Category Archives: Recipes

Meat Balls

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Like meat balls? Ohh yeah!

Enjoy them with out the pasta and have shredded cabbage, a salad or just as they are.

This is my version, adopted from my mums original Danish ‘Frikadeller’ and made more gluten free friendly

 

500g Free range mince

500g free range pork (or sometimes I use a free range pork sausage)

1 large onion finely chopped

1 small red onion, finely chopped

4-5 garlic, finely chopped

2-3 large eggs

1 tb salt, 1-2 tb pepper

fresh oregano or leave it out

You could add more to  the mixture; grated carrots, any other spice, almond meal to make them more dense.

Hand mix it all together for 5-7 minutes so it all sticks together and becomes a bit sticky.

Cook in a healthy layer of butter and enjoy them.

Very simple, very tasty and they even freeze quite well.

Brownies

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I have never been a brownie fan, but I am now! This is something you want to take it easy with – they are quite heavy in both calories and in your stomach! The GI is very low and again, have a slice and give some to your kids!

 

Ingredients

  • 125g cream cheese, softened
  • 3/4cup  salted organic butter
  • 1 tablespoon pure vanilla extract
  • 4 large eggs
  • 1 cup sifted coconut flour
  • 3/4 cup fructose

 

  • 1/4 teaspoon sea salt
  • 1/4 teaspoon aluminum-free baking powder
  • 1/3 cup unsweetened cocoa powder
  • 1/3 cup organic heavy cream
  • 1/2 cup walnuts

Preheat oven to 160degrees and prepare a 20cmx20cm (bigger if your going the double batch) by lining with baking paper. In a large bowl beat together the cream cheese, butter and fructose till light and fluffy.  Sift together all the dry ingredients, normally Im not a big advocate of sifting as its a bit unnecessary for most baking but with the coconut flour it tends to clump a bit so running it thru a sieve will break it up nicely.  Add the eggs one at a time to the cream cheese mix and beat thoroughly after each addition, add all the dry ingredients and the heavy cream and mix well.  Finally fold in the walnuts (or whatever nut you deem fit), quick note on the walnuts – they are in there to give a bit of texture as well as flavour so if you want them a bit chunkier, chop them by hand or smash them with a blunt object (kettlebell?)  otherwise just pop them in the food processor and whiz for a couple of seconds.  Scrape the mixture into the prepared pan and bake in the oven for approx 45mins, it really is approx time, it will vary depending on oven and we found that with the double batch it took almost 20mins more,  you want the top to feel firm to the touch and a skewer should come out clean.  Dont overcook them! if they are a little bit under that will just mean they are that little bit more fudgy

Banana Ice cream

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There are many versions of this one, but play with it and enjoy them all. Frozen banana is surprisingly delicious.

1 frozen banana

½ cup Cold coconut cream or milk

2 scoops chocolate protein powder!

Add it all into the blender and give it a 15-20 sec whizz.

You can initially try the frozen banana on its own and add the coconut if you want a bit more rich dessert. Again, there are endless combinations of this one!

Spicy Prawn Salad

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250g Tiger Prawns

2 tb Lime juice

½ red chile

1 clove garlic

2/3 cup red onion, finly chopped

1 avocado

½ cup cherry tomatoes

½ cup chopped celery

1 diced peach

4 cup romaine lettuce

Mariante the prawns in the lime juice and leave for 2 hours.

Toss all the ingredients together minus the lettuce, which you please on two plates and add the seafood mix on top of each plate

Tomato and Eggplant Curry

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Very quick, easy and tasty chicken recipe – you do need some cooked chicken, and we recommend you buy two free range chickens, cook them with herbs and use it as lunch meat.

1 Medium Eggplant
1 Large Tomato
2 tb Olive Oil
1/4 cup Coconut Milk
1/2 cup Chicken Broth
1 tsp Curry Powder
2 tsp Sesame Seeds
2 Gloves Garlic
Fresh Basil
150 g cooked and diced chicken

Cut the tomato and eggplant into small pieces and saute them in a large sauceplan with olive oil and curry powder. Saute them until they are soft and begin to break down.
Add the remaining ingredients and simmer for 3-4 more minutes.
Nice and quick!

Italian Chargrilled Chicken

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2 fillets, halved into 4 pieces Chicken breast
½ cup, halved Sundried tomatoes
3 firmly packed Spinach
12 Baby Bocconcini
400g Bean,Cannellini
2 tb Italian dressing
1 tb White vine vinegar
2 tb Lemon juice
2 tb Olive oil
2 cloves Garlic
1 tb Oregano
1 tb parsley

For the Italian dressing, place the vinegar, lemon juice, olive oil, crushed garlic, oregano and parlsey in a small bowl and whisk to combine. Place the chicken in a bowl and pour over half the dressing. Cover and leave to marinate in the fridge for 15-20 minutes. Heat a barbecue or chargrill on medium-high heat. When hot, add the chicken and cook for 3-4 minutes each side until cooked through and marked by the grill. Stand the chicken for 2 minutes, then slice thickly on an angle. Place the remaining ingredients in a large bowl with the chicken and remaining Italian dressing. Toss gently to combine, then divide among 4 serving plates or bowls.

Pasta Free Lasagne

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This will open up your world of foods you can replace from now on. Recipes and how to is written by Ben Norman.

200g Cabbage
250g Mushroom
1 Eggplant
1 Large Zucchini
2 cup Chopped Spinach
500g Reduced fat  Ricotta Cheese
100g Reduced fat Cottage Cheese
100g Parmasan Cheese
1 large Onion
2 Cloves Garlic
500g Grass fed Beef Mince
2 tb Olive oil

First it helps if you have a grill pan/plate to char the vegetables on, otherwise you can simply roast them in the oven, if youve got a grill plate start heating it up otherwise put the oven on to 200degrees.  Slice the eggplant and zucchini about 5mm thick and cover with a couple of tbps of olive oil and season well.  Grill both sides till there are nice char lines, otherwise if doing in the oven roast for about 10-12mins, set veggies aside while you get everything else ready (you can leave the oven on).  Prepare the meat sauce by sauteeing off the garlic and onion for 3-4mins in olive oil, then add the mince and cook over a med-high heat till lightly browned, add the tin tomatoes and simmer away for 6-7mins till mince is well cooked, season and set aside.  Prepare the “white sauce” by pureeing the ricotta and cottage cheeses in a food processor, note : Ive made this in the past where I actually buzzed the spinach into the white sauce at this point, doesnt make a massive difference but does make it slightly easier to assemble the lasagna.  Slice the mushrooms 3-4mm thick and set aside.  Now its time to assemble the lasagna,  line a suitable tray about 22cmx20cm should do and high sides helps tho I tend to leave a fair amount of baking paper overhanging and then build the lasagna over the edges of the pan.  Start by spreading a thin layer of meat sauce over the bottom of the pan, then lay down a layer of cabbage leaves, make sure you cut out the hard stalk bit of the leaves, smear a third of the meat sauce and a third of the white sauce over the layer of leaves.  Spread 1/2 the spinach, mushrooms and grilled veggies over the top.  Lay down another layer of cabbage and repeat the saucing and put the remaining veggies etc over the top.  Top with a final layer of cabbage leaves then cover with the remaining white sauce and meat sauce, sprinkle the top with parmasan, wrap the whole beast in alfoil and bake in the oven @ 160-170 degrees for around 45-55mins.  Take it out and enjoy, warning it will really hot and probably serve like sloppy joes, it is a bit easier to serve if it has cooled down a bit, even better cook it up in advance, let it go completely cold and portion it then, then just heat up the portions as you need them – it also keeps brilliantly in the freezer for emergency stocks