INGREDIENTS:

4 Fresh Salmon Portions 

3 Lemons 

2 Cloves Garlic 

2 Tablespoons Butter

A Pich of Sea Salt 

1 Tsp Dill 

INSTRUCTION:  

1. Slice lemons, crush garlic and overlap 2 x 50cm pieces of foil on a baking tray and pre-heat oven at 200C.  

2. Place salmon portions, sliced lemons, butter, crushed garlic and season with sea salt and scrunch foil ends together. Create a dome that doesn't directly touch the fish.

3. Bake in oven for 25 mins, tear open the foil and plate individual serves, finally garnish with dill

1 cup Pumpkin

1 Clove of Garlic (minced)

1 Carrot

1 Zucchini

5 Stems Broccolini

2 tbsp Coconut Oil

2 tbsp Golden Sultanas

1 can Coconut Milk

SPICE MIX

2 tsp Ground Turmeric

1 tsp Ground Cumin

½ tsp Ground Coriander

½ tsp Curry Powder You can increase this if you like your curry hot

¼ tsp Cinnamon

¼ tsp Allspice

INSTRUCTIONS:

1. Dice all the vegetables into chunky cubes, this will help everything cook evenly.

2. Add coconut oil into a large pot and heat on a medium high heat. Add the garlic and veggies, sauté for a few minutes until veg begins to soften.

3. Add the spices and stir so everything is coated with the spice. Cook like this for 2-3 minutes to give the spices a chance to release all their flavor.

4. Add the coconut milk, stir, add a lid, reduce the heat to low and simmer for 10-15 minutes. You can test if the curry is ready by sticking a knife through one of the pieces of carrot, if it's soft it is done. If it needs longer, just pop the lid back on and keep simmering. Add the sultanas about 5 minutes before the end of the cooking time.

5. Serve over quinoa with some fresh baby spinach or coriander chopped on top and some grilled chicken!

A tasty summery salad made with fresh oranges, red onions, glazed almonds, and Fetta cheese, then topped with a homemade citrus vinaigrette! Easy and delicious!

INGREDIENTS:

¾ Cup Walnuts 

300g Mixed Salad Greens With Rocket

2 Large Navel Oranges, Peeled and Sectioned

½ Cup Sliced Red Onion 

¼ Cup Crumbled Fetta Cheese

½ Cup Grated Carrots 

DRESSING:

½ Cup Olive Oil 

½ Cup Orange Juice 

2 Tbsp Balsamic Vinegar

1 Tbsp Muscovado Sugar

2 Tsp Dijon Mustard

¼ Tsp Dried Oregano 

¼ Tsp Ground Black Pepper

INSTRUCTION:

1. Place the walnuts in a skillet over medium heat. Cook 5 minutes, stirring constantly, until lightly browned. 

2. In a large bowl, toss the toasted walnuts, salad greens, oranges, and red onion. 

3. In a large jar with a lid, mix the olive oil, orange juice, vinegar, mustard, oregano, and pepper. Seal jar and shake to mix. Divide the salad greens mixture into individual servings. 

4. To serve, sprinkle with Fetta cheese, and drizzle with the dressing mixture.

This beautiful baked asparagus frittata recipe is remarkably simple to make! Recipe yields one 9-inch square frittata, enough for 6 large or 9 smaller servings.

INGREDIENTS:

6 Large Eggs

⅓ Cup Milk

½ Cup Crumbled Goat Cheese

Heaping Tbsp Finely Chopped Shallot

1 ½ Tsp Dijon Mustard

Big Pinch Salt

Handful Of Thin Asparagus

Drizzle Olive Oil

Big Squeeze Fresh Lemon Juice

Pinch Sea Salt

Freshly Ground Black Pepper

INSTRUCTIONS:

1. Preheat oven to 400 degrees Fahrenheit. Line a 9-inch square baking pan with two strips of parchment paper, cut to size (see photos and note above).

2. In a medium bowl, scramble the eggs with the milk, goat cheese, shallot, mustard and salt. Pour the egg mixture into the prepared baking pan, tug up the sides of the parchment paper if necessary, and carefully slide it onto the middle rack of the oven. Bake for 10 minutes.

3. While the eggs are baking, rinse the asparagus and pat dry. Snap off the tough ends of the asparagus; they should be shorter than 9 inches in length. Toss the asparagus with a drizzle of olive oil, a big squeeze of lemon juice, salt and pepper, and set aside.

4. After ten minutes have passed, remove the egg dish from the oven and place the asparagus, one by one, on top in a neat row. Return to the oven for another 15 minutes. The center should be springy to the touch when it’s done.

5. Let the frittata rest for a few minutes, then slide a knife around the edges of the pan (paying special attention to the corners) and use both hands to lift the frittata out and onto a flat surface. Use a sharp chef’s knife to slice it in three columns, in between the strips of asparagus. Then use a gentle see-saw motion to slice down the middle, through the asparagus. Serve warm or at room temperature.

INGREDIENTS:

1 Cup Almond Meal

¼ Tsp Bicarb Soda

Pinch Fine Sea Salt

½ Cup Coconut Milk

2 Tbsp Honey

2 Tbsp Coconut Oil, Melted

1 Egg, (room temperature)

¼ Cup Fresh Blueberries (thawed will make wetter batter)

 

OPTIONAL:

1 Tsp Vanilla Extract

1/3 Cup Dark Chocolate Chips

 Cup Chopped Walnuts (you can use which ever nuts you like)

INSTRUCTIONS:

1. Preheat the oven to 180°C and line a muffin tin with baking cups, or use a non-stick silicone muffin pan.

2. Mix together the almond flour, baking soda and salt.

3. In a separate bowl, whisk together the honey, coconut milk, coconut oil, and egg.

4. Using a rubber spatula, mix the wet and dry ingredients together. Do not over mix. Gently fold in the blueberries into the batter.

5. Spoon batter into the prepared muffin tin, filling each to the top. Bake until a toothpick inserted into the center comes out clean, about 20-25 minutes. Set pan over a wire rack to cool and wait until muffins are completely cool before serving.

Store in an airtight container in the fridge. You can freeze them too if you like. Double the recipe to make 12 muffins.