So about a month ago Ryan and I were craving something a little different, something we don’t really eat because we avoid some grains and dairy most of the time and most of the time I fins people thrive this way. Lasagna is one of those foods that usually gets the kick when you’re watching those foods. However, I come up with a pretty easy, yum and adaptable recipe that can suit a variety of family’s nutritional needs. After all, our nutritional requirements and preferences vary from person to person. And it was such a hit for the whole family I’ve made it multiple times each trialing different options to help you find the best fit!
This is a good one for those who sometimes like to do a ‘Meat free Monday’
It is actually very easy, I always double the recipe so there are leftovers to enjoy
I have a few options here that I’ve trialed
If Dairy free I’ve been using this cashew cheese recipe! It’s actually really good, recipe below
Dairy - I would suggest an organic/biodynamic cheese, go for high quality if you eat it and tolerate it (Paris creek for example) I find you really don’t need much, just a little on the top and perhaps on one of the middle layers.
Ingredients for the vego lasagna mix
Fry the onions off for a few minutes, then add the carrots, potato, zuchinni and mushrooms and continue to cook on medium heat for 5-10 mins. Then add the lentils and water (1 cup lentils = 2 cups water, I go by feel). Bring to boil and let it simmer to most of the water has gone.
3-4 fresh tomatoes blended
Short on time, 1 tin of organic tomatoes BPA free
1/2 bunch basil
1 tbsp olive oil.
Blend all three together. Easy!
Place all ingredients in a small-medium high speed blender and blend until very smooth and creamy.
Putting it together
Start with the vego mix, then add choice of cheese, a thin layer of tomatoe sauce and the lasagna sheet option of choice. Then repeat and finish with a second layer of lasagna sheet, tomatoe on top and cheese topping of choice.
Bake on 180 for about 40minutes.
Nut Free, Dairy Free, GF, Refined Sugar free ❤️
I’ve been experimenting in the kitchen today. Baking is a bit of a hobby to me so I get excited when I get the time to have a play! My pop gave me some home grown organic beetroots when I was in Loxton last week and you know me of course I was pretty excited, so these went into my cupcakes!
I used a recipe I had created with Paleo banana muffins and subbed the banana for two whole beetroots! I’m quite happy! I think I may have been a little too excited with the beetroot though 😆.
I’ve had a few requests lately for recipes the kids could enjoy and take to school (maybe schools are nut free now) and I was actually keen to do some paleo style baking without almond meal for once as it seems to be a go to in recipes. So this one used a mix of coconut flour and tapioca/cassava flour.
Love to know what you think and how you go!
Preheat Oven to 180 degrees
1/2 cup coconut flour
1/4 cup tapioca flour
(Or if not needing nut free sun the 2 above for 1.5 cups of almond flour)
1 tsp baking soda
1/2 cup cacao powder
Tip The floors tend work better if sifted
1/2 cup honey 🍯
1 tbsp olive/coconut oil
1/3 cup coconut milk full fat
2 whole beets large grated OR 3 whole ripe mashed bananas
pinch sea salt
1/2 cup dark chocolate chips (I usually cut up some loving earth or pana chocolate which is vegan based and delish)
2 tsp pure vanilla
Mix all the wet ingredients together with an electric beater
Then add the dry ingredients (mixed) and beat together
Lastly asked the banana or beetroot and blend.
Bake in the oven for 20-25 minutes.
Enjoy alone, with some coconut yoghurt or cashew cream cheese topping 🙏🏽💓
My family have been craving more vegetarian based meals the last few months, so I thought I would share a creation with you that seems to be a regular request on our menu.
We are all about Easy, Healthy, Clean and packed full of Nutrition when we prepare meals
I pretty much just adjust the vegetables to what I have on hand/left over or what’s in season or out the garden. I recently was gifted a bunch of kale so I added that in there too!
My Hot tip, if you have time, steam and mash some sweet potato and bake it like a pie, it’s the best! (this rarely happens in our house hold as time is off the essence!)
2 Tbsp olive Oil
2 brown onion chopped
2 sweet potatoes
2 large carrots
2 large white potatoes
1 red bell pepper
Mushrooms 250-500g chopped (depending on how moist or dry you like your curry) I suggest leaving out if you’re making this into a pie
3 Tbsp curry powder (more or less depending on your taste buds) I like the Nature’s delight organic blend
1.5 tsp of garam masala
2 cloves garlic crushed
1 tin Ayam light coconut milk
2 tins organic (BPA free) tinned chickpeas. I try to soak and cook my own when time permits
1 bunch fresh coriander
1tsp of coriander seeds and black pepper corns crushed
Topping (for pie)
Steam and mash sweet potato and add it as a topping. Bake in the oven until brown.
Works well as leftovers!!
Optional veggies I also use, kale chopped, broccoli and mushrooms chopped
I hope you enjoy this vegetarian favourite in our family
This has got to be one of the yummiest and easiest healthy breads I've ever made. It's loaded with beneficial healthy fats, carbs and proteins. I especially love it because it contains Flaxseeds and Oats which are galactagogues and promote breast milk production. So if you're a breast feeding mumma this one is also perfect for you!
The recipe takes about 5-10minutes to mix up and then you just need to bake. Store it in the fridge or freezer. A great breakfast, snack or side to one of my healthy soups. So no excuses to eat healthy!
Credit goes to my brother Brett for this recipe, the legend flew over from Melbourne and made me two loafs soon after Henry was born. Since then I've made it weekly! Who else loves healthy food gifts after the birth of a child?
1 cup sunflower seeds
1/2 cup organic flaxseeds
1/2 cup almonds (activated preferred)
1 1/2 cups organic oats
2 tbsp chia seeds
2 tbsp organic hemp seeds
1 tsp finely ground salt
1 tbsp maple syrup or honey (can also omit)
2 tbsp melted coconut oil
1 1/2 cups water
1. Combine all dry ingredients
2. Mix water, maple syrup and coconut oil together in a bowel and mix into dry ingredients
3. put in a baking dish and smooth out
4. let it sit for at least 2 hours
5. Dough is ready when it retains shape when pulled away from the dish
6. Bake in pre heated oven 175 degrees for 20minutes
7. Remove from baking tray and bake upside down on another tray for 30-40minutes
8 ..9 Bread is cooked once it sounds hollow
Will last for 5 days, also freezes well!
Enjoy toasted or fresh. yummy with or without toppings.
Enjoy, let me know what you think :)
A couple of months ago when I was in my first Trimester, the morning sickness, food aversions etc were running quite high for me. I used to like eating the same things if I found they worked for me, but all of a sudden I had to find new things to eat and change the options quite frequently as I got sick of things quickly.
Anyway… I was working one day and literally (not like me) didn’t get around to making my lunch, so I called past Let them Eat who make clean yummy food. I got inspired from a couple vegetarian patties I had (no idea what was in them) but thought I’d come up with something myself.
These patties have been great and I really just guessed ingredients and amounts. To be sure I was still getting proteins, this patty combines the quiona, blackbeans and eggs (eggs optional, I found they worked without too). Additionally, these actually taste even better leftover the next day which I love, as I make a batch and have lunch or a side to dinner for the week.
I also found if I cooked and cooled the potato before combining them they seemed to hold their shape better when cooking.
Give them a try
Ingredients (I always prefer organic where possible)
2 medium sweet potato steamed and mashed
1 bunch spring onions finely chopped
2 cans organic black beans (look for BPA free also)
2-3 tbsp of coconut flour or whatever you need to help it all bind. Coconut flour absorbs more liquid
2-3 medium zuchinni grated (You could also squeeze some of the juice out if you have a particularly juicy one).
Coconut or olive oil for shallow frying
Looking for a healthy sugar free chocolate treat?
I experimented and made these Chocolate brownies that I found on the net - the secret ingredient is zucchini! I was playing around to see if I could find a ‘nut free’ and ‘egg free’ version for those with intolerances.
They are yum!
No sugar either, so these would suit any of you following my modified keto program or wanting a lower carb option.
The secret is to put them in the fridge before cutting and let them cool before eating. Nice and fudgey that way!
Recipe on my website
Makes 12 brownies
Let me knwo what you think