Summer continues to be a stunner, so we have created some light options for when it's too hot to be spending hours in the kitchen! These are all gluten-free, low-carb and mostly dairy-free as well. Enjoy!

Broccoli, Green Apple and Pumpkin Seed Salad with a Guacamole Yoghurt Dressing

Ingredients:
1 head of broccoli, cut into small florets
1 T olive oil
1 clove of garlic, crushed
pinch sea salt
1 Granny Smith apple, cut into small cubes
juice of half a lemon
3 T guacamole (see our recipe here)
2 T unsweetened Greek yogurt (or sour cream)
½ C of seeds/nuts, lightly toasted (we used a mix of pumpkin and sunflower seeds and sliced almonds, toasted on a non-stick fry pan)

Method:
To steam the broccoli, heat the olive oil in a heavy frying pan and add the broccoli, stirring until it just starts to brown. Turn off the heat, add the garlic and sea salt and stir through, then place a lid on the pan and allow the broccoli to steam and cool. Add the broccoli to a bowl with the apple pieces and lemon juice and combine. Add the guacamole and yoghurt and stir well. Garnish with the seeds and nuts. Serves 2 (this recipe can easily be doubled or tripled if needed). 

Courgette, Cheese and Olive Pizza

Ingredients:
3 ½ C grated courgette
2 eggs
2 cloves of garlic, crushed
1 C grated cheese
½ C cornflour
1 T chopped fresh basil
salt and pepper
3 T tomato passata
1 C grated cheese
12 olives, pitted and sliced
6 cherry tomatoes, sliced

Method:
Place the grated courgette in a clean muslin cloth and squeeze to drain excess water. Place in a bowl, and add the eggs, garlic and cheese. Mix well. Add the cornflour, basil and salt and pepper and mix again. Pour onto a lined baking sheet and flatten into a rectangle. Bake at 180° Celsius for 20 minutes or until firm and golden. Remove from oven and spread the tomato passata over the courgette base. Sprinkle the cheese over the top and arrange the olive and tomato slices over the base. Return to oven to cook for a further 10 minutes. Slice into squares and serve. Makes about 12 squares.

Banana and Choc Chip Loaf

Ingredients:
1 ½ C mashed banana
½ C brown rice malt syrup
2 eggs
1 t baking powder
1 C ground almonds
1 C coconut flour
1 scoop (30g) vanilla protein powder (optional)
½ C almond milk
½ C dark chocolate chips
1 banana, cut in half lengthwise (optional)

Method:
Mix the banana, rice malt syrup and eggs in a bowl until well combined. Stir in the baking powder, ground almonds, coconut flour, vanilla protein powder (if using) and mix until combined. Stir through the almond milk, then add the chocolate chips and mix. Pour mixture into a lined loaf tin (the mixture will be thick, not runny, so you may need to level it out with a spatula). If using, place the halved banana on top of the loaf and press into the mixture. Bake at 180° Celsius for 45 minutes or until firm.