With #vegetarianweek this week we’ve been keeping our meals meat free and my Meatless Meatloaf never fails to bring the family to the table. Packed full of veggies, seeds and nuts it’s a super tasty and will fill up the hungriest of your gang. Make it and serve warm or chill and pop in a lunchbox with a side salad for lunch.
Serves 4 (with leftovers)
2 medium onions, skin removed and finely diced
2 cloves garlic, crushed/finely chopped
150g brown mushrooms
1 red pepper
¾ cup walnuts
½ cup cashew nuts
½ cup sunflower seeds
1 ½ cups ground almond
¼ cup coconut flour
2 Tbsp psyllium husk
¼ cup each fresh parsley and basil finely chopped
2 tsp ground oregano (or 2 tsp fresh oregano)
1 tsp cumin
1 tsp Himalayan pink salt
Heat oven to 170C
Finely chop/dice all the vegetables (I use a hand-chopper, this one). Sauté them in 1 tbsp coconut oil for about 4-5 minutes over low heat…. This is not to completely cook through, but soften the vegetables.
Place the nuts/seeds in a processor and blitz until you have a rough crumb texture, it shouldn’t be powder.
Mix the nut/seed mixture into the vegetables and mix together well. Add in the remaining ingredients and stir thoroughly until well mixed.
Place into a lined loaf tin and bake for approx. 50 minutes.
Note – The first time I did this I did 1 hour and found it could have been less, this will depend on your oven, so check at 50 minutes.
Allow to cool slightly before cutting into slices. I love mine with avocado pesto alongside some sweet potato wedges, salad and mayonnaise and/or some fresh green beans.
Our quick banana cookies are the perfect snack to keep you going when hunger strikes. These have one full cup of walnuts in them, did you know that just a few of these knobbly nuts a day can help to reduce your blood pressure, aid sleep and fight inflammation? Super quick to throw together, why not make some this evening?
Makes 8-9 soft cookies
1 large ripe banana
70g soft (not melted) coconut oil
1 cup walnuts
½ vanilla paste
¼ tsp baking soda
1 cup almond meal.
Place oven on at 170C
Place first four ingredients in food processor and blitz until walnuts roughly chopped (the banana should be blended with the coconut oil).
Fold through remaining two ingredients.
Spoon large spoons of mixture onto a lined tray and bake for 20 mins. Enjoy for dessert with your favourite ice cream or as a mid afternoon snack.
Keep remaining biscuits in fridge (or could be frozen if they make it there).
Note – you could fold through a Tbsp of cacao if desired.
These little Easter Birds Nests are a lot of fun to make for both adults and children to enjoy. They are naturally gluten and dairy free and free from added refined sugars which is so important particularly as we are bombarded by highly refined sugary Easter Eggs at this time of the year. Make a few and wrap them as gifts for friends. We made mini dairy free eggs to go inside our nests.
Ingredients for Easter Birds Nests
1 cup desiccated coconut 1 cup buckwheat (toasted – see note below) 5 Tbsp currants ½ cup sunflower seeds 4 Tbsp sesame seeds 2 Tbsp cacao powder 1 Tbsp chia seeds ¼ cup raw honey ¼ cup + 3 Tbsp melted coconut oil Pinch cinnamon Pinch salt
Mix all dry ingredients in a medium sized bowl. Next add in wet ingredients and mix well. Use your fingertips to ensure that it is well mixed.
Spoon into muffin tins and create a well in the centre.
Place in fridge/freezer to set.
Place chocolate eggs in a for an Easter treat.
Alternatively if you don’t want to make a nest shape this mix could be pressed down firmly into a standard cake tin, lined with baking paper, and had as a slice. Perhaps drizzle with chocolate for an indulgent treat!
You can alternate the seeds if desired, use less of one or exclude altogether.
These delicious Breakfast Muffins are simplicity itself to put together, and the chances are that you’ll most of the ingredients in your store cupboard too. They are a super nutritious option for breakfasts or for a little energy packed snack for post gym or school. They freeze very well too, so why not make a double batch and have plenty on hand, a batch never lasts long in our house!
Makes 9 muffins. Preheat the oven to 160.
1 mashed banana 1 grated medium sized carrot 1 grated medium apple 1/3 cup melted coconut oil 2 tbsp Maple Syrup 1 Flax seed egg (1 tbsp ground flax seed, 3 tbsp warm water. Leave to sit for a couple of minutes) 1 tsp apple cider vinegar 1/3 cup almond milk
Roast Vegetable and Kale Salad with Tahini dressing
This roast vegetable and kale salad is great to make in advance. It’s nutrient rich as well, with added protein in the tahini dressing. Tahini is one of my favourite things to add into things, or just to simply eat straight off the spoon…The rest of my family are not so fond of it like this so, I came up with a dressing they love. The vegetables in this salad can be prepped in advance and then assembled when needed. I like to make this on a Sunday afternoon, so come Monday, all I need to do is whip up the dressing and viola dinner is served!
One large Courgette
One large or Two medium Parsnips
Three medium/large Beetroot (I often use a mixed variety)
One red Pepper (or use a mixture of colours)
2 tbsp Coconut Oil
Cracked Pepper/Himalyan Pink Salt
Rosemary (2 tbsp, finely chopped)
1 tsp cumin
1 large bunch of Kale
1 tbsp avocado Oil
¼ cup each sunflower and pumpkin seeds, dry toasted.
Cut the aubergine into cube size pieces (1-2cm) and place in a roasting dish/stone. Cut the Courgette lengthways so you have four long quarters, then dice into pieces. Cut the washed parsnip into small wedges and do
the same with the beetroot (peel the beetroot first). Remove the seeds from the pepper and cut into 1-2cm size pieces. Place these in the roasting dish. Drizzle with coconut oil and the seasonings. Bake at 180C for 45 minutes, turning gently half way through.
Remove the stalk from the Kale, then finely slice the Kale and place into a bowl along with the avocado/olive oil and a pinch of salt. Using your fingertips, massage the leaves. In doing this, the leaves become softer
and much nicer to eat. Do this for at least a couple of minutes. Then when you remove the roast veges from the oven, scatter the leaves on top. The heat from the vegetables will soften the leaves a little more.
Sprinkle over the seeds and gently mix altogether. This can now be covered and stored in the fridge or placed on a platter, or into individual bowls ready to serve.
Place all ingredients in a blender. Blend until well combined and smooth (you may still have a few small pieces of medjool date – I like this for texture, but equally nice if smooth). Add in the coconut oil and blend again until well combined.