The Wonky Veg Curry

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I absolutely adore homemade curry! This Wonky Veg Curry is packed full of flavour and so nutritious! It is perfect as a meal by itself and also incredible with some spinach stirred through at the end for an extra boost of goodness!

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This recipe is Gluten Free, Dairy Free, Vegan, Paleo & Whole30 Approved.

2 red onions, finely sliced
2 bell peppers, finely sliced
2 cloves of garlic, minced
1/2 red chili, finely sliced
1 tbsp ground turmeric
2 tbsp curry powder
1 tbsp garam masala
1 tbsp ground cumin
1 aubergine, cubed
2 small or one large sweet potato, peeled and cubed
1/2 a cauliflower, separated into florets
1 x 400g can of coconut milk
1/4 cup crunchy almond butter
Coconut oil

Method:

  1. In a large wok heat 1 tbsp of coconut oil and sauté the onions for 2-3 minutes.
  2. Add in the spices and mix until the onions are nice and coated, then add in 1/4 cup of water to create the curry paste.
  3. After about 1-2 minutes, when the onions have started to become translucent add in the garlic and chili.
  4. Allow the onions and spices to cook for 2-3 minutes before adding the aubergine.
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  5. Once the aubergine has started to soften add in the rest of the vegetables and mix thoroughly.
  6. Give everything a good stir and add in the coconut milk, stirring again until it has fully combined, followed by the almond butter.
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  7. Allow the mixture to come to a gentle boil (you want it to start to bubble slightly around the edges) before reducing the heat and simmering for 8-10 minutes, stirring occasionally, until the vegetables are nice and soft and the sauce is rich and creamy.
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  8. Serve and enjoy!IMG_4877

Homemade Guacamole

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I absolutely love homemade guacamole! It is so delicious and super simple to make! I can’t believe it’s even taken me this long to put up a recipe for guac!! Enjoy!

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This recipe is Gluten Free, Dairy Free, Vegan, Paleo & Whole 30 Approved.

2-3 ripe avocados
Small handful of coriander, roughly chopped
Juice of 1 lime
2 cloves of garlic, minced
1/2 jalapeno, finely chopped
1/8 tsp chipotle flakes
1 tomato, finely diced
1/2 red onion, finely diced
Sprinkle of black pepper and coarse salt

Method:

  1. Mince the avocados with a fork until smooth.
  2. Add them to a bowl with the rest of the ingredients and mix until combined.
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  3. Serve and enjoy – it really is that simple!

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Chicken Teriyaki

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Chicken Teriyaki – I am absolutely in love with this Teriyaki sauce at the moment! It’s also amazing with Salmon which makes for a fab lunch!! What I love about this version is that it is the perfect Saturday night fakeaway!

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This recipe is Gluten Free, Dairy Free, Paleo & Whole 30 Approved.

400g chicken cut into strips
1 white onion, sliced
2 peppers, sliced

For the sauce:
1/3 cup of honey (sub orange juice for whole30)
1/3 cup of coconut aminos
1 tbsp vinegar (either white wine or apple cider)
1 tbsp sesame oil
2 cloves of garlic, minced
1/2 red chili, finely chopped
1/2 tbsp arrowroot powder

Sprinkle of sesame seeds
2 spring onions, finely chopped
Coconut oil

Method:

  1. Whisk all of the sauce ingredients together and add them to a saucepan over a medium heat. Allow the mixture to come to the boil before reducing to a simmer for 8-10 minutes until it is nice and thick.
  2. Heat 1 tsp of coconut oil in a large pan or wok and brown the chicken for 2-3 minutes.
  3. Remove the chicken from the pan and set aside.
  4. Saute the onions for 3-4 minutes until golden, then add in the peppers and cook for a further 2 minutes.
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  5. Return the chicken to the pan, once it is almost fully cooked add in the sauce and mix thoroughly.
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  6. Remove from the heat and plate up with a sprinkle of sesame seeds and some spring onions, enjoy!!IMG_4238

Coconut Prawn Curry

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My mum made a delicious prawn curry for dinner recently and I just couldn’t wait to try one out myself afterwards! This Coconut Prawn Curry is so light and full of flavour, perfect for a summer supper!

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This recipe is Gluten Free, Dairy Free, Paleo & Whole 30 Approved.

280g of raw king prawns
3 large shallots, finely sliced
2 peppers, finely sliced
3 spring onions, finely sliced
2 beef tomatoes, cut into 8ths
2 Kaffir lime leaves
1 stick of lemongrass
3 cloves of garlic, minced
1 green chili, finely sliced
2cm piece of ginger, grated
2 tsp chili flakes
2 tbsp paprika
2 x 400g tins of coconut milk
Large handful of fresh coriander (plus extra to garnish)
Juice of one lime
Coconut oil

Method:

  1. In a large saucepan heat 1 tsp of coconut oil.
  2. Add the shallots and saute until they start to soften.
  3. Once the shallots have begun to turn slightly golden, add the lemon grass, garlic, ginger, chili, spring onion and lime leaves.
  4. Saute for 2-3 minutes before adding in the chili flakes and paprika, mix thoroughly.
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  5. Add the coconut milk to the saucepan and bring the mixture to the boil.
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  6. Simmer for 6-8 minutes before adding the peppers, lime juice and tomatoes.
  7. Continue to cook for 2-3 minutes before turning up the heat and adding the prawns.
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  8. Once the prawns turn pink (after about 1 minute) remove from the heat, stir in the coriander and serve.IMG_4992

Chocolate Brownies with Candied Walnuts

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This recipe is a little bit of a play on my Triple Chocolate Protein brownies! Candied walnuts are my latest obsession…! They are phenomenal on top of salads as well!

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This recipe is Gluten Free, Dairy Free & Paleo

2 large eggs
1 1/2 cup almond butter
3/4 cup agave nectar
1 tsp of vanilla extract
1/2 cup cacao powder
1 tsp baking powder
75g of dark chocolate
1/2 cup of walnuts
1/4 cup of honey

Method:

  1. Preheat your oven to 180°c/356°F.
  2. Combine all of the ingredients bar the honey, chocolate and walnuts in your mixer.IMG_4337
  3. Chop 50g of the chocolate into small chunks and half of the walnuts, and add to your mixture.
  4. Place the mixture in a silicone or parchment lined baking tray and bake in the oven for 25 minutes.
  5. In the mean time place the remaining walnuts in a small pan with the honey and heat until the honey starts to bubble.
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  6. Place the walnuts on a piece of parchment and allow to cool until your brownies are fully cooked.
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  7. Test to see if it is fully cooked by inserting a skewer into the centre, if it comes out clean its good to go! If not return to the oven for another few minutes and check again.
  8. Remove from the tin and place on a wire rack to cool.
  9. Melt the remaining dark chocolate and decorate the brownies with the candied walnuts before cutting into brownies.
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  10. Serve and enjoy!IMG_4441

Healthy Jammie Dodgers

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Remember that delicious Raspberry Chia Jam?!! I have the perfect sweet treat to go with it! Healthy Jammie Dodgers! Jammie Dodgers were one of my favourites as a kid and I can safely say that these do not disappoint! I’m loving this recipe at the moment! So quick and easy! If you don’t have time to make the jam in advance they are also great with a dollop of dark chocolate in the centre!

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This recipe is Gluten Free, Dairy Free, Vegan & Paleo.

1 1/4 cups of ground almonds
1/4 cup of almond butter
1 tsp vanilla
1/4 cup of agave
2 tbsp of melted coconut oil
1/2 cup of Chia Jam

Method:

  1. Preheat your oven to 180°c/360°F.
  2. Add all of your ingredients to your mixer and mix until combined.
  3. Taking about 1/2 a tbsp of the mixture at a time, roll it into a little ball, place on your cookie sheet and press down with the back of your hand, then using your thumb make the indent for the jammie dodger.
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  4. Repeat until all of your your dough has been shaped into cookies.
  5. Place in the oven for 12-15 minutes until golden and crispy.
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  6. Once they are out of the oven leave to cool on the cookie sheet for about 2 minutes before placing on a wire rack and allow to cool fully before spooning the jam into the hollow of each biscuit.
  7. Serve and enjoy!
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Creamy Almond Butter Ice Cream

I absolutely adore picking up a tube of my favourite dairyfree ice cream as a treat! I’ve tried my hand at making my own a few times before but always by hand, a few weeks ago I bought myself an ice cream maker and it has been a total game changer!

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This recipe is Gluten Free, Dairy Free, Vegan & Paleo.

2 x 400g tin coconut milk
1/2 cup almond butter
1/2 cup agave nectar
1 tsp vanilla extract

Method:

  1. Blitz all of the ingredients in your blender on high until fully combined.
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  2. Set up your ice-cream maker as per the instructions, then add the mixture to it.
  3. Churn for 35-40 minutes until combined.
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  4. Transfer the mixture to a freezer safe container and then freezer for 1-2 hours before serving and enjoy!!
  5. I love mine with an extra drizzle of almond butter on top!
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Homemade Raw Rollos

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Homemade Raw Rollos – who doesn’t love rollos?! A few weeks ago I tried something similar to these when I was out and about and I couldn’t wait to get back into my kitchen to try them out myself! They are one of the simplest treats to make and just the perfect size for a little indulgence at the end of a busy day!

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This recipe is Gluten Free, Dairy Free, Vegan & Paleo

1 1/2 cups of dates
2 tbsp agave
1 tsp vanilla extract
1/4 cup of smooth almond butter
300g dark chocolate (min 85%)

Method:

  1. Soak the dates in some hot water until softened.
  2. Once soft add them to your blender with 2-3 tbsp of the water they were soaking in and blitz until smooth.
  3. Add in the agave, vanilla and almond butter and blend again until smooth.
  4. Lay out some empty cupcake cases on a baking tray and melt the chocolate.
  5. Place a spoonful of chocolate into each case, followed by a spoon of the date mixture.
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  6. Finally top them off with the remaining chocolate and place in you freezer until set.
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  7. Serve and enjoy!!IMG_4616

Cobb Salad Sambos

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I absolutely love Cobb Salads! I can be so indecisive when it comes to choosing what I want to eat when I’m out, so if there is one on the menu I usually go for it because you get a little bit of everything! These Cobb Salad Sambos are a little bit of a play on the traditional Cobb Salad that I’ve shared with you before and I am obsessed with them!! Wait until you try them!

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This recipe is Gluten Free, Dairy Free, Paleo & Whole 30 Approved.

2 sweet potatoes
2 eggs
2 turkey breasts
6-8 slices of bacon
100g of cooked prawns
5 leaves of Cos lettuce, finely sliced
1 beef tomato, finely diced
2 avocados
3 tbsp of balsamic vinegar
Small handful of pumpkin seeds
Coconut oil
Coarse salt

Method:

  1. Preheat your oven to 220°c/428°F.
  2. Slice the sweet potato into “toast like” slices and place on a baking tray with 1/2 tbsp of melted coconut oil and a sprinkle of salt.
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  3. Bake the sweet potato in the oven for 15-20 minutes, tuning half way.
  4. In the meantime, boil the egg for 6 minutes, remove from the boiling water and place in a bowl of cool water and set aside.
  5. Grill / broil the bacon for 2-3 minutes until fully cooked and crispy.
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  6. Heat a pan with some coconut oil and cook the turkey breasts. Remove them from the pan and allow them to rest before slicing.
  7. Once the sweet potato as cooked you are ready assemble your sambos!
  8. Finely slice the avocados and place on top of the sweet potato with the bacon.
  9. Next add the turkey.
  10. Followed by the lettuce, tomato and prawns.
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  11. Scatter over the pumpkin seeds and drizzle on the balsamic vinegar.
  12. Finally crack open the boiled eggs, serve on the side and enjoy!

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Turkey Slider Burgers

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These burgers are fantastic for a crowd! They work great on the BBQ too so be sure to get them on one if the weather is good!!

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This recipe is Gluten Free, Dairy Free, Paleo & Whole 30 Approved.

400g Turkey mince
1/2 red onion, finely chopped
1/4 red pepper, finely chopped (optional)
1 tsp Curry Powder
1/4 tsp Paprika
1/2 tsp garlic powder
2 tbsp of Fresh Parsley (you can sub for dried if you prefer)
Coconut oil for cooking

Method:

  1. In a large bowl combine all of the ingredients and give it a good mix.
  2. Shape into patties and place on a plate, if you have time leave them for a few minutes to rest while you prepare your side dishes.
  3. Heat a griddle pan on high with some coconut oil, place the patties on it and cook for 1 minute before reducing the heat and cooking for a further 2-3 minutes.
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  4. Flip the burgers over and cook on the opposite side until they are fully cooked to your liking.
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  5. Serve and enjoy with your choice of sides, I love to serve mine with some baked sweet potato, a good dollop of guac and some beef tomato!
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