Healthy Recipes

Spiced Beef, Pumpkin And Kale Salad Recipe

Kale, being the most nutrient dense food on the planet, is the go-to base for any salad this season. So if you’re looking to serve up something fresh and wholesome, give this spiced beef, pumpkin and kale salad a whirl! Not only is it super simple to make, it contains lots of protein and nutrients to keep you feeling nourished and full.

RELATED: Roasted Rack Of Lamb With Baby Vegetables Recipe 

Ingredients

2 x 200g round steaks (about 2cm thick)

1⁄4 small Japanese pumpkin, peeled and cut into wedges

1 small broccoli, thickly sliced (keep the pieces large as it makes it easier to handle)

1⁄2 tsp each cracked black pepper, chilli flakes and ground coriander

2 cups coarsely torn kale (about 1⁄2 bunch)

1 golden shallot, thinly sliced

2 tbsp extra-virgin olive oil

Juice of 1 lemon

3⁄4 cup coarsely torn flat-leaf parsley

2 tbsp roasted pepitas

Yoghurt-tahini sauce

4 tbsp natural yoghurt

1 1⁄4 tbsp each tahini, lemon juice and olive oil

Spiced Beef, Pumpkin And Kale Salad Recipe

Method

  1. Preheat oven to 200°C. Drizzle pumpkin with 1 tbsp olive oil, season to taste with salt and freshly ground pepper and roast on a baking paper-lined oven tray, turning occasionally for about 25 minutes until browned on the edges and tender.
  2. Preheat a char-grill to high. Combine about 1 tbsp olive oil with pepper, chilli flakes and a pinch of salt, brush over steaks and set aside at room temperature while you cook the broccoli.
  3. Drizzle broccoli slices with 1 tbsp olive oil and char-grill, turning occasionally for about 8 minutes until just tender and charred a bit on the edges, then when cool enough to handle, coarsely chop and set aside.
  4. Wipe char-grill clean then cook steaks, turning once, until browned and cooked to your liking (5-6 minutes for medium-rare, 7-8 minutes for medium), transfer to a plate, cover loosely with foil and set aside to rest for 5 minutes, then thickly slice.
  5. Mix the yoghurt-tahini sauce ingredients in a bowl to combine and season to taste with salt and pepper.
  6. While the meat rests, combine the kale, shallot, extra-virgin olive oil, lemon juice and garlic in a large bowl, season to taste with salt and pepper and mix well with your hands until the kale starts to soften (2-3 minutes).
  7. Toss through the beef, chopped broccoli, parsley, barley and pepitas. Spread a little tahini dressing on serving plates, pile the salad on top and serve.

Recipe courtesy of BeefandLamb.com.au

September 22, 2015

Mediterranean Baked Sweet Potato Recipe

Who doesn’t want to enjoy the taste of freshly baked potatoes minus the extra calories? Ever since sweet potatoes have become trendy again, there are a number of ways to enjoy this healthy vegetable for almost every meal!

This recipe involves less than 10 ingredients, 1 bowl, and just 30 minutes or less to prepare – who is ready?

RELATED: Easy Recipes with Sweet Potato

Ingredients

4 medium sweet potatoes

1 can chickpeas (rinsed and drained)

1/2 tablespoon olive oil

1/2 teaspoon coriander, cinnamon, cumin, and paprika

Sea salt

Lemon juice

Garlic sauce

1/4 cup hummus (or tahini)

Juice of 1/2 lemon

1 teaspoon dried dill

3 gloves garlic

Water or unsweetened milk (whatever you have in the kitchen)

Method

  1. Preheat the oven to 400ºF (or 200ºC), and line a tray with baking paper.
  2. Clean the potatoes, and cut lengthwise since this will make it so much easier for you to prepare.
  3. Rinse and drain the chickpeas, then season with olive oil and spices before leaving to dry on a baking sheet.
  4. Season the sweet potatoes with a touch of olive oil before placing them on the same baking sheet.
  5. Leave the sweet potatoes and chickpeas to roast while you’re preparing the garlic sauce. Add all of the ingredients into a bowl, and whisk to combine them. Add a touch of dried dill if you want more of an intense flavour.
  6. If you have hummus or tahini, you may now add it into the rest of the mixture. If not, you can always make your own with our super-easy recipe.
  7. Remove the sweet potatoes and chickpeas when they gold and tender, then set aside so they can cool down.
  8. Serve with the potatoes flipped upwards, and top off with chickpeas, garlic sauce and delicious garnish.

Image and Recipe via Minimalist Baker

September 3, 2015

Spinach and Walnut Bruschetta Recipe

Treat yourself to a light and healthy dinner of bruschetta with a twist. Substitute the tomatoes for fresh spinach and walnuts for a savoury dish suitable for lunch or even a snack.

RELATED: Strawberry, Spinach and Bacon Salad Recipe

Ingredients

100g baby spinach

4 slices wholemeal bread

1 clove garlic

2 tablespoons olive oil

50g goats cheese (cubed)

2 tablespoons walnuts

Method

  1. Heat a saucepan with olive oil, and carefully cook the spinach until soft. Let it steam for a few minutes then turn down the heat.
  2. Toast the bread, drizzle with olive oil and some garlic to taste.
  3. Arrange the spinach, cheese and walnuts before serving.

Image via Pinquin Foods

August 13, 2015

Detoxifying Tabouleh With Pistachio Recipe

Spring has nearly sprung! So to celebrate, we’re sharing this amazing homemade tabouleh with pistachio recipe from The Detox Bible. Created by Lily Simspon and Rob Hanson, the Arab dish is traditionally made with bulgar wheat, however the duo have replaced it with buckwheat to make a healthier, wheat-free version.

RELATED: Wholesome Eats: Chilli Roasted Corn And Sweet Potato Salad

“This dish is fresh and delicious, perfect on its own with some good gluten-free bread or served as a side with meat or fish,” said the authors. “It’s also a great party dish, served with hummus, wrapped in lettuce leaves.”

Ingredients

100g buckwheat grain

2 handfuls of fresh parsley

A handful of fresh mint

300g ripe vine tomatoes, seeded and very finely chopped

1/2 red onion, finely chopped

Juice of 1 lemon

1 tbsp olive oil

1 tsp salt

A pinch of black pepper

A handful of home-shelled pistachios, coarsely crushed

Method

  1. Put the buckwheat in a saucepan and cover with twice its volume of water. Bring to the boil, then cook for 5 minutes until soft. Drain in a sieve and rinse under cold water to cool, then leave to drain thoroughly.
  2. Pull the parsley and mint leaves from their stems and finely chop (keep a few mint leaves for garnish, if you like).
  3. Tip the buckwheat into a large mixing bowl and add the tomatoes, onion, parsley, mint, lemon juice, oil, salt and pepper. Mix well.
  4. Garnish with the pistachios and mint leaves, and serve.
August 11, 2015

10 Minute Salmon And Vegetable Stir Fry

Looking for a healthy dinner the family is going to enjoy on a short time frame? A quick stir fry is the best option since it’s made with wholesome vegetables, healthy salmon and takes just 10 minutes create.

RELATED: Quick and Easy Smoked Salmon Recipe

Ingredients

3 tablespoons vegetable oil

2 cloves garlic, chopped

1 cup baby carrots

1 cup asparagus, sliced

2 cups salmon fillet

1 red pepper, diced

1 green pepper, diced

2 tablespoons rice wine

1 tablespoon soy sauce

Method

  1. Heat the oil over a large wok, and fry the garlic until it begins to brown.
  2. Add the vegetables and cook for 2 minutes. Then add the salmon (feel free to cube or slice it into thin pieces so it can cook faster). Keep cooking for another 2 minutes until it begins to crisp.
  3. Combine the rice wine and soy sauce, and stir every few seconds. Cook for another 5 minutes, then serve immediately.

Image via iFoodReal

August 1, 2015

Quick And Easy Healthy Mussel Omelette Recipe

Looking for a light dish for those balmy summer evenings? A mussel omelette is a quick and easy way to use those leftovers in the fridge and still keep healthy. This delicious meal is perfect for lunch or dinner and can also be served as an appetiser.

RELATED: Steamed Mussels with Hazelnut Gremolata

Ingredients

3 large eggs

1 tbsp olive oil

50g cooked, shelled mussels

1 tbsp parsley

Salt and pepper to season

Instructions

  1. Crack the eggs into a small bowl, beat them gently with a fork and season with salt and pepper.
  2. Heat the olive oil in the frying pan and cook the eggs over medium heat until they start to set.
  3. Transfer the omelette onto a plate, then sprinkle the cooked mussels, parsley and other vegetables over the top. Season again with cracked black pepper or chilli flakes.

Image via The Times

July 27, 2015

Raw Cacao, Ginger And Avocado Mousse Recipe

To celebrate the release of The Detox Kitchen Bible, SHESAID has teamed up with authors Lily Simpson and Rob Hobson to bring you this amazing avocado mousse recipe. Yes, avocado in a sweet dish might seem a bit strange at first, however the duo insists that “it acts as a deliciously thick cream to bring the dark, bitter cacao and spicy ginger flavours together.”

RELATED: Wholesome Treats: Triple Berry Cheesecake Recipe

What’s more, cacao is said to help boost your mood and has a similar effect on the brain as being in love does – and with only 315 calories per serve, need we say more!?

Serves 4

Ingredients

2 tbsp coconut oil

2 avocados

1 vanilla pod, split open lengthways

1 tsp finely grated fresh ginger

3 tbsp coconut water

3 tbsp raw cacao powder

3 tbsp runny honey

Method

  1. Put the coconut oil in a small pan and heat gently for 5 minutes until melted. Remove from the heat.
  2. Whilst the coconut oil is melting, slice the avocados in half and remove the stones. Scrape all the flesh into a blender or food processor. Scrape the seeds from the vanilla pod and add to the blender.
  3. Add the grated ginger and coconut water and blitz until smooth. Now add the coconut oil along with the raw cacao powder and honey. Blitz for 2 minutes until completely smooth. (If you don’t have a blender you can mix everything together by hand although the texture may not be as smooth.)
  4. Spoon the mixture into four small ramekins or dessert glasses and leave to set in the fridge for 1–2 hours before serving.

The Detox Bible is now available at Dymocks

July 23, 2015

Cajun Chicken With Avocado Salad And Mango Salsa Recipe

To celebrate the release of The Detox Kitchen Bible, author Lily Simpson has shared her cajun chicken with avocado salad recipe with SHESAID. Wheat, dairy and refined sugar free – as with all the 200 recipes in the book – this particular dish is all about the rich spices and aromatic flavour.

RELATED: Vegan Chocolate Pikelets With Chocolate Topping Recipe

“The chicken is perfectly balanced by the light, creamy avocado salad and sweet-spicy salsa made with mango,” says Lily. “This fruit is a source of the antioxidant beta-carotene, which among its many other benefits may help delay the onset of cognitive decline in older people.”

Ingredients

1 tbsp smoked paprika

2 tbsp ground cumin

1 tbsp ground coriander

1 tsp crushed dried chilli

1 garlic clove, crushed

1 tsp olive oil

4 skinless, boneless chicken breasts, about 150g each

Salad

150g spinach

A handful of fresh coriander

A handful of fresh mint

A handful of fresh parsley

1/4 red onion, roughly diced

1 tsp rapeseed oil

2 avocados

Mango salsa

1 mango, diced

4 cherry tomatoes, diced

A handful of fresh coriander, finely chopped

Juice of 1 lime

1 fresh red chilli, seeded and finely chopped

Salt and pepper

Method:

  1. Mix together all the spices, garlic and oil with a pinch of salt in a large bowl. Add the chicken breasts and turn them so they are covered with the marinade.
  2. Set a ridged griddle/grill pan on a medium heat and leave to heat up.
  3. Meanwhile, one at a time, place the breasts on one half of a large sheet of clingfilm. Fold the clingfilm over so that the spices are sealed in and gently bash the breasts with a rolling pin to flatten them to about 1cm thick.
  4. Remove the clingfilm, then place the breasts on the griddle pan and cook for 6 minutes on each side.
  5. Make the salad whilst the chicken is cooking. Finely chop the spinach, coriander, mint, parsley and red onion and mix together with the oil in a large bowl. Peel the avocados and remove the stone, then dice the flesh. Add to the bowl and fold in gently. Season with salt and pepper.
  6. For the salsa, combine all the ingredients in another bowl. Use your hands to mix, squeezing the tomatoes to create a chunky, juicy salsa.
  7. Serve each chicken breast with a big helping of the spinach salad and the mango salsa.

The Detox Kitchen Bible is available at Dymocks.

July 7, 2015

Healthy Tomato and Olive Quiche Recipe

Indulge in this healthy lunch idea which is made from fresh ingredients and is easy enough for even a beginner in the kitchen. Make sure you have a shell pre-baked (it’ll make the process shorter), then you can fill it and bake the quiche in the oven!

RELATED: Crustless Broccoli Quiche Recipe

Ingredients

Pastry shell

1 whole egg

3 egg yolks

1/2 cup kalamata olives

2 cloves garlic

2 onions (sliced)

2 cups tomato puree

Black pepper and salt

Parmesan cheese

Method

  1. Start off with the pastry shell, and bake at 200ºC (400ºF) for 5-10 minutes until it softens. Take it out of the oven, and leave aside to cool.
  2. Mash up the kalamata olives into a fine paste.
  3. Saute the garlic and onions in a medium-sized pan until they begin to glaze. Add the tomato puree and cook until the mixture has thickened. Season with salt and pepper.
  4. Take the pan off the heat, then add the 1 whole egg, followed by the 3 egg yolks. Grate some Parmesan cheese over the top, then arrange the sliced tomatoes.
  5. Cook for 30 minutes until golden brown, then drizzle some olive oil over the top.

Image via One Hot Stove

July 3, 2015

Make Your Own Dumplings From Scratch

Who can resist a delicious serve of dumplings, especially when they’re filled with fresh vegetables and a chilli sauce – yum! Rather than heading out for dinner each time, make them from scratch at home. It’s actually easier than it sounds.

RELATED: Meat-Free Mondays – Mushroom Recipes with Chilli Sambal

Ingredients

2 cups white flour

1.5 tsp salt

1 tbsp baking powder

2 tbsp olive oil

1 cup warm water

Method

  1. Combine the flour, salt and baking powder into a small bowl.
  2. Add the water as you stir, then the oil. Keep mixing until the mixture has combined into a fine paste. Feel free to add any type of filling you like, or simply cook them without one.
  3. Use a spoon to scoop up each bit of the mixture, then drop it into a chicken or beef broth.
  4. Steam for 3-5 minutes or until the dumplings begin to rise to the top of the water.

Image via Mamas Southern Cooking

June 29, 2015

Quick And Easy Baghdad Eggs With Quinoa Recipe

If you’re pressed time and are about to head to the supermarket to pick up a ready-made frozen meal for dinner, stop! This baghdad eggs with quinoa recipe from Eggs Australia is super simple, packed with different vitamins and minerals and includes high quality protein, meaning you’re more likely to meet your daily nutritional requirements than that of a plastic-tasting pasta dish. It’s also inexpensive, versatile and really tasty. Need we say more?

RELATED: Quick And Easy Tuna Pasta Pies

Serves 4

Ingredients

8 eggs

2 cups cooked quinoa

40g butter

1 clove garlic, minced

2 tsp ground cumin

1 lemon juice

2 tbsp fresh mint, chopped

1 cup grated Parmesan cheese

Toasted flatbread

Method

  1. Preheat oven to 180 degrees Celsius.
  2. Lightly grease 4 x 1 cup capacity baking dishes with a little butter.
  3. Divide the cooked quinoa between the four dishes and crack two eggs into each dish.
  4. In a small pan, melt the butter until it stats to foam, then add the garlic and cook for 30 seconds or until it changes colour.
  5. Add the cumin, lemon juice and mint and seasoning then pour it evenly over the egg dishes.
  6. Place in to the oven for 12 minutes, cooking longer if firmer eggs are required.
  7. Serve immediately with toasted flatbread.
June 23, 2015

Vegetarian Green Hummus Recipe

Did you know that hummus is actually packed with nutrients and protein? This healthy dip is a fantastic alternative to mayonnaise since it’s relatively low in fat and is so easy to make from scratch. Why not try this delicious green hummus, which is packed with vegetables, as a tasty snack for the entire family!

RELATED: Quick and Easy Party Snacks For Kids

Ingredients

2 cups chickpeas, cooked

1 cup beet greens or kale, roughly chopped

1 clove carlic

2 tbsp. tahini paste

2 tbsp. olive oil

2 tbsp water

Juice of one lemon (approx 2 tbsp)

1/2 tsp salt

1/8 tsp pepper

Method

  1. Combine all ingredients in a food processor and pulse until smooth – they can also be combined using an immersion blender.
  2. Taste and adjust salt and pepper if necessary.

Image and Recipe via The Well Floured Kitchen

June 22, 2015

Feta, Hummus and Avocado Wraps Recipe

Looking for a healthy dinner recipe the entire family will enjoy? This yummy little creation brings together nutritious avocado, feta cheese, and hummus in a delightful little wrap – not to mention seasoned with red chilli flakes and cracked black pepper!

RELATED: Avocado and Cherry Tomato Toast

Ingredients

4 wholemeal wraps

2 avocados

200g hummus

4 diced jalapenos

60g feta cheese

Red chilli flakes

Cracked black pepper

Method

  1. Dice the jalapenos, and share give a generous serving on each wrap. Finish off with hummus over the top.
  2. Divide the avocado, sprinkle some feta cheese over the top, then add the pepper and chilli flakes.
  3. Fold each wrap over, then grill gently on each side until golden brown (you could also do this step before adding the filling).

Images via Hungry Healthy Happy

June 4, 2015

3 Tasty Summer Salad Recipes

Enjoy a light and healthy salad this summer by experimenting with some of your favourite seasonal fruits and vegetables. We have compiled just a few tasty recipes below which are sure to be the hit at the next dinner party!

RELATED: Summer Beetroot Salad Recipe

Couscous salad

Ingredients: 300g couches, 1 red pepper, 1 green pepper, 1 tomato, 2 tablespoons mint, honey, 1/2 lemon juice, 3 tablespoons olive oil

Instructions

1. Pour the couscous over 300ml of boiling water. Cover the bowl then let it stand for 5 minutes for the grains to fluff up.

2. Dice the peppers, tomato and mint, then whisk through the honey and lemon dressing.

3 Fruity Summer Salad Recipes

Chef’s salad

Ingredients: 1/2 lettuce, 1/2 cucumber, 1 tomato, 1 stick celery, 1 hard-boiled egg, 1 cooked chicken breast, 50g ham, 1 teaspoon Dijon mustard, juice of 1 lemon, 2 tablespoons olive oil, salt and pepper to season.

Instructions

1. Line each bowl with lettuce leaves, and top off with celery, tomato and cucumber.

2. Add half of a hard-boiled egg to each dish, and divide the ham, cheese and chicken strips as well.

3. For the dressing, combine the Dijon mustard, 1 teaspoon of honey, lemon and olive oil into a jar and shake. Pour it over the salad and season with salt and pepper.

3 Fruity Summer Salad Recipes

Nicoise salad

Ingredients: 200g potatoes, 1/2 lettuce, 1 can white tuna, 3 tomatoes, 40g black olives, 2 tablespoons olive oil

Instructions

1. Peel and boil the potatoes until soft and tender. Drain well, then dice into quarters.

2. Arrange the lettuce on the bottom of each bowl, then add the tuna, tomatoes, potatoes and olives. Garnish with olive oil and cracked black pepper. Red chilli flakes also add a kick of flavour to this traditional dish.

3 Fruity Summer Salad Recipes

Images via Nutritious Life, Taste Spotting, The Tolerant Vegan

June 2, 2015

Grilled Prawns and Pineapple Recipe

How’s this for the perfect summer dinner recipe?

Grilled prawns with fresh vegetables, seasoned with salt and pepper, and to top if off with some grilled pineapple. Feel free to alter the recipe to suit your own personal taste, or add a few extra vegetables into the mix.

RELATED: 4 Delicious Pineapple Cocktail Recipe

Ingredients

1/2 pineapple

500g prawns (uncooked)

200g scallions

1/2 onion

Salt and pepper

Method

  1. Heat some olive oil over a hot pan, then slice the onion and scallions. Cook until glossy.
  2. Chop off the extra bits from the prawns then lay them flat over the grill. Slice the pineapple and remove the core before grilling the pieces with the prawns. Remember to turn them over.
  3. Boil some fresh broccoli and cauliflower, add them into a bowl with the prawns and pineapple. Then season with salt, pepper or chilli flakes for an extra kick of flavour.

Image via Grok Grub

May 29, 2015

Rainbow Spring Rolls Recipe

Who can resist a yummy spring roll? But we’re not talking about those already made at the store.

Why not take advantage of the seasonal fruits and vegetables to create a delicious rainbow spring roll, which looks good and tastes ever better!

RELATED: Easy Prawn and Avocado Wraps

Ingredients

1 red capsicum

1 yellow capsicum

2 carrots

1/2 red cabbage

1 ripe avocado

2 asparagus sprigs

10 spring roll wraps

Method

  1. Slice the asparagus into small pieces, then bring it to a slight boil. Remove from the heat, and place to cool. You can also use broccoli as well.
  2. Slice the capsicum, carrots and red cabbage. Open up the spring roll wraps, then arrange them in the middle. Top off with avocado, then fold the bottom parts as well as the sides.
  3. You could leave it here for a healthy meal on-the-go, or make a quick red wine vinegar sauce on the side.

Image via Thirsty For Tea

May 23, 2015

Chilli, Coriander Squid Recipe

Contrary to the belief that seafood is a summer delicacy, it can still be enjoyed just as much in the cooler months. Enjoy Sally Matterson’s chilli, coriander squid recipe as a main, or serve as a warming side salad if you’re entertaining.

RELATED: Savoury Superfood Bowl With Poached Egg Recipe

Serves 4

Ingredients

2 red onions, peeled, halved and cut into wedges

4 tsp flaxseed oil, plus extra

1 tsp balsamic vinegar

2 chillies, finely chopped

1 bunch of coriander, finely chopped

600g (1.3lb) pre-cut squid rings or approximately 4 baby squid, scored and thinly sliced

1 punnet cherry tomatoes, halved

Handful of kalamata olives

100g (3.5oz) rocket

50g (1.75oz) or large handful of parsley, roughly chopped

Juice of ½ a lemon

Method

  1. Preheat oven to 180ºC (350ºF). Line a baking tray with baking paper. Place onion on a baking tray.
  2. Drizzle with half the flaxseed oil and balsamic vinegar and bake for 15 minutes. Set aside to cool.
  3. Place chilli and coriander in a bowl with the squid. Toss together.
  4. In a separate bowl, place cherry tomatoes, olives, rocket, parsley and onion.
  5. Heat oil in pan and quickly toss squid for 2 minutes or until tender. Add to bowl with salad and toss.
  6. Drizzle with remaining flaxseed oil and lemon juice to serve.

Recipe via Healthy Body

May 19, 2015

Grilled Salmon Sliders Recipe

Make these delicious nibbles the next time you’ve got some salmon leftover, or if you want to create a quick and tasty lunch. The recipe takes just 20 minutes to prepare and tastes amazing with avocado sauce, a touch of mayonnaise and some steamed vegetables.

RELATED: Quick and Easy Smoked Salmon Pasta Recipe

Ingredients

1/2 kilogram salmon (skinless, cut into smaller pieces)

3 tbsp olive oil

1 tbsp chilli flakes

1/2 tsp salt

Lemon juice

1/2 tsp black pepper

1/2 tsp cumin

Slider rolls

Instructions

  1. Combine the chilli flakes, salt and pepper into a small bowl. Season the fish in the mixture with some olive oil. In the meantime, pre-heat the grill.
  2. Place the salmon skin on the bottom of the aluminium foil and cook for about 10-15 minutes or until golden brown.
  3. Remove from the grill, then season with cracked black pepper and some extra lemon. Slice the salmon into smaller strips, then place them in each slider.

Image via Eat Drink Love

May 11, 2015

Homemade Pesto Gnocchi With Green Beans Recipe

If you’re looking for a quick and nutritious dinner recipe, why not try this yummy pesto gnocchi with green beans?

The meal itself takes less than 30 minutes to prepare, and is packed with vitamins and nutrients to keep late-night snacking at a minimum.

RELATED: Famous Gnocchi Recipe by Matt Moran

Serves 2

Ingredients

350g potatoes

125g plain flour

1 egg

1 cup green beans

1.5 tablespoons pesto sauce

Parmesan to serve

Salt

Method

  1. Wash and peel potatoes, then boil for 15-20 minutes in hot, salty water. Remove, then mash and leave to cool in a bowl.
  2. Once the potatoes have cooled down, season with salt. Add the flour and one egg, then mix well with a wooden spoon.
  3. Keep mixing until the dough is smooth, then cut it in half. Divide it into small pieces, then press down over each side with a fork.
  4. In the meantime, cook steam the green beans for 3-5 minutes so they’re still rather crunchy (and any other greens you want to add).
  5. To cook the gnocchi, boil a large pan of salty water and cook until they float to the top.
  6. Warm the pesto in the microwave or over a hot stove, then serve over the gnocchi with green beans.

Image via Pink Basil

May 6, 2015

5 Healthy and Easy Mezze Recipes

Rather than creating one main meal for lunch or dinner, mezzes are a great way to experiment with different foods each night.

Just like tapas, they are small, designed for sharing with 2 or more guests, and are really easy to create on a limited time frame.

RELATED: Food Cravings – What You Really Need Instead

Lemon feta dip

Ingredients: Reduced-fat cream cheese, feta cheese, garlic, olive oil, lemon, red pepper flakes, chives

A simple dip is perfect for any mezze meal, especially if you have an abundance of bread on the table. Sprinkle some cracked black pepper, coriander and serve with a side of olives.

5 Healthy and Easy Mezze Recipes

Greek salad

Ingredients: cucumber, olives, tomato, feta cheese, olive oil, red onion

Make this quick and easy summer salad which tastes fresh, and is ideal with red or white wine. Cucumber, olives, feta cheese, tomato and red capsicum with a splash of olive oil is the best way to treat your guests. No lettuce.

Screen shot 2015-04-30 at 5.52.38 PM

Grilled cheese jalapenos

Ingredients: jalapeno peppers, goat cheese, smoked paprika, ground cumin, garlic, sea salt

For those who like it spicy, these grilled jalapenos are the perfect starting dish. Slice in half, add some goats cheese with olive oil and cook until golden brown.

3

Grilled octopus

Ingredients: Red wine vinegar, lemon zest, garlic, bay leaves, thyme, octopus, olive oil, lemon juice

Prepare this delicious seafood dish which is so quick and easy! Simply wash the octopus, and carefully cut the tentacles into small pieces. Season, and grill until golden brown. Yum!

5 Healthy and Easy Mezze Recipes

Lentil salad

Ingredients: green lentils, extra virgin olive oil, garlic, fresh mint, parsley, lemon juice, cumin, allspice, black pepper

Finish off with this fresh and healthy lentil salad which everyone is sure to enjoy. It’s the perfect summer salad which won’t leave you feeling too full after a few too many servings.

5 Healthy and Easy Mezze Recipes

Images via A Nutritionist Eats, Travel and Leisure, Damn Delicious, Dana Slatkin, The Daily Meal, Kalyn’s Kitchen

May 5, 2015

Healthy Tuna Linguine Recipe

If it’s your turn to cook dinner tonight, try this delicious tuna linguine recipe. Packed with delicious tomato, cheese, and of course, an easy to prepare serving of protein for your day.

RELATED: Tuna and Couscous Salad Recipe

Serves 2

Ingredients

2 cups linguine

1 cup cherry tomatoes (chopped)

1 tbspolive oil

1 tin canned tuna (drained)

Salt and pepper to taste

Method

  1. Preheat the oven to 200ºC (400ºF) and line a tray with baking paper.
  2. Slice the cherry tomatoes in half, lay them on the tray, then drizzle with olive oil. Cook until golden brown with a crusty layer on top.
  3. Cook the pasta in boiling water, then drain and set aside.
  4. Crumble the tuna over each serving of linguine, then top off with cherry tomatoes, black cracked pepper, chilli flakes and finely chopped parsley.

Image via Olive Magazine

May 1, 2015

Healthy Mushroom and Spring Greens Stir-Fry

If you have a few leftover green vegetables, why not create this easy stir-fry which takes less than 15 minutes to prepare. Make the most of what’s in the fridge and throw a few of your favourite ingredients into the mix for a tasty dish that won’t leave you feeling hungry afterwards.

RELATED: Chicken Cashew Stir Fry Recipe

Serves 4

Ingredients

2 tbsp olive oil

2 cloves garlic

1 small onion (sliced)

1 tbsp root ginger

2 cups mushrooms

1 spring green cabbage

1 cup sliced broccoli

6 scallions (sliced)

2 tbsp red wine

1 tbsp soy sauce

Method

  1. Heat the olive oil in a large wok and add the finely chopped garlic, ginger and onion. Cook for about a minute until brown.
  2. Stir through the mushrooms and cabbage, then add the spring onions and broccoli. Cook for a few more minutes and then add the red wine and soy sauce.
  3. Serve immediately on its own, or boil some white rice or flat noodles on the side.

Image via Season With Spice

April 27, 2015

5 Healthy Lunch Recipes Under $5

Tired of wasting all of your money on food and drinks? So are we! Prepare your own healthy meals at home to save some extra cash, plus you will know exactly what’s included in your food. We have tracked down five easy lunch ideas under $5 for those who don’t mind being a bit thrifty.

RELATED: Healthy BLT Sandwich Recipe

BLT Sandwich

Ingredients: 2 rashes bacon, 2 slices wholemeal bread, Iceberg lettuce, 1/2 ripened tomato, 1 teaspoon mayonnaise or tomato sauce.

Who can resist a classic BLT Sandwich, yum! We love them so much that we even provided a recipe on SHESAID, but this one is even better (and will save you some extra money as well).

5 Healthy Lunch Recipes Under $5

Chicken Lettuce Wraps

Ingredients: 1/2 kg chicken mince, olive oil, butter lettuce, 1 tablespoon chilli flakes, 1 tablespoon soy sauce

Use chicken mince instead to save a little extra money (plus, it’s so quick and easy to cook – even for beginners in the kitchen). Season with chilli flakes, then transfer into a bed of lettuce.

5 Healthy Lunch Recipes Under $5

Couscous Salad

Ingredients: 1/2 cup couscous, 1/4 cup crumbled feta, olive oil, lemon juice, 1/2 red grapes

A delicious couscous salad is perfect if you’re watching your weight, but still want to feel satisfied after your meal. Enjoy with crunchy red grapes and crumbled feta cheese over the top for extra flavour. Replace the grapes with cherry tomatoes or olives if they’re not your thing.

5 Healthy Lunch Recipes Under $5

Beet Salad with Goat Cheese

Ingredients: 2 beets, 2 tablespoons walnuts, 1 cup mixed greens, 2 tablespoons balsamic vinegar, crumbled goat cheese

Try this light spring/summer take on a traditional salad for a healthy lunch or dinner meal. Perfect for those who are vegetarian, make sure to add some of your favourite seasonal vegetables into the mix.

5 Healthy Lunch Recipes Under $5

Turkey Pesto Panini

Ingredients: Leftover bread, 1/2 cup pesto, 1/3 cup mozzarella, 1 cup chopped turkey, 2 tomatoes, 1/2 avocado

Make use of that panini and leftover turkey for this yummy snack for lunch time. Place all of the ingredients into a lunch press and cook for 2-3 minutes until golden brown.

5 Healthy Lunch Recipes Under $5

Images via Food, Damn Delicious, Two Peas and Their Pod, Clean and Delicious

April 26, 2015

Strawberry, Spinach and Bacon Salad Recipe

Strawberry and bacon might seem like an unorthodox pairing, but trust us, this is one delicious recipe! Combining freshly chopped strawberries, baby spinach and a warm bacon dressing, it is the perfect spring salad to enjoy in the sun on a lazy Saturday morning.

RELATED: TGIF Vodka O Strawberry Cocktail Recipe

Serves 4

Ingredients

4 cups spinach

2 cups strawberries, chopped

¼ cup onion, diced

1 package of bacon (10 pieces)

1 tbsp sugar

3 tbsp apple cider vinegar

½ tsp dijon mustard

Pinch of salt and pepper

Method

For the dressing

  1. In a large skillet, chop up the bacon and fry until crispy. Crumble the bacon and set aside.
  2. Pour bacon grease into a small pot.
  3. Add onion and sautee.
  4. When the onion is clear, add the sugar, apple cider vinegar and dijon mustard.
  5. Heat the mixture on low heat, whisk while heating.
  6. Add a pinch of salt and pepper.
  7. Add the crumbled bacon.

For the salad

  1. Chop up the strawberries and add them to the spinach in a medium sized bowl.
  2. Pour the dressing on top, toss, and serve warm.

Image and Recipe courtesy of Vivian and Me

April 23, 2015

Throwback Thursdays: Healthy Breakfast Options

March 26, 2002

Don’t do breakfast? We’ve all been told we should. Nutritionists insist on it. The problem for most of us is that we are usually in a mad panic in the morning with only 5 minutes to spare – so instead of eating something nutritious, we grab a coffee and run. We’re cheating ourselves. Eating breakfast will help boost our blood-sugar levels and make us more alert which then increases the ability to be more productive at work. Wouldn’t all our bosses want that? How do we do it?

Nutritionist Sam Pelly says: “Get up a few minutes earlier each day and spend some time enjoying breakfast.” With that key advice we asked Sam if she knew any great food ideas to make getting out of bed worth it. This is what she came up with:

Breakfast fruit smoothie

Quick and simple just whiz together two or three softened fruits in a blender and sip through a thick straw to make it more fun.

Try 1 ripe banana, 3-4 strawberries, a small glass of fresh orange juice and a small carton of low-fat yoghurt and add 1 tbs of wheat germ to give it an extra health boost.

Halve a ripe paw paw and scoop out the seeds. Blend with the juice of a lime and a peeled and chopped kiwi fruit. Add 1 tbs of coconut cream or a teaspoon of desiccated coconut.

Plain yoghurt with poached fruit and cinnamon

Ingredients

1 cup water

1 cup orange juice

2 tablespoons caster sugar

1 teaspoon vanilla essence

1 cinnamon stick

Method

  1. Prepare the poached fruit the night before by mixing water, orange juice, sugar, vanilla essence and cinnamon stick in a saucepan.
  2. Add the fruit (apricots, prunes, dates, figs, sultanas etc) and gently bring to the boil.
  3. Once boiled pour the fruit and mixture into a separate container and store in the fridge.
  4. Get up in the morning, grab your poached fruit and a tub of plain yoghurt and enjoy.
April 23, 2015
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