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    Quick and Simple Mild Fish Curry

    Quick and Simple Mild Fish Curry

    Alexx Stuart | April 18, 2019

    by | Apr 18, 2019 | Dinner, Dinner, Dinner, Gluten Free, Paleo, Parents, Recipe

     

    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

     

    Super-Healthy Banana and Cinnamon Muffins

    Super-Healthy Banana and Cinnamon Muffins

    Ellen Babauskis | April 17, 2019

    by | Apr 17, 2019 | A Healthy Snack, A Healthy Snack, Parents, Recipe, Vegan

     

    This is one of my favourite go-to snack recipes to make when feeling like a healthy and hearty baked treat. These muffins are delicious, satisfying and super quick and easy to make, with minimal contact time but also the ingredients are pantry staples making life easy! Thanks to the flaxseeds and almonds the muffins hold their shape perfectly without needing flour, whilst the coconut oil means you will feel comfortably satisfied. Packed with a delicious cinnamon banana flavour this will soon become your go-to too!

    This recipe is gluten-free, dairy-free, grain-free, soy-free, egg-free, vegetarian and vegan and makes 12 delicious muffins!

     

    Ingredients

    1 cinnamon stick
    40g coconut sugar
    45g flaxseeds
    140g water
    300g raw almonds
    ½ tsp baking powder
    80g coconut oil, melted
    2 very ripe bananas, peeled and cut into thirds

    Method

    1. Preheat oven to 180°C

    2. Place cinnamon, coconut sugar and flaxseeds in TC bowl, mill for 20 seconds, speed 10. Set aside, add water and mix in. Leave to stand for 10 minutes.

    3. Without cleaning TC bowl, add almonds, mill for 20 seconds, speed 8.

    4. Add baking powder, oil, bananas and set-aside mixture. Mix for 20 seconds, speed 4.

    5. Divide mixture evenly between a lined 12 capacity muffin tin or silicone dariole moulds and bake for 25 minutes, or until cooked through and golden.

    6. Allow muffins to cool slightly before removing from tin or moulds.

     

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

    Share your beautiful baking creations with us on Instagram with #myTWC

     

     

    Gluten-Free Lemon Coconut Biscuits

    Gluten-Free Lemon Coconut Biscuits

    Summer Hill Pantry | April 13, 2019

    by | Apr 13, 2019 | A Healthy Snack, Gluten Free, Recipe

     

    Did you know our cake mixes make a pretty amazing biscuit too? Try these coconut lemon biscuits out!

    Ingredients

    Lemon Coconut Biscuits400g Summer Hill Pantry Coconut Cake Mix
    175g Butter
    Zest of one lemon

    Method

    1. Preheat oven to 170C. Cover a baking tray with paper.

    2. Melt butter.

    3. Stir in 400g Summer Hill Pantry Coconut Cake and lemon zest. Mix until it forms a crumble.

    4. Divide into 12 balls, space evenly on tray and softly press into discs.

    5. Bake for 10 – 12 minutes

    6. Enjoy!

     

    Visit Summer Hill Pantry to learn more about the ethos of this minimal waste and gluten-free premix business.

    Share your vegan baking recipes with us on Instagram with #myTWC

     

    Chocolate Muesli Protein Slice

    Chocolate Muesli Protein Slice

    Alyce Alexandra | April 11, 2019

    by | Apr 11, 2019 | A Healthy Snack, Gluten Free, Recipe

      This might just be one of the most filling and delicious afternoon snacks! A chocolate coating makes almost anything taste amazing, and the oats, nuts and coconut will keep you satisfied ‘til dinner. Steps 5-7 are just the chocolate coating, so if you are after a super speedy snack feel free to skip the choc-top.  

    Ingredients

    12 Medjool dates, pitted 100g hazelnuts 100g rolled oats 100g water 70g cacao nibs 50g coconut sugar 50g plain flour 50g shredded coconut 50g maple syrup 20g macadamia oil 20g chia seeds 200g milk or dark chocolate, roughly chopped   Method 1. Preheat oven to 170°C. 2. Place dates and hazelnuts in processor until chopped into small pieces. 3. Add rolled oats, water, cacao nibs or choc chips, brown sugar, flour, shredded coconut, maple syrup, macadamia oil and chia seeds, process until combined. 4. Use wet hands, squash mixture into 12 silicone bar moulds, filling ½ full. Bake for 20 minutes, or until golden. 5. Melt chocolate and pour evenly among bar moulds completely coating muesli bars.   Allow chocolate to harden completely before removing bars from moulds.   Find more of Alyce’s fantastic whole food Thermomix recipes on her website. Share your beautiful healthy chocolate creations with us on Instagram with #myTWC  
    Sweet Potato & Silverbeet Burgers

    Sweet Potato & Silverbeet Burgers

    Kate Parker | April 8, 2019

    by | Apr 8, 2019 | Recipe

     

    This recipe makes a delicious dinner to have on the night, or freeze burgers to defrost for a dinner down the track, or to enjoy cold over fresh salads or in sandwiches and wraps for easy lunches!

    They’re packed with nutrition with a serve of greens, protein from the cashews and complex carbs in the sweet potato. 

     

    Ingredients

    1 medium sweet potato – roughly 700grams – pricked with a fork and roasted whole, until soft.
    6 large leaves of silverbeet
    1 medium red onion, diced
    2 cloves garlic, finely chopped
    2 tsp ground coriander
    ½ tsp ground chilli, or to taste
    2 cups fresh coriander, roughly chopped
    1 cup besan (chickpea flour)
    1 cup cashews roughly chopped.
    1 tbsp olive oil + extra for frying burgers.

     

    Method

    1. Roast potato whole and allow to cool. Remove skin & set aside.

    2. Remove silverbeet leaves from stems. Dice stems and roughly chop leaves.

    3. Heat oil in a frypan.

    4. Add onion, silverbeet stems & garlic.

    5. Saute for 10 minutes on medium heat until onions & stems are soft.

    6. Add coriander, chilli and silverbeet leaves and saute until wilted.

    7. Leave to cool.

    8. Add sweet potato, silverbeet mixture, coriander, besan and cashews to food processor bowl and whiz together.

    9. Heat oil in non-stick skillet (cast iron is a great, healthy option) to medium. Add oil.

    10. When oil is hot use wet hands to form ⅛ of the mixture into a burger shape and place in the oil.

    11. Repeat the the remaining mixture. Make patties smaller for fritters, to add to wraps or as little veggie nuggets for lunch boxes.

    12. Fry for 3-6 minutes on medium, flipping when one side is golden.

    These fritters will firm up on cooling, making them a yummy hot, squishy burger, or perfect for lunchbox prep in the week.

     Serve them with your choice of sauces including hot chilli, tzatziki, tomato sauce or Indian chutneys. 

     

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

     

    Healthy Baked Chicken Nuggets

    Healthy Baked Chicken Nuggets

    Brenda Janschek | April 6, 2019

    by | Apr 6, 2019 | Dinner, Parents, Recipe

     

    I’m always excited when I come up with meals that can be eaten for dinner straight out of the oven, are just as delicious eaten cold, and meals which can double up for lunch boxes the next day (and the day after that).

    Chicken nuggets are a perfect solution for those nights when one child is starving at 6 pm and the other not home from training until after 8 pm. And let’s be honest, what kid doesn’t love them?!

    My recipe is super easy to make with just a handful of ingredients. I make a big batch for our big eating family , and it makes enough for lunch boxes for the next day or two. I just throw the nuggets straight into the lunchbox as is, or wrap them up in some Mountain Bread with some mayo and lettuce.

    I’m not one for batch frying anything, I just don’t have the patience for it and I can’t bear the mess. This baked version is just as good as the fried ones, but without the mess and they take a fraction of your time.

    The seasoning can be left out of the breadcrumb mix if you prefer, or you can use any alternative combinations which your family prefers. I often do a version with a Tex-Mex flavour which the kids just love. For an Italian flavour you can add in some parmesan cheese and herbs, or make them lemon chicken flavoured with finely grated lemon rind.

    I like to serve the nuggets with oven-baked potato or sweet potato fries alongside nice crispy garden salad and a squeeze of lemon over the lot.

     

    This recipe makes 16 pieces

    Prep Time: 10 min
    Cook Time: 20 min
    Total Time: 30 min

    Ingredients

    2 & ½ cups breadcrumbs, I just popped 2-3 pieces sourdough bread into the food processor
    ½ cup ghee or butter or mix of both
    8 chicken thighs (approx. 900 gms)
    2 teaspoons dulse flakes
    1 teaspoon sweet paprika
    1 teaspoon smoked paprika
    1 teaspoon garlic powder
    1 teaspoon onion powder
    1 teaspoon dried thyme
    1 teaspoon dried basil
    Sea salt or Himalayan rock salt
    1 cup spelt flour
    3 eggs, lightly beaten
    extra virgin olive oil

     

    Method

    1. Preheat oven to 175 degrees C.

    2. Spread breadcrumbs on a rimmed baking sheet and bake until golden brown, approximately 10 minutes, stirring breadcrumbs a couple of times to ensure they turn golden evenly.

    3. Towards the end of the breadcrumbs cooking time, pop the ghee and/or butter into a ramekin and place in the oven to allow to melt.

    4. While the breadcrumbs are in the oven, cut chicken thighs into quarters.

    5. Once lightly golden place breadcrumbs on a dinner plate, allow to cool, then mix through the dulse flakes, paprika, garlic powder, onion powder, thyme, basil, salt, and slightly cooled ghee or butter

    6. Place flour on a dinner plate.

    7. Set a wire rack on a rimmed baking sheet and lightly brush some olive oil onto the rack. Or you can just line a couple of baking trays with baking paper.

    8. Set up an assembly line of chicken, flour, egg, breadcrumbs and proceed to dip the chicken into the flour (shake off excess), egg (allow excess to drip off) and finally the breadcrumbs and place on the wire rack.

    9. Drizzle chicken with olive oil and bake until the chicken is cooked through, approx. 15 – 20 minutes, flipping halfway through the cooking time.

     

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

     

    Share your easy mid-week dinner creations with us on Instagram with #myTWC

     

    Gluten-Free & Gut Healthy Hot Cross Buns

    Gluten-Free & Gut Healthy Hot Cross Buns

    Natural Evolution | April 1, 2019

    by | Apr 1, 2019 | A Healthy Snack, A Healthy Snack, A Healthy Snack, Gluten Free, Paleo, Parents, Recipe

      Whip up a batch of gluten-free hot cross buns this Easter with this fantastic recipe using gut-healthy green banana flour.  

    Ingredients

    1 cup Natural Evolution Green Banana Flour ½ cup coconut sugar ¼ cup coconut oil 1 tsp cinnamon powder ⅛ ground clove 1 tsp bicarb soda 1 tsp baking powder 1 cup mixed dried fruit 1 egg ⅔ cup rice milk, or preferred milk 1 tsp xanthum gum For cross: 1 egg white + 2-3 tbsp rice flour
    Method
    1. Put all the dry ingredients together in a mixer and mix for 1-2 mins dry to bind them all evenly. 2. Add oil, milk, and egg. 3. Mix for 1-2 mins high speed. You should have a tacky batter, wet and smooth creamy texture. Ensure this, if not, add a splash of milk or water. Remember wetter is better. 4. Add mixed fruit and mix slowly to ensure you don’t damage them. 5. Oil a good size muffin tin and dust with Natural Evolution Green Banana Flour. 6. Add equal amounts to each muffin mould. 7. Smooth tops over with a wet spatula or back of a spoon. 8. Place in a preheated fan forced oven 180 degrees for 20-25min 9. While they bake prepare cross mix. Put one egg white in small bowl and add the rice flour whisk with a fork thoroughly until smooth and white. Place the mix in a pipe bag/similar to give a good application 10. Skewer test until there is a slight amount of mixture left on the skewer. 11. Take out of the oven and add crosses to the ¾ cooked buns place back in the oven for 5 mins to finish. 12. Remove and enjoy!   Visit Natural Evolution’s website to learn more about the benefits of green banana flour and Natural Evolution’s journey. Share your healthy Easter creations with us on Instagram with #myTWC  
    Easy Meal Replacement Smoothie

    Easy Meal Replacement Smoothie

    180 Nutrition | March 26, 2019

    by | Mar 26, 2019 | A Healthy Snack, A Healthy Snack, A Healthy Snack, Breakfast, Breakfast, Gluten Free, Raw, Recipe, Vegan

     

    Smoothie meal replacements are good if you want to lose weight or simply need a meal to go, the key is plenty of good fats. We’ve included coconut oil, milk, avocado and 180 Protein Superfood to fuel your brain, balance blood sugar levels and burn fat. We have also included plenty of leafy green vegetables as they are so important to improve overall health.

     

    Ingredients (Serves 1)

    50g 180 Superfood Protein (Coconut)
    200ml filtered water
    4 strawberries
    ¼ small raw beetroot
    ½ avocado
    ½ lebanese cucumber
    Handful of kale (no stalks)
    Handful of spinach
    200ml coconut milk
    1 tbsp coconut oil
    Handful of ice cubes

    Method

    1/ Add ingredients to blender jug and blend until desired consistency.

     

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

    Share your delicious smoothies with us on Instagram with #myTWC

     

    These Peanut Butter Popcorn Bars Are the Perfect 3-Ingredient After School Treat

    These Peanut Butter Popcorn Bars Are the Perfect 3-Ingredient After School Treat

    Jacqueline Alwill | March 24, 2019

    by | Mar 24, 2019 | A Healthy Snack, A Healthy Snack, A Healthy Snack, Gluten Free, Parents, Recipe, Vegan

     

    Recipes that come about when you just trying to be resourceful with random ingredients on hand are the best, aren’t they? Like these PB Popcorn Bars which I wanted to do simply because we had a bit leftover in the PB jar (well bucket…catering) and some popcorn kernels from a kids party we catered.

    So easy, so well loved by everyone, with the exception of my partner who looked well left out as I made them and he continued sipping on juice #5 for his juice cleanse that day…moving on.

    This recipe is super simple but there is one tiny element that will make or break it and that is the time the peanut butter and honey/rice malt stay on the stove. They need only about a minute so it is a runny enough consistency (it won’t become super runny) to mix through the popcorn and bind it together. I held off posting this recipe until I had retested this component because take your eyes off it and it becomes a separated crumb! You can’t work the crumb into the popcorn to make it a bar, unfortunately (I did try!), so be attentive for this brief moment. It’s really easy otherwise and the rest takes no time at all.

    Ready?

    This recipe makes 16 bars, is gluten-free, dairy-free, and can be made vegan.

     

    Ingredients

    4 cups cooked popcorn (approx 2 tablespoons kernels)
    ¾ cup smooth peanut butter
    ¼ cup honey OR ⅓ cup rice malt syrup

    Method

    1. Place peanut butter and honey/rice malt in a small saucepan on low heat and whisk together with a fork or whisk until it is slightly runny, be careful not to leave it on the heat too long or it will become a crumby consistency.

    2. When ready, place popcorn in a large bowl, pour oven pb and honey/rice malt mix, then mix together using clean hands.

    3. Line a loaf tin with greaseproof paper and press the bars into the tin.

    4. Cover and place in freezer to set for 2 hours.

    5. Once set, slice and serve, they keep out of the fridge or freezer and hold together for about 3 hours.

     

    Jacqueline’s website, The Brown Paper Bag Nutrition, is loaded with healthy, wholefood recipes with a focus on plant-based eating as well as fabulous health, nutrition and lifestyle advice.

    Share your favourite whole food treats with us on Instagram with #myTWC

     

    Multi-Use Pumpkin Dip With a Kick!

    Multi-Use Pumpkin Dip With a Kick!

    Ellen Babauskis | March 19, 2019

    by | Mar 19, 2019 | A Healthy Snack, A Healthy Snack, A Healthy Snack, A Healthy Snack, Gluten Free, Paleo, Parents, Recipe, Vegan

     

    This dip is as multipurpose as it comes, with a delicious creamy texture and spicy flavour. Enjoy it as a dip, pizza base, pasta sauce and on Mexican dishes such as tacos or enchiladas.  This recipe makes a large portion so get creative with it!

    This recipe is gluten-free, dairy-free, vegetarian and vegan and makes 3 cups of dip!

    Ingredients

    100g raw cashews
    500g pumpkin, cut into cubes and skin removed
    ½ brown onion, peeled & chopped
    2 garlic cloves, peeled & minced
    1 jalapeno chilli, seeds removed, halved & chopped finely
    20g olive oil
    1 ½ tsp ground cumin
    1 tsp smoked paprika
    ½ tsp chilli flakes
    1 tbsp stock concentrate
    20g nutritional yeast flakes
    ½ lime, juice only

     

    Method

    1. Place cashews in processor and process until ground finely, set aside.

    2. Steam pumpkin until soft.

    3. While pumpkin is steaming, place onion, garlic, jalapenos in processor/bullet blender and blend until combined, or finely dice/mince each.

    4. Saute oil and spices, plus onion, garlic, jalapeno mix on the stovetop until spices are fragrant, approx 1min – 2 mins.

    5. Add sauteed vegetables and spice mix to the processor with cashews, stock concentrate, yeast flakes, lime juice, steamed pumpkin, puree for 1 minute, til smooth.

     

    Refrigerate until ready to serve – this dip will thicken as it cools.


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

    Share your tasty whole foods snacks with us on Instagram with #myTWC

     

    Celebrate St Patrick’s Day with Superfood Greens and Matcha Bliss Balls

    Celebrate St Patrick’s Day with Superfood Greens and Matcha Bliss Balls

    FoodMatters | March 17, 2019

    by | Mar 17, 2019 | A Healthy Snack, A Healthy Snack, A Healthy Snack, A Healthy Snack, Gluten Free, Paleo, Raw, Recipe, Vegan

     

    These tiny treats are packed full of nutrients from the Superfood Greens Blend. They are great to have on hand in the fridge, making the perfect little energy booster!

    Ingredients

    ½ cup almonds
    ½ cup mixed seeds (sunflower, chia, hemp, pepitas, linseed etc.)
    1 tbsp Superfood Greens Blend powder
    1 tsp Matcha powder
    ¼ cup shredded coconut
    ¼ cup nut butter
    ¼ tsp vanilla
    4 dates
    2-3 tbsp coconut oil
    1 tsp Matcha powder  
    2 tbsp shredded coconut

    Method

    1. Place all ingredients in the food processor except the extra coconut & Matcha, process until combined well.

    2. Roll the mixture into small balls and roll into shredded coconut & Matcha.

    3. Refrigerate for 30 minutes while the balls set.

     

    Share your healthy snack ideas with us on Instagram with #myTWC

     

    Grain-Free Banana and Coconut Mini Loaves

    Grain-Free Banana and Coconut Mini Loaves

    Alyce Alexandra | March 13, 2019

    by | Mar 13, 2019 | A Healthy Snack, A Healthy Snack, A Healthy Snack, Gluten Free, Paleo, Parents, Recipe

     

    This recipe makes 6 mini loaves using Alyce’s mini loaf moulds! It’s gluten-free, dairy-free & vegetarian and perfect to pop into lunch boxes or enjoy for morning tea.

     

    Ingredients

    120g raw almonds 50g shredded coconut ¼ tsp baking powder 2 eggs 50g coconut oil 1 ripe banana, quartered

    Method

    1. Preheat oven to 180°C.

    2. Place almonds and coconut in a processor or bullet blender with the milling blade and mill til smooth.

    3. Place almond and coconut mixture in a bowl and add baking powder, eggs, coconut oil and bananas, mix until combined.

    4. Divide the mixture evenly between 6 silicone bar moulds and bake for 20 minutes, or until cooked through and golden on top.

    5. Allow loaves to cool for 10 minutes before removing from moulds.

     

    Note This recipe can easily be expanded – use double the ingredients and follow exactly the same steps.

    Find more of Alyce’s fantastic whole food Thermomix recipes on her website.

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

     

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