Here is some of our recipes that are made by ourselves, nothing professional just us enjoying the pleasure of food with healthy ingredients.
Lamb Shanks Italian Style
Ingredients: 4-6 lamb shanks, 1 red onion, 3 cloves of garlic, olive oil, 1/2 Red Capsicum, 2 Sticks Celery, 1 large or 3 small carrots, any fragrant herbs i.e. rosemary, thyme, 425ml tin of diced tomatoes, 250ml of Tomato Pasta, 250 ml bone broth (see our organic broth below), 425ml tin of Red Kidney Beans (or can mix with cannelloni beans or chickpeas), 15 pitted Kalamata Olives, Pepper & Salt, parsley.
- Ideally a slow cooker or heavy based casserole for oven or stove top ideal. Also, we choose organic / grass fed meat and organic vegetables, tin food and oil. You can halve the recipe if just for two but it is great for leftovers or to freeze. And of course we use our own made bone broth and add a touch more water.
- Brown lamb shanks on all sides in olive oil before placing in slow cooker or casserole dish. Then add a little more olive oil and cook the onions, garlic, celery, carrots and capsicum for approx 5 mins and then pour on top of lamb shanks. Then add the diced tomatoes, passata and bone broth mixing all together adding salt and pepper to taste. Slow cook on a low temperature for the slow cooker 4-5 hours or approx 150c in the oven or a very low stove top for 2-3 hours or until meat starting to peel away from bone. Then add the kidney beans and olives for about 30mins.
- You can serve with other winter vegetables such as mashed potatoes, broccoli or Brussel sprouts and top with parsley to serve
Mediterranean Chicken, Cauliflower Rice Bowl
Ingredients, 300gm Chicken, 1 head of Cauliflower, 1 onion, 1/2 Red Capsicum, 2 Sticks Celery, 1/4 Red Cabbage, Currants, Pine Nuts, Pistachio’s, Cinnamon, Nutmeg, Ginger, any fragrant herb, Coconut Oil, Pepper & Salt
- Dice chicken and cook in tablespoon of Coconut Oil (buy the good Organic ones) until browned, put aside. Add another 2 tablespoon of coconut oil and cook diced onion and cauliflower (chopped finely or can buy already prepared – not frozen it is not nice) for 5 mins and then add cinnamon, nutmeg, ginger to taste (we prefer a tablespoon of each).
- Next add red cabbage sliced, chopped celery and capsicum and continue another 5 mins or until cooked. Finally in last couple of minutes add pine nuts, pistachios and currents and add cooked chicken.
So easy, so healthy – choose your favourites, add in a tablespoon of each put into a jar and shake – that’s it, take it on your travels, on the trails, at the park, work and home
- Pepita Seeds (pumpkin)
- Sunflower Seeds
- Brasil Nuts
- Dried cranberries
- Dried Apricots (can get diced)
- Dried figs
- Sesame Seeds
- Dark chocolate drops (if you’re feeling cheeky)
Quick Pasta Sauce
Ingredients: Olive Oil or Avocado Oil, 1 onion diced, 3 cloves of garlic, diced tomatoes 425g tin, 2 tbsp tomato paste, handful of chopped fresh basil (all available in organic)
Method: Saute onion and garlic in oil, if you keep lid on it sweats and is sweeter, add diced tomatoes, tomato paste and cook for 10mins and in the last minute add fresh basil – done.
But you can add anything else this is a great base to have on it’s own or add more vegetables or shredded or minced meat. C
Add to pasta or just have alone but add a salad, not only is it good for you it is a great way to make sure you are satisfied.
Ingredients: Organic all the way if you can – Chicken Drumsticks, Maryland or Wings, Mineral Salt and Pepper, Butter and Limes plus your choice of salad ingredients.
Method: Sprinkle the chicken with mineral salt & pepper, a dab of organic butter on each and a liberal sprinkle of lime juice, put in the oven for 30+ minutes on 220 degrees so the skins crisps up (or remove the skin) and with a simple salad it makes a simple meal.
Ingredients: Corn kernels, Black Beans, Spinach, Tomatoes, Cucumber, Capsicum, Avocado, Organic corn chips, Lime, Chilli (if desired), spring onions, Himalayan salt & pepper
Method: Cut up tomatoes, cucumber and capsicum into small chunks, slice avocado and place on a plate or bowl. Drizzle with fresh lime juice and sprinkle with chopped chilli and spring onion or red onion Himalayan rock salt and pepper
One of our favourite dishes, just good wholesome food. Eat with a fork and scoop ingredients onto corn chips – delicious! It’s easy to make lunch for the next day or two at the same time.
Ingredients: Wholemeal Pita Bread, Avocado, Olive oil, 1 garlic clove finely diced, Salad Kale or spinach chopped, Tomatoes (I like the 500 gram tubs of small / mixed tomatoes) sliced, Basil, leaves (sliced or torn), Himalayan Rock Salt, Cracked Black Pepper, Balsamic Vinegar, Rocket, Goats Cheese (optional)
Method: Cut up tomatoes, kale/spinach and basil into a bowl and combine with some olive oil, salt and pepper. Set aside. Meanwhile top pita bread with olive oil and garlic and grill until it reaches desired crunchiness. Once heated top with smashed avocado, then add tomato mixture, top with rocket and goats cheese (optional) and drizzle with balsamic vinegar.
This is such an easy dinner and is a great vegetarian option. It is light but also filling. My kids love it! Just a warning – it is messy to eat with all that crunch and falling tomatoes! I have on occasion added sesame falafel with hummus. Lisa
Entertaining? Here are some quick easy salads
Some delicious and nutritious salads quick and easy too.
Beetroot and walnut salad.
Cut up and roast 6 large beetroots
Roast a cup of walnuts for 8 minutes
Combine 2 tablespoons of olive oil, lemon juice and Dijon mustard.
A bunch of chives
Small packet of spinach leaves.
Combine this salad just prior to serving
1 lettuce or rocket leaves
Small tin of 4 bean mix
Layout on a large plate with lettuce on the bottom, circle with cucumber and place beans and tomatoes inside making for a great presentation prior to serving.
Vietnamese salad (this is so easy and refreshing)
1 cucumber and 1 carrot cut into matchstick pieces
Handful of snow peas
Equal parts of
Mix all together in a bowl.
I let my guests add their dressing so that if there are any leftovers it stays fresh (otherwise the leftovers go soggy and are no good the next day)
Lemon Curd Slice
A great way to use up some spare lemons with this delicious slice that is a healthy sweet treat to try.
Ingredients for Base: 2 cups of almonds, blitz to make almond meal, 2 tablespoons of melted coconut oil, 1 tablespoon of chia seeds.
Method: Combine and put in base of cake tin lined with baking paper and bake at 175 degrees Celsius for 25 minutes.
Ingredients for Lemon Curd: Half a cup of freshly squeezed lemon juice, 2 egg yolks, zest of 2 lemons, 3 tablespoons of organic rice malt syrup, a couple of grinds of Himalayan pink salt, 3 tablespoons organic butter, 3 tablespoons of coconut oil.
Method: Combine in saucepan and stir to combine. Whisk over low heat whilst slowly combining 3 tablespoons of organic butter and 3 tablespoons of coconut oil. Once all the butter and coconut oil have melted increase heat to medium and continually whisk until it thickens. Set aside to cool.
Top almond meal base with lemon curd and sprinkle with coconut. Refrigerate to set and serve with some fresh berries if you like.
Sweet Potato & Cauliflower Soup
There is nothing better than a healthy soup to warm you on a winter’s day and this one hits the spot. Also, cauliflower is rich in fibre and contains Vitamin B (which boosts memory). Sweet potato contains beta-carotene which is an antioxidant and is converted into Vitamin A. Tumeric and ginger have anti-inflammatory properties.
Ingredients: 500g sweet potato chopped, half cauliflower chopped, 1 onion chopped, 2 tablespoon olive oil, 5cm turmeric finely chopped, 5cm ginger finely chopped, 1 litre vegetable stock.
Method: Heat oil in large saucepan, add onion, sweet potato and cauliflower, cook for 10mins. Add turmeric and ginger, cook 5 mins. Add stock, bring to boil and simmer further 15mins or until vegetables are tender. Blend and add more liquid if desired. Season with salt and pepper to tasted. Garnish with chopped parsley, chives or coriander ..
Green Smoothie Bowl
To help combat the winter colds and flu season be super healthy with this smoothie bowl. A great nutritious start to any day or for an afternoon pick me up
Ingredients & Process: Blend together 1 stick of Celery, 1 small cucumber, cup of spinach leaves and 1/2 cup pineapple in blender. Pours into bowl and top with raspberries, chia seeds, almonds and flaked coconut or vary it to suit your taste buds.
Just writing out this recipe has my mouth watering, it’s a great alternative to rice and and even better way to getting more vegetables into your diet!
Ingredients: 1 head of cauliflower, 1 capsicum, 1 zucchini, cherry tomatoes, eggplant, spring onion, grapes, herbs (I added parsley and mint), pine nuts, lemon juice and olive oil or avocado oil, salt and pepper to taste – if you like to spice it up add some finely chopped chilli or cinnamon and nutmeg make for a lovely flavour too.
Grate or blend the cauliflower until fine rice size. Heat oil in fry pan and cook cauliflower until golden then add vegetables that have been cut small pieces and fry up until softened. Lastly add lemon juice, pine nuts, herbs and spices cooking for a few more minutes and serve – it’s that easy.
Hint: it is also lovely if you bake the cauliflower in the oven first with a little oil then stir fry all together.
Chocolate Bark (from my sister)
This recipe is such a refreshing change for a chocolate treat, we loved making it with my sister try making with a friend it’s more fun!
Ingredients: 1/2 cup cacao powder, 1/2 cup coconut oil (you can use half/half oil and coconut butter), 1 teaspoon pure vanilla essence, 1 to 2 teaspoons of honey, almonds and freeze dried fruits such as raspberries, pineapples, cherry, blue berries – whatever you desire, Himalayan sea salt.
Put the cacao, coconut oil, vanilla and honey into a saucepan and stir over a low heat, do not let boil but make sure the cacao is thoroughly stirred. Line a baking tray with baking page and pour mixture into the tray until evenly spread then sprinkle with toppings and lastly put the smallest amount of Himalayan sea salt over. Then set in the fridge. Once set just break up serve but remember it will melt quickly on a hot day but don’t serve until ready to eat!
We make a bone broth nearly every 2 weeks and the health benefits are many. You do need to be around for 36-48 hours as that is how long it will take to cook, the handy thing about a slow cooker is you can put the timer on but if doing on the stove top be very careful, ensure safety and let others in your household know it is on.
Ingredients: Grass fed beef bones or a Whole Organic Chicken, organic vegetables where possible – 1 large onion cut in quarter, a whole garlic cut in half (leave the outer all on), 2 carrots cut in chunks, 3 stalks of celery cut in chunks, 2 tablespoons of Apple Cider Vinegar (the vinegar is a must as it extracts all the goodness from the bones), pepper & salt. Additionally we add whatever we wish such as fennel, herbs, chillies, turmeric and sometimes tomatoes.
Place all the ingredients into a slow cooker or stock pot and add enough water to cover it and let it cook. I find that for beef bones I will cook at minimum 36 to 48 hours, chicken maybe only 24 – 36 hours. You will know that after this time the bones will be breaking down and all the good nutrients will be in the broth. After it has finished cooking you can either use as is but I prefer to strain ours through a strainer removing all the big bones and then I add the vegetables back in. You can the use straight away or place in the fridge where it lasts about 5 days and will form into a jelly with the fat on top or freeze it.
There are many recipes or ways to make a broth such as cooking the whole chicken for 6 hours then pulling the meat off to use in another dish. Or adding the vegetables in after 12 hours so they are less cooked. It’s your preference, play around with it, our broths never taste exactly the same and also we drink as a soup at anytime of the day even for breakfast or use in cooking and we use the fat on top and all as it is full of flavour.
Lastly, we can’t stress enough about the goodness in bone broth and whilst it may not be your cup of tea give it a go and make it with love and give some to a friend!
Roasted Lamb Rack and Roasted Vegetable Stack
This recipe is easy to prepare ahead of time so you only have to cook the ingredients and put it together.
Ingredients: Racks of Lamb (no. varies depending on no. of people serving), Himalayan Rock salt, herbs (your choices), sweet potato, pumpkin, beetroot, red capsicum, zucchini, halloumi, organic butter, lemon juice, shaved almonds & beans.
Bake the lamb rack in the oven with some Himalayan rock salt and herbs from the garden.
Cut the sweet potato, pumpkin and beetroot in the same thickness and in a circular shape so they cook consistently place in the oven for approx 30 minutes. Then top with char grilled red capsicum and zucchini (char grilled in the pan). Pan fry the halloumi in a small amount of organic butter and lemon juice and stack all the ingredients on top of each other.
As an optional side, blanch the beans in simmering water in a shallow pan (only for approx.. 2 – 3 minutes so they do not overcook), then toast shaved almond slivers to sprinkle on top.
Plate up and enjoy!
Zoe‘s Granola (from Arbonne’s Clean Eating Program)
I love this Granola and making it yourself you know exactly what is in it.
Ingredients: 2 cups flaked coconut, 1 cup nuts (i.e. cashews, walnuts, raw almonds, macadamia, any mix you like), 1 cup seeds (pepitas, sunflower and sesame seeds, chia or buckwheat), 1/2 cup dates, 1 tsp cinnamon & ginger (I replace the ginger with vanilla), 1/4 cup coconut oil – melted, 1/4 cup brown rice syrup, 1/4 cup cranberries.
Preheat oven to 170 degrees, mix ingredients in large bowl except cranberries (or they burn), spread out onto baking tray and bake for 15-20 minutes stirring every 5 mins. In the last 5 minutes you can add the cranberries. Serve with a dollop of coconut yogurt. Cool and store in an air tight container.
Beetroot Summer Salad
You can literally make this recipe in 5 minutes. And personally I’m not a huge fan of beetroot but in this I just love it and it is super good for you.
Ingredients: 4 small baby beetroots (I buy them already pealed and cooked), 1 x 425g tin of organic lentils, 3-4 tablespoons of goats feta, half a cup of coriander roughly chopped (you can use parsley if you prefer).
Slice up baby beetroots, wash lentils well, add goats feta and coriander all into a bowl and stir lightly together. You can use your own freshly grown beets or prepare your own lentils but I like to save a little time and as long as I know its fresh and free of additives I’m happy to use, organic preferable.
Healthy Snack Rolls
Nicky is one of our clients and a retired chef as well. She has kindly shared one of her recipes. The ingredients are simple 2 cups of rolled oats, 1/2 cup chopped dates, 1/2 cup sunflower kernals, 1/2 cup pepitas seeds, 1/4 cup Black chia, 1/4 shredded coconut, 1/4 sesame seeds, 3 tablespoons rice brand syrup and 3 tablespoons Tahini Paste.
Mix all the ingredients together then put on your rubber gloves and make into balls or rolls. Wrap in tin foil and best kept in the fridge. Great for snacks at work or lunch boxes for kids.
Linda’s Salmon & Salsa
This is super simple. We use organic wherever we can or for us we have a great veggie patch and fruit trees which often dictates what we add especially herb wise.
Ingredients: 2 to 4 salmon fillets (skin on or off), 1 tomato, 1/2 red onion, 2 cloves of garlic, 1 stick of celery, 1 cup leafy herbs (parsley, mint, basil – your choice), 1 lemon
Place salmon on baking paper in an ovenproof dish, roughly chop the tomatoes, onion, garlic, celery and herbs, then mix in a bowl with a few tablespoons of olive oil (or avocado oil is lovely), salt & pepper to taste. Lastly spread over top of salmon finish off with sliced lemons – place in the oven at 180 degrees for 20-30mins depending on how well done you like. We have with rice or a salad. Enjoy!
Leftover Frittata – Linda & JC’s Style
How to make something quick and easy from leftovers – It only took 10mins to prepare & 40 mins to cook, easy! Thanks to Graham, one of our lovely clients for the idea!
– 5 eggs- 3 heaped tablespoons natural greek yogurt
– pepper, salt to taste
– 2 heaped teaspoons ground turmeric
Leftover vegetables – pumpkin, sweet potato & potatoes (ours were from Saturday nights roast), then add some fresh tomato, onion, broccoli and spread out on a greased pie dish, topped it with fresh herbs of parsley and thyme (ours were straight from the veggie patch)
Pour the egg mixture over the top and bake at a 180 degrees
Note: if you have any allergies or aversions to any of the ingredients – make it your own and add what you love!
Enjoy! PS, that is our son eyeing it off!
Lemon & Blueberry Pancakes
4 mashed bananas (can be fresh or defrosted from frozen. I always freeze bananas so I always have them on hand), 4 free range eggs, 4 cups almond meal, 2 tablespoons of chia seeds, 2 cups of blueberries (fresh or frozen), 300 ml buttermilk (replace with extra eggs for a dairy free version), The lemon rind of one lemon, The juice of one lemon
Mash the bananas in a large bowl. Add almond meal, eggs and chia seeds and stir to combine. Add buttermilk, lemon rind and lemon juice. Lastly add the blueberries and gently stir to combine.
Preheat the pan and add butter. Cook over low – medium heat for approx. 5 minutes each side otherwise they will fall apart upon turning. I suggest one heaped tablespoon per pancake as if too big they are difficult to turn without breaking.
I add maple syrup and fruit for topping to add some sweetness and my children love them!
Suggested toppings include: maple syrup or organic rice malt syrup, kiwi fruit, passionfruit, raspberries or strawberries, yogurt, pumpkin seeds, nuts (the list is endless and only limited by your imagination or what you have in the fridge / pantry).
This was a double recipe and fed 5 (2 adults and 3 children) with plenty leftover. I have frozen the leftovers for a healthy breakfast on the run or snack.
Tuna Patties & Yummy Salad
1 x 425 gram can of tuna (Sirena), 1 small capsicum (for this recipe I used half red / half yellow), 1 small grated zucchini, 1 Spring onion (add more if desired), 2 free range eggs, 1 TBSP gluten free flour, Half a cup of Gluten free Quinoa breadcrumbs
Combine tuna, capsicum, zucchini and spring onion in a bowl. Add two lightly beaten eggs and combine. Add flour and combine, then add breadcrumbs and combine. Use your hands to squish into balls.
Preheat fry pan and add (organic) butter. Place in pan and press down lightly with a fork. Cook over medium heat for approx. 5 minutes each side
Mixed salad leaves, Vine ripened tomatoes, Cucumber, Avocado, Finely diced red capsicum, Meredith Dairy marinated goats cheese – toss together