Recipes
These are a collection of recipes I have developed over the years. I continue to have many nights that I just cook for myself
Muffins
Ingredients
- 1 cup sugar
- 2 cups wholemeal flour
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 2 large carrots, grated
- 1 apple, grated
- 1 cup sultanas
- 1 cup desiccated coconut
- ½ cup pistachios
- 3 eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla essence
Methods
- Preheat oven to 180°C (fan force). Line 18 muffin tins with muffin cases
- Mix the dry ingredients together in a large bowl
- In a separate bowl whisk the eggs, oil and vanilla essence together
- Add the egg mixture to the dry mixture and fold through without over mixing
- Spoon mixture into muffin tin and bake for 25 minutes.
* You can substitute apple sauce for oil if you’d like to cut down the energy per muffin
Protein Balls
Get whey too messy
Ingredients
- 2 cups dates, pitted and chopped
- ½ cup desiccated coconut, plus extra for finishing
- ½ cup almond meal
- ¼ cup cocoa powder
- 1 tbs peanut butter
- 80g walnuts, chopped
- 80g cashews, chopped
- 1 tsp ground cinnamon
Methods
- Soak dates in bowl of warm water for 15 mins
- Drain dates and place in blender or food processor. Pulse until they are doughy and rough. Add little bit of water, if dry
- Add the remaining ingredients and mix until well combined
- Roll 50-cent size pieces in your hand and roll in coconut
- Repeat until all mixture is used
- Store in the fridge in an airtight container
Kale Chips
It kales me how much I love these
Ingredients
- 2 stems of kale
- Olive oil spray
- Salt and pepper
Methods
- Preheat oven to 120°C (fan forced)
- Strip kale off stems
- Line a baking tray with kale and lightly spray with olive oil
- Sprinkle with salt and pepper
- Bake for 20 mins, until crispy
- Eat straight away
Zoodles
Oodles of zoodles
Ingredients
- 100g lean mince
- ½ can tomatoes
- ½ cup frozen peas
- ½ medium carrot, diced
- ½ clove garlic
- 1 zucchini, washed
- Low fat cheese, grate
- Herbs, to season
Methods
- Heat medium non-stick pan on stove
- Add mince and cook for 3-5 mins, or until cooked through
- Add canned tomatoes, carrot, peas and garlic
- Reduce heat and let simmer for 10-15 mins
- Use a peeler to slice zucchini into thin strips
- Serve zucchini in bowl and top with mince, cheese and herbs, to taste
Homemade Pizza
Got mush-room left for dessert
Ingredients
- Tortilla wrap or homemade pizza base
- 1 tbs tomato paste
- ½ cup mushrooms, sliced
- ¼ red onion, sliced
- ½ avocado sliced
- ½ capsicum, sliced
- ½ cup broccoli, cut into small pieces
- ½ cup low fat cheese
Methods
- Preheat oven to 180°C (fan forced)
- Place tortilla on to a lined oven tray
- Spread tomato sauce over the base
- Top with all remaining ingredients
- Cook in oven for 15-20 mins
Lamb and rice
Shear genius
Ingredients
- 2-3 large carrots, peeled and chopped
- 2 potatos, washed and chopping
- Olive oil
- 500g roast lamb
- Rosemary sprigs
- 1 onion sliced
- 1 clove garlice
- Pinch of paprika
- 1 cup uncooked brown rice
- 1 stalk of broccoli, cut into florets
Methods
- Preheat oven to 200°C
- Spray chopped potatos and carrots in olive oil and place on roasting tray and pop in the oven for 20 minutes
- In the meantime, add 1 tablespoon olive oil to a hot pan
- Add onion and garlic then cook for 3 minutes or until soften, then add paprika.
- Add uncooked rice to pan and stir until lightly coated in oil
- Add 2 cups water and bring to boil, cook for 10 minutes, then turn off heat and allow to cook for another 10 minutes from its own heat
- Season lamb with rosemary, salt and pepper and olive oil
- Add lamb to the roasting vegetables and cook for a further 25 minutes
- Remove lamb from oven and slice thinly
- Steam broccoli in mircowave for 3 minutes
- Serve half a cup of rice on each plate and top with vegetables and lamb
Rissoles
You can't mince this recipe up
Ingredients
- 500g lean mince
- 1 carrot, grated
- 1/2 onion, diced
- 1/2 capsicum, finely sliced
- 1 egg, lightly beaten
- Salad, to serve
Methods
- Add carrot, onion and capsicum to a hot pan. Cook for 5 minutes, or until soften
- Remove vegetables from pan and allow them to cool
- Combine mince, vegetables and egg together. Roll into 6 rissoles
- Add rissoles to hot pan and cook for 5 minutes on both side, or until brown
- Serve on a plate of salad
Lentil salad
Ingredients
- 400g tin brown lentils, drained, rinsed
- 1 tomato, diced
- 1 small cucumber, diced
- ½ red onion, sliced
- ¼ capsicum, sliced
- 2 handfuls baby spinach
- 1 teaspoon olive oil
- 1 teaspoon lime/lemon juice
- 180g block low fat haloumi cheese
Methods
- Mix together all ingredients, except the cheese in a medium bowl
- Cut the cheese into finger width blocks
- Place cheese on a medium heat pan and grill all four sides for 1 minute each, or until gold
- Dish up salad on, place haloumi on top
Bagels
Ingredients
- Bread mix
- Egg
- Sesame seeds
- Salt
Methods
- Make up the bread packet mix according to the instructions
- Knead the dough for 20-30 minutes
- Use your hands to roll dough into golf ball size pieces
- Flour a board. Roll out the dough into a thin sausage and join to make a bagel – make sure you join the dough well
- Let the dough prove for 30 minutes
- Poach the bagel in nearly boiling water with sugar for about 4 minutes
- Rest on a paper towel
- Brush the bagels with eggs and top with salt and sesame seeds
- Bake in a hot oven for 10 minutes