Lunch
Carrot & Zucchini Salad with Quinoa
Carrot & Zucchini Salad with Quinoa
2 Tbsp macadamia nut oil
3-4 spring onions- thinly sliced
½ cup chopped red onion
1 clove of garlic
¼ tsp ground cinnamon, coriander, cumin and ginger
1 cup quinoa
2 cups vegetable stock
3 Tbsp sultanas
1 grated carrot
1 grated zucchini
¼ cup roughly chopped coriander
2 Tbsp toasted flaked almonds
Dressing
2 Tbsp orange juice
2 Tbsp white wine vinegar
1 Tbsp macadamia nut oil
1) Place oil in frypan over medium heat. Add onion, garlic and spices and sauté for a few minutes.
2) Cook quinoa in stock, in rice cooker (about 10-12 mins). When cooked, turn dial to ‘warm’.
3) Stir the onion & spice mix into the rice cooker with quinoa.
4) Add the sultanas, carrot, zucchini & chopped coriander.
5) Sprinkle almonds & dressing over to serve.
(Serves 6)
1/4 Jap pumpkin
1/4 cauliflower, cut into small chunks
2 leeks, sliced finely
1-2 Tablespoons macadamia nut oil
1 tsp chilli powder
1/2 tsp turmeric
1.5 litres chicken or vegetable stock
1/2 cup of uncooked quinoa
1) Stir fry leeks in oil with the spices.
2) Chop pumpkin into cubes & place in slow cooker. Add chunks of cauliflower.
3) Place cooked leeks on top.
4) Pour stock into slow cooker. Should cover vegetables.
5) Sprinkle quinoa on top.
6) Cover with lid & set on high for 3 hours.
7) Puree & serve.
This makes a very thick soup with a touch of heat for a cold winter's day!
**Thanks to Sarah, a chef & client of mine, for this tasty dish!
4 eggs
2 egg whites
1 small tomato, diced
1 spring onion, finely sliced
1 Tablespoon grated parmesan
Pinch mixed dried herbs
1) Mix all ingredients together well.
2) Heat frypan & spray with cooking spray.
3) Place ladles of mix in hot pan & spread to create thin crepe. Flip omelette & cook 1 minute.
4) Turn out onto a board to cool & repeat with remaining mix. Should get 6 rolls.
5) Layer a slice of roast turkey breast on each omelette, roll up & enjoy!
(3 rolls make a meal)
(Slow-cooker recipe)
4 large chicken fillets
2 Tablespoons cornflour
Ground pepper & salt
2 Tablespoons fresh oregano, chopped
3 cloves garlic, chopped finely
4 Tablespoons lemon juice
½ cup white wine
1 cup chicken stock
Serve with steamed green beans.
1) Rinse chicken under tap and pat dry with paper towel
2) Mix together cornflour, salt, pepper & oregano. Coat chicken fillets with this mix.
3) Spray a pan with olive oil. Lightly fry chicken, till browned slightly.
4) Remove and place in a slow cooker.
5) Mix together garlic, lemon juice, wine & stock. Pour over chicken.
6) Sprinkle a few extra oregano leaves on top.
7) Set on slow or fast cook, depending on how soon you need to eat. (Eg. Fast cook is about 3 hours, slow is usually about 6-8 hrs).
8) Steam beans just before serving, for about 4 minutes.
(Serves 4)
2 tsp olive oil
1 leek, trimmed & sliced
1 kg sweet potato, peeled & chopped
1 cup (210g) red split lentils, washed
2 litres salt-reduced vegetable or chicken stock
1 tbs finely chopped fresh oregano
Freshly ground pepper
2 tbs fat-free natural yoghurt
Fresh sprigs oregano, to serve
1) Heat the oil in a large saucepan over a medium heat. Add the leek and cook for 5 minutes or until soft. Add the sweet potato, lentils and stock. Bring to the boil. Reduce the heat to low and simmer for 15 minutes or until the sweet potato is tender.
2) Place the sweet potato mixture in a food processor and process until smooth. Return to the saucepan and add the oregano. Season with the pepper. Stir over a low heat until heated through.
3) Serve topped with yoghurt and a sprig of oregano.
100g baby spinach
2 oranges, peeled & thinly sliced
50g macadamia nuts, toasted & chopped
80g goat’s feta, crumbled
2 Tablespoons olive oil
1 lime, juiced
1) Toss the spinach, oranges & nuts together.
2) Place on a platter. Crumble feta over the top.
3) Mix together oil & juice. Drizzle over salad. (Serves 6)
2 cups mixed baby spinach & rocket
4 hard-boiled eggs, cut in quarters
1 diced Lebanese cucumber
2 cups mixed salad sprouts
¼ cup finely chopped chives
½ cup walnuts, toasted lightly & chopped
Dressing:
2 Tbsp cold-pressed extra virgin olive oil or walnut oil
1 Tbsp lemon juice
1 tsp lime juice
1 tsp wholegrain mustard
1 tsp honey
1 clove garlic, minced
Rinse greens and pat dry. Place spinach & rocket in large salad bowl. Arrange eggs, cucumber & sprouts on top. Sprinkle with the walnuts & chives.
Combine dressing ingredients & shake well. Pour over salad just before serving.
1 tablespoon macadamia nut oil
1/2 red onion chopped finely
1/2 red capsicum, chopped
300g sweet potato, cut into 1 cm pieces
1-2 cloves crushed garlic
70g chopped or crumbled fetta cheese
70g chopped semi-dried tomatoes
2 tablespoons chopped coriander
7 large eggs
100ml low fat milk or soy milk
olive oil spray or large patty pans
1) Heat oil in pan. Add sweet potato, capsicum, onion and garlic.
2) Cook for about 5 mins, stir often.
3) Remove from heat & allow to cool. Stir in the fetta and semi-dried tomatoes.
4) Preheat oven to 190°C. Spray large muffin pan with oil or line pan with large patty pans. This mixture has a tendency to stick.
5) Divide vegetable mixture among patty pans.
6) Whisk egg and milk mixture and pour evenly over the vegetables.
7) Bake for 20-25 mins or until lightly golden.
8) Allow to sit in pan for 5-10 mins before turning out.
Can serve as a light meal with fresh salad or use as finger food.