FRUIT ICEBLOCKS

What better than another popsicle/ice block recipe to celebrate the very first day of summer in Australia?! Regardless of the fact that Queensland has been feeling the summer heat for the past two months, I except this December, January and February to be absolute scorchers! And what better way to cool down than with a refreshing, guilt-free fruit ice block? Besides jumping in the pool that is;) Below are my four favourite fruit iceblock recipes! I encourage you to get creative and blend whatever fruit you have in the fridge with some no sugar coconut water for a low calorie treat! 

Mango Coconut 

Ingredients

• 200g fresh or frozen mango 
• 2 tablespoons shredded coconut 
• 1 cup (250ml) unsweetened almond milk / coconut milk / whatever milk you wish
• 1/2 cup water 
• 6 popsicle/ice block moulds

Method

1. Place the mango, coconut, milk and water in a blender and blend until smooth. 

2. Pour the mango mixture evenly between the 6 moulds.

3. Freeze for a few hours (minimum of 4) before serving. To remove the popsicle from its mould, run under boiling hot water for a few seconds. 

Makes / 6 iceblocks 

Watermelon & Kiwifruit 

Ingredients

• 200g fresh or frozen watermelon, no black seeds
• the flesh of 2 medium kiwifruit or 100g 
• 1 cup coconut water 
• 6 popsicle/ice block moulds 

Method 

1. Combine the watermelon, kiwi and coconut water in a blender and blend until smooth. 

2. Pour the mixture evenly between the 6 moulds. 

3. Freeze for a few hours (minimum of 4) before serving. To remove the popsicle from its mould, run under boiling hot water for a few seconds. 

Makes / 6 iceblocks 

Tropical

Ingredients

• 150g fresh or frozen mango 
• 150g fresh or frozen pineapple
• 1 frozen banana
• 1 1/2 cups no sugar coconut water 
• 6-7 popsicle/ice block moulds 

Method 

1. Combine the mango, pineapple, banana and coconut water in a blender and blend until smooth. 

2. Pour the mango mixture evenly between the 6 moulds. This recipe fills a little more than 6 moulds; if you do not have any more iceblock moulds you can freeze it in a small bowl. 

3. Freeze for a few hours (minimum of 4) before serving. To remove the popsicle from its mould, run under boiling hot water for a few seconds. 

Makes / 6-7 iceblocks 

Raspberry & Rockmelon

Ingredients 

• 100g raspberries, fresh or frozen 
• 200g rockmelon pieces, fresh or frozen 
• 1 cup coconut water 

Method

1. Combine the raspberries, rockmelon and coconut water in a blender and blend until smooth. 

2. Pour the mixture evenly between the 6 moulds. This recipe fills a little more than 6 moulds; if you do not have any more iceblock moulds you can freeze it in a small bowl. 

3. Freeze for a few hours (minimum of 4) before serving. To remove the popsicle from its mould, run under boiling hot water for a few seconds. 

Makes 6 / 7 iceblocks 

x Emily 

NUT, RICE & SEED GRANOLA

Making my own breakfast is one of my favourite things to do, as I love experimenting with gluten-free grains and different combinations of ingredients. My latest invention is below; a very simple homemade granola. So simple in fact that I did not even chop the nuts and instead left them whole as I prefer them this way...and I was being a tad lazy! Beautiful toppings such as chia seeds, flaxseeds and/or fresh fruit can be added to the granola, however make sure not to add them before cooking in the oven. 3/4 of a cup of this granola is very filling and keeps me going for most of the morning from 5am onwards. As this recipe makes approximately 10 cups you will have breakfast sorted for days! 

P.S- if gluten-free use puffed corn or quinoa flakes in place of puffed kamut, as it contains wheat. 

Ingredients

• 4 cups puffed rice
• 1 1/2 cups quinoa flakes / 3 cups puffed corn / 3 cups puffed kamut 
• 1/2 cup almonds
• 1/2 cup cashews
• 1/2 cup walnuts
• 3 tablespoons organic maple syrup
• 1/2 cup pepitas (pumpkin seeds)
• 1/2 cup sunflower seeds
• coconut oil / rice bran oil spray

Cooking 

1. Preheat a fan-force oven to 180 degrees celsius. 

2. Combine all ingredients except for the oil in a large bowl and stir well to combine. 

3. Evenly spread out the granola on 2 large baking trays lined first with baking paper. Lightly spray the coconut oil over the top. 

4. Cook in the oven for 12-15 minutes, depending on how golden brown you would like your granola. Remove from the oven and leave to cool completely before storing in a large jar. 

Makes / 10 cups

1 generous serving / 3/4 cup with 1/3-1/2 cup milk 

Total Preparation time / 5 minutes max

Total Cooking time / 12-15 minutes plus cooling time 

x Emily 

MEDITERRANEAN SUMMER PASTA

I really love pasta, however for many years I used to consume a massive amount in one sitting (I'm talking almost a whole 500g package cooked!). Over recent years and particularly in the last few months my relationship with food and portion control has changed greatly. I have learnt that I do not have to completely avoid certain foods, such as pasta, but instead I have to cook a lot less and relish every single bite. Hence pasta has been allowed back into the house (the gluten-free variety) and my waistline and mental battles with food are becoming quite miniscule. 'Mediterranean summer pasta' is a very loose term for this meal, as I have gone for simple, fresh, available ingredients found in my kitchen and have avoided olives, red onion and cheese (due to Chris and my allergies and likes & dislikes). I urge you to make this pasta your own with what you have in your fridge. 

Ingredients

• 150g gluten-free pasta
• coconut oil spray
• 2 garlic cloves, finely chopped
• 2 spring onions, finely chopped
• 150g zucchini, chopped into small even pieces
• 100g green capsicum, deseeded & chopped into small even pieces
• 1 large handful baby spinach
• 55g ready to eat calamari, roughly chopped
• 200g tomatoes, finely chopped
• 3 tablespoons fresh chives and/or parsley and/or basil, finely chopped
• 1 tablespoon good quality olive oil 
• salt & pepper

Cooking 

1. Bring a medium saucepan of water to boil over high heat. Once boiled, add the pasta and cook for 7-8 minutes or until the pasta is just tender. Remove from heat and drain, reversing 1/2 cup of the pasta liquid. 

2. Spray a large, deep frypan with coconut oil and warm over medium-low heat. Add the garlic and spring onions and cook, stirring frequently, for 2 minutes or until the garlic and onion is soft but not burnt. Pour in the reserved pasta liquid and add the zucchini and capsicum. Cook for 5 minutes, covered, over medium heat or until the vegetables are tender. 

3. Remove the lid from the pan, add the baby spinach and cover again for one minute or until the spinach has wilted. Remove the pan from the stove and add the calamari, tomatoes, herbs, olive oil and a generous pinch of salt & pepper. Toss well to combine and divide into two bowls to serve. 

Serves  / two

Total Preparation time / 10 minutes 

Total Cooking time / approx. 20 minutes 

x Emily 

SALT & PEPPER TURKEY QUINOA SALAD

Recipes come from the oddest places, if you keep your eyes and mind open. I was relaxing on the beach this Saturday after a brutal but rewarding week of work and renovating and stumbled upon this summery recipe. Where did I find it, you may ask? To answer this question you need to understand one thing about me. I hardly ever read gossip websites, I never watch reality tv shows (unless they are renovation or food related!) and I am about 5-10 years behind which celebrity is dating whom. That being said, when I am truly in need of relaxing, I buy a gossip magazine (usually Who or OK) and sit alone on the beach reading it cover to cover. Call it an indulgence, a guilty pleasure, whatever you wish. I cherish this time of escapism. And in this pages of Who's most recent addition was one recipe, which turned out to be delicious, packed with protein and healthy. 

Ingredients

Salad

• 1/2 cup quinoa, rinsed and drained twice
• salt & pepper 
• 400g turkey fillets, cut into 2 even portions
• 1 tablespoons coconut oil 
• 2 large handfuls of kale, shredded 
• 1/4 large iceberg lettuce,  shredded
• 200g green beans, trimmed & cut into small pieces
• 1 pink lady apple, thinly sliced
• Optional - 1/2 cup fresh herbs, such as parsley, mint and/or coriander 

Dressing

• the jest & juice of 1 large lemon
• 2 tablespoons olive oil
• 1 large garlic clove, finely chopped or crushed
• 1/4-1/2 teaspoon dried chilli flakes

Cooking 

1. In a saucepan cover the quinoa with 1 1/2 cups of water and bring to a boil over medium heat. Reduce to a simmer and cook for 15 minutes or until the water is almost all absorbed. Add the kale to the pan and cover, cooking for a further 2 minutes. Remove the quinoa & kale from the stove and rinse well with cold water, then drain and set aside. 

2. Whilst the quinoa is cooking, prepare the turkey by massaging a small amount of salt and pepper into each fillet. 

3. In a medium frypan heat the coconut oil over medium heat. Add the fillets and cook for 2 minutes each side, then add 1/3 cup of water, cover with a lid, turn the heat down to low and cook for 5 minutes. After this time, turn off the heat and keep covered for 5 minutes. 

4. Meanwhile, make the dressing by combining all ingredients in a small bowl and whisking well to combine. Season to taste and a splash of water at a time if the dressing seems too thick. 

5. Slice the cooked turkey into thin strips. Place the quinoa and kale in a large serving bowl, then top with the shredded lettuce, beans, apple slices and herbs, if using. Drizzle the dressing over the top and toss well to combine. 

Serves / 4 

Total Preparation time / 10 minutes 

Total Cooking time / 25 minutes 

x Emily 

THAI BEEF SALAD

My fiancee Chris bought me Pete Evans' cookbook 'Healthy Every Day' last week and since then I have been madly trying out as many of the recipes as I possibly can. My favourite so far: the desserts, snacks and this Thai Beef Salad. Evans uses kelp noodles, which are made of kelp, a sea vegetable, sodium alginate (sodium salt extracted from brown seaweed) and water. This recipe is very similar to Pete's, with a few changes to the dressing. I just happened to have kelp noodles in my pantry from an outing to Wray Organic months ago. Now I will level with you; kelp noodles are not cheap, however they are very low in carbs and calories and contains calcium, potassium, iodine and magnesium, among other essential minerals. You can use rice noodles, such as rice vermicelli, however I would strongly advise splashing out on the kelp noodles as they are rich in nutrients, have a very interesting texture and require no cooking! I ate this for lunch today and can not remember the last time a salad filled me up as much as this one. 

Ingredients

Salad

• 340g kelp noodles 
• 2 tablespoons sea salt
• 2 tablespoons ground black pepper
• 600g grass fed eye fillet steak, fat trimmed and cut into even slabs (around 4-6 pieces)
• 1 tablespoon coconut oil
• 3 spring onions, finely chopped
• 1 large handful fresh coriander

Dressing

• 1 tablespoon fresh ginger, finely chopped
• 2 tablespoons coriander stems, finely chopped
• 3 garlic cloves, finely chopped
• 1 teaspoon chilli flakes or 1 long red chilli, finely sliced
• the juice of 1 medium lime 
• 2 tablespoons rice wine vinegar 
• 2 tablespoons gluten-free soy sauce or tamari
• 1 teaspoon sesame oil
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon black sesame seeds
• 1 tablespoon white sesame seeds
• water 

Cooking 

1. Soak the kelp noodles in a medium bowl of hot water for 30 minutes. Drain with cold water and set aside. 

2. Meanwhile, combine the salt and pepper and sprinkle on a plate. Evenly roll the eye fillet pieces in this mixture. Heat a large frying pan over medium-high heat and swirl the coconut oil in the pan. Cook the steak for 3-4 minutes each side, then remove from the heat and wrap loosely in foil for 10 minutes to rest. 

3. Whilst the meat is resting make the dressing by combining all the  dressing ingredients and stirring to combine. Add a few splashes to water to thin out the dressing. 

4. Pour half the dressing on the drained noodles and toss to combine (this will further soften the noodles). 

5. Thinly slice the cooked beef. Arrange the noodles, sliced beef, spring onions and coriander leaves in a large bowl and toss to combine. Pour the remaining half of the dressing over the top and toss again. Serve at room temperature or chilled. 

Serves / 4 

Total Cooking time / 35-40 minutes (prep time is included in cooking time)

x Emily