Potato Shakshuka

Potato Shakshuka

What you need: 

2 tbsp olive oil

2 large potatoes

1 tbsp garlic infused olive oil

3 tbsp spring onion, green part only

1 large pepper (I used 1/2 red pepper and 1/2 green pepper)

1 1/2 tsp ground cumin

1 tsp smoked paprika

1/2 tsp chilli flakes (optional)

1/4 cup parsley + extra for serving, finely chopped

1 can of tomatoes

Salt & peper

4 Eggs

50 g goats feta

Potato Shakshuka 2

What to do:

Preheat oven to 200 

  1. Cut 2 potatoes into small cubes, add 2 tbsp of olive oil to skillet on a medium heat. Fry potatoes for about 15 minutes or until tender and slightly brown. Set potatoes aside

  2. Add garlic infused olive oil, spring onion and capsicum to skillet.  Saute for a few minutes until soft

  3. Add in spices and fry for a minute or two

  4. Add potatoes back into pan plus add tomatoes and simmer for about 6-8 minutes until it starts to thicken, stirring occasionally

  5. Add parsley, salt and pepper and combine well 

  6. Make wells in mixture and crack in eggs

  7. Sprinkle with feta and bake for 6-8 minutes or until eggs are cooked through

  8. Serve with extra parsley and enjoy!

Feijoa & Raspberry Crumble

Feijoa & Raspberry Crumble

What you need:

½ cup rolled oats (gluten free)

¼ cup buckwheat flour

¼ cup shredded coconut

1 tsp cinnamon 

2 tbsp coconut oil (melted)

2 tbsp rice malt syrup

½ tsp pure vanilla extract

1 cup of berries (I used raspberries)

1 cup of feijoas*, flesh only

Feijoa & Raspberry Crumble 2

What to do:

Preheat oven to 180°C 

Pour berries & feijoas into ceramic baking dish 

In a bowl mix together all dry ingredients

Stir in wet ingredients and combine well, use your fingers to get all the mixture combined

Cover fruit with mixture and place in oven for 25-30 minutes or until top in brown and crunchy

ENJOY! S xx

*Feijoa’s are considered high FODMAP. If you have trouble with Fructose use an extra cup of berries instead of feijoa’s

Quick Capsicum Cups

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What you need:

3 capsicums 

1 can of lentils, drained and rinsed

1 cup brown rice, cooked

1 tbsp of olive oil

2 tbsp lemon juice

1/2 tsp ground cumin

1/2 tsp ground coriander

1/4 tsp paprika

1/4 tsp chilli flakes, optional

50g goats feta, cut in small cubes

1 tbsp green part spring onion, finely chopped

1 tbsp fresh parsley, finely chopped + extra for serving

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What to do:

Preheat oven to 180°C

Cut the capsicums in half and de-seed, drizzle with olive oil, place on a lined baking tray in the oven a cook for 15 minutes

In a large bowl combine the remaining ingredients and mix together well

Stuff capsicums with mixture and place in oven for 15-20 mins or until capsicums are soft

Serve with extra parsley.

Like this post? Why not check out my sweet potato, lentil and feta salad recipe here


Corn & Courgette Fritters

Corn and Courgette Fritters

What you need:

corn and courgette fritters 2

Fritters

2 cups of corn kernels, fresh corn is tastes the best (approx 2 corn cobs cooked)

2 courgettes, grated and water squeezed out

2 eggs

2 tbsp parsley, finely chopped

2 tbsp spring onion, green part only, finely chopped

1/2 cup rice flour

1/2 tsp baking soda

Salt and pepper

Salsa

3/4 punnet cherry tomatoes, halved

1 avocado, cut into chunks

2 tbsp lemon juice

1 tbsp parsley, finely chopped

Salt & pepper

What to do:

  1. In a large bowl, mix all fritter ingredients together (if the mixture is a bit wet add some more rice flour)

  2. Heat oil in a non-stick fry pan, using a tbsp place spoonfuls of mixture into the pan and cook fritters in batches for 2-3 minutes each side.

  3. Mix together salsa

  4. Serve fritters with salsa

*1/2 corn cob is considered low FODMAP per @monashfodmap

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Like this post? Why not check out my courgette and prawn fritters recipe here

Ginger Bread Bliss Balls

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What you need:

1 1/2 cup dry roasted almonds

1 cup desiccated coconut

2 tsp ground ginger

1/2 tsp cinnamon

1/4 tsp ground all spice

3 tbsp rice malt syrup

1 tbsp coconut oil

1 tsp vanilla extract

Pinch of salt

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What to do:

  1. Place all ingredients in a blender or food processor and process until combined well (if mixture is too dry add a splash of water) 

  2. Press and shape the mixture into balls (I find have damp hands works well)

  3. Keep these balls in the fridge or freezer.

Like this post? Why not check out my chocolate peanut butter bliss balls recipe here

Coconut and Cranberry Bliss Bites

Coconut and Cranberry low fodmap bliss balls 2.jpg

These are perfect little Christmas treats.

Coconut and Cranberry low fodmap bliss balls.jpg

What you need:

1 and 1/2 cups desiccated coconut

3/4 cup macadamias

1/2 cup dried cranberries

2 tablespoons rice malt syrup

1 tablespoon coconut oil

1/2 teaspoon vanilla extract

1/2 cup dried cranberries

extra desiccated coconut to roll in (optional)

What to do:

  1. Place all ingredients in a blender or food processor and process until combined well (if mixture is too dry add a splash of water) 

  2. Roll into desired sized balls (I made 12), roll in extra coconut if desired

  3. Keep these balls in the fridge or freezer.

Like this post? Why not check out my chocolate peanut butter bliss balls recipe here