Raw Apple-Cinnamon & Chia Breakfast Bowl

If you’ve been searching for a vegan, gluten-free, and grain-free breakfast with a vibe reminiscent of a cozy bowl of oats, look no further. This Raw Apple-Cinnamon & Chia Breakfast Bowl packs all the fibre, comfort, and warming spices of an apple-laden oat dish without a grain in sight.

Ingredients

Serves 2

  • 3 honeycrisp apples, peeled and cored, divided
  • 4-5 medjool dates, pitted
  • 1/2 teaspoon ground cinnamon
  • pinch nutmeg
  • 2 tablespoons chia seeds

Toppings

  • raw walnuts
  • raisins
  • dried cranberries
  • hemp seeds

Instructions

  1. Finely diced one of the honeycrisp apples and add to an airtight container.
  2. Take two of the honeycrisp apples and cut them into large pieces. Add the apple pieces to a food processor along with the dates, cinnamon, and nutmeg. Pulse the mixture several times and then let it process for 2-3 minutes, stopping occasionally to scrape the mixture down the sides. Pour the apple-date mixture into the container with the diced apple and stir in the chia seeds.
  3. Refrigerate for at least 1 hour or overnight.
  4. Divide the apple mixture between two bowls and top with raw walnuts, raisins, cranberries, and hemp seeds.
  5. Serve and enjoy.
  6. Refrigerate leftovers.

Butter Bean Casserole

Bean Casserole

Ingredients

 Serves 4 

  • 80g pack prosciutto, torn into pieces
  • 2 tbsp olive oil
  • 1 fennel bulb, sliced
  • 2 garlic clove, crushed
  • 1 tsp chilli flakes
  • 4 thyme sprigs
  • 150ml white wine or chicken stock
  • 2 x 400g cans butter beans
  • 400g can cherry tomatoes
  • 200g bag sliced kale

 

(Receipe by bbcgoodfood.com)

Instructions 

Step 1

Fry the prosciutto in a dry saucepan over a high heat until crisp, then remove half with a slotted spoon and set aside. Turn the heat down to low, pour in the oil and tip in the fennel with a pinch of salt. Cook for 5 mins until softened, then throw in the garlic, chilli flakes and thyme and cook for a further 2 mins, then pour in the wine or stock and bring to a simmer.

Step 2 

Tip both cans of butter beans into the stew, along with their liquid, then add the tomatoes, season well and bring everything to a simmer. Cook, undisturbed, for 5 mins, then stir through the kale. Once wilted, ladle the stew into bowls, removing the thyme sprigs and topping each portion with the remaining prosciutto.

Slow Cooker Chicken Cacciatore

chicken slow cook

Ingredients

 Serves 6 

  • 2 tablespoons extra virgin olive oil
  • 1 brown onion, chopped
  • 12 skinless chicken thigh cutlets
  • 2 celery stalks, diced
  • 2 carrots, diced
  • 3 garlic cloves, finely chopped
  • 700g bottle tomato passata
  • 1/2 cup Massel salt reduced chicken style liquid stock
  • 1 teaspoon dried oregano
  • 2 teaspoons caster sugar
  • 500g cup mushrooms, sliced
  • 1/3 cup pitted kalamata olives
  • 200g green beans, steamed

 

 

(Receipe by taste.com.au)

Instructions 

Step 1

Heat 1/2 the oil in a large frying pan over medium heat. Add onion. Cook, stirring, for 5 minutes or until softened. Transfer to slow cooker.

Step 2 

Heat remaining oil in the pan over medium-high heat. Cook chicken, in batches, for 2 minutes each side or until just browned all over. Add to slow cooker.

Step 3

Add celery, carrot, garlic, passata, stock, oregano and sugar to slow cooker. Stir to combine. Cover. Cook on high for 4 hours (or low for 8 hours), adding mushroom in the last 30 minutes of cooking. Season.

Step 4

Add olives to the remaining chicken mixture. Stir to combine. Serve cacciatore with beans and crusty bread.

Chicken & Noodle Soup

Ingredients

 Serves 2 – Double Quantity For More Serves

  • 900ml chicken or vegetable stock (or Miso soup mix)
  • 1 boneless, skinless chicken breast, about 175g/6oz
  • 1 tsp chopped fresh root ginger
  • 1 garlic clove, finely chopped
  • 50g rice or wheat noodles
  • 2 tbsp sweetcorn, canned or frozen
  • 2-3 mushrooms, thinly sliced 2 spring onions, shredded
  • 2 tsp soy sauce, plus extra for serving
  • mint or basil leaves and a little shredded chilli (optional), to serve

(Receipe by BBC Good Food)

Instructions 

  1. Pour 900ml chicken or vegetable stock into a pan and add 1 boneless, skinless chicken breast, 1 tsp chopped root ginger and 1 finely chopped garlic clove.

  2. Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender.

  3. Remove the chicken to a board and shred into bite-size pieces using a couple of forks.

  4. Return the chicken to the stock with 50g rice or wheat noodles, 2 tbsp sweetcorn, 2-3  thinly sliced mushrooms, 1 shredded spring onion and 2 tsp soy sauce.

  5. Simmer for 3-4 mins until the noodles are tender.

  6. Ladle into two bowls and scatter over the remaining shredded spring onion, mint or basil leaves and shredded chilli if using. Serve with extra soy sauce for sprinkling.

Chickpea Burgers

Ingredients

(Receipe by Fitness on Toast – Serves 2)

Spicy Tomato Chickpea Burgers

  • 1 can of chickpeas in water (alternatively soak your own chickpeas in spring water overnight)
  • 2 cloves of garlic
  • 1 finely-chopped red onion
  • 1/2 finely chopped red sweet pepper
  • 50g of sundried tomatoes
  • 2 eggs
  • Breadcrumbs / sesame seeds
  • Pinch of Pepper & pink salt
  • 1 tsp chilli flakes

Broccoli Chickpea Burgers

  • 1 can of chickpeas
  • 1 large organic broccoli
  • 2 cloves of garlic
  • 1 finely-chopped onion
  • 50g of finely-chopped jalapeños
  • 1/2 green sweet pepper
  • 2 organic free-range eggs
  • Breadcrumbs / sesame seeds
  • Paprika
  • Pinch of pepper & pink salt
  • 1 tsp of chilli flakes

Instructions – Spicy Tomato Chickpea Burgers

  1. Rinse off the chickpeas from the water they’ve been soaked in.
  2. With your hands, mush up the chickpeas until they’re no longer round (again, you don’t want a smooth paste, but rather a textured semi-solid).
  3. Press some of the finely-chopped garlic into the mix.
  4. Finely chop the onion, sundried tomatoes and red pepper and mix this into the chickpeas
  5. Add in the spices before the eggs as this will allow you to taste the mix before the eggs go in.
  6. Without whipping the eggs but Instead beating them lightly as if you were making scrambled eggs, pour the egg mixture into the bowl with all the other ingredients in it, and stir lightly for some minutes.
  7. If the mixture is still too loose then add either breadcrumbs, chia seeds or sesame seeds to fill out and ‘dry out’ the mixture further
  8. With the mixture, fashion small balls, big enough to fit in your palm, and place them on a plate before squishing them down until such time as you’ve created that classic burger aesthetic.
  9. Fill a flat plate with sesame seeds and coat each burger in the seeds on both sides.
  10. Repeat this process until there are no burgers left and then put into the fridge for at least 30 minutes to ‘set’.
  11. Then use some olive oil In a pan and sauté until golden.

Instructions – Broccoli Chickpea Burgers

  1. Rinse off the chickpeas from the water in which they’ve been soaked.
  2. Roughly cut up your broccoli and steam it until soft.
  3. After it’s been steamed and has cooled off, very finely chop the broccoli and put in the bowl.
  4. With your hands, mush up the chickpeas until they’re no longer round (again, you don’t want a smooth paste, but rather a textured semi-solid).
  5. Press some of the finely-chopped garlic into the mix.
  6. Finely chop the onion, sundried tomatoes and red pepper and mix this into the chickpeas
  7. Add in the spices before the eggs as this will allow you to taste the mix before the eggs go in.
  8. Without whipping the eggs but Instead beating them lightly as if you were making scrambled eggs, pour the egg mixture into the bowl with all the other ingredients in it, and stir lightly for some minutes.
  9. If the mixture is still too loose then add either breadcrumbs, chia seeds or sesame seeds to fill out and ‘dry out’ the mixture further
  10. With the mixture, fashion small balls, big enough to fit in your palm, and place them on a plate before squishing them down until such time as you’ve created that classic burger aesthetic.
  11. Fill a flat plate with sesame seeds and coat each burger in the seeds on both sides.
  12. Repeat this process until there are no burgers left and then put into the fridge for at least 30 minutes to ‘set’.
  13. Then use some olive oil In a pan and sauté until golden

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