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!
Ingredients: 2 salmon fillets (I chose middle pieces, up to you!)1 lemon, juiced 2 tbsp olive oil 1/4 tsp salt 1 tbsp fresh chives, finely sliced Directions: Pre-heat oven to 180 degrees celsius. On a lined baking tray, lay the salmon skin side down and sprinkle with a generous pinch of salt and pepper. Place salmon into the oven for 20 minutes or until cooked to your liking. In a small mixing bowl, mix lemon, olive oil, salt and chives together. Once salmon is cooked, spoon dressing as you need it over the salmon. Serve with rice or a side salad.
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!
Pork belly is something delicious, but it doesn't get made often in my house! My mother loves this seasoning, and I'm super sure you would too! Ingredients:1kg Pork Belly1 tbsp ginger, grated 1 fresh garlic clove, crushed 1 tbsp five spice powder1/2 tbsp. Salt 1 tbsp olive oilDirections: Pre-heat oven to 180 degrees celsius. Ensure the Pork belly is completely dry. Add garlic, ginger, five spice powder and olive oil into a bowl and mix. Score the pork skin into a diamond shape. Rub the spice mix all over the pork, getting into the scores. Sprinkle salt over each side. Cook in the oven for 1 hour, uncovered, skin side up. After the hour is done, turn the grill on a high heat and place underneath. Keep an eye on the pork to ensure the crackling doesn't burn. Grill until the skin starts to blister and is puffed all over. Cut into serving sizes and 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.
Who doesn't love a good greek salad? Mixed in with some lean pork, this is a perfect, light dinner! It's easy and quick to make but so tasty. You'll love every bite!Serves 4Ingredients: 2 Lebanese cucumbers, sliced 1/2 large red onion, diced3 tomatoes, diced½ cup of pited olives1 green capsicum100g feta cheese400g pork leg fillet, sliced thinly 2 garlic cloves, crushed 1/2 tsp dried oregano 1/2 tsp salt 1/2 tsp pepper 1/2 lemon, juiced 1 tbsp olive oil Dressing for salad:½ teaspoon dried oregano2 tbsp lemon juice1 tbsp olive oilSmall pinch of salt Directions: In a small mixing bowl, add sliced pork fillet, garlic cloves, dried oregano, salt, pepper and lemon juice. On a non stick pan, heat olive oil over medium to high heat. Cook pork fillet in batches until lightly browned and cooked though. In a large mixing bowl, Add cucumber, onion, tomatoes, olives, green capsicum and feta. Add dried oregano, lemon juice, olive oil and a small pinch of salt. Add cooked pork fillet into the bowl and toss to combine.
Beetroot, goats feta, spinach and walnut salad! MMMMMM 😍 😍 Such a simple but delicious side! You could replace the goats feta with some grated parmesan and its SOOOO delicious!Ingredients: 3 beetroot bulbsPinch of saltPinch of pepper3 tbsp olive oil3 cups of baby spinach leaves100g goats feta 1/2 cup walnuts, toasted 1 tbsp. balsamic vinegar Directions: Preheat oven to 180 degrees celsius. Peel beetroot and slice into big wedges. Coat with 2 tbsp of olive oil, a squeeze of lemon and a pinch of salt and pepper. Place beetroot into the oven for 30-40 minutes or until completely cooked through. In a small pan, heat over a medium to high heat and add walnuts. Heat through until lightly browned and toasted. In a large mixing bowl, add spinach, beetroot, goats feta and walnuts. Drizzle the remanding olive oil, a pinch of salt and balsamic vinegar. Mix well and serve!
Cajun inspired chicken 😍 I used some delicious spices to coat the chicken and stuffed it with 3 coloured capsicums and onion 😍 It tastes ridiculously good.... I SERRRIOUSLY LOVE MEALS LIKE THIS! Serves 3 (one breast fillet each)Ingredients: 3 chicken breast fillets, fat trimmed1/2 red capsicum, sliced into strips 1/2 yellow capsicum, sliced into strips 1/2 green cap, sliced into strips 1 brown onion, sliced 1 tsp salt 1 tsp paprika 1/2 tsp tried oregano 1/2 tsp dried thyme leaves 1/4 tsp cayenne pepper 1/2 tsp ground pepper 1 tsp onion powder 1 garlic clove, crushed 2 tbsp. olive oil Directions: Preheat oven to 180 degrees celsius In a large mixing bowl, add olive oil, garlic, onion powder, pepper, cayenne pepper, thyme, oregano, salt and paprika and mix well. Cut a large pocket in the middle of the chicken breast (from one end to the other, making sure you do not cut all the way through. Add the chicken to the mixing bowl and marinade the chicken. Set aside. In a large nonstick pan, add a small splash of olive oil and heat over a medium to high heat. Add brown onion and capsicums into the pan and cook for 3 minutes to lightly soften. Using the capsicum mixture, stuff the chicken and then toothpick the chicken shut. Place chicken onto a lined baking tray. Place into the oven for 20 minutes or until cooked through completely. Serve with rice!
One Tray Chicken Bake! YESSSS!!! I love these type of recipes! They're sorta like "chop everything, throw into a tray and hope for the best" Sorta thing! Serves 4 - 6 Ingredients: 6 chicken thighs, excess fat cut off 2 tbsp. olive oil 1 green capsicum, sliced 1 red capsicum, sliced 1 yellow capsicum, sliced 500g baby white potatoes, quartered 200g cherry tomatoes, halved 1/4 cup fresh parsley, roughly chopped 1 red onion, quartered 3 garlic cloves, sliced into slivers1 tbsp. dried oregano Large pinch of salt and pepper 1/2 lemon, juiced Directions: Pre-heat oven to 180 degrees celsius. In a large pan, brown the chicken thigh fillets, seasoning them with a pinch of salt and pepper. Set aside once browned. In a large, oven safe dish add the capsicums, potatoes, onion, tomatoes, garlic, oregano, parsley, salt and pepper. Drizzle with olive oil and give it all a big mix. Place the browned chicken into the dish and squeeze lemon all over. Place into the oven for 30 minutes or until lightly browned. Remove from the oven and serve with rice!
Who doesn't love a good pie? especially when it is loaded with mash potato!! Serves: 6 Ingredients: 550g lamb mince 5 button mushrooms, sliced 2 celery sticks, diced1 carrot, diced 1/2 cup frozen peas 1 tsp. thyme leaves1 large brown onion, diced 3 garlic cloves, crushed 1 red chilli, deseeded and sliced 2 tbsp tomato paste 1 cup of beef stock 2 tbsp Worcestershire sauce1 kg white potatoes, peeled and chopped 1 tbsp. olive oil Salt and Pepper to taste 1 tbsp. butter 1/4 cup milk, warmed 1/2 tsp paprika Directions: Preheat 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 mince through the pot and cook for 3-4 minutes. Using your cooking utensil, break the mince up into small pieces whilst cooking. Once lightly browned, add onion and garlic and cook for 3 minutes. Add celery, carrot, frozen peas, mushrooms and chilli. Stir for 5-6 minutes or until cooked through. Add tomato paste, Worcestershire sauce, beef stock, 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 butter, warm milk, salt and pepper. Mix throughly to ensure its smooth. The fluffier your mash is, the easier it will be to spread over the pie! In a deep, oven safe dish, pour the mince 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!
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