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Low Carb Crumbed Chicken

Low Carb Crumbed Chicken

Alyce Alexandra | August 6, 2019

 

This recipe serves 6 & is dairy-free.

Ingredients

80g almonds
35g wheat germ
40g sunflower seeds
40g sesame seeds
2 tsp mild paprika
2 tsp salt
1 tsp dried parsley
1kg chicken tenderloins
3 eggs, lightly beaten

 

Method

1. Preheat oven to 220C.

2. Place almonds, wheat germ, sunflower seeds and sesame seeds in TM bowl, chop for 3 seconds, speed 6.

Add paprika, salt and parsley, mix for 10 seconds, reverse speed 3. Set aside on dinner plate.
Coat chicken with beaten egg and then roll in the crumb mixture. Place on lined baking tray.
Bake for 12 minutes or until chicken is cooked through.

Serve with chilli mayonnaise (miniseries: low carb p. 49).

Chefs Tip: Always purchase free range, hormone free chicken. Not only does this ensure a better life for the birds, it also means you are consuming a healthier meat.

Health Tip: Chicken is an excellent high protein source of vitamin B and niacin, which may help to fight against Alzheimer’s disease.

Thermomix Vegan Cheesy Nacho Sauce

Thermomix Vegan Cheesy Nacho Sauce

Ellen Babauskis | July 18, 2019

 

This cheesy cheese-free sauce is perfect to pair with anything that needs some cheesy goodness, such as sandwiches, pastas, nachos, tacos and salads. Guilt-free goodness as it uses carrot for colour and contains no dairy – the perfect go-to cheese sauce!

+ gluten free,
+ dairy free
+ vegetarian
+ vegan
+ refined sugar free
+ Makes 2 cups

 

Ingredients

1 large carrot, chopped into thirds
180g soy milk
120g raw cashews, soaked for minimum 6 hours and then drained
40g nutritional yeast flakes
1 tsp garlic powder
1 tsp light miso paste
½ lemon, juice only
2 tbsp maple syrup
½ tsp salt

 

Method

1. Place carrot in TM bowl, chop for 5 seconds, speed 6. Scrape down sides.

2. Add soy milk, cook for 10 minutes, 90°C speed 2, MC removed and steamer basket on top to prevent splashes.

3. Add remaining ingredients, blend for 30 seconds, speed 9. Scrape down sides.

4. Blend for a further 10 seconds, speed 6.

5. Serve immediately or refrigerate for up to 5 days and reheat before serving.

 

Find more of Ellen’s fantastic vegan Thermomix recipes & vegan advice on Alyce Alexandra Cookbooks.

Share your delicious Thermomix creations with us on Instagram with #myTWC!

 

Toddler Approved Pea & Spirulina Fritters

Toddler Approved Pea & Spirulina Fritters

Megan Garner | July 13, 2019

This toddler approved recipe is stacked full of goodness from gorgeous sweet peas (use baby peas for more sweetness!), a great blend of veggies, protein rich flour for binding

 

Ingredients
1 cup frozen peas
1 carrot, grated
½ cup gluten free flour (oat, rice, chickpea etc)
½ cup plant milk
1 tbsp nutritional yeast
¼ tsp cumin powder
¼ tsp turmeric
¼ tsp salt
¼ tsp aluminium free baking powder
1 tsp spirulina powder
1 Tbsp ground nut and seed mix (optional)

Method

1. Add all dry ingredients to a large mixing bowl – flour/s, nutritional yeast, cumin, turmeric, salt, spirulina, baking powder, nut & seed mix – and use a fork to mix until all ingredients are evenly combined.

2. Make a well in the centre and add all remaining ingredients, along with 1 tbsp water. Gently combine with a fork until there are no large lumps of flour remaining.

3. Heat a non-stick fry pan – cast iron is best.

4. Using a dinner spoon, place one spoon of mixture per fritter into pan. Avoid overcrowding the pan.

5. Cook for 2-3 mins each side or until golden brown.

6. Turn and cook on other side until golden.

7. Pop cooked fritters onto a tray and place in a warm oven as you continue to fry the rest of the batter.

 

Enjoy with tahini sauce or tomato chutney and a fresh salad.

 

Visit Megan’s website to learn more about plant-based nutrition and naturopathy, book a consult or purchase her e-book.

Share your delicious dinner creations with us on Instagram with #myTWC

Gluten-Free Cauliflower Paleo Pizza Base

Gluten-Free Cauliflower Paleo Pizza Base

180 Nutrition | July 2, 2019

Angela: It’s Friday night and your looking for a pizza fix. We have the answer… keeping it paleo, primal and gluten-free is this recipe from 180 Nutrition!

 

Ingredients

Pizza Base
¼ cauliflower
3 teaspoons of almond meal
Good pinch of pink Himalayan salt
Good pinch of dried oregano
1 egg

Topping (Suggestion)
Shredded chicken
1-2 tablespoons tomato paste
Goats cheese
Spinach
Fresh herbs – basil, oregano etc

Method

1. Whiz up the cauliflower in a food processor.

2. Place in a microwave proof bowl and zap in the microwave for about a minute.

3. Mix through one whisked egg and rest of the pizza ingredients.

4. Line a baking tray and shape the base on the tray with the back of a spoon. Place in a preheated oven at 200 degrees and bake for ten minutes or until crispy

5. Pull out and add your toppings

6. Bake until desired crispiness!

Servings

Makes one good sized pizza! Double the recipe for sharing.

 

Loryn’s Flavourful Pho From ‘Thermo Cooker Fresh Favourites’

Loryn’s Flavourful Pho From ‘Thermo Cooker Fresh Favourites’

Alyce Alexandra | June 27, 2019

This delicious pho broth is my sister Loryn’s magic formula, and as the name suggests it is absolutely full of flavour! You’d be fooled into thinking it had been simmering on the stove for hours. While the ingredient list is longer than I usually like, you’ll have most, if not all of it in the pantry already, and the method is super short (so I figure it balances out!).

This recipe is straight from my latest cookbook ‘Thermo Cooker Fresh Favourites’. It’s dairy free, gluten free (option), vegetarian, vegan and serves 4.

 

Ingredients

1 brown onion, peeled and halved
1 long red chilli
3 garlic cloves, peeled
3cm piece ginger, peeled
20g toasted sesame oil
8 cloves
4 star anise
2 cinnamon sticks
1 teaspoon ground coriander seeds
½ teaspoon fennel seeds
120g tamari
60g miso paste (see note)
20g maple syrup
2 shiitake mushrooms (fresh or dried)
40g stock concentrate (see page 249 of book)
1.7 litres water

Cooked noodles – flat rice noodles, udon noodles, soba noodles, kelp noodles

4 cups ready-to-eat vegetables – snow peas, bok choy, spinach, choy sum, spring onions, grated carrot, grated zucchini, steamed broccoli, steamed broccolini, sauteed mushrooms

Toppings – fried shallots, bean sprouts, lime wedges, coriander, mint, Thai basil, chilli, sriracha

 

Method

1. Place onion, chilli, garlic and ginger in TC bowl, chop for 5 seconds, speed 5. Scrape down sides.

2. Add oil, cloves, star anise, cinnamon, coriander and fennel seeds, sauté for 6 minutes, 100°C, speed 1.

3. Add tamari, miso paste, maple syrup, shiitake mushrooms, stock concentrate and water, cook for 30 minutes, 100°C, speed 1.5. Strain through a fine sieve.

To Serve

Divide noodles and vegetables between 4 serving bowls, pour over broth and garnish with toppings. Leftover broth can be frozen in plastic containers and defrosted for later meals.

Note
I like to use red miso paste for this recipe but whatever you have on hand is fine.

 

Want more super easy and tasty recipes to make in your thermo-cooker at home? Check out Alyce’s book ‘Thermo Cooker Fresh Favourites‘ here!

 

 

Winter Warmer! Easy & Kid-Friendly Coconut & Veggie Soup

Winter Warmer! Easy & Kid-Friendly Coconut & Veggie Soup

Alexx Stuart | June 6, 2019

 

Sometimes you just want a 15 minute meal, start to finish. You might also want that same meal to be nourishing, filling, soothing and delicious – Not too much to ask! This lazy soup is just fab if you have a few wilted greens, left over veggies or beautiful fresh veggies you want to celebrate and make use of. The point is, it’s quick, idiot proof and it’s all of the above criteria!

So delicious. I hope you think so too!

Real Food. Fast. Happy People!

This recipe serves 4-6 people.

Ingredients

1 tin BPA-free coconut cream
2 litres veggie or chicken stock (if you use veggie stock then this dish is vegetarian & vegan-friendly)
2 cloves garlic, whole is fine!
½ bunch fresh parsley or coriander
4 cups assorted greens
Some leftover roast veggies, some limp veggies, a couple of zucchini, roughly chopped, maybe some broccoli, spinach (whole leaves fine, just tear them and pop in).
Some fresh coriander, spring onion and/or croutons for garnish (optional. gluten free of course if you do better without gluten like me!)
Salt to taste

 

Method

Put a saucepan on the stove on medium heat and if you have time, chop an onion roughly and sizzle for 5 minutes (not, however, essential to the soup!)

Add the chicken stock, 1/2 tin coconut cream (or the whole lot for added richness and full coconut flavour)

Add your veggies, herbs and 2 garlic cloves.

Simmer 10 minutes and switch off the heat.

Get the stick blender out and whizz everything into a creaminess in the sauce pan.

Salt to taste

 

Serve in bowls and garnish with fresh herbs if you have them at hand.

 

Serve with your favourite crusty bread, gluten free loaf or enjoy in a cup – plenty of nourishment per serve to do away with the bread altogether!

 

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

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