Peanut Butter Energy Bites

How to make these delicious balls of goodness

These simple and healthy no-bake energy bites are the perfect choice for snacking on-the-go!


Ingredients

  • 1 cup rolled oats
  • 1/2 cup mini semi-sweet chocolate chips
  • 1/2 cup ground flax seed
  • 1/2 cup natural crunchy peanut butter
  • 1/3 cup honey
  • 1/2 cup shredded coconut
  • 1 teaspoon vanilla extract
Serves Prep Time Total Time Difficulty
24 5 minutes 60 minutes Easy


Instructions

  1. Combine oats, chocolate chips, flax seed, peanut butter, honey, and vanilla extract together in a bowl.

  2. Take 1 teaspoon of the mixture and form into balls using your hands.

  3. Roll the balls in the shredded coconut.
  4. Arrange energy bites on a baking sheet and freeze until set, about 1 hour.

Quinoa Vegetable Soup

How to Make the Delicious Quinoa Vegetable Soup

This hearty soup might be vegetarian, but it’s super filling thanks to quinoa, white beans, kale, carrots, and celery. 


Ingredients

  • 2 tbsp. extra-virgin olive oil
  • medium onion, chopped
  • carrots, peeled and cut into thin rounds
  • 2 stalks celery, thinly sliced
  • 3 cloves garlic, thinly sliced

  • large zucchini, cut into 1/2″ pieces
  • 1 (14.5-oz.) can diced tomatoes
  • 1 (15.5-oz.) can cannellini beans, rinsed and drained
  • 1 c. quinoa
  • 1/2 tsp. ground cumin
  • 8 c. low-sodium Vegetable broth
  • 8 oz. Tuscan kale, ribs removed and leaves thinly sliced
  • 1 tbsp. fresh lemon juice
  • Crushed red pepper flakes, for serving

(Recipe by delish.com)

Serves Prep Time Total Time Difficulty
6 10Mins 30Mins Easy


Instructions

  1. In a large pot over medium-high heat, heat oil. Add onion, carrot, celery, and garlic and season with salt and pepper. Cook, stirring occasionally, until vegetables are soft, about 10 minutes. 

  2. Add zucchini, diced tomatoes, beans, quinoa, and cumin. Pour in broth and stir to combine. Bring to a boil and boil until quinoa is tender, about 13 minutes. 

  3. Stir in kale and cook until wilted, 1 minute more, then stir in lemon juice. Season with salt, pepper, and red pepper flakes and serve.

Gwyneth Paltrow’s Gluten-Free Singapore Rice Noodles

How to Make Gwyneth Paltrow's Delicious Weekday Recipe

“Our new favourite healthier way to eat chicken parmigiana! These pan-fried noodles are gluten free, full of veggies, and kid-approved (my kids inhale this)” says Gwyneth Paltrow.


Ingredients

  • 100g thin rice noodles
  • 1/3 cup (80ml) peanut oil
  • 2 tbs toasted sesame oil
  • 1 onion, thinly sliced
  • ½ cup finely chopped broccoli
  • ½ cup chopped green beans (1cm pieces)
  • ½ cup (60g) fresh or frozen peas
  • 200g firm tofu, cut into 1cm pieces
  • 1 tsp madras curry powder, or more to taste
  • 1 large egg
  • ¼ cup (60ml) tamari
  • 2 spring onions, thinly sliced
  • ¼ cup chopped fresh coriander

(Recipe by Delicious.com.au)

Serves Prep Time Cook Time Difficulty
4 15Mins 10Mins Easy


Instructions

  1. Soak the rice noodles in hot water for 10 minutes or according to packet instructions. Drain and set aside.

  2. Meanwhile, heat 1 tbs each peanut and sesame oils in a wok or large nonstick frypan over medium-high heat. When oils are hot but not smoking, add the onion and cook, without stirring, for 1 minute to sear. Reduce heat to medium and cook, stirring occasionally, for 4 minutes or until golden. Transfer the onion to a bowl.

  3. Add the broccoli, green beans, peas, tofu, and another 1 tbs peanut oil to pan. Cook over high heat for 2 minutes or until the vegetables are just cooked and the tofu is beginning to brown. Add vegetable mixture to onion bowl.

  4. Add 1 tbs peanut oil, curry powder, remaining 1 tbs sesame oil and 2 tbs water to the pan. Add noodles and stir combine. Make a well in the centre of the noodles, add the remaining 1 tbs peanut oil, and crack in the egg. Stir vigorously with a wooden spoon and let scramble until almost cooked through, then mix in with the noodles.

  5. Add the tamari, spring onion, and coriander and stir to combine. Season to taste, then serve.

Chicken Parm Stuffed Peppers

Chicken Parm Stuffed Peppers

Our new favourite healthier way to eat chicken parmigiana!


Ingredients

 Serves 4 – Double Quantity For More Serves

Prep time: 10 mins | Cooking time: 1 hour

  • 3 c. shredded mozzarella, divided
  • 1/2 c. freshly grated Parmesan, plus more for serving
  • 3 cloves garlic, minced
  • 1 1/2 c. marinara
  • 1 tbsp. freshly chopped parsley, plus more for garnish
  • Pinch of crushed red pepper flakes
  • Kosher salt
  • Freshly ground black pepper
  • 12 oz. fresh or frozen breaded chicken, cooked according to package instructions and diced
  • 4 bell peppers, halved and seeds removed
  • 1/2 c. Swanson Chicken Broth

(Recipe by delish.com)


Instructions

  1. Preheat oven to 400º. In a large bowl, combine 2 cups mozzarella, Parmesan, garlic, marinara, parsley, and red pepper flakes and season with salt and pepper. Stir until combined, then gently fold in chicken.

  2. Spoon mixture into halved bell peppers and sprinkle with remaining 1 cup mozzarella.

  3. Pour chicken broth into baking dish (to help the peppers steam) and cover with foil.

  4. Bake until peppers are tender, 55 minutes to 1 hour. Uncover and broil 2 minutes.

  5. Garnish with parsley and more Parmesan before serving.

Roasted pumpkin and quinoa salad

This zesty salad is low-fat, heart friendly and quick to prepare!


Ingredients

 Serves 4 – Double Quantity For More Serves

  • 500g butternut pumpkin, peeled, cut into 2.5cm cubes
  •  1 tablespoon extra virgin olive oil
  • 2 teaspoons Moroccan seasoning
  • 3/4 cup quinoa, rinsed, drained
  • 2 tablespoons lemon juice
  • 1 tablespoon finely chopped preserved lemon (see note)
  • 1/2 cup fresh coriander leaves
  • Salt, to season

(Recipe by Taste.com.au)


Instructions

  1. Preheat oven to 220C/200C fan-forced. Place pumpkin, oil and seasoning in a bowl. Toss to coat. Transfer to a baking tray lined with baking paper. Roast for 20 to 25 minutes, turning once, or until golden and tender.

  2. Meanwhile, place quinoa and 1 1/2 cups cold water in a saucepan over high heat. Cover. Bring to the boil. Reduce heat to low. Simmer for 10 to 12 minutes or until liquid is absorbed.

  3. Place quinoa in a heatproof bowl. Add pumpkin, lemon juice, preserved lemon and coriander. Season with salt and pepper. Toss gently to combine. Serve.

Raw Apple-Cinnamon & Chia Breakfast Bowl

If you’ve been searching for a vegan, gluten-free, and grain-free breakfast with a vibe reminiscent of a cozy bowl of oats, look no further. This Raw Apple-Cinnamon & Chia Breakfast Bowl packs all the fibre, comfort, and warming spices of an apple-laden oat dish without a grain in sight.

Ingredients

Serves 2

  • 3 honeycrisp apples, peeled and cored, divided
  • 4-5 medjool dates, pitted
  • 1/2 teaspoon ground cinnamon
  • pinch nutmeg
  • 2 tablespoons chia seeds

Toppings

  • raw walnuts
  • raisins
  • dried cranberries
  • hemp seeds

Instructions

  1. Finely diced one of the honeycrisp apples and add to an airtight container.
  2. Take two of the honeycrisp apples and cut them into large pieces. Add the apple pieces to a food processor along with the dates, cinnamon, and nutmeg. Pulse the mixture several times and then let it process for 2-3 minutes, stopping occasionally to scrape the mixture down the sides. Pour the apple-date mixture into the container with the diced apple and stir in the chia seeds.
  3. Refrigerate for at least 1 hour or overnight.
  4. Divide the apple mixture between two bowls and top with raw walnuts, raisins, cranberries, and hemp seeds.
  5. Serve and enjoy.
  6. Refrigerate leftovers.

Butter Bean Casserole

Bean Casserole


Ingredients

 Serves 4 

  • 80g pack prosciutto, torn into pieces
  • 2 tbsp olive oil
  • 1 fennel bulb, sliced
  • 2 garlic clove, crushed
  • 1 tsp chilli flakes
  • 4 thyme sprigs
  • 150ml white wine or chicken stock
  • 2 x 400g cans butter beans
  • 400g can cherry tomatoes
  • 200g bag sliced kale

 

(Receipe by bbcgoodfood.com)


Instructions

Step 1

Fry the prosciutto in a dry saucepan over a high heat until crisp, then remove half with a slotted spoon and set aside. Turn the heat down to low, pour in the oil and tip in the fennel with a pinch of salt. Cook for 5 mins until softened, then throw in the garlic, chilli flakes and thyme and cook for a further 2 mins, then pour in the wine or stock and bring to a simmer.

Step 2 

Tip both cans of butter beans into the stew, along with their liquid, then add the tomatoes, season well and bring everything to a simmer. Cook, undisturbed, for 5 mins, then stir through the kale. Once wilted, ladle the stew into bowls, removing the thyme sprigs and topping each portion with the remaining prosciutto.

Slow Cooker Chicken Cacciatore

chicken slow cook


Ingredients

 Serves 6 

  • 2 tablespoons extra virgin olive oil
  • 1 brown onion, chopped
  • 12 skinless chicken thigh cutlets
  • 2 celery stalks, diced
  • 2 carrots, diced
  • 3 garlic cloves, finely chopped
  • 700g bottle tomato passata
  • 1/2 cup Massel salt reduced chicken style liquid stock
  • 1 teaspoon dried oregano
  • 2 teaspoons caster sugar
  • 500g cup mushrooms, sliced
  • 1/3 cup pitted kalamata olives
  • 200g green beans, steamed

 

 

(Receipe by taste.com.au)


Instructions

Step 1

Heat 1/2 the oil in a large frying pan over medium heat. Add onion. Cook, stirring, for 5 minutes or until softened. Transfer to slow cooker.

Step 2 

Heat remaining oil in the pan over medium-high heat. Cook chicken, in batches, for 2 minutes each side or until just browned all over. Add to slow cooker.

Step 3

Add celery, carrot, garlic, passata, stock, oregano and sugar to slow cooker. Stir to combine. Cover. Cook on high for 4 hours (or low for 8 hours), adding mushroom in the last 30 minutes of cooking. Season.

Step 4

Add olives to the remaining chicken mixture. Stir to combine. Serve cacciatore with beans and crusty bread.

Chicken & Noodle Soup


Ingredients

 Serves 2 – Double Quantity For More Serves

  • 900ml chicken or vegetable stock (or Miso soup mix)
  • 1 boneless, skinless chicken breast, about 175g/6oz
  • 1 tsp chopped fresh root ginger
  • 1 garlic clove, finely chopped
  • 50g rice or wheat noodles
  • 2 tbsp sweetcorn, canned or frozen
  • 2-3 mushrooms, thinly sliced 2 spring onions, shredded
  • 2 tsp soy sauce, plus extra for serving
  • mint or basil leaves and a little shredded chilli (optional), to serve

(Receipe by BBC Good Food)


Instructions

  1. Pour 900ml chicken or vegetable stock into a pan and add 1 boneless, skinless chicken breast, 1 tsp chopped root ginger and 1 finely chopped garlic clove.

  2. Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender.

  3. Remove the chicken to a board and shred into bite-size pieces using a couple of forks.

  4. Return the chicken to the stock with 50g rice or wheat noodles, 2 tbsp sweetcorn, 2-3  thinly sliced mushrooms, 1 shredded spring onion and 2 tsp soy sauce.

  5. Simmer for 3-4 mins until the noodles are tender.

  6. Ladle into two bowls and scatter over the remaining shredded spring onion, mint or basil leaves and shredded chilli if using. Serve with extra soy sauce for sprinkling.

Chickpea Burgers


Ingredients

(Recipe by Fitness on Toast – Serves 2)

Spicy Tomato Chickpea Burgers

  • 1 can of chickpeas in water (alternatively soak your own chickpeas in spring water overnight)
  • 2 cloves of garlic
  • 1 finely-chopped red onion
  • 1/2 finely chopped red sweet pepper
  • 50g of sundried tomatoes
  • 2 eggs
  • Breadcrumbs / sesame seeds
  • Pinch of Pepper & pink salt
  • 1 tsp chilli flakes

Broccoli Chickpea Burgers

  • 1 can of chickpeas
  • 1 large organic broccoli
  • 2 cloves of garlic
  • 1 finely-chopped onion
  • 50g of finely-chopped jalapeños
  • 1/2 green sweet pepper
  • 2 organic free-range eggs
  • Breadcrumbs / sesame seeds
  • Paprika
  • Pinch of pepper & pink salt
  • 1 tsp of chilli flakes


Instructions - Spicy Tomato Chickpea Burgers

  1. Rinse off the chickpeas from the water they’ve been soaked in.
  2. With your hands, mush up the chickpeas until they’re no longer round (again, you don’t want a smooth paste, but rather a textured semi-solid).
  3. Press some of the finely-chopped garlic into the mix.
  4. Finely chop the onion, sundried tomatoes and red pepper and mix this into the chickpeas
  5. Add in the spices before the eggs as this will allow you to taste the mix before the eggs go in.
  6. Without whipping the eggs but Instead beating them lightly as if you were making scrambled eggs, pour the egg mixture into the bowl with all the other ingredients in it, and stir lightly for some minutes.
  7. If the mixture is still too loose then add either breadcrumbs, chia seeds or sesame seeds to fill out and ‘dry out’ the mixture further
  8. With the mixture, fashion small balls, big enough to fit in your palm, and place them on a plate before squishing them down until such time as you’ve created that classic burger aesthetic.
  9. Fill a flat plate with sesame seeds and coat each burger in the seeds on both sides.
  10. Repeat this process until there are no burgers left and then put into the fridge for at least 30 minutes to ‘set’.
  11. Then use some olive oil In a pan and sauté until golden.


Instructions - Broccoli Chickpea Burgers

  1. Rinse off the chickpeas from the water in which they’ve been soaked.
  2. Roughly cut up your broccoli and steam it until soft.
  3. After it’s been steamed and has cooled off, very finely chop the broccoli and put in the bowl.
  4. With your hands, mush up the chickpeas until they’re no longer round (again, you don’t want a smooth paste, but rather a textured semi-solid).
  5. Press some of the finely-chopped garlic into the mix.
  6. Finely chop the onion, sundried tomatoes and red pepper and mix this into the chickpeas
  7. Add in the spices before the eggs as this will allow you to taste the mix before the eggs go in.
  8. Without whipping the eggs but Instead beating them lightly as if you were making scrambled eggs, pour the egg mixture into the bowl with all the other ingredients in it, and stir lightly for some minutes.
  9. If the mixture is still too loose then add either breadcrumbs, chia seeds or sesame seeds to fill out and ‘dry out’ the mixture further
  10. With the mixture, fashion small balls, big enough to fit in your palm, and place them on a plate before squishing them down until such time as you’ve created that classic burger aesthetic.
  11. Fill a flat plate with sesame seeds and coat each burger in the seeds on both sides.
  12. Repeat this process until there are no burgers left and then put into the fridge for at least 30 minutes to ‘set’.
  13. Then use some olive oil In a pan and sauté until golden

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