Recipes
Raspberry and Chocolate Oat Biscuits
These raspberry, chocolate and oat cookies are just what you need! Packed with tangy freeze-dried raspberries and rich chocolate chips, these cookies are both soft and chewy, making them the perfect indulgence for any time of day. Plus, they're gluten-free and easy to make! Makes 15 (2 tbsp each in size) INGREDIENTS: 1 ½ c rolled oats 1 c gluten free flour ½ tsp ground cinnamon ½ tsp baking soda ½ c butter or olive oil spread ⅓ c brown sugar ¼ c sugar 1 egg 1 tsp vanilla extract 1 c chocolate chips ½ c freeze-dried raspberries INSTRUCTIONS: In a large bowl combine rolled oats, flour, cinnamon and baking soda and mix to combine In a bowl, beat the butter and both sugars for 1-2 minutes until well combined. You can do this in a stand mixer or with a hand mixer Add the egg and vanilla extract and keep beating, scraping down the side of the bowl so everything is combined Add the dry ingredients and continue to mix, slowly. Once just combined, mix in chocolate chips and raspberries, until just combined. Stop mixing just as the raspberries are mixed through Cover the bowl and refrigerate to chill the dough for at least 30 minutes Preheat the oven and prepare a baking tray with baking paper or a reusable baking sheet Take 1.5-2 tbsp of mixture and roll into a ball. Space them out on the baking tray and flatten with a spoon Bake for 10-15 minutes until the tops of the cookies are set Remove from the oven and let sit for 5 minutes then transfer to a wire rack to cool
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Easter Brownie
She’s a fudge brownie recipe this one! Perfect to use any leftover Easter eggs or try any chopped chocolate. INGREDIENTS: 225g butter 1 ½ cup sugar 2 tsp vanilla 4 eggs ⅓ cup cocoa powder ½ tsp baking powder ¼ tsp salt 1 ½ cup plain flour 1 cup Easter eggs, chopped INSTRUCTIONS: Preheat oven to 180c and line a 11 x 7 inch pan with baking paper Melt the butter over a medium heat, stir in the sugar and vanilla. Remove from the heat and beat in the eggs one at a time. In a separate bowl, mix cocoa, baking powder and salt together and mix well. Stir in flour and fold through chopped Easter eggs Pour into the lined pan and bake for 20-25minutes or until centre is slightly firm to touch Cool in the pan and then cut into squares NOTES: This brownie mixture is better when slightly underdone.
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Basil Pesto
Fresh, fragrant, and endlessly versatile, this homemade basil pesto adds instant flavour to any dish. Perfect tossed through pasta, spread on toast, or spooned over roasted vegetables. INGREDIENTS: 2 cups fresh basil leaves ⅓ c walnuts (or pinenuts if you have them) 3 cloves garlic ½ c finely grated parmesan cheese ½ c olive oil INSTRUCTIONS: Combine basil and pinenuts Add parmesan and garlic Slowly add oil Check consistency and season with salt and pepper
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Tamari Roasted Seed Mix
Crunchy, savoury, and full of goodness, this simple seed mix makes the perfect healthy snack or salad topper. Once you’ve made your own, you’ll always want a jar handy in the pantry. INGREDIENTS: ⅓ c sunflower seeds ⅓ c pumpkin seeds ¼ c flaxseed 1 tbsp chia seeds 1 tbsp sesame seeds 1 tbsp tamari 1 tbsp olive oil INSTRUCTIONS Preheat oven to 180°C and line a tray with baking paper Combine all the seeds into a medium bowl and then add tamari and olive oil. Stir well to combine and coat all the seeds. Spread the seeds out across the baking tray and roast for 8-10 minutes Stir half-way to brown evenly and prevent burning Remove from the oven, allow to cool and then transfer to clean glass jars to store in the cupboard.
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Red Rice, Broccoli and Bacon Salad
This recipe is a more substantial version of my Broccoli and Bacon Salad. The red rice gives a nice nutty flavour and you can serve this as a main on it’s own or as a side. This also keeps fresh for up to 2 days in the fridge. Serves 4-6 INGREDIENTS: ½ cup red rice 1 cup water 1 large head of broccoli, chopped into small florets 100g bacon, cooked and chopped ⅓ cup sunflower seeds Dressing ⅓ cup mayonnaise 2 tbsp lemon juice INSTRUCTIONS: Cook red rice according to package instructions. If using a rice cooker, wash red rice and add 1 cup of water to cook. Once rice is cooked, allow it to cool. This is something you can prepare ahead of time. Place broccoli florets in a large bowl and cover with boiling water for 5 minutes. Drain and then rinse under cold water. In a mixing bowl combine the rice, broccoli, bacon and sunflower seeds. Mix with a fork. In a small bowl whisk together the mayonnaise and lemon juice until smooth. Pour the dressing over the salad and mix with a fork until everything is covered in dressing. Serve immediately with your choice of protein. NOTES: If you’d like to make a vegetarian version you can substitute the bacon for 70g of feta. If doing this, crumble the feta and add it at the very end.
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Miso Eggplant
Rich, savoury, and full of umami flavour, this miso-glazed eggplant is a simple yet impressive dish. It pairs beautifully with rice and vegetables for an easy, nourishing meal. Prep time: 20mins Cook time: 30 mins Serves 4 INGREDIENTS: 2 eggplants, sliced to 1cm lengthways 2 tbsp miso paste 1 tbsp water 2 tsp sesame oil 1 tsp fish sauce 2 tbsp soy sauce 2 garlic cloves, crushed 1 tbsp honey 1/4 tsp chilli flakes (optional) 1 tsp sesame seeds (optional) IINSTRUCTIONS: Preheat oven to 180°C and line a baking dish with baking paper In a bowl combine the miso paste and water. Mix until smooth Add the sesame oil, fish sauce and soy sauce. Mix until smooth Add the garlic cloves, honey and optional chilli flakes. Mix until smooth Lay the sliced eggplant out across the baking dish Brush the eggplant with marinade. Make sure every piece is covered Choose to sprinkle with sesame seeds if available Bake in the oven for 20-30 minutes or until eggplant is soft and golden on top NOTES: Serve with rice and either fresh salad or cooked vegetables To make gluten-free, make sure you use gluten free soy sauce To reduce fructose content, swap honey for maple syrup
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Raspberry and Lemon Muffins
Bright and tangy with bursts of juicy raspberries, these muffins are a delicious mix of sweet and zesty. Perfect for morning tea or a quick snack, they’re as easy to make as they are to enjoy. Makes 12 Time: 45 mins INGREDIENTS: 1 ½ cups plain flour (+ 1 tbsp extra) ½ cup sugar Zest of 1 lemon 2 tsp baking powder ½ tsp salt 3 large eggs 1 cup yoghurt, plain unsweetened ½ cup oil Juice of 1 lemon 1 tsp vanilla essence 1 ½ cups raspberries, frozen INSTRUCTIONS: Preheat the oven to 180℃. Grease a standard 12 cup muffin tray. In a large bowl combine 1½ cups flour, sugar, lemon zest, baking powder and salt. In another bowl, whisk together the eggs, yoghurt, oil, lemon juice and vanilla essence. Add the wet ingredients to the dry ingredients and mix gently until just combined. In a small bowl toss the raspberries with the remaining 1 tbsp of flour. This will stop the berries from sinking to the bottom of each muffins when cooking. Very gently fold the raspberries into the batter, really try to avoid mixing too much. Spoon the batter evenly across the 12 cups in the muffin tray and bake for 25-30 minutes until a skewer comes out clean. Remove from the oven and let the muffins sit for 5-10 minutes before transferring to a wire rack.
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Chocolate Coconut Chia Pudding
Rich, creamy, and naturally sweet, this chocolate coconut chia pudding makes a wholesome breakfast or dessert. It’s quick to prepare, full of goodness, and perfect with your favourite fruit or crunchy toppings. INGREDIENTS: 2 tbsp tbsp cocoa powder 1 tsp vanilla essence 4 tbsp chia 1 cup coconut milk 1 tbsp honey or maple syrup INSTRUCTIONS: In a large bowl combine the cocoa powder and vanilla essence to make a paste Add the chia seeds and coconut milk and honey (or maple syrup) and stir to combine well Leave in the fridge to set for a few hours, or best to keep overnight Top with your choice of fresh, frozen or canned fruit Other topping choices can include: Coconut, chopped nuts or seeds NOTES: What does it mean for the pudding to set? It means the chia has expanded to absorb some of the liquid and the pudding has a much thicker consistency.
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Pumpkin, Bacon and Orzo Salad
Hearty and full of flavour, this salad combines roasted pumpkin, crispy bacon, and creamy feta with a tangy mustard vinaigrette. It’s satisfying enough for a main but just as good as a standout side dish. Serves: 4 as a main, 6-8 as a side Time: 1 hour INGREDIENTS: 750g pumpkin 1 tbsp olive oil 1 tsp cumin 1 tsp mixed herbs 200g orzo 3 cups water 1 tbsp olive oil 4 rashers of bacon 3 cups of baby spinach/rocket 100g feta Mustard vinaigrette INSTRUCTIONS: Preheat oven to 180°C. Cut pumpkin into cubes (2x2cm). Line a tray with baking paper and spread pumpkin over it. Drizzle pumpkin with olive oil, cumin and mixed herbs. Cook for 50 min. While the pumpkin is cooking, make the vinaigrette. When the pumpkin has 20 minutes to go, bring 3 cups of water to boil. Once boiling, add the orzo and cook for 10-12 minutes. While orzo is boiling, heat a pan with oil on a medium heat. Cut the bacon into strips and cook until done. Chop the spinach. Add pumpkin, orzo, bacon and spinach to a bowl. Mix in as much vinaigrette as you like. Crumble over feta. NOTES: Pumpkin skin is a source of fibre and can be left on or taken off, whatever you prefer.
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Crispy Roast Potatoes
Want the crispiest roast potatoes? This recipe is for you. The crispiest crunch of of these potatoes goes so well with the raspberry and salt. You can make this recipe for as many as you like. You will need a pot for boiling the potatoes, a roasting dish/tray and something to partially squish potatoes like a fish slice or spatula. Before you begin, work out how many people are going to be eating these crispy potatoes and decide on portion size. 150-200g per person can be a good guide for the amount of potatoes. Then add in a few extra for good luck INGREDIENTS: Potatoes Olive oil Rosemary, fresh or dried Salt INSTRUCTIONS: Pre-heat the oven to 180 degrees. Par-boil the potatoes Peel and cut the potatoes into even sized pieces Rinse them to get rid of any extra starch Place the potatoes in a large pot, cover with water and bring to the boil for 7 minutes Drain the potatoes into a colander and whilst they're cooling, toss the potatoes around to rough up the edges Toss the potatoes in olive oil and salt Roasting part 1 Spread the potatoes out across a roasting dish Roast in the oven for 30 minutes You'll know they're ready for the next step when they just start to turn golden Squish the potatoes Remove the potatoes from the oven after this first 30 minutes Squish them gently to increase the surface area of the potato - this helps more parts of it become crispy Toss in a little olive oil, rosemary and salt Keep roasting Return the potatoes to the oven and roast for 40-45 minutes Remove from the oven when the whole potato is golden and the edges are crispy
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Crispy Roast Chickpeas
Crispy, spicy, and seriously moreish, these roasted chickpeas make a perfect healthy snack or crunchy topping. They’re quick to make and add a delicious boost of flavour to just about anything. INGREDIENTS: 1 can chickpeas (400g) 1 tbsp olive oil ⅛ tsp cayenne pepper ½ tsp smoked paprika ½ tsp ground cumin Salt and pepper INSTRUCTIONS: Preheat the oven to 200C and line a baking tray Drain chickpeas* and give a little rinse under cold water and dry the chickpeas by laying out on paper towels In a bowl combine the chickpeas, oil, spices and salt and pepper. Give a good stir to combine Spread the chickpeas out across a baking tray and roast for 20-30 minutes until golden and crispy Store in an airtight container in the cupboard to keep the crisp Serving suggestions: Add as some crunch on top of soup Mix in with roast vegetables Use as your protein option in a salad bowl Eat as a morning or afternoon snack NOTES: Keep the chickpea liquid to the side If the chickpeas are not dry they will pop and explode in the oven
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Vege Nachos
Packed with flavour and hearty lentils, these vege nachos are a delicious twist on a classic favourite. They’re perfect for sharing and make a quick, satisfying meal any night of the week. Serves 4 INGREDIENTS: 1 tbsp oil 2-3 garlic cloves, crushed 1 tsp ground cumin 1 tsp smoked paprika 1 tsp chilli powder ½ tsp ground coriander 1 can lentils, drained and rinsed 2 tbsp tomato paste 1 can tomatoes ½ cup water 2 tsp brown sugar To Serve: 200g corn chips ½ cup grated cheese 1 tomato, chopped Guacamole (homemade or store bought) Fresh coriander leaves, chopped (to garnish) INSTRUCTIONS: Heat oil in a fry pan over a medium heat. Add the garlic cloves and cook for 1-2 minutes Add the cumin, paprika, chilli powder and coriander, stir so the spices do not burn and cook until fragrant Add the lentils and tomato paste, stirring until well combined Add the can of tomatoes, water and 2 tsp brown sugar, and simmer for 15 minutes until the sauce has thickened. Preheat the oven to 180℃ To assemble the nachos spread the corn chips out across a baking dish. Spoon the lentil mixture on top and sprinkle with grated cheese. Place in the oven for 5-10minutes until the cheese has melted. Remove from the oven and top with the tomato, guacamole and fresh coriander to serve
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