KALE SPINACH + FETA PIE This is a delicious meal that I often make for my weekday dinner or as a portable healthy lunch. Preparation is effortless and the final result is beautiful as the fresh subtle flavours of green dance in your mouth. I love to serve mine with a large garden salad made simply of leaves from a variety of lettuce – tossed with the finger-tips ever so lightly and drizzled with French Style dressing just before serving.
BANANA BREAD / gluten free There is something magical and comforting about banana bread served lightly warm and toasted. This is my gluten free version ( a recipe from my 80/20 book also available on iTunes as an ebook). It’s yummy on it’s own or topped with a little ricotta + honey.
GREEN PEA FRITTERS This is a wonderful meal you can whip up in around 10 minutes. What I love about these delicious green pea fritters is that you can also take any leftovers to work the next day and enjoy them cold or warm with a side salad of leafy greens, a squeeze of lemon and cold pressed olive oil.
APRICOT CHICKEN One of my favourite meals when growing up was apricot chicken. Mum used to make it by simmering lean chicken thighs with tinned apricot nectar and a packet of french onion soup. I was inspired to reinvent this traditional recipe when I spotted fresh sun-ripened apricots at my local grocer. In place of the tinned apricot nectar, I’ve used fresh apricots that have been blitzed in my Vitamix. The packet soup has been swapped to my home made chicken stock. I’ve used lean skinless…
SALMON BURGERS The salmon burger is probably one of my favourite meals I love to make at home. Mainly because they are simple to prepare and can accompany a quick salad or steamed or roasted vegetables very quickly after I finish work. I often serve them with oven roasted sweet potato or a salad made from shaved fennel, rocket, lemon and cold pressed olive oil. This purely delicious recipe is also featured in my 80/20 book.
PANCAKES W/ ORANGE BLOSSOM HONEY Here is a delicious gluten free and healthy recipe for pancakes that is made from quinoa. They are perfect for a Sunday morning breakfast drizzled with the seductive flavours of orange and vanilla and even more indulgent when I’ve scattered over some lightly roasted hazelnuts. Feel free to use other toppings such as berries, roasted rhubarb, caramalized apple or just a light drizzle of honey.