SALAD: Greek Salad

Greek Salad

2 medium tomatoes, roughly chopped
1 & 1/2 red capsicums, roughly chopped
1 green capsicum, roughly chopped
12 black olives, halved
50-70g feta, crumbled
1 stalk of celery, finely chopped
1/3 red onion, finely sliced
1 tbsp dried oregano

  1. Mix all the salad ingredients together, drizzle over, a little apple cider vinegar, olive oil, lemon juice, gently toss.


Nicci x

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DINNER: Lasagna with Kumara slices

This is a perfect Sunday night meal for the family, or a beautiful meal to take to your family or friends place. 

Lasagna with Sliced Kumara

500gms beef mince
1 onion, finely chopped
3-5 garlic cloves, finely chopped 
1/3 cup tomato paste

1/3 cup beef stock or water
1 can diced tomatoes 
1 tbsp freshly chopped basil

1 tsp salt

1-2 large orange kumara, peeled and thinly sliced

Optional extras:

1 carrot, grated 

1 red capsicum, finely chopped
1 celery stalk, finely chopped

  1. Heat a fry pan to high, add the onion, garlic and mince, continuously stir until the mince is brown. 
  2. Add the tomato paste, beef stock (or water), diced tomatoes, extra veggies if using, basil and salt. Simmer for 20 minutes, occasionally stirring. While this simmers, cut the kumara and make the cheese sauce. 

Cheese sauce:

"What the fat" has a great cheese sauce that I have made before. However, when I made this Lasagna we didn't have any cream to use that recipe. This recipe is a tad indulgent... 

25g butter
3 tbsp flour 
nutmeg (spice)
salt & pepper
2 cups milk
2 cups cheese 

  1. Melt the butter in a pot on the stove top, add the flour and stir to combine, sprinkle in some nutmeg, salt and pepper. 
  2. Add 1 cup of milk and continuously stir until milk is boiling. Add the last cup of milk and stir until boiling again. I often use a whisk to do this. Take off the heat and add 1 and 1/2 cups of cheese. Stir. 

Assemble the lasagna:

  1. 1/3 of the mince mixture goes into your casserole/lasagna dish (around 20 x 30cm). 
  2. Lay over the sliced kumara, try not to leave gaps. 
  3. Add another layer of mince mixture and another layer of kumara pieces. 
  4. Lastly add the last 1/3 of the mince mixture and then pour over the cheese sauce. 
  5. Sprinkle over 1/2 cup cheese, and some paprika. 
  6. Bake for 45 minutes at 180C.

And there you have it - a beautifully cooked meal! Served with a fresh green salad is a great combination. 

This can also be made with pumpkin or eggplant slices.


Nicci x

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SALAD: Pumpkin & Bacon Salad

Pumpkin & Bacon Salad

1/2 pumpkin, cubed (skin removed)
1 tbsp olive oil
4 rashers bacon
1/4 red onion, finely chopped
2 tomatoes, chopped
1/4 cup olives, quartered
50g goats feta, crumbed
1 tbsp, fresh italian parsley, finely chopped

  1. Toss the cubed pumpkin in a touch of olive oil with salt and pepper. Lay out on a baking tray lined with baking paper. Place in the oven 200C. Bake for 15 minutes.
  2. After 15 minutes, lay the bacon rashers on top of the pumpkin, turn the oven up to 220C. Bake for another 15-20minutes until nice and golden.
  3. Let the pumpkin and bacon cool a bit; roughly chop the bacon up.
  4. Add all the ingredients into a serving bowl, gently toss. 

Enjoy! No dressing needed. 

Nicci xx

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BREAKFAST: Bacon and Egg Cups

Bacon & Egg Cups

{Makes 4 bacon cups}

8 bacon rashers
4 eggs 
1 tbsp chives, finely chopped
salt & pepper

  1. Depending on the bacon you are using, you may need to chop a bit off the bacon, if there is a lot on it, then I would chop a bit off.
  2. Use two pieces of bacon per cup, place one horizontally across the muffin mould/hole, and the other one over the top to make an shape like a plus sign '+'.
  3. Crack one egg per bacon cup, add chopped chives, pepper and salt.
  4. Bake in the oven for 20 minutes at 175C.
You could also add grated cheese on top, or chopped tomatoes.
There should be no need to line your muffin tray, as the bacon provides enough fat.

My kids loved these, they would also make a great lunch for kids, or yourself!


Nicci x

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DESSERT: Blueberry & Peach Frozen Yogurt

Blueberry & Peach Frozen Yogurt

1 cup frozen blueberries
1/2 cup fresh or canned peaches
1/4 cup natural yogurt

Blend blueberries, peaches & yogurt. Serve.

Can be served with blueberries and peaches on top, as pictured. 


Nicci x

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Recipe: Frittata


Frittata, definitely one of my favourites at the moment. A great way to use up any leftover veggies

roasted veggies (leftovers are great, I used kumara in the photo above)
3 tomatoes, roughly chopped
large handful of kale, chopped
little sprinkle of parmesan
red onion
, chopped
2 slices of bacon, roughly chopped (optional)
8-10 eggs, whisked gently
1/3 cup milk (or almond milk)

  1. Heat oven to 180C. Place veggies and bacon (if using) into a dish lined with baking paper. 
  2. Gently whisk the milk and eggs. Pour over the veggies. Gently mix a little.
  3. Bake in the oven for 35 minutes or until cooked.


Nicci xx

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GUILT FREE TREATS: Decadent Chocolate Bliss Balls

Decadent Chocolate Bliss Balls... with a twist....

One of my favourite bliss ball recipes!

1 cup of dried dates (soften, sit in boiling water for 10-15 minutes, drain)
1 cup cashews (or other nuts or seeds)
1/2 cup cocoa
1/2 cup shredded coconut (plus more for rolling)
1 cup boiled or roasted pumpkin

  1. Add all ingredients to the food processor, blitz until combined, stopping occasionally to push the mixture down.
  2. Add water if needed, I added 2 tbsp, you may need more or none at all 😊
  3. Roll in extra shredded coconut.

Store in the fridge or freezer till required.


Nicci xx

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Guilt Free Treats: Chocolate Chip Cookie Dough Bliss Balls

Chocolate Chip Cookie Dough Bliss Balls

1 cup rolled oats
1 cup walnuts
1 1/2 cups dried dates
1 cup coconut
1/3 cup coconut oil, melted
1/4 cup water
1/3 cup cacao nibs

  1. Blend the dates, rolled oats, walnuts, and coconut until fine, in a food processor.
  2. Slowly add the melted coconut oil, while the food processor is on.
  3. Following the same method, slowly at the water - I did this because my mixture wasn't holding together well.
  4. Transfer to a bowl and gently stir through the cacao nibs.
  5. Roll into balls and if you wish roll in coconut as well.
  6. Store in the fridge or freezer until required.


Instead of cacao nibs you could use chocolate chips, I will leave that decision up to you!
If you want less dates, leave out the extra 1/2 of a cup, and see if the mixture works, as I added mine after the coconut oil thinking it may help hold it together but it didn't, hence the water add...

Nicci xx

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Dessert: Rich Chocolate Mousse

Rich Chocolate Mousse

1 & 1/2 medium avocados 
2/3 cup frozen blueberries + 1/3 cup
1/4 cup cocoa 
1 tbsp of pure maple sugar or honey

  1. Place everything in the food processor and blitzed until combined. Serve with extra blueberries on top.

This served 4 of us, it is very rich, you don't need much to hit the chocolate craving spot!
I hope you enjoy, my kids loved it.

Nicci xx

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SALAD: Kumara, Bacon & Broccoli Salad

Kumara, Bacon & Broccoli Salad

So simple, yet so delicious! 

1 large Sweetas Kumara (I used the orange variety), chopped into wedges;

1/2 broccoli, roughly chopped; 

4 garlic cloves, finely chopped;

4-5 rashers of bacon; 

little feta (optional)

  1. Preheat oven to 200C. Toss kumara into a little olive oil, and toss with a tablespoon of Moroccan spice (the spice is optional). Place on a lined baking tray, and place into the oven for 10 minutes. 
  2. Toss the broccoli with a little olive oil and chopped garlic. Scatter on top of the kumara. Then lay the bacon on top of everything. Back into the oven for another 15-20 minutes. Check after 15 minutes. Gently toss if needed.
  3. Once out of the oven, roughly chop bacon. Serve up the salad. It can be assembled in layers, kumara, broccoli, then bacon. Sprinkle a little feta on top, if you are using it.


Nicci xx


BREAKFAST: Fluffy Banana Pancakes

Fluffy Banana Pancakes

This is a great breakfast when you want to treat someone special in your life, but not feed them full of sugar. It would make a great birthday or Christmas breakfast. This served two toddlers and one adult.

1 large banana, mashed
1 egg white, whisked
1 tsp vanilla essence (optional)

  1. Fold together the mashed banana, egg whites and vanilla essence.
  2. Heat a fry pan to medium, place a little butter and olive oil into the pan, use around 1-2tbsps of batter mixture per pancake. Making them little means they are easier to flip.

Serve with natural yogurt, chopped fruit, sprinkled with ground cinnamon.

Boom. Breaky for champions done.

Nicci x

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SALAD: Asparagus with Bacon & Garlic

Asparagus with Bacon & Garlic 

A delicious side dish!

2 bunches asparagus
2 rashers bacon, roughly chopped
2 garlic cloves, finely chopped 

  1. Heat the fry pan to high.
  2. Break the ends of the asparagus off. Toss in olive oil, pepper and salt.
  3. Add the asparagus, bacon and garlic to the frypan and regularly toss for 5 minutes.

Serve & Enjoy!

Nicci x

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SALAD: Simple Salad with Avocado Dressing

Simple Salad with Avocado Dressing
A different way to enjoy a salad...

Baby spinach (large handful)  
1/2 red capsicum, finely chopped
1/2 packet cherry tomatoes, halved
1/4 - 1/3 red onion
little crumbled feta (optional) 
few pine nuts

  1. Gently mix together the baby spinach, red capsicum, cherry tomatoes, red onion. Sprinkle feta on top. 

Avocado 'dressing'

1 avocado
3 garlic cloves

splash of fresh lemon juice

  1. Place all ingredients into a mini food processor. Process until combined. Put on top of the salad. Sprinkle pine nuts over (if using). 

Enjoy, it's really good!

Nicci x

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DINNER: Pan-fried Kingfish

Pan-fried Kingfish - Served with Potato and Kumara Wedges + Simple Salad 

Kingfish cooked in a little butter and olive oil, seasoned with salt and pepper. Cook in a fry pan, over a high heat, 3-4 minutes each side. 

Potato and kumara wedges are tossed in a olive oil, paprika and garlic salt.

Salad consists of home grown lettuce, cherry tomatoes, avocado, capsicum, walnuts, chia seeds, dressed in apple cider vinegar and olive oil.


Nicci x

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DESSERT: 'Dairy Free' Berry Ice Cream

Berry Ice Cream (Dairy Free)

1/2 medium sized banana
1/2 cup frozen blueberries
1/2 cup frozen raspberries
1 egg white (optional - makes it nice and fluffy)
1 tbsp Coconut Yogurt*

Add all the ingredients into a food processor, blitz until combined. 



Nicci x 

*Note: I used Doctors Choice Coconut Yogurt, from Regent New World in Whangarei. 

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DINNER: Marinated Pork Chops

Marinated Pork Chops

1 heaped tbsp manukau honey from Northland Milk & Honey Ltd
1/2 lemon, juiced 
3 garlic cloves, finely chopped
salt & pepper

  1. Heat a fry pan on high, cook the pork chops for 3 minutes each side, then into the oven at 180C for around 15 minutes, until cooked. 

The pork should be delicious. Serve with mashed potatoes and green beans.


Nicci  x

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DINNER: Home-made Crumbed Sausages

Home made crumbed sausages

Home made crumbed sausages: 

500g beef mince
1 onion
4 cloves of garlic 

Rough handful of parsley 
1 tbsp oregano 
1 carrot, peeled & grated
3 zucchini, peeled & grated
1/2 cup almond meal 

1 egg, whisked

Crumb 1 cup almond meal
1 tsp cumin 

1 tsp smoked paprika 
1 tsp garlic powder
salt & pepper

  1. Chuck everything into the food processor and process for 1-2 minutes. Roll into sausages. Chill. 
  2. Mix the crumb ingredients. Roll the sausages in this mixture. 
  3. This made A LOT of sausages, cook half at a time, otherwise they might stew. Put 1-2 tbsps of olive oil in a fry pan, brown each side of the sausages, until they are cooked through.

Garlic Broccoli & Beans 

1 broccoli head
125g green beans

2 garlic cloves, finely chopped

  1. Boil some water in a pot, add the broccoli and green beans, make sure the water covers the veggies. Boil for 1-2 minutes. Strain. 
  2. Once the sausages are out of the fry pan, clean it if needed; add a little olive oil (or butter if you wish), garlic cloves and the broccoli and beans, fry for a few minutes.

Dipping Sauce (Dairy Free) 

1/3 cup coconut yogurt 
Handful of chopped coriander 
1 lime, juiced
  1. Mix altogether, add more coriander as garnish when served.


Nicci x

Note: I used 'Doctors Choice Coconut Yogurt' which I got from Regent New World, here in Whangarei. 
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