Making savoury muffins has been on my to do list for so long now it’s almost a little embarrassing. But hey, we got there in the end and boy, oh boy was it worth the wait! These savoury paleo muffins are perfect as a quick breakfast on the go, a snack to cure your hangry-ness or as a perfect kid’s lunch box filler. Taking all of 10 minutes to prep and 35 minutes to cook, you’ll happily make these a house hold staple that doesn’t make you feel guilty or break the bank.
With no refined sugar, only five ingredients and being vegan friendly, these protein balls will be lucky to last a few minutes in anyones household! You can change the flavour depending on what flavour protein you use and by subbing out the cacao for a different flavour. I've used cacao and salted caramel in these photos to get two different flavours and they were both amazing!
I’m loving creating meat free versions of my old school fave recipes and this is another delicious winner! I serve mine with zucchini pasta since the lentils and beans are so filling but you could easily serve yours with pasta if you want more of a traditional spag bol. Another amazing bonus about this meal is it is unbelievably cheap to make, so going meat-free won’t break the bank with this one!
Having only recently began phasing meat out of my diet, I am still quite new to vegetarian recipes and I was honestly surprised with how much I loved every mouthful of my Roast Vegetable Lasagne. I thought it would be one of those vegetarian meals that just wasn't the same without meat, but boy, oh boy, was I completely wrong! This recipe has such a homely vibe to it; perfect for the winter months when you need a delicious and warming meal.
1/2 butternut pumpkin, sliced thinly
Medium sweet potato, sliced thinly
Large zucchini, sliced
3 large kale leaves, roughly ripped into pieces
1 packet lasagne sheets (oven ready)
1 cup tomato passata (homemade or store bought)
1 cup cheese, grated
2 tablespoons of coconut oil
2-3 tablespoons of flour (start with 2 an add more if needed)
4 tablespoons of water
1 garlic clove, crushed
2 cups of milk
1/2 cup parmesan cheese
Salt and pepper, to taste
Pre-heat oven to 190 degrees celsius (fan forced)
Spread pumpkin, sweet potato and zucchini on a large baking tray and drizzle over oil (you may have to do a few batches)
Sprinkle a little paprika on the sweet potato, a little cinnamon on the pumpkin and some salt over all the vegetables and roast for 10 minutes
Meanwhile, make the white sauce by adding coconut oil, flour, water and garlic into a saucepan on a low heat
Once combined, take the saucepan off the heat and slowly pour in the milk, stirring as you pour and finish by adding the parmesan cheese
Once the vegetables and white sauce are done, begin to assemble the lasagne in an oven proof dish - start with a lasagne sheet or two (depending how big your dish is) then add some roast vegetables, kale, white sauce and some passata
Continue making layers until all ingredients have been used and finish with grated cheese on top and cover with aluminium foil
Turn oven down to 160 degrees and bake lasagne, covered for 20 minutes, then uncovered for 25 minutes or until golden brown
Serve solo or with a light salad on the side
This recipe is quickly becoming one of my absolute favourites to make when entertaining/having people over. It’s super quick to make – like just chuck it all together in a bowl and serve – and the flavours are so zesty and refreshing. And if you’re thinking it will be expensive because it’s sashimi grade fish, think again! I’ve made this recipe a few times in these last few weeks and each time the piece of fish has only cost around $15 and all the other ingredients you’ve probably already got at home.
Ingredients – serves 6 – 8 people
250 – 300 gram sashimi grade tuna steak
4 tablespoons of soy sauce
2 tablespoons of ginger, cut into matchsticks or grated
1 teaspoons of sesame oil
1 teaspoon of vinegar or mirin
Juice of one lime
1 teaspoon of wasabi
¾ cup of olive oil
12 – 16 pappadums
Cut tuna into 1cm pieces
In a bowl, combine the soy sauce, ginger, sesame oil, vinegar/mirin, lime juice and wasabi and mix
Heat olive in pan and shallow fry the pappadums as per packet instructions (they take all of about 10 seconds each to cook)
Just before serving, add the tuna to the bowl and coat in the liquid
Add a spoonful of tuna on each pappadum and serve immediately
With the festive season comes so many temptations and it is very easy to go a bit overboard on the treats. I recently wrote a blog post about my top six tips for enjoying a healthy-ish Christmas, without feeling like you’re missing out and one of the things I mentioned is making healthy alternatives to the real naughty food. Chia pudding is a perfect example of this because it’s sweet like a dessert but it’s healthy, so it’s a great option for you this silly season. It’s also a super cute Christmas dessert because there are so many amazing red and green fruits out there that you can make them look really Christmas-y. You can read my whole blog post here for other tips and tricks.
I was at my local grocery store the other day and saw in the seafood section that they had 50% off a lot of the fish and other seafood, which got me thinking; ‘what can I do with a whole fish that would be perfect for Christmas here in Australia?’ (aka super-hot but perfect BBQ weather). I decided a whole baked snapper with citrus flavours would be perfect. I combined this idea with my usual obsession with Asian flavours and here’s the end result. A light, tangy and fruity whole fish that only takes 25 minutes to cook! PS. You could totally do this in the BBQ too!
There’s no denying crispy skin salmon is one of the greatest things in life, like, ever! I wanted to create a summer salad that is light and refreshing but still filling and super delicious. For me, salmon was the perfect option for this. Now just add this easy-peasy salad to whip up and you’ll be the star chef at every family gathering.
I have decided to challenge myself with trying recipes with ingredients I haven’t or very rarely cook with. I started thinking about haloumi and after a few random ideas I came up with these burgers. I haven’t cooked with haloumi or turkey mince until now and I’m kicking myself for it! My Turkey and Haloumi Sliders on Sweet Potato Buns are perfect appetisers for big groups or a fun dinner for a few people. These are even better than I thought they would be – I’m so excited for you to try them!
Since spring has arrived I have been craving seafood like crazy! I think the warmer weather has me feeling like I should be on an island somewhere all the time and of course if you’re on an island, you’ll be eating seafood, right? For those of you who are like me and aren’t all that into pasta, but still enjoy meals that go so well with pasta, this recipe is for us! Did I mention its unbelievably easy too?!