DINNER: A meal that should be shared with loved ones, catching up on the day’s events and being mindful to take your time. Dinner was always a socialising meal, unfortunately with our busy society, we often forget to sit down and have regular meals together. Here are some delicious meals that are sure to please all generations of the family, for a relaxing, enjoyable mealtime after a product day. 

Lemon Roasted Salmon- serves 2


This simple fish dish is best made with wild salmon, but it works equally well with the farmed sort. It’s astonishingly easy. In a hot oven, melt butter in a skillet until it sizzles, add the salmon, flip, remove the skin, then allow to roast a few minutes more. You’ll have an elegant fish dinner in about 15 minutes. Don’t be afraid to play with herb and fat combinations: parsley, chervil or dill work well with butter; thyme, basil or marjoram with olive oil; or peanut oil with cilantro or mint.


  • 4 tablespoons (1/2 stick) butter
  • 4 tablespoons minced chervil, parsley or dill
  • salmon fillet, 1 1/2 to 2 pounds
  •  Salt and freshly ground black pepper to taste
  •  Lemon wedges


  1. Preheat the oven to 475 degrees. Place the butter and half the herb in a roasting pan just large enough to fit the salmon and place it in the oven. Heat about 5 minutes, until the butter melts and the herb begins to sizzle.
  2. Add the salmon to the pan, skin side up. Roast 4 minutes. Remove from the oven, then peel the skin off. (If the skin does not lift right off, cook 2 minutes longer.) Sprinkle with salt and pepper and turn the fillet over. Sprinkle with salt and pepper again.
  3. Roast 3 to 5 minutes more, depending on the thickness of the fillet and the degree of doneness you prefer. Cut into serving portions, spoon a little of the butter over each and garnish with the remaining herb. Serve with lemon wedges, and your favourite salad or steamed green vegetables.

Moroccan Lamb Casserole – Slow Cooker Recipe- serves 4


Quick notes:

  • I used diced lamb steak in this recipe. You can buy lamb leg or shoulder and cut it into chunks. Other cheap cuts of lamb, beef or pork meat would also work well in this recipe.
  • Dried apricot can be replaced with a few dates or figs for a similar result. When buying dried apricot, go for the darker, brownish looking fruit, which hasn’t been treated with sulfites (preservative used to give dried apricots that gorgeous, orange colour).
  • I love adding toasted almond flakes to this stew but you can easily go without. I think it adds a nutty flavour and lovely texture to the dish.
  • Make simple cauliflower rice or regular rice for this dish. Try serving with a fragrant cauliflower couscous. (recipes below)


  • 1 tablespoon coconut oil or ghee
  • 1 medium white onion, chopped
  • ½ teaspoon salt
  • 700 g /1.5 lb lamb steak, diced
  • 1 large carrot, sliced thick
  • 4 peels of lemon (not 4 lemons, but rather 4 small peeled ribbons of the rind)
  • 1 teaspoon cinnamon powder
  • 1½ teaspoon cumin powder
  • 1½ teaspoon coriander seed powder
  • ½ teaspoon allspice (optional, a few cloves can be used instead
  • 1 teaspoon onion powder
  • 2 tablespoons lemon juice
  • 2 large cloves of garlic, sliced
  • 6-7 dried apricots, sliced in thirds
  • 1 tablespoon tomato paste
  • 2 bay leaves
  • 1½ cups water
  • 1 teaspoon salt
  • ¼ cup toasted almond slivers
  • Handful of chopped fresh parsley
  1. If your slow cooker vessel is heatproof, place it on the stove over medium-high heat. Alternatively, use a large frying pan or saucepan for this first step.
  2. Add the onion, coconut oil and salt and sauté for 2 minutes. Follow with the lamb, carrots and lemon peel, and stir through for a minute. Now add the spices and stir through to release the aromas before adding the rest of the ingredients (except for almonds and parsley). Stir through and bring to a boil.
  3. Place the vessel with the lamb stew back on the slow cooker base and set to HIGH for 4 hours, MEDIUM for 6 or LOW for 8 hours. If using a different saucepan, transfer the contents to the slow cooker vessel and set the timer as mentioned above.
  4. After 4 or more hours, as per your heat setting, transfer the slow cooker vessel to the stove and set the heat to high. Again, if the vessel is not heatproof, transfer the casserole contents into a saucepan. Cook uncovered for 10 minutes, stirring regularly, allowing some of the liquid to evaporate. Add the almonds half way through and mix together (reserve a few almonds for garnish). Taste for salt and feel free to add some chilli, if you like.
  5. Serve with cauliflower rice or couscous, regular rice or some greens.



You might have heard of cauliflower ‘rice’, but have you tried cauliflower ‘couscous’? It’s a healthier, less starchy, gluten-free take on a traditional couscous salad and can be made with a variety of tasty ingredients, herbs and spices.  

1/2 head of large cauliflower
1 tablespoon coconut oil
1/2 large white onion, finely chopped
1/2 cup pistachios (in shells) or 1/3 cup (shelled)
2 cloves garlic
2 tablespoons olive oil
Zest of 1 lemon
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander seed powder
1 teaspoon salt
3 tablespoons dried cranberries
Juice of 1/2 lemon
1/3 cup pomegranate kernels (optional)
Handful of chopped parsley
Step 1: Cut the cauliflower into florets and process into small crumbs using a food processor. I do this in batches, transferring the crumbed mixture from each batch of cauliflower to a bowl.

Step 2: In a large frying pan, heat coconut oil over medium-high heat. Add the onion and sauté for 1-2 minutes.

Step 3: Add most of the nuts (reserve a few for garnish) and the garlic to a food processor. Grind into crumbs and add to the onions in the frying pan. Add the olive oil, lemon zest, spices, salt and dried cranberries and stir through for a minute, allowing the aromas to be released and the garlic to cook through slightly.

Step 4: Add the cauliflower crumbs, lemon juice, pomegranate and parsley and stir through with the nut and garlic mixture until well incorporated. Cook for about 2 minutes, until heated through and soften slightly.

Serve with extra nuts, parsley and pomegranate on top.



This satisfying Chicken Asian Stir-Fry, flavoured simply with soy sauce, garlic and ginger, is full of colour and packed with vitamins. It makes an easy meal idea for the family and can be served on its own or with buckwheat noodles or steamed brown rice!


2 tsp Olive oil/Coconut Oil

500g Boneless, skinless chicken breast fillets, cut into cubes

250g Mushrooms, sliced

1 Bunch gai lan ( chinese broccoli) trimmed, stems separated

2 Bunches of Bok Choy

1 small red chilli

1 Tbsp soy sauce

1 Tbsp Oyster Sauce/Fish Sauce

2 cloves of garlic

1 tsp freshly grated ginger

1 C salt-reduced Chicken Stock

1 Tbsp Sesame seeds to garnish


Step 1: Heat peanut oil in a wok over high heat. Add garlic and chilli. Stir-fry for 1 minute or until fragrant. Stir-fry the chicken cubes for about 3 minutes until browned.

Step 2: Add chicken stock, ginger, soy sauce and Oyster/Fish sauce to mixture, stir-fry for 1-2 minutes until heated through.

Step 3: Add gai lan ( chinese broccoli) and Bok Choy to pan. Stir-fry for 1-2 minutes until just wilted.

Step 4: Divide the Stir-fry among four bowls and serve immediately. Enjoy!



We love lemon, artichokes, and olives, so this dish just makes sense to us. We almost always leave the skin on our chicken thighs so we can render out some of the fat and crisp the skin to perfection. If you and your family enjoy Greek flavours as much as we do, then this stew will quickly become a favourite in your household.


450gms boneless chicken, breast or thigh

2 Tbsp olive oil

1/3 cup leek or onion, chopped

1 large carrot, peeled and cut into coins

1 parsnip, peeled and cut into coins

1 tsp freshly grated lemon zest

1 garlic clove, crushed
1/3 cup fresh squeezed lemon juice

1/3 cup chicken base

1 tsp chopped fresh rosemary

1 tsp chopped fresh thyme

Salt + pepper to taste

Olives to serve



Step 1: Preheat oven to 180°c.

Step 2: In a pan, sauté the chicken breasts/thighs until brown in 1 Tbsp olive oil, on medium-high heat for 10 mins. Transfer to a baking dish.

Step 3: Add remaining oil and onion/leek to sauté pan, cook until soft, approx 3 mins. Add the carrot + parsnip, and cook for 5 mins on medium-high heat until lightly browned. Add the lemon zest, garlic, lemon juice, chicken base, chopped herbs, and cook for 5 mins.

Step 4: Pour this mixture over the chicken in the baking dish, and cover with foil. Bake for 30 mins until tender. Add salt + pepper, garnish with extra rosemary.
The stew can be cooked up to 3 days in advance, and can be frozen too. Reheat in oven until hot.

CHICKEN CACCIATORE- serves 4-6 Sweet Potato, Spinach and Lentil Dahl- serves 4


A tender, flavoursome dinner packed with immune boosting spices to heal sickness. For easy cooking, throw all ingredients into the slow cooker in the morning and set on ‘low’. Not only will your dinner be ready with minimal fuss, but your house will smell of gorgeous Italian aromas. 


1 Tsp Organic Virgin Coconut Oil

3 large garlic cloves, crushed

2 organic, chicken breasts

1/2 Cup Almond meal/Flour for coating chicken

1 Large organic red capsicum, diced

250g Mushrooms, sliced

2 Brown onions

2 Zucchinis, diced

3/4 Cup Dry Certified Organic White Wine

2 large organic roma tomatoes, diced

2 Tsp Salt- Reduced Tomato Paste

3/4 Cup Salt-Reduced Chicken Stock

1-2 tsp dried oregano leaves

1/2 Cup coarsely chopped fresh basil leaved and other desired fresh herbs


Step 1: Dice chicken and coat with Almond Meal/Flour.

Step 2: Heat coconut oil in a large cooking pan, add chicken and sauté until brown.

Step 3: Add onion, capsicum, zucchini, mushrooms and garlic to pan, sauté for around 5 minutes. Add White Wine and simmer until reduced by half, around 3 minutes.

Step 4: Add tomatoes with their juice, stock, basil and other herbs. Continue simmering over medium to low heat until sauce is thickened and aromatic.

* Serve with Brown rice/quinoa. This recipe is also suitable for the slow cooker, simply add ingredients and cook on low for 8 hours.

LAMB MADRAS – Serves 4

lamb madras.jpg

Tuck into this delicious, healthier curry in the colder months. For easy cooking, throw all ingredients into the slow cooker in the morning and set on ‘low’. Not only will your dinner be ready with minimal fuss, but your house will smell of gorgeous indian aromas. 


2 Tsp Madras curry paste

1/2 Cup No-fat Greek Yoghurt

750 grams lean diced lamb, trimmed of fat

1 brown onion, cut into wedges

375ml of Organic Reduced Salt Vegetable Stock

1 Tsp Organic No Added Salt Tomato Paste

1 Tsp freshly squeezed lemon juice

2 large organic roma tomatoes, roughly chopped

1/3 Cup fresh basil leaves

1 Tsp Organic Virgin Coconut Oil


Step 1: Mix curry paste and yoghurt in a shallow dish, add diced lamb and mix well. Cover and refrigerate for 1-2 hours.

Step 2: Add coconut oil to a cooking pan and sauté onion until golden brown.

Step 3: Add marinated diced lamb and stir over heat until brown.

Step 4: Add all remaining marinade to pain, stir in stock, tomato paste and bring to the boil. Reduce heat, simmer covered for 30 minutes, stirring occasionally.

Step 5: When liquid has reduced and thickened, stir through fresh lemon juice, tomatoes and basil leaves.

* Serve with steamed greens and brown rice/quinoa

This recipe can also be cooked in the slow-cooker. Simply marinade lamb over-night and add all ingredients to the slow-cooker in the morning. Cook on low setting for 8 hours.