Sneaky veg 'Sloppy Joes'

Typically a sloppy joe has been associated with a rich meat sauce and a burger bun soaked in grease. By making some smart choices of ingredients, and swapping out the bun with a beautiful baked sweet potato, you're left with a delicious, indulgent dinner that is still dairy, egg, nut and gluten free, and of course, SIBO friendly. If you need help shopping for ingredients, consult your local health food store.

Ingredients:

• 2 small sweet potatoes

• 2 tbsp avocado oil

• 3 tbsp water

• 4 spring onions, green parts only, chopped

• 1 large carrot, grated

• 500g lean beef mince

• 1 tbsp organic tomato paste

• 1 cup low-FODMAP ketchup (check out the 'Celebrate Health' brand)

• 2 tbsp low-FODMAP mustard (without garlic)

• 1 tbsp honey

• 1 tbsp apple cider vinegar

• 1 cup spinach, finely chopped

• 1/2 tsp liquid smoke (optional)

• Salt and pepper

Method:

Scrub and dry the potatoes. Poke each one with a fork several times and place on a microwave-safe plate, pour 1 tablespoon of water on the plate and microwave on high for five minutes. Flip the potatoes and test them by inserting a sharp knife into the middle of the potato. If it's soft all the way through, it's done. If not, microwave for another 3-5 minutes.

Meanwhile, in a large heavy-bottomed pan over medium heat, add the oil and once hot, add the spring onions, sautéing for three minutes until beginning to soften. Add the carrots and cook for one minute. Add the beef, breaking it up with a wooden spoon (or, if you want to save the hassle, run a sharp knife through the mince while it's still in its packaging in a criss-cross pattern. This will make it easy to deal with once it hits the pan). Stir until beginning to brown, about 10 minutes.

Add the tomato paste, ketchup, mustard, honey, vinegar and the remaining two tablespoons of water, spinach, liquid smoke (if using) to the pan and stir to combine. Bring the mixture to a low simmer and cook for about 10 minutes. Add a little more water if needed for consistency. Check the seasoning.

Meanwhile, cut the potatoes in half, place one half on each plate and break up the insides of the potatoes with a fork. When the meat is done, scoop a quarter over each potato half. Add a dash of hot sauce on each one, if you like!

Serve immediately or chill in the fridge for up to three days. Better yet, double the recipe and freeze half for a quick and easy lunch or dinner.

Festive Mint Slice

This mint slice is easy to make despite all the ingredients (a lot of which double up). And best of all, there's no need to take up any more room in your oven during a busy holiday season - as this is entirely raw!

Ingredients:

Base

• 1 cup macadamia nuts

• 1/2 cup shredded coconut

• 1 tbs cacao powder

• 2 tbs coconut oil, melted

Mint Filling

• 1/2 cup macadamia nuts, soaked in water overnight

• 1/2 cup coconut oil

• 1/2 cup coconut milk

• 10-12 drops mint oil

• 1/2 - 1 tsp natural stevia

Topping

1/2 cup coconut oil

3 tbs cacao powder

1/2 tsp vanilla essence

1/2 - 1 tsp natural stevia

Method:

1. Line a 20cm square baking pan with baking paper. Place all of the ingredients for the base in a food processor. Blend until combined and to a consistency you like. Pour into the pan. Spread out so it evenly covers the base. Refrigerate until firm.

2. Drain the macadamia nuts. Place all mint filling ingredients in a high-powered blender and blend until smooth and creamy. You can add more or less mint oil according to your taste. Pour over the base and refrigerate until firm.

3. Melt the coconut oil in a small saucepan. Stir in the cacao powder, vanilla essence, and stevia. Mix thoroughly, then pour over the filling. Refrigerate until firm.

4. To serve, remove from the fridge and cut into 20 squares.

Makes 20 squares!

Carrot, Pumpkin and Parsnip Gratin

Here's a beautiful carrot and pumpkin gratin that uses pureed parsnip as a base to give a rich, creamy texture! A pinch of nutmeg and cinnamon can turn this everyday side into a festive feast!

Ingredients:

• 3 large carrots

• 3 cups pumpkin, thinly sliced

• 2 leeks, sliced

• 2 tbs butter

• 3 cups parsnip, diced

• 100g pecorino or parmesan cheese, grated

• Salt and pepper

Method:

• Preheat the oven to 180C

• Thinly slice the carrots and pumpkin with a knife or mandolin. Set aside.

• In a large frying pan, cook the leeks in one tablespoon of butter until soft. Remove from the heat and set aside.

• Place the diced parsnip in a large saucepan and cook in boiling water until soft. Drain. Place the pieces in a high-powered blender with one tablespoon of butter. Season with salt and pepper. Blend until smooth and creamy.

• To assemble the gratin, spread some parsnip puree on the bottom of a pie dish. Top with carrot and pumpkin slices. Top with some leek and a small sprinking of cheese. Repeat, finishing with a thick layer of parsnip puree. Sprinkle with the remaining cheese.

• Place in the oven and cook for one hour or until the carrots and pumpkin are al dente. If the top is browning too quickly, cover it with foil.

Serves 6-8