Serves 4
Poppy cooks…
- In a large deep frying pan, heat a swig of
olive oil over medium heat, then add
onion, diced,
2 carrots, finely diced,
celery stick, finely diced and
3 tablespoons flat-leaf parsley, chopped, stirring frequently until browned.
- Stir through
1 clove of garlic, minced,
sprig of rosemary and
2 sprigs thyme for one minute.
- Add
bunch kale, finely chopped and cook until the kale has softened.
- Add
1 tablespoon tomato paste,
tin of diced tomatoes and
celtic sea salt + cracked black pepper, to taste, simmering for 8 minutes.
- Make four wells and crack
4 eggs into each of the wells, either covering the pan or placing the pan in the oven until the egg whites are cooked.
Makes 12
Poppy bakes…
- Heat oven to 190ºC.
- In a bowl whisk together
1 cup coconut sugar,
1 cup olive oil,
2 eggs and
1.5 teaspoons vanilla extract.
- Add and whisk together
3/4 cup carrot, finely grated,
3/4 cup zucchini, finely grated and
1 cup fresh or frozen mixed berries.
- Add and whisk together
3/4 teaspoon celtic sea salt, and
3/4 teaspoon ground cinnamon.
- Add
2 cups gluten free self raising flour and gently fold into mixture without over mixing.
- Divide batter among moulds and bake for 25 minutes or until a skewer comes out clean.
Serves 4
Poppy cooks…
- In a small saucepan (or rice cooker), boil
1.5 cups white quinoa in
3 cups hot filtered water until the quinoa is cooked, then set aside.
- Grill
500g chicken tenderloins with
celtic sea salt + cracked black pepper.
- On a serving platter or individual plates, layout
180g baby spinach, roughly sliced topped with quinoa, chicken,
pear, diced and
250g "Love Beets" baby beetroot, diced.
- Lightly whisk together
1 tablespoon red wine vinegar and
1 tablespoon olive oil, and season with
pinch of celtic sea salt + crack black pepper. Drizzle dressing over the salad.
In this picture compared to the previous one I tossed the salad and omitted the chicken which I had instead served on the side with my home made herbed mayonnaise.
