Well, we have had such an exciting morning! We were very lucky to have been invited to appear on Channel 10’s Studio 10 programme this morning with Ita Buttrose, Dicko and Sarah Harris. Everyone was so lovely and attentive and we got to share Andrew’s incredible story about his 60 kg weight loss with so many people. It was really fantastic!
You can watch the segment here:
Because of the success of the segment, my website couldn’t handle the traffic – which is why it looks a bit different at the moment! But I appreciate your patience and wanted to let you know that if you want to purchase the book or eBook you can get your copy here:
As a special offer for studio 10 viewers I am offering free shipping (Australia-wide) using the code studio10 at the checkout!
For those who missed it I will post the link to the segment as soon as it comes to hand.
Thank you again for your patience, I hope you love my book as much as we do and wishing you all the very best in your own health journeys!
Alix and Andrew
This is a seriously tasty yet ridiculously simple dish to throw together. Perfect as an accompaniment to roast chicken, salmon, steak or even on its own. This is a great one to make a big batch of on the weekend for weekday lunches. The pesto (which is dairy free – although you wouldn’t know it!) is also wonderful tossed through zoodles, or coated on salmon and thrown on the BBQ.
Have you got your copy of my new cookbook yet? Over 50 gluten free and refined-sugar free recipes (many which are dairy free and thermomix friendly) that I have created to feed my family during our 10 year journey to help my husband shed an amazing 60 kilos. So far the feedback has been wonderful and I am so proud of it! If you like the idea of delicious, simple and healthy food that the whole family will love you should head over and check it out! www.theshrinkinghubby.com/buy-book – thank you for your support 🙂
Roast Veggie and Macadamia Pesto Salad
- 1 large eggplant (aubergine)
- 1 leek
- 1 punnet (about 1 ½ cups of button mushrooms)
- ½ Butternut pumpkin/squash
- 3 Tablespoons of The Shrinking Hubby’s Macadamia Pesto (see below)
- Olive oil
- A few handfuls of salad greens (e.g. rocket, baby spinach)
- Sea Salt & Cracked Pepper
Chop the eggplant, pumpkin, mushrooms and leeks into bite sized pieces. Toss through the pesto and lay on a baking tray. Drizzle with olive oil. Bake for about 45 minutes at 180 degrees celcius (250 degrees Fahrenheit).
Toss the roasted veggies through the salad greens and serve warm or room temperature.
The Shrinking Hubby’s Macadamia Pesto
The macadamia nuts give this pesto a creamy twist ensuring you won’t even notice it’s dairy free!
- ½ cup macadamia nuts, toasted (you can dry-fry them in a pan – just keep an eye on them so they don’t burn!)
- 1 bunch (1½ cups) of fresh basil leaves
- 1 large or 2 small garlic cloves
- ½ -1 red chilli, seeded
- Juice of ½ lemon
- ¼ cup olive oil
Add all ingredients to your food processor and pulse until you reach your desired consistency. If using your Thermomix, add all ingredients to your mixing bowl and mix speed 6 for 3 seconds.
These are the perfect little bite sized treat to have with a cup of tea instead of a bickie or after dinner instead of raiding the chocolate or lollies. They are so yummy, but very satisfying so it is actually easy to stop at one – which is always a good thing!
Everyone that has tried these has loved them so I thought I’d share the recipe with you guys too – it is super quick and easy!
PS – my kids LOVE them too!!!
PPS – if you like this recipe you will love my new cookbook ‘Healthy Food We Love To Eat’ with over 50 of our favourite gluten-free, refined sugar-free recipes, many which are dairy-free and Thermomix friendly! You can grab your copy here – use the code MOTHERSDAY for free shipping in Australia (but hurry this code expires at the end of the week!)
Salted Caramel, Pecan and Coconut Truffles
Makes approximately 15 truffles
What you will need:
- 1 cup pecans (you could also use macadamias, walnuts or almonds)
- 1 cup medjool dates, pitted
- 1/2 cup dessicated coconut
- 1 teaspoon vanilla extract
- 1 teaspoon sea salt
- More dessicated coconut to roll balls in
How to pull it together:
Put all ingredients into a food processor and blitz until well combined. If using a Thermomix (or similar) mix speed 9 for 30 seconds or until you reach your desired consistency.
Take a tablespoon or so at a time and roll into little balls, roll into the coconut until coated to your liking.
Store in the freezer for a quick and delicious bite sized treat!
Healthy Food We Love To Eat is my first cookbook and is the result of a decade of countless hours spent in the kitchen experimenting with recipes to support my husband Andrew in losing an enormous 60 kilos (130 pounds). Our whole family has permanently embraced a healthy lifestyle and this cookbook includes over 50 of our favourite recipes.
I am so proud of this book which has been beautifully designed and photographed. It presents in a simple and easy to follow format for both Thermomix and non-Thermomix users alike.
All my recipes are gluten free, refined sugar free and many are dairy free. The simplicity of the recipes will have you and your family enjoying delicious flavours and some of your favourite foods without feeling deprived – all while enjoying the added energy and vitality that better food choices bring. Healthy Breakfasts, Vibrant Smoothies, Hearty Soups, My Favourite Salads, Healthy Meals for Lunch and Dinner and Sweet Treats provide something for everyone . . . click here to buy the book now and be inspired to get into the kitchen and start creating delicious meals that are perfect for you and your family!
As a very special offer for a limited time, I am offering free shipping throughout Australia. Just use the code MOTHERSDAY at the checkout.
I must admit, I find it hard to go past a chewy and golden Anzac bicky! I have converted the traditional Anzac into a healthier recipe – mainly for the kids (but I might have had to taste test one or two!) – and I reckon these are just as delicious as the original version. I hope you enjoy them!
Healthy Anzac Biscuits
Makes approximately 20 biscuits
- 2 cup rolled oats
- 1 cup almond meal
- ¾ cup desiccated coconut
- ¼ cup chia seeds
- 1/3 cup coconut sugar
- 125 grams (1 stick) butter
- ¼ cup maple syrup
- 1 teaspoon bicarbonate of soda
- 2 tablespoons hot water
Set the oven to 175 degrees and line 2 baking trays with baking paper.
Mix the oats, almond meal, coconut, chia seeds, and coconut sugar in a large bowl.
In a small saucepan on the stove melt the butter and the maple syrup until well combined. Add the bicarbonate of soda to the hot water and mix together – add to the butter mixture. Add this butter mixture to the dry ingredients and mix well.
Using your hands form rough balls (about 1 tablespoon of mixture), mould together with your fingers and flatten into cookie shapes.
Bake in a 175 degree oven for 10-12 minutes until golden brown. Let stand in the baking tray for about 5 minutes before transferring to a cooling rack. You may need to re-mould them if they fall apart straight from the oven but they should firm up and set while they cool down.