Breakfast Recipes

Berry Merry Muffins (makes 12)

Ingredients:
2 cups whole-meal self raising flour
1/2 cup self raising flour
Tsp cinnamon
Pinch vanilla powder
1/4 cup stevia
1 cup mashed banana
1 egg, lightly beaten
1 3/4 cup organic natural, low sugar yoghurt
1/2 cup mixed berries
1/4 cup macadamia nut oil or almond oil
Method
1. Preheat oven to 180 degrees Celcius and grease 12 muffin tray (or line with patty pans)
2. Mix together dry ingredients and make a well in the centre.
3. Mix together all wet ingredients and pour into well.
4. Mix gently until just combined (don't overmix as this will reduce the fluffiness of the muffins)
5. Spoon mixture into pan and bake for 25 mins. Cool on rack and serve warm or cold.

Rye-se and Shine Platter (serves 2)

Ingredients:
4 slices of dark rye bread
4 eggs
2 tomatoes, diced
1 avocado, sliced
Olive oil

Method:
1. Toast the rye bread lightly
2. Cut a circle out of the centre of each slice of toast (I press a drinking glass down onto each slice to
make a perfect circle)
3. Place the toast flat in a lightly oiled frying pan and crack an egg inside each toast hole.
4. Cook eggs on a low heat until cooked to desired firmness (turn if you wish)
5. Serve egg toast with diced tomatoes and avocado.

Red and Green Burritos

Ingredients:
2 spinach and herb wrap breads
2 eggs, beaten
Splash of milk
2 rashers of bacon, diced
1 tomato, diced
Method:
1. Lightly pan fry bacon (no need to use oil, bacon will cook nicely in its own fat)
2. Pour eggs and milk over bacon and stir vigorously to combine
3. Continuously stir mixture over low heat until cooked and fluffy
4. Assemble burritos by placing egg mixture in the centre of the wrap breads, topping with diced
tomatoes and wrapping (I lay the bread over a layer of grease proof paper and aluminium foil to help
hold the wraps together.
5. Serve warm, toasting optional

Gift Wrapped Baked Eggs (Makes 12)

Ingredients:
6 Bacon Rashers
12 Eggs
Olive Oil
Method:
1. Preheat oven to 180 degrees Celsius
2. Grease a cupcake tin with olive oil
3. Cut each bacon rasher in half and use the pieces to line each cupcake tin
4. Bake the bacon cups for 5 mins
5. Remove tray from oven and crack eggs into bacon cups. Return to oven for a further 12 minutes
(or until baked to desired firmness)
6. Remove from oven and serve warm
Note: These are also fantastic on the go snacks and taste great cold too!

Tinsel Toast
Ingredients:
2 slices pumpernickel bread
2 Tbs home-made cream cheese (see notes)
Small handful of spinach, finely chopped
1/2 tomato, diced
1/2 avocado, diced
1/2 cup canned mixed beans, rinsed
1/4 cup cooked, tri coloured quinoa
Squeeze of lemon juice
Snow pea shoots to serve
Method:
1. Spread cream cheese over pumpernickel slices
i2. Mix together spinach, tomato, beans, avocado, quinoa and lemon juice
3. Top pumpernickel slices with bean mix and snow pea shoots and serve.

Note: To make home-made cream cheese, wrap tub of natural yoghurt in a clean cloth and hang
over a bowl for 12-24 hours. Whey will seep into bowl leaving a thick cream cheese inside the cloth.

Mrs Claus' Muesli (Makes 1 large Jar)

Ingredients:
1/4 cup macadamias
1/4 cup hazelnuts
1/4 cup almonds
1/4 cup walnuts
1/4 cup brazil nuts
4 Tbs Linseeds
4 Tbs Pepitas
4 Tbs Sunflower seeds
4 Tbs Sesame seeds
4 Tbs Chia seeds
2 cups rolled oats
1 cup coconut flakes

Method:
1. Use a food processor to lightly grind together seeds and nuts (over processing will cause the
mixture to turn into a paste/butter)
2. Mix ground nuts and seeds with oats and coconut flakes
3. Store in an airtight container.
Serving suggestions:
Combine 3 cups of Muesli with 1/2 cup rice malt syrup and 1/4 cup nut oil (I use coconut). Bake on
180 degrees Celsius until golden and allow to cool. Serve granola with organic natural, low sugar
yoghurt.
Leave 1 cup of muesli to soak overnight in 1 cup milk. Serve with organic, natural, low sugar yoghurt
and mixed berries or mashed banana.

Starlight Pancake Stack (makes 4 large pancakes)

Ingredients:
4 eggs, beaten, room temperature
1/2 cup rice malt syrup
1 cup thawed frozen berries, slightly smashed is best
Nut oil
Star shaped cookie cutter
Organic, natural, low sugar yoghurt
Cinnamon

Method:
1. Whisk together eggs and rice malt syrup
2. Fry egg mixture in small omelette pan; pour berries over the top of each egg pancake
3. Remove egg pancakes from pan without flipping; cook the tops of pancakes under grill until
golden
4. Remove from grill and use cookie cutter to cut out star shapes
5. Serve stars and star cut egg pancakes with organic, natural, low sugar yoghurt and a sprinkle of
cinnamon

Christmas Pudding Porridge (Serves 2)

1 1/2 cup rolled oats
1/2 coconut cream
2 egg yolks
1/2 cup milk
Pinch of nutmeg
Tsp cinnamon
Pinch of vanilla powder
Pinch of ginger
Pinch of mixed spice
Tbs dried cranberries
Tbs ground pistachios
Extra coconut cream to serve
1. Combine all ingredients (except cranberries, pistachios and extra coconut cream) and mix well
2. Stir over low heat until oats cook and mixture becomes creamy
3. Serve warm with extra cream and sprinkle of cranberries and pistachio.

Lunch Recipes
Silver Bell Salmon Fritters
Ingredients
Tbs macadamia/almond nut oil
1/2 cup LSA or almond meal
1/2 cup quinoa flakes
3 Tbs chia seeds
1 portion of cooked salmon, flaked
1 grated zucchini (strain the juice to avoid soggy fritters)
1 grated carrot
2 large sweet potatoes, steamed and mashed

Method
1. Combine sweet potato, zucchini, carrot and salmon together into colourful mush
2. Roll mixture into balls (you can choose the size, I go for a standard meatball size to make lots of
mini frits for quick snacks) HINT: you may wish to pop them in the fridge for a while to allow them to
firm up
3. In a separate bowl, mix together LSA/almond meal, quinoa flakes and chia seeds
4. Roll the balls in the crumb mix until well coated
5. Lightly fry the balls in nut oil until golden, flattening them with a spatula as they cook
6. Serve with a fresh salad or on a healthy burger!

Angelic Stir Fry (serves 2)

Ingredients
1 packet of Vermicelli rice noodles
Handful of snowpeas
Handful of green beans, halved
1 carrot, thinly sliced into sticks
1/2 capsicum, thinly sliced
250g chicken breast, diced
Splash of lemon juice
3 Tbs Tamari soy sauce
Tsp garlic
Tbs nut oil
Small handfull slithered almonds
Method:
1. Combine chicken, garlic, lemon juice and splash of tamari in a bowl and allow to marinate for 30
mins
2. Boil a small saucepan of water and cook vermicelli for 7 mins; strain and rinse
3. Heat nut oil in a large frying pan and brown the chicken
4. Add vegetables and tablespoon of tamari, stir frying for 2 mins
5. Add noodles and remaining tamari and stir through
6. Sprinkle with almonds and serve!

Christmas Quiche (Makes 8 slices)

Ingredients
Base:
3/4 cup LSA/Almond meal
1/4 cup shredded coconut
50g butter, softened
Filling:
5 eggs
1/2 cup organic, low sugar, natural yoghurt
1/4 cup Kraft live free shredded cheese
Handful spinach, chopped
1 carrot, grated
1 zucchini, grated
1/2 red capsicum, finely diced
Method:
1. Preheat oven to 180 degrees Celcius and lightly grease a pie tin with a little nut oil
2. Use a food processor or stick mixer to combine LSA/Almond meal, coconut and butter until a
dough forms
3. Press dough into pie tin and bake for 8 minutes, remove from oven and cool
4. Whisk together eggs and yoghurt until creamy
5. Add spinach, carrot, zucchini and capsicum to egg mixture and stir to combine
6. Pour egg mixture into quiche base and sprinkle with cheese
7. Cook for 30 minutes and serve warm or cold with a fresh salad!

Peace of Pizza (Makes 3 Medium sized Pizzas)

Ingredients
Base:
Half head of cauliflower, crumbled
4 eggs, beaten
Pinch of salt
Topping:
Handful spinach, chopped
2 large round slices of ham, diced
Half a large sweet potato, par cooked and diced
2 Tbs crumbled fetta
1/2 cup Kraft live free shredded cheese
2 Tbs salt reduced tomato paste
Method
1. Whisk together eggs, cauliflower and salt
2. Heat a tbs of nut oil in a large frying pan and use egg mixture to cook 4 medium sized pizza bases
3. Place bases on an oven tray and spread with tomato paste
4. Arrange toppings on pizzas adding the shredded cheese last
5. Grill pizzas in the oven on high for 8-10 minutes
6. Serve hot with a fresh salad!

Reindeer Risotto
Ingredients
1 cup brown rice, cooked
1 cup chicken stock (preferably home made)
Handful spinach, chopped
100g chicken, cooked and shredded
1/4 cup frozen peas
2 Tbs parmesan cheese, grated
Method
1. In a small saucepan, combine rice and chicken stock and cook until liquid is half absorbed
2. Add frozen peas and chicken and stir through
3. Once liquid is completely absorbed, mix through spinach, stirring until wilted
4. Remove risotto from heat and stir through parmesan
5. Serve hot and enjoy!

Saint Nick Salad

Ingredients
2 large handfuls of baby spinach
1 cup quinoa, cooked
1 cup sweet potato, steamed and diced
1/4 cup crumbled feta
2 Tbs toasted slithered almonds
Splash of olive oil
Method
1. Combine all ingredients (except oil) and mix well
2. Drizzle with olive oil and serve as a warm or cold salad!

Sleighbell Soup
Ingredients
1 sweet potato, chopped into large chunks
1/2 a pumpkin, chopped into large chunks
1 red capsicum, sliced into large pieces
1/2 brown onion
2 cups water
1 cup chicken stock (preferably homemade)
1/4 cup light cream
Tbs paprika
Tbs olive oil
Pinch of salt
Extra cream to serve
Method
1. Preheat oven to 200 degrees Celcius
2. Lay sweet potato, pumpkin, capsicum and onion on a baking tray and drizzle with olive oil
3. Roast vegetables in oven for 30 mins
4. In large saucepan, bring water and stock to a boil, add roasted vegetables and simmer for 5-10
mins
5. Pour vegetables and broth into a blender and blitz, add cream and salt and blitz again
6. Serve hot with a swirl of cream and sprinkle of paprika!

Naughty but Nice Nachos

Ingredients
Mince

Paprika yoghurt

500g lean, heart smart beef mince

1 400g can of tomatoes
Tbs tomato paste
1 cup chicken stock (preferably home-made)
1 carrot, grated
2 sticks celery, finely diced
1/2 brown onion, finely diced
1/2 cup cooked mixed beans
Tbs almond/macadamia nut oil

3 generous spoonfuls of organic, low sugar,

natural yoghurt
1 Tbs paprika

Guacamole
1 avocado
1 tomato, diced
1/2 cob of sweet corn
Splash lemon juice
Pinch of salt

Vege taco chips

1 beetroot, thinly sliced
1 sweet potato, thinly sliced
1 swede, thinly sliced
1 potato, thinly sliced
Tbs Paprika
Tbs olive oil

Method
Note: Taco chips should be made in advance; in a large bowl, mix together vegetable slices with olive
oil and paprika. Bake on an oven tray on a low setting for 5-6 hours.
1. Heat oil in a large frying pan and cook carrot, celery and onion on low heat for 5 mins
2. Turn heat up high and add mince, stirring until
browned
3. Stir through tomato paste, tinned tomatoes,
stock and beans, bring to a boil
4. Reduce heat and simmer 30 minutes, stirring
occasionally
5. Meanwhile, mash together avocado, tomato,
corn, lemon and salt into a chunky mix to make
guacamole
6. In a separate dish, combine yoghurt and paprika
to make the paprika yoghurt
7. Check mince; Once sauce has completely
absorbed, remove from heat and pour into bowls,
top with guacamole and yoghurt and serve with
crispy vege taco chips!

Dinner Recipes
Kris Kringle Casserole
Ingredients
250g Chicken breast, sliced into large pieces
1 400g can tomatoes
1 Tbs tomato paste
1 cup chicken stock (preferably home-made)
1/2 brown onion, finely diced
1 carrot, diced
2 celery sticks, diced
1 zucchini, diced
2 yellow squash, diced
1/2 cup cauliflower florets
1/2 cup broccoli florets
Tbs almond/macadamia nut oil
Tbs arrowroot
Method
1. Heat oil in large frying pan; brown chicken and set aside
2. Saute onion, carrot and celery for 5 mins
3. Add remaining vegetables and cook for 2 mins
4. Return chicken to pan with tomato paste, tinned tomatoes and stock
5. Bring to a boil and simmer for 45 mins on low heat
6. Mix arrowroot with a little water and add to sauce to thicken
7. Serve with brown rice or wholegrain pasta

Christmas Cheer-Can Chicken

Ingredients
1 whole chicken
1 can beer
Pinch all purpose seasoning
Tbs olive oil
Tsp sea salt
Method
1. Preheat oven to 180 degrees Celcius
2. Pour half can of beer into glass (and enjoy!)
3. Add seasoning to remaining beer in can and place in centre of roasting tray
4. Mount chicken carcass over beer can and coat with oil and salt
5. Roast chicken in oven for 1 hr 15 mins
6. Serve chicken with steamed vegetables or a fresh salad!

Seafood Bonanza 4 Ways

Way 1: Crusted Salmon
Ingredients
2 salmon fillets
1/2 cup almond meal
1/2 cup quinoa flakes
2 Tbs chia seeds
Salt and pepper to taste
Tbs almond/macadamia nut oil
Method
1. In a bowl, combine almond meal, quinoa flakes, chia seeds, salt and pepper
2. Lay fillets in bowl and cover in crumbs until well coated
3. Heat oil in a large frying pan and fry the salmon on both sides until golden
4. Serve with a fresh salad and vegie chips!
Way 2: Salt and Pepper Squid
Ingredients
1 squid tube, sliced into rings
2 Tbs chia seeds
2 Tbs desiccated coconut
1/2 almond meal
Pinch of salt
Generous grind of pepper
1 egg, beaten
2 Tbs almond/macadamia nut oil

Method
1. In a bowl, combine coconut, almond meal, chia seeds, salt and pepper
2. Dip squid tubes in egg mixture and coat in the crumb mix
3. Heat oil in a frying pan, pan fry squid on medium heat until golden and crispy
4. Serve with a healthy home-made aioli
Way 3: Steamed Barramundi
Ingredients
2 barramundi fillets
Lemon
Pinch of salt
Pinch of ground black pepper
2 small knobs of butter
Method

1. Preheat oven to 180 degrees Celcius

2. Lay fillets flat on a large sheet of foil and season with salt and pepper
3. Top fillets with a knob of butter and two slices of lemon
4. Fold foil over fish and seal edges
5. Bake in oven for 30 mins and serve with steamed vegetables
Way 4: Garlic Prawns
Ingredients
500g cooked king prawns
Tbs minced garlic
50g butter, melted
Method
1. Pre-heat a large frying pan or bbq hotplate
2. Combine melted butter and garlic and mix well
3. Soak prawns in garlic butter mixture and thread onto skewers (3-4 prawns per skewer)
4. Cook on medium heat 2 mins on each side
5. Serve with a delicious cous cous, quinoa or bean salad!

3 Wise Burgers
Burger 1: Veggie Pattie Burger
Burger 2: Chicken Pattie Burger
Burger 3: Pulled Pork Burger

Santa's Slow Down Spaghetti

Christmas Crunch
We all love a good schnitty... probably not the healthiest option for a wholesome dinner though.
Unless....
Crumb mix 1: Delicious with chicken and pork!
1/4 cup almond meal
1/4 cup coconut flour
Pinch of salt
Pinch of ground black pepper
Crumb mix 2: Great for fish!
1/4 cup shredded coconut
1/4 cup ground macadamia nuts
Tbs black chia seeds
Tbs macadamia nut oil
Crumb mix 3: Perfect for Lamb!

1/2 cup ground pistachios

Tbs flat dried parsley
Tbs lemon juice
Tbs Olive oil
Method
1. Combine all ingredients and coat desired meat
2. Pan fry crumbed meat in a little oil until golden on both sides
3. Serve with steamed vegies or a fresh salad!
Note: Fry on a low heat in healthy oils such as macadamia, almond, coconut or olive.

Pie Presents (makes 8 portions)

Note; this pie kind of sits on the naughty list a little bit but seeing as it is Christmas, a little portion
controlled indulgence is necessary!
Ingredients
Crust
1 cup almond meal
3/4 cup wholemeal flour
1/3 cup melted butter
1 egg
1/4 cup ice water
Filling
250g chicken, diced and browned
2 Tbs frozen peas
1/2 brown onion
Handful green beans, halved
1 carrot, finely diced
2 broccoli florets, chopped
2 cauliflower florets, chopped
1/2 cup light milk
2 tbs home-made cream cheese
1/4 cup light cream
20g butter
Tbs flour
Tbs garlic
Method
1. Preheat oven to 180 degrees Celsius
2. Combine flour, almond meal and butter in food processor until texture resembles crumbs
3. Add ice water a little at a time until dough forms
4. Press 1/2 dough into pie dish and bake 15 mins, set aside to cool
5. Melt butter in a large frying pan and saute onion and garlic for 2 mins; add flour and stir to make a
roux

6. Add cream cheese, cream and milk to the roux and whisk continuously over a low heat until
smooth and creamy
7. Add chicken and vegetables to the pan and stir until coated well in the cream
8. Bring sauce to a boil and quickly reduce to a simmer for 5 mins
9. Pour pie filling into pie dish and make a lid with remaining pastry; to make a present, reserve a
small ball of dough and roll into two ribbons that cross over on the lid and top with a small pastry
bow.
10. Coat the lid with a little splash of milk to give it a nice golden colour when cooked and bake in
the oven for 30 mins.
11. Serve hot with sweet potato mash or side salad!

White Christmas Cook-up (Serves 4)

Ingredients
200g whole grain fettucine
200g zucchini, thinly grated
Tsp arrowroot
1 cup light evaporated milk
1/2 cup chicken stock (preferably home-made)
200g chicken breast, diced
50g rindless bacon, diced
6 button mushrooms, diced
Tbs minced garlic
1/4 brown onion
Tbs olive oil
Pinch salt
Grated parmesan

Method
1. Bring a saucepan of water to the boil, add a splash of olive oil and salt to water and cook fettucine
until al dente
2. Heat remaining oil in a large frying pan and saute onion, garlic and mushrooms for 2 mins
3. Set mushrooms aside and brown bacon and chicken in the pan
4. Add chicken stock and evaporated milk and simmer 5 mins
5. Return mushrooms to mix and stir through
6. Mix arrowroot with a little water and stir through sauce until thickened
7. Mix zucchini through pasta and top with creamy chicken, bacon and mushroom sauce
8. Serve with a sprinkle of parmesan!

Snacks Recipes