Looking for a tasty midweek meal this week???
This vegetarian meal can be switched to replace the tofu with chicken/turkey/prawns if you prefer….& even the noodles can be of your choice…or even brown rice or quinoa if you’d prefer. Add any veggies in the fridge to pack them in there.
- 1/4C tamari
- 2-3 red chilies, finely chopped
- 1-2 garlic cloves, chopped
- 2cm ginger, finely grated
- 1Tbs honey
- 3Tbs lime juice
- finely grated zest of 1 lime
- handful fresh coriander, roughly chopped
- 300g medium tofu
- 1/3C coconut oil
- 150g snowpeas, diagonally sliced
- 1 bunch broccolini, sliced
- 3 spring onions, diagonally sliced
- 1/2 red capsicum, sliced
- pkt rice noodles
- Combine tamari, honey, lime juice, chili, garlic, ginger & ring into jug & whisk together. Drain tofu, halve & cut into into 1.5cm thick slices.
- Heat 2Tbs oil in frypan over medium heat. Cook tofu for 2-3mins on each side or until golden. Pour half of the sauce mixture over tofu &simmer for 1-2mins, till sauce thickens.
- Prepare noodles as per packet. Heat remaining oil in wok. Add snowpeas, broccolini, capsicum & spring onions & stirfry for 1min. Add remaining sauce & cook for further 2mins.
- Stir through drained noodles with veggies until heated.
- Divide noodles & veggies into serving bowls. Top with tofu, coriander & sauce.
This time of year is great to enjoy soup….no matter where you are!!
It’s a great lunch to take to work or school in a thermos….or to enjoy for a nutritious, easy dinner. I’ve made mine in the slow cooker – but you can easily whip it up after work on the stove.
Jam packed with calcium, magnesium, potassium, folic acid, phosphorous, vitamin C & beta-carotene – it’s easy on digestion, detoxifying & great for circulation!!
- 2tsp oil (I like coconut)
- 1 small brown onion, chopped
- 3tsp red curry paste (modify for kids)
- 500g gold sweet potato, peeled & coarsely chopped
- 250g pumpkin, skin off & chopped
- 2tsp lemongrass paste (or fresh lemongrass to taste)
- 2 pinches of salt
- 1 tsp coconut sugar (or brown sugar)
- 2C coconut/almond milk (‘So Good’ one….or Soy milk if prefer)
- 1/2C coconut milk
- 1.5C water
- Coriander, chopped to serve
- Heat oil in slow-cooker set on ‘high’ (or large saucepan). Add in onion & cook until softens.
- Add in curry paste & cook for 1-2mins till aromatic.
- Add in sweet potato, pumpkin & lemongrass. Pour in 1.5C water & leave in slow-cooker till vegetables are tender (or bring to boil in saucepan, then reduce to simmer for 15-20mins).
- Add in salt, sugar & ‘milks’. Set aside to cool slightly. Blend or process soup in batches, until smooth.
- Return to pan & stir over low heat until heated through. Ladle into bowls & sprinkle the coriander on top. Enjoy!!
These went down well in our house too…NO MEAT – how did he survive??!!
I served leftovers up for breakie the next day….yum!!
- 2 large zucchini, grated then excess water squeezed out
- 200g Haloumi, grated
- 5 spring onions, chopped
- Corn kernels, cut of cob
- 1 carrot, grated
- 1/2C mint leaves chopped
- 1C plain flour (or flour of choice)
- 1 1/2tsp baking powder
- Salt & Pepper
- 2 eggs
- 1 lemon, finely grated & juice
- 1 punnet cherry tomatoes, quartered
- Baby lettuce leaves
- Basil leaves
- Put zucchini, haloumi, carrot, corn, mint, spring onions, & lemon rind & juice into a large bowl.
- Sift in flour & baking powder. Season with salt & pepper.
- Crack in the eggs & stir to combine thoroughly.
- Heat oil in frying pan. Use 1/4C of mixture per fritter, mould with your hands. Flatten with spatula.
- Cook each fritter 3-4mins each side, or until golden & cooked through.
- Serve with tomato & greens – hot or cold!! 😉
Soup is a great thing to enjoy for lunch….or whilst doing a detox…..since it’s easy to digest, full of antioxidants & with the added spices to support your liver & inflammation – why not give this one a go?!! Soups are a great way to add veggies into your kids day?!!
- 2 Tbsp coconut oil
- 2-3 carrots, finely chopped
- 1/2 pumpkin, diced
- 1 onion, finely chopped
- 4 garlic cloves, smashed
- 1.2L vegetable stock
- 1 Tbsp ginger, grated
- 2 Tbsp Miso paste
- 1 Tbsp turmeric, grated
- salt & pepper to taste
- Melt the oil over medium heat, add in carrots, pumpkin, onion, & garlic. Saute for 10mins, stirring occasionally.
- Add the stock, ginger & turmeric, reduce the heat, cover & simmer for 30mins or in a slow cooker till veggies are tender.
- Puree the soup using a blender, adding in the Miso paste. Season with salt & pepper.
- Enjoy with a piece of crusty sourdough!
Need something new to bring to the dinner table this summer???
These can be eaten warm or cold….with a fresh made avocado & tomato salsa & salad.
- 250g pumpkin, cut into 2cm cubes
- 1/2C quinoa
- 1/2Tsp olive oil
- 1 carrot, grated
- 80g feta cheese, crumbled
- 1 egg, whisked
- 1tsp thyme
- 1tsp turmeric powder
- Coconut flour & oil
- Cook pumpkin in boiling water for 10mins or until cooked. Drain well then mash. Set aside.
- Place quinoa into saucepan & cook as per instructions. Add the oil & stir with fork to separate grains.
- Combine pumpkin, quinoa, carrot, feta, egg, turmeric & thyme.
- Form mixture into 10 small fritters, roll in a little coconut flour o lightly coat.
- Pour coconut oil in frying pan heated to medium heat.
- Cook fritters in 2 batches, until golden & cooked through. Drain on paper towel.
- Serve with a fresh avocado & tomato salsa, & salad.
I LOVE fish…..& I think I will definitely try this with the next Barra hubby catches…..or I think I have some Blue Nosed Salmon in the freezer!!??
Fish is high in omega-3 oils, plus full of vitamins A & D, B vitamins, calcium, potassium, selenium, & chromium….great for your heart, skin, weight loss & your mental health. Enjoy!!!
- 1/4C miso paste
- 1Tbsp mirin seasoning
- 1Tbsp tamari
- 2tsp sesame oil
- 1 carrot, cut into matchsticks or spiralised
- 4cm ginger, cut into matchsticks
- 4 spring onions, cut into matchsticks
- 500g skinless white firm fish – enough for 4 serves (or any you like really?!)
- Preheat oven to 200ºC. Combine miso paste, mirin, tamari, & oil into small bowl.
- Combine the carrot, ginger & 3/4 spring onions in another bowl.
- Cut x4 30cm squares of baking paper. Onto this place half carrot mixture.
- Top carrot with fish & remaining carrot mixture. Drizzle with miso mixture.
- Bring the long sides of paper together & fold to seal. Enclose the ends & place on the baking tray.
- Bake for 12-15mins or until fish is cooked through. Set aside for 2mins, top with remaining spring onions, then serve with brown jasmine rice & baby pak choy.