This is a recipe of carrot falafels, especially made for my son lunchboxes. They are gluten free and nut free as well :) The chickpeas will give him plenty of protein and fiber for his day. And this will make a perfect entrée for our dinner tonight! I will serve the falafels with a cumin yoghurt. If you want to make it vegan you can simply remove the eggs. There is only one egg for the recipe and it is not mandatory. In this case, reduce the amount of coconut flour. If you are looking for more lunchboxes recipes, you can download my FREE eBook: http://www.nadegehealthcoaching.com.au/ebook In ..read more

This recipe is a super moist chocolate cake...not baked simply steamed!! No need to add cream or butter!! Ingredients 140g dark chocolate 40g wholemeal flour 3 tbsp yoghurt 1 tbsp raw honey 2 tbsp orange juice (fresh) 4 large eggs Kiwis and cherries to serve Method - Separate the yolk of the egg from the white, and whisk the egg whites (no need the egg whites to be too foamy). - In a large mixing bowl, place 100g of chocolate and let it melt in the microwaves for 50 seconds or more depending on your microwaves. Stir it gently with a spatula. - Then add the yolks, egg whites, honey, yoghurt ..read more

This is my recipe of Banana and coconut cookies. It is very easy to make and they are perfect for breakfast or afternoon tea!! Ingredients 1 ripe banana 30g shredded coconut 30g desiccated coconut 1 tsp ground cinnamon Method Preheat oven to 180 degrees C.Mash the banana in a bowlAdd the dessicatted coconut, shredded coconut and cinnamonMix until well combinedIf the dough is too wet you can add a little more desicatted coconutSpoon onto a baking tray and shape into roundsBake them for 12-15 minutes or until goldenRemove them from the oven and leave them to cool for 5-10 minutes Bon appétit ..read more

If you are looking for an easy and quick recipe to make, this one is a winner! You can make it in summer and serve it cold an as entrée, or hot in winter. Ingredients 500g zucchini 50g of goat cheese 10 mint leaves (plus few more to serve) Method - Cut the zucchini in thin slices and steam them. - Place them in a blender with goat cheese and a couple of mint leaves. - Serve hot or cold in small bowls with few mint leaves. You don't need to add water but if you like it more like a soup, add some water. You can use any cheese you want : Ricotta or feta for instance. Easy and delicious, bon app ..read more

A little story behind this smoothie... After school today my son was looking at the other kids having ice creams and blocks, he knows it is not very healthy and he was looking for something fresh...so I told him that we can go to the grocery shop and he can choose his fruits for a healthier option. And back home we made orange and grape blocks for the weekend (fruit choices at his demand), completely natural - no added sugars. He was a bit sad to wait for the next day to have them...so back up plan... we made smoothies!! We are now both enjoying a delicious smoothie made with mulberries, pear ..read more

This date and coconut crusted chocolate tart is dairy free, gluten free and very simple to make! You don't even need to cook it in the oven! Ingredients Crust: 140g raw almonds 30g desiccated coconut 175 Medjool dates (pitted) 50g macadamia oil Filling: 100g raw cacao powder 50ml coconut oil 2 tbsp raw honey To serve (optional) 1 tbsp shredded coconut 1 tbsp crushed peanuts 1 fresh fig Method Blend the almonds in a food processor until the consistency looks like almond mealThen add the dates, macadamia oil and shredded coconut to the food processor and blend until smooth. If the consistency ..read more

When I was a little girl, my grandma always prepared me delicious cakes and cherry clafoutis was one of them. Clafoutis is a classic French dessert. In France, the clafoutis is typically prepared with cherries but you can find different versions of the clafoutis. And for the story, if you don’t use cherries, you should called it “flaugnarde” instead of clafoutis... As my tree got lots of mulberries, I used a mix of raspberries and mulberries for this dessert, but you can use any other berries you have. I have also revisited the recipe to make some changes: I have replaced the white flour by a ..read more

Do you know that you can cook quinoa the same way as rice? Today I have made a healthier version of the traditional mushroom risotto by using quinoa instead of white rice. White rice contains almost 15 times more grams of carbohydrates than quinoa. And quinoa is higher in protein and much higher in fibre! In this recipe I have cooked the quinoa "risotto style". I didn't use vegetable stock or wine just boiled water but I have added spanish onion and garlic to give a bit more taste. I have also slightly toasted some almond flakes to add on top of the quinoa. And I will serve it with parmesan f ..read more

In France, we love verrines (little glass jars where we add a bit of everything in fact!). These verrines only contain melon, strawberries, fresh lemon juice and basil. Ingredients 1 large slice of rockmelon 6 strawberries Few leaves of basil 6 tbsp of fresh lemon juice Method Cut the rockmelon and strawberries in small piecesIn two separate bowls, mix strawberries and melon with lemon juice (each fruit should be in separate bowl)Place the melon in the glasses and then add the strawberriesPlace in the fridge for 1 hour before serving fresh with the basil leaves ..read more

Just wanted to share with you what a French Typical healthy menu for Summer looks like. First, you can start with an "aperitif" made of raw vegetables (carrots, celery, cucumbers...) and nice healthy dips: Hummus is a chickpea dip coming from Middle East that we use very often in France. It is a perfect homemade dip! Beetroot dip is so easy to make, and it tastes much better than most of the store-bought dips. Like the hummus, It is a perfect homemade dip to use with crackers and raw vegetables such as carrots, celery or cucumbers. You can also try "tapenade". It is less healthier, so limi ..read more