How good are breakfast smoothies!! 😍 I love meeeee a good smoothie in the mornings when I’m on the run, or those mornings where I feel like I want something light ✅ This smoothie was bloody packed with fruit and veg, which is such a good way to get in your 2 & 5 everyday - without even thinking!! This smoothie was made with the DELISH @oob_organics blueberries, bananas & cut leaf spinach 💪🏼 Do you guys ever buy a big bag of spinach at the start of the week... only for it to go gross by the end? Haha me too 🤣 Frozen is best for everyone hahaha 🤣 Serves 1: Ingredients: 1/2 cup frozen blueberries 1/4 cup frozen banana 1 cup milk of your choice 2 tablespoons of frozen spinach 1 teaspoon honey 1 tablespoon oat powder*Add more liquid if desiredDirections: Add all ingredients into a blender and blend until a smooth consistency. Need more direction? Here’s my smoothie must haves 👇🏼 🍓Fruit: Frozen berries (any!)Frozen bananaFrozen mango/pineapple/kiwifruit 🥬Veg: Frozen spinach (so easy to hide!!)Frozen cauliflower (yes!!!) 🍭Sweeteners: Maple SyrupHoneyMedjool dates 🥛Liquid: Milk of your choice ✅Orange juice No added sugar fruit juice 🌟 Fill me ups: Oat powderProtein powderNuts or sprinkle of seeds Hope you love this recipe! Check out OOB Organic next time you're at Coles or Woolworths. Leah x
Hey you guys, another delicious recipe to hit all your meal prep neeeeeds! Honey chicken, broccoli, beans and rice... SO EASY! I used frozen broccoli and beans in this stirfry because I find when they're not in season. they're either super expensive or not the best quality, so I love using frozen instead! I used OOB organic broccoli florets and beans that are perfect for a recipe like this. Serves: 2Cook time: 20 minutes Prep time: 15 minutes Ingredients: 1 brown onion, diced finely 1 cup OOB organic frozen broccoli, thawed 1 cup OOB organic frozen beans, thawed 1 medium chicken breast, sliced into strips1 cup brown rice, cooked Fresh coriander, for garnish Olive oil, for cooking Dressing: 1 garlic clove, crushed 2 teaspoons honey or maple4 tablespoons soy sauce2 teaspoons sesame oil 1-2 teaspoons chilli garlic paste (more if you like spice!) Lemon juice, to taste 1 long red chilli, diced finelyDirections: In a small bowl, mix together the dressing ingredients and set aside Add sliced chicken into a bowl and pour over half the dressing. Mix well, leave to marinate for 1 hour or overnight if you have the time. In a small wok, heat a small splash of olive oil over medium high heat. Add chicken and cook for 5-7 minutes or until cooked through. Remove chicken from pan and add broccoli and beans. These should only take a few minutes to cook if they're already thawed, but cook to your liking. Add rice and chicken into the pan and heat through. Pour over the remaining dressing and stir, coating it well all over. Serve hot, garnishing with coriander. Thank you OOB organic for supplying these delicious frozen veggies! I think I'm set for life with my freezer right now haha! Hope you love this recipe. Love, Leah x
Makes: 6-8 crepes Cook time: 2-3 minutes each Ingredients:1 cup flour2 eggs 11/2 cups milk of your choice 2 tbsp butter, melted (more for pan!) Pinch of salt 1 tbsp sugar 1-2 cups OOB organic raspberries Maple syrup for serving Directions: Add flour, eggs, milk, melted butter, salt and sugar into a blender and blend until smooth. It should be a light batter, not a thick pancake batter. Heat a large pan over medium heat and melt a tsp of butter. Pour 1/2 cup of the batter out into the pan. Working quickly, move the pan around in circles to spread the batter evenly. Leave for one minute on one side, and then flip once golden. Cook for a further minute. Heat frozen raspberries by just popping some boiling/almost boiling water over the top. Serve crepe with berries and maple syrup
Ever thought to put @mailleaustralia dijon mustard into a chocolate tart?? IT’S DELICIOUS! It gives it a real zingy, earthy flavour that balances with the sweetness from the chocolate. It's a perfect little plant based treat for the weekend, becuase we all need some chocolatey goodness when we open up the fridge haha! Serves: 8 Prep Time: 10 minutes Fridge Time: 2 hours Ingredients: 1 pasty flan pan (or 8 mini pastries), baked blind ½ cup coconut cream200g cooking chocolate¼ cup coconut oil 5 medjool dates ½ cup strawberries (extra for topping!)2 tsp Maille Dijon mustard Directions: Melt the chocolate with the microwave until melted and combined. In a large blender, add the chocolate mixture, coconut cream, dates, strawberries and mustard. Blend for 1 minute. Pour the mixture into the pastry pan and place into the fridge to set. Remove, top with strawberries and serve.
SIRENA X KIDS! So since I'm a self-proclaimed #auntieoftheyear, I made arna these little patties to nibble on! Super delish, plain enough for the kids but also....so versatile for you to add MORE into the mixture for yours!! You can make them any size, and they bake AND freeze really well! I used the Sirena Tuna Basil flavour in here because it's a real neutral flavour thats good for everything! If i were making them for me, I'd add the garlic flavour, a little fresh onion, maybe some feta cheese!! Mmmmm. What would you add? Recipe for these on my website! YAY! Serves: 6 Prep Time: Cook Time: Ingredients: 2 x 95g Sirena tuna Basil flavour 1 ½ cups quinoa, cooked 1 egg½ cup bread crumbs 1 large sweet potato, cubed Salt and pepper Fresh Basil Directions: Boil sweet potato until tender. Drain and mash. Cook quinoa according to packet instructions and leave to cool. Preheat the oven to 180 degrees celsius. In a large mixing bowl, add mashed sweet potato, cooled quinoa, egg, breadcrumbs, salt, pepper and fresh basil. Flake tuna in and mix well. Shape into patties and lay flat onto a lined baking sheet. Bake for 20 minutes or until golden brown.
YASSSSSSS! My second favourite Sirena Tuna Flavour haha!! I LOVE the lemon pepper. It's such a goodie and perfect for literally every meal. I switch between this and the chilli tuna (MVP haha), They're both SO GOOD and such a good staple to keep in your pantry. this meal is QUICK, easy and delicious, it's something you gotta get onto your planners for the week. Minimal ingredients, easy recipe and something you can share with the whole family. Serves: 1Prep Time:Cook Time: Ingredients: 195g Sirena Tuna Lemon and pepper ½ cup basmati rice, cooked ¼ cup black beans, drained and rinsed¼ cup canned corn drained and rinsed½ avocado, sliced 4-5 cherry tomatoes, sliced Spray oil Spices: ¼ tsp PaprikaSalt, pepper ¼ tsp cumin¼ tsp chilli flakes 1 garlic, fresh Pinch dried oregano Directions: Cook rice according to packet instructions. In a small pan, spray with olive oil and heat over medium to high heat. Add black beans and canned corn into the pan and heat through for 2-3 minutes. Add fresh garlic and spices into the pan and cook for 3-4 minutes. Add rice and mix through the spices, season with salt and pepper. Place into a bowl and top with tuna, avocado slices and cherry tomatoes.
HOW GOOD IS PASTA? When it’s winter, my body automatically is like “yep, we’re getting pasta 7/7 days a week” 🤣❄️ This Macro Organic Wholemeal Pasta from @Woolworths_au is perfect for a quick and easy dish like this. When I go for pasta, I try for wholemeal where possible so I can get as much fibre in! This meal is such a delicious, family-friendly winter warmer that can give you that warm, cuddly feel at dinner time ❄️☃️😂 Serves: 6Ingredients:15 mushrooms, sliced thinly2 small brown onions, diced4 garlic cloves, crushed2 tbsp olive oil1 tsp salt1 tsp pepper1/2 cup of parmesan cheese2 cups of vegetable stock200ml heavy cream250g Macro organic spiral pasta Small handful basil Directions: Boil water and cook pasta al dente (almost cooked!) In a deep pan, heat olive oil over a medium to high heat. Add onion, garlic and mushrooms to the pan and cook for 7-10 minutes, or until mushrooms have softened. Add stock, heavy cream, salt, pepper and parmesan to the pan and stir. Leave to simmer for 15 minutes on a low heat. Add Half cooked pasta to the pan and mix through and leave to further cook for 5 minutes. Continue to stir. Remove from the pan and place into serving bowls. Sprinkle a little bit of parsley to serve.
Serves: 6 Prep Time: 15 minutesCook Time: 1 hour ~Ingredients: 2 x 400g canned chickpeas5 button mushrooms, sliced 1 zucchini, grated and excess water removed1 carrot, grated1 large brown onion, diced3 garlic cloves, crushed1 red chilli, deseeded and sliced2 tbsp tomato paste1 cup of Vegetable stock2 tbsp soy sauceFresh thyme2 bay leaves1 tbsp Maille Dijon mustard2 tsp Maille wholegrain mustard 1 kg white potatoes, peeled and chopped1 tbsp. olive oilSalt and Pepper to taste1 tbsp. dairy-free butter Directions: Preheat the oven to 180 degrees celsius. Boil a deep pot with water (enough to cover potatoes). Place potatoes in water and boil for 20 minutes, or until cooked through. In another deep pot, heat olive oil over a medium to high heat. Add onion and garlic and cook for 3 minutes. Add zucchini, carrot, mushrooms and chilli. Stir for 5-6 minutes or until cooked through. Add canned chickpeas and lightly heat through. Add tomato paste, soy sauce, vegetable stock, Maille Dijon mustard, Maille wholegrain mustard, salt and pepper. Cook for 3-4 minutes. Whilst this is cooking, drain cooked potatoes and place them into a large bowl. Start mashing! In your potato bowl, add dairy-free butter, salt and pepper. Mix thoroughly to ensure it's smooth. In a deep, oven safe dish, pour the chickpea mixture in and spread evenly. Add the mash on top and spread edge to edge. Sprinkle paprika over the top and place into the oven for 25 minutes or until lightly brown on top. Serve!
YUM! You've been waiting for this recipe since I did this on my stories the other day hehe they are DELISH! @woolworths_au challenged me to get creative with their Macro Green Banana Flour and I thought...easy peasy way to get some gluten free pancakes or waffles into our lives! This Green Banana Flour has a super lovely story too - the pioneers from Queensland first got the idea when they noticed the number of bananas going to waste, so they created this banana flour which is PERFECT for gluten free baking! Banana growers now have another market place for their produce and we get all the good stuff!! If you do need a good gluten free swap for flour in your baking - this is a great option for you! I made these waffles with super simple ingredients, but add your own flavours & toppings as you like - YUM! Makes: 2 large waffles Cook time: 10 minutes Ingredients: 2 medium bananas, mashed 1/2 cup raspberries (more for topping!)2 tablespoons desiccated coconut Pinch of cinnamon 1 tsp GF baking powder2 tablespoons coconut oil 2 tablespoons maple syrup 1/2 cup Macro Green Banana Flour (1/4 more if needed)Toppings: Maple syrup Raspberries Directions: Add all ingredients into a bowl and mix well. Ensure to pre-heat your waffle maker so it's hot before you put the batter in. Add 1/2 the batter into the waffle maker and cook for 10 minutes or until crispy. Remove, cut and the top with delicious maple and extra berries!
I LOVE SLICES! these are the BEST to have in the fridge for a quick snack. I thought I'd use things that you can find in your fridge (i.e a loooaaddd of fresh veg!) with the addition of some tuna! You guys know i ALWAYS have tuna on hand, and it was a perfect little add of protein in this slice. I used the Onion flavour and the regular oil flavour, but you can use whatever @sirena you have in your pantry! Get making this - you guys are going to love it. Serves: 12 Prep Time: 15 minutes Cook Time: 30 minutes Ingredients: 6 eggs ¼ cup milk1 cup SR flour 1 small brown onion, finely diced 2 large zucchini, grated1 cup pumpkin, grated 1 cup grated cheese 1 95g Sirena onion tuna can1 small handful basil 2 garlic cloves, crushed Salt and pepper Directions: Preheat the oven to 180 degrees celsius. In a large mixing bowl, whisk together the eggs, milk, salt, pepper and basil. Add onion, grated zucchini, grated pumpkin, cheese, tuna and garlic into the bowl and mix well. Season again with salt and pepper. Pour out onto a deep lined baking dish and cook for 30 minutes or until golden brown on top.
SIMPLE SWAPS 🌟 How good are @Woolworths_au Macro Organic Chickpeas? So versatile and are my go-to swap when it comes to a veggie protein ✅ I made a really quick and easy Greek Salad and I would typically go for brown rice as my carbs in salads, but I swapped for chickpeas to add a source of protein 💪🏼 If you’re having a salad and are hungry 20 mins later (me lol) consider bulking out your meals with something simple like this - it stores on your pantry shelf for ages and they’re such a staple to go in ANYTHING! You can throw them in straight from the can for ease, or you can toast some in a pan with a few spices to heat through. 🌟 You’ll find them waiting for you on the shelf down the canned goods aisle (haha my old Woolworths self knows that’s aisle 6 on the left but who remembers that?? 🤣) Either way - make the swap and you’ll thank me later hehe!! #MacroWholefoodsMarket Serves: 2Prep Time: Cook Time: Ingredients: 1 can Macro Organic chickpeas, drained and rinsed 4-5 cherry tomatoes, halved 1 lebanese cucumber, sliced into rounds ½ red onion, sliced 4cm feta cheese, crumbled Drizzle of Olive oil Lemon juice, to taste Pinch of SaltPinch of Dried mint 4-6 kalamata olives Small handful rocket Directions: 1. Add all ingredient into a bowl and mix well. The chickpeas can be either had as they are out of the can, or toasted in a pan with a little pinch of chilli flakes for extra flavour. 2. Taste the salad and season accordingly.
What do you need when it’s cold and you just walk through the door after work? A blanket.... and a slow-cooked meal waiting and ready for you 🤤 It’s a HUGE YES from me!! It’s starting to cool down here and slow cooks are back on the menu. This spicy slow-cooked chicken using the @woolworthsau Macro Organic Chicken Thigh and Macro Organic Black Beans is OFF THE CHAIN delicious!! 😍😍 I served it with some rice, fresh herbs and you are done ✅ It’s SUCH A delicious recipe to throw on in the morning and walk through the door and eat. We all need a little bit of this right now! Serves: 6Prep Time: Cook Time: Ingredients: 6 Macro Organic chicken thighs, trimmed 1 brown onion, sliced 3-4 garlic cloves, diced1 large chilli in adobo sauce Spices: 1tsp Smoked paprika 1 tsp dried oregano 1/2 tsp cumin 1/4 tsp cayenne pepper Salt & pepper 1 tbsp brown sugar1/4 cup tomato passata1/2 lime, juiced Broth:1 cup Chicken Stock ¼ cup tomato passata 1 tbsp cornstarch in 1 tbsp water 1 can Macro Organic black beans2 cups basmati rice, cooked Directions: Add onions, chilli, brown sugar and garlic into the slow cooker and begin to lightly cook. If your slow cooker can go onto the hot plate or has an inbuilt fry system, turn this on! Add all ingredients under "spices" into a bowl and mix well. Coat chicken and allow to marinate for 1 hour (or overnight if you have time!). In a large non-stick pan, add a splash of olive oil and heat over high heat. Add the marinated chicken and lightly brown all over. Add chicken into the slow cooker and pour over the chicken stock, passata and season with salt and pepper. Place on high for 4 hours. Once cooked, remove the chicken and shred with two forks. Add diluted corn starch into the slow cooker with the broth and heat to thicken. Add black beans and coriander into the pot and allow to heat through. Add shredded chicken back into the pot to soak up all that juice. Serve with rice.
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