It's Friday!

Easy Sausage and Veggies + Salad

V, GF, DF,

Use some of your leftover sausages from last night (and any extra veggies that you cooked) and add them to a basic salad - think baby spinach, tomato and cucumber - with a little sprinkle of olive oil, salt and pepper! Even some feta would be lovely too.

Sweet Potato and Zucchini Fritters

DF, GF, Veg, P, F

Otherwise known as ‘crunchy pancakes’ in this house. Make yourself a batch and see the versatility. I love them with avocado, feta and tomato or topped with Avocado Feta Smash (see Lunch Ideas) — the kids love them dipped in homemade tomato sauce! Whatever goes…

Serve with a side of protein - great quality sausages, chicken drumsticks or chops!

INGREDIENTS

•   •   1 massive sweet potato grated
•   •   2 zucchinis grated
•   •   1 red onion thinly diced
•   •   1 1/2 cups wholemeal spelt flour
•   •   1/2 cup olive oil
•   •   3 eggs
•   •   1/2 tsp salt

Method

•   1.  Add all ingredients to a large bowl and stir to fully combine.
•   2.  Heat 2 tbls olive oil, coconut oil or ghee in a pan over moderate heat.
•   3.  Create balls of mixture with your hands, place in pan and flatten.
•   4.  Cook well on both sides.
•   5.  Remove from pan and top with avocado, tomato and feta.

Simple Smoothie

V, GF, DF, Veg

It could not get simpler than this! This often goes in my kids bellies as soon as they get home.

Ingredients

•    •  2 Frozen Bananas
•    •  2 handfuls of cashews
•    •  1 avocado
•    •  2 glasses of water (or coconut water or milk of choice)

 Method

•    1.  Place all ingredients in a blender and whizz it up for 60
•         seconds or until smooth.

Optional additions: Spinach, strawberries, cucumber or any other fruit you desire

Veggie Sticks and Pesto

GF, DF, P, F, Veg

Have pesto, be happy! Making a simple pesto means there is always a nutritious dip on standby or easy flavour enhancer to many meals. Add to eggs in the morning, to a salad at lunch - options are endless

Ingredients

•   •   1 clove garlic chopped or crushed
•   •   3 handfuls cashews or macadamias
•   •   3 large handfuls of fresh basil
•   •   20g parmesan cheese, grated OR 2 tbls nutritional yeast flakes
•   •   Juice of one lemon
•   •   Olive oil - enough to generously cover mixture

Method

•   1.  Pulse the nuts, garlic, cheese/yeast flakes and basil in your blender until you get the right consistency (3 blasts in the blender tends to do it).
•   2.  Then add the lemon juice and slowly add the oil as the mixture is stirring in the blender until you get the consistency you desire. I like it to be a wet consistency - easily spreadable over salads - others prefer it to hold together well.