30.8.14

Paleo Cauliflower Gnocchis



Healthy Gnocchis? Yes please!!

I love experimenting in the kitchen (if you have not noticed already!) and love turning naughty foods into healthier versions! These cauliflower gnocchis started as an experiment after hearing a colleague talk about Dukan gnocchis. I am already a big fan of cauliflower pizza and I thought cauliflower gnocchis would be just as good! and I was right! My husband and I both enjoyed these healthy paleo cauliflower gnocchis during the week with some homemade pesto and cheeky parmesan cheese. 

As it was my first time making them I decided on baking them rather than boiling them in water like normal gnocchis as I was scared they would get all mushy. I was happy with the baked version and will keep doing them this way. 

I highly recommend you make these healthy cauliflower gnocchis if you want something healthy for dinner but want something tasty and comforting. To me they were as comforting as a big bowl of normal gnocchis and I loved the fact I knew every ingredient that was in my gnocchis and pesto! 

Using cauliflower is a little messy and time consuming but all up it took me just 1 hour from starting to cook the cauliflower and serving the gnocchis.




Healthy Paleo Cauliflower Gnocchis Recipe:

Ingredients: Serves 2-3 persons

  • 1 cauliflower
  • 2 eggs
  • 3 tbsp olive oil;
  • 4 tbsp coconut flour ( or any flour)- add more if needed
  • 1 tsp of salt
  • dried herbs
Steps:
  1. Wash and cut cauliflower into florets and boil in hot water until soft;
  2. Cool cauliflower down once cooked and use a tea towel or cheesecloth to drain the water by smashing in the cauliflower with your hands . 
  3. Squeeze the tea towel until no more water comes out (that's the hard part of this recipe!)
  4. Once the water is all squeezed out you are left with dried mashed cauliflower. (You can quickly put it in a food processor if you have still bits left)
  5. Then mix the cauliflower with eggs, olive oil salt and herbs and add the coconut flour until you get more of a dough.
  6. Warm up your oven at 180 degrees.
  7. On a baking tray lined with baking paper shape the gnocchis with your hands using 1/2 tbsp of dough. I tried to shape mine in little rectangles. They don't have to be perfect. 
  8. Once you've shaped them all, place your tray in the oven and cook for 10 min at 180 degrees and then turn them over to cook the other side for another 5-10 min.
  9. Once cooked you can mix them with tomato sauce, pesto, cheese or what you feel like! 
Enjoy!


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13.8.14

Delicious Raw Strawberry Cheesecake

Oh my. This was good. This weekend I felt like making a raw cake again. And with fresh strawberries starting to pop out everywhere with spring - it called for a delicious strawberry cheesecake- a healthy raw cheesecake! I will be making this healthy raw strawberry cheesecake recipe again for friends on the weekend and for some work colleagues. Lucky them! ...and me! 

strawberry cheesecake
strawberry cheesecake raw
raw strawberry cheesecake

2.8.14

Beetroot Hummus



I have been having a love affair with beetroots this winter- I mainly have them roasted in salads or with meat but decided to give a go to beetroot hummus after eating some in a restaurant in Perth on Thursday night with a friend for a starter. It came with a nice piece of chargrilled sourdough bread. So good! I also love the pink colour of this beetroot hummus dip!

You can also enjoy this dip with vegetable sticks, bread, crackers or put a big dollop in a salad. It is high in fiber and protein so will help to keep you full!

For a bit of health knowledge beetroots have many health benefits including great muscle recovery, blood building and detoxification. They are also high in potassium, folic acid, iron and antioxidants. 


RECIPE:

  • 1 can of chickpeas or 400gr of cooked chickpeas.
  • 2 tbsp of tahini;
  • 1 raw beetroot or 2 small ones;
  • 1 tsp of salt;
  • pepper;
  • 1 garlic clove;
  • dash of cumin;
  • lemon juice;
  • 3 tbsp of olive oil;
  1. Wash and drain chickpeas and mix in a food processor;
  2. Add your washed beetroot and mix until all chopped up;
  3. Add in tahini, seasoning, garlic and olive oil;
  4. Keep mixing until smooth;
  5. Add more lemon juice or olive oil to make it smoother if needed.






1.8.14

Guest Recipe: Jenna Felicity - Choc Peanut Butter Slice

Just hearing the name of this slice makes me hungry! I have decided to share some of my favourite recipes from fellow bloggers and friends. 

This one is from a good friend of mine Jenna. Jenna and I met a year ago at a health and wellness networking event. We have since caught up often for workouts, dinners, breakfast and other health and wellness events around Perth. Jenna was the one to introduce me to the world of paleo. She is very knowledgeable, funny and pretty and I highly recommend you go have a look on her website jennafelicity.com !

This is Jenna's Choc Peanut Butter slice that she shared with me in 2 occasions. I hope you like it as much as I did... 



RECIPE

CHOC PEANUT BUTTER SLICE
Makes approx. 16 small pieces

Ingredients

Base:
1 cup almonds
½ cup dates
1 tablespoon protein powder
1 teapsoon coconut water

Filling:¾ cup peanut butter (or any other nut butter)
½ cup coconut oil, melted
¼ cup coconut water
Sprinkle of sea salt

Topping:¼ cup coconut oil, melted
½ cup cacao powder
2 tablespoons coconut milk
1 tablespoon sweetener (I used rice malt syrup)
Sprinkle of sea salt

Method

  1. To make the base, use a food processor to combine the almonds, dates and protein powder. Once thoroughly mixed, add the coconut water and process again.
  2. Line a small baking tin or plastic container with gladwrap (so the slice comes out easily). Press the base mixture in firmly.
  3. To make the filling, combine all ingredients and pour over base. It will need to get a bit hard before adding the topping, so place in the freezer for 10 minutes while you make the topping.
  4. To make the topping, combine all ingredients. When the filling/base is firm, pour or spread chocolate over. 
  5. Leave to set in the freezer until hard, then cut into pieces. Store in the fridge and enjoy!

Jenna Felicity is a writer and passionate health and fitness nut. (She doesn’t have an issue calling herself a health nut because hey, nuts are healthy. And tasty. Particularly Brazil nuts. How good are Brazil nuts?) The Perth-based Virgo loves cooking, eating, CrossFit, yoga and making lists. She blogs at jennafelicity.com and posts on Instagram at @jennafelicity.


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