A couple of months ago when I was in my first Trimester, the morning sickness, food aversions etc were running quite high for me.  I used to like eating the same things if I found they worked for me, but all of a sudden I had to find new things to eat and change the options quite frequently as I got sick of things quickly.

Anyway… I was working one day and literally (not like me) didn’t get around to making my lunch, so I called past Let them Eat who make clean yummy food.  I got inspired from a couple vegetarian patties I had (no idea what was in them) but thought I’d come up with something myself.

These patties have been great and I really just guessed ingredients and amounts.  To be sure I was still getting proteins, this patty combines the quiona, blackbeans and eggs (eggs optional, I found they worked without too).  Additionally, these actually taste even better leftover the next day which I love, as I make a batch and have lunch or a side to dinner for the week.

I also found if I cooked and cooled the potato before combining them they seemed to hold their shape better when cooking.

Give them a try!

Ingredients

(I always prefer organic where possible)

  • 2 medium sweet potato steamed and mashed
  • 1 bunch spring onions finely chopped
  • 2 cans organic black beans (look for BPA free also)
  • 2-3 tbsp of coconut flour or whatever you need to help it all bind. Coconut flour absorbs more liquid
  • Eggs 4-6
  • 2-3 medium zuchinni grated (You could also squeeze some of the juice out if you have a particularly juicy one).
  • Coconut or olive oil for shallow frying

Method

  1. Chop, steam and mash sweet potatoes (can get this ready the day before)
  2. Grate zuchinni’s
  3. Finely chop spring onions
  4. Mix all well together
  5. Add drained and rinsed blackbeans, and eggs and mix well
  6. Add coconut flour, salt and pepper
  7. Heat a small amount on oil in the pan and cook patties.

Enjoy! :)

Makes: 8

Ingredients

  • 2 1/2 cups almond meal
  • 3 tbsp coconut flour
  • 1 1/2 tsp baking powder
  • 1 tsp sea salt
  • 1 tsp ground cinnamon
  • 1 1/2 tbsp mixed spice
  • Zest of 1 small orange (optional)
  • 3 tbsp coconut sugar (optional)
  • 3 tbsp melted coconut oil
  • 2 tbsp honey
  • 3 eggs (2 for the mixture, 1 for glazing)
  • 1 tsp vanilla extract
  • 1/4 cup raisins
  • 1/4 cup dark chocolate, melted

 

Method

  1. Preheat oven to 180°C (160°C fan-forced). Line a baking tray with non-stick baking paper. Combine the almond meal, coconut flour, baking powder, salt, cinnamon, mixed spice, orange zest and coconut sugar in a medium bowl, stirring well to remove any lumps.
  2. Whisk together the coconut oil, honey, 2 eggs and vanilla in a jug. Pour the wet ingredients into the bowl with the dry ingredients and mix well. Add the raisins and stir to combine.
  3. Roll 1/4 cup worth of mixture into a bun shape and add to baking tray. Repeat with rest of mixture. Whisk remaining egg and using a pastry brush, brush each bun with a little egg to glaze.
  4. Add to oven and bake for 20-25 minutes or until lightly golden and cooked through. Remove from oven and leave to cool for 5-10 minutes before piping a cross on each bun with the melted dark chocolate (Add the dark chocolate to a snaplock bag and then cut off a tiny corner using scissors. Then pipe the chocolate straight onto the bun.)

Enjoy with a nut butter or organic cow’s butter

Happy guilt free baking!
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This has got to be one of the yummiest and easiest healthy breads I’ve ever made. It’s loaded with beneficial healthy fats, carbs and proteins. I especially love it because it contains Flaxseeds and Oats which are galactagogues and promote breast milk production. So if you’re a breast feeding mumma this one is also perfect for you!

The recipe takes about 5-10minutes to mix up and then you just need to bake. Store it in the fridge or freezer. A great breakfast, snack or side to one of my healthy soups. So no excuses to eat healthy!

Credit goes to my brother Brett for this recipe, the legend flew over from Melbourne and made me two loafs soon after Henry was born. Since then I’ve made it weekly! Who else loves healthy food gifts after the birth of a child?

Ingredients

  • 1 cup sunflower seeds
  • 1/2 cup organic flaxseeds
  • 1/2 cup almonds (activated preferred)
  • 1 1/2 cups organic oats
  • 2 tbsp chia seeds
  • 2 tbsp organic hemp seeds
  • 1 tsp finely ground salt
  • 1 tbsp maple syrup or honey (can also omit)
  • 2 tbsp melted coconut oil
  • 1 1/2 cups water

Directions

  1. Combine all dry ingredients
  2. Mix water, maple syrup and coconut oil together in a bowel and mix into dry ingredients
  3. Put in a baking dish and smooth out
  4. Let it sit for at least 2 hours
  5. Dough is ready when it retains shape when pulled away from the dish
  6. Bake in pre heated oven 175 degrees for 20minutes
  7. Remove from baking tray and bake upside down on another tray for 30-40minutes
  8. ..9 Bread is cooked once it sounds hollow

Will last for 5 days, also freezes well!
Enjoy toasted or fresh. yummy with or without toppings.

Enjoy, let me know what you think :)

Michelle
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FUDGY BASE

Ingredients

  • 1 cup hazelnut meal
  • 3/4 cup BioPure collagen Powder (Metagenics brand I use, neutral taste, rich in healing properties, but you could use whatever you have at home)
  • 1/2 cup raw cacao powder
  • 1/4 up maple syrup, or sub for stevia, that’ what I do!
  • 1/4 cup coconut oil
  • 1/2 hazelnut spread (I have trouble getting this so I often use almond or ABC spread)

CHOC NUT LAYER

Ingredients

  • 1 cup dark chocolate (I really like the pana brand, in most supermarkets, or Loving Earth)
  • 1/2 cup hemp seeds
  • 1/2 cup hazelnuts (the roasted ones or activated ones taste best)

Instructions

  1. Mix all ingredients together and press into a lined baking tin and refrigerate while making the topping (not necessarily necessary though)
  2. Melt choc and stir through the nuts and seeds
  3. Refrigerate slice until it has set, slice and store in fridge or freezer!
  4. Happy guilt free snacking!

My family have been craving more vegetarian based meals the last few months, so I thought I would share a creation with you that seems to be a regular request on our menu.
We are all about Easy, Healthy, Clean and packed full of Nutrition when we prepare meals

I pretty much just adjust the vegetables to what I have on hand/left over or what’s in season or out the garden.  I recently was gifted a bunch of kale so I added that in there too!
My Hot tip, if you have time, steam and mash some sweet potato and bake it like a pie, it’s the best! (this rarely happens in our house hold as time is off the essence!)

Ingredients

  • 2 Tbsp olive Oil
  • 2 brown onion chopped
  • 2 sweet potatoes
  • 2 large carrots
  • 2 large white potatoes
  • 1 zucchini
  • 1 red bell pepper
  • Mushrooms 250-500g chopped (depending on how moist or dry you like your curry) I suggest leaving out if you’re making this into a pie
  • 3 Tbsp curry powder (more or less depending on your taste buds) I like the Nature’s delight organic blend
  • 1.5 tsp of garam masala
  • 2 cloves garlic crushed
  • 1 tin Ayam light coconut milk
  • 2 tins organic (BPA free) tinned chickpeas. I try to soak and cook my own when time permits
  • 1 bunch fresh coriander
  • 1tsp of coriander seeds and black pepper corns crushed
  • Salt

Topping (for pie)

Steam and mash sweet potato and add it as a topping. Bake in the oven until brown.

Instructions

  1. Chop all veggies in approx. 1x1cm cubes
  2. Fry the onion gently for 5-10minutes in the oil
  3. Add the diced sweet potato, carrot, white potato and cook for 5 minutes.  Then add the other vegetables, curry powder, garam masala and garlic and cook for 5 minutes
  4. Add the coconut cream, chickpeas and bring mixtures to a gentle simmer and cook covered for about 20minutes, stirring often so it doesn’t stick to the bottom, until the veggies are how you like them.  If it seems to dry add a dash of water.
  5. Stir in finely shopped bunch of coriander
  6. Let it cool a little before adding the sweet potato topping

Works well as leftovers!!
Optional veggies I also use, kale chopped, broccoli and mushrooms chopped
I hope you enjoy this vegetarian favourite in our family

Michelle
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