THE LITTLE BLACK DRESS PROJECT CLEAN EATING RECIPE BOOK #1

THE LITTLE BLACK DRESS PROJECT CLEAN EATING RECIPE BOOK #1

about this ebook: these recipes are all about clean eating - This is not a diet, but about minimising processed foods (especially sugar), sourcing local ingredients + feeling good. adapt them to your liking + please always seek advice from a dietician or doctor should you have any specific dietary needs or concerns. now...what are you waiting for? go + fuel your body with some good stuff!

breakfast pancakes serves 4 (makes 12) 6 eggs 2 1/2 cups almond meal 1/2 cup almond milk 1/2 cup honey 2 Tbsp coconut oil serve with maple syrup +berries place all ingredients in a bowl + mix for 2 mins using a stick blender. mix should be think but add more almond milk if needed. heat a non-stick frying pan on medium + lightly grease with coconut oil ladle mix into heated pan to form as many pancakes as will fit. when bubbles form on top, flip + cook other side serve in stacks with berries + syrup

breakfast omelette with smoked salmon, red onion avo + capers serves 1 1 Tbsp olive oil 2 slices smoked salmon 3 free range eggs, beaten 1/4 red onion sliced 1 teaspoon capers 1/4 avocado sliced salt + pepper extra smoked salmon to serve preheat grill to 220 degrees heat small frying pan over medium heat, add oil. add salmon, red onion + capers + cook for 1-2 ins or until onion softened. add the eggs + cook another 1 minute or until based is cooked. transfer to preheated grill + cook another 1-2 mins or until firm serve with extra smoked salmon, avocado, salt + pepper to taste

breakfast Makes 2 good-sized jars Crunchy Paleo Granola great with yoghurt, fresh fruit or a snack 1/3 cup coconut oil 1/3 cup honey 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1 1/2 cups almonds 1 cup walnuts 1 1/4 macadamia nuts 3/4 cup cashews 1/2 cup pepitas 3/4 cup sunflower seeds 1 cup dried cranberries 1 cup dried apricots, chopped 2 cups shredded coconut Method: Preheat oven to 15o degrees Line baking tray with baking paper. Put oil, honey + spices in saucepan over low heat, stirring until combined. Combine nuts, coconut and seeds in large bowl. Pour honey mix over, stir well until combined. Bake on tray stirring REGULARLY for 20-25 mins, or until golden. Remove from oven, cool, then add cranberries + apricots. Store in glass jars in fridge for up to 4 weeks.

lunch spinach, pumpkin, (chicken)+ pinenut salad serves 4 2 cups pumpkin, peeled + chopped into 2cm cubes 2 tbsp. ghee, melted, or olive oil salt + pepper 1/3 cup pinenuts, toasted 4 cups baby spinach leaves, washed 2 cups mixed lettuce leaves, washed sliced cooked chicken (optional) honey + wholegrain mustard dressing (2 1/2 tbsp seeded mustard, 1 1/2 tbsp. honey, 2/3 cup olive oil, 1/4 cup lemon juice - whisk all together until well combined, keep excess refrigerated for up to 2 weeks) preheat oven to 190 degrees place pumpkin on baking tray + toss with melted ghee or olive oil + salt + pepper roast for 15 mins or until golden brown, allow to cool a little place all salad ingredients in a large bowl with the dressing + toss gently to combine.

seared asparagus + prosciutto salad serves 4 12 asparagus spears, woody stems snapped off 12 thin slices prosciutto 1 tbsp. ghee or olive oil pinch salt + pepper mixed salad leaves, cherry tomatoes, thinly sliced spring or red onions aged balsamic vinegar lunch wrap asparagus in prosciutto place ghee or oil in frying pan over high heat add wrapped asparagus + season with salt + pepper sear for 2 mins each side then remove to cool slightly pile mixed salad onto plate, top with asparagus + drizzle with balsamic to serve

dinner serves 4 1 tablespoon coconut oil 1 onion, finely chopped 2 garlic cloves, minced 2 teaspoons grated ginger 600g mince (chicken, pork or beef are all good) 1/2 freshly chopped chilli (or to taste) 1 carrot, grated 1 tablespoon maple syrup 1 tablespoon fish sauce 4 spring onions, finely chopped 8 iceberg lettuce 'cups' to serve: beansprouts, coriander leaves chopped, lime wedges, spring onion SAN CHOY BOW melt oil In a wok over medium heat. add the onion, garlic and ginger, stirfry until fragrant and starting to caramelise. Add mince and carrot, stirfry another 4-5 minutes (until mince is cooked through. Add fish sauce, maple syrup, chilli and spring onions and cook another 2 minutes. remove from heat into a serving bowl. Arrange lettuce cups and accompaniments on a platter. Let everyone create their own!

dinner serves 4 6 Zucchini 2 Tbsp olive oil 1 clove garlic 1 long red chilli, seeded + finely chopped 200g cherry tomatoes (red + yellow if you can) 400g tin tomatoes 1/4 cup basil, roughly torn salt + pepper 2 tbsp. pesto (store bought or see recipe below) 4 bocconcini (baby mozzarella) balls, torn in half parmesan shavings to serve (optional) zoodles with tomato + basil pesto (V) Using vegetable spiraliser, turn your zucchinis into 'zoodles'. If you prefer fettuccine-like pasta, use a vege peeler instead. Heat the oil in a large frying pan over medium heat. Cook the garlic + chilli for 1-2 mins until fragrant. Add the cherry tomatoes, cook for 2-3 mins. Add the tinned tomatoes, cook for 10 mins or until slightly thickened/reduced. Add the zoodles to the pan + cook for 3-5 mins. Stir through the torn basil + bocconcini halves Serve drizzled with the pesto + parmesan if using. pesto: 1/2 cup walnuts (or cashews or pinenuts) 1 generous cup basil leaves 1 clove garlic juice 1/2 lemon 1/4 cup grated parmesan salt + pepper 1/4 cup e.v. olive oil Place all ingredients in food processor, gradually add oil as you blitz. Store in fridge for 5-6 days

dinner serves 4 800g gravy beef cut into 3cm cubes juice of 1 lemon 2cm piece ginger, grated 1 tablespoon coconut oil 1 onion, chopped 3 garlic cloved, minced 1 tin chopped tomatoes 2 chillies, halved and deseeded 125mL apple cider vinegar salt + pepper to taste spice base (see below) to serve: coriander leaves + cauliflower rice (in food processor, blitz cauliflower florets until crumb-like. microwave in a bowl, stirring regularly, until hot and cooked through) hot (hot) beef vindaloo For spice base, combine all in a small bowl. Place beef, lemon juice, ginger and spice base in a large bowl. Mix well to ensure meat is well coated. Allow to marinate in fridge for at least an hour. Melt coconut oil in a heavy based casserole pot, add onion, cook until soft. Add garlic, cook another minute. Remove beef from marinade and add to casserole. Brown meat all over, add tomato, chilli, vinegar + 250Ml cold water. Bring to boil, then reduce to simmer. Cover and cook for 90 minutes, or until sauce has thickened and meat is tender. season with salt + pepper to taste. Serve with cauliflower rice, scatter with coriander. Spice base: 2 teaspoons hot chilli powder 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon garam masala 1 teaspoon black pepper, freshly ground 1 teaspoon ground cinnamon 1 teaspoon ground turmeric

dinner serves 4 4 whole beetroot, peeled and diced olive oil salt + pepper 200g green beans, halved lengthways 1 yellow capsicum, halved + seeded 1 red capsicum, halved + seeded 2 large handfuls mixed salad leaves 100g feta, diced 2 tbsp. e.v. olive oil 2 tbsp. balsamic vinegar handful walnuts handful mint leaves Green Bean, Roast Beetroot + Feta Salad (V) Preheat oven to 190 degrees Toss the beetroot in the olive oil, season with salt + pepper, then roast on tray for 45 minutes or until tender. Roast capsicums on another baking tray until skins shrink. Cool, rinse under running water to peel. Slice and set aside. Steam or blanch beans until tender (I like mine a bit crunchy still, so be careful not to overdo this part) Place the mixed leaves in a large serving bowl. Top with the beans, beetroot, roasted capsicum. Scatter feta, mint leaves + walnuts on top. whisk the E.V. olive oil + balsamic together, then drizzle over to serve.

treats Salted Caramel Slice BAse: 1/2 cup cashews 1/2 cup almond meal 4 medjool dates, pitted 3 tablespoons coconut oil, melted 1 tablespoon honey caramel filling: 180g medjool dated, pitted 65g cashew (or any other nut) butter 1/2 c almond milk 1/2 cup coconut oil, melted 1 teaspoon ground cinnamon pinch sea salt Topping: 1/2 cup coconut oil, melted 1/2 cup cacao powder 2 tablespoons honey pinch sea salt Method: Line a 30cm x 20cm baking tray with baking paper. For the base, pulse all ingredients in food processor until crumb-like consistency is reached. spread over base of tray, press down firmly, place in freezer to firm up. *no need to wash food processor* for caramel filling, put all ingredients in food processor and blitz until super smooth (can take a few minutes). Remove base from freezer, pour filling over base, return to freezer to firm again. *still no need to wash food processor* For topping, place all ingredients in food processor and blitz until smooth (a minute or 2) Remove tray from freezer and pour topping over. Spread evenly. Return tray to freezer until completely set (approx. 30 mins) Cut with warm knife, store in fridge or freezer (if there's any left!)

treats nutty date balls 20 fresh dates 1/2 cup almonds 1/2 cup macadamia nuts 1/4 cup shredded coconut 1 Tbsp coconut oil, melted place all ingredients in blender + pulse until dates are smooth but nuts still a little chunky roll into balls between palms of hands refrigerate until firm keep refrigerated, but they won't last long! *other nuts can be used, play with this recipe and have fun!