Roast Vegetable Tortilla Stack

Roast Vegetable Tortilla Stack

This recipe takes a little longer to prepare so its good for a weekend dinner cook up. The bonus is that it makes 6 serves and freezes and reheats well, so leftovers are a quick and healthy option on busy nights. You can interchanges any vegetables you may want to add...
Chicken Rice Bowls (serves 2)

Chicken Rice Bowls (serves 2)

This recipe has been adapted from a favourite meal from a local rice bowl takeaway shop. It’s kid friendly and adaptable for all taste preferences. Swap any vegetables or herbs and you can use different protein options including tofu or salmon. I have even used...
Meatball Minestrone Soup (serves 4)

Meatball Minestrone Soup (serves 4)

2 Small onions (chopped) 500gm Mince (chicken, turkey or beef) 250gm Fresh ricotta 2 tbs Fresh herbs (rosemary, thyme, parsley) 1 Egg 1L Broth (or stock) (Beef, chicken or vegetable) 2 400gm cans Crushed tomatoes 4 cups diced vegetables (e.g. carrot, zucchini,...
Winter Quinoa Salad

Winter Quinoa Salad

(serves 2-3) ½ cup raw quinoa Can substitute for brown rice or microwavable rice/quinoa mix 2 cups of vegetables to roast (diced 2cm size) e.g. pumpkin, zucchini, carrots Fresh herbs e.g. thyme, rosemary, parsley, basil ½ cup cherry tomatoes, chopped 80gm of chopped...
Beetroot falafels

Beetroot falafels

(makes 25 falafels) 1 packet of falafel mix 1 450gm tin beetroot (drained) (or 4 small beetroot cooked) 1 400gm tin lentils (rinsed and drained) Method: Make up falafel mix as per packet, using 150mls of boiling water instead of the 200mls directed. Soak for 10 mins...