Flourless Chocolate-Chip Cookies


My recipe I’m going to share with you today is simple and sweet, and takes care of that naughty craving you may have to indulge in a not-so-healthy sweet treat. When I get those cravings, I like to make sure I’ve got something in my cupboard, ready to treat myself to!

I wasn’t so prepared the other night. Cam and I both were wanting something sweet after a pretty late dinner, and after scrummaging through my cupboards trying to be creative and think what I could turn into a ‘dessert’ in a relatively short amount of time, I decided on cookies. Chocolate Chip cookies to be exact. (yes, I was baking cookies after 9:30pm).  Continue reading

Grain-free Granola Crunch


This recipe has been post long-overdue, and I feel guilty for not sharing it sooner. I always make sure to have a nice-size jar of this ready made in my cupboard. It’s a handy ‘trail-mix’ snack to chuck in a ziplock bag and take on the go, or you can enjoy this for breakfast with some homemade creamy caramel almond milk on top for a treat! It’s super low carb too, with only 6g carb per serve, so perfect if you’re on a low carb thing. Lately, I’ve been finding myself sprinkling this on top of homemade ice cream, and most recently used this as a topping for my dairy-free Vanilla Yogurt and Blueberry Parfaitoh. my. goodness. SO GOOD.

Grain Free Granola CrunchGrain-free Granola Crunch

Dietary Info: GF/DF/SF/PA/V and Vegan! (*see notes at end of post for dietary codes)

Serves 14
Serving size: 50g

Ingredients:

  • 1 c. (200g) Almonds, roughly chopped
  • 80g unsweetened coconut flakes
  • 1/4 c. (50g) sunflower seeds
  • 1/4 c. (50g) pumpkin seeds
  • 1/4 c. (50g) macadamia nuts, chopped
  • 1/4 c. (50g) walnuts, chopped
  • 2 Tbs. sesame seeds

To mix in after baking:

  • 3 Tbs. honey + 1 Tbs. boiling hot water
  • 1 tsp. vanilla bean paste
  • 2-3 heaping Tbs. (16g) LSA Super Fruits, or ground flaxseed
  • 2 tsp. cinnamon
  • sea salt to taste
  • 100g sultanas

Instructions:

  1. Preheat oven to 325 degrees (160C).
  2. In a large mixing bowl, mix all chopped nuts, seeds and coconut.
  3. Spread in an even layer on un-greased cookie sheet and bake for 30-35 minutes,  stirring occasionally until starting to turn golden in color. Remove from oven and transfer toasted nuts and seeds to large mixing bowl. (leave oven on).
  4. In a small bowl, combine honey with boiling water and vanilla bean paste and stir well to combine.
  5. Mix wet mixture into the large mixing bowl with nuts and seeds and stir until all dry ingredients are covered with honey mixture.
  6. Add ground LSA (or flaxseed), cinnamon and sea salt (I used about 1/4 tsp. salt for this recipe). Toss well.
  7. Place parchment paper on cookie sheet and return to oven for 15 more minutes, stirring halfway to make sure it doesn’t burn.
  8. Check granola for dryness. If nuts and seeds are lightly golden but still a bit moist with honey mixture, turn oven fan on and heat off and crack the door. You can leave in for another 15 minutes so mixture has a little more time to dry. (I don’t mind mine on the more toasted side as you can see.)
  9. Remove from oven and let cool completely.
  10. Once cooled, toss in raisins. Transfer to jar that can be sealed for easy storage, and enjoy however and whenever you wish!

Grain Free Granola CrunchNutrition facts per 50g serving: Calories 211, Fat 20, Carb 6, Protein 5

Special Dietary Needs:

Gluten Free/Grain Free = GF
Dairy Free = DF
Sugar Free = SF
Paleo Approved = PA
Vegetarian = V
Low Carb = LC

The above codes for specific dietary requirements will be found under each recipe title

Seared Salmon Poached in Coconut Milk


I was just talking my my sister Miriam yesterday, and we got onto the topic of FOOD. She reminded me of a Salmon recipe I haven’t made in awhile…and it just so happened that I had a nice big fillet of fresh bluff salmon in my freezer waiting to be cooked to perfection. Dinner sorted.

I absolutely love salmon, but I have this thing when it comes to eating it. I either like it raw – as in sashimi raw, or well done. Nothing in between– not seared with pink in the middle, or medium rare — eeww. I don’t know why, it just makes me queazy to even think about!

This recipe is so yummy, and the perfect light dinner for two. I used a blend of fried cumin seeds, garlic and chilies to spice it up a bit, and the flavors worked so well together. I chose cauliflower as the vegetable, which was served in a bowl topped with the baked salmon fillets and then drizzled with the spiced coconut milk, which turned out almost like a light curry. So delicious!  Continue reading

Sweet & Smokey Chicken Basil Sausages


Have you ever tried making your own sausages? It’s actually pretty simple, and considering how much crap (literally) is in most store bought sausages, not to mention that most brands contain upwards of 50% fat, it’s nice to have a healthy alternative!  I’ve been dreaming about Jules Clancy’s “Magic Sausage Supper” ever since I saw it over on The Stone Soup’s food blog — if you have never visited this blog before, I highly recommend it – so many goodies! When I first saw this recipe, Cam and I were in the middle of a detox…and no, meat was not on the “allowed foods” list, which is probably why I was drooling over recipes like this! I finally got around to trying her recipe the other day (OMG – so good!). The only real thing I did different, was I decided to make my own sausages instead of using store bought ones, and since they turned out so yummy, I thought I should probably share my recipe with you! These are grain-free, gluten-free, dairy free, egg free, paleo approved and oh, so tasty! Continue reading

Grilled Portobello & Cajun Chicken “Burger”


This “burger” is the ultimate burger because it’s made with 100% pure and natural ingredients. It’s paleo too – so grain free, gluten free, dairy free – basically, none of the bad stuff. No wonder why I don’t miss grains when I’m chowing down on wholesome (and outta-this-world-mouth-wateringly-delicious) food like this!

This recipe is pretty simple, and you can adjust the ingredients to your liking…but this combination of flavors is pretty freakin’ awesome! For a vegetarian option, try adding some grilled haloumi instead of chicken, or if you’re vegan cram with extra grilled veg or your favorite veggie burger! This is super nutritious, high in protein, low in carbs, and nothing but the healthy good fats in this one. I’m gonna make this for lunch way more often! Continue reading

Coconut Macadamia “Rocky Road” Ice Cream


…can I just add that this ice-cream is sugar-free, dairy-free, and paleo-approved!! This ice-cream is super rich and chocolatey, and just as decadent tasting as any other dairy-filled and sugar-laden ice-cream I’ve had. Only better then that.

You wouldn’t even be able to tell that this is free from dairy and sugar. And omg, when you take a bite — the crunch of the raw macadamia nuts folded between the velvety-smooth ice cream is H-E-A-V-E-N-L-Y!! I could keep going, but I’m gonna stop there – you’ll just have to try this for yourself.

If you’re wondering if you need an ice-cream maker for this recipe…? You don’t.

Continue reading

Tom Kha Gai – Thai Ginger Chicken Dumpling Soup


This is a Thai-style Tom Kha Gai soup. Thai translation: Tom (Spicy), Kha (Galangal), Gai (chicken). If you’re wondering what the heck Galangal is…it’s a Thai root spice very similar to ginger, however the flavor is quite unique. If you’re in a bind and can’t get your hands on it, you can use root ginger for this recipe instead, but if you can, go for the galangal – it’s the traditional ingredient for this soup. I’m going to call this “Thai Ginger Chicken Dumpling Soup” because the green curry chicken balls remind me of dumplings — and chicken ‘dumplings’ sound better than chicken ‘balls’. Moving on

My recipe yesterday for the Thai Red Curry Fish Balls actually inspired this one — both recipes are prepared exactly the same way and both can be used in soups, a top a veggie stir fry, in salads, the options are endless.

This soup is simple to make, and a healthy and much lighter version to your traditional Thai curries. The key I’ve found in my Thai cooking is to have all the veggies prepared first and ready to throw in at the last minute. I don’t actually add the mung bean sprouts OR shredded carrot until the very last second, so they’re virtually uncooked. So much better that way – overcooked Thai food = gluggy. Continue reading

Raw Chocolate Fudge Brownies (100% RAW/VEGAN!)


These protein bars were a total experiment, and I have to say – I wasn’t expecting much out of them. I threw a batch together last night, in hopes that by preparing these a day a head it would give me one less thing to worry about when my mid-afternoon hunger came around. And let’s just say – I was pleasantly surprised.

Continue reading

Homemade “Cookie” Butter!


Now I’m sure by now you’ve either heard of or *gasp* tasted Trader Joe’s dangerously addictive “Speculoos Cookie Butter”, right? I mean, even I have — and I live in New Zealand, where — *gasp again* Trader Joe’s doesn’t even exist!!! (Oh how I miss America…)

Now don’t get me wrong, this “speculoos spectacular stuff” tastes just as good as it sounds ~ but it also happens to be just as bad for you as it sounds too! Continue reading

Smoked Balsamic Veggies and Lemon & Chili Chicken Skewers


I woke to one of the most beautiful summer days… not a cloud in the sky. It’s Waitangi Day today, which to me means the day off and the perfect weather for a BBQ feast! The marinades for both the veggies and chicken were superb – the flavors were sooo good! I’m a little embarrassed to admit it, but Cam and I ate this entire barbecue feast, as well as some leftover Creamed Cashew Cauliflower Rice (it was delicious served cold!). I will definitely be making both of these again – they were that good.

Continue reading