Coconut Flour Zucchini Bread

This yummy Zucchini Bread is the sneakiest way to get your kids to eat their veggies without them knowing it! My coconut flour version of Zucchini Bread is a great option for those who are gluten-intolerant and tree nut-intolerant

Ingredients

• 1 Cup Zucchini, shredded and tightly packed
• 4 Eggs
• ¼ Cup Coconut Oil, melted
• ½ Cup Maple Syrup, Agave, or Honey
• ¼ Teaspoon Pure Vanilla Extract
• ½ Cup Coconut Flour
• 1 ½ Teaspoons Baking Powder
• ¼ Teaspoon Cinnamon
• ¼ Teaspoon Salt
• ½ Cup Chocolate Chips (optional)
• ½ Cup Roasted Pumpkin Seeds (optional)
• METHOD
• Preheat oven to 350 degrees F.
• Coat a loaf pan with coconut oil or a similar cooking spray.
• Use the Veggie Bullet Shredder blade to shred 1-2 zucchinis. You can also make "zucchini rice" using the Veggie Bullet Spiralizer blade, followed by the Slicer blade.
• In a large mixing bowl or NutriBullet, combine eggs, coconut oil, maple syrup and vanilla. Mix well.
• Slowly add in coconut flour, making sure to blend thoroughly, followed by baking powder, cinnamon, and salt.
• Lastly, fold in shredded zucchini (and chocolate chips, if desired) with a mixing spoon.
• Pour mixture into greased loaf pan (and top with pumpkin seeds, if desired).
• Bake for 45-50 minutes (can be modified to 25-30 minutes for muffins).
• Remove from oven and place on a wire rack. Cool 5-10 minutes before serving.
• Enjoy!

MILK CHOCOLATE AND BEETROOT CAKE WITH OMBRE ICING

 thin layer of ganache fading into orange ricotta cream gives this cake seriously good looks.

INGREDIENTS

• 200g milk chocolate, chopped
• 200g unsalted butter, chopped
• 1/3 cup (80ml) water
• 1 2/3 cups (250g) self-raising flour, sifted
• 200g each brown sugar and caster sugar
• 1/2 cup (50g) cocoa powder
• pinch of salt
• 3 eggs
• 1/3 cup (80ml) buttermilk
• 1 large (320g) beetroot, grated
• Beetroot leaves and bull’s blood leaves (optional – from greengrocers), to serve

Orange ricotta cream

• 1 1/4 cups (300g) fresh ricotta
• Finely grated zest of 1 orange
• 1/4 cup (30g) pure icing sugar, sifted

Milk chocolate ganache

• 200ml thickened cream
• 200g milk chocolate, finely chopped

• METHOD

  • 1
    Preheat oven to 160°C. Grease and line the base and sides of two 18cm round cake pans with baking paper.
  • 2
    Place chocolate, butter and 1/3 cup (80ml) water in a heatproof bowl set over a saucepan of gently simmering water (don’t let bowl touch water) and stir until melted and combined. Set aside to cool.
  • 3
    Combine flour, sugars, cocoa and a pinch of salt in a bowl. Using a fork, beat eggs and buttermilk in a separate bowl until combined, then fold in beetroot. Fold chocolate mixture through flour mixture, then fold through beetroot mixture. Divide the batter evenly among pans and bake for 1 hour 5 minutes or until a skewer inserted into the centre comes out clean with a few fudgy crumbs. Cool cakes completely in pans.
  • 4
    Meanwhile, for ricotta cream, place all ingredients in a food processor and whiz until smooth. Chill until needed.
  • 5
    For the ganache, place the cream in a saucepan over medium heat and bring to a simmer. Place chocolate in a bowl and pour over cream, then stir until melted and smooth. Set aside, stirring every 10 minutes, for 30 minutes or until thickened.
  • 6
    Spread ricotta cream over the top and sides of one cake, then sandwich with remaining cake. Spread ganache over the top and sides of the top cake layer, blending with ricotta cream to create an ombre effect. Scatter with beetroot and bull’s blood leaves, if using, to serve.
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SALMON DURBAN CURRY

Oily fish such as salmon is rich in omega-3 fats and protein. This delicious curry is the perfect healthy meal to start your week.

INGREDIENTS

• 2 tbs sunflower oil
• 11/2 tsp each mustard seeds and cumin seeds
• 1 onion, sliced
• 3 garlic cloves, chopped
• 1 tbs grated ginger
• 12 curry leaves
• 2 tbs masala or madras curry powder
• 11/2 tbs tamarind puree
• 2 tbs tomato paste
• 400g can whole tomatoes
• 4 truss tomatoes, cut into wedges
• 800g skinless salmon fillet, pin-boned, cut into 3cm pieces
• 150g sugar snap peas, blanched
• Coriander leaves, sliced small green chilli, coconut akes and naan bread, to serve

• METHOD

  • 1
    Heat oil in a saucepan over medium heat. Add mustard and cumin seeds, and cook for 1 minute or until popping. Add onion and cook, stirring, for 3-4 minutes until softened.
  • 2
    Add garlic, ginger and curry leaves, and cook for a further 1-2 minutes until fragrant.
  • 3
    Add tamarind and tomato paste, and cook for 1 minute, then add canned tomato, fresh tomato and 1 cup (250ml) water.
  • 4
    Simmer for 5 minutes or until slightly reduced. Add salmon and cook for 4-5 minutes until just cooked through.
  • 5
    Top curry with sugar snap peas and serve with coriander leaves, chilli, coconut flakes and naan bread.

I love that I don't have to pre-cook the pasta for this Bacon and Beef Pasta Bake

Bacon and Beef Pasta Bake

All Time Best Recipes

I love that I don't have to pre-cook the pasta for this Bacon and Beef Pasta Bake. I have made this a few times now and it's the kids' favorite.

Ingredients

• 1 tbs olive oil
• 1 onion finely chopped
• 2 garlic cloves crushed
• 4 bacon rashers chopped
• 500 g beef mince
• 550 g tomato pasta sauce
• 2 cups beef stock (liquid)
• 1 cup mixed vegetables
• 250 g spirals pasta shapes
• 1 1/2 cups cheese grated
• 1/2 tsp salt and pepper *to taste

• Equipment

  • 1 heavy-based oven tray
  • 1 saucepan

  • Method

    • STEP 1Grease a 12-cup capacity ovenproof dish with a lid.
    • STEP 2Heat oil in large saucepan and add bacon, onion and garlic. Cook until onion is soft.
    • STEP 3Add mince, stirring occasionally for 5 minutes, or until beef changes colour.
    • STEP 4Add pasta sauce, stock, vegetables, salt and pepper. Bring to the boil. Simmer for 5 minutes.
    • STEP 5Add uncooked spiral pasta. Stir to combine and pour into an oven proof dish.
    • STEP 6Bake, covered, at 180C for 30 minutes. Remove from oven, stir, sprinkle with cheese and bake, uncovered, for a further 30 minutes.

    • Notes

      For the vegetables I've used grated carrot, grated zucchini, chopped capsicum or chopped champignons depending on what I have at home at the time. I use the Leggos large spiral pasta with the red wine for flavour and I have also added herbs.

Apricot and Chilli Chicken Kebabs

Apricot and Chill Chicken Kebabs

An easy and delicious way to eat chicken

Ingredients

• 80 g chicken pieces cubed
• 1 red capsicum broken into chunks
• 1 yellow capsicum broken into chunks
• 200 g cherry tomato halved
• 1 onion medium chopped
• 2 tbs parsley chopped fresh
• 2 tsp apricot jam
• 1/2 cup sweet chilli sauce
• 1 garlic clove grated

• Method

  • STEP 1Mix apricot jam, sweet chilli sauce, garlic and 1 tablespoon of parsley, then add in chicken pieces.
  • STEP 2Marinate chicken for 1-2 hours.
  • STEP 3Using wooden skewers layer ingredients 1 after the other until skewer is full.
  • STEP 4Place kebabs on a tray and garnish using the left over parsley.
  • STEP 5Cook for 10-15 minutes or until chicken is cooked through.

  • Notes

    I served these with steamed vegetable and baked potatoes. I also cooked them in a fan forced oven but they would be wonderful on the BBQ. Use 7 pieces of chicken per person.
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Easy to prepare meatballs that are delicious to serve at a party - hot or cold

Greek Meatballs

Ingredients

• 600 g lean beef mince
• 1 1/2 cups parsley finely chopped
• 1 egg
• 3 cups fresh breadcrumbs
• 1/2 cup mint chopped
• 1 tsp oregano
• 1/2 cup cold water
• 1 garlic clove crushed
• 1 lemon juiced

• Equipment

  • 1 baking tray
  • 1 bowl

  • Method

    • STEP 1Preheat oven to 220C.
    • STEP 2Put all ingredients, except lemon, into a mixing bowl and mix thoroughly.
    • STEP 3Form mixture into walnut-sized balls and place on a lightly greased baking tray.
    • STEP 4Bake for 30 minutes or until well-browned
    • STEP 5Sprinkle with lemon juice to serve.

    • Notes

      Goes very well with a yoghurt-based or sweet chilli dip to serve.

Coconut and Date Balls

No-bake coconut balls contain just two ingredients and they are super healthy. Pop them into lunch boxes, snack on them after exercise and use them to satisfy your sweet tooth.

Ingredients

• 3 cups desiccated coconut
• 2 cups pitted dates

• Method

  • STEP 1Place 2 cups of coconut and the dates into a blender or food processor.
  • STEP 2Process on high speed for 3-4 minutes, pausing to scrape down sides as needed.
  • STEP 3Remove from processor and roll teaspoon-sized balls. Roll in remaining 1 cup of coconut.
  • STEP 4Pack in portions for snacks, to put in lunch boxes and keep on hand to satisfy a sweet tooth in a healthy way.

  • Notes

    The coconut in this recipe turns to cocoa butter as it is processed with the dates and binds them together.
    You can roll these in more crushed nuts, sesame seeds or even sifted cocoa powder.