This is a question I often get asked by my clients.
I sometimes get a sweet craving that I just can’t budge. The more I try to ignore it the bigger it gets.
What should I do? Are there healthy sweet options I could use?
Continue reading “Satisfying Your Sweet Tooth” »
Craving something sweet. Here is a healthy version of Nutella. See tips on Satisfying Your Sweet Tooth for more information.
- 1 cup hazelnuts, soaked 2hrs prior
- 4 Tbs raw cacao powder
- 1 tsp ground cinnamon
- 1/2 tsp vanilla extract
- 1/2 cup coconut nectar, maple syrup, raw honey or rice malt syrup
- 2 Tbs coconut oil
- Blend hazlenuts in high powered blender or food processor.
- Add remaining ingredients and combine until smooth.
- Serve with fresh strawberries, sliced banana and shredded coconut.
My partner introduced me to this one. Such an easy recipe! No cooking. Stores in freezer for when you need a nutritious snack or treat. Looks fantastic, so great to entertaining.
Continue reading “No Bake Snack Bar” »
A healthy take on Jamie Oliver’s famous lamb shoulder. Great with cauliflower mash & steamed greens.
- 2kg grass fed lamb shoulder
- 1 bulb garlic, halved crossways + few extra cloves , thinly sliced
- handful rosemary sprigs
- handful thyme sprigs
- ghee or coconut oil
- himalayan salt & ground pepper
- 1/2 tsp lemon zest
- 2 red onions, cut into wedges
- 2 small bulbs fennel, trimmed & quartered
- 3 carrots, roughly chopped
- 2 sticks celery, cut into pieces
- 1 large leek, trimmed, cut into 4cm pieces
- 2 tablespoons tamari
- Preheat oven to 180deg C (fan forced) or 200deg C
- Use sharp knife to make 2cm incisions over the lamb & insert sliced garlic, rosemary & half thyme. Coat lamb with little oil, salt, pepper & lemon zest & put into a roasting pan.
- Add garlic, onions, fennel, carrots, leek, celery & leek, then lay remaining thyme over the vegetables. Add little oil & season. Drizzle tamari over the meat.
- Cover the pan tightly with 2 layers foil and place in oven. Reduce temperature to 155 deg C (fan forced) or 175deg C & cook for 3 1/2 -4 hours, or until lamb is tender and falling off the bone.
- Gently break up the meat & pull out the bones then drizzle with extra tamari, if desired.
- Serve with the roasted garlic and vegetables, with extra steamed greens or a green salad.
If you like it, share it.
A simple spin on the old classic. Quick to make and packed with great nutritious ingredients.
Continue reading “Chicken Sang Choy Bow” »
Just a little inspiration for breakfast. Make it the night before or trial it on the weekend. For an easy weekday version precook the millet and freeze it in portion sizes or store it fresh in the fridge ready to go. Millet is a great gluten free option.
Continue reading “Mango Coconut Millet” »