True health lies in the ability to live a balanced lifestyle. Here at Emily Eats, we’ll do our best to educate and inspire you to be at your best. Our holistic approach is complemented by scientific research because we believe a balanced lifestyle is the way to go.

True health lies in the ability to live a balanced lifestyle. Here at Emily 's Formula, I'll do my best to educate and inspire you to be at your best. My holistic approach is complemented by scientific research meaning you can be confident in my advice. 

Spinach Tart

Spinach Tart

This recipe is based on one by Annabel Langbein and was an absolute staple in our household growing up. I wanted to make one that was just as delicious but was a healthier alternative, and after many failed attempts, here you have it! Perfectly accompanied by a large salad for a long weekend lunch. 

Ingredients:

Almond crust

  • 2 cups almond flour
  • ¼ tsp salt
  • 2 T coconut oil
  • 1 large egg

Preheat oven to 180 degrees 

Place flour and salt in food processor and pulse briefly

Add coconut oil and egg and pulse until mixture forms a ball  

Press dough into a 9-inch pie dish

Poke a few holes in the bottom of the base with a fork and then bake in the oven for 15minutes until slightly browned. 

 

Tart filling

  • 6 eggs
  • 1 cup milk of choice (I use coconut or almond milk)
  • 3T pesto
  • Spinach and broccoli (use as much or as little as you like)
  • 2 spring onions, chopped
  • 1T Dijon mustard
  • 1T horseradish sauce
  • 2T psyllium husk
  • ½ tsp baking powder
  • ¼ C Parmesan cheese (optional)
  • Salt and pepper to taste

Blend together all ingredients until mixture forms a smooth, green puree. Pour mixture into pastry shell and bake for 30 minutes until it is set in centre.

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