Five delicious, feel good winter warming recipes that will become staples in your kitchen!
- 8.8oz packet of King Soba Rice Noodles, Buckwheat Noodles, Quinoa Noodles or any Asian noodles
- 3-4 tbsp sesame oil
- 3 garlic cloves
- ½ yellow onion, diced
- 3 cups of crimini mushrooms or white mushrooms, sliced
- 1 red capsicum, thinly sliced
- 3 tbsp Soy Sauce
- 2 tbsp Rice Vinegar
- ¼ tsp ginger powder
- 1 spring onion, diced (optional)
- Sesame seeds (optional)
- Fish sauce (optional)
- Chilli flakes (optional)
- Dash of salt and pepper
- In a small bowl make the sauce. Add soy sauce, rice vinegar, ginger powder, a sprinkle of salt, pepper and an optional dash of fish sauce.
- Chop yellow onion and garlic. Set aside. Chop mushrooms and red peppers and set in a small bowl. Pour soy and vinegar sauce over mushrooms and peppers. Set aside.
- Cook noodles in boiling water according to package instructions. Drain, rinse with cold water. Toss noodles with 1-2 tbsp of sesame oil to prevent them from sticking together. Set aside.
- Heat 2 tbsp of sesame oil in a frying pan on medium heat. Add in garlic and yellow onion, and sauté for a minute or until the onion slices soften.
- Add in the marinated red capsicum and mushrooms with all the sauce it’s in. Sauté until mushrooms are cooked and tender, about 3-5 minutes.
- Still on medium heat, add in the cooked noodles, and quickly stir to combine all the ingredients. Remove and turn off the heat.
- Serve noodles in individual bowls and garnish with spring onion, sesame seeds and chilli flakes.
- 400-500g leftover roast chicken – roughly chopped or shredded (if using a whole chicken, cooking time will be 4-6 hours in a slow cooker)
- 1-2 tbsp Gevity Rx Bone Broth Body Glue Lemon & Herb
- 2 cups filtered water
- 150g green beans, topped and tailed and chopped in half
- 1 zucchini, sliced into half moons
- ¼ cauliflower, roughly chopped
- 1 chilli, finely diced (optional)
- 1 knob of ginger, grated
- 2-4 garlic cloves, finely diced
- 1 shallot, finely sliced
- 2 leeks, finely sliced
- Salt and pepper to taste
- 1 tbsp fresh thyme leaves
- 1 tbsp dried or fresh rosemary
- 2 tbsp chopped parsley
- Lemon juice to squeeze over the top (optional)
- Optional Add Ins; diced carrot, broccoli florets, diced sweet potato
- Chop all of your chosen veggies, chilli, herbs, garlic and ginger, then add them to a large saucepan.
- Pour filtered water over the veggies until they’re just covered and bring to a simmer for 5-10 minutes.
- Add all the remaining ingredients and simmer everything until the veggies are cooked to your liking.
- Taste the soup and adjust the seasoning/flavours to your own taste buds.
- When it’s ready, serve with fresh herbs to garnish, and extra squeeze or two of lemon juice (if desired).
- Eco Organics Mung Bean Fettuccine 200g
- 3 cloves of garlic, minced fine
- 1 tsp ginger paste
- Fresh chilli (alter to your liking)
- 1/3 cup Tamari
- 1 tbsp coconut sugar
- 1 tsp powdered vegetable stock
- 2 tsp corn flour
- 1/2 a block of firm tofu
- Juice of 1 lime
- Your favourite vegetables (we used broccoli, zucchini, carrot and kale)
- Olive oil for cooking
- Sesame seeds & cashews to top
- Add ginger, garlic, chilli, vegetable stock, coconut sugar, cornflour and Tamari to a container. Shake and set aside. This will be your sauce!
- Cut up your favourite vegetables however you prefer them cut (keeping in mind to separately cook any solid vegetables prior to combining).
- Boil water for mung bean fettuccine. Add in once boiling and cook for 6 minutes. Remove, let drain and rest.
- Dice up desired amount of tofu (you can sub this out for chicken or any other preferred protein) into 1cm cubes. Add 1/2 tsp of oil to pan and fry until golden on each side (roughly 3 mins).
- Start cooking the more solid vegetables in large stir fry pan. Once softened add in the remaining softer vegetables, fettuccine (or noodles) and sauce.
- Once combined add lime juice and the tofu. Cook for a further 2 minutes.
- Turn off the heat, plate up, add your toppings and then sit down and enjoy!
- 1 x Melinda’s Gluten Free Goodies Keto Choc Pudding Mix or Sticky Date Pudding Mix
- 2 x Eggs
- 110g Butter
- 100ml Milk
- 100ml Cream
Egg Alternative: 2 Mashed Medium Bananas
Milk Alternative: Soy, Almond or Coconut Milk
Butter Alternative: Dairy Free Margarine or Coconut Oil
Cream Alternative: Coconut Cream
- Preheat Oven to 180°C (160°C fan forced) and grease a muffin tin.
- Melt 60g of the butter.
- Crack and lightly beat eggs with a fork, add milk & melted butter and combine.
- Add Keto Choc or Sticky Date Pudding mix sachet and stir to combine.
- Divide evenly between 8 well-greased muffin holes.
- Bake for 12-15 minutes or until golden and cooked through the centre.
- While your puddings are baking add the remaining 50g of butter and the cream into a small saucepan then add the Keto Choc or Sticky date pudding sauce sachet and stir.
- Slowly warm over low heat until combined. Increase heat and continue to stir for up to 5 minutes or until the sauce has slightly thickened.
- Remove cooked puddings from the tin and serve warm with your chocolate or caramel sauce, whipped cream or sugar free ice-cream.
- ½ a ripe banana
- 2/3 cup Oatly oat milk
- 2/3 cup Gloriously Free Organic Oats
- 1 tbsp Manuka honey (or use agave for a vegan alternative)
- 1 tbsp WholeLife Healthfoods Certified Organic Raw Cacao Powder
- Pinch of sea salt
- ½ tbsp WholeLife Healthfoods Organic Chia Seeds
- 1 tsp baking powder
- 4 squares of Loving Earth Dark Chocolate (plus more to finely grate on top)
- Preheat your oven to 200°c.
- Pulse the oats in a blender until a flour consistency is achieved.
- Add in banana, milk, Manuka honey, cacao powder, salt, chia seeds and baking powder to the blender with the oats and blend until a smooth batter has formed.
- Spoon the batter into your ramekin.
- Place 4 squares of dark chocolate into the centre and cover with batter.
- Bake in oven at 200°c for 18-20 minutes.
- Finely grate some leftover dark chocolate on top and enjoy!