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Top Notch Thai Lettuce Chicken Wraps

Top Notch Thai Lettuce Chicken Wraps

Top Notch Thai Lettuce Chicken Wraps

Serves 4-6



Ingredients:





2 medium Organic chicken breasts

2 tablespoons Organic soy sauce or Tamari wheat-free soy sauce

3 cloves garlic, finely minced

1 tablespoon freshly grated ginger

Juice of 1 lime

Organic lettuce

1 large carrot, thinly sliced

1/2 cucumber, thinly sliced

1 Capsicum, thinly sliced

1/4 cup pine nuts, lightly toasted

Coriander, chopped

1 teaspoon Sriracha or to taste (depending on Your gut health)

Organic green onion (scallion)



Method:



Pre-heat the oven to 230 °C. Line a baking tray with baking paper and lightly grease . Place the chicken breasts in the tray.



TO make the sauce: in a medium bowl, whisk together the soy sauce, garlic, ginger, lime juice, and sriracha.



Pour about half of the sauce over the chicken and save the rest for later.



Bake the chicken for 20-25 minutes or until the chicken has reached 75 degrees or until the center is no longer pink.



While the chicken bakes, lightly toast your pine nuts, thinly slice the Capsicum, carrot, cucumber, and Green onion.



Once the chicken is done Baking, let it rest for half the time it was cooked for before slicing it into strips.



Evenly spread the veggies between the lettuce wraps, top with the chicken and then the Coriander, and pine nuts.

Basil Pesto

Basil Pesto

Basil is growing really well this time of year so why not make yourself some healthy pesto!?

So what makes this pesto so healthy?

Lets start with the hero of the dish, basil. Basil is a rich source of many essential vitamins and minerals and antioxidant flavanoids, two of which have been shown to protect cells and DNA from radiation. Seeing as we are surrounded by radiation from the various forms of (mostly wireless) technology to which we have grown accustomed, this is surely a good thing.
Kale, well other than being the most fashionable vegetable on the planet right now, it is very nourishing (especially in the calcium and iron department) and adds another dimension of health giving nutrients. For this reason, I add it to my pesto as it’s flavour sits well behind the very pungent basil. For kids, this means they don’t know they are eating a vegetable they might ordinarily, never touch.

I also add sunflower seeds, again, more nutrition than using just one nut! Though I have added a nut free version below for school lunch box inclusion.

Makes about 1 cup of pesto

Ingredients
1 clove of garlic, peeled and crushed
50 grams parmesan cheese, finely grated (dairy free version below)
2 large handfuls of basil (leaves picked and washed)
1 large handful of kale (leaves torn from the stems)
30 gram (¼ cup) sunflower seeds, lightly toasted
30 gram (¼ cup) cashew nuts, lightly toasted
Sea salt and Pepper
3 tablespoons of extra virgin olive oil
Juice of half a lemon (zest optional)

Method
You can make this in a mortar and pestle but I prefer to use my blender (or any good food processor will do the job) as I like a textured pesto. You can grate and crush your parmesan and garlic by hand or in your food processor.
Add the basil and kale. Pulse until almost chopped.
Then add the cashews and sunflower seeds. A couple more pulses should see it combined nicely.
Lastly season well and mix through your lemon juice and EV olive oil. Too easy!

Optional Extras
Add a small red chilli or even half a red capsicum for a vitamin C boost.

Variations
Dairy free and vegan - Omit the parmesan. I’d suggest adding some nutritional yeast for cheese flavour and even ground macadamia nuts to replace the parmesan, but that’s optional too.

Nut free - Replace the cashews with the same amount of sunflower seeds.

Enjoy! X

Cabbage Noodle Veggie Mix

Cabbage Noodle Veggie Mix

free range cooked chicken or turkey, chopped (optional)
cabbage, cut into thin slices
asparagus or green beans
leeks, cut into thing rings
kale
zucchini
organic olive oil
pink salt & pepper to taste

In small cast iron pan, add a bit of water, cover and let it simmer while chopping the cabbage. Add the cabbage, then re-cover the pan while chopping the leeks & asparagus. Add those and more water if necessary, give it a stir, re-cover and chop the kale. Add the kale, stir, add more water if necessary. At this point, let it simmer, covered and continue to mix and add water until the cabbage is limp and the the asparagus (or green beans) is cooked. Finally, add the zucchini, cover it for only a minute or two, then give it one last stir. Transfer into a bowl, drizzle with organic olive oil and sprinkle generously with course Himalayan Pink Salt and freshly ground pepper. If you don't love it, add more salt (pink salt is unrefined and contains important minerals, unlike white, refined table salt).

If you want a vegetarian meal, use cooked Quinoa in place of the chicken/turkey. Enjoy! X

Pumpkin Sweet Potato Mini Frittatas

Pumpkin Sweet Potato Mini Frittatas

Lunch idea for the little ones:

INGREDIENTS

400g butternut pumpkin, peeled
400g sweet potatoes
1 cup baby spinach leaves
8 eggs
100ml dairy-free milk of choice: rice, oat or almond
1 tbsp of nutrition yeast flakes for a cheesy flavour

METHOD

1. Preheat oven to 200°C. Line a six-hole muffin tray with oil and baking paper.
2. Cut pumpkin and potato into 2-cm chunks, and roast until just tender and slightly caramelised.
3. Line the base of the tin with spinach.
4. Arrange par-cooked pumpkin and potato over the spinach.
5. Whisk milk of choice, eggs, and yeast flakes until combined. Pour into muffin holes.
6. Scatter extra yeast flakes over the top and bake for 20 minutes until set and golden.
7. Let stand for 5 minutes before removing from the tin.

The leftovers should also make for a great breakfast.

Stayed tuned for my next post about How To Feed Your Kids More Dark, Leafy Vegetables! Description here

Roasted Sweet Potato Bowl with Carrot-Ginger Vinaigrette

Roasted Sweet Potato Bowl with Carrot-Ginger Vinaigrette

Curl up sometime this long weekend with this warm bowl of winter vegetables and rice. If you have any leftover roasted vegetables lying around, like squash or Brussels sprouts, be sure to toss them in! 🥙🥕
Delish!

Serves 4

Ingredients (organic if possible):
4 cups cooked brown rice (about 2 cups uncooked)
1 cup shredded kale
1 cup roasted sweet potatoes, cut into 1-inch cubes
1 ripe avocado, pitted, peeled, and cubed
1 cup leftover roasted vegetables (optional)

Carrot-Ginger Vinaigrette
3 carrots, peeled and roughly chopped
2 tablespoons yellow onion, roughly chopped
1/2 cup rice vinegar
2 tablespoons reduced-sodium tamari sauce
2 tablespoons water
2 tablespoons peeled and roughly chopped fresh ginger

Directions:
1. In each of four individual serving bowls, add 1 cup of cooked brown rice. Top each with an equal amount of avocado cubes, sweet potato, shredded kale, and leftover roasted veggies, if available.
2. For the vinaigrette, combine all of the ingredients in a blender and blend until smooth.
3. Top each serving bowl with 2 tablespoons of the Carrot-Ginger Vinaigrette and mix with a fork, serve at room temperature, or heat as desired.

Enjoy! X

Warm Winter Buddha Bowl

Warm Winter Buddha Bowl

As the temperature continues to drop in many areas of the country, people become increasingly challenged to maintain a healthy diet. On a chilly day, it’s tempting to curl up on the couch with a bowl of canned (salty!) soup or greasy carb loaded takeaway. That’s why it’s so important for me to help my clients who struggle with healthy eating in the colder months. Keeping the body well nourished during the winter can be difficult, but it’s crucial to prevent weight gain and ward off those pesky germs. Here is a fantastic recipe to enjoy for lunch or dinner...

Serves: 4

Ingredients (organic if possible):
1 head Cauliflower (cut into florets)
1 Carrot (chopped into 1 inch rounds)
1 Beet (chopped into 1 inch pieces)
1 Turnip (chopped into 1 inch pieces)
1 Parsnip (chopped into 1 inch pieces)
1 can Chickpeas (drained and rinsed)
1 cup Quinoa (uncooked)
4 tbsp Tahini
3 tbsp Extra Virgin Olive Oil
1 Lemon (juiced)
1 Garlic (clove, minced)
1/4 tsp Sea Salt
4 cups Kale Leaves

Directions:
1. Preheat oven to 200c degrees.
2. Place cauliflower florets, carrots, beet and turnip in a large mixing bowl (toss beets separately if you want to keep the lighter veggies clean). Season with sea salt and pepper and drizzle with a splash of extra virgin olive oil. Toss well. 3. Line a large baking sheet with parchment paper and spread vegetables evenly across. Bake in oven for 30 minutes.
4. Meanwhile, place 1 cup quinoa in a saucepan with 1.5 cups water. Place over high heat and bring to a boil. Cover with lid and let simmer for 12 to 15 minutes or until all water is absorbed. Remove from heat and fluff with a fork.
5. Create your dressing by combining tahini, extra virgin olive oil, lemon juice, minced garlic and sea salt together in a mason jar. Add 3 tbsp warm water. Shake well and set aside.
6. Place the kale in a bowl and massage with a bit of extra virgin olive oil. Season with sea salt. Place in frying pan over medium heat and saute just until wilted. Transfer into a bowl.
7. Pour your chickpeas into the same frying pan (which should still be lightly greased from the kale) and saute until slightly browned.
8. Assemble your Buddha bowl by placing quinoa in the bottom of a bowl and arranging roasted winter vegetables, sautéed kale and warm chickpeas on the top. Drizzle desired amount of dressing over the bowl.
9. Enjoy!

PS - This Warm Winter Buddha Bowl is....

Dairy-free
Egg-free
Gluten-free
Nut-free
Soy-free
Sugar-free
Vegan
Vegetarian