Category: Recipes

• Pre heat large fry pan to medium heat
• Pop in the frypan your broth/stock/water and let it come to boiling
• Chopped up broccoli / cauliflower (or which ever veg you have chosen) and toss into the frypan. Pop a lid on for faster cooking.
• The broth/stock/water so nearly disappear, take lip off if it's not and let evaporate if veggies are nearly cooked.
• Once veggies are cooked and liquid early all evaporated, shift the veggies to one side of the pan and pop in your oil of choice, the crack in your eggs onto of the oil.
• Stir the legs lightly so they start to 'scramble', and then once starting to cook, mixed through and around with the veggies.
• Add your spinach on top of the eggs and veg, and your coconut aminos/soy sauce and stir everything through. You can pop lid back on to quicken the cooking process and wilt the spinach more.
• Once eggs are cooked you are done! Throw it all into a bowl, top with avocado, and optional toppings of choice. A good sprinkle of S&P and sit down and enjoy!

NOTES

• If you ant additional carbs to your meal, you can add in roasted veggies such as pumpkin and/or sweet potato, or some pre cooked rice/quinoa. OR serve on a slice of seed bread or sourdough toast. YUMMO !

• Pre heat oven to ~160deg
• Run the peas under hot water or cook lightly in saucepan to unthaw
• Drain and place in a large mixing bowl and mash / squad lightly with a fork, potato masher – or your hands! 😉
• Crack in the eggs and beat with a fork
• Add the ricotta, spinach, mint, lemon rind and s&p to taste. And mix well
• If you haven't already slice your zucchini longways. Just using the flesh, not the insides.
• Pour the tomato puree and broth/stock in a baking dish. Option to add fresh or dried herbs or extra S&P or taste if you wish.
• Scoop a spoon of your mixture onto the end of a large zucchini slice and then gently roll and place into the baking dish in tomato mixture. Repeat until you have used NEARLY all of the mixture, snuggling them in closely together.
• TIP: Some of the zucchini slices may have broken when slicing or be very skinny, don't waste these. Stack together to make bigger ones. Any you don't / can't use though, pop in the freezer along with the inside of the zucchinis as you can use for a veggie stock later!
• With the remaining mixture, just top up the cannelloni so they are full and nearly over flowing.
• Sprinkle the mozzarella on top and bake for 40-60min or j=until nice and golden brown on top.
• Let rest and cool for a little before serving into shallow bowls. You can east as is, or if you like serve with extra veggies, or a simple salad. ENJOY !

• Wash and cut apples either diced or sliced – your preference. I like to leave the skin on too.
• Pop the apples into a large saucepan and add the water, vanilla and cinnamon.
• Cook over a medium heat for about 15 – 20 minutes – stirring occasionally until the apples have completely softened. Taste them and adjust level of cinnamon etc is needed.

For the crumble

• While the apples are cooking, in a large bowl, add all the crumble ingredients and mix / rub all them together to combine. You want to soften the oats a little and make sure they are fully coasted with sweetness and oil/butter.
• Pre-heat over to ~160deg
• When apples are cooked place into a suitable sized baking dish and place the crumble over the top.
• Bake for around 30-40 minutes, or until the crumble is nice and crispy and golden.
• Carefully remove from the oven and served warm with your choice of Greek yoghurt or ice-cream.

• Defrost or cook peas and blanch kale. Squeeze out as much water as you can.
• Place peas and kale in a blender and pulse until roughly chopped. You don't want them completely mush. You could also do my hand if you wanted.
• Put the peas and kale in a large bowl and add ricotta, eggs, lemon zest, good shake of salt and ground pepper. Stir / mix well.
• Add the spices, flour and baking powder. Mix until combined
• If your mixture seems a little running, add some extra flour
• Gently fold in the fresh mint and feta. You want the fetta to stay in chunks.
• Heat oil up in a large frying pan over medium to high heat
• Once hot, scoop up balls of the mixture and pop into the oil. Continue until you have enough in the pan. Cook for 3-4 min each size or until nice and golden.
• If they are cooking too quickly, turn the heat down, as you want to make sure the centre cooks through.
• Once cooked, scoop them out and place on paper towel and continue until you cook all the mixture.
• Serve with a big salad and/or vegetables. They are also great as 'finger food' and served with a sour cream or greek yoghurt dipping sauce. (sour cream / greek yoghurt, chopped mint leaves, lemon zest and salt)

• Prepare soba noodles following packet directions. Refresh under cold running water and drain. Set aside.
• Combine oyster sauce, soy sauce or (coconut aminos), and mirin (or apple cider vinegar) in a small jar, shake to mix and set aside.
• Heat up a fry pan to medium > high heat and lightly toast cashews and sesame seeds. Set aside.
• Heat coconut /olive oil in the same pan and place in garlic to fry off lightly. Toss in your beef (or protein of choice) and cook to nearly all the way through.
• Once your beef / protein in nearly ready, place in your noodles and your sauce and stirfry lightly for 1-2min to coat the beef/protein and noodles.
• Place the remainder of your ingredients (excluding cashews & sesame seeds) in a large bowl, add in the beef and noodles and toss gently together.
• Divide amongst your serving bowls and sprinkle with cashews and sesame seeds. Sit down and enjoy! 🙂

• Line a small square or rectangular tin with baking paper
• Chop up any ingredients that need chopping and combine everything apart from the melted / raw chocolate in a large bowl.
• Add the melted / raw chocolate mixture to the dry ingredients. Stir to combine. Everything should be well coated, and not too much melted chocolate left. Add more dry ingredients if needed. Its the nuts/seeds/marshmallows that make it rocky road! 🙂 (work quickly though as you don't want the chocolate to start to set yet.
• Spoon your mixture goodness into prepared tin and press down lightly. Sprinkle with some extra shredded/flaked coconut.
• Place flat in the fridge or freezer to allow to set 2+hours.
• Remove from the fridge/freezer and stand at room temperature for 5-10 minutes to soften slightly. Use a sharp knife to cut into pieces. The size is up to you! Keep in a lined airtight container in the fridge for up to 2 weeks. Or freezer as long as you like. (not that it will last that long!) 😉 ENJOY !