Healthy-dinner

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

6 Light Beetroot Salad Ideas

Who knew that beets could be so good? This prehistoric food is naturally sweet and contains valuable nutrients to help control high cholesterol, boost energy levels and are essential in a natural detox. Try some of these delicious beetroot salad ideas which make for a light lunch or dinner meal.

RELATED: 5 Healthy Green Salad Ideas

Roasted beet salad with feta cheese

Try this colourful salad the next time you want something light and tasty for dinner. Sprinkle some feta cheese over the top, then garnish with lemon juice and cracked black pepper.

6 Light Beetroot Salad Ideas

Beetroot and spinach salad

Pick some baby spinach leaves straight from the garden to add into this summer salad. Roasted walnuts make for the perfect side to the dish.

6 Light Beetroot Salad Ideas

Carrot, beetroot and quinoa salad

If you’re a fan of quinoa, make sure to try this salad with beets and spinach. This dish is also vegan and gluten-free, so it’s perfect for everyone!

6 Light Beetroot Salad Ideas

Beet and apple salad

For something a little sweet to beat 3:30-itis, this apple and beetroot salad makes for the perfect snack. Serve with yummy pistachios sprinkled over the top for added texture.

6 Light Beetroot Salad Ideas

Chickpea and beetroot salad

To make your salad a little more filling, add a handful of boiled chickpeas before serving with cashews and crumbled goats cheese.

6 Light Beetroot Salad Ideas

Israeli couscous with beets and walnuts

Create this rainbow salad which takes just minutes to complete from scratch! Serve with fresh dill, lemon juice, parsley and oregano for that authentic taste.

6 Light Beetroot Salad Ideas

Images via White on Rice Couple, Lush Loves, Cookie and Kate, The Bitten Word, Scrumpdillyicious

July 30, 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

The Ultimate Chicken Soup Recipe

If you are feeling under the weather, or simply just want a pick-me-up from the cold weather, then chicken soup is the best meal.

Our recipe taste just 15 minutes to prepare, and will become your go-to for the cold and flu season. Add a few of your favourite vegetables and soft noodles for some extra body if you’re feeling hungry.

RELATED: Creamy Mushroom Soup with Poached Egg

Ingredients

6 chicken thighs

2 carrots (peeled and chopped)

1 onion (peeled)

1 stick of celery

1 parsnip

1 small turnip

Half a small Swede

1 chicken stock cube

Salt and pepper

Small tomato

Stellette pasta

Method

  1. Fill a large pot with cold water then cook the chicken thighs over medium heat.
  2. Bring the water to a boil, making sure to skim all the excess at the top with a small spoon.
  3. Add all the vegetables, chicken stock cube, tomato, salt and pepper, and cover with the lid until it begins to boil again.
  4. Slightly turn down the heat then let it simmer for about an hour.
  5. Boil the pasta in a different pot, then add it into the chicken soup. Season again with salt and pepper.

Image and Recipe via Lily Pebbles, Modern Magazine

January 14, 2015

Healthy Snack Recipe: Falafel

Falafel is a traditional Middle Eastern food which can be served as a snack, or as part of a larger meal. It is a healthy vegetarian meal, comprised mostly of chickpeas, and full of fiber and protein. Falafel can be served on its own, but is also often served in pita bread or wrapped in flat bread with salads and sauces, usually with tahini or hot sauce. Yum…

RELATED: 5-Minute Hummus Recipe

Makes approx 30

Ingredients

1 pound (about 2 cups) dry chickpeas

1 small brown onion, roughly chopped

1/4 cup chopped fresh parsley

4 cloves garlic

1 1/2 tbsp flour

1 1/2 tsp salt

2 tsp cumin

1 tsp ground coriander

1/4 tsp black pepper

1/4 tsp cayenne pepper

Pinch of ground cardamom

Vegetable oil for frying

Hummus or tahini to serve

Method

  1. Put dry chickpeas into a large bowl, cover in water and soak overnight. Drain the next day when ready to continue with recipe.
  2. Pour the chickpeas into your food processor along with the chopped onion, garlic cloves, parsley, flour, salt, cumin, ground coriander, black pepper, cayenne pepper, and cardamom. Blend mixture, scraping down the sides of the mixing bowl as required. Continue until you achieve a coarse paste.
  3. Transfer the mixture to a bowl, mixing through with a fork. Remove any large chickpea chunks. Cover with plastic wrap and refrigerate for 1-2 hours.
  4. Fill a skillet with vegetable oil (roughly 1 1/2 inches deep), heat over medium heat. Using wet hands or an ice-cream scoop (there is a special falafel scoop, if you have one), mould the mixture into balls. Before shaping and frying the whole batch, do a test one first. If the balls don’t stick together, put the mixture back into the blender and blend a bit longer.
  5. To fry, place falafel in oil and cook until brown on each side, rotating when needed. It should take 2-3 minutes to brown the falafel on each side. If it browns a lot quicker than this, your oil is too hot and the falafel may not cook through to the center. When you have it right, you can cook more than one falafel at a time.
  6. Once they are cooked, remove from oil with a slotted spoon and place on paper towel to remove some of the excess oil.
  7. Serve while hot – but not too hot! – with hummus or tahini.
October 6, 2014

Pork And Veggie Kebabs With Herb Marinade Recipe

A great meal to warm to warm you up – after you’ve fired up the barbecue, that is!

Ingredients

2 tbsp extra virgin olive oil

2 garlic cloves, finely grated

1 lemon, zested and juiced

2 tbsp flat-leaf parsley, chopped

1 tbsp fresh rosemary, chopped

1 tsp honey

500g pork fillet, cut into 2cm cubes

2 medium zucchinis, cut into 2cm cubes

2 medium green or yellow capsicums, cut into 2cm pieces

1 punnet cherry tomatoes, halved

Salt and pepper

Method

  1. To make marinade, whisk together oil, garlic and lemon zest and juice in a large bowl. Stir in parsley, rosemary, thyme, honey, pork, vegetables, salt and pepper.
  2. Thread pork and chopped vegetables onto pre-soaked skewers. Transfer to a large plate, cover with plastic wrap and place in the fridge for 30 minutes to marinate.
  3. Heat barbecue. Cook the skewers, turning for 4-5 minutes or until the pork is cooked through and lightly charred.
  4. Serve with your favourite salad.

Recipe courtesy of The Healthy Mummy

July 10, 2014

Prawn Skewers On White Bean Salad

A healthy combo of superfoods and seafood in a dish that is mouth-wateringly delicious.

Serves 4

Ingredients

1kg green prawns, peeled and deveined

2tbsp extra virgin olive oil

i long fresh red chilli, finely chopped

2cm piece ginger, peeled and grated

1 lime, zested and juiced

2 tbsp fresh coriander, chopped

Salt and pepper

1 can (400g) cannellini beans, rinsed and drained

1 punnet cherry tomatoes, halved

Method

  1. Combine prawns, half the olive oil, chilli, ginger, lime zest and half the coriander in a large bowl. Season with salt and pepper.
  2. Thread prawns onto presoaked skewers and transfer to a large plate, cover with plastic wrap and place in the fridge for 30 minutes to marinate.
  3. Meanwhile, in a medium bowl, toss together beans, tomatoes, remaining olive oil and lime juice. Season with salt and pepper.
  4. Heat the barbecue. Then cook  the skewers, turning for 3-4 minutes or until the prawns change colour and are lightly charred.
  5. Serve with bean salad and garnish with remaining coriander.

Courtesy of The Healthy Mummy

July 3, 2014

Barbecued Chicken Burgers

The ultimate winter indulgence – except this recipe is kind to your hips! And it’s a crowd pleaser, regardless of whether you’re feeding a tribe of children on school holidays or your hubby/boy’s footy mates.

Serves 4

Ingredients

2 free-range skinless chicken breasts

1 red onion, sliced

4 wholemeal burger buns, sliced in half

1 tomato, thinly sliced

1 tbsp reduced-fat mayonnaise

Sweet chilli sauce, optional

Method

  1. Slice each chicken breast in half, cutting into the side of the meat to make two thin pieces.
  2. Cook chicken on a hot barbecue grill for about 10 minutes, turning occasionally, until cooked through.
  3. Cook onions on the hot plate until translucent.
  4. Toast buns on the barbecue grill or in the oven.
  5. Assemble the burgers with spinach, slices of tomato, onion, mayo and sweet chilli sauce.

Courtesy of The Healthy Mummy

July 1, 2014

Oven-Baked Salmon With White Bean Puree Recipe

If you feel your body is needing a little detox (without going overboard), this recipe is perfect for packing in all the goodness and taste that your crave while being 100 per cent good for you. A great dinner or even weekend lunch recipe that the whole family can enjoy.

Serves 4

Ingredients

2 small garlic cloves, minced

1 tbsp fresh parsley, finely chopped

1 tsp extra virgin olive oil

4 salmon fillets (120g each)

Salt and pepper

1/2 lemon, juiced (plus lemon wedges to serve)

White Bean Puree

1 tbsp fresh parsley, finely chopped

400g can white beans, drained

2 garlic cloves

1 tsp fresh lemon juice

1 tsp extra virgin olive oil

Salt and pepper

Method

  1. Preheat oven to 180 degrees C. Line a tray with baking paper.
  2. Combine garlic, parsley and olive oil. Arrange the salmon on the tray and spread the garlic mixture evenly over the fish. Sprinkle lightly with salt and pepper. Bake for 10-15 minutes.
  3. Meanwhile, combine all white bean puree ingredients into a blender and blitz until desired consistency.
  4. Plate a large spoonful on four plates. Place salmon on puree, drizzle with lemon juice and serve with lemon wedges, a garden salad and vegetables.

Recipe via The Healthy Mummy

May 22, 2014

Lemon And Rosemary Lamb Kebabs

This is such a versatile recipe, you’ll find yourself making it over and over again. Serve these succulent lamb skewers at a cocktail party, for a healthy midweek dinner, or at an Australia Day BBQ of course!

Preparation time: 10 minutes. Cooking time: 8 minutes. Serves: 4

Ingredients

600g lamb eye of shortloin/backstrap

3 red onions, cut into small wedges

2 cloves garlic, crushed

Juice and rind of 1 lemon

1 tbsp fresh rosemary leaves, chopped

1 tbsp olive oil

Capsicum, Roma tomatoes, red onions and mixed salad greens

Balsamic vinegar and lemon wedges

Method

1. Cut the lamb into 2.5cm cubes. Thread the lamb and red onion wedges alternatively onto 8 skewers with 4-5 pieces of lamb on each skewer.

2. Combine the garlic, rind, lemon juice, rosemary and oil. Brush over the lamb kebabs. Marinate for 20 minutes.

3. Preheat the barbecue char-grill plate or pan to moderately-hot before adding the lamb kebabs. Let the lamb kebabs cook on one side until moisture appears before you turn. Cook for 3-4 minutes on each side.

4. Remove the lamb kebabs from the heat and cover loosely with foil. Allow to rest for 3 minutes before serving.

5. Serve the lamb kebabs with salad vegetables including capsicum, Roma tomatoes, red onions, mixed salad greens, balsamic vinegar and lemon wedges.

What’s your favourite lamb dish?

January 17, 2012