Roast Veggie and Macadamia Pesto Salad

Roast Veggie and Macadamia Pesto Salad

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

Ingredients:

  • 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

Method:

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!

Ingredients:

  • 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

Method:

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.

Salted Caramel, Pecan and Coconut Truffles

Salted Caramel, Pecan and Coconut Truffles

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!

Enjoy

xx

The Shrinking Hubby’s Healthy Food We Love To Eat – Cookbook Now Available!

The Shrinking Hubby’s Healthy Food We Love To Eat – Cookbook Now Available!

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.

Happy Cooking!

Love, Alix

XX

 

Healthy Anzac Biscuits

Healthy Anzac Biscuits

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

Ingredients:

  • 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

Method:

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.

Enjoy xx

 

Gluten-Free Tomato, Basil and Zucchini Savoury Loaf or Muffins

Gluten-Free Tomato, Basil and Zucchini Savoury Loaf or Muffins

 

Ok – sometimes I have a brain surge in the kitchen and come up with an absolutely stunning recipe … luckily for all of you, this is one of those times!   I first made this into a loaf to be sliced and toasted with a slather of delicious organic butter.  It lasted about 5 seconds.  Then I experimented by pouring it into individual muffin tins to make savoury brecky muffins to keep in the freezer for those crazy mornings where you are starving but have to eat on the run – another success!  So I will share the batter recipe with you all here now and you can decide if you prefer toasted slices or warmed muffins – either way I’m sure you will enjoy!

Note:

  • This recipe makes a loaf of around 10 slices or 8 large muffins if using a large muffin tin (it should make about 12 standard muffins).
  • I have included instructions for Thermomix or non-Thermomix cooks

Tomato, Basil and Zucchini Savoury Loaf or Muffins

Ingredients

  • 2 tomatoes
  • 1/2 cup basil leaves
  • 1 zucchini (courgette) topped and tailed
  • 2 cups almond meal
  • 1 cup arrowroot (tapioca) flour
  • 2 tablespoons chia seeds
  • 1 teaspoon bicarbonate of soda
  • 2 teaspoons sea salt
  • 4 organic eggs
  • 2 teaspoons apple cider vinegar
  • 1/4 cup macadamia oil
  • 2 tablespoons slivered almonds (optional)

Topping:

  • 1 tomato – sliced
  • A handful of shredded basil leaves
  • 2 tablespoons slivered almonds

Thermomix Method:

Put the tomatoes, basil and zucchini in the mixing bowl and mix speed 5 for 5 seconds.

Add the remaining ingredients and mix reverse, speed 5, 10 seconds.

If using the slivered almonds add them and mix reverse speed 2 for 5 seconds.

Pour into either a greased and lined loaf tin, or a well greased muffin tin (make sure it’s well greased or you may wish to use cupcake papers) and top with tomato, basil and almonds.  Cook 180 degrees Celcius (350 degrees Fahrenheit) for 45 minutes (loaf) or 25 minutes (muffins) or until golden brown on top.

Serve warm (or toasted) with a slather of grass-fed, organic butter or mashed avocado and sea salt.

Regular Method:

Grate the zucchini, dice the tomato and chop the basil.  Set aside.

Mix the dry ingredients together (including slivered almonds if using).  Set aside.

Mix the wet ingredients together.  Set aside.

Combine the vegetables with the dry ingredients, add the wet ingredients and mix well.

Pour into either a greased and lined loaf tin, or a well greased muffin tin (make sure it’s well greased or you may wish to use cupcake papers) and top with tomato, basil and almonds.  Cook 180 degrees Celcius (350 degrees Fahrenheit) for 45 minutes (loaf) or 25 minutes (muffins) or until golden brown on top.

Serve warm (or toasted) with a slather of grass-fed, organic butter or mashed avocado and sea salt.

Yum – enjoy!

 

 

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