Crunchy Chocolate Slice

by Natalie Shaw


If you, like nearly every other person on the planet, grew up loving ‘Honey Joys,’ then something tells me you’re going to love this peanut butter flavoured, chocolate coated version. If you are the other 2%, you’ll probably love it too.

Ingredients:

-       3 Cups Kelloggs GF Cornflakes

-       1 ½ Cup Dark Chocolate Chips (Enjoy Life Foods) or lactose free chocolate of choice –

        Moo   Free would also work.

-       ½ Cup Rice Malt

-       Just under a ¼ Cup natvia

-       ¼ Cup Lactose Free Butter (My Bio Life)

Method:

1.     Combine peanut butter, chocolate chips, rice malt, natvia and butter in a large glass bowl.

2.     Microwave for approx. two minutes while stopping to stir.

3.     Pour cornflakes into a snap lock bag and press down to crush into small pieces.

4.     Add cornflakes to other ingredients and mix well – make sure cornflakes are entirely coated.

5.     Spread evenly into a glass dish/air tight container and refrigerate for 2-3 hours until set.

6.     Slice into squares and serve.

Note; You could also try adding crushed nuts for extra crunch and/or replacing the cornflakes with rice bubbles for a chewier texture.

Much love,

Nat x x x

@natalieshaw_xo


For the Weetbix Kids

by Natalie Shaw


When I first heard about Weetbix Slice, I must admit, I was pretty excited. I mean, if it’s made with Weetbix, which is a breakfast food, then technically speaking, this treat would be perfect for breakfast, right? Regardless of when you opt for your healthy chocolate fix, you’ll need to know how to make it…

Ingredients:

-       4 Gluten Free Weetbix

-       ½ Cup GF Flour – self raising

-       ½ Cup GF Flour – plain

-       ½ Cup chocolate chips (I opt for dark, gluten free)

-       1 Tbs Cacao Powder

-       ½ Cup Coconut – desiccated

-       ¼ cup Natvia

-       1 Egg

-       60-80g Lactose Free Butter (melted) Amount will depend on consistency once you start to mix

-       1 Tsp Vanilla Essence

Icing:

-       ½ Cup Dark Chocolate (melted)

-       ½ Cup Nativa Icing

-       1/3 Cup Lactose Free Butter

Method:

1.     Crush weetbix and combine all ingredients in a bowl, mix well

2.     Pour into a square baking tin and cook at 180 for approx. 25 min or until the knife comes out clean

3.     Combine melted chocolate, butter and icing mix in a bowl and mix well

4.     Poor over cooled slice and place in fridge to set.

Note: Keep checking the slice every 5 minutes or so if you are serving straight away – the icing is best soft rather than completely set. Of course, this is personal preference so have a play! The more chocolate the merrier!

Much love,

Nat

@natalieshaw_xo

              

 


Banana & Walnut Bread

by Natalie Shaw


I don't know about you but when I hear the words, ‘banana bread’ I tend to think, ‘yes please’ and ‘when I said a little bit, I meant a huge bit and it is your duty as a friend to recognize that.’ If you too think like me and are after a banana bread to suit your healthy lifestyle, then Natvia and I have just the one.

Ingredients:

-       2 Bananas

-       ½ Cup GF Flour (adjust if consistency is not quite right)

-       ½ Cup Almond meal

-       2 Eggs

-       1/3 Cup Chopped Walnuts

-       ½ Cup Natvia

-       1-2 Tsp Vanilla Essence (to your preference)

-       60g Lactose Free Butter (melted)

-       80g Lactose Free Yogurt (Zyml’s does a great one!)

-       Choc chips (optional)

Method:

1.     Combine dry ingredients

2.     Whisk eggs and stir into the dry mix along with all other wet ingredients

3.     Mash banana and mix well

4.     Pour into greased loaf tin and bake for approx. 1 hour at 180 degrees.

 

Note: I added a few extra walnuts across the top layer of the mix before placing in the oven. Chocolate chips will take this healthy treat to a whole other level.

Much love,

Nat

@natalieshaw_xo


Chocolate Snowballs

by Natalie Shaw


In the spirit of full disclosure, I am not ashamed to admit that I am in a long-term relationship with chocolate; I think it’s the one. Problem is, much like Sam Smith, I know I’m not the only one. Chocolate has been seeing other people. Chocolate is not ready to take it to the next step; but if I’m honest, I ain’t mad. Why? Because, I totally have a tiny (huge) crush on all things coconut and I’ve decided it’s about time that we double date. If you too are ready for a little something more serious, then swipe right, I think this recipe might be your match.

Ingredients:

  •  2-3 Liquid Egg Whites

  •  2 Cups Desiccated Coconut

  •  1/3 Cup Goji Berries

  •  2/3 Cup Natvia

  •  1-2 Tsp Vanilla Essence (to your preference)

  •  Dark Chocolate (melted)

  •  Crushed Nuts

Method:

  1. Whisk egg whites, Natvia and vanilla

  2. Add coconut and goji berries, mix well

  3. Roll into balls and place on baking tray

  4. Bake for approx. 20 min at 180 Degrees

  5. Once these have cooled, dip in dark chocolate and roll in the crushed nuts. Place in fridge to set.

  6. Keep refrigerated if any survive the rest of the date.

Note: Instead of rolling the mixture into balls, you can use Christmas shape cookie cutters and create edible ornaments. Leave uncoated and drizzle in chocolate. Enjoy!

Much love, Nat

@natalieshaw_xo


Berry, Berry Good Breakfast

by Natalie Shaw


Hands up who else goes to bed really motivated to start the day with a super healthy breakfast only to wake up craving something else altogether? Excellent! Now, raise the other hand if you’ve been personally victimised by a sneaky muffin basically throwing itself at you on the way to work because it seems way more appealing. Welcome to the club of something billion, it’s called the “we’re all human and sometimes we want a damn muffin without the side of guilt for breakfast!”

As a proud member of this club and recipient of a generous goodie box from my friends at Natvia Natural Sweetener, I give you the perfect solution. A Strawberry Yoghurt Muesli Muffin without the sugar, gluten and guilt. I mean, I think we’ll shorten that name a little, but you’re welcome. Read on for one seriously delicious breakfast option that will make you completely okay with the fact that you were just taking orders from a computer. You can put your hands down now.

Ingredients:

  • 1 Cup GF Flour
  • ¾ Cup Almond Meal
  • 1/3 Cup Natvia
  • 1 Egg
  • 1/3 Cup / 70g melted Lactose Free Butter (My Life Bio / Nuttelex)
  • ¼ Cup wheat free oats / rolled rice flakes (dependent on allergies)
  • ½ Cup roughly chopped mixed berries (raspberries and strawberries)
  • ¼ Cup mixed seeds (pepita, sunflower, poppy)
  • 180g Lactose Free Yogurt (Zyml’s does a great one!)
  • ½ Tsp Baking Soda
  • 1 Tsp Vanilla Essence

Method:

  1. Combine flour, almond meal, baking soda and Natvia
  2. Whisk egg, vanilla and melted butter – stir into the dry mix
  3. Add Yogurt, berries, oats and seeds – mix well
  4. Pour into muffin tray and bake at 180 Degrees for approx. 20 minutes or until a knife comes out clean.
  5. Devour. Or store them in an airtight container and eat them for breakfast like you originally planned. We’re all friends here, we don't judge.

Much love,

Nat

@natalieshaw_xo

 


Duk, Duk, Goose.

by Natalie Shaw


Ever since a generous gift package from Table of Plenty arrived at my door some time ago, I have been addicted to all things Table of Fun. For whatever reason, I have never got around to trialing the dukkah varieties, but upon doing so a few weeks back, I have officially jumped on the ‘dukkah on everything’ train. If you want to jump on too, I’m selling tickets in the form of the recipe for my favourite combo below. It’s about three steps or less and it couldn't be more simple or satisfying if it were fed to you by one Ryan Reynolds. Detect the lie if you can.

Ingredients

  • Free range chicken
  • Table of Plenty Dukkah - I used the Lemon and Herb variety
  • Egg White (optional)
  • Olive Oil spray
  • Salad, Veg to serve

Method

  1. Spray pan with olive oil before cooking your chicken on both sides.
  2. Once both sides have been cooked give a light spray to the top and spread dukkah over the surface. Lightly press down with the back of your spoon.
  3. Turn and repeat.
  4. Serve with chosen accompaniment - I have found vegetable ratatouille is the perfect partner, you can find my recipe for this a few scrolls down. 

Note One - if using egg white, dip the chicken in before coating with dukkah and cooking on the pan. I find both methods work just as well. I use Pure Egg Life and Plus.

Note Two - now you see how quick and easy this is, think of better things to do with Ryan, yeah? ;)

Nat x x x

@natalieshaw_xo


Smooth Operator

by Natalie Shaw


While the title of this post is very amusing, I know, it is not overly true. My smoothie making skills are anything but smooth - in fact, they resulted in a pink kitchen and Natalie. On the upside, the pink smoothie fun was in fact delicious and thus, while my not so trusty food processor decided to give me a preview mid making, I have opted to share the aftermath. Below is what I used to make this baby - enjoy!

Ingredients

  • Wheat Free Oats (1 cup)
  • Almond Milk (100ml)
  • Frozen Strawberries (80g)
  • Yogurt - your choice. I have made it with both vegan and non vegan varieties. This time I used Chobani Plain. Nudie Juice Coconut Yogurt also works well. (approx 50-70g)
  • Brookfarm Powerfood Muesli to top - or your choice of toppings. Shredded coconut would never go astray.

Method

  1. Place strawberries and milk into processor and mix until the berries begin to break down. While doing so, I will say once and repeat 5000 times in my head, CHECK THE LID IS ON TIGHTLY. I speak from obvious experience.
  2. Add oats and yogurt. Blend until smooth.
  3. Pour into glass, not all over kitchen and self. Top with your choice of extras.
  4. Enjoy! Take a shower! Throw out your clothes! (but mostly, just enjoy. You're probably not covered in pink like me. And Regina.)

Nat x x x


Hanger Games

by Natalie Shaw


This time last week, what began as my Zucchini Slice, very quickly changed into so, so much more. This is what happens when you bake on a hungry stomach. You snack, you eat the cheese straight from the bag, you begin chucking any vegetable you can find into the mix, you sit and you stare at the oven while it cooks, They say a watched kettle never boils, but they never said nothing about the oven.

Needless to say, this little variation on my slice from a few scrolls of the page back was so brilliant I had to share. Due to the impending doom of my hanger, I did not record the quantities of ingredients – consider this more what you’d call guidelines. Also, if you are a Pirates of the Caribbean fan, I really hope you read that in Geoffrey Rush’s voice. If not, carry on.

Ingredients

  • One medium zucchini
  • Half a carrot
  • Two mini capsicums
  • One free range egg
  • One liquid egg white (http://iconfoods.com.au/products/simply-egg-whites/)
  • One-two slices of My Life Bio Cheddar Cheese slices
  • Diced shallots (handful)
  • Handful of Parmesan cheese
  • One-two slices of Hans Low Sodium Ham (omit if vegetarian)
  • Handful of baby tomatoes
  • One slice of bread (Purebred for Gluten Free)

Method

  1. Grate your zucchini and carrot. Transfer these to two separate paper towels, and using another layer of paper towel on top of each, press down to rid the vegetables of excess moisture. Zucchini is very watery so this may need to be done a few times.
  2. Transfer these to a mixing bowl, adding in the capsicum and shallots (chopped finely).
  3. Pour in both the egg and egg white.
  4. Cut the sliced cheese into fine pieces and add to mix.
  5. You can be fancy and process the bread into crumbs (for this you may need more then one slice). Personally I like chunkier bits, so crumb the bread with my fingers, dropping into the mix.
  6. The messy part! Mix it all together with a large spoon or your hands - or both!
  7. Transfer the mix evenly into a greased baking dish. Slice baby tomatoes into halves and layer over the mix.
  8. Cover with a slice of ham (if using) and the parmesan cheese. Bake for 20-30 mins, or until golden.
  9. Serve with side salad. Enjoy!

Nat x x x

 


Achy Berry Heart

by Natalie Shaw


I have this thing for chocolate coated, dipped or covered strawberries – basically the more chocolate the better. I cannot 100% confirm how this love affair came about, but I will say that all signs point to Mother Bear, or as Fergie might say, I got it from my mama. Regardless of its origin, it has resulted in a new and fun little slice recipe that I think will be inspiring many a love affairs to come. It also just so happens to be heart shaped for this Vomit Day post. I’m sorry, slip of the tongue, I obviously meant Valentine’s Day.

 

For the below recipe I am giving you approximate measurements for the one solid heart, or whatever shape you have chosen of course. Please note this will obviously vary given how many chocolate lovers you are making this for. To serve, I also broke the little guy into chunks, which I might add felt a bit strange on Valentine’s Day given its shape, but was delicious nonetheless.

If you check back in the next few weeks I will have made this again, because it is too good to be a one night stand, and thus will provide you with accurate measurements. I will also ditch the heart tin and prepare it as a proper slice that does not make you feel like you have broken somebody’s heart. All jokes aside, it will give you a better idea of how many serves the slice wields as it will be done in a slice tray. This will be much easier for you to adjust amounts for your preference. Nobody likes wasted chocolate.

Anywho, enough of the boring stuff and on with the chocolate coated fun.

Ingredients

  • Rice Flour. Approx 75g
  • Almond Meal. Approx 50g
  • Margarine or Dairy Free partner. Approx 60g
  • Brown Unrefined Sugar. Approx 50g
  • Chocolate for melting - dark, vegan, or chocolate of choice. I use either Willie's Cacao or Moo Free Milk - 100g.
  • Strawberries, fresh.

Method

  1. Preheat oven to 200 degrees and line baking tray.
  2. Melt margarine or dairy free partner and combine with sugar, flour and almond meal. Mix well until a crumble like texture is reached.
  3. Place into prepared tray and pressed in with back of a spoon. Bake for 20-30 minutes, until a golden biscuit forms.
  4. Remove from oven and allow to cool while melting your chosen chocolate. Making your own from scratch also works.
  5. Roughly chop strawberries and stir into chocolate mixture.
  6. Pour and spread over biscuit generously. Place in freezer to set.
  7. Enjoy! Who needs a valentine when you have chocolate?

Happy V day lovers! Remember to tag me in any creations and keep up the chocolate loving. I concur. @natalieshaw_xo

Nat x x x


Berry Burst Bircher

by Natalie Shaw


As you can clearly tell by my recipe list and my instagram posts, breakfast and dessert are by far the superior meal times in my opinion. If you happen to disagree, I don’t know that we can be friends. It’s kind of a deal breaker. You could assemble this yummy breakfast though and change your opinion. #bestbudsforever

The recipe was based on a Quinoa Bircher Muesli I found in the latest Taste Magazine – before I gave it my own twist. If you want the original recipe feel free to send me a line and I can pass it on, but in my humble opinion, you won’t be needing it. ;)

Ingredients

  • 40g each Wheat Free Oats and Rolled Rice Flakes
  • 80ml Almond Milk
  • 70-100g Natural Yoghurt (vegan substitute or cottage cheese could also be used)
  • Flaked Almonds, Pepita Seeds and Fresh Fruit of choice to serve.

Method

  1. Combine oats, rice flakes, milk and yoghurt in a bowl. Stir and set aside to allow the moisture to sink in.
  2. Warm berries in microwave an stir through mixture
  3. Top with nuts and seeds and extra fruit if desired.

Easy as 1, 2, 3. Literally.

Nat x x x



Caramel Squared

by Natalie Shaw


Millionaires. Apparently, they are not just annoyingly rich people that we wish we could be, but are chocolate-coated caramel biscuits that we wish we could live on. Who knew?

I didn't know that I was missing anything until I came across these guys – and I don’t even know how I did. It was once of those sleep deprived, 3 AM, “oh my God, I don’t quite know what I am looking at or for, I wish I could sleep, WHATARETHOSEANDCAN3AMBETHENEWMIDNIGHTSNACKTIME?!” Internet searches. All I know is this: I woke up, I experimented, I cooked, I taste tested, I taste tested some more until there were none left and then I realized that if I couldn't be a millionaire, I could eat one. And that's kind of the same thing. #notreally #justrollwithit

Now, while I don’t personally advocate that we live on a diet of millionaires, I did manage to make these babies gluten and refined sugar free and vegan with one small tweak. So I mean, you can eat them without the guilt. And lick the plate clean without the embarrassment. I won’t judge.

If you are wondering what they taste like, the best I can give you is a cross between Caramel Slice and Caramel Crown biscuits. If you are still wondering, make them and thank me later.

Ingredients

BASE

  • Rice Flour 150g (could also try substituting with GF All Purpose)
  • Almond Meal (Lucky Nuts) 100g
  • Margarine (or vegan partner, Nuttelex) 120g
  • Unrefined Brown Sugar (Billington's) 50g

CARAMEL

  • Rice Malt Syrup 60g (Pure Harvest)
  • Maple Syrup 30ml (Walden Farms)
  • Peanut Butter 40g (Mayver's)
  • Lactose Free Cream (Liddell's) 100ml

CHOC CARAMEL COATING

  • Salted Caramel Koco Powder 30-40g
  • Coconut Oil (unsolidified) 50-60g (Loving Earth or Love Organic)

Method

  1. Line your baking tin and preheat oven to 200 degrees
  2. Melt margarine and combine all base ingredients in a mixing bowl
  3. Pour into lined tin and bake for approx half an hour
  4. Take out and let cool completely.
  5. Combine all Caramel ingredients in a saucepan and bring to boil. As it starts to bubble turn down heat and stir consistently until the mixture darkens and thickens. It should have evaporated a small amount - don't stress.
  6. Pour over the base and place in freezer to set for at least half an hour.
  7. Meanwhile, combine the coconut oil with Koco. Pour over the slice to coat - this will harden very quickly, much like "ice magic" topping. If you work quickly, you could also sprinkle in some extra dark chocolate, or chopped nuts.
  8. Keep in fridge when not devouring.

Enjoy! And remember to tag me if you recreate these gems! @natalieshaw_xo

Nat x x x


Brownie Bites

by Natalie Shaw


Right, so I know I have been out of action on here of late but I have my reasons – partly because I have been experimenting, mostly because I have been eating. I mean, “taste testing.” Lucky for me, in my absence, I have been sent some fabulous products and brands to trial, and so, even luckier for you, there are quite a few recipes on their yummy way. About time, I know.

One of the great brands I have collaborated with has been Lucky Nuts. With a box of goodies arriving at my door last week and an incurable sweet tooth you know all too well, I found my self inspired to create some more brownie fun.

IMG_9237.JPG

I have quite the collection of brownie recipes up my sleeve, but they always seem to be a hit. As every cake, brownie and baked treat have different textures, you can pick which one suits you best. Personally, I am still a little in love with my previous strawberry brownies, but then these babies happened over the weekend and I have found myself torn. Which is better? I don't know, I haven’t taste tested enough. I’ll have to whip up another batch. Why don’t you do the same and be the judge, all this chocolate is going to my head.

Without further ado, I give you my latest gluten and dairy free brownies, free of all refined sugars. They also happen to have a really fun (optional) topping. Enjoy!

Ingredients

  • 90-100g Almond Meal - Lucky Nuts
  • 30-50g - depending on your love of chocolate - cacao/cocoa. ( I used Koco Caramel Hot Chocolate Mix: http://www.koco.net.au/products/perfect-pair?mc_cid=665ff96e4e&mc_eid=2743c0baeb )
  • Chocolate Spread of choice - I used Nuibella, you can also use Mayver's Cacao Peanut Butter, Nutella or a rawtella. Have fun with this one! I used two large spoons (approx 60g). Feel free to play with quantities here, the more the better I say!
  • Eggs x 2

Method

  1. Preheat oven at 180 and line your baking dish.
  2. Combine all ingredients and mix until you can mix no more. You might find it easier to melt the spread slightly in the microwave first to soften.
  3. Pour batter into dish and bake for approx 15-20 mins.
  4. Note, you could also add chopped dark chocolate or nuts for extra punch! Dust with icing sugar once cooled.

Optional Topping

Ingredients

  • Popcorn pre popped. I use Woolworths Macro single serve packets.
  • Peanut Butter (Mayver's)
  • Rice Malt Syrup (Pure Harvest)

Method

  1. Much like my 'caramel' in previous recipes, combine the peanut butter and rice malt in a bowl using slightly less of the nut butter to achieve the caramel taste.
  2. Stir in the pop corn until coated - you only need about 15-20g which is about half the mini packets.
  3. Spoon onto your brownie bites and place into the fridge to set. Keep refrigerated.
IMG_8482.JPG

These quantities make up to 6-8 small brownie bites, adjust as needed.

Nat x x x @natalieshaw_xo


Rainbow Salad

by Natalie Shaw


Right. A little while ago I told you that I was going to post “Go-To Salads,” periodically and then, I never did. So nice of me, I know. Today, I’m going to share with you the base of my salads and some of the additives that up the anti. Consider this my peace offering. Since salads aren’t all that crazy, you can also ignore it and consider my upcoming sweet treat recipes the peace offering instead. Coming soon my friends, stay tuned! So much chocolatey fun to be had – right in time for the festive season.

Ingredients

  • Lettuce – I mix iceberg, spinach and rocket.
  • Diced Beetroot (I am a freak and only like Homebrand canned – choose whichever kind you like – the whole beets are just as fun I hear.)
  • Avocado – I quarter or half depending on what it is going with / how hangry I am.
  • Fresh Pineapple – I use up to two slices
  • Diced baby capsicums
  • Baby cucumbers
  • Baby Roma Tomatoes

Extras

  • Pepita seeds
  • Walnuts / Flaked almonds
  • Cubed cheese (Bio Lactose Free)
  • Grated carrot

Method

  1. This doesn't require much “how-to.” Simply dice, chop, chuck in a bowl or a plate. You can serve it naked or dressed in the gorgeous Balsamic Vinegarette from this month’s Goodness Me Box.
  2. Eat! The most enjoyed step of all!

Catch you next time for something sweet!

Nat x x x

P.S

Be sure to check out Goodness Me Box and give my recipes some love - make them feel welcome in their new home.


Best Milkshake Since Kelis.

by Natalie Shaw


Okay, I have jumped on every ice cream bandwagon there is – from natural gelato and real ice cream to lactose free, soy and homemade ‘nice cream.’ You could say I was addicted, but that would be hinting that there is a problem – and I see no problem with this particular love affair. Upon receiving the Goodness Me Box again this month – my new best friends in sickness and in health products, death do us part – I decided that the chocolate, paleo granola by Farmer Joe was begging to be enjoyed in as many ways as possible. I had it atop some chocolate oats, I topped a “milkshake” with the goodness, and I have a tiny bit left to make one more bowl/plate of fun. Until then, I give you the milkshake. I expect all boys in my yard to form an orderly cue.

Ingredients

  • Almond Vanilla Unsweetened Milk – 350ml (increase depending on size of glass)
  • Koco Salted Caramel Drinking Chocolate Powder (generous serve – at least 1-2 tablespoons)
  • Handful Farmer Joe Cacao Granola
  • So Good vegan ice cream (insert nice cream here if preferred)
  • Nuibella Chocolate Spread (or spread of choice: Mayver’s Cacao and Pure Harvest would also work well)
  • OPTIONAL – chopped dark chocolate, Table of Plenty dark chocolate rice cakes

Method

  1. Add one tablespoon of Koco to the bottom of your glass.

  2. Add a scoop of ice cream, and repeat steps 1 and 2 until reaching your preferred level. Halfway would suffice, ice cream queen over here went to the top. Then continued eating directly from the tub.

  3. Pour in Almond Milk to top of glass.

  4. Sprinkle extra Koco and your handful of Farmer Joe to top.

  5. Melt spread and drizzle to your hearts content.

  6. If using chocolate and/or rice cakes – you can add at the halfway mark or on top. A truly decadent treat – minus the nasty refined sugars.

Kelis who?

IMG_9239.PNG

Nat x x x


Balsamic Bonanza

by Natalie Shaw


If you like me, have a thing for Balsamic Vinegar and foods that are bursting with flavour, that also happen to taste a little bit like pizza – then look no further, this is the recipe for you. It’s like a naked parmy – no crumb, no cheese – but oh so good.

Ingredients

  • Chicken Breast Fillet
  • Spring Onion / Shallots
  • Baby Sweet Tomatoes
  • Balsamic Dressing
  • Button Mushrooms
  • Passata
  • Olive Oil Spray

Method

  1. Spray your pan with some Olive oil spray and place in your chicken on medium heat.

  2. Pour passata (40-50g) and dressing (15-20ml will do) over the top.

  3. Dice mushies and tomatoes and cook beside the chicken.

  4. When it is time to turn your chicken, scoop the veggies on top. You don’t want to overcook them – they are your topping.

  5. Garnish with chopped Shallots – a handful.

Serve with crispy potatoes (I cook whole baby potatoes in the oven in olive oil and sea salt) and a fresh salad. Add pineapple for a real flavour punch – tastes a like a Hawaiian pizza, no? Sprinkle with cheese if desired.



It's a Rocky Road, but I think we'll make it. With chocolate.

by Natalie Shaw


A short while ago I melted down some vegan chocolate and whipped up a generous serve of Rocky Road. Swapping ingredients such as the glace cherries / red lollies for super food goji berries, and opting for organic nuts and dairy free choccy, I managed to recreate this crowd favourite slice minus the naughty allergies. You can choose to put in marshmallows (GF of course) or leave them out to lessen the refined sugars further. Either way, it has been confirmed that this recipe is a "winner, winner, chocolate dinner!" Because a) life is short and dessert should always be eaten first, and, b) chocolate.

Ingredients

  • Vegan Chocolate - I used the Oxfam Dark Chocolate from the October Goodness Me Box, I also often use my go-to, Moo "milk" chocolate.
  • Shredded Coconut - I used the Absolute Organic brand from the September Goodness Me Box
  • Goji Berries (If you prefer the red lollies, you can also use the GF and FODMAP friendly Strawberry Creams from Sue Sheppard and simply cut off the white half - your call!)
  • Nuts - I used almonds, walnuts and/or macadamias.
  • Koco au Salted Caramel Hot Chocolate Mix - optional
  • Marshmallows (GF) - optional

Method

  1. Prepare your chosen dish - I often use a round glass dish and line with baking paper. Set aside.
  2. Melt down your chosen chocolate. There are many ways to do this - I do it the least fussiest and fanciest! Soften in the microwave. Fill kitchen sink with boiled water and place bowl in so it floats. Stir constantly. Be super careful not to get water in or it's all over friends.
  3. Pour chocolate into a large bowl. Chop nuts and add to the chocolate, mixing until coated.
  4. Add remaining ingredients and repeat step three. FYI if you're using the Salted Caramel fun, the more the merrier I say. I also say this for coconut. But that's just me!
  5. Place in fridge / freezer to set.
  6. Dust with extra Salted Caramel if you desire (which I always do) and break into chunks. Devour.

You're welcome.



Rainbow Rice

by Natalie Shaw


Have you ever gone back and forth between craving both salad and rice? You want salad, but then, hey there Mr Rice, you're looking pretty swell today too. You're not alone friend, I do this all the time - and no, I don't actually talk to my food. Unless it's dessert. The reason for this battle between the greens and grains is partly because I like them both equally, but mainly because I get hungry and want it all. For example, I wanted salad last night. But, I also wanted rice. It was a debacle my hungry tummy could not handle, so instead, I combined the two, and made a warm rice salad. I served it with crumbed fish and all of a sudden life was all sunshine and lolly pops. (but actually moonlight and ice cream.) I know, I know, I am a genius but stop - you're making me blush.

I know the idea of a warm rice salad ain't exactly new or rocket science, but this what I did, and it will fast become a staple. It developed with me telling my mum to shout out vegetable names while I picked the ones I liked the sound of and tossed them into the pan. Well done mum, but use your inside voice.

Ingredients

  • Capsicum
  • Spring Onion / Shallot
  • Spinach Leaves
  • Cup of Rice
  • Baby Sweet Tomatoes
  • Balsamic Dressing
  • Olive Oil Spray
  • Any extra veg of choice - If I were to add I would go with peas and/or sweet corn.

Method

  1. Pre cook your rice.
  2. Lightly spray a sauce pan and add softened rice.
  3. Dice veggies and toss through rice.
  4. Pour in dressing - up to 30-50ml is enough depending on how strong you like the taste and of course if you are adding more rice / veg. This is a single serve.
  5. Cook on low heat until warmed through - add a splash of water if starts to dry out.
  6. Serve with fish, chicken, or whatever your tummy desires (I'd say heart but we all know that's the same thing). Also, a little sprinkle of parmesan never goes astray.
  7. Enjoy!

Nat x x x


Coco Cookies

by Natalie Shaw


This one time I went into the kitchen with the intention of making allergy friendly Anzac Cookies. I ended up distracted by the many fun ingredients I had recently received, and before I knew it, I did not actually know what I was making anymore. What I did know, was that the batter tasted pretty damn amazing, and you can't argue with that my friends. While these bad boys may not look like Macaroons, they do taste like them, and if your mum taught you anything while growing up, I'm willing to bet she used the, "don't judge a book by it's cover," line. She was right. The 'cover' of these cookies says something totally different. The 'inside' says, "I am a Macaroon and I am damn delicious."

Ingredients

  • 120g margarine or dairy free equivalent
  • 60g dessicated coconut (I used Absolute Organic from my Goodness Me Box)
  • 45g almond meal (I used Lucky Nuts)
  • 80g GF flour plain (I used White Wings)
  • Wheat Free Oats 1/2 cup
  • GF Cornflakes 1/2 cup
  • 2 Tablespoons rice malt syrup (I used Pure Harvest)
  • 2 tablespoons / 30ml maple syrup
  • 50-60g vegan chocolate (melted)

Method

  1. Melt the margarine in a saucepan on medium heat before stirring in the rice malt and maple syrups.
  2. Once combined, add the wet ingredients to dry and mix well.
  3. A sticky/doughy texture should form, place spoons of these onto prepared trays for baking. Flatten with the back of the spoon.
  4. Bake for 15 minutes (or until golden) in a preheated oven at 180c.
  5. These will be quite "doughy" still once taken out but will firm a little once cooled down. Melt chocolate and coat, dip, drizzle, whatever ma nizzle! Just get the chocolate on there and sneak a coco cookie before everyone else gets a whiff.

Tag me in any creations friends! @natalieshaw_xo x x x


Cocomel Popcorn

by Natalie Shaw


I like peanut butter a lot. Like, a lot, a lot. Like, if peanut butter were something one could marry, then we would be one very, very happy couple. With that slightly weird confession off my chest, I use this ingredient in many of my recipes and actually make a "caramel" out of it that is ridiculously good as well as allergy friendly. Food of the Gods, I'm telling you. Anyway, of late I have also been loving pop corn, and, being lucky enough to have been sent a "Goodness Me Box" this month - if you have not heard of it, definitely Google them - I decided to see what I could combine with all of this fun to create something super sweet and super yummy. Without further ado, I give you my very messy, and very good "Cocomel Popcorn Slice." Please note a direct quote from a recent taste tester, "whatever this is, it is epic." Just sayin.'

Ingredients

  • Gluten Free Popcorn pre popped - partly because it saves time, mostly because it's fun to say. You can make your own or be super lazy like me and use the Macro Woolworths organic packets of goodness.
  • Rice Malt Syrup (I used Pure Harvest)
  • Peanut Butter (I used Mayvers Smooth)
  • Shredded Coconut (I used Absolute Organic from my Goodness Me Box)
  • Chocolate for topping - again, make your own (few recipes back gives you an idea) or melt down a chosen chocolate. I did the second option for this, using Moo Free "milk" chocolate which is gluten free, organic and vegan.

Method

  1. Mix a generous helping of both the Rice Malt and Peanut Butter - amounts are dependent on how big a serve you are making. Always have slightly more of the syrup then the PB (Horror! I know!) as this will balance the peanutty flavour and make it taste more like a caramel.
  2. Slowly add in the popcorn until it is completely coated.
  3. Press into a dish (I find glass works best and giving it a light spray of oil will make it easier to pop it out.)
  4. Sprinkle with coconut.
  5. Melt / make chocolate and spread over the contents until covered. Place in fridge to set.
  6. Devour.

Note - If you don't want the chocolate, in this one very rare case I will understand, as this is already super sweet and nice without. Make that decision yourself, do I have to do everything around here?

Also, be warned, this gets messy. I am working on a base for this lovely slice, so stay tuned for some more fun!

Remember to tag me in any creations! @natalieshaw_xo

x x x


Alfred.

by Natalie Shaw


In follow up to my creamy risotto without the cream, I have died and gone to pasta heaven with a creamy fettucine without the cream. Before you ask, yes, I am going to share him (the recipe not the food, make you're own) with you. Before you ask the second question on your hungry lips (I know, I read minds), you might be wondering why I have named him Alfred. Well you see, this dish of pure perfection is based on an "Alfreddo Sauce" which is of course, traditionally very laden with the cream. I took the cream out. Hence, I let Alfreddo drop his 'O' and take the credit for being yummier. He's very grateful. Anyway, before this gets any weirder, here's the recipe. You're welcome. (Because I knew you were going to say thank you. Just like I know there is a 90% chance it isn't raining.)

Ingredients (serves one)

  • Almond Milk (or your chosen dairy free milk) approx 70-100ml. Depends how milky you want it.
  • Cheese - I use half/half Bio and Parmesan. Up to 20/30g each. (Extra for serving if you are the queen of cheese like me.)
  • Button Mushrooms
  • 1-2 slices of bacon
  • Fettuccine (I used Gluten Free Latina Fresh - new and so, so good!)

Method

  1. Cook bacon and mushrooms on a small saucepan for 3-5 minutes on medium heat.
  2. Once the mushies have softened and the bacon is on the way to cooking, add the milk and stir.
  3. As the milk starts to decrease, add the cheese and stir until the sauce thickens.
  4. Leave on low while the pasta cooks - as per packet instructions.
  5. Stir sauce through the pasta and serve with extra cheese.

Before you ask, yes, I have been told I am a genius. Tag me in any creations lovelies! @natalieshaw_xo x x x

 

Nat