This recipe comes from my soul.....HAHA! My greek-ness is shining through on this - and its probably my FAVOURITE thing to have for a quick lunch! The tzatziki just makes it so click the link below to get my favourite tzatziki recipe!  Serves: 2Prep Time: 10 minutesCook time: 20 minutes  Ingredients: 1 large chicken breast1 garlic clove, crushed 1/2 tsp dried oregano1/2 tsp paprika Salt and pepper, to taste1/2 cup cous cous, uncooked 1 tbsp butter1 cucumber, halved and sliced 1 small red onion, sliced 1/2 cup kalamata olives 5-8 cherry tomatoes, halved 4 tbsp tzatziki Directions:  Pre-heat oven to 180C/350F. In a mixing bowl, coat the chicken in garlic, oregano, paprika, salt and pepper.   On a non stick frying pan, splash a little olive oil and heat to a medium high heat. Place chicken onto the frypan and lightly brown on all sides.  Place chicken onto a lined baking tray and into the oven for 15 minutes or until completely cooked through. (this way, it won't overcook and dry out on the pan!) Once cooked, slice into strips.  Cook cous cous according to packet instructions. When adding the water to cous cous, add the dollop of butter and mix through. This will help the cous cous from sticking.  Into a bowl, add the cucumber, red onion, olives, cherry tomatoes and cooked cous cous. Top with the sliced chicken.  Either keep the tzatziki on the side, or mix it through (my favourite!) EAT!   

  Always check the label to ensure the products and ingredients in this recipe are right for your needs. Serves 4Prep Time: 20 minutes Cook time: 15 minutesIngredients: 500g white firm fish (snapper, ling, flake)4 Woolworths Free From Gluten Corn Tortillas 1 egg, whisked Crumb: 1 cup Woolworths Free From Gluten Breadcrumbs 1 tsp garlic powder ¼ tsp cayenne pepper ½ tsp salt Pinch of pepper½ tsp turmeric Topping ideas:  2 cups red cabbage, shredded 1 avocado, sliced 1 medium tomato, diced 1 small jalapeno (optional) 1 lime, in wedges Fresh coriander (optional) Dressing: ½ cup natural greek yoghurt ¼ lime, juiced 1 tsp lime zest1 tbsp chopped coriander 1 small garlic clove Salt to tasteDirections: Slice the fish into bite sized pieces. Mix all ingredients under “crumb” into a small mixing bowl. Coat the fish in the egg, and then into the crumb. Once you have crumbed all the fish, Lay flat on a plate and pop in the fridge for 15 minutes to set. Add all ingredients under “dressing” in a small bowl and mix well. On a large non stick pan, heat a splash of olive oil and cook the crumbed fish until light and golden brown (and completely cooked through! Heat the tortillas and assemble your tortilla with some crumbed fish,  your favourite toppings (mine are suggested above!) and a small drizzle of the dressing!

Mmmm these are so damn delicious! I love these cookies.. A must try!   Makes 12Prep Time 10 minutesCooking Time 20 minutesDietary Info VegetarianTip You could use sultanas instead of apricots Ingredients2 Tbsp (40g) coconut oil1/3 cup (120g) honey1 cup (100g) rolled oats1/2 cup (40g) dessicated coconut¼ cup (40g) coconut flour2 tsp baking powder2/3 cup (100g) dried apricots, chopped1 egg, whisked Method Preheat the oven to 150C. Line a tray with baking paper. Heat the coconut oil and honey in the microwave for 30 to 40  seconds, stir to melt the coconut oil. Meanwhile, place the oats, coconut, flour, baking powder and apricots in a large bowl and stir to combine. Add the honey mix to the dry ingredients and stir. Add the egg, stir well to combine. Roll tablespoons of the mixture into 12 balls and place on the lined tray, flatten. Bake for 18 to 20 minutes on the centre shelf, remove from the oven and allow to cool for 10 minutes on the tray to firm up slightly before transferring to wire racks to cool completely. Store in an airtight container.

Always check the label to ensure the products and ingredients in this recipe are right for your needs. Serves 6-8Prep time: 15 minutesCook time 40-50 minutes  Ingredients: 500g lean beef mince10 Woolworths Free From Gluten Corn Tortillas 2 large garlic cloves, crushed 1 long red chilli, deseeded and sliced1 large brown onion, diced700ml Macro Organic passata sauce 300ml water or gluten-free chicken stock 1 tsp salt 1 tsp cracked pepper 1 tsp dried oregano 1/2 tsp mustard powder 10 basil leaves 1 cups of mozzarella cheese1 cup parmesan cheese 2 tbsp. olive oil Directions: Preheat oven to 180 degrees celsius. In a deep pot, heat olive oil over a high heat. Add onion, garlic, chilli into the pot and stir for 2-3 minutes, or until onion is translucent. Add beef mince into the pot and using your cooking utensil, break the mince up into small pieces. Cook until all water has evaporated from the bottom of the pot. Once beef is cooked, add passata sauce, water, salt, pepper, oregano, mustard powder and basil leaves. Leave to simmer for 20 minutes. In a deep dish, spoon a small amount of the sauce onto the bottom, edge to edge to ensure nothing sticks. Layer the Woolworths Free From Gluten Corn Tortillas on the bottom, then top with a layer of sauce and a layer of mozzarella. On the next layer, add more tortillas, sauce and top this time with parmesan (whilst layering, change between mozzarella and parmesan) Continue layering until you reach the top. Cover with al-foil and place into the oven for 30 minutes. Serve hot!

If you want to know how to make the perfect caesar salad then look no further! Often caesar salads are drenched in rich and heavy dressing but I want to show that it can still be delicious, crunchy and creamy all while being fresh and healthy. I've even made the caesar salad dressing gluten free so everyone can enjoy it! Yay! Plus, did I mention this recipe is incredibly quick and easy to make? You'll be enjoying this tasty salad in 20 minutes.  Serves: 2 Prep Time: 10 minutes Cooking Time: 10 minutes Dietary Info: Gluten Free (if using GF bread) Tip:  For something different, try delicious fresh or smoked salmon instead of chicken. Ingredients: 2 eggs 4 slices sourdough, ciabatta or gluten free bread Spray olive oil Sea salt and cracked black pepper to taste 1 small garlic clove, minced 1 tsp Dijon mustard 1 Tbsp (20ml) lemon juice 1 Tbsp (20ml) water 1/4 cup (60g) whole egg mayonnaise ¼ cup (60g) light sour cream 6 slices prosciutto 2 baby cos lettuce, trimmed and quartered 2 cups (300g) sliced roast chicken shaved parmesan cheese to serve Method: Bring a small saucepan of water to the boil. Add 2 eggs straight from the fridge and boil for 8 minutes for soft boil. Remove from the heat and run under cold water until cool enough to peel. Preheat the grill/broiler. Spray the bread on both sides with oil and sprinkle with salt. Toast under the grill for 1 to 2 minutes on each side until crisp. To make the dressing – place the Dijon, Mayo,garlic, lemon juice, water, and sour cream in a bowl and stir well to combine. Season with salt and pepper to taste. Place 4 quarters of lettuce in each bowl, top with chicken, an egg, prosciutto, croutons and parmesan shavings. Serve with the Caesar dressing.

Are you Bready for these? HA! I sure am!  Super easy breakfast for the kids you can make in advance.  Ingredients: Butter, to spread 12 slices of wholemeal bread, crusts cut off 2 eggs, separated150g cheddar cheese, grated 1 tbsp fresh parsley, chopped 2 small button mushrooms, sliced 50g ham, sliced finely 1 small garlic clove, crushed 2 tbsp chives, chopped finely 1/2 small red capsicum, sliced finely 1 tsp paprikaDirections:  Preheat oven to 180 degrees celsius  Spread butter over one side of all the bread slices Using a large muffin tin, push the bread inside to make a cup.  In a large mixing bowl, beat the egg whites until light and foamy. Add yolk and beat for a further minute.  Add all other ingredients into the egg bowl and gently fold in. Mix well. Season with salt and pepper.  Spoon the egg mixture evenly into the bread cups and place into the oven for 20 minutes, or until the bread is lightly golden.  EAT!