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Pumpkin & Coconut Soup

Whole butternut pumpkin around 1.5 kg
270ml can ayah coconut milk
3 cups chicken stock ( I used homemade)
1 tsp coconut oil
1 onion, diced
1/2 tsp cinnamon
1/2 tsp cumin
1/2 tsp chilli powder
1/2 tsp nutmeg
1/2 tsp Thyme
Salt and pepper to taste

Cut pumpkin in half, length ways, remove seeds.
Place cut side down on a baking tray, add around a cm of water to the baking tray, bake in a 180 Deg oven for around 40 min. I put it in the oven set the timer for 40 min then go to bed, in the morning I continue with the soup.
Allow pumpkin to cool, remove skin.
In a med saucepan heat oil over med to high heat.
Add onion and cook for around 5 min. Add spices cook for around a min, stir so the spices don’t burn.
Add the stock and pumpkin. Using a hand blender, blend until soup is a smooth consistency.
Bring to the boil, reduce to a simmer for around 10 min.
Stir in coconut milk and season with real salt and pepper
Serves 5 or 6 if serving with some grain free bread

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Sweet Potato Shepard’s Pie


This recipe makes a large Shepard’s pie, I got 12 serves from it
1 kg of lean mince
3-4 cloves of garlic
2 lg Onion, diced
2 lg carrots, diced
2 zucchini, diced
1 red capsicum, diced
1 green capsicum, diced
3 sticks of celery, diced
1 500gm jar of homemade pasta sauce or if use ing brought check ingredients list
2 tsp mixed herbs
2 Tblsp braggs
2 cups of homemade chicken stock
(1 cup for meat sauce 1

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for sweet potato mash)
Sweet potato mash
1 lg sweet potato 650 -850 gm
1 tsp onion flakes
1 tsp garlic powder
1 Tblsp nutritional yeast, available from health food shop, but can be left out
Preheat oven to 180*
Cook veg in a large frypan until really well cooked, in a separate frypan, brown mince.

Add herbs, tomato saice, 1 cup of stock, & braggs, cook mince until the mince has cooked off almost all of the liquid.

Combine the veg mix and the meat

Meanwhile cook the sweet potato ( I cook it in the microwave but can be done on the stove top)
Put cooked sweet potato, 1 cup of stock, onion flakes, garlic powder and nutritional yeast into a blender. Blend until smooth

Put mince mix into a large lasagne tray,

Top with sweet potato mash, smooth the top, using a fork, rack the top of the sweet potato
Cook in preheated over for 30-45 min or until browned on top.
This is one of the boys favourite dinners and Steve’s favourite breakfast.
Great freezer meal

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Fish Fingers ( no nasties )


Fish Fingers ( no nasties )

1 kg of firm white fish fillets, I have used basa and snapper
2 eggs, whisked
2 cups of almond meal
pinch of real salt

Per heat oven to 180*. Cut fish filets

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into finger size and about 2.5cm wide.
Place whisked egg into a bowl and almond meal in a separate bowl. Coat fillet in egg, then lightly coat in almond meal, shake off any excess. Place on a lined oven tray.

Cook in a preheated oven for 15 – 20 min or until fish is cooked though, turning several times. I put the griller on for the last few mins.
These are great served for dinner, and in lunchbox’s. I have had to do them 2 nights in a row


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Quinoa & Brown Rice Pilaff


Quinoa & Brown Rice Pilaff w/ tuna & veg

1/2 cup of Quinoa
1/2 cup of Brown

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2 cups of Chicken Stock ( I use homemade)
1 Tblsp Bragg’s or Tamari
1/2 lg carrot diced
1/2 lg zucchini diced
Sm red capsicum diced
Kernels of 1/2 a con of corn
1/2 onion diced
2 cloves of garlic
1 tsp dried thyme
200 gm tin of tuna
I used my rice Cooker but you can do this on the stovetop or oven
Add veg to the rice cooker and cook for 4 – 5 mins.

Add rice and quinoa stir and cook for a min or two. Add stock, braggs and thyme, stir well.
Put lid on, stir a few times during the cooking cycle. I had to add a little water at the end and leave it on the warm cycle. Stir in the tuna
Boys love this in their lunchbox.
You can do this with just brown rice too.

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Superfood Salad


Superfood salad
aka black bean, chickpea and quinoa salad
2 cloves of garlic, crunched
Juice of 1 lemon
Juice of 1 lime
1 Tblsp cold pressed olive oil
1 tsp cumin
1 – 2 Tblsp braggs
Pinch of real salt
Put in a screw top jar and shack until well combined
1 400gm can of black beans
1 400gm can of chickpeas
1 cup of cooked quinoa
2 med – lg tomatoes, diced
1 sm red onion finely diced
1 sm Lebanese cucumber, diced
1 bunch of coriander, chopped
1/2 bunch of flat leaf parsley, chopped
Combine all ingredients into a lg bowl, add dressing. It is best to make this salad a few hours before you want it, to allow the flavours to develop.
This salad was a big hit with my family’s christmas dinner