Zucchini, Mushroom and Quinoa Slice!! 😍 Freeeeeking YUM! This is SUCH a good snack for those 3o'clock snack feelings and will keep you going over until dinner time! Quinoa is a GREAT carb that keeps you fuller, for longer! So adding it into slices like this, salads or anything else thats typically 'light' is a great way to bulk up your meal!Ingredients: 3 medium zucchinis, grated 6-8 button mushrooms, sliced 1 brown onion, diced 2 garlic cloves, crushed 1/2 cup quinoa, uncooked 1 cup of plain flour 1/4 cup parsley, chopped 1/2 cup grated cheese 5 eggs Generous pinch of salt and pepper Directions:  Pre-heat oven to 180 degrees celsius.  Cook quinoa according to packet instructions.  Combine the vegetables, garlic and parsley into a large mixing bowl. Add cheese, eggs, flour, salt and pepper to the bowl and mix well. Add quinoa and mix.  Spoon the mixture onto a lined baking tray and bake in the oven for 30 minutes, or until lightly golden. Serve hot or cold! 

This is a beautiful recipe that is PERFECT for those summer dinners! The slaw is so fresh and delicious too!! This is a FREE recipe from my Cookbook, The Nourishing Cook. Ingredients: Pork: 1 x 2kg Pork shoulder, trimmed of fat2 brown onions, sliced1 cup apple juice 12 slider buns Dry rub: 2 large garlic cloves, crushed 1 tbsp salt flakes 2 tbsp fennel seeds 1 tbsp black peppercorns2 tbsp chilli flakes 1 tsp cumin seeds 1 tsp corriander seeds 1 tsp ground turmeric 1 tbsp smoked paprika Sauce: 2 Tbsp Dijon mustard 1/2 cup tomato passata 1 tbsp ground apple cider vinegar Slaw: 1/4 red cabbage, sliced thinly2 green apples, finely sliced 1/3 cup mint leaves, chopped 1/3 cup coriander leaves, chopped 2 Spring onions, finely sliced 1/2 lemon, juiced Directions:  You'll need a slow cooker for this recipe.  To make a dry rub, using a blender or mortar and pestle, grind the garlic and all the spices to a fine paste.  Heat the olive oil in a medium fry pan over medium to high heat. Add pork and brown for 2 minutes on each side. Transfer to a chopping board and with a sharp pointed knife, poke small pockets randomly into the pork flesh, then rub the dry mix all over the pork, getting inside those pockets.  Place the onion and sprinkle of salt in your slow cooker. Add the pork and the apple juice and cook on high for 4 hours, or low for 8 hours.  Remove the pork and shred into small pieces with two forks. Place all the sauce ingredients in a saucepan and bring to a boil. Add the shredded pork into the sauce and mix well. Combine the salad ingredients in a large serving bowl and toss gently.  Slice the buns in half, fill with the pork mixture and salad. Serve!  - Note - these taste amazing with a little mayo!   

Serves 2 Ingredients: 1 cup of oats 2 cups of almond milk (or milk your choice) 2 tsp chia seeds 2 tbsp desiccated coconut Pinch of cinnamon 1 cup OOB organic frozen strawberries 1/4 tsp vanilla essence  Directions:  In two containers, divide the ingredients evenly. (1/2 cup oats in each, 1 cup almond milk etc) Place into the fridge overnight and eat in the morning! If you'd like something warm - place into the microwave for 2 minutes.  

Bulgar Wheat! I had never tried Bulgur Wheat before and really wanted to! 😍 It’s so similar to rice and couscous and is perfect in salads like this Mediterranean Roast Vegetable salad! Serves 4Ingredients: 1 cup of Macro Bulgar Wheat  200g pumpkin, cubed1 zucchini, roughly diced 1 small eggplant, roughly diced 1 red capsicum, roughly diced 3 tbsp Moroccan seasoning 1 tbsp olive oil  2 large handfuls of rocket, washed Generous pinch of salt1/2 lemon, juiced  Directions:  Pre-heat oven to 180 degrees celsius.  Soak the bulgar wheat in boiling water for 10 minutes (or according to packet instructions). Drain well.  In. a large mixing bowl, add pumpkin, zucchini, eggplant, capsicum, olive oil and moroccan seasoning and mix well.  On a lined baking tray, pour the vegetables on and place into the oven for 20-30 minutes, or until cooked through.  In a large mixing bowl, add rocket, cooked veggies, bulgar wheat and mix. Season with salt, olive oil and lemon to taste. Serve at your next BBQ or package up in meal prep containers!   

Ingredients: 2 salmon fillets (I chose middle pieces, up to you!)1 lemon, juiced 2 tbsp olive oil 1/4 tsp salt 1 tbsp fresh chives, finely sliced Directions:  Pre-heat oven to 180 degrees celsius.  On a lined baking tray, lay the salmon skin side down and sprinkle with a generous pinch of salt and pepper.  Place salmon into the oven for 20 minutes or until cooked to your liking.  In a small mixing bowl, mix lemon, olive oil, salt and chives together.  Once salmon is cooked, spoon dressing as you need it over the salmon.  Serve with rice or a side salad. 

Makes                      15Dietary Info           Vegan; Gluten FreeFreezes well          Yes IngredientsChoc: 1/3 cup (80g) coconut oil, melted1/3 cup (40g) cacao2 Tbsp (20ml) maple syrup1/2 tsp vanilla extract PB: 1/3 cup (95g) smooth peanut butter1 Tbsp (20ml) light coconut milk1 Tbsp (20ml) maple syrup1/4 tsp vanilla extract  Method Place 15 doubled paper cases on a tray. Mix the coconut oil, cacao, maple syrup and vanilla in a bowl. Spoon half of the chocolate into the paper cases and freeze for 10 minutes. Stir the peanut butter, coconut milk, maple syrup and vanilla together. Spread over the set chocolate, top with remaining chocolate and refrigerate until set. Store in the fridge.