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.

chicken, beetroot + pear salad

Serves 4

Poppy cooks…

1. 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.
   
   
2. Grill
   500g chicken tenderloins with
   celtic sea salt + cracked black pepper.
   
   
3. 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.
   
   
4. 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.