Frittatas are one of my favourite dishes, and I am forever playing around with the endless possibilities of ingredients and flavours. This particular recipe came about due to a craving for pizza (!) and a die-hard commitment to keeping things clean and healthy. So, frittata and pizza gave birth to Frittazza! I promise it will hit the spot. All the flavours are there, just without the crust! And of course, packed with highly bioavailable egg protein… it’s a winner for breakfast, lunch or dinner!
Preheat oven to 180°C.
Crack eggs into a mixing bowl and beat. Add the feta and season with salt and pepper. Set aside.
Heat a little olive oil in a deep oven proof frying pan approximately 28cm diameter. Add the onion and sauté for 3 minutes or until translucent.
With the frying pan still on medium heat, pour the egg mixture on top. Arrange the bocconcini (or buffalo mozzarella), sundried tomatoes, olives and basil leaves on top. Sprinkle with chili flakes.
Transfer pan into the oven and bake for 20 minutes, or until eggs are cooked through.
Remove from oven and allow to cool slightly before serving.
Kale salad recipe is full of all the goodness you would want to find in a dish. It is outrageously and scrumptiously delicious! Kale is low in calorie, high in fiber and has zero fat. One cup of kale has only 36 calories, 5 grams of fiber and 0 grams of fat. It is great for aiding in digestion and elimination with its great fiber content. It's also filled with so many nutrients, vitamins, folate and magnesium as well as many more proven health benefits
In a bowl combine the ingredients of the salad, except seeds and sultanas.
Set aside and make the dressing by placing the dressing ingredients in a high powered blender and processing until smooth and liquidy.
Pour the dressing over the prepared salad and let marinade for 2 hours or so, or until the kale is soft.
Enjoy!
This recipe is a great alkaliser when your pH levels are imbalanced due to illness, stress or diet, with so many alkalising juice recipes out there whats all the fuss about? Alkaline water hydrates every cell in our bodies and keeps our internal arteries and tissues running clean, clear and in vibrant health. Water is just one part of maintaining a delicate pH balance of 7.365 in our blood and tissues. I encourage you to go and read all about the simple and powerful effect that drinking alkaline water can have on your health!
Press all ingredients through a juicer minus the aloe vera juice. Once you have made the juice, you can add the aloe vera juice. You can all throw all the ingredients with a little added water into a blender and blend until smooth.
Yes, its that simple, and oh so great for you!
This hearty, nutritious recipe is a quick and easy dinner. Easy Risotto Recipe
Bring water to the boil with salt and onion that is studded with the 2 cloves. Add rice and simmer with the lid until all the water has absorbed, about 25 minutes. Remove onion with cloves and gently stir in the peas and basil. You can top it with Parsley for garnish
Serves 4-6
Cacao blended with Brazil Nuts tastes just like a version of Nutella, so give the cacao smoothie recipe a try today - it tastes the same but more delicious and so much healthier! Did you know cacao has a whopping forty times the antioxidants of blueberries, is the highest plant-based source of iron, its full of magnesium (for a healthy brain and Heart) and even has more calcium that cow’s milk! This cacao smoothie recipe gives you a smooth Nutella flavour drink with all the benefits
Ingredients
Method
Blend all ingredients together until smooth. Enjoy.
Wheat-Free Dessert
Serve with some creamy natural yoghurt and you’re on a winner!
Ingredients
For the crumble
• ¾ cup whole spelt flour
• 2 tablespoons poppy seeds
• ½ cup rolled oats
• 1 tablespoon coconut sugar
• ½ teaspoon fine sea salt
• 70g butter
For the fruit mix
• 3 cups mixed fresh or frozen berries (strawberries, raspberries, blueberries), large pieces chopped
• 1 ½ cups peeled and chopped pear
• 1 tablespoon arrowroot flour
• 2 tablespoons coconut sugar
• 2 tablespoons dried currants (sulphur-free is preferable)
• ¼ cup brandy
Method
1. Preheat oven to 190°C.
2. Melt the butter and use a little bit of it to oil a baking dish roughly 20cm x 20cm.
3. To make the crumble, mix together the flour, poppy seeds, coconut sugar and salt in a small mixing bowl.
4. Add in the butter and use a fork to mix it through the dry ingredients.
5. Divide the mix into 4 balls, flatten them slightly and freeze in the small bowl for 15-20 minutes.
6. To make the fruit mix, combine all the ingredients in a mixing bowl and leave to stand for 5 minutes.
7. Remove the crumble mix from the freezer, allowing it to soften a little if it’s too hard.
8. Transfer the fruit mix into the baking dish. Break up the crumble mix over the fruit mix, ensuring you have some small and some chunky pieces.
9. Bake for 35-40 minutes, until the crumble is golden and the juices are oozing.
Breakfast, lunch or dinner couldn’t be simpler. (serves 2)
Shakshuka originated in North Africa and is a dish based on eggs cooked in a spicy tomato sauce. It’s highly versatile and bursts with flavour. You can easily make the sauce ahead of time, warm it up and cook the eggs when you’re ready.
Serve with warm flat bread (gluten/wheat-free if applicable) or some quinoa.
Ingredients
Method
Variations
Here is a list of what you will need to make this excellent veggie side dish.
Ingredients
Method
*This dish can be served with fish, lamb, pork, chicken, beef or sausage. The curry seasoning will go great with a cold white wine or a fresh glass of cider. It is an excellent companion to any food you cook this summer.
PREP TIME 15 mins COOK TIME 45 mins TOTAL TIME 1 hour
Serves: 4 Servings