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Everyday Meals

Zucchini Slice

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Zucchini Slice

Great dish to have as a meal, or cut up into bite sized pieces for a healthy snack.
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Prep Time 20 mins
Cook Time 40 mins
Course Main Course, Salad, Side Dish, Snack
Cuisine Italian
Servings 4

Ingredients
  

  • 3 moderate sized zucchinis
  • 1 tomato finely chopped
  • 4 mushrooms sliced
  • 3 garlic cloves minced
  • 1 cup chopped parsley
  • ½ cup parmesan cheese
  • ½ cup shallots
  • 60 grams butter
  • 200 grams chopped bacon
  • 1 cup almond, cashew or organic soy milk
  • 6 eggs
  • salt & pepper to taste

Instructions
 

  • Melt butter. Mix ingredients together until well combined.
    Oil and line a shallow baking tray with baking paper
  • Cook in a moderate oven, approximately 170 degrees C for 40 mins checking occasionally. Cooked when skewer emerges clean. Ensure lightly browned on top.
  • Serve with side salad.
Keyword Healthy, Main Meal, Salad

Asian Infused Chicken Patties

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Asian Infused Chicken Patties

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Prep Time 25 mins
Cook Time 30 mins
Course Appetizer, Main Course, Snack
Servings 4

Ingredients
  

  • ½ kilo chicken / turkey mince
  • 4 chilies
  • 2 cm nob of ginger
  • 1 cm nob of tumeric
  • 6 cloves of garlic
  • ½ cup fresh coriander
  • 2 tsp coriander and cumin
  • 1 egg
  • 1 cup almond meal
  • 2 tbsp coconut oil or ghee
  • Black pepper & salt to taste

Instructions
 

  • Mix all ingredients together well to make balls.
  • Roll into balls, put into pan, flatten and fry in coconut oil on medium high heat.

Coconut Raita

  • Juice from 1/2 a lime
    2 tbsps finely chopped coriander
    salt to taste
  • Serve with Vietnamese coleslaw or Side salad

Baked Autumn Veggies

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Baked Autumn Veggies

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Prep Time 30 mins
Cook Time 45 mins
Course Main Course, Salad, Side Dish
Servings 4

Ingredients
  

  •  Olive oil
  • 3 tsp oregano
  • 2 cloves garlic, crushed
  • ½ (800g) butternut or jap pumpkin, seeded, cut into wedges
  • 4 bulbs baby fennel, trimmed, cut into wedges
  • 2 red onions, cut into wedges
  • 60 grams rocket
  • 50 grams (1/3 cup) pine nuts, toasted

Notes

Method    
  1. Preheat oven to 180°C. Place oil, oregano, garlic, pumpkin,
  • fennel and onions in a large bowl. Season with salt and pepper
  • and toss to combine.
  • Transfer pumpkin to a large roasting pan and roast, turning occasionally, for 15 minutes. Add fennel and onions, and roast, turning occasionally, for a further 25 minutes or until all vegetables are tender. Remove pan from oven and cool for 10 minutes.
  1. Place vegetables and rocket in a large bowl, season dress with olive oil and balsamic then toss to combine and scatter with pine nuts.

Fish Cartoccio (Parcel)

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Fish Cartoccio (Parcels)

Delicious Autumn DinerTake advantage of the yummyproduce that’s still available at the moment and whip up this easy, healthywholesome dinner!
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Prep Time 20 mins
Cook Time 20 mins
Course Main Course
Servings 4 people

Ingredients
  

  • 4 pieces of Harpuka or fleshy white fish like Rockling
  • 4 ripe tomatoes sliced
  • 2 large garlic cloves, peeled
  • ¼ cup chopped parsley
  • salt & freshly ground black pepper
  • · Squeeze of lemon in each parcel

Notes

It’s a delicious fleshy white fish but if you’re not able to find it, most fish works well in this dish.
Method:
  1. Preheat oven to 180º C.
  2. Place a large sheet of baking paper onto a slightly larger piece of aluminum foil. Place each piece of fish onto baking paper and pinch up the sides of the aluminum foil to make parcels. Don’t close yet. Season fish with salt and pepper. Sprinkle some garlic and parsley in each parcel and place tomatoes slices on top. Squeeze lemon into each parcel and seal.
  3. Put into the oven and cook for about 20 minutes. Cooking time will vary depending on size of fish and oven. Fish will be opaque when cooked.
Keyword Fish, Healthy, Main Meal

Summer Detox Salad

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Summer Detox Salad

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Prep Time 20 mins
Course Salad
Servings 4

Ingredients
  

  • 1 cup red cabbage
  • 1 cup organic baby spinach
  • 1 cup mixed lettuce or rocket
  • 1 cup grated beetroot
  • 1 cup sprouts
  • ½ red capsicum
  • ½ cucumber
  • ½ cup cooked quinoa
  • ½ cup grated carrot
  • ¼ cup pumpkin and sunflower seeds
  • ½ bunch coriander finely chopped
  • 1 small avocado
  • 1 bunch brocollini
  • Fresh shaved coconut (dry grated fine as an alternative)

Dressing

  • ¾ cup unhulled tahini – use olive oil or macadamia oil as alternative
  • ½ cup fresh lemon juice
  • 1 garlic clove
  • Blend and add purified water until you get a runny consistency.

Instructions
 

  • Prepare ingredients and put in a mixing bowl.
  • Combine the dressing ingredients and mix through the salad when ready to serve.
  • Use organic ingredients where possible
Keyword Healthy, Salad

Chickpea salad

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CHICKPEA SALAD

It’s delicious as a snack served in lettuce cups (think san chow bow) or in vietnamese style lettuce rolls.
Enjoy! It’s delicious!
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Prep Time 15 mins
Course Salad
Servings 4

Ingredients
  

  • 1 can PBA free organic sugar free chickpeas
  • ½ diced avocado
  • 1 fresh tomato diced
  • ¼ cup coriander but you can substitute with any herb you enjoy – parsley, mint, basil
  • ½ small red onion diced
  • 1 small clove of garlic (optional)

Instructions
 

  • Dress with olive/macadamia oil and lemon/lime juice.
  • Add salt and pepper to taste.
  • This can be served with a side of meat, fish or chicken or add more veggies to make it a nutritious vegetarian meal.
Keyword Healthy, Salad