Clean Pasta Carbonara

Nutrition (serves 6): 330 calories, 20g fat, 28g carbs, 17g protein

Ingredients:

Sauce:

• 1 cup raw cashews, soaked in water for at least two hours
• 20g (1Tbsp) Tahini
• 3g Nutritional yeast (can be omitted but give a 'cheesy-er' flavour) not to be confused with baking or brewer's yeast
• 200mL lite milk
• 0.5 tsp garlic powder
• 1 Tbsp dijonaisse (or musard)
• ½ large onion finely diced
• 4 sliced shortcut bacon, thinly sliced with fat left on

Pasta:

• 6 large zucchinis 

Method

1. Place bacon and onion together in a non-stick frying pan over medium heat and fry until bacon is crispy and onion is caramelised
2. Drain cashews and place them in a food processor, process until smooth and creamy. Add all remaining sauce ingredients and process until combined
3. Stir bacon and onion through sauce
4. Using a julienne peeler or spiraliser, make zucchini noodles with the zucchini (if you don't have a julienne peeler or spiraliser, you can use a potato peeler to make ribbon pasta)
5. Toss sauce through zucchini and serve

Weet Bix Bliss Balls

Nutrition (whole batch, approx. 15 balls): 210 calories, 4g fat, 20g carbs, 22g protein 

Ingredients:

-1 Weet Bix (any variety will work, I used gluten free)

-10g cacao powder 

-10g casein protein powder (I used vanilla)

-1/3 tsp stevia/sweetener or choice (can omit)

-80g cottage cheese 

Method 

1. Combine all ingredients in a food processor until well combined, add a splash of milk if required to bring the mixture together 

2. Scoop out portions of the mixture and roll into balls. Eat straight away or store in the fridge

Green Tea Oats

Nutrition: 260 calories, 7g fat, 35g carbs, 14g protein

Ingredients:

-50g quick cooking Oats

-1 tsp matcha (green tea) powder

-100mL hot water (80C- to brew matcha tea)

-150mL unsweetened almond milk

-1/2 tsp stevia (optional)

-1 egg white, whisked

Method

1. whisk matcha powder in water until combined

2. Combine all ingredients except egg white in a microwave bowl and microwave on high for 1 minute 

3. Add egg white, combine and microwave for another minute

4. Stir and pour into serving bowl 

5. Top with desired garnish

Gluten Free Orange and Poppyseed Muffins

Nutrition (1 of 8): 195 calories, 6g fat, 29g carbs, 8g protein

Ingredients:

• 2 large Oranges
• 150g buckwheat flour
• 50g coconut flour
• 40g almond meal
• 1 ½ tsp gluten free baking powder
• 50g stevia (or sweetener of choice)
• 1 Tbsp poppy seeds
• 100g cottage cheese (or thick yoghurt)
• 200g unsweetened almond milk
• 1 egg

Method

1. Place oranges in a large pot of water, making sure they are completely covered by the water. Bring to the boil then simmer for 1 hour
2. Sift all dry ingredients into a bowl and combine
3. Combine cottage cheese and egg in a food processor until smooth (can miss this step if using yoghurt). Add milk
4. Cut oranges into segments and process in food processor until smooth
5. Add oranges and cottage cheese mix to the flout and mix until just combined
6. Scoop into 8 lined muffin tins and bake at 180C for 25-30 mins

Gluten Free Baked Cheesecake

Nutrition (⅛ of cake): 264 calories, 15g fat, 22g carbs, 8g protein

Ingredient:
Base

• 20g coconut four
• 40g almond meal
• 40g gluten free oats
• 20g stevia/sweetener of choice
• 50g cottage cheese
• 50g egg whites
• 100mL unsweetened almond milk
• 1 tsp vanilla extract

Filling

• 375g reduced fat cream cheese
• 2 eggs
• 1 cup icing sugar, sifted

Method

1. Combine coconut flour, almond meal, oats and stevia in a bowl
2. Combine cottage cheese and egg whites, milk and vanilla extract in a food processor until smooth. Add to flour and mix until just combined. Press into a lined cake tin
3. Combine all filling ingredients in a electric mixer and beat until smooth and well combined. Pour over base
4. cook at 180C for 35-45 mins until slightly golden. Let cool completely before taking out of tin an serving (can be sped up in the fridge or freezer, but best if left on the bench)

Caramelised Leek and Ricotta Tarts (Gluten Free)

Nutrition (per tart, makes 8): 176 calories, 8g fat, 15g carbs, 10g protein

Ingredients:
Base

• 50g coconut flour
• 50g quinoa flour
• 30g almond meal
• 100g chickpeas, drained and rinsed (weighed after drained and rinsed)
• 100g cottage cheese
• 100g unsweetened apple sauce
• 4 tsp psyllium husks
• salt and pepper

Filling

• 1 leek, cut in half lengthways, rinsed, finely sliced
• 1 Tbsp butter
• 2 cloves garlic, crushed
• 1 egg
• 250g reduced fat ricotta
• 80g reduced fat cream cheese
• salt and pepper to taste

Note: the cheeses are the 'light' option, not  'extra light'

Method:

Base

1. combine all ingredients in a food processor until smooth and well combined (depending on the size of your processor you may need to do two batches)
2. Wrap dough in cling film and put in the fridge for 30-60 mins
3. cut dough into eight and press into greased mini tart tins. Bake for 15-20 mins at 180C or until golden. Take out of tin before adding filling 

Filling

1. Melt butter over a medium heat. Add leek and garlic and cook stirring until soft and caramelised. let cool
2. Combine all other filling ingredients in a food processor until just combined. Stir through leek
3. Divide filling evenly between bases and bake for 20-30 mins at 180C, until set

Pistachio and Cranberry Chicken Roulade

Nutrition (serves 6): 263 calories, 7g fat, 10g carbs, 40g protein

Ingredients:

- 4 chicken breasts

-50g shelled, salted pistachio nuts

-40g (1/4 cup) dried cranberries 

-150g pumpkin

-75g cottage cheese

Method

1. Place a large pot of water on the stove over high heat. Turn to low just before it boils (you want the water to be about 80-90C)

2. Combine pistachios and cranberries in a food processor until chopped

3. Hit chicken breasts with a meat mallet until approx 2cm thick 

4. Place equal amounts of nut mix on each chicken breast (save some for garnish) and roll the chicken tightly in cling film, tie off th ends. Place in the pot of water for 20 mins

5. Microwave the pumpkin for 4 mins with a little water. When cool, combine with cottage cheese and some salt

in a food processor until smooth

6. Heat a little coconut oil (or other oil) in a fry pan over medium heat. Cut the cling wrap off the chicken and fry, turning until the outside is golden.

7. To serve, slice chicken into 2-3cm slices, and serve with pumpkin purée and remaining nut mix.

Brownie Batter Bliss Balls

Nutrition: 213 calories, 5g fat, 18g carbs, 23g protein

Ingredients:

-10g gluten free oats

-10g chocolate casein protein powder

-15g cacao powder

-1 tsp stevia

-80g cottage cheese

Method:

1. Combine all ingredients in a food processor until smooth and shiny 

2. Scoop out and roll into balls. If the mixture is too sticky put it in the fridge for a while 

3. Best stored out of the fridge

Upside-Down Sheppherd Pie with Cauliflower Mash

Nutrition (serves one):  240 calories, 10g fat, 20g carbs, 22g protein

Ingredients:

-100g turkey mince (or any other mince)

-1/4 onion, diced

-1 Tbsp tomato sauce 

-1/4 tsp paprika

-1/4 head cauliflower 

- salt and pepper

Method

1.microwave cauliflower for 4-5 mins with a little water until soft

2. fry onion in a medium fry pan over medium heady until soft

3. Add meat and cool until brown

4. Add salt and pepper, paprika, tomato sauce and 4 Tbsp water. Bring to the boil, then reduce heat and simmer until majority of the liquid evaporates

6. Combine cauliflower (drained), salt and pepper in a food processor until smooth

7. Scoop cauliflower mash into a bowl and top with meat mixture

Cacao Cashew Bliss Balls

Nutrition: 274 calories, 10F, 24C, 23P

Ingredients:

-10 oats

-15g coconut flour

-5g casein protein powder (or another 5g coconutr flour)

-10g cacao powder

-1 tsp stevia (or honey/sweetener or choice)

-10g cashews

-80g cottage cheese

-splash (eabout 10g) milk

Method

1. Combine all ingredients except milk in a food processor until combined

2. Add milk a little bit at a time until the mixture comes together

3. Scoop out and roll into balls

4. Eat straight away or store in the fridge