lasagne

Serves 4

This is a favourite of mine and Ella and is a family crowd pleaser. I love this reduced dairy version as we seem to be able to tolerate ghee and cheese in small doses.


Poppy cooks...

1. In a large pot add
   onion, diced,
   3 cloves of garlic, minced,
   1/2 teaspoon dried basil,
   1 teaspoon dried oregano,
   1/2 teaspoon dried rosemary,
   400g tin diced tomato,
   carrot, diced,
   3 celery stalks, diced,
   1/2 zucchini, diced,
   red capsicum, diced,
   500g mince (beef, pork, chicken, lamb or turkey),
   6 button mushrooms, sliced,
   100g tomato paste,
   1 teaspoon apple cider vinegar,
   1 teaspoon honey,
   1.5 teaspoons celtic sea salt,
   pepper to taste with
   2 tablespoons ghee, cooking on medium heat for about 20 minutes, stirring occasionally.
   
   
2. In a small saucepan add
   750g rice milk,
   3 eggs,
   45g ghee,
   1.5 teaspoon dried onion powder,
   1.5 teaspoon garlic powder,
   0.75 teaspoon honey,
   1.5 teaspoon celtic sea salt and
   55g tapioca flour, stirring with a whisk until it thickens.
   
   
3. Preheat oven to 180ºC.
   
   
4. Grease a large lasagne dish with ghee and cover bottom with some of the bolognese sauce.
   
   
5. Place a layer of
   gluten free lasagne sheets on bottom of dish (I soak mine in water for just a few seconds to stop them curling), cover with half the bolognese sauce and a third of the white sauce.
   
   
6. Place a second layer of lasagne sheets, the remaining bolognese sauce and the second third of white sauce on top.
   
   
7. Place a third layer of lasagne sheets and the remaining third of white sauce on top. Sprinkle some
   grated cheese on top and cook in the oven for 30 minutes.
   
   
8. Allow to rest for 10 minutes before serving.

cauliflower pizza base

Poppy cooks...

Makes 12 small or 2 large

1. Preheat oven to 200ºC.
   
   
2. Blitz
   500g cauliflower, roughly chopped for 5 sec/speed 4.5. You can also sneak in some broccoli with 400g cauliflower and 100g broccoli if you prefer.
   
   
3. Add
   2 eggs,
   75g buffalo mozzarella cheese, shredded, (or bio cheese for a dairy-free version)
   75g bio cheese, grated (or tasty cheese),
   celtic sea salt and cracked black pepper (optional) and mix 20 sec/speed 4.
   
   
4. Press into pizza base shape on a baking tray lined with baking paper and bake for 30 minutes or until golden brown.

In true toddler fashion, Ella loves the mini versions of these healthy pizza bases without any toppings. To be fair, the mini versions are much firmer and easier to eat. Depending on her mood, she'll have them topped with avocado, my home made chutney or ham and pineapple; but feel free to put anything you like on top. 

chicken risotto

Serves 4

Ingredients

500g chicken tenderloins, chopped into bite-size pieces

olive oil

celtic sea salt + cracked black pepper

onion, diced

2 garlic cloves, crushed

2 cups arborio rice

500ml chicken stock

1 cup hot water

tin of diced tomato

1 cup sliced green beans

2 tablespoons basil leaves, sliced

Method

1. Cook chicken in rice cooker with oil and seasoning. Remove and place in a separate bowl
2. Cook onion and garlic in rice cooker. Add additional oil if necessary
3. Add rice and toss to coat with oil
4. Add stock, water and tomato. Stir and cover with lid
5. When most of the liquid is absorbed (but before the rice cooker turns itself off) add beans and stir through
6. When the rice cooker turns itself off stir through chicken and basil leaves

Notes
If you don't have a rice cooker, the same method can be used on a cooktop or in the oven. If you don't have fresh green beans, frozen green beans work just as well, or even peas. Feel free to grate fresh parmesan cheese if you aren't avoiding dairy.