Recipes

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. 

SIRENA X PANTRY! UMMM HECK YESS! I am so obsessed with this tuna and you guys know I have at least 30 cans of @sirenatuna in my pantry AT ALL TIMES HAHA. This garlic flavour is UNREAL and its SO great that it's no waste - you can use it!! It's honestly delicious. I wanted to create a super simple recipe with some staples in your pantry while we're still at home so of course I chose my favourites AKA....Sirena Tuna Chicken StockPastaThis pasta bake is a super quick and easy bake that you can make for the whole family without having to go buy a bunch of stuff! Serves: 4 Prep Time: 10 minutes  Cook Time: 20 minutes  Ingredients: 250g elbow curls pasta 1 Tbsp olive oil10 button mushrooms, sliced2 95g Sirena Tuna Garlic Flavour Cans1 95g Sirena Tuna, Onion Flavour 1 tbsp. fresh Thyme leaves, finely chopped1 fresh chilli, chopped roughly3/4 cup thickened cream1 1/4 cup chicken stock1/3 cup parmesan cheeseSalt and pepper to taste Directions: Preheat oven to 180 degrees celsius Cook pasta Al-dente (Take two minutes of packet cook time, it'll cook more in the oven!) In a hot pan with a splash of olive oil, add thyme, parsley, garlic & onions from the tuna can, chilli and mushrooms. Cook for 5-7 minutes or until they’ve begun to soften. Season with salt and pepper.  Pour in stock, thickened cream and leave to simmer for a further 5 minutes. Add in parmesan and leave for 1 minute Add cooked pasta to the mix and transfer to a deep baking tray. Flake tuna over the top and mix through. Top with parmesan cheese and add into the oven for 20 minutes or until nice and crispy brown on the top.

 @obela_au HOMMUS BOWL YAY! How great is this? Hommus is something that goes with EVERYTHING, plus it’s a good base for recipes to build on, even a great choice to replace pasta or rice with. It's an easy way to get some extra protein into your day and is super convenient for a snack or meal while we're all at home! This chicken Hommus bowl is the perfect 'light' but healthy meal that you can whip up with things you have in the fridge in no time. Most of all, It's DELICIOUS! #sohowdoyouhommus #obelaAU #hommus #dip #sp Serves: 1 Prep Time: 10 minutes Cook Time: 10 minutes  Ingredients:  1 small  chicken breast, sliced into thin strips 2 tbsp obella hummus ½ avocado, sliced ½ cucumber, sliced 2cm feta cheese, crumbled 3 cherry tomatoes, halved Fresh basil Lemon wedges Spices for chicken:  1 tsp paprika 2 garlic cloves, crushed 2 tsp oregano 1 tsp turmeric 3 tbsp tomato paste ½ lime, squeezed  Directions:  1. Slice chicken into strips and season with “spices for chicken”. Mix and leave to marinate for an hour, or overnight if you have time!. 2. In a small pan, heat a small splash of olive oil and cook chicken for 5-7 minutes or until cooked through. 3. In a serving bowl, spoon hummus and make a well. Add all other ingredients on top and serve. 4. Drizzle a little lemon and olive oil over the top for extra flavour. 

MAPLE ROASTED PUMPKIN...BREAKFAST! This Maple pumpkin can be made at ANY time, but I decided to throw it into my breakfast because I promise you, It's so delish you won't be able to wait until dinner time! I'm working with the legends at @mailleeaustralia, My mum and I have been using their mustards for YEARS (especially the djoin and the wholegrain) and could not believe that I had been saying their name wrong all this time (sorry you guys haha!!) It's pronounced "MY" Mustards! Now that we've got that out of the way.....I've got some PLANT-BASED EXPLORATION for you! Serves: 2Prep Time: 10 minutes Cook Time: 40 minutes Ingredients:  1 cup kent pumpkin, cut into chunks 2-3 kale leaves, torn3 mushrooms, sliced Salt and Pepper to taste 1 slice toast Dressing for pumpkin: Salt and pepper 1 tbsp Maille honey mustard or Maille Dijon Mustard for a vegan friendly alternative1 tsp honey or maple syrup1 tbsp olive oil 2 tsp red wine vinegar  Directions:  Preheat the oven to 180 degrees Celsius and line a baking tray with baking paper.  Add all ingredients under “dressing” into a bowl and mix well. Reserve 1 tsp of this marinade and coat the pumpkin with the rest.  Place pumpkin onto the baking tray and bake for 30 minutes or until soft.  Meanwhile, in a small pan, heat a small splash of olive oil over medium-high heat. Add mushrooms and season with salt and pepper. Cook for 5 minutes.  Once mushrooms have begun to soften, add kale and leave to lightly wilt. Add the tsp of reserved dressing and stir through.  Serve pumpkin mashed on top of toast and top with the kale and mushroom mix. Sprinkle dukkah on top. 

YES!! I finally hacked a recipe of yiayias hahaha. But please, if you don’t make it like this don’t yell at me 😂😂😝😝⁣ I did my best to try and get as close to the measurements as possible! ⁣FINAL RECIPE: 👇🏼👇🏼 ⁣ Serves 6: 8 chicken drumsticks/1 whole chicken or chicken necks (whatever you like!) ⁣3.5L water ⁣2 onions, whole ⁣2 carrots, whole ⁣1 whole celery bunch ⁣1 potato ⁣2 spoonfuls powdered stock (I love this but you don’t HAVE to use it) ⁣1/2 lemon, juiced ⁣1 cup washed basmati rice ⁣2 eggs, separated ⁣ Directions:   Add chicken, water, onion, carrot, celery, Potato, stock powder into a deep pot a cook for 3-4 hours on low. Once cooked. Strain and boil the stock. Add in rice (washed) and cook for 15 mins or until rice is almost fully cooked. Take off heat. ⁣ Beat egg whites until fluffy. Add egg yolk and continue to beat. Add 2-3 spoonfuls of the stock in the pot into the egg bowl. Continue to beat. ⁣ Pour egg mixture over the rice and stir. Season with pepper and add some of the chicken from above in! ⁣

How delicious is this! I've posted these before but I thought it was so fitting for people at home who are struggling to find pita breads, pizza bases etc. These are so easy to make and are perfect for getting the kids involved and having a little fun in the kitchen! Makes 4 - 6  Small FlatbreadsIngredients: 2 cups Self raising flour (more for dusting)1 1/2 cups Natural Greek yogurt1 Tbsp. Extra virgin Olive Oil Extra flavours that you may want (you'll only need a pinch of these): Pinch of saltDried rosemaryFresh garlic Chilli flakes Dried oregano CuminDirections:  In a small mixing bowl, add yoghurt, olive oil and self-raising and mix. This might seem like a sticky consistency, but this is okay! Dust a bench top with more SR flour and knead the dough until it forms a ball. If It's still sticky, add more flour to the bench. Split the dough into 4 -6 rolls. Each ball, knead a little and then begin to roll out with a rolling pin until half a centimeter in thickness. Heat a small splash of olive oil on a small pan over medium heat. Transfer the flat bread into the pan and cook for 2 minutes or until lightly brown and then flip and cook on the other side. 

HOMEMADE BREAD 😍 Like seriously, what else you gonna do in self isolation other then become a professional baker???? 😂 I had a wonderful lady DM me this recipe (she said it’s doing the rounds!!) After posting this to the #gram I found it was @recipe_tins OG recipe, and I’ve added some flavourings to it 🥰🥰 When you’re having your yummy BARE breakfasts at home, maybe to make time fly a little faster, bake some of your own bread!  Ingredients:  3 cups plain flour 1.5 cups warm water 1/2 tsp dried yeast Pinch of salt flakes Pinch of dried rosemary Pinch of dried oregano Directions:  Pre-heat oven to 220° Celsius Mix warm water with yeast until dissolves. Add it into the bowl with flour and mix well. Lightly flour a bench and knead the bread until it forms a perfect little ball. Place back into the bowl and cover with a tea towel. Leave to rise for 2-3 hours. Remove from bowl, sprinkle herbs and then shape into a ball and place into a oven safe pot. Sprinkle salt flakes on top and cover with a lid. Cook in the oven for 30 mins, remove lid and cook for another 10.