Baked Parsnip and Rosemary Fries

Indulge in these delicious baked parsnip and rosemary fries which have about half the fat of your average potato, and taste just as good!

Rather than deep-frying them in a bed of oil, bake them in your oven with some tasty herbs, or grill with some sliced sweet potato for extra flavour. This recipe should only take 15 minutes to prepare and about 2 minutes to eat!

RELATED: 5 Healthy Comfort Foods

Level Beginner


2.5 pounds parsnips (peeled, and cut into thin strips)

1 tbsp finely chopped rosemary

1 large garlic clove

3 tbsp olive oil

1/2 tsp ground cumin

Kosher salt

Freshly ground peper


  1. Preheat the over to 450ºF (220ºC) for fan-forced ovens or grills.
  2. Mix the sliced parsnip slices, rosemary, garlic, and olive into onto a tray lined with baking paper. Season with salt and freshly ground pepper to your liking.
  3. Roast for 10 minutes or until chips are golden-brown in colour. Remove them after 10 minutes, and allow them to cool on the tray. If the chips feel rather tender, they will still cook slightly on the tray.
  4. Sprinkle the cumin over, and season with additional salt, pepper, and rosemary.

Image and Recipe via Epicurious

January 7, 2015

Zucchini, Chilli and Herbed Ricotta Pasta Recipe

This high protein, low carb pasta recipe is one of our favourite dinner ideas for when the fridge is empty but you still want a delicious dinner.

Cooking time: 20 min

Serves 4


375g Vetta Smart Pasta High Protein Low Carb Penne
2 tbsp olive oil
400g (approx. 3 large) zucchini, finely sliced
2 cloves garlic, crushed
1 large red chilli (seeds removed), finely chopped
Pepper and salt to taste
Grated zest and juice of 1 lemon
200g fresh ricotta
4 tbsp fresh herbs chopped (parsley, chives, mint)

1. Cook pasta according to packet directions in a large pan of salted, boiling water.

2. Meanwhile, heat the oil in a large fry pan on medium heat. Add zucchini, garlic, chilli and lemon zest and stir fry until golden for about 5 minutes.

3. Remove the pan from the heat and add the lemon juice.

4. Drain pasta, reserving ¼ cup cooking liquid and return pasta to the pan.

5. Stir through the zucchini mix with cooked pasta, adding the reserved liquid if needed.

6. Combine the ricotta, lemon and herbs and set aside.

7. To serve, place pasta on each plate with the ricotta mix divided equally on top.

What are your favourite empty fridge dinner ideas?

January 28, 2014

Detox Salad Recipe

Naturopath Michèle Wolff, author of Digestive Solutions, shares an easy January cleanse recipe for detox salad. The salad rids the body of toxins, cleanses your digestive system and gives your body a boost of vitamins and nutrients. Eat it anytime you need a healthy pick-me-up!


Large handful of rocket
Large handful alfalfa sprouts
Large handful chopped parsley
Sprinkle of sunflower and sesame seeds
Juice of 1/2 lemon
Olive oil to taste
Crushed garlic, if desired


1. Combine all ingredients together and serve. You can also add a boiled or poached egg, and goat’s cheese for added flavour.

Michèle Wolff is a leading health practitioner and a qualified naturopath, nutritionist, herbalist and nurse, owner of Ultimate Detox Solutions. Her new book ‘Digestive Solutions – 101 Proven Methods to Solve Your Tummy Problems Naturally’ is available from bookstores and good online booksellers. Visit www.digestivesolutions.com.au.

January 8, 2014