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Recipe: Zucchini Quinoa Muffins

The perfect food for grand final weekend that everyone will love!

INGREDIENTS
1 cup almond meal or ground almonds
2 tablespoons coconut flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon paprika
4 eggs
2 tablespoons apple cider vinegar
1 cup grated zucchini
1 cup cooked quinoa

INSTRUCTIONS
Turn the oven on to 180 degrees celcius and grease a medium size muffin pan. Grate the zucchini and place in a strainer, rest for 10 minutes to allow the excess liquid to release. After 10 minutes squeeze any excess liquid out of the zucchini. In a large bowl or food processor, mix together the almond meal, coconut flour, baking soda, salt and paprika. In a separate bowl, whisk the eggs and vinegar together. Combine with the dry ingredients. Add the zucchini and quinoa to the mixture and combine. Spoon the muffin mix into the muffin pan and place in the oven for 18 minutes. Remove from the oven and allow to cool before serving.

For more great recipes by Gold Coast local Caralee Caldwell, check out her page here.

9 healthy Gold Coast takeaway spots

Takeaway could well be the greatest thing ever invented and if wasn’t so bad for you, you’d probably get it every day right? WELL GUESS WHAT! According to this very article, takeaway food doesn’t have to be bad for you and that could be the greatest news ever not invented.

Here’s a list of the top 9 restaurants offering healthy takeaway options. Happy days.

Raw Energy, Coolangatta and Burleigh Heads
Located on the corner of Marine Parade in Coolangatta is Raw Energy, a healthy food and lifestyle café that started on the Sunshine Coast. Their focus is on fresh food, served fast in a funky environment. Raw Energy’s got you covered, offering anything from healthy smoothies or juices to macadamia and lentil burgers, YUMM!
Where: 110 Marine Pde, Coolangatta 

The Pocket
If you haven’t been there yet, put this one on your ‘to do’ list! The Pocket in Burleigh’s Connor Street is an absolute favourite amongst locals and offers a great range of healthy take away options (with an extensive vegetarian/gluten free menu). The Pocket aims to be a conscientious restaurant serving locally sourced, wholesome food, often using produce grown by owners David and Michelle.
Where: 13 Connor St, Burleigh Heads

Marie Anita’s Gluten Free Health Cafe
Marie Anita’s offers a solely gluten free and sugar free menu designed to provide dairy free, vegetarian, vegan, and raw alternatives. With the aim to source from local suppliers and to use as much organic produce as possible, Marie Anita’s challenges the image of healthy eating.
Where: 2364 Gold Coast Hwy, Mermaid Beach

Greenhouse Canteen

Greenhouse Canteen & Bar
A personal favorite is Greenhouse Canteen & Bar, the holy grail of all healthy food. With the motto ‘anything you can do, we can do vegan’ they’re onto something, because they are busy every day of the week. But not to worry, they do take away, too! All produce are sourced from trusted suppliers and farmer’s markets – food is medicine and it should nourish the mind, body and soul. Amen!
Where: 1916 Gold Coast Hwy, Miami and 1/140 Griffith Street, Coolangatta

BSKT Cafe
BSKT Cafe (Biscuit) was founded with the belief that people care about their health. They just needed the right place to deliver these health options in an indulgent and accessible manner.
All products are designed to inspire through nutritional quality, taste and a global conscious. Made from high quality plants and free from refined sugar and anything artificial. All products are hand crafted with love using traditional methods busting the myth Vegan and Paleo products can’t be delicious as well as nutritious.
Where: 4 Lavarack Rd, Mermaid Beach

The Shack Superfood Cafe
The name says it all, the Shack Superfood Café in Nobby’s is a health freaks paradise with real and fresh food that tastes great and is nutritious! On offer is quinoa, acai, smoothies and juices, breakfast, takeaway lunch and dinner boxes, plus tea and coffee. If you are looking for a hassle free, convenient and easy takeaway option look no further and go give the team at the Shack a visit.
Where: 2221 Gold Coast Highway, Nobby Beach 

Cardamom Pod (image supplied)
Cardamom Pod (image supplied)

Cardamom Pod
Cardamom Pod in Broadbeach is a vegetarian and plant-based restaurant inspired by the art of creative and tasty cuisine. With an extensive salad bar and delicious hot meal options such as curries or lasagne, Cardamom Pod is the perfect place to get some tasty and healthy takeaway, and word on the street is there are opening one in Brickworks! But be warned, their desserts are out of this world, especially the raw peanut butter cups.
Where: 2685 Gold Coast Hwy, Broadbeach 

Govindas
Govindas is without a doubt one of the most popular vegetarian, eco-friendly take-away restaurants on the Gold Coast. They offer a variety of pure vegetarian foods (vegan and gluten free options available) including vegetable dishes, basmati rice, dhal, potato bake, samosas and a variety of salads, desserts and drinks. Veggies are sourced locally and all dishes are prepared daily using the freshest produce. The buffet style approach lets customer create their own meal at reasonable prices. YUM.
Where: James St, Burleigh Heads

Giri Kana Cafe
The Giri Kana Cafe is a fresh take on vegan and vegetarian food, with a wide selection of freshly made vegan / vegetarian items (many organic and gluten free options also), including an extensive dessert menu. Their emphasis is on fresh and wholesome foods, which are good for the body, as well as the mind and spirit – and to this end, food is cooked with love and devotion. Try one of their signature tofu or vegie burgers served on turkish bread or as a gluten free option the Open Burger on rice. All so good!
Where: Cnr of Nind St and Gold Coast Highway, Southport 

Words by Kirra Smith

Recipe: Apple Pudding Pots

This is the perfect pudding for those nights at home after dinner when you feel like a little something sweet but need it to be quick and easy! Whip them up in no time at all and indulge in some delicious fruity goodness.

INGREDIENTS:

2 apples, peeled
1/2 cup coconut milk
1/4 cup coconut flour
3 eggs
4 tablespoons natural maple syrup
2 tablespoons coconut oil
1 teaspoon cinnamon

Drizzle natural maple syrup, optional

DIRECTIONS:

Pre-heat the oven to 180 degrees celsius and prepare 4 ramekins by greasing the dishes with olive oil. Peel and slice the apples and put aside.  Place all the other ingredients in a large bowl and whisk until combined. Add the apples to the batter, leaving four apple rings for the topping. Mix the apples through the batter. Pour batter into the ramekins, place an apple ring on top and place in the oven for 10 minutes.

Serve the pudding hot with a drizzle of natural maple syrup.

Preparation time 7 minutes
Cooking time 10 minutes
Serves 4

For more great recipes by Gold Coast local Caralee Caldwell, check out her page here.

Recipe: Orange and scallop salad

Sweet, fresh and perfect for summer.

INGREDIENTS
10 scallops
2 oranges
1 cup fennel
1 cup red cabbage
¼ cup sliced almonds
3 sprigs coriander
1 tablespoon coconut oil
1 clove crushed garlic

Orange Dressing
1/3 cup orange juice
2 tablespoons white vinegar
1 teaspoon of honey
3 tablespoons of olive oil
Pinch of salt and pepper
Drizzle olive oil

DIRECTIONS
Drain the scallops and let them dry in between 2 pieces of paper hand towel. Peel the oranges, removing the skin and pith, then slice. Slice the fennel and red cabbage. On two plates, lay out the fennel, red cabbage and orange slices. Toast the almonds by heating a small pan on the stove over a medium heat with a tiny drizzle of olive oil. Lightly roast the almonds for a couple of minutes. Sprinkle the almonds around the plate. For the scallops, heat a frying pan on the stove over a medium heat. Place the coconut oil and garlic in the pan. Once the garlic starts to sizzle, place the scallops in the pan and let them caramelise, which will take a couple of minutes. Turn and caramelise the other side of the scallops for 2 or 3 minutes. Remove from the pan and place 5 scallops around each of the salads. Garnish with the coriander.

To make the dressing, squeeze 2 oranges to yield 1/3 cup of juice. In a shaker place all the ingredients and shake briskly until combined. Drizzle over the salad.

SERVES 2

For more great recipes by Gold Coast local Caralee Caldwell, check out her page here.

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