Prep time: 6- 8 mins
Cook time: 45 mins
Serves: 10

Ingredients

4 eggs, beaten
75ml melted coconut oil
6 heaped tbsp honey
½ tsp vanilla extract
½ tsp almond extract
350g ground almonds
3 tbsp coconut flour
½ tsp bicarbonate of soda
50g dark chocolate, chopped into small chunks (we recommend 70-85%)

Directions

Pre heat the oven to 180C. Grease a large baking tray with a little butter. In a large bowl whisk together the beaten eggs, coconut oil, honey, vanilla and almond extract. Add the ground almonds, coconut flour and bicarbonate of soda and stir in thoroughly. Mix in the chocolate chunks.
Spread the batter out on the baking tray until about an inch thick before placing in the oven to cook for 25-30 mins (this depends on the oven so keep an eye on it). Once the batter has turned golden brown remove from the oven and cut into ½ inch pieces. Lay each slice on it’s side on the baking sheet, spread them out evenly and place back in the oven for 10 mins before flipping them over, turn the oven down slightly to about 160C and cook for a further 10 mins or until nice and crunchy.

Optional: You can drizzle with a little melted dark chocolate if desired.

Prep Time 5 mins
Cook time 5 mins
Serves 2

Ingredients

Grated carrots
Half a cucumber chopped
Zest of half an orange
Juice of an orange
2 tbsp olive oil
1 tsp cumin seeds
100g feta cheese (chopped)
1 tbsp coconut oil
2 breasts of chicken (chopped)
1/2 – 1 tsp garlic powder
1 tsp cumin powder
Salt and pepper
1 orange sliced then skin removed (much neater than peeling first)

Directions

Add the salad leaves, carrots, cucumber, orange zest and juice, olive oil, cumin seeds and feta to a large salad bowl and toss together. Heat the coconut oil in a pan on a medium heat and then add the chicken. Cook the chicken for about a minute before adding the garlic, cumin, salt and pepper and stir together. Continue to cook the chicken for another 6-8 mins or until cooked. Serve the salad, top with the chicken and orange slices, add a little more feta if you fancy and enjoy.

Prep Time 10 mins
Cook Time 0 mins
Serve 1


Ingredients
250g peppered mackerel fillets
250g chestnut mushrooms
1/2 white onion, chopped
2 cloves garlic, chopped
3 tbsp fresh lemon juice
Handful fresh parsley
1 tbsp olive oil plus more for cooking
(Optional: 150g grass fed salted butter (This recipe is dairy free but if you prefer your pate a more solid consistency add butter in as stated below)

Directions


Saute the onion, garlic and mushrooms in a little olive oil until the onion is softened and the mushrooms have browned. Once cooked place all the ingredients into a food processor and blend. Remove the skin from mackerel and chop into the mushroom mixture, add the fresh parsley, lemon juice, olive oil and blend all the ingredients thoroughly into a smooth pate. If you prefer a more solid consistency to your pate add in the butter and blend until smooth.


TIP: Serve with crudité, cucumber, carrot batons, and celery sticks to make a perfect snack

Prep: 10 minutes
Cooking time: 25-30 minutes
Serves: Makes 4-5 burgers

Ingredients


500g turkey thigh mince
1 red pepper, chopped
3-4 tbsp tomato puree
3-4 teaspoons of a fajita spice mix (Old El Paso I used)

Easy Guacamole


2 large, ripe avocados peeled and pitted 
Juice and zest of half a lime
Himalayan Pink Salt to taste
Pinch of paprika


Instructions


Preheat the oven to 180C. Place the turkey, pepper, spice and tomato puree in a large mixing bowl and combine together thoroughly with clean hands. Shape into 4-5 burger patties and place on a baking tray to cook for 25-30 minutes depending on your oven. Be sure to check they are cooked through. Whilst the burgers cook mash the avocados in a bowl and stir in the lime, salt and paprika, fast the mixture and amend to your taste if necessary. Top the burgers with the avocado and sliced tomato and serve in a lettuce wrap with sweet potato chips.

Prep time 10 mins
Cooking time 25-30 mins
Serves: Makes 10 burgers 

Ingredients


800g turkey thigh mince
2 medium sweet potatoes peeled and cooked
8 rashers of bacon, chopped into small pieces 
2 handfuls of spinach, chopped
4 spring onions, chopped
4 tsp dried rosemary
2 tsp paprika
3 cloves of garlic crushed or finely chopped
1 red chilli finely chopped
2 tsp mustard powder
1 egg
Himalayan salt and freshly ground black pepper

Directions


Preheat the oven to 180C. Using your hands mix all the ingredients together thoroughly in a large bowl. Shape into 10 burger patties and place onto a grill tray before putting in the oven to cook for 20-30 minutes (times vary depending on the oven).


Enjoy these with homemade chips, wedges or in an crunchy lettuce wrap with some homemade guacamole. Great as meal on the go.

Prep Time: 5 minutes
Cooking time: 2–3 hours
Serves: 16 as party snack

Ingredients


500 g mixed nuts (macadamias and cashews are best!)
4 tbsp olive oil
4 tbsp apple cider vinegar
1⁄2 tsp Himalayan Pink/Celtic Sea salt


Directions

Preheat the oven to 120°C/248°F/gas mark 1. Toss the nuts in the oil, add the salt and vinegar, and scatter into an ovenproof dish. Mix well to ensure all the nuts are coated thoroughly and then place in the oven on a low heat. Once baked and crunchy, leave to cool before serving. 

Prep time: 10 mins
Cooking time: 30 -40 mins
Serves: Makes about 25 dough balls.

Ingredients


270g Coconut flour
270g Tapioca flour
2 teaspoons of salt
2-3 teaspoons garlic powder (depends on preference)
2-3 teaspoons dried rosemary (depends on preference
230ml olive oil
230ml warm water
2 eggs beaten (keep a little separate for topping the dough balls).


Directions


Pre heat the oven to 180°C/350°F/gas mark 4. Grease a baking tray with butter. Mix the coconut flour, tapioca flour, salt, garlic powder and rosemary together thoroughly in a large bowl before adding the olive oil and warm water and stirring together. Now add the beaten egg and mix together thoroughly to form a paste. 


If the mixture is too thin you may need to add some more coconut flour. Add a heaped tbsp and mix again to ensure the mixture is more doughy. Add more if you need. Sprinkle a little tapioca flour onto your hands before grabbing a handful of the mixture and rolling into a small ball shape. 


Make them a little smaller than a golf ball. Place each one on the baking tray before using a pastry brush to coat the tops of the buns with the remaining beaten egg. Place in the oven to cook for 30-40 minutes (ovens vary). Leave to stand a little but these are best served warm. They should have a bit of crunch to the outside and soft in the middle

Prep time: 10 mins
Cooking time: 45 mins
Serves: 4-6

Ingredients

2 tbsp of  coconut oil
2 large onions diced
2 celery sticks finely chopped
3 garlic cloves finely chopped or crushed
1 tbsp freshly ground black pepper
1 heaped tsp turmeric
1 tsp cayenne chilli powder
1 tsp ground ginger
1 tsp cinnamon
680g passata 
Large handful of fresh parsley roughy chopped
Large handful of fresh coriander roughly chopped
1  medium squash peeled and cut into large cubes
150g green beans halved width ways and with the ends cut off
250g frozen peas
1 litre chicken stock
1 bay leaf
Himalayan pink salt and freshly ground black pepper to taste

Directions

Melt the coconut oil in a large saucepan on a medium heat before adding the onions, garlic and celery and cook until the onions start to soften. Add the pepper, turmeric, chilli, ginger and cinnamon and stir through sautéing for a few minutes before adding the passata, parsley and coriander, stirring through and leaving to simmer for about 10 minutes.  Now add the squash, green beans, peas, chicken stock and bay leaf before bringing to the boil and then simmering for about 30 minutes until the squash is cooked through.

Season with salt and pepper to taste, top with some more fresh coriander and serve.

Prep time 10 minutes
Cooking time 30 minutes
Serves 3

Ingredients

6 bell peppers
1 grated cauliflower
1 chopped red onion
3 tablespoons tomato puree
2 cloves finely chopped garlic
9 gluten free sausages
1 teaspoon basil
1 teaspoon oregano
salt and pepper
goats cheese (if your diet allows dairy)
coconut oil for cooking

Directions

Preheat the oven to 180C. Fry the grated cauliflower, garic and onion in coconut oil. As you do this, remove the stalk, seeds and white bits from the peppers. Add the sausages to the pan and mix with the other ingredients. After 5minutes add the tomato puree and herbs, salt and pepper to taste and continue cooking until the sausage has browned and the onion softened.

Then you are ready to stuff your peppers and place in the oven for 30 mins!

Prep Time None
Cooking Time 8 mins
Serves 2


Ingredients


4 large handfuls of spinach
2-3 sun dried tomatoes, chopped
1 tablespoon pine nuts
salt and pepper
water


Directions


Place the pine nuts in a frying pan and cook on low heat, keeping them moving around, until they are browned all over (about 2 mins) remove from the pan and add some water to cook the spinach. After 2-3 minutes the spinach should be wilted enough and add the tomatoes and pine nuts to warm them back up. Serve with a drizzle of olive oil, and season to taste with salt and pepper