Dinner
Mango Snapper with Sweet Potato
2 fillets of salmon, skinned (or barramundi)
1/2 cup light soy sauce
2 Tablespoons lime juice
1 Tablespoon honey
1 teaspoon crushed garlic
1) Combine all ingredients, except lime juice, in bowl.
2) Cut fish fillets into 2cm cubes, pour marinade over & place in fridge for 2 hours.
3) Add lime juice just prior to cooking.
3) Cook on BBQ for about 5 mins each side.
4) Serve with fresh tossed salad.
(Serves 3-4)
1 can organic lentils (precooked)
1 red onion
1 clove garlic, crushed
3 limes, juiced
splash of balsamic vinegar
1/2 red & 1/2 green capsicum, chopped
1/2 bunch of chopped chives
1/2 bunch of chopped coriander
2 avocados, chopped
6 cos lettuce leaves, chopped (or 2 cups baby spinach)
3 Tablespoons olive oil
1) In a large bowl, place onion, garlic, lime juice & balsamic. Marinade for 20 mins.
2) Add the rinsed & drained lentils. Stir through.
3) Add all remaining ingredients and sprinkle olive oil on top. Toss well.
(Serves 6-8)
* Without the lasagne ... a healthier low carb option!
500g minced turkey
1 onion, chopped
2 cloves garlic, crushed
1 sweet potato, cubed & steamed
4 cups baby spinach, washed
4 cups chopped mushrooms
1 can crushed tomatoes
1 carrot, grated
1 zucchini, grated
4 spring onions, chopped
grated parmesan
1) Peel & chop sweet potato. Steam.
2) In a frypan, stir-fry turkey, onion & garlic till cooked.
3) In a baking dish place layers of: half the turkey mix, mushrooms, crushed tomatoes, baby spinach, sweet potato, spring onions, zucchini & carrot).
4) Repeat layers.
5) Finish with sprinkle of parmesan cheese on top.
(Serves 5-6)
3 fresh figs, cut into 1/2cm slices
1/2 small fennel bulb, thinly sliced
3 cups rocket, rinsed
3 sprigs chopped mint
125g cherry tomatoes, lightly pan-fried
80g crumbled feta
Dressing: balsamic vinegar & olive oil, in equal parts
1) Lightly pan-fry slices of fig, till softened. Remove from pan & cool.
2) Place all other ingredients in salad bowl.
3) Add figs & toss.
4) Add dressing & lightly toss again.
(Serves 5)
Tofu is a good source of protein, calcium and B vitamins. It can be a little bland in taste, so add in some herbs & spices for some extra flavour!
1 X 500g pack of firm tofu, cut into ½ cm thick slices
½ cup tamari (wheat free soy sauce)
1 Tablespoon honey
2 teaspoons mustard powder
2 tsp dried onion flakes
½ tsp garlic powder
1 Tbs macadamia nut oil
2 spring onions, sliced diagonally & thinly
2 Tbs sesame seeds, toasted
¼ tsp dried chilli flakes
1) Place tofu in single layer, in large dish.
2) Whisk tamari, honey, mustard, onion & garlic together in a jug. Pour over tofu. Cover with plastic wrap & marinate in fridge for about 4 hours.
3) Preheat BBQ plate on medium-high. Brush plate with oil.
4) Cook tofu for about 3 mins each side or until browned or caramelised.
5) Transfer tofu to a serving platter & top with spring onions.
6) Sprinkle sesame seeds & dried chilli flakes over tofu & serve hot.
Almond & Lentil Curry (Vegetarian)
1 Tbsp oil
1 large onion
2-3 cloves garlic, crushed
1 Tbsp garam masala
1 tsp cumin
1-2 small red chillis
1 tsp ground coriander
¼ tsp turmeric
400g can coconut cream
6-8 mushrooms, chopped
1 red capsicum, sliced
100g ground almonds
2 Tbsp tomato paste
1 x 400g can organic lentils, rinsed & drained
¼ cup chopped fresh coriander
1) Heat the oil in large pan. Fry onion & garlic till golden.
2) Add ground spices. Cook 1-2 minutes or until fragrant.
3) Add coconut cream and bring to the boil.
4) Reduce heat, add mushrooms, capsicum, ground almonds, tomato paste and 1 cup of water. Cover, bring to boil.
5) Reduce heat, simmer uncovered for 10 minutes. Stir occasionally.
6) Add lentils & cook for 5 mins or until sauce has thickened.
7) Stir in coriander.
8) Serve with small amount of steamed rice and yoghurt.
(Serves 4)
Juice of 1 lime & 1 lemon
Zest of 2 limes
4 fish fillets (choose from dory, basa, red snapper or ling)
150gm raw macadamia nuts
cornflour
2/3 cup mayonaisse
sesame oil
1) Place lime and lemon juice in baking dish. Rinse fish fillets to remove loose scales. Place fillets into juice marinade, cover and leave for 1 hour (in fridge).
2) Place macadamia nuts on a baking tray and roast in the oven, for about 10 minutes, at 150ºC. Remove and allow to cool. Chop roughly.
3) Prepare aioli: Place juice of 1 lime, mayonaisse and zest of 2 limes into container and whisk together. Should be drizzling consistency.
4) Dip each fish fillet into small amount of cornflour and coat. Heat frypan, add touch of oil and lightly fry, till crisp on outside and cooked through.
5) Serve on a bed of rocket or with tossed salad.
6) Drizzle lime aioli on top of each fillet. Sprinkle chopped roasted nuts over aioli to finish. Serve hot.
(Serves 4)
Mango Snapper with Sweet Potato
3 tsp coriander seeds
1 tsp cumin seeds
3 dried red chillies
3 spring onions, chopped
2 cloves garlic, crushed
1 tsp ground turmeric
315ml coconut milk
300g sweet potato, in small cubes
1 Tbsp fish sauce
1 tsp palm sugar
400g red snapper fillets, chopped into large cubes
3 Tbsp fresh coriander, chopped
1 mango, cut into small cubes
1) Fry the coriander & cumin seeds over med-high heat for 2-3 minutes. Allow to cool. Grind to a powder.
2) Soak the chillies in boiling water for about 5 mins. Drain & chop.
3) Grind together seeds, chillies, garlic, spring onions and turmeric in processor or mortar & pestle.
4) Heat ½ cup coconut milk in pan and stir in herb/spice mixture. Add remainder of milk and fish sauce. Blend together. Stir in palm sugar.
5) Add sweet potato.
6) Add fish pieces and stir well to coat. Cook on low heat for about 10 minutes, or until fish cooked through.
7) Stir in mango chunks to heat through, with fresh coriander.
8) Serve with steamed basmati rice.
(Serves 3)
500 gm block tofu
Marinade:
½ cup peanut butter or other nut butter
2 Tbsp tamari (wheat free soy sauce)
juice ½ lemon
2-3 Tbsp sweet chilli sauce or 1 fresh chilli, chopped
½ cup hot water
1) In a baking dish, place tofu sliced into 9 equal pieces, in a single layer.
2) Mix marinade ingredients together and pour over sliced tofu. Marinade for 1-2 hours.
3) Bake in a moderate oven (175°C) for 15-20 minutes.
4) Serve with a variety of salad greens or steamed broccoli and beans.
5) Garnish with chopped spring onions (optional)
(Serves 4)
500g fish
2 tsp turmeric
2 Tbsp macadamia nut oil
1 onion finely chopped
1 Tbsp grated ginger
1 tsp cumin powder
1 tsp cardamon powder
1 tsp cinnamon
1 tsp fennel seeds
1 tsp coriander powder
2 Tbsp ground almonds
210g chopped tomatoes
1 Tbsp shredded coconut
2 tsp chopped green chilli
2 Tbsp fresh chopped coriander
1) Cut fish into 2 cm cubes & rub with turmeric. Refrigerate for 30 mins.
2) Heat oil in wok or pan & cook onion and ginger until soft.
3) Add spices & ground almonds and cook for 1 minute, until fragrant.
4) Add fish & tomatoes and simmer for 10 mins until fish cooked.
5) Stir in coconut & chilli and simmer for 2 more mins.
6) Sprinkle with coriander & serve with small amount basmati rice & asparagus.
(Serves 4)
4 cups vegetable stock
2 cups quinoa, uncooked
200g sweet potato, diced into small cubes
5-6 chopped mushrooms
2 cloves garlic, minced
2 small hot chillies, chopped
2 tsp turmeric
3 Tbsp macadamia nut oil
½ cup pitted kalamata olives, sliced
½ cup fresh coriander
1 red onion, diced
½ cup cherry tomatoes, sliced in half
½ cup salted cashews
2 Tbsp balsamic vinegar
1) In a medium-large saucepan or rice cooker, cook the quinoa in vegetable stock for 15-20 minutes, until tender, stirring occasionally. Allow to cool.
2) Stir fry sweet potato in 1-2 Tablespoons macadamia nut oil, with mushrooms, garlic, chillies, turmeric. Allow to cool.
3) Gently toss the quinoa together with the remaining ingredients, except the nuts.
4) In a small bowl, whisk together the vinegar, 1 clove minced garlic and 1Tablespoon oil.
5) Pour the dressing over the quinoa. Sprinkle the salted cashews over the top.
6) You can add other vegetables that you may like (eg. Snow peas, chopped or dried cranberries).
7) Serve ½ -1 cup as salad with fish or chicken kebabs.
(Serves 6-8)