This recipe has an easy difficulty and it’s perfect for those avoiding gluten or those on a paleo diet. Because the noodles are made of squash and zucchini, rather than the traditional flour and egg recipe.
Here is what you need to make two large portions for 2pax or three smaller portions:
• 1 large zucchini
• 1-piece (quarter) squash peeled
• 300 gr ground beef
• 2 spring onions
• 2 handfuls raw cashews soaked in water (overnight or 1h before)
• 5-6 piece sun dried tomatos
• 1 small bunch Cilantro
• 1 5cm piece peeled ginger
• 1 clove of garlic
• Sesame oil
• 1 tsp Chili flakes
• 1 tsp Fennel seeds
• 1 tbsp Soy sauce
• 1 tablespoon lemon juice
• Sprinkle roasted Sesame seeds to decorate
• A few shavings of Parmesan to decorate
You will need a spiralizer to make the veggie noodles and a food processor for
making the pesto.
Wash all the veg. Make your zucchini and squash noodles using the spiralizer. Cut
the zucchini and squash in long and thick strips for easier handling. Set aside with
some lemon juice sprinkled on top to avoid oxidation. Leave the rest for later.
Start on your dressing by blitzing together the soaked cashews with sundried
tomatoes until a creamy pesto is formed.
In a large bowl mix your ground beef with fennel seeds, chilli flakes, left over lemon
juice, finally diced spring onions and cilantro (including stems – leave some leafs to
decorate) and garlic. Grate ginger in the mixture. Add 1 tablespoon soy sauce and
mix well. Form meatballs and fry them in sesame oil. Keep turning them to cook
evenly on each side. Set on paper towel to remove excess oil.
Combine the pesto with your raw veggie noodles. Add your meatballs on top.
Sprinkle some roasted sesame seeds, parmesan shavings and a few cilantro leafs
Who doesn’t crave some snacks while watching movies? Everyone does, I bet! That’s why a good kitchen clean-up is important. To stay away from bad habits and not feel guilty for eating crap, such as potato chips or popcorn loaded with butter.
How about instead of those mentioned above we can still indulge ourselves in some healthier snacks. Such as my simple kale chips! You can add your favourite toppings and spice them to your taste!
Kale is a fibrous plant, a cross between cabbage and lettuce and has an amazing texture while combined with olive oil. It’s very high in fibre and antioxidants, which by now we all know how important they are, don’t we? You are probably thinking, kale is not the same as a chip! but doing the hacks in my recipe below you will get that perfect crunch you’re looking for!
Ingredients: 1 big bunch of kale, 1 tbsp olive oil, your favourite spices, salt.
You will need: an oven, a baking sheet and parchment paper.
Method: Part all the kale leaves from the stems. Wash and towel dry the leaves. This step is very important if not the kale will stay soggy.
Lay the kale on a baking sheet covered with parchment paper. Sprinkle some olive oil and massage into the leaves without rubbing too much. Add salt and your fave spices.
My recommended mixes of spices are:
cayenne pepper, and dried cilantro
parmesan and dried basil
all spice, sumac and dried parsley
After adding your choice of spices and salt, place the tray into a preheated oven at 170°C for 20-25 min or until light brown on the edges and crispy all over.
Nice and easy for a good and healthy snack! In addition this recipe is Paleo, Vegan (don’t add Parmesan) and Gluten Free.
Enjoy at any hour of the day with your fave movie! 😉
This recipe is my favourite guilty pleasure for weekend brunches. It’s perfect for people suffering from gluten intolerance and can be the perfect start-of-day-kinda-breakfast!
Let’s get you to the recipe.
You should know this recipe serves 4 people and you don’t need any fancy equipment for amazing results
1 and 1/2 cups of oat flour (grind some oats if you cannot find this flour)
1/2 cup coconut flour
2 medium sized eggs
250 ml coconut milk (can substitute for coconut water for a lighter version)
zest of 1 lime
1 tsp vanilla extract
For the sauce:
1 ripe mango
1 lime for the zest and juice
1 tbsp of raw honey or maple syrup
100 ml water
For frying use coconut oil.
Prepare the batter by mixing the dry ingredients in one bowl and the wet ingredients in another. Combine the two mixtures until a light and creamy batter results. Add some lime zest to your batter.
Start frying your pancakes either in batches or one by one, depending on the size of your pan. Add the batter slowly to the greased pan using a ladle. Your pancakes are ready when bubbles form at the top and you can flip them on the other side. Once you flip, don’t leave more than a minute on this side.
After you cooked all your batter and have your stack of pancakes done, it’s time for the sauce.
Cut your mango in cubes and add it to a saucepan together with lime juice, zest and water. Let it simmer until creamy and runny. Add the honey to taste. Some mangoes can be already very sweet so it depends. Using a hand-held mixer mix or just a fork mash the fruit into a smooth paste. Now it’s ready to be poured on top of your stack of pancakes. Serve with the hot sauce and a few sprinkles of lime zest and dried coconut. Enjoy and
I am having so much fun making these snacks full of good protein!
The raw cocoa is packed with antioxidants and it’s super healthy for your brain! The puffed quinoa gives it a little bit extra crunch and the almonds are simply full of healthy and essential fats.
You need basic ingredients to make these amazing treats!
The full recipe is down below ⇓ or you can simply print the pdf version HERE.
Ingredients for 10 pieces: • 1 cup pitted dates (Medjoul preferably) • 3-4 dried apricots • 1 cup raw almonds with skin on • 1 tablespoon vegan protein powder (pea, barley, rice protein) • 2.5 tbsp raw cacao • 1 tbsp coconut oil • 1 tsp chia seeds • 2 tbsp quinoa
First add some cold water to a pan and put it to boil at medium-high heat. Add your quinoa when it starts to boil. Let it boil for 3-4 minutes or until it starts opening. Stir it from time to time. Strain and sit aside to cool.
In a food processor add in layers, the almonds and blitz but not too fine. We
still want some crunchiness. Add your pitted dates and apricots and blitz more.
Then one by one add the cacao, coconut oil, chia seeds, protein powder, and
the quinoa once chilled. Blitz them together until a thick gooey paste is
Using a spoon take small quantities from this paste/dough and start forming
balls using the center of your palms.
You can optionally dust the balls with some cacao if you like the extra
chocolatiness. Or simply enjoy them the way they are.
Chill in the fridge for 15-20 minutes to set.
They last up to 5 days in an air-tight container in the fridge.