Author: Tarni Deutsher
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 […]
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 healthy dessert alternative to sneak some extra veggies in before bed!
Serves – Makes one big loaf (around 8-10 thick slices)
Prep time –15 Minutes Cook time – 45 minutes
1 teaspoon of coconut oil to grease the loaf pan
1 2/3 cup all-purpose flour (or buckwheat flour if gluten free works really well)
½ teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon salt
1 teaspoon baking soda
2 teaspoons vanilla extract
1 cup coconut sugar
½ cup coconut oil, melted
1 cup zucchini, grated
1 cup carrot, grated
2 bananas, mashed
1/3 cup shredded coconut
½ cup raisins (optional)
½ cup chopped walnuts (optional)
Preheat oven to 175 degrees Celsius. Oil a 9” x 5” loaf pan and dust with flour, shaking out the excess.
In a medium bowl stir together the flour, cinnamon, nutmeg, baking soda and salt. Then in a separate bowl whisk together the eggs and sugar, then add the coconut oil, grated zucchini and carrot, mashed banana and vanilla extract. Mix to combine.
Fold the flour mix into the wet mixture and add the shredded coconut, raisins and chopped walnuts if you decide to use them. Pour the batter into the prepared loaf pan and bake for around 45 minutes or until a toothpick inserted into the bread comes out clean. Leave to cool for 15 minutes and serve slightly warm with fresh butter as a delectable treat or for a healthier option with some yoghurt or simply on its own. Also tastes fantastic cold.
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 […]
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 […]
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! Due to the quinoa and black beans, it also packs a mighty protein punch, you can’t go wrong with healthy Mexican any night of the week!
Serves – 2, as a main meal (may have some left over black bean and quinoa mixture)
Prep time –15 Minutes Cook time – 45 minutes
1 tablespoon olive oil
2 large sweet potaoes
1/4 cup red onion, finely chopped
1 ear of corn, cut off the cob
1/2 a red capsicum, diced
1/3 cup tomato, diced
1/2 cup of cooked quinoa
1 cup of canned black beans, rinsed and drained
1 teaspoon smoked paprika
1 teaspoon cumin
1/2 teaspoon garlic powder
Sea salt to taste
1 mashed avocado
Fresh chopped coriander
Squeeze of lime
Preheat oven to 200 degrees Celsius, prick your sweet potatoes a few times with a fork. Line a tray with baking paper and bake in the oven for 40-45 minutes until they feel soft all the way through when you stick a fork or skewer through the middle.
Meanwhile, heat the chopped onion in a pan over medium heat with olive oil for around 5 minutes until they start to turn translucent. Then add the corn, capsicum, chopped tomatoes, black beans, cooked quinoa and spices and cook for an additional 3-4 minutes until heated through.
When the sweet potatoes are cooked take them out of the oven and let them rest for 5-10 minutes. Slice them in half and top with your quinoa and black bean mixture with a drizzle of lime, mashed avocado and fresh coriander.
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 […]
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. […]
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 from the balsamic reduction, fresh mint and feta.
Serves – 5-6
Prep time –10 Minutes Cook time – 15 minutes
6-7 cups seedless watermelon, cubed
2 Lebanese cucumbers, diced
½ cup feta, crumbed
2 tablespoons fresh mint, chopped
For Balsamic Reduction
1 cup balsamic vinegar
2 tablespoons unrefined sweetener of choice (coconut sugar, maple syrup or honey)
First, to make the balsamic reduction in a medium saucepan (that is nonreactive), add the balsamic vinegar and sweetener. Bring to a simmer over a medium-high heat and then keep it at a low simmer. To thicken and reduce it will take around 10-15 minutes. *Make sure you are keeping an eye on it as you don’t want it to burn! Once it coats the back of a spoon it is thick enough, remove from the heat and leave to cool.
To make the salad cut the watermelon and cucumber into small, bite-sized cubes, chop the mint and mix together. Top with fresh crumbed feta and drizzle on your beautiful homemade balsamic reduction
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 […]