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.
The perfect size snack for lunch boxes or handbags…with tasty sweet flesh which is jam packed with nutrients. They actually have the highest rate of magnesium of any citrus fruit….& excellent source of thiamine, potassium & vitamin C, whilst being low in sodium & fat.
- Include them in a salad with capsicum, carrots, snow peas & spring onions….throw in some pecans & sesame seeds then drizzle with olive oil.
- Or maybe add to a chicken or pork stir fry – along with chilli, ginger, garlic, broccolini, capsicum & slithered almonds….finish with a drizzle of honey & temari/soy sauce.
- Or whisk up this juicy salad dressing with 1/4C mandarin juice, 1/2tsp grated mandarin rind, 1tsp wholegrain mustard, 1 crushed garlic clove with 1Tbsp olive oil in a bowl until combined….season to taste – simple.