Chilli beef noodles

Am I the only one that gets excited about what I am about to eat when I are preparing it? I would rather take lunch to work any day rather than picking something out of a supermarket cabinet when I'm feeling like a zombie who is clearly not in the right state of mind to be making food-choice decisions. Just knowing I've got a kick-ass lunch waiting for me gets me excited (do I lead a sad life? Ha ha).

My husband and I love this dish. It has an Eastern influence, similar to meals found in Thailand or other parts of Asia.

It tastes amazing. 

Egg noodles.
2 Cloves of garlic.
2 chillies.
3 stalks of spring onions.
2 teaspoons of finely diced ginger.
A handfull of beef strips or sliced topside steak.
2 tablespoons of soy sauce.
4 large mushrooms (any variety)

Boil the noodles and while they are boiling, in another pan stir beef, ginger, chilli and mushrooms for a couple of minutes. When the mushrooms start to reduce in size, add garlic, soy sauce and spring onions. Cook for a further 2 minutes. Drain noodles, add to frying pan and quickly stir together, remove from heat immediately (so noodles don't stick to bottom of the pan).

Hazelnut salad dressing

Hazelnuts are amazing, they are full of protein and taste so good.
For this recipe you can either use hazelnut butter (100% blended hazelnuts in the form of a paste) or you can chop whole nuts but they won't be as small and smooth and the butter.

Either one handful of chopped hazelnuts or 2 tablespoons of hazelnut butter
2 tablespoons of apple cider vinegar
2 tablespoons of olive oil
a squeeze of lemon juice
a pinch of salt


In this salad I used avocado, zucchini (courgettes) and red peppers (capsicum) but you can use whatever you like.

Peanut butter muesli

This is a simple layered muesli either to eat out of a glass or a jar (I prefer jars...judge me if you must).

On the bottom layer is almond meal with a little bit of olive oil.

The next layer is muesli oats with a tiny bit of water (or add milk)

I then put some crunchy peanut butter, cinnamon and honey on top of that layer.

Another layer of almond meal went on and then some chia seeds above that.

Some more oats on top of that with a dot of water, then more peanut butter, honey and some cinnamon.

You get the picture, basically just layer with ingredients of choice. Maybe put some coconut or some dried fruit in it.

Quinoa, chia seed and millet porridge

It is what the title says.

Add 1 cup of quinoa
1 cup of millet
4 teaspoons of chia seeds
Approx. 2.5 cups of water
Serves 2

Boil ingredients and keep adding water if it evaporates too quickly. Cook and constantly stir until quinoa is soft and no longer white in the middle.

Add yoghurt, honey, cinnamon or whatever tickles your fancy on top. Enjoy.

Celery sticks with nut filling

Celery sticks with nut fillings.

I know this may sound a little odd but I am from Australia and every child's lunchbox there contains celery sticks with peanut butter as a filling (at least that's what I remember as a child) yet I decided to create a little alternative.

It is so quick to make and tastes quite good...a clever way for people to start eating greens. 

Below, on the left is coconut flour mixed with olive oil and salt.

In the middle is hazelnut meal mixed with olive oil and salt.

On the right is almond meal mixed with olive oil and salt. 

Millet+seed crackers topped with avocado and peppers

Yum. Normally I don't like millet as it can be a bit, well, blah (you know that slightly bland taste that I'm talking about) but with the right ingredients added, it actually tastes pretty good.

I got experimental one day while making some millet porridge. There was so much left over so I decided to add some coconut flour and try to make crackers.

The recipe is so basic.

To serve 2 people (10 crackers) 

This is all approximate, guess as you go, feel it, you don't always have to measure.

2.5 cups of millet

1/3 cup of chia seeds

1/3 of flaxseeds (linseeds)

1/2 cup of coconut flour

3 cups of water

Pinch of salt

1 Tablespoon olive oil

Bring the millet, chia seeds and flaxseeds to the boil, stir, turn slightly down, continue stirring until all of the water has evaporated (approx 8 minutes). Remove from heat, add the coconut flour. Preheat the over to 160C.

Flour the baking tray. Press mixture into 5x8cm rectangles down on tray. Bake in the oven for 10 minutes. Remove from oven, let stand to cool for 2 minutes. Remove from tray

Serve with topping of choice (my choice was avocado and red peppers/capsicum).

Chia seed 'cheesecake'

Chia seed 'cheesecake' I created using a recipe I made. It is healthy and the only dairy it contains is greek yogurt and it does not contain sugar expect for some honey (if you want to add it).

Make as individual servings in jars or small bowls as the base is soft and hard to transfer from a large dish.

Base:
Each serving
2 teaspoons of almond meal
2 teaspoons of Coconut flour
2 teaspoons of Hazelnut meal
1 tablespoon Olive oil or coconut oil or enough until the ingredients all mix together without being too dry or too oily. Press down firmly.

Filling:
1 Tablespoon of Coconut cream (melt first if too hard)
1 Tablespoon Coconut oil (melt first if too hard)
3 teaspoons of chia seeds
4 tablespoons of probiotic greek natural yoghurt

Add a shake or two of some cinnamon on top

Put in the fridge for 10 minutes. Enjoy.