Eye Am Healthy Cheesy Spinach Frittatas



Frittatinis Variation: Instead of raw vegetables, use 2 cups chopped leftover or Par-Cooked-and-Frozen Veggies, such as pumpkin, sweet potato and broccoli, and toss in

Ingredients 1/2 cup cashew butter. 1/2 cup coconut oil. 1-2 tablespoon rice malt syrup. 2 tablespoons raw cacao powder. 1 cup almond meal. 1 teaspoon vanilla powder. 1 teaspoon cinnamon. 1 teaspoon cardamom. 1/2 cup desiccated coconut, for rolling. Directions  1. Place cashew butter, coconut oil, rice malt syrup and cacao in a food processor. Process very briefly until just combined. Don't over process or mixture will become too soft.   2. Transfer to a bowl. Stir in remaning ingredients ...

Choc-Cashew Bliss Balls

Coconut Chicken Nuggets with Pumpkin Mash

Coconut Chicken Nuggets with Pumpkin Mash

IQS Program - Coconut Chicken Nuggets with Pumpkin Mash - Yum yum! I'd love a healthy alternative to chicken nuggets as these were always my favourite as a kid. Can't go wrong with coconut either!

veggie stir-fry

Lime and Ginger Stir-Fry

Rainbow Quinoa Nori Rolls

Rainbow Quinoa Nori Rolls

These Rainbow Quinoa Nori Rolls are the perfect lunch, jam-packed with vegetables and delicious. They are a vegetarian option but you can easily add protein - I Quit Sugar

Sustainable Fish + Chips

Sustainable Fish + Chips

Sustainable Fish + Chips Ingredients 1 medium sweet potato cut into thick chunk fries. 1 tablespoon olive oil or coconut oil, melted. sustainable bream fillets or offcuts.

Ingredients 700 g lamb forequarter loins, diced (or lamb shoulder). 1-2 tablespoon olive oil. 1 brown onion. 2 cloves garlic, crushed. 2 cm piece of ginger, finely grated. 1 medium sweet potato, cut into chunks. 1 medium carrot, cut into chunks. 1 large waxy potato, cut into chunks. 1 medium eggplant, cut into chunks. 200 g pumpkin, cut into chunks. 2 teaspoons ground cinnamon. 2 teaspoons ground cumin. 2 teaspoons sweet paprika. 1 teaspoon cayenne pepper. 1 teaspoon ground coriander. sea…

Slow-Cooked Moroccan Lamb Stew

Ingredients 1 can chickpeas (or 1 1/2 cooked chickpeas). 1/2 cup crunchy natural peanut butter, plus extra for dotting on top. 2 tablespoons carob or cacao powder (we opt for the low-fructose option, cacao). 1/3 cup rice malt syrup. 1 tablespoon dried vanilla powder. 1 teaspoon baking powder. 1/4 teaspoon sea salt. Directions  1. Preheat your oven to 180 degrees celcius and line two baking trays with parchment paper. Set aside.  2. Wash the chickpeas well and place all ingredients into a ...

Chickpea and Chocolate Fudge Cookies

Coconut Pumpkin Soup Recipe

Coconut Pumpkin Soup

This is a classic pumpkin soup with a coconut twist. Served with tasted sourdough, it is the perfect lunch time meal. 1 kg pumpkin, peeled and cubed.

Sugar-Free HobNobs

Sugar-free HobNobs

Sugar-free HobNobs: These delicious oaty golden delights have had an IQS makeover. This recipe for HobNobs replaces the sugar for stevia and rice malt syrup.