By: Susan Joy
Easy and delicious Chicken Nuggets with a nut-free, lightly seasoned coating. I created this recipe with children in mind so they can enjoy a yummy, healthy school lunch (it’s been taste tested by my grandkids and passed with flying colours).
By: Susan Joy
This is my version of the humble Zucchini Slice. It’s packed with zucchini, bacon and lots of flavour. My family didn’t even notice it was dairy-free or wheat-free. This slice is kid-friendly and can be served hot or chilled with salad. It’s also the perfect healthy breakfast on the run and being nut-free it’s suitable for school lunchboxes.
By: Susan Joy
This raw slice has a nutty, chocolate base with a lovely light textured peppermint top. When served straight from the fridge, you get to enjoy the light and fluffy topping full of flavour but in hot weather, you may like it served half-frozen. 3 different nuts are used in the slice to give you a variety of different minerals, healthy fats and to create flavour.
By: Susan Joy
This is a delicious moist tea cake. It’s not too sweet and has a hint of cinnamon and ginger. It’s so quick to whip up and has a lovely light and soft texture, not dense like a lot of paleo cakes. It’s the perfect cake for an afternoon tea party and is also yummy served warm with dairy-free cream.
By: Susan Joy
Teriyaki Chicken is a simple and delicious dinner that’s cooked in minutes. It also makes a wonderful finger food for parties, just add a toothpick to each piece of chicken. Teriyaki sauce originated in Japan, the name refers to the shine or lustre the sauce has. The very high sugar content in regular Teriyaki dishes produces the shine. I’m happy to say I’ve been able to create a delicious sauce/marinade containing no refined sugars or soy sauce. I’ve used organic coconut aminos in place of soy sauce. Soy has isoflavones which can raise estrogen and decrease testosterone.
By: Susan Joy
Delicious raw paleo and vegan Lamington Bliss Balls. Celebrate Australia Day with a healthier version of our iconic Australian Lamington cake.
By: Susan Joy
These delicious, easy cherry and coconut muffins are moist and soft with a light almond flavour. I’ve made them with fresh cherries but frozen whole cherries can be used. The muffins were my hubby’s idea after we were gifted a large box of fresh local cherries. I know he was pleased with what I created as I found the empty container.
By: Susan Joy
An All-Purpose seasoning to add flavour to a plain piece of meat with no effort. It’s not only delicious sprinkled over meat, chicken and fish but try it sprinkled over your cooked eggs or an omelette. By making your own seasoning, you miss out on the anti-caking agents and flavour enhances added to so many store-bought seasonings. Use organic herbs and spices where possible.
By: Susan Joy
These snowballs are a quick and easy festive treat. I’ve used cacao butter with just a little coconut oil to give a delicious white-fudge flavour. Maple syrup or honey can be used as the sweetener but my preference is 100% maple syrup as honey can tend to overpower other flavours. The cacao butter will help hold your snowballs together during our warm Aussie Christmas but it’s still best to serve them straight from the fridge.
By: Susan Joy
When you live in a hot place like Western Australia at Christmas time, these delicious gingerbread balls are a better option than baking. They really hit the spot with their spicy ginger flavour. This healthy snack is not only gluten and grain-free but is also vegan.