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Baked Salmon, Asparagus and Broccolini

Baked Salmon, Asparagus and Broccolini

Ingredients – Serves 4

  • 4 Salmon Fillets
  • 2 bunches of broccolini
  • 1 bunch asparagus
  • 1 bunch shallots
  • 1 tbs extra virgin olive oil and a pinch of salt to rub into salmon skin
  • 1 tbs soy sauce/tamari sauce
  • 1 tsp sesame oil
  • chilli to taste (optional)
  • 1 tbs sesame seeds

Method

  1. Turn Oven to 180 degrees.
  2. Rub Salmon with small amount of Extra Virgin Olive Oil and a sprinkle of salt
  3. Place Salmon on lined baking tray skin side down, place in oven for 4-8 mins
  4. Mix the soy sauce, sesame oil and chill together.
  5. Pull tray with semi cooked salmon out of the oven and scatter green veggies around the salmon and sprinkle the sauce on the salmon and vegetables and top with sesame seeds.  Note you can use other types of vegetables, I found these cooked quickly and easily.
  6. Place all ingredients back in the oven for roughly 4-6 mins.
  7. Once the salmon is cooked to your liking.  It is time to plate up!  This is a super easy, quick mid week recipe.  I hope you enjoy. x

 

Rice Paper Rolls

Rice Paper Rolls

Ingredients

  • 300g pork medallions
  • 1 capsicum finely sliced
  • 1 cucumber finely sliced
  • 1 carrot finely sliced
  • mint leaves
  • 100g vermicilli noodles (optional)
  • Dipping Sauce
  • 2 tablespoons tamari sauce
  • 1 tablespoon honey/maple syrup
  • 1 small garlic clove (diced)
  • 1cm ginger grated
  • 1 squeeze lemon
  • 1 tablespoon of Extra Virgin Olive Oil
  • Rice paper rolls

Method

  1. Mix all dipping ingredients in a jar, mix well.  Taste to see if need to add anything extra, e.g. more sweetener or maybe a squeeze of lemon!
  2. Cook pork to your liking in small amount of sesame oil. Once cooked finely slice on chopping board.
  3. Slice all other vegetables, very finely like match sticks so they fit nicely into your rice paper roll.
  4. Cook noodles following instructions (if using)
  5. Wet a dry tea towel and lay flat on your bench, have a bowl of cold water for the rice paper to dip into.
  6. Place first piece of rice paper in bowl of water to moisten.  Then place rice paper on the damp tea towel.
  7. Place small amount of each ingredients in the middle of the rice paper, remembering this needs to be a bit size amount not too big.  Garnish ingredients with small amount of mint and a drizzle of the sauce.
  8. Roll the rice paper with ingredients following instructions on rice paper roll packaging.
  9. Place first roll on serving plate.  Complete steps 6 – 8 until all ingredients have been used.
  10. Finally enjoy, served with more of the yummy dipping sauce!

 

Sweet Potato and Cous Cous Salad with Chermoula Dressing

Sweet Potato and Cous Cous Salad with Chermoula Dressing

Ingredients – Serves 6-8

  • 400g chickpeas, drained
  • 150g persian feta cheese
  • 2-3 roasted sweet potato, chopped
  • 1 cup cooked cous cous
  • 400g rocket

Chermoula Dressing

  • 2 garlic cloves, chopped
  • 2 tsp ground cumin
  • 2 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1/2 cup parsley, finely chopped
  • 1/2 cup coriander, finely chopped
  • 3 tbs of Extra Virgin Olive Oil (EVOO)
  • Zest and juice of a lemon

Method
Roast sweet potato in oven for 30-45mins at 180 degrees.  Meanwhile make the chermoula by pounding garlic, cumin, paprika, cayenne pepper, lemon zest and lemon juice. Transfer to a jar and mix in herbs and
olive oil. Cook cous cous following instructions.  Once this is completed and the sweet potato is cooked to your liking.  Mix all salad ingredients together with chopped raw nuts and dressing.  You can make this for lunch to take to work during the week.  Take the dressing in a separate container/glass jar.  This salad is full of flavour and texture, it’s worth the preparation to enjoy the full flavours of the the combined herbs and spices.

I hope you enjoy! x

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.