• Peak For Life Team

Recipes of the Month

Herb & Healthy Cauliflower Mash!


  • 2 teaspoons Olive oil

  • 3 cloves garlic, minced

  • 1 medium white onion, chopped

  • 1 chopped cauliflower head

  • 1 medium carrot, cut into small slices

  • 1/4 cup of butter

  • 2 teaspoons garlic powder

  • 1 Tablespoon fresh rosemary, chopped

  • 1 Tablespoon dried parsley

  • salt & pepper, to taste


  1. Heat oil in large saucepan or pot over medium heat. Add onion and garlic, and saute 4 to 5 minutes, or until browned.

  2. Add cauliflower, carrot, and 1/2 cup water. Bring to a boil. Reduce heat to medium-low, cover, and simmer 10 to 12 minutes, or until vegetables are very tender. Add a couple tablespoons of water if the pot becomes to dry before vegetables are cooked. Drain off any liquid.

  3. Pour cauliflower mixture into food processor or blender. Or if you have an immersion blender, you can just keep it right in the pan. Add butter and all spices and blend until well blended and smooth. Adjust seasonings to taste depending on your preference.

For more vegetarian recipes: http://happyfoodhealthylife.com​

Carrot Oat Energy Balls

  • 3 medium carrots

  • 1 Cup oats

  • 1 Cup sunflower seeds

  • 1/2 Cup dates

  • 1 TBSP coconut oil

  • 1 tsp cinnamon

  • 1/2 tsp ginger dried

  • Desiccated coconut for rolling

  1. Place carrots in a sturdy food processor and blitz until very finely chopped

  2. Add remaining ingredients, excluding the desiccated coconut and blitz until the mixture comes together into a large ball. This will take some time, 5 or so minutes of blitzing but be patient it will get there

  3. Using a teaspoon form balls, the mixture will be quite sticky (becuase of the water content of the fresh carrot) , but the texture improves once you roll in coconut. Get the kids involved they will love the mess

  4. Roll the balls in desiccated coconut

  5. Refrigerate


Salmon Stir-fry


  • 2 150g Salmon fillets

  • 4 Bok Choy bulbs

  • 1 small broccoli head

  • 1 red onion sliced

  • Packet of Slendier noodles

  • 1 Tbsp. sesame oil

  • 1 Tbsp. olive oil

  • 1 tsp. crushed garlic & ginger

  1. In a steamer place the salmon on for 10 minutes

  2. In a wok, heat the olive oil & sesame oil, add the garlic, ginger & onions, cook until brown.

  3. Then add the bok choy, broccoli to the wok, cook until the leaves are soft,

  4. Place the heat on low and add the noodles and salmon.

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