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Dinner

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Cauliflower Rice Stir Fry

Pulsing raw cauliflower in a food processor transforms it into a rice like dish thats perfect for adding another serving of vegetables into your meal. This recipe is also a great way to use up expiring produce, not to mention a delicious way to enjoy them. Feel free to use whatever vegetables you have on hand and any protein choices you enjoy such as chicken, beef, tofu or just extra veggies. This flavourful stir-fried dinner is simple to throw together, healthy, delicious, and your family will love it. Cauliflower Rice Stir Fry Save Print Prep time 15 mins Cook time 15 mins Total time 30 mins Recipe type: dinner Serves: 3 Ingredients 2 chicken thighs, cut into small pieces 1 head cauliflower (approx. 475 g), cut into florets 3 tablespoons extra virgin olive oil 1 head broccoli, chopped into small florets 1 red capsicum, diced 1 large garlic clove,…

Mexican Rice Bowl

One of my favourite cuisines is Mexican food. This is such a simple recipe to make and it is also inexpensive. It is a great warming meal that tastes so fresh with tangy lime & lemon juice and coriander. SunRice Rice & Quinoa is a source of protein, fibre, magnesium and niacin and not only is it easy to cook, but rice is also versatile and gluten free. So no matter if you prefer to use it in a fresh rice salad, or alongside a crispy skin salmon, there’s something for everyone. There’s a bit of a misconception that rice – and brown rice in particular – is hard to cook, but it’s really not; it just requires a little more water and time than white rice. From go to whoa this dish can be made in 30 minutes, and that’s mainly just prep. Double the recipe and use for lunches during…

Quinoa and Vegetable Stir Fry

Stir Fry’s are a fantastic way to get several servings of vegetables in a meal, use up vegetables in the fridge before they go off and also include your favourite picks.  Asparagus is back in season but it doesn’t hang around for long so make the most of this vitamin packed anti inflammatory vege! Asparagus is an excellent source of Vitamin K and Folate. 1 cup of cooked asparagus contains 1/3 of your daily copper needs and is also a source of Vitamin B1 and selenium.  Store asparagus in the refrigerator with the cut ends covered in moist paper towels. This recipe is fibre rich and full of flavour.  It tastes better the next day and can be made in large batches to enjoy over the week for lunch or dinner when you are pressed for time. Visit 5ADay for more asparAgus recipes and nutritional info. Jx Quinoa and Vegetable Stir Fry…

Summer Meal Ideas with Farrah’s Super Duo Wraps

We want to make your Summer healthy and easy and have teamed up with Farrah’s to show you some tasty ways to enjoy their Chia & Quinoa and Sprouted Grain Super Duo wraps. These aren’t just any ordinary wraps – made from stone ground sprouted grain flour, quinoa and chia the wraps are a good source of dietary fibre, protein and are low in sodium. Quinoa is a fantastic source of plant protein. Chia seeds are nutrient dense and pack a punch of energy boosting power! Chia contains heart healthy Omega-3 and are high in antioxidants. Superior to refined flour, sprouted grains allows the grain to be digested by the body the same way as a vegetable, improving digestion of its nutrients including B vitamins. If you have dietary restrictions Farrah’s have you covered – Super Duo wraps are suitable for vegetarians and vegans and are dairy free. And if you are…

Cauliflower Fried Rice

You are tasked with making dinner for the flat, it has to be budget friendly (you don’t want to spend your weekend Rosé fund on your flatties, do you?), it has to be simple, ingredients that you possibly have a home, someone is coeliac so dinner can’t contain gluten and another flat mate just got back from a stint in Sydney’s eastern beaches and has embraced the Paleo-dairy-free lifestyle like all good Bondi hipsters do, so hold the cheese! If that sounds like your household, this is the recipe for you.  Oozing flavour, enough protein to keep you satiated and loads of vegetables.  As this recipe is cost effective, double the ingredients and you have lunch sorted for a week.  This also freezes well so it’s perfect for those days when you are pressed for time and don’t want to end up in the McDonald’s drive thru.  Hope you love this recipe as much…

Strawberry and Greens Salad

This Strawberry and Greens salad is topped with goats cheese, walnuts, pumpkin seeds and a balsamic and dijon mustard dressing. The strawberries give it a burst of sweetness, the cheese adds creaminess and the walnuts and pumpkin seeds add some crunch. Feta cheese can be used instead of goats cheese and almonds, avocado and blueberries can also be added for some more variety. I like this salad served for an outdoor summer dinner party, served alongside grilled chicken or fish. Strawberry and Greens Salad Save Print Prep time 5 mins Total time 5 mins Recipe type: Lunch Serves: 4 Ingredients 1½ cup strawberries, stems removed and sliced in half 100 grams mixed greens ¼ cup goats cheese, crumbled 1 cup halved walnuts 3 tablespoons pumpkin seeds – 2 tablespoons balsamic vinaigrette 2 tablespoons olive oil 1 tablespoon dijon mustard Instructions In a salad bowl, layer the mixed green,…

Mushroom Cheeseburgers

We love cooking with mushrooms and this recipe is a favorite.  Mushrooms contain Potassium and are a source of both Vitamin B6 and Niacin, which help fight fatigue so great for energy levels. If you want a burger but want to ditch carbs then give this a try! Gluten free friends, you’re going to love this! Instead of bread this recipe uses mushrooms to hold all of the tasty insides together.  I kept this recipe nice and simple, just like an old fashioned cheeseburger (sans bread).  You don’t have to stick to this recipe – get rid of the cheese if you are lactose intolerant/pale or ditch the meat pattie if you are vego. The recipe makes 3 burgers so double it up if you are making for the family. For more great mushroom recipes, tips and serving suggestions follow 5+ A Day on Facebook, Instagram and Twitter. What are your favorite…

Kumara Nachos with Salsa

Nachos originated in Mexico in 1943 – made from fried tortilla, cheese and jalapeno’s.  Nowadays, Nachos are topped with anything from refried beans, black beans, beef, chicken, lettuce, guacamole and many different types of cheeses… the list goes on.  I wanted to make a version that were grain, dairy and legume free to suit anyone who is Paleo.  This recipe is pretty budget friendly, you can pick up minced beef and kumara (sweet potato to all the non Kiwi’s) for a great price year round and same goes for avocado’s. When they aren’t in season you can omit from the recipe and it won’t make a difference to the overall taste.  With the beef mixture you can add in a 400g can of tinned tomatoes, I choose to leave them out and replace with salsa.  Enjoy! Jx Kumara Nachos with Salsa Save Print Prep time 15 mins Cook time…

Cauliflower and Broccoli Pizza

Looking for ways to get your kids to eat more veggies? Try this Cauliflower and Broccoli Pizza and let them build their own pizzas. Over the last few months I have been trying to cut out gluten and bread from my diet, which is hard when you love pizza so much. I usually use our cauliflower pizza base but I decided to change the recipe slightly and add broccoli so I can increase my vegetable intake. This pizza base is gluten free and dairy free so perfect for anyone with intolerances. How beautiful is the green crust? Broccoli is a cruciferous vegetable which means it is a powerful antioxidant, high in fibre, a good source of vitamin E, vitamin B6 and B1, zinc, omega 3 fatty acids, potassium, iron and selenium. Cauliflower is an excellent source of vitamin C, vitamin K, fibre and omega 3 fatty acids. Get creative and top…

Orange and Honey Chicken

This sweet, citrusy and tangy chicken recipe is perfect to warm up any Winter evening. It is sweetened with orange juice, honey and coconut sugar and it has freshly grated ginger for an added kick of flavour. These flavours marinade the chicken perfectly . Its quick, healthy and on the table within 45 minutes. Serve alongside our beautiful  French Bean Salad for some extra greens. Orange and Honey Chicken Save Print Prep time 5 mins Cook time 40 mins Total time 45 mins Recipe type: Dinner Serves: 5 Ingredients 5 – 6 organic chicken thigh fillets ⅓ cup orange juice ¼ cup honey 1 tablespoon tamari 1 teaspoon coconut sugar 1 garlic clove, crushed 1 teaspoon freshly grated ginger ¼ cup olive oil salt and pepper to season Instructions Pre heat oven to 200 degrees celsius. Place chicken into an oven roasting pan. Whisk all ingredients into a bowl…

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