QUINOA & TURKEY SALAD

This recipe just came to me as I was shopping for turkey mince this morning. Nothing makes me feel as full as quinoa, due to its high protein content. This wonder seed is also full of iron, magnesium and fibre, which makes it a great choice for vegetarians out there. The fresh or dried thyme is optional, however I urge you to include it, as this herb is a perfect paring with the turkey. Use ground black pepper instead of salt to flavour the turkey. You could add more vegetables to this salad if you wish, such as cucumber, green beans, etc. I find that with the avocado and herb/s in the dish there is no need for a dressing. 

Ingredients

• 1/2 cup quinoa, rinsed and drained twice
• 1 teaspoon rice bran oil 
• 1 garlic clove, finely chopped or crushed 
• 500g lean turkey mince
• Optional - 1 teaspoon fresh or dried thyme
• a generous pinch of ground black pepper
• 150g cherry tomatoes, halved
• 150g baby spinach, washed & drained 
• 1 small avocado, diced
• 1/2 cup fresh herbs, such as basil, parsley, chives and/or coriander 

Cooking 

1. In a saucepan cover the quinoa with 1 1/2 cups of water and bring to a boil over medium heat. Reduce to a simmer and cook for 10-12 minutes or until the water is absorbed. Fluff the cooked quinoa with a fork, then leave to cool slightly for a few minutes. 

2. Meanwhile, heat the oil in a large saucepan over medium heat. Add the garlic and stir for 1 minute. Add the turkey mince to the pan along with the thyme (if using). Stir often, breaking down any lumps that form in the mince, until the mince is just cooked. Sprinkle the pepper on top and stir well, then leave to sit for 2 minutes.

3. Prepare the salad by combining the tomatoes, baby spinach, avocado and herb/s in a large salad/serving bowl. When the quinoa and turkey are ready, add to the bowl and toss well to combine. Serve warm, with a pinch more pepper if desired. 

Serves / 4 

Total Preparation time / 15 minutes 

Total Cooking time / 20 minutes 

JESINTA CAMPBELL SWEARS BY PILATES and SQUATS to KEEP HER BUTT PERKY

The WAG and model Jesinta Campbell has a toned and trim body that numerous women (and men) love! The  23-year-old TV presenter recently revealed how she stays in such great shape with this direct quote: "Pilates and Squats are great ways to keep a perky butt!'. 

The former Miss Universe Australia works hard for her fit figure, by exercising regularly. Campbell keeps her workouts fun by varying between Reformer Pilates, Pilates barre and cardio workouts, including circuit training involving lots of squats and running. The toned model does not want to be stick thin and says that she likes to isolate her gluts in training. "As women I think we all like to keep our behinds nice and toned." 

The trim star also follows a simple, no-gluten eating plan. Being intolerant to gluten since she was young, she keeps her eating in check by consuming "lots of vegetables and fruit (organic where possible), good quality fish and chicken and a healthy balance of good oils like avocado and nuts. The future AFL wife does admit that she likes to indulge in moderation. She loves peanut M & M's and tries to follow the 80/20 eating plan, meaning that she eats very healthy food 80 percent of the time and indulges 20 percent of the time. 

Want to tone and perk up your behind? Try our Floor, Barre and Reformer workouts today at Premium Pilates Studio!! Call 0402 680 724, email us at inquiries@premiumpilatesstudio.com or visit us online at premiumpilatesstudio.com  

Images by http://cdn.theglow.com.au/app/uploads/2014/10/pilates.jpg, https://s.yimg.com/ea/img/-/141201/jess_port_1a7n5f9-1a7n5fj.jpg, http://lcdn.worldcelebritydresses.com/8011760/worldcelebritydresses/media/catalog/product/cache/1/thumbnail/500x/9df78eab33525d08d6e5fb8d27136e95/j/e/jesinta_campbell_white_mermaid_dress_red_carpet_dresses_2014_logie_awards001.jpg. 

PUMPKIN NACHOS

It was a cooler day in Brisbane today and as a result my taste buds were craving something warm and hearty. I started roasting pumpkin to put in a salad but after a few minutes in the oven I decided that the pumpkin's future was going to be as a 'dip' or 'sauce'. I used broken taco shells as a nacho chip, however you could also use mountain wraps cut into triangles. I love how simple and hearty this meal is. If you do not have the spices listed in the ingredients list below, use what you have on hand, such as ground black pepper, dried herbs, fresh herbs, etc. 

All you need to make this recipe is an oven, half a kilo of pumpkin and a little creativity. 

Ingredients

• 500g pumpkin (any type), peeled & cut into even 2cm pieces
• 1 tablespoon rice bran oil
• 2 garlic cloves, peeled & finely chopped
• 1/4 - 1/2 teaspoon ground chilli / chilli flakes
• 2 teaspoons ground paprika
• 1 teaspoon ground sage 
• 8 taco shells or 4 mountain wraps, cut into small chip pieces
• 80g feta, crumbled or chopped into small pieces 

Cooking 

1. Preheat a fan force oven to 220 degrees celsius. Line a baking tray with baking paper. 

2. Combine the pumpkin in a medium bowl with the oil, garlic and whatever spices you are using. Toss well to combine then spread the pumpkin out in a single layer on the prepared tray. Roast for 20 minutes, then remove from the tray and place the pumpkin back into the bowl you used to toss the ingredients. 

3. Spread the corn chips in a single layer on the now empty oven tray and sprinkle 1/2 of the feta on top. Bake in the oven for 5 minutes. 

4. Whilst the chips are baking, mash the roasted pumpkin with a fork, adding in 1/4 of the remaining feta. '

Serve the pumpkin 'dip' / 'sauce' in a bowl with the feta left over on top and the baked chips on the side. 

Serves / 4 

Total Preparation time / 10 minutes 

Total Cooking time / 25 minutes