My zucchini fritters were inspired by this Moroccan restaurant I went to years ago, I loved the recipe but it never agreed with my stomach. You shouldn’t stop eating the food you love.

Here’s my adaptation; I’m keeping my tastebuds and my tummy happy with my Zucchini fritters with lime and lemon, mint and goats yoghurt. From The 20/20 Diet Book.

Click here to watch the video

Serves 4

250 ml whole organic goat’s yoghurt 1 lemon, zest only
4 tablespoons finely chopped mint sea salt
freshly ground black pepper
4 medium zucchinis, washed and trimmed 1 small bunch coriander, finely chopped 1⁄2 red onion, peeled and finely chopped 1 chilli (red or green), finely chopped
1⁄2 cup buckwheat flour
4 tablespoons quinoa flour
1⁄2 teaspoon baking powder
1 teaspoon cumin
1 teaspoon turmeric
2 eggs
3 tablespoons fry-safe coconut oil
1 pinch sweet paprika, to serve
1 lime, cut into 8 wedges

Combine goat’s yoghurt, lemon zest and mint in a small bowl, season to taste, and mix well. Place in fridge until ready to serve.

Coarsely grate zucchinis and place in a sieve. Use a wooden spoon to push down grated zucchini and squeeze out excess liquid. Turn onto kitchen paper on a plate and allow to drain for a few minutes. When relatively dry, transfer zucchini to a bowl and add coriander, onion, chilli, flours, baking powder, a pinch of salt, cumin and turmeric. Combine eggs, mix well. Divide mixture into eight balls.

Heat coconut oil in a large frying pan over medium–high heat. When hot, drop balls into pan and flatten slightly (you may need to do this in batches depending on the size of your pan). Fry on each side for around 3–4 minutes or until golden brown.

Remove yoghurt from fridge and sprinkle with paprika. Serve fritters warm alongside a dollop of yoghurt dip and 2 lime wedges.

TIP: You can freeze the zest and juice of lemons and limes, so you’re never caught short without their zingy flavours. (Freeze the juice in an iceblock tray, and the zest in a mini freezer bag or small container.)

• These guys will go further than you’d think, there’s such a high food source of fibre.
• Adding mint to the dipping sauce is the flavour key to this one.
• This can be a side or as a main.

From The 20/20 Diet Book – enjoy!

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Full recipe below and in Lola’s Australian Diet Book Best Seller: “The 20/20 Diet”: http://lolaberry.com/store/the-20-20-diet/

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CHEWY ALMOND TRUFFLES:

This treat is a gem, and keeps well in a sealed container in the fridge.

MAKES 12–16

2 cups medjool dates, pitted
1 cup almond meal
1 cup chopped walnuts
1/2 cup of organic goji berries
2 tablespoons extra-virgin coconut oil
2 table spoons Almond Breeze unsweetened almond milk
melted 1⁄2 cup raw cacao powder
1⁄4 cup raw cacao nibs
1/2 cup organic desiccated coconut

Place dates, almond meal, walnuts, coconut oil, almond milk, goji berries and cacao powder in a blender or food processor and whizz until well combined. The mixture should be a bit crumbly, but not too dry, so add another teaspoon of coconut oil if you need to. Now stir in the cacao nibs, but don’t blend them because we want them to stay super-crunchy.

Roll into little balls and toss through the desiccated coconut. Place in the fridge for 2 hours to set (if you can hold off eating them for that long)!

Cut and store in an airtight container in the fridge.

TIP: Medjool dates are usually found in the refrigerated fruit and veggie section of supermarkets, but if you can’t find any, use regular dried dates, but you’ll need to soak them in water for 20 minutes so that they’re sticky enough.

Made possible by our mates at Almond Breeze.

Full recipe below and in Lola’s Australian Diet Book Best Seller “The 20/20 Diet”: http://lolaberry.com/store/the-20-20-diet/

Free recipe email newsletter: http://lolaberry.com/enewsletter/
Facebook: http://www.facebook.com/lolaberryX
Twitter: http://www.twitter.com/yummololaberry
Instagram: yummololaberry

SUPERFOOD SALAD:

This clean, healthy salad is bursting with flavour and nutritional superpowers! Dulse flakes are a seaweed product you can get from any Asian grocer or health food store, and you can buy hemp seeds whole, or shelled (they’re called Hemp Hearts).

SERVES 2

2 handfuls baby spinach
2 handfuls rocket
1⁄2 punnet cherry tomatoes,
1 avocado, peeled
1 tablespoon chia seeds
1 handful raw almonds
1 teaspoon dulse flakes
Himalayan crystal salt
freshly ground black pepper

Dressing
1 tablespoon macadamia oil
1⁄2 tablespoon apple cider vinegar

Combine all ingredients in a large salad bowl, and dress with the macadamia oil and apple cider vinegar. If you’d like to increase the health benefits of your chia seeds, you can soak them for 5–10 minutes before hand to maximise the essential fatty acid health benefits.

They will get a little gluggy, but that’s meant to happen — it’s all the omega-3 goodness!

Full recipe below. Get Lola’s book “The 20/20 Diet”: http://lolaberry.com/store/the-20-20-diet/

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BANANARAMI SMOOTHIE

2 frozen bananas
1 heaped tablespoon LSA
1 pinch cinnamon
1 pinch freshly ground cardamom
3 medjool dates
2 cups almond milk

SEED + SOAK MUESLI

Grain-free soaked cinnamon muesli with banana and maple syrup

This is a great recipe if you’re used to starting your day with cereal. We’re using seeds in place of grains, which we soak overnight to tone down the crunch and ramp up the nutritional punch. It’s also brilliant for people who have fructose malabsorption issues. This will last about five days in the fridge so you could double the quantities and have enough for the rest of the week.

SERVES 2

1⁄4 cup raw white quinoa 1⁄4 cup buckwheat grouts 1⁄4 cup millet
1⁄4 cup amaranth
2 tablespoons pumpkin seeds
2 tablespoons sunflower seeds
1⁄4 teaspoon ground cinnamon
2 tablespoons organic desiccated coconut
2 cups of unsweetened almond milk (Almond Breeze)
1 banana, peeled and roughly chopped 1 teaspoon maple syrup

Combine seeds, desiccated coconut and cinnamon in a bowl. Add coconut water (or milk if you prefer a creamy consistency) and mix well. Cover and soak overnight in the fridge.

Scoop 1⁄2 cup into a serving bowl, and top with narnie and maple syrup.

TIP: If you’re a real crunch freak like me, you don’t need to soak it. Simply halve all the seed ingredients and coconut milk, and add the milk when you consume it. But I’ll warn you: it’s a bit like eating birdseed!

These videos made possible with our mates at Almond Breeze!

Wow! I know we hear it all the time by time really does fly and it’s been nearly 10 years since I finished high school and nearly that same amount of time since I’ve caught up with two inspiring ladies and their families. It really is amazing how much changes over the space of 10 years. My life feels so far away from having kiddies yet, but I tell you what, I’m in awe of the strength, compassion and love that these girls have. So, I’ve contacted Brig and Aimee for a catch-up and to give them a moments rest for the arvo so we could make them a healthy treat everyone could enjoy.

The busier we get the less time we take for ourselves; so this recipe is here to not only inspire you to make healthy simple treats but also to take time out to do something for yourself, no matter how busy things seem to get!

Raw Chocolate Brownies
This treat is a gem, and keeps well in a sealed container in the fridge.

MAKES 12–16
2 cups medjool dates, pitted
1 cup almond meal
1 cup chopped walnuts
2 tablespoons extra-virgin coconut oil, melted 1⁄2 cup raw cacao powder
1⁄4 cup raw cacao nibs
2 tablespoons organic desiccated coconut

Place dates, almond meal, walnuts, coconut oil and cacao powder in a blender or food processor and whizz until well combined. The mixture should be a bit crumbly, but not too dry, so add another teaspoon of coconut oil if you need to. Now stir in the cacao nibs, but don’t blend them because we want them to stay super-crunchy.

Spoon the mixture into a brownie tin, press down firmly and top with desiccated coconut. Place in the fridge for 2 hours to set (if you can hold off eating them for that long)!

Cut and store in an airtight container in the fridge.

TIP: Medjool dates are usually found in the refrigerated fruit and veggie section of supermarkets, but if you can’t find any, use regular dried dates, but you’ll need to soak them in water for 20 minutes so that they’re sticky enough.

This recipe is in Lola’s book The 20/20 Diet. You can buy it here

Is Fat Bad? Find out by listening to Lola Berry on Denis Walter here:

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Gnudi with Guanciale, Fave, Pecorino and Balsamic

Follow Tobie Puttock on Twitter: www.twitter.com/tobiep

Meet one inspiring mate of mine, Tobes! He’s not only a champion in real life (with a great music taste) but he knows a thing or two about amazing Italian food. When I asked him why he does what he does he said “I love using simple, great quality ingredients and showcasing those ingredients without too much fuss. If I find an amazing tomato I want to keep it simple and just add a few things like a good quality extra-virgin olive oil and some fresh basil as opposed to turing that tomato into some kind of powdered dust and sprinkling it over a fancy dish.” And that’s what I love about working with Tobes, it’s all about real food that tastes great. Plus, I get to learn about new things like Gnudi – it’s like a super-healthy gnocchi that’s make with a base of ricotta… but that’s all I’m giving away! Watch and enjoy, I did! X

Gnudi with Guanciale, Fave, Pecorino and Balsamic

Gnudi are similar to gnocchi but much of the flour is replaced with ricotta to result in a much lighter consistency.

Ingredients (Serves four)

350g fresh ricotta
60g freshly grated pecorino cheese
1/3 cup of plain flour
2 handfuls of broad beans, blanched and podded
12 slices of guanciale cut into match sticks
80g butter
8 mint leaves
Small handful flat leaf parsley leaves, washed, dried and finely chopped
Extra pecorino for grating
Sea salt and freshly cracked pepper
Best quality balsamic

Pop the ricotta into a sieve lined with kitchen paper sitting over a large bowl and allow to sit in the fridge for about an hour or so to remove excess moisture.

Place the ricotta into a large mix bowl and fold in the egg, pecorino, nutmeg, and half the flour. Use a wooden spoon to mix all the ingredients together and then season with salt to taste. Cover and place into the fridge for around 30 mins to allow to harden.

Remove the ricotta mixture from the fridge and dust a clean bench with a little bit of the leftover flour. Take a handful of the ricotta mixture and roll it out into a sausage shape around the size of a ten-cent piece, repeat for the remainder of the mixture and then cut each roll into 2cm lengths to form little pillows. Repeat for the rest of the mixture.

Bring a large pot filled with water to the boil with a good pinch of salt.

In a large non-stick pan cook the guanciale over a medium heat to render the fat down a little, once the guanciale becomes crispy remove it from the pan with a slotted spoon and transfer to kitchen paper to drain. If there is a lot of fat remaining in the pan drain it off.

Dip the gnudi into the remaining flour and then shake them off well to remove any excess flour.

Gently drop the gnudi into the boiling water and cook until they rise to the surface.

Remove them with a slotted spoon and transfer to a sieve to dry a little. Drizzle a small amount of olive oil over them to stop them sticking together.

Melt the butter in the pan over a medium heat, add the gnudi and gently shake the pan around to toast the gnudi, use a small spatula to flip the gnudi as they become golden. As the butter becomes golden on color reduce the heat of the pan.

Add two tablespoons of pasta water to the pan; add the broad beans, mint, crispy guanciale and some cracked pepper.

Serve immediately with grated pecorino and a drizzle of balsamic vinegar.

We’ve heard it all before “breakfast is the most important meal of the day”, and it’s absolutely true. I’m going to make my quinoa and coconut porridge which actually tastes amazing but the important thing is its going to give you energy for the rest of the day and less likely to binge!

White quinoa has the mildest flavour for brekkie creations, though I often use a combo of white, red and black, which tastes a bit nuttier but looks awesome!

(Serves 2) So you’re going to need…
1 cup quinoa
2 cups coconut milk
3 medjool dates
roughly chopped
1⁄2 teaspoon ground cinnamon
1⁄4 teaspoon ground nutmeg
10 raw almonds, roughly chopped
1 fresh banana, peeled and roughly chopped
1 teaspoon organic desiccated coconut
1 teaspoon maple syrup (optional… the dates, banana and coconut milk make this a naturally sweet start to your day, so you might find that you don’t even need the maple syrup)

Heat the quinoa and coconut milk in a saucepan over a medium heat. Slowly bring to the boil, stirring continuously. Add the chopped dates, cinnamon and nutmeg. Reduce heat and simmer for 15 minutes.
Divide porridge into two serving bowls. Sprinkle over chopped almonds, banana and coconut. Drizzle with maple syrup if desired.

Breakfast is the most important meal of the day and the great thing is, it’s doesn’t have to be boring!

The good thing about quinoa is that it’s the highest containing protein grain which makes you fuller for longer.

Yummo!