These crispy seeds crackers are simple to make and are perfect for a platter or just as a snack – be careful , they are addictive!!
SUPER SEED CRACKERS
- 2 tablespoons chia seeds
- 2 tablespoons pumpkin seeds
- 2 tablespoons sesame seeds
- 2 tablespoons flax seeds
- ½ cup almond meal
- ½ tablespoon psyllium powder
- ½ cup boiling water
- 2 tablespoons coconut oil
- ½ teaspoon sea salt
- Place chia, pumpkin, sesame, flax seeds in a food processor and lightly grind. Add almond meal, psyllium powder and sea salt.
- In a mixing bowl place the coconut oil and top with boiling water, stir until combined.
- Add the seed mixture to the water & oil and stir until combined.
- Line a baking tray with baking paper and roll out mixture until thin and covers the baking tray.
- Bake at 140 degrees C for about one hour or until crackers are crisp and snap easily.
- Break into chunky pieces and once cooled store in an airtight container.
This is a crunchy salad that is packed with flavour. Perfect alongside a beautiful piece of meat, fish or chicken. Ready in minutes and keeps nicely for the following day.
CRUNCHY CARROT SALAD
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1/2 tablespoon apple cider vinegar
- 1/2 teaspoon grated ginger
- 1/4 teaspoon sumac
- 2 large carrots grated
- 1/4 cup flaked almonds
- 2 tablespoons sultanas
- small handful coriander
- small handful mint leaves
- sea salt
To make the dressing whisk together oil, lime, vinegar and ginger until combined.
Add sumac, carrot, almonds, sultanas into a large bowl and mix well.
Chop coriander and mint leaves and mix into salad.
Toss through the dress, season with sea salt and serve.
This raw chocolate slice if perfect for those after dinner moments when you need a little something. The great thing is that you will only need one to satisfy those craving as they are rich and nutrient dense.
FERRERO ROCHER SLICE
- 200g roasted hazelnuts with skin removed
- 1/4 cup coconut oil
- 1/4 cup rice malt syrup
- 1/4 cup coconut milk powder
- 1/4 cup raw cacao powder
- 1 teaspoon vanilla extract
- 100g organic dark chocolate (preferably dairy free)
- Place 150g roasted hazelnuts in a high speed blender or food processor. Reserve 50g roasted hazelnuts for the topping.
- Add the coconut oil, rice malt syrup, coconut milk powder, raw cacao and vanilla extract to blender. Process until ingredients form a sticky dough.
- Line the base of a 10cm x 20cm loaf pan with baking paper.
- Spread mixture evenly over the base of pan. Press the reserved roasted hazelnuts into the base mixture.
- Chop the dark chocolate into chunks and place in a glass bowl. Microwave on high for 1 minute and stir. Microwave on high for another 30 seconds and stir. Repeat for a further 30 seconds if necessary to melt chocolate.
- Spread melted chocolate over the base and hazelnuts.
- Place in freezer for 30 minutes to set.
- Cut into 12 pieces and store in the fridge or freezer until ready to serve.
I love Christmas Cake and am so excited to share this recipe. It is free from gluten, dairy, grain and refined sugar.
PALEO CHRISTMAS CAKE
- 2 cups xmas dried fruit mix
- Juice of 2 oranges and zest of 1 orange
- 1/3 cup coconut sugar
- 1/3 cup tapioca flour
- 1/3 cup coconut flour
- 1/3 cup blanched flour
- 1 ½ teaspoons baking powder
- ½ teaspoon guar gum
- 1 teaspoon cinnamon
- ½ teaspoon ground coriander
- ½ teaspoon ground ginger
- Pinch salt
- 1/3 cup coconut oil
- 2 eggs
- ¼ cup blanched almonds
- 2 tablespoons rice malt syrup
- Preheat oven to 160 degrees C.
- Put the xmas dried fruit mix, coconut sugar, juice of 2 oranges and zest of 1 orange in a saucepan and bring to boil. Turn off heat immediately and allow to sit until cool.
- Grease a 23cm round cake tin with a little coconut oil and line the base with baking paper.
- Add eggs to fruit mixture and stir to combine. Then fold in tapioca flour, coconut flour, almond meal, baking powder, salt and spices.
- Spoon the mixture into the prepared tin and decorate with the blanched almonds.
- Bake for 45 minutes or until a skewer comes out clean.
- Whilst hot drizzle rice malt syrup over the cake and spread out with a pastry brush for a glossy finish.
- Remove from tin and allow to cool.
Zucchini fritters and a fun way to include zucchini in your meal. They make a great accompaniment to a perfect piece of protein or a light meal served on their own with a pretty salad.
- 2 large zucchini
- 2 rashers bacon – finely diced
- 2 eggs
- 2 tablespoons almond meal
- 1 teaspoon sea salt
- 1/4 teaspoon baking powder
- Coconut oil, for frying
Fry bacon in a frypan over a medium heat until crispy and drain on some paper towel.
Meanwhile grate zucchini into a large bowl and squeeze out excess moisture and discard.
Combine zucchini, bacon, eggs, almond meal, salt & baking powder in a large bowl.
Heat coconut oil in a large frying pan and add 1/3 cup scoops of the mixture to the pan – you may need to do a few batches. Fry on 3 minutes on each side or until golden brown.
Repeat with the remainder of the fritters.
One of the great things about the HCG Homeopathic Diet is that is can be done in rounds. If you have a bit of weight to lose or a limited time that you can commit to the restrictive phase you can break your weight loss into rounds. Each round can be as little as 21 days and this is a great way to stay motivated and still get great results.
Susy has just completed her second round of HCG and has now lost an amazing 14.1 kilos. With a very physical job it was more suitable for Susy to do shorter periods of restrictive dieting. It took two rounds for Susy to achieve her desired weight loss and she can now focus on maintaining that weight by developing a new way of eating.
Don’t be daunted if you have a bit of weight to lose, just get started and you will be that much closer to the finish line – just like Susy.
- 400g chicken mince
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 teaspoon sea salt
- 1 zucchini – grated
- 1 egg
- 2 tablespoon psyllium
- Coconut oil to cook
- 4 large mushrooms
- 1 bunch basil
- 1 teaspoon garlic
- 1/2 cup raw cashews
- Large handful baby spinach
- Juice of 1/2 lime
- 1 teaspoon sea salt
- 1 teaspoon nutritional yeast
- 1/2 cup olive oil
- Combine chicken mince, garlic, ginger, zucchini, egg, salt & psyllium in a bowl and mix well to combine.
- Divide mixture into 4 even sized patties.
- Remove stems and edges from the mushroom to give a flat surface.
- Heat 1-2 tablespoons coconut oil in a frypan and add chicken patties and mushrooms.
- Cook for approximately 4 minutes on each side or until cooked through.
- Combine all ingredients except olive oil in a high speed blender and blend until a smooth paste is formed.
- Slowly with the motor running add the olive oil scraping down sides as required. Blend for about 1 minutes to combine all ingredients.
- Place a chicken patty on top of each mushroom and top with a good dollop of basil pesto.
- Serve with a green salad and avocado slices.
(excess pesto can be frozen in small containers – add a thin layer of olive oil to cover pesto before freezing)