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This Healthy Mexican Stack Makes Dinner a Fiesta!

This Healthy Mexican Stack Makes Dinner a Fiesta!

Alexx Stuart | May 11, 2019

This is such a forgiving and easy meal to whip up. You can change up the accompaniments depending on what you have, or any allergies. It’s as easy to impress kids with and get them involved, as it is to create a flamboyant presentation of it on a large platter for a casual summer dinner with friends. I suggest making 2 or 3 times the mince portion of the recipe so that you can freeze it and use for the busy week emergency meals later.
Hope you enjoy. It’s one of my favourite comfort meals. So easy. So bright. Less than $5 per person.

 

Ingredients

1 tbsp coconut/macadamia oil
1 large purple onion, finely chopped (leave out for FODMAPers and replace with a few green stalks from spring onions)
1 kg grass fed beef mince
1 can diced tomatoes
½ tsp ground cinnamon*
1 tsp ground cumin
1 tsp sweet paprika
1 handful coriander leaves
½ cup high-quality grass-fed beef stock
Celtic sea salt to taste

 

Method

1. To make the mince, brown the onion and mince together in the oil with the spices.

2. Add tomato tin, salt and stock and simmer down on low heat, with the lid off until it’s a luscious, thick and rich mince, adding the coriander at the end and stirring through once or twice.

3. This usually takes about an hour. It’s great to do this the day before, while you’ve got something else on the go, as it’s so easy. Then you can serve it the next day and make a ‘cook free dinner’. Let’s face it – these things always taste better the next day with all that time for the flavours to infuse.

4. Then, to serve, basically, all you have to do is build the stack of your choice. Grate the cheese, cut up the avocado, dice the tomato… whatever you’re adding from the list. The lime really makes the flavours pop, so I’d suggest leaving that in for sure, to squeeze over the dish as you serve it.

Chicken Variation

1. Cut slivers of breast and tenderloin.

2. Blend the onion, spices, coriander and tomato to make a sauce and fry off for 20 minutes in 2 tablespoons macadamia or coconut oil.

3. Add ½ cup chicken or veggie stock also.

4. Then, fry the chicken pieces in it for 10 minutes. Done. Delicious.

 

Thermomixes can blend the sauce in the TM but I urge you to allow for caramelisation that comes from doing this in a frying pan. Very, very yummy!

 

Accompaniments

Use what you have. All of them, 6, 4… (as long as you have 4 or more of anything below in the cupboard/fridge, you can make a ‘stack’)

 

  • Gruyère cheese, grated (i use gruyère if I’m using cheese, because it’s a raw milk cheese and unprocessed. a good quality mild cheddar is fine if you can’t get it or if you’re non dairy, go for some nutritional yeast flakes. They’ve a fab cheesy taste and are great to sprinkle on top and add B vitamins)
  • Avocado
  • Ripe grape/cherry tomatoes
  • Fresh coriander
  • Soaked and cooked red kidney beans or BPA free canned
  • Fresh lime
  • Raw corn, chopped off the cob
  • Thinly sliced purple onion
  • Baby cos lettuce, fine chopped
  • Organic corn chips – make sure they’re made with non-hydrogenated oil to avoid trans fats. I scrunch up a few and sprinkle onto each plate for crunch, literally 6-8 chips per person, yet still giving hubby and son the feeling of the carb treat. hehe. *they’ll never know*
  • Smoked chipotle tabasco – It’s awesome. Grown-ups only
  • Mild, large red chilli

Here it is done with leftover roast chicken in the onion/spices, instead of mince. I always serve the cheese and chippies to the side, as I prefer the straight version with just a couple of chips and hubby can go nuts and enjoy the extras as he loves them! 

Find more fantastic low-tox recipes and advice on Alexx’s website, Low Tox Life.

Share your healthy dinners with us on Instagram with #myTWC. 

Quick and Simple Mild Fish Curry

Quick and Simple Mild Fish Curry

Alexx Stuart | April 18, 2019

 

I was racing back in a cab from a meeting to pick up the little man from school. By the time we got home, it would be 6.30pm. I had bought flat head fish that day with the intention of making my fish fingers but getting all of that organised was going to mean we wouldn’t be eating until 7.30. So, something needed to be done, plus I craved something exotic tasting, and it had to be mild for the little man.

This is what happened. It may look like lots of ingredients = lots of time, but trust me when I say it was a really quick whack-everything-in situation. If you don’t have ginger, fresh garlic or one of the spices, it honestly won’t matter too much. Just adapt. I hope you enjoy it!

It’s super tasty and mild enough for kids. If they’re super fussy about the flavours, just use the whole can of coconut milk to make it even milder.

Real Food. Happy Bodies.

Cook time: 15 minutes
Serves: 4

Ingredients

Quick Mild Fish curry500 g white fleshy fish – flathead or snapper for ‘fall apart’ texture, or blue eye or ling for firmer ‘chunky’ vibe
1 tin 400ml coconut milk, to use 1.5 cups
2 tbsp coconut oil
40 g butter (just double your coconut oil if you’re dairy free)
6 stalks spring onion / scallion, chopped
1 clove garlic, fine chopped
2 cm fresh ginger, peeled
1 tsp mild Indian curry powder
½ tsp fennel seeds
½ tsp coriander seeds, smashed with a flat side of a knife to break open
½ tsp sea salt
1 tsp onion powder (optional)

Instructions

1. Fry your fats on medium heat

2. Add the whiter chopped halves of the spring onions/scallions, the fennel seeds, curry powder, coriander seed and ginger and fry for a minute or two

3. Salt the fish and then add it to the pan with the garlic scattered. Turn it over after 1-2 minutes.

5. Add 1.5 cups of the coconut milk and scatter almost all the green chopped spring onion/scallion in too.

6. Bring to a simmer for 8-9 minutes until fillets are able to be flaked apart (just test with one rather than breaking them all up)

7. You’re done. Yes. This is an ACTUAL 15-minute meal.

 

To serve

Serve over a bed of whatever you like – cauli rice, zoodles, rice noodles, rice and zucchini (I had 2 cups of cooked red rice in the fridge so I grated two medium zucchinis and tossed the grated zucchini through the rice as I warmed it back up in a pot with ¼ cup of coconut milk to avoid sticking.)

This is a favourite way of saying “you can have your carbs and I can have my veggies. We all win!”

Garnish with finely sliced spring onions, the green ends you have left, or coriander, which I had none of, but I’m sure would taste gorgeous.

 

Find more fantastic low-tox recipes and advice on Alexx’s website, Low Tox Life.

Share your delicious wholefood dinners with us on Instagram with #myTWC

 

“Free from lots” Crackers Recipe – Savoury or Sweet

“Free from lots” Crackers Recipe – Savoury or Sweet

Alexx Stuart | March 7, 2019

 

Ingredients

1 egg (if egg allergic, use chia/water mix or flax egg mix)
30g coconut oil (butter is fine too if you don’t need to avoid dairy)
40g hemp seeds (optional, you can up the sunflower/pumpkin seeds by 20g each instead)
60g sunflower seeds
80g pumpkin seeds
2 cloves garlic
½ tsp salt
½ tsp fennel seeds
3 stalks fresh thyme – without the stalks if you know what I mean. Just get the little green leaves off the stalks

Method

1. Get your mini mixer, food processor, Thermomix or even blender if it’s a powerful one.

2. Preheat oven to non-fan forced 180C (165C for fan forced) or 350F

3. Place peeled garlic cloves, fennel seeds in and pulse until well chopped.

4. Place seeds in and do the same. You don’t want big chunky bits of seeds. Slightly grainier than a ‘meal’ consistency is perfect.

5. Place your coconut oil and egg/chia mix in.

6. Combine well, scraping down the side of the bowl after a couple of seconds.

7. Your cracker dough is done.

8. Place it in a heap on a parchment sheet that has had olive oil rubbed on it and cover with another parchment sheet rubbed with olive oil – this will stop the dough sticking to either as you roll it out.

9. Roll it out to a thin, cracker thickness.

10. Remove the top layer of parchment.

11. Place on the parchment on a baking tray and mark out with a knife over the wet dough, the squares you want to make – you could do cookie cutter shapes if you wanted to also!

12. Bake for around 20 minutes. If you have an annoying oven like my little old gas oven, I like to take out after 20 minutes, remove all the outside bordering crackers, and pop back in for a couple more minutes to ensure the middle ones get well done.

 

Sweet Variation

Instead of the garlic, fennel, salt and herbs add 3 heaped tablespoons of dried blueberries or cranberries and a heaped tsp of cinnamon.  This is still not incredibly sweet and if you’re ‘weaning’  off ultra sweet processed foods, you can add 1 tablespoon maple to this for a yummy sweet biscuit. You can then top these with nut and seed butter and a slice of banana, or a little sugar-free jam. Whatever you dream up!

 

Notes

Coconut Oil
It doesn’t matter if it’s solid or liquid for mixing. Either will work.

Thermomix Tip
You can ‘peel’ your garlic cloves on reverse. Use speed 4 for 2 seconds. Open lid and lift the skins out. For the rest, Speed 6, 15 seconds, with a scrape down at half time is perfect for this recipe.

FODMAP Sensitive
the garlic, fennel and thyme are optional, so if you’re FODMAP sensitive, you can ditch the garlic or if you don’t like fennel, ditch the fennel and so on. BUT even if you don’t think you like fennel, I’d be brave and try it anyway. It really makes it so wonderful!

Activating Seeds
It’s a great idea if you have time, to prepare a big batch of activated seeds every now and then, so you have them on call. It’s not the end of the world, however, if you want to get stuck into making this recipe today, to make a batch with what you have.

 

Find more fantastic low-tox recipes and advice on Alexx’s website, Low Tox Life.

Share your delicious, whole foods snack creations with us on Instagram with #myTWC!

 

Ditch the Packets with This “Free from lots” Crackers Recipe, Make ‘Em Savoury or Sweet

Ditch the Packets with This “Free from lots” Crackers Recipe, Make ‘Em Savoury or Sweet

Alexx Stuart | March 7, 2019

 

It was just a regular day, I was going about my business getting some work done and then I remembered that nut free snacks for my son needed to be made, for him to take to kindy. We’re gluten free, so I always send him with stuff for morning or arvo tea, to avoid vacuous ‘gluten-free’ biscuits and crackers that are basically starch and provide virtually no nutrients – not what a little body needs!

Free From Lots Crackers

I didn’t want to make another sweet thing and was keen to come up with a savoury snack that could last the week in an airtight container.

These crackers were borne out of invention and wanting to create a seriously delicious cracker for a gluten free/nut free/dairy free/grain free snack. I scoured what I had in the pantry and the little guy was really excited about the result! He adores them. I hope you do too.

You’ll notice that because they are so much more nutrient dense than your average cracker, 2 or 3 of these is perfect for a snack – delicious with a dip or cheese or whatever spread you fancy. I had 4 crackers with paté and a big salad for lunch on Thursday, and that was perfect for the whole afternoon.

I’ll pop the original recipe here and a few sweet/savoury version ideas and serving suggestions down the bottom to help with inspiration.

How pretty is this little budgeroo hardwood board? My husband makes gorgeous boards by hand and made me this little one about a year and a half ago now. We use it every day and still going strong!

 

Flavour & Ingredient Variation

I’ve tested this recipe a couple of times this week to see how flexible it is – and it is!

Try instead of hemp seeds, macadamia or brazil nuts. Gorgeous! Try without garlic for a more subtle cracker – perfect with a triple cream cheese like Brillat Savarin if you’re able to enjoy dairy. Swap fennel seed and thyme, for dried oregano and a teaspoon of lemon zest – greek crackers. So yummy!

Alternative Ways to Use This Mix

free from lots tartOh yum, this tart was gorgeous. I pressed the mixture for the original recipe into a little ceramic dish to see if it would bake as a tart ‘pastry’. It worked superbly. Next time, though, I would pop the mix into agreased mini (or large for that matter) quiche tin, to be able to pop it out easily.

I filled it with a delicious, zesty probiotic filling of 1 small avocado, 1 tablespoon cultured veg, 1 pinch sea salt, half a tsp dulse flakes (sea veggie packed with minerals) and 1 tbsp fine chopped parsley. Mashed and combined and then filled into the tart and cracked pepper on top. Divine! You could do mini hors d’oeuvres sized tartlets with this idea. How cute! Just use muffin liners/parchment if doing in muffin tins, in case they want to stick and you waste your time!

This mix can even be used as a pizza base.
Par-bake for 12 minutes. Top with your pizza toppings of choice and bake another 10 minutes. Delicious! Best as mini pizzas and, again, a gorgeous snack. This sort of thing is perfect to involve the kids, getting them to top their own mini pizzas with veggies.

Now over to you! Let me know what variations you try or how to serve it or enjoy it. Can’t wait to see and share!

 

Ingredients

1 egg (if egg allergic, use chia/water mix or flax egg mix)
30g coconut oil (butter is fine too if you don’t need to avoid dairy)
40g hemp seeds (optional, you can up the sunflower/pumpkin seeds by 20g each instead)
60g sunflower seeds
80g pumpkin seeds
2 cloves garlic
½ tsp salt
½ tsp fennel seeds
3 stalks fresh thyme – without the stalks if you know what I mean. Just get the little green leaves off the stalks

 

Method

1. Get your mini mixer, food processor, Thermomix or even blender if it’s a powerful one.

2. Preheat oven to non-fan forced 180C (165C for fan forced) or 350F

3. Place peeled garlic cloves, fennel seeds in and pulse until well chopped.

4. Place seeds in and do the same. You don’t want big chunky bits of seeds. Slightly grainier than a ‘meal’ consistency is perfect.

5. Place your coconut oil and egg/chia mix in.

6. Combine well, scraping down the side of the bowl after a couple of seconds.

7. Your cracker dough is done.

8. Place it in a heap on a parchment sheet that has had olive oil rubbed on it and cover with another parchment sheet rubbed with olive oil – this will stop the dough sticking to either as you roll it out.

9. Roll it out to a thin, cracker thickness.

10. Remove the top layer of parchment.

11. Place on the parchment on a baking tray and mark out with a knife over the wet dough, the squares you want to make – you could do cookie cutter shapes if you wanted to also!

12. Bake for around 20 minutes. If you have an annoying oven like my little old gas oven, I like to take out after 20 minutes, remove all the outside bordering crackers, and pop back in for a couple more minutes to ensure the middle ones get well done.

 

Sweet Variation

Instead of the garlic, fennel, salt and herbs add 3 heaped tablespoons of dried blueberries or cranberries and a heaped tsp of cinnamon.  This is still not incredibly sweet and if you’re ‘weaning’  off ultra sweet processed foods, you can add 1 tablespoon maple to this for a yummy sweet biscuit. You can then top these with nut and seed butter and a slice of banana, or a little sugar-free jam. Whatever you dream up!

 

 

Notes

Coconut Oil
It doesn’t matter if it’s solid or liquid for mixing. Either will work.

Thermomix Tip
You can ‘peel’ your garlic cloves on reverse. Use speed 4 for 2 seconds. Open lid and lift the skins out. For the rest, Speed 6, 15 seconds, with a scrape down at half time is perfect for this recipe.

FODMAP Sensitive
the garlic, fennel and thyme are optional, so if you’re FODMAP sensitive, you can ditch the garlic or if you don’t like fennel, ditch the fennel and so on. BUT even if you don’t think you like fennel, I’d be brave and try it anyway. It really makes it so wonderful!

Activating Seeds
It’s a great idea if you have time, to prepare a big batch of activated seeds every now and then, so you have them on call. It’s not the end of the world, however, if you want to get stuck into making this recipe today, to make a batch with what you have.

 

Find more fantastic low-tox recipes and advice on Alexx’s website, Low Tox Life.  

Share your delicious, whole foods snack creations with us on Instagram with #myTWC!

 

Lemon Ginger Slice

Lemon Ginger Slice

Alexx Stuart | February 27, 2019

 

Prep Time: 10 minutes
Cook Time: 25 Minutes

This recipe creates 20 square slices.

Ingredients

Slice Batter Ingredients

80 grams butter salted
1 tbsp rice malt or maple syrup
⅔ cup tapioca flour, arrowroot flour can be used interchangeably
¼ cup + 1 tbsp coconut flour if you don’t have coconut flour sub with⅓ cup chickpea or sorghum flour.
2 ½ tsp ground ginger
1 tsp baking powder
⅓ cup rapadura sugar. You could use maple syrup also here.
½ cup desiccated coconut
1 egg you can use a flax egg substitute to be egg free

 

Icing Ingredients

40 grams butter salted
1 cup rapadura sugar finely blended on high in a dry blender for the smoothest result, although I don’t bother.
1 tsp tapioca flour
1 tsp ground ginger
1 tbsp grated lemon rind you could also use lime rind.
2 tbsp lemon juice
⅓ cup desiccated coconut. This is to dust over the top once the slice is done, before you set it.

 

Slice Method

1. Melt the butter and syrup together until just melted.

2. Preheat oven to 180C/350F, fan forced.

3. Melt the butter and syrup together until the butter is just melted.

4. Add all other cake batter ingredients, with the egg last so it doesn’t get cooked against the warm butter.

5. Blend on medium speed for 10 seconds.

6. Press out into a lined slice tin of about 25 x 18cm.

7. Bake on 180C / 350F for 25 minutes or until firm and cooked (do the skewer test at 20 minutes to be sure it needs that extra 5 minutes).

8. Remove from oven and decant to a cookie cooling rack.

 

Icing Method

1. Heat a small saucepan on medium heat until water comes to the boil, then turn onto low heat.

2. Place a bowl over the top with the butter in it, until butter melts.

3. Stir in the rapadura sugar, lemon juice, ginger, tapioca flour and rind/zest into a thick brown blobby paste.

4. Let it sit in the bain marie/double boiler until it becomes thick, spreadable liquid.

5. Spread over the slice (it doesn’t need to be fully cooled first).

6. Dust your coconut over the top and set in the fridge for an hour until the icing is hardened.

 

Invite people you love to a table where you set up a pot of tea and squares on a tray.

Appreciate how lucky we all are to be able to savour these treats and delicious moments with our special people.

 

Find more fantastic low-tox recipes and advice on Alexx’s website, Low Tox Life.

Share your healthy baking creations with us on Instagram with #myTWC. 

 

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