Lamb Koftas with Quinoa Tabouleh

Are you back on track with healthy eating?

Some of us are great at sticking to and leading a healthy lifestyle no matter what time of year it is, others aren’t so much and fall off the bandwagon from time to time does this sound familiar? Don’t worry never too late to get re-inspired again. Lucky for you I have a tasty quinoa meal that is full of superfood goodness and will help you get back into the swing of things.

Lamb Koftas with Quinoa Tabouleh

  • Servings: 4
  • Difficulty: easy
  • Print

A easy midweek dinner packed with quinoa goodness also leftovers are great for weekday lunches

Ingredients

500g lamb mince (organic is best)

1 small onion finely chopped

1 tsp sweet paprika

1 tsp ground cumin

1 tb parsley chopped

1 tb mint finely chopped

zest 1 lemon

salt & pepper to taste

1 cup quinoa

a handful chopped parsley

1 medium tomato diced

1 small cucumber  diced or sliced

1/2 red capsicum diced

2 green onions finely sliced

1 handful baby spinach finely sliced

juice 1/2 lemon

salt and pepper

Directions

 

  1. Pre-heat oven to 180’C (350’F)
  2. Place quinoa in a small saucepan and fill with 2 cups water, bring to the boil then reduce heat to a simmer and replace the lid
  3. Simmer for 10-12mins or until all liquid is absorbed. Set aside to cool
  4. Place lamb mince, onion, paprika, cumin, parsley, mint, lemon zest and salt and pepper in a large bowl and mix to combine
  5. Roll into small oval shape balls and place on a baking tray drizzled with a little olive oil.
  6. Cook koftas in  preheated oven for 20-25mins
  7. Meanwhile make the tabouleh place all remaining ingredients in with the cooled quinoa and toss to combine
  8. Serve together with the koftas and some tzatziki

image

 

 

 

 

 

Healthy Start To The New Year

image

Most of us have settled well into 2017 now and have probably started back at work or routine after a break over the Christmas period. Did you make any New Years Resolutions? I for one don’t believe in them, instead I take it as a time to REVIEW on what I achieved last year and REFOCUS what changes I’d like to make the coming year. REDISCOVER what excites me and drives me. RETHINK the ways I can improve, and the big one RE-MOTIVATE! 

What ever goals you are out to achieve this year like most people at this time of year have one at the top of their lists, GET HEALTHY. It’s ok to indulge a little of the Christmas holidays we all do it, but now is a good time as any to start re-motivating yourself into a healthy eating routine. Make time to plan your meals ahead so you don’t let the run of a busy week get in the way of healthy homemade dinners. Grab yourself a meal planner notebook if it helps and jot down your meals for the week. Sundays nights or Mondays are a good time to do this. Make a list of ingredients you will need and buy them so you have the food on hand for the planned meals. Weekday lunches can be pre-made ahead of time and kept in the fridge so no thought is needed but maybe dressing or reheating.

Organisation is the key.. If you are well organised it makes a healthy routine much easier to stick too, no excuses of no time or ingredients and makes you less likely to grab unhealthy meal options in a rush. We all need a little push from time to time but from experience getting yourself into a food and fitness routine from the start of a new year and in our case here in Summer helps you keep motivation throughout the Winter when it seems to lack most.

No need for extreme diets and calorie counting just eat real food made from fresh ingredients at home not from a packet or a box, it helps cut out refined added sugars and processed foods,  eat loads of colourful fruits and vegetables everyday and get moving! You will soon see changes and notable steps in achieving  your goals of living a healthy lifestyle.

This year I will be continuing to share my food pics, ideas and recipes more family meals and cleaner eating alternatives to help you keep at it but also you guys keep me inspired as this is such a supportive community and I get as much out of it as you do. So thank you and happy cooking!

Caz ♥

IMG_2846
Grilled Chicken With Kale & Quinoa Salad

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!

image

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

image

Brown Rice, Quinoa , Asparagus & Pomegranate Tabbouleh

Needing some healthy salad ideas for a weekend bbq ? This is just that salad. The goodness of quinoa and whole grains with vegetables and herbs plus the added sweetness of pomegranate makes this salad a delightfully change to the standard tomato or rice salad.

image

Brown Rice, Quinoa , Asparagus & Pomegranate Tabbouleh with a Pomegranate Vinaigrette

  • Servings: 15-20
  • Print

A healthy quinoa and whole grain salad with the added sweetness of pomegranate

Ingredients

2 packets microwave instant quinoa and brown rice

1 punnet of grape tomatoes halved

1 Lebanese cucumber sliced

3 green onions sliced

1 bunch of raw asparagus chopped2 cups chopped flat leaf parsley, mint and basil

Seeds of half a pomegranate (cut in half, turn over in your hands and using the flat back of a knife beat out the seeds of the pomegranate)

**can also add some Danish feta

Pomegranate Vinaigrette

1/2 cup EVOO (extra virgin olive oil)

2 tbs apple cider vinegar or white wine vinegar

1 tb Dijon mustard

1 tb Honey

2 tbs Pomegranate Molasses (can be found at the supermarket or health food store)

Directions

  1. Cook rice per packet instructions, place in a large bowl and let it cool
  2. Make vinaigrette, place all vinaigrette ingredients in a jar and shake to combine set aside
  3. Add all remaining ingredients to the rice and mix to combine, season with salt and pepper
  4. Add the dressing and mix throughly to combine

Smashed Potatoes with Lemon, Rosemary & Thyme

What’s more Aussie than having friends or family over, kids swimming, drinks flowing and having a backyard Barbie. Here is a simple side to accompany an Aussie BBQ that’t always a crowd pleaser and isn’t drowned in mayonaise!

image

Smashed Potatoes with Lemon, Rosemary & Thyme with Honey Dijon Vinaigrette

  • Servings: 12-15
  • Difficulty: easy
  • Print

A perfect side to accompany a backyard BBQ

Ingredients

1 kg baby red potatoes skin left on

zest of 1 lemon

fresh rosemary and thyme

Salt and pepper

Honey Dijon Vinaigrette 

1/2 cup olive oil

1/4 cup apple cider vinegar or white wine vinegar

1 tb Dijon mustard

1 tb honey

1 garlic crushed

Directions

  1. Place potatoes whole in a large pot fill with water  till covers the potatoes add a heaped tsp salt, bring to the boil with lid on
  2. Once boiling remove lid and let it boil for 10-15mins
  3. Prick Potatoes with a fork to check if they are cooked they should be firm but tender inside
  4. Drain and let it cool
  5. Meanwhile make the dressing, add all the dressing ingredients into a jar and shake to combine, set aside.
  6. With a potato masher gently take each potato and press down just enough to break each potato place in a serving bowl
  7. Sprinkle the lemon zest, fresh rosemary sprigs and thyme and season with salt and pepper.
  8. Drizzle the dressing over the potatoes and gently  mix till all the potatoes are covered in the dressing.
  9. Can serve this still warm or cold.