Sweet Baked Potato with Almond Butter
With only 5 ingredients, this Baked Sweet Potato is a perfect fulfilling snack and will also stop sugar cravings in their tracks. The sprinkle of cinnamon is for it’s blood sugar lowering effects.
Ingredients
2 medium sweet potatoes
1/3 cup almond butter
150g ricotta
1 teaspoon cinnamon, ground
1/3 cup activated buckwheat groats
Directions
1. Preheat oven to 200°C/400°F/Gas Mark 6
2. Prick sweet potato a few times with a fork פתח. Place sweet potatoes onto a baking dish and into the oven. Bake for 45 minutes until the skin is crispy and the inside is soft
3. Remove sweet potato from the oven and allow to cook slightly. Drizzle over almond butter, dollop on ricotta and sprinkle cinnamon and buckwheat over the top. Share each sweet potato between two
Make this recipe dairy free by replacing the ricotta with a dollop of coconut yoghurt.
Clean Zucchini Slice
This Clean Zucchini Slice comes from Lizzy Marsh. Perfect for breakfast or an on-the-go snack, and sans dairy and gluten, this zucchini slice will suit any situation or dietary requirements.
Ingredients 
2/3 cups (150g) bacon
3-4 cups (600g) grated zucchini (about 3 medium)
2 small brown onions
8 organic free range eggs
1 1/4 cup (140g) almond meal
1/3 cup (75g) macadamia nut oil
1 small red chilli, finely diced
Directions
1. Preheat the oven to 175C/350F and line a 15 x 30 cm (6 x 12 inches) dish with baking paper
2. Dice the bacon and fry over high heat until brown and crispy
3. Meanwhile, wash and grate the zucchini and onions
4. In a large mixing bowl, whisk the eggs and then stir through the almond meal
5. Add the zucchini, onion, oil, chilli and pre-cooked bacon and mix well. The mixture should be just pourable
6. Pour into the lined baking dish and bake for 40 minutes or until cooked through. Leave to cool before slicing into small squares. The slice should last in the refrigerator for 3-4 days and will also freeze well.
Roast Chook ‘Meffins’
This Roast Chook Meffin recipe comes from The Lunchbox Book, our go-to lunch guide featuring 50 of our best toteable recipes. Making these meffins is a great way of packing extra veggies and protein into your midday meal. You can also batch make and store them in the freezer for a quick snack option!
Ingredients
2 teaspoons coconut oil, olive oil, butter or ghee, plus extra for greasing
1 small onion, chopped
500 g organic chicken mince or leftover organic roast chicken
2 organic free range eggs
1 1/2 cups pumpkin or sweet potato puree
3/4 cups frozen peas, thawed
3 sprigs thyme, leaves chopped
1 sprig rosemary, leaves chopped
juice of 1/2 lemon
1 clove garlic, minced
sea salt and freshly ground black pepper
Directions
1. Preheat the oven to 180°C and grease an eight-hole muffin tray
2. Heat the oil, butter or ghee in a skillet over a medium heat. Add the onion and sauté until soft (about 3 minutes). Transfer the onion to a bowl and toss in the mince, eggs, 1/2 cup of the sweet potato purée, 1/2 cup of the peas, half the thyme, the rosemary, lemon juice and garlic, then season with a good pinch each of salt and pepper. Using your hands, mix the ingredients together until well combined
3. Divide the mixture into eight portions and press firmly into the prepared muffin holes. Bake for 25 minutes, or until the meat is cooked through and the tops are lightly browned. Remove from the oven and cool before serving
4. To serve, place 1 tablespoon of pumpkin or sweet potato puree on each of the meffins and sprinkle with the remaining peas and thyme. These will keep in the fridge for 2–3 days. Or you can freeze them (without the purée or peas) for 2–3 months
The Best BBQ Corn
The best Mexican-inspired corn does exist! Grill this corn with the husks on first, which steams the kernels before charring them.
Ingredients
4 corn cobs, husks kept on
1/4 cup full-fat mayonnaise
1/4 cup sour cream
1/2 teaspoon Mexican chilli powder
1/2 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon sea salt
1 clove garlic, minced
1/2 cup flat-leaf parsley, chopped
2 limes, cut into wedges, to serve
Freshly cracked pepper, to serve
Directions
1. Preheat grill or BBQ to medium-high heat.
2. Place mayonnaise, sour cream, chilli powder, paprika, cayenne, salt, pepper and garlic into a bowl and mix until combined.
3. Place corn, with husks on, directly onto the grill. Cook for 5 minutes, rotating every few minutes until husk is charred (this allows the corn to cook without drying out).
4. Carefully pull the husks back to expose the corn. Place corn directly onto the grill, cooking for 10 minutes all over until the corn is browned.
5. Plate charred corn onto a serving plate. Drizzle with the Chilli Cream, sprinkle with parsley, season with black pepper and drizzle with lime wedges to serve.
Olive + Rosemary Chickpea Flatbreads
These Olive + Rosemary Chickpea Flatbreads from Cook Nourish Glow, are gluten-free and super easy to prepare. Plus, they’re a versatile snack that can be eaten with hummus, pesto or an olive tapenade.
Ingredients
1 sprig fresh rosemary, leaves picked
Sea salt
Freshly ground black pepper
25 g pitted green olives, finely sliced
Olive oil
140 g chickpea flour
250 ml water
2 tablespoons garlic-infused olive oil
Directions
1. Tip the chickpea flour into a bowl and gradually add the water, whisking all the time, until you have a smooth batter. (Alternatively, whizz the flour and water together in a blender or food processor). Cover and let the batter sit at room temperature for an hour or two, if you have time.
2. Preheat the oven to 190°C/375°F/Gas Mark 5 and grease a 20cm ovenproof frying pan or pizza pan with a little olive oil. (If you don’t have an ovenproof frying pan, use a 20cm solid-bottomed round cake tin.)
3. When you are ready to cook, stir the garlic-infused olive oil and rosemary leaves into the batter and season well. Pour the batter into the greased pan. Sprinkle the olive on top and bake for 20 to 25 minutes, until the flatbread has set and the sides have started to crisp. Carefully remove from the pan and leave to cool, before cutting into triangles.
If you don’t have garlic-infused olive oil? Use regular extra virgin olive oil and add 1 crushed garlic clove into the batter.
Check out more of the supper yummy and super healthy recipes at I Quit Sugar
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