Breakfast Recipes

Berry Merry Muffins (makes 12)

Ingredients:

2 cups whole-meal self raising flour1/2 cup self raising flourTsp cinnamonPinch vanilla powder1/4 cup stevia1 cup mashed banana1 egg, lightly beaten1 3/4 cup organic natural, low sugar yoghurt1/2 cup mixed berries1/4 cup macadamia nut oil or almond oil

Method1. Preheat oven to 180 degrees Celcius and grease 12 muffin tray (or line with patty pans)2. Mix together dry ingredients and make a well in the centre.3. Mix together all wet ingredients and pour into well.4. Mix gently until just combined (don't overmix as this will reduce the fluffiness of the muffins)5. Spoon mixture into pan and bake for 25 mins. Cool on rack and serve warm or cold.

Rye-se and Shine Platter (serves 2)

Ingredients:

4 slices of dark rye bread4 eggs2 tomatoes, diced1 avocado, slicedOlive oil

Method:

1. Toast the rye bread lightly2. Cut a circle out of the centre of each slice of toast (I press a drinking glass down onto each slice to make a perfect circle)3. Place the toast flat in a lightly oiled frying pan and crack an egg inside each toast hole.4. Cook eggs on a low heat until cooked to desired firmness (turn if you wish)5. Serve egg toast with diced tomatoes and avocado.

Red and Green Burritos

Ingredients:

2 spinach and herb wrap breads2 eggs, beatenSplash of milk2 rashers of bacon, diced1 tomato, diced

Method:

1. Lightly pan fry bacon (no need to use oil, bacon will cook nicely in its own fat)2. Pour eggs and milk over bacon and stir vigorously to combine3. Continuously stir mixture over low heat until cooked and fluffy4. Assemble burritos by placing egg mixture in the centre of the wrap breads, topping with diced tomatoes and wrapping (I lay the bread over a layer of grease proof paper and aluminium foil to help hold the wraps together.5. Serve warm, toasting optional

Gift Wrapped Baked Eggs (Makes 12)

Ingredients:

6 Bacon Rashers12 EggsOlive Oil

Method:

1. Preheat oven to 180 degrees Celsius2. Grease a cupcake tin with olive oil3. Cut each bacon rasher in half and use the pieces to line each cupcake tin4. Bake the bacon cups for 5 mins5. Remove tray from oven and crack eggs into bacon cups. Return to oven for a further 12 minutes (or until baked to desired firmness)6. Remove from oven and serve warm

Note: These are also fantastic on the go snacks and taste great cold too!

Tinsel Toast

Ingredients:

2 slices pumpernickel bread2 Tbs home-made cream cheese (see notes)Small handful of spinach, finely chopped1/2 tomato, diced1/2 avocado, diced1/2 cup canned mixed beans, rinsed 1/4 cup cooked, tri coloured quinoaSqueeze of lemon juiceSnow pea shoots to serve

Method:

1. Spread cream cheese over pumpernickel slicesi2. Mix together spinach, tomato, beans, avocado, quinoa and lemon juice3. Top pumpernickel slices with bean mix and snow pea shoots and serve.

Note: To make home-made cream cheese, wrap tub of natural yoghurt in a clean cloth and hang over a bowl for 12-24 hours. Whey will seep into bowl leaving a thick cream cheese inside the cloth.

Mrs Claus' Muesli (Makes 1 large Jar)

Ingredients:

1/4 cup macadamias1/4 cup hazelnuts1/4 cup almonds1/4 cup walnuts1/4 cup brazil nuts4 Tbs Linseeds4 Tbs Pepitas4 Tbs Sunflower seeds4 Tbs Sesame seeds4 Tbs Chia seeds2 cups rolled oats1 cup coconut flakes

Method:

1. Use a food processor to lightly grind together seeds and nuts (over processing will cause the mixture to turn into a paste/butter)2. Mix ground nuts and seeds with oats and coconut flakes3. Store in an airtight container.

Serving suggestions:

Combine 3 cups of Muesli with 1/2 cup rice malt syrup and 1/4 cup nut oil (I use coconut). Bake on 180 degrees Celsius until golden and allow to cool. Serve granola with organic natural, low sugar yoghurt.

Leave 1 cup of muesli to soak overnight in 1 cup milk. Serve with organic, natural, low sugar yoghurt and mixed berries or mashed banana.

Starlight Pancake Stack (makes 4 large pancakes)

Ingredients:

4 eggs, beaten, room temperature1/2 cup rice malt syrup1 cup thawed frozen berries, slightly smashed is bestNut oilStar shaped cookie cutterOrganic, natural, low sugar yoghurtCinnamon

Method:

1. Whisk together eggs and rice malt syrup2. Fry egg mixture in small omelette pan; pour berries over the top of each egg pancake3. Remove egg pancakes from pan without flipping; cook the tops of pancakes under grill until golden4. Remove from grill and use cookie cutter to cut out star shapes5. Serve stars and star cut egg pancakes with organic, natural, low sugar yoghurt and a sprinkle of cinnamon

Christmas Pudding Porridge (Serves 2)

1 1/2 cup rolled oats1/2 coconut cream2 egg yolks1/2 cup milkPinch of nutmegTsp cinnamonPinch of vanilla powderPinch of gingerPinch of mixed spiceTbs dried cranberriesTbs ground pistachiosExtra coconut cream to serve

1. Combine all ingredients (except cranberries, pistachios and extra coconut cream) and mix well2. Stir over low heat until oats cook and mixture becomes creamy3. Serve warm with extra cream and sprinkle of cranberries and pistachio.

Lunch Recipes

Silver Bell Salmon Fritters

Ingredients

Tbs macadamia/almond nut oil1/2 cup LSA or almond meal1/2 cup quinoa flakes3 Tbs chia seeds1 portion of cooked salmon, flaked1 grated zucchini (strain the juice to avoid soggy fritters)1 grated carrot2 large sweet potatoes, steamed and mashed

Method

1. Combine sweet potato, zucchini, carrot and salmon together into colourful mush2. Roll mixture into balls (you can choose the size, I go for a standard meatball size to make lots of mini frits for quick snacks) HINT: you may wish to pop them in the fridge for a while to allow them to firm up3. In a separate bowl, mix together LSA/almond meal, quinoa flakes and chia seeds4. Roll the balls in the crumb mix until well coated5. Lightly fry the balls in nut oil until golden, flattening them with a spatula as they cook6. Serve with a fresh salad or on a healthy burger!

Angelic Stir Fry (serves 2)

Ingredients

1 packet of Vermicelli rice noodlesHandful of snowpeasHandful of green beans, halved1 carrot, thinly sliced into sticks1/2 capsicum, thinly sliced250g chicken breast, dicedSplash of lemon juice3 Tbs Tamari soy sauceTsp garlicTbs nut oilSmall handfull slithered almonds

Method:1. Combine chicken, garlic, lemon juice and splash of tamari in a bowl and allow to marinate for 30 mins2. Boil a small saucepan of water and cook vermicelli for 7 mins; strain and rinse3. Heat nut oil in a large frying pan and brown the chicken4. Add vegetables and tablespoon of tamari, stir frying for 2 mins5. Add noodles and remaining tamari and stir through6. Sprinkle with almonds and serve!

Christmas Quiche (Makes 8 slices)

Ingredients

Base:

3/4 cup LSA/Almond meal1/4 cup shredded coconut50g butter, softened

Filling:

5 eggs1/2 cup organic, low sugar, natural yoghurt1/4 cup Kraft live free shredded cheeseHandful spinach, chopped1 carrot, grated1 zucchini, grated1/2 red capsicum, finely diced

Method:

1. Preheat oven to 180 degrees Celcius and lightly grease a pie tin with a little nut oil2. Use a food processor or stick mixer to combine LSA/Almond meal, coconut and butter until a dough forms3. Press dough into pie tin and bake for 8 minutes, remove from oven and cool4. Whisk together eggs and yoghurt until creamy5. Add spinach, carrot, zucchini and capsicum to egg mixture and stir to combine6. Pour egg mixture into quiche base and sprinkle with cheese7. Cook for 30 minutes and serve warm or cold with a fresh salad!

Peace of Pizza (Makes 3 Medium sized Pizzas)

Ingredients

Base:

Half head of cauliflower, crumbled4 eggs, beatenPinch of salt

Topping:Handful spinach, chopped2 large round slices of ham, dicedHalf a large sweet potato, par cooked and diced2 Tbs crumbled fetta1/2 cup Kraft live free shredded cheese2 Tbs salt reduced tomato paste

Method1. Whisk together eggs, cauliflower and salt 2. Heat a tbs of nut oil in a large frying pan and use egg mixture to cook 4 medium sized pizza bases3. Place bases on an oven tray and spread with tomato paste4. Arrange toppings on pizzas adding the shredded cheese last5. Grill pizzas in the oven on high for 8-10 minutes 6. Serve hot with a fresh salad!

Reindeer Risotto

Ingredients1 cup brown rice, cooked1 cup chicken stock (preferably home made)Handful spinach, chopped100g chicken, cooked and shredded1/4 cup frozen peas2 Tbs parmesan cheese, grated

Method1. In a small saucepan, combine rice and chicken stock and cook until liquid is half absorbed2. Add frozen peas and chicken and stir through3. Once liquid is completely absorbed, mix through spinach, stirring until wilted4. Remove risotto from heat and stir through parmesan5. Serve hot and enjoy!

Saint Nick Salad

Ingredients2 large handfuls of baby spinach1 cup quinoa, cooked1 cup sweet potato, steamed and diced1/4 cup crumbled feta2 Tbs toasted slithered almondsSplash of olive oil

Method1. Combine all ingredients (except oil) and mix well2. Drizzle with olive oil and serve as a warm or cold salad!

Sleighbell Soup

Ingredients

1 sweet potato, chopped into large chunks1/2 a pumpkin, chopped into large chunks1 red capsicum, sliced into large pieces1/2 brown onion2 cups water1 cup chicken stock (preferably homemade)1/4 cup light creamTbs paprikaTbs olive oilPinch of saltExtra cream to serve

Method1. Preheat oven to 200 degrees Celcius2. Lay sweet potato, pumpkin, capsicum and onion on a baking tray and drizzle with olive oil3. Roast vegetables in oven for 30 mins4. In large saucepan, bring water and stock to a boil, add roasted vegetables and simmer for 5-10 mins5. Pour vegetables and broth into a blender and blitz, add cream and salt and blitz again6. Serve hot with a swirl of cream and sprinkle of paprika!

Naughty but Nice Nachos (serves 4)

Ingredients

Mince

500g lean, heart smart beef mince1 400g can of tomatoesTbs tomato paste1 cup chicken stock (preferably home-made)1 carrot, grated2 sticks celery, finely diced1/2 brown onion, finely diced1/2 cup cooked mixed beansTbs almond/macadamia nut oil

Guacamole

1 avocado1 tomato, diced1/2 cob of sweet cornSplash lemon juice

Pinch of salt

Paprika yoghurt

3 generous spoonfuls of organic, low sugar, natural yoghurt1 Tbs paprika

Vege taco chips

1 beetroot, thinly sliced1 sweet potato, thinly sliced1 swede, thinly sliced1 potato, thinly slicedTbs PaprikaTbs olive oil

MethodNote: Taco chips should be made in advance; in a large bowl, mix together vegetable slices with olive oil and paprika. Bake on an oven tray on a low setting for 5-6 hours.

1. Heat oil in a large frying pan and cook carrot, celery and onion on low heat for 5 mins2. Turn heat up high and add mince, stirring until browned3. Stir through tomato paste, tinned tomatoes, stock and beans, bring to a boil4. Reduce heat and simmer 30 minutes, stirring occasionally 5. Meanwhile, mash together avocado, tomato, corn, lemon and salt into a chunky mix to make guacamole6. In a separate dish, combine yoghurt and paprika to make the paprika yoghurt7. Check mince; Once sauce has completely absorbed, remove from heat and pour into bowls, top with guacamole and yoghurt and serve with crispy vege taco chips!

Dinner Recipes

Kris Kringle Casserole (serves 4)

Ingredients

250g Chicken breast, sliced into large pieces1 400g can tomatoes1 Tbs tomato paste1 cup chicken stock (preferably home-made)1/2 brown onion, finely diced1 carrot, diced2 celery sticks, diced1 zucchini, diced2 yellow squash, diced 1/2 cup cauliflower florets1/2 cup broccoli floretsTbs almond/macadamia nut oilTbs arrowroot

Method

1. Heat oil in large frying pan; brown chicken and set aside2. Saute onion, carrot and celery for 5 mins3. Add remaining vegetables and cook for 2 mins4. Return chicken to pan with tomato paste, tinned tomatoes and stock5. Bring to a boil and simmer for 45 mins on low heat6. Mix arrowroot with a little water and add to sauce to thicken7. Serve with brown rice or wholegrain pasta

Christmas Cheer-Can Chicken (serves 4)

Ingredients

1 whole chicken1 can beer Pinch all purpose seasoningTbs olive oilTsp sea salt

Method

1. Preheat oven to 180 degrees Celcius2. Pour half can of beer into glass (and enjoy!)3. Add seasoning to remaining beer in can and place in centre of roasting tray4. Mount chicken carcass over beer can and coat with oil and salt5. Roast chicken in oven for 1 hr 15 mins6. Serve chicken with steamed vegetables or a fresh salad!

Note: Beer can chicken stands are available in the BBQ section of Bunnings and most home and outdoors centres

Seafood Bonanza 4 Ways

Way 1: Crusted Salmon

Ingredients2 salmon fillets1/2 cup almond meal1/2 cup quinoa flakes2 Tbs chia seedsSalt and pepper to tasteTbs almond/macadamia nut oil

Method1. In a bowl, combine almond meal, quinoa flakes, chia seeds, salt and pepper2. Lay fillets in bowl and cover in crumbs until well coated3. Heat oil in a large frying pan and fry the salmon on both sides until golden4. Serve with a fresh salad and vegie chips!

Way 2: Salt and Pepper Squid

Ingredients

1 squid tube, sliced into rings2 Tbs chia seeds

2 Tbs desiccated coconut1/2 almond meal

Pinch of saltGenerous grind of pepper

1 egg, beaten2 Tbs almond/macadamia nut oil

Method1. In a bowl, combine coconut, almond meal, chia seeds, salt and

pepper2. Dip squid tubes in egg mixture and coat in the crumb mix3. Heat oil in a frying pan, pan fry squid on medium heat until golden and crispy4. Serve with a healthy home-made aioli

Way 3: Steamed Barramundi

Ingredients

2 barramundi filletsLemonPinch of saltPinch of ground black pepper2 small knobs of butter

Method

1. Preheat oven to 180 degrees Celcius2. Lay fillets flat on a large sheet of foil and season with salt and pepper3. Top fillets with a knob of butter and two slices of lemon4. Fold foil over fish and seal edges 5. Bake in oven for 30 mins and serve with steamed vegetables

Way 4: Garlic Prawns

Ingredients

500g cooked king prawnsTbs minced garlic50g butter, melted

Method

1. Pre-heat a large frying pan or bbq hotplate2. Combine melted butter and garlic and mix well3. Soak prawns in garlic butter mixture and thread onto skewers (3-4 prawns per skewer)4. Cook on medium heat 2 mins on each side5. Serve with a delicious cous cous, quinoa or bean salad!

3 Wise Burgers (serves 4)

All these delicious burger fillings can be served on a bun with favourite toppings or as a deconstructed burger bowl with salad!

Burger 1: Veggie Pattie Burger

Ingredients

50g broccoli stems, diced50g zucchini, roughly chopped1/2 small red onion, finely sliced1 Tbs minced garlic1 tsp dried basil1 tsp dried parsley1 tsp paprika1 tsp vegemite1 400g tin diced tomatoes1 Tbs olive oil1 Tbs steviaPinch of salt and black pepperTbs almond/macadamia nut oilRolled oats

Method 1. Steam or pan fry broccoli, zucchini, onion and garlic 5 mins2. Transfer to a bowl, combine with ½ tin of diced tomatoes and all remaining ingredients3. Process or mash together, adding remaining tomatoes and liquid to hold the mix together4. Add extra rolled oats to bind if mix is too runny5. Shape the mixture into patties 6. Fry patties in oil, taking care when turning over. As all ingredients are pre-cooked the patties don’t need more than 1-2 minutes per side.

Burger 2: Chicken Pattie Burger

Ingredients

250g chicken, diced1/2 onion, finely diced1 tsp minced garlic1 carrot, grated1 zucchini, grated1 sweet potato, steamed and roughly chopped100 g pumpkin, cooked and chopped2 Tbs sugar free tomato sauce1 tsp Worcestershire sauce2 eggs1 cup almond meal2 tbs olive oil

Method

1. Blend chicken, onion, garlic, carrot, zucchini, potato, pumpkin, the sauces and eggs in a food processor to smooth consistency.2. Pour mixture into a large bowl. Add breadcrumbs and mix well.3. Heat 1 tablespoon of oil in non-stick frypan on medium heat. 4. Add spoonfuls of mixture to pan, and cook until golden brown on both sides and well cooked in the centre.

Burger 3: Pulled Pork Burger

Ingredients

1kg piece of pork shoulder3 tsp smoked sweet paprika3 tsp sea salt1 tsp whole black peppercorns2 tsp fennel seeds1 tsp ground cumin 1 tsp all spice2 tsp ground chilli2 Tbs olive oil2 bay leaves1/2 cup red wine1/3 cup apple cider vinegar¼ tin tomatoes 1 Tbs minced garlic2 tablespoons rice malt syrup

Method

1. Grind the fennel and peppercorns, add the salt and other spices (not the bay leaves) and mix. Rub

the seasoning over the meat. Leave covered on the bench or in the fridge for 2 hours.

2. Rub a little oil into the meat then sear in a hot frying pan until brown all over.

3. Cook in the slow cooker with remaining ingredients on low for 8 hours or high for 5 hours.

4. Remove pork from cooker and use a fork to “pull the meat” apart into shreds. Put the shreds back

in the slow cooker for another 20 minutes, with the sauce (uncovered on high) and heat through.

Santa's Slow Down Spaghetti (serves 4)

Ingredients

500g zucchini, thinly grated and strained of juices1 bottle passata (preferably home-made and sugar free)½ brown onionTbs garlicTbs olive oil2 carrots, finely diced2 celery sticks, finely diced500g beef mince500g veal and pork mince2 Tbs salt reduced tomato paste1 cup beef stock1 cup red wine1 Tbs Rosemary 2 Bay leaves1 Tbs Thyme1 Tbs Basil 1 Tbs OreganoParmesan cheese, grated Method1. Heat oil, on medium heat, in a large saucepan and sauté onion, garlic, carrot, celery and rosemary for 3 mins2. Add mince and brown on high heat3. Add tomato paste and oregano, stir through for 3 mins4. Add wine, stock and passata, stir through and bring to a boil for 2 mins5. Add bay leaves and thyme and cook covered on low heat for 2 hours6. Stir through basil and season with salt and pepper; cook uncovered for 30 mins or until thickened7. Remove bay leaves and serve over zucchini pasta with sprinkle of parmesan!

Christmas CrunchWe all love a good schnitty... probably not the healthiest option for a wholesome dinner though. Unless....

Crumb mix 1: Delicious with chicken and pork!1/4 cup almond meal1/4 cup coconut flourPinch of saltPinch of ground black pepper

Crumb mix 2: Great for fish!1/4 cup shredded coconut1/4 cup ground macadamia nutsTbs black chia seedsTbs macadamia nut oil

Crumb mix 3: Perfect for Lamb!1/2 cup ground pistachiosTbs flat dried parsleyTbs lemon juiceTbs Olive oil

Method1. Combine all ingredients and coat desired meat2. Pan fry crumbed meat in a little oil until golden on both sides3. Serve with steamed vegies or a fresh salad!

Note: Fry on a low heat in healthy oils such as macadamia, almond, coconut or olive.

Pie Presents (makes 8 portions)Note; this pie kind of sits on the naughty list a little bit but seeing as it is Christmas, a little portion controlled indulgence is necessary!

Ingredients

Crust

1 cup almond meal3/4 cup wholemeal flour1/3 cup melted butter1 egg1/4 cup ice water

Filling250g chicken, diced and browned2 Tbs frozen peas1/2 brown onionHandful green beans, halved1 carrot, finely diced2 broccoli florets, chopped2 cauliflower florets, chopped 1/2 cup light milk2 tbs home-made cream cheese1/4 cup light cream20g butter Tbs flourTbs garlic

Method1. Preheat oven to 180 degrees Celsius2. Combine flour, almond meal and butter in food processor until texture resembles crumbs3. Add ice water a little at a time until dough forms4. Press 1/2 dough into pie dish and bake 15 mins, set aside to cool5. Melt butter in a large frying pan and saute onion and garlic for 2 mins; add flour and stir to make a roux6. Add cream cheese, cream and milk to the roux and whisk continuously over a low heat until smooth and creamy7. Add chicken and vegetables to the pan and stir until coated well in the cream8. Bring sauce to a boil and quickly reduce to a simmer for 5 mins9. Pour pie filling into pie dish and make a lid with remaining pastry; to make a present, reserve a small ball of dough and roll into two ribbons that cross over on the lid and top with a small pastry bow. 10. Coat the lid with a little splash of milk to give it a nice golden colour when cooked and bake in the oven for 30 mins.11. Serve hot with sweet potato mash or side salad!

White Christmas Cook-up (Serves 4)

Ingredients200g whole grain fettucine200g zucchini, thinly gratedTsp arrowroot1 cup light evaporated milk1/2 cup chicken stock (preferably home-made)200g chicken breast, diced50g rindless bacon, diced6 button mushrooms, dicedTbs minced garlic1/4 brown onionTbs olive oilPinch saltGrated parmesan

Method1. Bring a saucepan of water to the boil, add a splash of olive oil and salt to water and cook fettucine until al dente 2. Heat remaining oil in a large frying pan and saute onion, garlic and mushrooms for 2 mins3. Set mushrooms aside and brown bacon and chicken in the pan4. Add chicken stock and evaporated milk and simmer 5 mins5. Return mushrooms to mix and stir through6. Mix arrowroot with a little water and stir through sauce until thickened7. Mix zucchini through pasta and top with creamy chicken, bacon and mushroom sauce8. Serve with a sprinkle of parmesan!

Snacks Recipes

Grinchy Granola (serves 2)

Ingredients

2 cups Mrs Claus' Muesli1/4 cup rice malt syrup30ml coconut oilOrganic, low sugar, natural yoghurt

Method

1. Preheat oven to 180 degrees Celcius and line a baking tray with greaseproof paper2. Combine muesli, syrup and oil and mix well3. Spread mix on baking tray and bake for 7-10 mins until golden4. Remove from oven, break up into a crumble and allow to cool5. Serve 1 cup granola with to heaped spoonfuls of yoghurt and enjoy!

Christmas sticks (serves 2)

Ingredients

1 carrotHandful green beans1/2 red capsicum1/2 green capsicum1 cucumber3 cauliflower florets1 can chickpeas, drained1/4 cup lemon juiceTbs tahiniTbs waterTbs paprikaPinch salt and black pepper

Method

1. Chop carrot, beans, capsicum and cucmber into crudites and break cauliflower into small chunks2. Blitz chickpeas, lemon juice, tahini, water, paprika and salt and pepper in food processor3. Dip crudites in hummus and enjoy!

Bauble Bread (makes 1 loaf)

1 1/2 cups almond meal3/4 cups arrowroot1/2 teaspoon sea salt1/2 teaspoon bicarbonate of soda5 eggs1 1/2 teaspoons apple cider vinegar1 Tbs finely chopped flat-leaf parsley1/3 cup red capsicum, diced3/4 cup grated zucchini1/3 cup finely diced ham1/2 cup finely grated Parmesan cheese2 tablespoons pepitas

Method

1. Preheat the oven to 180 degrees Celsius and line a loaf tin with baking paper. 2. In a large bowl, mix together the almond meal, arrowroot, salt and bicarbonate of soda. 3. In a separate bowl whisk the eggs lightly with the apple cider vinegar 4. Add the parsley, capsicum, zucchini, ham and cheese to eggs and whisk well5. Add the egg mix to the dry ingredients and mix well to combine 6. Pour the dough into the prepared loaf tin and sprinkle with pepitas. Bake for 30-35 minutes or until the top starts turning golden and a skewer comes out clean. Remove from the oven and transfer to a wire rack. Allow to cool for five minutes before slicing.

Santa Smoothie (serves 2)

Ingredients

1 cup frozen raspberries3/4 cup skim or almond milk1/4 cup frozen cherries1 Tbs rice malt syrupSqueeze of lemon juiceTsp ground flaxseeds Grated ginger (optional)

Method1. Blend all ingredients in a blender until smooth and creamy2. Serve ice cold and enjoy!

Blitzen Biccies (makes 1 batch)

Ingredients

150g almond meal50g whole meal flour3 Tbs stevia2 Tsp ground ginger1/2 Tsp nutmeg1 Tsp cinnamonPinch vanilla powder1 egg2 1/2 Tbs coconut oil

Method

1. Preheat oven to 180 degrees Celsius and line baking tray with baking paper2. Mix dry ingredients in a bowl3. Melt coconut oil and add to dry ingredients4. Add egg to dry ingredients and mix well5. Press dough onto lightly floured surface and roll to 5 mm thickness, use cookie cutter to cut out Christmas shapes6. Bake for 7-10 minutes until browned.7. Enjoy warm or cold with an icy glass of milk!

Jingle Bell Juice (serves 2)

Ingredients

1 Cucumber1 Granny Smith Apple1 Cup Pineapple3 Kale Leaves1 Handful Mint1/2 Lemon (remove peel)

Method

1. Blend all ingredients in a blender until smooth and creamy2. Serve ice cold and enjoy!

Gift Box Bars (makes 12 bars)

Ingredients

Bars300g coconut flakes400g rolled oats5 Tbs cocnut oil, melted60g almond butter or super spread2 Tbs goji berries80g sesame seeds800g sunflower seeds80g pepitas2 Tbs chia seedsPinch vanilla powder2 Tbs steviaPinch salt

Topping300g organic, low sugar, natural yoghurt; strainedPinch vanilla powder50g stevia

Method

1. Preheat oven to 180 degrees Celsius and line a medium sized baking tin with baking paper2. Mix all dry ingredients in food processor until resembling crumbs; transfer to a saucepan3. Add remaining ingredients to saucepan and stir over low heat until oil melted4. Press mixture into baking tin and bake for 10 mins until golden5. Whisk together yoghurt, vanilla and stevia and when slice has cooled pour thin layer over top of slice and refrigerate until set6. Once set, turn slice out of tin, cut into 12 bars and enjoy!

Cream Cheese Christmas Crackers (makes 20)

Ingredients

1/2 cup chia seeds1/2 cup sunflower seeds1/2 cup sesame seeds1/2 cup almond meal or LSA1 Tbs minced garlic2 tsp mixed herbs1 tsp paprika 1/4 teaspoon salt1 cup waterHome-made cream cheeseCucumber, slicedSmoked salmon, shaved

Method

1. Preheat the oven to 180 degrees Celsius and line a baking tray with baking paper. 2. Combine the seeds and almond meal in a bowl 3. In a separate bowl, whisk the remaining ingredients with 1 cup of water 4. Pour the liquid mixture onto the seed mixture and stir until thick and combined 5. Spread the mixture on the tray, pressing down using the back of a spoon, until it is 5 mm thick6. Bake for 30 minutes. Remove from the oven, cut into 20 crackers using a knife, flip them over and bake for another 25 minutes. 7. Cool completely before topping with home-made cream cheese, cucumber and smoked salmon!