Recipes

Just in case you haven't had that fill of hot cross buns quite yet, here is a simple and delicious recipe from Wholefood Simply. These hot cross buns bliss balls have only 4 ingredients!! Whip these babies up and enjoy- guilt free!   Hot Cross Buns Bliss Balls Author: Wholefood Simply   Ingredients: 1 cup roasted almonds 10 medjool dates seeds removed (if you have pitted dates, add in a few more and soak in hot water for a few minutes & strain before using) 2 teaspoons of mixed spice 1/3 cup of currants    Directions: 1. Blend your almonds, dates and spices together in a food processor at high speed until it resembles a fine, sticky crumb. Add the currants and pulse to combine. 2. Shape the mixture into little balls using your hands. Refrigerate to set. 

This Meatless Monday recipe was sent to us by one of our tops fans, recently made for her young, hungry family and they all gave it the delicious tick of approval! Full of veggies, protein, herbs and spices to give you a well-rounded nutritious meal thats bound to have leftovers for lunches. Perfect for those cooler nights we seem to be getting now!   Awesome Adzuki Curry Author: Angela Stafford   Ingredients: 1 1/2 cups of adzuki beans (soaked for 8 hours) 1 tablespoon of ghee or oil 1 medium onion, finely chopped 3 large cloves of garlic, crushed 2 tablespoons of grated ginger 1 teaspoon of fennel seeds 1 teaspoon of ground cumin 1 teaspoon of ground coriander 1/2 teaspoon of ground tumeric 1 x 700g bottle of passata 1 tablespoon of vegetable stock concentrate 1 cup of water 3 cups of diced hard vegetables ( ie. pumpkin, sweet potato, carrots) 2 cups of chopped faster cooking vegetables (ie. capsicum, zucchini, broccoli) 1/2 cup of chopped fresh corriander juice of 1/2 a lemon   Directions: 1. Drain adzuki beans and replace with cold water in a pot for cooking. Bring to a boil, then reduce to a simmer, tilting the lid slightly to allow some steam to escape. Leave cook for an hour or until tender. 2. In a large saucepan, stir-fry the onion, garlic and ginger in oil until tender. Add a little water if it starts to stick. 3. Add spices and stir. Once they become fragrant, add the passata, stock concentrate, water and harder vegetables. Cover and simmer for 10-15 minutes, occasionally stirring.  4. When the veggies are soft, add the remaining fast cooking veggies and the cooked adzuki beans. Simmer for 5 minutes.  5. Remove from heat and stir in the coriander and lemon juice. 

  Well its the first Monday of school holidays and you've probably been asked for a snack about 10 times already. Why do they tend to eat double the amount of food over the holidays? Well fear not, we have a solution for you.  This delicious seedy granola bar recipe is so packed with protein and healthy fats, they won't be needing another snack until 5 minutes before dinner is served. We load our kids up with the good stuff so they stay satisfied for longer while keeping those nutritional needs in check. Enjoy this one, and happy holidays!   Seedy Almond Butter Granola Bars Author: www.warmvanillasugar.com   Ingredients: 1 1/2 cups of rolled oats 1 cup of pitted dates 1/4 cup of pecans (halved if you can) 1/4 cup of almonds 2 tbsp hemp seeds 2 tbsp chia seeds 2 tbsp pepitas 2 tbsp sunflower seeds 1 tbsp linseed 1 tsp cinnamon 1/2 tsp fine sea salt 1/4 cup of honey or maple syrup 1/4 cup of smooth almond butter   Instructions: 1. Preheat oven to 175 degrees. 2. Spread oats evenly on a baking sheet and toast in the oven for 10 minutes. Shake the sheet halfway through. When they're nice and toasted, remove from the oven and set aside in a bowl. 3. Line an 8 x 8 baking pan with parchment paper or grease well. 4. Process dates in a food processor until a ball is formed. Transfer dates into the bowl with the oats, nuts, seeds, cinnamon and salt. Stir or mix with your hands well. 5. Bring honey or maple syrup with almond butter to a boil in a saucepan over medium heat. Pour over the dry ingredients. Stir and mix well. 6. Transfer to your pan and press down with a spatula so that the top is flat.  7. Cover with plastic wrap and pop in the freezer for 15 minutes. 8. Remove from the freezer and cut up. Enjoy!    

Raw Easter Nests Recipe   Easter can inspire us with all kinds of adorable baking crafts, whether you have big kids, little kids or no kids at all! While Easter is usually all about the chocolate, it doesn't have to be all about the processed sugar. So what do we need,  delicious eggs nests of course!  Thanks to Well Nourished, here is a simple recipe that is 'kid in the kitchen friendly as well!' Its raw, refined sugar free, gluten free and dairy free.    Raw Chocolate Easter Nests Author: Well Nourished   Ingredients: 300g of slivered almonds, toasted ( you can also sliver your own in the food processor) 200g of shredded coconut  100g of almond meal    Raw Chocolate: 200g of raw cacao butter, or extra virgin coconut oil (or combination 100g of both) 30g of cacao powder  2-6 tablespoons of sweetener such as maple syrup, coconut or rice malt syrup Method Toast your almonds and coconut. Melt the cacao butter or coconut oil over a very low heat, either in a small pot or Thermomix (temp 50, speed 1) until just melted. Add the cacao powder and maple syrup, mix until well combined.  Combine the slivered almonds, coconut, and nut meal in a bowl. Add the raw chocolate and stir until well combined. If you would like a darker nest, add a tablespoon or two more cacao. Line a muffin tin and press one tablespoon of the mix into the base.  Add another tablespoon (approx.) and press into the sides to make a small basket. Place in the freezer immediately to set.  Once set, remove the muffin casing and keep in an airtight container in the freezer until ready to serve.  

Most of us could use a little extra veggies in our day, along with extra sleep. I can't help you with the extra sleep, but I can help you with the extra veggies.   I love an easy breakfast and an easy snack to pass off to the little one (bonus points if it contains some extra veggies). These muffins tick those boxes. They're also easy to transport.   They have those extra veggies, a protein hit AND they're gluten free and vegan.   Shredded Veggie Savoury Muffins Author: www.pureella.com   Ingredients: 3 carrots 2 parsnips 2 medium potatoes 2 medium sweet potatoes 2 tablespoons of arrowroot starch 2 tablespoons of besan flour 2 tablespoons of olive oil 1 cup of cannelleni beans (rinsed and drained) 1/4 cup of fresh parsley, chopped 1 tsp of dried basil 1 teaspoon of fine sea salt freshly cracked black pepper   Instructions: 1) Preheat oven to 180 degrees and prepare your muffin tins. 2) Wash & peel all your veggies. 3) In a food processor, shred the carrots, parsnip, potatoes, and transfer to a large bowl. 4) Blend the beans and set aside. 5) Add to veggies the parsley, arrowroot starch, flour, oil, and beans and basil, salt and pepper and mix well. 6) Fill each muffin cup evenly and press flat. 7) Bake for about 30 minutes until the tops look dry and sides are browned.  8) Let stand for 15 minutes.  

Unless you're a super zen, early rising superhuman, mornings are often mayhem. Getting yourself ready and out the door on time AND being fed properly is a mission. Throw in a few extra tiny humans to round up, and you're lucky to have even a hot coffee let alone a proper breakfast. But as we all know, breakfast IS the most important meal of the day. So this Meatless Monday is dedicated you, the morning chaos crew who need a simpler breakfast without sacrificing nutrition. You're welcome.   Apple Pie Oatmeal Breakfast Bake Author: Rise Shine Cook   Ingredients: 3 cups large diced apple  (about 2 large or 3 small apples) 2 flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons warm water) or 2 traditional eggs 3 cups uncontaminated oats (or traditional rolled oats) 1 cup chopped walnuts or pecans ½ cup sultanas 2 teaspoons baking powder 2 teaspoons cinnamon ¼ teaspoon nutmeg 2 tablespoons chia seeds 3 tablespoons hemp seeds ¼ teaspoon salt 3 ½ cups unsweetened almond milk ½ cup maple syrup 1 tablespoon vanilla extract 2 tablespoons coconut sugar (optional) Instructions: Preheat the oven to 175 degrees. Chop the apples and transfer to a large bowl of water with a squeeze of lemon (this prevents browning). Make the flax eggs by mixing 2 tablespoons ground flaxseed with 5 tablespoons of warm water in a small bowl. Set aside and let sit for 5 minutes.  In a large bowl mix the rolled oats, nuts, sultanas, baking powder, cinnamon, nutmeg, chia seeds, hemp seeds and salt. Add the following to a blender: almond milk, maple syrup, vanilla, and flax eggs/eggs. Blend until smooth. You can also whisk this by hand in a bowl but I find the blender much easier.  Add the blender mixture to the dry ingredients and mix.  Strain the apples well and add to the bowl and mix. The mixture will seem loose, this is ok.  Transfer the mix to an 9x9 casserole dish or non-stick brownie pan. Cover with foil and bake for 50 minutes.  After 50 minutes remove the foil, sprinkle the coconut sugar (if using) on top and continue to bake for another 20 minutes.  Remove from the oven and let sit for 10 minutes. Slice and serve!     

Its no secret that I love buffalo inspired food, its the Canadian in me. While buffalo sauce has a spicy kick, its a mild spice with the tangy flavour that I love. The spice is mild enough that the 3 year old also loves a good buffalo dish, which is a real win given buffalo sauce is one of my true loves. And that is why this buffalo cauliflower taco recipe really got me excited. Serve for a casual dinner party, easy mid-week dinner or a fun Friday treat.  They're easy to make, vegan and can be gluten free depending on the flour you choose and the tortillas you serve these bad boys in.    Buffalo Cauliflower Tacos Author: www.staceyhomemaker.com Serves: 8 Prep time: 15 minutes, Cook time 25 minutes   Ingredients: Pesto Cream Sauce 1/2 cup raw cashews 1/2 cup unsweetened coconut milk 1 small garlic clove 1 cup fresh basil leaves Salt and pepper to taste Buffalo Cauliflower 1 large head of cauliflower (Don't cut the florets too small) 1 cup spelt flour 1 tsp garlic powder 1/4 tsp smoked paprika 1/8 tsp black pepper 2 cups unsweetened coconut milk 1 1/2 cups panko breadcrumbs 2 cups Frank's buffalo sauce (Found at Coles and Woolworths)   Directions:   Pesto Cream Sauce  1) Add all the pesto ingredients to a high powered blender and blend on high until smooth and creamy. Store in the fridge until you're ready to serve.  Buffalo Cauliflower: 1) Preheat the oven to 220 degrees. Cut large florets off the head of cauliflower. 2) In a large mixing bowl, combine the oat flour, garlic powder, black pepper, smoked paprika, and coconut milk. Mix until the lumps have dissolved. Add the large cauliflower florets to the bowl with the wet ingredients and mix to coat every nook and cranny of the cauliflower. 3) Pour the breadcrumbs into a small bowl. Use tongs to pull each piece of cauliflower out of the batter, tap the side lightly to get rid of any excess, and then dip each piece in the breadcrumbs and place it on a parchment lined tray. Bake for 15 minutes.  4) Remove the tray from the oven. Carefully, put the cauliflower bites into a big bowl and pour the buffalo sauce over the top and gently mix it to coat each piece. 5) Return the coated cauliflower florets back onto the tray and bake it for an additional 10-12 minutes or until cauliflower bites are crispy. Then build your tacos!   

I know I say this all of the time, but this one is seriously a family favourite. Even my carnivore husband licks his bowl with this one. Its so easy and so delicious and only takes one pot. Thats an easy cleanup for a winning dish that even provides a fair bit of leftovers! Check out this winning little concoction and tell us what you think! Share your image of your take on the stew and tag us in the image for a chance to win an online voucher!   African Peanut Stew Author: Making Thyme For Health Serves 6 | Prep time: 15 minutes | Cook time: 45 minutes    Ingredients: 1 tbsp olive oil 1 finely chopped onion 1 jalapeño finely chopped 4 cloves of minced garlic 2-inch knob of fresh ginger, minced (about 2 tablespoons) 2 tsp cumin 1/4 tsp cayenne 3 tbsp tomato paste 1 large sweet potato, peeled and chopped into bite size pieces 1/2 cup of unsweetened peanut butter 4 cups of vegetable broth 1 cup of water * I add in one can of drained chickpeas for an extra hit of protein Cooked brown rice, roasted peanuts and fresh lime juice for serving   Instructions: 1) Using a large pot on medium heat, warm olive oil and add the onions and cook for 3 minutes. Add the garlic, jalapeño, ginger, cumin, cayenne then stir and cook for 2 minutes.  2) Add in the tomato paste and stir. Add in the sweet potato, peanut butter, broth and water. Stir then bring to a boil. Reduce heat to medium-low, cook and cover for 15 minutes. Add in the chickpeas then cook for another 15 minutes or until the sweet potato is tender.  3) Mash the sweet potato with a fork to help thicken the broth a bit then boil for 5 minutes uncovered. Serve with your sides and enjoy!

Who's feeling fancy this week? I am! Stuffed mushrooms have to be one of my favourites. Made with flavour and texture, they just melt in your mouth. Traditionally, we usually enjoy bacon or ham stuffed mushrooms...until I found this beauty! This recipe from Taste Love and Nourish is a flavour bomb. Its simple enough to prepare but takes dinner to a whole new level of deliciousness. This recipe calls for cheese but its easy enough to make into a vegan dish. Tag us in your creation and lets see what you've come up with! Have a fantastic week xx   Veggie Stuffed Portabella Mushrooms Serves 4 Author: www.tasteloveandnourish.com  Ingredients: 4 large portabella mushrooms 2 tablespoons olive oil 1 large onion 2 medium zucchini 1 roasted red capsicum 4 – 6 sun dried chopped tomatoes 2 – 3 cloves minced garlic 1 large handful of spinach 1 pinch dried oregano freshly ground black pepper 1/4 cup dried breadcrumbs 1/4 cup grated Parmesan 1/4 cup shredded mozzarella cheese   Directions: 1. Preheat oven to 190 degrees. 2. Pat the mushrooms with a paper towel. Using a spoon, gently scoop out the gills out of the inside of the mushroom. Cut out the stalk of the mushroom as well. 3. Rub the mushrooms with a bit of olive oil and place on a baking sheet lined with parchment paper, stalk side facing up. 4. In a pan over medium heat, sautee the onion in olive oil and cook for 3-4 minutes. Add in the diced zucchini until it softens. Add in the capsicum and tomatoes and cook for another few minutes. When the onions have become translucent, add the garlic. Cook for one minute then add in the spinach. 5. Once the spinach has wilted, remove from the heat and add in the rest of the ingredients up to and including the parmesan. Stir together. 6. Divide the mixture into four, filling each mushroom. 7. Bake in the oven for 35-40 minutes. Remove from the oven, top each mushroom with 1 tablespoon of mozzarella cheese then bake for an additional 10-12 minutes. 

We're big fans of zucchini slice in this household. I sneak it into lunches, in salads, on breakfast plates and it makes a really easy, lazy dinner. They are loaded with veggies, budget friendly and generally fussy eater approved.  This recipe is simple yet delicious, and is dairy free and gluten free. However, feta can be added on top for the cheese lovers out there! Enjoy xx   Zucchini & Sweet Potato Slice Author: www.becomingness.com.au Prep time: 20 minutes Cook time: 40 minutes   Ingredients: 2 medium sweet potatoes (around 700-800 grams) peeled and grated 2 large zucchinis (around 600 grams) coarsely grated 4 eggs 1 cup of almond meal  2 cloves of garlic minced 2 tablespoons fresh chives  Pinch of sea salt Pinch of black pepper *add a packet of crumbled feta on top for the cheese lovers* *add 1 teaspoon of chilli flakes for the spice lovers*   Instructions: 1. Preheat oven to 180 degrees. 2. Add all ingredients to a large bowl and mix until all mixed together. Pour into a baking dish lined with wax paper or well greased. 3. Put into the oven and cook for around 35-40 minutes until its nice and golden and set well. Let cool for a few minutes then enjoy!!

Burrito bowls are a favorite around here. There’s something about seeing all the colourful veggies looking all tasty on their own, then mixing them up with seasoning for a flavour bomb.  My toddler loves burrito bowls too as he can pick at whatever he wants but ends up eating it all. It’s a great hit of veggies and yummy flavor to keep you coming back for more! They make a killer lunch as well!   Roast Cauliflower Burrito Bowl  Author: Pinch of Yum Serves: 4-6 bowls Ingredients: 1 cup of brown rice 1 head of cauliflower  1 tbsp of olive oil  1 tablespoon of taco seasoning 1 can of black beans, drained and rinsed 1/2 cup of water 2 tomatoes, chopped half of a small onion, chopped juice of 2 limes 1/2 cup of fresh cilantro 2 ears of corn, kernels cut off the cob 1 avocado Favourite hot sauced/or greek yogurt for topping   Directions: 1. Cook the rice. 2. Roast the cauliflower: Heat the oven to 220 degrees. Toss the cauliflower with olive oil and half of the taco seasoning. Sprinkle with salt & pepper then roast for 20 minutes. Be sure to toss halfway through to prevent burning. 3. Mix the beans, water and remaining taco seasoning in a saucepan. Bring to a low simmer then mash the beans together once soft. Allow the mixture to get creamy and leave over medium-low heat until it thickens.  4. Toss together the tomatoes, onion, limes and cilantro. Sprinkle with salt. 5. Once its all completed, assemble the bowl how you wish. Top with the cauliflower, add the hot sauce and/or greek yogurt and ENJOY! *tip: have your lunch container nearby and build your lunch with leftovers at the same time!

I'm all about budget friendly, easy and healthy recipes. This Meatless Monday recipe couldn't be any better in all three departments. These veggie fritters are an all-rounder. They can be served with breakfast, lunch, dinner and also make a great snack. Even better, they use up any veggies that are running out of life in your fridge.  Here is your life-changing recipe. You're welcome! *substitute for the veggies of your choice, just fill the quantity requirements*   Veggie Fritters: Author: Frugal Coupon Living (told ya they were budget friendly!) Yields: 10-12 fritters   Ingredients: 2 cups of shredded zucchini 2 cups of shredded carrots 2/3 cup of flour of your choice 1/3 cup chopped green onion 2 large eggs, lightly beaten 2 cloves of minced garlic 2 tbsp olive oil 1/4 tsp salt 1/8 tsp pepper   Directions: 1. Strain the zucchini in a strainer and press down to drain out the excess liquid. 2. Add the shredded zucchini, carrots, flour, green onions, eggs, garlic & salt and pepper to a bowl. Stir well. 3. Add the olive oil to a large pan on medium-high heat. Add 1/4 cup of mixture to the pan & flatten slightly with your fingers. Do the same over again until you run out of space in your pan. 4. Cook the fritters for about 3 minutes then flip and cook on the other side for 1-2 minutes until golden brown. 5. Place fritters on a plate with a paper towel to absorb excess oil.  6. Season with salt and pepper if required, top with greek yogurt, sour cream or cashew cheese. Serve with whatever tickles your fancy. Enjoy!  

Loading up with a healthy, protein packed breakfast is so important. In fact, skipping breakfast is one of the worst things you can do for your health. Yes, mornings are busy. We're guilty of always running late and racing out the door.  The beauty of this recipe is that it takes 5 minutes to prepare and is ready for you the next morning. So before making dinner, quickly whip this up and have it ready for the next morning to take one more hassle out of the morning.  Even better? This one is packed with brain boosters, giving you and your little ones a head start to the day.   Blueberry Almond Chia Pudding Author: Cook Nourish Bliss Serves 4 Ingredients: 2 cups of almond milk 1/4 cup of creamy almond butter 1-2 tablespoons of maple syrup (adjust to your sweetness liking)  1/4 teaspoon of cinnamon 1 teaspoon of vanilla  1/2 cup of chia seeds 1/4 cup of blueberries Topping:  1/4 cup of almond butter 1 1/4 cup of blueberries   Instructions: 1. Mix together the almond milk, almond butter, maple syrup, cinnamon, vanilla and 1/4 cup of blueberries in a blender. Blend until smooth.  2. Pour into a bowl and whisk in the chia seeds. Let rest for 5 or so minutes then stir again until all clumps are gone. Cover and refrigerate overnight. 3. In the morning, give the pudding a good stir. Divide into 4 bowls, top with berries and almond butter and enjoy!

  We love dips around our house. Great for some extra raw veggie intake and even better with our favorite brown rice crackers. It’s a great entertainer, snack or even a lazy meal!  Spinach and artichoke is a classic dip with a beautiful salty flavor. This vegan recipe is no exception and will tick all those boxes!    Vegan Spinach & Artichoke Dip Author: www.noracooks.com Ingredients: 1 1/2 cups raw cashews 4 cloves garlic 1 small onion, diced 1 1/2 cups unsweetened non-dairy milk 1/4 cup nutritional yeast 1 small lemon, juiced (2 tablespoons) 1-1 1/2 teaspoons salt 4 cups loosely packed fresh spinach (2) 400g cans artichokes drained & rinsed Optional: vegan parmesean cheese for serving   Directions: 1. Preheat oven to 220 degrees 2. Soak cashews for 5 minutes in 3 cups of boiling water. Strain. 3. Sauté the onion and garlic until the onion is translucent. Set aside. 4. In a high power blender, process the cashews, nutritional yeast, lemon juice, 1 tsp of salt and milk. Blend until super smooth.  5. Add the onions, garlic, artichokes and spinach. Pulse only a few times as you want it to be chunky.  6. Transfer to an oven safe dish and bake for 20 minutes until bubbly and golden.  7. Sprinkle with vegan or normal cheese. Serve with veggies, bread or crackers. Enjoy!     

And just like that, we're here for another Meatless Monday!  I love a good veggie burger. They're a great way to sneak in extra serves of veggies and if the recipe has enough spices and texture, they're better than any meat burger in my eyes! Plus, they make a great addition to a salad or lunchbox for some lunches throughout the week. These burgers taste delicious and can make your life easier! Author: Killing Thyme Serves: 8   Ingredients Burger Patties 1 cup black beans 2 cups mashed sweet potato approx. 2 sweet potatoes 1 cup cooked quinoa 1/2 cup walnuts or pecans, ground or finely chopped 1/2 cup red onion, diced 2 tsp ground cumin 2 tsp chili powder 1 tsp smoked paprika 1 tsp ground coriander 1/2 tsp garlic salt Cracked black pepper, to taste   Use fresh burger buns or no buns at all and top as you wish! We love avocado, lettuce, tomato and any hummus or dip we have hanging around in the fridge. Tonight we used tzatziki and it was sooo delicious!   Directions:  1. Cook up the sweet potato by either steaming, or roasting in the oven at 200 degrees for 30-35 minutes. Leave the oven on, reducing the temperature to 175 degrees.  2. Cook up the quinoa by bringing 2 cups of water (I add in a tbsp of bone broth for an additional nutrient hit) and quinoa to a boil. Reduce to a simmer, cover & cook for 15-20 minutes. Fluff with a fork when finished.    3. Add black beans to a bowl and mash half of them, leaving the other half whole. Add sweet potato and mash together, add quinoa, nuts, spices and red onion and mash together. Adjust the mixture with seasoning and the texture. If its too wet, add in more ground up nuts! 4. Spray a baking sheet. Form patties by filling up a 1/4 cup measuring cup. Carefully scoop out the mixture onto the baking sheet and flatten slightly.  5. Bake the veggie burgers for 30 minutes. Carefully flip over at 30 minutes and cook for an additional 10 minutes. Enjoy!

We’re all about nutrient dense, action packed and EASY recipes. We also love super portable snacks that give us energy and a brain boost. These nut free, vegan, paleo and delicious seedy bars are a must have for your health conscious kitchen.  Loaded with calcium from the tahini, vitamins, minerals, healthy fats and protein from the seedy goodness. Seedy Bars Author: Madeline Shaw   Ingredients: 1 ripe banana 2 tablespoons of coconut oil 4 tablespoons of tahini Pinch of salt 1 teaspoon of cinnamon 100g of pepitas 100g of sunflower seeds 2 tablespoons of chia seeds  4 tablespoons of sesame seeds  *sprinkle of hemp seeds on top, because why not?    Directions: Blend up the wet ingredients + the salt & cinnamon until they form a paste. Mix in the rest of the ingredients for one minute. Spread out onto a greased pan and freeze for one hour. Voila!  When stored in the fridge, the bars will last for one week. 

We're self-professed foodies over here at Naturally Hooked (just in case you haven't figured that out yet.) We love all kinds of food. We love a big burgers, big salads, gluten free donuts, smoothies and our list goes on. We certainly don't discriminate. We aren't vegans or vegetarians, but we do follow 'Meatless Mondays' every week. We also aim for 1-2 additional meatless days in our week to load up on the nutrients and give our bodies a chance to properly digest the meat we do enjoy. We  love our vegetables and find our 'meatless' days are just as tasty (if not tastier) than our meat days.  We will be sharing our favourite meatless recipes here on the blog, so do follow along!   Roasted Portabello Fajitas Author: Happy Healthy Mama   Ingredients: For the Marinade 1/4 cup avocado oil 1/4 cup lime juice (juice from about 2 limes) 1 teaspoon dried oregano 1 teaspoon chili powder 1/2 teaspoon garlic powder 1/2 teaspoon sea salt 1/4 teaspoon pepper   For the Fajitas 5 portobello mushrooms 1 onion, sliced 1 green pepper, sliced 1 red pepper, sliced avocado oil salt and pepper 8 corn or whole grain tortillas, fajita sized Optional Toppings/Additions:  brown rice, shredded cheese, guacamole, sour cream, tomatoes/salsa, etc.   Instructions: Wash and dry your mushrooms.  Gently de-stem them:  hold cap in one hand, and grab the stem with your dominate hand.   Gently twist the stem and pull away from the cap. Slice the mushrooms and put in a large baking dish. In a small bowl, mix together all of the ingredients for the marinade.  Pour the marinade over the sliced mushrooms. Use your hand to turn the mushrooms over so they are coated on all sides.  Cover with foil and let marinate for at least 30 minutes. Heat the tortillas according to package directions and keep warm. Preheat  the oven to 400 degrees.  Roast the mushrooms, covered for 15 minutes.  Uncover and roast an additional 10 minutes. While the mushrooms are roasting, heat some oil in a medium pan over medium heat.  Add the onions and peppers and season with salt and pepper.  Sauté until they are soft and starting to brown, about 10 minutes or so. Serve the mushrooms and onion and pepper mixture on warm tortillas with the optional toppings you prefer.  Enjoy!

Pancakes are a favourite in our household and Christmas is no exception. We have pancakes for breakfast every Christmas morning. We play around with ingredients & get creative, matching our breakfast with fresh fruit, yogurt and of course, maple syrup.  Every year I search for a new recipe, one to top off the one from last year. And now, thanks to Healthy Little Foodies, we have an extra special recipe up our sleeve this year. Christmas is all about the smells, tastes & sounds of the holiday so bringing ginger into the pancakes feels natural and tastes delicious!  Tip: Add some dried cranberries into the batter for some extra Christmas magic!   Christmas Spiced Pancakes Author: Amy @ Healthy Little Foodies (adapted from @ourspicedkitchen) 2 ripe bananas 1 medjool date (2 pitted dates) 3 eggs 1/3 cup buckwheat flour 1 tbsp & 1 tsp cinnamon 2 tsp ground ginger 1 tsp ginger puree Coconut oil (for frying) 1 large pear thinly sliced Instructions Blend the banana and date together until the date has fully broken down. Add all the other ingredients (apart from the oil and pear) and blend until fully combined. Cut Christmas shapes from the pear slices using small cookie cutters. Heat a little coconut oil in a non stick frying pan over a high heat. Reduced to a medium heat and add 1tbsp of mixture to the pan. Repeat until pan is full (I managed to fit 5 in at a time on my pan) Place a Christmas shaped pear onto each pancake and cook until ready to be flipped (around 1 min) Cook on the other side until done. Serve.  

'Tis the season to be baking! Here is a simple, inexpensive & delicious gluten free  gingerbread man recipe that will surely make its rounds in your oven for years to come. Finding that balance between healthy & indulgence during the holiday season has never been easier!  Happy Holidays! xx   Gluten Free Gingerbread Men Recipe  Author: thehealthychef.com   Ingredients: Makes 10 gingerbread men  280 g (2 ¾ cups) almond meal 1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon ground ginger ½ teaspoon gluten free baking powder 4 (60 g) fresh soft pitted dates 50 ml extra virgin olive oil, macadamia oil or coconut oil 40 g raw honey, maple syrup, molasses or brown rice syrup 1 teaspoon vanilla bean extract 1 egg white   Directions: Combine almond meal, baking powder, dates and spices in a food processor. Process until combined and mix is crumbly. Add olive oil, honey (+molasses if using), vanilla + egg white. Process again until a soft dough forms. Remove the dough and flatten down slightly between 2 pieces of  grease-proof paper (baking paper) - about 3 mm thick. Refrigerate for 1 hour to allow the dough to firm up. If in a hurry, place in the freezer for 20 minutes. Cut out into shapes with a gingerbread cutter and place cookies onto a baking tray lined with baking paper. Bake at 150 C for 30 minutes or until golden. Remove from the oven and cool. Decorate as you wish!

We're all about quick & easy around here. Who has time for recipes with one million complicated ingredients? Not me. I like to keep our recipes clean and simple, no fuss and no garbage either.  Enter my favourite easy banana bread recipe. Swap in the uncontaminated low-gluten organic oats and we've got ourself a winner!   Oat Banana Bread Author: TheBakerMama   Ingredients: 3 medium ripe bananas 2 cups of oats (uncontaminated organic oats here) 2 large eggs 1/4 cup of maple syrup (I usually halve this amount)  1 tsp bi carb soda   Directions: 1. Preheat oven to 170 degrees. Lightly grease a pan and set aside. 2. Blend all ingredients together until smooth and combined well. Pour into pan & bake for 30-35 minutes. 3. Let the banana bread cool before enjoying. Store in an air tight container in the fridge.