The secret to getting mouth-watering tender cheesy meatballs is bread. Yes, bread. And the secret to making a traditional sauce is to use simple ingredients and time, just the way our grandmothers did. Most of you that have followed me for a while now, know that I try to eat low-carb and often leave out bread or breadcrumbs from my meatballs but this would not be the right thing to do in this instance. When serving spaghetti with meatballs, the last thing you want is a dry, hard-to-swallow meatball, so I am sharing with you my mum’s best-kept secret – bread. Not breadcrumbs, but bread. Helpful Tips Bread For this recipe, I have used gluten-free sliced bread but you can use whatever bread you like – my only suggestion would be to use good quality bread (wholemeal, sourdough, etc) – not cheap sliced bread. This is because the bread needs the crust to be removed, the centre soaked, the water squeezed out, and then using your fingertips, you will need to crumble it. The cheaper slices of bread just turn into some kind of soggy dough that resembles slime. Zucchini My other secret ingredient is zucchini. When you grate the zucchini, it is really important you use the fine grater (check out my video below how finely I grate it) – the same grater you would use to grate parmesan or even garlic. The thin strands of zucchini blend in and are virtually invisible yet they provide moisture and make the meatballs even more tender. Onion In saying that, it is also important to grate the onion for this recipe. You do not need to grate it with a fine grater – just the traditional grater you use. The reason you need to grate the onion is that this is what makes the meatballs fluffy. Do not squeeze the juices out of the onions once you grate them, add the juices and all into the mixture. Cheese Now the cheese! I usually just add parmesan cheese but with this recipe, I added finely grated cheddar cheese as well. Holy heavens what a game changer! So good and of course the added flavour was amazing however if you prefer a more traditional meatball, then leave out the cheddar cheese and only add the parmesan cheese. Basil Finally, the basil. If you love basil, then add a whole cup of basil leaves. I absolutely love basil in Spaghetti with Meatballs and as I do not add much to the sauce, it is truly essential to add them to the meatballs. Sauce Now onto the sauce. My sauce is simple because all the flavour is in the meatballs. Once you fry off the meatballs then add the can of crushed tomatoes (please use good quality) and fill the same can, filled with water and pour it into the pot as well. Season generously with sea salt, freshly ground pepper, and a handful of basil leaves. That is it. Now leave it to gently simmer for 30 minutes, and at every 10-minute mark, just give the meatballs a little swirl to make sure they are evenly cooking. And there you have it! Spaghetti with Cheesy Meatballs! Watch How to Make It And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. I am available here via email or you can catch me daily on Instagram and Facebook. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you. Happy Creating, Margaret x Spaghetti with Cheesy Meatballs Douuble the ingredients for a larger serving and keep leftovers for lunch the following day. Other options are to serve meatballs in a bread roll, as a side dish to steamed veggies or even with steamed rice. Makes 16 meatballs Prep Time: 20 minutes Cooking Time: 50 minutes INGREDIENTS 500g beef mince 400g can of crushed tomatoes 2 tablespoon tomato paste, heaped 3 - 4 tablespoons extra-virgin olive oil 1 brown onion, grated 1 medium zucchini, finely grated ¼ cup parsley, finely chopped ½ -1 cup basil, finely chopped + extra for sauce 2 garlic cloves, finely grated, or 1 tsp dried garlic granules 2 slices of bread, crusts removed ½ cup parmesan cheese ½ cup tasty cheese, grated (optional for extra cheesiness) 1 egg, whisked Sea salt and freshly ground pepper 1 packet spaghetti, gluten-free Optional to serve: Heirloom tomatoes, basil leaves, parmesan cheese INSTRUCTIONS 1. Combine in a large bowl the beef, onion, zucchini, parsley, basil, garlic, parmesan, tasty cheese, egg, and seasoning. 2. Soak the bread in water, squeeze the water out, and using your fingers crumble it into the mixture as well. Combine all ingredients and roll into balls. Place onto a large tray so the meatballs are ready to be cooked. 3. Heat the oil in a wide-based pan and fry meatballs in batches. Add extra oil when needed. 4. Return all meatballs to the pan and pour over the tomatoes and tomato paste. Fill the same can with water and pour this also into the pan and over the meatballs (add extra water if needed). Season generously with sea salt, and freshly ground pepper, and add 10-12 basil leaves (rip them into smaller bits with your hands and not with a knife as it releases the aroma and oils). 5. Bring to boil and then reduce heat to a simmer. Cover and cook for 40 minutes, giving them a swirl every 10 minutes to evenly cook. Once cooked, turn off the heat and allow to sit for 10 minutes before serving. 6. In the meantime, in a large pot of boiling water add a teaspoon of sea salt and cook pasta according to packet instructions. Drain and divide between bowls. 5. Spoon over the meatballs with plenty of sauce and serve with fresh basil leaves, slices of heirloom tomatoes, and finely grated parmesan cheese.

Sometimes you just need a hearty and comforting pasta dish, especially in the heart of winter, like my mum's (known in Greek as) Kota Kokkinisti Me Makaronia (Chicken in a Tomato Sauce with Spaghetti). This recipe does the trick by delivering heartiness, with its simple yet rich tomato sauce and juicy tender chicken for added protein. A Little History Before we begin, there is a little story that also goes with this recipe. Every time my mum cooked Kota Kokkinisti Me Makaronia, it would remind me of my grandparents in Greece. Once every 7-8 years (we didn't have the finances to travel overseas much), we would arrive on their doorstep in Greece, and my grandparents would embrace us with open arms, tears in their eyes, and a huge smile that stretched from ear to ear. My grandfather would sit us down and feed us this meal immediately 'Makaronia Me Kota Kokkinisti', also known as a huge hug on a plate. It was their way of showing their love and welcoming us "home". So this recipe has a lot of heart and soul in it. I hope you enjoy it as much as we do and it brings you the warmth and comfort that my grandparent's hugs brought to me. Before my grandfather passed away, my brother visited them and he took this photo. As you can see they are eating my grandfather's favourite meal - Makaronada! What is Chicken in a Rich Tomato Sauce aka 'Kota Kokkinisti' Any meal referred to as 'Kokkinisto' is in reference to the method of cooking in a tomato sauce. 'Kokkino' means red and 'kokkinisto' means reddened. In Greek cuisine, often vegetables (eg. green beans and carrots) or protein (eg. chicken or beef), or a combination of the two, are often cooked in a tomato sauce, but chicken is a personal favourite. And this type of meal (kokkinisto) is often served alongside pasta, potatoes, rice or bread to help soak up the rich and tasty sauce. In this recipe, I have served it alongside spaghetti. Watch How To Make It How Do You Make Kota Kokkinisti The first step is to brown the chicken in olive oil. Then add the garlic and onion and lightly fry. Once the chicken is golden, add all the remaining ingredients including the broth, tomato paste, tomatoes, cinnamon, bay leaves and extra salt and pepper. Bring to boil and simmer for 50 minutes. This creates a thick rich sauce. In the meantime prepare a cup with cold water and corn flour and pour over the sauce. This helps to thicken the sauce. Cook the pasta according to packet instructions and then serve chicken over the top. Helpful Tips Choosing other Chicken Pieces I have chosen to use Maryland pieces of chicken, however, you can use chicken thigh cutlets and drumsticks or even chicken wings instead. I would suggest using pieces that are not filleted but have a bone as this adds to the flavour. Plus, there is nothing better than eating a juicy and saucy piece of chicken with your hands. It's a little messy but so delicious and so Greek! Chicken Broth or Chicken Stock This one is completely up to you but I have made it a habit of always using broth. It is healthier and has less sugar, especially if it is store-bought. In the recipe, if you need to add extra broth / stock to cover the chicken, then do so. Depending on what pieces of chicken you choose to cook can determine how much stock is needed to cover the chicken so it cooks well. Using a ready-made sauce This recipe can work just as well using a store-bought ready-made Napoletana sauce but the flavour will be completely different. A 'kokkinisto' sauce has a simple flavour yet full-bodied and rich taste due to the cinnamon, bay leaves and time taken to cook. Adding Vegetables to the Stew Sometimes I'll add a couple of small carrots and potatoes into the pot while it is cooking. If you choose to add this, remember that more stock may be needed. What do I do with Leftovers? Store any leftovers for the next day in an air-tight glass container for up to 4 days. Meals that are cooked in tomato-based sauces taste even better the next day. Trust me on this one. What else do you serve this chicken with? The traditional way is with pasta, and in particular spaghetti, however, this also goes well with: baked or fried potato chips (a personal favourite) rice couscous (gluten-free) cauliflower rice steamed vegetables or even fresh country-style bread to dip into the sauce and a greek salad. Other Chicken Recipes Yoghurt Braised Chicken with Chickpea Salad https://www.createcookshare.com/single-post/yogurt-braised-chicken-with-chickpea-salad Lemon Oregano Chicken https://www.createcookshare.com/single-post/lemon-oregano-chicken Stuffed Baked Chicken Breast https://www.createcookshare.com/single-post/stuffed-baked-chicken-breast Chicken and Rice Healing Soup https://www.createcookshare.com/single-post/chicken-and-rice-healing-soup Deconstructed Chicken Souvlaki Bake https://www.createcookshare.com/single-post/deconstructed-chicken-souvlaki-bake And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you! Happy Cooking, Margaret x Chicken in a Rich Tomato Sauce with Spaghetti Serves 4 Prep Time: 10 minutes Cooking Time: 50 minutes INGREDIENTS 4 chicken Maryland pieces (or 4 thigh cutlets + 4 drumsticks) ¼ cup extra virgin olive oil 800ml - 1 litre chicken broth or stock, heated 400g crushed or diced tomatoes 1 large onion, grated 4 fresh garlic cloves, minced 2 tablespoons tomato paste 1 cinnamon stick 2-3 bay leaves Sea salt and Pepper 1 packet of Spaghetti (optional to use gluten-free or traditional spaghetti) To thicken the sauce: 1 heaped teaspoon corn flour 1/4 cup cold water Optional: parmesan cheese or dairy free alternative METHOD 1. Add to a wide base pot the extra virgin olive oil. Season generously the chicken and place the skin side down first. Place over high heat and cook until golden brown. Add the garlic and onion to the pot and then turn over the chicken to cook the underside until golden as well. 2. Add the chicken stock (making sure it is heated), tomatoes, tomato paste, cinnamon, and bay leaves. 3. Making sure most of the chicken is submerged in the sauce, bring to a boil (add boiling water or more stock if needed). Once boiling, reduce heat, cover and simmer for 45- 50 minutes (the chicken should be tender and nearly falling off the bone). 4. Once the chicken is ready, add the cornflour to a cup with the cold water and stir to break down and combine, then pour it over the sauce. Using a spoon, combine well into the sauce and increase the heat to bring to a boil. Boil for 3 minutes or until the sauce has thickened a little. Turn off the heat and cover to keep it warm and allow the sauce to thicken further. Prepare the pasta. 4. Once pasta is cooked, drain and equally divide between bowls. Top with plenty of parmesan cheese or for a more authentic flavour, add Greek “parmesan” called Mizithra (available at European delicatessens). 5. Place the chicken pieces over the pasta with plenty of sauce and serve. Optional: sprinkle parmesan cheese or parsley to garnish #chicken #glutenfreerecipes #pasta #heartymeals #simplerecipes #makaronia #kotakokkinisti

My Noodle Soup with Coconut, Ginger, and Turmeric is a natural healing and soothing soup that is full of nutritional goodness and flavour. With winter well and truly here, this is the meal you will love to make for either lunch or dinner as it only takes 10 minutes to cook. You’ll love the healing broth, silky noodles, creamy coconut, and most of all the soulful flavours of ginger and turmeric. Here I have used Ginger and Turmeric Organic Spices but feel free to use freshly grated ginger and turmeric. I hope you enjoy this quick, simple, and full-flavored noodle soup as much as we do! Watch How to Make It Noodle Soup with Coconut, Ginger and Turmeric Serves 4 Prep Time: 10 minutes Cooking Time: 10 minutes INGREDIENTS 250g rice vermicelli noodles 1 heaped tablespoon coconut oil 1 red onion, thinly sliced 500ml vegetable stock or broth 270ml coconut milk 150g shitake or enokitake mushrooms 2 baby bok choy 1 teaspoon ground Turmeric 1 teaspoon ground Ginger 2 teaspoons fish sauce Sea salt and pepper 1 fresh lime 1-2 green onions Coriander INSTRUCTIONS 1. Over medium heat, add to a pot the coconut oil and onion and stir until the onion starts to soften. Add the mushrooms, bok choy, Turmeric, and Ginger, and stir for another minute. 2. Add the vegetable stock and coconut milk and bring to a simmer. Cook gently for 3 minutes. Add the fish sauce and noodles and cook for a further 3 minutes. Season with sea salt and pepper if needed and divide soup amongst bowls. 3. Garnish with slices of green onions and wedges of lime. Serve hot. #soup #noodlesoup #turmeric #healingfood

This warming Chicken Curry Soup is made with fresh vegetables, a creamy curry stock and tender pieces of pulled chicken. In only 4 steps, dinner is cooked and ready to enjoy! Curry in any way, shape or form is one of my favourite meals due to the warming flavours and enchanting aromas. During the winter months, we absolutely love soup and this recipe has been on rotation ever since I created it. It is very simple to make, nourishing for the body and delicious to eat. Suggestions: Make it Vegetarian by adding Vegetable stock to the pot and chickpeas or white beans instead of the chicken. Serve it with thick pita bread or naan bread for dipping. Add a few diced potatoes for a creamier texture. Easy Chicken Curry Soup Serves 6 Prep: 15 minutes Cooking 1 hour 20 minutes INGREDIENTS 1.6 kg Whole Chicken 8 garlic cloves, finely sliced 2 large onions, finely diced 1 lemongrass stalk, peeled and thinly sliced 1 ginger, 2x2cm, grated 2 fennel bulbs, finely diced 3 carrots, finely diced 150g kale leaves, finely chopped 420g corn kernels, drained and rinsed 8 curry leaves 1 tsp black pepper 2 tsp sea salt 4 tablespoons soy sauce 2 tablespoons coconut oil 400ml can of coconut cream Juice of 1 lime To serve: coriander and chilli Note: Not all chickens are the same. I only used antibiotic-free range or organic chickens. This recipe was made using The Bare Bird chicken. INSTRUCTIONS 1. Add to a large, deep pot the onions, lemongrass, garlic, ginger, fennel, carrots, corn, and coconut oil and sauté over medium heat for 4 minutes. 2. Add the whole chicken to the pot, breast side down, along with the curry leaves and soy sauce, and top up with boiling water. Make sure the chicken is covered. Season well with sea salt and pepper and cover with a lid. Simmer for 1 hour. Once cooked, remove the chicken and set it aside. 3. Remove the lid and over high heat, continue to boil for 10 minutes to reduce the broth. Then add the kale leaves, lime juice, and coconut cream. Cook for a further 5 minutes. 4. In the meantime, pull the meat off the whole chicken and add it to the broth. 5. Turn off the heat and serve hot. Garnish with finely chopped coriander leaves and chilli slices.

These Choc Chip Cookies are so good, you won't be able to tell there are no refined sugars and they're lower in carbs. They're also a one-bowl easy-to-make recipe that creates a delicious tasting cookie with a chewy texture. So what are you waiting for? Let’s get baking! Helpful Tips For the best choc chip cookie, do not use chocolate chips but instead use a block of chocolate and roughly chop it into small chunks. If you have the time, chill the dough for 20 minutes – this is not essential but it does allow the flour to fully hydrate which makes for a firmer cookie. If you love your cookies soft like we do, then make them straight away. Make sure the butter is melted. When you melt the butter, it creates a soft chewy cookie. I have added monk fruit sugar but coconut sugar will taste even better! And if you prefer added sweetness, then add an extra 20g into the dough mixture. I use either organic or pastured free-range eggs. Why? Other than being more delicious, they are higher in vitamins, omega-3 fatty acids, and ¼ less saturated fat. ( 2007 Mother Earth News egg testing project ) Watch How to Make It And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. I am available here via email or you can catch me daily on Instagram and Facebook. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you. Be Well, Margaret x Healthier Choc Chip Cookies Makes 24 cookies Prep Time: 10 minutes Baking Time: 15 minutes 300g almond flour 120g plain flour (I used gluten-free White Wings plain flour) 120g milk or dark cooking chocolate (block), roughly chopped into small chunks (dairy free chocolate also works well) 50g monk fruit golden sugar (optional coconut sugar) 170g salted butter, melted (dairy free alternative also works perfectly) 1 teaspoon vanilla extract ½ teaspoon baking powder 2 pastured free-range eggs 1. Preheat the oven to 180°C fan forced / 200°C conventional oven / 400°F (less if your oven tends to “burn” around the edges) and line a baking sheet with baking paper. 2. In a bowl add the monk fruit/coconut sugar along with the melted butter. Whisk until creamy. Then add the eggs and whisk until well combined. 3. Add the almond flour, flour, and vanilla extract and mix well. Finally, fold in the chocolate chunks (If you have the time, chill the dough for 20 minutes – this is not essential but it does allow the flour to fully hydrate which makes for a firmer cookie. If you love your cookies soft like we do, then make them straight away). 4. Scoop the dough with a cookie scoop, roll it into a ball, and place it onto the baking paper. Repeat with remaining dough. Taking a fork, gently press onto each dough ball to create a thick, flat cookie. 5. Bake for 15-18 minutes. Cool before serving or enjoy warm straight out of the oven! #healthychocchipcookies #glutenfreecookies #chocchipcookies

The combination of succulent seafood, fresh tomatoes, garlic, and coconut milk is simply superb. When the ingredients hit the wok, they will sing! Enjoy my mum's Spaghetti Marinara in Coconut Milk. Most cook a red sauce spaghetti marinara but I grew up with my mum’s version. It is, I believe the best, so I asked my mum if she would allow me to share her recipe with you. She agreed! Create it, Cook it and Share it with your loved ones and I’m sure they will all agree - it’s a keeper! Watch How to Make It Spaghetti Marinara in Coconut Milk Serves 4 Prep 5 minutes Cook 15 minutes INGREDIENTS 400g Spaghetti, gluten-free 800g Seafood Marinara Mix 10 garlic cloves, minced 2 tablespoons extra virgin olive oil 2 large tomatoes, peeled and finely diced 1 red chilli, sliced (optional to remove seeds) 1 cup finely chopped parsley 150ml dry white wine 400ml can of coconut milk Sea salt, a generous amount Freshly Ground Pepper, a generous amount INSTRUCTIONS 1. Cook the pasta in salted boiling water and according to packet instructions. 2. In a large wok heat the extra virgin olive oil and add the garlic and chilli. Stir continuously for a minute and then add the Marinara Mix. Make sure the heat is on high and the wok is hot. Continuously stir for 3 minutes. 3. Now add the tomato, parsley, dry white wine and season generously. Continue to stir for another 2 minutes. 4. Add the coconut milk and bring to a boil. Once boiling turn off the heat and add the pasta to the wok. Toss gently to combine well. 5. Allow sitting for 6-7 minutes before serving which allows the pasta to absorb the coconut milk. Serve with extra slices of chilli and a good amount of freshly ground pepper.

These Vegetarian "Meatballs" make for a simple, handy and delicious light meal or appetiser served with sweet chilli sauce or tomato sauce, plus they're the perfect lunchbox addition served alongside vegetable and cheese sticks. They're fun, flavourful and even freezer friendly. I've made these vegetarian meatballs, by combining mixed grain gluten-free sliced bread, cabbage, onion, carrot and garlic, and then lightly frying them. The centre is fluffy and the coating is crispy. It tastes so good that it reminds me of chicken dumplings. It's hard to believe but you must try them for yourself. Helpful Tips You will need a Food Processor Your food processor does the majority of the work, making sure the bread is broken down into bread crumbs. You definitely don’t want to bite into a chunky piece of bread. You want the ingredients to be blended well. Create a Dough Make sure you combine the ingredients well with your hands to create a dough. If the mixture is crumbly then add another tablespoon of water. Allow the mixture to set in the fridge for 10 minutes and then begin scooping. You may need to dampen your hands if the mixture is too sticky. Frying Make sure the oil in the frying pan is heated before adding the meatballs. Make sure you rotate them 4-5 times so they cook evenly. Within 5 minutes they’re ready. Ways to Serve Serve with sweet chilli sauce or tomato sauce. Add them to a wrap with lettuce, onion, coriander and mayo. Once cooked coat them with your favourite soy and hoisin sauce and heat them again for an Asian twist. Serve them over rice or with some stir-fry vegetables and sprinkle with sesame seeds. Makes the perfect lunchbox addition. Storing Leftovers Store in an airtight container in the refrigerator for up to 5 days. To freeze, allow them to completely cool and then add them to an air-tight, freezer-safe container. To cook, thaw overnight in the fridge and reheat in the oven for about 15 minutes at 170°C fan forced. And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. I am available here via email or you can catch me daily on Instagram and Facebook. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you. Happy Creating, Margaret Vegetarian 'Meatballs' Makes: 18 - 20 Prep Time: 20 minutes including 10 minutes to set in the fridge Cooking Time: 10-15 minutes INGREDIENTS 6 slices of Helga’s Gluten Free Mixed Grain Bread 1 cup white cabbage, shredded finely and chopped 2 green onions, thinly sliced ½ cup carrot, grated ¼ cup gluten-free plain flour 1 teaspoon ground garlic 4 tablespoon tomato sauce 4 tablespoon water + Sea salt and pepper Cooking oil / Avocado oil INSTRUCTIONS 1. Roughly chop up the slices of bread and add to a food processor. Pulse until broken down into breadcrumbs. 2. Add all ingredients to a mixing bowl and knead until it forms into a dough. 3. Take a tablespoon amount at a time and roll it into a ball. Repeat with the remaining mixture. 4. Heat oil in a deep frying pan and add the vegetarian "meatballs" to the pan. Fry until golden and crispy. Place onto a tray lined with a paper towel to help absorb any excess oil. 5. Serve with salad, vegetable sticks and your favourite sauce including tomato sauce, sweet chilli sauce or mayonnaise.

A perfect brunch, lunch, or dinner option, this savory Sweet Potato Quiche uses wraps instead of a traditional pastry crust which makes it a lighter and healthier alternative. This Sweet Potato Quiche uses gluten-free wraps as a base which is so clever, as there is no need to make a homemade pastry or buy an expensive pre-made gluten-free pastry. All you need is a few pantry items and ingredients you already have in the fridge, and you’ve got a meal ready in a flash. This simple recipe came about at the tail end of a long week when I’d run out of dinner ideas during our ‘stay home and quarantine yourself’ period. Well, what an amazing idea this turned out to be! A comfort food meal that is not only wholesome but delicious and easy to put together. Helpful Tips The Ingredients: Why did I use sweet potato and broccoli? Well to tell you the truth, they were what I had left in my fridge so feel free to substitute one or the other with whatever vegetables you have left in your fridge. If you’ve read some of my previous posts you’ll realize I encourage everyone to experiment so feel free to add pumpkin instead of sweet potato and cauliflower instead of broccoli! Wraps: Can't find gluten-free wraps? Then swap it with gluten-free tortilla or burrito wraps. Dairy Free: I have made this using dairy-free milk and dairy-free cheese and it tastes just as good. Swap the dairy ingredients with your milk and cheese of choice. What to serve with this Quiche? Greek Salad https://www.createcookshare.com/single-post/greek-salad Halloumi with Honey and Thyme https://www.createcookshare.com/single-post/halloumi-with-honey-and-thyme Cauliflower Tabouli https://www.createcookshare.com/single-post/cauliflower-tabouli Baked Feta with Olives https://www.createcookshare.com/single-post/baked-feta-with-olives or a simple green salad with an olive oil, lemon and honey dressing. Sweet Potato Quiche with a Wrap Base Serves 4 INGREDIENTS 3-4 gluten-free wraps* 300g sweet potato, diced into 2 cm cubes 200g broccoli florets, small in size 250ml milk of choice (dairy-free option) 200g tasty cheddar cheese, grated (dairy-free option) 5 eggs, whisked 1 onion, finely chopped 4 garlic fresh cloves, minced 2 tbsp extra virgin olive oil Freshly ground pepper, a generous amount Sea salt, a generous amount *I used Gluten-Free Lebanese Bread but you can use what wraps you have available or even swap it with tortilla wraps. These are the ones I used: https://www.oldtimebakery.com.au/ INSTRUCTIONS 1. Microwave separately the sweet potato and broccoli, each for 4 minutes. Alternatively, you can bake or steam them until they are semi cooked. Set aside and allow to cool. Season each with sea salt and pepper. 2. Preheat oven to 170°C fan forced / 190°C conventional oven / 375°F 3. Grease and line with baking paper a springform cake pan 25cm in diameter. 4. Brush each wrap with extra virgin olive oil and lay inside the baking pan, overlapping so that each wrap goes up towards the rim on each side. You only need 3 wraps or can add all 4 of them for a thicker base. 5. In a bowl add the sweet potato, broccoli, tasty cheese, onion, and garlic. Combine well and then add it to the pan. 6. Next add the eggs to the bowl and whisk. Once whisked add the milk, and seasoning, and combine well. Pour egg mixture over the filling. 7. Place the springform baking pan onto a baking tray in case the egg leaks through the bottom and then place into the oven for 45-50 minutes or until cooked through. At 20 minutes into the baking time, check on the quiche and turn the pan around to brown evenly. 8. Allow cooling in the pan for 10 minutes before removing and serving.

This CAULIFLOWER TABOULI is a grain-free take on a traditional Middle Eastern salad. We prefer it as it is light and fresh and full of vegetable goodness. It tastes so good that you don’t even realize the bulgur has been replaced by cauliflower which means the kids will love it too. Best of all it’s not only grain-free but also gluten-free, dairy-free, and vegan so it suits many dietary requirements. Helpful Tips Do not over-pulse the cauliflower so that it becomes like potato mash. It’s a fine line between breadcrumb consistency and mashing. This is why pulsing is a good idea rather than auto-processing. Alternatively use a grater and then a large knife to further chop if needed. Do not cook the cauliflower. Even though you may think the cauliflower needs to be cooked first – no it does not. You need to use raw cauliflower that is washed and dried. Chop the ingredients into small diced pieces especially the parsley and mint and even though it is tempting to use the food processor – please don’t! It will make give the salad a mashed texture rather than a crunchy and juicy texture. Give the salad a good toss before serving. This is because the dressing often sits on the bottom of the bowl which can make the ingredients on the bottom soggy. Combining balances this out. What can I serve with this? Even though this Cauliflower Tabouli is wonderful on its own with a few slices of rustic bread, you can also add it to any meal. Here are a few suggestions: My Lamb Leg Roast Kleftiko Style: https://www.createcookshare.com/single-post/lamb-leg-roast-kleftiko-style My Lemon Garlic Chicken and Potatoes: https://www.createcookshare.com/single-post/lemon-garlic-chicken-and-potatoes My Best Baked Meatballs with Potatoes: https://www.createcookshare.com/single-post/the-best-baked-meatballs-with-potatoes Alternatively, why not grab a wrap, add some Cauliflower Tabouli along with hummus or tzatziki and enjoy it as a light lunch meal or snack? There are endless options! And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. I am available here via email or you can catch me daily on Instagram and Facebook. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you. Happy Cooking, Margaret x Cauliflower Tabouli Serves 4 Prep Time: 10 minutes Chilling Time: 10 minutes 2 cups cauliflower florets 2 cups fresh parsley, finely chopped ½ cup fresh mint, finely chopped 1 red onion, finely diced 1 red capsicum, finely diced 1 large Lebanese cucumber, peeled and finely diced 3 Roma tomatoes, finely diced 3 fresh garlic cloves, finely grated 2 tablespoons dukkah* ¼ cup extra virgin olive oil ¼ cup freshly squeezed lemon juice Sea salt and pepper *You can use a store-bought traditional Dukkah or make your own. My personal Dukkah mixture includes: 2 tablespoons toasted sesame seeds ¼ cup finely crushed pistachios ¼ cup crushed almonds ½ teaspoon ground turmeric ½ teaspoon ground fennel 1/4 teaspoon ground cumin 1 teaspoon ground coriander Sea salt and pepper 1. Prepare the cauliflower florets. Wash, dry, and add to a food processor. Pulse until they are broken into a fine bread crumb consistency. Alternatively use a grater. Pour into a serving bowl. 2. Add the parsley, mint, capsicum, cucumber, tomatoes, garlic, sea salt, and pepper. Toss until well combined. 3. In a bowl whisk the extra virgin olive oil and lemon juice. Pour over the tabouli and then sprinkle over the dukkah. Toss gently to combine. Cover and refrigerate for 10 minutes or until ready to serve. #createcookshare #tabouli #cauliflower #healthyfood #salad #lebanesefood #healthyfoodoptions

Pears are still in season and what better way to celebrate this delicious fruit than with cinnamon and some added sweetness. My Cinnamon Baked Pears are just that – sweet and delicious and a shortcut way to eating a pear tart. This recipe makes a perfect breakfast, snack, or dessert and it’s gluten, dairy, and refined sugar-free! I can describe my favourite thing about this dessert in two words – Pears and Cinnamon. If you find yourself at the supermarket you must grab some pears and cinnamon spice. It’s not only easy to put together but the perfect guilt-free reason to cook dessert and enjoy it too. No need for sugar as the pears are soft and sweet enough, the muesli crunchy enough and the cinnamon spicy and warm enough that there is no need for any other sugar or spice. Enjoy! Cinnamon Baked Pears Serves 4 Prep Time: 10 minutes Cooking Time: 40 minutes 4 ripe pears, halved and cored ¾ cup granola or muesli (gluten-free/dairy-free) 2 tablespoons almond butter or nut butter of choice 1 tablespoon water 1 teaspoon cinnamon spice 4 tablespoons maple syrup To serve: Natural, Vanilla Bean or Coconut Yogurt Organic Cinnamon Spice Honey 1. Preheat the oven to 160C fan-forced and line a tray with baking paper. 2. Prepare pears by cutting them in half and removing the core (use a spoon or melon baller) to create a hole for the granola mixture. Brush the tops and sides of the pears with half the maple syrup. 3. Combine the nut butter with the water and remaining maple syrup and microwave for 40 seconds to soften. Then combine the nut butter, cinnamon, and granola to create a paste. 4. Place pears onto a tray and evenly distribute granola mixture between the pears. Cover loosely with baking paper and bake for 45 minutes. 5. Serve warm over yogurt and with a drizzle of honey and an extra sprinkle of cinnamon. #bakedpears #cinnamon #healthydessert