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Gluten-Free Zucchini Fritters

Gluten-Free Zucchini Fritters

Natural Evolution | January 8, 2019

 

Learning to cook with Natural Evolution’s incredible green banana flour will change your gluten-free & gut-healthy cooking for good! Natural Evolution’s green banana baking flour is a unique, power-packed source of dietary fibre, which is rich in prebiotic fibre resistant starch for optimum gut health—baking that loves your belly. This flour is high in essential minerals and vitamins—potassium, zinc, magnesium and manganese and Vitamin E—transforming your baked treats into nutrient-rich health foods.

 

Ingredients

2 medium zucchinis, grated
3 eggs
¾ cup Natural Evolution Green Banana Flour
1 tsp baking powder
Pinch of salt
Pinch of pepper
Pinch of curry powder
1 medium onion, finely diced
4 rashers of bacon (optional)
3 tbsp pine nuts (optional)

 

Method

1. In a large frying pan cook the diced onion and bacon until the onion starts to become caramelised.

2. In a large bowl add eggs, green banana flour, baking powder, salt, pepper, curry powder, pine nuts and the pre cooked onion and bacon. Mix until well combined.

3. In a large oiled fry pan add dollops of fritter mixture (size to your liking).

4. Cook on medium heat for 3-4 minutes each side or until golden.

5. Serve with your favourite sides, picture served with smash avo. Enjoy!

 

Share your great brunching whole food creations with us on Instagram with #myTWC

 

Avocado Coconut Keto Smoothie

Avocado Coconut Keto Smoothie

180 Nutrition | November 11, 2018

 

If you’re into the ketogenic diet a keto smoothie will really hit the spot. It’s made up of quality protein and healthy fats and is naturally low in carbohydrates. The best thing about it is that you can whip up keto diet–friendly smoothies in no time at all.

Ingredients

1 scoop 180 Superfood Protein Blend
1–1¼ cups full-fat coconut milk
½ ripe avocado
1 tablespoon coconut oil
¼ cup water, if needed

Method

Add contents into a blender, blitz for a minute and enjoy 🙂

 

Share your smoothie creations with us on Instagram with #myTWC!

 

Low-Carb Granola

Low-Carb Granola

Alyce Alexandra | September 14, 2018

 

I know some people love a sweet breakfast, and while there are plenty of sweet options most of these lack all-important protein and are loaded with carbs and sugar, which is not a great way to start the day. This recipe uses high-protein nuts and seeds to create a delicious sweet granola the whole family will love. If you are on a low-carb diet this recipe is about to become your new best friend!

This recipe is:
Gluten free
Dairy-free
Vegan
Vegetarian
Low-carb

The recipe makes 6 cups of granola

Ingredients

200g almonds
100g hazelnuts
100g macadamias
1tsp vanilla paste
60g xylitol (or coconut sugar)
100g coconut oil melted
50g sunflower seeds
50g pumpkin seeds
50g shredded coconut
30g sesame seeds
30g chia seeds

 

Thermomix Method

1. Preheat oven to 150°C.

2. Place almonds, hazelnuts and macadamias in TM bowl, chop for 1 second, speed 6. Set aside.

3. Without cleaning bowl, add vanilla bean and xylitol, mill for 20 seconds, speed 9.

4. Add coconut oil, melt for 3 minutes, 100°C, speed 2.

5. Add chopped nuts, sunflower seeds, pumpkin seeds, shredded coconut, sesame seeds and chia seeds. Mix for 20 seconds, reverse speed 3. Spread mixture evenly on two lined baking trays.

6. Toast in the oven for 10 minutes. Stir and continue to toast for a further 10 minutes, or until caramelised.

 

Conventional Method

1. Preheat oven to 150°C.

2. Place almonds, hazelnuts and macadamias in a food processor and pulse until chopped into pieces, but not too fine.

3. Add vanilla bean paste and xylitol, pulse until combined.

4. Pour nut mixture into a large bowl and add melted coconut oil

5. Add sunflower seeds, pumpkin seeds, shredded coconut, sesame seeds and chia seeds. Mix until combined.

6. Toast in the oven for 10 minutes. Stir and continue to toast for a further 10 minutes, or until caramelised.

7. Allow mixture to cool then transfer to store in an airtight jar.

 

Share your wholefood creations with us on Instagram using #myTWC

 

Arrowroot Licorice Crepes

Arrowroot Licorice Crepes

The Wholefood Collective | July 24, 2018

.

Ingredients

4 large eggs
4 tbsps coconut milk
2 tbsps arrowroot flour
1 tbsp licorice powder
1 tbsp coconut oil

.

Method

  1. Blend eggs, coconut milk, arrowroot, licorice powder and coconut oil.
    Preheat an 8-inch pan over medium heat and lightly brush the pan with a bit of oil between each crepe.
    .
  2. Pour approximately 3 tbsps of  batter in the pan for each crepe (the batter should be quite thin. Add a little water if the coconut milk is a thicker variety). Twirl the batter around to coat the surface evenly releasing the sides of the crepes if they become too dry.
    .
  3. When the entire crepe slides easily in the pan, gently flip it over and brown the other side. When the second side is brown, slide the crepe onto a plate and repeat the process until all crepes are cooked. You can stack your crepes and cover them with a towel to keeps them warm.
    .
  4. Serve with sliced banana, blueberries and coconut yoghurt.

 

Recipe credit: Pure Food Essentials

 

Winter Quinoa Protein Porridge

Winter Quinoa Protein Porridge

180 Nutrition | June 20, 2018

 

This high protein breakfast porridge makes a great start to the day now that the colder months have set in.  Prepared in under 10 minutes, this gluten-free breakfast recipe will beat a slice of toast hands down and is great for the kids too!

 

Ingredients (makes 2 serves)

Pinch of sea salt
2 cups of organic quinoa flakes
1/2 cup of 180 Superfood Protein Blend
1 ripe banana (chopped)
1 tsp ground cinnamon
1/4 cup chopped pecan nuts
1 tablespoon coconut oil (optional)

 

Method

  1. First up grab a large saucepan.
  2. Two cups of quinoa flakes will need about 4 cups of water so throw these into your saucepan and bring to the boil. Now reduce the heat to simmer and cover for around 12 minutes.
  3. Now add the 180 protein powder and the coconut oil and stir through. Feel free to add a little more water if the mixture looks too dry. Reduce the heat to a simmer and cook for 3 mins.
  4. When all the water has been absorbed, remove from the heat and stir in the chopped banana. Serve in a breakfast bowl, sprinkle with your chopped pecans and dust with cinnamon to finish, & voila!

 

This is a delicious high protein breakfast. Enjoy! Show us your beautiful results on Instagram with our #myTWC tag!

 

Easy & Omega Rich Chia Pods

Easy & Omega Rich Chia Pods

Beck Warke | June 14, 2018

 

Here’s a winning recipe the whole family can enjoy. Chia pods!

As always, involve the kids in the food selection and food preparation process.  It is through involving our kids that we provide the foundation for them to take responsibility for their own health potential. And given the health status of our society and the how the future looks for our kids, I think this is the best gift we could give them.  You may even find a new love, connection and appreciation for your food and yourself too.

Visit the blog page to watch me create the chia pods along my kids or scroll down below the video for the recipe.

This recipe is kid friendly, nut free, made with real food and preservative free. Chia pods work beautifully for breakfast or a snack.

Ingredients

3tbs organic chia seeds
¼ cup coconut milk (or dairy free milk of choice.  You can also use purified water)
Selection of your favourite fruits (My kids love; Blueberries, banana, and strawberries)

Additional Optional Toppings
Cacao nibs
Nut butter (if no nut allergies)
Raw honey

 

Method

1. Place the chia seeds in a jar and cover with coconut milk.

2. Stir to combine. Use a fork to break up lumps.

3. Leave in fridge for 10-15 minutes.

4. Take out of fridge and top with your seasonal fruits and other toppings of choice.

5.Enjoy!

 

Share your chia pudding with us on Instagram by using our #myTWC tag!