This pie offers perfect healthy comfort food for those cold wintery nights or when teamed with a big, crispy salad is perfect for those warm summer nights too.

If your body does better without too much wheat or gluten, just keep a serving  of the chicken mix just for you before it meets the pastry. Enjoy it with the sides suggested in the recipe below. It’s truly delicious!

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Chicken, Leek & Mushroom Pie

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Author Brenda Janschek

Ingredients

• Olive oil or ghee
• 1 medium leek chopped
• 1 brown onion chopped
• 2 cloves garlic finely chopped
• 600 grams chicken thigh diced
• 1/4 cup home-made chicken stock
• 1/2 cup milk
• 2 tablespoons thick cream
• 300 grams mushrooms sliced
• 1 teaspoon dried thyme
• 2 tablespoons spelt flour or rice flour if gluten free
• 2 tablespoons mustard
• 1 teaspoon herbamare optional
• 1 teaspoon dulse flakes optional
• pinch of sea salt and pepper
• 1 sheet of shortcrust or puff pastry - I use the Careme brand or Pampas All-Butter pastry
• 1 small egg lightly beaten

Instructions

• Preheat oven to 190 degrees C.
• Heat some olive oil or ghee in a large frying over medium heat.
• Gently fry leek and onion for a few minutes until translucent, then add garlic and fry for a couple more minutes.
• Add the chicken and fry for approx 10 minutes or until just cooked, stirring it around intermittently.
• Add the mushrooms and fry for a few more minutes.
• Add spelt flour, stir in and fry for 1 minute.
• Gradually add the liquid, followed by the mustard, herbamare and dulse flakes, and simmer for 5 minutes.
• Put the chicken mix into a baking dish ( I used was 29cm x 9cm) and cover with the pastry.
• Brush on the lightly beaten egg and using a sharp knife puncture a few slits through the pastry
• Bake for 30-35 minutes until golden.
• Serve with steamed vegetables, cauliflower mash or big garden salad

Enjoy!

While you’re here you may like to check out my popular recipe ebook , Easy Wholefood Lunchboxes.

It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved! 

Other chicken dinner recipes you might like are Oven-Fried Chicken and Easy Chicken and Vegetable Casserole.

Bren x

The current bout of inclement weather therefore comes at a wonderful time for me because it coincides with my current goal to use up whatever I’ve got in the pantry.

So, with two big jars of peanut butter staring at me (my kids claim not to like the stuff .. as if), a healthy version of a Blondie was inspired. Not everything turns out as intended in these circumstances, and even though I thought this little experiment hadn’t gone quite right, it ended up being a winner according the family, and much better than what was originally planned. Win!

Once completely cooled and cut up, the texture wasn’t quite as soft and fudgey like a blondie should be and I thought it was back to the drawing board. However, my taste-testers loved it, and demanded the recipe remain unchanged.

And so, the Blondie Biscuit Square was born. More like a biscuit than a brownie (or blondie!), the kids apparently no longer hate peanut butter, and hubby gets to have some too – ie. I don’t have to continually slap his hands away because he’s going in for a night-time raid on the goodies and depleting my lunchbox supplies!

So if you’re looking for a yummy treat that stays at home and isn’t available to take to school, try a Blondie Biscuit Square!

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Coconut or rapadura sugar
Vanilla powder
Milk
White spelt flour
Wholemeal spelt flour
Baking powder
Dark chocolate chips

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Blondie Biscuit Squares

Prep Time 5 minutes

Cook Time 22 minutes

Total Time 27 minutes

Author Brenda Janschek

Ingredients

• 1 cup peanut butter
• 1/4 cup coconut or rapadura sugar
• 1 teaspoon vanilla
• 1/4 cup milk
• 1/2 cup white spelt flour
• 1/2 cup wholemeal spelt flour
• 1/2 teaspoon baking powder
• 4 squares Lindt dark chocolate chopped

Instructions

• Preheat oven to 175 degrees C
• Line an 8x8 inch baking tin with parchment paper and set aside
• In a large bowl mix peanut butter, sugar, vanilla and milk
• Sift in the flour and baking powder and mix together
• Using your hands mix flour through until well combined, the mix should be a thick, firm dough
• Press mixture into the lined tin.
• Press chopped Lindt chocolate into the top and place into the oven
• Bake for up to 22 minutes or until it starts to go slightly golden brown on the edges
• Leave to completely cool (otherwise will crumble when cutting) and cut into desired size
• These are quite filling so I suggest cutting them small

Am I right or am I right?!

You can get the kids home after sport, settled into homework and gets started on dinner.

Once you pop it into the oven you’ve got time to throw together a big salad (make enough for leftovers to take to work the next day) to enjoy on the side.

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Crispy Chicken With Garlicky Potato Cream Sauce

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 4

Author Berleena Eberle for Brenda Janschek

Ingredients

• 1/2 tbsn olive oil
• salt and freshly ground black pepper to taste
• 800 g organic or pastured chicken thighs - skin on
• 6 kiplfer potatoes or 3 medium sweet potatoes roughly chopped into 2cm pieces
• 3 cups baby spinach
• 2 tbsn butter
• 4 cloves garlic minced
• 2 tablespoons spelt flour or gluten free flour
• 1 teaspoon dried thyme
• 1 cup chicken broth or more, as needed
• 1/2 cup of cream
• 1/4 cup freshly grated Parmesan
• salt and freshly ground black pepper to taste

Instructions

• Preheat oven to 200 degrees.
• Season skin well with salt and pepper. Preheat a large ovenproof pan to med – high, add oil and pan fry chicken skin side down for 3-4 minutes. Turn the chicken, searing bottom side for a further 2-3 mins. Turn off heat and scatter potatoes and spinach between chicken.
• Prepare the garlic potato sauce by melting butter in medium skillet over med heat. Add garlic, and stir for 1 min. Whisk in flour, stock and thyme. Turn off heat and stir through cream and parmesan. Season with salt and pepper to taste.
• Pour garlicky cream sauce over chicken, spinach and potatoes and bake into the oven for 20-25 mins.
• Garnished with parsley or a squeeze of lemon juice.

Notes

Add as many vegetables as you like!

Enjoy!

I love seeing the pictures of when you make my recipes, so please share them on my Facebook page or Instagram.

Other chicken recipes you and your family might like are Baked Chicken Nuggets and Chicken, Leek and Mushroom Pie.

Berleena has been the wonderful recipe developer helping me create a series of delicious recipes, here’s a bit more about her…

Berleena Eberle — Food Mindset Coach
Berleena specialises in helping her clients develop a healthy relationship with food and their body. Her clients know how to deal with food triggers, let go of guilt, identify cravings and make healthy eating simple again with nutrient-rich, real food. Berleena strips back nutritional confusion to develop an intuitive eating approach.

You can find out a little more about her below.

This is the first of 6 new recipes we can’t wait to share with you!!

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Summer baked meatballs with kale and juicy tomato sauce

Lunchbox friendly, batch and freeze

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Author Berleena Eberle for Brenda Janschek

Ingredients

• Meatballs
• 1 kg grass fed organic beef mince (ground)
• 2 eggs
• 4 cloves of garlic finely chopped (reserved half for tomato sauce)
• 1 large brown onion grated or finely chopped, can use food processor (reserve half for tomato sauce)
• 1 cup of kale leaves stripped and chopped finely
• 1 tspn ground cumin or seeds
• 1 tspn ground cinnamon
• ½ tbsp of dried or fresh dill
• Zest from 1 lemon
• 1/2 cup of sourdough bread chopped into small pieces
• Salt and cracked black pepper to taste
• 1/2 tspn olive oil
• Basil for garnish
• Parmesan cheese to taste
• Tomato Sauce
• 1 tspn olive oil
• 1.5 cups of passata sauce
• 3/4 cup stock or broth
• 1 tbsp apple cider vinegar
• Salt and pepper to taste
• 2 sprigs basil finely chopped
• 200 g spelt pasta ½ cauliflower (grated to make rice) or 3 medium zucchinis (spiralized)

Instructions

• Preheat oven to 200 degrees. Line a baking tray with baking paper.
• To make the meatballs, combine the mince, eggs, half the garlic and onion, kale, cumin, cinnamon, dill, lemon rind, bread, salt and pepper in a bowl. Let the mixture sit for a few minutes so the kale and breadcrumbs can absorb some of the moisture.
• Roll meatballs into balls and set on baking tray, brush with olive oil. Bake for 15-20 minutes or until golden on top.
• To make the tomato sauce, saute the remaining onion in oil for 1-2 mins in a large saucepan. Add the garlic, stirring for a further minute. Add passata sauce, broth and apple cider vinegar, season well with salt and pepper. Let sauce simmer on low heat for 5 mins.
• Add the meatballs to the sauce and simmer on low heat for a further 5-10 mins. Turn off heat and mix through basil.
• Serve meatballs on a bed of spelt pasta, cauliflower rice or spiralized zucchini of your choice, drizzle tomato sauce on top, garnish with fresh basil and parmesan cheese.

Enjoy!

Bren x

Meet Berleena….

Berleena specialises in helping her clients develop a healthy relationship with food and their body. Her clients know how to deal with food triggers, let go of guilt, identify cravings and make healthy eating simple again with nutrient-rich, real food. Berleena strips back nutritional confusion to develop an intuitive eating approach.

Growing up in a Middle-Eastern family, one of those dishes was a popular cultural dish, mums delicious and comforting spinach, lentil and lemon soup.

Mum still cooks it for me. Well, to be honest it’s my kids she’s really cooking for these days. Every second week she’ll come around and stock my fridge full of foods to last up to three days, the selection based on the specific requests of my kids. Some of her popular dishes are za’taar, homemade pies, spanokopita and her cannelloni. It’s really special to see that they also love her lentil soup as much as I do.

It’s unassuming in in it’s simplicity, but manages to pack a truly delicious punch, and makes a perfect mid-week meal the whole family will enjoy and leftovers can be packed to take to work or school for lunch.

I’m often asked how to keep the food hot until lunchtime.

Well, it’s as easy as 1, 2, 3:

1. Boil the kettle and then pour the water into the thermoses, be sure to pop the lids on
2. Heat up the food
3. Pour out the hot water  add the warmed up food into the container,  then pop the lid on immediately.

Here are my fave insulated jars which have lasted me years:

Lunchbots Insulated Stainless Steel Container 470ml 16oz
In these containers I pack soups, pastas, any hot meals and also cold salads.

Kleen Kanteen TKCanister with insulated lid 8oz 237ml
I like this smaller size option to keep things cool like yoghurt, granola and fruit, overnight oats or to keep things warm like the chicken nuggets or smaller serves of things like soup, stew, pasta.

If you’re looking for more lunch inspiration, take a look at my new recipe ebook,  Easy Wholefood Lunchboxes. It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved!

There’s even a delicious recipe for Kale and Cannelleni Bean Minestrone which my kids love taking to school in their insulated container.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Olive oil or coconut oil
Lentils
Salt and pepper

Print

Spinach, Lentil and Lemon Soup

Prep Time 15 minutes

Total Time 45 minutes

Servings 5

Author Brenda Janschek

Ingredients

• Splash of olive oil or coconut oil
• 1 large onion finely chopped
• 2 cups red lentils
• 6 cups water or vegetable stock I throw in a couple of my frozen chicken stock ice-cubes too
• 1 bunch English spinach leaves washed and chopped
• 1/2 lemon juiced
• Sea salt and pepper to taste

Instructions

• Heat oil in a large saucepan or stockpot over medium heat
• Add the onion and gently fry for up to 5 minutes
• Add the lentils and water/stock and bring to the boil
• Reduce heat and simmer for 25-30 minutes or until lentils are tender and starting to fall apart, adding in spinach in the last 5 minutes of cooking
• Stir in the lemon juice just before serving and season with salt and pepper
• Ladle into bowls and serve with toasted buttery, garlicy sourdough and extra lemon juice to taste

Notes

You can blitz the soup until smooth if texture is an issue for little kids

Scallops are a great source of protein, vitamins like magnesium and potassium and Vitamin B12, and minerals like selenium and zinc, as well as Omega-3’s.

Thank you to Kady O’Connell for sharing this delicious recipe and photo with me.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Salt and pepper
Coconut oil

Print

Seared Scallops with Leek and Cauliflower Puree

Servings 2

Author Kady O'Connell for Brenda Janschek

Ingredients

• 12 Scallops without roe
• sea salt
• black pepper
• coconut oil
• 1/2 head cauliflower
• 1 tbsp lemon juice
• 1/2 cup chopped leeks
• 1 tbsp hot water can use water cauliflower is boiling in

Instructions

• The scallops need to be bone dry. Put some kitchen roll out on a counter and place the scallops onto it - then cover with another sheet of kitchen roll and gently press to absorb water. Do this twice with fresh kitchen roll if needed.
• Boil cauliflower for about 10 minutes in salted water or until soft
• Sautee leeks in 1 tsp coconut oil for 5 minutes on a low-medium heat until soft
• Add cauliflower, leeks, 1 tbsp hot water from cauliflower pot, lemon juice to a food processor/blender. Blend until smooth. Season with salt & pepper.
• Put a frying pan on the highest heat and wait a few minutes until the pan is extremely hot. add 1 tsp coconut oil and spread around the pan.
• Place the scallops on the pan and season them with salt & pepper while cooking.
• Cook for 1 minutes then turn and cook for 1 and a 1/2 minutes on the other side. They don’t take long to cook but you want to get them nice and brown on the edges so you will need a very high heat.
• Spread puree on a plate and top with the scallops!

Coconut flour is high in fibre, healthy fats and protein and has a low GI.

The flour is  made from ground and dried coconut meat and it’s good to remember that it can’t be used as a direct swap for other flours in recipes. That would be a recipe for disaster. So please don’t try to take a traditional recipe and convert to a coconut flour recipe, it just won’t work.

Bascially, when using coconut flour, you will inevitably need less flour and more liquid in the ratios.

Here’s a bunch of recipes from some very talented recipe writers, follow these and you won’t go wrong.

Chocolate Pudding with Gooey Bits by Low Tox Life

Almond, Lemon & Coconut Steamed Pudding by Quirky Cooking 

Berry Mug Cake by Becomingness

Gluten and Nut-Free Apple Bread by Becomingness

Berry and Walnut Crumble Slice by Mummy Made It

Carrot Cake by Natural New Age Mum

Healthy Tiny Teddies by Mummy Made It

Lemon Drizzle Cake by Yummy Inspirations

Paleo Banana Loaf by Dom’s Kitchen

Brownie Cake by Brenda Janschek Health and Lifestyle

And a few savoury recipes…

Carrot and Parsnip Muffins by The Joyful Table

Super-simple Salmon Patties by The Holistic Nutritionist

Gaps Wraps by Quirky Cooking

Enjoy!

On top of all the learnings of how to create, execute and cook a recipe, he’s learnt what’s involved in creating an eBook, as well as business concepts like costs, breaking even, profits and valuing your product. I’d love to think my kids are little entrepeneurs in the making!

So we agreed to share just one more recipe from our eBook, and based on a Facebook poll, the most popular recipe chosen from the options were these totally scrumptious SPICY CHICKEN WINGS.

Orlando pretty much created this recipe on his own and I have such fond memories of sitting together at the kitchen bench, sun streaming through the windows and foraging through the herb and spice box. From there he threw together a few flavours with a couple of other essential marinade ingredients and voila, spicy chicken wings were born!
It took him a couple of tweaks to get the balance right (he was initially a bit heavy handed with the cayenne pepper – ouch!) but the end result is sooooooo good and I’m one heck of a proud mum.

We hope you love this recipe as much as we do.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Chilli powder
Oregano
Cayenne pepper
Paprika
Thyme
Onion powder
Olive oil or coconut oil

Print

Spicy Chicken Wings

Prep Time 5 minutes

Cook Time 55 minutes

Total Time 1 hour

Servings 3

Author Brenda Janschek

Ingredients

• 3 cloves garlic peeled
• 1 teaspoon chilli powder
• 1 teaspoon oregano
• ¼ teaspoon cayenne pepper
• ½ teaspoon paprika
• 1 teaspoon thyme
• 1 teaspoon onion powder
• 2 tablespoons olive oil or melted coconut oil
• Juice from half a lemon
• 700 grams chicken wings or around 7 medium sized wings (small drummies are also an option)

Instructions

• Preheat oven to 180 degrees celcius.
• Crush garlic cloves into a large bowl.
• Add all the herbs and spices.
• Add the oil and lemon juice and stir well.
• Pop the chicken wings into the bowl and massage the marinade in thoroughly.
• Place chicken wings onto a baking tray and cook in the oven for approx. 45-55 minutes.
• Serve with lightly steamed and buttered broccoli and green beans, or a side salad and homemade sweet potato and potato chips (these are seriously sooooo good, and also have a special herb and spice mix and can be found in the snack section of Real Food for Hungry Teens.

Real Food for Hungry Teens eBook

Created by certified health coach, Brenda Janschek, and her hungry, foodie son Orlando, this eBook contains a rich variety of over 20 nourishing, real food recipes designed to satisfy the tastebuds and growth requirements of developing teenagers.

Teenage years place a great burden on the body as it transforms into adulthood. These tasty recipes are designed to help our growing kids through this period of physical, emotional and intellectual upheaval with food that actually supports their accelerating growth, without simply resorting to a loaf of bread at each sitting.

Unless we are prepared, it can be a pretty slippery slope to grabbing whatever is available ‘downstairs’ and munching on it at the desk, and it’s never satisfying. Nor is it good for us when it becomes a repeated pattern. In order to make sure we eat well at work, it is imperative to be organised in advance. The beauty of doing this is that it’s not really that difficult!

I want to share with you a simple system that is guaranteed to keep you away from the burritos and schnitzels and in a steady supply of refreshing, rejuvenating, delicious lunch bowls.

If you’re looking for some lunch inspiration, take a look at my recipe ebook, Easy Wholefood Lunchboxes. It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved and the whole family will love!

Off course, the easiest way  is to ALWAYS make extras at dinner to pack for lunch the next day. Here are some meals which provide great lunch bowl leftovers:  fish cakes , make extra and break them up into a garden salad for lunch; make extra Potato, Feta and Spinach Frittata for dinner and pack the rest for work with a salad; Fresh and Raw Zucchini Salad makes an easy ‘pack and run’ lunch bowl option; or this Indian Cauliflower, Potato and Mung Dhal Soup is a great option for Winter; add some diced cucumber and tomatoes to this Middle-Eastern rice and lentil dish; or pack up some of this Asian-Style Vegetable and Noodle Salad.

Other tips when you are making dinner:

• throw in some extra vegetables to roast
• cook up some extra rice or quinoa
• add an extra shank into the slow cooker, chicken thighs into the oven, fish patties into the frying pan.

And now…

Each Sunday spend up to an hour getting your lunch bowl ingredients organised for Monday, Tuesday, Wednesday, then prep again on Wednesdays for Thursday and Friday.
The 4 main components you need to prepare for the lunch bowl are VEGETABLES, PROTEIN, GRAINS/CARBS AND DRESSING. Always ensure you include some healthy fats, which can be found in some of the ingredients suggested below like avocado, olive oil, fish, meat, eggs, olive, cheese and nuts.

VEGETABLES

Vegetables can be raw, lightly steamed, roasted and a combination of all of them can be used in your salad

Here are some of the bounty you can choose from,choose seasonal and make sure to include at least 1 type of leafy green

Eat the Rainbow

• Cucumbers
• Red Capsicum
• Radish
• Cherry Tomatoes
• Green Beans
• Snow Peas
• Beetroot
• Cauliflower
• Eggplant
• Cucumber
• Potato
• Sweet Potato
• Corn
• Squash
• Tomatoes
• Zucchini
• Avocado
• Pumpkin
• Mushrooms
• Asparagus
• Olives
• Garlic
• Sundried Tomatoes
• Herbs like basil, parsley, coriander, mint

Greens

• Kale
• Baby Spinach
• Brocolli
• Spinach
• Rocket
• Asparagus
• Beet Greens (the leafy bit on top of beetroot)
• Bok Choy
• Brussel Sprouts
• Cabbage
• Celery
• Chard
• Lettuce
• Sprouts
• Watercress

Fruits which are also yummy in salads

• Grapes
• Figs
• Apple
• Pear
• Strawberries
• Mango
• Raspberries

PROTEIN

• Chicken
• Fish (including tinned wild caught salmon and sustainable tuna)
• Meat
• Eggs
• Nuts and Seeds
• Cheese – cheddar, parmesan regianno, halomi, fetta, gruyere, blue, goats
• Legumes/pulses -adzuki, red kidney, black, chickpeas, navy, pinto, lentils
• Tempeh

GRAINS/CARBOHYDRATE (optional)

• Basmati Rice
• Brown Rice
• Wild Rice
• Quinoa
• Rice or Buckwheat noodles
• Sweet Potato(starchy carb)
• Beans (starchy carb)
• Corn (starchy carb)
• Peas (starchy carb)

DRESSING

• Vinaigrette
• Sesame oil and tamari
• Olive oil,mustard and balsamic
• Fresh herbs, Olive Oil,Lemon
• Honey and tumeric
• Japanese Miso Dressing

ADD ONS

• Fermented Veges
• Dulse Flakes
• Nutrional Yeast
• Dried Herbs
• Spices
• Sesame,chia, poppy seeds

5 SALAD BOWL RECIPE IDEAS TO GET YOU STARTED

Warm Spinach Salad with Chicken, Bacon & Mushroom by Becomingness.

Tex-Mex Burrito Bowl  by me.

Spicy Quinoa, Apple and Kale Salad by The Holistic Ingredient.

Crunchy Asian Cabbage Salad by Low Tox Life.

10 minute Nourishing Dinner Bowl (which I think is perfect for lunch too!) by The Fit Foodie.

There you have it. With a bit of preparation, you can keep firing on all systems while you work, and get excited about your next lunch break.

Bren x

Lucky for me, Kady is also an amazing recipe blogger and she immediately shot out two recent recipes she had created involving seafood, offering to share with me so I could try and blog it for others feeling fish-challenged. Clever girl that Kady!

I can honestly say that we all LOVED this dish, I wasn’t sure I’d get the kids over the line with the babaganoush, so I did mash potato (or as I like to do a cauliflower, sweet potato and potato mash) for them instead, but they tasted the baba and loved it too.

Kady recommends using the same recipe for the crunch, to make a granola – she keeps the mix in an jar and uses it on everything!

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Salt
Pepper
Coconut oil
Oats
Quinoa
Walnuts
Hazelnuts
Tahini
Parsley

Print

Crunchy Gemfish with Babaganoush

Servings 2

Author Kady O'Connell

Ingredients

• FISH
• 2 x fillets of gem fish or any other meaty white fish
• sea salt
• pepper
• CRUNCH TOPPING
• 1 tsp coconut oil
• 1 tbsp oats
• 1 tbsp quinoa
• 1 tsp walnuts crushed
• 1 tsp hazelnuts crushed
• BABAGANOUSH
• 1 eggplant choose a heavy dark one - they have less seeds
• 2 tbsp tahini
• 1/2 lemon juiced
• 1 small garlic clove
• 1 tsp sea salt
• 1 tbsp flat leaf parsley

Instructions

• Turn the grill on to the highest setting and put the whole eggplant under it. Leave for 5-10 minutes then turn sides - it should be completely soft and the skin starting to burst when its done.
• Take the eggplant out from the grill , cut off the top and peel away the skin.2. Place crunch mix in the oven at 180 degrees celsius for 10 minutes. Then add all crunch ingredients to food processor and blend to a crumb.
• Line a baking tray with baking parchment. Rub the gem fish with a little coconut oil on both sides and season with salt and pepper. Sprinkle the crunch mix on top of the fish
• Place the fish in the oven at 180 degrees celcius for 15-20 minutes depending on the size of the fillet. Use a knife to check if its cooked through.
• Place the eggplant meat into a food processor/ blender with the other babaganoush ingredients and blend until smooth.
• Spoon the babaganoush onto 2 plates and top with the gemfish.

Another seafood recipe the whole family loves which packs a power punch of goodness is this one for Sweet Potato, Corn and Wild Salmon Fritters.

Enjoy!

Bren x