Strawberry Cream Pie is one of my favourite indulgent desserts. I'm lactose intolerant, so I avoid dairy where possible, but this recipe is so creamy you wouldn't know it was dairy free. It also has the advantage of being raw, vegan, gluten free and so quick and easy to make. I have converted this recipe for my thermomix but any good blender or food processor will do. Let me know what you think
100g raw almonds
20g raw walnuts
30g dried, shredded coconut
1tsp coconut oil
300g fresh strawberries - washed and hulled
120g raw unsalted cashews
40g vanilla extract
50g raw honey
1 pinch salt
190g melted coconut oil
Mill crust ingredients in thermomix 10 seconds, speed 8
Press firmly into the bottom of a pie plate, slightly building up the sides
Place in fridge while making filling
Without washing your thermomix, place all filling ingredients in and blend on speed 7, 37 degrees (to keep oil melted) for 1 minute. You may need to scrape down the sides half way through to make sure the filling is smooth and creamy.
Pour the filling on top of the crust and refrigerate for at least 3 hours until set.
Serve straight from the fridge.
This is such an easy and healthy meal to make. It would also be a nice meal to drop off to a family with a new baby so they don't have to worry about cooking for the night. It easily fed our family of 5 and could be bulked up with more veggies to go even further. The best bit is, that it is all prepared and ready to eat in under half an hour and tastes delicous!
Go Go Chicken
1 tbsp olive oil
1 small onion, diced
1 carrot, diced
1 chilli, finely diced (remove the seeds if you don't like it hot)
2 large chicken breasts, bite size pieces
1 zucchini, quartered lengthways and sliced
1 cup frozen baby peas
1 fresh mango, peeled and chopped
1 tbsp lemon juice
salt & pepper to taste
handful fresh parsley or coriander
small handful almonds
cooked rice or couscous to serve
* Heat the oil in a large frying pan and cook the onion, carrot and chilli until soft and golden
* Add chicken and brown
* While chicken is browning, roughly chop parsley/coriander and almonds together and set aside
* Add zucchini and peas, stirring until chicken is cooked through
* Add mango, lemon juice and salt and pepper to taste and heat for 1 minute. The mango and lemon juice should coat everything in a nice sauce.
Serve the chicken on top of the rice/couscous, sprinkled with the herbs and almonds.
-You could also add a stick of chopped celery and a diced red capsicum.
-I think this meal would freeze well so you could make it while pregnant as part of your babymoon preparations!
- The chicken and vegetables could be served without the rice/couscous if you have a small family.
And yes, I really must start taking photos for these recipes hey!
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Whether you've just had a baby or not, this recipe is simple to make and delicious. Take a few minutes before you go to bed or while baby is napping to whip some up and keep in the fridge for the next couple of days. You can easily double this recipe if you want more!
And hey, if you haven't had a chance to prepare this recipe the day before, its all good. You can most definitely eat it straight away and it will still be delicious. Life Happens!
The "fancy" ingredients are easily found at your local health food shop but don't worry if you don't have them. Just use the four main ingredients for an easy brekky that will keep you satisfied until your next meal.
If you've gone back to work, these are a super quick option to pop into an insulated bag to eat at work for a late breakfast or your morning break. So versatile and healthy with no added sugars (unless there's some in the yoghurt you use).
Overnight Banana Oats
Prep Time: 5 minutes
Cook Time: no cooking required but you can leave it in the fridge overnight
You can make this dairy free/vegan by leaving out the haloumi. This quick and easy recipe is ready in under half an hour and serves 4-6. It also freezes well without the haloumi.
Sweet Potato Saag Ingredients:
2 cloves peeled garlic
3cm peeled ginger
2 small- medium sweet potatoes
1 medium onion
1 small chilli (optional)
1-2 tbsp oil (I weighed out 30g in my thermomix)
1/4 - 1/2 tsp cayenne pepper (depends on how hot you like it)
1/2 tsp grated nutmeg
1 tsp cumin
2 tsp garam masala
1/2 tsp turmeric
1 bunch silverbeet roughly chopped (around 300g with the stems removed) or baby spinach
400g tin chopped tomates
400g tin coconut cream
1 block haloumi
I was a bit unsure as to what to call this dish I made the other night by combining a couple of recipes, so if you think of a better name, let me know in the comments!
2 chicken breasts diced
1 tbps dijon mustard
2 tbsp raspberry vinegar
1 tbsp lemon juice
3 carrots sliced
2 large tomatoes in small wedges
2 big handfulls baby spinach
1 tsp sesame seeds
(you can add more roasted vegetables if you like - pumpkin, capsicum etc)
* Prepare and dice the vegetables you are going to roast, they are only in the oven for a short time (15-20 minutes) so cut them quite small or choose vegetables that will roast quickly. Pop them on a tray, drizzle with olive oil and a small pinch of herb salt. Roast at 220 while you prepare the rest of the dish.
* Layer the baby spinach and tomatoes on your serving plate
* Brown the chicken in a frying pan with a small amount of olive oil. When the chicken is almost cooked through, push it to one side of the pan and add the dijon mustard and raspberry vinegar. Mix these 2 ingredients together on the side of the pan before stirring into the chicken. Turn off the heat and let it cool slightly before adding to the serving plate along with all the sauce.
* Add your roasted vegetables to the salad and sprinkle it all with sesame seeds before serving.
This made 3 adult and 2 child serves for our family
As part of your postnatal care, I can come to your house and cook for your family.
Meals are included in some of my postnatal packages