Recipes

Instructions

• Preheat oven to 200°C. Grease a 13 inch (33 cm) x 9 inch (22cm) baking dish with oil spray or butter. Set aside.

• Heat oil in a large skillet or slow cooker (choose a pan that is big enough to fit all the zucchinis and meat, about 6 litres/24 cups).
• Add minced onion and cook until fragrant and translucent.
• Add ground beef - crumbling the beef is the best to create small pieces of meat, garlic powder, and Italian seasoning. Cook beef for 2 minutes until cooked through.
• Stir in zucchini slices (or grated zucchini) and tomato sauce. Cover the saucepan and simmer for 3-4 minutes until the sauce forms bubbles on the side of the pan.

Assemble the Casserole

• Remove from heat and transfer one layer of zucchini beef mixture in the prepared baking dish.
• Add shredded mozzarella and continue layers until the pan is full.
• Cover the top of the dish with remaining mozzarella cheese then add pepperoni slices, sliced olives, and green capsicum. Be creative and add more variety of cheese or meat like ham, chicken or cheddar cheese.
• Bake uncovered for 25 minutes until cheese is melted.
• Cool baked casserole for 5 minutes before serving and avoid burning yourself.
• Divide the whole dish into 6 even portions and serve one portion per meal as a breakfast or dinner.

Storage

• Cool baked casserole before storing in the fridge, in an airtight container or freeze in individual portions.
• Defrost in the fridge the day before and rewarm in a sauce an under medium heat or in the microwave.

You're welcome :) 

Instructions

• Preheat oven to 175C. Grease a baking sheet. Set aside.
• In a large bowl, combine all your dry ingredients, including collagen. (Minus the raspberries)
• Fold in your raspberries last.
• Use a large or small cookie scoop and place on baking tray 1 inch apart. Large cookie scooper will yield 12 cookies. Small Cookie scoop will yield 24 cookies.
• Press the cookies flat with back of cup or leave in cluster shape.
• Bake for 22-25 minutes or until golden brown on bottom and crispy edges.
• Remove and let cool for 15 minutes.
• Drizzle melted dark chocolate on top if desired.

You're welcome :) 

Instructions

• In a large bowl combine steak, mushrooms, garlic, soy sauce, olive oil, basil, thyme, salt and pepper.
• Cover and set in the fridge for 15 to 30 minutes.
• Take out from fridge and set on the counter for 15 minutes.
• Cut out 4 large heavy-duty foil sheets. If you don't have heavy-duty foil, you can just double up on regular foil.
• Divide steak and mushrooms between the sheets of foil.
• Wrap foils tightly around the steak and mushrooms and seal it all together.

GRILL METHOD

• Preheat grill to HIGH.
• Transfer foil packets to the grill and grill over high heat for 10 minutes per side.
• Garnish with crushed red pepper and red onions, then serve.

OVEN METHOD

• Preheat oven to 220˚C.
• Wrap foils tightly around the steak and mushrooms and seal it all together.
• Cook for 20 to 22 minutes, or until internal temperature of steak reaches at least 60˚C. Use an Instant Read Thermometer to check for doneness. Just poke through the foil with the thermometer and set it into one of the steak pieces.
• If you want a nice char on the steak, open up the packets the last 2 minutes of cooking and pop them under the broiler for a couple minutes.
• Garnish with crushed red pepper and green onions, then serve.

Nutrition

Instructions

• Preheat your oven to 350 degrees and lightly grease a 9” cast iron pan. Alternatively, you can bake in a 9” cake pan or square pan.
• Add the real eggs or if vegan, prepare the flax eggs as described above and set aside.
• In a large mixing bowl, stir together the eggs, mashed banana, nut butter, sugar/syrup, coconut oil, and vanilla. Vegan: once flax eggs have thickened, stir them in as well.
• Then in the same bowl, add the almond flour, baking soda, cinnamon, and salt, mix well to form a thick batter. Fold in the chocolate chips and walnuts, leaving out a handful or two to sprinkle on top before baking.
• Transfer mixture to the prepared skillet or pan, then sprinkle remaining chocolate chips and walnuts over the top.
• Bake 28-32 minutes or until edges are browned and the top is set. Remove from oven and allow the skillet to cool on a wire rack for about 15-20 minutes, or until the skillet is cool enough to handle. Slice and serve, or simply dig in! I
• Optional: top with coconut vanilla ice cream, but a great coconut yogurt will work well too if you want it to be “breakfast-y”. Enjoy!

Nutrition

Instructions

• Preheat the oven to 220°C. Grease a large baking sheet with nonstick cooking spray and set aside.
• In a medium bowl, whisk together the 1⁄4 cup olive oil, 1 tablespoon of the lemon juice, the Dijon mustard, whole-grain mustard, honey, and garlic. Season with salt and pepper to taste.
• Use tongs to dip the chicken thighs in the sauce, coating both sides. Place the thighs on the prepared baking sheet. Discard any remaining sauce.
• In a medium bowl, combine the Brussels sprouts and red onion. Drizzle with the remaining 2 tablespoons olive oil and 1 tablespoon lemon juice and toss until well coated. Arrange the sprouts around the chicken on the baking sheet, making sure they aren’t overlapping. Season with salt and pepper.
• Roast for 30 to 35 minutes, until the chicken is golden brown and has an internal temperature of 70°C and the Brussels sprouts are crispy. Serve hot.

Instructions

MAKE THE DOUGH

• In a medium mixing bowl, combine the psyllium husk and coconut flour (if lumps are in your flour use a fork to smash them BEFORE measuring the flour, the amount must be precise).
• Add in the lukewarm water (use tap water about 40°C bath temperature), olive oil, and baking soda. Give a good stir with a spatula, then use your hands to knead the dough. Add salt now if you want. I never add the salt in contact with baking soda to avoid deactivating the leavening agent.
• Knead for 1 minute. The dough is moist and it gets softer and slightly dryer as you go. It should come together easily to form a dough as in the picture. If not, too sticky, add more husk, 1/2 teaspoon at a time, knead for 30 sec and see how it goes. The dough will always be a bit moist but it shouldn't stick to your hands at all. It must come together as a dough.
• Set aside 10 minutes in the mixing bowl.
• Now the dough must be soft, elastic and hold well together, it's ready to roll.

ROLL/ SHAPE THE FLATBREAD

• Cut the dough into 4 even pieces, roll each piece into a small ball.
• Place one of the dough balls between two pieces of parchment paper, press the ball with your hand palm to stick it well to the paper, and start rolling with a rolling pin as thin as you like bread. The bread dough is 20 cm diameter (8 inches) and should make 6 flatbread with this recipe.
• Unpeel the first layer of parchment paper from your flatbread. Use a lid to cut out round flatbread. Keep the outside dough to reform a ball and roll more flatbread - that is how you make 2 extra flatbread from the 4 balls above.

COOK IN NON STICK PAN

• Warm a non-stick Tefal crepe or pancake pan under medium/high heat- or use any non-stick pan of your choice, the one you would use for your pancakes. 
• Add one teaspoon of olive oil or vegetable oil of your choice onto a piece of absorbent paper. Rub the surface of the pan to make sure it is lightly oiled. Don't leave any drops of oil or the bread will fry! 
• Flip over the flatbread on the hot pan and peel off carefully the last piece of parchment paper.  
• Cook for 2-3 minutes on the first side, flip over using a spatula and cook for 1-2 more minutes on the other side. 
• Cool the flatbread down on a plate and use as a sandwich wrap later or enjoy hot as a side dish. I recommend a drizzle of olive oil, crushed garlic, and herbs before serving! (optional but delish!)
• Repeat the rolling, cooking for the next 3 flatbread. Make sure you rub the oiled absorbent paper onto the saucepan each time to avoid the bread to stick to the pan.
• Store in the pantry in an airtight box or on a plate covered with plastic wrap to keep them soft, for up to 3 days.
• Rewarm in the same pan or if you want to give them a little crisp rewarm in the hot oven on a baking sheet for 1-2 minutes at 150C. 

Other Information

Recipe size: You can make approximately 6 flatbreads with this recipe, Simply reuse the border of the 4 flatbreads cut into a round shape to reform 2 extra flatbreads. Feel free to double up the recipe to make more flatbread.

Storage: Store in the pantry up to 3 days onto a plate covered with plastic wrap to keep them soft or in the fridge for up to 5 days.

Rewarm tips: they are softer when cold and stored a few days. I rewarm mine in the pan or in a hot oven or if I make a sandwich wrap, in a toaster press.

Freeze: you can freeze them as you will freeze regular flatbread. Rewarm in the oven or in a sandwich toaster to give them a little crisp.

Net carbs are carbs minus fibre: 2.6 g net carbs per flatbread in this recipe.

Instructions

• Blend and serve. Ice is also optional made from filtered water. 

Instructions

• Grease or line a 9-inch pie or cake pan with parchment paper.

• Coat small skillet with 1 tsp butter or oil. Add onion and garlic to the pan and cook over medium to medium high for 5 minutes (or until fragrant). Set aside.
• To a large mixing bowl or bowl of stand mixer, add milk, eggs, and Parmesan cheese. Whisk/blend until smooth.
• In a separate bowl, sift the coconut flour, then add tapioca flour, spices, salt, baking powder. Mix together.
• Mix the dry ingredients with the blended egg/milk batter. Whisk together until smooth.
• Layer your onion and garlic at the bottom of the pie pan.
• Layer 2/3 cup zucchini on top, roasted capsicum slices, and 1/3 cup feta crumbles.
• Evenly pour the egg/flour mixture into your prepared pie or cake pan. Add remaining zucchini slices and cheese on top (Parmesan and/or feta)
• Bake at 200 degrees for 35 -45 minutes. Check at 25 minutes for doneness. The edges will be crispy brown and a knife or toothpick inserted into the centre of the quiche will come out clean. Check the middle to make sure it’s no longer soft.
• When the crustless quiche is finished cooking, remove it from the oven and garnish with fresh basil before serving.

Instructions

• Place all the nuts in a food processor and pulse several times to “chop” them into a crumbly texture - a few larger pieces are a good thing - don’t overmix
• Transfer the nuts to a large mixing bowl and stir in coconut flakes, cinnamon, salt, and raisins to evenly combine.
• Place melted coconut oil in a small sauce pan and whisk in the almond butter and honey. Set heat to low and whisk while honey and almond butter melt. Once mixture is smooth and well combined, remove from heat and stir in the vanilla.
• Pour the wet mixture into the large bowl with the dry ingredients and stir to fully combine, use a silicone spatula for this step. Thoroughly mix to make sure all the dry mixture is coated. Once coated, gently stir in the chocolate chips.
• Line an 8 x 8” or 9 x 9” square pan with parchment paper along the bottom and sides, with extra up the sides for easy removal. Transfer mixture in and press down, using your hands, or another piece of parchment paper to get it packed tightly into the pan.
• Cover the top with parchment or plastic wrap, then set in the freezer for at least 1 hour to firm, or longer if you have time.
• Remove pan from freezer and grab two ends of the parchment paper to remove the bars, set on a cutting board.
• Using a long very sharp knife, cut into 20 bars. You can wrap them in parchment individually storing in the fridge (for up to two weeks) or freezer for longer.
• Bars will start to melt around room temp due to the coconut oil, so they’ll need to be kept chilled in the fridge to stay firm. 

Instructions

1. In medium bowl, cover with beans water; stand overnight, drain.
2. In large saucepan, heat oil. Cook lamb shanks, until browned; remove from pan. Add onion, garlic, carrot and celery to same pan; cook, stirring, until softened.
3. Add garlic, cumin, mustard, paprika and coriander. Cook, stirring, for 1 minute. If using a 6L pot switch to the points below; if using a instant pot continue through to points 4-5. 
4. **If using a slow cooker** transfer veggie mixture to slow cooker. Stir in tomato, chickpeas, stock and water. Cover. Cook on low for 6 hours 30 minutes.
5. Transfer lamb to a bowl. Once cool enough to handle, shred meat and discard bones. Return meat to slow cooker. Cover. Cook for a further 20 minutes. Season. Serve with yoghurt, if using.

If Using a 6L Pot or Casserole Dish Continue Here from Point 3: 

• Put water and stock in your 6L pot or casserole dish on medium heat 
• Return lamb to pot with drained beans, stock and water and all your spices in the pan; bring to the boil. Simmer, covered, 1 hour, when the carrots are cooked its ready. 
• Remove lamb shanks from pan. When cool enough to handle, remove meat from bones; discard bones, shred lamb. Return lamb to pot. 
• Optional: Serve with toasted pita bread or greek or natural yoghurt, if desired.