Mango & Blueberry Quinoa Porridge
- 300ml coconut milk
- 115g quinoa, rinsed well
- 350g mango flesh, roughly chopped
- 1/8 tsp stevia (can add more, to taste)
- 4cm fresh ginger, peeled and cut into chunks
- 100g blueberries
- 4 tbsp toasted dried coconut shavings
- Put the coconut milk and quinoa in a small saucepan and bring to the boil over medium heat. Reduce the heat to low, cover and simmer for 10-15min, or until most of the liquid has evaporated. Remove from heat and set aside for 7min to allow the grains to swell. Fluff up with a fork and tip into a bowl and leave to cool.
- Meanwhile, put the mango (leave some cubes aside to add to top of porridge, if you like), stevia, and lime juice in a food processor. Squeeze the ginger...
Top 5 Mistakes to Avoid With Bloating
Seedy Grain-Free Bread
- 1½ cup almond meal
- 6 tbsp sunflower seeds
- 6 tbsp pumpkin seeds
- 4 tbsp chia seeds
- 3 tbsp flax seeds
- 1/3 cup almonds
- 2 tbsp coconut flour
- 1 tsp baking soda
- 3 eggs
- ¾ cup almond milk
- cup olive oil
- 1 tbsp honey
- 1 tbsp cider vinegar
- ½ teaspoon salt
- Preheat the oven to 180°C.
- Mix the pumpkin, sunflower, flax and chia seeds in a bowl, set aside 3 tablespoons.
- Place the almonds in a...
QUICK CHICKEN CURRY
This recipe is approved for our following Healing Diets:
- Adrenal Healing Nutrition Plan
- Gluten-Free / Celiac & Non-Celiac Gluten-Sensitivity
- Dairy-free
Omit/Sub following ingredients to fit with our other Healing Diets:
- SIBO Biphasic Diet - omit...
Orange Chia Seed Pudding
Looking for a light and refreshing new breakfast? Try this yummy Orange & Chia Seed Pudding recipe. I recently served these up at our family Christmas breaki with the extended fam...and they were a hit!
Ingredients
- 1 cup coconut milk
- 1 cup orange juice
- 1/2 cup chia seeds
- 2-3 tablespoons pure maple syrup (sub raw honey or rice malt syrup)
- 1/2 teaspoon vanilla
- 1/4 teaspoon orange zest
Top with:
- Coconut yogurt, dehydrated orange slices, toasted coconut flakes
Instructions
- Put all ingredients into a jar or bowl, and shake or stir until the ingredients are well combined.
- Once combined, cover and refrigerate for 1 hour.
- Take out the pudding and shake or stir again, then return the mixture to the refrigerator for 3-5 more hours (or overnight).
- When ready to eat, you can either divide into little cups (if taking to a breakfast event), or if eating at home, you can divide into bowls (serves about 2-3).
- Top the pudding with coconut yogurt,...
Lemon Tart (DF, GF, RSF)
Happy Boxing Day! Hope you all had a wonderful Christmas yesterday, and enjoying some down-time today. We had a blast, and ate far too much food, haha. Thought I'd share this DELICIOUS lemon tart I made for Christmas desert. You won't believe that it is gluten-free, refined sugar-free AND dairy-free.
CRUST INGREDINETS
- 150g almond meal
- 60g coconut oil, melted
- 20g raw honey
- 1 egg
- 1 pinch salt
FILLING INGREDIENTS
- 6 eggs
- 100g raw honey
- 1 tbsp lemon zest, finely grated
- 160g lemon juice (approx. 4 lemons)
- 1 pinch salt
INSTRUCTIONS
- Preheat oven to 180 degrees celsius, and grease a tart dish.
- Add all crust ingredients in a high-speed blender (I used my thermomix) and process until smooth.
- Press crust into the tart dish and bake for about 12min or until golden brown.
- While the crust is baking, prepare the filling. I used my thermomix to do this (7min/80 degrees c on speed 5). But you could also make the filling in a saucepan - add all ingredients and whisk on medium heat...
Raw Gingerbread Slice
One week until Christmas Eve - woohoo! Who's excited?! We've been enjoying this very delicious Raw Gingerbread Slice at our home. It's super creamy, and also very rich - you'll only need a small slither of a slice to be satisfied.
Ingredients
Base:
- 4 pitted Medjool dates
- ½ cup GF rolled oats
- ½ cup almond flour or meal
- 2/3 cup desiccated coconut
- 3 tbsp coconut oil
- 2 tbsp ground ginger
- 1 tsp vanilla extract
- 2 tbsp maple syrup
- Pinch of salt
Fudge:
- ¾ cups coconut oil
- ¾ cup desiccated coconut
- ¾ cup maple syrup
- cup peanut butter
- 1.5 tbsp ground ginger
Instructions
- In a food processor, add in all the base ingredients and pulse until the mixture starts to bind.
- Turn into a lined loaf tin or small baking dish with baking paper and press down evenly with your fingers. Set aside in the fridge.
- Next make the fudge. Add coconut oil and desiccated coconut to your blender and blend until it forms a creamy texture. Add in...
Matchstick Christmas Salad
My number #1 tip for staying true to the foods my body loves, even during Christmas...Make delicious food and take it to parties to share! I used to fail miserably with eating healthy during Christmas. You know what I mean - you turn up to Christmas Do's bombarded with all sorts of delicious naughtiness. It wasn't until I started making my own delicious (and nutritious!) meals and treats, and taking them along to share, that I was able to stay true to who I am, and to gift my body with nourishing foods. I may still 'indulge' at the Do's (lol), but I rarely feel horrid afterwards.
Here's a pretty salad I took to a Christmas Party last week. The maple toffee walnuts give it a special, tasty crunch.
INGREDIENTS
- 1 zucchini
- 2 medium beetroots
- 1 green apple
- 2 carrots
- Goji berries, large handful
- chopped walnuts, large handful (or more!)
- 1 tbsp maple syrup
DRESSING
- 2 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 2 tsp pure maple syrup
- 1 small garlic clove,...
Blueberry Buckwheat Muffins
- ½ cup coconut oil, melted
- ½ apple sauce
- 3/4 cup coconut cream
- 1 tsp vanilla
- ½ cup raw honey, adjust to taste
- 2 cups buckwheat flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground ginger
- 1 tsp xanthum gum
- 200 g blueberries, fresh or frozen
- Preheat the oven to 180c. Grease muffin tin (12 muffin tin or 24 mini muffin tin).
- In large bowl, whisk together the melted coconut oil, apple sauce, coconut cream, vanilla and honey.
- Add to the bowl, buckwheat flour, baking powder, baking soda, ginger, salt and xanthum gum. Mix well.
- Fold through the blueberries.
- Spoon the mixture in to the muffin tray, filling each around 3/4 full.
- Bake for 15-20 minutes, until lightly golden and springing back to the touch. To double check, stick with a toothpick and it should come out clean if cooked.
- Allow to cool on a wire cooling...
Choc Orange Donuts
Who said you can't eat donuts when you're eating healthy?! Buy yourself a donut tray and BAKE your donuts (using natural, whole food ingredients of course, lol). They are delish! I like using Pana Hazelnut & Chocolate spread on the donuts, but you could also make your own icing, or eat the donut plain.
This recipe is approved for our Adrenal Healing Nutrition Plan post the 2-Week Blood Sugar Reset.
INGREDIENTS
- 4 large eggs
- 2 tablespoon orange zest
- 2/3 cup coconut oil melted
- 2 teaspoons vanilla
- 1 cup coconut sugar
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- dash salt
- 2 cups gluten-free flour (I use Bakers Magic)
- 2 tsp xanthum gum
- Optional: Pana Hazelnut & Chocolate Spread and orange zest
INSTRUCTIONS
- Preheat oven to 180 degrees celsius. Grease a donut tray.
- In a mixer, add all wet ingredients, including zest.
- Mix on low until blended.
- Add dry ingredients and mix together on low...
