In Australia, kangaroo is a very sustainable meat. It’s local, a great source of protein and iron, plus it’s quite lean. Kangaroo is also a fantastic source of zinc and offers a wide range of the B-group vitamins like niacin, B-12, B6, riboflavin and Thiamin. This slow-cooker kangaroo bolognese is s delicious way to enjoy it! This recipe is low-FODMAP and … Read More
Kangaroo Meatloaf with Plum & Orange reduction
In Australia, kangaroo is a very sustainable meat. It’s local, a great source of protein and iron, plus it’s quite lean. Organic, grassfed liver is also a absolute battery-pack of nutrients. But if you’re anything like me, you don’t like the flavour or texture that much. Blending liver and kangaroo with another meat like chicken or pork is a great way … Read More
Mexican Burger Patties
Got a hankering for a Mexican meal, or burgers? I often get cravings for both of these! So one day I decided to make something that hits both spots! These Mexican burger patties are the best of both worlds! They’re a perfect option for meat-free Monday, are fabulous take-to-work lunch options, in a lettuce burger or crumbled through a salad or … Read More
Mediterranean Vegetable Bake
Spending time in Italy during its summer, I was surrounded by an abundance of mediterranean vegetables; eggplant, tomato, capsicum, zucchini, red onion. I thought, what better way than to combine them than in a veggie bake; although it was quite warm in Italy, the cold left-overs made for absolutely DELICIOUS lunches the following days. Thinking about it as well, this dish … Read More
Mexican Spice Mix
I use this Mexican spice mix to season anything I want to give a Mexican flavour to! Try it in: In mince meat to make a chilli con carne chicken strips to make lettuce-cup fajitas bean or meat mix for healthy nachos even just over roast veggies to give them a lovely mexican flavour. Recipe Type: GF, DF, RSF, Paleo Ingredients: … Read More
Leftover Lunch Bowl
Lunch Bowls are just such a great way to get so many nutrients packed into your body. There is no limit to lunch bowl possibilities and they’re a great way to use up left overs! Here, I’ve used left over Turkey & Basil Meatballs in this oh so satiating weekday lunch! It’s also easy to make in batch and pack into … Read More
Quinoa Broccoli Bites
While I enjoy eating pastured, organic animal products (very much), I’m very conscious that as a whole the Australian population eats much more than we really need, nutritionally, contributing to a global problem of meat production that is not sustainable in the long term. For this reason, I make a conscious effort to take 1-2 days a week where I eat … Read More
Turkey Basil Meatballs with Zoodles
I love meatballs, they’re so versatile – you can have them with a delicious sauce on veggies, veggie noodles or mash, or crumble them over salads. They also make great leftovers. They’re also super versatile! You can use different types of meat (I love kangaroo as well as turkey), different herbs and spices to jazz up your balls It’s also … Read More
Sesamite – wholefood alternative to vegemite or marmite
Are you an Aussie who loves Vegemite? Or a Brit who loves Marmite? Then you’ll love this recipe! All the yeasty, salty flavour, naturally! What I love about this recipe is the very subtle creamy-nutty flavour from the tahini that holds the salty/yeasty flavours. I’d expected it to be more pronounced, however, it actually turned out to be a beautiful … Read More
Pumpkin and Quinoa Protein bites
These savoury pumpkin bites came about because I was trying to invent a plant-based, delicious protein alternative for me to have with my lunches and dinners. I wanted to avoid using whole lentils/legumes because they tend to make me really gassy, and I had a few ingredients in my pantry and fridge… so I started to experiment. After a bit of … Read More