The Healthy Mix III Nikalene Riddle

Thank you for supporting skinnymixers Rebecca Horsley @ rh@qldbar.asn.
au xx
Acknowledgements
Photography: Nikalene Riddle
Cover photography: Liam West · Lightly Salted · lightlysalted.com.au
Cover food stylist: Emma Riemersma · emstyle · emstyle@internode.on.net
Graphic design: Jacquie Sprott · Red Ripple Design · info@redrippledesign.com.au
Marketing: Sian Brown
Assistant: Sarah Ferraro
Editors: Michael Riddle · Sian Brown · Sarah Ferraro · Brooke Williams · Tash Skews
Nutritional information: Kristy Arnall · kristy@realfoodculture.com.au
Testing team: Alex Lenane, Bec Hordern, Bella Moore, Bianca Peterson,
Brooke Williams, Chell Pedley, Christine Jordan, David Walsh, Deb Williams,
Erica Banks, Gemma Cortopassi, Georgia Denisenko, Joscelin Bell,
Karen Edwards, Karla D’Lima, Katie Healy, Katie Thorne, Kerry Ferguson,
Kerry Lanzini, Kim Kecskemeti, Kim McAlister, Kristi Kalleske, Kristy Arnall,
Lauren Hill, Lauren Howell, Leah Kelly, Melissa Lyras, Mia Forse, Michelle
Green, Michelle Walton, Monique DeMarco, Nae Jackson, Paula Matheson,
Sarah Ferraro, Sasha Popov, Sian Brown, Tanya Halse, Tanya Pacewicz,
Tash Skews, Taylah Sims, Tracey Alloway, Tracey Curtis and Tracy Gronberg
Disclaimers
Copyright © 2018 by Skinnymixers Pty Ltd
ISBN: 978-0-9945169-8-5
All rights reserved. This book or any portion thereof may not be reproduced or
used in any manner whatsoever without the express written permission of the author.
Nikalene Riddle and Skinnymixers Pty Ltd have no support, authorisation or
endorsement from Thermomix in Australia Pty Ltd or Vorwerk International AG.
Nutritional information shown is calculated as average quantities, in accordance with
the Australian Food Standards. Variations may occur due to the brand of product used
and food preparation methods.
Please note, while each recipe has been extensively tested—I cannot guarantee
recipe outcome, food safety or appliance safety. These are recipes that I have creat-
ed and cooked for my family and friends. Please don’t increase the quantities of any
ingredients in these recipes to avoid overloading your thermal mixer.
Dietary variations have been provided, however these may not fit with your individual
dietary needs, and may differ due to brand of product used or from your own dietary
restrictions. Please adjust to your own personal requirements where necessary.
Thank you for supporting skinnymixers Rebecca Horsley @ rh@qldbar.asn.au xx

Introduction
T ravelling through Europe in late 2017 to undertake research for my
next A Little Taste of Series books was a life-changing experience.
I have gained countless lifelong memories from exploring ingredients,
foods, cooking techniques and cultures; however, I also managed to
gain quite a few kilograms at the same time! Determined to shed the
extra weight that I had gained since my spinal surgery and overseas
travel, I knew that it was the perfect time to work on and release
The Healthy Mix III.
Much like the previous books in this series, The Healthy Mix III is
packed full of the recipes that you have been asking me for, with a
focus on family-friendly meals that are not only budget and dietary
friendly—but at the same time—delicious! Choosing nutritionally dense
foods has been a primary focus of mine recently, especially with
my ever growing children—so you will find the recipes in this book
highlight ingredients that stand out for their health benefits as well
as their flavour.
I have no doubt that your family will love the recipes within these
pages and I look forward to seeing your creations shared with the
Skinnymixer's community.
Love Nik xx
Dietary Codes
We have handy dietary codes throughout the book, which apply to
the standard recipes and also the many variations we have supplied
to try and cater for as many different dietary requirements as possible.
Please consider your individual and personal dietary and nutritional
requirements.
DF GF NF EF LC
Dairy Free Gluten Free Nut Free Egg Free Low Carb
SS P FF V FM
Super Skinny Paleo Freezer Friendly Vegetarian Low Fodmap
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Breakfasts
Tropical Fruit Drink
Blueberry Breakfast Smoothie
Banana Nut Smoothie Bowl
Protein Booster
Granola
Warming Porridge
Hollandaise
Light Meals
Bacon, Cheese & Chive Quiches
Hummus
Lamb & Sweet Potato Patties with Spicy Yoghurt Sauce
Fish Fingers with Hidden Veg
Duck Rice Paper Rolls with Plum Sauce
Red Pesto Chicken Salad
Red Velvet Soup
Creamy Garlic Prawns
Main Meals
Creamy Chicken Pie Filling
Chicken Teriyaki Stir Fry
Honey Mustard Chicken
Apricot Chicken
Savoury Mince
Skinless Sausages
All-In-One Sausage Dinner
Koftas with Tabouli
Lamb Meatball Curry
Roast Pork Belly Dinner with Caramelised Apple Sauce
Sweets
Chocolate
PB & J Slice
Baked Custard
Lemon Tarts
Chocolate Puddings with Salted Caramel Sauce
Nutrition Information

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Breakfasts
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Tropical Fruit Drink
Serves: 1 Calories per serve: 152 Prep time: 2 min Cook time: 2 min
DF • GF • NF • EF • SS • P • FF • V
This Tropical Fruit Drink reminds me of beautiful summer weather and my kids absolutely love it. This drink is
dairy free, packed full of Vitamin C and makes some seriously delicious ice-blocks when frozen. Feel free to
play around with different fruit combinations, using fruits that are in season.
150 g | 5.3 oz UHT coconut milk 1. Add all ingredients to mixer bowl, blend 2 min/speed 9/MC on.
50 g | 1.8 oz pineapple juice Serve immediately.
100 g | 3.5 oz mango flesh
1 kiwi fruit, halved Tip: Frozen mango can also be used to make a thicker smoothie. When
1 tsp passionfruit pulp experimenting with different fruit combinations, know that bananas and
100 g | 3.5 oz ice cubes oranges are great substitutes.
Protein Boost: Add 20 g or 0.7 oz of Protein Booster in Step 1 to help achieve

your recommended daily intake of protein.
Double or Triple: This recipe can be doubled or tripled for additional serves.
Hidden Veg: The tropical flavours can easily conceal the taste of a handful
of baby spinach. If you are trying to increase your vegetable servings or hide
some greens from a fussy child, feel free to add it in at Step 1.
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Blueberry Breakfast Smoothie
DF • GF • NF • EF • LC • SS • P • FF • V • FM
Blueberries are considered an antioxidant superfood and are a great way to combat sugar and carbohydrate
cravings. The added healthy fats from the avocado and cashews in this recipe give this Blueberry Breakfast
Smoothie a beautiful creamy texture and will help keep you feeling fuller for longer. Experiment by using
whatever frozen fruits you have at hand.
50 g | 1.8 oz raw cashews 1. Add all ingredients to mixer bowl, blend 2 min/speed 9/MC on.
50 g | 1.8 oz frozen blueberries Serve immediately.
200 g | 7 oz chilled water
40 g | 1.4 oz ice cubes Protein Boost: Add 20 g or 0.7 oz of Protein Booster in Step 1 to help achieve
1 medjool date, deseeded your recommended daily intake of protein.
¼ ripe avocado
½ tsp vanilla extract Double or Triple: This recipe can be doubled or tripled for additional serves.
Super Skinny Omit the avocado.
Low Carb Replace cashews with raw macadamias, and you can either omit
the medjool date or replace with 1 tsp of xylitol or your preferred sweetener.
Increase the healthy fats by replacing half of the water with coconut milk.
Nut Free Replace nuts with 1 Tbsp of Roasted Seed Butter from the website.
You can also use 50 g or 1.8 oz of sunflower seeds.
Low Fodmap Replace cashews with raw macadamias and replace the
medjool date with 10 g or 0.3 oz rice malt syrup.
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Banana Nut Smoothie Bowl
DF • GF • NF • EF • LC • P • FF • V • FM
This Banana Nut Smoothie Bowl is a healthy version of one of my all-time favourite treats … a calorie packed
Peanut Butter smoothie. I’m a big believer in chewing my smoothies to aid digestion, so serving this ultra-thick
smoothie in a bowl will slow down your eating and help keep you feeling fuller for longer. Play around with
your favourite toppings and add in a Protein Booster for a nutrient rich breakfast, lunch or snack.
200 g | 7 oz ice cubes 1. Add all ingredients to mixer bowl, blend 2 min/speed 9/MC on.
150 g | 5.3 oz milk of choice Serve immediately in a bowl with your choice of toppings.
30 g | 1 oz raw macadamias
30 g | 1 oz raw almonds Protein Boost: Add 20 g or 0.7 oz of Protein Booster in Step 1 to help achieve
1–2 medjool dates, deseeded your recommended daily intake of protein.
1 ripe, frozen banana, peeled, sliced
1 pinch salt Chocolate Flavour: Add 1 Tbsp cacao powder in Step 1.
Toppings of Choice Coffee Hit: Add 1–2 tsp instant coffee or a chilled espresso shot in Step 1.
cacao nibs You could even make your own espresso ice cubes ahead of time for
chia seeds maximum thickness.
chopped nuts
coconut flakes Nut Free Omit nuts and replace with 1–2 Tbsp of Roasted Seed Butter from
Granola the website.
honey
sliced fresh banana Low Carb Replace medjool dates and banana with 2 Tbsp banana or vanilla
protein powder. To achieve a thicker smoothie without the frozen banana,
freeze your almond milk in ice cube trays or use some frozen avocado.
Low Fodmap Use a small underripe banana and replace the medjool dates
with 10 g or 0.3 oz rice malt syrup. Increase the macadamias to replace the
almonds if desired.
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Protein Booster
Serves: 6 Calories per serve: 109 Prep time: 1 min Cook time: 10 sec
The idea for this Protein Booster came about when I was looking into protein powder options to add more
nutrition to my breakfast smoothies. Not only was it nearly impossible to find one with only pure ingredients,
but it was also difficult to find one which targeted women’s health. Working closely with a professionally
qualified Nutritionist, I was able to develop this nutritionally well-rounded boost of vitamins, minerals and high
quality fats—that more importantly—tastes delicious!
40 g | 1.4 oz hemp seeds 1. Add all ingredients to a clean, dry mixer bowl. Blend for 10 sec/speed 9/
30 g | 1 oz raw almonds MC on.
15 g | 0.5 oz collagen hydrolysate
(optional but recommended) To Use: Add 20 g or 0.7 oz to your smoothies before blending to boost the
15 g | 0.5 oz chia seeds protein and mineral content.
15 g | 0.5 oz linseeds
5 g | 0.2 oz maca powder Store in an airtight jar in the fridge for 5–7 days or for up to 1 month in
the freezer.
Nut Free Replace almonds with 30 g or 1 oz sunflower seeds.
Vegetarian Feel free to use one of the suggested swap ingredients instead
of the collagen hydrolysate (or omit).
Suggested Swaps: Change any of the ingredients to any of the below.

• sesame seeds — high in calcium.
• pepita seeds — high in zinc to promote skin/wound healing.
• brazil nuts — high in selenium, which is a powerful antioxidant.
• raw cashews — slightly lower in protein than almonds but lower
on the allergenic side.
• cinnamon powder (max 5 g or 0.2 oz) — can be used instead of
the maca powder and can assist with insulin levels.
• marine collagen peptides — if you don’t wish to use the bovine
gelatine collagen hydrolysate, there are fish collagens available.
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Granola
DF • GF • NF • EF • LC • SS • P • FF • V
Granola is such a popular breakfast option, and I am regularly asked where the Skinnymixers version is. What
I love about this recipe is the ability to use whatever combination of fruits, nuts and seeds that you prefer—as
well as the option to break up the granola or to leave it in clusters.
50 g | 1.8 oz dried fruit of choice 1. Preheat oven to 150°C or 300°F, fan-forced.

50 g | 1.8 oz raw pecans 2. In a clean, dry mixer bowl add dried fruit. Chop for 3–6 sec/speed
50 g | 1.8 oz raw macadamias 6/MC on or until desired consistency is reached. Set aside.
50 g | 1.8 oz raw walnuts 3. Add 30 g or 1 oz of each nut to mixer bowl. Chop for 3 sec/speed
30 g | 1 oz coconut sugar 6/MC on.
20 g | 0.7 oz coconut flakes 4. Add remaining nuts, reserved chopped dried fruit, coconut sugar,
10 g | 0.3 oz sunflower seeds coconut flakes, seeds, cinnamon and salt. Chop for 2 sec/speed
10 g | 0.3 oz pepita seeds 5/MC on or until desired consistency is reached. Set aside.
1 Tbsp ground cinnamon powder 5. Insert butterfly attachment and add egg white to mixer bowl.
¼–½ tsp salt Whip for 1 min/speed 4/MC on.
1 egg white 6. Add reserved granola mixture and stir for 15 sec/speed 3/MC on.
7. Pour mixture out on to a baking tray and bake in the oven for 15–20 min
or until mixture is golden brown. Stir up mixture halfway during cooking
time. Allow to cool completely before serving.
Serve with your choice of milk, yoghurt, fresh fruit or smoothie bowl.
This can also be enjoyed as a crunchy snack.
Store in an airtight container in the fridge for up to 1 week.
Granola Bars: Skip Step 7 and press granola mixture into a baking paper lined
square cake tin or silicone baking moulds. Press down firmly with the back of
a spoon to compact the mixture. Bake in the oven for 30–40 min or until set.
Budget: Make your granola go further by adding 150 g or 5.3 oz rolled oats or
additional seeds and nuts to the mixture in Step 4. If so, you may like to add
an extra ½ Tbsp cinnamon and 15 g or 0.5 oz coconut sugar (or to taste). In
Step 5 add an extra egg white to help combine the mixture and whip for
2 min/speed 4/MC on.
Nut Free/Super Skinny Skip Step 3 and replace nuts with 150 g or 5.3 oz
rolled oats.
Egg Free In Step 5, replace egg white with 2 Tbsp coconut oil or 50 g or 1.8
oz butter, melt 2 min/80°C or 175°F/speed 5/MC on or until melted.
Low Carb Replace coconut sugar with xylitol or preferred sweetener to

taste (start at 5 g or 0.2 oz). Replace dried fruit with almonds and 1 tsp
vanilla powder.
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Warming Porridge
When I discovered that I was gluten intolerant, it immediately became apparent how restrictive my breakfast
meal options would be without cereals and grains on the menu. One of the things that I missed the most was
slow cooked oats on a cold winter morning, and I was sure that there were plenty of other gluten intolerant
people in the community who felt the same. This recipe captures the warmth and satisfaction that you get
from a bowl of warm oats, without compromising your health.
30 g | 1 oz raw almonds 1. Add nuts to mixer bowl, chop for 5 sec/speed 5/MC on. Set aside.
30 g | 1 oz raw macadamias 2. Add apple and medjool date, chop for 3 sec/speed 5/MC on. Scrape
30 g | 1 oz raw cashews or brazil nuts mixer bowl down.
1 whole apple, quartered 3. Add 50 g or 1.8 oz water to apple and cook for 5 min/steaming temp/
1 medjool date, deseeded (optional) speed 2/MC on.
25 g | 0.9 oz flaxseed, linseed meal 4. Blend for 3 sec/speed 5/MC on.
or chia seed meal 5. Add reserved nuts and remaining ingredients and cook for 4 min/100°C
10 g | 0.3 oz coconut flakes or 212°F/speed 2/MC on or until desired consistency is reached.
270 g | 9.5 oz coconut milk or milk 6. You can add extra milk or water at this stage and blend through if you
of choice prefer a runnier porridge.
1 tsp vanilla extract
½ tsp ground cinnamon powder Serve with your milk of choice, topped with fresh fruit and maybe even
15 g | 0.5 oz butter, ghee or a little raw honey.
coconut oil
Store in an airtight container in the fridge for up to 3 days. This porridge will
To Serve thicken on cooling, you can reconstitute it by stirring through water or milk
milk of choice of choice.
Tip: You can substitute the medjool date with 1 tsp of preferred sweetener.
You can also use 90 g or 3.2 oz of any type of nuts or seeds that you prefer,
experiment with what you’ve got!
Nut Free Replace nuts with your choice of seeds.
Low Carb Skip Step 2, Step 3 and Step 4. Omit apple and medjool date,
sweeten to taste with 1 tsp xylitol or preferred sweetener.
Low Fodmap Omit the apple and skip Step 2, substituting the medjool
date with 1–2 Tbsp rice malt syrup for a low fructose version.
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Hollandaise
DF • GF • NF • LC • P • V • FM
I still remember the morning when I spent 30 minutes over the stove carefully whisking Hollandaise sauce by
hand to surprise Michael, only to find out that he doesn’t like hollandaise sauce at all! Cooking hollandaise in
your Thermal Cooker is much easier and although there may be lots of set and forget recipes out there, if you
have ever had a ‘failed’ split result, this is the recipe for you!
2 egg yolks 1. Add 10 g or 0.3 oz butter to mixer bowl and cook for 1 min/80°C or 175°F/
5 g | 0.2 oz fresh lemon juice speed 3/MC on.
1 pinch white pepper powder 2. Insert butterfly into mixer bowl. Add yolks, lemon juice, pepper and salt.
1 pinch salt Set timer for 6 min/80°C or 175°F/speed 3/MC on.
125 g | 4.4 oz chilled, unsalted butter, 3. During and before cooking time ends, start adding one cube of butter at
cut into 2 cm | ¾" cubes a time, waiting until each cube is incorporated. Leave measuring cup on
during this process and lift it to the side to add cubes to avoid making a
mess of your kitchen. If you listen closely, you can hear when each cube
has been incorporated. Season to taste.
Serve immediately on top of poached eggs, bacon and Low Carb Burger
Buns from the website for a delicious breakfast. Please note, this needs to be
consumed fresh and should not be stored and reheated/served later.
Tip: If you like a tangier hollandaise, stir through extra lemon juice to taste after
Step 3.
Double: You are able to double the recipe by using 3 egg yolks, 10 g or 0.3 oz
lemon juice and 250 g or 8.8 oz unsalted butter.
Dairy Free Hollandaise

2 egg yolks 1. Add 10 g or 0.3 oz oil and heat for 1 min/37°C or 100°F/speed 3/MC on.
5 g | 0.2 oz fresh lemon juice 2. Insert butterfly into mixer bowl. Add yolks, lemon juice, pepper and salt.
1 pinch white pepper powder Set timer for 5 min/37°C or 100°F/speed 3/MC on.
1 pinch salt 3. Very slowly drizzle in remaining oil, followed by the coconut milk—taking
75 g | 2.6 oz light tasting olive oil the full 5 min to do so.
25 g | 0.9 oz coconut milk or milk
of choice Serve immediately on top of poached eggs, bacon and Low Carb Burger
Buns from the website for a delicious breakfast. Please note, this needs to be
consumed fresh and should not be stored and reheated/served later.
Double: You are able to double the recipe by using 3 egg yolks, 10 g or 0.3 oz
lemon juice, 150 g or 5.3 oz olive oil and 50 g or 1.8 oz coconut milk.
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Light Meals
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Bacon, Cheese & Chive Quiches
DF • GF • NF • LC • P • FF • V • FM
When I began developing this recipe, I didn’t realise just how well-rounded it would turn out — this ticks
so many boxes —being lunchbox friendly, easy to eat, kid friendly, perfect for picnics or parties and full of
flavour. I believe that this versatile recipe is not only one that you will come back to over and over, but one
that will be recommended often in the community.
100 g | 3.5 oz cheddar cheese, 1. Preheat oven to 160°C or 320°F fan-forced. Prepare 12 cup muffin tray by
cubed small greasing if required.
100 g | 3.5 oz bacon, roughly chopped 2. Add cheddar cheese to mixer bowl, chop 5 sec/speed 8/MC on. Scrape
10 g | 0.3 oz fresh chives, finely mixer bowl down and stir mixture with spatula to ensure it isn’t stuck to the
chopped bottom or the blades.
250 g | 8.8 oz full fat cottage cheese 3. Add bacon to mixer bowl, chop 3 sec/speed 5/MC on. Scrape mixer bowl
or quark down and stir mixture with spatula to ensure it isn’t stuck to the bottom or
400 g | 14.1 oz egg the blades.
1 tsp onion powder 4. Add chives, cottage cheese, eggs, onion powder, pepper and salt to mixer
¼ tsp freshly cracked black pepper bowl. Blend for 30 sec/speed 5/MC on.
¼–½ tsp salt 5. Divide mixture evenly in muffin tray and bake in oven for 30–40 min or until
set. Let quiches sit for 10 min before serving.
Serve warm or cold as a snack or with a green salad. These are great in lunch
boxes and as party food.
Tip: Use an aged vintage cheddar cheese for extra flavour.
Store in the fridge for up to 3 days or freeze for a quick snack.
Hidden Veg: Add a handful of baby spinach in Step 4.
Dairy Free Skip Step 2. Replace cheese and cottage cheese with 250 g
or 8.8 oz of Dairy-Free Cheesy Spelt Pasta Sauce from the website or Healthy
Carbonara Sauce from 'The Healthy Mix I'. In Step 5, bake in the oven until set.
Vegetarian Replace bacon with 70 g or 2.5 oz semi dried tomatoes.
Low Fodmap Omit the onion powder and cottage cheese. You can increase
the chives or add spring onions (green part only) if you like.
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Hummus
Serves: 10 Calories per serve: 48 Prep time: 30 min + 12 hr soaking Cook time: 50 min
DF • GF • NF • EF • SS • FF • V
Hummus is something that I recently started enjoying and very quickly discovered that you can either have
a good hummus or an exceptionally bad one. While this recipe has the extra steps of soaking and then
removing the skins from the chick peas, the difference is amazing and well worth the extra 10 minutes of
effort! You can double (or even triple!) the preparation of the chick peas to make it a little quicker for next
time — and believe me, after you have had this hummus, there will be a next time!
150 g | 5.3 oz dried chick peas, Preparing the chick peas

rinsed well 1. Place chick peas and bi-carb soda in a large bowl with 500 g or 17.6 oz
½ tsp bi-carb soda water and soak for 12 hr.
2. Drain off and discard water. Place soaked chick peas into simmering
basket, insert into mixer bowl with 500 g or 17.6 oz fresh water. Cook for
45 min/100°C or 212°F/speed 2/MC on or until tender.
3. Drain cooked chick peas, retaining cooking liquid. Run under cool water
and carefully remove each skin. You can rub a few at a time to loosen the
skins. Discard the skins. This may seem like an effort, but it produces a far
superior hummus. If you have made extra, you can freeze any leftovers
in the retained water.
5–10 g | 0.2–0.3 oz cloves garlic, Hummus

peeled 1. Add garlic to mixer bowl, chop for 3 sec/speed 9/MC on.
260 g | 9.2 oz soaked, drained, 2. Add chick peas, blend for 10 sec/speed 9/MC on. Scrape mixer bowl down
cooked chick peas, skins removed and repeat twice.
20 g | 0.7 oz hulled tahini 3. Add remaining hummus ingredients and blend for 20 sec/speed 7/MC on.
20 g | 0.7 oz fresh lemon juice Scrape mixer bowl down and repeat twice. You may like to adjust the
¼ tsp cumin powder amount of chick pea water depending on preference for texture. Adjust
5 g | 0.2 oz olive oil seasoning to taste.
½ tsp salt
70–100 g | 2.5–3.5 oz retained chick Serve as a dip with vegetable sticks or with the Koftas with Tabouli.
pea water Top with a good quality olive oil, a pinch of smoked paprika and toasted
pine nuts for an added richness.
Store in an airtight container in the fridge for up to 3 days, or roast your garlic
to keep a little longer.
Double or Triple: This recipe can be doubled or tripled for additional serves.
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Lamb & Sweet Potato Patties with Spicy Yoghurt Sauce
Lamb is one of my favourite meats and I particularly enjoy it alongside sweet potato. When we developed this
recipe, we struggled not to eat the entire batch, and then the kids polished them off for dinner. These can be
enjoyed warm or cold, and make a fantastic fridge or lunchbox snack. A big thank you to Tash Skews from
T & T Kitchen Inspiration, whose sauce recipe I adapted to complement my Lamb & Sweet Potato Patties.
Sauce Ingredients 1. Add all sauce ingredients to mixer bowl and combine for 10 sec/speed 4/
200 g | 7 oz Greek yoghurt MC on. Set sauce aside in fridge.
5 g | 0.2 oz olive oil 2. Without washing the bowl, add sweet potato and chop for 6 sec/speed 6/
½ tsp garlic powder MC on. Scrape mixer bowl down and repeat if necessary.
¼ tsp mild paprika 3. Add remaining patties ingredients and combine for 5 sec/speed 4/MC on.
¼ tsp cayenne pepper (optional) 4. Form mixture into 12 palm sized patties.
¼ tsp cumin powder
5 g | 0.2 oz fresh lemon juice To Cook
¼ tsp salt 5. Grill on a BBQ until cooked or pan fry on medium-high heat 4 min each side.
Patties Ingredients Serve the patties and sauce with a green salad, steamed green vegetables or
200 g | 7 oz sweet potato, peeled, in a burger. Serve as meatballs with dipping sauce for great finger food at your
cubed small next party.
500 g | 17.6 oz good quality lamb
mince Dairy Free Replace Greek yoghurt with an unsweetened coconut yoghurt
1 egg (optional but recommended) or mayonnaise.
30 g | 1 oz almond meal (or 2 Tbsp
linseed meal) Vegetarian Omit lamb mince. In Step 2, add 500 g or 17.6 oz zucchini, roughly
2 tsp cumin powder chopped with sweet potato. Squeeze juice out of zucchini and sweet potato
1–2 tsp salt mixture and return to mixer bowl. In Step 3, reduce salt to 1 pinch or to taste.
¼ tsp freshly cracked black pepper
Low Fodmap In Step 1, use a garlic infused olive oil and omit the garlic powder.
Replace the Greek yoghurt with an unsweetened coconut yoghurt or lactose
free version.
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Fish Fingers with Hidden Veg
DF • GF • NF • EF • LC • SS • P • FF • FM
I grew up eating frozen fish fingers from the box, usually just microwaved on a bit of kitchen paper for a
quick snack, and while they were delicious smothered in tartare sauce and lemon juice, there isn’t much in
the way of nutrition going on there. These Fish Fingers were devoured by my kids (and Michael) and made
me feel like a pretty good mum for giving them a much more nourishing option.
Crumb Ingredients 1. Add parmesan cheese to mixer bowl and chop for 10 sec/speed 9/MC on.
100 g | 3.5 oz parmesan cheese, Set aside for crumb and fish finger mixture.
cubed small 2. Without washing the bowl, add remaining crumb ingredients (including 20 g
100 g | 3.5 oz raw almonds or 0.7oz of reserved parmesan) to mixer bowl and chop for 5 sec/speed 6/
10 g | 0.3 oz sesame seeds MC on. Scrape mixer bowl out well to a large plate and set aside.
2 tsp sumac 3. Without washing the bowl, add zucchini, carrot and remaining parmesan to
½ tsp dried parsley mixer bowl. Process for 5 sec/speed 8/MC on. Scrape mixer bowl down.
¼ tsp freshly cracked black pepper 4. Add fish, egg, salt and pepper. Blend for 10 sec/speed 6/MC on.
1 pinch salt 5. Take a golf ball size portion of mixture, roll and shape into a finger. Coat
generously in crumb mixture and set aside. Repeat with the remaining
Fish Finger Ingredients fish mixture.
50 g | 1.8 oz zucchini, roughly
chopped To Cook
50 g | 1.8 oz carrot, roughly chopped 6. For best results, shallow fry on a medium high heat until browned on all
80 g | 2.8 oz reserved parmesan sides. You could also cook these in your oven or air fryer by lightly spraying
500 g | 17.6 oz firm white fish, skin with oil and baking for 10–20 min at 200°C or 400°F or until cooked. Turn
and bones removed, cubed as required.
1 egg (optional but recommended)
½ tsp salt Serve with fresh lemon wedges, salad and maybe some homemade chips.
1 pinch freshly cracked black pepper Complete the meal with the delicious Tartare Sauce from the website.
Tip: We recommend using flathead, ling, barramundi, nile perch, blue eyed tre-
vally or other firm fish. If you aren’t gluten free and want a crunchier crumb, you
can replace the almonds with stale bread.
Dairy Free Replace parmesan with 100 g or 3.5 oz raw almonds.
Nut Free Replace almonds with breadcrumbs or seeds.
Low Carb Omit carrot.
Super Skinny Bake your fish fingers and halve the parmesan cheese.
Low Fodmap Replace almonds with sourdough breadcrumbs or seeds.
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Duck Rice Paper Rolls with Plum Sauce
DF • GF • NF • EF • LC • SS • P • V
Duck has been on my list of ingredients to tackle in my Thermal Cooker for many years, however I could never
work up the courage to give it a go because of how notoriously easy it is to overcook and to under season this
protein. I am proud to say that I have nailed the essence of duck and plum sauce, with a healthy Skinnymixer
twist. This is a flavoursome lunch option that has proven popular with adults and kids alike, and can be
prepared ahead of time for an on-the-run meal.
Marinade Ingredients 1. Add marinade ingredients (except for duck) to mixer bowl, combine for 5
1 tsp Chinese Five Spice powder sec/speed 3/MC on. Cover duck breast with marinade and set aside.
1 Tbsp soy sauce, tamari or coconut 2. Without washing the bowl, add sauce ingredients to mixer bowl. Place mari-
aminos nated duck into deep steaming tray and put in place.
1 tsp honey Depending on your duck breast size, cook for 14–16 min/steaming temp/
1 pinch salt speed 2 — you want it cooked medium or medium-rare (or to your liking).
400 g | 14.1 oz duck breast (approx. 3. Set duck aside in a thermal server to rest and continue cooking sauce for 6
2 large breasts, skin removed) min/steaming temp/speed 1/MC off or until desired consistency
is reached. Set plum sauce aside.
Plum Sauce Ingredients 4. At this point you can either slice your duck or shred it. If you would like to
250 g | 8.8 oz tinned plums, flesh shred it, roughly chop the duck and add it to the mixer bowl with 2 Tbsp
only, deseeded plum sauce for 2–3 sec/speed 4/MC on.
30 g | 1 oz honey
20 g | 0.7 oz soy sauce, tamari To Make Rolls
or coconut aminos 5. Assemble rice paper rolls by soaking a rice paper round as per packaging
5 g | 0.2 oz apple cider vinegar instructions and placing on a clean, damp tea towel. Arrange noodles,
100 g | 3.5 oz water serving vegetables and duck on rice paper round, then fold in ends and
wrap rice paper tightly to form a roll.
To Make Rolls
12 rice paper roll rounds Serve with the plum dipping sauce. If you don’t want to make rice paper rolls,
200 g | 7 oz rice noodles, drained, this also makes a delicious tossed salad or stir fry.
soaked as per package instructions
Tip: You can replace the tinned plums with fresh plums, however it will
Finely julienned spring onions, need some added water to loosen the mix and some additional preferred
carrot, capsicum, cucumber and sweetener.
bean sprouts
Watch Out: Chinese Five Spice powder can sometimes have gluten in it,
Fresh coriander, fresh mint, chopped so if you are gluten intolerant make sure to buy a suitable one.
peanuts and chilli to garnish if
desired Budget: Replace duck with chicken breast sliced in half or pork loin. In Step 2
cook for 17–20 min or until cooked.
Low Carb Use wombok cabbage instead of noodles and serve in lettuce leaf
rolls or as a tossed salad. You can also choose to replace the honey with your
preferred sweetener to taste or use a compliant dipping sauce.
Vegetarian Replace duck with a firm tofu or thickly sliced mushrooms to

use with the marinade. We recommend pan frying instead of steaming for
a different texture.
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Red Pesto Chicken Salad
DF • GF • NF • EF • LC • SS • P • V
The Red Pesto Chicken Salad has been a viral hit recipe on the website since its release, probably because
it is the most delicious salad you will ever eat. Here is a revamped and improved version, that even the most
avid salad hater will give a go.
Dressing Ingredients 1. Add all dressing ingredients to mixer bowl, blend for 20 sec/speed 5/
85 g | 3 oz semi dried tomatoes MC on or until desired consistency is reached. Set aside.
25 g | 0.9 oz raw macadamias (or 2. Put prepared potatoes into the simmering basket. Coat chicken in 50 g
cashews, pine nuts, sunflower seeds) or 1.8 oz of reserved dressing and put into the deep steaming tray.
20 g | 0.7 oz olive oil 3. Without washing the bowl, add 500 g or 17.6 oz water to mixer bowl
15 g | 0.5 oz parmesan cheese, and insert simmering basket. Put the steaming tray in place and steam
cubed small for 17–20 min/steaming temp/speed 3 or until cooked. Stir chicken part
1 clove garlic, peeled way through to ensure even cooking.
15 g | 0.5 oz roasted capsicum 4. Set potatoes aside to cool and tip out steaming water. Put chicken into
5 g | 0.2 oz tomato paste the empty mixer bowl and roughly chop for 1–2 sec/speed 5/MC on.
10 g | 0.3 oz fresh basil (or use up 5. At this point, you can either allow your potato and chicken to cool com-
to a large bunch) pletely before combining with dressing and salad items, or combine
10 g | 0.3 oz kalamata olive flesh before cooling for a warm salad.
(optional)
30 g | 1 oz greek yoghurt or Store in the fridge for up to 3 days.
mayonnaise
10 g | 0.3 oz balsamic vinegar Dairy Free Omit parmesan and choose mayonnaise in Step 1.
1 tsp Dijon mustard
1 tsp salt Low Carb Replace potatoes with your choice of low carb vegetables such
as Kent pumpkin, cauliflower florets, beans and red capsicum. Depending
Salad Ingredients on the vegetables that you choose, they most likely won’t need full cooking
50 g | 1.8 oz reserved dressing time. You may like to add them into the top steaming tray in the last 10 min
500–700 g | 17.6–24.7 oz chicken of cooking instead.
breast, cubed medium
500 g | 17.6 oz baby red potato, Super Skinny Omit olive oil and use low fat yoghurt.
sliced into thick round coins
(or sweet potato) Vegetarian In Step 2 replace chicken with your choice of vegetables.
To Serve
baby spinach
chopped macadamias
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Red Velvet Soup
DF • GF • NF • EF • SS • P • FF • V
Red Velvet Soup is just a trendy way to say beetroot soup, and despite its hipster name this recipe will
absolutely wow your family and friends with its complex earthy flavours and vibrant colour. Beetroot is also
another star vegetable that is rich in iron, folate and antioxidants and reportedly very good for heart health.
100 g | 3.5 oz carrot, unpeeled, 1. Add carrot, potato and beetroot to mixer bowl, chop for 5 sec/speed 9/
roughly chopped MC on. Scrape mixer bowl down.
300 g | 10.6 oz potato, unpeeled, 2. Add water, stock concentrate (or liquid chicken stock) and pepper. Cook
cubed medium for 20 min/100°C or 212°F/speed 1/MC on.
500 g | 17.6 oz fresh beetroot, 3. Blend soup for 2 min/speed 9/MC on, increasing speed gradually.
peeled, cubed medium 4. Add lemon juice and sour cream to mixer bowl and blend 10 sec/speed 4/
700 g | 24.7 oz water + 2 Tbsp MC on. Carefully taste and adjust salt, if you are using liquid chicken stock
chicken stock concentrate (or you may need 1–2 tsp extra of salt.
700 g | 24.7 oz liquid chicken stock)
¼–½ tsp freshly cracked black pepper Serve with a dollop of sour cream on top. You may like to add some roasted
10 g | 0.3 oz fresh lemon juice chickpeas or seeds on top for a nice crunch if you are unable to enjoy a
70 g | 2.5 oz sour cream crusty bread. If you prefer a thinner soup, add desired amount of water in
salt to taste Step 3 taking care to not exceed the max fill line of your mixer bowl.
Tip: Wearing gloves and peeling the beetroot under running water will help
reduce the mess.
Dairy Free In Step 4 replace sour cream with coconut cream or dairy-free
sour cream.
Paleo In Step 1 replace potato with peeled sweet potato. In Step 4 replace
sour cream with coconut cream or dairy-free sour cream.
Vegetarian In Step 2 replace chicken stock concentrate with vegetable

stock concentrate.
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Creamy Garlic Prawns
DF • GF • NF • EF • LC • P • FF • FM
Creamy Garlic Prawns are a favourite treat, often enjoyed at the local pub as a classic surf 'n' turf — however,
being extremely high in calories and often with pre-made sauce, this is considered a sometimes food by
most people. Something this yummy (if you like prawns!) shouldn’t have to be restricted to an occasional
indulgence, so I have figured out how to significantly reduce the calories while increasing the flavour of
this classic dish.
1 handful fresh flat leaf parsley 1. Add parsley to mixer bowl, chop for 3 sec/speed 9/MC on. Set aside.
4–6 cloves garlic, peeled 2. Add garlic to mixer bowl, chop for 3 sec/speed 9/MC on. Scrape mixer
20 g | 0.7 oz salted butter bowl down.
150 g | 5.3 oz water + ½ Tbsp 3. Add butter to mixer bowl, cook for 5 min/100°C or 212°F/speed 1/MC off.
chicken stock concentrate 4. Add water and stock concentrate (or liquid chicken stock) to mixer bowl,
(or 150 g | 5.3 oz liquid chicken stock) cook for 7 min/steaming temp/speed 1/MC off.
300 g | 10.6 oz green prawn meat, 5. Insert butterfly. Add prawns to mixer bowl, cook for 4 min/steaming temp/
peeled, cleaned slowest speed/MC on.
50 g | 1.8 oz cream 6. Add cream and reserved parsley to mixer bowl, cook for 1 min/steaming
salt and freshly cracked black temp/speed 1/MC on or until cooked. Season to taste.
pepper to taste
Serve with steamed rice, cauliflower rice or with a side salad. These are also
delicious as a topping over steak for a low calorie surf 'n' turf.
All-in-One Dinner: After Step 1, add 400 g or 14.1 oz cauliflower florets into the
mixer bowl and chop for 3 sec/speed 5/MC on. Set aside in simmering basket
and continue to Step 2. In Step 4 after you add stock concentrate and water,
insert simmering basket and cook for 7 min/steaming temp/speed 1/MC off. Stir
the cauliflower rice, then cook for an additional 4 min/steaming temp/speed 1/
MC on or until cooked. Remove simmering basket and set aside, continue with
Step 5.
Thicker Sauce: If you like a thicker sauce, add 1–2 Tbsp cornflour mixed with
2 Tbsp water during Step 6 or for a low carb version sprinkle ½ tsp xanthan
gum into the mixer bowl in Step 6.
Double: Double all of the ingredients and increase cooking time in Step 4
to 9 min and Step 5 to 6 min.
Budget: Use some marinara mix from your local deli instead of the prawns.
Dairy Free In Step 3, replace butter with 20 g or 0.7 oz olive oil and in Step 6,
replace cream with coconut milk or Healthy Carbonara Sauce from 'The Healthy
Mix I'. You may want to use the Thicker Sauce tips above if using coconut milk.
Low Fodmap Skip Step 2 and Step 3. Omit garlic and butter. In Step 4, add
20 g or 0.7 oz garlic infused olive oil and use a low fodmap compliant stock
concentrate. Use lactose free cream in Step 6.
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Main Meals
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Creamy Chicken Pie Filling
After the success of Aussie Meat Pie Filling on the website, and the consistent obsession within the community
to turn all things into pies; I thought I would do a classic Creamy Chicken Pie Filling packed full of vegetables
and flavour for this book.
100 g | 3.5 oz leek, white part only, 1. Add leek to mixer bowl and chop for 3 sec/speed 6/MC on. Scrape mixer
roughly chopped bowl down.
30 g | 1 oz olive oil 2. Add oil to mixer bowl and cook for 5 min/ 100°C or 212°F/speed 1/MC off.
100 g | 3.5 oz water + 1 Tbsp chicken 3. In this order add water, stock concentrate (or liquid chicken stock), mustard,
stock concentrate (or 100 g | 3.5 oz parsley, thyme, pepper, mushrooms and chicken to mixer bowl. Cook for
liquid chicken stock) 5 min/100°C or 212°F/slowest speed/MC on.
20 g | 0.7 oz Dijon mustard 4. Add coconut milk and frozen vegetables to mixer bowl. Cook 7 min/90°C
1 tsp dried parsley or 195°F/slowest speed/MC on.
½ tsp dried thyme 5. Add cornflour mixture to mixer bowl and cook for 3 min/90°C or 195°F/
¼ tsp freshly cracked black pepper slowest speed/MC on. Season to taste with extra salt—I use ½ tsp.
100 g | 3.5 oz button mushrooms,
quartered Note: You may use fresh carrots, corn and peas instead of frozen, however
700 g | 24.7 oz chicken thigh, these will need to be added at Step 3.
cubed medium
100 g | 3.5 oz coconut milk or Serve as a Chicken Pot Pie topped with Silky Sweet Potato Mash from the
cow’s cream website or puff pastry, or made into pies.
100 g | 3.5 oz frozen vegetables
e.g. peas, corn, carrots Low Carb Increase mushrooms to 200 g or 7 oz or use low carb vegetables
2 Tbsp cornflour mixed to replace the frozen vegetables. In Step 5, use 1 tsp xanthan gum sprinkled
with 2 Tbsp water into the mixer bowl instead of the cornflour mixture.
salt to taste
Super Skinny Skip Step 1 and Step 2, omit leek and oil. In Step 3 use chicken
breast and add 1 tsp onion powder.
Vegetarian In Step 3, replace chicken stock concentrate with vegetable stock

concentrate. Replace chicken with sweet potato cubed small, or other choice
of vegetables.
Low Fodmap Use only the green tops of the leek in Step 1 and use a low
fodmap compliant stock concentrate. Replace mushrooms and other
vegetables with your choice of low fodmap vegetables.
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Chicken Teriyaki Stir Fry
Chicken Teriyaki is one of the most commonly requested recipes in the community. This delicious and quick stir fry
can be prepared and served within 20 minutes. I hope this will inspire you to choose this healthy recipe over pre-made
teriyaki sauce in the future.
30 g | 1 oz shallot, peeled, 1. Add shallot, ginger, garlic and coriander to mixer bowl, chop for 3 sec/
roughly chopped speed 7/MC on. Scrape mixer bowl down and repeat.
10 g | 0.3 oz fresh ginger, peeled, 2. Add soy sauce and honey to mixer bowl. Cook for 5 min/ 100°C or 212°F/
sliced into thin coins speed 1/MC off.
10 g | 0.3 oz cloves garlic, peeled 3. Add xanthan gum to mixer bowl and stir through sauce with spatula. Add
1 small handful fresh coriander leaves chicken and stir again to ensure chicken is well coated. Add vegetables to
(optional) mixer bowl and cook for 8 min/steaming temp/speed 1/MC off.
70 g | 2.5 oz soy sauce, tamari or
coconut aminos Note: you can add 20 g or 0.7 oz Chinese rice wine (or dry sherry) during Step
30 g | 1 oz honey 2 if desired. Chinese rice wine can sometimes have gluten in it, so if you are
¼ tsp xanthan gum (or 2 tsp cornflour gluten intolerant, make sure you buy a suitable one.
mixed with 2 tsp water)
500 g | 17.6 oz chicken thigh, Serve with your choice of zucchini noodles, noodles or rice. Lightly pan fry
cubed small some sesame seeds and cashews to sprinkle over the top for something
250 g | 8.8 oz stir fry vegetables of extra special.
choice e.g. green beans, broccoli,
carrot, capsicum Tip: Frozen stir fry vegetables work well in this dish to save you on prep time.
Beef or Pork: Used finely sliced fillet beef or pork in place of chicken and
reduce cook time by 3 min.
Vegetarian Use thickly sliced mushrooms instead of chicken.
Super Skinny Use chicken breast, cubed small instead of thigh and insert
butterfly in Step 3 to avoid shredding.
Low Carb Replace honey with 10 g or 0.3 oz xylitol or preferred sweetener

and use lower carb vegetables.
Low Fodmap Replace shallot with spring onions (green part only) and use
10 g or 0.3 oz garlic infused olive oil. Replace honey with rice malt syrup and
use low fodmap stir fry vegetables.
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Honey Mustard Chicken
This Honey Mustard Chicken recipe has been the stand out, family pleasing hit during recipe testing for this
book. That is no surprise with it being a family classic, cooked in 15 minutes. I have a feeling that you will be
serving this up regularly.
700 g | 24.7 oz chicken thigh or 1. Add all ingredients (except cornflour mixture) to mixer bowl. Cook for
breast, cubed medium 5 min/100°C or 212°F /slowest speed/MC on.
200 g | 7 oz coconut milk or 2. Add cornflour mixture and cook for a further 10 min/90°C or 195°F/slowest
cow’s cream speed/MC on.
30-50 g | 1–1.8 oz honey
20 g | 0.7 oz wholegrain mustard Serve with your choice of cauliflower rice, rice, mash, steamed vegetables.
20 g | 0.7 oz Dijon mustard
10 g | 0.3 oz olive oil Low Carb In Step 1, omit honey and in Step 2, replace cornflour mixture with
1 Tbsp chicken stock concentrate ½ tsp xanthan gum sprinkled into the mixer bowl.
1 tsp garlic powder
1 tsp onion powder Super Skinny In Step 1, omit olive oil and use chicken breast. Remember to
½ tsp turmeric powder (optional) exercise portion control.
2 Tbsp cornflour mixed
with 2 Tbsp water Low Fodmap In Step 1, replace honey with 30 g or 1 oz rice malt syrup, omit
onion powder and garlic powder. Add 10 g or 0.3 oz garlic infused olive oil
to the mixer bowl and use a low fodmap compliant stock concentrate.
Paleo In Step 2 replace cornflour mixture with ½ tsp xanthan gum.
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Apricot Chicken
Serves: 6 Calories per serve: 363 Prep time: 3 min Cook time: 60+ min
DF • GF • NF • EF • SS • P • FF
Apricot Chicken was selected as the ‘People’s Choice’ community recipe after I was absolutely inundated
with requests for it! I must admit, I was completely daunted at the idea of developing Apricot Chicken as I was
unsure how to make it healthy and live up to the nostalgia that people have surrounding this dish, traditionally
prepared with tinned apricot nectar and a packet of French Onion soup mix. This tray bake version is not only
healthier all round, but it is budget friendly and can be further extended by adding rice while cooking. If you
grew up enjoying the classic Apricot Chicken, I hope you find that this recipe lives up to your memories.
1 clove garlic, peeled 1. Preheat oven to 180°C or 355°F, fan-forced.

1 small onion, peeled, quartered 2. Add garlic and onion to mixer bowl, chop for 3 sec/speed 7/MC on.
20 g | 0.7 oz olive oil 3. Add oil to mixer bowl and cook for 5 min/100°C or 212°F/speed 1/MC off.
825 g | 29 oz tin apricot halves, 4. Add apricot halves and reserved juice to mixer bowl, blend for 20 sec/
drained with juice reserved speed 8/MC on.
100 g | 3.5 oz reserved apricot juice 5. Add mustard, stock concentrate and pepper to mixer bowl. Cook for 8
20 g | 0.7 oz wholegrain mustard min/steaming temp/speed 1/MC off. Place simmering basket on top to
1 Tbsp chicken stock concentrate avoid splatter.
1 pinch freshly cracked black pepper 6. Place chicken into a large roasting dish, pour mixture over the chicken.
1000 g | 35.3 oz chicken pieces Cook for 30 min at 180°C or 355°F, then increase oven to 200°C or 400°F
salt to taste and cook for 20 min or until cooked. Season to taste.
Serve with steamed vegetables and rice.
Tip: Boost the subtle apricot flavour of this dish by adding in some dried
apricots at Step 4. You can also use fresh apricots instead of the tinned fruit,
although you may need to add some dried apricots to boost the flavour.
Super Skinny Omit olive oil, garlic and onion. Skip Step 2 and Step 3. Add 1
tsp garlic powder and 1 tsp onion powder in Step 5 and use chicken breast.
All-in-One Dinner: In Step 6, add 1 cup Arborio rice with an additional ½ cup
water or apricot juice to the bottom of the roasting dish and stir through
sauce. In the last 20 min of cooking, add beans, carrots or your choice of
quick cooking vegetable.
Quick Method: Skip Step 1. In Step 6, replace chicken pieces with 700 g or
24.7 oz chicken breast, cubed medium. Add chicken to mixer bowl and cook
for 7 min/steaming temp/speed 1/MC on or until chicken is cooked. Season
to taste.
Slow Cooker: Skip Step 1. After Step 5, transfer everything to your slow cook-
er and cook on low 4–6 hr or 2–3 hr for chicken breast. To thicken sauce
add 2 Tbsp cornflour mixed with 2 Tbsp water. If using chicken pieces with
skin on, dust them with flour and lightly brown off on the stove-top before
slow cooking. Alternatively, take the lid off your slow cooker 30 min before
it finishes cooking and reduce sauce down.
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Pressure Cooker: Skip Step 1. After Step 5, transfer everything to your pressure
cooker and refer to your pressure cooker manual for relevant timing, temp
and minimum liquid. To thicken sauce add 2 Tbsp cornflour mixed with 2 Tbsp
water or if using chicken pieces with skin on, dust them with flour, salt and
pepper and lightly brown off on the stovetop. Alternatively, reduce sauce
down by cooking further with the lid off.
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Savoury Mince
Much like many families across Australia, Savoury Mince was a staple in my family home. As an adult, I have
come to learn that it was often relied on when money was a little tight and there were seven hungry mouths
to feed. Being an old family favourite, this is the version I have developed for my family to enjoy for the years
to come. I encourage you to add different seasonings or spices to make it your own. P.S. this isn’t as good
as my mum’s!
2 cloves garlic, peeled 1. Add garlic and onion to mixer bowl, chop 3 sec/speed 9/MC on. Scrape
1 medium brown onion, peeled, mixer bowl down.
quartered 2. Add oil and cook for 5 min/100°C or 212°F/speed 1/MC off.
20 g | 0.7 oz olive oil 3. Prepare potatoes and mushrooms and place into simmering basket. Add
2 large potatoes, peeled, cut into passata, tomato paste, Worcestershire sauce, stock concentrate, pepper
2 cm | ¾" cubes (or sweet potatoes) and preferred sweetener into mixer bowl and insert simmering basket.
100 g | 3.5 oz mushrooms, roughly 4. Place mince into deep steaming tray and place on top of mixer bowl.
chopped Cook for 15 min/steaming temp/speed 3.
700 g | 24.7 oz tomato passata/sugo 5. Carefully stir mince around and cook for a further 10 min/steaming temp/
50 g | 1.8 oz tomato paste speed 3.
40 g | 1.4 oz Worcestershire sauce 6. Stir peas, corn and carrots through mince in deep steaming tray and cook
or tamari for a further 5 min/steaming temp/speed 3.
2 Tbsp beef stock concentrate 7. Combine mince, veg and gravy in a large serving dish. Season to taste.
¼ tsp freshly cracked black pepper
5 g | 0.2 oz preferred sweetener Serve with your favourite mash, pasta or rice. Garnish with fresh thyme leaves
1000 g | 35.3 oz beef mince or your preferred herbs.
200 g | 7 oz frozen vegetables
e.g. peas, corn, carrots Tip: If you want to use fresh vegetables, add them in Step 5, making sure carrots
are diced very small.
To Serve
salt and freshly cracked black pepper, Slow Cooker: Omit passata. In Step 3, add 400 g or 14.1 oz tin diced tomatoes,
to taste tomato paste, Worcestershire sauce, stock concentrate, pepper and preferred
fresh thyme leaves, to garnish sweetener into mixer bowl. Mix 20 sec/speed 6/MC on. Transfer all ingredients
(except frozen vegetables) to slow cooker and cook on low for 4–6 hr. Make
sure your potato is cut in large chunks or add half way through cooking to
avoid them breaking down. Add frozen vegetables in the last 20 min. You may
like to brown your mince off prior and remove excess fat if desired.
Pressure Cooker: In Step 3, add passata, tomato paste, Worcestershire sauce,

stock concentrate, pepper and preferred sweetener into mixer bowl. Mix 20
sec/speed 6/MC on. You may like to brown your mince off prior and remove
excess fat if desired. Transfer all ingredients to pressure cooker and refer to
your pressure cooker manual for relevant timing, temp and minimum liquid.
Bellini Users Note: We recommend using your stovetop or the slow cooker
method.
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Low Carb Omit potatoes and increase mushrooms to 200 g or 7 oz. Use 5 g or
0.2 oz xylitol in Step 3 as your preferred sweetener and opt for tamari. Use low
carb vegetables such as diced zucchini, beans, spinach and red capsicum
—add during Step 5 or Step 6 depending on the cooking time needed.
Super Skinny Skip to Step 3 and omit garlic, onion and olive oil. Add 1 tsp garlic
powder and 1 tsp onion powder. Omit potato and add 200 g or 7 oz
of your choice of fresh diced vegetables in Step 5.
Vegetarian In Step 3 use vegetable stock concentrate. In Step 4, replace mince

with 3 tins brown lentils, drained and rinsed. Increase vegetables if desired.
Low Fodmap In Step 1, replace garlic and onion with the green top of a leek,
roughly chopped. In Step 2, use garlic infused olive oil. Use a low fodmap
compliant stock concentrate, rice malt syrup as your sweetener, omit mushrooms
and use low fodmap vegetables.
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Skinless Sausages
Sausages are a family favourite in my home and the homes of many in our community, however it can be
difficult and expensive to find tasty sausages that are gluten, preservative and additive free. While on the
endless hunt for healthier sausages, it dawned on me that I should just make my own! Enjoy these Skinless
Sausages in the All-in-One Sausage Dinner with mashed potato, vegetables and a chunky onion gravy.
250 g | 8.8 oz regular beef mince 1. Add all ingredients to mixer bowl. Mix for 4 sec/speed 4/MC on or until
250 g | 8.8 oz pork mince combined.
20 g | 0.7 oz Dijon mustard 2. Form mixture into 10 sausages. You can roll the sausage in some cling wrap
2 tsp dried parsley or baking paper to achieve a smoother finish if desired.
1 tsp salt
1 tsp onion powder To Cook
1 tsp garlic powder 3. Grill on the BBQ until cooked or pan fry lightly in 1–2 Tbsp of oil on a medium-
1 tsp smoked paprika high heat until golden brown. Alternatively, use these in the All-in-One
¼ tsp freshly cracked black pepper Sausage Dinner, following the cooking instructions in that recipe.
Serve as a tasty replacement for shop bought sausages at your next BBQ
or in the All-in-One Sausage Dinner with mash, vegetables and chunky
onion gravy.
Tip: I recommend using full fat mince, as the higher fat content will ensure
your sausages will be moist. Take care not to overcook them. Experiment with
different types of mince.
Super Skinny Replace pork and beef mince with 500 g or 17.6 oz chicken mince.
Low Fodmap Omit the garlic powder and onion powder. Cook in 1 Tbsp garlic
infused olive oil.
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All-in-One Sausage Dinner
All-in-One Dinners are popular in our community for those looking to cook up complete family meals without
too much fuss, making the most of their Thermal Cookers. Sausages, mashed potato and gravy would have to
be one of my favourite comfort meals of all time and I am also a big fan of All-in-One recipes, so this seemed
like the perfect fit!
1 clove garlic, peeled 1. Add garlic and chop for 3 sec/speed 9/MC on. Scrape mixer bowl down.
20 g | 0.7 oz olive oil 2. Add olive oil and cook for 5 min/100°C or 212°F/speed 1/MC off.
500 g | 17.6g oz water + 1 Tbsp beef 3. Add water, stock concentrate (or liquid beef stock), tomato paste, Worces-
stock concentrate (or 500 g | 17.6 oz tershire sauce and pepper. Insert simmering basket and put onion inside.
liquid beef stock) Layer sausages in deep steaming tray to ensure even steam flow and put
40 g | 1.4 oz tomato paste in place on mixer bowl. Place potatoes on flat steaming tray. Cook 25 min/
10 g | 0.3 oz Worcestershire sauce steaming temp/speed 3. Carefully move sausages and potato around half
or tamari way during cooking to ensure even cooking. If using Skinless Sausages,
1 pinch freshly cracked black pepper they may require less cooking time.
300 g | 10.6 oz brown onion, peeled, 4. Carefully remove simmering basket and add cornflour to mixer bowl. Insert
thickly sliced simmering basket and put lid and steaming tray back in place. Carefully
500 g | 17.6 oz potato, peeled, move potatoes to one side and put peas on flat steaming tray. Cook for
cubed small a further 5 min/steaming temp/speed 3.
500 g | 17.6 oz sausages or Skinless 5. Set aside potatoes, peas and sausages. Stir onion through gravy, season
Sausages to taste and set aside.
1–2 Tbsp cornflour 6. Without washing the bowl, put potatoes, cream, butter, salt, pepper and
200 g | 7 oz frozen peas or beans nutmeg into mixer bowl and mash for 3 sec/speed 4/MC on or until
20 g | 0.7 oz cream desired consistency is reached.
20 g | 0.7 oz butter
½ tsp salt Super Skinny/Low Carb Use Skinless Sausages and replace potatoes with
1 pinch freshly cracked black pepper a mix of Kent pumpkin and cauliflower. To thicken your gravy, use ½ tsp of
1 pinch nutmeg powder xanthan gum instead of cornflour. In Step 6, mash for 3–6 sec/speed 6/MC
on or until desired consistency is reached.
Dairy Free Replace cream and butter with 20 g or 0.7 oz olive oil in Step 6.
Low Fodmap Omit garlic and onion. Skip Step 1. In Step 2, use garlic infused
olive oil. Use a low fodmap compliant stock concentrate and low fodmap
Skinless Sausages.
Vegetarian In Step 3, use vegetable stock concentrate and replace sausages

with thickly sliced field mushrooms, seasoned with salt, oregano and onion
powder.
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Koftas with Tabouli
Don’t be nervous about the bold flavours found in Middle Eastern cooking and dive straight in with this
well-rounded, mouth-watering feast of Koftas with Tabouli. I encourage you to take it to the next level
with the Hummus and home-made Pita Bread Wraps, found on the website, and amaze whoever you
serve this meal up to.
Tabouli Ingredients Tabouli

50 g | 1.8 oz red onion, peeled, 1. Add red onion and chop for 3 sec/speed 5/MC on.
roughly chopped 2. Set your Thermal Cooker to speed 5, and slowly drop in parsley until
70 g | 2.5 oz curly leaf parsley, leaves finely chopped.
only, stalks removed 3. Scrape mixer bowl down. Add oil, lemon juice, tomato, salt and pepper
30 g | 1 oz light tasting olive oil and combine 5 sec/speed 2/MC on. Set aside and without washing the
30 g | 1 oz fresh lemon juice bowl, continue on to making kofta mixture.
1 small ripe Roma tomato, seeds
removed, diced small Koftas
salt and freshly cracked black 1. Add garlic to mixer bowl and chop for 3 sec/speed 9/MC on.
pepper to taste 2. Add onion and chop for 3 sec/speed 6/MC on. Scrape mixer bowl down.
3. Add mint leaves and chop for 1 sec/speed 9/MC on.
Koftas Ingredients 4. Add capsicum and chop for 1 sec/speed 5/MC on.
3 cloves garlic, peeled 5. Add rest of ingredients and combine 4 sec/speed 4/MC on.
50 g | 1.8 oz red onion, peeled, 6. Shape into kofta meatballs or form 8 cm or 3.15" long kofta sausages.
roughly chopped
1 small handful fresh mint leaves, To Cook
stalks removed 7. Grill on a BBQ until cooked or you can pan fry on a medium heat.
100 g | 3.5 oz roasted capsicum Be careful not to overcook your koftas.
500 g | 17.6 oz lamb mince
1 Tbsp cumin powder Serve the Koftas and Tabouli with the Hummus and Skinnymixers Pita Bread
1 tsp mild paprika Wraps from the website.
1–2 tsp salt
½ tsp cinnamon powder Tip: Feel free to experiment with other types of mince e.g. Beef, pork.
½ tsp cardamom powder
½ tsp bi-carb soda Super Skinny Omit olive oil from the tabouli and replace lamb mince with
¼ tsp white pepper powder chicken mince in Step 5.
tsp cayenne pepper
Vegetarian In Step 5, replace lamb mince with 2 tins brown lentils, drained
and rinsed. Add 3 Tbsp almond meal into the mix to help bind the lentils.
Form your koftas and bake in the oven instead of grilling.
Low Fodmap Replace onion in the tabouli with spring onions (green part
only). Omit garlic and onion from the koftas and pan fry in 1 Tbsp garlic
infused olive oil.
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Lamb Meatball Curry
This Lamb Meatball Curry was a long-lost recipe that I had developed in 2013 while doing the Changing Habits
HCG protocol. My friend Katie had relentlessly suggested I share it with the community, and I was excited
when we recently found the recipe again! This is a super healthy, super quick and super delicious recipe that
will suit even the most restrictive diets.
Meatball Ingredients 1. Add fresh coriander to mixer bowl. Chop 7 sec/speed 5/MC on.
1 small handful fresh coriander leaves 2. Add remaining meatball ingredients and mix 4 sec/speed 4/MC on.
600 g | 21.2 oz lamb mince Set meatball mixture aside.
2 tsp ground coriander 3. Without washing the bowl, add all sauce ingredients to mixer bowl and
1 tsp onion powder cook 15 min/steaming temp/speed 2/MC off—place your simmering basket
1 tsp garlic powder on top to avoid splatter. While the sauce is cooking, begin to roll your meat-
1 tsp ginger powder balls into walnut sized balls.
1 tsp dried chilli flakes 4. When sauce is done, put meatballs into simmering basket and insert into
1 egg (optional) bowl. Cook 10 min/steaming temp/speed 3/MC on.
1 tsp salt 5. Stir meatballs carefully with a spoon to ensure even cooking and cook for
a further 5 min/steaming temp/speed 3/MC on or until cooked.
Sauce Ingredients
1 tsp onion powder Serve with fresh lime and chopped coriander on top of vegetables, cauliflower
1 tsp ginger powder rice or steamed rice.
1 tsp garlic powder
1 tsp cumin powder Tip: Stir through 100 g or 3.5 oz baby spinach before serving.
1 tsp ground coriander
1 tsp mild paprika Super Skinny Replace lamb with chicken mince and omit egg. In Step 4, cook
1 pinch cayenne pepper for 5 min/steaming temp/speed 3/MC on.
350 g | 12.3 oz water + 1 Tbsp stock
concentrate (or 350 g | 12.3 oz liquid Low Fodmap Omit onion powder and garlic powder. In Step 2, add 5 g or
vegetable or chicken stock) 0.2 oz garlic infused olive oil and add another 5 g or 0.2 oz garlic infused olive
400 g | 14.1 oz tin diced tomato oil in Step 3. Use a low fodmap compliant stock concentrate.
20 g | 0.7 oz fresh lime juice
To Serve
fresh lime juice
chopped fresh coriander
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Roast Pork Belly Dinner with Caramelised Apple Sauce
DF • GF • NF • EF • LC • P • FF • FM
This has been another popular recipe on the website for around three years now. While steamed meat may
not be everyone’s go-to cooking method, following this recipe will produce the most moist and tender Pork
Belly Dinner. Perfecting crackling can be a bit tricky, so make sure you follow the tips for success!
500 g | 17.6 oz apples, unpeeled, 1. Add apples to mixer bowl, chop for 5 sec/speed 8/MC on.
quartered 2. Add honey, lemon juice and water to mixer bowl. Blend for 30 sec/speed
20 g | 0.7 oz honey 9/MC on.
10 g | 0.3 oz fresh lemon juice 3. Put the steaming tray in place, with the pork belly inside (either the deep
1000 g | 35.3 oz water tray or the flat tray, whichever it fits best in). Steam for 30 min/steaming
900 g | 31.7 oz pork belly, scored temp/speed 2. In the meantime, start preparing your roasting vegetables.
with 2.5 cm | 1" lines 4. Preheat oven to 250°C or 480°F (or max temp), fan-forced. Add prepared
500–700 g | 17.6–24.7 oz roasting roasting vegetables into the deep steaming tray arranged around the pork
vegetables of choice belly—making sure to not cover all the steaming holes, to allow for even
1 Tbsp sea salt flakes for rind [or ½ cooking. Steam for a further 30 min/steaming temp/speed 2. You may like
Tbsp salt] to add the flat steaming tray after 20 min for smaller vegetables such as
carrots that don’t need as long to cook.
Roast Vegetable Seasoning 5. Remove pork to roasting tray and carefully pat the skin dry. Add more
drizzle of olive oil scoring to the skin if required and liberally rub salt into the rind. Pour apple
1 tsp dried oregano sauce around the base of the pork, avoiding the skin. Put the roasting
salt to taste vegetables on a separate tray. Drizzle a little oil over the vegetables and
season with oregano and salt.
6. Bake in the oven for 30 min or until well browned, check on your vege-
tables after 20 min and remove when ready. If your oven is one of those
ovens that refuses to produce beautiful crackling, try putting the skin under
a hot grill or check out the crackle tips below.
Serve immediately with apple sauce from roasting tray.
Crackle Tips
Scoring: After steaming it can be easier to add additional scoring to the skin.
Salt: Liberally cover your dry pork skin with salt.
Heat: Great crackle needs a very hot heat and some ovens just don’t quite
get there. You can use a preheated BBQ with a hood to reach 250°C or
480°F, an air fryer at 200°C or 400°F or some have even put their crackle
between a sandwich press.
Low Carb Omit apples, lemon juice and honey. Steam with only water and
use low carb vegetables.
Low Fodmap Omit apples, lemon juice and honey. Steam with only water
and use low fodmap vegetables.
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Sweets
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Chocolate
Serves: 24 Calories per serve: 65 Prep time: 2 min Cook time: 11 min + 1 hr chilling
Dark chocolate is one of my choice treats when I am watching my diet because I am fairly good at not
eating too much of it, but I do enjoy savouring a square or two at the end of the day. If you love dark or milk
chocolate, making your own chocolate at home is easy, and it makes eating chocolate healthy! Top with
freeze dried fruits and nuts for a strikingly beautiful gift for family or friends.
Basic Ingredients 1. Add cacao butter and chop for 10 sec/speed 9/MC on or until no chunks
160 g | 5.6 oz cacao butter, chopped remain. Use your spatula to loosen cacao butter off bottom of bowl
into small pieces and blades.
1 tsp vanilla extract 2. Add remaining ingredients including your choice of dark or milk chocolate
1 pinch salt ingredients. Melt for 10 min/37°C or 100°F/speed 1/MC off or until complete-
ly melted. Throughout cooking, check that cacao butter hasn’t stuck to the
Dark Chocolate blades. If it has, pause cooking and use your spatula to return cacao butter
30–50 g | 1–1.8 oz cacao powder to mixture.
50–70 g | 1.8–2.5 oz honey or 3. Blend for 10 sec/speed 5/MC on.
maple syrup 4. Pour chocolate into chocolate moulds, top with fruit and nut mixture or
other toppings as desired. Place in freezer for 1 hr to set. Depending on
Milk Chocolate the fat content of your cacao butter, you may experience some separation,
70 g | 2.5 oz coconut milk but it won’t impact the taste.
10 g | 0.3 oz cacao powder
30 g | 1 oz honey or maple syrup Serve chilled. Cacao butter will melt when exposed to only a little heat, so the
chocolate needs to be kept cold.
Toppings of Choice
coconut flakes Store in the fridge in an airtight, childproof container— you may like to label it
dried fruits incorrectly to avoid sharing.
freeze dried berries
roasted nuts Clean Up Hot Chocolate: Without washing the bowl, add 200 g or 7 oz milk of
seeds choice to mixer bowl. Heat for 3 min/60°C or 140°F/speed 3/MC on. Blend 20
sec/speed 9/MC on.
Low Carb After Step 1, set aside cacao butter mixture. Without washing the
bowl, add 20 g or 0.7 oz xylitol or preferred sweetener and 20 g or 0.7 oz
water to mixer bowl. Cook for 5 min/90°C or 195°F/speed 1/MC off. In Step 2,
add all remaining ingredients (except honey), including reserved cacao
butter mixture.
Super Skinny Exercise portion control and generously share with friends.
Low Fodmap Use rice malt syrup instead of honey.
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PB & J Slice
DF • GF • NF • LC • SS • P • FF • V • FM
Peanut butter and jam (or jelly for our American community members) is a classic flavour combination, put
together on everything from sliced bread to ice cream and everything in between. Here is yet another
winning combination, in a healthy slice form, that will be enjoyed by all!
200 g | 7 oz raw almonds 1. Preheat oven to 170°C or 340°F, fan-forced. Grease and line a small 26 cm
150 g | 5.3 oz frozen strawberries x 16 cm or 10.2" x 6.3" slice tin with baking paper if required.
10 g + 70 g | 0.3 oz + 2.5 oz honey 2. Add almonds to mixer bowl, chop for 7 sec/speed 9/MC on or until finely
(or up to 100 g | 3.5 oz total for milled. Set aside.
a sweeter slice) 3. Without washing the bowl, add strawberries to mixer bowl and chop for
100 g | 3.5 oz crunchy peanut butter 5 sec/speed 9/MC on. Scrape mixer bowl down. Add 10 g or 0.3 oz honey
70 g | 2.5 oz water to mixer bowl and cook for 8 min/100°C or 212°F/speed 1/MC off or until
20 g | 0.7 oz coconut oil, melted and jam consistency. Once ready, set aside.
extra for greasing 4. Without washing the bowl, add reserved almonds, remaining honey, peanut
3 large eggs butter, water, coconut oil, eggs, vanilla and salt to mixer bowl and combine
1 tsp vanilla extract 10 sec/speed 7/MC on.
1 pinch salt 5. Pour into prepared tin. Dollop strawberry jam around and swirl through
with a knife. Bake for 20–30 min or until set and golden brown.
6. Remove slice from tin and cool on a wire rack before serving.
We recommend refrigerating for 1–2 hr for a fudge consistency.
Store in fridge in an airtight container for up to 2 days, or freeze pre-cut for

freezer snacks.
Size Matters: If your slice tin is not small enough, we recommend baking this
as small bites with a mini muffin tray.
Tip: If using fresh strawberries add 20 g or 0.7 oz water in Step 3. You can
experiment and use different frozen berries.
Low Carb In Step 3, use either frozen blueberries or frozen raspberries and
replace honey with xylitol or preferred sweetener. In Step 4, use almond butter.
Nut Free Skip Step 2 and in Step 4, replace almonds with 200 g or 7 oz spelt
flour and 1 tsp baking powder. Replace peanut butter with Roasted Seed
Butter from the website.
Low Fodmap Replace almonds with macadamias and replace honey with
rice malt syrup.
Paleo In Step 4 replace peanut butter with nut butter of choice.
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Baked Custard
DF • GF • NF • LC • SS • P • V • FM
This is a smooth and creamy dairy-free spin on the traditional comforting baked custard, using pantry staple
ingredients, which is be sure to be a hit recipe.
400 ml | 13.5 fl oz tin coconut milk 1. Preheat oven to 160°C or 320°F, fan-forced.
50–70 g | 1.8–2.5 oz honey or 2. Place all ingredients into mixer bowl, blend for 20 sec/speed 5/MC on.
maple syrup 3. Cook for 5 min/50°C or 120°F/speed 3/MC on.
5 large eggs 4. Pour mixture into a well-greased 1 L or 34 fl oz baking dish. Place the dish
1 tsp vanilla extract into a larger baking pan and fill with boiling water around the dish to a
1 pinch salt depth of 2 cm or ¾".
coconut oil for greasing 5. Bake uncovered for 50–55 min or until the centre is set and golden brown.
6. Allow to cool, dust with nutmeg and serve warm or chilled.
To Serve
nutmeg powder for dusting Serve warm or chilled with fresh or stewed fruits. Also makes for a great
breakfast.
Tip: You can also replace the coconut milk with cow’s cream if you prefer.
Chocolate Flavour: Add 2 Tbsp cacao powder in Step 2 and use 70 g or 2.5 oz
preferred sweetener.
Jaffa Flavour: Add ½ Tbsp finely grated orange zest, 2 Tbsp cacao powder
in Step 2 and use 70 g or 2.5 oz preferred sweetener.
Lemon Flavour: Add 1 tsp finely grated lemon zest in Step 2.
Low Carb In Step 2, replace honey with xylitol or preferred sweetener.
Low Fodmap Replace honey with rice malt syrup.
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Lemon Tarts
DF • GF • NF • LC • SS • P • FF • V • FM
Every year the community cries out for recipes to use up excess lemons, and every year I think I should
really do a Lemon Tart. Lemon Tarts are one of my favourite desserts, as I am not overly fond of really sweet
desserts and I love the tang of citrus. Of course, like most things delicious in the world, they are traditionally
a ‘treat’ food—until now!
Crust Ingredients 1. Preheat oven to 180°C or 355°F fan-forced and grease 6 small tart tins.
150 g | 5.3 oz blanched almond meal 2. Add all crust ingredients to mixer bowl and process for 5 sec/speed 6/MC on.
60 g | 2.1 oz coconut oil, melted 3. Press crust into base and sides of tart tins, prick the crust with a fork to avoid
20 g | 0.7 oz honey or preferred rising and put in oven for 12 min or until they begin to turn golden brown.
sweetener 4. While crusts are baking, prepare lemon filling using a clean bowl. Add all
1 egg filling ingredients and cook for 5 min/80°C or 175°F/speed 5/MC on.
1 pinch salt 5. Fill tart cases with the lemon filling and leave to cool before serving.
Refrigerating the tarts once cooled will firm the lemon filling up if you prefer.
Filling Ingredients
3 eggs (approx. 50 g | 1.8 oz each) Tip: For a golden filling, add a pinch of turmeric powder in Step 4. The crust
50 g | 1.8 oz honey or preferred mix is supposed to be like a paste and you press it evenly into the tins with
sweetener (or up to 100 g | 3.5 oz your fingers.
for a sweeter filling)
1/2 Tbsp lemon zest, finely grated Large Tart: If you are making a large tart instead of 6 small tarts, in Step 4,
with no pith you can double the filling. Continue cooking for an additional 2 min and
80 g | 2.8 oz fresh lemon juice repeat if required to thicken the mixture.
(approx. 2 lemons)
1 pinch salt Low Carb Replace honey with 20 g or 0.7 oz xylitol in the crust and 50 g or
1.8 oz xylitol in the filling. In Step 4, add 50 g or 1.8 oz unsalted butter to the
filling and cook for an additional 1 min. You can use your choice of preferred
sweetener, adjusting the amount as required.
Super Skinny Use a mini cupcake tray and exercise portion control.
Nut Free Use preferred shortcrust pastry instead of the crust.
Low Fodmap Replace honey with rice malt syrup. You can replace part of the
almond meal with macadamia meal if you wish to lower the almond content.
Bellini Users Note: Please check the website for help with recommended
cooking instructions.
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Chocolate Puddings with Salted Caramel Sauce
DF • GF • NF • EF • P • FF • V
Salted caramel is extremely trendy right now, extremely delicious and usually extremely naughty! These
steamed Chocolate Puddings are so moist, and when served with the salted caramel sauce they are
decadently rich and will knock any sweet cravings on the head, while still being nutrient dense.
Pudding Ingredients 1. Add almonds to mixer bowl, chop for 10 sec/speed 9/MC on.
100 g | 3.5 oz raw almonds 2. Add remaining pudding ingredients to mixer bowl and combine for 10 sec/
100 g | 3.5 oz ripe banana, speed 5/MC on.
roughly chopped 3. Spoon equal amounts of mixture into 6 silicon cupcake or pudding moulds
1 egg and place in the base of the deep steaming tray. Set aside.
30 g | 1 oz coconut sugar 4. Cover the blades with water and blitz for 20 sec/speed 9/MC on.
30 g | 1 oz coconut oil, melted Discard cleaning water.
20 g | 0.7 oz cacao powder 5. Add 300 g or 10.6 oz clean water to mixer bowl. Put steaming tray in place
2 tsp baking powder and steam for 20 min/steaming temp/speed 2 or until cooked. Set puddings
1 tsp vanilla extract aside to cool slightly while making the sauce.
6. Discard steaming water. Add all sauce ingredients to mixer bowl and cook
Sauce Ingredients for 5 min/steaming temp/speed 1/MC off.
200 g | 7 oz coconut cream
or cow’s cream Serve puddings warm with the salted caramel sauce poured over the top. You
30 g | 1 oz coconut sugar may also like to serve with vanilla ice-cream or the Dairy Free Vanilla Bean Ice
1 tsp vanilla extract Cream from the website.
¼ tsp salt
Nut Free Skip Step 1. In Step 2, use 80 g or 2.8 oz spelt flour instead of almonds
and combine for 5 sec/speed 5/MC on.
Egg Free Replace egg with 2 Tbsp apple sauce in Step 2.
Banana Free Replace banana with an additional egg in Step 2.
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Nutrition Information
Breakfasts
Tropical Fruit Drink Blueberry Breakfast Smoothie
Servings per recipe: 1 Serving size: 487 g Servings per recipe: 1 Serving size: 384 g
Average quantity Average quantity Average quantity Average quantity
per serving per 100 g per serving per 100 g
Energy 634 kJ 130 kJ Energy 1690 kJ 439 kJ
152 Cal 31 Cal 404 Cal 105 Cal
Protein 2.3 g 0.5 g Protein 9.5 g 2.5 g
Fat, total 3.4 g 0.7 g Fat, total 30.4 g 7.9 g
–saturated 2.1 g 0.4 g –saturated 5.6 g 1.4 g
Carbohydrate 24.3 g 5 g Carbohydrate 19.4 g 5.1 g
–sugars 23.4 g 4.8 g –sugars 13.4 g 3.5 g
Sodium 72 mg 15 mg Sodium 8 mg 2 mg
Banana Nut Smoothie Bowl Protein Booster

277 Cal 110 Cal 109 Cal 543 Cal
Fat, total 22 g 8.8 g Fat, total 8 g 39.9 g
Carbohydrate 12.5 g 5 g Carbohydrate 3.1 g 15.6 g
Granola Warming Porridge

258 Cal 574 Cal 337 Cal 249 Cal
Protein 4.5 g 10 g Protein 5.5 g 4.1 g
Fat, total 21 g 46.8 g Fat, total 31.2 g 23.1 g
Carbohydrate 11.3 g 25.1 g Carbohydrate 7 g 5.2 g
–sugars 10.5 g 23.3 g –sugars 6.7 g 5 g
Hollandaise Hollandaise Dairy Free

251 Cal 629 Cal 200 Cal 588 Cal
Carbohydrate 0.1 g 0.3 g Carbohydrate 0.2 g 0.7 g
Light Meals
Bacon, Cheese & Chive Quiches Hummus

Protein 11.2 g 16 g Protein 2.1 g 5.5 g
Fat, total 8.1 g 11.5 g Fat, total 2.3 g 6 g
–saturated 4 g 5.8 g –saturated 0.3 g 0.7 g
Carbohydrate 0.9 g 1.3 g Carbohydrate 4. g 10.7 g
Lamb & Sweet Potato Patties–Sauce only Lamb & Sweet Potato Patties–Patties only
Protein 3 g 5.6 g Protein 29.8 g 20.5 g
–saturated 3.4 g 6.4 g –saturated 4.3 g 3 g
Fish Fingers Duck Rice Paper Rolls – Duck + Marinade

359 Cal 263 Cal 151 Cal 178 Cal
Protein 26 g 19 g Protein 18.8 g 22.1 g
–saturated 6 g 4.4 g –saturated 2.3 g 2.7 g
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Duck Rice Paper Rolls – Plum Sauce Red Pesto Chicken Salad Red Velvet Soup
Servings per recipe: 4 Serving size: 85 g Servings per recipe: 6 Serving size: 210 g Servings per recipe: 6 Serving size: 260 g
Average quantity Average quantity Average quantity Average quantity Average quantity Average quantity
per serving per 100 g per serving per 100 g per serving per 100 g
Energy 346 kJ 408 kJ Energy 1206 kJ 576 kJ Energy 489 kJ 188 kJ
83 Cal 98 Cal 289 Cal 138 Cal 117 Cal 45 Cal
Protein 0.5 g 0.6 g Protein 30.9 g 14.7 g Protein 3.2 g 1.2 g
Fat, total 0.1 g 0.1 g Fat, total 10.3 g 4.9 g Fat, total 4.5 g 1.8 g
–saturated 0 g 0 g –saturated 2.4 g 1.2 g –saturated 2.8 g 1.1 g
Carbohydrate 18.6 g 21.9 g Carbohydrate 16.1 g 7.7 g Carbohydrate 13.2 g 5.1 g
–sugars 18.4 g 21.6 g –sugars 6.8 g 3.2 g –sugars 8 g 3.1 g
Sodium 162 mg 190 mg Sodium 720 mg 343 mg Sodium 502 mg 193 mg
Main Meals
Creamy Garlic Prawns Creamy Chicken Pie Filling Chicken Teriyaki Stir Fry
Protein 32.7 g 14.5 g Protein 23.6 g 11 g Protein 25.9 g 12 g
Fat, total 18.4 g 8.2 g Fat, total 13.8 g 6.4 g Fat, total 6.5 g 3 g
–saturated 11.5 g 5.1 g –saturated 4.9 g 2.3 g –saturated 1.9 g 0.9 g
–sugars 0.7 g 0.3 g –sugars 1.5 g 0.7 g –sugars 8.4 g 3.9 g
Honey Mustard Chicken Apricot Chicken Savoury Mince

–saturated 10 g 3.9 g –saturated 5.9 g 2.6 g –saturated 1.8 g 0.8 g
Carbohydrate 13.6 g 5.3 g Carbohydrate 8.3 g 3.7 g Carbohydrate 14 g 5.8 g
–sugars 8.1 g 3.2 g –sugars 7 g 3.4 g –sugars 6.9 g 2.8 g
Skinless Sausages All in One Sausage Dinner Koftas with Tabouli – Tabouli Only
–saturated 4 g 9.4 g –saturated 17 g 4.5 g –saturated 1.1 g 2 g
Carbohydrate 0.7 g 1.6 g Carbohydrate 29 g 7.7 g Carbohydrate 1.2 g 2.1 g
–sugars 0.4 g 0.9 g –sugars 7.5 g 2.0 g –sugars 1.2 g 2 g
Koftas with Tabouli – Koftas Only Lamb Meatball Curry Roast Pork Belly Dinner
Fat, total 18.3 g 12.2 g Fat, total 11.4 g 6 g Fat, total 34.4 g 11.5 g
–sugars 3.1 g 2.1 g –sugars 3.2 g 1.7 g –sugars 12.9 g 4.3 g
Sweets
Chocolate – Dark Chocolate – Milk PB & J Slice

Carbohydrate 2.5 g 25 g Carbohydrate 1.1 g 10.6 g Carbohydrate 3.9 g 15.6 g
–sugars 2 g 20.4 g –sugars 1 g 9.6 g –sugars 3.7 g 14.6 g
Baked Custard Lemon Tarts Chocolate Puddings with Salted Caramel Sauce
Protein 6.2 g 6 g Protein 9.4 g 10.9 g Protein 6.5 g 7.2 g
Fat, total 10.3 g 9.8 g Fat, total 26.8 g 31.2 g Fat, total 22.7 g 25 g
–saturated 7 g 6.7 g –saturated 10.7 g 12.5 g –saturated 11.5 g 12.7 g
Carbohydrate 10.3 g 9.8 g Carbohydrate 11.1 g 13 g Carbohydrate 16.3 g 17.9 g
–sugars 10.2 g 9.7 g –sugars 11.1 g 13 g –sugars 14 g 15.4 g
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About Skinnymixers
Skinnymixers started as a Facebook group dedicated to
sharing healthy thermal cooking recipes and discussing
diet and lifestyle choices. It has since evolved into an
amazing supportive online community.
Please join us at:
skinnymixers.com.au
instagram.com/skinnymixer
facebook.com/groups/skinnymixers
pinterest.com/skinnymixer
facebook.com/SkinnymixersPage/
admin@skinnymixers.com.au
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About the Author
Nikalene Riddle is a devoted work-from-home
wife, mum of two, recipe developer and award-
winning cookbook author. She is passionate
about creating healthy food without sacrificing
on taste, and understands the importance for
flexibility in a recipe to cater for a wide range
of dietary needs including: Gluten Free; Dairy
Free; LCHF; Sugar Free; Paleo; Low Fodmap;
Low Calorie/Low Fat and Vegetarian.
This third book in The Healthy Mix series is filled with a The Healthy Mix series of books are full of healthy,
new array of flavour packed favourites whilst satisfying tasty and family friendly recipes and this new instal-
all ways of eating. Whether I’m cooking for a couple or ment is no different. These recipes are budget friendly
a crowd the versatility, ease and flow of these recipes and most recipes can be adapted to many different
makes for producing delicious quality meals. Thanks eating and diet styles. Do yourself and your taste buds
Nikalene for showing me the way to easily cook for my a favour and add these delicious recipes to your
loved ones with natural healthy wholefoods and spices. weekly meal planners.
Kristi Kalleske Paula Matheson
One of my favourite ways to remember comforting times The Healthy Mix III series is packed full of healthy, easy,
and to comfort my friends and family is through food. yet delicious recipes that have become favourites with
Full of family favourites The Healthy Mix III brings classic our whole family! With loads of traditional recipes, you
recipes into a new light and back into our family kitchens. will find yourself turning back to this book again and
My family have loved the recipes in this book with many again for flavour filled and easy mid-week meals, every-
added into our regular rotation. day snacks, and tasty treats, that are good for you, while
Michelle Walton meeting many different dietary requirements, without
compromising on taste.
Kim McAlister

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Thank you for supporting skinnymixers Rebecca Horsley @ rh@qldbar.asn.

Thank you for supporting skinnymixers Rebecca Horsley @ rh@qldbar.asn.au xx

Super Skinny Paleo Freezer Friendly Vegetarian Low Fodmap

Thank you for supporting skinnymixers Rebecca Horsley @ rh@qldbar.asn.au xx

Protein Boost: Add 20 g or 0.7 oz of Protein Booster in Step 1 to help achieve

Super Skinny Omit the avocado.

Nut Free Replace almonds with 30 g or 1 oz sunflower seeds.

Suggested Swaps: Change any of the ingredients to any of the below.

50 g | 1.8 oz dried fruit of choice 1. Preheat oven to 150°C or 300°F, fan-forced.

Store in an airtight container in the fridge for up to 1 week.

Low Carb Replace coconut sugar with xylitol or preferred sweetener to

Nut Free Replace nuts with your choice of seeds.

Dairy Free Hollandaise

Tip: Use an aged vintage cheddar cheese for extra flavour.

Store in the fridge for up to 3 days or freeze for a quick snack.

Hidden Veg: Add a handful of baby spinach in Step 4.

Vegetarian Replace bacon with 70 g or 2.5 oz semi dried tomatoes.

150 g | 5.3 oz dried chick peas, Preparing the chick peas

5–10 g | 0.2–0.3 oz cloves garlic, Hummus

Dairy Free Replace parmesan with 100 g or 3.5 oz raw almonds.

Nut Free Replace almonds with breadcrumbs or seeds.

Low Carb Omit carrot.

Low Fodmap Replace almonds with sourdough breadcrumbs or seeds.

Vegetarian Replace duck with a firm tofu or thickly sliced mushrooms to

Vegetarian In Step 2 replace chicken stock concentrate with vegetable

Vegetarian In Step 3, replace chicken stock concentrate with vegetable stock

Vegetarian Use thickly sliced mushrooms instead of chicken.

Low Carb Replace honey with 10 g or 0.3 oz xylitol or preferred sweetener

Paleo In Step 2 replace cornflour mixture with ½ tsp xanthan gum.

1 clove garlic, peeled 1. Preheat oven to 180°C or 355°F, fan-forced.

Serve with steamed vegetables and rice.

Pressure Cooker: In Step 3, add passata, tomato paste, Worcestershire sauce,

Vegetarian In Step 3 use vegetable stock concentrate. In Step 4, replace mince

Vegetarian In Step 3, use vegetable stock concentrate and replace sausages

Tabouli Ingredients Tabouli

Serve immediately with apple sauce from roasting tray.

Low Fodmap Use rice malt syrup instead of honey.

Store in fridge in an airtight container for up to 2 days, or freeze pre-cut for

Paleo In Step 4 replace peanut butter with nut butter of choice.

Lemon Flavour: Add 1 tsp finely grated lemon zest in Step 2.

Low Carb In Step 2, replace honey with xylitol or preferred sweetener.

Low Fodmap Replace honey with rice malt syrup.

Nut Free Use preferred shortcrust pastry instead of the crust.

Egg Free Replace egg with 2 Tbsp apple sauce in Step 2.

Banana Free Replace banana with an additional egg in Step 2.

Banana Nut Smoothie Bowl Protein Booster

Granola Warming Porridge

Hollandaise Hollandaise Dairy Free

Bacon, Cheese & Chive Quiches Hummus

Fish Fingers Duck Rice Paper Rolls – Duck + Marinade

Honey Mustard Chicken Apricot Chicken Savoury Mince

Chocolate – Dark Chocolate – Milk PB & J Slice

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Thank you for supporting skinnymixers Rebecca Horsley @ rh@qldbar.asn.au xx

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