MAKES 12 SERVES. 1 SERVING - 146.3 CAL
7.9P/6.7F/13.6C

BASE

• 130g Woolworth's Free From Gluten Gingernut Biscuits
• 130g Chobani 0%
• 50g Peanut Flour (can use PB2)
• 40g Lurpac Butter
• Bake in 180C oven (I used fan forced) for 10mins until golden. Place in the Freezer to cool while you make the filling.

FILLING

• 60g Cream Cheese
• 150g Woolworth's Select Smooth Light Ricotta
• 100g Chobani Plain 0% Yoghurt
• 15g Organic Erythritol or Sweetener of choice
• 60g Nestle Condensed Skim Milk
• 15g Gelatine Powder dissolved in Hot water (minimal)
• Mix all ingredients minus the Gelatin which goes in last. Spread over the cool base & set in fridge 10mins.

TOPPING
1.5 serves Jelly Lite Lemon dissolved in 100ml water then add 150-250ml cool temp water & pour over cheesecake base & filling. Set in the fridge. Makes 12 serves

21.5F, 23C, 22P (8 Serves)
Ingredients:

• 350g Eggplant
• 350g Butternut Pumpkin
• 150g Brown Onion
• 2 cloves of garlic
• 30g Olive Oil
• 500g Roma Tomatoes
• 500g Zucchini (stir in)
• 120g Red Capsicum (stir in)
• 500g Steggles Turkey Mince
• 40g Bone Broth
• 12g Coconut Sugar
• 260ml Light Coconut Cream
• 360ml Thick Almond Milk
• 2 Eggs
• 12g Bone Broth Concentrate
• 30g Tapicoa Flour
• 20g Nutritional Yeast Flakes
• 30g Butter

Method:
1. Pre slice the eggplant and butternut pumpkin. Lightly steam or bake then set
aside.
2. Chop then sauté the brown onion and garlic with olive oil.
3. Add finely diced roma tomatoes, zucchini, red capsicum. Then add turkey
mince, 2 tbsp bone broth concentrate and coconut sugar.
4. Set aside once thoroughly mixed with fresh or dried herbs such as oregano,
parsley, himalayan salt.
5. Over a stove top or in a thermomix combine light coconut cream, thick almond
milk, eggs, 1 tbsp of one broth concentrate, tapioca flour, nutritional yeast
flakes, butter and 1tsp coconut sugar. Ensure it is pureed to perfection and
heated to thicken (thermomix is 5-8 mins speed 4 at 90 degrees).
6. Assemble your lasagne in a baking dish starting with the eggplant layer
followed by half the bolognese then half the white sauce.
7. Repeat with the pumpkin as the next layer then bolognese and more white
sauce.
8. Bake in a 200 degree Celsius oven for 35-4 mins or until the top is browned
and edges are all set.
9. Allow to cool for 10 mins before serving.

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​This cold weather calls for comfort foods and warm home baked dishes! Eating clean
in the winter months is harder than usual for most as ‘protein & salad’ seems less
inviting and substituting rice & pasta dishes becomes more of a challenge.

My clients admit that we love to indulge in a warming dish this time
of year, so here is a macro friendly recipe that you can make for your friends or
family. 

Serves 7 
347 Calories, 17.6F, 9.5C (at least 2.7 fibre), 40.2P

Ingredients:

• 1kg Chicken Tenderloins
• 3g Coconut oil Spray
• 120g Almond Butter
• 2 Zucchini’s (670grams)
• 200g sliced Mushroom
• 70g Purple Onion Diced
• ¼ cup Coriander
• 1 Chilli
• 30g Shredded Coconut
• 2 tbsp minced garlic,
• 1-2 tbsp powdered Stevia,
• 2 tbsp Braggs all-purpose seasoning
• Fresh lime to season

Method:
Start by cooking the chicken first then add onion, mushroom &zucchini followed by
all remaining ingredients in order of weight/density (thick first). Cook on a low
heat.

Recipe notes:

• I choose almonds over peanuts for low lectin levels. You also have the option to use any nut butters.
• Change to smaller portions for better macros if you like and serve with cauliflower rice!

​Do you find it hard to deal with your sweet tooth and often resort to foods that are
high in sugars? I have a recipe that is suitable for a quick
snack on the go to help with your sweet tooth cravings. The protein slice has
no protein powders, no agave, no stevia, no dates, no insulin spiking, so no fake
ingredients at all!
 
110 Calories, 1.6F, 15C, 8.1P
PLUS Each slice has 3.8G fibre (included in the carb count)

Ingredients:
160g Oats blended in a Food processor (make into flour)
385g Pure Egg Whites
240g 0% Plain Chobani Yoghurt
25g Coconut Flour
20g Coconut Sugar
50g Freeze Dried Strawberry Powder from any whole food store
50g Frozen Strawberries or Rasperries (stir in)
15g Cacao Nibs  (stir in)
3/4 cup water

Method:
Mix ingredients all together. Then place in a 160 degree oven for 20-25mins or until
slice is soft but skewer comes out clean. Once finished rest for 30 minutes then it is
ready to serve. I suggest topping with nut butter of any type for that extra
sweetness.