Cocoa smoothie

Ingredients

1.5 cup nut milk (almond or macadamia)
1 frozen banana
1 tablespoon cocoa
Splash of vanilla extract

Blend until super smooth.

Add 2-4 dates and some nuts if desired and pulse until roughly blended.

Source  - little bird organics.

Eggplant and almond chicken

Ingredients

2 tablespoons olive oil
1 large eggplant cubed
1 onion finely chopped
2 cloves garlic crushed
1 tablespoon tomato paste
1 teaspoon each of ground cumin, fennel, coriander
2 x 400gms can of diced tomatoes
4 skinless chicken breasts
1/4 cup slivered almonds
Rocket leaves to serve

Method
1. Heat oil in frying pan on high, saute eggplant, onion and garlic for 5 minutes until golden.
2. Stir in tomato paste and spices and cook for 1 minute until fragrant.
3. Add tomatoes and bring to the boil.  Reduce heat to medium, simmer for 5-10 mins, stirring occasionally until sauce thickens.
4. Heat extra olive oil in large frying pan on high, cook chicken for 5-6 minuts each side until completely cooked through.
5. Serve chicken with sauce and sprinkle with almonds.  Accompany with a rocket salad.

Penne Arrabiata

Ingredients
1 teaspoon olive oil
1 cup chopped onion
4 cloves garlic, minced
3/8 cup red wine
1 tablespoon white sugar
1 tablespoon chopped fresh basil
1 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1 tablespoon lemon juice
1/2 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
2 (14.5 ounce) cans peeled and diced tomatoes
2 tablespoons chopped fresh parsley

Directions

Heat oil in a large skillet or saucepan over medium heat. Saute onion and garlic in oil for 5 minutes.
Stir in wine, sugar, basil, red pepper, tomato paste, lemon juice, Italian seasoning, black pepper and tomatoes; bring to a boil. Reduce heat to medium, and simmer uncovered about 15 minutes.
Stir in parsley. Ladle over the hot cooked pasta of your choice.