The Healthy Living Blog

MAKES: 12 | PREP: 20 MINS | COOK: 20 MINS

NUTRITION PER SERVING: 
141 kCal | 10g Fats | 10g Carbs | 3g Protein

Ingredients:

For the crust:
6 digestive biscuits 
3 Tbsp. butter, room temperature 

For the filling: 
230g (8 oz.) cream cheese, room temperature 
½ cup (120g/4.2 oz.) Greek yogurt 
4 Tbsp. honey 
1 large egg white 
1 tsp. vanilla extract 
4 Tbsp. raspberry jam

Method: 

Preheat the oven to 180°C (350°F) and line a muffin tin with paper muffin liners. 

Next, prepare the digestive cookie crust. Place the cookies and butter into a high-speed blender or food processor and blitz until the mixture forms a crumble. 

Spoon 2 tablespoons of the crumble into each muffin liner and gently press down. Place the tray in the oven and bake the crust for 5 minutes. 

Meanwhile, prepare the filling. Place the softened cream cheese, yogurt, honey, egg white, and vanilla extract into a high-speed...

SERVES 4 | PREP: 15 MINS | COOK: 10 MINS

428 kcal | 22g fat | 35g carbs | 30g protein 

INGREDIENTS

300g (10.5 oz) chicken breast fillets
2 Tabs Tamari
¼ cup (90g) honey
1 clove garlic, minced
2 Tabs sesame oil
3 ½ cups (350g) cabbage, finely sliced
1 large carrot, finely sliced
1 cucumber, finely sliced
3 spring onions, sliced
1 cup (30g) mint leaves, chopped
1 cup (30g) fresh coriander, chopped
½ cup (80g) almonds, roughly chopped
1 Tabs toasted sesame seeds

METHOD

Lay the chicken between 2 sheets of clingfilm and pound with a rolling pin to slightly flatten.
 
To make the marinade, put the tamari, honey, garlic and 1 Tabs sesame oil in a large bowl and stir to combine. Add the chicken and put in the fridge. Allow it to marinate for at least 10 minutes (the longer is better).
 
Heat 1 Tabs of sesame oil in a large frying pan over high heat. Fry the chicken for 4-5 minutes each side or until brown. Then take off the pan,...

SERVES 12 | SERVING SIZE: 1 SERVING | PREP TIME: 10 MINS | COOK TIME: 8 HOURS

24g PROTEIN | 8g FAT | 16g CARBS

INGREDIENTS

1 cup (250ml) beef stock
4 Tabs honey
4 Tabs coconut sugar
2 Tabs tamari sauce
1 tsp Worcestershire sauce
6 cloves garlic, crushed
1.3kgs (3 lbs) beef chuck roast

INSTRUCTIONS

In the bottom of a 6 litre (6 quart) slow cooker, combine the beef stock, honey, sugar, tamari, Worcestershire sauce and garlic. Mix well until combined.

Cut the beef in half lengthways. Place in the slow cooker and turn to coat the beef with the sauce on all sides. Place the lid on the pot and cook the beef on a low setting for 8 hours.

Once the beef has cooked, remove it from the slow cooker and place it in a large bowl. Gently pull the beef apart using two forks, then return the beef into the slow cooker and mis with the cooking juices.

Once cooled, store the beef in an air tight container in the fridge for up to 4 days. Alternatively, you can freeze the beef for up to 3 months.

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