It's Wednesday!

Minestrone Soup (serves 4)

V, DF, GF, P, F

This minestrone soup is warming and hearty. Get it boiling away on a Sunday and enjoy a premade lunch during the week.

Ingredients

•       •   3 slices of the best bacon you can find and afford
•           (naturally smoked adds an AMAZING flavour to this soup)
•       •   1 sliced onion
•       •   2 garlic cloves chopped
•       •   3 carrots chopped
•       •   3 zucchinis chopped
•       •   3 potatoes chopped
•       •   300 g green beans chopped
•       •   2 tins chopped tomatoes
•       •   1 cup passata
•       •   1 litre chicken broth/stock
•       •   1.5 - 2 litres water
•       •   Dash of tamari
•       •   3 bay leaves
•       •   1 tsp heaped Italian herbs
•       •   1 cup pearl barley (or 1 cup gluten-free pasta spirals)

Method

•      1.   Cook bacon, onion and garlic in 2 tbls olive oil over a medium heat for 3-5 minutes in a very large sauce pan.
•      2.   Then add all other ingredients.
•      3.   Bring to boil them simmer for 1.5 hours
•      4.   Add 1 cup of pearl barley and continue cooking for half an hour until soft. Enjoy x

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!

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

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.