Serves 4 Cook time: 2 hours Prep time: 15 minutes Ingredients:1.5 - 2kg whole chicken, raw 2 spring onion stalks, sliced thinly 10 basil leaves, chopped finely 2 thyme sprigs, chopped finely 3 tbsp tomato paste2 large garlic cloves, crushed1/2 lime, juiced1 tsp paprika1/4 tsp cayenne pepper1 tsp salt1/2 tsp pepper 1 tsp dried coriander 2 tbsp olive oil Added veggies (optional) 2 white potatoes, cut into wedges2 carrots, quartered 2 brown onions, quartered Directions: Pre-heat oven to 200 degrees celsius In a mixing bowl, add the spring onion, thyme, basil, tomato paste garlic cloves, lime juice, paprika, cayenne pepper, salt, pepper, dried coriander and olive oil and mix well. At the tip of the chicken breast, lift up the skin and seperate from the breast (without tearing!), Pull gently to seperate. Divide the mixture into three and place one third down one half of the breast, and then repeat down the other half. Use the last third of the mixture and rub all over the chicken. With a generous hand, sprinkle salt ALL over the chicken. Using a piece of twine, tie a knot around the legs, and bring the remaining twine through the thigh fillet and then turn the chicken over. Tie a knot around the back to keep it in place. Place into a nonstick baking tray and into the oven for 1 hour. Remove after the hour and throw in the veggies with a little splash of olive olive oillace 1 half of the lemon inside the chicken cavity, and the other just loose in the tray. Serve! Tip: Every 30 minutes, remove from oven and using a spoon, spoon the pan juices over the top for 1 minute. This keeps it super juicy!
Prep time: 10 minutes Cook time: 10 minutes Serves 4 (as a side salad) Ingredients: I cup quinoa, uncooked1/2 avocado, diced 1 medium tomato, diced 1 small red onion, diced 1 small Lebanese cucumber, diced 1/2 small red capsicum, diced Dressing: 1 tbsp olive oil1 tbsp lime juicepinch of salt1 tbsp fresh coriander, roughly chopped Directions: Cook quinoa according to packet instructions. Add avocado, tomato, red onion, cucumber and capsicum into a salad bowl and mix. In a small bowl, mix together the olive oil, lime juice, salt and fresh coriander. Add the cooked quinoa to the salad and pour the dressing over the top. Adjust the seasoning to your liking. Serve cold!
This was my FAVE thing to make with mum when I was little! I loved eating the ham and mushrooms once they were cooked before the cream goes in, it tastes so good!! This Alla Panna Pasta Bake is a guaranteed winning dinner idea. It's so easy to make, super delicious and 100% kid friendly recipe! I've got a special trick that makes my homemade Alla Panna sauce taste super creamy with a lot of heavy cream, making it the perfect light and tasty alternative. Serves: 4 Ingredients: Pasta, to serve 410 button mushrooms2 garlic cloves, crushed 1 brown onion, diced 450g leg Ham, diced 2 tbsp olive oil300ml heavy cream1 cup chicken stock 1 tbsp fresh Parsley, chopped 2 tbsp. Parmesan (more to sprinkle on top!)Salt and pepper to taste Directions: Pre heat oven to 180C . Cook pasta according to packet instructions but minus 2 minutes from the cooking time. In a deep pan, splash olive oil and heat over medium to high heat. Once hot, add onion and garlic. Cook for 5 minutes or until onion becomes translucent. Continue to stir while cooking. Add mushrooms and ham, cook for 10 minutes or until all the water has evaporated. (I cook mine for a little longer, until the ingredients have lightly browned) Add stock, cream, parsley, parmesan, salt and pepper. Bring to a slow boil. Taste here, if you need more salt or pepper - add it now! Add the pasta into a baking dish and top with the ham and mushroom mixture. Mix to ensure the pasta is coated. Place into the oven for 15-20 minutes, checking half way and giving it a good mix to ensure no pasta burns on top. Serve with another sprinkle of parmesan on top!
Are you ready for this?? These 3 Ingredient Peanut Butter and Chocolate Truffles are like little drops of heaven! They're basically dates filled with peanut butter and covered in dark chocolate and they are SO SUPER delicious - it's ridiculous!!Plus, this is a super quick and easy recipe for when you get those killer chocolate cravings. You'll be enjoying these raw healthy sweet treats in no time.So say goodbye to the work cookie jar!Because you've got a new favourite 3pm work snack. Makes: 10 dates Prep Time: 5 minutes Freeze Time: 5 - 10 minutes Ingredients: 10 pitted medjool dates 3 tbsp peanut butter 200g dark chocolate, melted Directions: Cut the dates in half, lengthways. Using a small spread of peanut butter, spread between the dates. Dip the date in the melted chocolate and then rest on a lined baking tray. Repeat until all dates are filled with peanut butter and coated in chocolate. Place freezer for 5 - 10 minutes or until set. Eat! Yum!
This Tandoori Style Lamb is 100% mouthwatering. It's super delicious but also super easy to make. The tandoori marinade is so simple but PACKED with flavour. You can choose to use either a lamb leg or shoulder to bake in the oven - it's completely up to you. In just over 2 hours, you'll be enjoying most tender slow cooked lamb (and even leftovers). Perfect for a dinner party. Serves: 4 Prep Time: 15 Minutes Cooking Time: 2 Hours 30 Minutes Ingredients: 2kg lamb leg (or shoulder!), bone in 1 brown onion, quartered 1/4 full fat yoghurt 2 large garlic cloves 1 heaped tbsp fresh ginger, grated 1 tsp ground coriander 1 tsp cumin seeds 1/2 tsp chilli flakes 2 tsp sea salt 1 tsp black pepper 3 tbsp tomato paste 1 tsp curry powder 2 tbsp lemon juice Directions: Pre-heat oven to 160 degrees celsius Place the onion, yogurt, garlic, ginger, cumin seeds, ground coriander, pepper, curry powder, chilli flakes, tomato paste, salt, and lemon in a food processor and process until a smooth paste. Pierce the lamb leg with a sharpe knife, at least 1-2cm deep all over (random spots, anywhere and everywhere!). Pour all the marinade over the lamb, ensuring it gets into those deep pockets. Place into a deep baking dish and cover with foil. Cook in the oven for 2 hours, covered. Once two hours has passed, place the heat up to 200 degrees celsius. Uncover and use a spoon, spoon the mixture that is now in the bottom of the tray back over the lamb. Place back into the oven for a further 30 minutes. Remove, leave to sit for 15 minutes and then carve. Tip: If you have the time - marinate the lamb and leave overnight!
This is my new favourite healthy breakfast! I typically eat a very Mediterranean diet, and this breakfast is just that. A delicious feta omelette with fresh tomatoes, olives and avocado. Yum! I also have a little sauerkraut (purely because I love fermented foods!). Serves: 1 Prep Time: 5 Minutes Cook Time: 5 Minutes Ingredients: 2 eggs 2cm cube of feta 1/2 tsp dried oregano Salt and pepper to taste Olive oil Additions: 1/2 avocado Black Kalamata Olives 1 medium fresh tomato Sauerkraut (or any other fermented vegetable!) Directions: Crack the eggs into a small bowl and whisk with a fork for 1 minute, until their light. On a small, non stick pan heat olive oil over a low heat. Once the pan is hot, pour the eggs in and lift the pan handle to ensure the egg sets all around the pan (to make a perfect circle!) While its cooking on one side, crumble feta inside and sprinkle salt, pepper and dried oregano. Flip the egg and cook for 1 minute on the other side (or however you like your eggs done!) Build your plate! Add your omelette and whatever your favourites are! EAT!
The perfect recipe that'll bring out your inner Italian chef out. I mean who doesn't love a bruschetta, perfect for breakfast or a snack... This is one you won't regret trying! Simple, fresh and absolutely delicious! Serves: 2 Prep Time: 10 Minutes Cook Time: 5 Minutes Ingredients: 2 pieces of toast 3 small ripe tomatoes – diced 2 Small Garlic Cloves – crushed 1/2 small brown onion, diced 6 Basil Leaves - sliced thinly Salt & Pepper1 tsp dried oregano (or mixed Italian herbs) 1 tablespoon of Olive Oil Directions: Preheat the grill to 180 degrees celsius. Place bread onto a lined baking tray and drizzle with a small splash of olive oil. Toast only one side of the bread until lightly toasted. Place tomato’s, garlic, onion, basil leaves, salt, pepper, dried oregano and a little splash of olive oil into a mixing bowl and mix well. Once the bread is lightly toasted on both sides, using a large spoon, evenly place the tomato mixture on top of the bread and place back into the oven to warm.Continue to check on it every couple of minutes, as it can easily to burn. Take out and serve hot!
These Chicken Teriyaki Bowls are super delicious! I love this recipe. It's such a yummy yet still incredibly healthy & easy dinner, lunch or meal prep idea. Plus, this chicken recipe is also super kid friendly & an amazing meal that the whole family can enjoy. Simply pair the chicken with broccoli and rice, & you're done! Serves: 2 - 3 Prep Time: 1-2 hours Cooking Time: 20 Minutes Ingredients: 2 small chicken breasts, sliced into thin strips 3 tbsp of soy sauce 2 tbsp oyster sauce 2 garlic cloves (crushed) 1 tbsp organic honey 1 tbsp fresh ginger, grated 1/4 tsp chilli flakes 1 spring onion stalk, sliced thinly 1 small broccoli head, cut into small florrets 1 cup of basmati rice, uncooked and rinsed 1 small brown onion, diced 3 whole cloves 3 whole all spice balls 2 cups of chicken stock 1 tbsp olive oil 1 tsp sesame seeds Directions: Place ginger, soy sauce, garlic, oyster sauce, honey and chilli flakes into a large bowl and mix. Add the chicken to the bowl of marinade and let it sit for 1-2 hours to marinate. In a small pot, heat olive oil over a medium to high heat. Add brown onion, whole cloves and all spice into the pot and cook until onion becomes translucent. Add rinsed basmati rice and stir for 30 seconds. Add chicken stock and stir. Cover with a lid and bring to a boil. Turn the heat down to a light simmer and put a timer on for 15 minutes. In a large non stick pan, cook chicken in batches until golden and cooked through. In the last batch, throw in the broccoli florrets and cook until cooked to your liking. Build your bowl! Divide the rice, broccoli and chicken and sprinkle with spring onions and sesame seeds as a topping.
If you're craving a healthy yet filling meal prep breakfast, then this Baked Beans recipe is for YOU! It's super quick and easy, and lasts in the fridge for up to 2 days. Plus, it is so delicious and the perfect way to start your day! Serves: 2 Prep Time: 10 minutes Cooking Time: 15-20 Minutes Ingredients: 2 tbsp olive oil 400g canned cannelini beans, rinsed and drained 1/2 tsp fresh thyme, chopped 1 large garlic clove, grated 1 small brown onion, diced 1/2 cup of crushed tomatoes Pinch of salt & pepper 1/4 cup semi sun dried tomatoes 1/4 tsp chilli flakes 2 eggs Directions: In a small pot, boil water and place eggs inside. Once the water is boiling, set a timer for 8 minutes (or however you like your eggs). In another small pot, heat olive oil over a medium heat. Add onion, garlic, thyme and chilli into the pot and cook for 3-4 minutes or until onion has become translucent. Add crushed tomatoes, sun-dried tomatoes and beans to the pot and stir through. Add salt and pepper the mix and leave to simmer for 5-7 minutes. Taste and season accordingly. Divide this mixture between two meal prep containers. Place one egg in each container. Hope you love this veggie option for brekky! Love, Leah x
How great is sweet potato? and how amazing are pies?! Imagine what this insane mix is going to taste like! This is the most delicious vegan recipe, and is absolutely packed with vegetables. It's incredibly easy to make and is the best idea for dinner, bulk cooking, leftovers or meal prep lunches. Whether, you're vegan, vegetarian or a meat eater, you will absolutely love this tasty healthy recipe. Plus, It's such a great winter warmer for all those people enduring winter right now! Serves: 6-8 Prep Time: 20 Minutes Cooking Time: 1 Hour 10 Minutes Ingredients: 1 Carrot, peeled and chopped 1 Onion, diced 1 Leek, halved and washed inside and out 3 large Celery stalks, cleaned and chopped 1 Zucchini, diced 1 Garlic, crushed 1 Cup Red Lentils 3 Tsp. Curry Powder 2 Tsp. Cumin 1 Tsp. Turmeric Generous pinch of Salt and Pepper 1kg Sweet Potato, peeled and chopped 1L Vegetable Stock stock 2 Tbsp. Olive oil Directions: Pre-heat oven to 180 degrees celsius. Peel and chop sweet potato into small chunks and place into a large pan with boiling water. Cook for 15-20 minutes or until sweet potato is cooked through. Heat a deep saucepan over medium-high heat and splash with olive oil. Add onion, carrot, leek, celery, zucchini, garlic to the pan and cook for 10 minutes or until vegetables begin to soften. Add lentils, salt, pepper, vegetable stock, tumeric, cumin, curry powder to the mix and stir through thoroughly. Cook for another 15 minutes. Once the sweet potato is cooked through, place into a large bowl and mash. Add salt and pepper to the mash. Add vegetable mix to a deep baking tray and fill until vegetable mix is used up. The baking tray should be roughly 3/4s full. Add sweet potato to the baking tray, forming a thick layer above the vegetable mix. Try not to press the sweet potato too hard, you want this to stay on top! Cover the tray with al foil and bake for 30 minutes. Using a grill, place on high heat and grill the pie for 5 minutes to until it begins to slightly crisp. Serve hot, with a delicious piece of bread for dipping! Hope you loved this recipe! If you do decide to make it, don't forget to share it with me! Come visit me on Instagram or Facebook & show me your creations!
How good are sausage rolls! They're a perfect "take to party" food because EVERYONE likes them (and those who don't....don't be friends with them... HAHA KIDDING!) I love these Pork and Fennel Sausage Rolls. They're such an easy and delicious treat, and also a tasty healthy alternative aka they're AMAZING! Ingredients:800g Pork mince1 brown onion, grated 1 large garlic clove, grated 1 zucchini, finely grated 1/2 cup fresh fennel, finely diced 1 tsp. Fennel seeds1 tsp cumin seeds 1 tsp salt 1 tsp pepper 3 puff pastry sheets 1 egg, beaten1 tbsp sesame seeds Directions: Preheat oven to 200 degrees. Into a large mixing bowl, add pork, fresh fennel, zucchini, garlic and onion. In a small pan, lightly toast the fennel and cumin seeds until fragrant (2-3 minutes) Add these seeds into the bowl and sprinkle a generous pinch of salt and pepper. Divide the mixture into 3 balls, then roll them into long sausage shapes on a clean work space. Place one portion of filling onto the edge of each pastry sheet and then roll up TIGHTLY to enclose. Turn rolls seam-side down and brush with the beaten egg. Sprinkle sesame seeds over the top on the roll. Cut each roll into smaller pieces (size it up to you!) and place on the lined baking tray.Cook the rolls in the oven for 30 minutes, until puffed and golden.
I LOVE how creamy this sweet potato hummus is!! Plus, it's super easy to make and super healthy but also so damn delicious! This is the perfect 3pm work snack, party food, meal prep idea or addition to any meal - aka anytime you're craving it! I've make this without tahini for everyone who is no a fan but you could add a little if you like :) Enjoy! Makes: 2 Cups Prep Time: 15 Minutes Cooking Time: 30 Minutes Ingredients: 400g can of chickpeas, drained and rinsed 500g sweet potato, peeled and sliced intro bite size pieces 1 tsp cayenne pepper 3 tbsp lemon Juice 2 garlic gloves, crushed 1/2 cup olive oil (more if needed) Sprinkle of Salt and Pepper Directions: Pre-heat oven to 200 degrees celsius. Coat the sweet potato chunks in a small amount of olive oil and a pinch of salt and pepper. Place onto a lined baking tray and into the oven for 30 minutes until cooked through. Once cooked, allow to cool. In a food processor, add chickpeas, cayenne pepper, lemon juice, garlic, olive oil and salt. Blitz for 30 seconds. Add sweet potato into the blender and whiz until your desired consistency.
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