Everyday Thermo

Everyday Thermo

Easy, convenient and quick wholefood recipes. 85 thermo recipes for the family!

Sophie Guidolin's goal is to make the task of daily cooking easier for you, not just through the convenience of using a thermo appliance but by providing inspiration for your everyday meals and using wholesome, easily sourced ingredients.

Sophie's food philosophy is to eat as close to the natural source as possible, with the least amount of processing involved.

Her latest cookbook will change the way your family eats and interacts, by saving you time in the kitchen preparing meals so you have more time to sit down together as a family and eat and connect.

Sophie says, "My thermo appliance has changed the way (and speed!) at which I am able to cook. With recipes that would normally take hours now taking just minutes. The best part is knowing exactly what you're eating."

It really is effortless to whip up homemade versions of sauces, dips and frozen treats - foods that are often traps for sugar, salt and additives. So, you'll not only be getting food on the table fast, but it will be food that's good for you.

Sophie Guidolin's Everyday Thermo includes 85 thermo recipes for the family and information on: macros, how to get the most from your thermo appliance, pantry essentials, how to adapt your own recipes, morning boosts, picnic packs, sweet and savoury bakes, lighter meals, nourishing mains and smart snacks.

Sophie Guidolin is a nutritionist, master trainer, gym owner, author and world-renowned fitness model with numerous titles, most recently taking gold at the Arnold Classic. Her passion for health began after her first pregnancy, when she gained 28 kilos and developed gestational diabetes due to her unhealthy lifestyle. She started weight training, changed her diet, and over 12 weeks shed 30 kilos. Sophie has developed numerous workout and nutritional plans, transforming the lives of thousands of people. She now has one million social media followers and is dedicated to leading a healthier, more active lifestyle.

Everyday Thermo
Author: Sophie Guidolin
RRP: $49.95

Sweet Potato and Chickpea Patties with No-Nasties Tomato Sauce

Prep + Cook Time: 1 Hour 10 Minutes (+ Refrigeration)
Makes 16 Patties + 2⅓ Cups Sauce

Ingredients
500g orange sweet potato
400g can chickpeas
1 teaspoon caraway seeds
2 tablespoons arrowroot flour
4 green onions, white part chopped finely
1 tablespoon chopped fresh dill, plus extra sprigs to serve
1 teaspoon sea salt flakes
1/4 teaspoon freshly ground black pepper
⅓ cup (50g) white sesame seeds
extra virgin olive oil cooking spray

No-Nasties Tomato Sauce:
1 medium onion (150g), chopped coarsely
2 cloves garlic
1 tablespoon extra virgin olive oil
400g can diced tomatoes
40g tomato paste
80g fresh dates, pitted
2 teaspoons apple cider vinegar

Method
Make no-nasties tomato sauce.
After blending the no-nasties tomato sauce mixture, position the steaming dish over the mixing bowl. Chop sweet potato into 3cm pieces; place in the steaming dish. Pour over the can of chickpeas, letting the canning liquid fall through onto the tomato sauce. Scatter with caraway seeds. Cover and cook sauce and sweet potato mixture for 30 min/steam mode/speed 1.
Remove steaming dish with sweet potato mixture and set aside. Transfer tomato sauce to a bowl. Add sweet potato mixture, arrowroot, green onion, dill, salt and pepper to mixing bowl; return measuring cup to lid. Blend for 10 sec/speed 5 or until coarsely chopped and mashed. Chill mixture for 20 minutes in the fridge.
Meanwhile, preheat oven to 200°C/180°C fan-forced. Line an oven tray with baking paper.
Roll heaped tablespoons of sweet potato mixture into balls (mixture will be sticky), then toss in sesame seeds. Press and shape into 5cm patties; spray with olive oil. Bake for 30 minutes, turning halfway through cooking and spraying once more with oil, or until golden and moved easily when pushed. Serve patties with tomato sauce for dipping, and accompany with rocket and extra dill sprigs, if you like.

No-Nasties Tomato Sauce
Place onion and garlic in mixing bowl; blend for 5 sec/speed 5 or until finely chopped. Add olive oil. Scrape down the side of the bowl. Cook for 5 min/120°C/ reverse/speed
Add tomatoes, tomato paste, dates and vinegar; blend for 10 sec/speed 10, increasing the speed gradually.

Meal Prep: Tomato sauce can be made up to 1 month ahead and refrigerated in a sterilised jar, or it will freeze for 2 months. Patties can be made up to 5 days ahead and refrigerated in an airtight container, or freeze them for 1 month.


Oven-Baked Cranberry Pikelets with Nut Butter

Prep + Cook Time 30 minutes
Makes 24 pikelets + 1 cup nut butter

Ingredients
⅔ cup (100g) raw cashews
⅔ cup (90g) raw macadamias
1/4 cup (60ml) pure maple syrup

1. cups (375ml) buttermilk or almond milk 1. cups (240g) wholemeal self-raising flour
1 egg
1 teaspoon ground cinnamon
1/2 cup (65g) sugar-free dried cranberries
extra virgin olive oil cooking spray

Method
Preheat oven to 200°C/180°C fan-forced.
To make nut butter, place cashews, macadamias and 2 tablespoons of the maple syrup in mixing bowl; blend for 40 sec/speed 10 or until finely chopped. Scrape down the side of the bowl. Add 1 tablespoon water; blend for 30 sec/speed 10 or until a smooth butter forms. Transfer to a small jar.
Add buttermilk (or almond milk for a dairy-free option), 1 tablespoon water, flour, egg, cinnamon and remaining maple syrup to uncleaned mixing bowl; blend for 15 sec/speed 7 or until mixture is smooth. Add cranberries; blend for 5 sec/speed 8.
Meanwhile, place two 12-hole (⅓-cup/80ml) non-stick muffin pans in the oven to preheat for 5 minutes. Working quickly, remove hot pans from oven and spray holes with oil, one at a time. Spoon slightly rounded tablespoons of mixture into oiled holes; bake for 10 minutes or until puffed slightly in the middle and cooked through. Cool in pans for 1 minute; invert pans onto a board and, using a small spatula, ease pikelets out.
Serve each pikelet topped with 1 teaspoon nut butter.

Serving Suggestion: Dust pikelets with cinnamon, drizzle with pure maple syrup and serve with fresh seasonal fruit, such as figs, berries or slices of mango.
Meal Prep: Pikelets can be made up to 1 week ahead and refrigerated in an airtight container; reheat for 20 seconds in the microwave before serving. Pikelets will also freeze for 1 month. Nut butter can be made 2 weeks ahead and refrigerated.





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