Eating Well as Part of your AFGC Wellness Plan!



300 g raw almonds
 50 g psyllium husk
3 tsp baking powder
1 tsp fine salt
5 egg whites
45 g apple cider vinegar
375 g water, boiled

➡️ Preheat oven to 180°C (conventional oven setting). Line a baking tray (30 x 40 cm) with baking paper and set aside.

➡️ Place raw almonds and psyllium husks into mixing bowl and mill 10 sec/speed 9.

➡️ Add baking powder and salt and combine Turbo/0.5 sec/4 times.

➡️ Add egg whites and vinegar and knead Dough /20 sec.

➡️ Add boiling water and knead Dough /1 min. Dough will be sticky but workable with spatula. Divide into 12 equal-sized pieces and form into rolls before placing onto prepared baking tray. Bake for 50-55 minutes (180°C), until lightly golden brown.

➡️ Allow to cool on tray for 5 minutes before transferring to a wire rack. Serve warm or allow to cool completely (approx. 20 minutes) before transferring into a sealable container until ready to serve.


Tag me if you try this recipe, so I can see what you make.
@Katie Thermomix



3 eggs
1 tbsp. chickpea flour
50 g spinach
salt and pepper

It can be filled with anything.
Perfect for breakfast, excellent after a workout💯
– in a blender machine
➡️ 3 eggs
➡️ 1 tbsp. chickpea flour
➡️ 50 g spinach
➡️ salt and pepper.
Bake slowly in a hot pan in 3 minutes.


You need only 20 min
Butter for greasing
70g mozzarella cheese
160g coconut milk
60g olive oil
1 egg
170g tapioca flour



30 g olive oil
250 g skinless, boneless chicken thighs, cut into thin
strips (5 mm thickness)
30 g eschalots, cut into slices
100 g red capsicum, deseeded and cut into pieces
(2-3 cm)
50 g carrot, cut into matchsticks
30 g snow peas, trimmed
120 g broccoli, broken into florets
10 g fresh ginger, peeled
10 g garlic cloves
70 g tamari
30 g honey
2 tsp gluten free cornflour
2 tsp water
sesame seeds, for sprinkling
fresh coriander leaves, for garnishing (optional)



20 g vincotto
20 g balsamic vinegar
50 g orange juice
30 g extra virgin olive oil
400 g beetroot
400 g carrot
30 g dried cranberries
20 g pepitas
20 g hemp seeds
2 tsp linseeds
¼ tsp salt
60 g mixed baby salad leaves
Danish feta


2 garlic cloves
2 cm piece fresh ginger, peeled
1 tsp oil
1 -2 fresh long red chillies, trimmed, deseeded if
preferred and cut into thin slices
2 tsp Chicken stock paste
600 g water
400 g coconut milk
450 g chicken thigh fillets, cut into strips (1 x 6 cm)
2 tbsp fish sauce
1 stalk lemongrass, white part only, cut into halves
0.5 tsp coconut sugar
4 fresh kaffir lime leaves
2 tbsp lime juice
5 mushrooms
3 carrots
3 – 4 sprigs fresh coriander, leaves only, for garnishing

Cook garlic and chicken in a pot.

Add mushrooms and carrots and lightly cook.

Add water, ginger, chillies, chicken stock paste, fish sauce, lemongrass and allow to infuse.

Add kaffir lime leaves and service with fresh coriander



150 g roasted unsalted cashew nuts  
70 g natural peanut butter 
60 g LSA, plus extra for rolling 
100 g dried blueberries 
70 g natural vanilla protein powder (see Tips) 
30 g desiccated coconut, plus extra for rolling 
80 g water
➡️ Place cashews into mixing bowl and blend 10 sec/speed 6 or until finely chopped.
➡️ Add peanut butter, LSA, dried blueberries, protein powder and coconut and blend 10 sec/speed 6, until finely chopped.
➡️ Add water and blend 1 min 30 sec/speed 8 or until mixture is well combined and sticks together (if needed, blend with aid of spatula).
➡️ Place extra LSA and extra coconut onto separate small plates. Roll 1 tablespoon of mixture into a ball, then roll in extra LSA or coconut (or a mixture of both) to coat. Repeat with remaining mixture (makes approx. 24 balls).
➡️ Serve immediately, or transfer into a sealable container and place into refrigerator until ready to serve.

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