INGREDIENTS
1 Can sardines
1 Pack prosciutto (preservative free)
1 Zucchini
Several stalks of tender asparagus
Large bunch of spinach
4 Pieces of tender stem broccoli
4 baby plum tomatoes
2 Cloves garlic
3 Tbs sundried tomato paste
Basil to taste
PROCESS
1. Wrap sardines individually in a piece of prosciutto
2. Sauté asparagus, broccoli and spinach and tomatoes with garlic and basil and then add tomato paste and basil and let it simmer
3. Thinly slice zucchini into pasta-like strands length-ways
4. Sauté zucchini until tender
5. Sear wrapped sardines till crisp on each side
6. Pile sauce onto the zucchini "pasta" and top with prosciutto wrapped sardines
INGREDIENTS
Crust
1 ½ c. almond flour
¼ c. melted butter
½ tsp salt
1 tsp cinnamon
Filling
2 ripe bananas
1 tbsp lemon juice
½ tsp vanilla extract
3 eggs, beaten
2/3 c. coconut milk
2 cups medium strawberries
Blueberries (if you like)
PROCESS
1. Mix almond flour, butter, salt and cinnamon in a bowl. Press mixture into a pie plate to form the pie crust.
2. Mix bananas, lemon juice, and vanilla extract either in a food processor or by hand (you’ll need to mash the bananas first if you mix by hand). Then gently mix in coconut milk and eggs.
3. Pour banana filling into pie crust.
4. Bake at 180 C for 35 minutes, or until set in center. Let pie cool.
5. Top with sliced strawberries and blueberries
INGREDIENTS
2 eggs
1/2 tsp vanilla
6 tbs oil (I usually use 3 tbs apple sauce and 3 tbs coconut cream/oil)
1/2 cup (or to taste) of maple syrup/honey
1/2 cup almond flour
1/2 cup unsweetened cocoa
1/4 cup arrowroot
Chopped nuts
Chopped up bits of unsweetened cooking chocolate
PROCESS
1. Beat egg whites till they form stiff peaks in a bowl (you can skip this and just use whole eggs if you're happy with denser brownies)
2. In another bowl beat egg yokes and then add and mix in all the rest
of the ingredients
3. Fold in egg whites
4. Bake at 180 C for about 30 mins
INGREDIENTS
2 lb. ground turkey or beef
2 eggs
¹⁄3 finely chopped onion
¾ tbs. oregano seasoning
¾ tbs. basil seasoning
2 tsp. garlic powder
24 shrimp
1 pepper, sliced
1 zucchini, sliced
½ purple onion, sliced
5 garlic cloves, pressed and minced
Chorizo pieces/ prosciutto
Sundried tomatoes
Olives
Broccoli
Spinach
½ cup tomato sauce
½ cup tomato purée
PROCESS
1. Knead together ground meat, eggs, onion, and spices.
2. Spread meat onto 12" x 18" half sheet pan to create a crust.
3. Cook for 12 minutes at 180 C.
4. Sauté vegetables in a pan while crust is baking for about
8-12 minutes. Drain excess juice.
5. Drain fat from meat crust.
6. Mix together tomato sauce and tomato purée and spread
evenly on meat crust.
7. Spread steamed
vegetables, and chorizo, ham etc on meatza.
10. Drizzle extra tomato sauce/purée mixture over the whole thing.
11. Cook for 10 minutes at 180 C.
INGREDIENTS
