Food

Coconut Flour Pancakes

Coconut Flour Pancakes

  • Servings: 12
  • Difficulty: easy
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Ingredients

  • 2 large eggs
  • 2 egg whites
  • 175ml coconut milk
  • 1/2 cup coconut flour
  • 1/2 teaspoon baking powder
  • 1 tablespoon honey

Directions

  1. Add all the ingredients into a mixing bowl.
  2. Mix until the pancake batter is smooth.
  3. Add coconut oil to a pan and allow to heat.
  4. Pour mixture into the pan and make pancakes
  5. Cook for a few minutes then flip over and allow to cook on the other side
  6. Remove from pan, stack
  7. Serve with a drizzle of honey and some berries (optional but oh so yummy)


Food

Avo Mousse with Cajun Prawns

Avo Mousse with Cajun Prawns

  • Servings: 2
  • Difficulty: easy
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Ingredients


AVO MOUSSE

  • flesh of 2 small avocados
  • 3 spring onions, finely sliced
  • juice of 2 limes + extra wedges, to squeeze
  • 15g fresh coriander
  • ½ fresh red chilli
  • 1 garlic clove, peeled and minced
  • 60ml (4 tbsp) reduced fat cream cheese
  • 60ml (4 tbsp) fat free milk
  • salt and freshly ground black pepper, to taste

PRAWNS

  • olive oil, to drizzle
  • 200g small prawns, cleaned
  • and shelled
  • 5ml (1 tsp) Cajun spice mix
  • microherbs, to garnish (optional)

Directions

  1. For the avo mousse, add all of the ingredients to a blender and blitz until smooth, then check the seasoning and adjust if needed. Store in the fridge in a bowl with cling film lightly pressed over the top of the mousse. Serve within 2 hours of making.
  2. Just before serving, heat a drizzle olive oil in a frying pan over high heat. Once the pan is very hot, add the prawns, in small batches, and sprinkle with the spice mix, before seasoning to taste. Spread the avo mousse on a platter, dot the prawns around and scatter over microherbs, if desired. Serve with lime wedges for squeezing


Food

Thai Inspired Lettuce Wraps

Thai Inspired Lettuce Wraps

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 600g lean mince (beef, chicken or ostrich)
  • 1 tablespoon thai green curry paste
  • 1 tablespoon Thai 7 spice
  • 1 tablespoon fish sauce
  • 2 teaspoon honey or agave nectar
  • 1/4 cup thai hoison sauce
  • 1/4 cup soy sauce
  • 1 tablespoon fresh ginger (finally chopped)
  • 1/4 cup chopped dhania (aka coriander)
  • 1 diced red chillie (remove the seeds)
  • 1/2 red onion (diced)
  • 1/2 red pepper (finely sliced)
  • 1/ 2 punnet sliced mushrooms (optional)
  • 1 tablespoon coconut oil
  • 2 limes
  • lettuce leaves wash and pat dry with a paper towel


Thai green curry paste is usually very salty. Salt is not necessary for this recipe however, add according to your taste.

Directions

  1. Combine all the ingredients (except the onion, lettuce, lime and red peppers) into a large bowl.
  2. Mix well and allow to marinate in the fridge for 30 minutes.
  3. In a medium sized pot, add the coconut oil.
  4. Once hot add the red onion and allow to cook until glassy.
  5. Add the mince mixture and allow to cook
  6. When mince is almost browned, add the red peppers and allow to cook until tender
  7. Remove from heat and spoon mince into the lettuce leaves (normal wraps may also be used)
  8. Serve with wedges of lime.

I added grated cheese and avo to my wraps