A Collection of Recipes

from the TGSS Community

Written by
Tara Mitchell
www.gentlesleep.com.au
 Welcome!
Tara here from The Gentle Sleep Specialist.

We have put together some easy no fuss

recipes to make evenings a little easier for you.

These recipes are from our TGSS community,

so I hope you enjoy trying out some of them.

Thank you so much for those who sent their

recipes.

With love always,

Tara & the Team at
The Gentle Sleep Specialist
main
meals
 PAN ROASTED
SAUSAGE & VEG
This healthy dinner is a one pan roasted sausage and veg -
super simple!

Ingredients
1 x sausage (uncooked)
sweet potato
onion
carrot
capsicum
olive oil
herbs / seasoning of choice
gravy to serve

Method
Set oven to 200 degrees.
Place above ingredients in one baking dish.
Drizzle with a little olive oil.
Cook until nice and crispy (generally 30 minutes).
Serve with gravy.

Recipe supplied by Laura Blood

 Sweet Chilli Chicken

Ingredients
2 chicken breast fillets cut chunky 2 tbsp Worcester sauce
2 capsicums any colour sliced 1 tbsp brown sugar
1 onion sliced 2 tbsp tomato paste
2 tbsp olive oil 1 tsp ground ginger
3 garlic cloves crushed 2 tbsp sweet chilli sauce
2 tbsp soy sauce Black pepper
2 tbsp sweet chilli sauce

Method
Place all ingredients (except chicken capsicum and onion)
into a shaker.
Place chicken into a bowl and cover with marinade.
Allow to marinade overnight for best flavour.
Cook in the oven at 180 in a casserole dish with lid on.
After 45 mins add in the capsicum and onion, stir in and
cook for a further 20 mins.
Serve with rice.

Recipe supplied by Sheena Neeson

Enchiladas
Ingredients
500g chicken breast
300ml passata
1 sachet taco seasoning (or any Mexican
seasoning)
1 diced capsicum
1 diced brown onion
1 tsp minced garlic
Salt and pepper
150g cottage cheese (healthiest option)
OR shredded cheese of choice
6 wraps of choice

Method
Preheat oven to 180 degrees C.
Cut up chicken into chunks and season with salt, pepper
and the sachet of taco/Mexican spices.
Add a little oil to a frying pan and cook the onion and garlic
until onion is soft.
Add chicken and cook until browned.
Add capsicum and cook for 5 mins until soft.
Add half the passata and cook until well combined.
Get baking tin/rectangle casserole dish ready and put to the
side. On a plate lay out a wrap and fill with your chicken mix,
carefully roll up and place into baking tray. Continue until you
run out of chicken mix/wraps.
Top with the rest of the passata and cheese of choice.
Bake in the oven for 20 mins or until wraps are crispy and
cheese has melted.
Serve with garden salad and/or wedges.
Recipe supplied by Chloe Dudley
 LENTIL CURRY
to feed family of 4 with little kids

Ingredients
1 large tomato
1 carrot
3 celery sticks
1 x onion
Garlic
Ginger
Cardomom powder (1/2 teaspoon)
Cinnamon (1 teaspoon)
Curry powder (2 tablespoons)
1 tin of lentils (dry or can)
1 tin of coconut milk
1 to 1.5 cups of water
Roti bread and greek yoghurt to serve

Method
Blend the tomato, carrot and celery sticks together.
Fry onion, garlic and ginger together.
Add the blended tomato, carrot and celery.
Add cardamom powder, cinnamon, and curry powder.
Add water.
Add lentils and simmer for 15/20mins.
Add coconut milk.
Serve with roti bread and yoghurt.

Recipe supplied by Jasmina Correia

 Veggie-based
Macaroni Cheese
Ingredients
½ head of cauliflower 2 cups shredded tasty cheese
1 medium carrot 1/4 cup Parmesan cheese shredded
1 cup butternut pumpkin 2 tablespoon cream cheese
1 cup vegetable stock 2 cups uncooked macaroni
1 cup full cream milk 1 teaspoon smoked paprika optional
1 tbsp garlic minced 1 tablespoon cornflour made into a paste with some
water

M et ho d
Roughly chop the cauliflower, carrot and pumpkin and place in a
microwave safe jug, add the vegetable stock. Cover and cook in the
microwave for 7 minutes until tender.
In a food processor add the vegetable and stock mix and blitz until
puréed.
Transfer the purée mix to a saucepan. Bring to a simmer, add the milk,
garlic and tasty cheese and mix until the cheese has melted. Once
melted, take the cornflour paste and mix in to thicken.
Once ready, take half the sauce mixture and set aside, and leave the
other half of the sauce in the saucepan.
Cook the macaroni as per directions on packet.
Once the macaroni is cooked, drain and add into the sauce in the
saucepan, also add the Parmesan cheese, cream cheese and smoked
paprika (optional).
Mix through, and you can serve as is, or you can choose to put in a
serving dish and cover with a little more cheese and bake until the top
is golden.
* The half of sauce that has been put aside, can be frozen and used to
make another batch. Simply defrost in the fridge the night before.
Once defrosted, heat in a small saucepan on the stove, and simply add
cooked pasta.
Recipe supplied by Kay Rogers*
 Pesto Chicken Pasta

Ingredients
Jar of pesto (green or red)
Pasta of choice (rice, pulse or wheat)
Cooked chicken (Coles or Woolies)
Packet fresh cherry tomatoes
Shredded grated parmesan

Method
Preheat oven.
Oven roast cherry tomatoes (approx 10 minutes in hot oven until
blistered).
Shred the chicken.
Cook pasta and drain (leaving aside a little spare pasta water).
Mix all ingredients together.... use left-over pasta water if too thick.
Serve dish warm.

Recipe supplied by Claire Darch

Easy Fried Rice
Ingredients
2 tablespoons cooking oil
2 cloves garlic, minced
Boneless and skinless chicken
breast, cut into cubes
Shrimp, peeled, shelled and
deveined
Frozen mixed vegetables, thawed
Leftover steamed white rice
1 tablespoon fish sauce
1 tablespoon soy sauce
1/4 teaspoon oyster sauce
Dashes ground white pepper
2 eggs, lightly beaten
Salt to taste

Method
Heat up a wok or pan with the oil.
Add the garlic and stir fry until aromatic, follow by the chicken, shrimp,
and mixed vegetables.
Stir fry until the chicken and shrimp are half cooked.
Add in the rice and stir well with the ingredients.
Add the fish sauce, soy sauce, oyster sauce, white pepper and continue to
stir the fried rice for a couple of minutes.
Using the spatula, push the rice to the side of the wok and make a "well"
in the middle of the fried rice. Pour the beaten eggs in the "well."
Wait for 30 seconds and then cover the eggs with the fried rice. Leave it
for 30 seconds to 1 minute and continue to stir-fry so the eggs form into
small pieces and mix well with the fried rice.
Add salt to taste and do some quick stirs, dish out and serve hot.

Recipe supplied by I-Yin Lim

 HAM & POTATO
ROSTIS
Ingredients
250g ham
1/4 cup self raising flour
1 free range egg
3 washed potatoes- coarsely grated
1 small onion grated
1/2 cup grated cheese
Salt/pepper to taste
Olive oil

Method
Finely chop ham.
Place flour and egg in bowl and whisk to
combine.
Add potatoes, onion and cheese and fold in
chopped ham.
Season with salt and pepper.
Heat fry pan with olive oil.
Place 1/3 cups of potato mixture into the fry
pan and flatten with spatula.
Cool to crispy - repeat process until mixture all
used up.
Serve with green salad.

Recipe supplied by Jasmine Gibbons

Sweet Potato, Chickpea &
Spinach Coconut Curry
Ingredients
1 teaspoon (5ml) ground turmeric
1 teaspoon (5ml) ground coriander
3 large cloves garlic, minced
4 teaspoons (20ml) virgin coconut oil (I just used water instead)
1 tablespoon (15ml) cumin seeds
1 medium onion, finely chopped (about 2 cups/500 ml)
4 teaspoons (20ml) grated fresh ginger
1/4 teaspoon red pepper flakes, or to taste
1 medium/large sweet potato, peeled & cut into 1/4-to 1/2 inch
dice (about 3 cups/750ml)
1 (14-ounce/398ml) can chickpeas, drained & rinsed, or 1 1/2
cups (375ml) cooked chickpeas
1 (14-ounce/398ml) can diced tomatoes, with juices
1 (14-ounce/400ml) can light coconut milk
1 (5-ounce/142g) package baby spinach
Freshly ground black pepper
FOR SERVING: cooked basmati rice, quinoa, millet, or sorghum;
chopped fresh cilantro, unsweetened shredded coconut flakes,
lime wedges (optional)

Method
In a large saucepan, heat the oil over medium heat. NOTE: water can be used
instead. The oil is hot enough when a cumin seed sizzles when tossed into the
pan. Add cumin seeds, toasting for about a minute, until fragrant and lightly
darkened in color (be careful not to burn them). Immediately stir in the onion,
season with a pinch of salt, and cook for 3 to 5 minutes, or until the onion is
soft and translucent.
Add the garlic, ginger, turmeric, coriander, and red pepper flakes. Stir to
combine and saute for a couple of minutes, until the garlic softens.
Add the sweet potato, chickpeas, tomatoes with their juices, and coconut
milk. Stir to combine, cover, and simmer over medium heat for 20 to 30
minutes, until the potatoes are fork-tender. At this point, always mash one-
third of the mixture to thicken the sauce (using a potato masher), but this
step is optional.
Stir in the spinach and cook until wilted. Season with the salt and black
pepper to taste.
Serve on a bed of cooked grains, garnished with cilantro and coconut. If
desired, offer lime wedges for squeezing over the curry. Store the cooled
curry in an airtight container in the fridge for 4 to 5 days, or in the freezer for
up to 1 month.
Recipe supplied by Emily Warrener*
CHICKEN &
VEGGIE QUINOA
Serves approximately 4 adults.

Ingredients
2 diced chicken breasts (Woolies has Mt Barker chicken
breasts already diced to make it even easier)
2 chopped red capsicums
2 chopped zucchinis
4 chopped carrots
Tin of diced tomatoes
Quinoa (about half a cup, but can add more or less to
preference)
Optional - chopped garlic, chilli flakes, salt and pepper

Method
Brown the chicken in a frying pan with coconut oil
Add garlic (if using)
Add all the veggies to the frying pan and cook for a minute or so
until a bit soft
Add tinned tomatoes
Add quinoa and stir in (the liquid from the tomatoes will cook the
quinoa, but you can add a little water if needed)
Season with salt, pepper and chilli to taste (optional)
Simmer for 20 minutes or so. Add water if starts to get to thick or
stick.
Recipe supplied by Rachael Lecornu
No Fuss Chicken
Cous Cous
Ingredients
500g chicken breast, sprinkled with paprika & salt
Cherry tomatoes
Chorizo
Red onion
Lemon (quartered)
Feta (optional)
Cous cous

Method
Cook on 180deg for 25-30 mins until chicken cooked.
Squeeze cooked lemon on top - lots of lovely pan juices.
Serve alone, or with cous cous, roast veg whatever you have
in cupboard!

Recipe supplied by Brooke Whitehead

Korean Bulgogi
BBQ Meat
Serves approximately 2 adults, 2 kids

Ingredients
500g of any meat of choice, thinly sliced

Marinade meat in the following:

1/2 cup soy sauce or tamari to make gf
1/2 grated apple or a kiwi (this softens the meat and adds sweetness)
Tablespoon brown sugar

To Serve
Rice, steamed greens (brocolli, edamame, frozen veg)
Or simply add Japanese mayo, with seseame seeds and kimchi

Method
Cook on high heat on the bbq with a spray of oil or sesame oil.
Serve with desired sides as per above suggestions.

QUICK TIP
Do a double batch and put half of the uncooked meat and sauce in a
zip lock bag... then throw in the freezer for a quick dinner one night.

Recipe supplied by Renatie Gee

Calamari Greek Salad
Serves approximately 2 adults

Ingredients
ALDI Frozen Salt and Pepper Calamari
1 Lebanese Cucumber
2 Tomatoes
1/2 Red Onion
1/2 Jar Kalamata Olives
Olive Oil
Lemon Juice
Fresh Oregano
Bio Cheese Feta (optional if you want to be cheaper)

Method
Place calamari in air fryer or oven as per
box.
Dice cucumber, tomato and red onion and
place into bowl.
Place in olives, sprinkle some oregano,
drizzle lemon juice and olive oil then toss.
Add feta if you choose.
Once calamari is done, serve on top of
your salad divided into 2 bowls. ..

Recipe supplied by Jacqui Hart

 CREAMY PESTO
PASTA 10 minute pasta

Ingredients
Pasta of choice (500 grams)
200 grams Pesto
2 tablespoons butter
1 tablespoon minced garlic
1.5 cups baby spinach
300 ml thickened cream
Salt/pepper
1/4 teaspoon salt
1/4 teaspoon pepper
Parmesan, pine nuts and sundried tomatos to garnish

Method
In a pan, melt a couple of table spoons of butter and stir
in 1/2 tablespoon of minced garlic.
Add the container of pesto, stirring to loosen the dip.
Add the thickened cream to the pan, stir through on a
high heat, once bubbling, reduced to simmer and
thicken.
Add salt and pepper to season.
Boil pasta, strain (reserving 1/4 cup to loosen the
sauce) and mix through the baby spinach.
Toss the pasta through the sauce, adding
the reserved pasta water to loosen.

Recipe supplied by Krystal Dionysiou

 Slow Cooker
Butter Chicken
Ingredients
800 g skinless chicken breast cut into 1 inch pieces (or chicken thighs)
1 brown onion diced
½ cup chicken stock liquid
1 tbs minced ginger
3 tsp minced garlic or 3 garlic cloves, minced
150 g tomato paste
2 tsp mild curry powder
2 tsp garam masala
1 tsp ground turmeric
salt and pepper, to taste
½ cup coconut cream or cooking cream

Method
Place the diced chicken and onion
into the base of the slow cooker.
In a mixing bowl, mix the chicken
stock liquid, ginger, garlic, tomato
paste, curry powder, garam masala,
turmeric and salt and pepper.
Pour over the chicken and stir to
combine.
Cook on LOW for 4 hours.
Stir through the coconut cream and
serve with rice, roti bread and
vegetables.

Recipe supplied by Katie Warrener*

ASIAN CHICKEN
Ingredients
500 grams chicken mince
3 cups chopped vegetables (broccolini, bok choy, snow peas etc)
1 red onion diced
1/2 packet of vermicelli rice noodles
1/4 cup sweet soy sauce
1 teaspoon fish sauce
1 tablespoon of lime or lemon juice
1 tablespoon sesame oil (or any oil of choice)
1 heaped teaspoon of grated ginger and garlic
Bunch of coriander and mint chopped
Crushed peanuts and fried shallots to garnish

Method
Heat pan up with sesame oil.
Add onion and cook until it's starting to be translucent
Add chicken mince. Brown the outside of the mince first before breaking up with a
spatula. This minimises the 'wateryness' of the mince.
Add ginger and garlic through stir, then add the sauces.
If it's too sweet, add a sprinkling of salt. If more acidity is needed, add a bit more
lemon/ lime juice. Be frugal with the sweet soy as it's hard to come back if it's too
sweet​​Taste can be influenced by brand of sweet soy, the quality of mince.
While mince is cooking prepare noodles by adding noodles to bowl and adding boiling
water, cover with plate, let sit for 2mins of until soft then drain and rinse with cold
water.
Add veggies to the mince, cook for 2mins or until veg is soft but still has a bit of crunch.
Add coriander and mint to pan if using - save a bit of coriander for garnish
Turn off heat and stir through the noodles.
Serve in bowls and garnish with peanuts, shallots and coriander (can also add a wedge
of lemon or lime as well).

Recipe supplied by Meg Mooney-Gibbs

One Pan Butterfly Chicken
Ingredients
1 x butterfly chicken
1 x chorizo
Assorted roasting veg:
2 x carrots, 4 x potatoes,
1 x red onion,
approx. 1/4 pumpkin)
Approx. 2 cups chicken
stock
1 cup risotto (arobito) rice
Salt & pepper to season
2 teaspoons smoked
paprika

Method
Preheat oven to 190 degrees C.
Place chicken in roasting pan skin up.
Chop chorizo and scatter around chicken.
Chop vegetables - amount will depend on how big your pan is. Veg is
not to go on top of chicken but around it.
Coat everything with extra virgin olive oil. Season with cracked black
pepper, sea salt.
Sprinkle smoked paprika over everything if the chicken hasn't been
pre seasoned.
Place in oven for 40 mins. After 40 mins remove dish from oven and
add risotto or arobito rice. Like the veg you want the rice to be in
between chicken and veg to soak up all the juices.
Add 1 cup of chicken stock, if rice has not been covered by the stock
add the 2nd cup .
Return to oven for a further 20mins or until the rice has absorbed
stock and is tender.

Recipe supplied by Meg Mooney-Gibbs

 Chicken Parma Balls
Ingredients
1 kilogram chicken mince
1 zucchini 120 grams
2 carrots 120 grams
50 grams parmesan cheese finely
grated
2 garlic cloves
2 tablespoons mixed herbs
2 tablespoons onion flakes Sauce Ingredients
½ cup breadcrumbs
salt and pepper to taste 700 grams passata
140 grams tomato paste
200 grams water
1 tablespoon mixed herbs
1 tablespoon onion flakes
Method ½ cup mozzarella

Preheat your oven to 180 degrees celsius (fan-forced) and lightly grease a large
baking dish.
In a large bowl, combine the chicken mince, grated zucchini and carrot,
parmesan cheese, crushed garlic cloves, 2 tablespoons of mixed herbs, 2
tablespoons of onion flakes, ½ cup of breadcrumbs and add a pinch of salt and
pepper to taste.
Use a dessertspoon to scoop up the mixture and roll into 24 even sized balls and
place into your greased baking dish.
Pop the baking dish into your preheated oven and cook for 10 minutes.
While the Chicken Parma Balls are cooking, combine the pasta, tomato paste,
water, 1 tablespoon of mixed herbs and 1 tablespoon of onion flakes into a
medium saucepan and cook over a medium /low heat until the sauce begins to
simmer.
Remove the Chicken Parma Balls from the oven and carefully pour the tomato
sauce over the top.
Sprinkle the mozzarella cheese over the top of the sauce and put the Chicken
and Vegetable Parma Balls back into the oven to cook for a further 25 minutes
or until the cheese is golden and the chicken has cooked through.
Recipe supplied by Elle Auty*
Chicken & Mushroom
Crockpot
Ingredients
1 tablespoon olive oil
1 ½ pounds boneless, skinless chicken thighs (see
note below)
¼ teaspoon salt
¼ teaspoon pepper
1 small onion (chopped)
8 ounces crimini mushrooms (sliced)
2 cloves garlic (minced)
½ teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon paprika
1 cup low sodium chicken broth
1 cup orzo pasta
grated Parmesan cheese and chopped fresh
parsley (optional, for serving)

Method
Heat olive oil in a large skillet over medium-high heat. Add chicken thighs and brown
on both sides, about 2 minutes per side.
Transfer chicken to slow cooker and sprinkle with salt and pepper.
To the same hot skillet, add the onion and mushrooms. Cook, stirring, scraping up any
browned bits from the bottom of the pan. Cook until onions and mushrooms start to
soften and onions brown slightly, about 3 minutes. Add garlic and cook 1 minute.
Transfer onions, mushrooms and garlic to the slow cooker.
To the slow cooker, add the dried oregano, garlic powder, paprika and chicken broth.
Stir gently.
Cook on low setting for 4-5 hours or high setting for 2-2½ hours, until chicken is
cooked through. (Chicken should register at least 165° F on an instant read
thermometer.)
Stir in the orzo, making sure it is all in contact with the liquid, and cook on high for 15-
20 minutes, until orzo is tender. Orzo cooking time will depend on your slow cooker.
Serve with grated Parmesan cheese and fresh parsley, as desired.
Recipe supplied by Elle Auty*
One Pot Crispy
Chicken & Red Rice
Ingredients
1.2kg chicken thigh cutlets skin on (this
is around 5-6 chicken thigh cutlets
depending on how big they are)
2 tbsp olive oil
1 tbsp dried herbs or 1 tbsp fresh herbs
roughly chopped (I have used both
oregano and thyme, both work
beautifully)
4 garlic cloves finely chopped 1 tbsp sweet paprika
2 tbsp tomato paste 1 tsp onion powder
1.5 cups white rice (I like using jasmine) 1/2 tsp smoked paprika
3 cups chicken broth/stock 1/2 tsp cracked black pepper
Coriander or parsley, roughly chopped 1/2 tsp salt
to serve 1 finely diced onion

Method
Preheat oven to 180c.
Coat chicken in the olive oil and all the dry spices (and/or fresh herbs if using)
including the pepper and salt.
In an oven safe, heavy based casserole pot, sear the chicken on medium heat
for 3-5 minutes until it is golden and crispy on the outside, set aside.
Add onion and garlic. Cook 1-2 minutes until soft. Add the tomato paste and
rice. Stir to combine. Add the chicken stock/broth.
Return chicken to the pot ensuring the chicken skin is facing up. Put lid on or
cover tightly with foil (use two layers if you need). Cook for 35 minutes.
Remove lid, bake further 10 minutes.
Let it stand a further 10 minutes before eating, top with coriander or parsley.

NOTE: This recipe does not work with chicken breast (it will dry out) but does
work with chicken thigh fillet. The boneless chicken thigh will cook at a quicker
rate, so I recommend adding it back into the rice 20 minutes into the baking time.

Recipe supplied by Elle Auty*

One Pot Lasagne
Ingredients
4 tbsp olive oil
2 onions, finely chopped
700g passatta
3 garlic cloves, roughly chopped
3 cups beef stock/broth
2 large carrots, grated
1 tsp cracked pepper
1kg beef mince
1/2 tsp sea salt
2 tbsp tomato paste
250g ready made lasagna sheets
2 bay leaves
300g mozzarella cheese, sliced
1/2 cup basil, leaves picked

Method
Heat oil in a large, deep, oven proof skillet on
medium heat.
Add onions, garlic and carrot, cook 5 minutes
until softened.
Increase heat to high. Add beef mince, cook 5
minutes until browned.
Add tomato paste, bay leaves, passatta, beef
stock/broth, pepper and salt. Cook 10 mins.
Tear or snap lasagna sheets in half. Using
tongs, submerge the lasagna sheets into the
sauce taking care to change directions and
distribute the sheets as evenly as you can
(although it doesn’t need to be perfect!).
Place the lid on, cook on lowest heat setting
according to lasagna sheet packet instructions
(mine took 20 minutes). Preheat the oven grill
in the last 5 minutes of cooking.
Use a fork to check the pasta is cooked (the
fork should pierce the pasta easily). Top the
lasagna with slices of mozzarella and grill for 5
minutes until golden and bubbling. Sprinkle
with basil leaves and serve.

Recipe supplied by Elle Auty*

Massaman Beef Curry
Slow Cooker
Ingredients
2 tablespoon peanut oil
2 brown onions (400g), cut into thin
wedges
1 kilogram gravy beef, chopped
coarsely
2/3 cup (200g) massaman curry paste
1 cup (250ml) coconut milk
1 cup (250ml) chicken stock
2 cinnamon sticks
2 dried bay leaves
3 potatoes (600g), chopped coarsely
1/2 cup (70g) roasted unsalted
peanuts
2 tablespoon brown sugar
1 tablespoon fish sauce
1/3 cup lightly packed fresh coriander
leaves
1 lime, cut into wedges

Method
Heat half the oil in a large frying pan over medium heat; cook onion, stirring, for
10 minutes or until browned lightly. Transfer mixture to a 4.5-litre (18-cup)
slow cooker.
Heat remaining oil in same pan over high heat; cook beef, in batches, until
browned. Add paste; cook, stirring, 1 minute or until fragrant. Transfer mixture
to cooker.
Add coconut milk, stock, cinnamon, bay leaves, potato and nuts to cooker. Cook,
covered, on low, 8 hours.
Stir in sugar and sauce. Serve curry topped with coriander; accompany with
lime wedges. Recipe supplied by Elle Auty*
Creamy Chicken &
Brown Rice Soup
Ingredients
50g raw brown rice 1 1/2 tablespoon chicken stock
50g raw almonds paste (recipe below), or omit if
1 onion, halved using chicken stock
2 garlic cloves 100g raw brown rice
1 stalk of celery, quartered Reserved rice and almond flour
1 large carrot, quartered Handful fresh parsley, chopped
30g olive oil or butter 100g frozen peas
300g cubed chicken Salt and pepper to taste
1 litre water (if using paste), or
chicken stock

Method
Mill rice in Thermomix bowl 1 min/speed 9.
Add almonds and mill 10 sec/speed 9. Remove rice
and almond flour to a bowl and set aside.
Place onion, garlic cloves, celery and carrot into
TM bowl and chop 3 sec/speed 5.
Add oil or butter and cook 3 mins/100C/speed 1.
Add chicken and cook 3 min/100C/speed 1.
Add water and stock paste (or chicken stock),
brown rice and reserved rice and almond flour and
cook for 30 mins/100C/reverse/speed 1.
Add parsley and peas and cook another 5
mins/100C/reverse/speed 1.
Add salt and pepper to taste (if you use stock
instead of paste and water you’ll need about 2 tsp
salt). Stir and serve.

Recipe supplied by Elle Auty*

Treats
Apple Cinnamon Muffins

Ingredients
2cups self raising flour
1/2 teaspoon baking powder
1 egg
1 cup milk
1/2 cup maple syrup
90g butter melted
2 apples grated
2 tea spoon cinnamon
1 teaspoon vanilla bean extract

Method
Preheat oven to 180 degrees.
In a bowl add flour, baking powder and cinnamon.
In another bowl add melted butter, egg, milk, maple syrup, vanilla
extract and grated apple mix together.
Add wet ingredients to dry ingredients and mix until combined.
Put evenly into muffin tins and cook in oven for 10 minutes or until
cooked through. Let them cool slightly before taking out of muffin
trays.
As an alternative, use this recipe and replace the apple/ cinnamon with
blueberry and coconut; or strawberries or banana and dark choc
chips.
Recipe supplied by Jasmine Gibbons
 No Bake
Lactation Bites

Ingredients
2 cups old-fashioned oats
1/2 cup ground or milled flaxseed
3 tablespoons brewer’s yeast
1 cup peanut butter or almond butter
1/2 cup honey
1 teaspoon vanilla
1/2 cup dark chocolate chips

Method
In the bowl of an electric mixer fitted with the paddle
attachment, add all ingredients except for the chocolate
chips.
Mix on low speed until mixture is well combined. Stir in
chocolate chips.
Roll mixture into 2-tablespoon sized smooth balls and
place on a parchment-lined baking sheet.
Place in the refrigerator for 30 minutes or enjoy right
away.
Once the bites have set, transfer them to an air-tight
container and store in the refrigerator for up to 2 weeks.

NOTES
Mixture can be pressed into an 8×8-inch baking dish and cut
into bars, if desired. Other optional add-ins: 1/2 chopped nuts
(such as almonds or walnuts) and 1/2 cup dried fruit

Recipe supplied by Elle Auty*

Banana Muffins
Ingredients
1.5 cups (188g) all-purpose flour
1 teaspoon baking powder
2/3 cup (135g) packed light or dark
1 teaspoon baking soda
brown sugar
1/2 teaspoon salt
1 large egg
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1/4 teaspoon ground nutmeg
2 tablespoons (30ml) milk
3 large ripe bananas
Optional: 1 cup chopped walnuts, pecans
6 tablespoons (85g) unsalted
or chocolate chips
butter

Method
Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or
use cupcake liners.
Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in
a medium bowl. Set aside.
In a large bowl or in the bowl of your stand mixer, mash the bananas. On medium
speed, beat or whisk in the melted butter, brown sugar, egg, vanilla extract, and milk.
Pour the dry ingredients into the wet ingredients, then beat or whisk until combined.
If adding nuts or chocolate chips, fold them in now. Batter will be thick.
Spoon the batter into liners, filling them all the way to the top.
Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven
temperature to 350°F (177°C). Bake for an additional 16-18 minutes or until a
toothpick inserted in the center comes out clean. The total time these muffins take in
the oven is about 21-23 minutes, give or take. (For mini muffins, bake 12-14 total
minutes at 350°F (177°C).) Allow the muffins to cool for 5 minutes in the muffin pan,
then transfer to a wire rack to continue cooling.
Muffins stay fresh covered at room temperature for a few days or in the refrigerator
for up to 1 week.

Recipe supplied by Elle Auty*

*Acknowledgements
Veggie Based Macaroni & Cheese - Healthy Mummy
Sweet Potato Chickpea & Spinach Coconut Curry - The Vegan8
Slow Cooker Butter Chicken - Bake Play Smile
Chicken & Vegetable Parma Balls - Create Bake Make
Chicken & Mushroom Crockpot - Kristine's Kitchen Blog
One Pot Crispy Chicken & Red Rice - The Simple Housewife
One Pot Lasagne - The Simple Housewife
Slow Cooker Massaman Beef Curry - Women's Weekly Food
Creamy Chicken Brown Rice Soup - Quirky Cooking
Banana Muffins - Sally's Baking Addiction
No Bake Lactation Bites - The Baker Mama
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