Cheesy Spinach Muffins

2 Muffins = 1 serve (Makes 6)

Ingredients
2 Eggs
60g Feta crumbled
30g Whey protein isolate
120g Spinach – steamed, drained, chopped
20g onion - diced
100g crushed walnuts
pinch salt, paprika and cumin.

Method
1. Mix the beaten eggs, protein, feta, spices, then remaining ingredients.
2. Spoon into muffin tins and bake 30 mins moderate oven or until cooked all the way through.
3. Serve with a tablespoon of guacamole on each if desired.

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Panforte
By Fiona Henry

You've tried it at Vive...here's the secret!!!

Ingredients
2 sheets Rice paper
100g Almonds
60g Hazelnuts
60g Pecans
30g Pistachios
60g Dried Apricots, roughly chopped
60g Turkish Figs, roughly chopped
70g Prunes
30g Sultanas
30g Mixed Peel
1 cup Gluten free flour
175g Honey
175g Sugar
2 tsp Ground Cinnamon
1 tsp Ground Ginger
1 tsp Mixed Spice

Method
1) Preheat oven to 180C
2) Line a 20cm square tin with non-stick baking paper, and arrange rice paper in the base
3) Combine nuts and lightly toast on a tray in the oven (approx 5-10 mins)
4) Combine dried fruit in a large bowl
5) Sieve dry ingredients into bowl with fruit, add warm nuts.
6) Combine dry ingredients with fruit and nuts and mix until evenly covered
7) In a saucepan bring sugar and honey to the boil.  Then add to the rest of the ingredients.
8) Work all ingredients together until well combined. (The mixture will be quite stiff and sticky and hot to touch)
9) Press mixture evenly into the rice paper lined tray, and bake for 40-45 minutes
10) Cool in tin, and store in an airtight container at room temperature.

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Berry Pancakes
By www.nutravida.com.au

Ingredients
2 eggs, beaten
30g of protein powder (whey protein isolate), vanilla
1 tsp vanilla essence
2 tbsp xylitol
1 cup blueberries, strawberries, or raspberries
2 tbsp spoons coconut oil

Method
Blend all ingredients except berries in blender. heat coconut oil in frying pan on low to medium heat. Pour blended mixture into frying pan and sprinkle 1/2 the berries on top.  Cover with lid and cook for 30secs or until mixture begins to bubble.  Flip and cook other side until golden brown.  Sprinkle the remaining berries on top and serve with whipped cream.

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Apple Crumble (Gluten Free!)
By Fiona Henry

Serves 4-6

Crumble:
Ingredients
40g Quinoa Flour
40g Nuts
40g Quinoa flakes
40g Butter, softened 40g Sugar (I like to use black sugar)
1/2 tsp Cinnamon
Pinch of Sea Salt

Method
1. Combine dry ingredients and rub in butter

Filling:
Ingredients
3 lge/ 4 sml Apples
1 Lemon, zest and juice
1 passionfruit (if you can get your hands on one)

Method
1. Thinly slice apples (don't bother peeling) and toss with lemon zest, juice and passionfruit pulp in baking dish of choice
2. Top with crumble
3. Bake at 180C until golden and the juice is bubbling through to the surface around the edges (approx 30-40 mins)

Serve with thick cream, ice cream, or custard of choice (or all three!!) and DEVOUR

*This is a base recipe from which you can experiment with different flours, coconut, nuts and fruit or just whatever you might have on hand at the time.

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Protein Bites
By Fiona

Ingredients
90g Almond Spread
90g Coconut Oil
70g Tahini
120ml Agave syrup
30g Honey
30g Sunflower Seeds
80g Almonds
90g Coconut
80g Walnuts
100g Soy Protein Isolate (SPI)
2 tsp Cinnamon
1 tsp Ginger
90g Organic sulphur free Apricots
45g Amaranth puffed

Method
1. Chop almonds, walnuts and apricots then add to seeds.
2. Combine SPI, amaranth, coconut, and spices.  Add almond spread, tahini, and coconut oil at room temperature.
3. Bring agave and honey to boil, add nuts.
4. Add nut mix to SPI mix.
5. Press into tray and refridgerate until set.

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Chicken Burgers
By Melissa LeBreton

Preparation Time 10 minutes
Cooking Time 12 minutes

Ingredients (Serves 4)
• 500g organic chicken mince
• 2 eggs, beaten
• 1/4 cup LSA (linseed, sunflower, almond meal)
• 1 small red onion, finely diced
• 2 tsp finely grated lemon or lime rind
• 1 tbspn drained capers, coarsely chopped
• 2 tbspns finely chopped fresh coriander
• Fresh red chilli chopped finely to taste
• Salt and ground black pepper, to taste
• Olive oil, for cooking
• 2 tbsp besan flour

Method
1. Combine chicken mince, red onion, lemon or lime rind, capers, egg, LSA, besan flour, milk, coriander and chilli in a bowl. Season with salt and pepper and mix well.
2. Shape mixture into 4 equal patties (each 10cm in diameter and 2cm thick).
3. Heat the olive oil in a frying pan over medium heat and cook the patties for 6-7 minutes each side or until they are golden and cooked through.
4. Remove the cooked patties from the pan and drain on paper towel.
5. Serve with a green salad and top with beetroot dip. Alternatively place a patty in a roll and top with beetroot dip, tomato, cucumber and rocket.

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Beetroot Dip

Ingredients
2 large beetroot, washed
2 cloves garlic, crushed
2 tbsp tahini
Squeeze half a lemon
Salt & pepper to taste

Method
1. Wrap the beetroot in alfoil individually and cook for 1 hour or until soft in a moderate oven.
2. Allow to cool and peel off skin, also chopping off ends.
3. Place in a vitamiser or food processor and add the remaining ingredients.
4. Blend well until a puree consistency.
5. Alter tahini and lemon juice quantities to your tastebuds.
6. This dip is also great as a snack with rice crackers, in a sandwich or on top of salad.

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Corn & Coriander Salad
By Matt Lim

(Serves 4 as a side dish)

Ingredients
3-4 cobs corn
2 bunches coriander
1 red chilli, finely chopped
1 red capsicum, finely chopped
Olive oil
Balsamic vinegar
1 clove garlic, finely chopped
Salt and Pepper to taste

Method
1. Steam corn cobs (leave husks on).
2. Remove husks and slice corn kernels from cobs.
3. Combine corn with coriander, chilli, red capsicum and garlic.
4. Stir through olive oil and vinegar.
5. Season to taste with salt and pepper.