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RECIPE: Mexican Spaghetti Squash Floats

Serves 2

INGREDIENTS

1 Spaghetti squash
200g lean mince (I used turkey breast)
Taco seasoning
2tbs Corn kernels
2tbs Black beans
2tbs Guacamole (or mashed avocado)
1/4 cup Salsa
Extra Light cheese
Coriander
Fresh lime

METHOD

Cut.

RECIPE: Baked Bananas

Serves 1

INGREDIENTS

1 medium Banana
1/2 tsp cinnamon
1tbs pecans
1 tbs sugar free syrup
50g Coconut yoghurt to serve (optional)

METHOD

Place your banana on a baking tray and bake.

RECIPE: Sweet Potato & Cauliflower Mash

Serves 4

INGREDIENTS

400g sweet potato
200g cauliflower
1tsp garlic powder
Pinch of salt & pepper
1 pat (15g) of organic butter

METHOD

Steam the sweet potato and cauliflower until tender.

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RECIPE: Honey Glazed Carrots

Serves 4

INGREDIENTS

400g baby carrots
3 tbs olive oil
2 1/2 tbs honey
1 tbs fresh lemon juice
1/2 tsp ground pepper
1/2 tsp thyme (rosemary also works well)
Pinch Himalayan.

RECIPE: Mint Sauce

Makes 1 batch

INGREDIENTS

1 bunch fresh mint leaves

Pinch of Himalayan sea salt

1tbs Natvia (or other natural sweetener)

4tbs boiling water

4 tbs apple cider vinegar

METHOD

Remove the mint.

RECIPE: Garlic Roasted Brussels Sprouts

Serves 4

INGREDIENTS

400g Brussels sprouts
1 Red onion
1/2 tsp Garlic powder
1/2 tsp Onion powder
1/2 tsp Celery salt
1tbs Olive oil

METHOD

Prepare Brussels sprouts by removing outter leaves, trimming.