From texture to taste, these Chicken Wings with Sticky Sauce are a family favourite and are sure to be loved by your family as well. They have the perfect crunch and sticky sweetness that it's hard to believe they're pretty healthy too! Serve these as appetisers or as a main meal with a side serving of vegetables or rice. Either way, they are delicious! Chicken Wings with Sticky Sauce Serves 4 Prep 10 Cook 30 Chicken: 1 kg chicken wings 1/3 cup rice flour (optional tapioca flour or cassava flour for grain free) 1 tsp sea salt 1 tsp pepper 1 tsp ground garlic To Garnish: 3 spring onions, finely sliced 1 red chilli, sliced and seeds removed if needed Fresh lime Spicy Sauce: 2 tbsp sweet chilli sauce 3 tbsp soy sauce or tamari 1 tbsp rice vinegar 1 tbsp maple syrup 1 tsp sesame oil Instructions: Preheat oven to 210°C fan forced / 230°C conventional oven / 450°F and line tray with baking paper. Combine in a bowl and whisk together the ingredients for the spicy sauce. Set aside. In a deep bowl combine the rice flour, sea salt, pepper and ground garlic. Toss the chicken wings in the flour mix and then place them onto a baking tray. Spray with coconut oil or olive oil and bake in preheated oven for 15 minutes. After the first 15 minutes baste with the spicy sauce using a kitchen brush. Place back into the oven and cook for a further 15 minutes or until cooked through. Serve chicken on a platter of leafy salad greens and brush sauce over the chicken wings. Garnish with spring onions, chillies, and a big squeeze of lime juice. Optional to serve with steamed rice or stir fry vegetables.

This Greek Pasta Soup is hearty, delicious and the perfect comfort meal on a cold winter's night. When life gives you lemons you make lemonade. What has that got to do with Greek Pasta Soup you ask? It has to do with making the best of what you are given. Let me explain. Traditionally this Greek Pasta Soup is cooked with KRITHARAKI aka orzo pasta and of course, feel free to make it with orzo, but when you can't find gluten-free orzo then you go to the closest thing and substitute it. Here enters Barilla’s gluten-free elbow pasta! Just as delicious and best of all, turned out perfectly! When I posted this original photo on Instagram (using gluten-free orzo I brought to Australia from Greece, as seen in the photo below), so many of you asked for the recipe and so here it is. Such a simple dish that is like a big warm hug. You will notice in the photos that our soup is served in mugs. Do you know why? My family and I love to eat soup from mugs especially whilst on the couch watching a movie. Greek Pasta Soup Serves 6 Prep 10 Cook 1 hour 15 minutes Ingredients: 6 lamb neck/slow cook chops 340g pasta elbows (gluten-free barilla pasta) 2 tbsp tomato paste 10 cups water 1 tbsp sea salt Garnish Freshly grated parmesan cheese (dairy free option) Fresh parsley or basil leaves finely chopped Instructions: Bring to boil water in a large wide base pot and then add the lamb pieces. Whilst boiling skim off any impurities. Cover with lid and simmer for 1 hour. Strain the stock and remove the lamb. Set it aside to cool down and then remove the meat from the bones, in small chunks and in preparation to add to the soup later. Return the stock to heat and add the sea salt and tomato paste. Stir to combine and break down. Next pour in the pasta and over medium heat cook for 4 minutes (please note, this is the time needed for gluten-free pasta, wheat pasta may need longer). Add the pieces of meat to the soup and cook for a further 10 minutes or until the pasta has cooked well. Turn off the heat and allow the soup to sit for a further 5 minutes before serving.  (if during this process the soup is too thick, add boiling water) Pour into bowls or large mugs and garnish with parmesan cheese and parsley or basil leaves.

There are recipes that may take a while to cook but only take a few minutes to prepare and this Easy Spiced Pulled Pork is that recipe. Combine the spices, rub it onto the pork and then bake it. That’s it. If you are at home while this is slowly roasting, be prepared for a hit of that juicy aroma that will linger through the house. It may tempt you to open the oven door, have a peek and maybe even grab a fork to pull off a piece but I beg you to leave it alone and be patient. Once cooked and out of the oven, you will enjoy every mouthful. Trust me. This is how it all began. I came across an organic butcher at my local farmers market a few weeks ago and decided for the first time to buy a large piece of pork neck. Unsure what I was going to do with it, the lady suggested pulled pork. I did not own a slow cooker so the oven was the next best way to prepare this. At home, I brought together an array of spices that I loved and hoped for the best. The result? My family loved it. My son said to me if he could marry food, this would be the meal of his dream! LOL When you look at the recipe, you may think this is a lot of meat to cook, I suggest you don’t worry about that as any leftovers can be turned into Pulled Pork and Slaw burgers the next day. Nothing better than cooking and the leftovers can be created into a whole new meal the following day. Spiced Pulled Pork with Red Cabbage and Apple Slaw Serves 6 Prep Cook Spiced Pulled Pork: 1.8kg pork neck 250ml water 6 celery sticks, cut in half 4 tbsp extra virgin olive oil 1 chilli, thinly sliced 2 tsp dried oregano 1 tsp sea salt ½ tsp pepper ½ tsp ground garlic ½ tsp ground cumin ½ tsp ground coriander ½ tsp paprika To garnish: Fresh parsley leaves Lime Slaw Salad: ½ small red cabbage, shredded 2 granny smith apples, thinly sliced into sticks 1 large carrot, grated 3 green onions, sliced 1 ½ tbs apple cider vinegar ¼ cup extra virgin olive oil 2 tbsp honey (optional to add toasted sesame seeds) Instructions for Pork: In a bowl combine all the spices, EVOO, and the chilli. Combine well and set aside. Prepare a deep dish with baking paper and place on top the celery sticks for the pork to lay on. Pat dry the pork neck with a paper towel and place it onto celery. Pour and rub the prepared spice and oil mix all over the pork neck allowing juices to fall over the celery. Pour water into the base of the dish. Cover pork with a sheet of baking paper to prevent it from drying and then cover the baking dish with baking foil. Tightly secure around edges not allowing steam to evaporate. Bake at 170°C fan forced / 190°C conventional oven / 375°F for 4 hours 30 minutes. Do not lift the foil at any point to check, as it will allow the steam to evaporate. (scroll further down to view images of the process and how to make the slaw) Instructions for Slaw: To prepare salad: In a bowl dissolved the honey into the apple cider vinegar. Add the EVOO and then whisk. In a serving bowl add all the ingredients and combine well. Pour over the dressing and garnish with sesame seeds. Once the pork is ready place it onto a platter and using a fork shred it into pieces. Collect some of the stock at bottom of the baking tray and pour over the pork or alternatively make it into a gravy (simply add corn flour and bring to boil until it thickens). Squeeze fresh lime juice all over and garnish with parsley leaves. Serve with Slaw Salad.

These Chai Spiced Banana Muffins are Grain Free, Sugar-Free, Gluten Free and Bloody Delicious! This will be your go-to, easy-to-make, one-bowl muffin recipe. Every kitchen needs a recipe like this. A one-bowl delicious creation that doesn’t even need a whisk (I used a fork). What I love even more about this recipe is the chai spice combined with the hazelnut meal and sweet banana. The flavour combination is magical and it is ready in only 30 minutes. Chai Spiced Banana Muffins Muffins: 12-hole muffin or mini bundt tray 300g mashed banana (approx. 3 large bananas) 80g hazelnut meal (or almond meal) 30 ml extra virgin olive oil 3 eggs 3 tbsp coconut flour (or gluten-free plain flour) 1 tbsp psyllium husk 1 tsp apple cider vinegar ½ tsp baking powder pinch of sea salt ½ cup dark chocolate drops (dairy free optional) Chai Spice: ½ tsp ground cinnamon ¼ tsp ground nutmeg ¼ tsp ground clove ¼ tsp ground cardamom ¼ tsp ground ginger Instructions: Preheat oven to 170°C fan forced / 190°C conventional oven / 375°F In a bowl combine all ingredients. Spray with extra virgin olive oil the muffin tin and distribute evenly between the 12 muffin holes. Bake for 25 minutes. Allow cooling on a wire rack for 10 minutes before serving. Note: These are also delicious the next day. You can store them in an air-tight container in the fridge as they are delicious cold too! #muffins #grainfree

This Paleo Pot Pie has a nutty 'pastry', savoury filling packed with meat and vegetables and is the perfect healthy comfort meal for those cold nights. I have now cooked this Paleo Pot Pie recipe three times in the last 2 weeks and every time I do my family devours it! It is very simple, easy, and pretty quick to make. Don’t look at the length of the recipe. Trust me it is easy. Plus the best thing about this recipe is that the pastry is ready in no time! In fact, you just add the ingredients into a food processor and that’s it, thanks to Quirky Cooking's Grain-Free Pastry. I have modified the recipe to suit my liking but the link to the original is below. I would like to make it clear that this pastry is a modified version of Quirky Cooking’s Grain-Free Pastry and full credit is given to her. Quirky Cooking and Life Changing Food are two of her books. Please visit her web page for purchase details.  The link below is to the original pastry recipe. https://www.quirkycooking.com.au/2015/03/chicken-pot-pie-with-grain-free-pastry/ Paleo Pot Pie Serves 4 (Pie dish 22cm in diameter OR 4 individual ramekins) Filling: 500g grass-fed beef or lamb mince 1 ½ tbs tomato paste 3 cloves garlic, minced 2 large celery stalks, peeled and diced 1 large potato sweet potato, peeled and diced 1 large carrot, peeled and diced 1 large onion, diced 1 tbs extra virgin olive oil, or ghee 400ml cold water 1 tbsp arrowroot or corn flour Seasoning: 1 tsp sea salt 1 tsp freshly ground pepper ½ tsp dried oregano 5-6 springs of fresh thyme Grain Free Pastry: Also please note that if you buy blanched almond meal then the pastry will be lighter in colour and more ‘pastry-looking. I have used a whole almond, almond meal and therefore it is quite grainy and dark in colur. Either one will work. 280g almond flour or fine meal 20g coconut flour 1 tbsp arrowroot/tapioca flour 2 eggs 30g ghee or butter 1/2 tsp salt 1/4 tsp pepper (scroll down to view process) To make the pastry, combine all ingredients in a food processor and pulse until combined. Remove from bowl and wrap in cling wrap and chill until beef mixture is ready. Set the oven to 180°C fan forced / 200°C conventional oven / 400°F In a wide base, pot add the EVOO or ghee and mince and cook until brown. Add the onion, garlic, celery, carrot, potato, and sauté for a further 3-4 minutes stirring occasionally. Add the tomato paste and stir until well combined. Season with sea salt, pepper, oregano, and thyme. In a cup combine the water and arrowroot/corn flour and combine until dissolved. Make sure the water is cold. Pour over the mince mixture. Bring to boil and then turn off the heat. Allow cooling for 10 minutes. The mixture should not be dry or too watery but like thick gravy. Roll out pastry to ½ cm in thickness between two pieces of baking paper so it does not stick to the rolling pin. Note: If you are making 4-5 ramekins, then you will need to cut out with a cookie cutter the size needed for each ramekin. Otherwise use the pie dish to outline the size needed for the pie crust (see image below) Fill in a pie dish with beef mixture and top with pastry. Using a sharp knife cut an X to allow steam release and using a fork you can press down along the edges to secure the pastry. Bake for 45 minutes or golden and cooked. Serve warm. Please note: The leftover pastry makes the best cookies! (photos shown below) Shape back into a ball and roll out again between two sheets of baking paper. Using any shape cookie cutter cut out cookies and place them onto a tray lined with baking paper. Sprinkle some parmesan cheese over the top and bake for 15 - 20 minutes. Allow to cool. Store in airtight container in the fridge for up to 2 weeks. Use pie dish to outline size needed. Below are the cookies made with the leftover pastry. They are delicious and so addictive!

This is a versatile dish made with zucchini, feta, eggs and extra virgin olive oil. Enjoy it with a salad, as a snack on its own, or serve it as an appetiser. Zucchini Slice with Feta Prep 10 min Cook 45 minutes Ingredients: 500g zucchini, grated and liquid squeezed out 200g feta, crumbled 8 eggs, whisked 3 cloves garlic, crushed 1 large brown onion, finely chopped 3 spring onions, finely chopped 3 tbsp extra virgin olive oil 4 tbsp parmesan cheese, grated 50g gluten-free self-raising flour (use millet flour, coconut flour, or cassava flour for grain free) 1 tsp dried greek oregano 1 tsp freshly cracked pepper Instructions: Preheat oven to 180°C fan forced / 200°C conventional oven / 400°F Lightly grease a 30x20cm baking tin and line it with baking paper. Place all ingredients in a bowl and combine well. (Only add half the parmesan cheese as the other half will be used to sprinkle over the top before baking). Pour into the baking tin and evenly spread out. Top with the remaining parmesan cheese. Bake for 45 minutes or until cooked through and golden. Allow to slightly cool before slicing. #zucchinislice #zucchini #feta

These one-bowl grain-free Halloumi Muffins are so easy to make, they’ll be part of your weekly meal prep for school or work lunches. The halloumi, zucchini and mint flavours marry so beautifully and the hint of the almond meal gives it a touch of sweetness that they reminds me of Cypriot Flaounes. Flaounes These are small savoury buns stuffed with halloumi, raisins, and mint and garnished with sesame seeds. It is a combination that may seem unusual but works wonderfully. Unfortunately, there is a bit of work involved in making Flaounes so I’ve opted to create something with similar flavours but is much easier to whip up and cook. In fact, all you need is a grater, a bowl and a muffin tin. Not a fan of the sweetness? If you are not a fan of combining savoury and sweet, leave out the honey or you can swap it for maple syrup if you are not a fan of honey. I’ve also written that you can add plain flour instead of coconut flour which will once again reduce that hint of sweetness. Halloumi Muffins Makes 10 medium size muffins Prep 10 Cook 30 Ingredients: 225g block halloumi, grated 1 large zucchini, grated (do not squeeze all the liquid out) 12 large mint leaves, chopped 4 tbs Extra Virgin Olive Oil 2 green onions, thinly sliced 2 large eggs, whisked 2 tbsp coconut flour 1 tbsp psyllium husk ½ cup almond meal ¼ tsp baking powder 1 tbs honey (optional) salt and pepper Instructions: 1. Combine the wet ingredients in a bowl including the eggs, oil and honey. 2. Add the baking powder, salt, and psyllium husk and combine. 3. Add all remaining ingredients and combine well. 4. Prepare greased muffin tins or you silicone ones and pour the mixture into muffin holes. 5. Bake in preheated oven at 180°C fan forced / 200°C conventional oven / 400°F for 25-30 minutes. 6. Serve warm, at room temperature or even the next day straight out of the fridge. #halloumi

A hearty mix of fish and vegetables, this PSAROSOUPA – Greek Fish Soup, is my parent's favourite way to enjoy and warm, hearty and low-calorie meal. Before we begin, I know many may think they just don’t want to deal with a whole fish and remove the bones, but you need to know that the head and bones are the actual parts of the fish that create the deliciously hearty and aromatic stock. It’s like chicken soup. You boil the bones along with the meat and then remove the bones. Trust me, it's worth it. Greek Fish Soup Serves 4 Prep Cook Ingredients: 500g Whole Red Snapper Fish (head intact, cleaned and descaled) 500g Leather Jacket Fish (head and skin removed) 2+ litres water 2 large potatoes diced 3 large carrots, peeled and diced 3 celery stalks, strings removed and thinly sliced 2 brown onions, finely chopped 3 bay leaves 1-star anise 2 tbs Extra Virgin Olive Oil Zest and Juice of 1 lemon Sea salt and pepper, a generous amount To garnish: Juice of 1 Lemon 2 tbs Extra Virgin Olive Oil ¼ cup finely chopped parsley freshly ground pepper Making the Broth: Place fish into a wide and deep pot and fill with water. You may need to add a half a litre extra. Cover and bring to boil. Then reduce heat and simmer for 40 minutes. Remove fish from the pot and strain stock in a separate cooking pot in case there are any scales or bones. Soup: Place the stock over high heat and add all the remaining ingredients making sure you season well with salt. Bring to boil. Reduce heat and cover for 30 minutes. In the meantime separate the fish meat from the bones. Be careful to not leave any small bones. The best way to do this is to flake the fish and feel it with your fingers. After the 30 minutes, add the lemon juice, parsley, EVOO and freshly ground pepper into the pot and boil for 1 minute. Ladle the soup into bowls and place a handful of fish meat over the top. Serve alongside crusty bread and olives. #fishsoup #fish #greekfood

This Spicy Butter Barbecued Corn is tasty, crunchy, spicy and sweet. The perfect appetiser or side dish to a meal. Spicy Butter Barbecued Corn Serves 6 Ingredients: 6 corn on the cob ¼ cup combined grated cheddar and parmesan cheese ¼ cup finely chopped coriander or parsley juice of 1 lime chilli flakes Butter Mixture: 2 tablespoon butter, room temperature ¼ tsp ground cumin ¼ tsp freshly ground pepper 1/8 tsp ground cayenne 1/8 tsp ground garlic 1/8 tsp sweet paprika Instructions: Fold back the husks from the corn cobs, while keeping the husks attached to the cobs. Remove the corn silk. Tear a few corn husks into long strips and gather the husks and the bottom of the corn. Tie them together with the husk strip. Soak the corn in a bowl of cold water for 15 minutes. Drain and pat dry. In the meantime, place the butter and spices in a bowl and combine well. Set aside. Place the corn onto a medium heat BBQ or grill. Cover and cook turning occasionally for about 18-20 minutes. You will know the corn is ready when it looks soft and lightly charred. Before serving brush the spicy butter over the corn kernels and sprinkle with herbs and grated cheese. #corn #bbq

This has to be my favourite Chinese starter meal. Lettuce wraps with pork mince, vegetables and the tastiest Asian-inspired sauce. A must at your next dinner party. Pork San Choy Bau Serves 4 Prep 10 Cook 15 Ingredients: 500g pork mince 12 large lettuce leaves ½ cup hoisin sauce (Chang's has a gluten-free sauce) 2 tbsp oyster sauce (Chang's has a gluten-free sauce) 1 tbs sriracha 1 tbsp olive oil 1 brown onion, diced 2 tsp grated ginger 1 carrot, grated 1 red capsicum, diced 3 spring onions, sliced Garnish: ½ cup fried noodles (Chang's has gluten-free fried noodles, however, for grain free leave out)) 1 long red chilli sliced Handful of coriander leaves Handful of bean sprouts Instructions: 1. Wash lettuce and spin dry 2. Combine hoisin, oyster, and siracha sauce in a bowl. Whisk and set aside. 3. Heat oil in a pan and add mince and stir fry, until brown and cook. 4. Add onion, ginger carrot, and capsicum. Sir through and cook for a further 3 minutes. 5. Add sauce to the mince mixture, combine well and cook for a further minute. 6. Turn off the heat and add spring onions and combined them into the mince mixture. 7. On a serving platter arrange lettuce leaves filled with the mince mixture and top with bean sprouts, fried noodles, coriander leaves and chilli. #sanchoybau #chinesefood #appetiser