You are going to think this is a bit crazy, but I almost don’t want to share my herb and garlic salt recipe because it’s become my secret ingredient to so many meals.
I love getting that ‘Oh yummy, what did you put in here’ reaction when I make a simple meal of mushrooms on toast. But it wouldn’t be fear to keep it all to myself, when there are families who could be enjoying it as much as mine. All I ask in return is to let me know what you used it on, I love hearing your cooking stories.
There is nothing like this salt out there!
It takes just a few minutes to make, especially if you buy your salt already ground, and results in a delicious fragrant salt for coating steak and chops. Try it over your next roast lamb or even a sprinkle in scrambled eggs and taste the difference it makes. YUM!
Homemade Herb & Garlic Salt
• 120 g pink Himalayan salt ground
• 3 tsp dried sweet basil
• 2 tsp garlic granules
• 2 tsp dried oregano
• 2 tsp dried sage
• 1 tsp dried chives
1. Simply mix the salt, herbs and garlic together and pop into a glass jar.
2. You can use this salt to season meat before cooking to add a delicious flavour infusion. If you love easy prep, you will also love my Creamy No Egg Aioli, it’s another popular addition at our house.
Gift Idea: This salt popped into a small glass jar makes a wonderful gift for friends and family too.
This is our go to weekend lunch! Even the kids can just whip this one up, it’s far easier than the traditional wheat flour bases, no kneading required, and it’s MUCH healthier too. The addition of the saturated fats really keep us going, and stop afternoon cravings from happening too.
I am so happy with this recipe, I was worried that it may fall apart and need eating with a knife and folk, but no way! It was perfect, and each slice held together so no cutlery needed!
Even though we are eating pizza, we still feel balanced after the meal, unlike that heavy, tired feeling we used to get from eating takeout pizza.
It really is a simple keto pizza recipe that is sure to become a real favourite in your house, all while healing tummies and fuelling those bodies! WE love that right?
Our Simple Keto Pizza Recipe
1 tbsp olive oil
2 cups almond flour
2 tbsp psyllium husk flour
2 beaten eggs
Optional flavour: 1 tbsp dried herbs (thyme/oregano) and a pinch of salt
Topping: Your choice of tomato sauce, mozzarella cheese, herbs, meats ad veggies.
- Preheat the oven to 180C.
- In a medium bowl add all the base ingredients and stir well to combine.
- Pour the mixture onto a lined baking tray and press down to around 1cm thickness with a rolling pin. Make sure you have another piece of baking paper OVER the mixture so that the rolling doesn’t make contact with the wet mixture.
- Remove the top piece of baking paper and pop in the oven.
- Bake the base for around 15 minutes, until lightly brown and firm to the touch.
- Top with your favourite toppings and then pop back in the oven for another 15 minutes or so. We use organic pizza sauce, mozzarella and basil leaves. When we can get organic salami we add this too, the extra saturated fats and protein in the meat keep up filled up for longer.
This recipe makes one large pizza, BUT I double the recipe and then we have a few slices left over for the kids afternoon tea. It’s just as good cold, or kept until the next day. Of course adding cheese won’t allow this to be dairy free or vegan friendly so keep this in mind.
You could use mushrooms, tomatoes, peppers or other tasty veggies!
I hope you loved the Simple Keto Pizza Recipe as much as we do – let us know in the comments below and check out our favourite Easy Keto Bar Recipe for more body fuelling Snacks!
We are loving the addition of some healthy keto recipes into our diet and these Easy Keto Bars are one of our favourites!
The term ‘keto’ comes from the ketogenic diet. It allows a higher percentage of good fats into the diet, these are mixed with proteins and minimal carbohydrates.
This way of eating allows us to feel full for longer, reduces blood sugar cravings, and fuels weight loss. Strict keto diets don’t usually allow honey, but for our family the addition of honey works well in moderation. I prefer honey to the chemical low carb alternatives.
We often mix paleo and keto, but ALWAYS base our diet on REAL FOOD. This is how we fuel our active lifestyle, and stay healthy.
Paleo eliminates butter and cheese, but keto allows these foods. We feel healthier and more satisfied for longer with the addition of good saturated fats in our diet. Essential for growing kids, and for getting rid of sugar cravings.
This recipe for Easy Keto Bars is so quick to whip up and is filled with good fats from organic butter, and nuts and seeds.
As always make this recipe your own, change out with almonds for walnuts, or add some chia seeds or flaxseeds in place of the sunflower seeds.
Easy Keto Bars
30g coconut sugar
1 cup nuts (I used chopped almonds)
1 cup seeds (I used sunflower and pumpkin seeds)
1/2 cup fine coconut
1/2 cup almond flour
Flavour – 1tsp cinnamon, 1/2 tsp ground ginger, good pinch of sea salt .
- Melt butter, honey, coconut sugar and flavours together in a pot.
- Allow them to boil while stirring gently for 1-2 minutes.
- Remove from the heat and add the nuts, seeds, coconut and almond flour to the warm liquid.
- Stir well.
- Pour and press into a lined baking dish 20cm x 20cm.
It’s that EASY! No cooking required, just set in the fridge overnight or for at least an hour. Then slice. Keep this delicious slice stored in a container in the fridge.
The image shows good sized bars, and the recipe makes 10 of these, however I cut these in half again and it makes 20 bite size sweet treats. Perfect for long walks or after school snacking.
Blueberries are my favourite berry, and are ideal for my energy smoothie. They are bursting with antioxidants and just so versatile. My kids will eat frozen blueberries like sweets so I try and buy the organic brand to get chemicals down. Stock up on them while they are on special and store in the freezer till needed.
You can literally see the goodness!
Blueberry are an energy giving superfood that fuel the mind and body! Try and eat a handful of blueberries every second day.
Make sure you soak the almonds first, overnight if you can with a pinch of sea salt, this helps them to soften and turn into an almond milk without the need to make your own almond milk before hand.
Another reason to soak nuts:
Soaking nuts also helps them to be easily digested and breaks down the process of hibernation that the nut has undertaken in order not to sprout until conditions are right. This is how I explain to my kids the reason behind soaking nuts, if you want a more detailed explanation make sure you give it a google, or look out for my upcoming post on how and why to soak nuts.
Right now we have a handful of soaked nuts, lets make a mouth watering energy smoothie!
Blueberry Chia ENERGY Smoothie
1/2 cup blueberries (Frozen)
1/2 cup soaked almonds
1 tbsp chia seeds (Soak these for at least 1 hours before adding to the smoothie).
1 large ripe banana
Squeeze of lemon or lime juice if you have it on hand.
Whizz all the ingredients together really well and enjoy.
Makes one large or two small smoothies.
Check out my delicious Strawberry Smoothie, it’s gluten and dairy free too! Tell me below, what’s your favourite berry right now?
It’s freezing cold here, and it’s been raining for …of you know…just the last 7 days!
And with the school holidays we have had extra kids popping in to play with our kids, and today everyone became a bit CRAZY and decided to run up and down the hallway making nosies that would be better off made…oh I don’t know…at someone else’s house!
As a calm down activity we made a delicious batch of pancakes, using the last banana and a handful of frozen blueberries.
I wondered how they would taste to the group of kids visiting as they aren’t gluten and dairy free kids. BUT no one noticed and they all asked for seconds.
GREAT!!! I love a recipe that is for everyone!
I love this recipe, it is dairy, wheat and gluten free so you don’t get that heavy foggy feeling like you do after eating regular pancakes. Plus They are really low sugar, I just used a little coconut sugar as a sweetener along with the banana, because we were just eating them plain with out a topping.
You could leave the coconut sugar out, and just have them with a little honey or berry jam. The blueberries give these pancakes a delicious pop of flavour, and the would be just as good served cold in lunch boxes…if they last that long!
Gluten Free Blueberry Pancakes
2 beaten eggs
1 mashed ripe banana
1 cup of almond or rice milk
2 cups of rice flour (I used brown rice flour)
2 tbsp coconut sugar (you could use honey)
2 tsp baking powder (gluten free)
3/4 cup frozen blueberries
- Heat a pan on the oven top with a little coconut or olive oil.
- Beat eggs in a large bowl and add the mashed banana.
- Add milk, sugar, and flour with the baking powder.
- Stir well until thick and creamy.
- Add the blueberries and stir through gently so they don’t make the mixture too blue.
- Pop large tablespoons of the mixture into the pan and cook for around 4 minutes, or until the bubbles start to pop on the pancakes.
- Flip over and cook the other side for around 2 minutes.
Makes around 16 small pancakes.
Serve warm with sliced banana and a little honey or cold with berry jam.
If you enjoyed this recipe LET ME KNOW BELOW, and check out my delicious recipe for Gluten Free NO BAKE PROTEIN BARS
Don’t forget you can still grab my REAL FOOD SNACK eBook –
Packed with budget friendly snacks for a healthy mind and body.