Category Archives: Dinner

Looking for a Vegan Alternative for Dinner??!

Protein Packed Bean Patties

Many of you know I have a couple of students sitting in on clinic at the moment. Well, my student Kristy is a Nutrition student full of great recipe ideas….so I asked her to share one of her vegan easy, go to recipes for you. Packed with magnesium, calcium, iron, potassium, zinc, protein & good fats  – I’m sure & your family will love them!!

Ingredients:

-1 ½ cups cooked black beans (or canned)

-1 Onion

-1tsp dried coriander

-1tsp dried basil

-1/4 cup fresh parsley

-1/4 cup oats (ground into powder)

-2 cloves garlic

– 1TBSP ground flaxseeds

-Flour of choice for dusting

 

Method:

  1. Mix all ingredients together (except flour) in food processor, or finely chopped & mix together.

  2. Roll patties & dust in flour

  3. Fry on low heat or oven bake on 180ºC

  4. Enjoy with an awesome salad of choice!

Recipe by Kristy Boeyen

 

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Egg White Omelette….yum!

This omelette is sooo easy & really healthy too!! Mix & match your fillings to whatever you like….I’m sure you’ll create a masterpiece!  😉

Ingredients:

  • olive oil spray (or coconut oil)
  •  2 green/spring onions, sliced
  •  50g baby spinach
  • tomato, chopped
  • mushrooms, chopped
  •  1 tablespoon chopped fresh dill or any herbs you love
  •  sea salt & cracked black pepper
  •  3 egg whites

Method:

  • Lightly spray a non-stick frying pan with olive oil spray. Add green/spring onion, spinach, mushrooms, tomatoes & dill, & cook over medium heat until spinach is wilted. Remove from pan & season with sea salt & cracked black pepper.
  • Lightly spray pan again with a little oil. In a bowl, whisk egg whites with electric beaters until soft peaks form.
  • Add egg whites to the pan & cook over medium heat for 2 minutes or until nearly set. Sprinkle spinach filling over half the omelette & cook for further 3 minutes or until the base is golden.
  • Carefully fold over omelette to enclose filling. Serve immediately.

Enjoy….even as a light dinner choice!!

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Veggie Stroganoff!?!

Trying to pack in the veggies & still provide a tasty meal for the family can sometimes be a chore….but this will have something yummy for the table, it can save you time as a slow cook & you can freeze leftovers for later!!  😉

Ingredients:

  • can lima beans, drained & rinsed
  • 1-2 cloves garlic, crushed
  • can tomatoes, chopped
  • 1 onion, chopped
  • 2 medium zucchinis, grated
  • 1 C broccoli, chopped
  • 1 capsicum, seeded & cut into thin strips
  • 2Tbsp tomato paste
  • 1/2C veggie stock
  • 1 bay leaf
  • 400g mushrooms of choice
  • 1 C soy yoghurt (or Greek)

Method:

  1. Combine all ingredients into slow cooker except mushrooms & yoghurt.
  2. Set on auto or low for overnight cooking or as you leave for work.
  3. During last 20mins or upon arrival home after work…add in mushrooms. Unwind…have a shower, or chop up a green salad to serve alongside.
  4. Stir through yoghurt before serving. Enjoy!!

“Be confident & fearless as a cook. Accept compliments & criticisms graciously. Never apologise if it doesn’t work out….just do your best” ~Audrey Tea

 

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Tamari-Lime Tofu with Noodles

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.

Ingredients:

  • 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

Method:

  1. Combine tamari, honey, lime juice, chili, garlic, ginger & ring into jug & whisk together. Drain tofu, halve & cut into into 1.5cm thick slices.
  2. 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.
  3. 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.
  4. Stir through drained noodles with veggies until heated.
  5. Divide noodles & veggies into serving bowls. Top with tofu, coriander & sauce.

ENJOY!!

 

 

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Creamy Thai Soup

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!!

Ingredients:

  • 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

Method:

  1. Heat oil in slow-cooker set on ‘high’ (or large saucepan). Add in onion & cook until softens.
  2. Add in curry paste & cook for 1-2mins till aromatic.
  3. 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).
  4. Add in salt, sugar & ‘milks’. Set aside to cool slightly. Blend or process soup in batches, until smooth.
  5. Return to pan & stir over low heat until heated through. Ladle into bowls & sprinkle the coriander on top. Enjoy!!
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Cauliflower Turmeric Steaks….

Turmeric is a great spice to have in your kitchen….it protects the liver, boosts the immune system & even  reduces inflammation….particularly in muscles damaged post-exercise.

Read the research here…..

Here’s an easy way to include it in your daily diet….especially during the Activate NT program where you’re extending yourself a little more with exercise!!

Ingredients:

  • x1 large cauliflower
  • 1/4C extra virgin olive oil plus extra for frying)
  • 1 Tbsp Organic Turmeric powder
  • Black Pepper
  • Thinly sliced fried red chilli & spring onions

Method:

  1. Cut cauliflower into 4-5 1.5cm thick slices.
  2. Cook cauliflower slices in olive oil for 2-3mins till golden brown.
  3. Transfer to lined baking tray.
  4. Whisk olive oil, turmeric & some cracked black pepper until well combined. Brush over steaks.
  5. Roast cauliflower in the moderate oven for 12-15mins or until tender & crisp.
  6. Serve as vegetarian main or as a side dish.
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Veggie & Haloumi Fritters

These went down well in our house too…NO MEAT – how did he survive??!!

I served leftovers up for breakie the next day….yum!!

Ingredients:

  • 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

Serve with:

  • 1 punnet cherry tomatoes, quartered
  • Baby lettuce leaves
  • Basil leaves

Method:

  1. Put zucchini, haloumi, carrot, corn, mint, spring onions, & lemon rind & juice into a large bowl.
  2. Sift in flour & baking powder. Season with salt & pepper.
  3. Crack in the eggs & stir to combine thoroughly.
  4. Heat oil in frying pan. Use 1/4C of mixture per fritter, mould with your hands. Flatten with spatula.
  5. Cook each fritter 3-4mins each side, or until golden & cooked through.
  6. Serve with tomato & greens – hot or cold!!   😉

 

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Homemade Gluten Free Pizza base….ready for the weekend!!

Many people seem to be having a gluten intolerance these days – beyond ceoliac suffers. And actually….it’s been shown that some health concerns like hypo/hyperthyroid, arthritis, & even women endometriosis, fibroids or those who’ve suffered a number of miscarriages can benefit from eating mostly gluten free. 

I came across this easy gluten free recipe you might like to try this weekend….top with your favourite sauce/pesto, protein & veggies….with a handful of your favourite cheese if you like.

I love making homemade pizza…..drizzle yoghurt over an Indian inspired topping….or keep it basic for the kids! This is definitely a great way to get those kids in the kitchen & eating fresh healthy food!!!

Gluten Free Pizza Dough – makes 8 mini pizzas

  • 2C gluten-free plain flour
  • 1/2C arrowroot
  • 1/4C fine psyllium husk
  • 1tsp salt
  • 7g sachet dry yeast
  • 1/4C olive oil
  1.  Sift flour & arrowroot together in large bowl. Stir in psyllium, yeast & 1tsp salt.
  2. Make a well in the centre & add 3/4C warm water & oil. Mix together until the dough starts to form, adding more water if necessary.
  3. Pre-heat oven to 220ºC. Place a pizza stone in oven to preheat if you have one. Place into a lightly greased bowl, turning to coat the surface with oil. Cover with plastic wrap & set aside on bench for 30mins until it doubles in size.
  4. Uncover dough & turn out onto lightly floured surface. Divide dough into 8 portions. Roll & press into shape onto baking paper till about 12cm. Brush lightly with oil & transfer to pizza stone/tray.
  5. Cook for 5mins. Spread with your favourite passata/sauce/pesto & top with your favourite toppings. Bake for 5-10mins or until golden & cheese is melted.

bon appetit!!

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Need a Recipe for Lunch or Dinner….that aids Detoxing YOUR Body??!

Quinoa is a great protein & jam packed with nutrients too….& beetroot – well…also packed with nutrients such as calcium & magnesium whilst being great for your heart. Let alone the added veggies, eggs & cheese….I’d throw in some tasty herbs too!!

Check out this Quinoa & Beetroot Frittata

Cut it up into squares for the kids lunch boxes….or yours!

🙂

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Carrot & Pumpkin Soup

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?!!

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Ingredients:

  • 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

Method:

  1.  Melt the oil over medium  heat, add in carrots, pumpkin, onion, & garlic. Saute for 10mins, stirring occasionally.
  2. Add the stock, ginger & turmeric, reduce the heat, cover & simmer for 30mins or in a slow cooker till veggies are tender.
  3. Puree the soup using a blender, adding in the Miso paste. Season with salt & pepper.
  4. Enjoy with a piece of crusty sourdough!

 

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