Recipes for Good Fats Everyday

Here are some quick, simple and scrumptious ways for you to increase your weekly intake of Good Fats without even trying.

Macadamia SalmonCoconut Macadamia Nut-Crusted Salmon 

½ cup fresh pineapple, chopped

½ cup fresh mango, chopped

½ cup fresh peach, chopped

½ red onion, diced

¼ cup chopped fresh coriander

2 tbsp. shredded unsweetened coconut

2 tbsp. fresh lime juice

1 green chili, seeded and finely chopped

¼ cup shredded unsweetened coconut

2 tbsp. panko bread crumbs

1 ½ tbsp. chopped macadamia nuts

¼ cup light coconut milk

1 tbsp. soy sauce

2 salmon fillets

1 tbsp. olive oil

  1. Preheat oven to 200°C.
  2. Combine ¼ cup shredded unsweetened coconut, breadcrumbs, macadamia nuts and in a shallow bowl.
  3. Combine the milk and soy sauce in another shallow dish.
  4. Dip one side of the fish into the milk mixture and coat with the breadcrumb mixture.
  5. Repeat with the second fillet
  6. Heat oil in a large nonstick skillet over medium-high heat.
  7. Add fish, crust side down, to pan and cook 3 minutes.
  8. Add fish, crust side up, to an 8×8-inch baking or casserole pan.
  9. Bake for 10 minutes or until fish flakes easily.
  10. To make the salsa; Combine the pineapple, mango, peach, chili, onion, coriander, 2 tbsp. coconut and lime juice in a large bowl.


PorridgeLSA Apple Cinnamon Porridge

1/3 cup Morlife Goji Antiox Porridge

2 heaped tbsp. LSA meal

¾ cup almond milk

1 apple, grated

cinnamon to taste

fresh fruit toppings of your choice

  1. Combine the almond milk, porridge, LSA and apple in a small sauce pan, heat over a medium heat for a few minutes until fully heated and thickened.
  2. Serve with fresh fruit toppings of choice and extra milk if needed to achieve preferred consistency.


avocado-stackAvocado and Smoked Salmon Stack

Serves 2

1 tbsp Olive Oil

100g smoked salmon slices

2 Avocados, 1 mashed, 1 diced

½ cup Coriander, chopped

1 long Red Chilli, finely chopped

1 Lime, finely grated zest and juice

¼ cup Morlife Flaxseed Oil

1 tsp Dijon Mustard

  1.  Mix together flaxseed oil, lime juice and mustard, set aside.
  2. Place mashed and diced avocado, coriander, chilli and lime zest in a bowl, and add half the dressing mixture.  Stir until combined.
  3. Shape half the avocado mixture into a round on each plate.
  4. Arrange the salmon slices over the top of both avocado rounds.
  5. Top with extra coriander and drizzle with remaining dressing.


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