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Taco Flavoured Popcorn

Taco Flavoured Popcorn

Brenda Janschek | January 17, 2019

 

With my husband chaperoning Mr. 14 at his first 4-day golf tournament in the Hunter Valley, NSW, my daughter and I had a simpler (and less noisy!) week to ourselves. This translated to uncomplicated dinners, noticeably less housework and nightly chick flick sessions cuddled up on the lounge. And what goes perfectly with movies? Popcorn! But not just any old popcorn. I’m talkin’ serious stuff now. And seriously, Taco Popcorn is our new favourite snack!

Five minutes is all it takes to whip up this oh-so-tasty taco flavoured popcorn recipe which makes the perfect healthy snack. It’s easy, delicious, cheap and a much better option than the store-bought varieties which are full of preservatives and artificial colours. This recipe is versatile enough to be enjoyed with drinks by the pool or popped in school lunchboxes, you’ll love how easy this tasty popcorn it is to make!

This taco seasoning mix isn’t just great for popcorn, make your own taco seasoning & use it for bean or guacamole dips, veggie burgers, lentil nachos and more!

Making popcorn is made easy with my popcorn machine, but you can certainly make it the old fashioned way in a saucepan as I explain in the recipe below.

 

Ingredients

½ cup popcorn kernels
1/4 -½ teaspoon chilli powder (optional)
1 teaspoon paprika
1 teaspoon cumin
1 tsp garlic powder
1 tsp onion powder
½ tsp salt
Cracked black pepper
2 tablespoons butter, melted

 

Method

1. In a small bowl mix together the chilli powder, paprika, cumin, garlic powder, onion powder, salt and cracked black pepper.

2. I pop my popcorn in the popcorn maker I mention above. To cook in a pan, over medium heat up some olive oil or coconut oil in a medium saucepan and once the saucepan is hot, add in the popcorn kernels, pop the lid on and shake the pan to evenly disperse the kernels.

3. Shake the pan intermittently to prevent kernels sticking and burning until all the kernels have popped

4. Pour popcorn into a large bowl and add half the taco seasoning, taste test, and add more to suit your tastebuds then pour over the melted butter and stir very well.

 

Check out more fantastic recipes, online courses and wellness blogs on Brenda’s website.

Share your wholefood snacks with us on Instagram with #myTWC

 

Wholefood Chocolate Chip Cookie

Wholefood Chocolate Chip Cookie

Lisa Corduff | January 16, 2019

 

It’s no secret. I’m a cookie lover.

No cookie lover’s collection of recipes is complete without a chocolate chip cookie, so I had to share with you my ultimate chocolate chip cookie recipe. This recipe has a few variations, try them out and see which you prefer. These cookies have received ticks of approval from my husband (win!) and all the mums and kids at playgroup. One little mite (hello Luca!) was going so crazy for them I had to hide the container!

These cookies have just a short list of nourishing, whole food ingredients to which you can add your favourite high-quality chocolate for the chocolate chips (or chunks!)

 

Wholefood Chocolate Chunk Cookie Ingredients

1 ¼ cup / 170g wholemeal Spelt flour (or wheat, buckwheat or gluten-free flour)
½ cup / 60g LSA (ground linseeds, sunflower seeds, almonds) *
½ tsp bicarb soda
¼ tsp salt
⅓ cup / 70g maple syrup **
⅓ cup / 70g macadamia oil ***
1 tsp vanilla (extract, vanilla bean paste or seeds of half a vanilla bean)
40 g dark chocolate chopped in large chunks (I like Green and Blacks or Lindt – both 85%

 

Method

1. Preheat oven to 170 degrees.

2. Add all the ingredients, apart from the chocolate, to a mixer and beat until coming together. (Thermomix – speed 4, 15 seconds)

3. Then add your chocolate chunks and mix through until distributed. (Thermomix – reverse, speed 3, 5 seconds)

4. Place walnut-sized round balls on a baking tray lined with baking paper and flatten gently.

5. Cook for 10-12 minutes

6. Remove from oven and leave to cool (if you can) before eating.

 

Recipe Notes

Variations

* Instead of LSA you could use almond meal or extra flour

** Instead of maple syrup and macadamia oil you could use raw honey and melted coconut oil.

*** I have also tried this using 120g room temperature butter and 50g rapadura sugar. They were crumblier but totally delicious.

 

Oh, and a friend said “you know what I love most about these? It’s the big chunks of chocolate” so don’t chop it up too fine!

 

Find more fantastic, nourishing lunchbox options to kick off your school year the right way in Lisa’s fantastic lunchbox e-book.

Visit Lisa’s website, Small Steps Living, for loads of fantastic recipes, life advice, incredible courses and so much more.

Share your wholefood cookie recipes with us on Instagram with #myTWC!

 

Refreshing Summer Detox Ice-Blocks

Refreshing Summer Detox Ice-Blocks

Georgia Harding | January 13, 2019

 

The nutrient dense veggies are well hidden behind the sweetness of the fruit. I personally don’t add in the extra sweetener, but taste the mixture prior to freezing and decide if you think you need to add it.

 

Health benefits

Beetroot is an anti-inflammatory, antioxidant, detoxifying and extremely nutrient-rich vegetable. Research suggests it improves stamina and sports performance (this fact alone appeals to my sport loving kids). Zucchini (also known as courgette), is extremely low in calories and loaded with fibre. It is also a great source of potassium.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many dietary requirements.

 

Ingredients

1 small raw beetroot, peeled & quartered
2 cups strawberries or raspberries, washed & hulled
1 large banana, peeled
½ small zucchini, quartered
1 cup coconut water
¼ cup sweetener (honey, rice malt or maple syrup), optional

 

Method

1. In a high powered blender, blend all of the ingredients until smooth.

2. Divide between ice block moulds and freeze until set firm.

Variations

Coconut-free
Replace the coconut water with a nut milk.

Make it creamy
Replace the coconut water with coconut cream, full-fat natural yoghurt or coconut yoghurt.

No banana
Replace the banana with mango.

Add Protein
I often add a scoop of 180 Nutrition Superfood Protein powder (coconut flavour). They have both a whey protein and vegan (dairy-free) options.

 

Tips

This recipe also makes a delicious smoothie (just add a cup of ice prior to blending it).

 

Georgia’s website, Well Nourished, is chockablock with healthy, vibrant and exciting whole foods recipes and healthy living advice. Check it out here!

Share your refreshing summer treats with us on Instagram with #myTWC

 

Afternoon “Pick-Me-Up” Raspberry Splice Energy Smoothie

Afternoon “Pick-Me-Up” Raspberry Splice Energy Smoothie

180 Nutrition | January 2, 2019

 

Feeling low in the afternoon? This is just the smoothie to pick you up! This recipe utilises the healthy fats in the nuts and coconut milk, offering a delicious and creamy smoothie packed full of long-lasting energy. As an added bonus, the raspberries pack an antioxidant punch and deliver the much-needed Vitamin C for immune support.

Ingredients

50g of 180 Superfood protein (coconut)
1 cup coconut milk
½ cup water
½ tbsp Maca powder
½ cup frozen raspberries
1 tbsp nut butter

Method

1. Blend all ingredients together and enjoy.

2. Enjoy with a spoon or pop into a smoothie cup to keep cool while you go about your morning.

 

Find more delicious ways to use 180 Nutrition’s incredible protein products on their website.

Share your smoothie creations with us on Instagram with #myTWC

 

Quinoa and Nectarine Salad

Quinoa and Nectarine Salad

Kate Parker | November 30, 2018

This salad is filled with fresh and yummy fruits and vegetables, utilising some of the best of summer stone fruit. If you can get your hands on some Damona feta that is the perfect addition to this dish adding a creamy, cheesy quality which balances well with the bright fruit. Or you could really impress your guests and have a go at making some almond feta yourself.

 

Ingredients

1 cup of quinoa – cook according to packet instructions
2 medium nectarines – sliced
1/2 a red onion – sliced
1 small red capsicum – sliced
1 small Lebanese cucumber – halved and sliced
A small handful of parsley – roughly chopped
2 tablespoons of raspberry balsamic. If you can’t get your hands on raspberry balsamic look for a white balsamic, and mix with a little olive oil and sugar.
Salt and pepper to taste
1/4 cup of Almond Feta

 

Method

1. Cook the quinoa following the absorption method, when cooked separate with a fork and allow to cool.

2. When cooled toss all ingredients together, except the almond feta, and season. Top with almond feta and serve.

 

Share your beautiful summer salads with us on Instagram with #myTWC

 

Lemony Millet Salad with Sweetcorn and Spinach

Lemony Millet Salad with Sweetcorn and Spinach

FoodMatters | November 27, 2018

 

Don’t you love those dinners when you have extra for lunch or even another dinner that week? Fresh. This recipe is exactly that. Simple. Leftover-friendly. Nourishing.

If you’re new to millet it’s a definite must try.  It’s a bit thicker + chewier than quinoa with a less earthy flavor.

This recipe is gluten-free & vegan and serves 3-4.

 

Ingredients

3 cups cooked millet
1 ½ cups fresh or frozen corn
1 ½ cups cooked chickpeas, drained + rinsed
7-8 cups chopped spinach
2 cloves garlic, minced
1 teaspoon cumin
salt + pepper
1 tablespoon safflower oil
¼ cup extra virgin olive oil
3-4 tablespoons fresh lemon juice
zest from ½ of a lemon

toppings: fresh thyme, oregano, avocado, pepitas, hot sauce, etc.

 

Method

1. Pour 1 tablespoon safflower oil [or other cooking oil] into a large pan over medium heat.

2. Once hot, add the chickpeas and cook for 5 minutes, stirring occasionally.

3. Add the corn and cook for another 7-10 minutes until the beans + corn are starting to turn golden brown.

4. Add in the cumin, garlic, and a big pinch of salt + pepper.

5. Stir for about 30 seconds until the garlic is fragrant then stir in the spinach and cook until just wilted [about 2 minutes].

6. Remove from heat and toss with 3 cups of millet, then refrigerate uncovered until fully chilled.  Stir the mixture while chilling to speed up the process.

7. Combine the olive oil, 3 tablespoons lemon juice, lemon zest, and a pinch of salt and pepper in a jar and shake vigorously to combine.

8. Pour the desired amount of dressing over the chilled millet mixture and toss to coat.  I used nearly all of it. Or, leave undressed and portion out dressing to package up and take to work with you if desired.

9. Taste and adjust salt + pepper and add more lemon juice if desired.

10. Finish each serving with a sprinkling of fresh herbs + avocado or place in an airtight container in the fridge until ready to eat.  Keeps for about 2 days after dressing.

 

Notes/subs: Feel free to serve this hot if desired: After step 6, toss with the dressing and serve with fresh herbs + avocado.  I prefer this meal chilled. If you don’t have millet on hand quinoa would work perfectly. A non-gluten-free alternative would be couscous.