Here you will find simple delicious recipes that even my picky eaters will try.
- 2 orgainc or free range chicken fillets
- Bread crumbs ( I usually make mine in advance and freeze)
- Salt and pepper to taste
- 1 tsp mixed herbs
- Coconut oil for greasing baking tray.
- Cut chicken into strips
- Season chicken stripes with salt, pepper and mixed herbs
- To make breadcrumbs – put any left over gluten free bread or cut off crust on a baking tray and toast in a hot oven until golden brown. Blend in a food processor to form bread crumbs.
- Toss seasoned chicken in the breadcrumbs lay out on a greased baking tray. and cook in a pre heated oven for about 18-20 mins until cooked.
Buckwheat feta goat’s cheese and broccoli savoury muffins.
For: 12 muffins
- ½ broccoli chopped
- 100 grams feta cheese
- 1 and ¼ cup buckwheat flour ~185-195 grams
- 2 tbsp tapioca flour ~20 grams
- 1 tsp baking powder (gluten free)
- ½ tsp bicarbonate soda
- 1 tsp salt
- ½ tsp ground nutmeg
- 1 tsp dried herbs of choice e.g. parsley, thyme, basil, or a blend
- 3 eggs
- 2 tbsp olive oil, extra virgin ~40mL
- ¾ cup hemp milk or almond milk, unsweetened ~185-190mL
- 1 tbsp apple cider vinegar ~20mL
- 4 tsp grated goat’s cheese – optional
- Preheat oven to 180 C and grease a 12-cup capacity muffin tray .Combine the hemp milk and the apple cider vinegar and set aside to form a sour non-dairy “buttermilk”.
- In a large mixing bowl, combine the buckwheat flour, tapioca flour, ground flaxseed, baking powder, bicarbonate soda, salt, nutmeg and dried herbs.
- In a separate bowl, whisk together the eggs, olive oil and the “buttermilk” mixture.
- Make a well in the centre of the dry flour mixture and pour in the wet mixture, stirring as you go, until evenly combined.
- Fold in the chop broccoli. Crumble up the feta cheese with your fingers and then gently fold this in, too.
- Divide the mixture evenly between the 12 muffin holes, smooth over the tops and sprinkle on the grated cheese.
- Bake for 30 – 35 minutes, or until the muffins have puffed up and feel firm to touch in the centre, and are turning a golden brown at the edges. Cool on a cooling rack.
Can be stored in the fridge for up to 5 days, or can be freeze for at last two months.
Energy balls: date, cocoa & roasted coconut and pumpkin seeds.
A perfect lunch box snack.
MAKES 12 PORTIONS –COOKS IN 25 MINUTES
- 70 g pumpkin seeds
- 40 g roasted coconut ( or freshly grated coconut)
- 50 g whole almonds
- 40 g cashew nuts
- 80 g Pitted dates
- 1cm piece of fresh ginger – optional best for adults
- ½ teaspoon ground cinnamon
- 1 heaped teaspoon raw cocoa powder
- 1 teaspoon vanilla extract
- ½ tablespoon raw honey
- 1 orange
- Blitz pumpkin seeds and roasted coconut in the processor with the almonds and dates (destone first), ginger (optional) then blitz until finely chopped.
- Add the cinnamon, cocoa powder and a pinch of sea salt.
- Blitz again until finely ground, then add the vanilla, honey and half the orange juice.
- Blitz for another 1 to 2 minutes, stopping to scrape down the sides a couple of times, and adding an extra squeeze of orange juice to bind, only if needed – it takes a while for the mixture to come together.
- Divide into equal sizes and roll in the palm of the hands to form balls.
They can be kept happily for up to 2 weeks in an airtight container
How to roast coconut: Crack open a fresh dried coconut. Take out coconut flesh – using a knife take out the flesh from the shell. Using a sharp knife or potato peeler, thinly slice coconut into pieces. Place onto a baking tray and cook in a pre-heated oven at 180 for about 20-25 mins until brown. Can be stored in an airtight container for up to two weeks.