Thai Fish n Prawn cakes

300g skinless, boneless firm white fish fillets

300g peeled medium sized prawns

1 tablespoon coriander

1 tablespoon chillipaste or Thai curry paste

 

In a food processor blend seafood until forms a coarse paste.

Add coriander and mix together.

Form balls using 1 heaped tablespoon (or larger if required)

Spray pan with olive oil and fry both sides.

Serve with Thai Salad and sweet chilli sauce

 

Makes 18 cakes
 

Paleo Gluten-Free Low Carb English Muffin Recipe in a Minute

This paleo, gluten-free, low carb English muffin is soft and buttery inside, crusty on the outside. Easy to make in just 2 minutes, with 5 ingredients!

 

1 Serving makes 2x slices

Cook Time 90sec

 

Ingredients

Instructions

  1. Melt ghee (or butter) in a microwave safe ramekin or other container, about 4″ in diameter with a flat bottom. This takes about 30 seconds.

  2. Add the remaining ingredients and stir until well combined. Let sit for a minute to allow the mixture to thicken.

  3. Microwave for about 90 seconds, until firm. Run a knife along the edge and flip over a plate to release. Slice in half, then toast in the toaster.

 

Recipe Notes - Nutrition Facts 

Amount Per Serving

Calories 307 Calories from Fat 243% Daily Value*

Total Fat 27g42%

Total Carbohydrates 8g3%

Dietary Fiber 4g16%

Sugars 2g

Protein 12g24%

Vitamin A12%

Calcium8%

Iron10%

* Percent Daily Values are based on a 2000 calorie diet.

Net carbs: 4g in the entire recipe (makes 2 large slices)

No Carb Cloud Bread

Here is a recipe for No Carb Rosemary Cloud Bread, thanks Rochelle...
Can be made plain or garlic and freezes well.

3 eggs separated 
3 tablespoons of cream cheese
1/4 tsp baking powder 
1 tablespoon honey (optional)
Mix yolks and cream cheese until smooth
Beat whites in second bowl until it peaks 
Fold in egg yolks n cheese don't mix 
Spoon burger size amounts onto baking paper sprinkle with rosemary.
Bake 150 degrees till puffy n golden (firmish)

Fill with meat n salad 
Makes about 8 pieces eq 4 burgers

60 Second Almond & Flaxseed Gluten Free Bread

Almond & Flaxseed Gluten Free, sugar and dairy free ‘Bread’

Makes one small Mug-sized loaf or one 225g loaf...thanks Carol

 

This is a really versatile ‘bread’. You can count it as a protein rather than carbohydrate because of the nuts, seeds and egg. It is very filling and satisfying, which means you won’t need to eat as much, and cuts and toasts like a dream.

If you use a microwave you can cook it on high for approximately 1 minute and have fresh ‘bread’ in no time. You can also bake this mix in tiny muffin pans for ‘baby breads. Great for kid’s lunches or canapés. Slice and toast, amazing!

 

Pre-heat the oven to 220 degrees C. Grease the insides of the mug or tin (225g, 45 x75mm) with coconut oil, butter or olive oil.

 

Basic recipe for one medium sized mug

1 #6 egg

2 tablespoons almond meal, I used LSA

2 tablespoons Flaxseed meal (freshly ground flaxseeds)

1 teaspoon melted olive oil or very soft extra virgin coconut oil

1 teaspoon gluten free baking powder

1/2teaspoon sea salt – optional

Optional -You can also add a teaspoon of Chia, sunflower or sesame seeds, for variety and extra fibre.

 

Mix all the ingredients together in small bowl. Pour in the mixture into the greased mug. Bake in a pre-heated oven for 12 – 15 minutes until the ‘bread’ is golden and firm but springy. Remove from the oven, allow to cool slightly, then turn out.

 

For larger 225g loaf

3 x # 6 eggs

8 tablespoons almond meal

8 tablespoons Flaxseed meal (freshly ground flaxseeds)

4 teaspoons melted olive oil or very soft extra virgin coconut oil

3 teaspoons gluten free baking powder

¾ - 1 teaspoon sea salt

Optional additions if desired – seeds, nuts, herbs, banana.

 

Mix all the ingredients together as you would for the smaller version. Pour into the prepared tin and bake in the pre-heated oven for 20 minutes until golden, springy and firm. Turn out and cool as you would for mug version.

Eat yourself happy

 

My  EAT YOURSELF HAPPY  My Favs… thanks Andrea (Balls)

 

Hummus - in a minute

Not only is it super easy to make and delicious tasting it can also be a healthier option to many dips and spreads!  Hummus provides you with protein and a number of essential vitamin and minerals.  It can be high in fat but it is mostly heart-healthy unsaturated fat.

 

Y’All Need:

  • 1 can chickpeas

  • Lemon Juice - half a lemon

  • 1 tsp tahini

  • 3 tsp crushed garlic

  • salt/ pepper/ lemon pepper to season

  • 2 Tbl Olive Oil

 

Make it:

1.  Drain chickpeas

2. Put all ingredients in blender and blitz until smooth.

3.  Store in an airtight container in the fridge.

Favs…

Hummus - in a minute

Not only is it super easy to make and delicious tasting it can also be a healthier option to many dips and spreads!  Hummus provides you with protein and a number of essential vitamin and minerals.  It can be high in fat but it is mostly heart-healthy unsaturated fat.

 

Y’All Need:

  • 1 can chickpeas

  • Lemon Juice - half a lemon

  • 1 tsp tahini

  • 3 tsp crushed garlic

  • salt/ pepper/ lemon pepper to season

  • 2 Tbl Olive Oil

 

Make it:

1.  Drain chickpeas

2. Put all ingredients in blender and blitz until smooth.

3.  Store in an airtight container in the fridge.

‘Ma’ Bliss Balls - fruit Based

 

These are a quick, sweet tasting nourishing snack.   A great way to get reluctant fruit eaters,  eating fruit - just don’t tell them what’s in them!  thanks Andrea (Balls)

 

Y’all Need:

  • 12 Medjool dates (remove the seeds)

  • 1 ½ C Desiccated Coconut

  • 2-3 tsp Peppermint Essence

  • Juice of 1 orange

  • ⅔ C Raw Cacao Powder

  • ½ C Water

  • Extra coconut to roll the balls in

 

Make it:

1.  Blitz all ingredients in the blender.

2. Make small balls and roll in coconut.

3.  Store in an airtight container in the fridge.

AB’s Everyday no think salad - FAVS 

thanks Andrea (Balls)

Y’all Need:

  • a plastic container

  • lettuce - about a handful

  • baby kale - about a handful

  • alfalfa sprouts

  • 4 spicy gherkins (Homebrand is my fav) or a handful of crunchy beans

  • 6 slices of cucumber

  • ½ a large tomato or about a ¼ red capsicum

  • red onion - however much you likey like

  • 1 mushroom

  • coriander - however much you likey like

  • salt/ pepper/ lemon pepper/lemon juice

  • 1 small tin of goodness (protein of choice)

 

Optional: jalapenos, croutons (toast chopped into bits), grated beetroot, a handful of Vitaslaw.

 

Make it:

  1. Chop all produce to desired choppy choppiness.

  2. Put in a plastic container.

  3. Season with salt/ pepper & store in the fridge. (I make my lunches for the week on Sun/Mon night, they last).

 

At school I add my tin of goodness just before eating and croutons - if I’m having them.

Beetroot Slaw

thanks Andrea (Balls)

Y’all Need:

  • grated beetroot

  • Vitaslaw

  • salt, pepper, lemon pepper - to taste

 

Optional: pumpkin seeds, lemon juice

 

Make it:

1.  Place beetroot, Vitaslaw, salt/pepper in a frypan and heat for 5-8 min, stirring

   occasionally.  I don’t have exact quantities...however much you want to make,

   I usually have 60% grated beetroot and 40% Vitaslaw.

2. DONE!  Great hot or cold.  Once ‘cooked’ I sometimes add pumpkin seeds and or lemon juice.

Spicy mexican salad

thanks Andrea (Balls)

Y’all Need:

  • 3-4 cups of cauliflower rice

  • a handful of mushrooms

  • 1 red capsicum

  • 1 yellow capsicum

  • red onion - however much you likey like

  • Gherkins

  • ½ teaspoon chili powder

  • ½ teaspoon garlic powder

  • ⅛ teaspoon cayenne pepper

  • salt and pepper, to taste

  • 1-2 tbsp oil

Make it: thats it!

Large Heading

Zucchini noodles & venison mincel

Y’all Need: Thanks Andrea "Balls"

Zoodles - for 1

  • 3 medium zucchini  

  • hand full of broccoli

  • salt, pepper to season

Venison Mince - for 4-5 (Much easier to cook in bulk, split into portions and freeze)

  • 500g Venison Mince (I use the Silver Eye Packet from Countdown)

  • Pasta Sauce (I use Dolmio Tomato/Basil Sauce, as I only eat this occasionally I’m not bothered by the sugar content.  I’m a quick and easy kinda chef.)

  • 2 teaspoons of crushed garlic

  • 1 medium onion diced

  • Rosemary (I dice and slice the leaves from a 40cm approx branch.)

  • salt, pepper to season

Make it:

Mince

1.  Place diced onion, garlic and rosemary in a saucepan.  Add a splash of water and cook until onion is soft.

2. Add mince.  Cook until brown.

3.  Add pasta sauce, season with salt/pepper and bring to the boil.

4. Turn down low and simmer for 20min.

Zoodles

1.  Cut the ends off the zucchini and slice into ‘noodles’ using a Julienne peeler .

2.  Steam broccoli and set aside.

3. Place zoodles in frying pan, season with salt/pepper and cook over a med-high heat for about  5 min.  (I don’t use oil or add water.)  Use tongs to rotate zoodles to ensure all are ‘cooked/ heated through’.

4.  Drain if there is excess water.

5. Combine zoodles and broccoli, place in a bowl.

6.  Add mince. (about 100g...about as big as a computer mouse)

7. Sprinkle with parmesan cheese.

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