Carb Free Zucchini Pasta with Lentil and Eggplant Bolognese

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 Spiralized  zucchini pasta with homemade lentil bolognese

Have you tried zucchini pasta? Aka spiralized zucchini.

Spiralizing vegetables became a foodie craze a few years ago. I have to admit this is one trend I continue making regularly. Taking an ordinary vegetable and making it into a noodle/spaghetti brilliant idea! Continue reading “Carb Free Zucchini Pasta with Lentil and Eggplant Bolognese”

Clean and Green Detox Salad with Creamy Avocado Dressing

This is one clean salad packed with all the good stuff. Whether it’s a light dinner, as a side or meal prep weekday lunches this salad is as healthy as it comes. Low in calories, anti inflammatory, vitamin enriched, and a good source of iron and plant protein. Ticks all the boxes to get back into healthy eating. You could also add some shredded chicken if you prefer.

This creamy avocado dressing is the perfect addition to this salad or any salad to be honest. Adds a beautiful texture and flavour to your salad with added essential good fats. Keeps well in a jar in the fridge for a few days.

Clean and Green Detox Salad with Creamy Avocado Dressing

GF, Vegan, Vegetarian

Ingredients

1 head broccoli, stalk removed florets roughly chopped

4 spring onions, sliced

100g green beans, chopped

2 cups baby spinach leaves

Handful parsley, chopped

Handful mint, chopped

1 chillies, finely chopped

2 tbsp mixed sunflower and pumpkin seeds

1 tbsp chia seeds

1/2 cup raw almonds, roughly chopped

50g goats or feta cheese

Salt and Pepper

Optional- pomegranate seeds

*omit cheese for vegan option

*optional add shredded chicken

Creamy Avocado Dressing

1 avocado, peeled deseeded

3/4 cup olive oil

Juice of 1 lemon

1/4 cup apple cider vinegar

Salt and pepper

Directions

  1. Place all salad ingredients in a large bowl. Mix to combine
  2. To make dressing, place avocado, lemon juice, apple cider vinegar, salt and pepper in a food processor and blitz on high speed until smooth.
  3. Serve salad with Avocado Dressing.

Turmeric Roasted Cauliflower and Pomegranate Wild Rice Salad

First recipe for 2019 and couldn’t be more happy to share this earthy, nutritious, vegan salad with you.

Slowly getting back into routine as the new year has well and truly begun. With Summer entertaining, drinking, and lets be honest over eating, I am glad to be getting back to some sort of normal eating regime. My body was feeling sluggish, under nourished and lethargic. But we all do deserve to enjoy the festive season and indulging with family and friends is all part of the spirit of Christmas/New Years after all.

Continue reading “Turmeric Roasted Cauliflower and Pomegranate Wild Rice Salad”

Sicilian Eggplant Caponata Pasta

One of my all time guilty pleasures is pasta, I mean who doesn’t love pasta?

I try not to eat it too regularly but when I do I make it worth it. There is just something so satisfying about a big bowl of pasta with a homemade sauce that is so utterly gratifying, you know what im talking about.

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I like to use spelt pasta or quinoa pasta when I can as an alternative . I find the spelt pasta the closest in flavour and texture though without the heavy carb feeling afterwards. Spelt is low in GI so has slow releasing energy rather complex carbohydrates that gives us that full sluggish feeling, making it harder to digest. However, it is not gluten-free so if that is your requirement use quinoa or a grain pasta instead.  Continue reading “Sicilian Eggplant Caponata Pasta”

Veggie Pad Thai Noodles with Peanut Sesame Dressing

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Pad Thai is one of the most well-known Thai dishes in Australia and around the world even scoring the title of one of the most ordered takeaway dishes back in 2014. It’s tasty, not too spicy yet still packed with flavour it is easy to see why it has become so popular.

Tradionally the dressing/sauce is made with a flavour combination of salty, sweet and sour, not unlike majority of Thai dishes yet this dressing I have served it with has the addition of peanut butter adding that creamy texture and flavour that takes it to a whole new level of deliciousness.  Pad Thai is typically made with flat rice noodles and a meat protein such as chicken, beef or prawns. I have opted to make it vegetarian and used gluten-free buckwheat noodles instead, only because I didn’t have any flat rice noodles in the house (really didn’t make any difference at all).

Continue reading “Veggie Pad Thai Noodles with Peanut Sesame Dressing”