Ingredients

-3 cups zucchini, diced
-½ white onion, finely chopped 1 tbsp. tarragon or oregano
-½ tsp. salt
-½ tsp. pepper
-½ tsp. olive oil 5 eggs
-Fresh parsley to garnish

Directions

Preheat oven to 350 degrees F.
Line an ovenproof dish with baking paper and lay zucchini evenly over the bottom of the dish. Sprinkle zucchini with onion, tarragon or oregano, salt and pepper.
In a bowl, beat eggs with the oil and pour over the zucchini.
Bake in the oven for 20-30 minutes or until the eggs are cooked. Remove from the oven and cool for 5 minutes. Garnish with parsley and serve.

Ingredients

-300 grams almond meal
-180 grams arrowroot powder
-60 grams ground flaxseeds
-1/3 cup pepitas
-1/3 cup sunflower seeds
-2 tablespoons black chia seeds
-2 teaspoons salt
-1 teaspoon bicarbonate soda, sifted
-3 teaspoons sesame seeds
-1 teaspoon poppy seeds
-1/2 teaspoon caraway seeds
-8 eggs
-2 teaspoons apple cider vinegar

Directions

1-Preheat oven to 180°C or 160°C fan-force. Grease and line base and sides of an 11cm x 22cm (base measurements) loaf pan with baking paper.

2-Combine almond meal, arrowroot, flaxseed, pepitas, sunflower and chia seeds, salt and bicarbonate soda in a large bowl. Combine sesame, poppy and caraway seeds in a small bowl.

3-Whisk eggs in a large bowl until foamy. Whisk in vinegar. Add almond mixture and stir until combined. Spoon into prepared pan. Sprinkle with sesame seed mixture. Bake for 1 hour or until a skewer inserted in centre comes out clean. Cool in pan for 5 minutes. Transfer to a wire rack to cool.

Baklava is a sweet very famous in Balkan.

This dessert is made with noodles stuffed with nuts .Its origin is from Turkey . Nowadays it dessert is known by all.
The ingredients for this recipe are:

Ingredients

For doughs :

-8 cups flour

-3 eggs
-2 cups water
-1 cup oil
-1/2 teaspoon salt
-little margarin

For filling :
-1 kilo of nuts-little sugar

For syrup :
-2 kg sugar

-1 Liter of water

-1/2 lemon of juice

Directions

Flotation throw flour on the table.Open a hole in the middle of the flour and add the eggs , oil , salt , margarine and hot water .Start working the dough.We continue to condensed dough until it becomes a homogeneous.

Prepared dough , we put in a plastic bag and let rest for 1 hour.After 1 hour , take the dough and divide in small balls.

Take a little starch in the table and place the dough small ball and we begin to open in thin noodles.We continue to do until the dough runs out .Noodles prepared , leave them to dry .

Place the baking pan noodles :
Once the noodles are dried, place one by one in a pan .When it's over half of noodles add chopped nuts mixed with sugar.

And now we continue to put other noodles .We expect with a knife shaped .then add the melted butter to open the entire surface .We put in hot oven 150 ° C for about 3 hours.

Preparation of syrup :
Throw in a pot of water and sugar .add the lemon juice.We are putting the syrup to boil until it thickens

Last preparation :
Since Baklava is completely cooled , then take warm syrup . Leaving cease for 2 days until baklava to absorb syrup.

Ingredients

Orange Chicken Salad:
-3 chicken breasts
-1 bag cos lettuce leaves
-½ cup pumpkin seeds
-2 oranges, peeled and sliced into 6-8 portions
-1 red capsicum, sliced into thin strips
-2 avocadoes, sliced
-2 tomatoes, sliced
-Salad Dressing (from below)

Marinade:
-Zest of 2 oranges
-Juice of 2 ½ oranges
-2 tablespoons raw honey
-1 teaspoon dried thyme
-1-2 teaspoons cracked black pepper

Salad Dressing:
-Juice of ½ orange
-3 tablespoons olive oil
-3 tablespoons apple cider vinegar
-Cracked black pepper (as desired)

Directions

In a large bowl, mix together the marinade ingredients. You may wish to heat the raw honey in the microwave for 10-15 seconds first to soften it.
Add in the chicken breasts to the marinade bowl and cover with cling wrap. Place in the fridge for at least two hours to marinate.
In a smaller bowl or jug, mix the salad dressing ingredients together until well-blended. Cover and pop this in the fridge to cool until you have made your salad.
After the chicken has marinated, heat a fry pan to a low-medium heat with a dash of olive oil.
Remove chicken from the fridge and add into the fry pan (leaving excess marinade in the bowl).
Cook for about 20 minutes with the lid on, turning the breasts occasionally. They should eventually turn to a golden-brown color on the outside.
Remove the chicken from heat and slice the breasts into thin strips.
In a large salad bowl, mix together the cos lettuce leaves, pumpkin seeds, and sliced oranges, capsicum, avocadoes and tomatoes.
Add in the sliced chicken, followed by the salad dressing. You can either toss the salad together or serve with the chicken on top of the salad greens.

Ingredients

-2 tbsp olive oil
-1 onion, chopped
-1 large head of cauliflower, cut into florets
-3 cups low-sodium chicken stock
-1/2 tsp coriander
-1/2 tsp turmeric
-1 1/2 tsp cumin
-1 cup full-fat coconut milk
-1/4 cup roasted cashews
-2 tbsp fresh parsley, finely chopped
-Salt and pepper, to taste

Directions

Preheat the oven to 375 degrees F. Spread out the onion and cauliflower in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 15-20 minutes until golden, stirring once.
Place the cauliflower and onions in a large pot and add the chicken stock. Stir in the coriander, turmeric, cumin, and a pinch of salt. Bring to a boil and let boil for 5 minutes. Remove from heat.
Using an immersion blender, puree ingredients in the pot until smooth. (Alternatively, carefully transfer to a blender.) Stir in the coconut milk and warm the soup to serve. Taste to adjust seasonings as necessary. Serve with roasted cashews and top with parsley.

Ingredients

-2 eggs
-1 ripe banana
-1 tsp coconut oil (or butter, olive oil or other nonstick cooking spray)

Directions

1. Peel banana and put it into a mug or small bowl.
2. Mash the banana with a fork until it has achieved a fairly smooth gooey consistency.
3. Crack and stir in the eggs, and make sure the whole mixture is blended and smooth without any large banana chunks. This is your pancake batter!
4. Heat a griddle or non-stick pan on medium heat.
5. Grease griddle with coconut oil, butter, olive oil or nonstick cooking spray.
6. Pour the batter onto the griddle in small pancake circles. Aim to make them smaller than normal pancakes, i.e. the size of silver dollars. After approximately one minute of cooking, flip your pancakes.
 
7. Enjoy them plain, or add a small drizzle of pure maple syrup, honey or agave nectar.

Ingredients

-2 cups mixed greens
-2 whole strawberries, sliced
-¼ cup blueberries
-½ avocado, sliced

Ingredients for the dressing

-3 tbsp. extra-virgin olive oil
-½ tbsp. honey; (optional)
-1 tsp. Italian seasoning
-1 tbsp. fresh cilantro
-Sea salt and freshly ground black pepper

Directions

Combine all the ingredients for the dressing in a bowl and mix well.
Assemble the salad in a bowl or plate by combining all the ingredients.
Drizzle the dressing on top and serve.