spinach + ricotta cannelloni

Serves 4-6

Poppy cooks...

1. Place
   360-400g spinach and
   olive oil in a large pot with the lid on over low heat, stirring occasionally until spinach has cooked down. Set aside in a bowl to cool.
   
   
2. Place
   onion, diced in same pot with
   olive oil until onion softens.
   
   
3. Add
   2x 400g tins of diced tomatoes,
   2 cloves garlic, minced,
   bay leaf,
   15g basil and
   zest of 1/2 lemon and bring to a simmer for about 20 minutes.
   
   
4. Squeeze liquid out of spinach, chop, then return to liquid in bowl. Add
   egg, beaten,
   2 teaspoons parmesan cheese, grated,
   250g ricotta.
   
   
5. Preheat oven to 180ºC.
   
   
6. Place
   250g gluten-free cannelloni (approximately 18 tubes) in an oven proof dish and then fill the tubes with the spinach mixture.
   
   
7. Cover the cannelloni with the tomato sauce mixture and slice
   250g mozzarella balls and place on top.
   
   
8. Place in the oven for 40 minutes.

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.

mushroom + cauliflower penne

Serves 2-3

Poppy cooks...

1. Bring a large pot of water to the boil.
   
   
2. In the meantime, saute
   3 cloves garlic, finely sliced,
   15g thyme in
   1 tablespoon olive oil until golden.
   
   
3. Add
   300g mushrooms, sliced and
   350g cauliflower, riced (i.e. pulsed in a food processor until it turns into fluffy rice), cover with a lid and cook until softened for about 10 minutes.
   
   
4. By this point, the large pot of water should be boiling. Add
   250g brown rice penne and cook according to instructions.
   
   
5. Stir into the mixture
   120g ricotta,
   1 teaspoon celtic sea salt and
   1/2 lemon, juiced.
   
   
6. Drain penne and add to mixture with
   25g parmesan cheese and
   15g flat-leaf parsley, chopped.
   
   
7. Serve with a little extra celtic sea salt, lemon juice, grated parmesan and/or parsley to taste.

tofu + mango salsa

Serves 4

Poppy cooks…

1. Cook
   1 cup basmati rice in a rice cooker.
   
   
2. In the meantime, make the optional sauce first by whisking together
   tablespoon tahini,
   tablespoon apple cider vinegar,
   tablespoon tamari sauce,
   tablespoon olive oil,
   teaspoon agave syrup and
   wedge of lime, juiced, then set aside.
   
   
3. Saute
   2 cups green cabbage, finely sliced in
   olive oil seasoned with
   celtic sea salt and cracked black pepper.
   
   
4. Add rice, toss together and serve onto plates.
   
   
5. To make tofu marinade, in a large mixing bowl dissolve
   4 teaspoons cornflour in
   2 tablespoon olive oil and
   2 tablespoon tamari sauce.
   
   
6. Add
   2 packets firm tofu, diced to marinade, tossing to coat, then cook in a frying pan until the tofu is slightly crispy and the marinade is sticky and reduced.
   
   
7. While the tofu is cooking, prepare the mango salsa by combining
   2 mangos, finely diced,
   red capsicum, finely diced,
   1/2 bunch chives, chopped,
   handful coriander, chopped and
   1/4 lime, juiced. Serve salsa on top of cabbage rice.
   
   
8. When tofu is cooked, place on top of salsa, drizzle sauce over each dish and garnish with
   fried shallots.

lentil ragu with cauliflower mash

Serves 4

Poppy cooks...

1. The day before you make this dish, soak
   1/2 cup puy lentils in
   filtered water.
   
   
2. Add to a pan
   onion, finely diced,
   carrot, finely diced,
   celery stick, finely diced,
   2 garlic cloves, minced,
   2 sprigs thyme,
   sprig rosemary,
   bay leaf with
   olive oil on medium heat.
   
   
3. Once the onion is translucent, add drained lentils and
   3 tablespoons tomato paste, cooking for 10 minutes.
   
   
4. Add
   tin crushed tomato,
   1.5 cups filtered water,
   1/2 teaspoon celtic sea salt,
   cracked black pepper, to taste,
   1/4 teaspoon nutmeg,
   pinch of cinnamon, turning heat down and simmering (if ragu looks dry, add more filtered water at any point).
   
   
5. In a large pot, saute
   2 garlic cloves, sliced in
   3 tablespoons olive oil and
   sprig thyme.
   
   
6. Add
   cauliflower, cut into small florets coating in oil for 5 minutes then add
   1/2 cup filtered water and put a lid on pot until cauliflower is soft (add more filtered water if needed at any point).
   
   
7. Add
   1 teaspoon balsamic vinegar to ragu and stir.
   
   
8. Put cauliflower in thermomix with
   1/2 teaspoon celtic sea salt and blend on speed 5, scraping bowl down and mixing as necessary to get an even consistency.
   
   
9. Serve
   handful rocket onto each plate, cauliflower mash next to that, then spoon ragu on top, and finish with
   flax seed oil, drizzled and
   cracked black pepper.

moroccan roast salad

Serves 2

Poppy cooks...

1. Preheat oven to 190ºC.
   
   
2. Place
   5 carrots, sliced into discs,
   1.5 tablespoons raw honey,
   1 tablespoon olive oil and
   pinch of celtic sea salt on a baking tray and bake for 30 minutes or until slightly caramelised.
   
   
3. In a freezer bag marinade chicken by combining
   500g chicken tenderloins,
   2 teaspoons ground sweet paprika,
   2 teaspoons ground coriander,
   2 teaspoons olive oil and
   pinch of celtic sea salt + cracked black pepper.
   
   
4. While carrots are still baking, make salsa verde by blending
   handful parsley,
   1/4 lemon, juiced,
   1.5 tablespoons olive oil,
   1.5 tablespoons filtered water,
   pinch of celtic sea salt + cracked black pepper in a small blender to ensure a smooth consistency.
   
5. Once the carrots are cooked, combine with
   two large handfuls of spinach,
   2 sprigs of parsley, minced,
   1/4 lemon, juiced.
   
   
6. Pan fry chicken until cooked, adding a little olive oil if necessary.
   
   
7. Serve carrot salad, place sliced or shredded chicken on top, then sprinkle
   2 teaspoons currants and
   2 teaspoons pepitas over each serve and drizzle with salsa verde.

trout + goat cheese pasta

Serves 2

Poppy cooks…

1. Bring a saucepan of water to the boil and prepare a steamer by lining with wet baking paper and then placing a
   coral trout fillet on top of the baking paper (salmon can also be used as well).
   
2. Once the water comes to the boil, add
   125g buckwheat pasta and place the steamer insert on top with fish.
   
3. Once fish is cooked and flakes apart, remove and flake the fillet then set aside.
   
4. Once the pasta is cooked, drain and rinse with warm water.
   
5. Return pasta to the saucepan and add
   2 egg yolks,
   1/4 lemon, zest and juice,
   pinch of celtic sea salt and cracked black pepper.
   
   
6. Saute
   2 handfuls baby spinach.
   
7. Gently stir through spinach, flaked trout,
   2 tablespoons chives, chopped,
   2 teaspoons salted baby capers, rinsed and
   2 tablespoons olive oil into pasta.
   
8. Garnish with
   60g goat cheese, crumbled.

turkey + vegetable buckwheat pasta

Serves 6

Poppy cooks…

1. Saute
   onion, diced and
   4 garlic cloves, minced in
   olive oil.
   
   
2. Add
   3 carrot, diced,
   2 red capsicum, diced,
   2 zucchini, diced,
   1/2 cup semi sun-dried tomatoes, quartered and sauté until vegetables are softened then set aside. Feel free to add more olive oil if necessary. You can also use any seasonal or left over vegetables you might have.
   
   
3. Cook
   500g turkey mince until browned then add vegetables back in with
   700g passata,
   3 teaspoons dried oregano,
   1/2 teaspoon chilli flakes,
   handful basil leaves, torn,
   celtic sea salt and cracked black pepper, to taste and allow to simmer while cooking the pasta.
   
   
4. Cook
   500g buckwheat spiral pasta according to packet instructions.
   
   
5. Add pasta to sauce, combine, then serve with
   parmesan cheese (optional).

vegetable stir fry with mango tahini sauce

Serves 4

Poppy cooks…

1. Cook
   2 cups jasmine rice in a rice cooker.
   
   
2. Make sauce by blending
   mango,
   1 tablespoon ginger, grated,
   1 tablespoon tahini,
   1 tablespoon rice wine vinegar,
   1 tablespoon tamari sauce and
   1 tablespoon olive oil and set aside.
   
   
3. In a large frying pan or work, heat
   1/2 tablespoon coconut oil then add
   onion, thinly sliced,
   2 garlic cloves, minced,
   3 cups red cabbage, finely sliced,
   2 cups celery, finely sliced,
   2 cups sweet potato, finely sliced and
   2 tablespoons filtered water, stirring until the vegetables are cooked.
   
   
4. Serve rice, topped with vegetables, drizzle mango tahini sauce over the top and sprinkle with
   black sesame seeds.

apple coleslaw

Serves 6

Poppy cooks…

1. In a mixing bowl, combine
   2 cups green cabbage, finely sliced,
   1.5 cups red cabbage, finely sliced,
   carrot, julienned and
   granny smith apple, julienned.
   
   
2. In a small mixing bowl, whisk together
   3 tablespoons mayonnaise,
   2 tablespoons olive oil,
   1 tablespoon apple cider vinegar,
   1 tablespoon lemon juice,
   2 teaspoons poppy seeds,
   celtic sea salt and cracked black pepper to taste.
   
   
3. Pour dressing over coleslaw and serve.

home-made potato nuggets

Serves 2

A great side for adults, or for kid's meals! Just allow one potato per serve.

Poppy cooks…

1. Wash and peel
   2 potatoes and boil in
   filtered water until cooked, then drain.
   
   
2. Grate potatoes, drain excess moisture, add
   celtic sea salt and cracked black pepper then form into nuggets shapes.
   
   
3. Place in a frying pan with a little
   olive oil, continually turning until golden all around.

You can also use sweet potato and/or oven bake the nuggets instead of pan-frying.

sweet potato quinoa patties with avocado sauce

Serves 4

Poppy cooks…

1. Make avocado sauce by blending
   1 large avocado,
   1/4 cup olive oil,
   1/4 cup filtered water,
   couple sprigs of coriander,
   2 garlic cloves,
   juice of 1/2 lime and
   celtic sea salt, to taste then place in the fridge.
   
   
2. Boil
   1/2 cup quinoa in
   1 cup filtered water until all the water is absorbed and set aside.
   
   
3. Insert butterfly whisk into thermomix.
   
   
4. Place
   1 medium sweet potato, cut into 1cm pieces,
   pinch of celtic sea salt, and enough
   filtered water to cover the sweet potato and cook for 25 minutes/95ºC/speed 1, placing simmering basket instead of measuring cup onto mixing bowl lid.
   
   
5. Remove butterly whisk, drain water, insert measuring cup and mash for 30 seconds/speed 4.
   
   
6. In a mixing bowl, combine, cooked quinoa, mashed sweet potato,
   1/2 small red onion, diced,
   tin of black beans, drained,
   1/8 teaspoon cayenne pepper,
   celtic sea salt and cracked black pepper to taste.
   
   
7. Form patties and bake in a 190ºC oven for 15 minutes.
   
   
8. Flip patties over and bake for a further 15 minutes.
   
   
9. Serve on a
   mesclun salad with the avocado sauce drizzled over the top.

sushi bowl with teriyaki chicken

Serves 5

Poppy cooks…

1. Boil
   1 cup quinoa in
   2 cups filtered water until all the water is absorbed, then set aside.
   
   
2. Blanche
   1 cup frozen edamame beans until done, then set aside.
   
   
3. Finely slice or chop in a thermomix
   1 cup carrot and
   1 cup purple cabbage, then set aside.
   
   
4. Prepare the dressing by whisking together
   1 tablespoon tahini,
   1 tablespoon filtered water,
   2 teaspoons tamari sauce,
   1/2 teaspoon olive oil,
   2 teaspoons rice wine vinegar,
   1/2 teaspoon honey,
   1/4 teaspoon freshly grated ginger, then set aside.
   
   
5. Grill
   500g chicken tenderloins seasoned with
   celtic sea salt and
   cracked black pepper being careful not to overcook.
   
   
6. Shred chicken.
   
   
7. In a saucepan combine
   1/4 cup coconut amino sauce,
   1/4 cup manuka honey,
   1.5 tablespoons orange juice,
   1 tablespoon rice wine vinegar,
   1 teaspoon arrowroot flour,
   2 teaspoons grated ginger,
   garlic clove, minced,
   2 teaspoons olive oil and
   small pinch of chilli flakes over medium heat until it begins to boil, about 2-3 minutes.
   
   
8. Return shredded chicken to the pan with sauce and toss to coat chicken.
   
   
9. Assemble bowls by either combing or layering quinoa, carrot, purple cabbage, shelled edamame,
   avocado, diced, teriyaki chicken and tahini dressing.
   
   
10. Garnish with
    black and white sesame seeds and
    shredded seaweed.

avocado hummus

Serves 2

Poppy cooks…

1. Blend together
   1/3 can chickpeas, drained,
   avocado,
   2 tablespoons olive oil,
   2 teaspoons tahini,
   1/4 lime, juiced,
   clove garlic,
   pinch of celtic sea salt and cracked black pepper and
   pinch of ground cumin for 3 minutes on speed 3 if you have a Thermomix.

healthy char kway teow

Serves 4

Poppy cooks…

1. Lightly beat
   5 eggs with a fork, pour into a lined brownie tray and cook in a 180ºC oven until done.
   
   
2. In a wok on high heat, saute
   red capsicum, thinly sliced,
   yellow capsicum, thinly sliced,
   3 garlic cloves, minced,
   carrot, finely julienned,
   1/2 zucchini, julienned in
   olive oil until cooked and slightly softened.
   
   
3. In the meantime, in a large pot, boil 
   400g thick rice noodles in accordance with packet instructions, then drain.
   
   
4. Return noodles to pot, then add
   2 handfuls of spinach, sliced,
   2 sprigs of coriander, minced, oven cooked eggs, sliced and stir fried veggies.
   
   
5. In a small mixing bowl, stir together
   3 teaspoons coconut sugar,
   4 tablespoons gluten-free soy sauce,
   6 tablespoons coconut amino sauce, and
   2 tablespoon olive oil and pour into pot.
   
   
6. Stir together on high heat until ready and serve with
   black and/or white sesame seeds sprinkled on top.

smashed cannellini bean, cucumber + avocado open sandwich

Serves 1

Poppy cooks…

1. In a small mixing bowl add
   1/2 tin of cannellini beans, rinsed and drained,
   tablespoon olive oil,
   squeeze of lemon juice,
   pinch of celtic sea salt + crack black pepper and mash together with a fork.
   
   
2. Spread some
   nuttelex on
   2 slices of gluten-free toasted bread, and then cover with the smashed bean mixture.
   
   
3. Top with
   1/2 avocado, sliced or chopped and
   1/2 lebanese cucumber, sliced or chopped.

orange + beef stew on creamy mash

Serves 4

Poppy cooks…

1. Between 12 to 24 hours before you plan to cook this meal, put
   500-600g organic diced beef in a large pot or french oven and season with
   celtic sea salt + cracked black pepper.
   
   
2. Add
   750ml red wine (1 bottle),
   3 sprigs fresh thyme,
   2 bay leaves,
   5 carrots, peeled and cut into chunks,
   half an orange cut into wedges,
   onion, cut into rings, and
   2 garlic cloves, sliced. Place in the fridge to marinate.
   
   
3. When you are ready to start cooking, heat some
   olive oil in a frying pan, remove the beef from the marinade and brown on all sides, then set aside.
   
   
4. Place pot with marinade on the cooktop and bring to the boil, then lower to a simmer.
   
   
5. Add chuck steak back into the pot with
   170g tomato paste and
   2.5 cups of hot filtered water and leave to cook on low with the lid on for 2 hours or until meat is tender, stirring occasionally. Remove the lid for approximately another 30 minutes for the liquid to reduce to form a thick sauce.
   
   
6. In a separate pot, boil
   1.5 kg royal blue potatoes, peeled and diced until they crumble with no resistance when pierced with a fork. Drain water and mash with
   tablespoon nuttelex and
   1/2 teaspoon celtic sea salt.
   
   
7. Serve mashed potato topped with stew mixture, making sure to discard the bay leaves and orange peels.

oven baked chicken with sugarsnaps

Serves 4

Poppy cooks…

1. Preheat oven to 180ºC and line a baking tray with foil.
   
   
2. Add
   500g chicken tenderloins, cut into bite size pieces to a mixing bowl with
   1 tablespoon olive oil,1 tablespoons tamari sauce,
   2 tablespoons coconut amino sauce,
   2 tablespoon manuka honey,
   2 teaspoons ginger, finely grated,
   3 garlic gloves, minced,
   1 cup spring onions, finely chopped and mix together.
   
   
3. Spread chicken on baking tray and cook for 15 minutes before turning pieces over and baking until sauce is reduced and chicken looks sticky (about another 15 minutes).
   
   
4. While the chicken is cooking, in a rice cooker cook
   2 cups jasmine rice with
   200g sugarsnaps in the steamer insert.
   
   
5. Serve rice, topped with sugar snaps then chicken. Sprinkle dish with
   sesame seeds and a little
   lemon zest.

baked eggs in tomato kale

Serves 4

Poppy cooks…

1. 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.
   
   
2. Stir through
   1 clove of garlic, minced,
   sprig of rosemary and
   2 sprigs thyme for one minute.
   
   
3. Add
   bunch kale, finely chopped and cook until the kale has softened.
   
   
4. Add
   1 tablespoon tomato paste,
   tin of diced tomatoes and
   celtic sea salt + cracked black pepper, to taste, simmering for 8 minutes.
   
   
5. 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.

mixed berry, carrot + zucchini cupcakes

Makes 12

Poppy bakes…

1. Heat oven to 190ºC.
   
   
2. In a bowl whisk together
   1 cup coconut sugar,
   1 cup olive oil,
   2 eggs and
   1.5 teaspoons vanilla extract.
   
   
3. Add and whisk together
   3/4 cup carrot, finely grated,
   3/4 cup zucchini, finely grated and
   1 cup fresh or frozen mixed berries.
   
   
4. Add and whisk together
   3/4 teaspoon celtic sea salt, and
   3/4 teaspoon ground cinnamon.
   
   
5. Add
   2 cups gluten free self raising flour and gently fold into mixture without over mixing.
   
   
6. Divide batter among moulds and bake for 25 minutes or until a skewer comes out clean.