Ingredients:

2 bunches asparagus, trimmed
300g green beans, top and tailed
1 tablespoon coconut oil
1 garlic clove, minced
½ teaspoon chili flakes
salt and pepper to taste

Method:

Prepare asparagus and beans and set aside.

Heat pan on stove and add oil. Once melted add in garlic and mix for 1 minute so that garlic does not burn or stick to pan.

Add the vegetables, chili and seasoning. Stir fry for 3-5 minutes and then serve.

Serves 4 as a side

Ingredients:
3 cups coconut flakes
2 cups mixed almonds, cashews, pecans, walnuts and pumpkin seeds, roughly chopped
2 tablespoons chia seeds
1 teaspoon ground cinnamon
80 – 100g melted coconut oil
½ cup raw cacao powder

Method:
Preheat the oven to 120 degrees Celsius and line a baking tray with baking paper.

Combine all the ingredients, then spread evenly on the prepared tray. Bake for 15-20 minutes or until golden, turning halfway through the cooking time.

Keep stored in an airtight container.

1/2 cup equals one serve

Ingredients:
4 eggs
1 brown onion, chopped
2 teaspoons dairy / almond milk
¼ cup chopped red and yellow capsicum
2 tablespoons chia seeds
1 large handful of baby spinach leaves
1 tablespoon coconut oil
Chopped coriander leaves to garnish
2 garlic cloves, minced

Method:
Whisk the eggs and almond milk together in a bowl. Drop in the chia seeds and let it sit for about 15 minutes – the mixture should thicken up as the chia seeds expand.

Heat the oil in a medium frying pan over medium heat and sauté the garlic and onion until translucent. Add the capsicum and cook for about 3 minutes. Pour in the egg mixture and stir with a fork until it is almost set. Add the spinach and cook for about 1 minute or until the leaves have wilted. Top with the coriander and serve.

Serves 2

Ingredients:
2½ cups almond flour
¼ teaspoon sea salt
1½ teaspoons baking powder
¼ teaspoon baking soda
2 bunches English spinach, stems removed, leaves blanched and drained
3 eggs, beaten
¼ cup milk of your choice
1 teaspoon freshly squeezed lemon juice
60g coconut oil, melted (replace with olive oil)
1 tablespoon apple cider vinegar

Method:
Preheat oven to 175 degrees and grease and line a 20 x 9 cm loaf tin with baking paper.

In a large bowl, combine the almond flour, salt, baking powder and baking soda.

Whizz the spinach leaves in a food processor (or chop them finely) and add to the bowl, along with the eggs, milk, lemon juice, coconut oil and vinegar. Mix thoroughly.

Spoon the mixture into the prepared tin and level the surface with the back of a spoon dipped in cold water.

Bake the loaf on the middle rack of the oven for about 45 minutes, or until a skewer inserted in the centre comes out clean.

Turn out onto a wire rack to cool.

This loaf will keep for up to 1 week in an airtight container in the fridge, or can be frozen for up to 1 month.

Makes 1 loaf