My Healthy Cooking Creations
Fresh pumpkin and pomegranate salad bake pumpkin in bite size pieces. Create a bed of spinach. Layer sliced red onion, chopped walnuts, avocado, pumpkin and pomegranate.
Light Olive Oil
4 zucchini, coarsely grated 1 onion, finely chopped 150g (1 cup) self-raising flour 5 eggs, lightly whisked 80g (1 cup) cheddar, coarsely grated 3 tbs parmesan, grated 3 tbs light olive oil 6–8 cherry tomatoes, halved
Organic Peanut Butter
Gluten Free Rice
Apple, Banana and Pecan Slice gluten free rice puffs almond meal golden syrup bananas organic peanut butter GF flour cinnamon coconut oil small green apple pecans chopped in quarters.
Thai Stir Fry
marinate beef in thai sauce. Stir fry beef and add prepared shallot, cherry tomatoes, mint, basil and cooked rice paper noodles.
butter beans, banana, an egg, maple syrup and organic nut butter (melted) mashed together. Add maca, cinnamon, cocoa powder and organic wholemeal rolled oats to the mixture. Allow to set in the fridge and freeze in separate packaging.
acai and blueberry bowl. Blend frozen blueberries with cinnamon, acai juice, cocoa powder and maca powder.
avocado and tuna on snow peas for that extra crunch.