Bulgar Wheat! I had never tried Bulgur Wheat before and really wanted to! 😍 It’s so similar to rice and couscous and is perfect in salads like this Mediterranean Roast Vegetable salad! Serves 4Ingredients: 1 cup of Macro Bulgar Wheat 200g pumpkin, cubed1 zucchini, roughly diced 1 small eggplant, roughly diced 1 red capsicum, roughly diced 3 tbsp Moroccan seasoning 1 tbsp olive oil 2 large handfuls of rocket, washed Generous pinch of salt1/2 lemon, juiced Directions: Pre-heat oven to 180 degrees celsius. Soak the bulgar wheat in boiling water for 10 minutes (or according to packet instructions). Drain well. In. a large mixing bowl, add pumpkin, zucchini, eggplant, capsicum, olive oil and moroccan seasoning and mix well. On a lined baking tray, pour the vegetables on and place into the oven for 20-30 minutes, or until cooked through. In a large mixing bowl, add rocket, cooked veggies, bulgar wheat and mix. Season with salt, olive oil and lemon to taste. Serve at your next BBQ or package up in meal prep containers!
Makes: 2 cups of pestoServes 2 (you’ll have left over pesto, this will last 3 weeks in the fridge or 2 months if frozen!)Ingredients:Pesto:3 cups of baby spinach 1 cup fresh basil leaves1 large Australian avocado, de-seeded and diced3/4 cup of parmesan cheese2/3 cup of pine nuts1 garlic clove, crushed1 tbsp lemon juice2/3 cup op olive oil Generous pinch of saltGenerous pinch of pepperPasta:10 banana prawns, raw and deveined.250g spaghetti, uncooked1 brown onion, diced2 garlic cloves, crushed½ long red chilli, deseeded and finely sliced.2 tbsp olive oilDirections:1. Boil water in a deep pot and cook the pasta according to packet instructions. Drain and set aside.2. Add all ingredients under “pesto” except the olive oil into a blender and begin to blend. Whilst blending,slowly pour in the olive oil and blend until your desired consistency. I personally like my pesto quitechunky, but it’s up to you!3. Add olive oil into a hot pan and heat for 1 minute. Add onion, garlic and chilli to the pan and cook for 2-3minutes until the onion is translucent.4. Add prawns into the pan and cook for 2-4 minutes (or until fully cooked).5. Add the cooked pasta into the pan and stir. Add 4 heaped tablespoons of the pesto into the pasta and stirthrough. If you want more – add more!6. Serve with some fresh parmesan cheese!
ITS HERE! 🌟The best #vegan Buritto bowl you'll ever see....ESPECIALLY WITH THE GARLIC FLAVOURED HUMMUS (whhhhutt!!) from Obela! This bowl is seriously un-real and perfect for a quick and simple dinner...but also PACKS a punch with flavour! Serves 2Ingredients:¾ cup Basmati Rice, uncooked (you can use brown rice quinoa or carb of your choice!) 1 small sweet potato, sliced into thin rounds1/2 medium broccoli, cut into florets100g canned corn kernels, washed and rinsed 100g canned black beans, washed and rinsed 100g canned chickpeas, washed and rinsed100g ice berg lettuce, sliced thinly1 tbsp olive oilSalt and Pepper1 lime, cut into wedges ¼ tsp garlic salt Tiny pinch of cayenne pepper ¼ tsp paprika 4 tbsp Obella hummus (garlic flavour or pine nut are my favourites!) Directions: Pre-heat oven to 180 degrees celsius. Cook rice according to packet instructions. Set aside until needed. Onto a lined baking tray, spread out the sweet potato slices and broccoli florets. Drizzle with olive oil and a pinch of salt and pepper. Bake int he oven for 20 minutes or until cooked through. In a small pan, heat a small splash of olive oil over medium to high heat. Add corn, chickpeas and black beans into the pan and stir for 1 minute. Add garlic salt, cayenne pepper and paprika into the pan and stir for 2-3 minutes to heat through. Build your bowl! Divide rice, corn mix, broccoli and sweet potato, lettuce and lime wedges and top each bowl with a large dollop of the obela hummus! EAT!
Spanakorizo with CHICKEN! YUM! This is a greek dish that my yiayia makes all the time and it is SO DAMN EASY! Serves: 4 Ingredients: 400g chicken breast, sliced into strips 1 long red chilli, deseeded and finely sliced 1 large brown onion – finely diced 3 garlic cloves, crushed 2 bunch of English spinach leaves, washed well & roughly chopped1/2 cup Long Grain Rice (or basmati!) 4 Tbsp Tomato PasteSalt And Pepper To Taste2 Cups Water (Add More If Needed)Directions: Heat 1 tbsp of olive oil in a pan and place over a medium to high heat. Add onion, garlic and chilli to the pan and cook for 2-3 minutes or until onion becomes translucent. Add chicken to the pan and continue to stir. Lightly brown the chicken, without cooking all the way through. Add tomato paste to the pot and stir through for 30 seconds. Add spinach leaves and stir to slightly wilt the leaves Add rice to the pot and stir through. Add water, a generous pinch of salt and pepper and cover with a lid. Check after 15 mins and add a touch more water if needed and cook further until rice is tender. Add a squeeze of lemon and mix through. Add salt and pepper to taste. Serve!
Oh I absolutely love sweet potato and cant get enough of these fries. These are the best sweet potato fries! Hands down! They're flavoursome and super crispy BUT still healthy. I baked these in oven with an awesome seasoning combination that is going to make your mouth water. They're the best snack or side to any dinner. Enjoy! Ingredients: 2 small sweet potatoes, cut into wedges 1 tbsp. Chopped parsley 1?4 tsp salt 1/4 tsp pepper 1/4 tsp dried rosemary 1/4 tsp paprika1/4 tsp cayenne pepper (less if you dont like heat!) 1 tsp corn flour 1 tbsp olive oil Avocado Hummus: 1 avocado3/4 cup canned chickpeas 1/4 cup canned chickpea juice 1/2 tsp salt 1/2 lemon, juiced 1 garlic, crushed Directions: Pre-heat oven to 180 degrees celsius. In a large mixing bowl, add the sweet potato, parsley, salt, pepper, rosemary, paprika, cayenne pepper and corn flour. Add olive oil and mix well. Ensure all of the sweet potato is coated. Pour wedges onto a large lined baking tray and spread out (don't let them go onto of each other!) Place into the oven for 45 minutes, turning them over half way. To make the Avo hummus, add avocado, chickpeas, chickpea juice, salt, lemon and garlic into a food processor and blend until your desired consistency. Serve with the cooked sweet potato!
I love puttanesca, it's seriously the best pasta! When we were younger, I HATED anchovies (still do!) but mum used to mash them up, with the capers and we wouldn't even notice hahaha I swear she would've done that with 99% of the food she gave us! This recipe is so easy, so quick and so delicious. You have to try it! Serves 2Ingredients: 250g Spaghetti Pasta 1 tbsp tomato paste1/2 small brown onion, diced 2-3 cloves of garlic, crushed 2 x 400g cans of crushed tomatoes2 tbsp. capers5-6 anchovies, finely sliced 1/3 cup kalamata olives, pitted 2 tbsp parsley, finely sliced Salt & pepper (to taste)1/4 tsp chilli flakes (if you like heat)2 tbsp. Parmesan cheese 1 tbsp. olive oil Directions: Boil pasta in salted water until cooked to your liking (or according to packet instructions). In a deep pot, add olive oil and heat over a medium to high heat. Add onion, garlic and chilli into the pot and cook for 2-3 minutes, or until onion becomes translucent. Add tomato paste, capers, anchovies and olives into the pot and cook for 2 minutes to heat through. Add crushed tomatoes, parsley, salt, pepper and chilli flakes. Cook for 20 minutes or until the sauce had slightly reduced. Add pasta into the sauce pot and mix through. Serve in bowls and top with more fresh parsley and parmesan cheese.
I love this easy pizza recipe. The combination of the asparagus, ham and cheese make the perfect homemade pizza toppings. Plus, the pitta bread pizza base is nice and light, making it the best healthy pizza! Just pile up the toppings, put it in the oven and enjoy. Serves 2Prep time: 15 minutesCook time: 20 minutesIngredients: 2 pita breads, oiled4 asparagus spears, peeled1 cup mozzarella cheese, grated2 tbsp. parmesan cheese4 slices of ham off the bone, roughly teared2 tbsp. balsamic glaze, to drizzlePinch of saltPinch of pepperPinch of chilli flakesDirections: 1. Pre-heat oven to 180 degrees Celsius2. On a small pan, heat over a medium to high heat.3. Place oiled pita bread and cook for 1-2 minutes on each side to slightly crisp up. This isn’t anecessary step, but stops it becoming soggy in the oven.4. Add cooked pitas to a lined baking tray and evenly divide the mozzarella, parmesan, ham andasparagus spears.5. Add a small pinch of salt, pepper and chilli flakes to each pizza.6. Place into the oven for 15 minutes or until cooked to your liking.7. Drizzle balsamic glaze over each of the pizzas.8. Eat!
This easy and healthy pumpkin soup is so nourishing and so delicious. There's no cream in this one, instead I've made this pumpkin soup with coconut cream but you could also use coconut milk. The coconut makes this a great easy dinner recipe for vegans but I know everyone will love it. Ingredients: 2 large white potatoes, diced 500g pumpkin, chopped roughly 1 large brown onion, chopped 2 leeks, sliced thinly 2 cloves garlic, whole 2 tbsp olive oil 2 large carrots, peeled and grated 6 cups of vegetable stock 1/2 bunch of coriander, chopped 400ml coconut cream 1 cup baby spinach leaves 1 1/2 tbsp. curry powder 1/2 tsp turmeric Salt and pepper to taste Directions: Heat a pan over medium heat and add oil to the pan. Add onion, garlic, turmeric and curry powder and cook for 10 minutes or until onions begin to brown. Add leek, carrot, potato, pumpkin into to the pan and top with the stock. Cook for a further 30 minutes or until potato, pumpkin and carrot are all soft. Cool for a few minutes and then begin to puree mixture. This can be done in a regular blender or with a stick blender. Once blended, add back into the pot and add salt, pepper and coriander to taste. Add baby spinach, coconut cream leave for 5 minutes. Serve hot! Or freeze in batches for a rainy day.
LAKSA + MY FAVE FISH... YES PLS! This is soooo delicious but more importantly... SO QUICK! It's is simple that you'll be like...."This is going to be my dinner for the next 100 years" hahaha! Serves: 1Ingredients: 1 Salmon fillet1 spring onion, sliced finely2 baby bok choy, halved1 tbsp Ayam laksa paste400ml coconut milk1/4 cup vegetable stock 1 tsp olive oil Option to serve with:Rice Directions: In a deep pan, heat olive oil over medium to high heat. Add spring onion and laksa paste to the pan and stir for 2 minutes until fragrant. Pour coconut milk and vegetable stock into the pan and Bring to a light simmer. Add salmon fillet into the pan and cover with a lid. Cook for 10-15 minutes (depending how you like you salmon cooked!). After 10 minutes, add baby bok choy into the pan and leave to lightly wilt. Remove from the pan and place into deep plate or serving bowl. Eat with rice!
This baked portobello mushroom recipe is so tasty and easy to make. The garlic mixtures really brings out the flavours and makes the mushrooms so tasty. Plus, for all my vegan followers this is a great vegan recipe that I know you will love. Serves: 6 (1 each)Ingredients:6 portobello mushrooms3 garlic cloves, crushed2 tbsp parsley, finely chopped1/4 cup olive oil1/2 tsp salt1/2 tsp pepper1/4 tsp chilli flakes Directions: Pre-heat oven to 180 degrees celsius. Line a baking tray with baking paper and lay the mushrooms stalk facing up. In a small mixing bowl, add garlic, olive oil, parsley, salt, pepper and chilli flakes. Mix well. Using a basting Brush, evenly distribute this mixture by brushing it onto each of the mushrooms. Place into the oven for 20 minutes or until cooked to your liking! EAT!
CURRIED CHICKEN, ROAST VEG AND QUINOA MEAL PREP! 👊 When it comes to good meal prep, I love having foods that are simple to prepare but also SO tasty that it makes lunch or dinner time exciting! 🌟 I used chicken breast, some incredible roasted veggies and macro Organic Tri Colour Quinoa only available at Woolworths! Serves 3 Ingredients: 1 cup tri-coloured quinoa, uncooked 2 chicken breasts, sliced into strips 1 small sweet potato, sliced thinly 1 small zucchini, sliced into rounds100g Brussel sprouts, halved 200g broccoli, cut into florets 200g pumpkin, sliced thinly 1 tsp salt 1/2 tsp pepper 1/4 tsp chilli flakes 2 cloves garlic 1/2 tsp paprika 4 tbsp olive oil Chicken marinade: 1 teaspoon smoked paprika1/2 tsp curry powder½ tsp ground coriander1 tbsp tomato paste2 fresh garlic cloves, crushed 2 tbsp olive oil pinch of salt & pepper Directions: Pre-heat oven to 180 degrees celsius. Cook quinoa according to packet instructions. in a large mixing bowl, add everything under "chicken marinade" and mix well. Add chicken strips into the bowl and coat well. Leave to marinade for 1 hour (or overnight if you have time!). In another large mixing bowl, add sweet potato, zucchini, Brussel sprouts, broccoli, pumpkin and mix. Add salt, pepper, chilli, garlic, paprika and olive oil into the bowl and toss to mix well. Pour the veggies onto a lined baking tray and leave in the oven for 35 minutes or until cooked through. On a large non-stick pan, splash a small amount of olive oil and heat to a medium heat. Cook chicken until lightly browned and cooked through. Into three containers, evenly distribute the vegetables/chicken and the quinoa. EAT!
Oh my goodness - The meat in this is SO soft, delicious and incredible for meal prep! Ingredients: 1kg beef brisket steak4 garlic cloves1/2 cup soy sauce (low sodium)1/2 cup beef stock1 tbsp hoisin sauce1 large brown onion, sliced thinly1/4 cup of corn flour1/2 tsp salt 1/2 tsp pepper 1 tbsp fresh ginger, grated To serve:Spring onion RiceSesame seeds Directions: Slice beef brisket into long thin strips and coat strips in corn flour. In a slow cooker, add garlic, ginger, onion, chilli, salt, pepper and beef. Then add soy sauce, hoisin, and beef stock to the cooker and stir well.. Leave to cook for 4 hours on high or 8 hours on low. Serve with rice and top with sesame seeds and spring onion.
- Page 1 of 3