Sweet Omelette and Mixed Berries

Hit the spot when all I wanted was something sweet, fresh and summery!

Ingredients

2 egg whites
Sprinkle of cinnamon
1tb unsweetened almond milk
1tsp stevia
1/4 mixed berries

Whisk the eggs, cinnamon, almond milk and stevia and add to a hot non stick pan. When cooked on one side flip and cook the other. Remove and add the mixed berries.

JUST DELICIOUS!

Paleo Lasagne

So Delicious! I ate this while my family ate my mums amazing homemade lasagne which used to be my favourite food and I didnt even care!

Ingredients (serves 1)

5oz turkey mince
1c cauliflower florets (will blend down to 1/2c puree)
6 slices of zucchini (length ways sliced with a mandolin)
Approx. 20 slices of sweet potato (I did up a whole sweet potato and just cooked the extra as chips)
1/4c cauliflower rice
1/2c marinara sauce
1 tsp garlic
1/2 tb mixed herbs

Boil cauliflower for approximately 15 minutes until very soft. Add to a blender with the garlic and herbs and blend until smooth. This will be your "béchamel" sauce. Brown the turkey mince and drain any extra fat from the pan. Return to the pan and combine with the marinara sauce. Line a small pan (I used a bread tin) with three of the zucchini slices, then add the mince, the cauliflower and then the sweet potato. Continue with this pattern until the end. I finished with a layer of sweet poatato and the top went crispy. Sprinkle cauliflower rice on top of the lasagne and bake in an oven set to 160 degrees for an hour and a half or until veges are tender.

Would be amazing to make in bulk and heat up for lunch or dinner in a rush!

Paleo Vege and Beef Mini Quiches

Part of my meal prep this week for snacks! Each one is 1/3c veges and 1.5 oz protein.

Ingredients
1c grated zucchini
3/4c grated carrot
1 diced onion
3/4c sliced mushrooms
1/2c diced capsicum
3/4c broccoli
6 whole eggs
6 egg whites
4oz lean ground meat (I used beef)
2tb my homemade marinara sauce
1tsp paprika
1/2tb mixed herbs

Brown the mince in a pan and add the marinara, paprika and herbs. Combine the vegetables in a large bowl and stir in the beef mixture. Whisk eggs, add to the bowl and combine. Spoon into a muffin tray and cook in a 150 degree oven for 45 minutes or until set. Keep an eye on them as you dont want them to overcook and it will depend on how full they are and how good your oven is (mine is on the fritz at the moment and is taking longer to cook food!)

Homemade Paleo Marinara Sauce

8 vine tomatoes 
1 Bunch of fresh basil 
1/2 cup of water 
2 small onions 
1 cup mushrooms 
1 tb dried oregano 
A good sprinkle of black pepper

Roast the tomatoes (cut into eighths) with half the basil, oregano and pepper for 2 hours at 150 degrees. When the tomatoes are done brown the onion in a pot and add the mushrooms. Blend the tomatoes in a blender and add to the pot with the water and the remaining basil. Cook for a further 1 hour, stirring frequently. 

I put the sauce into an ice cube container and put it into the freezer so when I need sauce I simply pop one out and melt it in the microwave. 

Stuffed Capsicum with Crunchy Kale Chips

Delicious is an understatement! Once again I would serve this in my restaurant!

Stuffed Capsicum

1 capsicum
150g lean mince (any meat you like)
1/2 small onion
1/4c diced mushroom
1/2c broccoli cut down into tiny piece
1/2c cauliflower rice
1 tb chilli paste
1 tb smoked paprika
1 tsp garlic
1 tb mixed herbs
1tsp cumin
2 tb water

Cut the top off the capsicum and remove the seedy insides. In a pan brown the onion, garlic and mince. Add the remaining ingredients and combine. Don't worry if the broccoli isnt cooked as it will cook in the oven. Spoon the mixture into the capsicum and place it on a baking tray with the top of the capsicum green part down. Bake in a hot (180 degree) oven for 10 minutes and then turn the capsicum top over and bake for a further 10 minutes.

Kale chips

1 Kale stalk
1 tb coconut oil
salt and pepper

Break the kale into chip sizes and place in a bowl. Mix through coconut oil, salt and pepper. Place on a baking tray and put in a hot oven (180 degrees) for 15 minutes, turning regularly.

Zucchini "pasta" with mushrooms, chicken and avocado sauce!

This was incredible. I would serve this in a restaurant (pipe dream haha)! I couldn't believe how the zucchini actually tasted like pasta or maybe its the fact I haven't had pasta in over 6 months!

1 large zucchini (yeilds about 1 1/2c of pasta)
100g cooked and shredded chicken
1/2c diced mushrooms
1/2 avocado
1/6 lemon
1 tb fresh garden chilli paste

Set a mandolin to flat, thin slices and slice the zucchini. Stack them up about 4-5 high and using a very sharp, long knife slice the zucchini into long, skinny ribbons. Place them in a bowl with a sprinkle of salt and allow to sit for no less than 30 minutes.

Boil water and add the zucchini to the water for 1 minutes. Remove and run through cold water to stop the cooking process.

Thoroughly mix the avocado, chilli, cracked pepper and the juices from the lemon, until smooth with no lumps.

In a pan brown the mushrooms and heat the chicken. Add the zucchini and stir through. Take off the heat, add the sauce and stir through. Finish with a crack of black pepper.

Zucchini Fritters

My new favourite food! I have had them for dinner, then breakfast and then breakfast again! I can't get enough of them!

1 large zucchini  (should work out to be 1 cup)
1 egg
1 small onion diced
Italian herbs
A small sprinkle of cumin
1 tsp garlic
Salt and pepper
1 tb coconut oil to fry

Grate the zucchini and leave to sit in a bowl with salt for 20-30 minutes. Put the zucchini in a tea towel and squeeze out all of the juices. Return to the bowl and combine with the remaining ingredients. (Because I usually make it the night before so its ready for breakfast in the morning, I let it stand overnight but its fine to cook straight away as well). Heat coconut oil in a pan and add tablespoons of the zucchini mix. Turn when brown and cook on the other side. Each side is approximately 4-5 minutes.

For the challengers, I served with a dippy egg so it is the correct amount of vegetables, protein and fat we need. I also added only 1tsp of coconut oil the next day so that I could have guacamole with it and it was delicious!