Category: Breakfast

Meatballs – 4 ways

Ingredients

500g mince (lamb, beef or pork or a combo)
1 grated carrot
1 grated courgette (i use the ‘fine’ side of the grater)
Salt and pepper
Fresh herbs (whatever you have on hand)
1 Tbsp Finely chopped garlic

what to do

The grated veggies is what helps to hold the meatballs together in the absence of egg, if you can have egg however, by all means add one, it does help to bind the mix a bit extra.

Put all the ingredients in a large mixing bowl and use your hands to combine everything together.

Meatballs and patties

Using a teaspoon to measure, roll into meatballs or shape into patties to your desired size.

Fry on medium heat and flip/turn when browned on one side. When I’m cooking meatballs I sometimes add
a ladle of water and pop the lid on the pan, to help cook them through, I let it evaporate then continue to brown them on all sides.

Meatball slice

Press the mixture into an oven dish and cook (fan-bake 180, 15 -20 mins) as one giant slab of meat! Then slice it to your desired size when its done.

 Meatloaf

Add ½ cup quinoa flakes to the mixture and
press into a loaf tin. If you are feeling fancy, line the loaf tin with bacon first then press the mix on top!. Fan bake 180 deg for 30 mins or until cooked through.

Kayla

Berries n Cream Smoothie

A smoothie bowl is one of my go to recipes for weekday morning breakfasts. Weekday smoothie bowls at our house usually have minimal toppings, and are sometimes made thinner so they can be a drink. In the weekends i take more time to put fun fruit shapes and little bits and bobs on top. I usually decorate with seasonal fruit (or sometimes frozen fruit), nuts, seeds, paleo cereal or granola, dessicated coconut, dried fruit, goji berries – it is only limited to your imagination!

Ingredients

Serves: 2 generous serves.
1 banana
1 avocado
1 cup frozen berries
½ tin coconut cream or milk of choice
1/2 small beetroot (optional) for extra pink

what to do

Put all the ingredients together
and blend! A hand held blender works perfect. Pour out into a bowl or add some extra liquid and pour into a glass.

Kayla

Chocolate Smoothie

A smoothie bowl is one of my go to recipes for weekday morning breakfasts. Weekday smoothie bowls at our house usually have minimal toppings, and are sometimes made thinner so they can be a drink. In the weekends i take more time to put fun fruit shapes and little bits and bobs on top. I usually decorate with seasonal fruit (or sometimes frozen fruit), nuts, seeds, paleo cereal or granola, dessicated coconut, dried fruit, goji berries – it is only limited to your imagination!

Ingredients

Serves: 2 generous serves.
1 Banana
1 small zucchini, peeled
2 T cacao or cocoa powder
1 avocado
½ tin coconut cream or milk of choice
1 handful cooked pumpkin (optional)
a handful of ice, if your blender is up to it

what to do

Put all the ingredients together
and blend! A hand held blender works perfect. Pour out into a bowl or add some extra liquid and pour into a glass.

Kayla

Feeding Kids with Food allergies

The leaflet from my talk at the Total Health Explosion on Saturday, in case you missed it. There I shared some of Felix’s story (you can find his full story here and Ashton’s story here), and I gave some ideas on healthy, allergy friendly breakfasts, lunches and dinners that are all free from the top allergens – dairy, soy, wheat, eggs, nuts and peanuts. If you went, i hope you all enjoyed the event as much as Ashton and I did!

total health handout

 

 

 

 

Kayla

Homemade Coconut Yoghurt

This makes just under 1 litre of coconut yoghurt, You might need to make sure your coconut cream is chilled, so you can scoop just the cream from the can. We don’t have to worry about that in Stratford, we have solid coconut cream and coconut oil pretty much all year round!

Ingredients

3 tins ‘essentials’ brand coconut cream (from countdown) or any coconut cream that lists only one or two ingredients: coconut extract, water.

1L glass jar or container (washed well with very hot water)

2 teaspoons probiotic powder (from a capsule or from a powdered probiotic)

1 Tablespoon sweetener (I use maple syrup)

what to do

Scoop the cream from the coconut cream and put into a small saucepan. Heat gently just to remove all the lumps and make it all smooth.

Take off the heat, make sure its only just luke warm. pour it into your jar or container. Then add the sweetener and probiotic.

Put the lid on and shake it. Place the jar in the oven with the oven light on, for 12 hours or overnight, this keeps it at a nice steady temp that’s not too hot or cold. (Make sure you tell the other family members about this or you might get up in the morning to find your coconut yoghurt has spent a long lonely night alone, in a cold, dark oven, when a well meaning spouse turns the light off before bed!)

Take it out and put straight in the fridge, it is ready to eat in another 6 or so hours when its properly chilled. Enjoy!

If you don’t have an oven light that works well (it turns out i might be quite privileged to have one of these?) then a hot water cupboard or a yoghurt maker will also work. With the yoghurt maker you need to make sure the water isn’t too hot and might need to change it once, after 6 hours in the winter.

Kayla

Crispy Hash browns |2 ingredients | egg free

These delicious crispy homemade hash browns are so easy to make. Only 2 ingredients (and one of them is salt!) These hash browns are made in the waffle iron, which makes them super quick, easy and fuss free. They are also gluten free, egg free and vegan, as well as free from all the other allergens.

I have no idea what inspired me to try and make a hash brown in the waffle iron, my first test I did, I used an egg to bind them, it worked ok but my fussiest child said it was ‘too eggy’ and one of my kids who was allergic to egg at the time, couldn’t have one. So I tried really squeezing the moisture out, and doing them without egg – and low and behold, it worked!

Nightshade / potato free?

If you are avoiding nightshades then you can make them using Kumara. You may not need to squeeze the Kumara as it doesn’t carry as much moisture as potatoes.

Type of potatoes

The type of potatoes you use also makes a difference, I always use agria potatoes, or any potato that has a yellowish flesh and floury texture. Don’t use the ‘white washed’ potatoes from the supermarket – they tend to go a bit gluey in the middle.

These make a fantastic breakfast or lunch. A great substitute for toast, and even go nicely instead of bread with soups! You can serve on their own or with fried mushrooms and spinach, poached eggs, or crispy bacon, tomatoes and avocado.

You can find more easy, nourishing breakfast ideas here.

If you make this don’t forget the tag me on Facebook and Instagram, and use the hashtag #chefashtonnz

Print Recipe

Crispy Homemade Hash Browns | Vegan | gluten free | 2 ingredients

These delicious crispy homemade hash browns are so easy to make. Only 2 ingredients (and one of them is salt!) These Gluten free hash browns are made in the waffle iron.
Prep Time15 mins
Cook Time20 mins
Course: Breakfast, lunch, lunchbox, Main Course, Snack
Cuisine: American
Keyword: coconut free, dairy free, egg free, gluten free, grain free, hash brown, hash browns, hashbrowns, nut free, waffle hash brown, waffle iron
Servings: 4

Equipment

  • Waffle iron

Ingredients

  • 4-8 large Potatoes
  • 1 teaspoon salt
  • 2 Tablespoons olive oil

Instructions

  • Finely grate the potato (I use the smallest size on by box grater) and place into a large bowl.
  • Sprinkle with salt and leave to sit for a few minutes. The salt helps to draw the moisture out.
  • Preheat your waffle iron to high.
  • Place the grated potato into the middle of a muslin cloth, a cotton cloth, or old cotton shirt, a nut milk bag, or a clean tea towel.
  • Bring the edges up and around the potato, and squeeze like you’ve never squeezed before! Until all the liquid and moisture is squeezed from the potatoes.
  • Tip the mix back into your bowl and season with a little more salt, and pepper if desired. Grease the waffle iron with a little olive oil on the bottom.
  • Scoop ¼ of the mix out and pack into the waffle iron. Lightly swig some olive oil over the top. Close the lid tightly and leave to cook for about 5 minutes, or until the hash brown is brown and crispy.

Kayla

Paleo Waffles | Easy recipe only 4 Ingredients

These delicious paleo waffles only require 4 healthy ingredients and are so quick and simple to whip up. Thick, fluffy and perfect for weekend brunch! They freeze great and can be pulled on out busy mornings to reheat in the toaster. Also great to make ahead for lunchboxes too.

All you need is bananas, peanut butter, eggs and a smidge of coconut flour. That simple!

This makes about 3 – 4 waffles – depending on the size of your waffle iron, how much you spill from overfill and how many children you had helping to throw ingredients all over the bench (the struggle is real!).

Can you make them nut free?

Yes. You can omit the peanut butter and the waffles still turn out nice.

How do you grease a waffle iron without using non-stick oil spray?

Most non stick oil sprays contain hugely refined and processed vegetable oils. We try to avoid these types of oils as they are not good for our health. Though that sometimes comes at the cost of convenience! If you are looking for a way to grease a waffle iron with out non-stick spray you can use whatever healthy oil you like (olive oil, melted coconut oil, butter) melt it in a little ramekin and use a silicone pastry brush to brush the oil on.

We love these paleo waffles, but due to increasing food restrictions of my family, I had to develop another recipe too. If you are after a nut free, gluten free, dairy free, and egg free waffle, I totally have you covered on that, you can find that recipe here.

If you make any of my recipes don’t forget to tag me on Facebook or Instagram. And if you have any questions about the recipe, or anything else don’t hesitate to ask!

Print Recipe

Easy 4 Ingredient Paleo Waffles

These delicious paleo waffles only require 4 healthy ingredients and are so quick and simple to whip up. They freeze great and can then be pulled on out busy mornings to reheat in the toaster. Great for making ahead to go in lunchboxes too.
Prep Time10 mins
Course: Breakfast, celebration, Dessert, Main Course, Snack, treats
Cuisine: American
Keyword: coconut free, dairy free, easy recipe, gluten free, grain free, paleo, quick, soy free, waffle, waffles
Servings: 4 Waffles

Equipment

  • Waffle iron

Ingredients

  • 2 medium bananas
  • 2 Tablespoons peanut butter
  • 3 Tablespoons coconut flour
  • 3 Eggs

Instructions

  • Preheat your waffle iron following the manufacterers instructions.
  • Combine all the ingredients in your blender, and blend.
  • Let sit for 5 – 10 minutes to let the coconut flour do its thing.
  • Grease your waffle iron. Carefully pour into your waffle iron making sure not to overfill it.
  • Cook until waffles are golden brown and crisp. Top with your choice of toppings, our favourites are chia berry jam, berries (fresh or frozen) and whipped coconut cream.

Kayla

Chocolate Avocado Mousse |Egg free, Dairy Free

This smooth and creamy chocolate avocado mousse is a great healthy, allergy friendly dessert. It’s gluten free, dairy free, egg free, nut free, coconut free, and probably paleo!

I get asked quite a few questions about this recipe so I will do my best to answer them here!

Can you taste the avocado?

No you cannot taste the avocado! And I am fussy about this – I dont like the taste of avocado in my cooking and baking! Once I could taste it and it was because my avocados were way too overripe, and I tried to salvage them by making them into mousse – sadly, the best place for them was the compost! So if you hate food waste like me, make sure your avocados are actually edible first!

Can you make this banana free?

Yes! I only added the banana for some natural sweetness, as one of my kids doesn’t do well on sweeteners, whether they are refined sugar free or not. So I try and stick to whole foods for sweetness where I can. You can completely omit the banana, and you may or may not have to adjust the sweetener, depending on your preferences.

Does this HAVE to chill first?

Yes AND no …

Yes it does need to be cold before you eat it, just like any good mousse it is best enjoyed after some setting time to let it chill. HOWEVER, patience not being my virtue, I came up with a hack – and that was to add 1/2 cup (or up to 1 cup) of frozen berries to the blender with the other ingredients. This will make you instant, chilled chocolate avocado mousse! You can just taste the berries and they make a lovely edition to the mousse.

If you make this don’t forget the tag me on Facebook and Instagram, and use the hashtag #chefashtonnz

If you are keen on other raw avocado desserts I have the most delicious Chocolate Peanut butter cheesecake in my Easter Treats Ebook.

Print Recipe

Avocado Chocolate Mousse

This smooth and creamy chocolate avocado mousse is a great healthy, allergy friendly dessert. It's gluten free, dairy free, egg free, nut free and coconut free!
Prep Time5 mins
Course: Dessert, lunchbox, Snack, treats
Keyword: avocado, chocolate, chocolate avocado mousse, chocolate mousse, coconut free, dairy free, egg free, gluten free, grain free, mousse, no bake, nut free, treats
Servings: 2

Ingredients

  • 2 large avocados
  • ½ banana (if you cannot have banana or are looking for low carb option, omit the banana)
  • 2 Tablespoons raw cacao
  • 2 – 4 Tablespoons maple syrup (or sweetner of your choice)
  • 1/2 c milk of your choice (almond, coconut, hemp, rice milk etc)

Instructions

  • Add all ingredients together in your blender or food processor.
  • Blitz until well combined, smooth and creamy. You may need to scrape the sides down a couple of times to incorperate everything. ½
  • Chill in the fridge for an hour or so before serving. (unless adding frozen berries*)

Notes

*To make instant cold mousse that doesn’t need to be chilled first, add 1/2 to 1 cup of frozen berries. If using a blender, put them in first, against the blades, then layer the other ingredients on top. 
 

Kayla

Grain Free Banana Pancakes | 3 Ingredient

These grain free banana pancakes are so easy to make, and only have 3 ingredients. You can add more if you like, but they get by just fine with the 3! You can make them nut free, by replacing the peanut butter with a flour of your choice, or a Protien powder. Obviously the flour you use will depend on whether they remain grain free or not!

Nut free

Replace the nut butter with a flour of your choice:

Wheat flour, almond flour, spelt, gluten free flour, buckwheat, coconut flour, oat flour and tapioca would all work. Or use a protien powder of your choice (we use this one).

Nut Free and Grain Free

Use either coconut flour, almond meal or tapioca. Make sure you add the baking powder (or 1/3 tsp baking soda + 1 tsp vinegar if your store brought baking powder isn’t grain free) when you use these flours as it helps to add lift with the addition of the flours and keep the pancakes fluffy!

My kids love these grain free banana pancakes for afternoon tea, or a quick, easy breakfast. Sometimes I pour the mix into my muffin tray and bake them … I guess that would make them ‘Puffins’? ‘Mancakes’? ‘Muffcakes’? Haha – you decide, just know that whatever you call them, you need to be comfortable with the level of awkwardness that results if your child might name them to their neighbour, or the supermarket checkout operator … In any case if you’d like to bake them, pour into muffin tray and bake at 180℃ for about 10 minutes or until they are cooked in the centre. (They will puff right up in the middle, then ‘deflate’ when taken out of the oven).

Options:

So you can also add the following to the pancakes which would then not make them ‘3 ingredient pancakes’ but would still make them super quick, easy and versatile!

  • 1/2 tsp Cinnamon
  • 1 Tablespoon protien powder
  • 1 teaspoon baking powder (I highly recommend adding this, it helps to keep them light and fluffy)
  • A handful of frozen berries

I have been known to include ALL of the above at once!

You can also cook these in the waffle iron – they come out delish and are also great for lunchboxes!

If you make these don’t forget to let me know, leave a comment, and share them by tagging Chef Ashton on Facebook and Instagram.

Print Recipe

3 Ingredient Banana Pancakes

These Banana pancakes are so quick and easy to throw together. They are naturally gluten and dairy free, and there are several variations you can use to suit your preferances and dietary requirements.
Prep Time10 mins
Course: Breakfast, Dessert, lunch, lunchbox, Snack
Cuisine: Gluten free, Grain free
Keyword: coconut free, dairy free, gluten free, grain free, nut free, pancakes, treats
Author: Kayla

Ingredients

  • 2 eggs
  • 1 banana
  • 1 Tablespoon peanut butter (or any nut butter)

Instructions

  • Either mash the banana and add the eggs and peanut butter, stir to combine or whizz the whole lot up in the blender, or with a handheld blender.
  • Fry with some coconut oil, or other neutral tasting oil, on low – med heat until bubbles begin to form and pop. Then flip and brown on the other side.
  • We enjoy these with coconut yoghurt and berries

Notes

To make these nut free replace the nut butter with a flour of your choice, wheat flour, buckwheat flour, gluten free flour, spelt flour and coconut flour would all work. You can also use a Protien powder of your choice instead of nut butter or flour as well. 
If you have some extra time, you can add 1 tsp baking powder to the mix, it helps them to rise and adds a bit of fluffiness. 
 
 

Kayla