SWEET CHILLI PORK OR TOFU NOODLES

I'm a big fan of noodles, however I often find myself eating much more than a proper serving size! I've tried to trick myself with the below recipe by using pork or tofu and vegetables to fill my plate and less noodles. I was pleasantly surprised that this did work! These is a really simple lunch or dinner that requires minimal ingredients and fuss. Don't be fooled by the steps - it's an easy recipe! You can use any type of vegetable here that you like; Asian vegetables like buk choy or pak choy would work, as would zucchini and/or Chinese cabbage. I personally just love pumpkin and broccoli together, maybe because of how bright my plate looks. If gluten-free substitute the egg noodles for rice vermicelli or stick noodles. 

INGREDIENTS

• 350g lean pork fillers, fat removed or firm tofu
• 100g egg noodles
• 500g pumpkin, peeled, deseeded and cut into 3cm pieces
• 1 large head of broccoli, stalk and florets chopped in even sized pieces
• 2 teaspoons sesame oil 
• 1/4 cup sweet chilli sauce (plus 1 tablespoon extra if using pork)
• 2 spring onions, finely chopped
• Optional - 1/2 cup fresh coriander leaves, roughly chopped

COOKING 

1. If using pork - Toss the pork in a medium bowl with 1 tablespoon sweet chilli sauce and leave to marinate in the fridge for at least 10 minutes. 

1. If using tofu - Place the tofu between two chopping boards or plates with a weight on top (I used a jar of nuts). Raise one end (I placed a small scale underneath one side of the chopping board) and sit for 20 minutes to drain. Once drained, cut into even thin strips. 

2. Whilst step 1 is in progress, bring a medium saucepan filled halfway with water to the boil. Add the noodles and cook, stirring occasionally to break up the noodles, until they are tender. Remove from the heat and drain under cold water. 

3. Whilst step 2 is in progress, bring a large saucepan filled halfway with water to the boil. Once boiled add the pumpkin to the water and leave to steam for 8 minutes, before adding the broccoli and leaving to steam for another 3 minutes. Remove the vegetables from the stove and drain in a colander under cold water. 

4. If using pork - in a medium pan over medium heat (could reuse the saucepan from step 2), heat 2 teaspoons of sesame oil and swirl to coat. Cook the pork fillets for 4 minutes each side, then remove from the pan and leave to rest for a few minutes. 

4. If using tofu - in a medium pan over medium heat (could reuse the saucepan from step 2), heat 1/2 a teaspoon of sesame oil and swirl to coat. Finely slice the drained tofu, then cook each slice for 2-3 minutes on each side. Remove from heat and place on a plate to rest. Continue to repeat this process with another 1/2 teaspoon of oil until all the tofu pieces are cooked. 

5. Over low heat, return the large saucepan to the stove. Add the cooked noodles, cooked pumpkin & broccoli, cooked pork or tofu, spring onions and sweet chilli sauce and stir gently to combine, taking care not to mush the pumpkin. 

Divide into four bowls and serve warm, with coriander on top if desired. 

Serves / 4 
Total Prep & Cooking time / maximum 40 minutes 

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BEAN & BEET STEW

Also known as Chard or Swiss Chard, Silverbeet is rich in many vitamins and minerals, like all other green leafy vegetables. Silverbeet contains high levels of magnesium, calcium, iron, potassium and vitamin A and K. It is a very versatile vegetable and one that my mother and grandmother used to cook in abundance when I was growing up. Silverbeet can be paired with all manners of meats, it works wonderfully in soups and stews and is a famous ingredient in the very tasty Greek filo pastries (spanakopita). I often use silverbeet in soups, stews and in frittatas. Play around with the recipe below and add whatever vegetables you need to get rid of, such as pumpkin, potato etc, but don't forget the silverbeet! 

INGREDIENTS

• 1 teaspoon extra virgin olive oil 
• 2 medium carrots, diced 
• 1 medium zucchini, diced
• 1 large garlic clove, finely chopped
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme, stems removed 
• ground black pepper
• 1/2 large silverbeet, around 150g, stems removed and finely chopped
• 1 x 400g tin cannellini beans, washed & drained
• Optional -100g reduced-fat ham, diced 
• Optional - 1 tablespoon reduced-fat grated parmesan cheese or grated regular cheese 

COOKING 

1. Heat a large deep saucepan over medium heat and add olive oil, swirling to coat. Add the carrots and zucchini and cook for around 5-6 minutes or until the zucchini and carrot are starting to soften. Stir occasionally to make sure the vegetables do not stick to the pan. Pour in the garlic and leave to cook for 1 minute. 

2. Add the thyme, a generous sprinkle of pepper and the silverbeet to the pan along with one cup of water. Stir to combine then cover the pan until the silverbeet wilts (this should just take a few minutes). Pour in the beans and continue to cook, covered, turning the heat down to a simmer, for 5 minutes or until the vegetables are tender. Add the ham to the pan if using and stir well to combine. 

Serves / 4 
Total Preparation time / 15 minutes 
Total Cooking time / under 20 minutes 

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ROAST SUMAC PUMPKIN SALAD

This versatile salad could also be used as a burrito filling, which I have used several times to make the meal more 'manly' for my husband. When it gets chilly I love nothing more than pumpkin and try to incorporate it into meals at least a few times a week, whether it be roasted, steamed or in soup form. Here's my take on a roast pumpkin salad with a zesty ground sumac & lemon rub. This salad also has a summery vibe as I'm not ready to let go of the warm weather yet! 

INGREDIENTS

• 900g pumpkin, peeled, seeded & cut into thin slices
• 1 tablespoon extra virgin olive oil 
• 1 teaspoon ground sumac 
• the juice of 1 lemon
• 2 large handfuls of mixed lettuce leaves 
• 1 x 400g tin of 5 bean mix, rinsed & drained
• 50g reduced-fat feta (I used Danish), crumbled
• 1 small avocado, roughly chopped 

COOKING 

1. Preheat a fan forced oven to 200 degrees celsius. Line a large baking tray with baking paper. Either toss the pumpkin slices, olive oil, sumac and the juice of half the lemon in a large bowl OR combine the oil, sumac and lemon juice in a small bowl and brush this over each pumpkin slice. Try not to overlap the pumpkin slices, however lay them very closely together so that you have room to fit all of them. Bake for 20 minutes or until the pumpkin is golden and tender but not mushy. 

2. Meanwhile, combine the mixed lettuce leaves, beans, feta and avocado in a large serving bowl. Drizzle the remaining lemon juice and ground black pepper on top. Once the pumpkin has roasted, leave to cool for a few minutes before carefully adding to the salad. You may not want to toss the pumpkin too much or it will become mushy. 

Serves  / 4 

Total Preparation time / 10 minutes 

Total Cooking time / 20 minutes 

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ROAST VEGETABLE SALAD

This colourful vegetable salad was inspired by a roast salad my beautiful cousin made for me whilst I was visiting her in Perth. Her salad was similar to this one and was paired with tender lamb and a divine homemade dressing. You are the inspiration for this meal Anne! This is also the ONLY way that I can get my fussy husband to eat a 'salad'- by roasting vegetables and serving it alongside a big hunk of meat. I have made this salad numerous times since and love eating it by itself. You can use any vegetables that you have on hand to roast as well, so its a wonderful way to clean out your fridge! 

INGREDIENTS

Salad

• 700g sweet potato, peeled & cut into 4cm pieces 
• 2 1/2 tablespoons extra virgin olive oil 
• 2 medium garlic cloves, 1 unpeeled, the other peeled & finely chopped
• 2 teaspoons ground paprika
• ground black pepper & sea salt
• 2 zucchini, ends removed and chopped into 3-4cm rounds
• 1 head of broccoli, florets & stalk cut into even sided pieces
• 1 medium red onion, finely sliced
• several stems of fresh thyme, leaves removed & stems discarded, or 1 teaspoon dried thyme
• 100g sliced mushrooms
• 3 large handfuls of baby spinach or mixed salad leaves 

Dressing

• 1 medium roasted garlic clove (see step 2. of cooking)
• 1 heaped tablespoon seeded mustard
• 2 tablespoons apple cider vinegar
• 1/2 tablespoon extra virgin olive oil
• the juice of 1 medium lemon or lime
• water 

COOKING 

1. Preheat a fan force oven to 200 degrees celsius. Line a large baking tray with baking paper. 

2. Combine the sweet potato, 1 tablespoon olive oil, 1 teaspoon smoked paprika, a pinch of sea salt & pepper and the unpeeled garlic clove in a large bowl and toss well. Using as little of the tray as possible, place the sweet potato and garlic clove in a single layer. Bake in the oven for 15 minutes. 

3. Whilst the potato is cooking, use the same large bowl to combine 1 tablespoon olive oil, 1 teaspoon smoked paprika, the zucchini, broccoli and red onion and toss well. 

4. Depending on how much time you have this step could be done before or after Step 5 - Heat the remaining 1/2 teaspoon of olive oil in a small to medium frying pan over medium-low heat and swirl to coat. Add the chopped garlic and thyme and cook for 1 minute or until fragrant. Add the mushrooms, reducing the heat down to low. Cook the mushrooms for 3-4 minutes or until wilted. Remove from heat. 

5. Once the 15 minutes are up, remove the sweet potato tray from the oven and lower the heat to 180. Add the zucchini, broccoli & onion to the tray alongside the sweet potato, trying to keep the vegetables in a single tight layer if you can. If not you may need to use another oven tray. Return the tray to the oven and cook for another 15 minutes, then remove. The sweet potato, zucchini and onion should be tender but not mushy and the broccoli should be just slightly firm and charred.

6. Make the dressing. Remove the roast garlic clove from the oven tray and carefully squeeze the garlic out of the peel and mash it. In a screw top jar combine all the dressing ingredients including a splash of water and shake well to combine. I like to add a little more water to thin out the dressing and make it last. 

Place the roast vegetables in a large serving bowl and add the spinach leaves, tossing well to combine. Drizzle the dressing on to your liking. 

Serves / 6-8 as a side / 3- 4 as a main 
Total Preparation time / 15-20 minutes 
Total Cooking time / around 35 minutes 

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COCONUT & RASPBERRY SQUARES

This delicious yet healthier version of a treat has been adapted from a recipe I found in a rather old edition of a Woolworths Fresh magazine. I have been cleaning out my office and trying to de-clutter my life when I found this gem. I have adapted the original to make my version healthier as well as gluten and dairy free. My only issue with this sweet treat is how incredibly moreish it is!

INGREDIENTS

• baking paper
• 1 cup coconut flour
• 1 teaspoon baking powder (gluten-free if intolerant or allergic)
• 1/2 cup desiccated coconut
• the juice and zest of 1 medium lemon
• 4 eggs, preferably free range
• 1 1/2 cup unsweetened almond milk (or reduced fat cows milk if not intolerant or allergic to dairy)
• 2 tablespoons coconut oil, plus extra, to grease
• 1 teaspoon vanilla extract 
• 3 tablespoons natural maple syrup
• 1 heaped cup frozen raspberries 

BAKING 

1. Remove the 1 cup of frozen raspberries from the freezer and leave to thaw. 

2. Preheat a fan forced oven to 190 degrees celsius. Line a 'loaf' tin with a diameter around 27cm x 14 cm with baking paper and grease lightly with coconut oil. 

3. Combine the dry ingredients: the flour, baking powder, desiccated coconut and zest of the lemon in a mixing bowl. Stir well to combine. 

4. In a separate mixing bowl, pour in the wet ingredients: lemon juice, eggs, milk, oil, vanilla and maple syrup. Whisk well. 

5. Pour the wet ingredients in the dry ingredients and stir well. Do not worry if the mixture becomes quite thick as the coconut flour will absorb the liquid. Carefully fold in the raspberries. 

6. Spoon the mixture into the prepared baking tin and pat to even out the surface with a wet spatula. Bake for 50 minutes to 1 hour or until the loaf is cooked. (Use the skewer or knife test: at the 50 minute mark, insert a skewer / knife into the middle of the loaf. If the skewer / knife comes out sticky, the loaf needs to continue baking). 

7. Once cooked, remove the tin from the oven and leave to cool completely before cutting into squares. NB: as this loaf is basically only held together by coconut flour and eggs it is very fragile and will crumble easily. 

Total Prep time / 15 minutes 

Total Baking time / 50 minutes to 1 hour 

HEALTHIER CHOICES FOR EASTER

As I am not immune to desiring some mouth watering chocolate around Easter time I hardly expect anyone else to be! There's something about Easter chocolate that just makes it taste so much better than regular chocolate. Whilst I am realistic that I and most of you will have a chocolate egg or two around this holiday season, I am going to work really hard not to binge or overindulge. I want to enjoy my Easter treats and be able to stop at one, or two or three at the most! Here are my little tips for not overdoing it over the next few days: 

1. Get some Dark Chocolate into you

Whilst I'm still getting used to this acquired rich taste, I will be aiming to buy mostly dark chocolate Easter treats. In an effort to make Easter more healthy, I told my mum several years ago to only buy me and my husband dark chocolate for Easter and she has dutifully stuck to this! If your loved ones want to buy you chocolate, go dark. 70 % or higher dark chocolate is not filled with any of the nasty sugars, syrups or preservatives that milk and white chocolate contain. In addition, cacao (the main ingredient in dark chocolate) has been proven to decrease blood pressure and lower the risk of heart disease. Look for a dark chocolate egg, bunny or carrot that has simple and few ingredients, that is, cacao being the primary ingredient, sugar, vanilla and just a little bit of milk. You won't be able to eat as much dark chocolate as you can milk or white and your body will thank you for it! 

2. Swap Eggs for Chocolate Covered Fruit or Nuts

This is a great and fun exercise for the whole family! Melt your chocolate (try to make a percentage if not all of the chocolate dark!) in a pan over low heat and chop up fresh fruit; think strawberries, banana, pear etc. Dip the fruit in the chocolate and voila, you have a healthier desert! You can also do this little trick with nuts. I have done this several times when I have a chocolate craving and I find that using fruit with melted dark chocolate cuts the bitterness of strong dark chocolate! 

3. Buy all Individually-wrapped gifts

This is a good one! I use this rule throughout the year, not just for Easter. When I crave chocolate something ridiculous, I buy myself a small fun-size bar (such as a little Freddo frog) instead of going for the block of chocolate. Therefore I am not left with any form of temptation to eat more (as I do not have anymore!) and I feel like I got my chocolate fix. Give the gift of little eggs to friends and family and to yourself, so that each time they and you have to unwrap another chocolate you have time to think about what you are doing and to think if you really want/need another egg. 

4. Drink Tea 

I often drink peppermint, green or lemon infused tea when I have a craving for anything sugary. It has the effect of filling me up with warmth and energy as well as decreasing my appetite for sugar. After having an easter treat, brew some tea for yourself and enjoy sipping it. 

5. Exercise does not stop over the holidays

Just because you are holiday does not mean that you can stop all forms of exercising! If anything, you should be exercising just as much, if not MORE than you do during your usual week as you are not working! Whilst your usual workout haunt may not be open over Easter (we need a break too!) there are many other options for you. A walk feels so much nicer when you do not have to hurry to work or rush the kids to school straight after. Some Pilates or Yoga on a mat makes your body feel so much better when it is done! Incidental exercise, that is, playing in the backyard or park with your dogs or kids, is so much easier to fit in when you aren't running around town during your work week. 

Have a very safe, happy and healthy Easter everyone!! We will be back in the studio from Tuesday the 29th of March to work off the small amount of treats you consumed! 

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BROCCOLI & BEETROOT QUINOA SALAD

I am a big fan of eating salads during summer, as its too damn hot to eat anything else! I like my salads to be packed and full of ingredients as my stomach growls a mere hour after eating if they are not satisfying enough. I whipped up this very vivid salad a few weeks ago in the middle of steamy February. This salad lasted several days and served as a lovely light snack around 3pm when I wanted something naughty. If you want the salad to be fast and fuss free, buy cooked beetroot and don't bother making the dressing as the salad holds its own without it. Remember to ALWAYS rinse and drain quinoa twice before cooking to remove the grittiness. 

INGREDIENTS

Salad

• 2 medium beetroot, skin peeled & cut in half OR to save time use 500g cooked beetroot from a package (not from a tin as extra sugar is added to preserve it)
• 1 tablespoon extra virgin olive oil - Omit if not roasting beetroot
• 1 1/2 cup quinoa, rinsed & drained TWICE
• 1 large head of broccoli, cut into florets and stalk diced 
• 100g reduced-fat feta, crumbled finely 
• 3 generous handfuls of mixed salad leaves
• 2 medium carrots, grated
• Optional- 1/2 cup fresh herbs, finely chopped- I used a combination of chives, parsley & basil

Dressing

• the juice and zest of one medium ripe lime
• 1 large garlic clove, crushed or very finely chopped
• 1 tablespoon extra virgin olive oil 
• sea salt & pepper 

COOKING

1. If roasting the beetroot yourself follow this step. If not, proceed to step 2. Preheat a fan forced oven to 200 degrees celsius. Wrap each beetroot half in foil and place in a medium deep baking tray with 2-3cm of water and 1 tablespoon olive oil in it. Roast in the oven for 35-45 minutes or until the beetroot halves are tender (that is, a knife can easily slide through them). Remove from the oven, remove from foil when cool enough to handle and leave to cool for a few more minutes. Once the beetroot is cool, slice the beetroot to your liking. 

2.  Meanwhile, bring the quinoa and 3 cups of water to the boil in a medium saucepan over medium-high heat, covered. Once boiled reduce to a simmer and cook for 8-10 minutes or until the water has been absorbed and the quinoa grains look like they have sprouted little tails! Remove from heat and place the quinoa in a large serving bowl. 

3. Fill the now empty saucepan halfway with water and bring to the boil again, covered, over high heat. Add the broccoli pieces to the boiling water and cook for 2-3 minutes or until the broccoli is just tender but not mushy. (I like to do the fork test: if a fork slides into the broccoli stalk with a little bit of resistance, the broccoli is blanched perfectly). Remove from the heat and drain the broccoli over cold running water. 

4. Make the dressing by combining all the ingredients and adding a splash of water. Stir well to combine. 


5. Add the cooked broccoli, feta, spinach leaves, carrots, herbs, beetroot and dressing to the quinoa. (If you are working with already cooked beetroot, slice it to your liking). 


Serves / 6 
Total Preparation time / 
Total Cooking time / if roasting beetroot: extra 30-35 minutes  / if not roasting beetroot: 25 minutes 

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PAPRIKA CHICKEN with COUSCOUS SALAD

The inspiration for this salad came from a Farro & Quinoa Chicken Salad I had on a Qantas flight a few weeks ago. Whilst farro is delicious and has many health benefits, it is not as easily accessible as couscous, hence the change. I have made many salads with quinoa and wanted to mix things up with couscous, however you could substitute 1 cup couscous for 1 cup quinoa (make sure to thoroughly rinse the quinoa before cooking under cold water using a sieve, then bring the quinoa and 2 cups water to the boil over high heat, covered. Once boiled simmer for around 10 minutes or until all water is absorbed. Turn off the heat and leave the quinoa in the pan, covered, for 5 minutes, before fluffing with a fork). Nigella seeds are hard to come by in supermarkets, so I have used sesame and poppy seeds as an alternate. If you wanted to make this salad vegetarian, omit the chicken and add 400-450g lightly pan fried tofu. 

INGREDIENTS

Salad

• 500g chicken breast, preferably free-range, cut into even strips
• 2 tablespoon extra virgin olive oil
• 2 heaped teaspoons smoked paprika
• 1 cup couscous or 1 cup quinoa (then substitute 1 cup water for 2 cups)
• 1 cup water 
• a dash of sea salt
• 250g cherry tomatoes, halved or 1 large tomato, finely chopped 
• 1/2 a continental cucumber, diced 
• 2 generous handfuls of baby spinach, washed
• 2 cups frozen peas, thawed

Dressing

• 1 tablespoon dijon mustard
• 2 tablespoons apple cider vinegar
• a generous sprinkle of ground black pepper
• the juice of 1 lime
• water 
• 1 teaspoon sesame seeds & 1 teaspoon poppy seeds OR 2 teaspoons nigella seeds 

COOKING

1. Combine the chicken strips, 1 tablespoon oil and paprika in a medium bowl. Heat a grill plate or a large fry pan over medium high heat until warm, then add the chicken. Cook for around 5-6 minutes, turning the chicken pieces over after 2-3 minutes so that both sides of each strip are cooked. Turn off the stove and leave the chicken to rest for 5 minutes, then cut the largest strip in half to see if the chicken is cooked. (If the inside of the strip is white and no pink remains the chicken is cooked). 

2. Meanwhile, cook the couscous by combining 1 cup water, 1 tablespoon oil and a dash of sea salt in a medium saucepan. Bring to the boil, covered, over medium-high heat, then remove from heat. Add the 1 cup couscous and stir vigorously until the ingredients are combined. Cover the pan and leave to stand for 2 minutes, then gently separate the grains with a fork. 

3. Place the cooked chicken and couscous in a large serving bowl, then add the tomatoes and baby spinach. 

4. Using the saucepan that the couscous was cooked in, fill it up one quarter of the way with water. Bring the water to the boil over high heat, covered, then add the peas and cook for 1 minute or until peas are tender but not mushy. Drain over cold running water, then add the peas to the salad. 

5. Whilst the water is boiling in step 4, make the dressing by combining all the ingredients and a splash of water in a cup. Stir well to combine and add more water if you would like a thinner consistency. Pour the dressing over the salad and toss well. 

Serves  / 4 

Total Preparation time / 10 minutes 

Total Cooking time / max 20 minutes 

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BEEF LETTUCE CUPS

I love this meal because it is fresh, light and oh so easy to make! This dish could also be called San Choy Bau, however I often make my Bau with either chicken or pork mince or a combination of both. I'm not going to lie to you; eating these cups is messy! However it is also very fun and is an incredibly light meal. Make sure to use extra lean beef mince to save on the calories. 

INGREDIENTS

Beef 

1 teaspoon sesame oil

1 large garlic clove, finely chopped

1 spring onion, finely chopped

500g extra lean beef mince  

Fillings

•  2 medium carrots, grated
• 2 medium tomatoes, diced
• 1 Lebanese cucumber or 1/3 of a Continental cucumber, finely diced
• 1 spring onion, finely chopped
• 2 baby cos lettuces, each leaf washed and gently removed from the core so as not to break the leaf

Dressing

• 1 teaspoon sesame oil
• 2 teaspoons sesame seeds
• 1/4 - 1 teaspoon dried chilli flakes
• 2 tablespoons reduced-salt soy sauce or tamari
• the juice of 1 lime
• 1 tablespoons apple cider vinegar

COOKING 

1. Swirl 1 teaspoon of sesame oil in a medium fry pan over medium heat. Add the garlic and spring onion and cook for 1-2 minutes or until just starting to soften. Add the mince and cook, breaking up the lumps with a large spoon, for around 5 minutes or until the mince is browned and no red flesh remains. Remove from the heat. 

2. Make the dressing by combining all of the ingredients with a few tablespoons of water and stirring well. 

3. Pour the carrots, tomatoes, cucumber and spring onion into the cooked beef and stir well to combine. You can either pour the dressing on top and toss well or you can individually serve the dressing in step 4. 

4. Assemble the cups by simply spooning the filling into each cup and pouring the dressing on top of each cup, if you have not followed step 3. Depending on how many lettuce leaves you have and on how much filling you serve into each cup, each person should be served 4-5 lettuce cups. 

Serves / 4 

Total Preparation time / max 15 minutes 

Total Cooking time / 7-8 minutes 

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VEGETABLE BURRITOS

The inspiration for these vegetable burritos comes from a very charming cafe / bar we visited a few times in San Francisco last December. It was called 'Sweet Woodruff' and served delicious food for very reasonable prices. It was a cafe until mid afternoon, when it changed over into a bar until 11 or 12am. These vegetable burritos were a favourite of mine, however they were made quite a bit spicer than how I made mine! For some reason this cafe stayed in my mind after we left San Fran and once I returned home I felt an urge to make my own 'soft veges tacos' as they called them. 

INGREDIENTS

• 400g pumpkin, deseeded, skin removed and chopped into small pieces
• 175g zucchini, chopped into small pieces
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander 
• Optional- 1/4- 1 teaspoon ground chilli
• 1 teaspoon extra virgin olive oil
• 1/4 of a medium red onion, finely chopped
• 1 garlic clove, finely chopped
• 100g red capsicum, finely chopped
• 100g green capsicum, finely chopped
• a large handful of baby spinach 
• 80g reduced-fat feta, crumbled or finely chopped OR 80g reduced-fat grated cheese
• 8 low-carb wraps (around 45g each) or 8 Mountain bread wraps 

COOKING

1. Once you are almost done prepping the vegetables, bring a medium saucepan of water to the boil, covered. Once boiled, remove the lid and add the pumpkin. Cook for five minutes before adding the zucchini to the water for a further two minutes. Remove the pan from the stove and drain the vegetables in a colander over cold running water. Once drained well, pour the vegetables into a medium bowl and gently stir in the taco seasoning, chilli if using and a sprinkle of ground black pepper. Take care stirring or the vegetables may become mushy. 

2. Return the now vacant saucepan to the stove over medium heat and swirl the oil. Add the onion and garlic to the pan and cook, stirring often, for two minutes or until onion has softened slightly. Add the two kinds of capsicum to the pan and stir well, cooking for three to four minutes or until the capsicum has slightly softened. If the vegetables start to stick to the pan, add a splash of water. Add the baby spinach to the pan and cover, reducing the heat to low. Once the spinach has wilted, remove the pan from the stove and gently stir in the feta and the pumpkin mixture. 

3. Have the wraps ready. Divide the vegetable filling into eight, scooping the vegetables into the middle of each wrap. Wrap each burrito by wrapping the bottom of the wrap over and then closing in each side to meet. 

Serves / 4 / 2 wraps each 
Total Preparation time / 20-25 minutes 
Total Cooking time / 25 minutes 

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TOMATO, ALMOND & BASIL PESTO PASTA

This deliciously quick pesto pasta recipe is sadly not one of my own, however I have adjusted it slightly to make it healthier! My favourite cooking magazine, Feast, published this recipe in its March 2015 edition. Unfortunately, the magazine is no longer in business. I was devastated to hear of this, as I learnt so much of what I know about cooking through pouring over my monthly Feast fix. Over the 30 editions of the magazine in my possession, the eating traditions and recipes of almost every single culture of the world was brought to light. I intend to treasure this incredible magazine through replicating its diverse recipes every so often on my blog. Thankyou for all you taught me Feast magazine, you truly instilled in me a deep love and respect for good food. 

Ingredients

• 400g gluten-free pasta (any type of pasta, however spaghetti works well)
• 60g almonds, roughly chopped
• 400g tomatoes, roughly chopped
• 1 cup densely packed basil, roughly chopped
• 50g reduced-fat feta
• 1/2 cup fresh parsley or chives (chives must be roughly chopped)
• 2 garlic cloves, roughly chopped
• 1 tablespoon extra virgin olive oil

Cooking 

1. Bring a large saucepan of boiling and lightly salted water to the boil. Once boiled add the pasta and cook until pasta is to your liking. Drain pasta in a colander over cold running water, keeping 1/2 cup of the cooking liquid. 

2. Meanwhile, put all the remaining ingredients in a food processor and process until the ingredients make a textured paste. 

3. Return the pasta to the saucepan over low heat and pour in the reserved cooking liquid. Add the paste and stir well to combine. Season with ground black pepper and serve with extra basil leaves, if desired. 

Serves / 4 

Total Preparation time / 10 minutes 

Total Cooking time / 15 minutes 

THYME TURKEY with ROAST PUMPKIN

I love cooking with turkey as I actually like the taste more than chicken. I found a wonderful butcher at Greenslopes- Rock N Roll Butcher- that sells turkey steaks at a very reasonable price. This meal was created as I was walking my big kelpie; I tend to get my best cooking ideas when I am walking him, so we walk together everyday! 

Ingredients

• baking paper 
• 450g turkey steak, fat removed and cut into even pieces
• 1 heaped tablespoon dijon mustard
• 1 heaped tablespoon lemon thyme or thyme leaves, fresh or dried, stems discarded 
• 1 tablespoon apple cider vinegar
• 3 teaspoons extra virgin olive oil 
• 400g pumpkin, deseeded, peeled and chopped into even 3cm pieces
• 1 tablespoon maple syrup
• a generous pinch of ground black pepper
• 1/2 a leek, white part only, finely chopped
• 4 handfuls of mixed lettuce, washed and roughly torn/chopped 

Cooking 

1. Preheat a fan forced oven to 220 degrees celsius. Line a medium to large baking tray with baking paper. 

2. Combine the turkey, mustard, thyme, vinegar and 1 teaspoon oil in a medium bowl, stirring well. Refrigerate for 10 minutes. 

3. Once the turkey is marinating, toss 1 teaspoon oil, pumpkin pieces, maple syrup and pepper in a medium bowl. Place in a single layer on the prepared baking tray and bake in the oven for 20-25 minutes or until the pumpkin is tender and / or just starting to become golden. 

4. Once the turkey had marinated for 8 minutes, heat the remaining 1 teaspoon of oil in a medium frypan over medium-low heat and swirl to coat the pan. Add the leek and cook for 2 minutes or until fragrant and just starting to become golden. Remove from heat and add the turkey to the pan, keeping the heat over medium-low. Cook the turkey for 4 minutes, stirring often, then turn off the heat, cover the pan and leave the turkey to sit in the pan for 5 minutes. After this time pick the biggest few pieces of turkey and cut them in half, checking that the turkey is white and no longer pink. If it is still slightly pink, cook for another minute. 

5. Toss the cooked turkey, leek, pumpkin and lettuce in a large serving bowl. Serve with extra thyme leaves, if desired. 

Serves / 4 

Total Preparation & Cooking time / around 40 minutes 

RED LENTIL SOUP

I do not subscribe to the no lentils and legumes rule that the Paleo eating plan enforces, as I love their nutty & earthy taste and the benefits far out weight whatever carbs they contain. Low in calories, basically fat-free and high in nutrients, lentils & legumes should be on everybody's plate at least once a week. Lentils themselves lower cholesterol, are a great source of protein, iron and magnesium, assist in weight loss, stabilise blood sugar due to their high fibre levels, increase energy and play a role in both heart and digestive health. I chose red lentils for this soup as they are quicker to cook than any other types of lentils, making them a perfect match for a busy cook. Do not be alarmed when your red lentils change colour whilst cooking! They will start off as a beautiful salmon colour when raw and will fade to a golden yellow colour as they cook. 

INGREDIENTS

• 1 cup red lentils
• 3 cups salt-reduced vegetable stock
• 6 cups water
• 3cm fresh ginger, finely chopped
• 3 garlic cloves, finely chopped
• 1 medium brown onion or medium leek (white part only), finely chopped
• 2 medium carrots, peeled and chopped into even pieces
• 200g pumpkin, peeled & seeds removed, chopped into even pieces
• 1 head of broccoli, cut into even sized florets and stalk finely chopped 
• Optional- 2 celery stalks, chopped into even pieces
• Optional- 2 medium tomatoes, chopped into even pieces
• 2 tablespoons tomato paste
• 2 bay leaves
• 1/2 cup fresh parsley, finely chopped, plus extra to garnish
• Optional- 4 sprigs of thyme
• ground black pepper 

COOKING 

1. Combine the lentils, stock and water and bring to the boil in a large saucepan, covered. 

2. Once boiled, reduce the heat to a low simmer and add the ginger, garlic, onion/leek, carrot, pumpkin, broccoli, celery & tomato if using, tomato paste, bay leaves, fresh parsley and thyme if using. Simmer, covered, for around 20 minutes or until the liquid has thickened slightly and all the vegetables are tender. 

3. Remove from the stove, find and discard the bay leaves and the thyme sprigs. Stir in a generous pinch of ground black pepper. Serve warm, with extra parsley on top, if desired. 

Serves / 4 

Total Preparation time / up to 25 minutes 

Total Cooking time / 30 minutes 

x PPS team 

SPICED PUMPKIN & SWEET POTATO with CREAMY POLENTA

I love to make this roast vegetable dish in winter. As our little 40 plus year-old abode has no insulation whatsoever, I have spent the past few wintery days standing in the kitchen hovering near the warmth of the oven. I love winter as roasted spiced vegetables are one of my favourite things. Add in some hearty polenta and you have a substantial meal to warm your insides. Readers of this blog will know that ground coriander and cumin are some of my choice spices and I adore them with roasted vegetables, especially sweet potato. No need to add salt or cheese of any sort to the cooked polenta, as the flavour of the spiced vegetables is tasty enough. You can add a scant amount of crumbled feta on top of the dish to serve, however. Such a hearty vegetarian meal. 

Ingredients

Spiced Pumpkin & Sweet Potato

• 700g pumpkin, skin & seeds removed and chopped into 2cm even pieces
• 700g sweet potato, peeled & chopped into 2cm even pieces
• 2 garlic cloves, finely chopped
• 3 heaped teaspoons ground coriander
• 3 heaped teaspoons ground cumin
• 2 tablespoons rice bran oil
• Optional - 40g feta, crumbled

Creamy Polenta 

• 2 cups vegetable stock (gluten free and low salt)
• 1 1/2 cups water 
• 3/4 cup polenta 

Cooking 

1. Preheat a fan force oven to MAX (240 degrees celsius). Line a large baking tray with baking paper. 

2. Toss the chopped pumpkin & sweet potato with the garlic, coriander, cumin, oil and a pinch of sea salt & ground black pepper in a large bowl. Spoon the vegetables onto the prepared tray, trying to form a single layer of vegetables if you can. Roast in the oven for 20-25 minutes or until the pumpkin & sweet potato are tender and golden. 

3. Meanwhile, make the polenta by bringing the stock and water to a gentle boil in a small saucepan. Spoon 1/4 cup of the polenta into the pan at a time, stirring constantly until the polenta has absorbed most of the water, then repeat with the additional two 1/4 cups. Add more water if needed. When all the polenta is cooked, remove from heat. 

4. Spoon 1/2 cup of the cooked polenta into a bowl and top with one quarter of the roasted vegetables. Sprinkle 10g of feta onto each bowl. Serve warm and enjoy. 

Serves / 4

Total Preparation time / 20-25 minutes 

Total Cooking time / 25-30 minutes 

ACTIVATED OATS

There is a new craze sweeping the health food industry: Activated Oats. You may wonder why plain old oats are not considered good enough to eat anymore. The reason: grains and therefore raw oats contain phytic acid, which is difficult for our digestive systems to break down. As many people around the world have sensitive digestive systems, consuming grains or nuts, beans or seeds without first soaking (or activating them) can cause digestive distress. And we all know that our overall health begins and ends with our gut health. Simply cooking your oats will reduce the amount of phytic acid to some degree, however soaking/activating the oats in warm water and an acidic ingredient is a much more effective way to break down and negate this acid. Soaking raw oats between 8-24 hours is advised to improve their health benefits. 

Ingredients


Activated oats

• 3 cups raw oats
• 9 cups warm water (or enough to cover the oats with room for the oats to swell)
• 3 tablespoons acidic medium (white or apple cider vinegar, yogurt, lemon juice)
• pinch of sea salt 

Toppings

• 2 heaped teaspoons ground cinnamon
• 1 1/3 cups unsweetened almond milk
• fresh or dried fruit such as sultanas or apple 

Method

1. Combine all ingredients in a large bowl and stir to combine. Cover tightly with glad wrap and soak for 8-24 hours (the longer you can soak the oats for the better!). 

2. Drain the oats in a colander and rinse very well with cold water. 

3. Combine the oats with the cinnamon and milk and stir well to combine. Keep in the fridge and serve chilled with fresh or dried fruit. 

Makes / enough for 5 servings of 3/4 cup

x Emily