About the Author Nikalene Riddle is a devoted work-from-home 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.

Karlie Archer The answer to the age old question “what’s for dinner” has been discovered in The Healthy Mix Dinners! This gorgeous book has a wide variety of quick and easy meals sure to satisfy every hungry tummy. If you are looking for recipes that are budget friendly, packed with flavour, way better than takeaway, all in one dinners or ready on the table in 20 minutes—this is the book for you! Featuring both Thermomix and conventional methods, I can honestly say you definitely need this one in your collection.

I really struggle with deciding what to make every single day for dinner but this book solves all my problems! A whole book of healthy, easy dinners makes deciding so easy. There are so many family favourites, fake-away favourites and new favourites in this book I honestly feel spoilt for choice.

Paula Matheson If you are constantly asking yourself “Why do they expect dinner every single night?!”…The Healthy Mix Dinners has a whole month worth of dinners including a very special recipe. Simple Shoyu Ramen has been years in the making and although Nik will kill me for sharing, in April 2020 we were booked to go on a dream Ramen research trip to Japan…and then travel shut down. She has still managed to make my Ramen dreams come true and you can really taste all the love that has gone into all of these recipes.

delicious thermo cooking recipes

Our family loves fake-away nights and turn them into a great night for a movie or to lounge around eating with a laugh. Cooking from this book, I was so surprised at how much I didn’t need to shop and how much money I was saving not buying take-away! Nearly everything I had already or what I did need easily fit into our weekly budget. This has to be my most used cookbook, full of family favourites that we absolutely love.

Sian Brown

Donna Cosgrove

Nikalene Riddle Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

Acknowledgements Recipe development: Nikalene Riddle · Grant Neal Conventional methods: Sian Brown Variations: Sian Brown · Brooke Williams Photography: Nikalene Riddle Cover photography: Liam West · Lightly Salted lightlysalted.com.au Cover food stylist: Emma Riemersma · emstyle [email protected] Cover ceramics: Jenni Evans · Homethrown–Ceramics by Jen [email protected] Graphic design: Jacquie Sprott · Red Ripple Design [email protected] Marketing: Sian Brown Assistant: Marianne Nelson Editors: Sian Brown · Brooke Williams Nutritional information: Kristy Arnall [email protected] Testing Team: Alecia Lee, Alex Lenane, Allison Brudenell, Ally Mathews, Amy Brown, Anne Schmidt, Bec Porter, Belinda Enger, Bella Moore, Betty Wong, Bianca Peterson, Bianca Utting, Bre Campbell, Brooke Williams, Carly Stephens, Carly Taylor, Cassie Russell, Chantel McKibbin, Claire Hamilton, Daniela McCann, David Beames, David Walsh, Di White, Donna Cosgrove, Elise Krslovic, Erica Banks, Imogene Drennan, Jen Adams, Jessica Swinglehurst, Jessica Whitlock, Jodi Hanel, Joel Wallis, John Arharidis, Judy Sparkes, Kacie Ensbey, Karen Edwards, Karlie Archer, Kate Bajwa, Kate Howard, Kathy Raftery, Katie Healy, Kayla Barns, Kellie Sracek, Kerry Ferguson, Kim Kecskemeti, Kim McAlister, Kristi Kalleske, Lauren Dzidic, Lauren Johnson, Lee Schloss, Lisa Murray, Liz Wallis, Madeline Jubb, Mark Read, Marianne Nelson, Melissa Cahill, Melissa Klimo, Melissa Lyras, Michelle Walton, Monique Allen, Nae Jackson, Natalie Filo, Nicole Bruges, Pat Marangos, Patricia Arharidis, Paula Matheson, Peta Mumberson, Rachel Guglielmino, Rachel Keyworth, Rebecca Kerdel, Renai Nangle, Rhonda Richards, Rita Whyte, Roberta Grima, Sacha Piraino, Sarah Cox, Sarah Snodgrass, Sharon Watt, Sian Brown, Steven Mazzer, Susan Renouf, Susanna Dean, Suzie Clark, Tanya Halse, Taylah Sims, Tennielle Barron, Terrina Mesaric, Theresa Miloseski, Tracey Alloway, Tracey Curtis, Tracey Taylor & Tracy Gronberg.

About Skinnymixers Skinnymixers started as a Facebook group dedicated to sharing healthy thermo 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 [email protected]

Disclaimers Copyright © 2023 by Skinnymixers Pty Ltd ISBN: 978-0-9945169-3-0 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 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. The recipes within, I have created and cooked for my family and friends. Please don’t increase the quantities of any ingredients in these recipes to avoid overloading your thermo 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 Paola Gonzalez @ [email protected] xx

tiktok.com/@skinnymixers

Go to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

Introduction I spent a lot of time contemplating what book number 16 should be. I went back and forth on a few different ideas, until I asked myself “What does the Skinnymixers community really need right now?” The answer was obvious to me — a collection of dinner recipes that they could turn to any time of the year, where they could find something nutritious and delicious without having to think too much about it. What followed was a beautiful and fun recipe development period, where we worked on writing recipes from our childhoods and family favourites. It was particularly special to work on a recipe with my mum and dad for My Dad’s Lamb Risoni Bake. Whether you are feeding your family on a tight budget, needing to get dinner on the table fast, watching your calorie intake or perhaps cutting back on takeaway, I have enjoyed making sure that there are recipes for everyone. My wish for this book is that it takes a little bit of stress out of dinner time, and that these recipes in turn become family favourites for you too. Love Nik xx

Dietary Codes We have handy dietary codes throughout this book which apply to the standard recipes, along with variations to cater for many different dietary requirements. DF

GF

NF

EF

LC

SS

Dairy Free

Gluten Free

Nut Free

Egg Free

Low Carb

Super Skinny

P

FF

V

FM

H

D

Paleo

Freezer Friendly

Vegetarian

Low Fodmap

Halved

Doubled

Skinny Codes MC on/off = Measuring Cup on/off. Reverse = Use your blunt blade if your machine is incapable of reverse. Steaming Temp = Temperature turned all the way up! Without Washing Bowl = Flavour building with less dishes.

2

Go to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

Contents Basics

Takeaway

Stock Concentrate ......................................................................................... 5

Hidden Veg Chicken Nuggets ........................................................ 45

Taco Spice Mix .................................................................................................. 6

Singapore Noodles ................................................................................... 47

French Spice Mix ............................................................................................. 7

Chicken Not Fried Rice ......................................................................... 49

Tuscan Spice Mix ............................................................................................ 8

Chicken Cashew Stir Fry ..................................................................... 51

Malaysian Style Curry Powder ............................................................ 9

Creamy Thai Chicken Noodle Salad.......................................... 53 Simple Shoyu Ramen ............................................................................. 5 5

Sides

Black Pepper Beef...................................................................................... 5 7

Asian Greens .....................................................................................................11 Honey Glazed Carrots ..............................................................................12

Light

Simple Salad Dressing ............................................................................ 13

Thai Coconut Pumpkin Soup ........................................................... 59

Sautéed Cabbage & Bacon ................................................................. 14

Salmon & Sweet Potato Fishcakes ............................................ 61

Cauliflower Rice .............................................................................................15

Fragrant Chicken Lettuce Cups ..................................................... 63

Silky Sweet Potato Mash ...................................................................... 16

Chicken & Quinoa Meal Prep ........................................................... 65

Mez's Wedges ................................................................................................ 17

Tuscan Meatball Bake with Pesto .....................................................67

Fast

All in One

Prawn Taco Bowl with Creamy Avocado Dressing ........................19

Greek Lamb & Pearl Couscous Salad ...................................... 69

Vegetable & Lentil Curry ........................................................................ 21

Low Carb Chicken Dinner......................................................................7 1

Cheesy Chorizo Risotto ......................................................................... 23

Creamy Garlic Marinara Dinner....................................................... 73

Quick Chicken Stroganoff ................................................................... 25

Jambalaya ..........................................................................................................75

Creamy Tuscan Chicken ....................................................................... 27

My Dad’s Lamb Risoni Bake ..............................................................77

Chicken Fajita Filling ................................................................................ 29 Nutritional Information .................................................................78–80

Budget Vegetarian Chili ..............................................................................................31 Everything In Vegetable Slice ........................................................... 33 Chicken Kievs .................................................................................................. 35 One Pot Chicken Bolognese .............................................................. 37 Pork & Apple Rissoles .............................................................................. 39 Devilled Sausages......................................................................................... 41 Sloppy Joes ....................................................................................................... 43

3 Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

Basics

4

Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

Stock Concentrate Prep time: 5 min Cook time: 32 min

DF · GF · NF · EF · LC · SS · P · FF · V · FM



















200 g beef steak or chicken breast, diced 100 g celery, roughly chopped 100 g | 3.5 oz zucchini, roughly chopped 100 g | 3.5 oz leek, roughly chopped 1 large brown onion, peeled, quartered 1 large tomato, halved 1 handful mixed fresh herbs (parsley, sage, thyme, rosemary) 5 cloves garlic, peeled 3 black peppercorns 1 dried bay leaf 30 g | 1.1 oz apple cider vinegar 150 g | 5.3 oz rock salt 100 g | 3.5 oz water

Thermo cooker 1. Add meat to mixer bowl. Chop for 10 sec/speed 8/MC on. 2. Add vegetables, herbs, spices and vinegar. Chop for 15 sec/speed 8/MC on. Scrape mixer bowl down. 3. Add salt and 50 g or 1.8 oz water to mixer bowl. Cook for 30 min/steaming temp/speed 2/MC off — place simmering basket on top of lid to avoid splatter. 4. Add a further 50 g or 1.8 oz water. Blend for 1 min/speed 9/MC on. Increase speed gradually.

Conventional 1. Roughly chop meat, vegetables and crush garlic. Add all ingredients to a large saucepan. Bring to the boil and reduce to simmer. 2. Simmer on low for 45 min. 3. Allow to cool for 20 min and blend in your preferred blender until smooth. You may need to add an additional 3 Tbsp of water to allow for a smooth paste consistency. Use 1 Tbsp per 500 g or 17.6 oz water to make liquid stock. Store in the freezer in an airtight container for up to 6 months. Due to the salt content, this shouldn’t freeze solid and can easily be scooped out of the container in the freezer. Tip: We do not recommend tasting the stock concentrate as it does not taste as good as it smells! Vegetarian Replace meat with extra vegetables. Low Fodmap Omit celery if needed and replace with low fodmap vegetables. Use the green tops of the leek and replace onion with spring onions (green tops only). Replace garlic with 25 g or 0.9 oz garlic infused olive oil.

Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

5

Taco Spice Mix Serve: 1 Tbsp Calories per serve: 12

DF · GF · NF · EF · LC · SS · P · FF · V · FM · H · D 2 Tbsp sweet paprika zest of 1 lime, finely grated (optional) 1 Tbsp sea salt flakes or kosher salt 2 tsp coconut sugar or brown sugar 1 tsp chilli flakes 1 tsp garlic powder 1 tsp onion powder 1 tsp dried oregano leaves 1 tsp coriander powder ¼ tsp cumin powder ⅛ tsp cracked black pepper 1 small pinch cayenne pepper 1 pinch bi-carb soda

Thermo cooker 1. Add all ingredients to mixer bowl. If using zest, cook for 5 min/100°C or 212°F/speed 1/MC off. 2. Blend for 10 sec/speed 7/MC on.

Conventional 1. If using zest, add all ingredients into a dry non-stick frypan on a medium heat. Cook for 5 min, stir to keep the mixture moving. 2. Add all ingredients into a spice grinder, blender or mortar and pestle. Process until combined. Use in the Prawn Taco Bowl with Creamy Avocado Dressing (p.19) and Chicken Fajita Filling (p.29). Store in an airtight container for up to 3 months. Tip: Use 2 Tbsp per 500 g or 17.6 oz of meat. To make a quick taco mince, brown beef mince in a frypan with spice mix and add 1 cup water to simmer. You can also add some tomato paste, garlic, onion or tin diced tomatoes to the mix. Gluten Free Make sure all your spices don’t contain traces of gluten. Low Carb Use compliant sweetener or omit coconut sugar. Low Fodmap Omit garlic powder. Replace onion powder with dried chives and use brown sugar. Halved/Doubled This recipe can be halved, doubled or tripled.

6

Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

French Spice Mix Serve: 1Tbsp Calories per serve: 13

DF · GF · NF · EF · LC · SS · P · FF · V · FM · H · D 2 Tbsp dried oregano leaves 2 Tbsp dried basil 1 Tbsp dried thyme 1 Tbsp dried parsley 2 tsp dried tarragon 2 tsp dried rosemary ½ tsp cracked black pepper

Thermo cooker 1. Add all ingredients to a dry mixer bowl. Mill for 3-5 sec/speed 9/MC on.

Conventional 1. Add all ingredients into a spice grinder, blender or mortar and pestle. Process until combined. Use in the Honey Glazed Carrots (p.12), Simple Salad Dressing (p.13) and Chicken & Quinoa Meal Prep (p.65). Store in an airtight container for up to 6 months. Tip: If using to season proteins or vegetables, add 1 tsp of salt flakes per 1 Tbsp of spice mix. Gluten Free Make sure all your spices don’t contain traces of gluten. Halved/Doubled This recipe can be halved, doubled or tripled.

Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

7

Tuscan Spice Mix Serve: 1 Tbsp Calories per serve: 15

DF · GF · NF · EF · LC · SS · P · FF · V · FM · H · D 2 Tbsp dried basil 2 Tbsp dried oregano leaves 1 Tbsp dried parsley 1 Tbsp dried garlic granules 2 tsp dried rosemary 1 tsp dried chilli flakes ½ tsp cracked black pepper

Thermo cooker 1. Add all ingredients to a dry mixer bowl. Blend for 3 sec/speed 6/MC on.

Conventional 1. Add all ingredients into a spice grinder, blender or mortar and pestle. Process briefly—it should still have some texture. Use in the Creamy Tuscan Chicken (p.27), Tuscan Meatball Bake with Pesto (p.67) and Creamy Garlic Marinara Dinner (p.73). Store in an airtight container for up to 6 months. Tip: If using to season proteins or vegetables, add 1 tsp of salt flakes per 1 Tbsp of spice mix. Gluten Free Make sure all your spices don’t contain traces of gluten. Low Fodmap Replace garlic granules with dried chives. Halved/Doubled This recipe can be halved, doubled or tripled.

8

Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

Malaysian Style Curry Powder Serve: 1 Tbsp Calories per serve: 33

DF · GF · NF · EF · LC · SS · P · FF · V · FM · H · D 4 Tbsp coriander powder 4 Tbsp sweet paprika 1 Tbsp cumin powder 1 Tbsp turmeric powder 1 tsp cracked black pepper 1 tsp ginger powder ½ tsp ground chilli powder ¼ tsp cardamom powder

Thermo cooker 1. In a clean, dry mixer bowl add all ingredients and mill for 30 sec/speed 9/ MC on.

Conventional 1. Add all ingredients into a spice grinder, blender or mortar and pestle. Combine until a fine powder is formed. Use in the Vegetable & Lentil Curry (p.21) and Singapore Noodles (p.47). Store in an airtight container for up to 6 months. Gluten Free Make sure all your spices don’t contain traces of gluten. Halved/Doubled This recipe can be halved or doubled.

Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

9

Sides

10

Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

Asian Greens Serves: 4 Calories per serve: 91 Prep time: 5 min Cook time: 12 min

DF · GF · NF · EF · LC · SS · P · FF · V · FM · H · D I always recommend serving my main Asian dishes with a side serving of Asian Greens, but I never thought to create a recipe for them! This is everything I want when I sit down to enjoy a delicious Asian meal but without the added MSG and subsequent migraine that accompanies it. 2 cloves garlic, peeled 10 g | 0.4 oz fresh ginger, peeled, cut into coins or minced 20 g | 0.7 oz olive oil 350 g | 12.3 oz mixed Asian greens (150 g | 5.3 oz snow peas, 1 bunch bok choy, 1 bunch Chinese broccoli) 1 tsp Chicken Stock Concentrate (p.5) or replace water with liquid stock 50 g | 1.8 oz water 30 g | 1.1 oz soy sauce, tamari or coconut aminos 1 tsp sesame oil ½ red chilli, deseeded, thinly sliced (cayenne for mild or birdseye for hot) 1 pinch ground white pepper 1 tsp white miso paste

Thermo cooker 1. Add garlic and ginger to mixer bowl and chop for 3 sec/speed 9/MC on. Scrape mixer bowl down and repeat. 2. Add olive oil and cook for 5 min/100°C or 212°F/speed 1/MC off. 3. Add remaining ingredients except miso paste and cook for 5 min/100°C or 212°F/reverse/slowest speed/MC off—using your spatula at the same time to help it combine in the first minute. 4. Add miso paste to mixer bowl and cook for a further 1 min/100°C or 212°F/ reverse/slowest speed/MC off. Use spatula to combine evenly.

Conventional 1. Mince garlic and ginger. 2. Heat olive oil in a frypan on medium high heat and stir fry garlic and ginger for 3 min. 3. Add remaining ingredients except miso paste and stir fry for 2–3 min. 4. Stir through miso paste and stir fry for a further 1 min. Serve garnished with fried shallots or toasted peanuts.

To Serve fried shallots or toasted peanuts, crushed

Low Carb Replace snow peas with green beans. Super Skinny Halve olive oil. Paleo Replace miso paste with fish sauce. Replace snow peas with Chinese broccoli or compliant vegetable of choice. Vegetarian Use vegetable stock concentrate. Low Fodmap Omit garlic and use garlic infused olive oil. Use compliant stock concentrate. Use compliant green vegetables i.e. choy sum, green beans, Chinese broccoli. Halved/Doubled This recipe can be halved or doubled. To halve in the thermo cooker, keep oil and cook times the same.

Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

11

Honey Glazed Carrots Serves: 6 Calories per serve: 110 Prep time: 6 min Cook time: 14 min

DF · GF · NF · EF · SS · P · FF · V · FM · H · D Honey glazing carrots elevates a relatively boring vegetable to a moreish, simple yet fancy side dish. Thanks to the sweetness of the honey, it’s also a great way to convince kids and partners who don’t like veggies to give them a go. 400 g | 14.1 oz carrots, peeled, sliced in rounds 50 g | 1.8 oz butter, cubed (dairy-free if required) 50 g | 1.8 oz honey ½ tsp French Spice Mix (p.7) or fresh parsley, chopped 1 pinch salt

Thermo cooker 1. Add 300 g or 10.6 oz water to mixer bowl. Insert simmering basket and add carrots. 2. Steam for 10 min/steaming temp/speed 3/MC on or until carrots are just tender. Discard steaming water and set aside carrots. 3. Without washing the bowl, add butter, honey and seasoning. Cook for 3 min/60°C or 140°F/speed 1/MC on. 4. Drizzle honey sauce over carrots, stir to combine.

Conventional 1. Bring to the boil on a medium high heat a saucepan with enough water to cover carrots. 2. Once boiling, drain water from carrots. Add butter, honey and seasoning to carrots in the saucepan. Cook for 3 min, stirring to combine. Serve hot or cold. Dairy Free/Paleo Use a dairy-free spread, ghee or replace butter with olive oil. Super Skinny Halve butter and honey. Low Fodmap Replace honey with maple syrup. Halved/Doubled This recipe can be halved or doubled. To halve, keep the water and cook times the same. To double, use the conventional method.

12

Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

Simple Salad Dressing Serve: 1 tsp Calories per serve: 27 Prep time: 3 min Cook time: 2 min

DF · GF · NF · EF · LC · SS · P · V · FM · H · D I think this Simple Salad Dressing will be loved by anyone looking to make their side salad ultra enjoyable. Making your dressings from scratch is also much healthier than buying a bottle that has been on a shelf for who knows how long. 1 clove garlic, peeled 100 g | 3.5 oz light tasting olive oil 30 g | 1.1 oz white vinegar 2 tsp Dijon mustard, room temp 1 tsp wholegrain mustard, room temp 1 tsp maple syrup 1 tsp salt 1 tsp French Spice Mix (p. 7) or seasoning of choice (optional) ¼ tsp ground white pepper

Thermo cooker 1. Add garlic to mixer bowl and chop for 3 sec/speed 9/ MC on. Scrape mixer bowl down and repeat. 2. Add all other ingredients and emulsify for 1 min/speed 7/MC on.

Conventional 1. Mince garlic and add all ingredients to a blender. 2. Blend for 1 min to emulsify. Scrape down sides and repeat. Serve immediately with your favourite green salad or coleslaw. Store in the fridge in an airtight container or jar for up to 3 days. Give it a shake or whisk to bring it back together. Tip: For the thickest dressing, use room temperature ingredients. Low Carb Replace maple syrup with compliant sweetener. Super Skinny Replace olive oil with low-fat Greek yoghurt. Paleo Replace vinegar with apple cider vinegar. Low Fodmap Omit garlic. Replace some of the olive oil with garlic infused olive oil. Halved/Doubled This recipe can be halved or doubled. To halve, mince garlic and whisk ingredients together or shake in a jar.

Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

13

Sautéed Cabbage & Bacon Serves: 4 Calories per serve: 142 Prep time: 5 min Cook time: 20 min

DF · GF · NF · EF · LC · SS · P · V · FM · H · D My Mum and Dad would make this dish when I was growing up any time someone in the Virginia farming community gave them a cabbage. It’s absolutely amazing how adding a bit of olive oil and bacon can transform cabbage into something that all of us kids would wolf down. The addition of stock concentrate makes it otherworldly. 100 g | 3.5 oz shortcut bacon, diced 40 g | 1.4 oz olive oil 20 g | 0.7 oz Chicken Stock Concentrate (p.5) or replace water with liquid stock 120 g | 4.2 oz water 300–400 g | 10.6–14.1 oz green cabbage, thickly sliced

Thermo cooker 1. Add bacon and oil to mixer bowl. Cook for 5 min/steaming temp/speed 1/ MC off. 2. Add remaining ingredients and cook for 15 min/steaming temp/reverse/ slowest speed/simmering basket on top of lid.

Conventional 1. Heat oil in a frypan on medium heat and sauté bacon for 5 min. 2. Add remaining ingredients and cook for 15 min or until cabbage is tender, continuing to stir every few minutes. Super Skinny Halve olive oil. Vegetarian Replace bacon with diced onion. Use vegetable stock concentrate. Season with salt and 1 tsp balsamic vinegar if desired. Low Fodmap Replace half the cabbage with green beans. Use compliant stock concentrate. Halved/Doubled This recipe can be halved or doubled. To halve, reduce final cooking time by 4 min. To double, use the conventional method only.

14

Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

Cauliflower Rice Serves: 4 Calories per serve: 77 Prep time: 5 min Cook time: 10 min

DF · GF · NF · EF · LC · SS · P · FF · V · FM · H · D Cauliflower Rice became super trendy a few years ago. Sian works very hard at ensuring that any time I publish a recipe with rice in it, that we teach you how to also substitute it with cauli-rice. Of course you can just chop cauliflower up and serve it, but cooking it in stock concentrate really will make you feel like you’re not missing out. 500 g | 17.6 oz cauliflower, small florets 20 g | 0.7 oz olive oil 20 g | 0.7 oz Chicken Stock Concentrate (p.5)

Thermo cooker 1. Add cauliflower to mixer bowl. Chop for 7–10 sec/reverse/speed 4/MC on or until desired consistency is reached. Scrape mixer bowl down. 2. Add remaining ingredients and cook for 10 min/100°C or 212°F/speed 1/ MC on.

Conventional 1. Grate, chop or use a food processor to turn cauliflower into rice consistency. 2. In a non-stick frypan, add oil and heat on medium high heat. Add remaining ingredients including cauliflower rice and sauté for 10 min or until cauliflower is tender, stirring to avoid browning. Super Skinny Halve olive oil. Vegetarian Use vegetable stock concentrate. Low Fodmap Replace cauliflower with broccoli (tops only) and carrot. Halved/Doubled This recipe can be halved or doubled. To halve, reduce chopping time by half and repeat if required. To double in the thermo cooker, chop in 2 batches and cook on the stovetop.

Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

15

Silky Sweet Potato Mash Serves: 6 Calories per serve: 128 Prep time: 10 min Cook time: 18 min

DF · GF · NF · EF · LC · SS · P · FF · V · FM · H · D This is the very first recipe I ever wrote for a cookbook but funnily enough I published it for free on the website and have only just added it to a printed book now! This recipe has so much love within the community and to this day people still take the time to tell me that it’s their favourite mash recipe. I especially love it served with the Chicken Kievs. 600 g | 21.2 oz sweet potato, peeled, cubed medium 30 g | 1.1 oz butter, cubed (dairy-free if required) 30 g | 1.1 oz cream or dairy-free milk of choice 1 tsp salt ⅛ tsp cracked black pepper

Thermo cooker 1. Add 500 g or 17.6 oz water to mixer bowl. Insert simmering basket and add sweet potato. Cook for 17 min/steaming temp/speed 2/MC on. 2. When sweet potato is cooked, remove from mixer bowl and set aside. Discard water. 3. Put sweet potato back into mixer bowl, add butter and mash for 10 sec/ speed 5/MC on. Scrape mixer bowl down. 4. Insert butterfly and add cream, salt and pepper. Whip for 30 sec/speed 4/ MC on.

Conventional 1. Bring to the boil on a medium high heat a saucepan with enough water to cover sweet potato. Cook for 10–15 min or until tender. 2. When sweet potato is cooked, drain well and discard water. Leave to steam in the saucepan with a lid on for 2 min. 3. Add butter, salt and pepper and mash with a potato masher. 4. Add cream slowly and continue to mash until desired consistency is reached. Tip: This recipe is written for sweet potatoes—using white potatoes will not achieve the same result as it releases the starches. Low Carb Halve butter, cream and salt. Replace sweet potato with cauliflower and compliant pumpkin cubed. Cook until tender and add cream slowly until desired consistency is reached. Super Skinny Omit butter and use low-fat cream. Low Fodmap Replace half the sweet potato with white potato. Halved/Doubled This recipe can be halved or doubled. To halve, keep the water and cook times the same. To double, use the conventional method only.

16

Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

Mez's Wedges Serves: 6 Calories per serve: 141 Prep time: 10 min Cook time: 1 hr 5 min

DF · GF · NF · EF · LC · SS · P · V · FM · H · D Who doesn’t love deep fried potatoes? Except when you publish recipes under the banner ‘skinnymixers’ you really shouldn’t deep fry potatoes. This recipe is an amazing way to enjoy wedges without feeling any guilt. Experiment with the spice mixes and enjoy! 500 g | 17.6 oz water 1000 g | 35.3 oz white potatoes, cut into wedges 20 g | 0.7 oz olive oil 1 Tbsp Spice Mix of choice (p.6–8)

Thermo cooker

metal baking tray baking paper

1. Add potato wedges into a saucepan and cover with cold water. Cover and bring to the boil. Remove lid and allow to simmer for 15 min or until wedges are tender but not too soft. 2. Discard water and add potatoes into a large bowl and coat with the oil.

1. Add water to mixer bowl. Put deep steaming tray in place and add potatoes. Steam for 20 min/steaming temp/speed 3. 2. Discard water and add potatoes into a large bowl and coat with the oil.

Conventional

To Cook 3. Oven: Preheat fan-forced oven to 200°C or 390°F. Use a large metal tray lined with baking paper and evenly place the wedges. Place on the top shelf and cook for 45 min, move and turn them 1–2 times during cook time. Air fryer: Place wedges evenly in air fryer basket. Cook for 30 min at 200°C or 390°F, move and turn them 1–2 times during cook time. 4. Once wedges are evenly browned, transfer to a bowl and sprinkle with your choice of spice mix or seasoning. Adjust amount added to your taste and add salt if required. Serve as a side or with sour cream and sweet chilli sauce for dipping. Low Carb Replace potatoes with swede, turnip, compliant pumpkin or low carb vegetable of choice. If using a quick cook compliant vegetable like zucchini or green beans, skip or reduce the first cook and skip straight to roasting. Super Skinny Lightly spray with olive oil. Paleo Replace potato with peeled sweet potato. Halved/Doubled This recipe can be halved or doubled. To halve, leave the water and cook times the same. To double use the conventional method only.

Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

17

Fast

18

Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

Prawn Taco Bowl with Creamy Avocado Dressing Serves: 4 Calories per serve: 344 Prep time: 10 min Cook time: 14 min

DF · GF · NF · EF · LC · SS · P · V · FM · H · D When people think of Mexican takeaway, heavy Tex-Mex dishes like nachos, burritos and enchiladas often come to mind but personally, I love visiting Mexican restaurants that are focused on flavour and freshness. This is a perfect Summer salad that will impress family and friends. If you want to pop a tortilla on the plate they make great street tacos too. Pickled Salad

Thermo cooker

200 g | 7.1 oz red cabbage, shredded 200 g | 7.1 oz carrot, shredded 100 g | 3.5 oz red wine vinegar 1 tsp sugar of choice

1. Combine pickled salad ingredients in a large bowl. Put in the fridge to marinate while preparing the recipe. 2. Add dressing ingredients to mixer bowl and combine for 10 sec/speed 9/ MC on. Scrape mixer bowl down and repeat until smooth. Set aside. 3. Without washing the bowl, add oil, prawns and spice mix. Cook for 7 min/ 100°C or 212°F/reverse/slowest speed/simmering basket on top of lid. 4. Use your spatula to stir prawns and cook for a further 5 min/100°C or 212°F/ reverse/slowest speed/simmering basket on top of lid or until prawns are opaque. Transfer prawns and liquid into a bowl. 5. Prepare your toppings while prawns cool slightly, assemble into Taco Bowls and serve drizzled with dressing.

Dressing 150 g | 5.3 oz ripe avocado flesh 130 g | 4.6 oz water 1–2 cloves garlic, peeled 1 small handful fresh basil leaves 40 g | 1.4 oz fresh lime juice ½ tsp cracked black pepper ½ tsp salt 5–10 g | 0.2–0.4 oz pickled jalapeńo (optional)

Conventional

40 g | 1.4 oz olive oil 500 g | 17.6 oz green prawn cutlets, peeled (or 750 g | 26.5 oz unshelled weight, then peel) 1 Tbsp Taco Spice Mix (p.6)

1. Combine pickled salad ingredients in a large bowl. Put in the fridge to marinate while preparing the recipe. 2. Add dressing ingredients to a blender and combine for 10 sec, scrape down and repeat until smooth. Set aside. 3. Season prawns with spice mix. Preheat oil in a frypan on high heat. When hot, cook prawns in batches for 1–2 min per side or until opaque. Stir and set aside when cooked. 4. Prepare your toppings while prawns cool slightly, assemble into Taco Bowls and serve drizzled with dressing.

Toppings of choice

Serve as a Taco Bowl or warm some tortillas for delicious Prawn Tacos!

Prawns

baby tomatoes fresh coriander leaves cucumber, sliced char-grilled corn fresh lime pickled red onion

Tip: This is a great recipe to add seasoning to prawns, chicken or fish and grill on the BBQ or pan fry. Then serve with prepared salad and toppings. Low Carb Replace carrot with lettuce and use compliant sweetener. Super Skinny Grill prawns without olive oil. Replace half the avocado with low-fat sour cream. Vegetarian Omit prawns. Drain 2 tins chickpeas and rinse well. Rub with paper towel to dry and remove any skins. Combine chickpeas in a bowl with olive oil and coat with spice mix. Spread out on a lined baking tray and bake on 180°C or 355°F for 40–45 min or until crispy, turning halfway. Low Fodmap Omit garlic. Replace half the avocado with lactose-free sour cream and add 1 Tbsp garlic infused olive oil to the dressing. Halved/Doubled This recipe can be halved or doubled. To halve in the thermo cooker, keep spice mix and cook times the same. To double, cook prawns on the stovetop.

Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

19

20

Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

Vegetable & Lentil Curry Serves: 4 Calories per serve: 394 Prep time: 5 min Cook time: 20 min

DF · GF · NF · EF · LC · SS · P · FF · V · FM · H · D Being meatless doesn’t mean a dish has to leave you hungry. Adding lentils not only gives you a filling, low GI protein, but the flavour is traditional too. I also love using the leftovers for the most delicious samosas, using the gluten-free pastry in SkinnyEntertaining. 3 cloves garlic, peeled 1 brown onion, peeled, quartered 30 g | 1.1 oz olive oil 2 Tbsp Malaysian Style Curry Powder (p.9) 2 tsp coriander powder 1 tsp cumin seeds ½ tsp turmeric powder ¼ tsp mustard powder 270 g | 9.5 oz light coconut cream 80 g | 2.8 oz dried red lentils, rinsed 50 g | 1.8 oz Stock Concentrate (p.5) or replace water with liquid stock 150 g | 5.3 oz water 300 g | 10.6 oz cauliflower, small florets 250 g | 8.8 oz sweet potato, peeled, cubed small 200 g | 7.1 oz green beans, cut into bite-sized pieces

Thermo cooker 1. Add garlic and onion to mixer bowl. Chop for 3 sec/speed 6/MC on. Scrape mixer bowl down. 2. Add oil, curry powder and dried spices to mixer bowl. Cook for 5 min/100°C or 212°F/speed 1/MC off. You can prepare vegetables while this cooks. 3. Add ​​ remaining ingredients and cook for 12 min/100°C or 212°F/reverse/ slowest speed/simmering basket on top of lid. Scrape mixer bowl down. 4. Cook for a further 3–5 min/100°C or 212°F/reverse/slowest speed/simmering basket on top of lid or until vegetables are tender and lentils are cooked. Season to taste.

Conventional 1. Finely mince garlic and dice onion. Prepare other vegetables. 2. Heat oil in a large sauté pan or skillet over medium high heat and sauté garlic, onion and diced vegetables for 5 min. 3. Add remaining ingredients, bring to the boil and reduce to a low simmer. Cover and cook, stirring occasionally for 15 min or until vegetables are tender and lentils are cooked. Season to taste. Serve topped with fresh coriander and sliced chilli to taste. Slow Cooker: After sautéing the garlic and onion. Transfer all ingredients to the slow cooker and cook on low for 2–4 hr. Budget: Make this curry go even further by adding 1 tin drained and rinsed chickpeas at the end of cooking. Low Carb Replace sweet potato with pumpkin and halve water. Omit lentils and stir through 400 g or 14.1 oz cauliflower rice (chop for 3 sec/speed 5/MC on or manually grate) in the last 5 min of cooking. Super Skinny Omit garlic, onion and oil (skip sauté). Add 2 tsp garlic powder and 1 tsp onion powder with other spices. Paleo Replace green beans with green vegetable of choice and halve water. Omit lentils and stir through 400 g or 14.1 oz cauliflower rice (chop for 3 sec/ speed 5/MC on or manually grate) in the last 5 min of cooking. Low Fodmap Omit garlic and use garlic infused olive oil. Use compliant stock concentrate and replace onion with spring onion (green part only). You may like to reduce the red lentils and add additional vegetables or serve with rice. Halved/Doubled This recipe can be halved or doubled. To halve in the thermo cooker, reduce final cook time by 2 min or until lentils are tender. To double, use the conventional method or slow cooker method.

Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

21

22

Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

Cheesy Chorizo Risotto Serves: 6 Calories per serve: 306 Prep time: 5 min Cook time: 20 min

DF · GF · NF · EF · LC · SS · P · FF · V · FM · H · D When I first tried this risotto, I knew it was without a doubt the best risotto I had ever eaten and the development team agreed. It’s very simple, but relies on quality ingredients for the best flavour. 30 g | 1.1 oz Parmigiano Reggiano 30 g | 1.1 oz vintage cheddar 1 medium brown onion, peeled, quartered 2 cloves garlic, peeled 1 cured quality chorizo, sliced (approx 120 g | 4.2 oz) 30 g | 1.1 oz olive oil 300 g | 10.6 oz Arborio rice 40 g | 1.4 oz Chicken Stock Concentrate (p.5) or replace water with liquid stock 700 g | 24.7 oz water 50 g | 1.8 oz tomato paste 50 g | 1.8 oz dry white wine or verjuice 60 g | 2.1 oz baby spinach

To Serve Parmigiano Reggiano, freshly grated

Thermo cooker 1. Cut cheeses into small cubes and add to dry mixer bowl. Mill for 5 sec/ speed 9/MC on. Set aside. 2. Add onion and garlic and chop for 3 sec/speed 5/MC on. Scrape mixer bowl down. 3. Add chorizo and oil. Cook for 4 min/100°C or 212°F/slowest speed/MC off. 4. Add rice and cook for 1 min/100°C or 212°F/reverse/slowest speed/MC off. 5. Add stock concentrate, water, tomato paste and wine to mixer bowl. Cook for 15 min/100°C or 212°F/reverse/speed 1/simmering basket on top of lid or until rice is just cooked. 6. Transfer to a thermoserver, stir through reserved cheese and baby spinach. Cover and set aside for 2 min to thicken before serving.

Conventional 1. Grate cheeses, finely chop onion and mince garlic. In a saucepan on medium high heat, start heating water, stock concentrate and tomato paste. 2. Add oil to a large non-stick sauté pan or fry pan on medium high heat. Add garlic, onion, chorizo and cook stirring for 2 min. 3. Increase to a high heat and add rice, stirring constantly for 1–2 min or until slightly translucent. Add wine and stir well until absorbed. 4. Add the hot stock mixture, ladle by ladle, stirring well and adding more when liquid has been fully absorbed. You may not need all of the stock or you may need extra water. 5. When rice is tender, add one last ladle. Add reserved cheese, spinach and stir well. Cover and remove from the heat, allow to rest for 2 min. Serve topped with freshly grated Parmigiano Reggiano and cracked black pepper. Chubbymixers: Pan fry extra sliced chorizo and serve on top–trust me! Dairy Free Use dairy-free cheeses or 2 Tbsp nutritional yeast. Low Carb/Paleo After sautéing garlic and onion, replace rice with 400 g or 14.1 oz cauliflower rice (before Step 1 chop for 3 sec/speed 5/MC on or manually grate). Omit water, halve stock concentrate and add 50 g or 1.8 oz cream or light coconut milk to the cauliflower rice. In the thermo cooker, cook for 8 min/100°C or 212°F/reverse/speed 1/MC off or cook until just tender in the fry pan. Use compliant chorizo or bacon and use dairy-free variation if required. Super Skinny Replace chorizo with shortcut bacon and 1–2 tsp smoked paprika. Vegetarian Use vegetable stock concentrate. Replace chorizo with diced red capsicum and add 1–2 tsp smoked paprika. Low Fodmap Replace onion with leek (green part only) and use garlic infused olive oil. Use compliant stock concentrate. Replace chorizo with compliant smoked sausage or triple smoked bacon with a pinch of chilli flakes. Halved/Doubled This recipe can be halved or doubled. To halve, leave cook times the same. To double, use the conventional method only.

Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

23

24

Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

Quick Chicken Stroganoff Serves: 6 Calories per serve: 258 Prep time: 10 min Cook time: 14 min

DF · GF · NF · EF · LC · SS · P · FF · V · FM · H · D This Chicken Stroganoff is everything you love about the traditional beef recipe, except it’s super skinny and cooked in under 15 minutes. How can it get any better? This is now a regular meal in my house, and it’s a great way to get my kids to eat more mushrooms which are one of the most nutritious foods around. 700 g | 24.7 oz chicken breast, 3 cm | 1.2  cubes 200 g | 7.1 oz Swiss brown mushrooms, thin sliced 30 g | 1.1 oz Chicken Stock Concentrate (p.5) or replace water with liquid stock 150 g | 5.3 oz water 30 g | 1.1 oz tomato paste 30 g | 1.1 oz Worcestershire sauce 20 g | 0.7 oz Dijon mustard 1 Tbsp smoked paprika 2 tsp onion powder 1 tsp garlic powder ½ tsp cracked black pepper 2 Tbsp cornflour mixed with 4 Tbsp water 150 g | 5.3 oz sour cream or Greek yoghurt (dairy-free if required) 1 small handful flat leaf parsley leaves, chopped

Thermo cooker 1. Insert butterfly. Add all ingredients, except for cornflour mixture, sour cream and parsley to mixer bowl. Combine with spatula and cook for 10 min/100°C or 212°F/reverse/slowest speed/simmering basket on top of lid. 2. Using a spatula, stir to ensure no chicken is trapped on the butterfly. Add cornflour mixture and cook for 3 min/100°C or 212°F/reverse/slowest speed/simmering basket on top of lid or until chicken is cooked. 3. Stir through sour cream and parsley with spatula. Season to taste.

Conventional 1. Add all ingredients, except for cornflour mixture, sour cream and parsley to a non-stick frypan or skillet. Cook for 10–15 min or until cooked on medium heat, stirring to combine. 2. Add cornflour mixture and cook for a further 3 min or until chicken is cooked and sauce thickens. 3. Remove from heat. Stir through sour cream and parsley with spatula. Season to taste. Serve with Cauliflower Rice (p.15), Silky Sweet Potato Mash (p.16), pasta, zoodles or rice. Slow Cooker: Use chicken thigh. Add all ingredients, except for cornflour mixture, sour cream and parsley to the slow cooker. Cook on low for 3–4 hr or until chicken reaches an internal temperature of 74°C or 165°F. With 30 min to go, add cornflour mixture and stir through sour cream and parsley. Mushroom Free: Replace mushrooms with sliced red capsicum and bacon. Low Carb/Paleo Use compliant Worcestershire sauce. Replace cornflour mixture with ½ tsp xanthan gum sprinkled in. Super Skinny Use low-fat sour cream or Greek yoghurt. Vegetarian Replace chicken with 400 g or 14.1 oz of quick cook vegetables i.e. broccoli, cauliflower, red capsicum, zucchini slices, green beans. Use vegetable stock concentrate. Low Fodmap Replace Swiss brown mushrooms with 1 tin of Champignons, drained and sliced or Oyster mushrooms. Replace onion powder with chopped spring onion (green part only) and garlic powder with 1 Tbsp garlic infused olive oil. Use compliant stock concentrate and lactose-free sour cream or Greek yoghurt. Halved/Doubled This recipe can be halved or doubled. To halve, reduce the first cook to 8 min. To double, use conventional method or slow cooker method.

Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

25

26

Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

Creamy Tuscan Chicken Serves: 6 Calories per serve: 313 Prep time: 10 min Cook time: 18 min

DF · GF · NF · EF · LC · SS · P · FF · V · FM · H · D On the table in 30 minutes, this Creamy Tuscan Chicken is sure to be a family favourite. Indulge in the rich, luscious cream sauce any night of the week and serve with your favourite sides for an impressive dinner. 50 g | 1.8 oz Parmigiano Reggiano 1 medium brown onion, peeled, quartered 2–3 cloves garlic, peeled 50 g | 1.8 oz butter or olive oil (with pinch salt) 2 tsp Tuscan Spice Mix (p.8) 40 g | 1.4 oz white wine or verjuice 100 g | 3.5 oz cream or light coconut milk 50 g | 1.8 oz semi dried tomatoes, halved 30 g | 1.1 oz Chicken Stock Concentrate (p.5) or replace water with liquid stock 120 g | 4.2 oz water 20 g | 0.7 oz tomato paste 10 g | 0.4 oz Dijon mustard ½ tsp sugar of choice ¼ tsp cracked black pepper 1 large pinch salt 700 g | 24.7 oz chicken thigh, cubed medium 2 Tbsp cornflour mixed with 4 Tbsp water 60 g | 2.1 oz baby spinach

Thermo cooker 1. Cut cheese into small cubes and add to dry mixer bowl. Mill for 10 sec/ speed 9/MC on. Set aside. 2. Without washing the bowl, add onion and garlic to mixer bowl. Chop for 3 sec/speed 5/MC on. Scrape mixer bowl down. 3. Add butter, spice mix and wine. Cook for 5 min/100°C or 212°F/speed 1/ MC off. 4. Add remaining ingredients, except reserved cheese, cornflour mixture, and spinach. Cook for 8 min/100°C or 212°F/reverse/slowest speed/ simmering basket on top of lid. Use your butterfly if using chicken breast, stir with spatula between steps. 5. Add reserved cheese, cornflour mixture and spinach. Use your spatula to combine. Cook for a further 4 min/100°C or 212°F/reverse/slowest speed/ simmering basket on top of lid or until chicken is cooked.

Conventional 1. Finely grate cheese, dice onion and mince garlic. Season chicken with spice mix. 2. Heat butter in a sauté pan or skillet over medium high heat. Sauté garlic and onion for 2 min. 3. Add seasoned chicken and cook for 5 min, stirring until starting to brown. 4. Add remaining ingredients except spinach and reserved cheese. Bring to a simmer and cook for 5–10 min or until sauce thickens and chicken is cooked. 5. Add cheese, stirring until sauce thickens to desired consistency. Remove from heat and stir through spinach. Serve with Cauliflower Rice (p.15), rice or pasta. Season to taste. Tray Bake: Add 1 cup Arborio rice and spinach to a metal dish. Season chicken pieces with extra spice mix, brown and place on rice. Cook sauce with an extra 1 cup water and 2 tsp stock (stir through cornflour and cheese at end). Pour over and bake for 50 min at 200°C or 390°F or until cooked. Slow Cooker: Sauté minced garlic and chopped onions with butter, add chicken seasoned with spice mix in and brown on both sides. Add remaining ingredients except for cheese, cornflour mixture and spinach. Cook on low 4 hr for thigh, or low 2–3 hr for breast. Stir through remaining ingredients in the last 20 min. Dairy Free Use dairy-free parmesan or replace with 2 Tbsp nutritional yeast. Low Carb/Paleo Replace cornflour mixture with ½ tsp xanthan gum sprinkled in. For paleo use dairy-free variation. Super Skinny Omit garlic, onion and butter (skip sauté step). Add 3 tsp garlic powder and 1 tsp onion powder. Use low-fat cream and chicken breast. Vegetarian Replace chicken with 150 g or 5.3 oz broccoli florets and 150 g or 5.3 oz green beans. Add 1 tin drained cannellini beans in the last step of cooking. Low Fodmap Omit garlic. Replace butter with garlic infused olive oil. Replace onion with leek (green part only), use compliant cream and stock concentrate. Halved/Doubled This recipe can be halved or doubled. To double in the thermo cooker, cook the sauce only and pan fry chicken. Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

27

28

Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

Chicken Fajita Filling Serves: 6 Calories per serve: 183 Prep time: 6 min Cook time: 14 min

DF · GF · NF · EF · LC · SS · P · FF · V · FM · H · D Fajita is a classic Mexican dish that is juicy and bursting with flavour but it is also a very humble dish, relying only on a mix of capsicum, onion and chicken. With the Taco Spice Mix made ahead of time, you can have this yummy dinner on the table in 20 minutes. 3 cloves garlic, peeled 1 medium red onion, peeled, thickly sliced 100 g | 3.5 oz red capsicum, sliced 100 g | 3.5 oz green capsicum, sliced 30 g | 1.1 oz olive oil 500 g | 17.6 oz chicken thigh, sliced into 1 cm | 0.4  strips 1½ –2 Tbsp Taco Spice Mix (p.6) 20 g | 0.7 oz Chicken Stock Concentrate (p.5) 1 Tbsp cornflour mixed with 2 Tbsp water

To Serve fresh lime

Thermo cooker 1. Add garlic to mixer bowl. Chop for 3 sec/speed 9/MC on. Scrape mixer bowl down. 2. Add onion, capsicum and oil to mixer bowl. Cook for 5 min/steaming temp/ reverse/slowest speed/MC off. 3. Add remaining ingredients except for cornflour mixture to mixer bowl. Cook for 5 min/steaming temp/reverse/slowest speed/MC off. 4. Add cornflour mixture. Using a spatula stir chicken, ensuring it isn’t trapped on or under the blades. Cook for a further 3 min/steaming temp/reverse/ slowest speed/simmering basket on top of lid or until chicken is cooked.

Conventional 1. Finely mince garlic, prepare vegetables and chicken. Mix chicken with spice mix in a bowl. 2. Heat oil in a sauté pan or skillet over medium high heat. Sauté garlic, onion, capsicum for 3 min. 3. Add seasoned chicken and cook for 5 min, stirring to combine and brown chicken. 4. Add remaining ingredients plus an additional 2–3 Tbsp water and continue to cook until chicken is cooked through and sauce combined. Serve in tortillas with fresh avocado and sour cream, in a salad bowl or as nachos. Squeeze fresh lime wedges over the Fajita Filling to take it to the next level. Low Carb/Paleo Replace cornflour mixture with ½ tsp xanthan gum. Super Skinny Use chicken breast and use the conventional method to avoid shredding with a small amount of oil. Vegetarian Use vegetable stock concentrate. Replace chicken with 2 x 400 g or 14.1 oz tins young jackfruit. Drain and rinse, combine with spice mix in a bowl. Marinate in the fridge for 3 hr. Cook using the conventional method, adding enough water to help the mix combine. Alternatively, replace chicken with sliced mushrooms. Low Fodmap Omit garlic and onion. Use garlic infused olive oil and halve capsicum. Add spring onion (green part only). Halved/Doubled This recipe can be halved or doubled. To double, cook using the conventional method only or do 2 batches to ensure even cooking.

Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

29

Budget

30

Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

Vegetarian Chili Serves: 6 Calories per serve: 163 Prep time: 5 min Cook time: 25 min

DF · GF · NF · EF · LC · SS · P · FF · V · FM · H · D We have written a couple of Chili recipes now, but surprisingly when we perfected this one everyone in the kitchen agreed—it’s the best yet—and no meat! This is such a versatile recipe that can be made and stretched across multiple meals over a few days — for example nachos, followed by loaded potatoes and finishing up with a Mexican inspired lasagne. 4 cloves garlic, peeled 1 medium brown onion, peeled, quartered 200 g | 7.1 oz Swiss brown mushrooms, halved 400 g | 14.1 oz capsicum, deseeded, roughly chopped (I used red, green and yellow) 30 g | 1.1 oz olive oil 400 g | 14.1 oz tin Mexican mix beans, drained, rinsed (plain beans, no salsa) 400 g | 14.1 oz tin diced tomatoes 50 g | 1.8 oz tomato paste 40 g | 1.4 oz Stock Concentrate (p.5) or replace water with liquid stock 100 g | 3.5 oz water 1 Tbsp coriander powder 2 tsp cumin powder 1 tsp smoked paprika 1 tsp ground chilli powder (increase for heat) ⅛ tsp cinnamon powder

To Serve ripe avocado, sliced fresh lime sour cream corn chips

Thermo cooker 1. Add garlic, onion and mushroom to mixer bowl. Chop for 3 sec/speed 4/ MC on. 2. Add capsicum and chop for 3 sec/speed 5/MC on. Scrape mixer bowl down. Repeat until no large chunks remain. 3. Add oil and cook for 5 min/100°C or 212°F/speed 1/MC off. 4. Add remaining ingredients and cook for 20 min/steaming temp/reverse/ slowest speed/simmering basket on top of lid.

Conventional 1. Finely mince garlic and finely dice onion, mushroom and capsicum. 2. Heat oil in a sauté pan or skillet on medium high heat. Sauté garlic and diced vegetables for 5 min. 3. Add remaining ingredients, bring to a simmer and reduce to a low heat. Cover and cook for 20 min, stirring occasionally. Add some additional water if required. Serve warm in a bowl topped with avocado, fresh lime, sour cream and corn chips or make the best nachos. Slow Cooker: Omit water. After sautéing the garlic and vegetables, add all ingredients to the slow cooker and cook on low for 2–4 hr. Low Carb/Paleo Replace Mexican beans with diced zucchini, celery and green beans. Sauté with other vegetables. Super Skinny Replace half the oil with water. Low Fodmap Omit garlic. Replace onion with carrot and spring onions (green part only). Use only 1 small green capsicum and replace other capsicums with 1 medium zucchini, diced. Use garlic infused olive oil. Replace Mexican beans with tin chickpeas, drained and rinsed well. Halved/Doubled This recipe can be halved or doubled. To halve, leave water the same and reduce sauce cook time to 12 min or until desired consistency is achieved. To double, use conventional method or Slow Cooker.

Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

31

32

Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

Everything In Vegetable Slice Serves: 10 Calories per serve: 163 Prep time: 5 min Cook time: 55 min

DF · GF · NF · EF · LC · SS · P · FF · V · FM · H · D Growing up, at the end of the week when the veggies were looking a bit sad in the fridge, Mum would chuck them into an “easy quiche” to give them new life. The idea behind this recipe is the same thing. While I have provided a guide for what veggies you can use, you should chuck anything in that you’ve got as per the tip! 150 g | 5.3 oz vintage cheddar 200 g | 7.1 oz zucchini (peeled optional) 200 g | 7.1 oz carrot, peeled 200 g | 7.1 oz sweet potato, peeled 300 g | 10.6 oz frozen mixed peas and corn or leftover vegetables (see tip) 350 g | 12.3 oz eggs, cracked weight (approx. 7 eggs) 1 Tbsp plain flour (gluten-free if required) or psyllium husk 1–2 tsp salt 1 tsp baking powder 1 tsp dried parsley 1 tsp garlic powder ½ tsp onion powder ¼ tsp cracked black pepper Optional: 100 g | 3.5 oz ham or bacon, diced (reduce salt if using) medium ceramic baking dish (20 cm x 28 cm x 5 cm | 7.9  x 11  x 2 ) butter or oil for greasing

Thermo cooker 1. Preheat BBQ or fan-forced oven to 180°C or 355°F. Grease baking dish. 2. Cut cheese into small cubes and add to mixer bowl. Mill for 5 sec/speed 7/ MC on. Scrape mixer bowl down and cheese off of the blades. Set aside. 3. Add roughly chopped zucchini and carrots, sweet potato cubed small into mixer bowl. Chop for 3 sec/speed 6/ MC on or until finely chopped. 4. Add remaining ingredients, including reserved cheese and stir with spatula. Combine for 10 sec/speed 4/ MC on. 5. Pour into baking dish and cook for 45 min–1 hr or until golden brown and firm in the centre.

Conventional 1. 2. 3. 4.

Preheat BBQ or fan-forced oven to 180°C or 355°F. Grease baking dish. Grate cheese, carrots, sweet potato and zucchini into a large mixing bowl. Add remaining ingredients and combine well. Pour into baking dish and cook for 45 min–1 hr or until golden brown and firm in the centre.

Serve hot as a main dish or cool as a simple healthy snack. Tip: Replace the frozen veg with any chopped leftover veggies in the fridge or 425 g or 15 oz tin peas and corn, drained and rinsed. For example roughly chopped capsicum, mushrooms, asparagus, beans, pumpkin cubed small, potato cubed small or broccoli florets. Dairy Free Use dairy-free cheese or 1 Tbsp nutritional yeast. Egg Free Omit eggs. Halve vegetables and squeeze out moisture before adding remaining ingredients. When adding remaining ingredients—add 2 cup plain flour, an additional 1 tsp baking powder, ½ tsp bi-carb, ½ Tbsp apple cider vinegar, 1 cup milk of choice and ⅓ cup olive oil. Stir using a spatula until just combined —don’t over mix, then pour into a medium sized greased baking dish. Low Carb Replace carrot with zucchini. Replace sweet potato with pumpkin and frozen vegetables with 100 g or 3.5 oz diced bacon. Use psyllium husk. Super Skinny Omit half the yolks and cheese. Paleo Replace cheese with 1 Tbsp nutritional yeast. Use compliant vegetables and psyllium husk. Low Fodmap Omit garlic powder and onion powder. Add fresh chopped spring onion (green part only) or garlic chives. Halved/Doubled This recipe can be halved or doubled. To double in the thermo cooker, do 2 batches.

Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

33

34

Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

Chicken Kievs Serves: 6 Calories per serve: 351 Prep time: 10 min Cook time: 40 min

DF · GF · NF · EF · LC · SS · P · FF · V · FM · H · D This is a much-loved community favourite, now updated to have less of a LCHF focus (less calories!) and be more family and budget friendly. Make sure you check the QR code for help making them for maximum ooze! Crumb

Thermo cooker

70 g | 2.5 oz bread (gluten-free if required) or raw almonds 1 tsp dried oregano leaves 1 tsp onion powder ½ tsp sweet paprika 1 pinch cracked black pepper ¼ tsp salt

1. Add crumb ingredients and mill for 5 sec/speed 9/MC on. Set aside. 2. Add cheese and mill for 10 sec/speed 9/MC on. Set aside. 3. Add herb butter ingredients and mix for 20 sec/speed 5/MC on. Scrape mixer bowl down and repeat. Scrape mixture onto a piece of baking paper, roll tightly into a log and twist the ends. Place in the freezer. 4. Without washing the bowl, add chicken ingredients, including reserved cheese and 20 g or 0.7 oz of reserved crumb. Mix for 40 sec/speed 9/MC on.

Herb butter

Conventional

100 g | 3.5 oz salted butter, chilled, cubed 2–3 cloves garlic, peeled 1 small handful flat leaf parsley leaves 1 small handful fresh basil leaves 1 pinch fresh or dried thyme

1. Add crumb ingredients into food processor, process until breadcrumbs (or use breadcrumbs). Set aside in a shallow bowl. 2. Add cheese and process until finely grated (or use grated cheese). Set aside. 3. Add herb butter ingredients and process to combine. Scrape mixture onto baking paper, roll tightly into a log and twist the ends. Place in the freezer. 4. Add chicken ingredients, including reserved cheese and 2 Tbsp of reserved crumb. Mix until well combined.

Kievs

Assembly & Cooking

100 g | 3.5 oz Parmesan cheese, cubed 500 g | 17.6 oz chicken breast, cubed 1 egg (optional) 1 tsp salt

5. Preheat BBQ, smoker or fan-forced oven/air fryer to 180°C or 355°F. Line a metal baking tray with baking paper. 6. Slice butter into 6 rounds. Using wet hands, divide chicken into 6 balls. 7. Take a ball and flatten it out to the size of your palm. Place 1 butter round in the centre. Fold around the butter and form an oval shape. Ensure there are no thin spots so butter does not escape. 8. Coat liberally in crumb mixture and set aside. Repeat the process for remaining balls. Crumb a second time if you can. 9. Add oil into a fry pan on medium high heat (or lightly spray with oil). Lightly fry for 2–3 min each side, turning a couple of times until just golden brown. 10. Place lightly fried Kievs on baking tray and bake for approx 10–12 min in the oven (7 min in air fryer) or until the chicken reaches an internal temperature of 74°C or 165°F.

1 Tbsp oil of choice for frying metal baking tray baking paper

Serve with the Silky Sweet Potato Mash (p.16) and salad.

Watch how to:

Dairy Free Omit parmesan or use dairy-free parmesan. Use dairy-free butter. Low Carb Use almonds. Super Skinny Slice chicken into thin, flat pieces of chicken. Omit cheese and salt. Egg wash and crumb to make schnitzel. Serve with herb garlic butter on top. Paleo Replace butter with ghee or use a pesto filling. Freezer Friendly Freeze raw and bake from frozen (no need to pan fry) for 25 min at 180°C or 355°F or until internal temperature is 74°C or 165°F. Vegetarian Replace chicken with 2 tins drained cannellini beans. Low Fodmap Omit garlic and replace onion powder with dried chives. Halved/Doubled This recipe can be halved or doubled. To double, mix the chicken in 2 batches to avoid overloading your machine.

Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

35

36

Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

One Pot Chicken Bolognese Serves: 6 Calories per serve: 330 Prep time: 5 min Cook time: 26 min

DF · GF · NF · EF · LC · SS · P · FF · V · FM · H · D My Chunky Bolognese has been one of my most popular recipes since the day I published it but I think that this will knock it off of its pedestal. Not only is this an incredibly delicious and healthy recipe but I am so proud of the fact that this is a one bowl meal with the pasta cooking in the meat sauce. 30 g | 1.1 oz celery, roughly chopped 50 g | 1.8 oz carrot, roughly chopped 50 g | 1.8 oz zucchini, roughly chopped 700 g | 24.7 oz passata 40 g | 1.4 oz tomato paste 40 g | 1.4 oz Chicken Stock Concentrate (p.5) or use liquid stock instead of water 20 g | 0.7 oz Worcestershire sauce 1 tsp onion powder 1 tsp garlic powder 1 tsp dried basil 1 tsp dried parsley 1 tsp dried oregano leaves 1 tsp sugar of choice ¼–½ tsp cracked black pepper 250 g | 8.8 oz durum wheat penne pasta (gluten-free if required) 500 g | 17.6 oz chicken mince

To Serve fresh basil leaves Parmesan cheese, freshly grated

Thermo cooker 1. Add celery, carrot and zucchini to mixer bowl. Chop for 5 sec/speed 7/MC on. Scrape mixer bowl down. 2. Add 600 g or 21.1 oz water to mixer bowl. TM31 Note: Due to limited bowl capacity, reduce water to 400 g or 14.1 oz. Stir through some extra water after cooking if needed. 3. Add remaining ingredients to mixer bowl, except pasta and chicken. Cook for 10 min/steaming temp/speed 2/simmering basket on top of lid. 4. Add pasta, stir with spatula and cook for 5 min/100°C or 212°F/speed 1/ simmering basket on top of lid. 5. Add chicken in pieces and stir with spatula. Cook for a further 6–8 min/ 100°C or 212°F/reverse/slowest speed/simmering basket on top of lid or until chicken and pasta is cooked. 6. Transfer to a thermoserver and allow to sit for 5–10 min before serving.

Conventional 1. Finely dice celery, carrot and zucchini. 2. Heat a non-stick sauté pan on medium high heat, add chicken and stir to separate. Add diced vegetables and sauté until chicken is browned. You can add a little water if you find it sticking. 3. Add 2 cups water and remaining ingredients except pasta. Bring to the boil. 4. Add pasta, cover and continue to simmer for 12 min. Stirring occasionally. 5. Remove from heat and allow to sit for 5 min or until desired consistency is reached with the lid on before serving. Serve topped with freshly grated Parmesan cheese and fresh basil. I like to also serve a simple green salad on the side. Tip: To cook the pasta sauce only, omit water and pasta. This makes enough sauce for 400 g or 14.1 oz of pasta cooked on the stovetop. Gluten Free Use a good quality gluten-free pasta (not rice or corn) using the cook time specified on the packet. Alternatively use the tip to cook sauce only and cook pasta on the stovetop. Low Carb/Paleo/Super Skinny Omit pasta and water. Omit carrot if required. Use compliant Worcestershire sauce. Serve stirred through zoodles or compliant pasta. Vegetarian Use vegetable stock concentrate. Omit chicken and add 1 tin drained and rinsed brown lentils in the last 4 min of cooking. Low Fodmap Omit onion powder. Replace half the celery with spring onions (green part only) and replace garlic powder with 2 tsp garlic infused olive oil. Use the Gluten Free variation and compliant stock concentrate. Halved/Doubled This recipe can be halved or doubled using the conventional method only.

Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

37

38

Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

Pork & Apple Rissoles Serves: 6 Calories per serve: 249 Prep time: 10 min Cook time: 15 min

DF · GF · NF · EF · LC · SS · P · FF · V · FM · H · D “Everybody cooks rissoles, darl…but it's what you do with them!” Rissoles were a staple of my childhood, it's a great way to extend a small amount of meat to feed many mouths but I wanted to do something a bit different. These were a huge hit in my house! 150 g | 5.3 oz carrot, peeled 150 g | 5.3 oz green apple, cored, peeled 1 large handful flat leaf parsley leaves 500 g | 17.6 oz pork mince 50 g | 1.8 oz breadcrumbs (gluten-free if required) 1 egg (optional but recommended) 1 tsp Chicken Stock Concentrate (p.5) 2 tsp onion powder 1½–2 tsp salt ½ tsp dried sage powder (optional) 1 large pinch ground white pepper 1 large pinch allspice nut milk bag or kitchen cloth

Thermo cooker 1. Roughly chop carrot, apple and parsley. Add to mixer bowl and chop for 4 sec/speed 6/MC on. Remove mixture to nut milk bag or kitchen cloth and squeeze some of the liquid out —you don’t want to over squeeze it. 2. Return mixture to mixer bowl, breaking up to avoid clumping. Add mince in small pieces and add remaining ingredients. Combine for 3 sec/speed 6/ MC off using your spatula to help it combine. 3. Form rissoles by making 12 balls and flattening both sides with your hand. Lightly pan fry all sides until cooked through or until internal temperature reaches 71°C or 160°F.

Conventional 1. Grate carrot, apple and finely chop parsley or add to a food processor to finely chop. Remove mixture to nut milk bag or kitchen cloth and squeeze some of the liquid out—you don’t want to over squeeze it. 2. Add mixture into a mixing bowl with remaining ingredients and combine by hand until mixed well. 3. Form rissoles by making 12 balls and flattening both sides with your hand. Lightly pan fry sides until cooked through or until internal temperature reaches 71°C or 160°F. Serve with your favourite sides, I love to serve these with Mez's Wedges (p.17) and a green salad with the Simple Salad Dressing (p.13). Tip: For a delicious curried rissole, replace sage with 1 Tbsp Malaysian Style Curry Powder (p.9). Air Fryer: Cook for 15–16 min at 200°C or 390°F or until cooked. To make your own breadcrumbs: Before Step 1, add stale bread to dry mixer bowl or blender. Blitz for 10 sec/speed 7/MC on or until breadcrumbs. Set aside. Low Carb Replace carrot and apple with pork mince, replace breadcrumbs with almond meal and add 1 tsp Dijon mustard and 1 tsp apple cider vinegar. Super Skinny Use chicken mince. Cook until internal temperature is 74°C or 165°F. Paleo Replace breadcrumbs with almond meal. Vegetarian Replace mince with 1 tin drained, rinsed, mashed chickpeas and ½ cup grated cheese. Use vegetable stock concentrate, double breadcrumbs and egg. Low Fodmap Omit onion powder. Replace half the apple with extra carrot. Add 1 small handful chives. Use compliant stock concentrate and gluten-free breadcrumbs. Halved/Doubled This recipe can be halved or doubled. To double in the thermo cooker, mix in 2 batches.

Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

39

40

Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

Devilled Sausages Serves: 4 Calories per serve: 516 Prep time: 10 min Cook time: 30 min

DF · GF · NF · EF · LC · SS · P · FF · V · FM · H · D I didn't grow up eating Devilled Sausages, but Grant did—so he took great delight in developing this recipe for everyone to enjoy. This one is particularly special because Grant’s Mum, Denise helped develop the recipe. Sauce

Thermo cooker

1 medium brown onion, peeled, quartered 1 medium green apple, peeled, cored, quartered (optional) 30 g | 1.1 oz olive oil 60 g | 2.1 oz Worcestershire sauce 30 g | 1.1 oz tomato paste 20 g | 0.7 oz Chicken Stock Concentrate (p.5) or replace water with liquid stock 320 g | 11.3 oz water 2 tsp mustard powder or 1 Tbsp Dijon mustard 2 tsp garlic powder ½ tsp sweet paprika 1 large pinch salt 1 large pinch cracked black pepper 2 Tbsp cornflour mixed with 4 Tbsp water

1. Add onion and apple to mixer bowl. Chop for 3 sec/speed 5/MC on. Scrape mixer bowl down. 2. Add oil and cook for 5 min/100°C or 212°F/speed 1/MC off. 3. In the order listed, add sauce ingredients except for cornflour mixture, to mixer bowl. Put deep steaming tray in place with sausages in a layered ladder style to allow airflow. Cook for 10 min/steaming temp/speed 3. 4. Add cornflour mixture to sauce. Carefully move sausages around to ensure even cooking, run a knife over each sausage to split the skin. Add vegetables to flat steaming tray. Cook for a further 10 min/steaming temp/speed 3 or until cooked. 5. Carefully peel and slice sausages. Transfer to a serving dish with vegetables and pour over sauce. Stir through parsley.

Conventional

500 g | 17.6 oz thin beef sausages (up to 1000 g | 35.3 oz) 250 g | 8.8 oz frozen mixed peas, corn and carrot or vegetables of choice

1. Finely slice onions, grate apple and heat oil in a large sauté pan on medium high heat. 2. Add sausages, cook for 5 min turning to brown all over. Remove sausages. 3. Add onions and apple, reduce to a medium heat and cook for 3 min or until translucent. In a jug, mix Worcestershire sauce, stock concentrate and water. 4. To the pan add tomato paste, mustard powder, spices and mix for 30 sec. 5. Gradually add liquid stock mix, stirring to combine. Add salt, pepper, cornflour mixture and vegetables. Simmer for 10 min to reduce and thicken sauce, stirring to combine. 6. Return sausages to the pan and cook for a further 5 min. Stir through parsley.

To Garnish

Serve with the Silky Sweet Potato Mash (p.16) and vegetables.

1 small handful flat leaf parsley leaves, chopped

Make your own sausages: Combine 500 g or 17.6 oz mince of choice with 1 Tbsp Dijon mustard, 2 tsp dried parsley, 1 tsp salt, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp smoked paprika and ¼ tsp cracked black pepper. Mix well (4 sec/speed 4/MC on) and form 10 sausages. These will cook faster, so check them a little earlier. Slow Cooker: Sauté sliced onions and grated apple. Halve stock concentrate and water. Add remaining ingredients except for cornflour and vegetables. Cook on low for 2 hr, with 30 min to go add vegetables and 1 tsp cornflour mixed with 1 Tbsp water. Low Carb/Paleo Omit apple. Use compliant sausages or make your own. Use compliant Worcestershire sauce. Replace cornflour mixture with ½ tsp xanthan gum sprinkled in. Super Skinny Replace oil with water and make your own sausages. Vegetarian Make your own sausages or replace with potato and sweet potato. Low Fodmap Omit garlic powder. Replace onion with leek (green part only) and use garlic infused olive oil. Use compliant stock concentrate and sausages. Halved/Doubled This recipe can be halved or doubled. In the thermo cooker, leave sauce the same and adjust sausages by half or up to 1000 g or 35.3 oz. Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

41

42

Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

Sloppy Joes Serves: 8 Calories per serve: 299 Prep time: 8 min Cook time: 32 min

DF · GF · NF · EF · LC · SS · P · FF · V · FM · H · D I always wanted to eat a Sloppy Joe growing up, after seeing them in a few American movies but I never knew what they were. When I was thinking about budget recipes, and how mince is always a great ingredient to save money with, the idea for Sloppy Joes popped into my head! Another ultra versatile recipe, this can be used in so many different ways— check out the serving suggestions below. 3 cloves garlic, peeled 1 medium brown onion, peeled, quartered 1 medium carrot, peeled, roughly chopped 1 medium red capsicum, deseeded, cut into large chunks 80 g | 2.8 oz celery, roughly chopped 30 g | 1.1 oz olive oil 400 g | 14.1 oz passata 50 g | 1.8 oz tomato paste 40 g | 1.4 oz Beef Stock Concentrate (p.5) 30 g | 1.1 oz Worcestershire sauce 20 g | 0.7 oz coconut sugar or brown sugar 2 tsp cornflour 1 tsp Dijon mustard ½ tsp cracked black pepper 1 large pinch salt 1000 g | 35.3 oz beef mince

Thermo cooker 1. Add garlic, onion and carrot to mixer bowl. Chop for 1 sec/speed 7/MC on. 2. Add capsicum and celery. Chop for 3 sec/speed 5/MC on. Repeat if any large chunks remain. Scrape mixer bowl down. 3. Add oil and cook for 5 min/100°C or 212°F/speed 1/MC off. 4. Add remaining ingredients except for mince to mixer bowl. Put deep steaming tray in place and add mince in pieces, taking care to ensure airflow. Cook for 25 min/steaming temp/speed 3 or until mince is cooked. Carefully break the mince up while it’s cooking with a spatula, so that by the end of cooking time it is fine mince and cooked. 5. Stir through desired amount of sauce with mince.

Conventional 1. Finely mince garlic and dice onion, carrot, capsicum and celery. 2. Heat oil in a large sauté pan or skillet over medium high heat and sauté garlic and diced vegetables for 5 min. Add mince, stirring to break up mince and brown. 3. Add remaining ingredients, bring to the boil and reduce to low heat. Cover and cook for 20 min stirring occasionally, adding water if it reduces too much. Serve on toasted bread rolls, jacket potato with cheese and salad or with a fresh slaw style salad with sliced cabbage, carrot and kale. You might like to add some cheese and Quick Pickles from SkinnyBarbecue. Slow Cooker: Sauté garlic, onion and vegetables in oil. Brown mince and add remaining ingredients to slow cooker. Cook on low for 4–6 hr. Chubbymixers: This makes the most amazing Loaded Wedges using Mez’s Wedges (p.17) seasoned with The Joker’s Chicken Rub in SkinnyBarbecue.

Watch how to:

Low Carb Replace carrot with zucchini. Use compliant Worcestershire sauce. Use 2 tsp compliant sweetener and replace cornflour with ¼ tsp xanthan gum sprinkled in. Super Skinny Replace beef mince with chicken mince. Paleo Use compliant Worcestershire sauce. Replace cornflour with ¼ tsp xanthan gum sprinkled in. Vegetarian Replace mince with 500 g or 17.6 oz finely diced mushrooms and 2 tins brown lentils drained and rinsed. Use vegetable stock concentrate. Low Fodmap Replace onion with leek (green part only) and celery with zucchini. Use garlic infused olive oil, green capsicum, brown sugar and compliant stock concentrate. Halved/Doubled This recipe can be halved or doubled. To halve in the thermo cooker, put mince in the simmering basket instead and keep sauce and cook times the same. To double in the thermo cooker, increase sauce ingredients by half, double the meat and increase cook time by 10–15 min. Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

43

Takeaway

44

Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

Hidden Veg Chicken Nuggets Serves: 4 Calories per serve: 373 Prep time: 20 min + 1 hr freezing Cook time: 30 min

DF · GF · NF · EF · LC · SS · P · FF · V · FM · H · D "Mum, we want nuggets and chips!" Before you get takeaway why not make them from scratch and hide some vegetables in them. P.S. This is the best gluten-free batter for battered fish or onion rings!! Nuggets

Thermo cooker

40 g | 1.4 oz Parmesan cheese, cubed small 1 medium zucchini, peeled, roughly chopped 1 medium carrot, peeled, roughly chopped 500 g | 17.6 oz chicken breast, cubed medium ½ tsp salt ½ tsp bi-carb soda

1. Add cheese to mixer bowl. Mill for 10 sec/speed 9/MC on. Set aside. 2. Add zucchini and carrot, chop for 10 sec/speed 9/MC on. Scrape mixer bowl down and repeat twice. Remove to nut milk bag or kitchen cloth and squeeze excess liquid out. Return to mixer bowl. 3. Add remaining nugget ingredients, including reserved cheese, mix for 20 sec/ speed 6/MC on. Line tray with baking paper. 4. Using wet hands, form 1 Tbsp sized balls of mixture, roll and flatten to a nugget shape—it will make approx. 30. Place on tray and freeze for 1 hr. 5. When ready to cook, add batter ingredients to a clean mixer bowl. Mix for 10 sec/speed 4/MC on. Scrape mixer bowl ensuring no dry flour is under blades and repeat. You want a thick, pancake-like batter.

Batter 1 Tbsp onion powder 1 Tbsp garlic powder 1 Tbsp sweet paprika 2 tsp salt ½–1 tsp ground white pepper 1 tsp mustard powder 100 g | 3.5 oz plain flour (gluten-free if required) 80 g | 2.8 oz cornflour 250 g | 8.8 oz water mild tasting neutral oil for frying (i.e. refined avocado, light olive oil) nut milk bag or kitchen cloth tray (that will fit in the freezer) baking paper

Conventional 1. Add cheese to a dry, clean food processor. Mill until finely grated. Set aside. 2. Add zucchini and carrot to food processor, chop until finely grated. Remove to nut milk bag and squeeze excess liquid out. Return to food processor. 3. Add remaining nugget ingredients, including reserved cheese, blend on medium until well combined. Line tray with baking paper. 4. Using wet hands, form 1 Tbsp sized balls of mixture, roll and flatten to a nugget shape—it will make approx. 30. Place on tray and freeze for 1 hr. 5. When ready to cook, mix batter ingredients in a mixing bowl. You want a thick, pancake-like consistency—add a little more water if required.

To Cook 6. Preheat oil in a skillet to medium high heat. When ready to cook, remove nuggets from freezer and dip in batter. 7. Shallow fry nuggets in small batches until golden brown approx. 4 min and drain on paper towel. Double fry briefly for crunchy nuggets. Serve with the Sweet & Sour Dipping Sauce (see QR code!). Air Fryer or Oven: Bake in small batches at 200°C or 390°F for 8–10 min or until cooked.

Watch how to + Sweet & Sour Sauce recipe

Dairy Free Use dairy-free cheese or replace with 1 Tbsp nutritional yeast. Low Carb/Paleo Replace carrot with extra chicken if desired. Replace flour with almond flour and cornflour with arrowroot. Start by adding ⅓ cup water and slowly add until pancake batter consistency. Super Skinny Oven bake or skip the batter and pan fry the nuggets. Freezer Friendly Spread out on baking paper after dipping in batter and freeze raw. To cook from frozen extend cook time by 2-3 min. Vegetarian Replace chicken with 1 pack firm tofu pressed, 50 g or 1.8 oz cashews, 60 g or 2.1 oz breadcrumbs, 1 Tbsp plain flour + extra if needed. Low Fodmap Replace onion powder with dried chives. Omit garlic powder and use gluten-free flour. Halved/Doubled This recipe can be halved or doubled. To double, process in 2 batches to avoid overloading your machine. Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

45

46

Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

Singapore Noodles Serves: 6 Calories per serve: 335 Prep time: 10 min Cook time: 25 min

DF · GF · NF · EF · LC · SS · P · V · FM · H · D I like to call these Singapor-ish noodles—because traditionally they should be charred in a wok. This is also the perfect recipe to load up with whatever veggies you have in the fridge! 3 cloves garlic, peeled ½ large red chilli, deseeded, roughly chopped 10 g | 0.4 oz fresh ginger, peeled, cut into coins or minced 20 g | 0.7 oz olive oil 3 eggs, whisked

Sauce 2 Tbsp Malaysian Style Curry Powder (p.9) (halve for mild) 1 tsp onion powder 1 tsp turmeric powder 30 g | 1.1 oz soy sauce, tamari or coconut aminos 20 g | 0.7 oz fish sauce 20 g | 0.7 oz rice wine vinegar 20 g | 0.7 oz Chicken Stock Concentrate (p.5) or replace water with liquid stock

Noodles 500–700g | 17.6-24.7 oz chicken thigh, cubed small 70 g | 2.5 oz green beans, sliced 1 cm | 0.4  lengths 200 g | 7.1 oz dried rice vermicelli noodles, broken in half 10 g | 0.4 oz sesame oil 70 g | 2.5 oz carrot, peeled, julienned 60 g | 2.1 oz red capsicum, julienned 50 g | 1.8 oz bean sprouts 20 g | 0.7 oz spring onion, sliced 2 cm | 0.8  lengths

To Garnish fresh red chilli, sliced fresh coriander leaves spring onion, thin sliced fresh lime

Thermo cooker 1. Add garlic, chilli and ginger to mixer bowl. Chop for 2 sec/speed 9/MC on. Scrape mixer bowl down and repeat. 2. Add olive oil and cook for 5 min/100°C or 212°F/speed 1/MC on. Line flat steaming tray with wet, scrunched up baking paper and pour in whisked eggs. 3. Add 200 g or 7.1 oz water and remaining sauce ingredients to mixer bowl. Insert simmering basket and add chicken to simmering basket. Put deep steaming tray in place with green beans. Add flat steaming tray with prepared eggs on top. Cook for 15 min/steaming temp/speed 3 —occasionally stirring eggs to scramble as it cooks. 4. While the chicken is cooking, prepare noodles as per packet instructions. 5. Set aside eggs. Remove simmering basket and add chicken and sesame oil to mixer bowl. Add remaining vegetables to beans in deep steaming tray, cook for 3 min/steaming temp/reverse/speed 1. 6. Drain rice noodles well and place in serving bowl. Pour chicken mixture, scrambled eggs and vegetables over noodles and stir through desired amount of sauce depending on if you prefer a wet or dry noodle.

Conventional 1. Finely mince garlic, chilli and ginger. In a jug mix together ¼ cup water and sauce ingredients. Prepare all vegetables and prepare noodles as per packet instructions. 2. Heat half the oil in a wok on high heat. Add minced garlic, chilli, ginger and stir fry for 10 sec. 3. Add chicken and stir fry for 3 min. Add vegetables and continue to stir fry for 2 min. Set aside chicken and vegetables. Add egg and scramble until cooked, break up and add to chicken. 4. Heat remaining oil in wok on high heat, drain noodles and stir fry briefly. Stir in prepared sauce until evenly combined. Add cooked chicken, vegetables and sesame oil to wok and stir fry until everything is evenly combined. Serve with chilli, coriander, spring onion and a squeeze of fresh lime. Egg Free Omit eggs. Low Carb Replace carrots with zucchini and use compliant noodles. Super Skinny Use breast and replace half the noodles with sliced wombok. Paleo Replace beans with julienned zucchini and replace noodles with sliced wombok noodles. Replace rice wine vinegar with 1 tsp apple cider vinegar. Vegetarian Replace chicken with mushrooms or pan-fried tofu pieces. Double vegetables and eggs. Add 100 g or 3.5 oz water in when cooking. Use vegetable stock concentrate and omit fish sauce. Low Fodmap Omit garlic and use garlic infused olive oil. Omit onion powder. Use compliant Malaysian Style Curry Powder and stock concentrate. Use green capsicum and green part only of spring onion. Halved/Doubled This recipe can be halved or doubled. To halve in thermo cooker, keep the water and sauce the same. To double in the thermo cooker, cook extra chicken in the deep steaming tray, stirring occasionally.

Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

47

48

Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

Chicken Not Fried Rice Serves: 6 Calories per serve: 387 Prep time: 10 min Cook time: 25 min

DF · GF · NF · EF · LC · SS · P · FF · V · FM · H · D A great healthy alternative to a takeaway dish that I really love eating. While this is not traditional fried rice because it isn't fried in a wok, it captures the essence of fried rice with the ease of layered cooking. Sauce

Thermo cooker

60 g | 2.1 oz soy sauce, tamari or coconut aminos 15 g | 0.5 oz sesame oil (optional) 2 tsp rice wine vinegar 1 tsp Chicken Stock Concentrate (p.5) 2 tsp garlic powder 1 tsp onion powder ¼–½ tsp ground white pepper Optional: 1–2 Tbsp sweet soy sauce

1. Add sauce ingredients to mixer bowl. Mix for 10 sec/speed 5/MC on. Set aside. 2. Without washing the bowl, add 900 g or 31.7 oz water and stock concentrate. Insert simmering basket and weigh in rice. Rinse rice well and return simmering basket back to mixer bowl. Put shallots on top of rice. 3. Put deep steaming tray in place, add chicken and use 1 Tbsp of reserved sauce and coat chicken well. Stir and ensure there are holes for steam to rise. 4. Line flat steaming tray with wet, scrunched up baking paper and put in place. Pour in whisked eggs and cook for 15 min/steaming temp/speed 3. Stir eggs occasionally for the best scrambled eggs. 5. Check if rice is cooked, remove and keep warm or stir and continue cooking —you don’t want gluggy rice! Stir eggs and chicken. Push chicken to one side and add frozen vegetables. Return eggs to keep cooking if required. Cook for a further 4–8 min/steaming temp/speed 3 or until everything is cooked. 6. Discard water. Combine all cooked ingredients in a thermoserver with sauce.

Rice 300 g | 10.6 oz basmati, medium grain or jasmine rice 40 g | 1.4 oz Chicken Stock Concentrate (p.5) 50 g | 1.8 oz shallot, thinly sliced 400 g | 14.1 oz chicken thigh or breast, cubed small 3 eggs, whisked 250 g | 8.8 oz frozen mixed peas, corn and carrot

To Garnish spring onion, thinly sliced crispy diced bacon (optional) baking paper

Conventional 1. Mix sauce ingredients in a small bowl until no lumps remain. Set aside. Use 1 Tbsp sauce to mix through chicken. Mix stock concentrate with 2 ½ cup water. 2. Heat a little oil in a sauté pan on medium high heat. Briefly sear chicken and shallots, remove to a plate. 3. Add rice, stir to coat grains. Add liquid stock, stir once to combine. 4. Add chicken and vegetables on top of rice, cover and reduce heat to medium low/low. Simmer for 12–15 min (check rice absorption times). Turn off heat and do not open the lid! 5. Leave rice covered for 10 min. Pan fry whisked eggs separately. 6. Combine all cooked ingredients with sauce in a large serving dish with sauce Serve garnished with spring onion. Feel free to season to taste with soy sauce, sweet soy sauce, chilli oil or sesame oil. Special Fried Rice: Add 200 g or 7.1 oz peeled green prawns to chicken and top with crispy diced bacon. Egg Free Omit eggs. Low Carb/Paleo Replace rice with 400 g or 14.1 oz cauliflower rice (chop for 3 sec/speed 5/MC on or manually grate). Halve water and stock concentrate. Add cauliflower rice to cook in the last 10 min. Use compliant vegetables like diced zucchini, red capsicum, chopped cabbage. Use apple cider vinegar if desired. Super Skinny Use chicken breast. Use egg whites only. Vegetarian Replace chicken with firm tofu, drained, cubed. After adding 1 Tbsp sauce to marinate, opt to pan fry. Use vegetable stock concentrate. Low Fodmap Omit onion powder and replace garlic powder with 1 Tbsp garlic infused olive oil. Omit shallot and stir through green part only of spring onions when serving. Use compliant stock concentrate. Halved/Doubled This recipe can be halved or doubled. To halve in the thermo cooker, keep steaming water the same. To double, use conventional method only. Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

49

50

Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

Chicken Cashew Stir Fry Serves: 4 Calories per serve: 394 Prep time: 10 min Cook time: 15 min

DF · GF · NF · EF · LC · SS · P · FF · V · FM · H · D Cooking stir fries in my Thermomix for the last few years has been one of my go-to quick dinners. When I developed this recipe I truly wondered why it's taken me this long to add cashews. Cashew Chicken is another favourite takeaway option for me, and with this recipe it no longer has to be a treat meal. 5 cloves garlic, peeled 1 shallot, peeled, quartered 30 g | 1.1 oz olive oil 120 g | 4.2 oz baby corn, halved 1 small carrot, peeled, sliced (approx 60 g | 2.1 oz) 80 g | 2.8 oz raw cashews 500 g | 17.6 oz chicken thigh, thinly sliced 150 g | 5.3 oz broccoli, small florets

Sauce 30 g | 1.1 oz Chicken Stock Concentrate (p.5) or replace water with liquid stock 50 g | 1.8 oz water 20 g | 0.7 oz soy sauce, tamari or coconut aminos 1 tsp fish sauce 1 Tbsp cornflour mixed with 2 Tbsp water 10 g | 0.4 oz honey

Thermo cooker 1. Add garlic and shallot to mixer bowl. Chop for 3 sec/speed 6/MC on. Scrape mixer bowl down and repeat if needed. 2. Insert butterfly. Add oil, baby corn, carrot and cashews to mixer bowl. Cook for 5 min/steaming temp/reverse/slowest speed/MC off. 3. Add remaining ingredients except for cornflour mixture and honey, combine with your spatula. Cook for 5 min/steaming temp/reverse/slowest speed/ MC off. 4. Add cornflour mixture and honey. Use spatula to combine well, ensuring no chicken is stuck under or around blades. Cook for a further 5 min/steaming temp/reverse/slowest speed/MC off or until chicken is cooked.

Conventional 1. Finely mince garlic and finely chop shallot. Prepare all vegetables and mix sauce ingredients in a small bowl until no lumps remain. Use 1 Tbsp sauce to mix through chicken. 2. Heat oil in a wok on high heat. Add garlic, shallots and stir fry for 10 sec. Continue stirring to avoid burning. 3. Add chicken and cashews, stir fry for 3 min and set aside. 4. Add vegetables and stir fry for 3 min or until just tender. Return chicken and cashews to the wok. 5. Add sauce mixture and continue to stir fry for 1 min until sauce is thickened. Serve with Cauliflower Rice (p.15), zoodles or rice. Slow Cooker: Double the recipe but halve the water. After Step 1, add all ingredients except for cashews, vegetables and cornflour mixture to slow cooker. Cook on low for 3 hr. Toast cashews in a pan. With 30 min left to go, add remaining ingredients. Nut Free Replace cashews with water chestnuts. Low Carb Use compliant sweetener. Replace corn and carrot with green beans and diced capsicum. Replace cornflour mixture with ¼ tsp xanthan gum sprinkled in. Replace cashews with almonds, macadamias or water chestnuts. Super Skinny Use chicken breast and cook using the conventional method or use the butterfly in the thermo cooker to avoid shredding—stir and extend cooking. Paleo Replace cornflour mixture with ¼ tsp xanthan gum sprinkled in. Replace corn with diced capsicum. Vegetarian Replace meat with sliced mushrooms and other stir fry vegetables. Replace fish sauce with additional soy sauce. Use vegetable stock concentrate. You may need to add a splash of water depending on your vegetables. Low Fodmap Omit garlic. Use garlic infused olive oil and compliant stock concentrate. Replace shallot with spring onions (green part only). Replace cashews with macadamias and honey with maple syrup. Halved/Doubled This recipe can be halved or doubled. To halve, keep water the same. To double, use the conventional method only. Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

51

52

Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

Creamy Thai Chicken Noodle Salad Serves: 6 Calories per serve: 409 Prep time: 15 min Cook time: 25 min

DF · GF · NF · EF · LC · SS · P · V · FM · H · D There are so many enjoyable textures in this salad, from crunch to creaminess and every mouthful will give you a different explosion of flavour. You won’t feel like you're eating a boring salad! Dressing

Thermo cooker

1 large red chilli, roughly chopped (deseeded for mild) 3 cloves garlic, peeled 10 g | 0.4 oz fresh ginger, peeled, cut into coins or minced 30 g | 1.1 oz fresh lime juice 20 g | 0.7 oz soy sauce, tamari or coconut aminos 5 g | 0.2 oz fish sauce 1 small handful fresh coriander leaves or Thai basil leaves 1 small handful fresh mint leaves 100 g | 3.5 oz light coconut milk 80 g | 2.8 oz raw cashews

1. Add dressing ingredients except for coconut milk and cashews to mixer bowl. Chop for 2 sec/speed 7/MC on. Scrape mixer bowl down and repeat twice. 2. Thinly slice chicken and place in a separate bowl. Use 1 Tbsp of dressing (leaving the rest in the mixer bowl) to coat chicken and set aside. 3. Add coconut milk and cashews to dressing. Blend for 30 sec/speed 8/MC on. Set aside. 4. Without washing the bowl, add 500 g or 17.6 oz water. Place chicken in deep steaming tray. Cook for 17 min/steaming temp/speed 3 or until cooked. 5. While the chicken is cooking, prepare remaining salad ingredients, garnishes and noodles as per packet instructions. 6. Set aside chicken to rest and drain noodles. Place pre-soaked noodles in deep steaming tray and cook for 5 min/steaming temp/speed 3. Discard water. 7. Run noodles under water, drain well. Combine everything in a large bowl.

Salad

1. Add all dressing ingredients except for coconut milk and cashews to a blender or food processor. Process until finely chopped and combined. 2. Place chicken in a separate bowl. Use 1 Tbsp of dressing (leaving the rest in the blender) to coat chicken and set aside. 3. Blend coconut milk and cashews with dressing. Set aside. 4. Bring to the boil 3 cups water in a saucepan, reduce heat to low. Add marinated chicken, cover and simmer on low for 8 min or until cooked. Set aside. 5. While the chicken is cooking, prepare remaining salad ingredients, garnishes and noodles as per packet instructions. 6. Discard water. Slice chicken thinly. Run noodles under water, drain well. Combine everything in a large bowl.

500 g | 17.6 oz chicken breast 100 g | 3.5 oz dried rice vermicelli noodles, broken in half 200 g | 7.1 oz carrot, peeled, julienned 200 g | 7.1 oz snow peas, thinly sliced 200 g | 7.1 oz cucumber, deseeded, sliced

To Garnish 50 g | 1.8 oz spring onion, thinly sliced 1 small handful fresh coriander leaves or Thai basil leaves 1 small handful fresh mint leaves lime wedges to serve

Conventional

Serve garnished with spring onion, fresh herbs and lime. Chubbymixers: Add 1 Tbsp olive oil, 2 tsp sesame oil and 2 tsp coconut sugar to the dressing. Top with toasted cashews and crispy shallots. Nut Free Omit cashews and replace coconut milk with coconut cream. Low Carb Use compliant noodles or raw sliced wombok in the salad. Replace cashews with macadamias. Replace carrot and snow peas with red capsicum and bean sprouts. Super Skinny Omit noodles and use sliced wombok. Omit cashews if desired. Paleo Use compliant noodles or raw sliced wombok in the salad. Omit snow peas if desired. Vegetarian Omit fish sauce. Replace chicken with frozen, shelled edamame. Low Fodmap Replace garlic with 1 Tbsp garlic infused olive oil. Replace cashews with macadamias. Replace snow peas with bean sprouts. Use the green part only of spring onions. Halved/Doubled This recipe can be halved or doubled. To halve in the thermo cooker, keep dressing and steaming water the same. To double in the thermo cooker, use both steaming trays for chicken.

Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

53

54

Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

Simple Shoyu Ramen Serves: 6 Calories per serve: 311 Prep time: 10 min Cook time: 45 min

DF · GF · NF · EF · LC · SS · P · FF · V · FM · H · D Sian has begged me for a Ramen recipe for years and the time has finally come. I think the main reason I have held off is I was worried she would stop asking for recipes once I wrote it…so instead of the complex Tonkotsu Ramen I know she really wants, I started with the simpler Shoyu Ramen. Maybe in another 5 years, Sian ;) Quick Marinated Eggs

Thermo cooker

6 eggs, room temp 125 g | 4.4 oz water 100 g | 3.5 oz soy sauce, tamari or coconut aminos 40 g | 1.4 oz mirin or rice wine vinegar

1. Add 500 g or 17.6 oz water to mixer bowl and insert simmering basket with eggs. Cook for 11 min/steaming temp/speed 1/MC on or until soft boiled. 2. Cool eggs under running cold water. Peel and place in snaplock bag with remaining egg marinade ingredients. Marinate in the fridge until ready to serve. 3. Discard egg water. Add broth ingredients. Insert simmering basket and add pork, mushrooms, ginger and garlic. Top up with water until just below the top of the pork. Cook for 20 min/steaming temp/speed 3/deep steaming dish on top of lid. (Reduce to 15 min if using thin slices) 4. Add bok choy to deep steaming tray and cook for 5 min/steaming temp/ speed 3. Prepare your noodles as per packet. Cook pork until a minimum of 71°C or 160°F internal temperature is reached. 5. Carefully remove pork and slice thinly. Discard ginger and garlic. Stir miso paste mixture through broth, taste and add extra water if desired. Assemble ramen with noodles topped with pork, miso broth and toppings of choice. Slice eggs in half and add to each bowl.

Broth 1200 g | 42.3 oz water 100 g | 3.5 oz soy sauce, tamari or coconut aminos 20 g | 0.7 oz Chicken Stock Concentrate (p.5) 20 g | 0.7 oz mirin or rice wine vinegar 1 tsp coconut sugar or brown sugar

Ramen 400 g | 14.1 oz pork belly piece, skin removed 20 g | 0.7 oz dried shiitake mushrooms, sliced or 6 whole 20 g | 0.7 oz ginger, cut into coins 2 cloves garlic, bruised 1 bunch bok choy, rinsed 30 g | 1.1 oz white miso paste mixed with 2 Tbsp warm water 400 g | 14.1 oz ramen noodles (gluten-free or kelp if required)

Toppings of choice nori spring onion, sliced red chilli oil pickled ginger bamboo shoots narutomaki, sliced corn kernels sesame oil

Watch how to:

Conventional 1. In a saucepan, cover eggs with water to soft boil. Bring to a simmer over medium heat and when the water starts to simmer, cook for 6 min. 2. Cool eggs under running cold water immediately. Peel eggs and place in a snaplock bag or container with remaining egg marinade ingredients. Allow to marinate in the fridge until ready to serve. Discard egg water. 3. In a large saucepan, add broth ingredients, pork, mushrooms, ginger and garlic. Top up with water to above the pork. Bring to a low simmer on medium low heat and simmer for 20–30 min, flip pork halfway. 4. Add bok choy and cook for 5 min. Prepare your noodles as per packet. Cook pork until a minimum of 71°C or 160°F internal temperature is reached. 5. Carefully remove pork and slice thinly. Discard ginger and garlic. Stir miso paste mixture through broth, taste and add extra water if desired. Assemble ramen with noodles topped with pork, miso broth and toppings of choice. Slice eggs in half and add to each bowl. Serve warm with toppings of choice and remember to slurp! Egg Free Omit eggs. You may like to add cubes of silken tofu. Low Carb Use rice wine vinegar. Use kelp noodles, zoodles or sliced wombok. Super Skinny Replace pork with chicken lovely legs. Paleo Replace miso paste with 1 Tbsp fish sauce. Replace mirin with 1 Tbsp apple cider vinegar. Use kelp noodles, zoodles or sliced wombok. Vegetarian Double the shiitake mushrooms and add 1 piece kombu to the broth ingredients. Top with silken tofu and enoki mushrooms. Low Fodmap Replace garlic with 1 Tbsp garlic infused olive oil. Halved/Doubled To halve in the thermo cooker, keep broth ingredients, garlic, ginger, mushrooms the same or use conventional method. To double, cook using conventional method only. Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

55

56

Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

Black Pepper Beef Serves: 4 Calories per serve: 258 Prep time: 10 min Cook time: 11 min

DF · GF · NF · EF · LC · SS · P · FF · V · FM · H · D This recipe is an absolute restaurant quality, flavour packed dish and with the instructions teaching you how to velvet your own cheaper cuts of beef at home, it's an amazing budget alternative to expensive steaks for tenderness. Check the tip out for instructions. 10 g | 0.4 oz fresh ginger, peeled, cut into coins or minced 2 cloves garlic, peeled 20 g | 0.7 oz olive oil 100 g | 3.5 oz red capsicum, sliced into strips 100 g | 3.5 oz green capsicum, sliced into strips 60 g | 2.1 oz shallot, peeled, thickly sliced 2 tsp cracked black pepper 500 g | 17.6 oz rump steak, sliced against the grain into thin stir fry strips

Sauce 20 g | 0.7 oz Beef Stock Concentrate (p.5) or replace water with liquid stock 50 g | 1.8 oz water 20 g | 0.7 oz soy sauce, tamari or coconut aminos 2 Tbsp cornflour mixed with 4 Tbsp water 1 tsp sesame oil 1 tsp coconut sugar or brown sugar 1 tsp rice wine vinegar

Thermo cooker 1. Add ginger and garlic to mixer bowl. Chop for 3 sec/speed 9/MC on. Scrape mixer bowl down and repeat twice. 2. Add oil, capsicum, shallots and pepper to mixer bowl. Cook for 5 min/ steaming temp/slowest speed/reverse/simmering basket on top of lid. 3. Add remaining ingredients. Use spatula to combine well. Cook for 3 min/ steaming temp/reverse/slowest speed/simmering basket on top of lid. 4. Use your spatula to stir, making sure no meat is caught around or under blades. Cook for 2 min/steaming temp/slowest speed/reverse/simmering basket on top of lid. Stir well and allow to rest 2 min. Add a splash of water if you need to keep cooking.

Conventional 1. Finely mince ginger, garlic and prepare vegetables. Mix sauce ingredients in a bowl until no lumps remain. Use 1 Tbsp sauce to mix through beef. 2. Heat the oil in a wok on high heat. Add minced garlic, chilli, ginger and stir fry for 10 sec. Continue stirring to avoid burning. 3. Add beef and pepper, stir fry for 2 min. Add vegetables and continue to stir fry for 3 min. 4. Add sauce mixture and continue to stir fry for 1–2 min until sauce is thickened and vegetables cooked. Serve with Cauliflower Rice (p.15), zoodles or rice. Tip: When using a cheaper cut of beef, such as round, brisket, blade, topside or pre-cut stir fry strips, coat with 2 tsp bi-carb soda. Combine well, let it sit for 30 min, rinse well and pat dry before using in the recipe. Slow Cooker: Opt for diced gravy beef (do not velvet), double the recipe but halve the water and use 2–3 tsp pepper. After Step 1, add all ingredients except for capsicum and cornflour mixture. Cook on low for 6–8 hr. With 30 min left to go, add remaining ingredients.

Watch for tips:

Low Carb Use compliant sweetener. Replace cornflour mixture with ½ tsp xanthan gum sprinkled in. Super Skinny Replace beef with chicken breast and cook using the conventional method. Paleo Replace cornflour mixture with ½ tsp xanthan gum sprinkled in. Replace rice wine vinegar with apple cider vinegar. Vegetarian Replace meat with sliced mushrooms and other stir fry vegetables. Use vegetable stock concentrate. You may need to add a splash of water depending on your vegetables. Low Fodmap Omit garlic. Use garlic infused olive oil and compliant stock concentrate. Replace shallot with spring onions (green part only). Replace green capsicum with green beans. Halved/Doubled This recipe can be halved or doubled. To double, use the conventional or slow cooker method. Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

57

Light

58

Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

Thai Coconut Pumpkin Soup Serves: 6 Calories per serve: 164 Prep time: 15 min Cook time: 32 min

DF · GF · NF · EF · LC · SS · P · FF · V · FM · H · D With the creaminess of pumpkin and coconut cream and bright Thai flavours of lemongrass and lime leaf, this soup is absolutely divine. It's a great way to ditch Thai cravings without the calories too! 700 g | 24.7 oz pumpkin, peeled, cubed small 20 g | 0.7 oz fresh lemongrass, white part only, finely chopped 1 large red chilli, roughly chopped (deseeded for mild) 1 small handful fresh coriander leaves 2 single fresh kaffir lime leaves 1 tsp onion powder 1 tsp garlic powder 1 tsp ginger powder ½ tsp turmeric powder ½ tsp cumin powder ½ tsp coriander powder 60 g | 2.1 oz Chicken Stock Concentrate (p.5) or replace water with liquid stock 400–600 g | 14.1–21.2 oz water, adjust for thickness preference 270 g | 9.5 oz light coconut cream ½ tsp salt

Thermo cooker 1. Add pumpkin, lemongrass, chilli, fresh coriander and kaffir lime leaves to mixer bowl. Chop for 8 sec/speed 9/MC on. Scrape mixer bowl down. 2. Add dried spices, stock concentrate and water. Cook for 30 min/100°C or 212°F/speed 2/simmering basket on top of lid. 3. Add coconut cream and salt to mixer bowl. Blend increasing speed gradually for 1 min/speed 9/MC on. Repeat if required. Season to taste with salt and pepper.

Conventional 1. Add pumpkin, lemongrass, chilli, fresh coriander and kaffir lime leaves to a food processor and finely chop or finely chop by hand. 2. Add pumpkin mixture, dried spices, stock concentrate and water to a large saucepan on medium high heat. Cover and bring to the boil. Reduce to a medium low heat and simmer for 30 min or until pumpkin is soft. Allow to cool slightly. 3. Add coconut cream and salt to mixture. Either use a hand blender or transfer to a blender/food processor, blend until smooth. Season to taste with salt and pepper. Serve with a drizzle of light coconut cream, fresh coriander and chilli to taste. Slow Cooker: In Step 2, add pumpkin mixture, spices, stock concentrate and water to slow cooker. Cook on low for 4–6 hr. With 15 min to go, add coconut cream and salt. Blend until smooth. Low Carb/Super Skinny Replace half the pumpkin with cauliflower if desired. Vegetarian Use vegetable stock concentrate. Low Fodmap Use compliant Jap pumpkin and replace half with carrot. Omit garlic. Replace onion powder with 2 Tbsp finely chopped spring onion (green part only). Add 1 Tbsp garlic infused olive oil and use compliant stock concentrate. Halved/Doubled This recipe can be halved or doubled. To halve, reduce cooking time to 25 min. To double, use the conventional method or slow cooker. In Step 1, do 2 batches and increase cook time to 40 min or use the slow cooker method.

Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

59

60

Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

Salmon & Sweet Potato Fishcakes Serves: 5 Calories per serve: 265 Prep time: 10 min Cook time: 35 min

DF · GF · NF · EF · LC · SS · P · FF · V · FM · H · D Fish Cakes have been on my “list of recipes” to write for nearly a decade, and now that I am enjoying eating seafood I knew it was time to tackle them. The best part is that these are filling, delicious and so easy to make that they will become a fast family favourite. Patties

Thermo cooker

300 g | 10.6 oz sweet potato, peeled, cubed small 1 fillet fresh salmon, skinless, deboned, approx. 250–280 g | 8.8–9.9 oz or tinned salmon, drained (no need to steam) 1 handful flat leaf parsley leaves 1 handful fresh dill 1 Tbsp capers, drained zest of 1 lemon, finely grated ½ tsp salt ¼ tsp ground white pepper

1. Add 500 g or 17.6 oz water into mixer bowl. Insert simmering basket with sweet potato. Put deep steaming tray in place with raw salmon inside. Cook for 17 min/steaming temp/speed 3 or until sweet potato is soft. 2. Set sweet potato and salmon aside. Discard steaming water. 3. Add fresh herbs to mixer bowl. Chop for 10 sec/speed 7/MC on. Scrape mixer bowl down. 4. Add reserved sweet potato, salmon, capers, lemon zest, salt and pepper. Combine for 5 sec/speed 4/MC on or until combined but not mashed.

Conventional

1 egg, whisked (optional) 70 g | 2.5 oz breadcrumbs (glutenfree if required) or almond meal 1 Tbsp olive oil or light spray of oil

1. Bring to the boil a saucepan half filled with water on a high heat. Add sweet potato, reduce to a simmer and cook for 10 min or until soft. To cook salmon, pan fry or place in a steaming basket above boiling sweet potato. Cook salmon for 3–4 min or until almost cooked and remove from heat. 2. Drain sweet potato and discard water, roughly mash and allow to cool. 3. Flake salmon into a mixing bowl and double check for bones. 4. Finely chop fresh herbs and capers. Add remaining patties ingredients with salmon mixture in mixing bowl. Combine well.

To Serve

Assembly & Cooking

fresh lemon wedges

5. Preheat BBQ, smoker or fan-forced oven to 200°C or 390°F. 6. Whisk egg in a small bowl. Form salmon mixture into 10 tight balls. Take 1 ball, roll in egg, then coat in breadcrumbs. Place on a lined baking tray and flatten to a fishcake. Repeat for remaining balls. 7. Drizzle or spray with olive oil and bake for 12 min, flip and continue cooking for a further 3 min or until golden. You can also pan fry on medium high heat with 2 Tbsp olive oil and cook for 3 min per side or until golden.

Crumb

metal baking tray lined with baking paper or frypan steaming basket

Serve with a simple green salad and fresh lemon wedges. These are delicious with the Tartare Sauce from the website. Air Fryer: Bake for 10 min at 200°C or 390°F flipping halfway. Budget: Replace salmon with drained, canned salmon or tuna. This is also a great recipe to use leftover mashed potato or sweet potato.

Tartare Sauce recipe:

To make your own breadcrumbs: Before Step 1, add stale bread to dry mixer bowl or blender. Blitz for 10 sec/speed 7/MC on or until breadcrumbs. Set aside. Low Carb Use almond meal. Replace sweet potato with cauliflower. Add 50 g or 1.8 oz grated cheese of choice into the mix. Opt to pan fry. Super Skinny Replace salmon with drained, canned tuna in springwater. Vegetarian Replace salmon with drained, canned jackfruit. Halved/Doubled This recipe can be halved or doubled. To halve or double in the thermo cooker, leave steaming water the same.

Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

61

62

Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

Fragrant Chicken Lettuce Cups Serves: 4 Calories per serve: 237 Prep time: 10 min Cook time: 12 min

DF · GF · NF · EF · LC · SS · P · FF · V · FM · H · D Sometimes I just don't feel like eating a heavy dinner, particularly in the warmer months, but that doesn't mean I don't want heavy flavour. These Fragrant Chicken Lettuce Cups are super healthy and are a great meal prep idea too. Make the shredded chicken and keep it in the fridge for quick salads, sandwich fillings or just eat it with a fork. Think of it like a Larb inspired lettuce wrap! 1 large handful fresh coriander leaves or Thai basil leaves 1 large handful fresh mint leaves 1 birdseye chilli, roughly chopped 15 g | 0.5 oz fresh ginger, peeled, cut into coins or minced 2 cloves garlic, peeled 600 g | 21.2 oz chicken breast, cut into extra large chunks ½ tsp salt 1 large pinch cracked black pepper 100 g | 3.5 oz retained poaching liquid 20 g | 0.7 oz fresh lime juice 20 g | 0.7 oz soy sauce, tamari or coconut aminos 1 tsp fish sauce 1 tsp coconut sugar or brown sugar Optional: 20 g | 0.7 oz olive oil

To Serve 2 baby cos lettuces fresh mint leaves fresh coriander leaves fresh lime wedges spring onion, sliced red onion, thinly sliced bean sprouts

Thermo cooker 1. Add coriander, mint, chilli, ginger and garlic to mixer bowl. Chop for 3 sec/ speed 9/MC on. Scrape mixer bowl down and repeat until no large chunks remain. Set aside. 2. Without washing the bowl, add chicken, salt and pepper to mixer bowl. Add water until it just covers chicken. Cook for 8 min/100°C or 212°F/reverse/ slowest speed/simmering basket on top of lid or until cooked. 3. When chicken is cooked, use simmering basket to strain chicken retaining 100 g or 3.5 oz of poaching liquid for the next step. Discard remaining liquid. 4. Add chopped herb mixture, remaining ingredients and retained liquid to cooked chicken. Chop for 3 sec/speed 4/MC on. Scrape mixer bowl down. 5. Cook for a further 3 min/100°C or 212°F/reverse/slowest speed/MC off.

Conventional 1. Add chicken, salt and pepper to a saucepan. Add just enough water to cover chicken and bring to a very low simmer on medium heat. Reduce to low and cook for 8 min or until just cooked. Remove from heat. 2. Finely chop coriander, mint, chilli and mince ginger and garlic. 3. Strain poaching liquid from chicken, retaining 100 g or 3.5 oz and discard remaining liquid. Roughly shred with 2 forks. Combine chopped herbs, chilli, ginger, garlic and remaining ingredients with chicken in saucepan. 4. Cook for 3 min on medium high heat, stirring constantly until desired consistency. Serve in lettuce cups, garnished with fresh herbs, lime juice, spring onion and bean sprouts. Chubbymixers: Use pork mince and brown in a frypan with oil, before adding chopped herb mixture and remaining ingredients (except water and salt). Cook for a further 3 min and serve with toasted peanuts. Low Carb Replace coconut sugar with a large pinch of compliant sweetener. Freezer Friendly Freeze the chicken filling to serve in fresh lettuce cups. Vegetarian Use the conventional method. Replace chicken with 200 g or 7.1 oz Shiitake mushroom sliced, 1 tin drained water chestnuts. Omit fish sauce. Crumble in 1 packet extra-firm tofu in the last 3 min. Low Fodmap Replace garlic with 1 Tbsp garlic infused olive oil and use brown sugar. Omit onion and use green part only of spring onions. Halved/Doubled This recipe can be halved or doubled. To cook halved or doubled, we recommend cooking in a frypan to help with consistency.

Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

63

64

Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

Chicken & Quinoa Salad (Meal Prep) Serves: 6 Calories per serve: 275 Prep time: 10 min Cook time: 35 min

DF · GF · NF · EF · LC · SS · P · FF · V · FM · H · D Meal prepping is one of the most important factors in successful weight loss for me. I know if I don't plan ahead, I'll either forget to eat or binge unhealthy foods. You won’t feel like you're missing out with this one. Dressing

Thermo cooker

80 g | 2.8 oz Greek yoghurt (dairy-free if required) 20 g | 0.7 oz honey 20 g | 0.7 oz Dijon mustard 2 tsp red wine vinegar 2 pinches salt

1. Add dressing ingredients to mixer bowl. Blend for 15 sec/speed 6/MC on. Scrape mixer bowl down and repeat. Set aside in fridge. 2. Without washing the bowl, add 900 g or 31.7 oz water and stock concentrate. Insert simmering basket and add rinsed quinoa. 3. Put deep steaming tray in place and add seasoned chicken. Cook for 20 min/ steaming temp/speed 3 or until chicken reaches an internal temperature of 74°C or 165°F. Carefully stir chicken halfway through. Prepare serving vegetables and salad during this time. 4. Allow to cool slightly, remove quinoa and discard steaming water. Carefully shred chicken using 2 forks or add to mixer bowl, shred for 3–4 sec/reverse/ speed 4/MC on.

Salad 30 g | 1.1 oz Chicken Stock Concentrate (p.5) 200 g | 7.1 oz quinoa, well rinsed (use a nut milk bag or fine metal sieve) 600 g | 21.2 oz chicken breast, cut into thick strips, coated with 1 Tbsp French Spice Mix (p.7) + 2 pinches salt 1 small red onion, thinly sliced 200 g | 7.1 oz baby tomatoes, quartered 100 g | 3.5 oz red capsicum, thinly sliced 60 g | 2.1 oz baby spinach 60 g | 2.1 oz rocket

Conventional 1. Add dressing ingredients into a mixing bowl and whisk until combined or combine in a blender. Set aside in fridge. 2. Cook quinoa as per packet instructions using stock concentrate to season the cooking liquid. 3. You can choose to gently poach, pan fry or grill seasoned chicken. Prepare serving vegetables and salad during this time. 4. When chicken is cooked, allow it to cool slightly. Carefully shred chicken using 2 forks, roughly chop or slice. Serve warm or cold for meal prep or arrange in a large serving bowl. For meal prep, allow to completely cool and portion into 6 containers with dressing separate. Chubbymixers: Double the dressing and add your favourite cheese. Low Carb Omit honey. Replace quinoa with 400 g or 14.1 oz cauliflower rice (chop for 3 sec/speed 5/MC on or manually grate). Remove from heat after cooking for 10 min. Super Skinny Halve the quinoa and add cucumber when serving. Paleo Replace quinoa with 400 g or 14.1 oz cauliflower rice (chop for 3 sec/ speed 5/MC on or manually grate). Remove from heat after cooking for 10 min. Freezer Friendly Prepare chicken & quinoa, freeze and add fresh salad vegetables and dressing to serve. Vegetarian Omit chicken. Add boiled eggs to the meal or roast some vegetables with olive oil, French Spice Mix and salt. Low Fodmap Use lactose-free Greek yoghurt and replace honey with maple syrup. Replace onion with chopped spring onion (green part only). Halved/Doubled This recipe can be halved or doubled. To halve in the thermo cooker, leave water and cook times the same. To double, use the conventional method only.

Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

65

66

Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

Tuscan Meatball Bake with Pesto Serves: 8 Calories per serve: 265 Prep time: 15 min Cook time: 50 min

DF · GF · NF · EF · LC · SS · P · FF · V · FM · H · D Tray bakes are always super popular, second to any recipes with meatballs in them, so combining the two would be a sure-fire hit. This recipe has everything that you would want to serve all in one. The difficulty is in exercising portion control. Pesto

Thermo cooker

1 large bunch fresh basil leaves (approx. 30 g | 1.1 oz) 1 clove garlic, peeled 20 g | 0.7 oz olive oil zest of 1 lemon, finely grated

1. Preheat BBQ, smoker or fan-forced oven to 180°C or 355°F. 2. Add all pesto ingredients to mixer bowl. Chop for 2 sec/speed 9/MC on. Scrape mixer bowl down and repeat until finely chopped. Set aside. 3. Add meatball ingredients to mixer bowl. Mix for 10 sec/speed 3—using your spatula at the same time to help combine. Set aside. 4. Without washing the bowl, add sauce ingredients. Blend for 10 sec/speed 5/ MC on. 5. Pour sauce into baking dish. Using wet hands, form mixture into 24 golf ball sized meatballs and place in sauce. 6. Arrange vegetables around meatballs, cover with foil and cook for 25 min. Remove foil and cook for 10–15 min or until meatballs reach an internal temperature of 63°C or 145°F and vegetables are tender.

Meatballs 400 g | 14.1 oz pork mince 400 g | 14.1 oz beef mince 20 g | 0.7 oz breadcrumbs (gluten-free if required) 1 egg (optional) 1 Tbsp Tuscan Spice Mix (p.8) ½ tsp salt

Sauce 800 g | 28.2 oz tin diced tomatoes 40 g | 1.4 oz Stock Concentrate (p.5) or replace water with liquid stock 80 g | 2.8 oz water 50 g | 1.8 oz tomato paste 1 Tbsp Tuscan Spice Mix (p.8) 1 pinch bi-carb soda

Vegetables

Conventional 1. 2. 3. 4. 5.

Preheat BBQ, smoker or fan-forced oven to 180°C or 355°F. Add all pesto ingredients into a blender. Combine until a pesto is formed. Add all meatball ingredients to a bowl and combine using clean hands. Without washing the blender, add sauce ingredients. Blend for 10 sec. Pour sauce into baking dish. Using wet hands, form mixture into 24 golf ball sized meatballs and place in sauce. 6. Arrange vegetables around meatballs, cover with foil and cook for 25 min. Remove foil and cook for 10–15 min or until meatballs reach an internal temperature of 63°C or 145°F and vegetables are tender. Serve drizzled with pesto and with crusty bread, pasta or zoodles.

1 small red onion, peeled, cut into small wedges 1 medium zucchini, cut into small bite-sized pieces 1 medium eggplant, cut into small bite-sized pieces deep large metal baking dish (32 cm x 24 cm x 5 cm | 12.6  x 9.4  x 2 ) aluminium foil

To make your own breadcrumbs: Before Step 2, add stale bread to dry mixer bowl or blender. Blitz for 10 sec/speed 7/MC on or until breadcrumbs. Set aside. Slow Cooker: Omit water. Lightly brown meatballs before slow cooking with sauce and vegetables. Cook on low for 2 hr, remove lid and reduce on high for 15 min. Chubbymixers: Double the olive oil and add mozzarella in the last 10 min. Low Carb/Paleo Omit breadcrumbs. Vegetarian Replace meat with 500 g or 17.6 oz cooked sweet potato, 10 g or 0.4 oz psyllium husk, 1 tsp garlic powder and 1 egg. Mix through 1 tin drained black beans before making balls. Bake vegeballs separately and combine on serving. Use vegetable stock concentrate. Low Fodmap Omit garlic. In the pesto, use garlic infused olive oil. Use compliant stock concentrate and replace onion with red capsicum. Halved/Doubled This recipe can be halved or doubled. To double, mix meatballs in 2 batches.

Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

67

All in One

68

Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

Greek Lamb & Pearl Couscous Salad Serves: 6 Calories per serve: 495 Prep time: 10 min Cook time: 25 min

DF · GF · NF · EF · LC · SS · P · V · FM · H · D If you're looking for a tasty treat, this salad is it! Packed with all of my favourite Greek ingredients and the unique texture of Pearl Couscous (also known as Israeli couscous), there's no other dish that can match its flavour combination.. Dressing

Thermo cooker

2–3 cloves garlic, peeled 40 g | 1.4 oz olive oil 60 g | 2.1 oz fresh lemon juice or red wine vinegar 1 tsp dried oregano leaves ½ tsp sweet paprika ¼ tsp salt (for water) ⅛ tsp cracked black pepper 80 g | 2.8 oz Greek yoghurt (dairy-free if required)

1. Add dressing ingredients except for yoghurt, to mixer bowl. Blend for 30 sec/ speed 7/MC on. Scrape mixer bowl down. 2. To steam or pan fry lamb, slice thinly across the grain or leave whole to cook in the BBQ, smoker or oven. Coat lamb with 1 Tbsp of dressing. 3. Add yoghurt to mixer bowl. Mix for 10 sec/speed 5/MC on. Put in fridge. 4. Without washing the bowl, add 800 g or 28.2 oz water, salt and insert simmering basket. Weigh in couscous. Put deep steaming tray in place and add lamb (if steaming)—ensuring airflow. Cook for 15 min/steaming temp/ speed 3, stirring lamb occasionally. While cooking, prepare salad. 5. Stir couscous and lamb. If lamb is cooked, set aside and season with oregano and salt. If needed, cook for a further 5 min or until cooked. Rinse couscous with cold water.

Salad ​​ 800 g | 28.2 oz lamb steak, lamb rump or lamb rump roast 200 g | 7.1 oz pearl couscous or basmati rice ½ tsp salt 250 g | 8.8 oz baby tomatoes, halved 250 g | 8.8 oz cucumber, cut into bite size chunks 100 g | 3.5 oz Kalamata olives 100 g | 3.5 oz feta of choice, crumbled (dairy-free if required) 1 small red onion, peeled, thinly sliced 1 tsp dried oregano leaves 1 large pinch salt

Conventional 1. Mince garlic. In a bowl, combine dressing ingredients except for yoghurt. 2. To pan fry lamb, slice across the grain or leave whole to cook in the BBQ, smoker or oven. Coat lamb with 1 Tbsp of dressing. 3. Add yoghurt to dressing and whisk to combine. Put in fridge. 4. Bring to the boil 2 cups water in a saucepan on medium high heat. Add salt and couscous, stirring to combine. Cover and simmer for 10 min or until all liquid is absorbed, stirring occasionally. While cooking, prepare salad. 5. In a non-stick frypan or on the BBQ, cook marinated lamb to your liking. Season with oregano and salt. Serve sliced lamb, pearl couscous and salad with dressing at room temperature. I like to toss everything together (the dressing will break up the pearl couscous)! BBQ/Smoker/Oven: Cook lamb rump roast whole at 120°C or 250°F for approx. 1 hr or until 57°C or 135°F internal temperature is reached. Grill lamb steaks. Gluten Free Use basmati rice or quinoa. Low Carb Replace couscous with 400 g or 14.1 oz broccoli rice (chop for 3 sec/ speed 5/MC on or manually grate). Add broccoli rice to cook in the last 10 min. Super Skinny Replace lamb with chicken breast. Cook until chicken reaches an internal temperature of 74°C or 165°F. Paleo Omit feta. Replace yoghurt with olive oil and double the lemon juice. Replace couscous with 400 g or 14.1 oz broccoli rice (chop for 3 sec/speed 5/ MC on or manually grate). Add broccoli rice to cook in the last 10 min. Vegetarian Replace lamb with capsicum and eggplant cooked on the grill and tossed through the marinade. Low Fodmap Omit garlic. Use garlic infused olive oil, lactose-free Greek yoghurt. Opt for basmati rice and replace onion with chopped spring onion (green part only). Halved/Doubled This recipe can be halved or doubled. To halve, keep the water and cook times the same. To double, cook couscous and lamb using the conventional method. Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

69

70

Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

Low Carb Chicken Dinner Serves: 4 Calories per serve: 342 Prep time: 10 min Cook time: 25 min

DF · GF · NF · EF · LC · SS · P · V · FM · H · D Writing low carb recipes, while being creative and delicious is a challenge unto its own but I think that the idea of utilising a portion of purée to create a yummy sauce while not compromising on macros is going to be a hit amongst the ultra low carb community. Don’t worry—if you’re not counting your carb intake, this cauliflower purée will still have you licking your plate clean. Purée

Thermo cooker

50 g | 1.8 oz Parmesan cheese (dairy-free if required) 700 g | 24.7 oz cauliflower, small florets, roughly chopped 190 g | 6.7 oz water 1 tsp onion powder 1 tsp garlic powder 40 g | 1.4 oz salted butter, room temperature ⅛ tsp ground white pepper 1 large pinch salt

1. Cut cheese into small cubes and add to dry mixer bowl. Mill for 10 sec/ speed 9/MC on. Set aside. 2. Without washing the bowl, add cauliflower and chop for 15 sec/speed 5/ MC on. Scrape mixer bowl down and repeat if required. 3. Add water, onion powder and garlic powder. Put deep steaming tray in place and add seasoned chicken. Cook for 15 min/steaming temp/speed 3. 4. Stir chicken. Add zucchini and spinach to flat steaming tray. Cook for 5 min/ steaming temp/speed 3 or until chicken reaches an internal temperature of 74°C or 165°F. Set aside chicken, zucchini and spinach in thermoserver. 5. Add butter, pepper, salt and reserved cheese to cauliflower and mix for 20 sec/speed 7/MC on. 6. Set cauliflower aside. Retain 200 g or 7.1 oz in mixer bowl for sauce. Add sauce ingredients and cook for 4 min/100°C or 212°F/speed 1/MC off. Blend sauce for 30 sec/speed 7/MC on and serve.

Chicken 500 g | 17.6 oz chicken tenderloins, coated with 2–3 tsp Spice Mix of choice (p.6–8)

Vegetables 1–2 zucchinis, sliced 1 small bunch English spinach, thickly sliced

Sauce 30 g | 1.1 oz Chicken Stock Concentrate (p.5) or replace water with liquid stock 200 g | 7.1 oz water 10 g | 0.4 oz Dijon mustard 10 g | 0.4 oz Worcestershire sauce

Conventional 1. Finely grate cheese and set aside. Roughly chop cauliflower. 2. Bring to the boil a saucepan filled halfway with water. Add cauliflower, onion powder and garlic powder. Place a steaming basket on top, add seasoned chicken and cook covered for 10 min on medium high heat (or pan fry). 3. Turn chicken and check cauliflower still has water. Add remaining vegetables with chicken and cook for 5 min or until chicken reaches an internal temperature of 74°C or 165°F and vegetables tender. Set chicken and veggies aside to keep warm. 4. Drain cooking liquid into a bowl. Add butter, pepper, salt and reserved cheese to cauliflower. Using a hand blender, blend cauliflower until smooth adding back in liquid until desired consistency. 5. Set purée aside with chicken, retaining 200 g or 7.1 oz in saucepan for sauce. Add sauce ingredients and cook for 4 min on medium high heat or until desired consistency. Blend sauce until smooth using a hand blender. Serve chicken on top of the cauliflower purée with steamed vegetables and sauce. Dairy Free Replace butter with olive oil. Use a dairy-free cheese or 1 Tbsp nutritional yeast. Super Skinny Omit parmesan. Replace butter with light sour cream. Paleo Replace cheese with 1 Tbsp nutritional yeast and replace butter with ghee. Vegetarian Replace chicken with roast pumpkin seasoned with spice mix. Use vegetable stock concentrate. Halved/Doubled This recipe can be halved or doubled using the conventional method only.

Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

71

72

Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

Creamy Garlic Marinara Dinner Serves: 6 Calories per serve: 349 Prep time: 10 min Cook time: 32 min

DF · GF · NF · EF · LC · SS · P · V · FM · H · D Marinara mix is a great budget way to enjoy a seafood feast at home, without spending an hour peeling and preparing all that seafood! This ones a little bit fancy and a great romantic dinner option if you don't want to waste quality time standing in the kitchen cooking. 40 g | 1.4 oz Chicken Stock Concentrate (p.5) or replace water with liquid stock 250 g | 8.8 oz basmati rice 700 g | 24.7 oz seafood marinara mix, green prawns or fish 2 tsp Tuscan Spice Mix (p.8) 1–2 bunches broccolini

Sauce 6 cloves garlic, peeled 20 g | 0.7 oz salted butter or olive oil with a pinch of salt 60 g | 2.1 oz cream or light coconut cream 2 Tbsp cornflour mixed with 4 Tbsp water 1 tsp wholegrain mustard 1 tsp capers, drained ¼ tsp salt (optional, to taste) 1 pinch ground white pepper

To Serve 1 handful flat leaf parsley leaves, chopped

Thermo cooker 1. Add 900 g or 31.7 oz water and stock concentrate to mixer bowl. Insert simmering basket and weigh in rice. Rinse rice well and return simmering basket back to mixer bowl. 2. Put deep steaming tray in place. Add seafood, season with spice mix. Cook for 10 min/steaming temp/speed 3. 3. Carefully stir rice and seafood. Add broccolini to flat steaming tray. Cook for 10 min/steaming temp/speed 3 or until cooked. 4. Place rice, seafood and broccolini in a thermoserver. Pour steaming liquid in a jug to keep. 5. Add garlic to mixer bowl. Chop for 3 sec/speed 9/MC on. Scrape mixer bowl down and repeat. 6. Add butter and cook for 5 min/100°C or 212°F/speed 1/MC off. 7. Add reserved steaming liquid (add half for a super thick sauce, add more later if needed) and remaining ingredients to mixer bowl. Cook for 5 min/ 100°C or 212°F/speed 1/MC off.

Conventional 1. Without a thermo cooker, this recipe needs the rice cooked separately. Place 1 cup rice and 1½ cup water in a medium saucepan and bring to a simmer on medium high heat. 2. Cover and turn down heat to low, cook for 10 min. Leaving the lid on, remove from heat and allow to rest for 10 min while you continue. 3. Mince garlic. Melt butter in a sauté pan on medium high heat and sauté garlic for 1–2 min. Add broccolini, stir and allow to soften. 4. Add seafood, sprinkle over spice mix and sauté for 1–2 min. 5. Add remaining sauce ingredients, an extra 1 cup water + 1 Tbsp stock concentrate (or liquid stock). Simmer to thicken. Serve seafood with plenty of creamy sauce on top of the rice, garnished with freshly chopped parsley. Low Carb/Paleo Halve steaming water and stock concentrate. Replace rice with 400 g or 14.1 oz cauliflower rice (chop for 3 sec/speed 5/MC on or manually grate). Remove cauli rice from heat after cooking for 10 min. Replace cornflour mixture with ½ tsp xanthan gum sprinkled in. Super Skinny Use low-fat cream. Vegetarian Replace seafood with a medley of mushrooms, pan-fried in butter. Low Fodmap Replace garlic and butter with 2 Tbsp garlic infused olive oil. Use lactose-free cream and compliant stock concentrate. Halved/Doubled This recipe can be halved or doubled. To halve in the thermo cooker, leave water and stock concentrate the same. To double, cook using the conventional method only.

Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

73

74

Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

Jambalaya Serves: 6 Calories per serve: 287 Prep time: 15 min Cook time: 30 min

DF · GF · NF · EF · LC · SS · P · FF · V · FM · H · D Jambalaya is deeply flavourful, which is no surprise as it is a popular Creole and Cajun cuisine influenced by African, Spanish and French cuisines. It is a humble dish, made up of rice, vegetables and sausage. The best part is that it cooks in 30 minutes! 2 cloves garlic, peeled 100 g | 3.5 oz brown onion, peeled, quartered 100 g | 3.5 oz celery, roughly chopped 100 g | 3.5 oz capsicum (any colour combination), diced 100 g | 3.5 oz chorizo, sliced 30 g | 1.1 oz olive oil 1 tsp onion powder 1 tsp garlic powder 1 tsp dried oregano leaves 1 tsp smoked paprika 1 tsp salt ½ tsp cracked black pepper 150 g | 7.1 oz basmati or long grain rice, rinsed well 400 g | 14.1 oz tin diced tomatoes 200 g | 7.1 oz chicken thigh, cubed small 30 g | 1.1 oz Chicken Stock Concentrate (p.5) or replace water with liquid stock 300 g | 10.6 oz water 200 g | 7.1 oz green prawns, peeled

Thermo cooker 1. Add garlic to mixer bowl. Chop for 3 sec/speed 9/MC on. Scrape mixer bowl down. 2. Add onion and celery, chop for 3 sec/speed 5/MC on. Scrape mixer bowl down. 3. Add capsicum, chorizo and oil and cook for 5 min/100°C or 212°F/slowest speed/MC off. 4. Add remaining ingredients except prawns, using a spatula stir to combine well. Cook for 15 min/100°C or 212°F/reverse/slowest speed/simmering basket on top of lid. Use spatula to ensure it combines. 5. Add prawns, using a spatula stir to combine well. Cook for a further 7 min/ 100°C or 212°F/reverse/slowest speed/simmering basket on top of lid. If your rice is still undercooked, extend by 5 min or until cooked. Transfer to a thermoserver to allow to sit for 5–10 min.

Conventional 1. Mince garlic, thinly slice onion and celery. 2. Add oil to a sauté pan and heat on medium heat. Add garlic, onion, celery, capsicum and chorizo, stirring to sauté for 5 min or until onion is translucent. 3. Add remaining ingredients except prawns and cook for 15 min with a lid on, stirring occasionally. 4. Add prawns and cook for a further 5 min or until rice is cooked. Allow to rest covered for 5 min. Serve garnished with chopped parsley or spring onions.

To Serve flat leaf parsley leaves or spring onion, chopped

Tip: Traditionally, spicy smoked pork andouille sausages are used in Jambalaya — use instead of chorizo if you can get it! Seafood Free: Double the chicken. Low Carb/Paleo Omit water and omit rice. When adding the chicken, reduce cook time to 10 min. When adding the prawns, add 400 g or 14.1 oz cauliflower rice (Before Step 1: chop for 3 sec/speed 5/MC on or manually grate). Use compliant chorizo. Super Skinny Use chicken breast, cubed medium. Freezer Friendly Freeze without the prawns and add freshly pan-fried prawns when serving. Vegetarian Omit chorizo, chicken and prawns. Double the smoked paprika. In the last step, add 1 tin drained butter beans. Use vegetable stock concentrate. Low Fodmap Omit garlic, garlic powder and onion powder. Use green capsicum. Replace onion with leek (green part only). Replace half the celery with carrot and use garlic infused olive oil. Replace chorizo with compliant smoked sausage or triple smoked bacon with a pinch of chilli flakes. Use compliant stock concentrate. Garnish with spring onions (green part only). Halved/Doubled This recipe can be halved or doubled. To double, use the conventional method only. Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

75

76

Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

My Dad’s Lamb Risoni Bake Serves: 6 Calories per serve: 445 Prep time: 10 min Cook time: 2 hr

DF · GF · NF · EF · LC · SS · P · FF · V · FM · H · D Greek skinnies will know this as Giouvetsi, but growing up it was my dad’s lamb chop dinner. We didn't have much money and with five kids my dad had to feed us on a tight budget. Lamb chops were cheap and combined with his passata, it fed us for days. Feel free to use any stewing lamb such as shanks or shoulder. Sauce

Thermo cooker

1 medium brown onion, peeled, quartered 3 cloves garlic, peeled 400 g | 14.1 oz passata 400 g | 14.1 oz tin diced tomatoes 30 g | 1.1 oz tomato paste 20 g | 0.7 oz Stock Concentrate (p.5) 300 g | 10.6 oz water 1 Tbsp coconut sugar or brown sugar 1 Tbsp dried oregano leaves 2 tsp sea salt flakes or kosher salt ½ tsp cracked black pepper

1. Add onion and garlic to mixer bowl. Chop for 3 sec/speed 6/MC on. Scrape mixer bowl down. 2. Add remaining sauce ingredients into mixer bowl. Cook for 15 min/steaming temp/speed 1/simmering basket on top of lid. 3. While sauce is cooking preheat a large, deep sauté pan with a lid or cast iron casserole dish on stovetop to high heat. Add oil and brown meat. 4. Pour sauce over meat, cook covered on stovetop on low heat stirring occasionally for 1–2 hr or until tender. Alternatively, cook in a BBQ, smoker or fan-forced oven at 160°C or 320°F. Top up with extra water if required. 5. Once lamb is tender, set aside in a thermoserver. Add water and risoni to sauce, stir through. Cover and cook for 20 min or until the risoni is al dente, stir occasionally. Add a splash of water if required. 6. Add lamb back in and allow to rest for 10 min before serving.

Bake 30 g | 1.1 oz olive oil 1000 g | 35.3 oz lamb forequarter chops, cut in half (or any stewing lamb/beef cuts) 300 g | 10.6 oz water 200 g | 7.1 oz risoni or orzo (gluten-free if required/Arborio rice)

To Serve feta, crumbled flat leaf parsley leaves, chopped

Conventional 1. Finely chop onion and mince garlic. 2. Preheat a large, deep sauté pan with lid or cast iron casserole dish to high heat and brown meat on all sides. Set aside. 3. Reduce to medium low heat. Add oil, garlic, onion and sauté for 5 min. 4. Add remaining sauce ingredients and stir to combine. 5. Cover with a lid, turn down to low heat and cook for 1–2 hr or until tender. Alternatively cook in a BBQ, smoker or fan-forced oven at 160°C or 320°F. Top up with extra water if required. 6. Once lamb is tender, set aside to keep warm. Add water and risoni to sauce, stir through. Cover and cook for 20 min or until the risoni is al dente, stir occasionally. Add a splash of water if required. 7. Add lamb back in and allow to rest for 10 min before serving. Serve sprinkled with feta and parsley with a side salad or green beans. Slow Cooker: Brown meat and set aside. Sauté chopped onion and minced garlic in oil. Add all ingredients except for risoni and water. Cook on low for 5 hr. With 15 min to go, remove lamb chops. Stir through risoni, remove bones from the meat and return to slow cooker. Gluten Free Use gluten-free pasta or rice —adjust cooking time as per packet. Low Carb Omit risoni. Add cabbage and green beans. Use compliant sweetener. Super Skinny Halve oil. Use chicken drumsticks and cook for 50 min in Step 5. Paleo Replace risoni with chopped cabbage. Vegetarian Replace lamb with eggplant sliced into steaks or zucchini boats. Low Fodmap Replace onion with leek (green part only). Omit garlic and use garlic infused olive oil. Use compliant stock concentrate. Halved/Doubled This recipe can be halved or doubled. To halve, reduce the sauce cooking time to 15 min. To double, use the conventional method only.

Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

77

Basics

Nutrition Information Taco Spice Mix

Stock Concentrate

Servings per recipe: 40

Average quantity per serving Energy Calories Protein Fat, total –saturated Carbohydrates –sugars Sodium

Servings per recipe: 5

Serving size: 20 g

38 9 1.3 0.1 0 0.5 0.4 1380

191 46 6.4 0.6 0.2 2.3 1.7 6920

kJ Cal g g g g g mg

Tuscan Spice Mix Servings per recipe: 7

63.1 15 0.7 0.2 0 1.8 0.7 4

Sides

1260 301 14.5 4.2 0.9 36.6 13.3 86

kJ Cal g g g g g mg

Asian Greens Servings per recipe: 4

379 91 3.2 6.6 1 3.1 1.8 720

330 79 2.7 5.8 0.9 2.7 1.5 626

Servings per recipe: 6

kJ Cal g g g g g mg

593 142 5.6 11 1.8 3.9 7.3 712

Energy Calories Protein Fat, total –saturated Carbohydrates –sugars Sodium

1510 361 13.5 14.8 1.5 31.4 17.3 52

kJ Cal g g g g g mg

kJ Cal g g g g g mg

1120 268 12.2 5.7 1.6 21.5 5.8 115

kJ Cal g g g g g mg

kJ Cal g g g g g mg

499 119 4.7 9.2 1.6 3.2 3.1 598

460 110 0.6 6.8 4.4 10.1 10.1 29

Energy Calories Protein Fat, total –saturated Carbohydrates –sugars Sodium

Simple Salad Dressing

Serving size: 76 g

Average quantity per serving

Servings per recipe: 4

Average quantity per 100 g

kJ Cal g g g g g mg

56 13 0.6 0.3 0.1 1.1 0.3 6

Energy Calories Protein Fat, total –saturated Carbohydrates –sugars Sodium

Average quantity per 100 g

Average quantity per 100 g

Servings per recipe: 34

Average quantity per 100 g

605 145 0.9 9 5.8 13.3 13.3 38

kJ Cal g g g g g mg

kJ Cal g g g g g mg

Cauliflower Rice

Serving size: 119 g

Average quantity per serving

kJ Cal g g g g g mg

Serving size: 5 g (1 Tbsp)

Average quantity per serving

Serving size: 9 g (1 Tbsp)

136 33 1.2 1.3 0.1 2.8 1.6 5

Energy Calories Protein Fat, total –saturated Carbohydrates –sugars Sodium

Sautéed Cabbage & Bacon Servings per recipe: 4

1040 249 8.8 5.3 0.8 35.3 25.9 9420

kJ Cal g g g g g mg

Average quantity per serving

Average quantity per 100 g

kJ Cal g g g g g mg

Average quantity per 100 g

Honey Glazed Carrots

Serving size: 115 g

Average quantity per serving Energy Calories Protein Fat, total –saturated Carbohydrates –sugars Sodium

Servings per recipe: 10

Average quantity per 100 g

kJ Cal g g g g g mg

52.1 12 0.4 0.3 0 1.8 1.3 471

Energy Calories Protein Fat, total –saturated Carbohydrates –sugars Sodium

French Spice Mix

Servings per recipe: 5

Malaysian Style Curry Powder

Serving size: 5 g (1 Tbsp)

Average quantity per serving Energy Calories Protein Fat, total –saturated Carbohydrates –sugars Sodium

Average quantity per serving

Average quantity per 100 g

kJ Cal g g g g g mg

Serving size: 10 g (1 Tbsp)

kJ Cal g g g g g mg

321 77 2.9 5.3 0.8 2.5 2.5 385

Energy Calories Protein Fat, total –saturated Carbohydrates –sugars Sodium

kJ Cal g g g g g mg

115 27 0.1 3 0.4 0.2 0.1 76

Energy Calories Protein Fat, total –saturated Carbohydrates –sugars Sodium

kJ Cal g g g g g mg

Average quantity per 100 g

2310 552 1.2 59.5 9 3.8 2.7 1520

kJ Cal g g g g g mg

Silky Sweet Potato Mash

Serving size: 120 g

Average quantity per serving

Serving size: 5 g (1 tsp)

Average quantity per serving

Servings per recipe: 6

Average quantity per 100 g

267 64 2.4 4.4 0.6 2.1 2 321

kJ Cal g g g g g mg

Serving size: 110 g

Average quantity per serving

537 128 2.2 5.9 3.8 15.3 6.1 935

Energy Calories Protein Fat, total –saturated Carbohydrates –sugars Sodium

kJ Cal g g g g g mg

Average quantity per 100 g

488 117 2 5.4 3.5 13.9 5.5 850

kJ Cal g g g g g mg

Mez's Wedges Servings per recipe: 6

Serving size: 120 g

Average quantity per serving

592 141 3.4 3.9 0.6 21 0.2 53

Fast

Energy Calories Protein Fat, total –saturated Carbohydrates –sugars Sodium

kJ Cal g g g g g mg

Average quantity per 100 g

493 118 2.8 3.3 0.5 17.5 0.2 44

kJ Cal g g g g g mg

Prawn Taco Bowl with Creamy Avocado Dressing Servings per recipe: 4

Serving size: 345 g

Average quantity per serving Energy Calories Protein Fat, total –saturated Carbohydrates –sugars Sodium

1440 344 32 19.1 3.8 6.7 6.1 1030

kJ Cal g g g g g mg

Average quantity per 100 g

417 100 9.3 5.5 1.1 2 1.8 299

kJ Cal g g g g g mg

Quick Chicken Stroganoff Servings per recipe: 6

Energy Calories Protein Fat, total –saturated Carbohydrates –sugars Sodium

78

1080 258 29 12 6.8 7.4 3.3 510

kJ Cal g g g g g mg

Average quantity per serving Energy Calories Protein Fat, total –saturated Carbohydrates –sugars Sodium

Servings per recipe: 6

Average quantity per 100 g

502 120 13.5 5.6 3.1 3.5 1.5 237

1650 394 13 24 14.3 25.2 10.4 916

Cheesy Chorizo Risotto

Serving size: 370 g

kJ Cal g g g g g mg

Servings per recipe: 6

Average quantity per 100 g

445 106 3.5 6.5 3.8 6.8 2.8 248

kJ Cal g g g g g mg

kJ Cal g g g g g mg

Energy Calories Protein Fat, total –saturated Carbohydrates –sugars Sodium

1310 313 24.1 20.7 10.8 6.2 3.2 625

kJ Cal g g g g g mg

1280 306 11.1 11.8 4.4 6.1 2.9 705

Energy Calories Protein Fat, total –saturated Carbohydrates –sugars Sodium

Servings per recipe: 6

Average quantity per 100 g

608 145 11.2 9.6 5 2.9 1.5 291

Average quantity per 100 g

567 136 5 5.2 2 2.7 1.3 313

kJ Cal g g g g g mg

kJ Cal g g g g g mg

Chicken Fajita Filling

Serving size: 215 g

Average quantity per serving

Serving size: 225 g

Average quantity per serving

Creamy Tuscan Chicken

Serving size: 215 g

Average quantity per serving

Vegetable & Lentil Curry Servings per recipe: 4

kJ Cal g g g g g mg

Serving size: 160 g

Average quantity per serving Energy Calories Protein Fat, total –saturated Carbohydrates –sugars Sodium

Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

766 183 17.1 9.6 2.1 5.9 3.2 607

kJ Cal g g g g g mg

Average quantity per 100 g

479 114 10.7 6 1.3 3.7 2 379

kJ Cal g g g g g mg

Average quantity per serving

681 163 6.7 6.2 1 16.1 7.9 496

Energy Calories Protein Fat, total –saturated Carbohydrates –sugars Sodium

Everything In Vegetable Slice

Serving size: 225 g

Servings per recipe: 10

Average quantity per 100 g

303 72 3 2.8 0.4 7.2 3.5 221

kJ Cal g g g g g mg

kJ Cal g g g g g mg

One Pot Chicken Bolognese Servings per recipe: 6

Energy Calories Protein Fat, total –saturated Carbohydrates –sugars Sodium

1380 330 23.1 7.7 2.3 38.4 7.5 810

Servings per recipe: 6

Average quantity per 100 g

393 94 6.6 2.2 0.6 11 2.1 231

kJ Cal g g g g g mg

684 163 10.5 8.4 4.4 9.5 3.4 596

Servings per recipe: 6

Average quantity per 100 g

526 126 8.1 6.5 3.4 7.3 2.7 459

kJ Cal g g g g g mg

kJ Cal g g g g g mg

kJ Cal g g g g g mg

Energy Calories Protein Fat, total –saturated Carbohydrates –sugars Sodium

1040 249 18.9 14.1 4.1 10 4.7 653

Servings per recipe: 4

Average quantity per 100 g

863 206 15.8 11.8 3.4 8.3 4 544

kJ Cal g g g g g mg

1470 351 27.1 24.1 13.2 6 0.8 843

Energy Calories Protein Fat, total –saturated Carbohydrates –sugars Sodium

Average quantity per 100 g

1130 270 20.8 18.5 10.1 4.6 0.6 649

kJ Cal g g g g g mg

kJ Cal g g g g g mg

Devilled Sausages

Serving size: 120 g

Average quantity per serving

Serving size: 130 g

Average quantity per serving

Pork & Apple Rissoles

Serving size: 350 g

Average quantity per serving

Average quantity per serving Energy Calories Protein Fat, total –saturated Carbohydrates –sugars Sodium

Chicken Kievs

Serving size: 130 g

Budget

Vegetarian Chili Servings per recipe: 6

kJ Cal g g g g g mg

Serving size: 340 g

Average quantity per serving

2160 516 19.6 34.9 13.5 27.2 13.6 1480

Energy Calories Protein Fat, total –saturated Carbohydrates –sugars Sodium

kJ Cal g g g g g mg

Average quantity per 100 g

634 152 6 10.3 4 8 4 436

kJ Cal g g g g g mg

Sloppy Joes Servings per recipe: 8

Serving size: 220 g

Average quantity per serving Energy Calories Protein Fat, total –saturated Carbohydrates –sugars Sodium

1250 299 29.9 15 5.4 9.3 7.6 648

Average quantity per 100 g

569 136 13.6 6.8 2.4 4.2 3.4 294

kJ Cal g g g g g mg

kJ Cal g g g g g mg

Average quantity per serving Energy Calories Protein Fat, total –saturated Carbohydrates –sugars Sodium

1560 373 35.9 6 2.6 40.9 3.9 1920

Singapore Noodles

Serving size: 195 g

Servings per recipe: 6

Average quantity per 100 g

798 191 18.4 3.1 1.3 21 2 982

kJ Cal g g g g g mg

kJ Cal g g g g g mg

Chicken Cashew Stir Fry Servings per recipe: 4

Energy Calories Protein Fat, total –saturated Carbohydrates –sugars Sodium

1650 394 29.9 24 4.8 11.8 5.4 1210

Servings per recipe: 6

Average quantity per 100 g

598 143 10.9 8.7 1.7 4.3 2 440

kJ Cal g g g g g mg

1400 335 23.9 12.8 3 28.1 2.4 917

kJ Cal g g g g g mg

Servings per recipe: 6

Average quantity per 100 g

585 140 10 5.3 1.2 11.7 1 382

kJ Cal g g g g g mg

kJ Cal g g g g g mg

Average quantity per serving Energy Calories Protein Fat, total –saturated Carbohydrates –sugars Sodium

1710 409 33.4 16.1 4.6 28.1 7.4 707

kJ Cal g g g g g mg

kJ Cal g g g g g mg

kJ Cal g g g g g mg

Average quantity per 100 g

568 136 7.8 3.6 0.9 17.3 2.1 474

kJ Cal g g g g g mg

Simple Shoyu Ramen Serving size: 400 g

Average quantity per serving

Average quantity per 100 g

413 99 8 3.9 1.1 6.8 1.8 170

1620 387 22.1 10.2 2.7 49.3 5.9 1350

Energy Calories Protein Fat, total –saturated Carbohydrates –sugars Sodium

Servings per recipe: 6

Serving size: 275 g

Serving size: 258 g

Average quantity per serving

Creamy Thai Chicken Noodle Salad

Serving size: 275 g

Average quantity per serving

Average quantity per serving Energy Calories Protein Fat, total –saturated Carbohydrates –sugars Sodium

Chicken Not Fried Rice

Serving size: 240 g

Takeaway

Hidden Veg Chicken Nuggets Servings per recipe: 4

Energy Calories Protein Fat, total –saturated Carbohydrates –sugars Sodium

1300 311 20.3 15.4 5 20 3.4 1470

kJ Cal g g g g g mg

Average quantity per 100 g

324 77 5.1 3.9 1.2 5 0.8 367

kJ Cal g g g g g mg

Black Pepper Beef Servings per recipe: 4

Serving size: 225 g

Average quantity per serving Energy Calories Protein Fat, total –saturated Carbohydrates –sugars Sodium

1080 258 27.3 12.2 3.1 8.6 3.3 700

kJ Cal g g g g g mg

Average quantity per 100 g

480 115 12.1 5.4 1.4 3.8 1.5 311

kJ Cal g g g g g mg

Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

79

Light

Thai Coconut Pumpkin Soup Servings per recipe: 6

Average quantity per serving

686 164 4.5 10.4 8.6 10.8 8.3 893

Energy Calories Protein Fat, total –saturated Carbohydrates –sugars Sodium

Salmon & Sweet Potato Fishcakes

Serving size: 260 g

kJ Cal g g g g g mg

Servings per recipe: 5

Average quantity per 100 g

264 63 1.7 4 3.3 4.2 3.1 343

kJ Cal g g g g g mg

All in One

Energy Calories Protein Fat, total –saturated Carbohydrates –sugars Sodium

1150 275 26.2 4.8 1.3 28.3 7.3 335

kJ Cal g g g g g mg

402 96 9.2 1.7 0.5 9.9 2.6 118

kJ Cal g g g g g mg

Serving size: 330 g

Average quantity per serving Energy Calories Protein Fat, total –saturated Carbohydrates –sugars Sodium

2070 495 37 23.8 7.6 30.7 5.2 691

kJ Cal g g g g g mg

kJ Cal g g g g g mg

Energy Calories Protein Fat, total –saturated Carbohydrates –sugars Sodium

80

1200 287 19.9 10.6 2.6 26.1 5.3 971

kJ Cal g g g g g mg

kJ Cal g g g g g mg

Average quantity per 100 g

884 211 14.3 10.6 2.3 13.8 3.2 245

kJ Cal g g g g g mg

990 237 36.6 8.3 1.8 2.4 1.8 775

Energy Calories Protein Fat, total –saturated Carbohydrates –sugars Sodium

kJ Cal g g g g g mg

Average quantity per 100 g

460 110 17 3.9 0.8 1.1 0.8 360

kJ Cal g g g g g mg

Serving size: 260 g

kJ Cal g g g g g mg

Average quantity per 100 g

428 102 9.5 5 1.7 3.9 2.6 237

kJ Cal g g g g g mg

Low Carb Chicken Dinner

Energy Calories Protein Fat, total –saturated Carbohydrates –sugars Sodium

1430 342 40.3 15.2 8.6 7 5.9 1100

Creamy Garlic Marinara Dinner

Serving size: 450 g

Average quantity per serving

Servings per recipe: 6

Average quantity per 100 g

420 100 7 3.7 0.9 9.2 1.9 341

Serving size: 215 g

Average quantity per serving

kJ Cal g g g g g mg

Servings per recipe: 6

Average quantity per 100 g

318 76 9 3.4 1.9 1.6 1.3 245

kJ Cal g g g g g mg

Energy Calories Protein Fat, total –saturated Carbohydrates –sugars Sodium

kJ Cal g g g g g mg

Serving size: 320 g

Average quantity per serving Energy Calories Protein Fat, total –saturated Carbohydrates –sugars Sodium

1860 445 36.8 14.5 3.9 38.4 11.1 866

kJ Cal g g g g g mg

Average quantity per 100 g

580 139 11.5 4.5 1.2 12 3.5 271

Serving size: 355 g

Average quantity per serving

My Dad’s Lamb Risoni Bake

Serving size: 285 g

Average quantity per serving

1110 265 24.6 13.1 4.4 10.2 6.8 617

Servings per recipe: 4

Jambalaya Servings per recipe: 6

Energy Calories Protein Fat, total –saturated Carbohydrates –sugars Sodium

Average quantity per 100 g

628 150 11.2 7.2 2.3 9.6 1.6 209

1110 265 17.8 13.2 2.9 17.3 3.9 432

Average quantity per serving

Average quantity per 100 g

Greek Lamb & Pearl Couscous Salad Servings per recipe: 6

Energy Calories Protein Fat, total –saturated Carbohydrates –sugars Sodium

Servings per recipe: 8

Serving size: 285 g

Average quantity per serving

Average quantity per serving

Fragrant Chicken Lettuce Cups Servings per recipe: 4

Tuscan Meatball Bake with Pesto

Chicken & Quinoa Meal Prep Servings per recipe: 6

Serving size: 125 g

kJ Cal g g g g g mg

Return to Contents

Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx

1460 349 22.9 9.6 5.1 40.6 1.1 1080

kJ Cal g g g g g mg

Average quantity per 100 g

412 98 6.4 2.7 1.4 11.4 0.3 304

kJ Cal g g g g g mg

Acknowledgements Recipe development: Nikalene Riddle · Grant Neal Conventional methods: Sian Brown Variations: Sian Brown · Brooke Williams Photography: Nikalene Riddle Cover photography: Liam West · Lightly Salted lightlysalted.com.au Cover food stylist: Emma Riemersma · emstyle [email protected] Cover ceramics: Jenni Evans · Homethrown–Ceramics by Jen [email protected] Graphic design: Jacquie Sprott · Red Ripple Design [email protected] Marketing: Sian Brown Assistant: Marianne Nelson Editors: Sian Brown · Brooke Williams Nutritional information: Kristy Arnall [email protected] Testing Team: Alecia Lee, Alex Lenane, Allison Brudenell, Ally Mathews, Amy Brown, Anne Schmidt, Bec Porter, Belinda Enger, Bella Moore, Betty Wong, Bianca Peterson, Bianca Utting, Bre Campbell, Brooke Williams, Carly Stephens, Carly Taylor, Cassie Russell, Chantel McKibbin, Claire Hamilton, Daniela McCann, David Beames, David Walsh, Di White, Donna Cosgrove, Elise Krslovic, Erica Banks, Imogene Drennan, Jen Adams, Jessica Swinglehurst, Jessica Whitlock, Jodi Hanel, Joel Wallis, John Arharidis, Judy Sparkes, Kacie Ensbey, Karen Edwards, Karlie Archer, Kate Bajwa, Kate Howard, Kathy Raftery, Katie Healy, Kayla Barns, Kellie Sracek, Kerry Ferguson, Kim Kecskemeti, Kim McAlister, Kristi Kalleske, Lauren Dzidic, Lauren Johnson, Lee Schloss, Lisa Murray, Liz Wallis, Madeline Jubb, Mark Read, Marianne Nelson, Melissa Cahill, Melissa Klimo, Melissa Lyras, Michelle Walton, Monique Allen, Nae Jackson, Natalie Filo, Nicole Bruges, Pat Marangos, Patricia Arharidis, Paula Matheson, Peta Mumberson, Rachel Guglielmino, Rachel Keyworth, Rebecca Kerdel, Renai Nangle, Rhonda Richards, Rita Whyte, Roberta Grima, Sacha Piraino, Sarah Cox, Sarah Snodgrass, Sharon Watt, Sian Brown, Steven Mazzer, Susan Renouf, Susanna Dean, Suzie Clark, Tanya Halse, Taylah Sims, Tennielle Barron, Terrina Mesaric, Theresa Miloseski, Tracey Alloway, Tracey Curtis, Tracey Taylor & Tracy Gronberg.

Disclaimers Copyright © 2023 by Skinnymixers Pty Ltd ISBN: 978-0-9945169-3-0

About Skinnymixers Skinnymixers started as a Facebook group dedicated to sharing healthy thermo 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 [email protected] tiktok.com/@skinnymixers

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 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. The recipes within, I have created and cooked for my family and friends. Please don’t increase the quantities of any ingredients in these recipes to avoid overloading your thermo 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 Paola Gonzalez @ [email protected] xx

About the Author Nikalene Riddle is a devoted work-from-home 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.

Karlie Archer The answer to the age old question “what’s for dinner” has been discovered in The Healthy Mix Dinners! This gorgeous book has a wide variety of quick and easy meals sure to satisfy every hungry tummy. If you are looking for recipes that are budget friendly, packed with flavour, way better than takeaway, all in one dinners or ready on the table in 20 minutes—this is the book for you! Featuring both Thermomix and conventional methods, I can honestly say you definitely need this one in your collection.

I really struggle with deciding what to make every single day for dinner but this book solves all my problems! A whole book of healthy, easy dinners makes deciding so easy. There are so many family favourites, fake-away favourites and new favourites in this book I honestly feel spoilt for choice.

Paula Matheson If you are constantly asking yourself “Why do they expect dinner every single night?!”…The Healthy Mix Dinners has a whole month worth of dinners including a very special recipe. Simple Shoyu Ramen has been years in the making and although Nik will kill me for sharing, in April 2020 we were booked to go on a dream Ramen research trip to Japan…and then travel shut down. She has still managed to make my Ramen dreams come true and you can really taste all the love that has gone into all of these recipes.

delicious thermo cooking recipes

Our family loves fake-away nights and turn them into a great night for a movie or to lounge around eating with a laugh. Cooking from this book, I was so surprised at how much I didn’t need to shop and how much money I was saving not buying take-away! Nearly everything I had already or what I did need easily fit into our weekly budget. This has to be my most used cookbook, full of family favourites that we absolutely love.

Sian Brown

Donna Cosgrove

Nikalene Riddle Thank you for supporting skinnymixers Paola Gonzalez @ [email protected] xx