Tag: healthy food

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Recipes

Foodie Friday: Savoury pumpkin bread from 28 by Sam Wood

This savoury pumpkin bread recipe is brought to us by 28 by Sam Wood.

Savoury pumpkin bread

A gluten free and dairy free healthy snack from the popular online fitness coach.

  • 1 cup Pumpkin
  • 2 cups Almond meal
  • ½ cup LSA (linseed, sunflower, almond meal)
  • 2 tbsp Psyllium
  • 2 tsp Baking powder
  • ½ teaspoon Salt
  • 1 tsp cinnamon (ground)
  • 4 Free range eggs
  • ¼ cup Coconut oil (extra virgin) (melted)
  • 1 tbsp Rice malt syrup

  1. Preheat oven to 180°C.

  2. Remove skin and slice pumpkin into small pieces. Steam until soft, mash, and set aside to cool.

  3. In a large bowl, combine almond meal, LSA, psyllium, baking powder, cinnamon, and salt

  4. In a separate bowl, beat the eggs and add to the flour mix.

  5. Add the oil, rice malt syrup, and mashed pumpkin, and combine thoroughly.

  6. Pour into a greased loaf tin and bake for 30-40 minutes, until cooked and a skewer inserted comes out clean.

Snack
Baked goods
dairy free, gluten free, pescatarian, pumpkin, vegetarian

Foodie Friday: Sweet potato and cinnamon bread

Today’s delicious recipe was created by dietician Marika Day for Australian Sweet Potatoes
Categories
Recipes

Foodie Friday: Roasted prosciutto chicken parcels with leeks

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Today we have another simple, quick, tasty and nutritious recipe thanks to Rosie at The Rosedog Blog.

Rosei says: “Wrapped chicken breast in finely sliced prosciutto, gently roasted on a bed of leeks and thyme, is not only a perfect quick alternative to the Sunday roast, but it is great for any night of the week. This impressive number uses just six ingredients and takes a maximum 35 minutes in the oven. The prosciutto wrapped around the chicken keeps it moist and succulent, whilst its saltiness provides great flavour for the leeks.”

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Serves 1

Ingredients

  • 1 leek, finely chopped, into 1/2cm slices
  • 2 tbsp coconut oil
  • 4-5 Sprigs of fresh thyme
  • Fresh ground pepper
  • 1 organic chicken breast
  • 4 slices of prosciutto

Method

  1. Pre-heat oven to 190c. In a small roasting tin, add sliced leeks, coconut oil, a good sprinkling of freshly ground pepper and half the leaves from the thyme sprigs.
  2. Carefully wrap the chicken in the four slices of prosciutto, ensuring that it is all covered. Pop on the bed of leeks. Bunch the leeks up around chicken.
  3. Place in the oven for 25-to-35 minutes depending on the size of the chicken breast.
  4. Once cooked, leave to sit for 5 or so minutes. Serve sliced into thick chunks with the rest of the fresh thyme leaves on top.

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