It's Thursday!

Leftover Zucchini Slice

P, F

Such a classic dish! Sometimes the classics are the best. Super easy to throw together and always seems to please the crowd.

Ingredients

•       •   4 large zucchinis grated
•       •   3 pieces of bacon sliced (organic, free-range/best quality you can find)
•       •   1 brown onion chopped
•       •   1 cup wholemeal spelt flour (or gluten-free flour)
•       •   5 eggs
•       •   2 tbls savoury yeast flakes (for dairy free) or two handfuls cheese, grated
•       •   1/2 cup olive oil
•       •   1 tsp dulse flakes (optional)
•       •   salt and pepper

Method

•       1.   Grate your zucchini. If the zucchini is very 'wet' (often large zucchinis contain more moisture) then grab a clean tea towel, pop your grated zucchini inside and give it a good old squeeze over your sink to get rid of excess moisture.
•       2.   Add everything to a large bowl and stir until fully combined.
•       3.   Pour into a baking tray and cook at 180 degrees for 25 minutes or until browned on top and cooked through.
•       4.   Slice into pieces and freeze in portions perfect for lunch boxes!

Easy Sausage and Veggies

V, GF, DF,

Put all ingredients in an oven dish, cook and serve. Couldn’t be easier! A firm weeknight favourite in this house.

Ingredients

•    •  Enough sausages to feed your family
•    •  Vegetables for roasting any of these work beautifully – sweet potato, potato, beetroot, broccoli, zucchini, tomato, onion, pumpkin, parsnip. Add enough portions to pack the plates of your family!
•    •  Olive Oil/tallow/bacon fat/duck fat
•    •  Salt or Herbamare

Method

•    1.  Preheat oven to 180 degrees.
•    2.  Cut vegetables into cubes – make sure they are cut in a similar size for even cooking.
•    3.  Add vegetables to a baking tray or roasting pan. Coat with the olive oil, or animal fat, and sprinkle with salt or herbamare (herb and salt sprinkle found at supermarket).
•    4.  Place into oven for half an hour for ‘just cooked’ as in photo, or 45 minutes to one hour for a crispy and caramelised effect.
•    5.  While the vegetables are cooking away, there are two ways you can cook your sausages. You can either add them to a baking tray and cook in the oven along with the vegetables or cook on a pan on the stove top over a moderate temperature. I use a little olive oil to coat the pan but ensure that it doesn’t get too hot.
•    6.  There you go. It was that hard. Dinner – done!

Bliss Balls

V, GF, DF, P, F, Veg

I always have a stash of these in the fridge for those moments when you want to curb your sweet craving!

Ingredients

•   •  200 g almond meal
•   •  10 medjool dates
•   •  30 g fine coconut
•   •  50 g sunflower kernels
•   •  20 g raw honey
•   •  30 g raw cacao or dutched cocoa
•   •  20 g chia seeds

Method

•   1.  Add all ingredients to the blender and mix until a fine, crumbly texture is achieved. If you want the mixture wetter, add some coconut oil or a little more honey, but this amount should be fine.
•   2.  Roll into small balls and keep in the fridge.

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 lik it to be a wet consistency - easily spreadable over salads - others prefer it to hold together well.