The Healthy Nutritionists in Birkdale, Queensland | Nutritionist

The Healthy Nutritionists

Locality: Birkdale, Queensland

Phone: +61 411 428 012

Address: 1/16 Mary Street 4159 Birkdale, QLD, Australia

Website:

Likes: 739

Add/Update information

Reviews

Tags

• Grocers
• Naturopath
• Nutritionist
• Health Food Shop

25.01.2022 STRAWBERRY CHIA PUDDING WITH CHOCOLATE YOGHURT Pudding: Blend strawberries, vanilla bean extract and coconut water until smooth. Stir in chia seeds and leave to thicken in the fridge. Chocolate yoghurt: Stir raw cacao powder and maple syrup into plain coconut yoghurt. Simple raw chocolate chips: Stir raw cacao powder, honey (or coconut sugar) into coconut oil. Set in fridge and chop into small pieces when set. You can substitute cacao nibs or some of your favourite dark choc...olate. To assemble: Place sliced strawberries into bottom of serving glass, pour over chia pudding. Pipe a layer of coconut berry yoghurt over the pudding. Then pipe a layer of the chocolate yoghurt. Top with chopped raw chocolate and a fresh strawberry. See more

23.01.2022 BROCCOLI CHEESE CHICKPEA BURGERS A deliciously heart vegan burger packed with broccoli cheese flavour! I love the convenience of making a batch and freezing some - so handy to have these ready to go at any time.. INGREDIENTS 1 tbsp extra virgin olive oil or coconut oil 2 cups broccoli, finely chopped... 1 medium onion, diced 3 cloves garlic, minced 1 medium carrot 1-15oz can organic chickpeas, drained and rinsed cup + 1 tbsp oat flour cup whole grain breadcrumbs cup nutritional yeast 2 free range eggs 1 heaping tsp Celtic sea salt Pepper, to taste INSTRUCTIONS 1. Heat oil in a skillet over medium heat. Once hot, add onion and sauté for 7 minutes. Add broccoli and garlic and sauté for another 5 minutes. Set aside. 2. Add carrot to the bowl of a food processor. Pulse until finely chopped. Add in cooked veggie mixture, chickpeas, oat flour, bread crumbs, nutritional yeast, eggs, salt, and pepper. Pulse until well-combined, but not mushy. It should still have texture. 3. Form into four tightly packed patties. It may help to wet your hands. Place patties on a plate lined with parchment paper and refrigerate for at least 30 minutes - longer if you can 4. Return pan to burner over medium heat. Add a little oil for cooking the burgers. Once hot (the pan should sizzle), cook patties for about 4 minutes per side or until browned. 5. Serve and enjoy with some tomato salsa and green salad. PREP TIME 1 hour COOK TIME 10 mins See more

23.01.2022 Hazelnut Balls These are also one of my favourite treats.... YUM 1 cup hazelnuts roasted 10 medjool dates seeds removed 1 tabsp cacao... 1 heaped teasp coconut oil teasp cinnamon good pinch salt 20 roasted hazelnuts extra Place all the ingredients, except the extra hazelnuts, into a food processor and blitz on high speed for 1 minute or until thoroughly combined. Make heaped teaspoon size balls out of the mixture, insert a hazelnut into the middle of each balls and roll again. Refrigerate for 30 minutes before serving. Makes 20 You could get creative and roll the balls in coconut, toasted coconut or even crushed hazelnuts. See more

23.01.2022 Raw Chocolate Moose Tarts! One of our colleagues sent us this simple healthy and delicious recipe so we'll give it a go!! Crust ingredients: 1/2 cup almonds 1/2 cup pitted dates... 1 tbsp chia seeds Pinch Celtic sea salt Pinch cayenne pepper Moose: 1/2 avocado 1/2 banana 2 tbsp raw cacao powder 1 tbsp pure maple syrup 1 tsp pure vanilla extract Method: 1. Blend all crust ingredients until fully combined and sticky. Press into silicone cupcake liners, all the way to the top and around the sides. Place into freezer for 30 minutes. 2. Blend all ingredients of the moose together and spoon into the centre of the moulds. Top with chopped fresh fruit and mint and put back into freezer for another 20 minutes and then remove from moulds. Serve and enjoy!!!! See more

23.01.2022 Is this your type of kitchen?

22.01.2022 Macadamia Crusted Salmon - such a favourite always delicious....

21.01.2022 Would you believe eating such a delicious treat could so powerfully defend your health?? Pineapple splice ice-blocks Pineapple + coconut milk/cream + lime. Cool down in summer with these delicious ice-blocks. Did you know that pineapple contains the enzyme Bromelain which helps to breakdown proteins. Pineapple is one of the richest sources of bromelain and also contains vitamin C, B1, potassium and manganese.... Ensure you blend up the fibre-rich core of the ripe pineapple too as that is the highest source of bromelain. In the medical world, this fascinating compound has traditionally been used as a potent anti-inflammatory and anti-swelling agent. Additionally, recent studies have showed us that it stops lung metastasis in its tracks, which suggests that bromelain can be used to treat a wide variety of diseases. Bromelain can also help soothe and relax tense, inflamed muscles and connective tissue. As well as reducing the pain of arthritis etc.The widespread healing power of this enzyme is truly remarkable! Use it to help heal: ACL tears Allergies Arthritis and joint pain Asthma Autoimmune diseases Cancer Inflammatory Bowel Disease Sinus infections Sprained ankles Tendonitis Isn't nature amazing???? See more

21.01.2022 Garlic should be such an important part of our diet because it strengthens our immune system as well as offers huge support to your cardiovascular health. But most of all because it tastes fantastic. So try to avoid the bleached, sprayed Chinese import when you go to the markets.

21.01.2022 Want to keep your immune system strong, then you better keep your tummy happy!! 80% of your immune system lives in your GUT so its easy to see how important GUT health is to the overall health of your body... Here are some of the top foods that your tummy loves: 1. Pomegranate This is one of the best plant foods that will increase your haemoglobin which is good for your blood, heart, circulation and immunity 2. Blueberries beneficial for eye health and full of antioxidant...s 3. Grapes helps keep your blood clean and reduces acid - great for energy 4. Brown Rice If you love rice, try brown rice, which is lower GI and more nutrient dense. 5. Fish Go for cold water fatty fish like salmon it is a lean protein packed with essential fats - powerfully anti-inflammatory. 6. Carrots Great for snacking on, an excellent source of beta-carotene. 7. Strawberries A fantastic source of Vitamin C 8. Apples are wonderful to keep your digestive system happy for top to end and are a rich source of nutrients. 9. Pineapple Is a source of Vitamin C, packed with enzymes to aid digestion but also powerfully anti-inflammatory so will help with issues such as IBS. 10. Broccoli One of the super food veggies - It is so beneficial to the healthy function of your liver so will help the body detoxify toxic oestrogen and a wide array of chemicals. There is so much that you can do with broccoli high in calcium and iron, it can be steamed, stir fried, put in a salad, used as crudités for dipping and high in fibre! 11. Cacao If you are looking for a chocolate substitute, then this is brilliant! No dairy, soy or other allergens. Full of nutrients and antioxidants. 12. Turmeric one of the super herbs - anti-inflammatory so excellent to heal and sooth irritated GUT- believed to be anti tumour and a powerful liver support. 13. Asian Mushrooms Shiitake and Enoki mushrooms are fabulous to add to stir-frys, soups and even Asian themed salads. Full of nutrients including Vit D, but powerful immune boosters. And they taste so good too! See more

21.01.2022 VIETNAMESE CHICKEN SALAD Serves: approx 4-6 This is my all time favourite salad - I enjoy it every week. Ingredients For the Dressing... 3 chilli peppers 4 cloves garlic 2 tablespoons rice vinegar 2 tablespoons brown sugar 4 tablespoons fish sauce 6 tablespoons lime juice 6 tablespoons rice bran or olive oil For the Salad 500 gr skinless chicken breasts 1 cups rice noodles 4 large carrots, peeled 8-10 full leaves of green cabbage one large handful of each coriander leaves, mint leaves,bean shoots and green onions Method DRESSING: Thinly slice the chilli and remove the seeds. If you prefer your salad quite spicy then you can retain some of the seeds. Set aside. Pulse all the remaining dressing ingredients in a food processor until smooth. Stir in the sliced chilli. CHICKEN: Bring a large pot of water to boil over high heat. When the water reaches a rolling boil, add the chicken breasts, turn heat off, and cover with a tight-fitting lid. Let the chicken cook for 25-30 minutes - while it's cooking, you can prep the other ingredients. Remove from water, let cool slightly, and shred with two forks. Pour a small amount of the prepared dressing on the chicken to give it flavour and set aside or refrigerate until ready to use. NOODLES: Soak the rice noodles in a large bowl of cold water for 15 minutes or until softened. Heat a small amount of the dressing in a large skillet over medium high heat. Add the drained noodles and stir-fry for 5 minutes - give the pan a good shake every 30 seconds or so. Cut through the noodles with a kitchen scissors if you want them to be shorter and easier to eat. VEGETABLES: Cut the carrots into pieces and pulse in a food processor for 10-15 seconds until finely chopped. Shred the cabbage. Mince the coriander, mint, and green onions. ASSEMBLE: Toss the chicken, noodles, vegetables, bean shoots and remaining dressing (to taste) together. Serve immediately. See more

20.01.2022 One of our favourite breakfasts!! How simple are we?

19.01.2022 Cauliflower base with avocado and poached egg - how nutritious, filling and delicious. I do love this so much!!!!

19.01.2022 How true is this!!

19.01.2022 Lemon Almond Cake - Gluten and dairy free Light and so very special!! 1 3/4 cup almond meal 1 cup coconut sugar, xylitol or superfine sugar... 6 eggs free range, separated zest of two lemons 1 teaspoon almond extract icing sugar for dusting Preheat oven to 180C. Blend the sugar and egg yolks together until a pale yellow. Add lemon zest, almond meal and extract and mix well. Beat egg whites in a separate bowl until stiff peaks form. Fold in egg whites gradually to the egg almond mixture. Pour into a greased 9 inch spring form pan. Bake 40-45 minutes until firm to touch and lightly golden brown. Remove outside ring and let it cool completely. Lightly sprinkle with icing sugar and serve with lemon syrup below if desired. Lemon Syrup 1/2 cup maple syrup, honey or xylitol 1/4 cup lemon juice Zest of 1 lemon 1/3 cup water Bring all ingredients to a boil. Turn off heat and let sit for 20 minutes to thicken a little.

19.01.2022 Come on and hit like if you agree - Love it! Mx

18.01.2022 Cheesy Cauliflower Bites!! Want to get your children eating more veggies then try these, think they will be a big hit. Delicious served as a side dish hot straight out of the oven, but we love them cold with lunch too... Ingredients: 1/2 large head cauliflower, coarsely chopped... 1/2 cup coarsely grated Parmesan cheese (add more if you like the strong cheesy taste) 2 tablsp almond meal 1 tsp. Massell chicken stock powder fresh-ground black pepper to taste 1 free range egg Method: Preheat oven to 200C. Lightly grease mini muffin pan with pure butter or coconut oil. Cut away the leaves of the cauliflower, but use most of the inner core part. Coarsely chop the cauliflower, place in a steamer and cook until starting to slightly soften. (you can use a microwave if you are happy to do that) Quickly pop the cauliflower into a colander and let any steam or water drain off. Put the cauliflower into your food processor or blender and pulse until the cauliflower is finely chopped but still slightly chunky. (Be careful not to over process so you don't end up with cauliflower puree!) If there is any water in the food processor bowl, drain the cauliflower again in the colander. Put finely chopped cauliflower into a bowl and add the grated parmesan, almond meal, chicken stock powder and fresh-ground black pepper. Stir until ingredients are well-combined. Add the egg and stir until the ingredients are mostly coated with egg. (You might be tempted to add another egg, but don't. You'll be surprised how well this sticks together.) Use a One Tablespoon measuring spoon to scoop out rounded spoonfuls of the mixture and place it in the mini muffin pan. Bake 15 minutes. Carefully turn each cauliflower tot over in the muffin tin and bake 15 minutes more, or until tots are nicely browned on both sides. Serve hot; these are best served right out of the oven.

18.01.2022 Love love love the CHERRY season!! As well as being delicious they are so very good for your health. Try this breakfast recipe below - you will fall in love... 1. Help reduce belly fat 2. Significantly reduce the pain of arthritis 3. Reduces post exercise muscle pain... 4. Anti-inflammatory 5. Anti cancer compounds 6. Anti gout 7. Lower the risk of stroke 8. Boosts melatonin so supports healthy sleep 9. An abundance of Antioxidant protection YOGURT PARFAIT Popular for breakfast, a yogurt parfait can also satisfy your sweet tooth after dinner. I enjoy eating a yogurt parfait two or three nights a week for dessert. Simply layer 1/2 cup of plain Greek yoghurt or coconut yoghurt with one half cup of berries, some cinnamon and a tablespoon of pecans ( or your favourite nuts), This dessert is perfect for me because I usually have all of the ingredients on hand, and it takes just minutes to prepare. It provides the perfect touch of sweetness from the cherries and cinnamon, yet contains enough fibre, protein and healthy fat to satisfy me for the rest of the night. See more

17.01.2022 Chocolate Berry Chia Pudding with Cashew Cream So healthy so delicious for breakfast or dessert..... (approx 6 serves) Ingredients 2 Tablespoons cacao powder... 1 Tablespoons or maple syrup 1/2 Cup chia seeds 2 Cups coconut milk or nut milk 1 Teaspoon pure vanilla paste 2 Cups of fresh mixed berries For the Cashew Cream 1 Cup of raw cashews soaked in water overnight Cup of maple syrup 1 Cup water Method Place two tablespoons cacao powder, two tablespoons maple syrup, half a cup of chia seeds, two cups of milk and one teaspoon of vanilla paste into a bowl and whisk until the cacao powder has mixed with the liquid. Cover with a lid and place in the fridge overnight (minimum 4 hours) to set. Meanwhile make the cashew cream by discarding the water the cashews were soaked in. Place the soaked cashews in a blender with quarter of a cup of agave and one cup of water. Puree to a cream. Add more water if necessary. To Serve: Place enough chocolate chia pudding to fill one third of a glass. Add enough mixed berries to fill the glass to two thirds. Spoon in a couple of tablespoons of cashew cream. Fill the glass with more chocolate chia pudding. Spoon over another tablespoon of cashew cream. Top with some berries then serve. See more

16.01.2022 "Did you know, that whenever you feel love, you literally begin to glow? But did you know that the glowing is actually made up of zillions of minute sparkles? And that these sparkles receive as much energy as they create? And that because of this energy exchange you completely stop aging and look younger? Abundance is immediately drawn to you? Healing powers fill you? Muscles are strengthened, pounds are shed, and your vision improves? Lingering questions are answered? New friends are summoned? Old friends are poked? Problems are solved? And maple syrup tastes more maple-y? All when you feel love.." ~ Notes from the Universe Feel some extra love today! Mxx

16.01.2022 UPBEET PATTIES!! Delicious healthy Sunday lunch Ingredients cup quinoa... 1 1/2 cups of chicken stock red onion, minced 2 garlic cloves, minced 2 medium beets, peeled and grated cup grated Parmesan cheese 3 free range eggs, lightly beaten 1 cup gluten free bread crumbs Salt and freshly ground black pepper 3 tablespoons extra virgin olive oil 1 ripe but firm avocado sliced 3 tablespoons chopped fresh parsley 3 tablespoons chopped fresh mint Directions 1. In a small pot, combine the quinoa with 1 cups stock. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer until the quinoa has absorbed all the liquid, 20 to 25 minutes. 2. Pour the quinoa onto a baking sheet and spread into an even layer to cool slightly, 5 to 10 minutes. 3. In a medium bowl, mix the cooled quinoa with the onion, garlic, beets, Parmesan, eggs and bread crumbs to combine. Season the mixture with salt and pepper. Form the mixture into evenly sized patties, you can choose to shape them into hearts like us!. (The patties can be made up to this point and stored, refrigerated, for up to three days.) 4. In a large skillet, heat the oil over medium heat. Cook the patties until brown, 3 to 4 minutes per side. 5. Serve the patties warm on baby spinach or other mixed leaves with slices of avocado and fresh chopped herbs. Add a dash of your favourite tomato relish. Enjoy!!

15.01.2022 BLOOD ORANGE, AVOCADO AND FENNEL SALAD! My beautiful lunch today - The salad pairs sweet blood oranges with creamy avocado and crunchy fennel. The tangy Dijon-shallot vinaigrette brings everything together. So easy!! So delicious!! Ingredients 2 blood oranges 1 Naval orange... 1 medium fennel bulb 1 avocado, diced 3 tablespoons toasted Hazelnuts, cracked Dressing 2 tablespoons olive oil 1-1/2 tablespoons white wine vinegar 1/2 teaspoon honey 1/2 teaspoon Dijon mustard 1 shallot, minced Sea salt Freshly ground black pepper Whisk together the dressing ingredients. (If you need to toast the hazelnuts, preheat the oven to 200C. Spread the hazelnuts on a rimmed baking sheet and toast for 5 minutes. Crack.) Slice the tops and fronds off of the fennel bulb. Slice the bottom off the bulb, peel the outer layer off and discard. Slice the bulb in half, then cut very thin slices crosswise using a sharp knife. Toss the fennel in a medium bowl with half the dressing. Using a serrated knife, slice the peel off the oranges removing as much white pith as possible. Place a mesh strainer over a small bowl; segment the oranges and let them fall into the strainer. Allow the juice to drain. On plates, arrange oranges, top with fennel and avocado. Drizzle with the remaining vinaigrette. Garnish with hazelnuts and fennel fronds.

15.01.2022 Cinnamon Spiced Raisin Cauliflower Rice!!!! As you can see we are really into the cauliflower rice recipes at the moment - there are so many delicious flavours and variations combining anti inflammatory foods that will help heal your body as well as pack a nutritional punch for all the family.... 1/2 large head cauliflower, riced 2 tabsp. coconut oil 1/2 tsp. Celtic sea salt... 1/2 tsp. ground ginger 1/2 tsp. cinnamon 1/2 tsp. turmeric 2 tabsp. organic raisins Directions: Cut cauliflower into florets and pulse in food processor, until it reaches rice consistency. Set aside. Melt coconut oil in large non stick frying pan over medium heat. Add spices and stir until blended with the oil. Add cauliflower rice and toss until evenly coated in flavouring. Sprinkle raisins on top. Cook 3 minutes. Use spatula to turn over and cook another 3 minutes. If you prefer your cauliflower softer cover your pan and cook a little longer. See more

14.01.2022 Lemon Curd Pie (Paleo style) This is so delicious - I make it for all our special occasions the comments from our clients tell us they remake it constantly too... prep time: 30 minutes : cooking time: 20 minutes Ingredients Crust... 1/2 cup coconut oil, melted (you can also use grass-fed butter) 2 eggs 1 tbsp raw honey or rice malt syrup or pure maple syrup a pinch of Celtic sea salt 3/4 cup coconut flour Lemon curd 2 eggs 2 egg yolks 1/4 cup raw honey or rice malt syrup or xylitol 1/2 cup lemon juice, from fresh lemons the zest of 2 lemons (make sure the zest is very thin) 1/3 cup coconut oil (you can also use grass-fed butter) a pinch of Celtic sea salt Method: Crust 1. Preheat oven to 200C. 2. Start with the crust. In a large bowl, add melted coconut oil, eggs, honey and a pinch of salt. Mix with a fork. Add coconut flour and mix until dough starts to form. It will seem too wet at the beginning but the coconut flour will absorb a lot of the moisture quickly. 3. Gather dough into a ball and transfer to a 12-inch (30 cm) tart pan with a removable bottom. Using your hands, spread dough in the pan, as evenly as possible, pressing into edges. Prick bottom with a fork. Bake for 9 minutes or until edges are golden. Remove from the oven and set aside. Lemon curd 4. While crust in baking, prepare lemon curd. In a small pot, whisk together eggs, honey, lemon juice, zest and a pinch of salt. Add coconut oil and heat on medium-low. Cook, whisking constantly, until curd thickens, about 8 minutes. Strain curd through a sieve and pour onto prepared curst. Let it cool slightly and refrigerate one hour to allow the curd to set even more. Enjoy.... See more

14.01.2022 Which cake would you prefer to help you celebrate your birthday? Chocolate M&M cake or the Fresh Fruit Cake??

13.01.2022 Makes my mouth water - would you enjoy them??

13.01.2022 Looking for a delicious and nutritious meat free meal then try this you won't be disappointed. So popular.. BROCCOLI CHEESE CHICKPEA BURGERS A deliciously heart vegan burger packed with broccoli cheese flavour! I love the convenience of making a batch and freezing some - so handy to have these ready to go at any time.. INGREDIENTS 1 tbsp extra virgin olive oil or coconut oil... 2 cups broccoli, finely chopped 1 medium onion, diced 3 cloves garlic, minced 1 medium carrot 1-15oz can organic chickpeas, drained and rinsed cup + 1 tbsp oat flour cup whole grain breadcrumbs cup nutritional yeast 2 free range eggs 1 heaping tsp Celtic sea salt Pepper, to taste INSTRUCTIONS 1. Heat oil in a skillet over medium heat. Once hot, add onion and sauté for 7 minutes. Add broccoli and garlic and sauté for another 5 minutes. Set aside. 2. Add carrot to the bowl of a food processor. Pulse until finely chopped. Add in cooked veggie mixture, chickpeas, oat flour, bread crumbs, nutritional yeast, eggs, salt, and pepper. Pulse until well-combined, but not mushy. It should still have texture. 3. Form into four tightly packed patties. It may help to wet your hands. Place patties on a plate lined with parchment paper and refrigerate for at least 30 minutes - longer if you can 4. Return pan to burner over medium heat. Add a little oil for cooking the burgers. Once hot (the pan should sizzle), cook patties for about 4 minutes per side or until browned. 5. Serve and enjoy with some tomato salsa and green salad. PREP TIME 1 hour COOK TIME 10 mins See more

13.01.2022 Interesting! What are your thoughts? Which Oils Are the Best for Cooking (Paleo)? One important point about cooking with oils in general: As weve seen, the higher temperature that you cook at, the higher risk for oxidation and formation of detrimental compounds. Whenever possible, cook at low temperatures. Summary of the best oils. It turns out that all of the top cooking oils are also paleo, perhaps with the exception of ghee.... Coconut oil: The most stable oil from a paleo favorite. Its high saturated fat content comes with health benefits on top of cooking excellence. Suitable for any cooking below 177 degrees Celsius. Macadamia nut oil: The underrated nut oil has an excellent fat distribution and antioxidant content, making it high stable even under high heats (with an incredible smoke point). Suitable for any cooking below 210 degrees Celsius. Extra virgin olive oil: The extremely high amount of antioxidants in olive oil protects the polyunsaturated fats from oxidation. Suitable for any cooking below 190 degrees Celsius. Animal fat (lard/tallow): Straight from animals, it doesnt get any more Paleo than this. Animal fat has a great fat distribution, even though it isnt highly nutritious. Suitable for cooking below 190 degrees Celsius. More info see http://blog.paleohacks.com/complete-guide-cooking-oils/ See more

12.01.2022 BACON AND EGGS PHYLLO BREAKFAST PIZZA What 's wrong with this as a delicious dinner option? YUM Crispy bacon, soft eggs and cherry tomatoes settled on top of phyllo sheets smothered with a seasoned feta cheese spread.... INGREDIENTS FOR THE CHEESE SPREAD cup crumbled feta cheese cup Italian Cheese Blend 1 teaspoon dried oregano salt and fresh ground pepper, to taste FOR THE PIZZA 10 phyllo sheets oil based cooking spray 1 cup cherry tomatoes, halved 3 eggs 3 slices bacon, cooked and crumbled cup Italian Cheese Blend fresh chopped parsley, for garnish INSTRUCTIONS 1. Preheat oven to 375F. FOR THE CHEESE SPREAD 1. In a small mixing bowl combine cheeses, oregano, salt and pepper; mash with the back of a fork until completely blended and spreadable. Set aside. FOR THE PIZZA 1. Lightly grease a jellyroll pan with cooking spray. 2. Place 1 phyllo sheet on the bottom of the pan and lightly spray with cooking spray. 3. Layer two more phyllo sheets, spraying each phyllo sheet with cooking spray before adding the next. 4. Spread of the prepared cheese spread over the third phyllo sheet. 5. Continue to layer 3 more sheets, spraying each phyllo sheet with cooking spray before adding the next. 6. Spread of the remaining cheese spread over the stack of phyllo sheets. 7. Layer the last 4 phyllo sheets, spraying each phyllo sheet with cooking spray before adding the next. 8. Spread the remaining cheese spread over the last sheet. 9. Add halved tomatoes on top. 10. Crack the eggs over the tomatoes. 11. Sprinkle with crumbled bacon. 12. Top with cheese. 13. Bake for 18 to 20 minutes, or until phyllo is a golden brown and eggs are cooked. 14. Remove from oven. 15. Garnish with fresh parsley. 16. Cut and Serve. PREP TIME 15 mins COOK TIME 20 mins Thanks for this recipe diethood.com

11.01.2022 Avocado Chocolate Truffles Love these - making them tonight to take to a party tomorrow. Got to make sure there is some healthy food..lol.. Prep Time: 20 minutes Chill Time: 1 hour Ingredients:... 1 medium avocado, ripe 10 oz dark chocolate 2 tablespoons cocoa powder Directions: 1. Cut avocado and scoop out flesh. Mash until there are no more chunks using a fork, electric hand mixer or food processor. 2. Melt the chocolate if you are using a microwave do it in 10 second intervals and then stir well, and repeat until completely melted. Or melt your chocolate in double saucepan on the stove. Place water in the bottom saucepan and then place the second on the top and drop in the chocolate pieces. Stir until melted and smooth. 3. Scoop avocado mixture into the bowl with melted chocolate and mix until well-blended. 4. Refrigerate the chocolate-avocado mixture for an hour. 5. Scoop out 1 tablespoon of the mixture and roll into a ball using your palms. Repeat with the rest of the mixture. 6. With the cocoa powder on a separate plate, roll the balls into the cocoa powder until completely covered. These are simple and delicious however you could add chocolate chips, goji berries or coconut pieces.

11.01.2022 Amazing kitchen with fabulous outlook?? How would you rate it between 1-10

10.01.2022 What a great idea having every thing you need in one place in the kitchen. What do you think?

10.01.2022 Do you allow your child to have coffee???? What's your thoughts?

08.01.2022 Macadamia Crusted Salmon... so delicious. This recipe is dedicated to help slow the aging process. Salmon and macadamia nuts are full of protein and essential fatty acids, in particular omega-3, which is crucial to healthy bodies. Omega-3 oils help combat age-related diseases such as heart disease and Alzheimers through their anti-inflammatory properties. As an added bonus, these fatty acid oils are also great to help keep you hormones in balance as well as keeping your skin... glowing and youthful Enjoy this delicious dish that helps you look and feel fabulous. INGREDIENTS 2 salmon steaks (1 inch thick) teaspoon celtic sea salt teaspoon coarsely ground pepper 1 egg white 40 g chopped macadamia nuts (pop the in the blender) 20 ml extra virgin olive oil 1 desp pure butter 8 teasps minced fresh parsley 20 ml fresh lemon juice METHOD 1. Sprinkle fish with salt and pepper. In a shallow bowl, whisk egg white until frothy. Dip fish in egg white, then coat with nuts. Gently push nut mixture into fish. 2. Heat a skillet and add oil. When hot turn to medium heat and add the fish, cook for about 4- 6 minutes on each side or until fish flakes easily with a fork. Should be slightly pink inside. 3. Melt butter and stir in parsley and lemon juice pour over fish and remove from heat rest for 1 minute and serve with fresh salad. This salmon and salad dish provides high quality protein with nutritious high fibre low GI carbohydrates. Serves 2 cooking and preparation time 15 minutes.

03.01.2022 Spinach Avocado Pasta Gluten-Free and Vegan Delicious, nutritious and quick! Serves 4 Ingredients 12 oz. gluten-free pasta... 2 cups spinach 4 tbsp. olive oil 1 small sweet white onion, thinly sliced 1 red bell pepper, diced 2 ripe avocados, peeled, pitted, and diced 2 tbsp. finely chopped fresh basil 1 tsp. freshly squeezed lemon juice 1/4 tsp. fresh lemon zest Sea salt and freshly ground black pepper, to taste Method Cook pasta according to package directions. Drain and set aside. Sauté onions in olive oil in a large skillet until tender, about 6 minutes. Add red bell pepper and cook for another 3 minutes, then remove from heat. In a large bowl, combine cooked pasta with cooked vegetables and remaining ingredients. Toss well and serve immediately. See more

02.01.2022 I had the most delicious salad for lunch today and it capitalized on the fabulous tropical fruit that is so plentiful right now here in Brisbane. So simple to throw together. Handful of peppery rocket 2 desp of walnuts 1 mango sliced... 1 avocado sliced 1 desp desiccated coconut to sprinkle as garnish For a silky dressing I simply mixed with a whisk or bar mix 1 teasp maple syrup 1 desp lemon juice 1 teasp tarragon 3 teasp extra virgin olive oil. 2 slices of avocado (avocado needs to be ripe so it will blend well) Adjust any of the flavours to your taste and drizzle over salad . Enjoy!!! YUM.... See more

02.01.2022 Coconut Macaroons - 2 ingredients - so simple and delicious! Can you tell we love the recipes we can do in under 15 mins.. 1 cup sweetened shredded coconut 1 egg white... Preheat oven to 350 degrees. Whisk one egg white and then stir into the shredded coconut until well combined. Lightly spray a cooking sheet with oil (I used coconut oil spray, but any will do). Using a 1/2 tablespoon measuring spoon, scoop the mixture, press into the spoon (to keep the mixture together), and then place onto the cooking sheet. Once all of the mixture has been scooped into balls, place cooking sheet in the oven and bake for 10-15 minutes until they become a light golden brown. If only the bottom halves of macaroons brown, turn the oven to grill and cook for 1 minute until the tops turn golden brown. Remove from oven and allow to cool. Note: Watch the macaroons while baking because they tend to burn quickly.

02.01.2022 No-Bake Peanut Butter Granola Bars Ideal for afternoon snack!! Ingredients 7 large pitted medjool dates (about 1/2 cup packed), soaked 5 tablespoons hot water... 1/2 cup natural peanut butter 3 tablespoons brown rice syrup or pure maple syrup 1 teaspoon pure vanilla paste 2 cups old-fashioned oats 1/4 cup chia seeds 2 tablespoons ground flaxseed Directions Line a shallow baking dish with parchment paper (or wax paper).. Place pitted dates in a bowl. Cover the dates with boiling or very hot water until full submerged. Allow them to soak for at least 10 minutes. Strain the soaked dates and place them plus 5 tablespoons of water in a blender. Blend until combined. The mixture will be very thick. Place date mixture, peanut butter, syrup, and vanilla in a small saucepan over medium heat. Stir until well-combined and heated through. In a large bowl, combine oats, chia seeds, and flax. Stir in wet mixture until combined. Spoon mixture into the baking dish, pressing very firmly so mixture is evenly spread throughout pan. It should be very compact. Place another piece of parchment paper on top and press down firmly. Remove top piece of parchment and freeze bars for at least 2 hours. Cut into 12 bars. Store in the freezer See more