RECIPES

CHOCOLATE PROTEIN PANCAKES

INGREDIENTS - 1 Serve

DRY INGREDIENTS

• 1 scoop Arbonne chocolate protein powder
• 1/2 Tbsp organic coacao powder
• 1/2 tsp baking powder
• 1/2 Tbsp chia seeds
• 1/2 cup almond milk (add more if too thick)
• 1 Tbsp coconut four
• 1 Egg

NUTRITION PER SERVE

• Calories       326 
• Protein         30g   
• Fats              13g
• Carbs           18g

METHOD

1. Mix all ingredients making sure there are no lumps
2. Leave to stand for 10 mins
3. Whisk with a fork to add some air to the mix
4. Coat a pan with coconut oil and heat
5. Pour mix into the pan
6. Leave until the bottom is firm and turn over
7. Top with berries, coconut yoghurt, coconut flakes, cinnamon, pepitas and sunflower seeds (you decide!!)

Recipe by: @nicole_rawnrg

Nicole Giardini, RawNRG Health & Coaching

EGG MUFFINS - LOW CARB

INGREDIENTS

• 1 x Small red onion
• 2 x Garlic Cloves
• 1/2 Red Capcisum
• 1 Cup chipped Mushroom
• 1 Cup chopped Spinach
• 150g Diced Ham
• 12 Small Eggs
• 1 Cup Grated Cheese
• Salt/Pepper/Seasoning

NUTRITION PER SERVE

• Calories 270
• Protein 21g
• Fats 18g
• Carbs 5g

METHOD

1 Preheat the oven to 175*c

2. Line and grease a 12 or (jumbo 6) muffin tin or use a silicone muffin tin. (2 per serve in a 12 or 1 serve in a 6).

3. Gently fry the mushroom, garlic, onion, capsicum and ham. Stir through the spinach before adding evenly to the tins.

4. Whisk together the eggs, 3/4 cheese salt and pepper, until combined.

5. Pour the egg mixture on top of the ham and veg. Sprinkle extra cheese on top.

6. Bake for 20 minutes, depending on the size of the muffin tin. Can be frozen to enjoy later :)

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SUPER SHAKE - NUTRIENT PACKED

INGREDIENTS

• Banana - Medium
• Chia Seeds - 1 tbsp
• 1/4 Cup Oats
• 30g Pea protein powder - unflavoured
• Cocoa - 1 Tbsp
• Kale - 1 Cup chopped

NUTRITION PER SERVE

• Calories   360
• Protein     30g
• Fats          6.7g
• Carbs       39g

RECOMMENDED DAILY INTAKE OF NUTRIENTS

• Omega 3 - 120%
• FIber - 30%
• Iron - 48%
• Vit A - 36% 
• Vit C - 33%
• B6 - 48%
• Potassium 45%
• Magnesium 32%
• Maganese - 75%

METHOD

Blend all ingredients in a power blender with 500ml of water.

NB: Add stevia if too bitter for your taste :):):)

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SPINACH, PUMPKIN & PARMESAN 

GLUTEN FREE MUFFINS

INGREDIENTS

• 2 Cups Oat Flour
• 2 Tbsp Baking Powder
• 2 x Large Eggs
• 1/2 Cup Skim Milk
• 1/4 Cup High Protein Plain Yoghurt
• 1.5 Cups Grated Pumpkin
• 2 Cups Finely Chopped Spinach
• 1 Cup Parmesan Cheese
• 2 Tsp of Seasoning
• 200g Chopped Ham (optional for extra protein)

NB:(You can switch out the pumpkin for mushroom for an alternative)

NUTRITION PER SERVE

• Calories   259
• Protein     18.4g
• Fats          10.2g
• Carbs       24.1g

RECOMMENDED DAILY INTAKE OF NUTRIENTS

• Calcium - 53%
• Vit A - 36% 
• B1 - 33%
• B2 - 27%
• B6 - 48%
• B12 - 22%
• Calcium - 53%
• Copper - 20%
• Iron - 48%
• Magnesium - 19%
• Maganese - 63%
• Potassium -  15%
• Zinc - 28%

METHOD

1. Mix all ingredients together thoroughly in a bowl.

NB: You can make oat flour by blasting quick oats in a blender or make entire recipe in your thermomix.

2. Spray 6 x muffin tin with oil, fill to top and bake for 25 mins on 170

NB: Cooking times are for an air fryer may need 180 in normal oven

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VANILLA BERRY PROTEIN MUFFINS 

GLUTEN FREE MUFFINS

INGREDIENTS

• 2 Cups Oat Flour
• 2 Tbsp Baking Powder
• 2 x Large Eggs
• 1/2 Cup Skim Milk
• 375g Light Ricotta Cheese
• 3 Scoops Vanilla Protein Powder (or natural powder plus 3 tbsp vanilla)
• 250g Blueberries

NUTRITION PER SERVE

• Calories   284
• Protein     23.7g
• Fats            7.7g
• Carbs       31.6g

METHOD

1. Mix all ingredients together thoroughly in a bowl.

NB: You can make oat flour by blasting quick oats in a blender or make entire recipe in your thermomix.

2. Spray 6 x muffin tin with oil, fill to top and bake for 25 mins on 180

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GARLIC INFUSED ZUCCHINI HOMMUS DIP

INGREDIENTS

• 3 tablespoons tahini
• 2 zucchinis, peeled
• ½ avocado
• 1 teaspoon hemp seeds
• 1 tablespoon miso paste (white)
• 2 tablespoons lemon juice
• 1 tablespoon ground cumin
• 1 teaspoon sea salt
• 2 teaspoons psyllium husk
• ⅓ cup chickpeas 
• 2 tablespoons garlic infused oil 
• 2 shakes cracked pepper
• 2 shakes sea salt

NUTRITION PER SERVE

• Calories 184
• Protein    5.4g
• Fats         14g
• Carbs       6.6g

METHOD

Place ingredients into a blender and blend on high for 2 minutes, stopping every 30 seconds to push any under blended mix down towards the blade with a spoon. Once a smooth consistency, pour into a serving dish and place covered in refrigerator to set overnight (or for a few hours if time poor). 

Serve on a platter with a selection of low FODMAP options such as celery, carrot, or gluten free biscuits.

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LOW CARB KETO FRIENDLY PIZZA

INGREDIENTS -  SERVES 2

• 140g (1 1/3 cups) coarsely grated Mozzarella Cheese Block (500g)
• 55g (1/2 cup) almond meal
• 2 tbsp Cream cheese
• 1 egg
• 80ml (1/3 cup) tomato pasta sauce
• 40g (1/3 cup) sliced  Mozzarella Cheese Block 500g
• 4 thin slices prosciutto
• Fresh basil leaves, to serve

NUTRITION PER SERVE

• Calories   610
• Protein     35g 
• Fats          45g
• Carbs       10g 

METHOD

1. Place the grated mozzarella, almond meal and cream cheese in a microwave-safe bowl. Microwave on HIGH (100%) for 1 minute, stirring halfway, or until melted and combined. Add the egg and working quickly, beat vigorously with a wooden spoon until combined.
2. Preheat oven to 200/180C fan forced. Place the ‘dough’ between 2 pieces of baking paper and roll to line a 32cm pizza tray. Remove the top piece of baking paper and slide the dough with the bottom piece of baking paper onto the pizza tray. Prick with a fork. Bake for 10 mins or until puffed and golden.
3. Use the paper to slide the pizza from the tray. Flip back onto the tray to cook the other side. Cook for a further 5 minutes or until the top is golden. Spread lightly with tomato pasta sauce and top with sliced mozzarella. Bake for 3-4 minutes or until the cheese has melted. Drape with prosciutto and scatter with basil leaves.

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BERRY SHAKE - NUTRIENT PACKED

INGREDIENTS

• 1 Serve Vanilla Protein Powder (low carb)
• Banana - Medium
• Chia Seeds - 1 tbsp
• Frozen Berries - 150g
• Goji Berries - 1 Tbsp
• Psyllium Husks - 1 Tbsp

RECOMMENDED DAILY INTAKE OF NUTRIENTS

• Omega 3 - 114%
• FIber - 16.4%
• Iron - 39%
• Calcium - 37%
• Vit A - 2% 
• Vit C - 166%
• B6 - 47%
• Potassium 19%
• Magnesium 21%
• Maganese - 27%

NUTRITION PER SERVE

• Calories   370
• Protein     28.7g
• Fibre         16.4g
• Fats          4.3g
• Carbs       42.5g

METHOD

Blend all ingredients in a power blender with 300ml of water.:):):)

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CHOC-ORANGE BLISS BALLS - LOW CARB

INGREDIENTS

• 1 Tbsp chia seeds
• 2 cups macadamias
• 1.3 cups desicated coconut
• 2 Tbsp xylitol
• 2 Tbsp Cocao Powder
• 1 Tbsp Orange Zest
• 30g Melted Butter(cooled)
• Pinch of salt

NUTRITION PER SERVE

• Calories 170
• Protein 2g
• Fats 5.5g
• Carbs 1g

METHOD

1 Place the chia seeds & 2 tbs water in a bowl. Set aside for 10 mins, stirring occasionally, until water has been absorbed and gel like.

2. Place the macadamias, 1 cup of coconut, xylitol, cacao powder, zest, butter, chia mixture and salt in the bowl of a food processor. Process until finely chopped and well combined.

3. Transfer nut mixture to a bowl. Roll level tablespoonfuls of mixture into balls. Place coconut on a plate. Roll balls in coconut to lightly coat.

4. Store in an airtight container in the fridge for up to 1 week.

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NUT COOKIES - LOW CARB

INGREDIENTS - 10 serves

• 100g Cashews
• 100g Macadamia Nuts
• 2tbs Sesame Seeds,
• 200g Dates, Medjool
• 2tbs Cocoa Powder

NUTRITION PER SERVE

• Calories 158
• Protein 3g
• Fats 10g
• Carbs 17g

METHOD

1. Preheat the oven to 170'c. Cover a baking sheet with paper.

2. Put all the ingredients in a blender and grind until even.

3. Make 12 balls and place evenly on your tray then press into rounds with a fork.

4. Bake in the oven for 12 minutes until crisp.

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GRANOLA BARS - NUTRIENT PACKED

INGREDIENTS - 8 Serves

DRY INGREDIENTS

• 15g chia seeds
• 60g pumpkin seeds
• 60g sunflower seeds
• 30g desiccated coconut
• 30g coconut flakes 
• 35g Lindt 70% dark cooking chocolate (chopped up)
• 85g cranberries 
• 5g cinnamon

WET INGREDIENTS 

• 15g raw agave nectar or raw honey 
• 2 eggs
• 1 tbsp organic vanilla extract 

NUTRITION PER SERVE

• Calories   238
• Protein     6.6g
• Fats         16g
• Carbs       14g

METHOD

1. Mix dry ingredients.
2. Add to wet ingredients
3. Mix well and press into a lined or greased baking dish. 
4. I use chemical free baking paper. 
5. Bake on 180c for 15-20mins or until golden brown. 

Recipe by: @nicole_rawnrg

Nicole Giardini, RawNRG Health & Coaching

CHOCOLATE PROTEIN PANCAKES

INGREDIENTS - 1 Serve

DRY INGREDIENTS

• 1 scoop Arbonne chocolate protein powder
• 1/2 Tbsp organic coacao powder
• 1/2 tsp baking powder
• 1/2 Tbsp chia seeds
• 1/2 cup almond milk (add more if too thick)
• 1 Tbsp coconut four
• 1 Egg

NUTRITION PER SERVE

• Calories       326 
• Protein         30g   
• Fats              13g
• Carbs           18g

METHOD

1. Mix all ingredients making sure there are no lumps
2. Leave to stand for 10 mins
3. Whisk with a fork to add some air to the mix
4. Coat a pan with coconut oil and heat
5. Pour mix into the pan
6. Leave until the bottom is firm and turn over
7. Top with berries, coconut yoghurt, coconut flakes, cinnamon, pepitas and sunflower seeds (you decide!!)

Recipe by: @nicole_rawnrg

Nicole Giardini, RawNRG Health & Coaching

CHRISTMAS PUDDING PROTEIN BALLS

INGREDIENTS - 12 Servers

Pudding

• 1 cup dates pitted
• 1/2 cup raisins
• 1/4 cup coconut protein powder or your favorite vanilla protein powder
• 1/2 cup pecans
• 1 tablespoon orange juice fresh-squeezed
• 1/2 teaspoon cinnamon
• 1/4 teaspoon all spice
• 1 teaspoon orange zest fresh
• 1 tablespoon cocoa powder

Deocorations

• 1/4 cup white melting chocolate
• 1 tablespoon pumpkin seeds nice shaped pumpkin seeds for leaves
• 1/2 tablespoon dried cranberries

NUTRITION PER SERVE

• Calories       99
• Protein         3g   
• Fats              1g
• Carbs           16g

METHOD

1. Blend raisins, protein powder, pecans, orange juice, cinnamon, allspice orange zest, and cocoa powder in a food processor.

2. Blend all of the ingredients in a food processor for 2-3 minutes or until a smooth consistency is obtained.

3. Scoop the dough using a small cookie scoop into approximately 12 even-sized balls. Roll the ball in the palm of your hand to pack the mixture tight. Place on a parchment-lined cookie sheet and chill for 30 minutes in the refrigerator.

4. Cut dried cranberries into thirds, then roll in your fingers to form balls for berry decorations.

5. Melt the white chocolate in a double boiler.  Remove balls from the refrigerator and top with a dollop of chocolate, encouraging slight drips down the side of the ball.

6. Place two cranberry pieces and 2 pumpkin seeds on each Christmas pudding protein ball to decorate.

7. Place cookie sheet in the refrigerator to allow the protein balls to harden for about 20 minutes. Store in the refrigerator until you are ready to eat. Enjoy!

ww.intentionalhospitality.com/christmas-pudding/#recipe

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PALEO DONUTS

INGREDIENTS - 20 Serves

• 2.5 cups almond meal
• 1/2 cup coconut sugar
• 1 tsp cinnamon
• 1 tsp baking soda
• 1/2 tsp salt
• 1 egg
• 1/2 cup coconut oil (melted)
• 1/2 tsp vanilla extract
• 3 tbsp coconut sugar + 1 tsp cinnamon (Mix together to roll donuts in)

NUTRITION PER SERVE

• Calories       150
• Protein         3.5g   
• Fats              12g
• Carbs           6.6g

METHOD

1. Preheat oven to 175 degrees and line 2 baking trays with parchment paper.
2. Sift together dry ingredients in a large bowl, in a small bowl whisk together the egg, coconut oil and vanilla.
3. Stir into dry ingredients until combined.
4. Scoop out small portions, roll into a ball using your hands and then roll in the coconut sugar/cinnamon mixture.
5. Place on a baking sheet and bake for 9-11 minutes until browned.
6. Let cool on a wire rack for a few minutes before eating.
7. Enjoy!!

Recipe by: @nicole_rawnrg

Nicole Giardini, RawNRG Health & Coaching

KETO SATAY CHICKEN BOWL WITH ZOODLE SALAD

INGREDIENTS - 4 SERVES

• 60ml (1/4 cup) peanut oil
• 3 garlic cloves, crushed
• 2 tsp curry powder
• 2 tsp finely grated fresh ginger
• 4 (125g each) chicken thigh fillets
• 1/2 red onion, finely chopped
• 1 small fresh red chilli, deseeded, finely chopped
• 2 tbsp peanut butter
• 180ml (3/4 cup) coconut milk
• 2 tsp soy sauce
• 40g (1/4 cup) chopped roasted salted peanuts
• 1/2 lime, juiced
• 2 large zucchini, trimmed
• 1 Lebanese cucumber, thinly sliced
• 250g cherry tomatoes, halved

NUTRITION PER SERVE

• Calories   521 
• Protein     30g
• Fats          39g
• Carbs         9g

METHOD

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THAI BEEF SALAD

INGREDIENTS - 4 SERVES

•  1/2 tbsp fresh lime juice

• 1 garlic clove, crushed

• 1 tbsp finely chopped palm sugar

• 1 tbsp fish sauce

• 2 tsp sesame oil

• 1 tsp soy sauce

• 2 tsp finely grated fresh ginger

• 1 (about 680g) beef rump steak

• 1 x 200g pkt grape tomatoes, quartered

• 1 continental cucumber, halved lengthways, thinly sliced diagonally

• 1 red onion, halved, cut into thin wedges

• 2 long fresh red chillies, halved, deseeded, thinly sliced lengthways

• 1 bunch fresh mint, leaves picked, large leaves torn

• 1 bunch fresh coriander, leaves picked

• 1 bunch fresh Thai basil, leaves picked, large leaves torn

• 55g (1/3 cup) toasted peanuts, coarsely chopped

• 4 kaffir lime leaves, centre veins removed, finely shredded

NUTRITION PER SERVE

• Calories   431 
• Protein     43.3g
• Fats          20.7g
• Carbs       16.8g

METHOD

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CREAMY CHICKPEA AND VEGETABLE CURRY

LOW - CARB

INGREDIENTS - SERVES 6

• 2 Teaspoons olive oil
• 2 tablespoons Madras curry paste
• 1 cup Massel vegetable liquid stock
• 400ml can light coconut cream
• 1 large red capsicum, cut into 2cm pieces
• 1kg pumpkin, cut into 2cm pieces
• 1 small cauliflower, trimmed, cut into florets
• 3 tomatoes, roughly chopped
• 300g green beans, trimmed, halved
• 400g can Chickpeas, drained, rinsed
• 1 Lebanese cucumber, grated
• 2 tablespoons fresh coriander leaves, chopped, plus extra to serve
• 1 cup plain Greek-style yoghurt (or your choice of dairy-free yoghurt)
• 4 naan bread, warmed

NUTRITION PER SERVE

• Calories     372
• Protein       11g
• Fats            20g
• Carbs         40g

METHOD       

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FLUFFY GLUTEN-FREE NAAN BREAD

INGREDIENTS - SERVES 10

• 1/4 cup plain coconut yogurt
• 1/2 cup light coconut milk (canned), plus more as needed
• 1 tsp olive oil (if oil-free, omit and add more coconut milk as needed)
• 2 tsp baking powder
• 1/2 tsp sea salt
• 2 small cloves garlic , minced
• 1/2 cup coconut flour (we haven’t tested almond flour, but it might work)
• 1/2 cup arrowroot starch (we haven’t tested other starches, but cornstarch might work)
• 1/2 cup potato starch (NOT flour // potato starch is pretty key here for fluffy texture, so I’d be hesitant to sub it out)

NUTRITION PER SERVE

• Calories       70
• Protein        1g
• Fats           1.5g
• Carbs       10.5g

METHOD       

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KETO MOUSSAKA

INGREDIENTS - SERVES 8

• Olive oil cooking spray
• 2 large eggs
• ¾ cup plain Greek yogurt
• 2 large eggplants
• 1 ½ teaspoons salt
• 1 tablespoon olive oil
• 1 large onion, finely chopped (8 oz)
• 1 lb. lean ground lamb
• 1 tablespoon minced fresh garlic
• 1 (15 oz) can diced tomatoes, drained (6 oz drained tomatoes)
• ½ teaspoon dried coriander
•  ½ teaspoon dried oregano
• ¼ teaspoon ground cinnamon
•  ¼ teaspoon ground cumin
• ¼ teaspoon black pepper, divided
• ½ cup shredded part-skim Mozzarella cheese (2 oz)

NUTRITION PER SERVE

• Calories     227
• Protein      17g
• Fats           14g
• Carbs          9g

METHOD

1.    Preheat oven to 500 degrees F. Line a large baking sheet with foil and spray it with olive oil spray. Take the eggs and yogurt out of the fridge to allow them to get to room temperature.

2.     Partially peel the eggplants, leaving some unpeeled stripes. Slice crosswise into ½-inch-thick rounds. Arrange in a single layer on the prepared baking sheet, spray with olive oil, sprinkle with ½ teaspoon kosher salt, and roast 10 minutes. Turn to the other side and roast 10 more minutes. The eggplant slices might appear too big to fit in your pan when raw, but they will noticeably shrink during baking.

3.     While the eggplants are roasting, in a large skillet, heat the olive oil over medium-high heat, 3 minutes. Add the onion and the meat and sauté until meat is browned, about 5 minutes, stirring frequently and breaking it up as it cooks. Add the garlic and cook 1 more minute.

4.    Stir in the tomatoes, coriander, oregano, cinnamon, cumin, ½ teaspoon kosher salt and ⅛ teaspoon black pepper. Cook, uncovered, stirring occasionally, about 10 minutes, or until liquids have evaporated.

5.    Lower the oven temperature to 375 degrees F. Spray a shallow rectangular 2-quart baking dish (a shallow square 9-inch baking dish will probably work too) with olive oil spray.

6.     Arrange half of the eggplant slices in the bottom of the prepared baking dish. Spread the meat mixture over the eggplant slices, pressing to flatten. Cover with the remaining eggplant slices.

7.     Whisk together the eggs, yogurt and remaining ½ teaspoon kosher salt and ⅛ teaspoon black pepper until creamy, and pour over the eggplants. Sprinkle the cheese on top. Bake, uncovered, 40 minutes, until the top is golden and set.

8.     Remove from oven. Carefully pour out any liquids that might have accumulated in the bottom of the pan. Place the pan on a wire rack and allow to slightly cool and set, about 15 minutes. This is important - do not try to cut into the low carb moussaka while it's piping hot. Cut into 8 portions and serve.

CREAMY SUNDRIED TOMATO & PARMESAN CHICKEN ZOODLES

INGREDIENTS - SERVES 6

• 1 tablespoon butter
• 700 g | 1 1/2 lb skinless chicken thigh fillets , cut into strips
• 120 g | 4oz fresh semi-dried tomato strips in oil , chopped *See Notes
• 100 g | 3.5oz jarred sun dried tomatoes in oil , chopped
• 4 cloves garlic , peeled and crushed
• 300 ml |1 1/4 cup thickened cream , reduced fat or full fat (or half and half)
• 1 cup shaved Parmesan cheese
•  Salt to taste
• Dried basil seasoning
•  Red chilli flakes
•  2 large Zucchini (or summer squash), made into Zoodles (use a vegetable grater if you don't have a Zoodle grater)

NUTRITION PER SERVE

• Calories     394
• Protein     35.6g
• Fats          22.6g
• Carbs          9.2g

METHOD

1. Heat the butter in a pan/skillet over medium high heat. Add the chicken strips and sprinkle with salt. Pan fry until the chicken is golden browned on all sides and cooked through.
2. Add both semi-dried and sun dried tomatoes with 1 tablespoon of the oil from the jar (optional but adds extra flavour), and add the garlic; sauté until fragrant. (While the chicken is browning, prepare your Zoodles with a zoodle maker or vegetable peeler
3. Lower heat, add the cream and the Parmesan cheese; simmer while stirring until the cheese has melted through. Sprinkle over salt, basil and red chilli flakes to your taste.
4. Stir through the Zoodles and continue to simmer until the zoodles have softened to your liking (about 5-8 minutes) and serve.

SHEPHERDS PIE & CAULIFLOWER MASH

INGREDIENTS - SERVES 6

• 1 1/2 tbsp extra virgin olive oil

• 600g diced lamb

• 2 leeks, trimmed, halved, sliced

• 1 1/2 tbsp chopped fresh rosemary

• 1/4 cup plain flour

• 3 cups Massel beef stock

• 2 tbsp Worcestershire sauce

• 400g kent pumpkin peeled, cut into 2cm pieces

• 200g green beans, trimmed, cut into 3cm lengths

• 2 tbsp mint jelly

• 1 head cauliflower, cut into florets

• 3 garlic cloves, chopped

• 1/2 cup buttermilk

• 20g butter, softened

• Large pinch of ground nutmeg

• Fresh mint sprigs, to serve

NUTRITION PER SERVE

• Calories     320
• Protein     28.8g
• Fats          13.4g
• Carbs        9.1g

METHOD

1. Heat 1 tablespoon oil in a large, heavy-based saucepan over medium-high heat. Cook lamb, in batches, for 5 minutes or until browned. Transfer to a heatproof bowl.
2. Add leek and rosemary to pan. Cook, stirring, for 5 minutes or until softened. Add flour. Cook, stirring, for 1 minute. Gradually add stock, stirring until smooth. Bring to the boil. Return lamb to pan with Worcestershire sauce and any resting juices. Reduce heat to low. Simmer, covered, for 1 hour. Stir in pumpkin and 1/2 cup of water. Cook, covered, for 20 minutes or until pumpkin is just tender. Add beans. Cook for 5 minutes or until beans are just tender. Stir in mint jelly.
3. Meanwhile, cook cauliflower and garlic in a medium saucepan of boiling salted water for 15 minutes or until tender. Drain. Cool 10 minutes. Place cauliflower and garlic in a food processor with buttermilk, butter and nutmeg. Season with salt and pepper. Process until smooth.
4. Preheat oven to 200C/180C fan-forced. Transfer lamb mixture to a 5cm-deep (6-cup-capacity) pie dish. Top with cauliflower mash. Drizzle with remaining oil. Bake for 20 minutes or until mash is golden. Stand for 10 minutes. Serve sprinkled with mint sprigs.

RECIPE AND PICTURE BY: TASTE.COM