Cauliflower Crust Pizza with Colourful Veggies

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I had this beautiful whole cauliflower staring at me for a good 10mins hmm what to make with you?? I only had a short time to prepare something before I did the school run so I had to think fast. I had some ideas come to mind vegetable curry, cauliflower rice, even what’s been trending at the moment baked whole cauliflower.

Continue reading “Cauliflower Crust Pizza with Colourful Veggies”

Zucchini, Quinoa & Haloumi Fritters

Fritters are always one recipe that grabs people’s attention. Why?  Because they are super easy, practical and versatile. With few ingredients to them it’s a quick way of meal prepping for weekday lunches or easy dinner ideas.

These Fritters have the added benefits of Quinoa making it a excellent vegetarian meal packed with protein. Quinoa provides slow releasing energy and make you feel fuller for longer so you can enjoy these fritters any time of the day even for breakfast.

Add a simple salad  or try a smashed avocado and tomato salsa you can’t go wrong.

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Zucchini, Quinoa & Haloumi Fritters

  • Servings: 12
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Ingredients

1/2 cup quinoa (uncooked)

1 cup water

5 eggs

2 large zucchini grated

100g  haloumi grated

1/4 cup almond meal or rice flour (for nutfree)

1/4 cup green onion sliced

handful basil leaves thinly sliced

Salt & Pepper

Directions

  1. In a saucepan place quinoa and water and bring to the boil. Lower heat and simmer for 10-12 mins or until all water is absorbed. Cool
  2. In a large bowl place zucchini, haloumi, quinoa, eggs, almond meal, green onions and basil and mix well
  3. Heat a  non stick frypan on medium to high heat, add 2 tablespoons of mixture to pan to make round fritters. Cook for 2-3 mins then flip over and cook for further 2-3 mins or until browned. Repeat until used all the fritter mixture
  4. Serve with a salad or smashed avocado salsa.

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Mountain Bread Eggy Cups

Mountain bread wraps are my favourite healthy alternative to bread and other doughy wraps also the big winner for me is that they are preservative free not like most other brand wraps on the market. They come in all sort of varieties and are easily found in the wrap section in your local supermarket. But did you know you can make other things besides eating them as wraps?

I have used Mountain Bread sheets to make all sorts of things from pizzas to enchiladas and this recipe of using them as casing for eggy cups or frittatas if you like. It gives them the outer crunch without all the butter and calories of pastry. You can use whatever ingredients you like in the egg mix, I used chopped ham, grated cheese, corn  and tomato to make them kid friendly for my kid’s school lunches. You can add other cooked veggies like broccoli, pumpkin or spinach to add extra veggie goodness. They are super easy  to make even the kids can help you make them.

Mountain Bread Eggy Cups

  • Servings: makes 12
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Ingredients

4 mountain bread sheets cut into 6 squares

6 eggs

3-4 slices fresh ham, sliced

1/2 cup grated tasty cheese

1/2 cup tin corn 

salt and pepper

6 grape tomatoes halved

fresh chives to top

Directions

  1. Preheat oven 180’C (350’F)
  2. Cut each sheet of mountain bread in half long ways, then cut each sheet into threes
  3. Grease a 12 capacity muffin tin with cooking spray and press one square into each muffin hole. Then repeat placing another square on top into each hole.
  4. Dab a little water in and around each case and bake in oven for two minutes then remove and let cool.
  5. In a medium bowl crack the eggs and lightly whisk. Add sliced ham and cheese and salt and pepper mix to combine.
  6. Fill cases evenly with the egg mixture then top with tomato
  7. Bake for 25 minutes, remove from tin and cool on a wire rack before eating.
  8. They should keep in the fridge for 3-4 days or can be frozen note: that mountain bread may not retain the crunch if frozen.

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Summer Is Here, Time For Super Clean Salads

It’s the first day of Summer here in Oz that also means summer bodies are coming out! Eek.. Are you ready?

Summer bodies are made in Winter right? Yeah Yeah we all lapse a little over the cooler months, motivation lacks, mood depresses and of course the cold weather makes you just feel like cuddling up on the couch with a hardy big bowl of comfort food and watch Netflix  sound familiar?

Don’t stress you are only human but now being the first day of summer is a good time to kick start back into your healthy eating routine. Warmer weather is on it’s way so you can get out embrace the sunny weather and celebrate with some clean nutritious food that is low-calorie but still just as for-filling. You will feel much better for it  and your bikinis will be thanking you too!

Here is a super clean healthy salad to get you started!

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Chicken, Green Beans, Spiralised Zucchini & Rice Noodle Salad Dressed with a Creamy Tahini Dressing

A super clean salad to kick start summer

Ingredients

2 chicken breasts

2 tb grapeseed oil

100g brown rice noodles

2 zucchini spiralised

200g green beans blanched and shredded

2 cups baby spinach leaves shredded

1 cup basil and mint leaves shredded

1/3 cup toasted almonds roughly chopped

1/2 avocado cubed

Creamy Tahini Dressing

1 tb tahini

1/4 cup greek yoghurt

1 tb lemon juice

2 cloves garlic

1/4 cup water

Salt and Pepper

Directions

  1. Make the dressing by placing all the ingredients into a jar and shake to combine. Set aside
  2. Coat Chicken in oil and season with salt and pepper. Cook in a hot pan for 6-8mins or until crispy and cooked through
  3. Shred chicken with a fork place in a large bowl
  4. Place noodle in a small bowl and cover with boiling water set a side for 10mins then drain and add to the bowl with the chicken.
  5. Add zucchini, beans, spinach, herbs, avocado almonds and mix all together
  6. Add the dressing and mix through. This salad is best served cold

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Roasted Vegetable & Quinoa Bake

We all know how much I love quinoa, it’s just so versatile. I like to use it as a substitute instead of rice because of it’s high protein and superfood status. Quinoa is a gluten free wholegrain which is low GI giving you slow releasing energy also making  it better for digestion. 

I have adapted a recipe I saw in last edition of Eat Well magazine where they used brown rice, I also added a few extra yummy things.To make this a vegan dish you can use almond milk and omit the fetta cheese. Works well with a side salad or with grilled  chicken or perfect on it’s own for a healthy vegetarian dish. Divide the leftovers into portions and you also have work lunches sorted too. Super healthy and delicious!

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  • Servings: 6-8
  • Difficulty: easy
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Healthy Vegetarian Dish packed with veggie goodness, as a side or on its own. Also great for weekday lunches

Ingredients

2 cups white quinoa

4 cups water or vegetable stock

1 red capsicum sliced

6 button mushrooms quartered

1 zucchini  sliced

300g peeled and diced pumpkin

4 cloves of garlic crushed

2 tb olive or coconut oil

1.5 cups almond or milk of choice

1 large tomato diced

2 tb basil pesto or handful chopped basil leaves

50g fetta cubed

1/4 cup  pitted kalamata olives

extra basil to garnish

Directions

  1. Preheat oven to 200’C fan forced
  2. Wash quinoa under running water and place in a saucepan with water/stock. Bring to the boil then reduce heat and cook for 20-25mins until water is absorbed. Fluff out and place in a bowl, set aside.
  3. While quinoa is cooking, place prepared vegetables in a baking dish with oil and garlic toss to coat. Cook in oven for 20mins until vegetables are just starting to brown.
  4. Place milk, tomato and pesto in a jug and mix to combine
  5. Place cooked quinoa in a roasting tray with the roasted vegetables mix together, pour oven milk mixture. Add fetta and olives and bake in the oven for 25 mins or until hot and browned. Serve hot or warm with salad.

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