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• 5 eggs
• 1⁄2 cup yoghurt
• 1⁄2 cup frozen peas
• 50g crumbled feta
• 2 tbsp of chopped mint
• 1⁄3 cup grated cheese (optional)

  Method

• Preheat oven to 190C fan-forced.
• Grease two small 12 hole patty pans.
• Whisk the eggs, yoghurt, and cheese together in a jug. Season with salt and pepper (if desired).
• Combine peas, and mint in a bowl. Spoon evenly into holes of prepared pan. Top with frittata mix. Sprinkle with feta.
• Bake for 10 to 12 mins or until set.

prep: 10 mins | cook: 4 hours | serves: 4

Ingredients:

• 500g diced beef
• 1 brown onion, diced
• 2 cloves garlic, crushed
• 2 carrots, finely diced or grated
• 1 zucchini, finely diced or grated
• 1 tin tomato drained or 1 cup chopped fresh tomato
• 2 tbsp tomato paste
• 1⁄2 cup bone broth
• 1⁄2 cup passata
• Herbs – preferably fresh whatever you have on hand – we like rosemary, oregano and basil
• 1 bay leaf
• A pinch of salt and a sprinkle of black pepper

  Method:

• If you have a slow cooker, throw everything in the slow cooker and cook on low for 4 hours or until the meat is so tender that it falls apart when you touch it with a fork.
• Gently shred the meat by squashing it with a fork.
• Discard the bay leaf
• Can be pureed.
• Alternatively, heat 1 tbsp of oil in a large casserole dish and saute the onion and garlic until soft.
• Add the meat and cook just until browned then add the rest of the ingredients.
• Bring to a boil then reduce to a simmer, pop on the lid and cook for 1 hour or until the meat is tender.
• Discard the bay leaf.

  Serving ideas:

• over pasta
• over a baked potato or sweet potato
• use as pie filling
• over noodles make from zucchini
• use as filling in lasagne – make a cheat’s bechamel by combining a tub of ricotta with 1 egg

prep: 20 mins | cook: 1 hour plus 1 hour to set | serves: 24 crackers

Ingredients

• 1⁄2 cup mixed chia and flaxseed ground in the food processor to make a fine meal
• 2⁄3 cup mixed seeds – sesame, poppy seeds, pepitas, sunflower seeds (whatever you like) – bigger seeds can be processed in the food processor so they’re not too chunky if you like a smooth cracker
• 1 tbsp kale powder (optional)
• 1 cup water

  Method

• Pre-heat the oven to 150°C fan-forced and line a baking tray with baking paper.
• Place all the ingredients in a bowl and use a spatula to mix them together.
• Leave to swell for 15 mins.
• Spread onto the tray in a thin, even layer using a spatula.
• Use the edge of the spatula to score the mixture into 24 squares.
• Bake for one hour and then turn the oven off and leave the biscuits to dry out for another hour then transfer to a wire rack to cool.
• Snap into squares.

  Storage:

• Store in an airtight container for up to 2 weeks