Cauliflower Based Pizza

flower pizza

Makes 2 medium pizzas (serves 2)

Ingredients:

Base:
1 cauliflower
80g almond meal
3 eggs
1 tablespoon dried herbs (oregano and basil)

Optional toppings:
Tomato paste
Spinach leaves
Corn
Mushrooms
Sweet potato
Capsicum
Feta cheese

Method:

Preheat the oven to 180C. Wash and cut the cauliflower into small chunks and process it. Then, place the processed cauliflower into the microwave for approximately 13 minutes or until cooked. Once cooked, place in a tea towel to squeeze out all of the excess liquid. Combine with the dried herbs, eggs and almond meal. Place baking paper on a tray and spread out the dough; bake for 15-20 minutes or until brown. Take out of the oven and decorate with your favorite toppings and bake for another 8 minutes.

This great recipe is found from healthyfoodisthebest’s Instagram account

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Beef Stir Fry

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Serves 4

Ingredients:

500g beef strips
½ cup tamari
¼ cup honey
1 teaspoon roasted sesame seeds
4 cups mixed vegetables of choice (for example; capsicum, broccoli, spanish onion, snow peas)
Coconut oil
3 teaspoons sesame seeds

Method:

Marinate the beef strips with the tamari and honey over night. Slice the vegetables. Heat up a wok with a little bit of coconut oil. Once heated stir fry the beef in 2-3 batches, taking care not to overcrowd the pan so the meat does not boil and become tough. Put meat aside and stir fry the vegetables together until cooked to desired texture. Return meat to pan and mix all together. Sprinkle with sesame seeds and serve.

Baked Salmon in Ginger and Soy 

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Serves 4

Ingredients

½ cup chicken stock
1 tablespoons grated ginger
4 nori sheets
800g salmon fillets
2 tablespoons tamari

Method

Preheat oven to 180C. Pour the stock and ginger into a medium non-stick baking tray to a depth of about 2 cm. Place the nori sheets on a flat surface, shiny-side down and place the salmon fillets salmon fillets skin-side up, in the centre of the nori sheets. Fold to make a neat parcel. Place the parcels in the stock, seam side down, and drizzle with the tamari. Cover loosely with baking paper and bake for 15 minutes for medium-rare, or 20 minutes for medium. Ladle the ginger stock over the fish and serve.

From the delicious cookbook ‘Low GI High Flavour’

Quinoa Chickpea Salad

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Serves 3-4 main sized

Ingredients:

2 cups (firmly packed) rocket
1 cup quinoa, cooked
8 cherry tomatoes, cut into quarters
2 sprigs spring onion, chopped
400g chickpeas
1/4 large red capsicum, diced
1 cup raw pumpkin
1/2 – 1 lemon juiced (optional)

Method:

Preheat oven to 180C. Dice the pumpkin into small cubes and place on a baking tray in the oven and cook for 30-40 minutes (turn pumpkin pieces over half way through the cooking process) or until cooked. Once the pumpkin is cooked place all the ingredients (except the lemon juice) in a bowl and toss. Finally, add the lemon juice prior to serving for a nice, light, citrusy dressing.

 

Pomegranate, Spinach and Protein Salad

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Serves 3-4

Ingredients:

1 ½ cups quinoa, cooked
150g green beans, blanched
14 baby roma tomatoes
3 cups (firmly packed) spinach leaves
1 lime
½ cup feta, crumbled
1/3 cup pomegranate seeds

Method:

Cook the quinoa and blanch the beans. Layer the salad starting with the spinach leaves then followed by the rest of the ingredients.

Inspired by ‘healthyfoodisthebest’ instagram’s account!

Dukkah and Agave Sweet Potato Chips

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Serves 4 as a side dish

Ingredients
1 large sweet potato, washed, ends chopped off and skin left on
1 tablespoon extra virgin olive oil
2 tablespoons dukkah
1 tablespoon agave
Salt to taste

Method
Preheat oven to 200C. Chop potato in half through the width, then continue to cut into large strips. Place the chips and olive oil in a bowl together and use your hands to combine, ensuring that each chip is covered evenly. Lay chips in a single layer on a lined baking tray. Sprinkle evenly with dukkah and place tray in the oven. Allow to bake for 20 minutes or until the chips have browned and appear cooked on one side, remove from the oven and carefully flip onto the other side. Cook for a further 10 minutes or until cooked throughout and slightly crisp. In the last 5 minutes of baking, either drizzle or brush the agave onto the chips. Remove from the oven and allow to cool for 5 minutes.

Thanks Ashlyn for this winner! http://nourishbyashlyn.com

Almond Crusted Chicken

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Serves: 4

Ingredients

454 grams boneless, skinless chicken breasts
1 cup almond meal
1 tablespoon paprika
½ teaspoon onion powder
1 teaspoon cumin
½ teaspoon black pepper
½ teaspoon sea salt
2 eggs, lightly beaten

Method:

Preheat oven to 190C. Slice chicken breasts into long, thin strips, 1-2 inches wide. Mix almond meal, paprika, onion powder, cumin, pepper and salt together. Coat each piece of chicken in egg and then cover well with the almond spice mixture. Place on baking paper and bake for 20-25 minutes or until golden.

 

Found this delicious recipe from http://www.generationyfoodie.com

 

Sweet Potato Nachos

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Serves 2-3 sides

Ingredients:

Sweet potato chips:
1 medium sweet potato, sliced into thin slices
1 tablespoon coconut oil
1 teaspoon paprika
1 teaspoon cumin

Guacamole:
1 small avocado
juice of 1/2 lemon

Salsa:
1/4 red capsicum, diced
1 tablespoon red onion, diced
Juice of 1/2 lime
1 teaspoon cumin
1 red tomato, diced

 

Method:
Preheat oven to 180. Combine ingredients for the sweet potato chips and bake for 30-40 minutes, depending on how crunchy you would like your chips. For guacamole mash avocado and combine with lemon juice. Place all the ingredients for the salsa together and toss well.

 

Zoodle spaghetti

Made this meal from scratch using no recipe!

Serves 4

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Ingredients:

8 zucchinis (two per person)
800g whole tinned tomatoes
1 garlic clove
6 cup mushrooms
1 tablespoon oregano
1 tablespoon basil
1 brown onion
olive oil

Method:

Dice the onion and place on a pan with a little bit of olive oil. Cook the onion. Then place the tinned tomato, basil, oregano, garlic, onion and mushrooms in a large saucepan. Bring the saucepan to a boil then bring it down to a simmer for 15 to 20 minutes. Continue to stir every few minutes and break down the tomatoes.  While the sauce is cooking use a spiraliser and grate the zucchinis. Then place the zucchini in a bowl and microwave for two and a half minutes or if you place on a pan with a bit of coconut oil until cooked.

Quinoa Pizza Crust

Heres a great recipe by Ella
http://deliciouslyella.com/vegan-quinoa-pizza-crust-gluten-free-dairy-free/
Makes one 8 inch pizza:

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Ingredients:
Base:
3/4 of a cup of quinoa (soaked for about eight hours)
1 teaspoon of apple cider vinegar
2 teaspoons of mixed herbs, I used oregano and basil
A sprinkling of chili flakes or chili sauce
½ tsp salt
2 tbsp chickpea flour

Optional toppings:
Tomato paste
Spinach leaves
Mushrooms finely chopped
Feta cubes

Method:
Soak the quinoa overnight or for about eight hours in water . The best way to do this is put the quinoa in a larger bowl and cover it in water, make sure that it’s covered by a few cm’s. Then leave this to one side.

Once you’re ready to make the pizza, pre-heat the oven to 190C. Then drain any water left in the quinoa bowl, before putting the quinoa into a food processor with the apple cider vinegar, herb, chilli flakes and chickpea flour. Blend for a few minutes until a smooth dough forms.

Line the bottom of a pizza dish with baking paper, then bake for about 15 minutes, until the base is firm.

Remove from oven and add your topping, place back into the oven few minutes then enjoy!