Banana & Coconut Pancakes

 

Ingredients

1 ripe banana
2 eggs

splash of vanilla essence
1/2 teaspoon baking powder
1/2 cup almond meal
1/4 cup granulated stevia
1/4 cup desiccated coconut
1/4 cup milk

Optional - honey & banana to top the stack.

Mash the banana in a medium size bowl, add the wet ingredients followed by the dry combine into a batter. Heat a non-stick frying pan lightly oiled spoon batter in to pan to desired size, cooking in batches. 

Top with fresh banana & honey if desired.

Makes 12 small or 6 medium pancakes.

Serves 2

 

Zucchini Fritters

Ingredients
1 & 1/2 large zucchini grated
1 onion sliced thinly
1/2 - 1 cup grated low fat cheese or feta
4 tablespoons any flour
3 eggs
Black pepper

Squeeze water from the grated zucchini then lightly fry with onions in a fry pan. Allow to cool. Then add all ingredients into a mixing bowl to combine & then lightly fry into small fritters.

Super Green Cleanser

Ingredients
2 big handfuls of washed spinach
1 scoop of super greens powder
1/2 juice of a lemon
1 whole orange peeled
handful fresh mint
1 teaspoon fresh grated ginger
1 1/2 cups of cold water
1 cup of Ice cubes


Add all ingredients into the blender and blitz until well combined.

Blueberry & Almond Muffins

Ingredients
2 cups almond meal
2 egg whites
2 whole eggs
2 tablespoons honey
1/2 cup granulated stevia 
1 teaspoon baking soda
1 tablespoon lemon juice
dash of salt
1 teaspoon vanilla extract
2 tablespoons of olive oil
1 cup blueberries (fresh or thawed)


Preheat oven to 150 deg (fan forced). Mix all dry ingredients together in a mixing bowl, to this add the wet ingredients. Lastly to the batter add the blueberries. Spoon into 12 small cupcake size cases. Bake for 20-25 minutes.

Makes 12 small muffins.

* Cooled muffins should be stored in the fridge, they also freeze well.

Teriyaki Chicken

Ingredients
2 skinless chicken breast diced
1 teaspoon cornflour 
Sauce
1/2 cup mirin
1/2 cup sake
1/3 cup Japanese soy sauce
1/4 teaspoon ginger grated
1/2 teaspoon garlic grated

Once chicken has been diced, heat a deep frying pan (at least 1 inch deep) with a little olive oil then add the chicken to brown, reduce heat. Combine ingredients together to make the sauce in a jug, pour  a little at a time over the chicken continue to heat through until the chicken is well cooked. To thicken the sauce dilute the cornflour in a splash of cold water and add to the simmering chicken, once the sauce appears to thicken turn off the heat.

Serve with brown rice and salad.

Serves 2

* You can substitute the chicken for any other protein source.