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Quick, Easy Caramel Sauce (dairy-free)

| Sauces and Dressings, Desserts, Members only

This luscious Coconut Caramel Sauce is a delicious, dairy-free alternative to traditional caramel. Made with just three simple ingredients, it’s rich, silky, and the perfect finishing touch for your favourite sweet treats. Health benefits Using rice malt syrup or maple syrup as a sweetener avoids refined sugar (and fructose), while coconut milk adds healthy fats…

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Zhoug (spicy coriander sauce)

| Sauces and Dressings, Members only

Zhoug- pronounced “zoog” is a blended fresh coriander sauce that’s slightly spicy and very zesty. It has its origins in Yemeni cuisine but it’s popular throughout Middle Eastern cuisine. This delicious sauce is quick to prepare and is perfect for elevating simple meals with its fresh, herbaceous flavour. Health benefits Well, let’s start with the amazing healing…

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Red Wine Jus

| Sauces and Dressings, Members only

Sometimes all a meal needs is a delicious sauce. This Red Wine Jus is the perfect accompaniment to a simple steak and salad (or vegetables). It’s easy to make while your steak rests, or you can make it in a pot along side the steak as it cooks to save even more time. Just remember…

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Brandy Sauce

| Holidays & Entertaining, Sauces and Dressings, Desserts, Members only

The best accompaniment to Christmas Pudding is a good Brandy Sauce. This simple, easy to make Brandy Sauce is a delicious, low sugar option that is the perfect topping. I used rapadura as my sugar but this does add a bit more golden colour to the sauce. You can use caster sugar if you’d prefer…

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No (tomato) Sauce

| 30 Minute Meals, Sauces and Dressings, Members only

This No (tomato) Sauce is a delicious substitute for those who would like to make some of the tomato based dishes, but find tomatoes irritating. My son doesn’t tolerate a lot of tomato sauce, so this is a common sub, especially when I find capsicum at a good price at the market. I often batch…

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Vietnamese Sweet and Sour Sauce

| Sauces and Dressings, Members only

This super simple Vietnamese Sweet and Sour Sauce (or Nuoc cham) is a staple in Vietnamese cuisine. I’ve added it as a separate recipe as I think it pairs so beautifully with some old recipes or even simple fresh rice paper rolls. I even love this tossed through a salad of shredded cabbage and Asian…

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Quick BBQ Sauce

| Sauces and Dressings, Members only

This is an economical, quick and easy way to make a smoky homemade quick BBQ sauce from basic pantry staples. It will last about 1 week in the fridge, so feel free to adjust the amount you make to suit your needs. I sometimes halve this recipe to add to burgers or serve with sausage…

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Healthy Tartare Sauce

| Sauces and Dressings, Members only

This Healthy Tartare Sauce is a recipe I have to credit my mum for.  It’s something she’s made to drizzle over fish, chicken, vegetables, and even salads for many years. In fact my kids protest if I even try to cook fish without serving it with this. This easy to make sauce can totally transform…

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Mint Yoghurt

| After School Snacks, Dips, Sauces and Dressings, Members only

This Mint Yoghurt is a really versatile dip or sauce that pairs well with lamb (grilled, BBQ’d or roasted) and also Indian dishes. When my kids were little and I was teaching them to enjoy curries and spicy foods, I’d always had this Mint Yoghurt on the table, so they could add it to cool…

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Healthy Satay Sauce (sans peanuts)

| Make-ahead Meals, Freezable Meals, Vegetarian, Sauces and Dressings

I love recipes that are versatile and I think this healthy Satay Sauce is just that. Like all of my recipes it is very simple to make and I really love the delicate balance of Asian flavours which are perfect for both a light summer-time meal and a warming winter meal.

This healthy satay sauce swaps out peanuts for creamy cashews, creating a deliciously rich and nutty sauce that pairs perfectly with grilled meats, veggies, or even rice paper rolls. It’s quick to make and packed with fresh flavours from ginger, garlic, and lemongrass. It’s perfect for those with allergies to peanuts.

Health benefits

I like to make this with cashew nuts. Cashews bring healthy fats, protein, and essential vitamins to the table, while the ginger, garlic, and lemongrass support digestion and boost immune health. Coconut milk adds creaminess without dairy, making this satay sauce lighter but still rich and satisfying.

My Satay recipe is of the whole food kind, unlike many of the store bought ‘simmer’ style sauces. These processed sauces are nowhere near as tasty and contain dangerous additives and massive amounts of sodium and sugar (about half a cup of the sweet stuff in most jars I looked at). Two of the concerning additives I came across repeatedly are Caramel 1, which according to Additive Alert by Julie Eady, is linked to ‘gastrointestinal problems and hypersensitivity’ and 407 which is ‘a suspected carcinogen, linked to ulcerative colitis, damaging to the immune system and there is a concern re- birth defects.’ They also warn ‘do not give to infants and young children.’

So let’s just nourish our bodies every which way and make our own with this fast, simple recipe!

Ingredients

Made with simple, whole food ingredients like cashews, coconut milk, garlic, ginger, lemongrass, and tamari, this sauce is naturally gluten-free and adaptable to different tastes and dietary preferences.

How to make peanut-free satay sauce

To make this satay sauce recipe, pulse the toasted cashews in a food processor or high speed blender, then add the onion, garlic, ginger, and lemongrass to make a rough paste. Cook this mixture in coconut oil until softened, then stir in the coconut milk, chopped cashews, and other seasonings. Simmer until the sauce thickens, then adjust the flavours to taste.

Serving suggestions and how to store

Serve this satay sauce drizzled over grilled meat (chicken satay anyone?) as a dipping sauce for fresh spring rolls, paired with steamed veggies or mixed through stir-fries or noodles. Leftovers can be stored in an airtight container in the fridge for up to a week, or frozen for future use.

Vary healthy satay sauce to suit

For a vegetarian option, serve this sauce with Gado Gado-style veggies and boiled eggs. For a vegan twist, pair it with tempeh and vegetables. You can also thin it out with more coconut milk for a lighter sauce or spice it up with extra chilli for added heat.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.

This healthy satay sauce is a really simple alternative to the awful, sugar & additive laden supermarket sauces. But it's made without peanuts
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5 from 1 vote

Healthy Satay Sauce (sans peanuts)

This is a quick, easy and delicious version of the classic, made with cashews rather than peanuts. 
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Asian
Servings: 1 cups

Ingredients

  • 100 g raw cashew nuts (â…” cup) lightly toasted
  • 1 red onion/s -peeled and halved
  • 2 clove/s garlic -crushed or finely diced
  • 1 tsp ginger root -peeled
  • 2 stalk/s lemongrass -inner core only
  • 1 tbsp coconut oil (or ghee or butter)
  • 125 ml canned coconut milk (½ cup)
  • 1 tbsp rice malt syrup (optional)
  • 1 red chilli/s -finely diced  (optional)
  • 1 tbsp tamari
  • ½ lime/s -juice

Instructions

  • In a food processor, pulse the cashews until they are just chopped (I like a bit of texture or the Satay will be too creamy). Set aside.
  • Now add the red onion, garlic, ginger and lemongrass to the processor and process to a rough paste (if you don't have a processor you can finely grate them or pound in a mortar and pestle).
  • Over a low heat, melt your fat and add the onion mix. Saute for a few minutes until the onion starts to soften.
  • Then add the chopped cashews, coconut milk, optional chili, sweetener and 125ml (1/2 cup of water).
  • Simmer for 5-10 minutes or until the sauce thickens.
  • Stir in the tamari and lime juice and taste it. Adjust the heat (chilli), saltiness (tamari), sweetness (rice syrup or coconut sugar) and sour flavours (lime juice) to your taste, if necessary.
  • Delicious served one of the ways below and with lime cheeks and fresh coriander leaves.

Traditional

  • Thin the sauce with water or more coconut milk and drizzle it over satay sticks

Vegetarian

  • Indonesian Gado Gado style is a quick, healthy summertime meal (as pictured). I use a mix of steamed and raw vegetables and boiled eggs. Here we have raw red cabbage, celery, cucumber, and capsicum. Steamed cauliflower, broccoli, asparagus (I'd usually add green beans too). The nice thing about eating this way is that the whole family can share and pick and choose what they want

Vegan

  • This is delicious served with vegetables (as above) and tempeh

Wraps or rice paper rolls

  • Grill some meat, toss with the satay sauce and wrap in mountain bread or rice paper rolls with lots of  julienned vegetables

Lettuce cups

  • Grill some meat, toss with the satay sauce and serve with salad, Asian herbs, and vegetables in whole cos or iceberg lettuce cups

Store

  • Store in an airtight container in the fridge.
  • Can also be frozen.

Make-ahead

  • Re-heat in a pot over a low heat until just hot.

Notes

Cashew-free

Sub with peanuts.

Nut-free

Sub toasted sunflower seeds and 1 tablespoon of tahini.

Low-fructose

Use rice malt syrup as your sweetener.

Soy-free

Replace the tahini with liquid or coconut aminos.

No-spice (heat)

Leave out the chilli (and ginger if really sensitive).

Herbalicious

| Dips

Herbalicious is a versatile, herb-packed sauce that can elevate just about any dish with fresh, vibrant flavours. It’s easy to whip up, combining a medley of fresh herbs with garlic, capers, lemon, and olive oil for a zesty boost to meat, pasta, or veggies. Perfect for when you want to bring a garden-fresh punch to your meal!

This is my go-to sauce when I need to turn a bland meal into something really special. Having a herb garden helps. It’s also great when you have bought herbs for another dish and have some left over but don’t quite know what to do with them. Anything goes here, you really can’t go wrong.

Health Benefits

This salsa verde recipe is brimming with nutrient-rich herbs and leafy greens, offering a simple way to add variety and flavour to your meals. It’s a delicious way to sneak in some extra greens and herbs. All of the herbs all have their own medicinal qualities and are extremely nutritious. They are green and possess all of the nutritional benefits of green leafy vegetables. I’ve touted the benefits of leafy greens here. All of these herbs are also very immune supportive. The olive oil is essential for the absorption of fat-soluble vitamins from the mix and the garlic, lemon juice and zest gives it even more of an immune kick.

Ingredients

To make this, you’ll need a mix of fresh herbs like parsley, basil, coriander (fresh cilantro), oregano, and more. Cloves garlic, capers, lemon zest and juice (or lime juice and zest), and olive oil bring everything together. The best part? You can customise the herb blend based on what you have on hand!

How to make this Salsa Verde recipe (green salsa)

Simply toss your garlic, herbs, leaves, and capers into a food processor, Thermomix or high speed blender and pulse until finely chopped. Then, mix in the olive oil, lemon zest, and juice until you’ve got the perfect consistency. Season with salt and pepper, and it’s ready to use!

Serving suggestions and how to store

Herbalicious is incredibly versatile – drizzle it over protein (grilled meats, fish or eggs), toss it through pasta or rice, use it as a salad dressing or serve as a dip with tortilla chips. It also works wonders as a spread for sandwiches or in a burger. Store it in an airtight container in the fridge, or freezer for later use.

Vary this Salsa Verde recipe to suit your needs

If you want to make it spicy, just add a red chilli or  jalapeño. To bulk it up into a pesto, mix in some nuts and grated Parmesan. Get the kids involved too – let them help pick the herbs, and they’ll be more likely to give this “green power ranger sauce” a try!

Healthy salsa verde
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Herbalicious

Herbalicious is a delicious salsa verde that is a great accompaniment to any meat, chicken or fish. It takes a simple meal to the next level (taste and nutrition wise).
Prep Time10 minutes
Total Time10 minutes
Servings: 1 cup

Ingredients

  • 1 sprig rosemary -leaves pulled off the stem (if you have it, not essential)
  • 1 clove/s garlic -crushed
  • 1 tbsp capers -drained
  • 2 cup/s mixed fresh herbs and leaves (approx. of mixed leaves like parsley, basil, coriander, oregano, chives, thyme, sage, tarragon, lemon sorrel, kale and or spinach.  I like to use mostly a selection of as many different herbs so that no one flavour dominates. Though if you love a particular flavour, then let it shine! The kale or spinach should add a bit of bulk but no real flavour)
  • 1 lemon/s -zest and juice
  • 60 ml extra virgin olive oil (ÂĽ cup) extra virgin
  • Sea salt and freshly ground black pepper

Instructions

  • In a processor or Thermomix, place the garlic, herbs (picked off the woody stems), leaves and capers and pulse until finely chopped.
  • Add the lemon juice, zest and olive oil and mix through the chopped greens until combined. Thermomix 30 seconds, speed 2.
  • Taste, season and add more olive oil or lemon juice if necessary until the flavour is just right.

Use it...

  • Over any meat, chicken or fish, grilled, barbequed or roasted.
  • Mixed through, pasta, rice or quinoa.
  • As a salad dressing or over steamed vegetables.
  • Stirred through tuna in a sandwich or salad.
  • Drizzle over eggs at breakfast, it's seriously versatile.
  • I just wouldn't use it with any Asian-inspired dish or a dish that already has very strong flavours.

Store

  • Store in an airtight container in the fridge.
  • Can also be frozen.

Notes

Make it spicy

By adding a red chilli or  jalapeño.

Make it go further

Add nuts and parmesan to make a pesto or a thicker accompaniment.

Kids in the Kitchen

Get the kids to pick the leaves off the stems into the salad spinner and let them wash and spin the leaves.  They are more likely to try it if they've been involved in making it and once they do try it, I'm sure most will love it.  You can also cut a deal with fussy small people to try it and then name it.  Kids often respond to fun names.  My son calls this his green power ranger sauce (for super fast legs and super-strong muscles).
 
 

I'd love to hear what your kids come up with (even the not so complimentary ones)! Post a comment below.

Healthy Bolognese (with a few twists)

| Budget Friendly, Make-ahead Meals, Pasta and Noodles, Red Meat, Freezable Meals

While it may seem like reinventing the wheel, I’m excited to share this classic family favourite with a healthy twist. This Healthy Bolognese recipe is incredibly versatile and can be adapted to be vegetarian, gluten-free, or grain-free. It’s perfect for dinner or even breakfast, making it a multi-meal marvel. This simple recipe allows you to make every mouthful count nutritionally and ensures your efforts are rewarded with happy, healthy children.

Why homemade bolognese is a better choice

If you’ve fallen into the habit of using store-bought sauces for your mince, this recipe is for YOU! Making your own bolognese sauce takes only a few minutes and offers a superior taste and nutritional value. Unlike sterile supermarket sauces, which are often loaded with sugar and additives, this homemade version is fresh, delicious and packed with nutrients.

Boosting nutritional value with hidden vegetables

This Bolognese is a fantastic opportunity to add in a variety of healthy vegetables. By grating, finely chopping, or using a food processor, you can incorporate veggies that “disappear” into the sauce, making it perfect for fussy eaters who are averse to vegetables. This ensures that even the pickiest eaters get a nutrition boost without compromising on flavour.

Experimenting with different proteins

To keep things interesting and add variety, try using different types of protein in your Bolognese. Chicken or turkey mince are excellent alternatives to traditional beef or pork and offer their own unique flavours. This variation not only keeps meals exciting but also contributes to a balanced diet. Made with beef mince, this meal has about 35 grams of protein per serve.

The health benefits of herbs and tomatoes

The herbs used in this recipe support a healthy digestive system, adding both flavour and health benefits. Tomatoes are rich in lycopene, a powerful antioxidant that provides protection against various health issues. Incorporating these ingredients into your Bolognese not only enhances taste but also boosts its nutritional profile.

Personal experience with healthy bolognese

This Healthy Bolognese has become a staple in our family meal plan. It’s a hit with the kids, and I love knowing that I’m adding a nutritious, homemade sauce to their pasta. I often experiment with different vegetables and proteins to keep things fresh and exciting. It’s a versatile recipe that adapts well to various dietary needs and preferences. We love it topped with grated cheddar or parmesan cheese.

Why this recipe works

This Healthy Bolognese recipe offers a balance of taste and nutrition. Its versatility allows it to cater to different dietary requirements, while the homemade sauce ensures a healthier alternative to store-bought options. By adding vegetables and varying proteins, you create a meal that is both satisfying and beneficial for your family’s health.

Serving suggestions and how to store

Serve your Healthy Bolognese with pasta and a simple green salad for a complete meal. Bolognese is a great dish to pre-prepare and it also freezes really well. I often freeze leftovers in little glass pyrex containers. If time is an issue, double this recipe and freeze in ready to go batches. Just reheat over low heat and enjoy again!

Vary this to suit your dietary needs

Check out the variations below the main recipe for tips on how to adapt it to your specific dietary needs. For a gluten-free meal, opt for rice or quinoa pasta. If you’re following a grain-free or paleo diet, zucchini ribbons or baked potatoes make a great base. Vegetarians can swap the mince for lentils and mushrooms, and if you’re looking to stretch the dish, adding lentils is a great way to do so! Or take a look at this Mushroom Walnut Bolognese and this incredible, not at all fishy Fish Bolognese.

Healthy bolognese made with lean meat, vegetables, and flavorful herbs—packed with nutrition and flavor.
Print Recipe
4.92 from 12 votes

Healthy Bolognese (with a few twists)

My healthy Spaghetti Bolognese is such a versatile meal - check out my many variations for loads of inspiration for this family favourite. 
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Italian
Servings: 4

Ingredients

  • 1 tbsp extra virgin olive oil - extra virgin
  • 2 onion/s - diced
  • 2 clove/s garlic - finely chopped or crushed
  • 500 g beef mince - or turkey or chicken mince (see below for vegetarian)
  • 2 bay leaf/s
  • 1 tsp dried rosemary - or 2 tablespoons of fresh
  • 1 tbsp dried oregano
  • 1 carrot/s - grated
  • 1 zucchini/s - grated
  • 1 stick/s celery - finely chopped
  • 75 g mushrooms -sliced (or processed if mushroom fussy) (1 cup)
  • 700 g tomato passata (puree) - or you can use 5-6 vine ripened tomatoes, diced on a plate to keep the juice
  • Sea salt and freshly ground black pepper - to taste
  • 1 bunch/s fresh basil leaves - roughly chopped (to serve)
  • 300 g pasta - of your choice (I love rice, quinoa spaghetti)

Optional extras

  • 1 tbsp tomato paste - for a richer tomato flavour if using fresh tomatoes

Serve

  • Salad (to serve)

Instructions

  • In a large pan or a pot with a lid, sautĂ© onions and garlic in a tablespoon of olive oil over a low to medium heat, for a couple of minutes until they start to soften, but not brown.
  • Add the mince (or lentils) and bay leaves, dried rosemary and oregano and cook until it just starts to brown (about 5 minutes) then add the vegetables, tomatoes (and tomato paste if using). Season to taste.
  • Place the lid ajar the pan. Simmer until the sauce starts to thicken, minimum 30 minutes. The longer you can let it simmer, the richer the sauce will become.
  • Turn off the heat and stir in the basil. Serve with al dente spaghetti (or one of the variations below).

Thermomix

  • Chop the carrot, zucchini and celery 10 sec, speed 4. Set aside.
  • Now place the garlic in the bowl. Chop 5 sec, speed 6.
  • Add the onion and chop 5 seconds, speed 4.
  • Add the olive oil and saute 2 mins, 100, speed 1.
  • Add the mince, bay leaves, dried rosemary and oregano and cook 5 mins, 100, reverse speed 1.
  • Add the vegetables, mushrooms and tomato passata and cook 20-30 mins, 100, reverse speed 1 (with the cap in place so it doesn't spit over your bench). Season to taste.
  • Once cooked stir in the basil. Serve with al dente spaghetti (or one of the variations below).

Serve

  • I like to serve this with a simple green salad.

Make-ahead

  • Re-heat in a pot over a low heat until just hot.

Store

  • Store in an airtight container in the fridge.
  • Can also be frozen.

Notes

Gluten-free

Use gluten free pasta (I love rice and quinoa spaghetti), or zucchini ribbons.

Grain-free or Paleo

Serve with zucchini ribbons or stuffed in a baked potato.

Vegetarian and vegan

Substitute mince with a can of brown lentils (rinsed and drained) and 200g finely diced mushrooms.

Half vegetarian (plant boost)

Substitute half the mince for brown lentils (rinsed and drained). Adding lentils to leftover sauce is a simple way to make it go further.

Breakfast

Leftover Bolognese is a delicious breakfast. Serve it on whole grain toast or as a side with eggs.

Baked Bolognese

Place any leftovers into a greased dish or bowl. Make an indent in the top and crack an egg or two into the hollow. Top with cheese and pepitas and bake until cooked the way you like it.
 

How do you eat your Bolognese? Can you add any interesting variations? Please comment or ask questions below.