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SIMPLE FESTIVE PUDDING

Difficulty: Easy

Time: 90 minutes

Serves: 12

Free from refined sugars, this healthy and quick Christmas pudding is packed with all the flavours and smells of Christmas and it only takes a few hours to make!

Ingredients

1½ whole, sweet oranges roughly chopped with the skin
300g medjool pitted dates
200g pitted prunes
⅓ cup coconut oil
1¼ cups water
1½ cups dried currants
200g organic dried apricots, finely chopped
100g pitted prunes, roughly chopped
4 eggs, lightly beaten
350g almond flour
1 tsp vanilla essence
1 tsp cinnamon
¼ tsp clove
½ tsp ground nutmeg
¼ tsp salt

Method

Preheat oven to 190C. Grease a medium sized pudding bowl. Combine dates, prunes, orange and water into a saucepan and bring to boil. Simmer for 10mins or until the water has evaporated and the dates have formed a thick paste. Stir through the coconut oil and set aside to cool. Place the cooled date mix into a food processor and process until smooth. Transfer to a large bowl and add apricots and prunes, currants, almond flour, vanilla, cinnamon, clove, nutmeg and the eggs. Mix well. Pour the mixture into your prepared pudding bowl. Place the pudding bowl into a deep baking tray, then pour in hot water until it reaches ½ to ¾ of the way up the roasting tray.

Cover the tray and pudding with a layer of baking paper and foil. Make sure it is completely sealed so no steam can escape. Bake for 1 hour and 30 minutes. Carefully remove from oven. Serve with coconut cream.

DOWNLOAD YOUR SIMPLE FESTIVE PUDDING RECIPE HERE

December 7, 2020 Gemma Oberholzer Dessert, Recipes Comments Off

Healthy Potato Bake

Difficulty: Easy

Time: 60 minutes

Serves: 6

This tasty side dish is lower in fat, healthier than your average potato bake and still incredibly delicious!

Ingredients

2 tsp Garlic crushed
700 grams Potatoes washed, thinly sliced
1 Brown Onion sliced into thin rings
1/3 cup Wholewheat Breadcrumbs
2 tbsp Parmesan Cheese
185 ml Evaporated Milk

Method

reheat the oven to 180C. Lightly grease a shallow baking dish with olive oil. In a jug, combine the evaporated milk and crushed garlic and stir well. Layer the bottom of the dish with a single layer of the thinly sliced potato. Top it with a third of the onion rings. Repeat until all the potato and onion is used up.

Carefully pour over the milk and garlic mix and top with the breadcrumbs and parmesan cheese. Bake for 50 minutes or until the potato is cooked and it is golden and bubbling. Serve and enjoy!

Download Your Healthy Potato Bake Recipe Here

December 7, 2020 Gemma Oberholzer Lunch, Recipes Comments Off

Herb-Roasted Turkey

Difficulty: Medium

Time: 3 hrs 30 mins

Serves: 12

Packed with flavour, this oven-roasted turkey recipe is healthy and is sure to impress your festive party!

Ingredients

4.5 – 5kg turkey
¼ cup fresh herbs, plus 20 whole sprigs, such as thyme, rosemary, sage, oregano divided
2 Tbsp oil
Salt & pepper to taste
Onion, apple, lemon and/or orange, cut into wedges ( to make 1 1/2 cups)
3 cups water, plus more as needed

Method

Preheat your oven to 220C. Remove giblets and neck from turkey cavities. Place the turkey, breast-side up, on a rack in a large roasting pan; pat dry with paper towels. Mix minced herbs, oil, salt and pepper in a small bowl. Rub the herb mixture all over the turkey, under the skin and onto the breast meat. Place onion, apple and oranges pieces and half of the herb sprigs in the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Add 3 cups water and the remaining 10 herb sprigs to the pan. Roast the turkey until the skin is golden brown, 45 minutes. Remove from the oven.

Cover the breast with a double layer of foil, cutting as necessary to conform to the breast. Reduce oven temperature to 180C and continue roasting for about 1 1/4 to 1 3/4 hours more – the juices will run clear when cooked. If the pan dries out, tilt the turkey to let juices run out of the cavity into the pan and add 1 cup water. Transfer the turkey to a serving platter and cover with foil. Let the turkey rest for 20 minutes. Remove string and carve.

Download your Herb-Roasted Turkey Recipe Here

December 7, 2020 Gemma Oberholzer Lunch, Recipes Comments Off

RAW CHOCOLATE BROWNIES

DIFFICULTY: EASY – INTERMEDIATE

TIME: 30 MINS
YIELDS: 16 BROWNIES

These gooey brownies contain NO sugar, NO eggs and NO flour. Plus, chocolate stimulates dopamine release which helps us feel more motivated and happy! Dig in!

INGREDIENTS

1 1/4 cups Medjool dates
1/4 cup almonds (unsalted)
1 cup walnuts (unsalted)
1/2 cup cocoa powder
1/8 tsp salt
Cinnamon for dusting

METHOD

Remove the pits from the dates and chop the almonds. Place the walnuts in food processor and blend until finely ground. Add the cocoa powder and salt. Pulse to combine. Turn on the food processor. As the it’s running, add one date at a time. Once you have added all your dates, the mixture should be a little crumbly but easily formable. You can text it by taking out a small chunk and rolling it into a ball in your hand. If the mixture is too dry, add more dates. Put the almonds and pulse a couple times to combine (if a ball has formed, you can also mix in the almonds in a bowl).
Forming the brownies: Line a small square dish with wax paper and press into the desired thickness. You can
also press the brownie mix into a greased muffin tray. Place in the refrigerator or freezer for 5 to 10 minutes to firm up; they can easily be cut when cold. Dust with cinnamon to serve.

DOWNLOAD YOUR RAW CHOCOLATE BROWNIES RECIPE HERE

November 4, 2020 Gemma Oberholzer Dessert, Recipes Comments Off

SMOKED SALMON SCRAMBLED EGGS

DIFFICULTY: EASY

TIME: 10 MINUTES
SERVES: 1

Packed with omega-3 fatty acids, salmon is one of the ultimate fish to eat for brain health. Eggs are also a good source of several nutrients tied to brain health, including vitamins B6 and B12, folate and choline.

INGREDIENTS

2 large eggs
30g smoked salmon
2 tsp cream cheese
Salt and pepper to taste
Wholewheat, rye or gluten free toast of
choice
Fresh lemon for squeezing

METHOD

Lightly beat eggs in a small bowl until combined. Coat a small nonstick skillet with cooking spray and heat over medium. Add the egg mixture and cook, stirring often, until scrambled, about 3 minutes. Spread cream cheese over toast, add scrambled eggs and salmon. Top with salt and pepper and a dash of freshly squeezed lemon juice. Enjoy!

DOWNLOAD YOUR SMOKED SALMON SCRAMBLED EGGS RECIPE HERE

November 4, 2020 Gemma Oberholzer Lunch, Recipes Comments Off

SIMPLE STRAWBERRY SORBET

DIFFICULTY: EASY

TIME: 3 MINUTES
SERVES: 4

You don’t need an ice cream maker to make this simple and fresh sorbet! With only 3 natural ingredients, this is the perfect summer sorbet!

INGREDIENTS

2 1/2 cups frozen strawberries
1 tbsp honey or maple syrup
3/4 cup cold water

METHOD

Add the frozen strawberries and honey / maple syrup to a food processor or blender. Then add about half of the water to start with and blitz until smooth. If needed add a little more water at a time until you get the right consistency. Either serve the sorbet straight away or transfer it to a container and freeze. When left in the freezer for a couple of hours the sorbet will freeze solid so leave it to defrost for about 15-20 min before trying to scoop it!

DOWNLOAD YOUR SIMPLE STRAWBERRY SORBET RECIPE HERE

October 12, 2020 Gemma Oberholzer Dessert, Recipes Comments Off

CHICKEN & BULGUR WHEAT SALAD WITH PEACHES

DIFFICULTY: EASY

TIME: 20 MINUTES
SERVES: 4

A quick-cooking whole grain, bulgur wheat is perfect for the time-crunched weeknight cooking. You can substitute quinoa or whole-wheat couscous if you can’t find any bulgar wheat.

INGREDIENTS

1 1/3 cups water
2/3 cup bulgur wheat
500 grams chicken breast cutlets
1 tsp salt
1/2 tsp black pepper 4 cups packed rocket
2 cups halved cherry tomatoes
2 cups sliced fresh peaches
3 Tbsp extra-virgin olive oil
2 Tbsp rice vinegar

METHOD

Bring 1 1/3 cups water and bulgur wheat to a boil in a small saucepan over high. Reduce heat to medium-low; cover and simmer 10 mins. Drain and rinse under cold water. Drain well; let dry on paper towels. Meanwhile, heat a grill pan coated with cooking spray over high. Sprinkle chicken with 1/2 tsp salt and pepper. Grill chicken, turning occasionally, until done, 6 to 7 mins. Remove to a cutting board. Let stand 3 mins. Slice against the grain into strips. Place bulgur, rocket, tomatoes, and peaches in a large bowl. Add remaining 1/2 tsp salt, oil, and vinegar; toss to coat. Divide mixture among 4 plates; top evenly with chicken.

DOWNLOAD YOUR CHICKEN & BULGUR WHEAT SALAD WITH PEACHES RECIPE HERE

October 12, 2020 Gemma Oberholzer Lunch, Recipes Comments Off

CREAMY ONE-POT PEA PASTA WITH MINT

Difficulty: Easy

Time: 20-30 minutes

Serves: 6-8

This simple pasta is fresh and serves as the perfect dish for a Spring lunch! Peas contain high concentrations of dietary fiber, protein, vitamins A, C, E and K. They are great for digestion and are rich in phytonutrients!

Ingredients

500 grams large shell pasta (or pasta of choice. Bowtie pasta also works well!)
1 1/4 cups heavy whipping cream
500 grams package frozen baby peas (do not thaw)
2 1/2 cups freshly grated Parmesan cheese plus additional for serving
1/4 cup chopped fresh mint
1/2 cup chopped fresh Italian parsley

Method

Cook your pasta in a large pot of boiling salted water with some olive oil to prevent sticking, cook until just tender but still firm to bite. Do not overcook. Drain the cooked pasta and keep 1/2 cup of the pasta water. Return the pasta to the pot.

In the meantime, bring your cream to a simmer in a large pan over a medium-high heat. Add peas and simmer just until heated through, about 1 to 2 minutes. Add 2 cups of Parmesan cheese (keeping the rest for serving) and stir until melted and the sauce thickens slightly, this should take roughly 1 minute. Stir in the mint and half of your parsley. Pour sauce over pasta and toss to coat, adding pasta cooking liquid by tablespoonfuls if dry. Season to taste with salt and pepper. Transfer to bowls. Sprinkle with the remaining parsley.

Download Your Creamy One-Pot Pea Pasta with Mint Recipe Here

September 3, 2020 Gemma Oberholzer Lunch, Recipes Comments Off

PASTA ALLA RELISH

DIFFICULTY: EASY

TIME: 20 – 30 MINUTES

SERVES: 1 – 2

This meal is wholesome & full of plant-based deliciousness, perfect for meat-free Monday. A fun twist on your classic pasta dish and using chickpea pasta is high in protein, great for your gut and for your health!

INGREDIENTS

40 g chickpea pasta e.g. happy earth people
1 large whole fresh tomato
1/2 red bell pepper
1 tsp oregano
1 Tbsp tomato puree
½ – 3/4 cup vegetable stock
Half a medium-sized aubergine
Salt & pepper to taste
Sprinkle of seeds of choice
Chilli flakes, optional

METHOD

Preheat the oven to 200 degrees. Cut the tomato in quarters and place the tomato and red bell pepper in a baking dish with oregano, olive oil, salt and optional chilli flakes. Cook it in the oven for 40 mins. While the tomato and red pepper is in the oven, cut the aubergine into slices and fry the aubergine in olive oil until it starts to caramelise. Remove the tomato and red pepper from the oven and blitz together with tomato puree. Add the sauce to the aubergine and cook with vegetable stock for 10 mins. While the sauce is cooking, heat the pasta as per packet instructions. Place the pasta in the bowl, top with the homemade sauce & sprinkle with seeds, salt, pepper and enjoy.

Download Your Pasta alla Relish Here

July 9, 2020 Gemma Oberholzer Lunch, Recipes Comments Off

SUNDRIED TOMATO & COCONUT CHICKEN BAKE

DIFFICULTY: EASY

TIME: 1 HOUR
SERVES: 4

Creamy and incredibly tasty, this recipe has the right amount of protein, carbs and healthy fats and is dairy-free! A real comforting meal that is simple yet satisfying.

INGREDIENTS

500 g chicken breasts, sliced into large strips
1 cup coconut flour
½ tsp black pepper
½ tsp salt
1 tbsp. olive oil
1 onion, chopped
1 tsp crushed garlic
1 tsp Italian herbs
1 tsp dried basil
125 g sundried tomatoes, chopped
2 cans coconut milk

METHOD

Preheat the oven to 180 degrees. In a bowl, mix coconut flour with salt and pepper. Dip the chicken breasts into the flour mixture to coat. Heat olive oil in a large pan (preferably one with high sides). Add chicken breasts and brown for about 5 mins on each side. Remove chicken breasts and place into a large casserole dish. In the same pan, add the onion, garlic, and herbs. Sauté until translucent. Add the sundried tomatoes. Add coconut milk and bring to boil. Keep stirring for 15 minutes. Add salt and pepper to taste. Pour the coconut milk mix on top of the chicken breasts in the casserole dish and bake for 45 minutes. Serve with rice or wholewheat pasta of choice.

Download Your Sundried Tomato & Coconut Chicken Bake Recipe Here

June 4, 2020 Gemma Oberholzer Lunch, Recipes Comments Off

Currently browsing: Recipes

SIMPLE FESTIVE PUDDING

Healthy Potato Bake

Herb-Roasted Turkey

RAW CHOCOLATE BROWNIES

SMOKED SALMON SCRAMBLED EGGS

SIMPLE STRAWBERRY SORBET