WHAT YOU NEED:
1 Sweet Potato
1 Cup Quinoa
1 Small Onion
3 Cloves Garlic
1 Egg White
Coconut Oil

Chicken Breasts
1/2 Cup Walnuts
2 Tsp Oregano
1 Egg White
Himalayan Pink Salt

Preheat oven to 180C.
Blitz walnuts and oregano in a food processor.
Dip chicken breasts into egg white and then roll in crumbed walnut mixture.
Cover in tin foil and bake for 30-40 mins.

For cakes…
Pre-boil sweet potato and cook quinoa in appropriate amount of water (usually 1 part quinoa to 5 parts water).
Fry onion and garlic in coconut oil.
In a food processor blend boiled and strained sweet potato, onion and garlic.
Add Himalayan Pink Salt.
In a bowl combine quinoa, sweet potato purée and add egg white.
Fry small cake-sized scoops in coconut oil till browned on both sides.
Serve with veg of your choice.

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See you there!
Leanne and Dave