Recipes

Prep Time: 5mins | Cook Time: 25mins | Total Time: 30mins | Severs 6 | 124 Calories 

Looking for a breakfast meal or healthy snack you can freeze? Then look no further than these Paleo Breakfast Egg Muffins which are the perfect grab-and-go option for busy mornings! Loaded with organic capsicum, kale, and delicious organic full meat sausage. This recipe is Paleo, Whole30, low-carb, and keto friendly.

Equipment

• Non-stick, 12 cup muffin pan
• Glass mixing bowl set
• Silicon baking cups

Ingredients

• 9 Mulloon Creek Farm Organic & Biodynamic eggs
• 250g ground organic beef breakfast sausage  
• 1 organic red capsicum, diced
• ½ cup of organic shallots or spring onions
• 1/2 cup organic kale, chopped 
• 2 tsp organic turmeric + curcumin powder
• 1/4 tsp freshly ground black pepper

Instructions

• Preheat oven to 180 degrees, spray a muffin tin with non-stick cooking spray or use silicone baking cups in muffin tin. 
• Make the ground sausage or if using store-bought sausage, brown the sausage in a skillet over medium heat.  Discard the grease. 
• In a large mixing bowl whisk together the eggs, sausage, red and yellow bell pepper, kale, and pepper together until combined. 
• Pour the mixture into the muffin tin and only fill 3/4 of the way and bake for 20-25 minutes. Allow the muffins to cool, then remove from muffin tin. 

Can I freeze these paleo breakfast egg muffins?

Absolutely. But first you must allow them to cool completely and then wrap them in 100% biodegradable plastic wrap and foil and freeze. They will last in the freezer for up to 3 months. To reheat simply unwrap the muffins and bake them in the oven or you can use a toaster oven.

Alternate egg muffin combinations:

• Ham and cheese
• Pizza flavour (tomato, basil, mozzarella cheese)
• Buffalo chicken (diced cooked chicken and buffalo sauce)
• Bacon and cheese (sharp cheddar, white cheddar, smoked gouda)
• Broccoli and cheddar cheese

Contrary to your initial thoughts, the humble cauliflower can taste amazing when mixed with the right ingredients. This recipe for cauliflower fried rice amps up the natural, neutral flavour of this cruciferous vegetable when mixed with other organic fresh veggies, spices, and meat (optional). Plus, you can have it ready in only 20 minutes!

Cauliflower is incredibly versatile — you can use it to make low-carb versions of pizza base, alfredo sauce and even as a replacement for oatmeal.

Cauliflower fried rice pairs well with just about dinner meal and this is just another way to take advantage of its high fibre properties and micro-nutrients in one easy, hot-pot meal. While this recipe uses bacon or beef and an array of veggies, you can easily swap out bacon for vegetarian options, “green-zone” produce, and add your favourite anti-inflammatory spices.

Prep Time: 5 min | Cook Time: 10 min | Total Time: 20 mins | Serves 3-4

Ingredients:

• 2 tablespoons of avocado oil or organic coconut oil
• 2 organic eggs, beaten
• 1 inch piece of organic ginger, freshly grated
• 1/2 tablespoon freshly ground cumin seeds, or organic ground cumin
• 1/2 teaspoon organic ground turmeric
• 1 organic leek, thinly sliced
• 1 cup of organic peas
• 2 cups of organic shallots or spring onions
• 2 sprigs of rosemary
• 1 medium organic carrot, peeled and finely diced
• 1 organic celery stick, finely diced
• ½ cup of diced organic pineapple
• 4 slices pasture-raised, nitrate-free bacon, roughly diced (or organic minced meat)
• 1 large head of organic cauliflower, riced (or 5-6 cups pre-riced cauliflower)
• Fresh organic parsley, sliced onions, and lemon wedges to garnish

Instructions:

• In a wide saucepan on medium heat, add organic coconut oil.
• When pan has heated, add carrots, celery, peas, shallots, pineapple, fresh ginger, eggs, leeks and rosemary sprigs. Cook for 3 minutes to soften.
• Add bacon (or minced meat) and spices to the pan. Raise heat to medium-high and crisp bacon for up to 3 minutes, stirring frequently. If using minced meat, cook till lightly brown.
• Reduce heat to medium. Add cauliflower rice to the pan and cook for 3 minutes or until just softened.

• Serve warm with garnishes of choice.

Nutritional Information (per serving):

• Calories: 335
• Protein: 12.3g
• Carbs: 24.4g
• Fibre: 7.9g
• Sugar: 9.1g
• Net Carbs: 16.5g
• Fat: 24.8g
• Saturated Fat: 6.2g
• Polyunsaturated Fat: 1.6g
• Monounsaturated Fat: 10g
• Trans Fat: 0g
• Cholesterol: 0mg
• Salt: 614.4mg
• Potassium: 1108.9mg
• Vitamin A: 5926.9mg
• Vitamin C: 149.5mg
• Calcium: 109.1mg
• Iron: 2.4mg
• Zinc: 0.9mg

Prep Time: 25 mins | Cook Time: 20 mins | Total Time: 45 mins | Serves 4

It’s an ongoing debate: the sweet potato vs. the regular potato and which one is better for your health? But we say both regular potatoes and sweet potatoes are healthy, awesome, and delicious ancient foods originating in Central & South America and have since spread throughout the world.

Read here for more nutritional information and a full comparison between these two potatoes. 

In this recipe, simply swap out the quantity of sweet potato for regular potatoes or try both?

Shepherd’s Pie is a super easy dish to convert to paleo and when it comes steaming out of the oven with an enticing smell that will waft through the whole house – you’ll know your effort has been worth it. Having a freezer full of ready-made meals to take to work or easy weeknight dinners will save you time, money and reaching for quick take-away food.

INGREDIENTS

Pie Filling:

• 500g grass-fed ground beef or organic lamb mince
• 2 medium organic carrots, chopped
• 1 small organic green or red capsicum, chopped
• 1 small organic onion, chopped
• 1 cup organic mushrooms, diced
• 2 organic celery stalks, diced
• 4 cloves organic garlic, minced
• 1 tsp. organic chilli powder or cayenne pepper powder
• 1/2 tsp. organic dried rosemary or organic dried herb of choice
• 1/2 tsp. Himalayan pink salt
• 1/4 tsp. organic black pepper
• 1 tsp dry mustard (optional)
• 85g organic tomato paste
• 1/4 cup organic beef bone broth

• 2 large organic sweet potatoes, peeled and cubed (about 5 cups)
• Note: you can swap out the organic sweet potatoes for organic potatoes
• 1 Tbsp. organic coconut oil
• 1/2 tsp organic chilli powder or cayenne pepper powder
• 1/4 tsp. Himalayan pink salt

INSTRUCTIONS

For the Filling:

• Preheat oven to 190 degrees.
• In a skillet or wok and on medium heat, add the grass-fed beef, chopped carrots, onions, capsicums, mushrooms and minced garlic.
• Continue cooking until carrots are soft, (about 15 mins). Begin making the topping while the filling is cooking.
• When the carrots pass the fork test and are soft, stir in tomato paste, water, seasonings, salt and pepper.

For the Topping:

• Bake or steam the sweet potatoes until fork tender. Add all topping ingredients into a food processor (or blender) and blend until smooth. 
• NOTE: If you’re going to use regular potatoes, you will need to mash them the old-fashioned way by hand rather than blending as they will become to pasty.
• Transfer the meat filling into a casserole dish, select from either (9 x 9 inch dish or 10 inch skillet) and add the sweet potato mash on top of the meat filling. Dash with sea salt and chili or cayenne pepper powder.
• Bake for 10 minutes.
• Remove from oven and serve.

Nutrition:

• Serving size ¼ of recipe
• Calories: 394
• Sugar: 7g
• Sodium: 350mg
• Fat: 16g
• Carbohydrates: 40g
• Fibre: 16g
• Protein: 26g

PREP & COOKING TIME: 40 minutes | SERVES 2

Have you ever tried pizza with a cauliflower crust?  No? Then you must try this 5-ingredient, gluten-free crust, which crisps up like no other cauliflower crust; topped with vegan “cheese,” avocado and various super-green vegetables.

Conventional pizza recipes tend to be very heavy on refined grains, flour and gluten which is toxic, hence why our cruciferous friend, the cauliflower has been re-imagined as a pizza base adding almond flour, organic olive oil, oregano, egg, and a bit of Himalayan pink salt to round out the flavour.

We even found a recipe that features dairy-free, vegan cheese which comes in the form of soaked cashews, fresh basil, and olive oil, making a creamy and herbaceous spread to adorn our gluten-free pizza crust.

Add the final touches include the topping with roasted broccoli and kale, plus avocado and more basil.

Life without pizza is hard, so here is the perfect solution. This Paleo, gluten-free pizza recipe will leave you feeling healthy and satisfied afterwards instead of bloated and tired, because that’s what toxic food does.

Ingredients:

For the Crust

• 1 1/2 cups of riced cauliflower (which is made from steaming the organic cauliflower then putting them into the food processor – see below)
• 1 cup of organic almond flour
• 1 organic egg
• 1 teaspoon of organic oregano
• 1 teaspoon of Himalayan pink salt

For the Cashew Basil Cheese

• 1 cup of soaked organic cashews (see instructions below)
• 1/2 teaspoon of sea salt
• 6 leaves of organic basil
• 1/4 cup organic extra virgin olive oil

Roasted Veggies

• 1/2 cup of shredded organic kale
• 1/2 organic avocado
• 1/4 cup minced organic basil
• 1/2 cup organic broccoli florets

Instructions:

How to make the Crust

• Preheat the oven to 190 degrees Celsius. (Add pizza stone to oven if you have one.)
• Steam your organic cauliflower by filling the bottom of a pot with 2 inches of water. Set up the steamer basket on top and add in the riced cauliflower. Cover with a lid and steam over medium-high heat for about 5-7 minutes using fork tender test.
• Add steamed cauliflower to the food processor, run for a few seconds, remove from food processor and squeeze excess water out with cheesecloth or a dish towel.
• Thoroughly mix cauliflower, almond flour, oregano, salt, and egg in a bowl.
• Put the mixture between two pieces of parchment paper and press flat until about 1/4-inch thick.
• Place the cauliflower dough, on top of the parchment paper, onto a baking sheet (or preheated pizza stone).
• Bake at 190 degrees Celsius for 7-10 minutes or until a slight crisp has formed.

How to make Cashew Basil Cheese

• Soak the cashews in purified water for at least 4 hours and up to 12. To soak, just place the cashews in a bowl and cover with water by an inch, then cover and soak at room temp up to 4 hours and put in the refrigerator if soaking overnight. If you’re in a hurry you can soak them for 15 minutes in very hot but not boiling water. To use the hot water method, boil water then remove it from the heat for two minutes, then pour over the cashews.
• Add cashews, salt, basil, and oil to a food processor and blend until smooth in consistency.
• Spread a thin layer of the mixture over the crust.

How to make Roasted Veggies

• Add shredded kale, broccoli and avocado on top of the lathered crust.
• Drizzle with more olive oil.
• Reduce oven temp to 150 degrees Celsius and cook for 10-15 minutes.

Serves: 4

Nutritional Information (per 2 slice serving):

Calories: 500.5
Protein: 14g
Carbs: 18.5g
Fibre: 6.25g
Fat: 45g
Saturated Fat: 5.5g
Polyunsaturated: 4g
Monounsaturated: 19.25g
Transfat: 0g
Cholesterol: 46.5mg
Sodium: 474mg
Potassium: 255mg
Vitamin A: 16mg
Vitamin C: 52mg
Calcium: 11mg
Iron: 19.5mg

Prep time: 15mins | Cook time: 12mins | Total time: 27mins | Serves 6

This Paleo Chicken and Broccoli Fettuccine is one of our favourite meals to make. It is so quick, easy and has so much flavour, not to mention grain-free and gluten free.

Ingredients:

Paleo swaps for pasta:

• 1 x box zucchini noodles (zoodles) or spaghetti squash or kelp noodles or mountain yam noodles
• 3 x tablespoons sesame oil (Toasted preferably)
• 1kg x organic chicken breast 
• 7 cups x organic broccoli
• 2 x tablespoons organic ginger
• 1 x teaspoon of Himalayan pink salt
• 1 x teaspoons of red chilli flakes (or seasoning of choice)

For the sauce:

• 2 x tablespoons of almond flour (optional for thickening) or tapioca flour
• 100g x liquid bone broth
• Garlic, onion and dried oregano

Instructions:

• Place oil in a large skillet and add broccoli, ginger, salt, garlic powder, red pepper flakes.
• Cook on medium heat for 5 minutes or until broccoli starts to soften (use lid to cover skillet to cook faster)
• Add the chicken and turn the heat to high.
• Heat until chicken is fully cooked, stirring regularly, about 5 minutes – again, use the lid to achieve a faster result.
• In a separate small pot add liquid bone broth, sauté garlic and onions till brown, add dried oregano, then almond flour for thickening or until thickened.
• Mix sauce in with chicken and broccoli and cook on a low heat for a further 2 minutes or until well blended.
• Serve over zucchini noodles (paleo noodles) or cauliflower rice.

TOTAL TIME: 60 mins | SERVES: 3-6

Sweet potatoes are a great non-starchy carb, plus they contain more vitamin C than regular potatoes, which our bodies need and utilise every day.

When sweet potatoes really come into their own is when they’re cut into wedges and baked into crispy fries. Seasoned with paprika, cayenne pepper or turmeric powder, these fries are spiced and sweet all at once, and far healthier than the shop-bought ones. Plus, they’re organic and a real favourite with the kids, so get them to help you make them, too.

You'll never look back once you try them.

There are only 5 ingredients and it's are so simple to make! And the best part? They are healthy!

Recipe by Dr Josh Axe, Functional Medicine

Sweet potatoes are loaded with nutrients--antioxidants, potassium, vitamin B6, fibre and more.

ORGANIC Ingredients:

• 700g organic sweet potatoes, chopped into strips about 1/2” wide
• ½ tsp. Himalayan pink salt
• 1 tsp. organic paprika, cayenne pepper or turmeric powder
• ½ tsp. organic cinnamon
• ¼ cup grapeseed or organic coconut oil or organic grass-fed butter

Directions:

• Preheat oven to 220 degrees.
• Peel potatoes and cut into strips about 1/2” wide on each side.
• Place all ingredients in sealable plastic bag and shake until potatoes are completely coated.
• Place seasoned sweet potatoes in large glass bowl.
• Cook for 30-45 minutes, turning every 10 minutes.
• Transfer immediately to a paper towel-lined plate and serve warm.

Health Benefits: Sweet Potatoes: packed with vitamins, minerals, fibre, full of phytonutrients, including beta carotene, which helps the body with free radical damage, promotes anti-aging, and fights cancer and heart disease, as well as Vitamin B6, which promotes energy in the body. Paprika: filled with antioxidants Celtic sea salt: full of minerals and trace minerals, especially magnesium, calcium, and chloride Cinnamon helps balance blood sugar levels, prevent diabetes, energy, high in antioxidants Grapeseed oil: contains higher heat threshold, does not oxidize.

Serves: 4 | Prep time: 10 MINUTES | Brown rice time: 45 MINUTES | Cook time: 35 MINUTES

Looking for a delicious creamy risotto that can be served with or without meat? Then this is the recipe for you to alter, as required.

Ingredients

For Biodynamic Brown Rice

• 3 cups of rice
• 4 cups of filtered water

For the roasted vegetables

• 1 tbsp organic olive oil
• 300g organic cherry tomatoes
• 2 red capsicum
• 2 large zucchinis’
• Season with pink salt and organic black pepper

For the risotto

• 1 tbsp organic olive oil
• 1 large organic red onion, diced
• 3 garlic cloves, crushed
• 3 cups of biodynamic brown rice
• 25g grass-fed butter or ghee
• 250 ml organic passata
• 250 ml organic vegetable stock or beef bone broth
• Optional: 6 sun-dried tomatoes, chopped into small chunks
• Optional: 2 x large organic chicken breast
• A small bunch of fresh basil, torn
• Season with pink Himalayn salt and black pepper
• Optional: Parmesan cheese

Instructions

To cook the Biodynamic Brown Rice

1. Add 3 cups of rice to rice cooker and 3.5-4 cups of filtered water
2. Cooks for approximately 30-40 minutes in the rice cooker, then a further 15-20 minutes on warm.

To roast the vegetables

1. Preheat the oven to 200C
2. Chop the zucchini and capsicums into small chunks, add cherry tomatoes and spread out in dish, adding the salt and pepper before giving everything a shake to coat.
3. Drizzle the olive oil to the roasting dish and mix in with vegetables.
4. Roast for 30 minutes.

To make the risotto

1. Meanwhile, add olive oil to large wok or frying pan, on a low-medium heat.
2. Optional: cook organic chicken breast (cover pan to cook more thoroughly on medium heat). Remove meat from the pan when cooked.
3. Sauté the onion for two minutes before adding the crushed garlic and cooking for another minute.
4. Stir in the rice for approx 30 seconds, to coat it in the oil.
5. Pour in the passata and bone broth or vegetable stock, but only 1/2 cup at a time, alternating between the two, so it will be absorbed by the rice more effectively.
6. After 20 minutes, add in the chicken (optional), sundried tomatoes and the roasted vegetables. Stir and add more liquid if needed. Cook for a further 5 minutes until everything is cooked through and the rice is done.
7. Remove from the heat and stir in the basil, salt and pepper, grass-fed butter and parmesan cheese (if using). Feel free to stir in any extra oil or dairy-products at this point for an extra creamy risotto.
8. Serve and enjoy.

TOTAL TIME 25mins | Prep time 10 mins + 15 mins marinate | Serves 4

This recipe replaces toxic gluten and processed alternatives with delicious strands of zucchinis, organic spices, cherry tomatoes, mozzarella cheese balls and herbs. Its low-carb because there are only 17 calories per 100 grams, it’s also high in fibre with no cholesterol or unhealthy fats.

Zucchinis are rich in flavonoid antioxidants including zexanthin, lutein and carotenes which help with slowing down the aging process and preventing disease with their free-radical properties. It’s best to leave the skin on when preparing your zoodles, as most of the antioxidants and fibre are in the skin.

Zucchini is rich in potassium (more than a banana), B-complex vitamins, folate, B6, B1, B2, B3, choline, zinc and magnesium – which are all vital minerals to ensure healthy blood sugar regulation.

This recipe can be adapted to include any healthy food group you desire. You can add, organic chicken, cauliflower or more vegetables to make it perfect fit for your family and menu - the possibilities are endless.

Side note: warning - don’t skimp out on the garlic, it’s the most important element for flavour and detoxifying.

Equipment

• Vegetable Spiraliser OR
• Vegetable julienne peeler
• Large bowl (for marinating)

Ingredients

• 4 large organic zucchinis
• 2 tbsp. organic extra-virgin olive oil or organic coconut oil
• Pinch of pink Himalayan salt
• Fresh, organic ground black pepper
• 2 cups organic cherry tomatoes halved
• 1 cup mozzarella balls, cut into smaller pieces
• 1/4 cup fresh organic basil leaves or organic coriander
• 3 large cloves of organic garlic crushed
• Optional: ¼ teaspoon organic red chilli flakes

Directions

• Using a spiraliser or peeler, create zoodles out of zucchinis.
• Add zoodles to a large bowl, toss with oil and season with garlic, salt, pepper (and chili optional). Let marinate for 15 minutes.
• Add tomatoes, mozzarella and basil (or coriander) to zoodles and toss until combined.
• Optional: drizzle with apple cider vinegar if required.

Have you tried our beef stew broth detox yet?

Our famous beef stew broth detox (BSBD) combines a unique method of extracting high levels of nutrients from organic superfoods. This ancient technique has been around for thousands of years, which we've adapted and enhanced for modern day times. The process involves simultaneously cooking stock, bones, meat, above ground vegetables, herbs, organic supplements and raw minerals.

The BSBD requires you to consume nothing but anti-inflammatory foods for an entire week. So yes, this means you're going back in time to replicate eating habits ancestors used to practice all the time, with the ability to add your own spices and herbs to suit - this will be your new addiction!

If you think it's difficult - think again. Consuming nutrient dense stock broth is easier than you think and especially when feel and see the results. Remember: we were born to eat off the land not to eat processed or GMO foods. 

Hundreds have already risen to the challenge with incredible results within 4-7 days. 

All you need is a bit of discipline, and you will no doubt become one of our happy referees boasting amazing feedback to all your friends and family.

Here’s a healthy alternative to deep-fried chips with a variety of root vegetables to bake and not one potato in sight. This colourful medley of below ground vegetables are high in essential vitamins with a range of flavours. Enjoy them on their own, alongside other proteins or as a snack.

Equipment

• Baking dish
• Baking sheet/parchment paper

Ingredients

• 1 cup sliced organic onions
• 2 cups sliced organic sweet potatoes
• 1 cup sliced organic turnips
• 1 cup sliced organic red capsicum
• 1 cup of sliced organic beetroot
• 1 cup of sliced organic carrots
• 1 cup of sliced organic mushrooms
• 1 tablespoon organic coconut oil
• 2 teaspoons organic black pepper
• 2 teaspoons chopped organic garlic or garlic powder
• 1 teaspoon chopped organic ginger
• Pink Himalayan sea salt to taste

Instructions

• Preheat oven to 220 degrees.
• Cut vegetables into long thin strips (like chips).
• Place them all in a bowl with melted organic coconut oil (best for using with high temperatures as the they don’t burn easily) and add salt, pepper, garlic and ginger.
• Place on a baking sheet with under layer of parchment paper in over for about 40 minutes at 220 degrees. Turn the vegetables half way through to ensure both sides are brown.
• Keep watch on them during the last 10 minutes, as you may need to take some out before the others.
• Dip in sauce of your choice.

TOTAL TIME: Prep Time 5mins + 35mins Cook Time | Serves 4

Soup is a warming, satisfying and nutritious meal, provided it is made with the right ingredients. In this case the “right” ingredients include wholefoods as well as organic produce that enhance the metabolism and are anti-inflammatory such as turmeric, cayenne pepper, coconut oil and garlic.

Carrots are rich in beta-carotene (pre-vitamin A), K1, C and calcium, but are only recommended in moderation because of their natural sugar content. It’s all about a healthy balance.

Sweet potatoes are an anti-oxidant and bet-carotene, which help ward off free-radicals that damage cells through oxidation which makes us vulnerable to disease. It also reduces inflammation in the brain and nerve tissue throughout your body.

Onions are naturally rich in sulfur-containing compounds and phytochemicals that boost bone health, protect against cancer and diabetes.

Garlic is one of the most potent antibacterial, anti-fungal, anti-viral and immune boosting foods you can consume. It also contains sulfur compounds such as allicin, which provides its strong smell, flavonoids, arginine-rich proteins and oligosaccharides. It is named as one of the top seven anti-aging foods you can consume.

And unlike canned soups you won’t find any nasty ingredients such as food starch, potassium chloride, soy protein, isolate, colouring, monosodium glutamate (MSG) – just organic wholefoods.

It’s super easy to prepare and make in large quantities so you can enjoy your soup all week.

Equipment

• Large Stock Pot
• Immersion blender

Ingredients

• 1 tablespoon organic coconut oil
• 1 cup diced organic onion
• 1 tablespoon minced organic garlic
• 1.25kg organic sweet potato, peeled and cubed
• 3 organic carrots, peeled and chopped
• 1 tablespoon of chopped, organic coriander
• ½ teaspoon organic cayenne pepper
• ½ teaspoon of organic turmeric
• 1 teaspoon (or tablespoon) of shredded, organic ginger
• 1 tablespoon of dried organic oregano
• Himalayan Pink sea salt to taste

Instructions

• Heat large stock pot over medium-high heat with organic coconut oil. Once pot is hot, add onions, Himalayan pink sea salt and garlic.
• Stir vegetable broth, sweet potatoes, carrot, ginger, coriander, tumeric, cayenne pepper, and dried herbs into onion mixture; bring to a boil. Reduce heat and simmer until potatoes are soft, about 30 minutes.
• Remove stock pot from heat and blend soup with an immersion blender until smooth. Season with ground black pepper as necessary and add parsley, coriander, basil, peppermint or spring onions for final seasoning to serve.

Storage

You can double the ingredients and refrigerate within two hours of cooking in airtight containers. Side note: adding cream to soup can make it curdle, and we don’t recommend dairy in any instance. If kept in the freezer will last for 4-6 months.

TOTAL TIME: 45 MINS + 15 MINS COOK TIME | SERVES 4

Organic cauliflower gnocchi is not only a great alternative to gluten, but is also a superfood powerhouse – full of antioxidants with a pillowy texture that pairs perfectly with any Italian sauce or spice.

Cauliflower is a member of the cancer-fighting cruciferous family of vegetables, anti-inflammatory and may boost heart and brain health. It will provide your body with vitamins C, K, beta-carotene and many more for detoxification and healthy digestion.

By removing normal flour by adding tapioca and coconut flour, helps keep this recipe gluten-free whilst still retaining that soft, plump, pillowy look when cooked.  

Equipment

• Steamer
• Food Processor
• Stock Pot
• Skillet
• Saucepan

Ingredients

• 4 cups organic cauliflower, cut into florets (stem and leaves removed)
• 1 cup tapioca flour, plus additional for dusting (approx. ⅛ cup)
• ½ cup coconut flour
• 1 large organic egg yolk
• 1 teaspoon of pink Himalayan salt
• 2 tablespoons organic coconut oil

Instructions

• Steam the cauliflower (not boil as it will generate to much moisture) in a large saucepan with a steamer for about 10 minutes, or until soft. Do not microwave.
• Gently transfer the cauliflower onto a board with paper towels and pat dry (you can also wrap in a towel and gently squeeze the moisture out).
• Place the cauliflower into the food processor and pulse until completely mashed.
• Add in the rest of the ingredients: tapioca flour, coconut flour, egg, and salt until mixture becomes a ball of dough. (If too sticky, knead in an additional tablespoon of tapioca flour and then mix again until dough is workable).
• Prepare a clean counter-top with the extra dusting tapioca flour. Roll the dough into three ropes about ½-inch thick.
• Cut the ropes into 1-inch pieces and use the tip of a fork to score each gnocchi.
• Bring a large stock pot of water to a boil and drop the gnocchi into the pot. Cook until they float to the top (about two minutes). Drain the gnocchi and set aside.
• Place coconut oil in skillet on medium-high heat. Best to work in batches and cook for six minutes flipping over every 3 minutes. You can boil them, bring water in medium pot to boil and drop gnocchi in until they’re cooked. They will float to the surface when done.
• Remove from heat and stir in your favorite sauce – we’ve provided a pesto sauce recipe below.
• Season as desired with salt and pepper and top with fresh parsley or basil.

Side Note: You can make more and freeze the leftovers in an airtight container for up to two months and reheat in the oven for about five to six minutes at 350°F.

Paleo Pesto Sauce

PREP & COOK TIME: 5 MINS

This paleo pesto sauce pairs perfectly with cauliflower gnocchi.

Equipment

• Food Processor

Ingredients

• 1 ½ cups of basil
• 2-4 cloves of garlic peeled
• 1/8 – ¼ cup of extra virgin olive oil
• 1 large ripe avocado peeled
• 1 tablespoon pine nuts
• Juice ½ lemon
• 1 pinch salt
• 1/3 cup grated parmesan cheese

Instructions

• Always wash and then trim the basil leaves from the stem.
• Add the basil and garlic into a small food processor and pulse several times.
• Add the avocado, pine nuts, salt, lemon juice and pulse until combined for about one minute.
• Slowly pour the olive oil into the food processor while pulsing. Be careful to watch the texture as it might be a bit chunky initially but will turn into a paste after a few minutes in the processor – just remember to go slowly – you don’t want it runny either.  You can always add more olive oil, but you can’t remove any excess oil.
• Sprinkle the grated parmesan cheese over the top when added to the plate.

PREP + COOK TIME: 40 MINUTES | SERVES 4

This is not your typical Chicken Korma, but rather a much healthier version that packs a nutritional punch but still tastes super delicious, created by fitspo superstar, nutritionist, fitness model and mum Sophie Guidolin. 

Sophie will be just one of the high-profile talents at The Fitness Show this year, held for three days between the 12- 14th of April 2019. The Fitness Show is set to be the unmissable event of the year for those wanting to be at the forefront of the trends in the health and fitness industry. Don’t miss out on securing your tickets now.

Ingredients

• 600g free range, chicken breast fillets
• 1 tablespoon organic coconut oil
• 1 medium organic red onion (150g), chopped finely
• 5 cloves organic Italian garlic, crushed
• 2 teaspoons ground organic cumin
• 1 teaspoon ground organic cardamom
• 1 teaspoon ground organic ginger
• 1 teaspoon ground organic turmeric
• 1 teaspoon organic chilli powder or organic cayenne pepper powder
• 1 teaspoon garam masala
• ½ teaspoon ground allspice
• ½ teaspoon fine Pink Himalayan salt
• 200g organic green beans, trimmed, halved lengthways
• 1 medium organic red capsicum (200g), cut into long thin strips
• ½ cup (140g) sugar-free organic tomato sauce
• 3/4 cup (180ml) chicken stock (see page 186)
• 270ml organic coconut milk
• ½ cup (75g) roasted organic unsalted cashews, chopped
• ½ cup coarsely chopped organic fresh coriander
• ½ cup reduced-fat natural, Greek-style yoghurt

Method

1. Trim chicken of any fat, then cut into 4cm pieces.
2. Heat coconut oil in a large saucepan over medium heat; cook onion and garlic, stirring, for 3 minutes or until softened. Add spices and salt; cook, stirring, for 1 minute or until fragrant. Add vegetables and chicken; stir to coat in spices.
3. Add tomato sauce, stock, coconut milk and half the cashews; bring to a gentle simmer. Reduce heat to low; cook for 15 minutes or until chicken is cooked through.
4. Remove from heat and stir in half the coriander.
5. Top korma with yoghurt and remaining cashews and coriander; serve with brown rice, if you like.

Side note: to make it even healthier, swap out the above ingredients for all organic products and if you or anyone in your family has a dairy intolerance, use coconut, almond or goats milk, kefir, amasai or ghee. 

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Mix It Up

For a vegetarian version of the korma, replace the chicken with 250g tofu cut into 4cm pieces, the chicken stock with vegetable stock, and add additional vegetables such as 350g broccoli, cut into florets, and a sliced carrot.

Meal Prep & Storage

Chicken Korma can be made to the end of step 3 up to 2 days ahead; store in an airtight container in the fridge or freeze for up to 1 month.

More About The Fitness Show 

You can meet Sophie in person at The Fitness Show, which brings together the latest in fitness education, technology, health foods, sports nutrition, group fitness and fitness apparel. For fitness professionals, the event provides a platform to meet face-to-face with fitness and health business owners and expand professional networks.

Since its beginning in 2009 (at that stage only in Sydney) The Fitness Show has seen incredible growth, and in 2014 launched into Melbourne, and in 2015 Brisbane. From the period of 2009 through until 2013, it grew in revenue and profitability by over 200%.

This year the show will be open to trade and general public from 10am – 5pm daily across the 12-14 April 2019 at the ICC Sydney. The exclusive industry zone will be open from 12-13 April 2019.

For more information visit here and follow Facebook and Instagram for updates on show features, timetables and confirmed celebrity guests. The Fitness Show will also be held in Brisbane: 13-14 July 2019, and Melbourne: 26-27 October.