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Thai Beef Salad

Thai Beef Salad

This salad can be served with any protein it doesn’t have to be beef.  This meal is a great source of Vitamin C, B Vitamins, Zinc, Folate, Potassium, Magnesium, Complex Carbohydrates (great gut fibre), Monounsaturated Fat and it makes your feel good.

Serves roughly 5 depending on how hungry you are.

  • 1 bag of kaleslaw kit or something with lots of greens in it (I don’t normally buy these b/c environmental reasons but they are easy and convenient when your trying to be healthy and have a nutritious and easy).  This contains kale, carrot, cabbage, beetroot and many other goodies.
  • 1 punnet of cherry tomatoes
  • 1-2 cucumbers chopped (they aren’t in season at the moment so you could try snow peas or something that is in season instead)
  • 2 pieces of rump steak (preferably grass fed) 250 grams
  • 1/2 packet of vermicelli noodles (optional)
  • 1 bunch of mint chopped
  • 1 bunch of coriander chopped
  • 1 tablespoon Extra Virgin Olive Oil (EVOO)

Thai Beef Sauce

  • 1 teaspoon tamari sauce (soy sauce if not gluten free)
  • 1 tablespoon honey
  • 1 tablespoon fish sauce
  • 2 teaspoon of sesame oil
  • squeeze of 2 lime
  • 2 teaspoons of finely grated ginger
  • 1 finely grated or crushed garlic
  • 1 chilli (optional)

Method

  1. Mix all sauce ingredients in glass jar, shake and taste to ensure you have balanced flavours
  2. Bring fry pan to high heat.  Place beef on plate and cover with most of the EVOO.  Cook a couple of minutes each side to your liking.  Once cooked remove from heat, and rest until ready to serve.
  3. Mix all salad ingredients together in a bowl.  If using noodles cook as per instructions.  Mix noodles, salad and salad dressing together, be sure to leave a small amount of dressing to use when platting up.
  4. Slice steak, roughly 1 cm thickness.
  5. Plate up, topping with a couple of pieces of steak and drizzle with left over salad dressing.

Enjoy x

 

 

Salmon and Fennel Salad

Salmon and Fennel Salad

A dear friend of mine Jane, has cooked a version of this for me in the past.  It was absolutely delicious, so I decided to give it my touch (different dressing and vegies).  However, the combination of the dill, fennel and the fish is a show stopper.  I hope you enjoy this as much as we do. x

Ingredients – serves 4

  • 4 x salmon fillets or fish of your choice
  • 1 fennel bulb shaved/sliced thinly
  • 300g fresh rocket
  • 1 cup peas and or snow peas
  • 1 sweet potato cut into cubes for roasting
  • 4 small potatoes cut into cubes for roasting
  • 1-2tbs extra virgin olive oil (EVOO)
  • 1/2 cup fresh dill (chopped)

Dressing – Make sure you taste this and add to it as you see fit.  This is the hero of the dish!

  • 1/2 cup extra virgin olive oil
  • 1/2 cup white wine vinegar or apple cider vinegar
  • 1-2 tbs horseradish
  • 1 tbs maple syrup

Method

  • Heat oven at 180 degrees.
  • Mix diced potato and sweet potato with 1-2 tbs of extra virgin olive oil and then place on roasting try.  Bake in oven for approximately 25-35mins.
  • Whilst roasting mix up salad dressing in a jar, mix to combine.  Don’t add dressing until last minute.
  • Blanche peas and or snow peas for a couple of minutes in boiling water.
  • Put salad ingredients together.  Keep a small amount of dill for plating up.
  • Drizzle 1tbs of EVOO on roasting tray and sprinkle salt before placing the salmon fillets skin down on the roasting tray, covering the skin of the salmon.
  • After 25mins of roasting vegetables place salmon in oven and bake (along with veggies) for approximately 15mins (or until cooked to your liking).
  • Once everything is cooked to your liking, mix cold salad goodies with warm vegetables, add salad dressing and toss with salad servers.
  • Plate up the salad, place fish on top and garnish with dill.

Have a happy and safe Easter!

x

Zucchini Slice *gf

Zucchini Slice *gf

Ingredients

  • 1-2 onion diced
  • 3-4 garlic (crushed/diced/grated)
  • 2 rashes of lean bacon (optional)
  • 2-3 zucchini grated, you could also add 250g baby spinach (optional)
  • 8 eggs
  • 1 1/4 cup almond meal
  • 1/2 cup diced fetta, halumi or cheddar cheese

Method

Turn oven to 175 degrees. Sauté onion for 2-3 mins and then add garlic, cook until transluccent on medium heat.
Add bacon and grated zucchini, cook for further 5 mins. Mix eggs and almond meal in a bowl, once onion mixture cooked add to eggs and mix together. Poor into 15cm x 30 cm cooking tray (lined with baking paper), add cheese of choice and bake in oven for roughly 25-35mins.

Enjoy for Breakfast, lunch or dinner! x

 

Mediterranean Salad with Sundried Tomato Pesto (Gluten Free, Dairy Free)

Mediterranean Salad with Sundried Tomato Pesto (Gluten Free, Dairy Free)

Ingredients – Serves 2
1 whole capsicum (red or green), deseeded and quartered
1 zuchinnin (diced)
1/2 cauliflower head (cut into small branches)
3 whole beetroots, peeled and diced in 2cm cubes (roughly)
1 lemon (need both zest and juice)
1 garlic
2tbs of extra virgin olive oil (EVOO)
300g of baby spinach
2tbs Sundried Tomato Pesto (see recipe)

Directions
Preheat oven 180 degrees
Prepare all vegetables and place in mixing bowl
Mix the zest from the lemon, grate the garlic and add 1tbs of EVOO to the vegetables
Place all on a roasting tray and place in oven for roughly 35-45mins depending on oven
Place roasted vegetables on bed of baby spinach add drizzle EVOO and squeeze lemon over salad.
Add sundried tomato pesto for a lovely mediterranian flavour.
Enjoy! xx

Fresh Watermelon and Feta Summer Salad

Fresh Watermelon and Feta Summer Salad

  • 800g fresh watermelon, skin cut off
  • 250g feta cheese, Persain feta is beautiful and creamy, a lovely accompliment to the watermelon
  • Big punch chopped parsley roughly chopped
  • 1/4 red onion finely diced
  • 400g rocket
  • 1 pomegranate (optional however this gives a sensational pop of flavour)
  • 100g pistachio’s
  • Drizzle of Extra Virgin Olive Oil

Mix all indredients together and then add the drizzle of Extra Virgin Olive Oil.  Serve with some roast chicken, white fish or simply have on it’s own.

Enjoy x

Magic Beetroot Juice

Magic Beetroot Juice

This is a wonderful liver cleansing juice, rehydrating and helps your liver do it’s job:

  • 1 beetroot cleaned
  • 1-2 carrots
  • 1-2 sticks of celery
  • 3cm knob of ginger
  • 1/2 – 1 granny smith apple
  • Handful of mint

Using a nutribullet of juicer, juice away and drink.  This is great to have first thing int he morning or after a workout to rehydrate you in the warmer months.

Enjoy! x

Scrumptious Chocolate Brownie with a Twist

Scrumptious Chocolate Brownie with a Twist

Ingredients – serves um depends how hungry you are, should roughly get 15 slices out of it!

  • 1 cup ground almonds/almond flour
  • 1 zuchinni grated (I use a microplane to get fine pieces)
  • 1/3 cup honey or maple syrup or rice malt syrup
  • 1/4 cup cacao
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon of cinamon
  • 1 teaspoon of baking soda
  • 100g dark chocolate – chopped into tiny pieces

Method

  • Preheat oven and line baking tray with baking paper
  • Grate zuchinni
  • Mix rest of the ingredients together, place in a 20cm x 20cm baking tray
  • Bake in over for roughly 30 mins or until knive comes out of center of brownie clea.
  • Alow to cool, slice and serve with either dollop of cream of home made custard.

Enjoy for a snack of dessert! x

Easy Vegetarian Dinner Inspiration

Easy Vegetarian Dinner Inspiration

Evening All, I made this dinner last night… honestly it was made in fifteen minutes and tastes sooo good.

Ingredients – Serves 3-4 (depending how hungry you are)

  • 1 can chickpeas drained (Note with can food, I try to organic where possible but I also watch out for number in the ingredients)
  • 1 can red kidney beans drained
  • 1 can lentils drained
  • I can tomatoes
  • 1 onion diced
  • 1 garlic
  • 1 lemon
  • 1 can of organic coconut milk (or cream)
  • Cottage cheese to serve
  • 250g of baby spinach
  • Coriander

Method

  1. Saute onions for 5 minutes.  Add garlic and sautee for another 5 minutes, until onions are translucent.
  2. Add all other ingredients: tin tomato’s, chickpeas, red kidney beans, lentils, juice of one lemon, coconut milk.  Simmer for another 5 minutes
  3. Serve on a bed of baby spinach, with a dollop of cottage cheese and corriander
Scrumptious Strawberry Cheesecake

Scrumptious Strawberry Cheesecake

Strawberry Cheesecake – this recipe is inspired from Wholefoods Simply, thank you!

Your challenge it to only have one piece.  This is a delicious dessert, very decadent!

The Base

  • 1 1/2 cups of almond meal
  • 1 cup of desiccated coconut (sulfate free, go to health food shop to avoid the preservative 220 that is used in dried fruits)
  • 6 dates pitied
  • 1/2 tablespoon of honey
  • pinch of salt

Filling

  • 250g philladelphia cream cheese (use lite if you wish), room temperature
  • 1 teaspoon of vanilla essence
  • 1 teaspoon of lemon zest
  • handful of chopped strawberries, chopped
  • 1 cup of frozen strawberries or rasberries
  • 2 tablespoons of honey/maple syrup or rice malt syrup (feel free to add more or less

Top

  • 100g dark chocolate
  • 2 tablespoons of coconut oil (refined, if you don’t like the coconut flavour so much)
  • 1 tablespoon of honey (optional)

Method

  • Base: Blend all ingredients in your food processor for at least 5 minutes, it needs to come together if not add a little coconut oil to create a dough consistency.  Once blended extremely well, will be soft to touch pour into your tin/mould lined with baking paper.  Firmly press the base into the mould and place in the freezer.
  • Filling: Blend all ingredients in food processor until you have a nice creamy consistency should take 5-7 minutes.  Once you have a creamy consistency add to your base, sprinkle with frozen strawberries or rasberries and place back in the freezer.
  • Top: place ingredients in a pot and milk together, creating a lovely ganache to be spread lightly ontop of your cheesecake and placed back into the freezer.
  • Give it at least 1-2 hours in the freezer before serving.

 

Greek Salad with a Twist

Greek Salad with a Twist

It is already feeling like summer and I am loving getting back into more salads.  Try this salad using your homemade chicken stock – it’s super fresh!

Ingredients, Serves 2-3 (depending how hungry you are!)

  • 1 cup cooked quinoa
  • 2 cups of homemade chicken stock
  • half a cauliflower chopped into florets and roasted for 25-30mins in splash of olive oil and lemon zest
  • 1 cucumber diced
  • 1 punnet cherry tomatoes
  • 250g of rocket (add more if you like more, I always have more rocket, love it!)
  • 1 bunch mint chopped
  • 1 bunch parsley chopped

Dressing

  • 1/2 cup Extra Virgin Olive Oi
  • Juice from 1-2 lemons and or you could use roughly 1/3 cup of apple cider vinegar
  • 1/4 cup of chopped mint
  • 1 tablespoon of honey
  • 1 clove of garlic (minced)

Method

  1. Cook quinoa – 1 cup quinoa to 2 cups chicken stock.  Bring mixture to the boil and then reduce heat and simmer for 5-10 mins.  When cooked all excess moisture should have gone from the pot, leaving a slightly translucent grain.  Allow to cool slightly.
  2. Meanwhile – break/cut cauliflower into florets and mix with a little Extra Virgin Olive Oil and lemon zest.  Roast in oven @ 180 degrees for about 25-30 mins allowing the cauliflower to caramelise
  3. Mix salad dressing ingredients into a jar mix and taste, balance the flavours if necessary
  4. Put all other salad ingredients into a bowl, add the roasted cauliflower last and drizzle with a generous amount of dressing.
  5. This salad would go beautifully with lamb, lemon chicken or some white fish.

Enjoy. x

Thai Pumpkin Soup

Thai Pumpkin Soup

This is a delicious and so simple recipe.  I like things to be as easy as possible in the kitchen.

Ingredients: Serves 4 -6

  • 1 Leek or brown onion, finely diced
  • 3 cloves of garlic
  • 1/2 head of cauliflower. cut into smaller florets
  • 500g Jap Pumpkin, take skin off and cut into chunks
  • 2 big tablespoons of Yellow Curry Paste (I use Mae Ploy, no nasties in it just pour ingredients: lemongrass, shallots, garlic, galangal, diced red chilli, corriander seed, Kaffir lime peal etc… ) “It’s the bomb, if you don’t have all the wonderful individual spices in your kitchen”
  • 500ml of home made chicken stock
  • 400ml of coconut milk or cream
  • bunch of corriander

Method:

Roast pumpkin in oven for roughly 30mins at 180 degress

Meanwhile sauté leek for 5mins and then add the garlic and continue sauteing for another 3-4mins until leek is soft in texture.  Then add 2 tablespoons of curry paste, the cauliflower and pumpkin, sauté for another 2-3 minutes so the vegetables absorb the spices.

Add the chicken stock, bring to the boil and reduce heat cook until cauliflower is cooked through.  Once cooked blend all the ingredients with a blender until you have a smooth consistency.  Final step add the coconut milk stir through.

Serve with a generous garnish of corriander, salt and pepper to taste.

Enjoy! x

Homemade Chicken Stock

Homemade Chicken Stock

This is so simple and the health benefits are endless.  From using the chicken bones the stock contains minerals, gelatine (supports digestion, skin health, helps maintain healthy bones) and amino acids such as glycine (promotes muscle growth, repairs and protects cartilage and joints), proline (heals cartilage and cushion joints) and glutimine all of which support your gut lining and keep it nice and strong.

Ingredients (makes roughly 3L)

  • 2 brown onions, roughly chopped
  • 3 carrots roughly chopped
  • 1/2 a celery roughly chopped
  • Herbs you can use: bay leaves or thyme or oregano
  • 2kg’s chicken wings
  • Water

Method

Add all ingredients into a big pot.  Cover the chicken with water and simmer for roughly 3hours, remembering to skim any scum that comes to the surface.

Strain the golden liquid from the goodies in your pot.  Discard the goodies into your green bin.  Allow for the chicken stock to cool.  To speed this process up you can put your pot in a bowl of ice.  Otherwise once the liquid has cooled enough then put into your glass jars or containers to go in either the fridge of freezer.  Note: it will keep for roughly 5 days in the fridge but for months in the freezer.  I use ice-cubes for the freezer so then I can use a couple of cubes at a time to add flavour to food.

Enjoy! x