Pepita Paprika Chicken

pepita paprika chicken

Yeah I know it’s a mouthful to say, it’s also a great mouthful to eat!

It’s quick, it’s easy, it’s delicious.. The 3 things I love in a meal.

So here’s how to make it:

2 chicken breasts cut into strips

1/2 cup pepitas

1/2 cup desiccated coconut

2-3 teaspoons smoked paprika (this could be changed to any spice you like)

salt/pepper to taste

2 eggs

oil for shallow frying


  1. Combine pepitas and coconut and blend until breadcrumb consistency
  2. Mix paprika, salt and pepper into the pepita and coconut mix
  3. Whisk eggs into a shallow bowl for coating the chicken
  4. Coat the chicken in the egg, then in the pepita and coconut mix
  5. Place into a fry pan for shallow frying with your oil (about 7-10 minutes each side depending on chicken strip size) or could be oven baked
  6. Serve with a nice big salad, or even have the strips cold for a snack

Roast Pumpkin and Beet Salad

roast pumpkin and beet salad

This is one of my all time favourite salads.

It is just so yummy and can be served with lots of different dishes, but goes well with chicken or turkey or even ham.. so yep this is a Christmas Lunch winner, but can easily be eaten by itself with the addition of a couple of ingredients. So here it is:

Serves 4-6

1/4 pumpkin cut into 3-4cm slices and roasted with skin on

2 beetroots skinned and cut into wedges

1/2 cup quinoa

2 large handfuls of rocket

3 large handfuls of mesclun lettuce

pepitas, small handful


2 heaped teaspoons of wholegrain mustard

2 teaspoons honey

2 cloves of garlic, crushed

2 teaspoons apple cider vinegar

1/4 cup extra virgin olive oil (roughly)



  1. Roast pumpkin and beetroot and allow to cool
  2. Cook quinoa as per instructions and allow to cool
  3. Place mesclun lettuce and rocket into a serving dish and top with quinoa
  4. Place pumpkin and beetroot on top and gently mix together
  5. Garnish with the handful of pepitas and drizzle of dressing over the top and serve


Don’t want to have it as a side dish? Why not add in some shredded chicken or boiled eggs to make it a complete meal. YUM!

Muesli Bars without the muesli

Grain Free Muesli Bar

Here is a recipe for muesli bars without any grains in it for a quick delicious snack or after school treat for the kids.

Every time I make this, I change the recipe depending on the ingredients I have on hand. So this is a rough guide, but play around with what you like. This doesn’t last long in my house!

50g Almonds

50g Brazil nuts

80g Pepitas

50g Sunflower Seeds

130g Sultanas

5 Medjool Dates

30g Shredded Coconut

1 Tbsp Cacao Powder

1 Tbsp Tahini

1 Tbsp Raw Honey

2 Tbsp Coconut Oil

1 tsp Cinnamon

1 tsp Allspice


I have a thermomix so I’ll give recipe for that at the end, but here’s the normal way in a food processor.

Pulse all the nuts and seeds until a rough chunks and put aside

Add all the other ingredients and blend until fairly well mixed

Add the nuts and seeds back in and gently mix together until very well combined

Place into a lined tray and put in a pre-heated oven on 200C for about 20mins or until a nice golden brown on top

Leave to cool and cut into bars.

These can be kept in the fridge or freezer until you want them…. If they make it that long!


For a Thermomix:

Weigh out your nuts and seeds and blitz Speed 5/4 secs and set aside

Add all other ingredients and mix Speed 5/8 secs

Add the nuts and seeds back in and mix Speed 3/5 secs

Place in lined oven tray and into pre-heated oven 200C for about 20 mins

Allow to cool and cut into bars

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