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

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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!

In this recipe I manage to skip the step of stewing the apples by simply slicing the apple thinly enough so they cook through in the oven. And adding the berries means you need less apples to peel and slice.

This dish makes another lovely well-balanced #thinkoutsidethecerealbox breakfast or dessert option, providing good carbs from the apples, berries (not to mention all the antioxidants) plus oats, good fats from the cream and butter and protein from the almonds. And it’s perfect fare to eat in the depths of winter in front of the heater with your favourite ugg boots on. Nom nom.

I make some of the topping nut free by either leaving them out or replacing them with sunflower seeds, so I can pack some of this deliciousness into lunchboxes.

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:

Ground cinnamon
Nutmeg
Spelt flour
Rapadura or coconut sugar
Oats
Desiccated coconut
Vanilla powder

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Apple and Berry Crumble (Cheat's Version)

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Author Brenda Janschek

Ingredients

• 3 medium green apples peeled, cored and thinly sliced or chopped
• 1 cup mixed frozen or fresh berries
• 2 tablespoons lemon juice
• 1 teaspoon ground cinnamon
• A pinch of nutmeg
• Cream to serve
• Crumble
• 1 cup spelt flour
• ¼ cup rapadura or coconut sugar
• 1 cup oats
• 1 cup desiccated coconut
• ½ teaspoon vanilla bean powder or vanilla extract
• 150 grams butter melted

Instructions

• Preheat oven to 180 degrees fan forced
• Combine the apples, berries, spices, lemon juice in a bowl and pop into an ovenproof dish with 1/3 cup of water.
• To make the crumble, place all the ingredients in a bowl and mix to combine.
• Spread the crumble mixture over the fruit, then pop into the oven and bake for 30 - 40 minutes or until the top is golden brown.
• Serve with a big dollop (or two!) of thick, fresh cream and a sprinkling of chopped macadamia nuts.

Notes

This is also delicious served cold.
Make extra crumble topping, pop on a baking tray and bake until golden brown. The topping is handy to throw on top of fresh fruit, served with yoghurt for a quick breakfast, snack or lunchbox idea. Just store in the fridge or freezer.

Enjoy!

Bren x

Real Food for Hungry Teens

Created by certified health coach, Brenda Janschek, and her hungry food 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.

Kim is a trusted friend who loves to unearth and share her favourite recipes with me. Like me, she’s a busy mum who is passionate about home-cooking and discovering tasty ways to get more goodness into her family.

We have her to thank for discovering and sharing the heavenly Slow Cooked Lamb Shank & Barley Soup with Lemon Gremolata a couple of months ago. It’s now one of my family’s faves, and if not one of yours, then you’re nuts! (allergy free, of course). We love the recipes she unearths and think your family  will too.

Over to you Kim……

I have a confession, I am a bit anti some food for no logical reason. Quinoa is one of them. Obviously my first issue with the grain (technically a seed) is how you say it versus how it is written. Why is it pronounced “keeeeen-waaaaah” rather than “kwin-oh-ah” ? Maybe not a reason for me to exclude it from my cooking repertoire, but I do. Well, I have until last night when I decided to tackle it again.

A few months ago when I was following Brenda’s health coaching program I did, begrudingly feed the family kwin-oh-ah porridge which we all agreed was quite edible as we went back for seconds. It was actually really nice (there, I said it). However, the packet of grain stayed relegated to the back of the cupboard.

Last night I decided to go crazy and make a kwin-oh-ah frittata. I knew my kids wouldn’t like it, I knew I wouldn’t like it but I threw caution to the wind and made it anyway. I think I mainly did it so I could use up the rest of the packet and then never buy it again. Here is the problem – we all liked it. I think I may have to come around to saying keeeen-waaaah and promote it up the ranks in the pantry. Maybe not in front of the pearl barely but I think it can go neck and neck with chick peas for the moment.

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:

White quinoa
Olive oil
Milk

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Pancetta, Spinach and Leek Fritatta

Prep Time 20 minutes

Cook Time 55 minutes

Total Time 1 hour 45 minutes

Servings 6

Author Brenda Janschek

Ingredients

• 100 g white quinoa throughly rinsed
• 250 ml 1 cup water
• 1 tbs olive oil
• 100 g pancetta finely chopped
• 1 large leek thinly sliced
• 1 garlic clove crushed
• 200 g baby spinach leaves
• 8 eggs
• 185 ml 3/4 cup milk
• 25 g 1/3 cup finely grated parmesan
• 75 g goat's cheese crumbled
• 1 tbs chopped fresh chives
• Rocket leaves to serve

Instructions

• Preheat oven to 180 C. Grease and line a 20 x 30cm rectangular baking dish. Add the quinoa and water to a saucepan. Bring to the boil. Reduce heat to low. Cover and simmer for 12 minutes or until the water is absorbed. Set aside to cool slightly.
• Heat the oil in a frying pan over medium heat. Add the pancetta and leek and stir for 5 minutes or until golden. Add the garlic and stir for 1 minute or until aromatic. Set aside to cool slightly.
• Place spinach in large heatproof bowl and cover with boiling water. Set aside for 30seconds. Drain and refresh under cold running water. Drain, squeezing out any excess water. Coarsley chop the spinach.
• Whisk the eggs and milk in a large bowl. Stir in the quinoa, leek mixture and spinach and parmesan. Pour the mixture into the prepared dish. Top with the goats cheese and chives. Bake for 30-35 minutes or until the frittata is golden and set. Serve with rocket leaves.

Notes

This recipe was found over at Good Taste Magazine, the June 2013 edition.

Thank you to Kim Brill – mum of two, wife of one and fellow food lover who adopts a 70/30 rule to good health.