Can you believe it s December already? Time is flying so fast, and it s almost Christmas!

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2 WELCOME TO DECEMBER MEAL PLAN! Can you believe it s December already? Time is flying so fast, and it s almost Christmas! Have you had your hampers sorted yet? If not, we d love for you to join our FREE Christmas Cook-Along on Friday, Dec 8 th, am AEDT. You'll make Cinnamon shortbread, Coffee body scrub, Hot chocolate shots, and more gifts and goodies. The webinar is free, just come and have fun with us! Video Replay available REGISTER AND GET THE SHOPPING LIST >> And there s more! As you continue on with (or upgrade to) the yearly membership from 1 Dec 2017 to 28 Feb 2018, you will go into the draw to win a Thermomix! This is huge and going to go off! These are worth $2039. No joke! CHECK OUT THE PRIZE DRAW DETAILS HERE >> 2

3 RECIPE INDEX WEEK 1: DINNERS Baked Potatoes W/ Creamy Chicken 5 Chicken Pinwheels W/ Herbed Wedges 6 Curried Sausages 7 Easy Chicken Enchiladas 8 Beef Stroganoff Slow Cooked 9 BONUS: Plain Cracker Biscuit 10 WEEK 2: DINNERS BBQ Chicken & Veggie Satay Skewers 12 Curried Rice Salad 13 Spicy Pork Chops 14 Fish Tacos 15 Quinoa Tuna Bake 16 BONUS: Labneh 17 WEEK 3: DINNERS Scallops In A Garlic Lemon Sauce 19 Chicken Parmigiana - GF 20 Baked Ham W/ Pineapple Maple Glaze 21 Slow Cooked Lamb Curry 22 Chinese Lemon Chicken - GF 23 BONUS: Tomato Salsa 24 WEEK 4: CHRISTMAS GOODIES! Caramel Shortbread Biscuits 26 Gingerbread Men 27 Baked Custard Tart 28 Spiced Nuts 29 Jo s Fave Chia Pudding Combo 30 BONUS: Coffee Body Scrub 31 NEW! SHOPPING LISTS Dinners Week One 33 Dinners Week Two 35 NEW! SHOPPING LISTS Dinners Week Three 37 Christmas Goodies Week Four 39 3

4 DINNERS, WEEK 1 Baked Potatoes With Creamy Curried Chicken Chicken Pinwheels With Herbed Wedges Curried Sausages Slow Cooker Easy Chicken Enchiladas Beef Stroganoff Slow Cooked Bonus: Plain Cracker Biscuit 4

5 BAKED POTATOES WITH CREAMY CHICKEN FILLING DINNERS WEEK 1 DAY 1 15 min 75 min TIPS: These are really easy to make, but you will need to allow a bit of time for them to cook. The best part was I had a stack of the mixture left over to make a few mini pies with, so that was a double win for me 6 large potatoes 2 chicken breast, diced roughly 2 cups diced veggies (I used peas, corn, zucchini and carrots) 2 cups freshly grated cheese sour cream for serving SAUCE 30g butter 1 medium onion 400g tin coconut cream 50g plain flour 1 tblsp curry powder or to taste 1 tblsp thermomade veggies stock ground pepper (to taste) 1. Preheat the oven to 200 C. Thoroughly clean and scrub your potatoes. Prick each one with a fork a few times and then wrap (individually) in foil. Place in an oven safe dish. Cook for approx 40 mins, while you make the filling. 2. Add enough water to the jug so the blades are fully covered. Then in your steaming tray (the deep one) place the diced chicken. Put the veggies in the top tray, and set all into place 3. Cook for 15 mins/steaming temp/speed 2. Set this to the side and make the sauce. Tip out any excess water from the jug, but no need to wash it 4. To make the sauce - add onion to the mixing jug and blitz 3 sec/speed 6, add the butter and cook 3 mins/100c/speed 1 5. Add all other sauce ingredients and cook for 7 mins/90c/speed 4 6. Now add both the chicken and veggies back into the sauce mix and shred the chicken apart by spinning for 3 sec/reverse speed 4 - skip this step if your chicken is already finely diced 7. Check that the potatoes are cooked by inserting a skewer, if they are soft, they are ready. Cut a cross in the top of each one and genlty pull apart. Fill with chicken mix and top with a small handful of grated cheese. Bake under the grill for 5 mins, till the cheese is golden 8. Serve with a dollop of sour cream (totally optional) and whatever sides you like 5

6 CHICKEN PINWHEELS WITH HERBED WEDGES DINNERS WEEK 1 DAY 2 15 min 60 min TIP: Pinwheels freeze well. Make in advance to have on a busy night. Make wedges on the night or peel, cut and store in water in the fridge for 24 hours 3 sheets butter puff pastry 1kg chicken mince 1 onion 1 carrot 1 small zucchini 1 tblsp chicken bone broth 1/4 tsp salt 1/4 tsp ground black pepper 1/2 tsp marjoram 1 tblsp cornflour large handful of freshly grated cheese (optional) dash of milk for basting sesame or chia seeds to sprinkle over the top HERBED WEDGES 6 large potatoes, peeled & sliced into wedges 1 tblsp plain flour 1 tsp chilli powder 1 tsp mixed herbs 1/2 tsp garlic powder 1/2 tsp onion flakes small grinding salt and pepper 1 tblsp ghee, or coconut oil FOR CHICKEN PINWHEELS 1. Lay pastry out on the bench, ready to fill, and allow to defrost if needed 2. Place onion into thermo jug and blitz 5 secs/speed 6. Scrape down sides and cook 2 mins/temp 100/speed 2 3. Add carrots and zucchini. Blitz 5 secs/speed 6. Scrape down sides and add everything else. Mix reverse speed 4, till well combined. You might need to use the spatula to help it move around 4. Divide mixture evenly between the three sheets of pastry (by placing in the middle of each sheet). Spread the mixture over two-thirds of each sheet only. Starting with the end that has no mixture on it, fold this over the mix (towards the middle) and then fold again. So you end up with a pinwheel shape 5. Baste with a little bit of milk and sprinkle with sesame or chia seeds. Cook for approx 25 mins, or until nice and golden FOR HERBED WEDGES 1. Pre-heat oven to 200C and line a baking tray with some greaseproof paper 2. In a large pot of water, bring the sliced potatoes to the boil and cook for around 8 mins 3. Drain and pat dry and place back into the pot. While warm add the ghee, this should melt it 4. Mix in all the spices together in a bowl and then add to the wedges, give it a gentle stir to coat all the wedges 5. Tip out onto the oven tray, spread out evenly and cook for approx 25-35mins, or until nice and golden 6

7 CURRIED SAUSAGES (SLOW COOKER) DINNERS WEEK 1 DAY 3 15 min 6 hours on low 6-8 TIPS: Option 1: Make sauce mixture and store in fridge for up to 3 days. Otherwise freeze. Option 2: Make the entire dish and freeze for a busy night.! CURRY POWDER 8-10 beef preservative free sausages (chicken would be great also) 1 onion, peeled and cut in half 1-2 tsp curry powder 1 tblsp thermomade veggie stock 50g plain flour 30g tomato sauce 10g worcestershire sauce g water 2 heaped tsp brown sugar, optional 1 carrot, roughtly chopped 1. Cook your sausages in a frying pan until cooked through, then either leave whole or chop into bite sized bits and place in your slow cooker or oven dish 2. To make the sauce - place the rest of the ingredients into your mixing jug and blitz 3 secs/speed 5. If the onion or carrot is too chunky, chop again till it is nice and fine 3. Pour the sauce over your sausages and cook for 6 hrs on low or 4 hrs on high (if in slow cooker). If using your oven, cover the oven dish with foil and cook on medium/low (approx 150C) for approx. 1.5 hours. Stir occasionally and add more water if needed 7

8 EASY CHICKEN ENCHILADAS DINNERS WEEK 1 DAY 4 15 min 30 min 4-8 TIPS: Option 1: Make wraps and freeze if you make home made wraps. Option 2: Make chicken mixture and store in fridge for up to 3 days, otherwise freeze MEXICAN SPICE MIX SWEET CHILLI SAUCE 500g diced chicken 1 small brown onion, peeled 1 tsp extra virgin olive oil 2 garlic cloves 2 tblsp tomato paste 300g tomato puree/passata sauce 1tsp mixed herbs 2 tblsp Mexican Spice Mix 1 tblsp veggie stock paste 8 plain tortillas 1 x 400g tin black beans, rinsed and drained grated cheese 1. Pre-heat oven to 180C 2. Blitz onion and garlic for 3 secs/speed 5. Scrape down sides and add olive oil. Cook for 3 mins/100c/speed 2 3. Add tomato paste, tomato puree, herbs, spice mix and veggie paste. Cook 3 mins/90c/speed 2 4. Add diced chicken and cook a further 10 mins/90c/reverse speed 1 5. While this is cooking, grate the cheese and drain the beans 6. Now it is time to assemble together. One at a time spread some beans in the middle of the tortilla, then add some of the chicken mix. Roll up and place in an oven safe dish. Continue till they are all done and you have filled your oven dish - don't overfill them, they don't need to be full 7. Pour over any remaining tomato mix and sprinkle with extra cheese 8. Bake in oven for approx 30 mins, till nice and golden on top 9. Serve with some sweet chilli sauce, sour cream and any other toppings of choice 8

9 BEEF STROGANOFF SLOW COOKED DINNERS WEEK 1 DAY 5 5 min 6-8 hours 4 TIP: Option 1: Make sauce mixture (no meat) and store in fridge for up to 3 days. Otherwise freeze. Option 2: Make the entire dish and freeze for a busy night. BONE BROTH POWDER 600g diced beef 1 brown onion - diced 2 cups sliced mushrooms 1 tblsp paprika 1 tblsp worcestershire sauce 1 tblsp seeded mustard 1 heaped tblsp Original Flavour Beef Bone Broth Powder. If you don't have any, use thermomade stock 1 tblsp corn flour 1/4 cup water 1 tub sour cream 1. Add everything, except sour cream, and cook on low for 6-8 hours 2. An hour before you're due to serve, mix through the sour cream and continue to cook 3. Serve with mashed potato and steamed veggies, or boiled pasta, or cooked rice 9

10 PLAIN CRACKER BISCUIT BONUS RECIPE 15 min 12 min lots TIPS: You can play around with toppings salt and black pepper, rosemary and olive oil, bacon salt, chilli and lime salt, BBQ spice mix or even a mix of garlic, onion flakes, paprika, cayenne pepper, mixed herbs and so much more. 250g plain flour 1 tsp extra virgin olive oil 1 tsp baking powder cold water (approx 3/4 cup) 100g cold (frozen) butter, cut into shards salt to sprinkle on top Before starting, read the tips above for extra advice on making these biscuits 1. Preheat your oven to 210C (fan forced). You will also need 2-3 large, flat, non-stick baking trays. There is no need to use baking paper for these biscuits, but you can if you prefer 2. Place the flour, oil and baking soda into your jug and turn onto the dough function. Gradually pour in the water through the hole in the lid until it forms a ball. You might not need all the water, so do this slowly 3. As soon as it comes together to form dough it is right, try not to over knead the dough. Don't worry if it feels a tiny bit sticky, this is fine. If it is very sticky you have used too much water, just add a bit more flour and knead again for seconds 4. Flour the bench well and roll out your dough into a nice long rectangle shape. Not too thin, approx 10mm thick 5. Place the shards of butter over half of the dough (don't worry if it is chunky, this is perfect). Fold the half without butter over, and on top of the side with butter 6. Turn the dough clockwise, so the folds are facing you, and roll again into another long rectangle shape, 10mm thick. Use a sprinkle of flour if it is sticking to the bench (or your rolling pin) 7. Repeat the butter and folding action and turn the dough clockwise again. You should be able to see the butter in the layers you have created 8. You are now ready to roll out the dough for the final time. Roll your dough till approx 5mm thick and cut your shapes. You can use a cookie cutter or just a sharp knife if you want to make plain square ones 9. Place onto a flat baking tray (I didn't use any lining as I wanted the tray to get hot and bake the bottom on the biscuit better). Prick each biscuit with a fork a few times, this will help the biscuits puff up. Sprinkle with salt (or topping of choice) 10. If you have used a cookie cutter you will have excess dough, you can re-roll this and cut more shapes 11. Bake in a hot oven for 8-10 mins or until nice and golden brown. Store in an airtight container for up to a week 10

11 DINNERS, WEEK 2 BBQ Chicken & Veggie Satay Skewers Curried Rice Salad Spicy Pork Chops Fish Tacos Quinoa Tuna Bake BONUS: Labneh 11

12 CHICKEN AND VEGGIE SATAY SKEWERS DINNERS WEEK 2 DAY 1 10 min 20 min Lots TIP: Soak your skewer sticks in water for a few minutes, so they don't burn while on the BBQ 2 chicken breast (this made 8 skewers worth) various veggies cut into large chunks - zucchini, carrots, mushrooms, pineapple, capsicum all work well SATAY SAUCE 2 tblsp crunchy or plain peanut butter (100% Natural) 2 tsp tamari, soy or kecap manis 1 clove of garlic, crushed 80g coconut milk 1. Thread the chicken and veggies onto the skewers, in random order. Don't squish too close together as they won't cook evenly 2. Mix the satay sauce ingredients together in a small bowl 3. Drizzle with a small amount of coconut, or olive oil, and cook over a medium heat bbq grill for approx 15 mins, or until cooked through. Turn every two minutes, and baste with the satay sauce. Doing it this way, rather than marinating the chicken in advance, will lower the chance the sauce will burn whilst cooking. 12

13 CURRIED RICE SALAD DINNERS WEEK 2 DAY 2 15 min 30 min TIP: Cook rice and freeze. Defrost, then prepare the rest on the day. CURRY POWDER 1/4 cup black rice 1 cup white rice 1 cup diced capsicums - a good mix of green, red and yellow 1 diced carrot 1/2 cup pine nuts 1/2 red onion, sliced thinly or diced 1/2 cup raisins or cranberries, optional SAUCE 1/2 tsp curry powder 1 tsp brown sugar pinch of salt 1 tblsp extra virgin olive oil 1. Cook rice as per packet instructions (note that the black rice will take longer than the white rice). Rinse under cold water and set aside to draing and cool down 2. If using a thermomix - fill the jug with enough water to cover the blades really well. Add black rice to the simmering basket and cook for 8 mins/temp 110/speed 2. Add white rice and cook for 15 mins/temp 110/speed 2 3. While this is cooking - dry roast the pine nuts. Spread the nuts out evenly, on a lined oven tray. Cook for 5-7 mins, or until nice and golden 4. Mix all sauce ingredients in a bowl 5. Dice all the veggies and mix into cooled down rice 6. Add the pine nuts and drizzle with the sauce prior to serving. Mix well and enjoy 13

14 SPICY PORK CHOPS DINNERS WEEK 2 DAY 3 5 min 1 hour 40 min 4-10 TIP: Marinade the pork and freeze until ready to cook. Defrost before you cook. SWEET CHILLI SAUCE 8-10 pork chops 50g rapadura (or brown) sugar 1 small brown onion, peeled 1 garlic clove 1 tsp mustard powder 1 tsp sweet paprika 1 tblsp sweet chilli sauce 1 tblsp tamari sauce 1. Place the pork in an oven safe dish and set aside 2. Put everything else into your thermie jug and blitz for 5 secs/speed 5. Pour this over the pork. Cover and leave to marinade for at least 4 hours, but overnight is best 3. Place into the oven and cook on 150C for 2 hours, or place in the slow cooker and cook on low for 6 hours 4. Serve with veggies, salad, homemade chips - whatever you like really! 14

15 FISH TACOS DINNERS WEEK 2 DAY 4 15 min 15 min Lots TIPS: This is best served immediately; however, you can pre-cook your fish and then re-heat in the oven (temp 150C) till warmed through CORN SALSA RECIPE white (firm) fish of choice, enough to feed your family 1-2 eggs, whisked with a dash of milk (or water) 1/2 cup plain flour 1-2 cups breadcrumbs taco shells lettuce, sliced thinly corn salsa 2-3 tblsp coconut oil (butter or ghee are our other oils of choice) 1. Have all salad items ready to go before cooking as this is best served immediately 2. Slice your fish into small, thin strips. Then coat in order - flour - egg - breadcrumbs. Repeat till all the fish is coated 3. In a large, heavy based frying pan, heat 1 tblsp oil over a medium/high heat and cook the fish for approx 3-5 mins per side, till nice and golden (and cooked through). Do this in batches if needed. Add extra oil as needed 4. Heat taco shells as per packet instructions 5. Once all cooked, assemble your taco and enjoy! NOTE: this is a rough guide of ingredients, as quantities will vary depending on how many you need to feed 15

16 QUINOA TUNA BAKE DINNERS WEEK 2 DAY 5 30 min 45 min 8+ TIP: This Quinoa Tuna Bake is packed with goodness, filled with veggies and great cold in lunchboxes! It s pretty easy to whip up and it does make a large batch so you can enjoy it for leftovers too (making mid day meals even easier!). 100g quinoa (any colour) 700g water 2 medium sweet potatoes (300g) 425g can tuna in spring water (pole & line caught), drained 150g block cheddar cheese, chopped roughly 8 eggs 2 sliced spring onions 100g corn kernels 1 x handful of baby spinach 2 heaped tblsp seeded mustard pinch of salt cracked pepper 1. It is best to soak the quinoa for at least two hours before cooking. Place quinoa in your thermo basket, then into another bowl of cold water. If you don't have two hours, leave to soak for as long as possible. 2. Peel and chop the sweet potato into rough chunks (around the size of golf balls) and place in your steaming tray. 3. Strain and rinse the quinoa (it's best to use a fine sieve so the quinoa doesn't fall through the holes). Then put back into the thermo basket and insert it into your mixing jug. Add 700g water and place lid into position. Pop your steaming tray (filled with sweet potato) on top and and cook this on steaming temp (hottest your machine will go) for 20 mins or until cooked. 4. Remove the quinoa and set aside for later. Discard the water 5. Pre-heat oven to 170C and butter a large pie dish 6. Without washing your jug add cheese to your mixing jug and blitz for 10 secs/speed Add all remaining ingredients, including cooked sweet potato and quinoa, and mix on reverse, 20 secs/speed 3. You may need to use your spatula in the hole of the lid to help move it around. 8. Pour contents into your prepared tin and cook in oven for 45 mins or until cooked through 9. We love this served with some grilled broccolini and cherry tomatoes cooked in butter 16

17 BONUS: LABNEH BONUS RECIPE 5 min Lots TIP: This popular Middle Eastern dish is basically strained yogurt. Most people use Greek yogurt, but you can use plain yogurt as well. Once all the whey has been strained out, you are left with a thick, creamed cheese type product CREAMY ROAST CAPSICUM DIP SWEET CHILLI SAUCE SUPER EASY CORN RELISH 1kg greek or plain yoghurt 1 nut milk bag (or some cheesecloth) 1. Set the nut milk bag over a strainer. Set the strainer over another large bowl, so that it is raised enough to allow the whey to drain out. You don't want it touching the base of the nut milk bag 2. Pour the yoghurt into the nut milk bag and place in the fridge. Leave to drain for hours. The longer you leave it the thicker it will become. It should end up like cream cheese 3. Once made, store in an airtight container, refrigerated for up to 2 weeks; however, you can also form it into balls and preserve it in olive oil where it will keep for months. 17

18 DINNERS, WEEK 3 Scallops In A Garlic Lemon Sauce Chicken Parmigiana - GF Baked Ham With Pineapple Maple Glaze Slow Cooked Lamb Curry Chinese Lemon Chicken - GF BONUS: Tomato Salsa 18

19 SCALLOPS IN A GARLIC LEMON SAUCE DINNERS WEEK 3 DAY 1 5 min 15 min 4-6 TIPS: Clean and wash scallops, then freeze them. Defrost before cooking These are very fast cooking, so have everything ready to go before you start 1kg fresh scallops 100g butter 2 large garlic cloves, finely sliced 1/2 tsp salt 1/2 ground pepper juice from two lemons, freshly squeezed 1. These are very fast cooking, so have everything ready to go before you start 2. Under running water, wash and clean all the scallops. Drain well and set aside 3. In a large frying pan, over a medium/hot heat, add half the butter and garlic, cook for 2 min 4. Add rest of the butter and allow to melt. Bring to a simmer, but don't let it get too hot and burn, turn heat down if needed 5. Add scallops, salt and pepper and cook for 8-10 minutes, turning frequently. Note, if they are large scallops they may need a little longer 6. Add freshly squeezed lemon juice, stir through. Cook for 1-2 minutes and then serve immediately. 19

20 CHICKEN PARMIGIANA GF AND HEALTHIFIED DINNERS WEEK 3 DAY 2 5 min 20 min Lots TIPS: These parmi s took me literally 20 minutes to make from start to finish, and dinner was on the table. I served with a quick and easy side salad. Such an easy midweek meal! Oh and just to be clear, no thermie required for this one This dish would also be good with pineapple on top, go Hawaiian! chicken breasts, cut in half (butterflied) - as many as you like extra virgin olive oil, ghee or coconut oil for cooking your chicken in. Approx 2 tblsp. ham slices - for the top of each piece of chicken passata sauce (or homemade tomato sauce) - approx 2 tblsp per piece of chicken freshly grated cheese - approx 1/4 cup per piece of chicken 1. Pre-heat oven to 200C 2. Fry off your chicken in a hot pan until cooked on each side. Don't worry if the middle is still a touch undercooked, as it'll finish cooking in the oven 3. While that's cooking line a baking tray with baking paper 4. Once your chicken is cooked on both sides, lay each piece on your oven tray. Top with tomato sauce, ham and grated cheese 5. Place in oven until the cheese is golden brown and cooked on top. Approx 15 mins 6. Serve with a side salad. side salad of choice 20

21 BAKED HAM WITH PINEAPPLE MAPLE GLAZE DINNERS WEEK 3 DAY 3 5 min 40 min Lots TIPS: If you use a larger ham than mine, you might need to double the syrup recipe as well Note - add an extra 20mins baking time for every kg of ham leg of ham - mine was only small at 500g fresh pineapple, sliced Toothpicks SYRUP 1/2 tsp cloves 1/2 tsp five spices 1/2 tsp nutmeg 1/4 cup maple syrup 2 tblsp brown sugar 1. Pre-heat oven to 180C and line a baking tray with greaseproof paper 2. Mix all the syrup ingredients together and set aside 3. Slice the pineapple into little triangles 4. If the ham has skin on it, peel this away (but don't throw it out, use it to cover your ham after it is cooked, it helps to stop it drying out in the fridge) 5. Place ham on a large baking day, stick the pineapple all over it and baste with a little bit of the syrup. Cook for 40 mins, basting every 15mins 6. Note - add an extra 20mins baking time for every kg of ham 21

22 SLOW COOKED LAMB CURRY DINNERS WEEK 3 DAY 4 5 min 8 hours 15 min 6 TIP: This is best made on the day. You can freeze the left overs. CURRY POWDER NAAN S BREAD 1 x lamb shoulder (any size is fine you'll just have more or less meat) 2 brown onions 2 garlic cloves 1/2 cup water 1 tblsp paprika powder 1 tblsp curry powder 1 tblsp ground coriander powder 1/2 tblsp turmeric powder 1/2 cup tomato paste 1 x 400ml can coconut cream 1. Place roughly diced onions, roughly chopped garlic, lamb shoulder, water and paprika in slow cooker. No need to brown first 2. Cook on low for 6-8 hours (longer if needed) 3. Once cooked, pull the meat off the bone and set aside while you prepare the other ingredients 4. Add the onions & garlic from your slow cooker into a frying pan. Don't worry if you get juice it will add to the flavour 5. Add curry powder, coriander powder, turmeric powder and cook for a couple of minutes on medhigh heat or until your spices have incorporated 6. Add tomato paste and your lamb meat and cook for a further 5 minutes 7. Add coconut cream and let this simmer for about 10 minutes on low 8. Serve with brown, white or cauli rice 22

23 CHINESE LEMON CHICKEN GF DINNERS WEEK 3 DAY 5 20 min 30 min 6 TIP: Cook the rice and freeze. Defrost before re-heating. Mix the sauce ingredients together (don t cook) and freeze. Defrost before cooking. Slice chicken raw, and freeze raw. Defrost before cooking. 8 chicken thighs 1/2 cup buckwheat flour (any plain flour will work) 1/4 cup water 6 egg yolks 1 cup coconut oil for frying (or olive oil) 1/2 cup lemon juice (approx 2 juicy lemons) 1 tbls thermomade vegetable stock paste 2 tblsp wheat free cornflour, or tapioca starch 2 tblsp honey (I used raw) 2 tblsp tamari (or soy sauce if not wheat free) 2 1/2 tblsp coconut sugar (rapadura or brown would be fine too) 1 1/3 cups of water FRIED RICE 3-4 cups of mixed, diced vegetables.i used 3 spring onions, carrots, zucchinis, capsicum, broccoli and mushrooms. approx 1 1/2 cups of brown rice (or white) 1L water 1. Start off by dicing your chicken into chunky pieces and coating them in the flour 2. Whisk egg yolks & water together and mix this into your chicken. Set aside for a few mins 3. Dice all your vegetables and place them into your deep steaming tray. Move them around enough so holes appear in the bottom to allow the steam to escape 4. Add 1L water to your mixing jug and put rice into your thermo basket. Insert basket into your jug (with the water) and set the lid in place 5. If cooking brown rice - cook this on steaming temp (hottest your machine goes) for 30 mins/speed 2. White rice will take approx 15 mins. Your vegetables will take approx mins to cook so set in place at the appropriate time, so that it all finishes at the same time. Mix all this together in your thermoserver to keep warm 6. While this is cooking make the lemon sauce. In a small saucepan add the lemon juice, stock, cornflour, honey, tamari, sugar and water. Bring this to a simmer and stir often. Let this simmer for approx 20 mins until it gets quite thick 7. Next heat up the coconut oil in a frying pan to medium/high temperature. Test with a little bit of chicken, it needs to sizzle as soon as it goes into the oil. If your chicken doesn't sizzle let the oil heat up a little bit more 8. Cook chicken in batches, for approx 5-8 mins, being careful to not overcrowd the pan. Drain on paper towel 9. Once your 'fried' rice, sauce and chicken are all cooked you are ready to serve and enjoy!! 23

24 TOMATO SALSA BONUS RECIPE 10 min Lots TIP: Enter the salsa fresh tomatoes, freshly picked mint and a drizzle of lime juice ooooh are you drooling yet! This is best made on the day and eaten fresh 3-4 tomatoes 1/2 large green capsicum 1/2 large yellow capsicum 1/4 red onion 3-4 mint leaves, fresh juice from one lime 1. Dice tomatoes, capsicums and onion and place into a bowl 2. Finely slice the mint leaves and add to bowl 3. Squeeze the lime juice over the salsa and gently stir it through 4. This will last for a up to a week, if kept in the fridge. 24

25 SNACKS, WEEK 4 Caramel Shortbread Biscuits Gingerbread Men Baked Custard Tart Spiced Nuts Jo s Fave Chia Pudding Combo BONUS: Coffee Body Scrub 25

26 CARAMEL SHORTBREAD BISCUITS SNACKS WEEK 4 DAY 1 20 min 10 min 18 TIP: Make caramel and store for up to two months. Make biscuits and freeze without the caramel. Once joined, best to eat within 3 days ADDITIVE FREE CARAMEL 250g soft butter 120g icing sugar 1 tsp vanilla extract (or the seeds from one pod) 100g almond meal 300g plain flour 1 x 395g tin condensed milk, sealed 1. Make the caramel as per linked recipe, or purchase a tin of additive free caramel 2. Line two flat baking trays with some baking paper and pre-heat your oven to 160C 3. Place butter, icing sugar and vanilla into the jug and mix till pale in colour - approx 30 secs/speed 4. Scrape and repeat if needed 4. Add almond meal and flour half at a time, beating 5 secs/speed 4 between additions 5. Once all added mix 30 secs/speed 4. You might need to use your spatula to help 6. It's quite a sticky mixture so don't worry 7. Turn out onto some baking paper, sprinkle with a little extra flour and roll between the two sheets till approx 3mm thin. Cut out your shapes and carefully place them onto your baking trays. Repeat this step until all your dough is used up 8. Bake for 10 mins, or until golden in colour. Leave to cool on your trays for a few minutes. Then allow to cool completely on a wire rack 9. Once cool join together with caramel. 26

27 GINGERBREAD MEN SNACKS WEEK 4 DAY 2 5 min 12 min Lots TIP: These are easy and 100% additive free woohoo, we are pleased to say that we are super proud of this recipe they are totally delish btw! To prep, make biscuits and freeze with or without icing 130g butter, soft 150g rapadura or brown sugar 2 eggs 2 tsp milk 220g self raising flour 160g plain flour 1 tblsp ground ginger, or 4 drops doterra Ginger Essential Oil 1 tsp mixed spice 1. Pre-heat oven to 170C and line two flat baking trays with some baking paper 2. Beat butter till creamy and pale, approx 20 secs/speed 4. Scrape sides and repeat if needed 3. Add sugar and beat again, 20 secs/speed 4 4. Add eggs and milk. Beat again 10 secs/speed 4 5. Add everything else, then using the dough setting, knead for 2 mins 6. Roll dough between two sheets of baking paper till approx 5mm thick (hint - use the baking paper you prepped earlier on the baking trays) 7. Cut out shapes and carefully remove all the scraps in between each of your men (set the scraps aside to reroll). Carefully lift the baking paper onto the oven tray and cook for mins, till lightly golden 8. Continue to reroll and cut out the dough into shapes, until it is all used up 9. Allow to cool on the tray for 5 mins, then transfer to a wire rack to cool completely 10.Decorate and store in an airtight container for up to a week. These will freeze fine, iced and all 27

28 BAKED CUSTARD TART SNACKS WEEK 4 DAY 3 5 min 20 min 6-8 TIPS: To prep, make the base and freeze until you need the filling (up to step 4). The rest is best made on the day and eaten within 24 hours. SWEET PASTRY RECIPE CUSTARD 500g milk (can use rice milk) 60g raw sugar 30g cornflour 2 eggs SWEET PASTRY 230g plain flour 40g icing sugar 130g cold butter 1 tsp vanilla bean paste 2 tblsp + 1 tsp cold water 1. Make pastry as per linked recipe, then place in the fridge to chill for approx 30 mins 2. Pre-heat oven to 180C and grease the base of your tart tin (or springform tin) with butter. Then line the base with baking paper 3. Hint: place tart tin on a baking tray so it is easier to get in and out of the oven 4. You need to blind bake the pastry - place a bit of baking paper over the pastry, then fill with ceramic pie weights or uncooked rice. Bake for 10 to 12 minutes or until edges are light golden. Remove weights (or rice) and the paper and continue to bake for 5 more minutes 5. While the pastry is cooking, make the custard filling - add all custard ingredients to your mixing jug and cook 7 mins/temp 90C/speed 4 6. Pour into pastry and cook for mins, or until custard is just set. Allow to cool slightly then place in the fridge to chill for approx 2 hours. 7. Serve with some whipped cream, fresh fruits or a sprinkle of nutmeg. 28

29 SPICED NUTS SNACKS WEEK 4 DAY 4 10 min 30 min Lots TIP: These nuts make the perfect gift for male teachers, or simply if your year has been a little nuts. 150g cashews 150g almonds 150g peanuts 70g brazil nuts 50g pepitas 15g rapadura or brown sugar 30g olive oil 1 tblsp curry powder 1 tsp cumin 1 tsp cinnamon ½ tsp cayenne pepper 2 ½ tsp ground salt 1. Preheat oven to 160C 2. Place everything into your thermo jug and cook on 80d/spd 1 reverse 5 minutes 3. Then tip everything onto a lined oven tray and spread evenly 4. Bake in the oven for 20 minutes, no need to stir 5. Let them cool on the oven tray for about 5 minutes, then transfer them to a plate and spread evenly. Leave them on this plate until they have completely cooled. Nuts will crunch up once cooled 29

30 CINNAMON SHORTBREAD SNACKS WEEK 4 DAY 5 5 min 15 min TIP: Shortbread is something we have all the time, but this twist on the plain old original gives it a bit of a Christmas feel (with the cinnamon and all). It is almost like a doughnut flavoured shortbread.say what!!! You can make and freeze them for up to three months. 100g raw sugar 250g butter 300g plain flour 90g rice flour 1 tsp cinnamon 1 tsp raw sugar (extra) 1. Preheat oven to 170C. Grease and line a square cake tin with some butter and baking paper 2. In a small dish, mix cinnamon and extra sugar, set aside 3. Blitz raw sugar for 2 secs/speed 9 4. Add butter, mix secs/speed 4, till it is nice and creamy. Scrape sides and repeat if needed 5. Add both plain flour and rice flour, set to the dough setting for 1 min or till combined 6. Press into the lined tin and sprinkle with the cinnamon sugar. Bake for mins 7. Leave in till to cool for 15 mins, then cut into squares (it is easier to cut while still slightly warm and in the tin) 8. Store in an airtight container for up to a week. They also freeze really well, for up to 6 months. 30

31 COFFEE BODY SCRUB BONUS RECIPE 5 min 5 min TIP: This scrub leaves your skin feeling amazing. It s cheap to make and looks great in a nice plastic container (I don t like glass in my shower). It stores well, so make up and store in the fridge until needed. 30g coffee beans 150g raw sugar 30g cacao butter 20-40g macadamia oil (this will depend how oily you want your scrub) 1. Blitz coffee 10sec/speed 9 then set aside 2. Place cacao butter and oil into mixing jug and mix 1 min/temp 37/speed 2 3. Pour coffee back into jug, along with sugar and mix 10 sec/reverse speed 2, scrape and repeat 31

32 DECEMBER 2017 SHOPPING LISTS Dinners Week One Dinners Week Two Dinners Week Three Christmas Goodies Week Four 32

33 SHOPPING LIST DINNERS WEEK ONE DECEMBER BAKED POTATOES WITH CREAMY CHICKEN FILLING 6 large potatoes 2 chicken breast 2 cups diced veggies (I used peas, corn, zucchini and carrots) 2 cups freshly grated cheese sour cream for serving SAUCE 30g butter 1 medium onion 400g tin coconut cream 50g plain flour 1 tblsp curry powder or to taste 1 tblsp thermomade veggies stock ground pepper (to taste) CHICKEN PINWHEELS WITH HERBED WEDGES 3 sheets butter puff pastry 1kg chicken mince 1 onion 1 carrot 1 small zucchini 1 tblsp chicken bone broth 1/4 tsp salt 1/4 tsp ground black pepper 1/2 tsp marjoram 1 tblsp cornflour large handful of freshly grated cheese (optional) dash of milk for basting sesame or chia seeds to sprinkle over the top) HERBED WEDGES CURRIED SAUSAGES - SLOW COOKER 8-10 beef preservative free sausages (chicken would be great also) 1 onion 1-2 tsp curry powder 1 tblsp thermomade veggie stock 50g plain flour 30g tomato sauce 10g worcestershire sauce 2 heaped tsp brown sugar, optional 1 carrot 6 large potatoes, peeled and sliced into wedges 1 tblsp plain flour 1 tsp chilli powder 1 tsp mixed herbs 1/2 tsp garlic powder 1/2 tsp onion flakes small grinding salt and pepper 1 tblsp ghee, or coconut oil 33

34 SHOPPING LIST DINNERS WEEK ONE DECEMBER EASY CHICKEN ENCHILADAS BEEF STROGANOFF SLOW COOKED 500g diced chicken 1 small brown onion 1 tsp extra virgin olive oil 2 garlic cloves 2 tblsp tomato paste 300g tomato puree/passata sauce 1tsp mixed herbs 2 tblsp Mexican Spice Mix 1 tblsp veggie stock paste 8 plain tortillas 1 x 400g tin black beans, rinsed and drained grated cheese 600g diced beef 1 brown onion 2 cups sliced mushrooms 1 tblsp paprika 1 tblsp worcestershire sauce 1 tblsp seeded mustard 1 heaped tblsp Original Flavour Beef Bone Broth Powder 1 tblsp corn flour 1 tub sour cream BONUS: PLAIN CRACKER BISCUIT 250g plain flour 1 tsp extra virgin olive oil 1 tsp baking powder 100g cold (frozen) butter salt to sprinkle on top 34

35 SHOPPING LIST DINNERS WEEK TWO NOVEMBER BBQ CHICKEN AND VEGGIE SATAY SKEWERS 2 chicken breast (this made 8 skewers worth) various veggies cut into large chunks zucchini, carrots, mushrooms, pineapple, capsicum all work well SATAY SAUCE : 2 tblsp crunchy or plain peanut butter (100% Natural) 2 tsp tamari, soy or ketjap manis 1 clove of garlic, crushed 80g coconut milk CURRIED RICE SALAD 1/4 cup black rice 1 cup white rice 1 cup diced capsicums - a good mix of green, red and yellow 1 carrot 1/2 cup pine nuts 1/2 red onion 1/2 cup raisins or cranberries, optional SAUCE : 1/2 tsp curry powder 1 tsp brown sugar pinch of salt 1 tblsp extra virgin olive oil SPICY PORK CHOPS 8-10 pork chops 50g rapadura (or brown) sugar 1 small brown onion 1 garlic clove 1 tsp mustard powder 1 tsp sweet paprika 1 tblsp sweet chilli sauce 1 tblsp tamari sauce FISH TACOS white (firm) fish of choice, enough to feed your family 1-2 eggs 1/2 cup plain flour 1-2 cups breadcrumbs taco shells Lettuce corn salsa 2-3 tblsp coconut oil (butter or ghee are our other oils of choice) 35

36 SHOPPING LIST DINNERS WEEK TWO DECEMBER QUINOA TUNA BAKE 100g quinoa (any colour) 2 medium sweet potatoes (300g) 425g can tuna in spring water 150g block cheddar cheese 8 eggs 2 spring onions 100g corn kernels 1 x handful of baby spinach 2 heaped tblsp seeded mustard pinch of salt cracked pepper BONUS: LABNEH 1kg Greek or plain yoghurt 1 nut milk bag (or some cheesecloth) 36

37 SHOPPING LIST DINNERS WEEK THREE NOVEMBER SCALLOPS IN A GARLIC LEMON SAUCE 1kg fresh scallops 100g butter 2 large garlic cloves 1/2 tsp salt 1/2 ground pepper juice from two lemons, freshly squeezed CHICKEN PARMIGIANA GF AND HEALTHIFIED chicken breasts - as many as you like. extra virgin olive oil, ghee or coconut oil for cooking your chicken in, approx 2 tblsp. ham slices - for the top of each piece of chicken passata sauce (or homemade tomato sauce) - approx 2 tblsp per piece of chicken. grated cheese - approx 1/4 cup per piece of chicken. side salad of choice BAKED HAM WITH PINEAPPLE MAPLE GLAZE leg of ham - mine was only small at 500g fresh pineapple Toothpicks Syrup 1/2 tsp cloves 1/2 tsp five spices 1/2 tsp nutmeg 1/4 cup maple syrup 2 tblsp brown sugar SLOW COOKED LAMB CURRY 1 x lamb shoulder (any size is fine you'll just have more or less meat) 2 brown onions 2 garlic cloves 1/2 cup water 1 tblsp paprika powder 1 tblsp curry powder 1 tblsp ground coriander powder 1/2 tblsp turmeric powder 1/2 cup tomato paste 1 x 400ml can coconut cream 37

38 SHOPPING LIST DINNERS WEEK THREE DECEMBER CHINESE LEMON CHICKEN GLUTEN FREE! 8 chicken thighs 1/2 cup buckwheat flour (any plain flour will work) 6 egg yolks 1 cup coconut oil for frying (or olive oil) 1/2 cup lemon juice (approx 2 juicy lemons) 1 tbls thermomade vegetable stock paste 2 tblsp wheat free cornflour, or tapioca starch 2 tblsp honey (I used raw) 2 tblsp tamari (or soy sauce if not wheat free) 2 1/2 tblsp coconut sugar (rapadura or brown would be fine too) BONUS: TOMATO SALSA 3-4 tomatoes 1/2 large green capsicum 1/2 large yellow capsicum 1/4 red onion 3-4 mint leaves juice from one lime FRIED RICE : 3-4 cups of mixed, diced vegetables. I used 3 spring onions, carrots, zucchinis, capsicum, broccoli and mushrooms. approx 1 1/2 cups of brown rice (or white) 38

39 SHOPPING LIST CHRISTMAS GOODIES DECEMBER CARAMEL SHORTBREAD BISCUITS 250g soft butter 120g icing sugar 1 tsp vanilla extract (or the seeds from one pod) 100g almond meal 300g plain flour 1 x 395g tin condesensed milk, sealed GINGERBREAD MEN 130g butter, soft 150g rapadura or brown sugar 2 eggs 2 tsp milk 220g self raising flour 160g plain flour 1 tblsp ground ginger, or 4 drops doterra Ginger Essential Oil 1 tsp mixed spice BAKED CUSTARD TART CUSTARD 500g milk 60g raw sugar 30g cornflour 2 eggs SWEET PASTRY 230g plain flour 40g icing sugar 130g cold butter 1 tsp vanilla bean paste SPICED NUTS 150g cashews 150g almonds 150g peanuts 70g brazil nuts 50g pepitas 15g rapadura or brown sugar 30g olive oil 1 tblsp curry powder 1 tsp cumin 1 tsp cinnamon ½ tsp cayenne pepper 2 ½ tsp ground salt 39

40 SHOPPING LIST CHRISTMAS GOODIES DECEMBER CINNAMON SHORTBREAD 100g raw sugar 250g butter 300g plain flour 90g rice flour 1 tsp cinnamon 1 tsp raw sugar (extra) BONUS: COFFEE BODY SCRUB 30g coffee beans 150g raw sugar 30g cacao butter 20-40g macadamia oil (this will depend how oily you want your scrub) GO INTO THE DRAW TO WIN A THERMI >> 40

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