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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…

Massaged Kale Salad

Kale, not just for green smoothies, you can also use this nutrient powerhouse in your salads! As Kale is course and tough the best way to make it palatable is to massage it.  Yes, literally give it a good massage to soften it up and turn it into your new favorite salad base.  Of course you will need a tasty dressing and the one in this recipe is a winner. Use the massage kale as a side dish or pile lots of your favorite foods on top and create an epic salad. Salad Ingredients: 1 bunch of kale 1 cup edamame beans 1/2 red onion, sliced 1/3 cup walnuts 1/2 avocado, sliced Dressing:  1/2 cup freshly grated Parmesan cheese 2 cloves of garlic, minced 1/2 cup extra-virgin olive oil Juice of half a lemon 2 Tbsp Balsalmic vinegar Salt and Pepper to season Method: 1. Remove spine from the kale leaves…

Paleo Coconut Chicken

New Zealand consumers eat more chicken than any other meat protein source, yes that is a fact.  Around 84 million birds are processed for consumption each year.  Sadly most from factory farming, however Organic farming methods are becoming more popular thanks to consumer demand.  I was vegetarian for a few years, the sight of meat make me feel sick and I was mainly eating this way for ethical reasons.  About 18 months ago I had to go on a special “diet” where my Naturopath told me to eliminate grains, all gluten, sugar (including fruit), beans, starchy vegetables, mushrooms, alcohol, dairy and a few other foods for 12 weeks. This left me with errr, vegetables?!.  My Naturopath went over my diet and said I was not consuming enough protein so asked If I was open to re introducing animal protein back into my diet.  “Yes”, I said “But just for 12…

Vegetarian Burgers

These vegetarian burgers are guaranteed to satisfy the most committed carnivores. They are full of flavour, high in protein and are so satisfying. Fill the burgers up with toppings of your choice. I find that the beetroot spread adds a sweet flavour and gives them a vibrant colour . Any leftover patties make the perfect sandwich or wrap for the next day. * Makes 5 mini burgers Ingredients: 5 mini buns (I used focaccia buns) 420 grams of Chickpeas (equal to one can of chickpeas) 400 grams of Brown Lentils 1 shallot, finely diced. 2 organic free range eggs 1/4 cup of gluten free rolled oats 1/4 cup of hummus 1/4 cup of beetroot spread 1/4 cup of sprouts 1 teaspoon of paprika 1 carrot, grated 1/4 cup of gluten free flour (not coconut flour) 1 cup of baby spinach 3 cloves of garlic, crushed. 1 chili (optional) 1 avocado (optional)…

Mini Eggplant Pizzas

This is an easy recipe to make for dinner served alongside a salad or it can be served as an appetiser for a party.  You can add extra vegetables to the pizzas or leave out the cheese for a vegan option. Recipe makes approximately 12 mini pizzas. Ingredients 1 eggplant 1 chili, diced finely (optional) 1/4 cup of pesto 1/4 cup of parmesan cheese 2 tomatoes 1 bunch of fresh basil Salt & pepper Extra Virgin Olive Oil to drizzle over pizzas. Directions 1. Preheat oven to Fan Bake 180C. Line an oven tray with baking paper. 2. Slice the eggplant into 1cm thick slices and place onto the baking tray. 3. Spread pesto on each eggplant slice and sprinkle with parmesan. 4. Chop up the tomato into small cubes and dice the chili finely.  Place ingredients evenly onto the eggplants slices. 5. Top each slice with a basil…

French Bean Salad

My best friends Mum made this dish one night when I had dinner with her and it is something I have re created several times since as it is so delicious!  The combination of mustard, vinegar and capers is beautiful – a little bit tangy, sour and the crunch of the beans is a lovely texture.  I would say that this dish is best used as a side dish and not a main.  The perfect accompaniment to a BBQ meal, Sunday Roast or with some vegetable protein. This recipe is taken from a  Jamie Oliver cook book so a big thank you to him.  The original recipe does not include spinach, however, I have added some in for extra nutrients. This recipe is gluten free, vegan, dairy free, nut free and sugar free so suitable for everyone. Ingredients: 4 handfuls French beans, stalk ends removed 1 handful spinach leaves, chopped…

Cauliflower Pizza Base

A few months ago I posted a recipe for a gluten free pizza base which is a staple in my household. After making this pizza almost every week I thought it was time to try a new recipe. I have been experimenting with this cauliflower pizza base, which needed to be altered a few times before sharing but I have finally perfected it. If you are like me and love the taste of pizza but struggle to enjoy it due to the additives, gluten and heavy dough causing havoc in your body then this healthy twist will go down a treat. The sesame seeds give it a crunchy and chewy texture and the garlic and pesto add a flavorsome kick.  The cauliflower is hard to taste in this pizza base which makes it a great option for fussy children who do not like the taste of vegetables. Get creative…

Colourful Capsicum Cups

Loaded with vegetables, chickpeas, quinoa and herbs these capsicum cups provide nutrition needed for a wholesome and balanced meal. These are incredibly filling and the quinoa and chickpeas provide a high vegetarian source of protein. These are great to make for lunch, dinner and snacks. Try to choose a variety of coloured capsicums to make the meal bright and colourful. * Vegetarian * Vegan * Gluten Free * Dairy Free Ingredients: 3 capsicums 3/4 cup of quinoa 1 400g can of chickpeas.  I used half a can. 1/4 pumpkin 1 avocado 1 fresh chill pepper- diced 2-3 cloves of garlic- diced 1 small bunch of chives 1 bunch of parsley Olive oil Salt and pepper Note: For a non vegan meal, feta cheese can be sprinkled over the capsicums after the capsicums are roasted in the oven. Method: 1. Cut up the pumpkin into small cubes, drizzle with olive oil and…

Broccoli, Feta and Pine Nut Fritters

Broccoli is a favourite staple in my house.  I am always trying to find new ways to include it in my diet as it is a powerful superfood with high nutritional value. These fritters are the perfect way to enjoy broccoli even for non broccoli fans. The fritters are creamy and soft on the inside and the toasted pine nuts give them a beautiful crunchy texture. Like most fritters they taste best straight out of the frying pan. I drizzled these fritters with lemon juice and served them with grilled salmon and a leafy green salad, a perfect combination. Enjoy these as a snack or include with your dinner for a meat free, high protein and high fibre meal. Gluten free* Ingredients (makes 8 fritters) 1 medium sized broccoli 3 garlic cloves, finely chopped 4 eggs 1 small bunch of parsley, chopped 150 grams of gluten free flour or buckwheat flour…

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