Prep Time - 15-20minutes
Cooking Time - 45-50minutes
1 medium cauliflower
1 mozzarella ball
salt and pepper
1/2 teaspoon garlic powder
400g chopped tomatoes
1 handful chopped basil
2-3 cloves garlic, finely chopped
2 tablespoons olive oil
salt and pepper
1/2 mozzarella ball, sliced or grated
50g goats cheese
1/4 green pepper, sliced
1/2 red pepper, sliced
3-4 chestnut mushrooms
4-5 slices chorizo or pepperoni
5 green olives sliced
Pre-heat the oven to 180C. Grate the cauliflower and steam for 3-4 minutes. Beat the eggs and placed them with the grated mozzarrella, cauliflower and seasoning in a blender (alternatively mix in a bowl) The base is now ready. Place on a well greased lived tray in a circle and place in the oven for for 20-25 minutes until nicely brown
Flip the base over and cook the underside for 10 minutes and then prepare the sauce and topping. Heat up the oil in a pan and add the tomatoes, garlic, basil, salt and pepper. Heat through and stir occasionally.
For the topping, chop all the ingredients ready to be arranged on the pizza. Once the base is ready take it out, and add the sauce and topping before cooking for a further 15 minutes, until the chesse has melted.
Prep time - 20 minutes
Cook time - 60 minutes
Serves - 8
5 sweet potatoes
12 organic free range eggs
3 chopped red onions
6 rashers of bacon, chopped
1kg beef or lamb mince
4 teaspoons smoked paprika
1-2 teaspoons cayenne chilli pepper
4 teaspoons oregano
3 heaped tablespoons tomato puree
2 tablespoons mixed herbs
4 cloves or garlic, crushed or finely chopped
salt and pepper
Preheat oven to 180C. Peel and slice the potatoes in 1 cm thick slices, chop the bacon and the onions.
Cook the bacon in a pan until browned slightly and then remove and put to the side. Add the mince and onions to the pan and stir fry. After a minute add the paprika, cayenne chilli, oregano, mixed herbs and tomatoe puree. Cook for a further 10 minutes until meat has browned and onion softened
When the meat is cooking, beat the 12 eggs together in a bowl. Adding a little salt and pepper to the mix. Grease the base and sides of a large casserole dish or deep baking tray.
Layer the dish in this order, repeating until all ingredients are used. 1) Sweet potato 2) Bacon 3) Mince and onion. When all the ingredients are used, pour the eggs over the top, filling in all the spaces. Cook in the oven for 60 minutes.
Ingredients (for the base)
1kg grass-fed steak mince
2 organic eggs
handful of chopped fresh thyme
2 teaspoons dried oregano
1 finely chopped red onion
2 cloves of garlic, finely chopped
salt and pepper
Topping - use a good tomato based puree, then add your choice of flavours, i used spinach, chorizo, mushroom, and parmigiano reggiano cheese
Preheat the oven to 230C. Line a baking tray with greaseproof paper, and combine all the ingredients in a bowl. Get your hands dirty here! Spread it over the tray until you have an even layer. Bake for 10-12 minutes and then tip the excess fat from the tray.
Transfer to a new tray lined with greaseproof paper, add the tomato sauce and your choice of topping and then bake for a further 5-7 minutes.
Yield: 6 servings (One large slice is one serving)
Craving Grandma's Italian sauce? Dried oregano is the secret ingredient that gives the filling that real Italian homemade flavor. Grated Parmesan gives this meaty tomato-based lasagna a delicious crusty top.
1 10-ounce box gluten free lasagna noodles
1 tablespoon coconut oil
½ pound lean 90% ground beef
1 onion, chopped
4 garlic cloves, minced
1 6-ounce can tomato paste
1 28-ounce can diced tomatoes
1 cup grated Parmesan
Cook the lasagna noodles 2 minutes less than the package instructions indicate. Heat a large skillet over medium heat. Add the coconut oil and the beef, cook 1-2 minutes without stirring so the meat can brown.
Scatter the onions and garlic around the meat and cook 2-3 minutes, stirring occasionally to break up the beef. Add the tomato paste and canned tomatoes along with one cup of water. cook 2-3 minutes more stirring once or twice until a thick sauce form
Spoon 1/2 of the sauce inside a 7x12 baking dish. Cover with a layer of lasagne pasta. Top with 1/2 cup of the sauce and another layer of noodles. Layer the remaining meat sauce over top and sprinkle with the Parmesan and bake uncovered for 25 minutes until the cheese has lightly brown and the edges of the lasagna are bubbly. Cool 5 minutes before serving, then slice and serve.
Prep Time: 2 minutes
Cook time 35 minutes
750g chicken thighs
1 cup basil or baby arugula
1 garlic clove, crushed
¼ cup toasted pine nuts
4 tablespoons olive oil
Salt and pepper to taste
Preheat the oven to 350 degrees. Make pesto by combining the basil, garlic, pine nuts, olive oil, salt and pepper in a food processor. Process until chopped and well blended, scraping down sides as necessary
Arrange the chicken thighs in a single layer 11x7 inch baking pan. Spoon pesto evenly over the top and distribute it all over the chicken with a knife. Bake for 30-35 minutes until cooked through and juicy. Add your own vegetables of choice or a side salad