It's Saturday!

Lunch in a Pan

V, GF, DF

If you have the luxury of being at home around lunchtime then this is a perfect lunch for you. So often we don’t think about how easy it is to create a delicious concoction by popping a pan on the stove for five minutes. But now you will!

Ingredients

•   •  Handful baby spinach
•   •  1/4 red onion thinly sliced
•   •  1 rasher of bacon sliced
•   •  6 mushrooms sliced
•   •  1 tomato diced
•   •  1 egg
•   •  1 tbsp butter
•   •  feta
•   •  Dash of balsamic vinegar (optional)      

Method

•   1.  Warm butter in a pan over moderate heat
•   2.  Add bacon and onion and cook until onion is soft
•   3.  Add mushrooms and tomato and cook for 3-4 minutes
•   4.  Move ingredients in the pan to the side and crack your egg in the other side
•   5.  When vegetables and egg are cooked to your looking, remove from heat
•   6.  Put baby spinach on the bottom of a plate, add vegetables and top with egg. Sprinkle feta over the top and add a splash of balsamic vinegar as desired

Roast Chicken with Roast Veggies

V, GF, DF, P

It’s a life-skill. Learn how to roast a chicken and you will always be able to whip up a super simple dinner.

INGREDIENTS

•   •  1 roast chicken
•   •  1 whole lemon
•   •  Olive Oil
•   •  Pinch of salt
•   •  Vegetables of choice (Potato, Sweet potato, carrot, onion, pumpkin)

Method

•   1.  Preheat oven to 180 degrees
•   2.  Pierce the lemon with a skewer or knife all the way around
•   3.  Place the lemon inside the chicken cavity
•   4.  Drizzle olive oil over the chicken and sprinkle generously with salt
•   5.  Pour some water into the base of the pan (amount will depend on the size of the pan - but make sure it’s fully covered by around 1cm)
•   6.  Place into the oven - As a guide, a 1.5kg whole chicken takes about 30 minutes per 500g of weight to cook in an oven preheated to 180°C
•   7.  Baste about 45 mins into cooking with the water from the pan to keep the skin moist. If the water has evaporated, add a little more to keep the base covered.
•   8.  To test if the chicken is cooked pierce deeply with a skewer - if the juices are pink keep cooking until you see clear juices.
•   9.  Remove from the oven and let is rest for 10 minutes before carving.

Roast Veggies:

•   1.  Peel and chop your veggies
•   2.  Place in an oven tray and drizzle with olive oil and salt
•   3.  Roast at the same time as your chicken, turning part way through.

Download the 10 Easy Ways with Roast Chicken PDF here.

Choc Chip Cookies

V GF, DF, P, F, Veg

These cookies are the BEST. You might need to double batch, as they are a little addictive!

INGREDIENTS

•   •  1 1/4 cup / 170g wholemeal spelt flour (or wheat, buckwheat
•      or gluten-free flour)
•   •  1/2 cup / 60g LSA (ground linseeds, sunflower seeds, almonds) *
•   •  1/2 tsp bicarb soda
•   •  1/4 tsp salt
•   •  1/3 cup / 70g maple syrup **
•   •  1/3 cup / 70g macadamia oil **
•   •  1 tsp vanilla (extract, vanilla bean paste or seeds of half a vanilla bean)
•   •  40 g dark chocolate chopped in large chunks (I like Green and Blacks
•      or Lindt – both 85%)

Method

•   1. Preheat oven to 170 degrees.
•   2. Add all the ingredients, apart from the chocolate, to a mixer and beat
•        until coming together.
•   3. Then add your chocolate chunks and mix through until distributed
•        evenly
•   4. Place walnut sized round balls on a baking tray lined with baking
•        paper and flatten gently.
•   5. Cook for 10-12 minutes
•   6. Remove from oven and leave to cool (if you can!) before eating.

Variations:

* Instead of LSA you could use – almond meal OR extra flour

** Instead of maple syrup and macadamia oil you could use raw honey and melted coconut oil