Mediterranean Green Beans

The most delicious side dish!

I’ve been buying this pre-made from the market and decided to make a batch. It’s so delicious and you can just grill some fish or chicken to have alongside. It’s so flavourful and moreish!

INGREDIENTS

- 1kg of beans

- 10 Roma tomatoes, grated (and/or finely chopped)

- 1/2 cup olive oil, at least

- 1 onion, grated

- 2 tsp crushed garlic

- 1/3 cup red capsicum, thinly sliced

- 2 carrots, cut up (optional)

- 1/3 cup chopped fresh parsley

- 1 Tbsp lakanto sweetner

- salt & pepper

- water, as needed

METHOD

- Add half the oil and fry the onion, carrot and capsicum in the pan till onion is see through.

- Add the tomatoes, garlic, sweetner, parsley and beans and the rest of the oil.

- Simmer on medium to high heat with lid on the pan for about 45min.

- Add salt and pepper to taste.

- Stir occasionally and add water when needed.

- Remove the lid and cook for about 10-15 min until beans are soft and the fluid has evaporated.

Miso Glazed Fish

YUM! This is a perfect all-rounder fish dish.

I used trout for this most recently and it was delicious. It’s really great with salmon, barramundi, cod and any fish you would like to try it with. So easy and delish. Simple and quick enough for mid week meals and it feels like a treat that you can enjoy on weekends or with guests.

Serve with greens that will combine well with the miso flavour, such as; bok choy, broccoli, brocollini, zucchini, spinach, asparagus, cabbage and edamame. Brown rice or quinoa would also work well as a base. You can create a poke bowl vibe and add avocado, cucumber etc etc.

Just blend the following ingredients together and use a spoon to coat both sides of the fish with the mixture. Leave the fish in a bowl or container in the fridge to marinade for 3 hours minimum. You could do this in the morning to use for the evening. Then bake the fish (skin side down if the fish has skin) for approx. 25 minutes on 200.

INGREDIENTS

- 2 Tbsp miso paste

- 2 Tbsp soy sauce, gluten free

- 2 Tbsp lakanto sweetner

- 1 Tbsp apple cider vinegar

These quantities worked perfectly with 3 large pieces of trout.

Spoon all excess marinated over the fish before baking.

Kale Slaw with Creamy Tahini Dressing

This slaw is phenomenal. The dressing is absolutely delicious!

If you don’t love kale you will still love this salad. It’s worth trying the recipe as you may become a kale convert! There is also the option to swap out the kale for other ingredients. But the hardy leaves of the kale don’t wilt, which makes the dressing such a dream.

This salad is delish by itself, or add some protein; chicken, tuna, salmon or egg. You can also add cherry tomatoes or beetroot for some sweetness or pumpkin seeds for some crunch. I find the best way is to make the base recipe and keep the dressing seperate and then add it when you are ready to eat. Then add the additional ingredients on top. Save some for lunch or dinner the next day, and repeat.

DRESSING INGREDIENTS

Dressing: makes 1 cup

* 1/2 cup water

* 1/2 cup unhulled tahini

* 1/4 cup lemon juice

* 2 Tbsp apple cider vinegar

* 1 Tbsp lakanto

* 1 tsp minced garlic (1 clove)

* 1 tsp salt

SALAD INGREDIENTS

* 1 bunch kale, chopped fine

* 1/4 purple cabbage, chopped fine

* 1 medium yellow capsicum, julienned (use multiple coloured capsicum if you wish)

* 1/2 cup spring onion, sliced

* 2 Tbsp finely chopped dill

* Salt flakes & pepper, to taste

METHOD

* To make the dressing, throw all of the dressing ingredients into the blender and blast on high for 30 to 60 seconds, until smooth and creamy. Store in the fridge (it thickens in the fridge).

* In a large bowl toss the salad ingredients together until well combined.

* Add the dressing, and toss until the vegetables are evenly coated. Season with salt to taste.

* Portion out half of the salad, and enjoy. Transfer the remaining salad to a container and chill in the fridge for tomorrow.

Yum yum!

Beat Sugar Cravings ~ Sugar Free Chocolate Crackle Recipe

HOW TO REDUCE HABITS OF SUGAR CRAVINGS

We’ve all experienced sugar cravings at some point - whether it’s a mid-afternoon pick-me-up, after a stressful day at work, or when you need a little treat because you deserve it.

When sugar cravings hit, we tend to reach for highly refined, highly processed sugary foods – biscuits, chocolate, lollies, soft-drink, ice-cream, cakes, muffins, doughnuts - you name it, we’ve eaten it.

Does that sound familiar?

While these foods often make us feel better at the time, they don’t stop our cravings in the long run. In fact, they cause our blood sugar levels to spike and drop quickly, making us crave more sugar - which consequently ends up creating a sugar-craving cycle. Then a lot of the time we also get upset with ourselves for eating the sugary crap.

So what causes our sugar cravings in the first place and how can we control them?

  • You’re not eating enough, or choosing the wrong foods.

When you don’t eat enough calories, your body starts looking for fast fuel as a way to catch up. Enter sugar cravings! Sugar gives you quick energy, even though it’s not necessarily quality energy.

You need to balance out your blood sugar levels by eating regular meals - including protein, green vegetables and good fats to maintain satiety and prevent blood sugar crashes.When you experience a craving and hunger at the same time, force yourself to have a healthy meal rather than anything bad you may be craving 

  • You’re dehydrated

Lack of water is often mistaken for sugar cravings and hunger pains. You should be consuming 2.5 to 3 ltrs a day . 

  • You’re feeling stressed

From an emotional perspective, sugar is comfort food that provides a temporary escape from a stressful situation. From a physical perspective, the consumption of sugar increases our dopamine levels, the body’s happy neurotransmitter, giving us a temporary boost in pleasure. 

Identify the cause of your stress - is it work, home life, financial worries? The more you can identify the source of your stress, the more you can identify the trigger of your sugar cravings.

  • You’re not getting enough sleep

Insufficient sleep can affect the hormones that control your appetite. When you're tired, your energy levels are lowered which will tempt you to go for sugary options.

  • You’re surrounded by temptation (work / home in panty) 

A big reason why people flock to sugary food is because it’s right there in front of them If you remove these temptations, it will be a case of 'out of sight, out of mind’.

  • Agknowledging that You’ve picked up a bad habits 

When something becomes a habit, especially when it comes to food, you have to ask yourself: Are you even aware you’re doing it? Do you know that every day at 3pm you’re picking up a packet of biscuits or chocolate? Do you really want to be doing it? Are you truly craving what you’re eating or is it just the ‘norm’ now? Make conscious efforts to change your habits!

How do we change our habits

One of the best ways is Meal Prep. This is a wonderful way to prepare yourself for any snack attacks and for staying on track generally. Prep your healthy meals and stay fulfilled. Prep some healthy snacks swell. Snacks, such as these protein balls, or rice crackers and hummus are great. For when you really want a treat then sugar free home made chocolate treats are the best solution.

Wer also recommend setting yourself a treat day for having these healthy treats.

Here’s a chocolate treat snack for your recipe files!

You can also flick back through the blog posts on this site for other sugar free treats!

SUGAR FREE CHOCOLATE CRACKLE

INGREDIENTS

- 3 cups of puffed brown rice

- 150g (I packet) Noshu milk choc melts (these are sugar free).

- 1/2 cup natural peanut butter (I used crunchy)

- 1/4 cup coconut oil

- 1 Tbsp cacao

- 1 Tbsp lakanto sweetner

- 2 pinches of salt flakes

METHOD

- Line an 8 x 8 inch tray with baking paper and spray with coconut oil.

- In a big bowl measure the puffed rice and set aside.

- In a microwave safe bowl put all of the other ingredients except the cacao and melt in the microwave.

- Add the cacao once out of microwave and stir all together and pour over the puffed rice.

- Mix it all together and press evenly into the tray.

- Refridgerate for at least an hour before cutting.

Curried Lentil Soup

Warming, nutritious and delish!

This one is inspired by a stay at the ski lodge. It is perfect for winter.

INGREDIENTS

- 1 Tbsp olive oil

- 1 onion, halfed and thinly sliced

- 5 garlic cloves, roughly chopped

- 2 carrots, cubed

- 1 large turnip, cubed

- 2 celery sticks, sliced

- 1.5 cup of lentils (brown or green)

- 1.5L of chicken or vegetable stock

- 1 cup of water

- Salt

- 1 tsp cumin

- 1 tsp corriander powder

- Approx 1Tbsp of curry powder (add incrementally to taste it’s not too much)

- 2 Tbsp of corn flour (mixed in a little water)

METHOD

- Fry onions and garlic in olive oil until the onions start to brown.

- Add the veggies and stir for about 5 min.

- Add everything else - slowly adding the curry powder bit by bit.

- Increase the heat to start to boil and then spoon the foam scum from the lentils that raises to the top.

- After spooning the foam reduce the heat to medium and simmer with the lid on for 45 minutes.