Feeling stuck for meal ideas? Want to find easy, healthy recipes to follow?
We’ve put together a list of delicious recipes to give you some inspiration.
- 1 clove of garlic
- 1 cup of baby spinach leaves
- 1 cup of coriander leaves
- 30 g tomatoes, diced
- 300 g button mushrooms
- 1 cup of grated low fat cheddar cheese
- 4 wholegrain tortilla wraps
- 2 tbsp of lime juice
- 1 cup of cottage cheese
- 400 g black beans
- 1 tsp of ground cumin
- 1 tbsp of paprika
- Heat a large non-stick frying pan over medium to high heat.
- Add the mushrooms and tomatoes cook, stirring, for 5 to 6 minutes or until golden. Add the garlic and cook for a minute or until fragrant. Add the beans, tomato and spices, cook for 3 minutes or until heated through. Season to taste with sea salt and freshly ground black pepper. Set aside.
- Preheat a sandwich press. Spread a quarter of the mushroom mixture over half of a tortilla. Top with a quarter of the cheese and a quarter of the spinach leaves. Fold the tortilla over to enclose the filling. Repeat with the remaining tortillas and fillings.
- Cook in batches in the sandwich press for 3 minutes or until the quesadillas are crisp and the cheese has melted. (Alternatively cook the quesadillas in a large non-stick frying pan for 2 minutes each side.)
- Serve with a dollop of cottage cheese with lime mixed in, garnished with coriander.
Chickpea Pancakes (gluten-free)
- 120g chickpea (besan) flour
- 250ml (1 cup) warm water
- 2 zucchini, halved lengthways, cut into 5mm-thick slices
- 1 large red capsicum, deseeded, thickly sliced
- 250g button mushrooms, halved
- 200g peeled pumpkin, thinly sliced
- 1 tbsp extra virgin olive oil
- 4 eggs
- 80g (1/3 cup) hummus
- 80g baby spinach
- Sriracha chilli sauce, to serve
- Fresh herbs or baby rocket, to serve (optional)
- Place the flour and a large pinch of salt in a bowl. Gradually whisk in the warm water until smooth. Set aside for 30 minutes to thicken slightly. Transfer to a jug.
- Preheat a barbecue grill or chargrill pan on medium-high. Lightly spray zucchini, capsicum, mushroom and pumpkin with olive oil. Grill capsicum, mushroom and pumpkin for 2-3 minutes each side and zucchini for 1-2 minutes each side or until tender and lightly charred.
- Heat 1 tsp oil in a non-stick frying pan over high heat. Add a quarter of the pancake mixture, swirling to coat base. Cook for 1-2 minutes or until bubbles appear. Flip. Cook for 1-2 minutes or until golden. Repeat with remaining oil and pancake mixture to make 4 pancakes in total.
- Meanwhile, lightly spray a large non-stick frying pan with olive oil. Heat over medium-high heat. Fry eggs until cooked to your liking.
- Spread 1 tbs hummus over each pancake. Top each with the spinach, grilled vegetables and an egg. Drizzle over the sriracha and sprinkle with micro herbs or rocket, if using.
Pesto, Pine Nut, Ricotta and Vegetable Stack (vegetarian)
- 2 handfuls of mixed eggplant, capsicum and zucchini
- 2 large flat field mushrooms
- 1 tbsp of olive oil
- 1 palm-sized portion of ricotta cheese
- 1 tbsp of fresh chives, chopped
- 1 tsp of garlic, crushed
- 1 tsp of lemon rind, finely grated
- Sun dried tomato pesto
- 1 tbsp of pine nuts, toasted
- Cut eggplant, zucchini and capsicum into strips, leave mushrooms whole and grill or fry with olive oil until tender.
- Combine ricotta, chives, garlic and lemon rind in a bowl.
- Place cooked mushrooms stem side up on a plate and layer with cheese mixture and slices of eggplant, capsicum and zucchini. Dress generously with pesto and sprinkle with pine nuts.
Broccoli, Corn and Haloumi Fritters (vegetarian)
- 1/2 large head (about 150g) broccoli
- 75g (1/2 cup) self-raising flour
- 1 egg
- 80ml (1/3 cup) milk
- 300g can corn kernels, rinsed, drained
- 100g haloumi, coarsely grated
- 2 tbsp chopped fresh chives
- 1 tsp finely grated lemon rind
- 60ml (1/4 cup) olive oil
- Baby spinach, to serve
- Sliced avocado, to serve
- Halved grape tomatoes, to serve
- Sweet chilli sauce, strained, to serve
- Use a large sharp knife to cut broccoli into large pieces, including the stem. Place in a food processor. Pulse, scraping down the side occasionally, until finely chopped.
- Place the self-raising flour and egg in a large bowl. Gradually pour in the milk, whisking, until mixture is well combined and smooth.
- Add the broccoli, corn, haloumi, chives and lemon rind to the flour mixture. Season. Use a wooden spoon to stir until well combined.
- Heat 1 tbs oil in a large non-stick frying pan over medium heat. Add 1/4 cupfuls of the fritter mixture. Use the back of a spoon to flatten slightly.
- Cook the fritters for 2 minutes or until golden. Use an egg lifter to carefully turn and cook for a further 2 minutes or until golden and cooked through.
- Transfer to a plate lined with paper towel. Repeat in 2 more batches with remaining oil and mixture to make 8 fritters in total. Serve with spinach, avocado, tomato and sauce.
Sticky Chilli and Lemongrass Caramel Chicken
- 1 tsp of peanut oil
- 1 chicken breast, large
- 2 garlic cloves, minced
- 1 lemongrass stalk (white part only), finely chopped
- 1 long red chilli, thinly sliced
- 2 tbsp of kecap manis
- 1 tbsp of fish sauce
- 1 tbsp of lime juice
- 1 tbsp water
- 1 bunch baby bok choy
- 1 cup brown rice
- ¼ cup fresh coriander, chopped
- Place rice in a small saucepan with 2 cups of water. Bring it to the boil. Reduce the heat to low and allow to simmer for 25 minutes, stirring occasionally. Once cooked, remove from heat and set aside.
- Heat oil in a large frying pan over medium-high heat. Cook chicken, turning occasionally, for 5 minutes or until browned all over. Transfer to a plate. Cover to keep warm.
- Add garlic, lemongrass and chili to pan. Cook, stirring for 2 minutes or until fragrant. Add kecap manis, fish sauce, lime juice and water. Stir to combine. Bring to the boil.
- Add chicken to the pan. Reduce heat to medium-low. Cover and simmer for 5 minutes. Turn chicken. Cook, uncovered, for a further 5 minutes or until chicken is cooked through and sauce thickens slightly.
- Meanwhile, place the baby bok choy in a steamer basket and place the basket over (not in) simmering water. Steam until the base of the baby bok choy is just tender when pierced with the tip of a knife, about 6 minutes.
- Serve chicken and sauce with baby bok choy and rice, and sprinkle with coriander.
Sweet Potato, Broccoli, Tofu and Cashew Curry (vegetarian)
- 350g firm tofu, drained, cut into 1.5cm cubes
- 1 red onion, finely chopped
- 2 garlic cloves, crushed
- 2 tsp fresh ginger, finely grated
- 2 tsp brown mustard seeds
- 2 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/4 tsp dried chilli flakes
- 2 tbsp no-added-salt tomato paste
- 375ml (1 1/2 cups) water
- 300g sweet potato, peeled, diced
- 150g green beans, trimmed, sliced
- 250g broccoli, trimmed, cut into florets
- 2 tbsp cashews, unsalted, roasted, finely chopped
- 70g (1/4 cup) natural yoghurt, plus extra to serve (optional)
- 1/2 tsp brown sugar
- Baby herbs, to serve
- 2 cups steamed quinoa, to serve
- Heat a large saucepan over high heat. Spray with olive oil. Cook tofu in 2 batches, turning, for 2-3 minutes or until golden. Transfer to a plate.
- Return pan to medium heat. Spray with a little more oil. Cook onion, stirring occasionally, for 5 minutes or until onion is soft.
- Add garlic, ginger, mustard seeds, cumin, turmeric and chilli flakes. Cook, stirring for 1-2 minutes or until aromatic.
- Add tomato paste. Cook, stirring, for 1 minute or until combined.
- Add water and sweet potato. Bring to the boil. Reduce heat to low. Cook, covered, for 15 minutes or until potato is tender.
- Add tofu, beans and broccoli. Simmer, covered, for a further 5 minutes or until vegetables are just tender. Stir through cashews, yoghurt and sugar.
- Top with extra yoghurt, if using. Sprinkle with herbs. Serve with quinoa
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