BREAKFAST: Breakfast Smoothie

Breakfast Smoothie

Starting the day off great!

1 cup almond milk
large handful of kale
1 banana 
1/2 avocado 
1 peach (or 1/2 can)
1 tbsp chia seeds


  1. Mix in the blender, add water until you have the consistency you like. Note: This fed myself and two toddlers.


Enjoy!

Nicci x



View this recipe on At A Pinch's Facebook page HERE
0

DESSERT: Healthy Dairy Free Treat

Healthy Dairy Free Treat 

1 cup coconut yogurt* 
1/2 cup boysenberries (or other frozen berries) + a few to serve
sprinkle of ground cinnamon 


  1. Place coconut yogurt & boysenberries into a mini food processor & blitz until combined. 
  2. Serve in small bowls, place more boysenberries on top, sprinkle with ground cinnamon.

Enjoy!! 

Nicci x


*Note: I used Cathedral Cove Naturals Coconut Yogurt, sourced from Regent New World, Whangarei.


View this recipe on At A Pinch's Facebook page HERE
0

DINNER: Cauliflower Pizza Bases



Cauliflower Pizza Bases

I have turned what is usually an ordeal (for me!) into quite an easy process...

1 cauliflower
1 cup cashews
2 eggs
1 tbsp dried oregano

  1. Place ingredients into the food processor, and process until combined. You can slowly add each ingredient, or do it all at once. Stop the processor occasionally to scrape down the walls.
  2. Once combined (the mixture will be wet!) place into two pizza base dish's, that are lined with baking paper. Gently push the mixture out until it is evenly spread.
  3. Bake in the oven for 40minutes at 200C; in the lower half of the oven.
  4. Once golden brown, take out of the oven, cool. Then have fun with your toppings!



Toppings used:
tomato paste, red onion, green capsicum, tomato, beef pieces, baby spinach, avocado, and cheese.
5 Return to the oven and bake for a further 12-15 minutes.


Boom. A delicious healthy pizza.
Nicci  x


View this recipe on At A Pinch's Facebook page HERE & HERE
0

DESSERT: Feijoa & Banana Ice Cream



Feijoa & Banana Ice Cream

1 frozen banana (peeled first)
1/2 cup feijoa pulp
a squeeze of lemon juice

1 Blend in a food processor until nice a creamy.
2 Serve in a bowl sprinkled with cinnamon and chopped fresh banana and feijoas.

Enjoy!

Nicci x



View this recipe on At A Pinch's Facebook HERE
0

SALAD: Steak, Roasted Beans, & Salad


Steak, Roasted Beans & Salad

Pan fried steak
Steak simply rubbed in a little olive oil, seasoned with salt & pepper on both sides.
Heat a griddle on high, cook the steak 3 - 4 minutes each side, or till your liking. Rest for 5 minutes.

Roasted beans & garlic
Tossed in olive oil and a little curry powder, baked for 10minutes at 200C, toss after 5 minutes.

Salad 
Lettuce, celery, apple, orange, chia seeds, feta, tossed in lemon juice.

Kids loved it, the salad was a winner with the fruit in there!

Nicci x


View this recipe on At A Pinch's Facebook page HERE
0

Guilt Free Treats: Carrot Bliss Balls

Carrot Bliss Balls

3 large grated carrots
1 cup nuts and/or seeds (I used almonds, cashews, sunflower & pumpkin seeds)
7 dried dates
3 dried apricots
2 tablespoons of honey (add up to 1/4 cup)
1 cup desiccated coconut (plus an additional 1/2 cup)
1 - 2 tablespoon cocoa (or other spices like cinnamon, mixed spice, ginger - but you wont need a tablespoon, just a teaspoon should be enough)

  1. Place all ingredients into the food processor and blitz for 3 - 4 minutes. I stop the processor every minute and scrap the mixture down with a spatula.
  2. The mixture should be thick enough to roll into balls. Use roughly a tablespoon of the processed mixture and roll into a ball, then roll it in the extra coconut.
  3. Keep in the fridge in a sealed container. Try and keep them in the fridge for a few hours before eating the first one.

Carrot Bliss Balls


Enjoy!

Nicci x
0

Guilt Free Treats: Beetroot & Kapakapa Bliss Balls


Beetroot & Kapakapa Bliss Balls

1 cup grated beetroot firmly packed
1 cup dates
1/2 cup coconut (plus an additional 1/2 cup for rolling) 
1/2 cup nuts (I used almonds in the ones photographed, you could use any nuts/seeds)
1-2 tablespoons of kapakapa

  1. Place ingredients in the food processor and blitz for 3-5 minutes, I stopped the food processor regularly and scrap the mixture into the middle with a spatula. 
  2. Once the mixture is clumpy (but try not to have chunks of nuts), roll a tablespoon of mixture into a ball, roll in the additional coconut. Keep in a sealed container in the fridge. 


An optional ingredient is a tablespoon of honey to make it a bit sweeter, however, myself and friends didn't think it was needed. Up to you!



If you are wondering what kapakapa is, it is 'natural chocolate syrup', that is dairy free, gluten free, no added sugar and an added bonus NZ made! I recently ordered mine from 'and they lived green' (you will find them on facebook) and I'm absolutely loving it - along with my toddler. If you are a chocolate fend like me, that also doesn't want to eat too much sugar, you will love it!


If you don't have any kapakapa yet, you could replace it with 1 to 2 tablespoons of cocoa, or 1/4 to 1/2 a block of roughly chopped dark chocolate.

Enjoy!

Nicci x
0

Guilt Free Treats: Cacao and Chia Seed Bliss Balls

Cacao & Chia Seed Bliss Balls

This recipe came about when I was on the hunt for some cacao powder at the supermarket, but I was at a lost, instead I found some Whittaker's Cacao Chocolate (62% cocoa). I turned this amazing chocolate into something spectacular and nutritious with just four ingredients. That simple! 

75g Whittaker's Cacao Chocolate (62% cocoa)
1/2 avocado 
1 cup almonds 
1/4 cup chia seeds
  1. Place all ingredients into a food processor and blitz on high for 5 minutes, you may need to stop the food processor and scrap the mixture down the sides. 
  2. Once fully blitzed, roll 1 tablespoon worth of mixture into into small balls.
  3. Keep in the fridge or freezer till required.

~ You could also roll these in desiccated coconut if you wish. I made 35 bliss balls out of this mixture, I roll them small, because if I rolled big ones, I would think, oh I'll just have two, but really I'm having around a quarter of the the mixture! (And that's probably not healthy anymore!) This way, having two small bliss balls, is just a little treat to get you through the afternoon and hit those chocolate carvings.

Enjoy!

Nicci x
0

Dessert: Apple and Feijoa Nut Crumble

Apple & feijoa nut crumble

This recipe came about when I was participating in a 28 day clean eating challenge. I was given A LOT of cooking apples and feijoas from my parents, so I went to work stewing them all. And what to do with some of this stewed fruit.... a nut crumble of course!! So here you go, here is my recipe for Apple & Feijoa Nut Crumble - refined sugar free, grain free & gluten free

Note: I had 15 cooking apples and over 40 feijoas, that I stewed in a crayfish pot! (So if you have less fruit, use less vanilla, cinnamon and honey)

Peel, core and roughly chop the apples, add these to a pot along with 1 cup of boiling water. Give it a stir, then add 3 teaspoons of vanilla, 2 tablespoons of honey, 3 teaspoons of cinnamon and a sprinkle of stevia (a natural sweetener - next time I wouldn't add the stevia). Let this simmer on a low heat for 20 minutes. The apples will go mushy - but that's what you want! Turn the heat off, stir the feijoas through. Leave everything in the pot to cool. 


Nut Crumble

1/2 cup almonds
1/2 cup cashews 
1 cup walnuts
1 cup coconut, desiccated
85g butter


Blitz the nuts in the food processor till crumbly then stir in the coconut and rub in the butter. 
Sprinkle over top of the apple & feijoa mixture and bake in the oven for 12-15 minutes at 160C, or until the nuts are brown and to your liking. Serve with cream (optional).

Note: The baking dish I used was 20cm x 30cm. 


Enjoy!

Nicci x

0

Breakfast: Home Made Muesli


0

Lunch: Chicken & Kale Poppers


Chicken & Kale Poppers

300g chicken breast, roughly chopped into large chunks
25g kale (roughly 1 cup firmly packed)
1/2 cup cooked butternut squash, mashed (or pumpkin)
1/2 cup parmesan cheese, grated
2 garlic cloves
1 tbsp fresh coriander, chopped
1 tsp salt
1/2 tsp pepper

Omit the parmesan cheese if you would like them to be dairy free.

  1. Turn the oven on bake at 180C. Place all of the ingredients into the food processor blitz till the chicken is a mince like consistency and everything else is finely chopped and combined well. 
  2. Use a tablespoon of mixture to roll into small balls. Place onto a baking tray lined with baking paper. 
  3. Bake for 25-30 minutes, until golden brown. Give them a little roll around after 15 minutes.

Enjoy!

Nicci x
0

Lunch: Mini Bacon and Egg Pies

0

Dinner: Butter Chicken with Cauliflower Rice (Paleo)

Butter Chicken with Cauliflower Rice (Paleo)

4 tablespoons coconut oil
1 onion, diced
4 garlic cloves, crushed
2 teaspoons garam masala
1 teaspoon ground cardamon
1 teaspoon ground coriander
1 teaspoon ground ginger
1 teaspoon ground cumin
1/2 teaspoon paprika
2 pinches cayenne pepper (optional) ~ this will add spice
1 teaspoon ground tumeric
3 tablespoons tomato paste
1 teaspoon sea salt
2 tablespoons lemon juice
400 grams coconut cream (1 can)
700 grams chicken thigh fillets cut into bite sized pieces
coriander to serve

  1. Heat 4 tablespoons of the coconut oil in a large saucepan over medium heat. 
  2. Add the onion and sauté for 3 minutes until translucent. Turn the heat down to low and stir in the garlic and spices. Add the tomato paste and cook for 1 minute. Add the salt, lemon juice, coconut cream and mix well. 
  3. Turn the heat up to medium and bring the sauce to a simmer. Add the chicken and stir until well coated with the sauce. Cover the pan with a lid and cook, stirring occasionally, for 20–25 minutes, or until the chicken is cooked through and the sauce has thickened. 
  4. Garnish with the coriander and serve with the cauliflower rice. 

To keep this 'paleo friendly' serve it with cauliflower rice, otherwise you can serve it white rice. 

Cauliflower Rice

This recipe makes 2-3 servings, depending on the size of your cauliflower.

1 head of cauliflower
½ red onion
4 cloves of garlic
1 tbsp olive oil or coconut oil
salt and pepper, to taste

  1. Remove leaves and stem from cauliflower; discard. Grate the entire head of cauliflower until it resembles rice. 
  2. Dice the onions and garlic to your desired size. 
  3. Add olive oil to a pan over medium heat. Add in onion and garlic until slightly browned. 
  4. Add in grated cauliflower and stir regularly for 5 minutes. 
  5. Add salt and pepper, serve. 

Enjoy!

Nicci x
0

Dinner: Kumara Curry Wedges

Kumara Curry Wedges

4 Sweetas Kumara (less or more!)
1-2 tbsps olive oil
1 tbsp of curry powder

  1. Peel & chop the kumara into wedges 
  2. toss in olive oil and curry powder 
  3. Bake for 20-25 minutes at 200C; until beautiful and golden. 

It's that simple! 😊
I sprinkled with fresh thyme, and a little bowl of hummus and olive oil 💕


Enjoy!

Nicci x
0

Guilt Free Treats: Ferrero Rocher Bliss Balls


"Ferrero Rocher' Bliss Balls

If you love Ferrero Rocher's (who doesnt!) you are going to love these!! I suggest leaving these in the freezer, as they seem to disappear if in direct eye sight when you open the fridge!
0

Guilt Free Treats: Carrot & Blueberry Bliss Balls

My most popular bliss ball yet!

Carrot & Blueberry Bliss Balls

0

Guilt Free Treats: Lemon Bliss Balls

Lemon Bliss Balls

0

SALAD: Kumara Bacon Salad



Let's be honest... If something has bacon in it, it's going to taste pretty dam good, right?!

Kumara Bacon Salad

0
Back to Top