One Bowl

You Are Here: Home / Archives / Tag / One Bowl

** PRE-ORDER ** Cut out the Crap SLOW COOKING!

Categories: Tags:

Good Morning friends, Happy Monday!

I am super excited to let you know that my new mini Cookbook ‘Cut out the Crap Slow Cooking’ is on it’s way!

Due to arrive to me 19-22 June …. Pre-sales are up and going today! Eeeek! I am SO excited! I know you are going to love this one as much as I do! It was so enjoyable making this book, I have a new found passion for my slow cooker and I am pretty sure that you will notice that with the recipes and photos!

Available individually OR in a 5 pack with the other ‘Cut out the Crap’ Cookbooks!

SHOP HERE

“At the end of a long day the last thing I feel like doing is cooking, yet I know my family need to be fed! If you are in the same boat as me, or, if you are after some inspiration for slow cooking recipes, then this book is just what you need!”

Collette White

What’s inside?

  • 30 recipes all with full colour photos
  • Gluten Free
  • Dairy Free
  • Preservative / Additive Free
  • Refined Sugar Free
  • Quick and Easy to prepare
  • Freezer friendly recipes
  • Tasty and Healthy
  • Every day ingredients
  • Meals to satisfy your whole family

Wishing you a wonderful week ahead, thank you for your continued support!

Take Care of You,

Collette x

PS I would like to say a HUGE and heartfelt THANK YOU to two people.

To my dear friend, Bec, from FIREFISH. Bec is my Graphic Designer Guru & Website lady also! She has this amazing ability to almost get inside my head. I give her photos and ideas and she turns what I am imagining my books to look like into reality. She nails my brief and look EVERY TIME … (she has designed all my books except for the first one). I love having her on this ‘journey’ with me, because she makes it far less scary and far more achievable and exciting.
To my new friend, Naomi, from BLUE RUST IMAGES. Naomi was kind enough to come over to give me some pointers with my food photography. I couldn’t possibly thank her enough for allowing me to pick her very talented brain! I love taking the photos in my books myself, but I really wanted to step things up with this book. She is an incredibly talented Food AND Landscape photographer and has an absolute genuine heart of gold.

Rocket – 3 ways!

Categories: Tags:

Good Afternoon Friends! Happy Monday! I hope this finds you all well!

We are all great here. We have settled in nicely to our routines this year and we are loving all the fresh produce that our little farm is producing for us. At a guess I have picked (with the kids help) at least 60kg of apples, pears and nashis so far this season! Crazy! Our vegetable garden is looking beautiful too and recently we had all our rocket ready to go in a few days, so I decided to come up with a few recipes for it. I hope you love the recipes as much as my family did. Let me know!

HONEY MUSTARD ROCKET SALAD

ROCKET PESTO

CURRY ROCKET SALAD

HONEY MUSTARD ROCKET SALAD

1 large bunch rocket (approx. 120g) – roughly chopped

2 medium nashi pears – roughly sliced

1 large sweet potato – diced and roasted

100g feta cheese – roughly diced

½ cup walnuts

Dressing

¼ cup honey

¼ cup oil of choice

2 tblspns dijon mustard

pinch salt

Roast the sweet potato and allow it to cool.

Place all the salad ingredients onto a platter, including the cooled sweet potato.

Combine all the ingredients for the dressing into a small bowl and mix well.

You can either drizzle the dressing over the salad just before serving OR you can put the dressing on the side and let everyone add their own.

Note:

  • I used goats feta as I can’t have cows cheese

 

ROCKET PESTO

1 large bunch rocket (approx. 120g)

1 cup toasted almonds (approx. 190g)

½ cup oil of choice

1 clove garlic

good pinch salt

Place all the ingredients into a food processor and blitz on high until a pesto is formed.

TMX: Speed 6 / 10 seconds. Scrape down sides. Then a further Speed 6 / 10 seconds.

Serving options

  • As a pesto dip with crackers and vegetables sticks
  • Add to 500g cooked pasta with shavings of parmesan on top
  • Add more oil to the pesto to make it runnier and use it as a marinade for chicken to cook on the BBQ

 

CURRY ROCKET SALAD

1 large bunch rocket (approx. 120g) – roughly chopped

2 medium nashi pears – roughly sliced

16 snow peas – roughly sliced

1/3 cup flaked almonds – toasted

Dressing

4 tblspns oil of choice

3 tblspns apple cider vinegar

1 tblspn curry powder

1 tblspn honey

pinch salt

Place all the salad ingredients onto a platter.

Combine all the ingredients for the dressing into a small bowl and mix well.

You can either drizzle the dressing over the salad just before serving OR you can put the dressing on the side and let everyone add their own.

 

 

Wishing you all a wonderful week ahead! Look after each other and of course look after yourself. I look forward to connecting with you all again soon. Until then …..

Take Care of You,

Collette x

Soup in a Jar!

Categories: Tags:

Good Afternoon friends! Happy Tuesday! I hope this finds you all well.

We are all pretty good here. My elderly Grandfather passed away yesterday morning, so it has been a sad time for my family. At his age though, it is nice to try and reflect on the positive of him having such a long life and giving thanks to the fact he is now resting in peace, as much as he will be missed.

I am popping by to share with you my hubbys favourite lunch. ‘Soup in a Jar’ – there is no real recipe for this, it really just depends on what you have in your fridge and pantry and what your particular tastes are. I have shown you here what my hubbys favourite is. I simply pack it all into the jar (jam it in nice and tight) the night before and he pops boiling water into it 5 minutes or so before wanting to eat it at work. My older girls have taken it to school before also (although in a thermos container, not a glass one, and I have given them a little thermos with the water). It is pretty simple, super tasty and something a little different. I hope you enjoy it!

Soup in a Jar!

Filling options:

Vermicelli Noodles

Capsicum

Spring Onions

Zucchini

Carrot

Snow Peas

Dried Shitake Mushrooms

Parsley

Chives

Dehydrated Bone Broth

pinch salt and pepper

Cut all ingredients as thinly as possible and pack tightly into a glass jar.

Add boiling water 5 minutes before serving. Stir and enjoy.

Notes and Tips:

  • There is no real recipe for this, it really just depends on what you have in your fridge and pantry and what your particular tastes are
  • My older girls have taken it to school before also (although in a thermos container, not a glass one, and I have given them a little thermos with the water)
  • If you do use a glass container make sure it can withstand the boiling water
  • If you don’t have dehydrated bone broth you can use stock paste or powder OR you can use bone broth instead of the water
  • I try and cut the veg as small as possible so they cook through quickly
  • The dried shitake mushrooms are available from the Asian section of most supermarkets or Asian Grocers

DEHYDRATED BONE BROTH can be purchased through my online store HERE or if for some reason I am out of stock (which I am NOT at this moment as I write this!) you can buy it direct from Nutra Organics HERE. 

Wishing you a lovely rest of the week, as always, I look forward to connecting with you again soon.

Take Care of You,

Collette x

 

Simple Fruit Chia Pudding and Jelly!

Categories: Tags:

Good Afternoon friends …. Happy Wednesday! I hope this finds you all well!

I am quickly popping by today to share with you these two yummy recipes. The chia pudding was inspired with a suggestion from a friend of mine and whilst I was experimenting with ‘quantities’ I decided to add some gelatin to it also and make it into a jelly as a yummy snack for the kids! They love it and I hope that you do too!

Simple Fruit Chia Pudding

1 x 825g tin of Peach in Mango Juice *

½ cup chia seeds

Place the tin of fruit and all the juice into a blender or food processor and blitz on high until smooth.

TMX: 20 seconds / Speed 5

Pour the mixture into a bowl or container (that has a lid) and add the chia seeds. Mix thoroughly.

Refrigerate overnight.

Serve with yoghurt, seeds, nuts and fruit.

Notes:

  • I have tried this with other tin fruit and it still works but my kids prefer this one with the mango juice
  • This also works well with homemade stewed fruit

Simple Fruit Chia Jelly

1 x 825g tin of Peach in Mango Juice *

½ cup chia seeds

½ cup boiling water

¼ cup room temp water

5 tblspns gelatin *

Place the tin of fruit and all the juice into a blender or food processer and blitz on high until smooth.

TMX: 20 seconds / Speed 5

Pour the mixture into a bowl or container (that has a lid) and add the chia seeds. Mix thoroughly.

Meanwhile, in a small bowl add the gelatin to the room temp water and mix well (it should go thick and lumpy). Add the boiling water to this gelatin and whisk well with a fork until thoroughly dissolved.

Add the gelatin mixture to the fruit and chia mixture and mix again, thoroughly.

Refrigerate overnight (or at least a few hours) until set.

Cut into squares and store in the fridge.

Notes:

  • I have tried this with other tin fruit and it still works but my kids prefer this one with the mango juice.
  • This also works well with homemade stewed fruit
  • I used the ‘Great Lakes’ gelatin (the orange / red beef one)
  • My kids put a few pieces in the freezer and loved this frozen!

Wishing you a lovely rest of the week and I look forward to connecting again soon!

Take Care of You,

Collette x

 

 

 

 

 

 

 

Cashew and Dill ‘cheese’ Dip

Categories: Tags:

Good Morning friends! I hope this finds you well!

Well, we certainly are on the countdown to Christmas now! Only 10 more sleeps! I hope you are surviving this ‘Silly Season’!

I am popping by quickly today to share with you this delicious dip recipe that I thought could be handy to have for all the BBQs, Picnics and gatherings that happen this time of the year. It is inspired by two shop bought ones that I normally buy (and hide at the back of the fridge to keep to myself!) …. and I thought I could save a few $ by making my own PLUS my herb garden is overgrown with Dill at the moment so I am needing any excuse to use that up! I hope you love it as much as my family and I do!  … oh, there are loads of ‘notes / options’ at the end of the recipe so please read them if you have any questions!

Cashew and Dill ‘cheese’ dip

(gluten, dairy, additive, egg and soy free)

2 cups raw cashews – soaked overnight

1 large bunch dill

1 clove garlic

¼ cup oil of choice

¼ cup nutritional yeast

2 tblspns lemon juice

good pinch salt

probiotic (optional – see notes)

Place the cashews into a bowl and cover with water. Allow to sit overnight. Drain and rinse well.

Place the cashews with the remaining ingredients into your food processer and blitz on high until smooth and creamy. Scrape down sides a few times during this process.

TMX: Speed 10 / 5 seconds then scrape down sides, then again, Speed 10 / 5 seconds and scrape down sides. Lastly, Speed 5 for approx 30 sections or until the consistency you prefer.

If you are NOT using the probiotic, simply cover and refrigerate until ready to serve.

If you ARE using the probiotic: cover and set aside in a cool and dark place (NOT the fridge! I use my pantry). Leave for 48-60 hours, stirring every 24 hours. After 48-60 hours, cover and refrigerate.

NOTES AND TIPS:

  • You can swap the dill for any other fresh herbs of choice
  • The time for blitzing in the food processer with depend not only on your machine but also how smooth / crunchy you prefer it.
  • You can swap the oil for water but the oil makes it ‘creamier’ and I prefer the texture with the oil. Try and use an oil with no taste though, it depends on what you prefer but for this I use Sunflower oil as it has no taste.
  • The Nutritional Yeast can be left out, however, it is the ingredient that adds the ‘cheese’ taste. Plus is has great health benefits: read more here.
  • I personally use two Bio-Kult probiotic capsules and leave it for 60 hours before refrigerating. The probiotic will give this dip a bit more of a zing taste to it and of course extra health benefits. It is, of course, lovely without this, so this is a complete personal choice and depends what you have in your pantry etc. I have no affiliate with these probiotics, they are simply the ones I was recommended when starting on GAPS.

I look forward to connecting with you again soon!

Until then …. Look after yourself and your family, stay safe and HAVE FUN!

Take Care of You,
Collette x

Taco Lettuce Cups

Categories: Tags:

Good Morning friends! I hope this finds you well! Can you believe it is December already! 1st of Dec is our ‘Christmas Tree’ day … once the kids get home from school we pop on some music and the laughter and excitement that fills our home is magical in itself. I love the annual Christmas photos that I have all set up … I look forward to adding one to it this year, our first in Tasmania!

15317901_10154128109111527_8941404685002126945_n

I am popping by quickly today to share with you this recipe that is a favourite here. It is super easy, super tasty and perfect for this time of the year when you do a lot of socialising. I hope you love it as much as my family does.

taco-lettuce-cups-logo

Taco Lettuce Cups

1 kg chicken breast fillets

1 red capsicum thinly sliced

1 green capsicum thinly sliced

1 red onion thinly sliced

1 x 400g tin corn (or 1 heaped cup frozen corn)

Lettuce ‘cups’ to serve

1 tblspn oil of choice

Taco Mix

2 tblspns cumin

1 tblspn paprika

1 tblspn onion powder

1 tblspn dried oregano

Good pinch salt and pepper (or herbamare)

1 tspn chilli flakes or cayenne pepper (optional)

Poach the chicken breast fillets and allow to cool slightly before shredding.

Place all the ingredients except for the lettuce and chicken into a wok and stir fry until fragrant, mixed thoroughly and just starting to cook (don’t overcook them).

Add the chicken and stir fry through (enough just to warm it up).

Serve in a large bowl in the middle of the table. With lettuce cups on the side to put scoops of chicken mixture into.

Tips and Ideas:

  • If you don’t want to poach the chicken first, you could always 1) stir fry it in small diced pieces or 2) pull apart a prepared BBQ chicken
  • You can swap the chicken for chicken mince or beef mince
  • You can serve this with coriander and sour cream or natural yoghurt on the side also
  • This is great for a finger food ‘bring a plate’ event or we do this all the time for footy food

Wishing you a wonderful day and a beautiful weekend ahead, filled with love, laughter and great food!

Take Care of You,
Collette x

15241360_1396978163668388_7061060269464435268_n

Banana Chia Pudding

Categories: Tags:

Good Morning friends! Happy Friday! I hope this finds you well.

Just popping by quickly today to share with you this SUPER easy and incredibly yummy recipe. I posted it on Instagram yesterday and realised it was a regular in my home but not on the blog so here it is! My kids LOVE overnight oats for breakfast but Miss 12 is best avoiding oats so I make this for her instead. It is also perfect to pop into a little container for morning tea at school with some fruit. Yummo! I hope you love it as much as they do!

banana-chia-pudding-logo

BANANA CHIA PUDDING

 1 large banana

1 cup of milk of choice OR

½ cup mik and ½ cup yoghurt

1/3 cup chia seeds

1 tspn maple syrup, honey or rice malt syrup (optional)

In a medium container with a lid, mash the banana well. Add the remaining ingredients and stir thoroughly.

Place the lid on and refrigerate overnight.

Serve as is or with yoghurt and fruit.

  • Keeps well in the fridge for 3 days.
  • Approximately 4 serves

I hope this finds you all well … and that you have a truly lovely weekend ahead!

Take Care of You,

Collette x

15055704_10154079556526527_1989536835868283700_n

NOW AVAILABLE for a limited time through my online store. Velvet Latte (if you like Turmeric Lattes, you will LOVE this!) and Belgium Dark Chocolate Buttons (DAIRY FREE!) … perfect for Christmas gifts and baking!

Caramel – Comb

Categories: Tags:

Good Afternoon friends! I hope this finds you well!

Just over 4 years ago I posted a recipe on here for ‘Honeycomb’ … just recently a lovely COTC friend asked me if there was a way to make this without the white sugar and golden syrup and try and make it ‘slightly’ healthier. Of course, my kids were keen for me to test it out! Here is the final recipe (I simply swapped a few key ingredients from the original recipe) … please note: DO NOT use Baking Powder instead of BI-CARB SODA as it will NOT work (I learnt this one the hard way myself!) … whilst YES, this is a recipe loaded with sugar still, sometimes life calls for it and you can either choose to embrace the treat for what it is ‘a treat / party / sometimes food’ OR scroll on by and ignore it! For those of you choosing to embrace it, ENJOY! I hope you love it as much as my Kids did!

Caramel - Comb

Caramel-Comb

1 cup rapadura sugar

4 tblspns rice malt syrup

1 tbspn water

3 tspns bicarb soda

Line a large flat tray with baking paper.

In a large saucepan place the rapadura, rice malt syrup and water. Stir constantly over a medium-high heat until the sugar dissolves (this will take a few minutes).

Bring mixture to the boil, stop stirring and boil for 4-5 minutes until dark and golden (be careful to not burn it!)

Remove from the heat and working quickly add the bicarb soda and stir well (mixture will look like a science experiment that is about to explode!)

QUICKLY pour honeycomb onto prepared tray and allow to cool at room temperature for approximately 15 minutes before placing the entire tray into the fridge.

After an hour, break into pieces and enjoy OR break into pieces and dip into dark chocolate.

Store in an airtight container (preferably in a single layer) in the fridge.

My Miss 12 feels this should be called ‘Caramel-Comb’ NOT Honeycomb as she says the first bite is crunchy but then it softens into a chewy caramel. Be warned though, it can remove wobbly teeth!

I look forward to connecting with you all again soon!

Take Care of You,
Collette x

Orange, Carrot & Dark Chocolate Balls

Categories: Tags:

Good Morning friends! Happy Wednesday! I hope this finds you all well.

Miss 12 & I were experimenting in the kitchen on the weekend. I love cooking with my kids. Especially when we have time and are not rushed! We made Carrot Cake from my Cookbook ‘Cut out the Crap’ & then we were going to make bliss balls and wondered what they would be like with carrot in them and from there we decided to have a play around! I love how ideas can just flow from random conversations and moments like these.

We ended up with these gorgeous orange, carrot & dark chocolate bliss balls! Of course, you can leave the dark chocolate off, or use chocolate of your choice, however, it does add a whole new scrumptious level to these bite sized treats! I hope you love them as much as my family!

O, C & Dark Choc Balls - logo

Orange, Carrot & Dark Chocolate Balls

(gluten, dairy, soy, egg and additive free)

1 cup walnuts (110g)

1 medium carrot – peeled and diced (110g)

1 cup desiccated coconut (90g)

10 Medjool Dates – seeds removed (140g)

4 drops of food grade Orange oil OR
Zest of ½ a large orange

pinch salt

100g dark chocolate (good quality and dairy free)

Place the walnuts and carrot into your food processor and blitz on high until a crumb is formed.

TMX: Speed 6 / 3 seconds

All the remaining ingredients EXCEPT for the orange oil OR zest and blitz again on high until thoroughly combined.

TMX: Speed 7 / 10 seconds

Scrape down the sides.

Add the orange oil OR zest and blitz again for 30 seconds.

TMX: Speed 5 / 6 seconds.

Roll into balls and freeze whilst you melt the dark chocolate.

Once the dark chocolate is melted, you can dip the balls into it, or use a spoon to wave / drizzle the dark chocolate over.

Freeze for ½ an hour before enjoying.

These can be stored in the fridge OR freezer.

Wishing you a beautiful rest of the week and I look forward to connecting with you all again soon!

Take Care of You,

Collette x

Chicken and Quinoa Soup

Categories: Tags:

Good Morning friends! I hope this finds you all well!

I am sure I have mentioned before how much I love Soup. I love Soup even more when we are coming out of Summer where we load up with Salads almost every night. I have to say though I think I also say the same thing about loving Salads as we are coming out of Winter – ha ha! I love soups because they are (generally) quick to cook, easy to prepare, you can make extra to freeze for a night ‘off’ cooking, they are filling, satisfying and (also, generally) jam packed full of nutritious goodness … just like this one!

This is a new favourite in our home and even my Master 5 who doesn’t like ‘soup’ (although funny enough eats it if it is called something else) loved and devoured it! I hope you love it as much as we do!

As always I have done both stovetop and thermie-machine methods. Please read all the way to the bottom for notes and tips!

Chicken and Quinoa Soup

Chicken and Quinoa Soup

(gluten, dairy, nut, soy, egg, preservative free)

2 cloves garlic

1 onion – roughly diced (approx. 90g)

2 long sticks celery – cut into 2cm pieces (approx. 110g)

2 tblspns oil of choice (20g)

½ heaped cup quinoa (120g) – washed well

1 piece sweet potato – diced roughly 2cm cubes (320g)

2 chicken breast fillets – diced roughly 1-2cm chunks (500g)

1 tblspn dried turmeric (5g)

2 cups chicken broth or stock (460g)

1 large zucchini – diced roughly 1cm chunks

salt and pepper – to taste

TMX METHOD:

Place the garlic, onion and celery into the bowl and blitz for 4 seconds / speed 5. Scrape down the sides of the bowl.

Add the oil and cook for 4 minutes / varoma / reverse / speed 2.

Add the quinoa, sweet potato, chicken, turmeric and broth. Cook for 10 minutes / varoma / reverse / speed 1.

Add the zucchini and cook for 12 minutes / 100c / reverse / speed 2.

Allow to cool for 2 minutes before serving. Season with salt and pepper to taste.

Serves 2 adults and 2-3 children.

STOVETOP METHOD:

Grate the garlic and place it into a saucepan with the onion, celery and oil. Cook for 2-3 minutes until the onion and celery starts to soften and they become transparent. Do not burn.

Add the remaining ingredients, except for the zucchini, and simmer on medium -high for 10 minutes.

Add the zucchini and cook for a further 6-8 minutes on medium – high or until the chicken is thoroughly cooked.

Allow to cool for 2 minutes before serving. Season with salt and pepper to taste.

NOTES AND TIPS:

  • the TMX version soup becomes finely shredded and therefore a thicker soup
  • the stovetop version will be slightly chunkier
  • I suggest cutting everything smaller for the stovetop version
  • Keep an eye on the liquid for the stovetop version and add more if you feel it is needed

Wishing you all a beautiful week … I look forward to hearing from you when you make this!

Take Care of You,
Collette x