Sweet Potato Noodles with a Creamy Peanut Satay Sauce: Deliciously Ella with Friends – Ella Mills ( Woodward)


Deliciously Ella with Friends by Ella Mills RRP $29.99 published by Hachette Australia on 31 January 2017

“These noodles were quite a revelation to me. They’re so much heartier, more filling and more like conventional pasta than everyone’s favourite courgette noodles, and this satay sauce really brings them to life. It’s so incredibly creamy, with subtle hints of chilli and tangy lime. Together they make for the best pick-me-up dinner, healthy but comforting and bursting with flavour. You will need a spiraliser for this recipe.” p.86

Serves 2

olive oil
1 celery stick, finely chopped
5 garlic cloves, crushed
2.5cm root ginger, finely grated
pinch of salt
250g mushrooms, thinly sliced
2 small sweet potatoes, about 200g each, peeled and spiralised
100g baby spinach

3 tablespoons crunchy peanut butter
(or almond butter also works)
70ml almond milk, plus more if needed
1 teaspoon tamari
1 teaspoon chilli flakes
juice of 1 lime
1 tsp honey
a little olive oil, if needed

Heat a glug of oil in a large frying pan, then add the celery, garlic, ginger and salt and sauté over a low heat until the celery is softening. Add the mushrooms once the pan has been bubbling for a couple of minutes.
After a minute or so more, add the sweet potatoes and cook for about 10 minutes.

Next, make the satay sauce. Simply place all the ingredients in a blender and blend until smooth, adding oil if it helps to process the sauce, then add salt to taste.
Once the noodles and mushrooms are tender, add the spinach and the satay sauce. Stir until the spinach has wilted and the sauce is warm. If the sauce feels a little thick, add a splash of water, olive oil or almond milk and stir it in until it reaches your desired consistency.

DELICIOUSLY ELLA WITH FRIENDS by Ella Mills (Woodward). Hodder & Stoughton 2017.

Slice the ends off the sweet potatoes to create flat surfaces at either end before spiralising, it makes the process so much easier!

Hot Smoked Trout and Mushroom Frittata: The 8 Week Blood Sugar Diet Recipe Book- Dr Clare Bailey and Dr Sarah Schenker


By Dr Clare Bailey with Dr Sarah Schenker, foreword by Dr Michael Mosley


Hot Smoked Trout and Mushroom Frittata

Serves 2

3 eggs

100g cottage cheese

25g Parmesan, grated

½ tbsp olive oil

50g mushrooms, sliced 2 spring onions, chopped

2 hot smoked rainbow trout fillets, flaked

2 large handfuls of baby spinach, chopped

½-1 tsp chilli flakes, (optional)

  • CALORIES 380
  • FAT 29G
  • FIBRE 1G
  • CARBS 2G

Preheat the grill to high. Whisk the eggs in a bowl together with the cottage cheese and the Parmesan. Season with a pinch of salt and plenty of black pepper and set to one side.


Heat the oil in an ovenproof frying pan or omelette pan. Fry the mushrooms for 3-4 minutes, then add the spring onions and flaked trout and cook for another 2 minutes.


Stir in the spinach and cook it until it has just wilted. Make sure the mixture is spread evenly over the pan, then pour over the eggs and a sprinkling of chilli flakes and cook gently for 4-5 minutes on the cooktop.


Put the pan under the grill for about 4 minutes, until the eggs have set. Serve warm with a green leafy salad.



Perfect Garden Fry Up – Deliciously Ella Every Day – Ella Woodward

Deliciously Ella Every Day

‘These recipes are from Deliciously Ella Every Day by Ella Woodward, published by Hachette Australia, RRP $29.99.’


“I think this might be the healthiest breakfast you could have, and it goes ‑ from ‑fridge to plate in less than ten minutes. After a bowlful you’ll feel like a superhero all day! Eating this for breakfast also means that, before you’ve even started your day, you’ve had four great portions of veggies, which is awesome. If I’m not especially hungry I love eating this just as it is, but on hungry mornings or for busy days I add some bread (which is why I’ve put the recipe in this section) and, when I’m feeling like a total goddess, I add sauerkraut on the side for probiotic goodness!” (p.36)


DELCIOUSLY ELLA EVERY DAY by Ella Woodward. Hodder & Stoughton Publishers 2016


Serves 1


2 tablespoons olive oil

½ teaspoon cayenne pepper

1 teaspoon dried oregano

1 teaspoon dried thyme

2 garlic cloves, crushed

salt and pepper

6 chestnut mushrooms, very finely sliced

10 cherry tomatoes (halved or quartered if large)

juice of 1 lemon

50g spinach

½ avocado


Pour the olive oil into a ‑ frying pan and add the cayenne pepper, oregano, thyme, garlic, salt and pepper. Let it heat and develop its fragrance for 2 minutes.


Add the mushrooms, tomatoes and half the lemon juice and let everything cook for about 3 minutes, at which point the veg should have softened.


Stir in the spinach and let it wilt for another minute or so.


Pile the vegetables from the pan on to a plate – or a piece of toast – and slice the avocado on top.


Drizzle the remaining lemon juice over the avocado and sprinkle with a little salt and pepper to serve.



Tweak It

Make this as a weekend brunch for all your friends and family. If they or you eat eggs, then enjoy some poached eggs with it. I do this at home and everyone loves it!