Credit to One Handed Chef for this recipe concept and image: http://onehandedcooks.com.au/
WHAT YOU NEED: 2 eggs 2 cups of grated vege (carrot, zucchini) 2 TBS wholemeal or buckwheat flour 1/2 cup of grated tasty cheese Some olive oil WHAT YOU DO: Grate vegetables and cheese Whisk and add 2 eggs to the vege Add flour and cheese and combine Spray a frypan with a little oil and cook small batches (1 large TBS) of mixture until golden Perfect hand food for toddlers and children.
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Roasted vegetables are incredibly versatile, and one the easiest ways to enjoy such delights are in a colourful warm salad. WHAT YOU NEED:
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This salad is a taste sensation that ticks off all of the components that make for a fabulously healthy ‘Plate Model’ style meal. That is, lean protein (chicken), smart carbs (sweet potato), non-starchy veg (leafy greens + cauliflower) and a dash of healthy fat (olive oil). It’s simple to make and taste delight!
Serves: 2 WHAT YOU NEED:
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This is a very flexible recipe. The two main ingredients are the chicken mince and the vege. The chicken mince is sticky (unlike other mince), so the eggs, flavours and almond meal are not 'necessary' but do improve the taste, texture and flavour profile.
WHAT YOU NEED: 500g chicken mince 1.5 cups grated vege (carrot and zucchini work well) PLUS - optional 2 eggs almond meal or breadcrumbs PLUS - optional garlic, herbs, cheese, olives, sundried tomatoes WHAT YOU DO Combine all chosen ingredients and form into 12-14 balls. Roll the balls into almond meal or breadcrumbs to give it a slight 'crumb' Lightly spray a fry pan with olive oil and pan fry for a few mins over a moderate heat to brown Transfer to the oven at 180C and cook for 20min Serve with vegetables, salad or add to a lunchbox EASY! As the cool weather sets in for another crisp Canberra winter I often find myself retreating to the kitchen to turn on oven and whip up a batch of these delicious muffins. They are the perfect yummy snack to have on hand and will fill your home with their glorious scent – the touch of lemon reminding me of the sun-kissed warm weather that will revisit later in the year.
While whole-wheat flour has been used, a gluten free alternative will work just fine if you are so inclined. (Makes 12) WHAT YOU NEED: 1 ¾ cups wholemeal self-raising flour 2 TBS psyllium husk 1/3 cup caster sugar 1 TBS honey ¼ cup traditional rolled oats 1 TSP baking powder 1 ¼ cups low fat Greek-style yoghurt 2 eggs 1/3 cup extra virgin olive oil Finely grated zest of 1 lemon 1 cup berries (any) – fresh or frozen WHAT YOU DO:
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1/3 cup boiled, cooled pumpkin- mashed. 2 Tbs low fat milk 1/4 tsp cinnamon 3/4 cup rolled oats 1/2 cup flour (use almond meal or gluten free flour for GF alternative) 1/4 tsp salt 1/4 tsp baking soda 1/4 cup coconut sugar WHAT YOU DO: 1.Combine all dry ingredients in food processor and mix until well combined 2.Add all liquid ingredients to dry mixture 3.Roll into small balls and refrigerate for 20 mins 4.Flatten into cookies after refrigeration and serve NOTE: There is nothing wrong with carbs, but we had a request for a 'carb free' cracker for dipping into carb rich hummus and here it is. These take a few hours to bake.
WHAT YOU NEED: 1/2 cup of ground golden flaxseed (I used a coffee grinder) 1/4 cup chia seeds 1/4 cup whole flaxseed 1/4 cup pepitas 1 cup water 1 tbs coconut oil 1tbs nut butter 1/4 tsp garlic powder (or other herbs you like) Salt to taste WHAT YOU DO: Combine all the ingredients and let stand for 10 mins. The flaxseed and chia will become 'gloopy' - this is good! Line a baking tray with oiled paper and spread mixture into tray. 4 Stage Baking! 1) Bake for 15min at 180C then take out and cut into squares 2) Bake for a further 15min at 180C then turn the squares over 3) Bake for a further 5-10min at 180C 4) To make them CRUNCHY, reduce temp to a LOW 80C and bake for 90min. This will dry them out and make them crunchy ENJOY! I love these. Lisa :) Photos below: Raw mix spread into tray, cut mid baking and cooling on rack WHAT YOU NEED:
1/2 cup walnuts chopped 1/2 cup almonds chopped 1/2 cup hazelnuts chopped 1/2 cup pecans chopped handful of raisins 1 cup shredded coconut tbsp milled flaxseed 1/2 cup mixed seeds ( linseed, sunflower, pumpkin and sesame ) 2 tsps coconut oil 2 tsps honey Cinnamon as to liking Vanilla extract to liking 1 egg white WHAT YOU DO: Pre-heat over to 170. Melt coconut oil and stir in honey ( if using it ), then add all nuts/seeds/coconut Stir really well and add cinnamon and vanilla. After mixing, add the egg white and coat well. Transfer to a baking tray lined with paper and bake for approx 20 mins or until golden. Leave to cool completely before removing to get clusters. *** Credit and thanks to my friend Lou for this inspiration. WHAT YOU NEED:
2 x 400g cans of borlotti beans, rinsed and drained 1 x 400g can diced tomatoes 2 medium carrots 1 medium brown onion 1 celery stalk 1 clove garlic, minced 1 medium sweet potato, cubed 3 handfuls baby spinach 1.5 TBS Extra virgin olive oil Salt/pepper to taste Feta cheese as garnish Water WHAT YOU DO:
#image by recipehubs.com |
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