Maple Almond Weetbix & fruit

Leave a comment

A quick one bowl breakfast that is packed with nutrients and keeps you full all morning.  Added almond milk and almond flakes for protein and slow release carbs from the gluten-free (sorghum) weetbix.

 

Maple Almond Weetbix & Fruit

Created by on October 14, 2017

Ingredients

  • gluten free weet bix
  • 1 small banana, sliced
  • 1/2 punnet fresh blueberries
  • 1 cup almond milk
  • 1 tsp. flaked almonds
  • 1/2 tbsp. maple syrup

Instructions

  1. Add the weetbix in the bowl first, top with the fruit, then milk. Finally the almond flakes and maple syrup.

Tomato Pasta Sauce

Leave a comment

Freshly made tomato basil passata sauce is super easy to make. With tomatoes being the major dietary source of the antioxidant lycopene, which has been linked to many health benefits including reduced risk of heart disease and cancer, they are also a great source of vitamin C, potassium, folate and vitamin K.

Store in sterilised jars for up to 6 months or 1 week in the fridge.

 

Tomato Pasta Sauce

Tomato Pasta Sauce

Created by on September 5, 2017

  • Prep Time: 5m
  • Cook Time: 40m
  • Total Time: 45m
  • Serves: 8

Ingredients

  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 50 g olive oil
  • 800 g crushed tomatoes, canned (approx 2 x 400g cans)
  • 8 sprigs fresh basil
  • 2 tsp. salt
  • 1 tsp. sugar

Instructions

Thermomix Method

  1. Add the garlic, onion and oil to the Thermomix bowl and chop 5 sec/speed 5
  2. Saute for 7 mins/120 deg/speed1
  3. Add the canned crushed tomatoes, basil, salt and sugar and cook 20min / 100 deg / speed 2.

Stovetop Method

  1. Chop the garlic and onion and add to a saucepan with the olive oil and sauce for 10 mins until soft.
  2. Add the canned crushed tomatoes, basil, salt and sugar and simmer for 30 minutes.

 

Wholesome Goodness Box – Gluten free Snacks

Leave a comment

Just Launched!! Grab yourself a week’s worth of nutritious and delicious gluten-free snacks delivered straight to your door.

The “Wholesome Goodness Box – Gluten free Snacks” contains 8-10 full size snacks to get you through the week.  It takes the guess work and prep work of organising school lunches, work or home treats and makes a great gift idea for someone you know that enjoys healthy food or follows a gluten-free diet.

There are various subscription offers to suit every budget or you can simply purchase as a once-off.  The items will vary slightly from week to week as new items are sourced.

Do you count calories or follow Weight Watchers?  No problem, we have a card included in the box that gives you the Weight Watchers points and Calories at a glance for each product.  A serving suggestions card is also included to get creative with items in the box.

Note: contents of pack vary weekly and image below is a sample only.

Click here to purchase

 

 

Almond Raspberry Muffins

Leave a comment

 

Almond Raspberry Muffins

Almond Raspberry Muffins

Created by on August 20, 2017

These light and moist mini muffins make a great lunchbox treat or afternoon snack.  Alternatively make in a larger muffin tin and enjoy them as a quick breakfast on-the-go!  

  • Prep Time: 10m
  • Cook Time: 30m
  • Total Time: 40m
  • Serves: 12
  • Yield: mini muffins
  • Category:

Ingredients

  • 2 bananas
  • 2 eggs
  • 4 tbsp. low fat milk (80gms)
  • 2 tsp. olive oil (10gms)
  • 50 gms frozen raspberries, frozen
  • 140 gms self raising wholemeal flour
  • 3 tbsp. brown sugar
  • 30 gms rolled oats
  • 2 tbsp. flaked almonds (20gms)

Instructions

Traditional Method

  1. Preheat the oven to 180 degrees.
  2. To make them into mini muffins: line 12 holes of a mini muffin tray with paper cases.
  3. To make them into large muffins: line 6 holes of a large muffin tray with paper cases.
  4. Beat the egg in a small bowl then add the banana, milk and oil. Mix until well combined.
  5. Add the flour, sugar, oats and half the almonds to the egg mixture.
  6. Add the raspberries and fold through until just combined.
  7. Pour into the paper cases.
  8. Sprinkle remaining almonds over top of each muffin.
  9. Bake for 30 minutes or until skewer inserted into the centre of a muffin comes clean.

Thermomix Method

  1. Add the eggs, banana, milk and oil into the TM bowl. Mix on 5 Sec/Speed 4.
  2. Add the flour, sugar, oats and half the almonds to the egg mixture. Mix on 5 Sec/Speed1/Reverse
  3. Add the raspberries and mix on 5 Sec/Speed Stir/Reverse
  4. Pour into the paper cases.
  5. Sprinkle remaining almonds over top of each muffin.
  6. Bake for 30 minutes or until skewer inserted into the centre of a muffin comes clean.

 

Sweet & Sour Pork

Leave a comment

There’s no need to rush out for takeaway when you can create this utterly delicious and satisfying meal in less than 30 minutes.  The recipe serves 4, however if just cooking for 1 take advantage of a bulk cooking opportunity and freeze for a quick lunchtime meal.

 

 

Sweet & Sour Pork

Created by on May 24, 2017

Recipe Serves 4 | 4 points per serve | 1/2 cup brown rice to serve is an additional 4 points.

  • Prep Time: 15h
  • Cook Time: 15h
  • Total Time: 30h

Ingredients

  • 1 garlic clove, peeled
  • 2 tbs white vinegar
  • 1 tbs cornflour
  • 150 g snow peas, halved on the diagonal
  • 200 g green beans, cut into 4cm lengths
  • 1 red capsicum, chopped
  • 1 large carrot, thinly sliced
  • 400 g pork loin steaks, fat trimmed, thinly sliced
  • 2 tbs peanut oil
  • 425 g can sliced pineapple in natural juice
  • 1 tbs soy sauce

Instructions

  1. For presentation hand slice the Carrot into thin strips lengthways & chop the Capsicum into 3 cm cubes and set aside.
  2. Finely chop Garlic 3 Seconds, Speed 7, scrape down.
  3. Add Carrot, Capsicum, Snowpeas, Beans & 1 tablespoon Peanut oil to the Garlic and sauté for 3-4 minutes/Varoma/Reverse/Speed Stir. Set aside in a thermoserver to keep warm.
  4. In MC combine the Cornflour and 2 tablespoons Water, making a thick paste, set aside.
  5. Strain a can of Pineapple juice into a bowl and reserve 125ml of juice. Combine the reserved Pineapple juice and 100ml water.
  6. In TM bowl combine together the Vinegar, Soy Sauce and Water/Pineapple mix and stir approx 30 seconds, 50C, speed1.
  7. Add cornflour mixture to the TM bowl.
  8. Add pineapple, 6-7 Min/Varoma/Reverse/Speed 1 until it comes to the boil.
  9. Set aside in the thermoserver with the carrots and capsicum to keep warm. Wash and dry the TM bowl.
  10. Add the meat and 1 tbls peanut oil to the TM bowl and cook for 5 mins / 100 deg / speed 2 / reverse.
  11. Add the cooked meat to the thermoserver and gently combine with a wooden spoon.
  12. Serve with ½ cup brown Rice (4 points)

Chilli Eggplant Pork Stirfry

Leave a comment

 

 

Chilli Eggplant Pork Stirfry

Created by on May 16, 2017

Serves 2 | 8 points per serve

Ingredients

  • 250 g brown rice
  • 2 tsp. sunflower oil
  • 250 g pork loin steaks, fat trimmed, sliced thinly
  • 1 celery stick, sliced thinly
  • 1/2 long fresh chilli, deseeded, sliced thinly
  • 1 crushed garlic clove
  • 1 bunch bok choy
  • 3 tsp. salt reduced soy sauce

Instructions

  1. Prepare brown rice in your thermomix. Place 900gms water in Tm bowl, and 250gms brown rice in TM basket. Cook for 30 mins / Varoma / Speed 2. Set aside.
  2. Add 1 tsp sunflower oil and the pork to the TM bowl. Cook for 5 mins / Varoma / Reverse / Speed 2. Set aside.
  3. Add the eggplant, celery, garlic, chilli in the TM bowl. Place the bok choy in the Varoma tray and cook for 5 mins / Varoma / Reverse / Speed 2.
  4. Return the pork to the bowl and add the soy sauce and cook for 2 mins / Varoma / Reverse / Speed 2.
  5. Serve the pork stirfy and vegetables with the bokchoy and 1/2 cup rice (per serve)

Chicken Mushroom Stroganoff

Leave a comment

 

Chicken Mushroom Stroganoff

Created by on May 16, 2017

Serves 2 | 9 Points per serve

Ingredients

  • 2 tsp. olive oil
  • 1 tbsp. light sour cream
  • 200 g baby spinach leaves
  • 2 tsp. worcestershire sauce
  • 125 mL reduced salt beef stock
  • 1 tsp. paprika
  • 1 tbsp. cornflour
  • 200 g brown mushrooms, sliced
  • 1 garlic clove, crushed
  • 1 brown onion, sliced thinly
  • 250 g chicken breast fillet, fat trimmed, sliced thinly
  • 250 g brown rice

Instructions

  1. Prepare brown rice in your thermomix. Place 900gms water in Tm bowl, and 250gms brown rice in TM basket. Cook for 30 mins / Varoma / Speed 2. Set aside.
  2. Clean and dry mixing bowl. Add 1 tsp olive oil and the chicken. Cook for 5 Mins / 100 deg / Reverse / Speed 1. Empty onto a plate.
  3. Add 1 tsp oil into mixing bowl, add the onion and cook 5 mins / 100 deg / Reverse / Speed 2. Add the garlic & mushrooms and cook 5 mins / 100 deg / Reverse / Speed 2.
  4. Add the flour, worcestershire sauce and the beef stock. Cook for 2 mins / 100 deg / Reverse / Speed 2
  5. Return the chicken to the TM bowl and place the spinach into the Varoma Tray and cook for 5 mins / Varoma / Reverse / Speed 1
  6. Remove the varoma tray and set aside. Add the sour cream and stir/cook for 1 min / 100deg / Reverse / Speed 1
  7. Serve the strogonoff with the spinach and 1/2 cup of brown rice (per serve).

Greek Stuffed Vegetables (Yemista)

Leave a comment

When you make this dish for the first time you realise how actually quite simple yet special it really is.  The rice and meat makes it quite a filling and wholesome meal yet the vegetables provide you with essential nutrients which ticks all the boxes for a hearty weeknight meal.

Greek Stuffed Vegetables

 

Greek Stuffed Vegetables (Yemista)

Created by on April 27, 2017

| Gluten-free | 

Ingredients

  • 8 tomatoes
  • salt and freshly ground pepper
  • 2 tbsps of butter
  • 2 tsps sugar
  • 2 tbsps tomato puree
  • a small bunch of parsley, chopped
  • 1 tin chopped tomatoes
  • 500 g/ 18 oz. rice (for risotto)
  • 250 g (8.8oz) beef mince
  • 1 zucchini, chopped
  • 2 cloves of garlic, finely chopped
  • 2 red onions, finely chopped
  • 4 green capsicums
  • olive oil

Instructions

  1. To prepare this delicious Greek stuffed tomatoes recipe, start by washing thoroughly your vegetables.
  2. Slice off the top of the tomatoes; using a spoon remove the flesh of the tomatoes and keep it in a bowl.
  3. Slice off the top of the peppers and remove the seeds and white parts from the inside.
  4. Place the empty vegetables on a large baking tray. Try to leave the vegetables as thin as possible, leaving just a little of the flesh, but be careful not to poke through their skin.
  5. Season the empty vegetables with a pinch of salt and sugar and add a little butter on the bottom of each one.
  6. In a blender add the flesh of the tomatoes, 5-6 tbsps olive oil, the tomato puree, sugar, season with salt and pepper and mix to combine. Set aside.
  7. In a saucepan add some olive oil and sauté the onions and beef mince until translucent. Chop the zucchini in small cubes, add in the saucepan and sauté for one more minute. Add the flesh of the tomatoes (chopped) and the chopped garlic and sauté, until softened. Add the rice and continue sautéing, unit it becomes transculent.
  8. Pour in 1 tin chopped tomatoes and season with salt and pepper. As soon as the liquid has been absorbed, the stuffing is ready. Remove the pan from the stove and stir in the fresh herbs.
  9. Spoon the filling inside the empty vegetables and place the potatoes, cut into pieces, in between the vegetables. Season with salt and pepper.
  10. Cover the vegetables with their lids and add 2-3 glasses of water.
  11. Cover the Gemista with aluminium foil and bake in preheated oven at 180 degrees for 60-75 minutes. Halfway through cooking time remove the aluminium foil and bake, until nicely coloured.

Apple & Almond Cake

Leave a comment

Include this gluten-free and refined-sugar Apple and Almond Cake in your dessert repertoire.  Its so simple to make with only a few ingredients and with satisfy all taste buds.  Enjoy!

 

Apple Almond Cake

Apple Almond Cake

Created by on March 26, 2017

| Gluten-free | Refined Sugar-free |

  • Prep Time: 10m
  • Cook Time: 1h
  • Total Time: 1h 10m

Ingredients

  • 2 large red apples (350 g) cut into small dice with skin
  • 200 g almond meal
  • 1 tsp. baking powder – gluten free
  • 60 mL ¼ cup extra virgin olive oil
  • 60 mL ¼ cup raw honey
  • zest from 1 orange
  • 1 tsp. vanilla bean paste
  • 2 organic eggs
  • flaked almonds or walnuts to garnish

Instructions

  1. Preheat your oven to 160 C /320 F.
  2. Combine almond meal, baking powder, olive oil, honey, vanilla and eggs.
  3. Mix through until well combined.
  4. Fold in the apples.
  5. Prepare a 20 cm baking tin with baking paper lining the base and sides of the tin.
  6. Press the cake mixture carefully into the tin, making sure all the apples are pressed down firmly into the mix.
  7. Garnish with flaked almonds.
  8. Bake for 60 – 80 minutes – check after 45 minutes to make sure the cake is still ok and that the oven temp is good.
  9. Rest in the tin for 30 minutes before removing.

Pumpkin Rolls

Leave a comment

Delicious and simple, these beautiful pumpkin rolls make a great addition to lunch boxes, dinner parties, or any occasion.  You must try them and see for yourself how soft and scrumptious they are.

Pumpkin Rolls

Pumpkin Rolls

Created by on March 23, 2017

  • Prep Time: 3h
  • Cook Time: 1h 35m
  • Total Time: 3h 35m

Ingredients

  • 1/2 butternut squash or other pumpkin
  • 40 g butter
  • 40 g brown sugar
  • 1 pinch ground cinnamon
  • 1/2 tsp. sea salt flakes
  • 550 g gluten-free bread flour
  • 1 tbsp. dry active yeast
  • 220 g milk
  • 800 g water
  • 1 egg

Instructions

  1. Chop the butternut squash into small pieces and boil on medium heat for approximately 20mins or until soft. Drain the water and transfer the pumpkin into the mixing bowl and blend until well puréed. Pour into a small bowl and set aside to cool. You can also put it in the fridge to cool.
  2. To make the dough, place lukewarm milk and dry active yeast in a clean mixing bowl and set aide for a few minutes until slightly frothy. Add 350g cool pumpkin puree, gluten free bread flour, sea salt flakes, ground cinnamon, brown sugar and butter and knead until well combined and dough is smooth. At this stage you need to watch the dough closely. Dependant on the pumpkin you have used, the mixture may either be perfect, too wet or too dry. Have some milk or flour ready to help the dough become perfect. It should be soft and sloppy but should hold its shape in the bowl. A bit like a wet and sloppy cloth.
  3. Leave the dough to rise in the bowl for 2 hours until doubled in size.
  4. Preheat the oven to 220°C / 200°C Fan . Line a rectangular tray with greaseproof paper.
  5. Transfer the dough onto a lightly floured surface and cut into 8-10 equal pieces. Roll each piece into a ball and place on the prepared tray. You can either make individual buns or stick them quite close to each other to make a tear and share loaf.
  6. Cover with a tea towel and leave to rise for another 30 minutes. Then brush with the egg and bake in the oven for 25-35 minutes until golden brown at the top and sounding hollow when tapped.
  7. Remove and transfer onto a wire cooling rack. Leave to cool slightly and serve with butter as a side for soup or just for breakfast. Enjoy your pumpkin rolls!
Source: Healthy Recipes

 

Pumpkin Bread Dough