Pepper Crusted Eye-of-Round Roast

Tuesday, June 15, 2021

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For this roast beef recipe I used an eye of round roast. This budget-friendly cut of meat comes from the hind quarter, or round, and is very lean and flavourful. This usually means that you want to cook the meat low and slow, but in this recipe, you should start the roast at a high heat, then turn off the oven and leave it for 1 hour 30 minutes or longer if your roast is heavier. The eye of the round is best (for me) when it's cooked to medium-rare, which is a range between 54.4C/130F or 57.2C/135F. But someone in the house prefer it medium-well, so I had to comproise. So if you prefer medium-rare, take it out of the oven once it hits 54.4C/130F as the roast continues to cook from residual heat.

  • 1kg Eye of round roast
  • 2 tbsp A mix of green, black and pink peppercorns
  • 1 tsp Hawaiian black lava salt
  • Olive oil
  • Tomato salad, to serve
  1. Crash the peppercorns in a mortar and pestle or place them in a plastic bag and smashing them with a kitchen mallet. Combine the crashed peppercorns with salt in a bowl.
  2. Preheat oven to 260C/500F. Rinse the meat and pat dry with paper towels. Lightly coat the meat with olive oil, then liberally apply the seasoning on all sides.
  3. Set the meat on a rack in a shallow roasting pan. Do not add water or cover. Place the roast in the preheated oven and lower temperature to 240C/475F. Roast for 7 minutes per pound.
  4. Turn oven off and let roast sit in oven for 1 hour and 30 minutes. Do not open oven door during this time period. Remove the roast and let it rest for 20 minutes.
  5. Slice the roast against the grain. Serve it with a simple tomato salad or your favourite side.
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Carrot Cake Bliss Balls #refined-sugar free#gluten free#dairy free

Monday, June 14, 2021

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These bliss balls or energy bites take the flavours of a traditional carrot cake and turns it into a healthy pick-me-ups. They are natually sweetened with dates and pineapples and coated with desiccated coconut or anything you like. Chia, hemp or poppy seeds are all great for the coating. They really are the perfect little snack to keep stored in a container in the fridge for whenever you need something easy and healthy to eat.

  • 90 g Carrot, peeled, grated
  • 8 Dates, pitted, chopped
  • 40 g Finely chopped dried pineapple
  • 90 g Rolled oats
  • 1 tbsp Almond butter
  • 1 tbsp Rum, or pineapple juice
  • 1/2 tsp Ground cinnamon
  • 1/4 tsp Ground nutmeg
  • Desiccated coconut for coating
  1. Process carrot, date, pineapple, oats, almond butter, rum or pineapple juice and spices in a food processor until almost smooth and well combined.
  2. Roll the mixture into balls. Roll in coconut to coat. Place on a lined tray in fridge for 1 hour or until set. Store in an airtight container in fridge for up to 1 week.

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Pearl Barley Balls with Spiced Yoghurt Dip

Saturday, June 12, 2021

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These baked pearl barley balls are healthy, delicious, nutty and super easy to make! Plus, you can make them ahead and freeze for later. They are awesome for an appetizer, or as a side, or main dish---an easy dish that never fails to satisfy. This recipe will leave you with some dressing leftover, but it keeps well in the fridge to use for other salads.

Pearl Barley BallsSpiced Yoghurt Dressing
  • 125 g Pearl barley
  • 1 Large egg
  • 1 Schallot, finely chopped
  • 1 tsp Turmeric poweder
  • 1 tsp Cumin powder
  • 1/2 tsp Cinnamon powder
  • 1/2 tsp Cayenne pepper
  • 2 tbsp Fresh flat parsley or coriander, chopped
  • 50 g Raisins
  • Salt and pepper, to taste
  • 5 tbsp Olive oil to fry
  • Leafy greens, to serve
  • Pomegranate seeds, to serve
  • 1/2 tsp Cumin powder
  • 1/2 tsp Coriander powder
  • 1/3 tsp Turmeric powder
  • 250 g Greek yoghurt
  • 1 tbsp Olive oil
  • 1 tbsp Fresh parsley, chopped
  • 1 clove Garlic, minced
  • 1 tbsp Raisins
  • Sea salt and freshly ground black pepper
  1. Cook the pearl barley according to the package instructions. Rinse under cold water to remove the starch and leave to drain until cool enough to handle.
  2. Preheat the oven to 180C/350F. Mix together the rest of the ingredients, excpet the olive oil, with cooled pearl barley. Shape the mixture into golf-ball sized balls or patties. Place in the fridge for 30 minutes.
  3. Heat a large frying pan and add the olive oil, once hot add the balls and fry about 4 minutes until lightly golden brown. Finish them in the oven for 10 minutes.
  4. While the pearly barley balls bake, prepare the dressing. Place cumin, coriander and turmeric in a small skillet over medium heat. Cook 1 minute or until fragrant. Combine spice mixture, Greek yoghurt, and remaining ingredients in a medium bowl, stirring to combine.
  5. Arrange the pearl barley balls on a bed of salad, sprinkle some pomegranate seeds over. Serve with the prepared spiced yoghurt dressing.

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White Bean Dip with Sundried Tomatoes and Cashews

Friday, June 11, 2021

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A deliciously healthy, creamy and flavourful white bean dip with sundried tomatoes and cashews comes together in minutes and is packed full of nutrients. It can be prepared up to 3 days in advance. Serve with crudités and toasted slices of bread as a snack, light lunch or as part of a picnic. It's naturally gluten-free and dairy-free.

  • 280 g Cooked white beans
  • 5 Soft dried tomatoes soaked in olive oil
  • 2 tbsp Extra-virgin olive oil
  • 1 clove Garlic
  • 40 g Cashew nuts, toasted
  • Juice of 1 lemon
  • 2 tbsp Hot water
  • 1 tsp Smoked paprika powder
  • 1 tsp Pink salt
  • 1/2 tsp Fresh milled black pepper
  • Olive oil, for the topping
  • Sundried tomatoes, for the topping
  • 1 tsp Parsley, chopped for the topping
  • Toasted slices of bread, to serve
  • Radish, carrot and chicory, to serve
  1. Place white beans, sundried tomatoes, olive oil, garlic, cashew nuts, lemon juice, hot water, smoked paprika, pink salt and black pepper in a food processor and blend until smooth, or less if you prefer a coarse texture.
  2. Taste and adjust seasoining as necessary. Transfer to a serving dish. Drizzle the top with extra olive oil. Top with a few piece of sundried tomatoes and sprinkle some chopped parsley over. Serve with toasted slices of bread and crudités.

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Chicken and Egg Salad Tower with Curry Greek Yoghurt Dressing

Wednesday, June 09, 2021

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I use a combo of Greek yoghurt and crème fraîche to make the dressing because I just love the creamy tangy Greek yoghurt. You can use mayonnaise if you like. Curry powder is a wonderful spice blend for adding a depth of flavour to food. Use as much or as little as you like. The chicken and egg salad is delicious as it is or in a sandwich or pita pocket. It's perfect for a quick and healthy lunch.

SaladCurry Greek Yoghurt Dressing
  • 5 Medium eggs, hard boiled and diced
  • 200 g Chicken breast, baked and cut in cubes (or leftover roasted chicken)
  • 1/2 tbsp Olive oil
  • 150 g Carrot, peeled and diced
  • 150 g Sweet corn
  • 3 Cherry radish, thinly sliced
  • 100 g Full fat Greek yoghurt
  • 100 g Crème fraîche (or sour cream)
  • 2-3 tsp Curry powder
  • 1 tbsp Freshly squeezed lemon juice
  • Salt and pepper to taste
  1. Bring a saucepan of water to the boil. Add eggs and simmer for 8 minutes for hard-boiled eggs. Plunge the eggs into cold water to stop the egg from cooking any further. Peel and chop the eggs. Place them in a large bowl.
  2. Rub olive oil on the chicken breast and generously sprinkle with salt and pepper. Place chicken breast in an oven dish and bake for 30 minutes. Remove and allow it to rest and cool for 10 minutes. Reserve the juice. Cut the chicken into small cubes.
  3. In a medium bowl, combine Greek yoghurt, crème fraiche, curry powder, lemon juice, juice from the roasted chicken, salt and pepper.
  4. Add diced carrots, sweet corn, and chicken to the chopped eggs in the bowl. Add in prepared curry yoghurt and stir to combine well. Taste the salad and adjust the seasoning.
  5. Place a salad ring in a serving dish. Surround the the salad ring with sliced cherry radishes. Spoon the salad into the ring. Lift off the ring gently. Granish with the fresh herbs.

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Crunchy Vegetable Wraps with Green Pea Dip

Tuesday, June 08, 2021

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Veggie wraps are fun and easy to make, ideal as a snack and a perfect alternative to bread when you're trying to lower your carb intake. They are grain-free, gluten-free, fiber-packed and totally customizable! Besides lettuce, you can use chard, kale, and collard greens to make these wraps too. I am using mint and green pea dip, but you could try any spreads and sauces you enjoy--try traditional hummus, guacamole, peanut sauce or ranch.

WrapsMint and Green Pea Dip
  • 1 head Butter lettuce
  • 2 Kiwi, peeled and cut into sticks
  • 2 Carrots, peeled and cut into sticks
  • 1 Red bell pepper, cut into sticks
  • 1 Yellow bell pepper, cut into sticks
  • 1 Cucumber, cut into sticks
  • 1 bunch Cherry radishes, cut into strips
  • 1 tbsp Freshly squeezed lemon juice
  • 150 g Feta, crumbled
  • Dill
  • 250 g Frozen green pes
  • 3 tbsp Tahini
  • 3 tbsp Freshly squeezed lemon juice
  • 3 tbsp Extra virgin olive oil
  • 2 Garlic cloves, peeled
  • 1 Green chilli pepper, seeded & chopped
  • 25 g Fresh mint leaves
  • 2 Spring onions, chopped
  • Sea salt and ground black pepper, to taste
  1. Place the frozen peas in a small saucepan and cover with water. Place the saucepan over medium-high heat and bring to a boil. Once boiling, turn the heat off and drain the peas.
  2. Transfer the drained peas to a food processor and pulse a few times until the peas becomes a chunky puree. Add in tahini, lemon juice, olive oil, garlic, chopped chilli pepper, mint leaves, chopped spring onions, salt and pepper. Process until you have a smooth and thick puree.
  3. Taste and season with more salt and pepper. Transfer the dip to a serving bowl and garnish with a drizzle of olive oil, freshly milled black pepper and a few pieces of peas if desired.
  4. Place the two lettuce leaves, overlapping by about one-third. Crumble some feta over and arrange the vegetable and kiwi sticks on top. Season with salt and pepper. Gently roll it up, tuck in the end and secure the bundle with a kitchen twine. Place the bundles in a large serving bowl or platter with the dip. Sprinkle some dill fronds over.

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