Apple and raisin no flour pancake

Makes 2 small pancakes

3 large eggs

3 apples, peeled, cored

1 tablespoon of ground cinnamon

Handful raisins

Tablespoon coconut oil

Put the eggs, Apple and ground cinnamon into a blender, and blend until smooth. 

Heat half the oil in the frying pan and pour in half the mixture. 

Sprinkle half the raisins over the top. 

When you think the bottom side is cooked, finish it off under the grill, as this pancake cannot be flipped as its too fragile!!! 

Enjoy :0) 

Turmeric, black pepper and coconut oil savoury pancake (no flour)

Makes 1 pancake

1 banana, mashed

1 egg, whisked

1 tablespoon fresh grated turmeric or 1 teaspoon ground turmeric

Black pepper mill

Salt to taste

1/2 tablespoon coconut oil

Mix the whisked egg and mashed banana together till it smoothish, then mix in the turmeric and about 10 turns on your black pepper mill, and salt to taste. 

Melt the coconut oil in a frying pan and cook the pancake for a couple of minutes on each side. 

Turmeric is one of those 'super foods' which is being mentioned a lot lately. It has Curcumin and other curcuminoids (key which are chemical compounds in turmeric) offer numerous health benefits since they are powerful antioxidant, anti-inflammatory, antiseptic, anti-fungal, anti-bacterial agents. 

By adding fresh ground black pepper you are increasing the magic of the turmeric by a staggering 2000%!!! 

Coconut oil also has many health benefits to it, and despite being full of saturated fats, has been shown to improve health and help you slim your waistline! 

Read more: http://www.turmericforhealth.com/turmeric-benefits/health-benefits-of-black-pepper-and-turmeric#ixzz3ce6UqY5z

Oriental Chicken, sweetcorn and olive salad

Serves 2

For the marinade

1 clove garlic

2 tablespoons coconut oil, melted

1 teaspoon paprika 

70g pineapple chunks

1 tablespoon coconut aminos

1/6 vegetable stock cube (I used kallo organic gluten free)

1/4 medium onion

1 tablespoon finely grated ginger root 

100ml water

400g chicken, diced

200g mixed salad leaves

1 carrot, finely grated

200g cucumber, sliced

2 large tomatoes, sliced

2 celery sticks, chopped

1 small tin of sweetcorn

1 small handful olives, sliced

1/2 tablespoon coconut oil

For the marinade, throw all the ingredients into a food processor and blend until most of the lumpy bits are gone and it makes a slightly watery paste.

In a bowl, add the chicken, cover with cling film, and leave to soak in the fridge for a few hours, preferably over night.

In a frying pan, melt the coconut oil and fry the chicken unti, cooked through. add the sweetcorn and the olives, and fry until they turn slightly browned. Leave to cool down in the pan while you arrange the salad.

Split everything in half and arrange on your plate however you wish! 

Please note: the chicken is very moorish! My 4 year old ate all his and then came and ate all the chicken off my plate too! It's a good job he's so cute :0)

Banana and cinnamon pancake (No flour)

Makes 1 pancake

Calories 216

1 banana, mashed

1 large egg, whisked

1 teaspoon coconut butter

1 teaspoon ground cinnamon

1/2 tablespoon coconut oil

Mix the whisked egg into the mashed banana, then add the cinnamon and coconut butter and mix well.

Using a frying pan, melt the coconut oil and cook the pancake as you would a normal pancake, taking care when tossing as they don't stick together quite the same as a normal pancake.

Quail egg, sweet potato and aubergine salad

Serves 1

Calories 500

1 medium sweet potato (approx 200g) peeled and diced

1 small aubergine (approx 230g) diced

5 quail eggs

1 tablespoon melted coconut oil

100g mixed salad leaves

1 celery stick, chopped

1 large tomato, sliced

100g cucumber, sliced

For the salad dressing

1/2 tablespoon balsamic vinegar

1/2 tablespoon melted coconut oil

1/2 tablespoon honey

1/2 teaspoon wholegrain mustard

Whilst pre-heating the oven to gas mark 5, peel and chop the veg and salad.

Cook the sweet potato and aubergine in the oil until soft and slightly browned (approximately 20 minutes)

Boil the quail eggs in a pan of water for around 8 minutes, then drain the water and replace with cold water. Once cool, peel the eggs and chop them in half.

Add salad dressing to mixed salad leaves and toss well. 

Arrange salad however you feel like it!

Please note: due to using coconut oil, you need to make the salad dressing as late as possible, (as in before eating!) otherwise it starts to solidify again!!!

BBQ chicken and halloumi kebabs

Serves 4

400g chicken, diced

150g halloumi, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

Cherry tomatoes, halved

2 medium onions, chopped and cut into 8ths

Melted coconut oil

Soak the bamboo sticks in water for at least half an hour. This helps prevent them from burning.

Thread the ingredients on to the kebab sticks however you wish.

When the BBQ has cooled down enough that it's not blackening everything really quickly, cook the kebabs for approximately 10 minutes while turning occasionally.

Check the chicken is cooked throughout before serving.

Chicken and mushroom coconut curry

Serves 2

524 calories per serving (doesn't include rice or alternative)

400g chicken thigh, skin optional, diced

1 tablespoon melted coconut oil

1 red onion, chopped

200g mushrooms

2 tablespoons curry powder

400g tin coconut milk

1 vegetable stock cube (I used knorr gluten free, organic)

Salt and pepper to taste

In a frying pan, gently fry the onion and the chicken in the coconut oil until chicken is cooked throughout and slightly browned.

Add the mushrooms and curry powder and fry for about a minute.

Add the coconut milk (don't worry if it's separated! It will stir back together!) and the stock cube and simmer for approximately 10 minutes.

Add salt and pepper to taste

Serve with rice, quinoa, cauliflower rice, or alternative of your choice.

Note: my 4 year old loved this so much that he ate the lot and then some of mine! :0)