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Veggie Packed Spaghetti Bolognese

Veggie Packed Spaghetti Bolognese

  Oh bolognese, how we love you. It is hands-down one of the most popular comforting meals to sit down to and enjoy and has always been a family favourite especially with kids. This delicious and healthy bolognese recipe will help you sneak more veggies […]

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Smoked Paprika Spiced Prawns

Smoked Paprika Spiced Prawns

  This is the perfect BBQ lunch or dinner on a warm day that will impress friends and family with fresh juicy prawns and a crispy sweet and spicy salad, it truly is a match made in heaven!   Serves – 4 Prep time –20 […]

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Udon Noodle Rainbow Bowl with Turkey Meatballs

Udon Noodle Rainbow Bowl with Turkey Meatballs

 

 

This bowl is a fantastic healthy dinner option with loads of veggies and lean turkey mince. The noodles add a great twist and make this dinner very versatile. You can play around with adding different sauces and veggies to completely transform the taste of the dish and stretch it out for other nights of the week!

 

Serves – 2

Prep time –10 minutes  Cook time – 10 minutes

 

Ingredients

400g turkey mince

2 tablespoons sesame oil

1 tablespoon grated ginger

1 tablespoon soy sauce or tamari

2 garlic gloves, crushed

2 tablespoons mint, chopped

2 tablespoons coriander, chopped

100g Udon Noodles, washed and cooked

1 cucumber, grated

1 carrot, grated

1 red capsicum, sliced

6 spring onions, julienned

1 tablespoon sesame seeds

Dressing

½ lime, juiced

½ teaspoon grated ginger

1 tablespoon of tahini

1 tablespoon tamari or soy sauce

 

Method

Mix the turkey with 1 tablespoon of the sesame oil, soy sauce/tamari, ginger, garlic, mint and coriander until well combined. Roll into small balls and leave to the side.

Cook the Udon noodles as per packet instructions. Drain off any excess starch and water.

Heat 1 tablespoon of sesame oil in a pan at medium-high heat and fry off the meat balls for around 5-7 minutes or until cooked through.

Place the noodles in a bowl and assemble the cucumber, carrot, capsicum, spring onions and meatballs around the plate.

Mix the dressing together and serve on top or to the side, serve with sesame seeds to finish.

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Coconut Banana Bread with Carrot and Zucchini

Coconut Banana Bread with Carrot and Zucchini

   This banana bread is so delicious and healthy that you can literally eat it for breakfast with zero guilt! Packed with fruit and veggies it will keep you full all morning on its own or alongside some Greek yogurt. Also great as a super […]

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Delicious San Choy Bow

Delicious San Choy Bow

   This super easy dinner is a classic favourite Asian dish that bursts with flavour and has a beautiful crunch from the lettuce cups and fresh ribbons of cucumber and carrot. Drizzled with a splash of lime and fresh coriander this is a spring or […]

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Warming Shakshuka with Spinach

Warming Shakshuka with Spinach

  

This breakfast recipe is filling but healthy, and super quick and easy to make in one pan for those mornings when you want to feel like you’re treating yourself with minimal effort. Loaded with spinach it’s high in vitamin C, K, iron and folic acid, with healthy fats and protein coming from the eggs and lycopene from all the delicious tomatoes. Make this next time you want to impress family or friends that have stayed for the weekend or as a Sunday morning treat.

  

Serves – 3 (as one egg per person)

Prep time –10 Minutes  Cook time – 20  minutes

  

Ingredients

1 tablespoon extra-virgin olive oil

3 eggs

1 cup chopped brown onion

1 red capsicum, de-seeded and diced

2 garlic cloves, minces

½ teaspoon ground cumin

½ teaspoon smoked paprika

1 can crushed or diced tomatoes

Several big handfuls of spinach

Generous pinch of sea salt and ground pepper

Optional toppings

Parsley

Diced avocado

Crumbed feta

Freshly toasted sourdough bread

  

Method

Firstly, heat the oil in a 12-inch pan over medium heat. Add the chopped onion and the diced red capsicum, cook for around 7 minutes until the onion is soft and translucent.

Turn the heat to medium-low and add the salt, pepper, smoked paprika, garlic and cumin. Stir and cook for around 30 seconds then add the can of tomatoes. Simmer for around 5 minutes until the sauce thickens slightly. Taste and adjust seasonings to your palate.

Add the spinach and stir until wilted then make 3 wells in the sauce and crack in the eggs. Cover with a lid and cook until the eggs are set for around 5 to 8 minutes.

Serve with freshly toasted sourdough for scooping and soaking up the delicious sauce  and whatever else you please.

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Mexican Quinoa and Black Bean Sweet Potatoes

Mexican Quinoa and Black Bean Sweet Potatoes

This is such a delicious, hearty and healthy meal full of vitamins, minerals and fiber. It is sure to keep you feeling full and satisfied without feeling heavy due to the complex carbs and all the delicious veggies that are jam packed into this meal! […]

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Ginger

Ginger

  Most of us recognise this wonderful root from stir fries, Asian dishes or fresh juices, it packs flavour punch and can really bring a meal to life, expanding its flavour profile. It doesn’t just taste incredible but ginger is extremely good for you and […]

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Kale and Chicken Caesar Salad

Kale and Chicken Caesar Salad

  

This hearty salad packs a nutritional punch from the original caesar salad we know and love, with kale taking centre stage instead of traditional lettuce. The homemade dressing adds that creamy caesar flavour and pairs perfectly with the kale, chicken and soft poached egg.

 

Serves – 2

Prep time –15 Minutes  Cook time – 20  minutes

  

Ingredients

Half a bunch of kale, de-stemmed and chopped finely

2 thin chicken breast fillets

10 cherry tomatoes, halved

Half an avocado, diced

Shaved parmesan

2 eggs

 

Caesar Dressing Ingredients

1 tablespoon mayonnaise

1 small clove of garlic finely minced

½ tablespoon Dijon mustard

½ teaspoon Worcestershire sauce

¼ lemon, juiced

Pinch of salt and pepper

 

Method

Season the chicken with salt and pepper and heat a pan on high with olive oil. Place the fillets in the hot pan and reduce to a medium heat, cooking each side for around 4-5 minutes until golden and cooked through. When cooked place on a chopping board and leave to rest while you prep the salad dressing and hard boil the eggs.

To cook the eggs place two room temperature eggs in boiling water for 4-5 minutes depending on how soft boiled you like them. *of course you can cook them for longer if you prefer a harder yolk.

To prepare the dressing simply whisk all of the caesar dressing ingredients together. After you have torn the kale leaves off their stems and chopped finely massage them thoroughly in the dressing until the leaves feel as though they have softened a bit. Add the tomatoes and avocado as well as the chicken and eggs, serve into two bowls and top with shaved parmesan.

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Refreshing Watermelon Salad with Balsamic Reduction

Refreshing Watermelon Salad with Balsamic Reduction

   This mouth-watering salad is an absolute crowd pleaser and is easy to bring to family gatherings or barbeques with friends, to add a light healthy side to meals or enjoyed alone! Super hydrating with fresh cucumber and watermelon with an added punch of flavour […]

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Coconut Chia Pudding with Fresh Fruit

Coconut Chia Pudding with Fresh Fruit

   Chia pudding is the perfect healthy breakfast or dessert, filled with loads of Omega 3’s, protein and fiber and high in vitamins from fresh fruit it keeps you full while satisfying your sweet tooth in the healthiest way.    Serves – 2 Prep time […]

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