The post Low Carb Lasagne appeared first on STEPH PEARCE.

**Serve 10

Ingredients: 

1 Cup Butternut Pumpkin, cooked, cooled & mashed

3 Tablespoons Coconut Oil or Extra Virgin Olive Oil

2 Large Eggs

1 teaspoon Vanilla Extract

1/3 Cup Xylitol or Eyrithritol Granules (I personally use Bakers Secret)

1/2 Cup Almond Flour

1/2 Cup GF Flour (I personally use Bobs Red Mill or Healtheries Baking Mix)

1 teaspoon Baking Powder

1/2 Cup Walnuts, Chopped

1 Teaspoon Cinnamon

1/2 teaspoon Mixed Spice

Directions: 

1. Preheat over to 200 Degrees.
2. Mix wet ingredients together in a bowl, then add the remaining dry ingredients and mix until just combined.
3. Place mixture into a lined loaf tin and bake for 40 minutes or until a toothpick comes out clean(ish).

To serve with:

Greek Yoghurt, frozen berries & a drizzle of Nothing Naughty Fibre Syrup.

Enjoy x

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**Serve 6

Raspberry Jam:

3 cups fresh/frozen raspberries

3 Tbsp chia seeds

1 tsp lemon juice

Oats:

2½ cups organic plant milk or A2 milk

1¼ cups organic rolled oats

2 Tbsp chia seeds

¼ tsp ground cinnamon

½ tsp ground cardamom

3 servings vanilla protein powder

(**Whey isolate or collagen protein is recommended, pea protein is too gritty)

To serve with:

1 Tbsp whipped coconut cream OR Greek yoghurt

1 tsp chopped almonds

¼ cup berries of your choice

Directions:

1. Make the jam: Place raspberries in a pot. Mash gently and bring to a simmer over medium heat. Add lemon juice and continue simmering for 8 minutes or until the berries are tender.
2. Stir in chia seeds and continue simmering for 10-12 minutes or until the jam is thick.
3. Remove from the heat and transfer the mixture into a clean bowl. Refrigerate overnight.
4. Make the oats: Place unsweetened coconut or almond milk, organic rolled oats, chia seeds, ground cinnamon, ground cardamom, and vanilla protein powder into a large bowl. 
5. Stir well to combine.
6. Cover the bowl and refrigerate overnight.
7. To assemble, stir the oats before using. Spread a layer of oats into a parfait glass.
8. Top with the raspberry jam and if desired, sprinkle with chopped almonds (to get some crunchiness).
9. Repeat layers once more and finish with a dollop of whipped coconut cream or greek yoghurt  and a few berries.

Enjoy x

The post Overnight Oats Parfait with Raspberry Chia Jam appeared first on STEPH PEARCE.

Ingredients:

1 Tbsp olive oil

1 onion, sliced

2 green capsicums, sliced

1 Tbsp ginger, minced 

3 cloves garlic, minced

700g prawns, peeled 

1 ½ Tbsp soy sauce

2 tsp mild curry powder

1 cup coconut milk

1 lime, juiced

¼ cup coriander, chopped 

Salt, to taste 

Directions:

1. Heat coconut oil in a wok pan over medium-high heat.
2. Add onion and stir-fry for 1 minute.
3. Add green capsicum and ginger. Stir-fry for 3-4 minutes.
4. Toss in prawns, garlic, soy sauce, and mild curry powder. Season to taste. Stir-fry for 30 seconds.
5. Pour in coconut milk and cook for 4 minutes.
6. Add lime juice and cook for 1 minute.
7. Serve, garnished with coriander.

**Note: Serve with green vegetables, organic basmati rice, zoodles or cauliflower rice. 

The post Curried Prawn Stir-fry appeared first on STEPH PEARCE.

Give it a whirl and let me know what you think.

Protein LCM Bar

Ingredients:

 4 cups rice bubbles

2 Tbsp honey

¼ cup whole earth baker’s secret sugar

130g organic butter

3/4 cup caramel or vanilla bone broth protein (no substitute) 

8 Squares Whittakers blonde chocolate

Directions:

1. Melt honey, baker’s secret sugar & butter in a saucepan. 
2. Take off the heat & whisk in protein powder until smooth. Be quick with this past as it will go lumpy if you’re not quick enough!
3. Once the mixture is smooth add 4 cups of rice bubbles.
4. Mix well.
5. Place mixture into a lined dish, and press down firmly so it all sticks together nicely.
6. Melt blonde chocolate in the microwave for about 1 min and then swirl over the mixture.
7. Place in fridge overnight OR if you’re impatient (like me), place in freezer for 30 mins.
8. Slice & enjoy.

Steph x

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Baked Chicken Thighs & Creamy Spinach Sauce (Serves 4)

Ingredients:

4 chicken thighs, skin on

2 Tbsp coconut oil, melted

4 cloves garlic, minced

1 cup chicken broth

1 cup coconut cream

2 Tbsp ground chia seeds (or cornflour if preferred)

2 cups baby spinach

Sundried tomatoes (Optional)

Salt and pepper, to taste

Directions:

1. Preheat oven to 180℃.
2. Season the chicken thighs with salt and pepper.
3. Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat.
4. Cook the chicken thighs, skin side down, in heated oil for 3 minutes. Flip carefully and cook for another 2-3 minutes.
5. Transfer the chicken thighs to a baking dish lined with baking paper.
6. Cook the chicken in the oven for 25 minutes.
7. To make the sauce, add the remaining oil to the skillet where you cooked the thighs.
8. Cook garlic in the heated oil for 1 minute. Pour in homemade chicken stock and coconut cream.
9. Bring to a boil. Stir in the ground chia seeds and simmer until the sauce reduces by half. Stir in the baby spinach and remove from heat. Cover and allow to rest for 10 minutes.

**Note: Serve with a salad of your choice,  green vegetables, organic basmati rice, zoodles or cauliflower rice.

Enjoy!

Steph x

The post Baked Chicken Thighs & Creamy Spinach Sauce appeared first on STEPH PEARCE.

Roast Chicken & Mixed Nut Salad (Serves 1-2)

Dressing:

1/3  cup natural OR coconut yoghurt

1 Tbsp honey

1 tsp apple cider vinegar

1 tsp dijon mustard

1 Tbsp poppy seeds

1 tsp garlic powder

Salt and pepper

Chicken:

300g of chicken breast, sliced (you can also use Roast Chicken Shredded)

1 Tbsp olive oil

1 medium clove garlic, chopped

Salt and pepper

Salad:

1 cup lettuce, chopped

1/2  cup cherry tomatoes

1/2  cup red cabbage, chopped

1/4  cup feta, crumbled

1/4  cup toasted mixed nuts, unsalted

1/3  cup red onion, sliced thinly

Olives (Optional)

Directions:

1. In a small bowl, mix the yoghurt, honey, apple cider vinegar, dijon mustard, poppy seeds, garlic powder, salt, and pepper. Stir well to combine and set aside.
2. To make grilled chicken: In a large bowl, add chicken breast, olive oil, garlic, salt, and pepper. Stir well. 
3. Grill on high heat for 10 minutes (or until cooked through), flipping once. Set aside.
4. In a large salad bowl, add the romaine lettuce, sliced grilled chicken breast, cherry tomatoes, feta, red cabbage, toasted mixed nuts, and red onion.
5. Drizzle with dressing and toss gently to combine. 
6. Serve.

Enjoy!

Steph x

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Blueberry & Coconut Panna Cotta

• 2 cups full-fat organic coconut milk
• 2 tsp unflavored gelatin
• 2 servings of vanilla collagen protein or whey isolate powder (blend with 1/4 cup of the coconut milk to avoid lumps)
• 1 tsp vanilla extract
• 3 Tbsp fiber syrup or organic maple syrup
• Organic frozen berries

Directions:

1. Let gelatin ‘bloom’ in 2 Tbsp water for 5 minutes.
2. Add 1 cup of full-fat coconut milk to a blender along with the protein powder, and blend till smooth.
3. Pop the mixture into a medium saucepan and let it start simmering very lightly.
4. Add the bloomed gelatin and whisk until dissolved. 
5. Add the remaining cup of full-fat coconut milk and fiber syrup and whisk together until dissolved.
6. Remove pan from heat and whisk in vanilla extract.
7. Let panna cotta sit for 10 minutes to cool down.
8. Pour mixture into 4 serving dishes.
9. Cover each dish with wrap, making sure the wrap does not touch the coconut mixture. Store in refrigerator for 5 hours or until panna cotta has set.
10. Top each panna cotta with frozen berries of your choice.

Enjoy!

Steph x

The post Breakfast Blueberry & Coconut Panna Cotta appeared first on STEPH PEARCE.

This recipe is quick, I personally think it tastes better than one that you buy from a chinese restaurant, it’s cooked with quality ingredients and you only need a few ingredients on hand.

I hope you enjoy this as much as we do!

Salt & Pepper Chicken – Steph Style! 

*serves 3-4

Ingredients:

500g Chicken Thighs, diced into 2 Inch pieces

1 Tablespoon Shaoxing Wine

1.5 Teaspoon Ground Black Pepper

1 Teaspoon Salt

½ Cup Organic Potato Starch

1 Red or green Chili, finely sliced

2 Spring Onions, finely sliced

1 Inch Ginger, finely chopped

3 Garlic Cloves, finely chopped

Splash of Shaoxing Wine

Directions:

1. Mix the chicken, shaoxing wine, pepper and salt into a bowl & let sit for 15 mins.
2. Add the Organic Potato Starch to a tupperware bowl with lid, add the chicken & shake it viciously so all the chicken is coated well.
3. Put the chicken into an air-fryer (Trying not to overlap the pieces too much) and spray with extra virgin olive oil until coated well.
4. Air Fry for 15 min or until the chicken is crispy and golden in colour. Remember at the halfway point to shake the chicken! And give it an extra little spray of extra virgin olive oil.
5. When the chicken is nearly done, add the chili, spring onion, ginger, maple syrup and garlic to a hot pan with 1 tablespoon extra virgin olive oil and fry for 2-3 mins.
6. Take off the heat, add the chicken to the pan + a little splash of Shaoxing wine and serve.

Enjoy!

The post Healthy Air-Fryer Salt & Pepper Chicken appeared first on STEPH PEARCE.

Ingredients:

3 Cups Gluten-Free Rice Bubbles

1/4 Cup Nothing Naughty Fiber Syrup

1/4 Cup Honey

1/2 Cup Crunchy Nut Butter (Peanut or Almond is the best!)

3 Scoops Vanilla Protein Isolate (Raisey’s is my absolute favourite)

2 Tablespoons Cacao or Cocoa Powder

1 teaspoon Vanilla Essense

2 Tablespoons Coconut Oil or Organic Butter

100g Dark Chocolate, Melted

Directions:

1. Line a 10cm x 20cm baking pan with baking paper
2. Add 1 ½ cups of rice bubbles to one bowl and the other 1 ½ cups of rice bubbles into a second bowl.
3. Over low heat, melt the honey, vanilla extract, fiber syrup and coconut oil/butter
4. Remove from heat and mix through crunchy peanut butter
5. Pour half of the mixture into one of your bowls of rice bubbles and stir well to combine
6. Add your cacao/cocoa to the remaining peanut butter mixture, stir through then mix it into the second bowl of rice bubbles.
7. Grab your lined pan and add one bowl of rice bubble mixture to pan. Press firmly into the base. 
8. Add the remaining bowl of rice bubble mixture over the top and once again, press firmly so they both stick together.
9. Melt the dark chocolate over low heat & pour over pressed rice bubble mixture.
10. Set for 1 hour in the fridge before cutting into slices.

Enjoy!

Love & Health

Steph x

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