Beets are in season and they are GREAT raw .... I know, you're probably thinking "ummmm Leah??" But I promise you, It's delicious! Ready in: 10 minutesServes: 4 people Ingredients Olive oil, to dress 2 large Macro organic beetroots, peeled and grated 1 large fennel, grated 2 green apples, cored and grated ½ lemon, juiced (or to taste) 3-4 coriander sprigs, roughly torn Directions: Add grated beetroot, fennel and apples into a bowl and mix well. Drizzle olive oil and lemon over the top and mix. Serve! Tips For extra flavour, you can grate carrots and shred some capsicum, If you want to swap apple, swap for some shredded snow peas.
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! Makes: 15 rolls 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.
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.
This is another one from my yiayia! It's a traditional greek dish, best served on its own with a sprinkle of feta (My favourite!!) Some people say Fasolikia and others say Fasolia but either way this easy greek bean and potato recipe is super delicious. It's the perfect quick dinner idea and is also an amazing leftover for work lunches. Plus, it's healthy! YAY! Serves: 4-5 Prep Time: 10 minutes Cook Time: 30 minutes Ingredients: 1 brown onion, diced finely 2 garlic cloves, crushed1 long red chilli, deseeded and chopped1 tbsp tomato paste 1/2 cup fresh parsley, roughly chopped2 tbsp. olive oil 8 baby potatoes, peeled and halved400g string beans, tips and tails cut 1 cup crushed tomato 1.5 cup vegetable stock or water Directions: In a deep pot, heat olive oil over a medium to high heat. Add onion, garlic, chilli and parsley into the pot and stir for 3-4 minutes, or until onion becomes translucent. Add tomato paste and stir for 1 minute. Add potatoes and string beans and stir for 1-2 minutes. Add tomato puree and water (or veggie stock) and stir. Season with salt and pepper. Cover with a lid and cook for 10-20 minutes or until your veggies are cooked through. If mixture is too runny, take out veggies and leave it on a high heat to thicken, then throw veggies back in. For more flavour, serve with feta! Hope you love this recipe! If you do, don't forget to SHARE it with your friends! Love, Leah x
This Cheesy Eggplant Bake is the easy dinner and is super kid friendly. It's easy, healthy and so delicious! I love the combination of the eggplant, mozzarella, bocconcini and tomato napolitana sauce. Plus, this dish serves up as an amazing leftover - hello, work lunches - if you don't devour the whole thing at once! Serves: 4 Prep Time: 20 minutesCook Time: 40 minutes Ingredients: 2 Medium eggplants 6 Cherry bocconcini 250g Shredded mozarella 3 Cups Napolitana sauce 1 Handful of basil leaves (optional) 3 Tbsp salt (for the water) Directions: Pre-heat oven to 200 degrees celsius. Cut eggplants lengthways, into 0.5cm slices (or as thin as you can do!) Place eggplants in a large bowl and fill with water until the eggplant is completely submerged. (if you don't have a big enough bowl, split it between two or three) Add the 3 tbsp of salt to the water and leave to soak for 15 minutes. Drain eggplants and pat dry. Place onto a lined baking tray (or two) and bake in the oven for 15 minutes. Remove from oven and allow to cool for 5 minutes. Using a deep baking dish, spoon 1/2 cup of the sauce and spread from edge to edge to ensure nothing sticks. Layer with eggplant to cover the bottom of the dish and top with 3 bocconcini balls ripped in half. Add a ladleful of sauce and continue layering with the eggplants and alternating between mozzarella cheese and bocconcini balls on each layer. The last layer should be eggplant, sauce and mozzarella. Cover with alfoil and bake in the oven for 30 minutes. Remove alfoil for the last 10 minutes to brown.
These Red Curry Fish Cakes are so delicious and perfectly paired with my easy Noodle Salad. I love this healthy recipe because it's packed with flavour. Whether your cooking for two, the whole family or just your kids, everyone is going to love this tasty dinner idea. I also love it for lunch because it's really easy to meal prep. Serves: 4 Prep Time: 10 minutes Cook time: 10 minutes Ingredients: Fish Cakes:450g firm boneless white fish (ling, snapper, flathead)1 egg5-7 string beans, sliced thinly 1 Tbsp. Fresh ginger, grated1 Garlic clove, crushed 2 Tbsp. Red curry paste 1 small red chilli, deseeded and chopped1 small handful of coriander 1/2 Lime, Juiced1 Spring onion stalk, sliced thinly 1 Tbsp. Fish saucePinch of Salt & Pepper Noodle Salad: 100g vermicelli noodles, uncooked1 carrots, peeled in ribbions 1 cup of purple cabbage, shredded1 cucumber, peeled in ribbions 1/2 red capsicum, sliced thinly 5 mint leaves, roughly chopped5/6 coriander sprigs, roughly chopped Dressing: 1 tbsp. Sesame oil1 tbsp lime, juiced1 tbsp. Fish sauce 2 tbsp. Soy sauce Directions: Ensure to de-bone the fish, you don't want any bones in the fish cakes! In a large blender, add the all the ingredients under "fish cakes" and blend until all combined and its almost like a chunky paste. Cook noodles according to packet instructions. Drain well. Add carrots, cabbage, cucumber, coriander, mint, capsicum and cooked noodles into a large mixing bowl and mix throughly. Taking 2 tbsp of the fish mixture at a time, form small patties. On a large frying pan, splash a small amount of olive oil and cook each patty for 2 minutes on each side, or until completely cooked through. Dress the salad mixture with all ingredients under "dressing". Divide the salad mixture between 3-4 plates and add 2-3 fish cakes each.Tip: Avoid dressing the salad as it can become soggy! Save the dressing until you're about to eat :) I hope you absolutely love this - It's honestly one of my favourite meals to prep because they last for 3 days in the fridge! If you love this, Please come let me know over on Instagram or Facebook! Love, Leah x
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.
This Sesame Chicken Meatballs Recipe is SUPER delicious! It's an amazing quick and easy dinner idea for when you're craving something fresh, healthy and super filling. PLUS, it also works perfectly for meal prep work lunches! Yay! Pair these meatballs with rice and salad to complete your tasty healthy meal. Makes: Approx 15 Prep Time: 10 Minutes Cook Time: 5-7 Minutes Ingredients: 500g lean chicken mince 1 tbsp fresh coriander, roughly chopped 1 tbsp fresh ginger, grated 2 garlic cloves, crushed 2 tsp black sesame seeds 1 tsp curry powder 2 spring onions, finely sliced Pinch of salt and pepper Directions: Add ALL ingredients into a bowl and mix well. Take 1 tbsp of mixture at a time and roll into small bite sized balls. In a medium non-stick pan, heat a splash of olive oil over medium to high heat. Cook the meatballs for 5-7 minutes or until completely cooked through (check and open one up, chicken can be super funny!) Serve with a side salad and some rice!
I absolutely love this recipe! It's super easy, super healthy and super delicious. Plus it's so so so easy to make - it's the perfect simple dinner idea and also makes amazing leftovers for work lunches the next day. This recipe can also easily be made vegan and is super kid friendly so the whole family can enjoy together. YAY! Serves: 4 Prep Time: 15-20 Minutes Cooking Time: 15-20 Minutes Tip: If you wanted an added extra bit of protein, add chicken or some tofu. Ingredients: 1 large garlic clove, crushed 1 carrot, diced 1 small brown onion, diced 1 small broccoli head, cut into florets and diced 1 small red capsicum, diced 1 cup red cabbage, thinly sliced 2 spring onion stalks, thinly sliced 1 cup uncooked quinoa1 red chilli, sliced thinly 2 tbsp soy sauce 2 tbsp oyster sauce (Or more soy to make it vegan or vegetarian)Salt and pepper to tasteFresh coriander to serve Directions: Begin to cook quinoa according to packet instructions. In a deep pan, heat a small amount of olive oil and fry off garlic, chilli and onion for 2-3 minutes or until onion becomes translucent. Add broccoli, carrot, capsicum and spring onion into the pan and cook for 5 minutes until vegetables begin to soften. Add cabbage into the pan and cook for 2 minutes until the cabbage begins to soften. Add cooked quinoa to the pan and stir through. Add the soy, oyster and fresh coriander to the pan and heat through. cook for a further 1 minute and then serve!
This Grilled Pork and Broccoli recipe is the perfect meal prep idea for work lunches! It takes no time at all to grill the pork and broccoli in the frying pan, making it a super easy, quick and healthy recipe. Plus, I love pairing this combination with rice so your tummy stays nice and full. YAY! Makes: 3 Meals Prep Time: 15 Minutes Cook Time: 15 Minutes Ingredients: 300g pork fillet, sliced thinly 1 large broccoli head, sliced into florets 1 cup of basmati rice, uncooked & rinsed 3 whole all spice balls 3 whole cloves (spice) 1 small brown onion, diced 2 cups of chicken stock 1 tbsp dried oregano 1 tsp salt 1/2 tsp cracked pepper 1-2 small garlic cloves, crushed 1 tsp olive oil Directions: In a small pot, heat olive oil over a medium to high heat. Add brown onion, whole cloves and all spice into the pan 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 bowl, add the pork, dried oregano, salt, pepper, garlic and a small splash of olive oil. On a non-stick pan, cook the pork in batches until lightly golden brown and cooked through. Once you've cooked your last batch, add a touch more olive oil into the pan and add the broccoli. Cook until cooked to your liking. Divide the rice, broccoli and pork between three containers and enjoy for lunch or dinner three days in a row!
BBQ COMING UP? These are my number one, super quick Mediterranean beef skewers I absolutely love to make! They're super quick to make, and perfect for a family! I use beef at least twice a week in my cooking because its a great source of protein, and also super versatile! The marinade for the beef skewers is packed with flavour, making it a delicious healthy alternative that is perfect served with a fresh salad or some flat bread & Tzatziki! Yum!Makes: 4-6 Shaslicks Ingredients:600g Australian beef steaks, diced (I used eye fillet)1 Red capsicum, cut into cubes1 yellow capsicum, cut into cubes 1 Red onion, quartered3 garlic cloves, crushed¼ teaspoon pepper½ teaspoon salt1 teaspoon dried oregano½ teaspoon ground paprika 2 tbsp. olive oil4-6 bamboo or metal skewersOptional: Lime juice squeeze (when they come off grill)Sesame seeds as garnish Directions: Dice the steak in small cubes and place in a small mixing bowl. Add all dry spices and fresh garlic to the mixing bowl and mix through thoroughly. Leave to marinate for 1-2 hours if possible. (overnight is great!) Slice capsicum and onion into small cubes. Thread the cubes of meat onto a skewer and alternate between meat, capsicum, onion, until all ingredients are used up. Cook skewers on a BBQ or a grill plate for 5-10 minutes or until cooked through to your liking. Serve with flat bread & some Tzatziki!
This Grilled Turkey and Avocado Grilled Cheese Sandwich is next level! It's SO delicious and cheesy but still super healthy and nourishing. It's a great lunch idea for work or easy dinner recipe when you don't have a lot of energy to cook. Plus, this recipe is super kid friendly, making it a tasty meal that everyone will enjoy. Makes: 1 Grilled Cheese Sandwich Prep Time: 10 Minutes Cooking Time: 3-5 Minutes Ingredients:2 slices of turkey breast½ medium tomato, sliced in thin rounds2 pieces of sourdough bread4 fresh basil leaves50g fresh mozzarella1/4 Australian avocado, sliced thinlySalt and cracked pepper, to taste1 tbsp butter or olive oil Directions:1. Preheat a sandwich press.2. On one side of each of the bread pieces, spread butter evenly.3. On the non-buttered side of one piece of toast, begin to layer the ingredients. Turkey, avocado, tomato, basil, mozzarella, salt and pepper.4. Top with the remaining piece of sourdough, butter side facing up.5. Place the sandwich on the sandwich press and gently press down the lid. Toast for 3-5 minutes or until the cheese has melted and the sandwich is golden.6. Eat!
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