Recipes

This recipe comes from my soul.....HAHA! My greek-ness is shining through on this - and its probably my FAVOURITE thing to have for a quick lunch! The tzatziki just makes it so click the link below to get my favourite tzatziki recipe!  Serves: 2Prep Time: 10 minutesCook time: 20 minutes  Ingredients: 1 large chicken breast1 garlic clove, crushed 1/2 tsp dried oregano1/2 tsp paprika Salt and pepper, to taste1/2 cup cous cous, uncooked 1 tbsp butter1 cucumber, halved and sliced 1 small red onion, sliced 1/2 cup kalamata olives 5-8 cherry tomatoes, halved 4 tbsp tzatziki Directions:  Pre-heat oven to 180C/350F. In a mixing bowl, coat the chicken in garlic, oregano, paprika, salt and pepper.   On a non stick frying pan, splash a little olive oil and heat to a medium high heat. Place chicken onto the frypan and lightly brown on all sides.  Place chicken onto a lined baking tray and into the oven for 15 minutes or until completely cooked through. (this way, it won't overcook and dry out on the pan!) Once cooked, slice into strips.  Cook cous cous according to packet instructions. When adding the water to cous cous, add the dollop of butter and mix through. This will help the cous cous from sticking.  Into a bowl, add the cucumber, red onion, olives, cherry tomatoes and cooked cous cous. Top with the sliced chicken.  Either keep the tzatziki on the side, or mix it through (my favourite!) EAT!   

  Always check the label to ensure the products and ingredients in this recipe are right for your needs. Serves 4Prep Time: 20 minutes Cook time: 15 minutesIngredients: 500g white firm fish (snapper, ling, flake)4 Woolworths Free From Gluten Corn Tortillas 1 egg, whisked Crumb: 1 cup Woolworths Free From Gluten Breadcrumbs 1 tsp garlic powder ¼ tsp cayenne pepper ½ tsp salt Pinch of pepper½ tsp turmeric Topping ideas:  2 cups red cabbage, shredded 1 avocado, sliced 1 medium tomato, diced 1 small jalapeno (optional) 1 lime, in wedges Fresh coriander (optional) Dressing: ½ cup natural greek yoghurt ¼ lime, juiced 1 tsp lime zest1 tbsp chopped coriander 1 small garlic clove Salt to tasteDirections: Slice the fish into bite sized pieces. Mix all ingredients under “crumb” into a small mixing bowl. Coat the fish in the egg, and then into the crumb. Once you have crumbed all the fish, Lay flat on a plate and pop in the fridge for 15 minutes to set. Add all ingredients under “dressing” in a small bowl and mix well. On a large non stick pan, heat a splash of olive oil and cook the crumbed fish until light and golden brown (and completely cooked through! Heat the tortillas and assemble your tortilla with some crumbed fish,  your favourite toppings (mine are suggested above!) and a small drizzle of the dressing!

Mmmm these are so damn delicious! I love these cookies.. A must try!   Makes 12Prep Time 10 minutesCooking Time 20 minutesDietary Info VegetarianTip You could use sultanas instead of apricots Ingredients2 Tbsp (40g) coconut oil1/3 cup (120g) honey1 cup (100g) rolled oats1/2 cup (40g) dessicated coconut¼ cup (40g) coconut flour2 tsp baking powder2/3 cup (100g) dried apricots, chopped1 egg, whisked Method Preheat the oven to 150C. Line a tray with baking paper. Heat the coconut oil and honey in the microwave for 30 to 40  seconds, stir to melt the coconut oil. Meanwhile, place the oats, coconut, flour, baking powder and apricots in a large bowl and stir to combine. Add the honey mix to the dry ingredients and stir. Add the egg, stir well to combine. Roll tablespoons of the mixture into 12 balls and place on the lined tray, flatten. Bake for 18 to 20 minutes on the centre shelf, remove from the oven and allow to cool for 10 minutes on the tray to firm up slightly before transferring to wire racks to cool completely. Store in an airtight container.

Always check the label to ensure the products and ingredients in this recipe are right for your needs. Serves 6-8Prep time: 15 minutesCook time 40-50 minutes  Ingredients: 500g lean beef mince10 Woolworths Free From Gluten Corn Tortillas 2 large garlic cloves, crushed 1 long red chilli, deseeded and sliced1 large brown onion, diced700ml Macro Organic passata sauce 300ml water or gluten-free chicken stock 1 tsp salt 1 tsp cracked pepper 1 tsp dried oregano 1/2 tsp mustard powder 10 basil leaves 1 cups of mozzarella cheese1 cup parmesan cheese 2 tbsp. olive oil Directions: Preheat oven to 180 degrees celsius. In a deep pot, heat olive oil over a high heat. Add onion, garlic, chilli into the pot and stir for 2-3 minutes, or until onion is translucent. Add beef mince into the pot and using your cooking utensil, break the mince up into small pieces. Cook until all water has evaporated from the bottom of the pot. Once beef is cooked, add passata sauce, water, salt, pepper, oregano, mustard powder and basil leaves. Leave to simmer for 20 minutes. In a deep dish, spoon a small amount of the sauce onto the bottom, edge to edge to ensure nothing sticks. Layer the Woolworths Free From Gluten Corn Tortillas on the bottom, then top with a layer of sauce and a layer of mozzarella. On the next layer, add more tortillas, sauce and top this time with parmesan (whilst layering, change between mozzarella and parmesan) Continue layering until you reach the top. Cover with al-foil and place into the oven for 30 minutes. Serve hot!

If you want to know how to make the perfect caesar salad then look no further! Often caesar salads are drenched in rich and heavy dressing but I want to show that it can still be delicious, crunchy and creamy all while being fresh and healthy. I've even made the caesar salad dressing gluten free so everyone can enjoy it! Yay! Plus, did I mention this recipe is incredibly quick and easy to make? You'll be enjoying this tasty salad in 20 minutes.  Serves: 2 Prep Time: 10 minutes Cooking Time: 10 minutes Dietary Info: Gluten Free (if using GF bread) Tip:  For something different, try delicious fresh or smoked salmon instead of chicken. Ingredients: 2 eggs 4 slices sourdough, ciabatta or gluten free bread Spray olive oil Sea salt and cracked black pepper to taste 1 small garlic clove, minced 1 tsp Dijon mustard 1 Tbsp (20ml) lemon juice 1 Tbsp (20ml) water 1/4 cup (60g) whole egg mayonnaise ¼ cup (60g) light sour cream 6 slices prosciutto 2 baby cos lettuce, trimmed and quartered 2 cups (300g) sliced roast chicken shaved parmesan cheese to serve Method: Bring a small saucepan of water to the boil. Add 2 eggs straight from the fridge and boil for 8 minutes for soft boil. Remove from the heat and run under cold water until cool enough to peel. Preheat the grill/broiler. Spray the bread on both sides with oil and sprinkle with salt. Toast under the grill for 1 to 2 minutes on each side until crisp. To make the dressing – place the Dijon, Mayo,garlic, lemon juice, water, and sour cream in a bowl and stir well to combine. Season with salt and pepper to taste. Place 4 quarters of lettuce in each bowl, top with chicken, an egg, prosciutto, croutons and parmesan shavings. Serve with the Caesar dressing.

Are you Bready for these? HA! I sure am!  Super easy breakfast for the kids you can make in advance.  Ingredients: Butter, to spread 12 slices of wholemeal bread, crusts cut off 2 eggs, separated150g cheddar cheese, grated 1 tbsp fresh parsley, chopped 2 small button mushrooms, sliced 50g ham, sliced finely 1 small garlic clove, crushed 2 tbsp chives, chopped finely 1/2 small red capsicum, sliced finely 1 tsp paprikaDirections:  Preheat oven to 180 degrees celsius  Spread butter over one side of all the bread slices Using a large muffin tin, push the bread inside to make a cup.  In a large mixing bowl, beat the egg whites until light and foamy. Add yolk and beat for a further minute.  Add all other ingredients into the egg bowl and gently fold in. Mix well. Season with salt and pepper.  Spoon the egg mixture evenly into the bread cups and place into the oven for 20 minutes, or until the bread is lightly golden.  EAT! 

This is a mixture of fries and zucchini...soooo....basically its my new addiction!! Serves 4 Ingredients: 2 large zucchini, halved and quartered (into thin wedges) 1 egg, whisked 1 cup of panko crumbs 1 tbsp parmesan cheese Salt and pepper to taste 1/2 tsp dried oregano 1/2 tsp paprika  Directions:  Preheat oven to 180C/350F Place the zucchini into a sieve and sprinkle a generous pinch of salt over the top. Mix well to ensure the zucchini is coated. Leave for 20 minutes.  Wash the salt off and pat dry.  In a small mixing bowl, add panko crumbs, salt, pepper, dried oregano, paprika and parmesan cheese. Mix well.  Dip each zucchini wedge into the egg and then into the crumb mixture and place onto a lined baking tray.  Repeat with all zucchini. Spray with spray oil and place into the oven for 25 minutes, or until lightly golden. 

 I LOVE Aussie sweet potatoes because;   - They are high in Vitamins & packed with fibre (great for a healthy digestive system)  - SUCH a versatile veggie (can be in almost anything as a #superswap - hello sweet potato ice-cream haha!) - They are sweet, so the addition of flavour brings out the deliciousness in any dish!  - Gives that fullness to any meal, eg a mash with steak and veggies would keep you fuller for longer!  Serves 2prep time: 15 minutes Cook time: 30 minutes Ingredients:1-2 medium Australian sweet potatoes Bean mixture:1 tsp olive oil1 small garlic clove, crushed400g can red kidney beans, drained & rinsed2 tbsp tomato passata sauce Pinch of cayenne pepper Salt and pepper to taste Guacamole½ avocadoLemon juice, to taste¼ garlic clove, crushedSalt & pepper to taste Salsa½ medium tomato, diced (room temp)¼ small red onion, finely dicedLemon juice to taste1 tsp olive oil1 tbsp. coriander, choppedPinch of salt and pepper Directions: Pre heat oven to 180 degrees celisus. To make the sweet potato chips, slice the sweet potato in rounds as thin as you can. To make it easier, use a mandolin slicer so they come out even. Spray the rounds with olive oil and season with salt. Lay flat on a couple of lined baking trays (it might look like a lot of sweet potato, but it shrinks!) and place into the oven for 30 minutes. After the first 15, remove and flip. Keep an eye on them as they can burn easily. Remove from oven once crunchy. To make the bean mixture, heat olive oil in a small saucepan over medium heat.Add garlic to the pan and cook for 30 seconds, add the beans, tomato passata, salt and pepper and stir. Heat through for a couple of minutes or until the mixture begins to thicken. Set aside until you’re ready to assemble. To make the salsa, place tomato, red onion, lemon juice, olive oil, coriander and a pinch of salt and pepper into a small mixing bowl. Keep this out of the fridge as you want it to be room temperature. To begin making the guacamole, place the avocado, lemon and garlic into a small bowl and mash. Sprinkle a little salt and pepper to taste. Finally – you’re ready to assemble! Arrange the sweet potato chips onto a place and top with beans, salsa and avocado. This is meant to be had fresh, so no need to go back into the oven! EAT!  

You'll never have normal spaghetti and meatballs after this! You can surprise your guests with a cheesssyyy filled centre....they'll love you for it! Ingredients: Serves 4Meatballs: 500g beef mince 1 zucchini, grated finely and excess water squeezed out6 mint leaves2 garlic cloves, crushed 1/4 cup chopped parsley 1/4 cup bread crumbs ( I used gluten free!) 1 tsp salt1/2 tsp pepper1/2 tsp red chilli flakes  1/2 tsp dried oregano 100g red cheddar, cut into cubes 1 eggSauce: Ingredients: 2 400g cans of crushed tomatoes 1 medium brown onion, finely diced 1 long red chilli, finely diced2 garlic cloves, crushed 2 tbsp. olive oil 1 tsp salt1 tsp pepper1 tbsp. dried oregano6 basil leaves 1 cup waterAdditions; 500g Spaghetti (4 serving packet) Parmesan to sprinkle  Directions:  Cook pasta according to packet instructions. Set aside until ready to serve.  To make the meatballs, add the meatballs, zucchini, mint, garlic, parsley, salt, pepper, oregano, chilli, egg and breadcrumbs into a large mixing bowl. Mix WELL.  Roll meatballs to your desired size, and place a cube of cheese in the middle and continue to roll. Cover the cheese by rolling the meat around it to ensure it doesn't melt out! On a large non-stick pan, splash a small amount of olive oil and brown the meatballs, but don't cook all the way through!  Set meatballs aside. To make the sauce, heat olive oil in a deep pot over medium to high heat for 2 minutes.  Add onion, garlic and chilli and cook for 5 minutes or until onion becomes translucent, ensuring to stir constantly.  Add crushed tomatoes and water heat for 5 minutes.  Add salt, pepper and oregano and the meatballs. Leave to simmer on a low heat for 15 minutes.  Add basil leaves and cook for a further 5 minutes.  Serve with your favourite pasta! 

How great are croutons? They're an amazing addition to a plain salad for added extra flavour and crunch.Serves: 4-6 Ingredients:Crust from 12 slices of wholemeal bread1 garlic clove, crushed1/4 tsp salt1/4 tsp pepper1 tsp fennel seeds1 tsp fresh rosemary1 tbsp olive oil1/2 tsp paprika1 tbsp parsley, choppedDirections:   Preheat oven to 180C / 350F. Chop the crust into little bite sized pieces. Mix all ingredients into a large mixing bowl, coat evenly.  Pour into a lined baking tray and place in the oven for 15 - 20 minutes or until crispy.

Ingredients: 1 tbsp olive oil 1/2 cup quinoa, uncooked 2 slices marinated eggplant, cut into strips 2 slices marinated capsicum, cut into strips1 small red chilli, finely diced1/2 tsp cumin 1/2 tsp corriander powder 6 string beans, halved 1 cup diced tomatoes (can use canned) 100g canned kidney beans, drained and rinsed 1/2 cup canned corn1 cup vegetable stockToppings: 1/2 avocado, sliced thinly 1/2 lime, juiced Fresh coriander, finely diced Directions:  Heat olive oil in a large frying pan over a medium to high heat.  Fry garlic, chilli, cumin and coriander powder until fragrant.  Add eggplant, capsicum, beans, corn, tomato, vegetable stock and quinoa. Season with salt and pepper.   Bring to a boil and then simmer for 20 minutes, or until quinoa is cooked.  Squeeze lime juice and add avocado and top with fresh coriander. 

This is my lovely cousin helens creation, who has been helping me smash out the BARE meals! Beef Chow Mein is a beautiful Chinese inspired recipe that is SO delicious (and even better for left overs the next day!) Serves 3-4 Prep time: 15 minutes Cook Time: 20 minutes Ingredients: 250g beef mince 450g thin hokkien noodles (or thin egg noodles)1/2 brown onion, finely diced 1 garlic clove, crushed 1 small carrot, finely diced 2 large mushrooms, finely diced 1 small zucchini, finely diced 1/4 Chinese cabbage, finely sliced  1 tbsp curry powder 1 tbsp oyster sauce 1 tbsp soy sauce 1 cup water (or beef stock) 1 tbsp olive oil Toppings (optional): Fresh coriander Sesame seeds Directions:  Cook noodles according to packet instructions.  Heat olive oil in wok over a high heat. Add onion, garlic and beef. Using your cooking utensil, break apart the mince into small pieces. Cook until the beef mince is browned.  Add curry powder and stir for another minute.  Add beans, carrots, zucchini, mushrooms and cook for a further 5-6 minutes, or cooked to your liking.  Add water/stock and stir for a further minute. Add noodles and cabbage and heat though.  Serve hot. Top with fresh coriander and sesame seeds.