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...
Balsamic Beef & Potato Salad    (Serves 2)

Balsamic Beef & Potato Salad (Serves 2)

Ingredients 200 g lean beef steak, (fat trimmed) 6 baby potatoes (halved) (or sweet potato) 2 cups mixed salad or baby spinach leaves 1 cucumber, (sliced into half-moons) 10 cherry tomatoes (chopped) ½ capsicum (sliced) 2 tbs balsamic vinegar 1 tbs wholegrain mustard...
Haloumi, Vegetable & Chickpea Fritters

Haloumi, Vegetable & Chickpea Fritters

1 can (400g) chickpeas 2 cups grated vegetables (e.g. pumpkin, zucchini, carrot) 70gm haloumi (grated or finely chopped) 1 cup wholemeal SR Flour ½ tbs dried mixed herbs (optional) 4 Eggs (lightly beaten) ½ cup milk Oil for pan frying Method: Drain chickpeas and rinse...
Baked Mushrooms (serves 2)

Baked Mushrooms (serves 2)

Mix up the vegetable ingredients to use what you have on hand 2 Large mushrooms (or 4 if they are med size) 2 tsp oil, additional to brush mushrooms 1 small onion (cubed) 1 clove garlic (crushed) ½ cup veg of choice e.g. grated zucchini, carrot, diced capsicum, diced...
Quinoa Rainbow Salad (serves 2-3)

Quinoa Rainbow Salad (serves 2-3)

1 cup Quinoa (or cous cous) see Note 1 tsp Stock powder ½ Capsicum (diced) 1 Tomato (diced) or 8 cherry tomatoes (halved) 2 Shallots (thinly sliced) 1 Carrot (grated) fresh herbs (chopped) 1 Lime or lemon (zested and juiced) Note: if you have time, soak quinoa in 1...