PORK PIE GONE HEALTHY

Comforting. Satisfying. Delicious. Healthy. Easy Peasy.

IMG_4436 (1) Serves: About 4   Time: About 40 minutes

Ingredients: A chopped onion, a chopped/crushed garlic clove, olive oil, pork mince (I used about a kg), a sprinkle of fennel seeds, a grated apple (skin and all), very finely chopped broccoli, baby spinach, a small-medium cauliflower chopped into small bits, a chunk of butter, a dash of milk (of your choice, or even water) salt and pepper. A couple of tablespoons of almond meal and parmesan cheese.

Steps: Saute the onion and garlic in olive oil on a low heat until softening. Add the pork mince and stir on the heat. Once pork is almost cooked through, add the grated apple, fennel seeds, broccoli, spinach and salt and pepper to taste. Continue to stir on heat until cooked through.

IMG_4437 (1)While the pork mince is cooking away, put your little bits of cauliflower in a saucepan and pour milk until it is about half way up the cauliflower. Add butter and salt. Stir it over a medium heat until the cauliflower absorbs the moisture and becomes soft and creamy. Stir it vigorously at the end so it becomes a cauliflower cream.

Pour the pork mix into a baking dish and make it even. Spread the cauliflower cream on top. Sprinkle over almond meal, parmesan and salt and pepper. Bake on about 200 degrees celsius for about 20 minutes, grilling at the end if you want a bit of crispiness on top. Enjoy your healthy pork pie! Yum!

By Franklee Healthy

PERSIAN SCRAMBLED EGGS

Scrambled eggs with a twist!

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Servings: However many you want – just keep adding more!)  Time: 5-10 mins

Ingredients: coconut oil (for cooking), baby spinach (or any leafy greens for that matter), eggs, feta cheese, salt and pepper.

Steps: Heat about a tablespoon of coconut oil in a pan, add in a handful of baby spinach, and stir while heating for a couple of minutes. Crack a few eggs in and stir them up. Let it sit and cook through for a couple of minutes. Stir, and continue to stir until the eggs are just cooked through. Turn off the heat. Stir though chopped/crumbled feta, salt and pepper.

An Idea to Serve: Serve with leftover sweet potato from last night re-fried in coconut oil. Or, just finely chop up a sweet potato and fry in coconut oil or butter.

By Franklee Healthy

HOMEMADE BAKED BEANS

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Baked beans are a big kiwi favourite. Unfortunately, the ones on the shelves are full of sugar – I mean who puts sugar in savoury beans?! Luckily, these ones here are even more delicious and versatile. And easy.

Serves: About 2 – depends how you’re using them.   Time: About 10 minutes

Ingredients: Chopped chives, a can of cannellini beans (or your bean of choice…), a chopped tomato, half of a chopped chilli, paprika, fresh rosemary or thyme, a chunk of butter, a chopped rasher of bacon (if you want it), a handful of baby spinach, salt.

Steps: Put all of the ingredients into a little frying pan, bring to a medium heat and stir, simmering, for about ten minutes or until juices start to reduce. Done! Enjoy.

Use these for baked eggs, a side for your brekkie… or lunch or dinner, brekkie itself, a snack… anything really! You can even make a big batch in advance and freeze for later in portions.

 

FRIED BEANS N EGGS

I just had this for lunch and it was SO damn Good! It was an ‘I would totally rate this dish in a restaurant’ moment. Yum, yum, YUM.

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Serves: Make as much or as little as you please.

Time: 10-15 mins from scratch, or 5 mins when you’ve made the beans ahead of time.

Ingredients: Homemade Baked Beans (recipe on the blog, herehttp://frankleehealthy.com/2015/07/19/homemade-baked-beans/), Egg(s), salt and pepper.

Steps: You could do this a few ways. Either simply fry or poach an egg or two and serve on top of the Homemade Baked Beans. Or, heat the Homemade Baked Beans in a pan and crack an egg on top and let it cook through (that’s what I did). OR, put Homemade Baked Beans in a cute baking dish, crack eggs on top and pop it in the oven ’til the eggs are cooked to your liking (runny!!). Serve with sat an pepper. So yummy!

CHOCOLATE CHICKPEA CAKE POPS

Rich, creamy and… healthy! Little balls of cake and coconut cream, coated in a rich chocolatey layer. For when you just want a sweet treat!

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Makes: About 15 cake pops

Time: About 25 mins hands on, plus about 45 mins baking and cooling time. Give or take… I didn’t time. Just enjoy the process!

Ingredients: 1 400g can of chickpeas (drained/rinsed), half a cup of medjool dates, 1 egg, half a cup of raw cacao or cocoa powder, 1 teaspoon of baking powder, 75 grams of butter, melted, a teaspoon of cinnamon. A couple of dollops of coconut cream (use the stuff that has thickened at the top of the can). Quarter of a cup of raw cacao or cocoa powder, a tablespoon of rice malt syrup, quarter of a cup of coconut oil.

Steps: Blitz together the chickpeas, dates, egg, first portion of cacao/cocoa, baking powder, butter and cinnamon in your food processor. Pour the mixture into a baking-paper lined cake tin or slice tin (I actually just dolloped mine on as though I was making cookies – don’t worry about the aesthetics – you’ll crumble in all up into a mushy mixture of goodness soon anyway). Bake on about 200 degrees celsius for about 20 minutes. I used fan bake. Remove from the oven – make sure it’s cooked through. Place in the fridge (or even freezer!) to cool down. Once cooled, crumble it all up into a bowl. Dollop two generous tablespoons of good, solid coconut cream into the mixture. Mix it through the crumbled cake with your fingers. Roll the sticky mixture into balls, placing on a baking-paper lined plate as you go. Place in the fridge. Put coconut oil, next portion of cacao/cocoa and rice malt syrup into a saucepan and heat, stirring constantly (this is the chocolate coating). Pour this into a bowl. Coat your cake balls in the chocolate/coconut oil mix, and place back onto baking paper. Insert toothpicks (or sticks of your choice!) into the balls, and voila! Cake pops. Try not to eat them all at once!

 

KIWIFRUIT SORBET

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A fresh and clean, zingy little dessert!

Serves: As much as you make!  Time: 5 mins hands on, more for freezing

Ingredients: Peeled kiwifruit and melted coconut oil. Coconut cream would probably work too! You decide how much too use depending on how many mouths you are feeding.

Steps: Roughly mash the kiwifruit in a bowl with a fork. Add a tablespoon or so of melted coconut oil and mix it though. Pop it in the freezer for about an hour and a half. Mix it again with a fork. Eat!

I drizzled a mixture of coconut oil, cacao and rice malt syrup on mine. Just like a chocolate sauce only healthy!