Gluten Free Crispy Crumb

This recipe is so easy, and sesame seeds are cheap and easy to find at your local supermarket.  They are also a great source of calcium and iron!  

It is even better than the processed gluten filled crumb that you can buy already made….and cheaper too.  It’s a win win! 

I put the seeds into my Kambrook Bliz2Go and pulse for a few seconds. The crumbs can be made a head of time and stored in an air tight jar in the pantry until needed. 

Gluten Free Crispy Crumb

Ingredients

500g skinless chicken breast

1 cup sesame seeds ground

1 tsp dried thyme

1 tsp turmeric

1/2 a lemon

1/2 tsp sea salt

a pinch of pepper

Olive or coconut oil for the pan

Method

Preheat the oven to 200 C. Cut the chicken breasts into nugget sized pieces and squeeze the juice of half a lemon over them.  Put them into a plastic Tupperware container or snap lock bag add the crumbs, herbs, spices, salt and pepper.  Shake lightly to combine and then add the chicken pieces. 

Pop the container or bag into the freezer for a few minutes, and pop an oven proof dish (coated in plenty of olive or coconut oil) into the oven to heat.

Once the oven is heated, gently place the nuggets, one by one onto the hot oil, they should start to sizzle.  

Leave to cook for 10 minutes, and turn over.  Cook for another 10 minutes until lightly crisp and golden.

Gluten Free Chocolate Cake Recipe

This gluten free chocolate cake recipe is one of the easiest chocolate cake recipes I know, and it only takes around 20 minutes to cook.  

It is also one of the healthiest because rather than just being gluten free it is also wheat and dairy free, no refined sugars and filled with fibre from nuts and seeds.  

Use this as a base, and double or triple the quantities to create a bigger birthday or celebration cake.  

gluten free chocolate cake recipe

Gluten Free Chocolate Cake Recipe

Ingredients:

1 cup of ground almonds

1 cup of ground flaxseed

1/2 cup organic cocoa

1/2 cup coconut sugar

1/4 cup of water

2 tbsp melted coconut oil

1 tbsp honey

3 free range eggs beaten

pinch of salt

1 tsp organic vanilla essence

Method:

Preheat oven to 180 C.

This is yet another throw everything together and mix well recipes.  It doesn’t matter what goes in first as long as it is mixed well and eggs are beaten first.  Pour into a lined cake tin and cook for 18-22 minutes until just cooked.  Over cooking nut based cakes will make them dry so it is better to just undercook it as it will firm when cool.  

Let cool and enjoy.  This keep swell in an air tight container too and stays moist.  If you like the speed and ease of this recipe, you will LOVE my other recipes such as ‘The Goodness Cake’ recipe found FREE in my ‘Grain Free Lifestyle’ download HERE. 

 

What Should I Eat To Be Healthy?

Healthy eating…..It’s confusing right!??

Most people I speak to feel bombarded with different diets, superfood powders, kitchen appliances, and advice …everything you are now told to do is the opposite of what you just read.  

So in this crazy busy, information packed world, with big businesses all out for a quick buck, how do you REALLY know what is healthy and what isn’t?

I always use this great piece of advice when deciding if something is healthy for my body or not….

Eat like we did before the supermarkets opened their doors….

We didn’t eat anything from a box, or a packet or a bread bag…we didn’t eat bread or wheat (not the kind we eat now anyway) or processed sugars, and we certainly didn’t eat the millions of chemical additives that are poured into foods to prolong their  life and make them more attractive to consumers like we do now.

 

And you know the craziest thing??? We didn’t suffer from all the obesity, heart disease, cancer, diabetes, ADHD, and autism that we suffer from now. 

Check out my quick video explaining what healthy food REALLY is by clicking below.

 

Holistic Wellness Found- From Fatigued to Energized!

Holistic Wellness Found! It wasn’t easy, there was A LOT of fatigue along the way, and I am determined NEVER to feel like that again.  

I’m sharing how I changed my life, discovered holistic wellness, and energized my mind, body and soul.

Here is sneak peak into my just launched FREE holistic wellness download, for your own copy click the link at the bottom.

Whether you are sick and tired of being sick and tired (LIKE I WAS), you want to slim down to the size you feel your most comfortable, or you just want an extra energy boost to keep up with your busy life, you have started at the right place.

Energy is everything, and everything is energy right?  It is the life force of all we are and all that we do.  With extra energy even the impossible feels possible.

Here is a little of my personal story…..

I don’t know what happened to me along the way, but I kind of feel like I lost myself in the business of ‘life’. 

Once I had my children, I was not only juggling being a mum, but all the other things that popped up along the way like running a business, a household, finances and working outside the home. 

All of a sudden I was 36 and sitting across from my osteopath being told I had adrenal fatigue, a thyroid disorder, was low in Iron, and so on and so on.

WHAT!

How did this happen? After all I live a healthy lifestyle!

Or so I thought…..I ate wholegrain bread, and often even baked it myself, I would even give myself weeks without gluten, eating gluten free bread, yet….I felt completely depleted in all areas of my health, unbalanced and was on the verge of complete exhaustion. 

AND…this wasn’t new, I often felt like this over the past few years. 

I had actually gotten used to it, and had began to tailor my life around my exhaustion.  I would avoid weekends away, telling myself it was easier to stay at home because I would just come home too exhausted. 

This is how EVERYTHING changed for me, and how I discovered holistic wellness…..

And it’s yours FREE just by clicking here ‘The Grain-Free Lifestyle’ FREE Download.  

Dairy Free Basil Dressing Recipe

This is actually what I wanted to call this incredible dressing! ‘The Freaking Great Basil Dressing’. It’s that good.  But I also LOVE that’s it’s dairy free.  So Dairy Free Basil Dressing it is.

It makes everything taste great, and i’m hooked on it well and good.  You won’t believe it’s vegan friendly, no dairy at all, or egg, and no grains, or gluten, just a beautiful creamy cashew nut base.

It’s a perfect addition to my Buddha bowls of goodness, my rainbow salad, or my mega green salads. 

You can change it up too, add garlic, different herbs and even a pinch of spice.

Dairy Free Basil Dressing 

dairy free dressing

Ingredients:
1 cup cashews
1 cup water
1tbsp pesto
Juice of a lemon
Pinch of salt
Optional: A few extra basil leaves if you have them.

 

Method:  Simply pop everything into the food processor, or nutribullet.

Whizz!!

Adjust the water and nuts to make it thicker like a dip or more like a dressing.  

How easy was that right? Store in the fridge in a glass bottle.  It will last a few days and goes well with just about anything….ANYTHING I tell you, i’m so addicted to this dressing. 

Coconut Rough Cookies (Wheat & Dairy Free)

The base of these cookies is simply flax-meal made from grinding flaxseeds.  It is a chewy cookie that satisfies both that sweet and salty craving, and is a great source of fibre.  I use my smoothie maker to gently grind them to more of a flour, but you can use a food processor or even a coffee grinder, or you can just but the flax-meal already done.  They are more savoury than sweet, but go ahead and add more sugar if you like a sweeter cookie. 

You will need: 

1/4 cup flaxseeds (grind these into a flour)

1/2 cup organic desiccated coconut

4 heaped tbsp crunchy peanut butter

2 large free range eggs

4 heaped tbsp coconut sugar

Method:

Preheat oven to 180 C.  In a bowl beat the eggs, and add the sugar.   Mix in the peanut butter and combine well.  Add the flax-meal and coconut and mix until you can form balls from the mixture.

Form 22 small balls and press down with a folk onto a lined tray.  These don’t take long to cook because they are small.  Bake for around 7 minutes and cool on the tray. I added a little sprinkle of coconut when I served them.  

Let me know if you make these, i’d love to hear how you went.

Enjoy x