Homemade chicken nuggets with basil and lemon mayonnaise

Ingredients

Serves 4

500g boneless chicken thighs, trimmed of fat and each cut into 4

¼ of a cup of shredded coconut

¼ of a cup of raw almonds

½ cup of sesame seeds

1 clove of peeled garlic

Whizz these up together in a food processor until they resemble breadcrumbs

For the dipping sauce this is just ¼ of a cup of thick mayonnaise a few basil leaves chopped up and 1 tsp lemon juice

Method

On a plate put ¼ cup flour, I used tapioca flour, season with a little salt

In a bowl beat 1 egg with 1 tbsp of water, season with a little salt

Put your chicken in the flour, shake off then put in egg, shake off then put your crumb mix in a bag and throw your chicken in and toss to coat.

In a large pan heat 2-3 tbsp coconut oil and cook on medium for 5 or so minutes a side. Check and make sure they are cooked in the middle, they should not be pink. I served this with a big colourful salad and some mashed potato, and the mayonnaise

Pan fried salmon with a creamy wholegrain mustard and lemon sauce

Serves 4

Ingredients

4 x 120g pin boned skin on salmon fillets

1 tbsp lemon juice

1 tsp wholegrain mustard

100ml pure cream

Method

In a medium pan heat a little oil and then season your salmon (skin side) with salt and pepper, or herbamare. Cook for 2-3 minutes each side then take out and set aside. In the same pan put in your lemon juice, let is sizzle a little then add your mustard and cream, boil for 1 minutes until thicken, taste and season with salt if needed. I had this with a red cabbage, radish, carrot salad with raw fennel mixed through and steamed green beans.

Gluten Free Muesli

Makes 7 cups -use 3/4 to 1 cup per serve

I used some puffed ingredients for bulk, more bulk will fill your tummy more. Just like lots of vegetables fill your tummy!



Ingredients

3 cups of puffed brown rice, you can use any puffed cereal like quinoa, amaranth, millet, corn

1 cup of chopped nuts, I used macadamias, almonds, cashews and brazil nuts

1 cup of seeds, I used pumpkin, sunflower and chia seeds

1 cup shredded coconut

½ cup of dried fruit, I used craisens and sultanas

½ cup psyllium- this is found near the breakfast/health section at the supermarket

Method

Mix altogether. Serve up with things like berries, banana, natural greek yoghurt, coconut/almond milk.

Homemade fish fingers with red cabbage, radish & carrot salad

Serves 4

Ingredients

500g fish

1-2 tsp each of garlic and onion powder (not onion or garlic salt)

¼ cup approx. of LSA (ground linseed, sunflower seeds, almonds) You can use your favourite crumbs here, gluten free crumbs, coconut, sesame seeds etc..

¼ red cabbage- sliced/shredded very fine

2 medium carrots- peeled and grated

6-8 radishes- grated

It's quicker to use the slice and grater attachment on your food processor

mayonnaise, about  1/3 of a cup

Mix the veg and mayo together.

Method

In a food processor, blitz up your fish and powders, until fairly smooth. On a lined baking tray with edges, sprinkle over some of your crumbs to cover the bottom. Put your fish mixture onto the crumbs and press with your hands to form a square or rectangle. Make sure it is right up against the edges. It should be about 1 cm thick of fish. Sprinkle over more crumbs to coat the fish. Cut into fingers and coat the edges if you can. Put in the fridge until you need them. In a large pan heat some ghee/coconut oil and cook on a medium heat 2 minutes each side. Serve up with your salad, some petite tomatoes and avocado and extra mayo to dip your fish fingers in.

Homemade mayonnaise

Makes 1 cup

Ingredients

1 whole egg
1 tbsp apple cider/ white wine vinegar plus a little extra to add if you need it after you taste it
1 tsp dijon mustard a little extra to add if you need after you taste it
1 cup of light olive oil, you can use your favorite oil like avocado or macadamia oil too. Extra virgin olive oil is very strong tasting, beware!

Method

In a bowl place your egg, mustard and vinegar together, then whisk and slowly add your oil, continue whisking until all the oil is used. Taste it and add more mustard and vinegar if you need it. Season with salt. If it is too thick you can add a little water. You can add garlic, herbs, curry powder, pesto, whole grain mustard, saffron etc to flavor it.

or you can make it using a stick blender

Coconut chocolate scented with cinnamon and maple syrup

Ingredients

 

50g shredded/desiccated coconut

3 tbsp raw cacao powder

2 tsp ground cinnamon

2 tbsp coconut oil

4 tbsp butter

2 tbsp maple syrup

Method

Melt butter and coconut oil in a pot. Then add the rest of the ingredients and mix well. Pour onto a tray lined with baking paper and put in the fridge to firm up then you can cut into squares, or you can put in chocolate molds. These can be left on the bench or stored in the fridge depending on if you prefer your chocolate firm or soft. Instead of the coconut you could use something puffed like puffed rice, puffed millet etc…you can also put chopped dried fruit such as craisens, dates, figs etc..