Vanilla miso tahini fudge

VEGAN | GLUTEN-FREE | NUT-FREE | DAIRY-FREE | EGG-FREE | LOW FRUCTOSE | IQS APPROVED | 6 INGREDIENTS ONLY | ONE PAN ONLY

I become innovative when I am craving something sweet – which is a dangerous attribute to have! After scanning the pantry, I came up with this combination which is incredibly fudge-like but without any sugar, dairy, preservatives, colouring & minimal plastic packaging (my other passion currently is the environment). The only ingredient that comes in plastic is the Miso paste.

INGREDIENTS
100g tahini
80g coconut oil
35g coconut butter
1 1/2 teaspoons rice malt syrup
1 teaspoon miso (I love Spiral Foods)
1/4 teaspoon vanilla powder (I use Heilala)

METHOD

  1. Melt coconut butter, coconut oil & miso on a low heat. I never bring any part of this recipe above a low heat. I find the Miso doesn’t completely mix in which gives the fudge some lovely salty pops
  2. Once almost all melted, tip in the tahini & sprinkle in the vanilla
  3. once all mixed together, turn off the heat & stir through the rice malt syrup
  4. You can let it cool slightly, then pour into silicone moulds. I recommend placing the silicone mould tray on a chopping board so it doesn’t bend/spill when you’re lifting it into the freezer. Seeing as it is halfway to Christmas, I thought I’d give my Christmas tree moulds a go 😉
  5. Depending on the size of your mould, these can be ready in as soon as 30 minutes.

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Chocolate brownies | GF SF NF

GLUTEN-FREE | NUT-FREE | SUGAR-FREE | VEGETARIAN | 6 INGREDIENTS ONLY | NO BLENDER NEEDED | CAN BE PALEO | CAN BE DAIRY-FREE

I’ve left you all hanging long enough for this recipe. It’s super simple, & can even be 5 ingredients if you prefer (this will also make it dairy-free)

INGREDIENTS
1 cup cacao
1 cup coconut flour
1 cup rice malt syrup or preferred sweetener (maple syrup, honey)
6 organic eggs
1/2 cup butter (if you want a dairy-free option, you can replace the butter with coconut oil)
1/2 cup coconut oil

METHOD

  1. Pre-heat the oven to 170 degrees celsius
  2. Sift the cacao & coconut flour into a mixing bowl. I find coconut flour can become quite clumpy so this step is best not skipped
  3. Crack the eggs into a small separate bowl & give it a 10 second gentle whisk
  4. Melt the butter & coconut oil on a low heat in a saucepan
  5. Tip the melted butter & coconut oil into the mixing bowl
  6. Add in the rice malt syrup & eggs
  7. Stir until well combined
  8. Tip into a slice tin (approx 20cm x 30cm), lined with baking paper
  9. Use a knife or spatula to level it out
  10. Set a timer for 25 minutes
  11. Allow it to cool in the tin, then slice as required. I cut them into approx 3cm x 3cm sqaures & it made 54.

 

 

Salmon & sweet potato patties

I’m all about making life easy, especially for families where it seems multiple meals are often made to address all family requirements.

These salmon & sweet potato patties (better word?) are gluten-free, dairy-free, meat-free & can easily be nut-free. They use basic ingredients which I would bet you already have at home.

400g sweet potato

1 medium salmon fillet

Juice & zest of half a lemon 

1 tbspn chia seeds

1 organic egg

OPTIONAL

2 tablespoons finely chopped kale – it doesn’t add much taste, I add it to increase the nutritional value

2 tablespoons thyme – I add herbs to everything but they can be omitted if you feel the taste is too strong for littlies

1 tablespoon sumac – adds a nice citrusy taste (not as sour as lemon) 

CRUST

1/4 cup quinoa flakes

1/4 cup almond meal

If you are nut-free, you can use all quinoa flakes. You could also use a standard breadcrumb if you’re not fussed about gluten. If you don’t have quinoa flakes, you could use all almond meal. 

METHOD

1. Peel sweet potato, cut roughly into 4cm cubes & boil until soft

2. Mash sweet potato, it doesn’t have to be smooth 

3. Pan-fry the salmon fillet, don’t worry if it’s not entirely cooked as it will be cooked again once in the patty

4. Throw the salmon fillet in with the sweet potato & again roughly mash (a fork will be fine)

5. If you’re using thyme &/or kale, you can just use some kitchen scissors & chop it straight into the mixing bowl.

6. Put in juice of half a lemon & zest – this can be omitted 

7. Mix in chia seeds (this helps the mixture bind), then mix in the egg with a fork

8. In a separate bowl, pour in almond meal & quinoa flakes (or whatever ingredients you use for crust)

9. Using your hands, form the mixture into balls then coat in almond meal/quinoa flake mix

10. Put all the patties on a plate & throw in the fridge for at least 1 hour so they set. Any sooner & they may fall apart.

11. Pan-fry in preferred oil – they only need a minute or 2 on each side

MAKES 12 PATTIES – enough for 3 young children 

Serving suggestion: mayonnaise or pesto or even better – mayonnaise mixed with pesto. I’ve popped up the recipes for both – just do a search 


broccolini & sweet potato quiche

I loved making a simple quiche, but I never seem to have the same ingredients in the pantry so it is different each time. This is also the first time I’ve prepped in the Thermomix.

CRUST
1 cup almond meal
1/3 cup coconut flour
1 organic egg
1/3 cup olive oil
2 tablespoons white chia seeds
1 tablespoon thyme (can replace with parsley or rosemary)

  1. Turn the oven to 170 degrees celsius
  2. Blend all ingredients on reverse speed 3 for 10 seconds
  3. Put in a pie tin & set a timer for 15 minutes

FILLING
3 stalks (approx 130g) broccolini
1/2 small (approx 85g) sweet potato
6 organic eggs (aprox 340g)

  1. While the pie crust is cooking, throw broccolini & sweet potato in the Thermomix for 10 seconds on speed 4
  2. Add in the eggs & put on reverse speed 3 for 5 seconds
  3. When you remove the pie crust from the oven, turn the oven temperature up to 180 degrees
  4. Slowly tip the egg & vegetable mixture into the pie tin. Set the timer for 25 minutes.

 

I (have) Quit Sugar

Nearly 4 years ago, a friend told me about a new “diet” called “I Quit Sugar”. Pft, I thought, as if I could live without packets of sweets, jersey caramels & cake, especially with 2 young children draining my energy & working 3 days a week. But hey, I gave it a go & have never looked back. Granted my mouth may still water when I look at something, but then I remember I won’t enjoy it & I’ll feel crap afterwards. I happily say no to cake now & genuinely don’t feel I’m missing anything.

I’ve been an Ambassador for the program over a year now & it is still a thrill to see how much people’s lives are changed by the IQS 8WP.

I can genuinely tell you I LOVE the meals on the program. If you asked me to pick a favourite, I’d be hard pressed to choose between the Pad Thai, peanut butter & strawberry on toast, avo/feta/pea smash, turmeric haloumi bowl, zucchini & haloumi fritters, sweet potato/quinoa/kale/ginger. You get the idea.

The more you eat real foods & cook your own meals, the more confident you become in swapping ingredients & experimenting with tastes then you can either continue to use the recipes; or refine them based on your personal taste. I tend to substitute out all gluten & replace where required with gluten-free bread; zoodles in place of pasta.

I am thrilled to be able to give YOU $10 off if you sign up for the program, just click here

NOTE: I have never endorsed a product I don’t genuinely believe in. Having done over half a dozen of the IQS 8 Week Programs, trying the recipes, enjoying the meals & communicating with other people doing the program, I feel passionate about what a great way of life it is.

 

 

Can you buy healthy foods at the supermarket?

Cost is our biggest prohibition when it comes to healthy eating. let’s face it, not everyone has $50 to spend on a protein powder, or “wellness elixir”. As I am on maternity leave, I spend (too much) time trawling supermarket aisles, looking for not only the healthiest products, but also ones that won’t send you broke. I make a list every week of what I “want” – not all items are essential & often I’ll check out a couple of stores before making an informed decision.

Woolworths – I know a lot of people are anti supermarkets but if we all spend our “supermarket dollars” on healthier products guess what they’re going to produce more of & drive prices down on? That’s right. My top 5 favourite products are:

  1. Macro organic coffee – I buy it ground & make a small pot of coffee every morning. At $6 for a packet, which lasts me over a week, it’s a lot more economical than buying your coffee, plus no nasty disposable coffee cups
  2. Macro organic peanut butter ($6.50 for 500g) – the only negative thing is that it does come in a plastic container – if you’re listening Woolworths, please change to glass 🙂
  3. Macro organic hulled tahini – I add it to home made chocolate so we go through quite a lot (oops!)
  4. Macro organic Dijon mustard – it is my favourite mustard & less than $4 per jar. What’s not to love?!
  5. Macro organic berries – my kids absolute favourite snack, they eat them by the bowl for afternoon tea or dessert. They are normally $7 per packet but keep your eyes peeled as they’ve been half price recently so $3.50 a packet is extremely good value. On a side note: Woolworths Double Bay – you’ve suddenly discontinued the Macro organic berries. Bring them back! They’re a staple in our home.

Some other noteworthy products which I find good value: Coolibah Organics Kale, Organic salad mix, organic eggs (about $8 a carton), organic meat (if you choose to eat meat).

Aldi – I need to focus on my list in Aldi as it is very easy to get sidelined by the deals! 99% of the time it’s not something I need, especially this year as we embrace minimalism as a family.  My top 5 purchases in Aldi are:

  1. Gluten free pasta: made from 2 simple ingredients – corn flour & rice flour
  2. Organic salted butter. Aldi, hello, if you’re listening, can you please bring back the unsalted too?! I don’t personally like butter but my sons do so I won’t compromise on quality.
  3. Organic milk – we go through a couple of litres every week (I don’t personally drink milk)
  4. Organic natural yoghurt – we use this in muffin recipes & my sons like it with some berries, vanilla powder & cinnamon. Just look out as the flavoured organic yoghurts look healthy (simple branding) but even the vanilla punches a massive 15% sugar.
  5. Organic pasta sauce: this sauce does have some added sugar but with a total of 6% sugar, I am ok with a small amount of this whether on its’ own, in a Puttanesca; or in the boys bolognaise

Other noteworthy deals: organic coconut oil & organic beef mince. Aldi, if you see this post, please start selling more organic meat for those who choose to consume meat.

I’d love to hear about what you’ve found in the supermarket that’s both healthy; & inexpensive. Come say hi over on Facebook or Instagram – 6 Clean Ingredients. Until then, wishing you abundant health & happiness, with a bit of fun on the side

Alice

Zoodles, mushrooms & peas

VEGAN | GLUTEN-FREE | DAIRY-FREE | IQS | JERF | LOW-FRUCTOSE

Anyone else find they open the fridge door a few too many times & can’t work out what to prepare? I am spending so much time at home with a 9 week old who can’t yet wear suncream, which means we are spending most of the day indoors.

1 large zucchini, spiralised into noodles
Handful of mushrooms
1/2 cup frozen baby peas
1 tbspn chopped parsley
6 olives
1 tspn nutritional yeast (or Parmesan for non-vegans)
1 tspn chilli flakes
1 tspn paprika
1 wedge lemon

METHOD

  1. Spiralise one zucchini. If you don’t have a spiraliser, just use a vegetable peeler to make thin ribbons lengthways
  2. Throw zucchini in frying pan with a drizzle of olive oil, nutritional yeast, paprika & chilli – stir constantly for about 2 minutes
  3. Tip zoodles into a bowl, add a touch more olive oil & throw in mushrooms. Stir constantly until they have a good browned look, add on Parsley at last moment. Tip into bowl
  4. Add about 2 tablespoons water to same frying pan. Throw in peas & cook for 1 minute.
  5. Pop olives on. No such thing as too many. Squeeze over a wedge of lemon. Sprinkle over some more chilli flakes to your taste.

Serves 1