Recipes

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.  

CHIA PUDDING! It took some getting used too, but chia pudding is a great recipe to have in the mornings! It keeps you full, can be made in advance and great for meal prep! Serves 2Ingredients: 1/4 cup white chia seeds (can use black!)1 cup almond milk (or milk of your choice!) 1/2 cup natural Greek yoghurt 1 tsp. maple syrup1/4 cup frozen OOB Organic mixed berries 1/4 tsp vanilla essence 1/4 tsp cinnamon  Directions:  Into a small bowl, add chia seeds, almond milk, yoghurt, honey and vanilla extract Stir WELL, as you don't want the chia to be sticking together.  Cover, and leave in the fridge overnight (or for 3+ hours). After two hours, give it another stir to ensure it's all mixing through. Into a blender, add the chia mixture (It should be thick by now!) and the frozen berries.  Blend for 2-3 minutes, until your desired consistency. 

Makes: 2 cups of pestoServes 2 (you’ll have left over pesto, this will last 3 weeks in the fridge or 2 months if frozen!)Ingredients:Pesto:3 cups of baby spinach 1 cup fresh basil leaves1 large Australian avocado, de-seeded and diced3/4 cup of parmesan cheese2/3 cup of pine nuts1 garlic clove, crushed1 tbsp lemon juice2/3 cup op olive oil Generous pinch of saltGenerous pinch of pepperPasta:10 banana prawns, raw and deveined.250g spaghetti, uncooked1 brown onion, diced2 garlic cloves, crushed½ long red chilli, deseeded and finely sliced.2 tbsp olive oilDirections:1. Boil water in a deep pot and cook the pasta according to packet instructions. Drain and set aside.2. Add all ingredients under “pesto” except the olive oil into a blender and begin to blend. Whilst blending,slowly pour in the olive oil and blend until your desired consistency. I personally like my pesto quitechunky, but it’s up to you!3. Add olive oil into a hot pan and heat for 1 minute. Add onion, garlic and chilli to the pan and cook for 2-3minutes until the onion is translucent.4. Add prawns into the pan and cook for 2-4 minutes (or until fully cooked).5. Add the cooked pasta into the pan and stir. Add 4 heaped tablespoons of the pesto into the pasta and stirthrough. If you want more – add more!6. Serve with some fresh parmesan cheese!

Serves 3Ingredients: 3 chicken breasts (one each!) 1/2 cup sun dried tomatoes, halved 2 cups of fresh baby spinach3 tbsp Parmesan cheeseSauce: 1 medium brown onion2 garlic cloves, crushed 1 Tbsp fresh Thyme leaves, finely chopped2 stalks of spring onion, finely sliced 600ml thickened cream1/2 cup chicken stock Directions: Using a knife, make a pocked in the side of the chicken breast, without piercing all the way through. Stuff the chicken with sun-dried tomatoes, spinach and 1 tbsp of parmesan in each. Toothpick pick shut to ensure nothing escapes.  In a large saucepan, cook garlic, brown onion, thyme leaves, chilli and spring onion for two minutes. Pour in stock, thickened cream and season with salt and pepper.  Leave to simmer for a further 5 minutes.  In a small pan, heat a splash of olive oil to medium to high heat. Brown the chicken lightly.  Add the browned chicken to the pot and pop a lid on top. Cook for 20-30 minutes until chicken is completely cooked through.  Serve with rice and a side salad! 

These are a delicious, quick and easy Serves 2-3 Ingredients: 450g Kale leaves, stems removed2 tbsp olive oil1 tsp chilli flakes 1 tsp paprika 1 tsp salt flakes  Directions:  Pre-heat the oven to 180 degrees celsius.  Tear the kale leaves into peaches the size of you palm or smaller. Place in a large bowl and add the olive oil, chilli flakes, paprika, salt flakes and mix well. Ensuring all the leaves are coated.  Spread the kale on the lined tray and bake for 10 minutes. Remove from the oven and if they're crispy, take them out! If they need a little longer, return them to the oven for a further 5-10 minutes.  Eat!   

Pork belly is something delicious, but it doesn't get made often in my house! My mother loves this seasoning, and I'm super sure you would too! Ingredients:1kg Pork Belly1 tbsp ginger, grated 1 fresh garlic clove, crushed 1 tbsp five spice powder1/2 tbsp. Salt 1 tbsp olive oilDirections:  Pre-heat oven to 180 degrees celsius.  Ensure the Pork belly is completely dry.  Add garlic, ginger, five spice powder and olive oil into a bowl and mix.  Score the pork skin into a diamond shape.  Rub the spice mix all over the pork, getting into the scores. Sprinkle salt over each side.  Cook in the oven for 1 hour, uncovered, skin side up.  After the hour is done, turn the grill on a high heat and place underneath.  Keep an eye on the pork to ensure the crackling doesn't burn. Grill until the skin starts to blister and is puffed all over.   Cut into serving sizes and eat! 

Uhhhh I LOVE protein balls! They're so delicious and incredible for meal prep! These are great because they have a little jam inside (little surprise for your 3o'clock pick me up!) Makes: 12Ingredients1 cup instant oats½ cup desiccated coconut2 Tbsp cacao1/3 cup vanilla flavoured protein powder2 Tbsp coconut oil2 Tbsp rice malt syrup1/3 cup water2 Tbsp strawberry jam (if you can get a low sugar option..get it!) ¼ cup extra desiccated coconut for rolling  Method Combine the oats, coconut, cacao and protein powder in a bowl. Heat the coconut oil and rice malt syrup together in the microwave for 30 seconds, stir and add to the dry ingredients with the water. Roll a heaped teaspoon of the mixture into a ball. Create a deep hole in the centre with your thumb and drop a little jam inside. Press the edges together to seal, roll to reshape into a ball then coat in coconut. Repeat with remaining mixture. Store in the fridge.