fbpx

Recipe

Lemon & Dill Pesto Recipe

by

Prep:10 mins
Cook:0 mins
Total:10 mins
Servings:8 servings
Yield:2 cups

Ingredients

  • 5 tablespoons walnuts
  • 5 cloves garlic
  • 6 ounces fresh dill, about 2 to 3 cups, roughly chopped
  • 1 large lemon, zested
  • 1 teaspoon salt
  • 3/4 to 1 cup rapeseed oil, or canola oil

Steps to Make It

  1. Place 5 tablespoons walnuts and 5 cloves garlic in a food processor and process until finely chopped. Add fresh dill, lemon zest, and salt. Process into a thick paste.

  2. Continue to process (using the “pulse” feature if available), gradually pouring in rapeseed or canola oil until pesto is the consistency of a thick tomato sauce.

  3. Refrigerate lemon-dill pesto, covered, until ready to use.

 

Note: Due to the risk of botulism spores that can develop in garlic and oil combinations under anaerobic conditions, use the pesto right away, or within the next few hours, stored in a jar in the fridge. Otherwise it is best to freeze the pesto. Adding a little lemon juice helps the pesto keep its bright green color.

Parsley Pesto

by

I love this simple, easy, tasty pesto recipe. Especially this time of year when parsley is growing rampant in my garden.

  • Total: 5 min
  • Prep: 5 min
  • Yield: about 2 1/2 cups

Ingredients

Directions

  1. In a food processor place the garlic, parsley, pinch salt, walnuts, and cheese. Process until they form a paste. Gradually blend in olive oil, taste adjust your seasoning if necessary. Great with pasta, poultry, vegetables and rice.

Grain Free Chocolate Zucchini Muffins

by

Grain-Free Chocolate Zucchini Muffins

Grain-Free Chocolate Zucchini Muffins that are gluten-free, dairy-free, and Paleo friendly. These muffins are tender, chocolaty, and perfect for breakfast or snack.

PREP TIME 10 minutes
COOK TIME 22 minutes
REST TIME 5 minutes
TOTAL TIME 37 minutes
Yield: 12 muffins
Ingredients
  • 2 cups almond flour (or almond meal)
  • 1/4 cup unsweetened cocoa or cacao
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 cup coconut oil, melted and cooled (or oil of choice)
  • 1/4 cup pure maple syrup
  • 3 large eggs, room temperature (I used Chia Gel and it worked well)
  • 3/4 cup shredded zucchini
  • 1/2 cup gluten-free, dairy-free dark chocolate chips (I omitted these for a lower sugar option and they still tasted great)
Method
  1. Preheat oven to 350°F (180°C). Line a cupcake pan with 12 paper liners; set aside.
  2. In a large mixing bowl, whisk almond flour, cocoa, salt, and baking soda.
  3. In a separate medium mixing bowl, whisk coconut oil, maple syrup, and eggs.
  4. Add the wet ingredients to the dry ingredients and mix until well combined.
  5. Stir in the shredded zucchini.
  6. Stir in the chocolate chips.
  7. Spoon batter evenly into your paper liners.
  8. Bake for 20-22 minutes or until the center is set.
  9. Remove from the oven and let cool for 5-10 minutes before serving.
  10. Store in an airtight container at room temperature for up to two days.

Recipe source: https://www.glutenfreepalate.com/

Sugar Free Chunky Ice Cream

by

Made from the stevia plant, Natvia is a 100% natural and healthy alternative to refined, processed sugar.

Recipe by California Country Gal

Ingredients

4-5 each medium/large just ripe bananas
2 cups/500ml/1 lb heavy cream or coconut milk
1/4 cup Natvia
1/8 tsp Natvia
2 tsp Vanilla
1/4 tsp Guar gum (1/2 tsp if using coconut milk)
Stir In:
2/3 cup roughly chopped walnuts
2/3 cup chocolate chips

Serves 2

Directions

Blend everything in your blender for about a minute. The mixture should become thick and creamy.
Add the stir in ingredients.
Pour into a container that has been brushed with Coconut Oil and freeze for several hours.
– See more recipes at: www.sweeterlifeclub.com

Banana bread- gluten, dairy & sugar free

by

Love banana bread? Try this gluten, dairy and sugar free recipe out!

Ingredients:
1.5 cups almond meal
3 large eggs
1 tsp cinnamon
1/2 tsp bicarb soda
2 tablespoons of coconut oil
2 large ripe bananas
2 tablespoons of coconut nectar or sugar

Method:
Preheat oven to 170 degrees
Mash or blend bananas and then combine all ingredients together
Bake for 35 minutes or until slightly brown on top

Strawberry Balls

by

A perfect healthy snack

Ingredients

• 200g ripe strawberries

• 1 cup desiccated coconut
• 3/4 cup traditional oats
• 2 tablespoons white chia seeds
• 2 tablespoons coconut oil
• 2 teaspoons acai powder (optional)
• 2 1/2 tablespoons desiccated coconut, extra, to coat

Method

1. Process strawberries until smooth. Add remaining ingredients and process until finely chopped and mixture comes together.

2. Roll 1 level tablespoon into balls.

3. Place extra coconut in a shallow plate. Roll balls in coconut to coat.

Lemon And Coconut Bliss Balls Recipe

by
This recipe makes 15 delicious balls and melt in your mouth with a zesty twist. Best of all, you don’t need a lot of ingredients or time to make it. Perfect.
Ingredients:
– 2 and a half cups desiccated coconut
– 1/2 cup raw almonds
– 2 tablespoons honey
– 80 ml coconut oil
– 1 tablespoon lemon juice
– 2 tablespoons finely grated lemon zest
Method:
1. Place 2 cups of the desiccated coconut in a food processor, add the almonds, honey, coconut oil, lemon juice and lemon zest and blend for 1 minute. Place the mixture in the fridge for 30 minutes to firm up.
2. Form the chilled mixture into 15 small balls and roll them in the remaining desiccated coconut. Place on a tray lined with baking paper and chill in the fridge for 30 minutes or until firm. Store in an airtight container in the fridge for a week or freeze for up to a month. One bliss ball is one serve.
Source: The Busy Mum’s guide to Weight Loss by Rhian Allen.

Sweet Potato Power Brownies

by

If you ever needed a reason to work out, this pre-workout snack is it! These brownies are light, fluffy and sweet. With the perfect combination of carbohydrates, fat and protein, as well as a little kick of energy from the cacao, this snack is not only great for your workout but will also help assist you in a quick recovery.

 

Ingredients

2 medium sweet potatoes

6 eggs

2/3 cup (53g) raw cacao powder

1/2 cup (170g) raw honey or maple syrup

1/2 cup (130g) almond butter

1/2 cup (56g) almond flour

1/4 cup (55g) plus 2 tablespoons (for greasing), butter, softened

1/4 cup (48g) coconut palm sugar

2 teaspoons (10ml) vanilla extract

1 tsp baking soda

1/2 tsp sea salt

 

Method

Preheat the oven to 200°C. Bake the sweet potatoes until soft, about 1 hour. When cool enough to handle, peel and mash.

Reduce the heat to 180°C and grease a 23 x 33 cm baking dish.

Place all the ingredients into a food processor and blend well. Spread the mixture into the prepared baking dish and bake for about 30 minutes. They are done when a toothpick inserted in the middle comes out clean.

Once they have cooled for a few minutes, cut into squares and refrigerate. They can be stored in the freezer as well.

Yield: about 24 brownies.

Source: Super Paleo Snacks, Landria Voigt

 

Easy Tasty Parsley Soup

by

I love a tasty, healthy recipe that’s simple & easy to prepare. This one ticks all those boxes, so I’m sharing it with you:)…

Ingredients
Serves: 4

1 tablespoon butter
1 tablespoon olive oil
2 potatoes, peeled and sliced
1 large bunch (about 150g) fresh parsley, thoroughly washed and chopped
1 litre water
1 1/2 chicken or vegetable stock cubes
salt and freshly ground black pepper

 

Directions
Preparation: 5min › Cook: 15min › Ready in: 20min

Melt the butter in a saucepan and add 1 tablespoon of olive oil. Stir in the sliced potatoes and cook gently over medium heat for 5 minutes, or until they are slightly cooked and golden coloured.

Stir in the parsley then pour in the water and add the stock cubes.

Bring to the boil, the reduce heat and allow to simmer for 5 to 10

minutes.
Remove from heat. Use a hand held immersion blender to puree the soup.

Enjoy:)

Source: http://allrecipes.com.au

 

Spring Vegetable Risotto

by

8d03fd4c-2a9c-4988-bbf1-999f40319b95Serves 4

Ingredients

6 cups (1.5lt) reduced salt chicken stock

1 tbsp olive oil

1 leek, sliced

2 garlic cloves, crushed

1.5 cups (300g) Arborio rice

1 cup (120g) frozen peas

100g green beans, trimmed, blanched & halved

1 zucchini, sliced

½ cup chopped parsley leaves

2 tbsp grated parmesan cheese

Bunch of baby rocket

Method

1. Heat stock in saucepan until simmering.

2. Meanwhile, heat oil in a saucepan on medium. Cook leek & garlic for 5 minutes, stirring, until soft. Stir in rice and cook for 1 minute until rice is translucent.

Add ½ cup of stock, stirring until absorbed. Repeat with remaining stock, ½ a cup at a time, stirring, for 15-20 minutes, until stock is absorbed. Fold through peas, beans & zucchini and cook for another 5 minutes until rice is tender & creamy.

3. Remove from heat and stir through parsley and parmesan. Stand covered for 5 minutes. Season to taste and serve with baby rocket (or similar).

Call Now Button