each other.Spray with some coconut oil and sprinkle with cinnamon. Do this on both sides.Place it in the oven for 2 hours, turning them half way. After the 2 hours, turn the oven off and open the door slightly, leaving the apples in the warm oven to crisp up.Transfer into a well-sealed container.Serves 4
Pizza definitely has the association of being a ‘bad’ food and generally the ones that we purchase from pizza shops are made of white flour, have sugar in the base and are covered with toppings that are full of trans-saturated fats. However, just because you are wanting to make healthier choices around your nutrition, does not mean that you have to give up on one of your favourite meals. This pizza base is adapted from the Quirky cooking Thermomix recipe and is full of protein and omega 3’s which will have you enjoying every mouthful of your pizza without any associated guilt.
Ingredients:150g quinoa flour2 tablespoons chia flourpinch sea salt180ml waterOlive oil (for baking)Toppings: as you desireroasted / steamed vegetablesrocket / spinacholivestomato pastegrated cheese / goats cheese / bocconcini / fetaMethod:Preheat oven to 180 degrees and prepare your tray with baking paper and a drizzle of olive oil.Have all your toppings ready and waiting.Combine all the ingredients in a bowl and mix until it becomes a well combined sticky dough.Spread the dough on the prepared tray and cover with your toppings.Bake in the oven 25-30 minutesMakes equivalent to 1 large pizza
If you don’t mind a little tang, then this smoothie is going to be perfect for you. Isn’t it funny how our citrus, acidic tasting fruits are actually have a very alkalising effect on our bodies and is a great way to start the morning and get the metabolism working in it’s optimal fashion. Adjust the sweetness to your liking and I imagine this smoothie would freeze very nicely for a great summer ice-cream.
Ingredients:1 orange, peeled and chopped1 lemon, peeled and chopped1-2 tablespoons coconut nectar / honey (depending on how sweet you like it)1 serve vanilla protein powder (I use The Healthy Chef pea protein)¼ cup cashews1 cup cashew milk (or milk of choice)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