Recipes

I am a self admitted chocolate milk fiend - I mean, who isn't? So I needed to find a version I could make at home haha! This chocolate milk is bloody delicious warm or cold! I used Macro Organic Cacao Powder only available at @woolworths_au to give that really yummy chocolate taste and blended up some dates to give a caramel flavour - my two faves!  Prep time: 5 minutes   Makes: 1  Ingredients: 1 date, soaked 2 tsp Macro Organic Cacao 2 tsp Maple syrup 1 handful of ice ¾ cup milk of your choice  Directions:  Add all ingredients into a high powered blender and blend until combined. This can be warmed in a pan or in a microwave for hot chocolate!   

HOW GOOD are mocktails?! I'm obsessed. Especially with this Aussie heat - anything fancy by the pool is an absolute YES from me! I don't drink alcohol, so the next best thing for me is DELISH kombucha with all my delicious flavours! This mocktail has these AMAZING little Qukes which are a special variety of cucumbers, they're SO crunchy and make this drink so incredibly refreshing. They have a sweet flavour and a really refreshing crunch....so once you finish your glass you can eat it haha #nowaste! Serves: 6Prep time: 5 minutes Ingredients: 1 packet Qukes®, ribbons 2L apple kombucha  2 x punnets strawberries, sliced thinly 10 mint leaves, ripped roughly 1 lime, sliced Directions: Add all the ingredients into a punch bowl or a large jug. Pour kombucha on top and chill for 30 minutes. Add ice and drink!  

CRUNCHY CHICKEN TENDERS!! How good do these look? They're so light, crunchy and seriosuly perfect for the whole family and a GREAT option for a #glutenfree dinner after a big Christmas feast. I used the amazing Woolworths Free From Gluten Corn Flakes, which can only be found at @woolworths_au :)    Cook time: 20 minutes  Prep time: 15 minutes  Serves: 2-4  Ingredients:  500g chicken tenderloins, cleaned  ½ cup Gluten free flour  1 cup Free From Gluten Corn Flakes  2 eggs, whisked  1 tsp salt  1 tsp pepper  1 tsp dried oregano ½ tsp chilli flakes  1 tsp paprika  Directions:  Preheat oven to 180 degrees celsius.  Into a small bowl, add eggs and whisk. In another bowl add the free from gluten corn flakes. Using your hands, crush the cornflakes a little (not so they’re a crumb, but just not whole corn flakes). In another bowl, add the gluten free flour, salt, pepper, dried oregano, chilli flakes and paprika. Mix well.  Dip the chicken tenders into the flour, then egg and then cornflake mixture. Ensure it is fully covered. Place onto a lined baking tray and then place into the oven for 20 minutes or until fully cooked through.  Pair with some sweet chilli sauce! 

Who doesn't like creamy pasta? It's seeeeriously delicious! I am a huge fan of mushrooms, so naturally....this is my new favourite meal pasta!Serves: 6Ingredients:15 mushrooms, sliced thinly2 small brown onions, diced4 garlic cloves, crushed2 tbsp olive oil 1 tsp salt1 tsp pepper1/2 cup of parmesan cheese2 cups of vegetable stock300ml heavy cream500g linguine pasta  Directions: Boil water and cook pasta aldente (almost cooked!)  In a deep pan, heat olive oil over a medium to high heat.  Add onion, garlic and mushrooms to the pan and cook for 7-10 minutes, or until mushrooms have softened. Add stock, heavy cream, salt, pepper and parmesan to the pan and stir. Leave to simmer for 15 minutes on a low heat.  Add Half cooked pasta to the pan and mix through and leave to further cook for 5 minutes. Continue to stir.  Remove from pan and place into serving bowls. Sprinkle a little bit of parsley to serve. 

Cook time: 10 minutes  Prep time: 5 minutes  Makes: 12  Ingredients:  5 cups Free from Gluten Flakes  100g Salted butter  2 tablespoons honey  2 tablespoons maple syrup  Directions:  Preheat oven to 180 degrees celsius.  Melt butter, honey and maple in a pot over medium heat. Allow to cook for 5 minutes.  Pour butter mixture over the gluten free corn flakes and stir to combine.  Add the mixture into muffin cases and place into the oven for 10 minutes or until they lightly brown.  Remove, allow to cool and eat!   

  ANOTHER CHRISTMAS MEAL! How great is christmas? Seriously, you get to eat, spend time with your family and begin to enjoy the holidays. It makes me SO HAPPY!! But not as happy as mitch's face when he saw this pork roll HAHA He goes ""Leah, Why have you NEVER made me this? It's ALL my favourite things rolled up in my other favourite thing"" haha safe to say he ate the WHOLE THING as soon as it came out of the oven!! Cook time: 30 minutes Prep time: 15 minutes Serves: 4 Ingredients: 1 large pork tenderloin10 button mushrooms, sliced 3 garlic cloves, crushed 9 short cut bacon pieces, diced Salt & Pepper to taste Small handful of parsley Small handful of fresh basil Small handful of fresh thyme ½ cup Free From Gluten Bread Crumbs 1 tbsp Gluten Free Worcestershire sauceOlive oil, for cooking ¼ cup Gluten free chicken stock  Directions:  Preheat oven to 180 degrees celsius.  Cut any excess fat off your tenderloin. Make a slice down the middle of the tenderloin, but stop before you cut it in half completely (you want them to still be attached). Open the two halves like a butterfly and place a sheet of baking paper over the top. Using a meat cleaver, pound the meat until it’s around 1cm thick. Salt and pepper the meat.  In a small deep pan, heat a splash of olive oil over a medium to high heat. Add mushrooms, garlic, bacon, parsley, basil, thyme, salt and pepper and cook for 10 minutes or until mushrooms have softened and the bacon is crispy.  Add breadcrumbs and worcestershire sauce into the pan and cook for a further 3-4 minutes.  Add mixture onto the pork and begin to roll tightly (you want to roll the longer side!) once you meet the other side, secure with toothpicks. In a large pan, splash olive oil and heat to a medium heat. Sear the pork roll all over and then place into an oven safe dish. Add chicken stock into the dish and place in the oven for 20 minutes or until cooked through.  Remove toothpicks and slice with a sharp knife. Slice and serve! 

GLUTEN FREE STUFFING - YAS! Eating Gluten free (when needed) doesn't have to be hard, and i never want you to feel like you’re missing out! This recipe is a DELICIOUS roast chicken with a gluten free stuffing mixture using the Woolworths Free From Gluten Breadcrumbs only available at @woolworths_au! These are in the health food aisle and a perfect replacement for regular bread crumbs :) YUM!! With the festivities coming up - this is something the WHOLE family can enjoy. Ready in: 10 minutesServes: 6+ Ingredients 1 large whole chicken, raw  1 small handful parsley  2-3 rosemary sprigs, leaves picked 2 spring onion stalks, chopped finely  ½ lemon, zested  3-4 large sages leaves  3 garlic cloves, sliced thinly  4 tbsp butter  Olive oil, for cooking  ½ cup Gluten Free chicken stock.  Stuffing:  1 small brown onion, diced  4 slices Gluten Free bread (stale!), chopped into cubes  1/2 cup Free from breadcrumbs  Salt and pepper  ½ lemon, squeezed  1 cup chicken stock (more if needed) Optional:  Vegetables! Carrots, sweet potato, beetroot, white potato Directions:  Preheat oven to 200 degrees celsius.  Onto a chopping board, add parsley, rosemary, spring onion, lemon zest, sage and garlic. Chop as fine as you can! Add olive oil & salt and continue chopping until very fine. Halve this mixture and set aside.  In a deep pan, heat a splash of olive oil over medium heat. Add diced brown onion and cook for 3 minutes. Add half of the herb mixture and cook for a further 3-4 minutes. Add GF crumb and the GF bread with a sprinkle of salt and pepper. Stir for 1-2 minutes. Add chicken stock and lemon squeeze and cook for 2 minutes. Remove from heat and set aside.  At the tip of the chicken breast, lift up the skin and seperate from the breast (without tearing!), Pull gently to seperate.  Place one small stick of butter down each breast. With the remaining herb mixture, divide it between both breast pockets and the all over the chicken. Add chicken into a deep baking dish and pour over ½ cup of chicken stock.   Add potatoes, carrots or any other vegetable you like into a deep baking dish and sprinkle with salt, pepper and a drizzle of olive oil Cook for 1 hour per 1kg of chicken.  Tip: Every 30 minutes, remove from oven and using a spoon, spoon the pan juices over the top for 1 minute. This keeps it super juicy! Please add disclaimer at bottom of recipe: Always check the label to ensure the ingredients in this recipe are right for your needs, particularly if you have food allergies.

You guys LOVED my flat bread, 3 ways the last time I did it, and I had soooo many questions on how to replace the flour for a Gluten Free diet....So I tested and tested (legit 5X haha) and came up with this YUM coconut flat bread using Macro Organic Coconut Flour and psyllium husk as a binder. I also didn't use eggs either. These coconut breads are seriously PERFECT with some yummy curry or dipping in some yummy dips!  Ready in: 10 minutesServes: 4  flat breads  Ingredients 1 cup Macro organic coconut flour  4 tablespoons psyllium husk  ½ cup yoghurt  Pinch of salt  2 teaspoons of baking soda  2 teaspoons xanthan gum  1-2 tablespoons olive oil  Directions:  In a small mixing bowl, add all dry ingredients and mix well. Add wet ingredients and combine.  Flour (coconut) a clean working space and knead the dough mixture until it is soft. If you need more olive oil or flour, add some here.  Seperate the ball of dough into 4-6 (however big you want!) and place in between two sheets of baking paper, Use a rolling pin to roll it out until thin, around 0.5cm. Use a bowl place upside down and cut around the edges, making a perfect circle.   Always check the label to ensure the ingredients in this recipe are right for your needs, particularly if you have food allergies.

So this is for those of us who LOVE spice! This sauce is super hot, but it is seriously amazing on steaks, or even thrown into a pasta dish for extra flavour! Makes 2 cups of chilli sauce. Ingredients:3 tomatoes1 medium brown onion4 long red chilli, tops cut off (seeds kept inside!) 1 red capsicum, deseeded 2 garlic cloves, crushed1/2 lime, juicedpinch of salt & pepper1/2 tbsp mustard powder 1/2 tsp cayenne pepper 2 tbsp olive oil Directions: In a food processor, add chilli, onion, capsicum, garlic, lime juice, salt, pepper and olive oil. Blend until each ingredient is finely diced. In a large, non-stick pan, heat a splash of olive oil over a medium heat. Add the chilli mixture into the pan and stir for 5 minutes, or until mixture has completely softened. Add the tomatoes into the food processor and blend for 2 minutes. Add tomatoes to the pan and add mustard powder, cayenne pepper and a touch more salt. Leave to simmer for 10 minutes.  Take off heat and leave to cool.  Once cooled, place into a blender and blend until a paste like consistency.  Using a funnel, funnel the chilli sauce into a bottle, or air tight container. Keep in fridge for up to 4-6 weeks.  This recipe can also be frozen! So don't be afraid to make a big batch and freeze it. 

Wanting a DELICIOUS and hearty dinner? These beef rolls have GOT to be on your menu ASAP! Thin pieces of beef, smeared with a delicious bit of @phillyaus cream cheese, then layered with more veg and cooked in a napoletana sauce! SO delcious and a perfect meal to have coming into the summertime, you can pair with a delicious side salad and you're good to go. The cream cheese MAKES this recipe, it gives it a really nice and creamy taste, you have to try!    Cook time: 45 minutes Prep time: 15-20 minutes  Ingredients:  1/4 cup Philadelphia Cream Cheese 3-4 slices of rump steak, fat removed 1/2 medium zucchini, sliced thinly 4-5 button mushrooms, sliced thinly 1 red brown onion, sliced thinly2 large handfuls baby spinach 1-2 garlic cloves, crushed 4-5 fresh basil leaves, torn2-3 cups napoletana sauceFresh chives, to garnish Olive oil, for cooking    Directions:  Pre heat oven to 180 degrees celsius  Remove the fat off the rump steak and place a sheet of baking paper over the top. Use a meat cleaver to tenderise the meat completely. You want it as thin as possible! If the steak is large, slice in half so you now have two pieces to fill.  In a small pan, heat a splash of olive oil over a medium to high heat.  Add zucchini, mushrooms, brown onion into the pan and cook for 5-7 minutes. Once 3 minutes has passed, add the garlic and continue to cook for the remaining time.  Laying the beef steaks out flat, smear a generous amount of cream cheese and then add a small portion of the veggie mixture (enough to be able to roll up closed).  Add a small amount of baby spinach and begin to roll up, enclosing with a toothpick.  Repeat with all steaks.  On a large pan, heat a small splash of olive oil and lightly sear each beef roll. In a deep baking dish, add the beef rolls and pour Napoletana sauce over the top. Ensure the the beef rolls are half submerged in the sauce, if not - add more.  Cover with foil and place into the oven for 45 minutes.  Eat!   

Because everyone loved the last FREE BARE Guide Chicken and Mushroom Pie recipe.. I wanted to gift you another BONUS Model 1 BARE recipe! Yay! This Beef Stroganoff is super easy to make and absolutely delicious.. A great recipe for the family and kids, I hope you enjoy it! Serves: 1Prep Time: 15 minutesCook Time: 20 minutes Ingredients:  1/2 cup wholegrain pasta150g rump steak, thinly sliced1 teaspoon cornflour1 teaspoon paprikaSplash of olive oil1/2 small brown onion, diced1 garlic clove, crushed1 tablespoon tomato paste4 button mushrooms, sliced thinly2/3 cup small broccoli florets1/4 cup parsley, finely chopped3 tablespoons natural Greek yoghurt1/2 cup beef stock1 teaspoon Worcestershire sauceSalt and pepper, to taste1/2 cup baby spianch Directions: 1. Cook pasta according to packet instructions. 2. Coat steak strips in cornflour and paprika. 3. Heat olive oil in a small, deep saucepan over medium-high heat. 4. Add onion, garlic and tomato paste and cook for 2 minutes. Add beef and cook for 3-4 minutes. Add mushrooms and broccoli and cook for 2-3 minutes or until veggies begin to soften. Add parsley, yoghurt, beef stock, Worcestershire sauce, salt and pepper. Heat through for 3-4 minutes. 5. Add baby spinach and simmer for 10 minutes or until the sauce is thickened to your liking. 6. Serve with pasta.  

VEGAN NACHOS! It may be the end of World Vegan Month but nachos are always a good idea! Nutritional Yeast is typically used in Vegan or Vegetarian dishes to give that 'cheesy' flavour and you can now find Macro Nutritional Yeast Flakes in the health foods aisle at @woolworth_au! This yummmmmyy creamy sauce is PERFECT for Mexican type dishes like this one. Poured over the chips, topped with salsa and the almighty guac...you've got PERFECT Vegan nachos that everyone will love :) Ready in: 10 minutes Serves: 6+ Ingredients 1 x 400g tinned butter beans  ¼ cup soaked cashews  1 cup sweet potato, steemed 1 garlic clove  Salt & pepper to taste  1 cup almond milk (more if needed) ½ cup nutritional yeast  Additions:  Corn chips  Tomato Salsa (tomato, black beans, corn, coriander, lime) Guac  Directions:  In a high powered blender, add butter beans, cashews, sweet potato, garlic, salt, pepper almond milk and nutritional yeast. This is your cheesy sauce! Taste, if you think it needs more of a cheesy flavour, add more nutritional yeast.  If having the additions, line a baking tray and pour the sauce over the corn chips. Add the salsa on top and place into the oven under the grill for 5 minutes.  Top with guac and you’re good to go!