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Category: Main meal
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Summer Kale Salad
Serves 4 people as a side dish Ingredients A large handful of kale leaves, torn with stems removedJuice of 1 limePinch of Himalayan pink salt1/4 red onion, diced 1/2 avocado, diced2 baby cucumbers, diced1 baby cos lettuce, shredded 2 heaped teaspoons aioli (I use either the Naked Byron Foods Vegan Aioli or Roza’s Gourmet Aioli Garlic Mayonaise)* Method…
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Roast Pumpkin Salad with Crispy Skin Salmon
This salad and salmon combo is perfect for this time of the year – warm enough to enjoy a salad, full of amazing spring ingredients and anti-inflammatory ingredients. Spring is a season of growth and exploration. It’s coming out after winter hibernation, moving more in preparation for summer, flowers blooming and vegetables growing. Pumpkin, beetroot,…
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Cauliflower and Broccoli Pizza
Ingredients 400g cauliflower100g broccoli1 tbs tapioca flour or arrowroot2 tbs olive oil1 tsp dried oregano1 tsp dried basil1 garlic clove Toppings of choice – I used this pesto, prosciutto, baby spinach and hard goats cheese. Method Preheat a fan-forced oven to 180 degrees and line a baking tray with a silicon baking sheet or baking paper…
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No-mato bolognese
Ingredients Sauce1 onion halved5 baby beetroot quartered3 carrots cut into thirds1 sprig rosemary2 springs thyme1 tsp bone broth concentratesalt and pepper (if tolerated)Bolognese1 onion diced2 cloves garlic500g beef mince2 small zucchini’s spiralled or zucchini noodles1 tsp mixed herbsHard goats cheese for serving if tolerated. Method Place all ingredients for the sauce in a saucepan and…
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Nut-free Pesto
Ingredients A bunch of fresh basil (about a cup and a half)Juice of half a lemonHalf a cup of olive oilPinch of salt3 cloves garlic Method Blitz all ingredients together in a food processor and you’re done! The pesto will keep in the fridge for 7-10 days. The garlic can be a bit spicy…
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Pork noodles (sans noodles)
Ingredients 1 onion, diced500g pork mince10 small mushrooms3cm ginger, grated1 lemongrass, diced2 small zucchini, spiralised1 birds eye chilli (if tolerated), diced2 cloves garlic, crushedSaltCoriander to serve Method Saute onion in a fry pan. Once transparent, add mince. Once mince is almost cooked, add mushrooms, ginger, lemongrass, zucchini and chilli. Crush garlic and leave for 1…
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Pesto Marinara with Zoodles
Ingredients 1 small zucchini, spiralised 2 tbs pesto (see recipe)200g mixed seafoodpinch of saltsqueeze lemon juicehandful leafy greens Method Cook seafood in a frypan with a little bit of oil. Add pesto and zucchini noodles. When it’s all cooked, stir through greens, salt and lemon juice.
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Roasted pumpkin and garlic soup
Ingredients 1 x small kent pumpkin (or a medium butternut pumpkin), diced without skin2 x springs thymeOlive oil4 x whole cloves garlic1 tsp chicken bone broth concentrate (I used this one from Nutra Organics)Salt and pepper (if tolerated)1 x rasher of AIP compliant bacon, diced Method Heat oven to 180 degrees. Cover a tray with…