frittata

Serves 24

A great easy dish to get a decent serve of vegetables into your (or your child's) diet. Whilst this is a Thermomix recipe, a food processor would do exactly the same job.

Poppy cooks...

1. Preheat oven to 170ºC and either line two small slice trays with baking paper, or oil two pie dishes (or one of each!).
   
   
2. Place
   onion, chopped and
   2 cloves of garlic, peeled in mixing bowl and chop 3 seconds / speed 7.
   
   
3. Scrape down bowl, add
   splash olive oil and saute 2 minutes / varoma / speed 2.
   
   
4. Add
   2 carrots, chopped,
   zucchini, chopped,
   small sweet potato and chop 5 seconds / speed 5.
   
   
5. Add
   400g corn kernels,
   100g bio cheese, grated,
   1 tablespoon wholegrain mustard,
   180g gluten free self raising flour,
   6 eggs,
   1 teaspoon baking powder,
   celtic sea salt and cracked black pepper and mix 20 seconds / reverse / speed 4.
   
   
6. Pour mixture into slice tins or pie dishes.
   
   
7. Sprinkle
   pepitas and
   sunflower seeds over the top.
   
   
8. Place in oven for 50 minutes or until golden brown.

mexican bowl

Serves 4

This dish is so quick and easy, and can all be done using just one pan, so less washing up! Feel free to add jalapeños if you like extra heat, or to omit the chilli powder and cumin like I do when cooking this for my toddler. This is quite a light meal, so great for summer. If you would like to bulk it up, then you can try accompanying it with grilled meat, gluten free flat bread or some sweet potato chips.

Poppy cooks...

1. Heat
   1 tablespoon coconut oil in a large pan and saute
   2 garlic cloves, minced.
   
   
2. Add
   1.25 cups quinoa,
   tin diced tomatoes,
   1.25 cups vegetable stock,
   tin black beans, drained and rinsed,
   1.25 cups frozen peas*,
   1/2 teaspoon chilli powder (optional),
   1/2 teaspoon ground cumin (optional),
   celtic sea salt and cracker black pepper to taste; bringing to the boil and reducing to a simmer with a lid on until quinoa cooked.
   
   
3. Serve topped with
   avocado,
   lime wedge and
   coriander.
   

* The more traditional option here is corn, but we are currently eliminating corn from our diet for health reasons. Feel free to google the pros and cons of corn.

butter chicken

Serves 4

We have nicknamed this dish butter chicken in our household as the consistency of the sauce reminds us of it. It is by no means a traditional butter chicken dish as we can't eat nuts and don't eat dairy in our house - just a little disclaimer so you don't have different expectations of this dish, haha.

Poppy cooks...

1. Cook
   2 cups of basmati rice and set aside.
   
   
2. Saute
   onion, diced in
   coconut oil.
   
   
3. Add
   4 garlic cloves, minced and
   2 teaspoons ginger, grated.
   
   
4. Add
   2 teaspoons garam masala,
   2 teaspoons ground cumin and
   1 teaspoon ground turmeric, stirring until fragrant.
   
   
5. Add
   400ml coconut cream and
   8 tablespoons tomato paste and bring to the boil.
   
   
6. Add
   500g chicken tenderloins, diced until cooked, stirring occasionally.
   
   
7. Add
   broccoli, cut into florets and
   1 cup corn kernels.
   
   
8. Add
   1 teaspoon cornflour and incorporate.
   
   
9. Season with
   2 teaspoons celtic sea salt and cracked black pepper.

As a summer version, omit the broccoli and corn but make a side salad of shredded cabbage, mango, cucumber and coriander. If you have young kids or toddlers, you can also omit the celtic sea salt and it still tastes amazing!

beef stir fry

Serves 4

Ingredients

2 cups jasmine rice

onion, cut into wedges

500g stir fry beef

3 garlic cloves, minced

2 tablespoons manuka honey

2 tablespoons gluten free soy sauce

2 tablespoons tamari sauce

red capsicum, sliced

tray of baby corn, chopped

Method

1. Marinade beef in garlic, honey, soy sauce and tamari sauce for a minimum of 10 minutes
2. Cook rice
3. Saute onion in a wok or large frying pan on medium to high heat
4. Add beef, capsicum and corn and toss until cooked
5. Serve with rice

Notes
To save time, you can marinade the beef up to 24 hours before cooking.