Serving Size: 1/4 pizza
3 tablespoons extra-virgin olive oil, divided
4 cups trimmed and sliced mixed mushrooms,
1 pound pizza dough, preferably whole-wheat
2 cloves garlic, very thinly sliced
4 ounces fresh mozzarella, thinly sliced and torn into 1/2-inch pieces
3 cups loosely packed rocket
1 tablespoon extra-virgin olive oil and 1 teaspoon lemon zest)
1/4 teaspoon salt
3 tablespoons shaved Pecorino or Parmesan cheese
Place a pizza stone or large rimless baking sheet on the bottom rack and preheat oven to the highest temperature, preferably 500°F, for 30 minutes.
Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Cook mushrooms, stirring occasionally, until beginning to brown, about 5 minutes. Remove from heat and set aside.
Roll dough on a floured surface into a 14-inch circle. Transfer to a floured pizza peel (or rimless baking sheet). Scatter garlic over the dough then sprinkle with mozzarella and half of the mushrooms (reserve the remaining mushrooms for Step 5). Drizzle the remaining 1 tablespoon olive oil over the pizza.
Carefully slide the pizza onto the preheated pizza stone or baking sheet. Bake until browned, 10 to 15 minutes. Transfer to a cutting board and cut into 4 pieces.
Toss rocket with lemon oil and salt. Top the pizza with the rocket, the reserved mushrooms and cheese. Serve immediately.
Serving Size: 2 Tbsp.
1 ripe avocado, peeled and pitted
1/2 cup plain yogurt
1/3 cup packed fresh cilantro leaves
2 tablespoons chopped onion
1 tablespoon lime juice
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Hot sauce to taste, optional
Place avocado, yogurt, cilantro, onion, lime juice, salt and pepper in a food processor. Process until smooth. Season with hot sauce, if desired.
Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 2 days.
These clean eating quinoa patties are healthy and taste delicious!
With quinoa, veggies, chia seeds and sunflower seeds, your body will thank you!
Low in saturated fat Very low cholesterol, High in dietary fibre,
High in manganese, magnesium, phosphorus and vitamin C
Very high in vitamin A
- 1 cup quinoa, rinsed
- Olive oil spray
- 1 onion, diced
- 2 cloves garlic, minced
- Vegetable bouillon cube
- 1 ¼ cups water
- 1 carrot, peeled and shredded
- ½ red pepper, diced
- ½ cup Raw Sunflower Seeds
- 2 tablespoons fresh parsley
- 1 tablespoon Organic Chia Seeds mixed with ½ cup water
- ⅛ – ¼ teaspoon crushed red pepper
- ½ teaspoon Pure Himalayan Salt
- ¼ teaspoon fresh ground black pepper
- Olive oil spray
- Combine chia seeds with water and stir well. Set aside.
- Heat a skillet to medium, and spray with olive oil. Add quinoa and toast for about four minutes, stirring and shaking frequently.
- In a saucepan, heat olive oil spray to medium high. Add onion and cook for eight minutes. Add garlic and cook one minute longer. Add quinoa, bouillon cube and water. Bring to a simmer. Reduce heat to low and cover. Cook for 30 to 35 minutes. Remove from heat and allow to sit covered for five minutes. Allow to cool slightly before proceeding.
- In a large bowl combine carrot, bell pepper, sunflower seeds, parsley, crushed red pepper, salt and pepper. Add quinoa mixture and chia seed mixture and stir to combine.
- Using a ¼ cup measure, measure out patties. Place on a parchment lined dish and refrigerate for 20 minutes.
- Spray a large pan with olive oil and heat to medium low. (Or, use a griddle) Cook for about 8 minutes per side, or until brown.
400g of Organic Chickpeas
2 Table Spoons Desiccated Coconut
Organic Virgin coconut oil
3 scoops each of PDM and F1 Powder(vanilla)
½ Teaspoon Cinnamon powder
2 Tablespoons Dried Cranberries
Finely blend the drained and washed chickpeas adding coconut oil as needed to make the mixture blend well without adding too much oil.
Add the F1, PDM and Desiccated Coconut, then tip into a mixing bowl and add the cranberries then fold in till mixed through add a little more oil if needed so the mix is like a thick paste.
On a backing tray with parchment paper divide the mix into 12 cookies and place on the tray.
Cook in the middle of the preheated oven at 170c (gas mark 3) for around 25 minutes until golden brown.
Serve by itself, healthy high protein snack.
Approx. 6.5g of protein / cookie
To Serve as a dessert, mix F1 of your choice with Greek Yogurt and add as a topping to 2 cookies.
Makes approximately 15 meatballs.
- 2 large handfuls of baby spinach
- 500g diced chicken breast
- 1 thumb-sized nob of ginger, roughly chopped
- 2 garlic cloves, roughly chopped
- 1 large red chilli
- Zest and juice from half a lemon
- 1 tbs gluten free fish sauce
- 2 tbs oil of choice for frying
- Coriander (optional)
- Place all ingredients in a food processor and process until well combined.
- Roll mixture in the meatballs and put in the fridge for 20 minutes to set.
- Heat oil over medium-high heat and cook meatballs until crispy on the outside and soft in the middle. Be careful not to over cook, as this will dry them out.
- Serve with a dipping sauce such as sweet chilli, or mayo.
This awesome, super nutritious, alternative to a bread pizza base is something you won’t regret trying
The key to getting it perfect is the squeezing of the ‘dough’ in a tea towel, so all the excess moisture comes out (if you rush through this bit, you’ll end up with a rather unappetising, steaming circle of cauli-mash in the oven.)
Makes 2 small pizza bases, or 1 large…
- 1 head of cauliflower
- 2 free-range organic eggs
- 4 tbs almond meal
- 1 clove garlic, crushed
- Good pinch of sea salt
- Good pinch of dried herbs
- Whatever healthy pizza toppings you like
- Wash the cauliflower and break into florets.
- Blitz in a food processor until you get fine crumbs.
- Place into a microwave-safe bowl and cook uncovered for 5 mins on High (do not add water).
- Spoon out into a clean tea towel and wrap tightly so the cauliflower forms a ball. Squeeze out as much water as possible – you should get at least 1 cup of liquid.
- Place cauliflower back into the bowl and add eggs, almond meal, garlic, salt and herbs, and mix well.
- Turn mixture out onto a sheet of baking paper and flatten into a circle (or 2, if desired).
- Bake at 200C for 10-12 minutes, or until edges have browned and crisped.
- Add your toppings and return to the oven for another 10 minutes, or add fresh toppings.
There are constantly healthy eating crazes and diets from vegan to paleo making their rounds, and stodgy old bread has somehow become the demon in our kitchens. But now, gluten-free “cloud bread” could be the carb revolution we’ve all been waiting for.
It tastes good!
You can choose to use carob or cacao. Cacao is more stimulating, so if you want to eat these fudge bars after dinner or later in the day, it would be wise to use carob instead. Otherwise, I like to split the ratios. If you don’t want cacao, just use all carob.
– 1/2 cup cacao powder (if you don’t want cacao, substitute this with carob)
– 1/2 cup raw carob powder
– 1/4 cup maple syrup or honey
– 1 cup coconut butter
– 1/4 cup coconut oil
– 1 tsp. fresh vanilla bean powder
– 1/4 cup pumpkin seeds (soaked and sprouted for optimal digestibility)
– 1/2 cup pitted dates
– pinch Himalayan sea salt
– 1/4 cup goji berries
– optional: 1 tbsp. lucuma powder, 1 tbsp. barley grass juice powder or spirulina, 1 tbsp. maqui berry powder, 1 tbsp. bee pollen, etc.
- Stick all of the above ingredients in a food processor and blend until well incorporated.
- Pour into a square glass dish and let chill in the fridge for several hours or overnight.
- Serve chilled, and store in the fridge.