Basil and turmeric marinated chicken

Ingredients

Handful of basil leaves

3-4 cloves garlic

1 tbsp fresh turmeric

Zest and juice of 2 limes

Method

Blitz up and add a splash of olive oil

Marinate 500g chicken for 2 hours or overnight.

Cook in a large pan with some oil. I have served with a stir-fry or celery, red capsicum, baby corn, zucchini and carrot.

Fajita Chicken Salad

Serves 4

Ingredients

Marinate 500g chicken thighs (cut in half) in the following;

1 clove of crushed garlic ( plus extra for guacamole)

1 tbsp paprika

1 tsp cumin

1 tsp dried oregano

juice of one lime (save the zest)

2 tbsp extra virgin olive oil (evoo)

Method

Marinate overnight if you can or at least 2 hours

Served on a cos lettuce leaf, then pile on carrot and cucumber ribbons- just use you potato peeler to do this, plus:

Capsicum, tomato, red onion, grated cheese

Guacamole is 1 mashed avo with garlic, a squeeze of lemon or lime, salt and the lime zest you saved

Plus sour cream and a drizzle of evoo and a squeeze of lemon or lime juice.

Honey Bbq Ribs

Serves 4 hungry people!

Ingredients

1.5 kg pork or beef ribs

In your slow cooker or a bowl add 2x 140g tubs of tomato paste

Add 1/3 of cup apple cider/white wine vinegar or similar

3 tbsp molasses

2 tbsp  of honey

1 brown onion, small dice

4-5 cloves of garlic, minced

½ tsp celery salt

¼ tsp ground cloves

Method

If you have time you can marinate this overnight. Put everything in a slow cooker, stir it up and cook on low for the day or high for 4 hours. You can also bake this in the oven for about an hour to an hour and a half at 160c.

Rice pilaf-enough for 8 serves- I keep half of this to make fried rice another night.

Ingredients

2 cups of basmati rice

1 onion finely diced

4 cloves garlic minced

Method

Saute the onion and garlic in some butter and olive oil until softened. Add your rice and stir until coated. Then add 3 ¾ cups of water or broth. Simmer with the lid on for 10-12 minutes then turn off and leave the lid on. Leave for 5 minutes.

Spiced chicken salad with an almond crumbed brie

Ingredients

2 tsp paprika

2 tsp sumac

1 tsp dried oregano (or 1 tbsp fresh, chopped)

1 tsp celery salt

Method

Mix together and pour in enough olive oil so it makes a loose paste. Put your meat in and marinate 2 hours or over night

Take wedges of brie and pat on a crumb mix of almonds and a little parsley on the cut sides- you can use any herbs or nut/seed you like, just blitz to a crumb.

Pan Fry the brie wedges on a high heat for a few seconds each side until the brie starts to melt a little.

Serve up with your favourite salad ingredients! Dressing can be as simple as red wine vinegar and extra virgin olive oil.

One of the most valuable nutrients in cheese is vitamin K2, studies indicate K2 is even more important to your heart, brain and bones than previously thought. Cheese contains high-quality protein and amino acids, high-quality saturated fats and omega-3 fats (esp if grass fed) vitamins and minerals, including calcium, zinc, phosphorus, vitamins A, D, B2 (riboflavin) and B12, Vitamin K2 and CLA (conjugated linoleic acid), a powerful cancer-fighter and metabolism booster. The cheeses highest in K2 are Gouda and Brie, which contain about 75 mcg per ounce. Hard cheeses are about 30 percent higher in vitamin K2 than soft cheeses. What is interesting that the cheeses highest in vitamin K2 also tend to be the highest in protein and calcium! Yay!

The lettuce mix contains Baby Green & Red Russian Kale, Baby Green Curly Kale, Baby Beetroot Leaves, Baby Silverbeet Leaves & Baby Rainbow Chard Leaves.

Pan fried steak with avocado, creamed spinach and mushroom

Serves 4

Ingredients

4 x beef steaks

1 bunch of English spinach, washed, drained and chopped

300g mushrooms, sliced

½ cup of pure cream- you can use broth if you are dairy free

1 avocado, stoned and cut into quarters

Method

Season your steak well both side with salt and pepper. Cook on a medium heat with some oil until the steak is to your liking and then take out and set aside in a warm place.

In the same pan put in your spinach, cream and mushrooms. Cook until the spinach is wilted and the sauce is thick and creamy. Season well with salt and pepper. On your plate put some of the spinach mix then your steak and then top with ¼ of your avocado. Serve with extra vegetables on the side.

Garlic Butter & Herb Beef Salad

Serves 4

Ingredients

500g beef steak such as rump or scotch fillet

4-5 cloves garlic, crushed

2 tbsp butter

1 handful each of parsley & basil, chopped

2 carrots, turned into noodles or use your potato peeler

2 cucumber turned into noodles or use your potato peeler

¾ cup of sprouted legumes such as mung beans, lentil etc, find in the salad section at the supermarket (the crunchy ones)

2 tomatoes, cut into wedges

½ red and ½ a yellow capsicum, diced

½ red onion, fine dice

½ - 1 cup of sauerkraut (opt)

Method

Slice your beef as thin as you can get it. If you freeze your meat for 30 minutes you will find it easier to slice thin. Toss in the garlic and season with salt and pepper.

In a large pan heat your butter, when frothy and bubbly add your beef and toss for 2-3 minutes until browned and cooked. Take off the heat and add your herbs. Toss to combine.

Arrange your salad ingredients between 4 plates. Top with your salad with the beef mix.  Drizzle over your favourite mayonnaise or vinaigrette.

Smoked Salmon Caesar Salad

Serves 4

Ingredients

6 shortcut bacon rashers

1 tbsp each of sliver almonds/pumpkin seeds and toast them in a dry pan until golden, this replaces the croutons to give the salad some crunch

2 baby cos lettuces, leaves separated and torn

1 red onion, finely sliced

1/3 cup of Caesar dressing

4 eggs, soft boiled and sliced, or you can do a poached egg on top

200g packet smoked salmon, torn, or you can use hot smoked salmon or any leftover meat

Method

Cook bacon 3-4 min or till crispy. Tear into pieces. Set aside.

Place lettuce and onion in a large bowl, add dressing. Toss gently. Arrange in bowls, top with bacon, croutons, egg and salmon. Garnish with shaved parmesan, if desired. Can any other salad ingredients if you like such as tomato, capsicum, cucumber, sprouts etc

Caesar Dressing

1 cup of mayonnaise

1 small garlic clove, crushed

1 anchovy fillet, finely chopped

2 teaspoons Worcestershire sauce

2 tablespoons lemon juice

Method

Place mayonnaise, garlic, anchovy, Worcestershire sauce and lemon juice in a glass or ceramic bowl. Whisk to combine.

Orange and ginger slow cooked chicken

Serves 4-6

Ingredients

12 chicken drumsticks

Blend up the following to make a paste; or you can finely chop the aromatics and add to the slow cooker.

Zest and juice of 2 blood oranges, or normal oranges- I have put the used oranges in a jug and topped up with 2 litres of water, you can use soda water too. Waste nothing! I use a microplane to zest (in pic below) you can find these at most supermarkets, big w, target etc

1 tbsp turmeric

2 tbsp ginger

3-4 cloves of garlic

¼ cup tamari or coconut aminos

1 tbsp honey

1 tsp chinese 5 spice

Method

Put it all in your slow cooker, I put this on for 4 hours on high or 7-8 on low.

When it’s done take out your drumsticks and put the liquid in a pot. Put your drumsticks back in the slow cooker to keep warm. Simmer the liquid for about 10 minutes or until it is nice and thick. This can be done while you are cooking the vegetables and rice

The veges I have stir-fried. I used carrot, celery, capsicum and green beans, stir-fried with plenty of fat, I have used brellow which is the fat than forms on your bone broth once it has cooled overnight in the fridge. The yellow colour is from the turmeric I used in the broth.

Buttered rice-

I have cooked 3 cups of rice, I have used some of this for a rice pudding and also saved some to make a fried rice for another night.

3 cups of basmati rice

5 cups of water

Simmer for about 10 minutes with the lid on. Make sure the rice is well cooked. When cooked add 50g cubed butter and stir through. I took out 1 ½ cups of the rice and set aside for rice pudding. Then you can season the rice with plenty of salt.

Divide the rice that is left in half, set aside ½ for fried rice.

Hungarian Porcupine Meatballs

Serves 4

Ingredients

500g beef mince

½ cup of white basmati rice or quinoa

2 zucchinis, grated-squeeze excess liquid

1 finely diced onion

2 cloves of crushed garlic

Season well with salt and pepper or use some herbamare

Method

Mix the meatball ingredients together

Make 8 meatballs and put in an ovenproof dish.

In a pot add a 700ml jar of tomato passata, 1 tbsp smoked paprika and1 tbsp sweet paprika (you could use hot if you wanted) You can half the amount of paprika if you don’t like too much. Mix well and heat through.

Pour over the tomato sauce over the meatballs, cover and bake at 180 for 45 minutes. The rice should be cooked. This is something you could do the day before then just whack it in the oven. Since the oven is already on can serve with roasted vegetables such as cauliflower, broccoli, zucchini, pumpkin, carrot etc. Just drizzle over some olive oil/coconut oil and a sprinkling of dried ground turmeric. You can also just steam some greens or wilted spinach. Pour any extra sauce over the meatballs and vegetables.

I have served up with some sour cream as it goes brilliantly with paprika (think beef stroganoff)

Chocolate, oat and seed clusters

Ingredients

2 cups of oats

½ cup shredded coconut

½ cup of chopped pumpkin seeds

½ cup of flaxseeds

½ cup of sesame seeds

¼ cup of chia seeds

1/3 cup of honey or maple

½ cup of coconut oil or you can use light olive oil or a mix of the 2

2-3 tbsp cacao powder

Method

Mix altogether and spread out on a lined tray about 1 cm thick, pack down. Bake at 140c for about 1 hour. It will still be crumbly when you take it out but when it cools it firms up. If you find it’s not all crisp after cooling you can put in back in the oven, I found some of the middle wasn’t done when it cooled as it was thicker so I took the outside bits that were crispy and put in a container and then put the rest back in for 10 minutes. Serve in big pieces as a snack or break up a little more and have for breakfast with milk, yoghurt and berries/banana. Store in an airtight container