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Green Smoothie Bowl

Green Smoothie Bowl

 

 

 

 

Green Smoothie Bowl

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[Ingredients]

SERVES: 1
INGREDIENTS:
  • ¾ cup spinach
  • 1 cup frozen mango
  • 1 tbsp frozen pea’s
  • 2 tbsp greek yoghurt
  • 1 scoop vanilla Four Protein
  • ¼ cup water

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[Method]

Prep TIME: 5mins
Method:

Blend all ingredients in a blender, depending on the power of your blender you may need to add a little extra water to get it moving.

Pour the smoothie into a bowl, top with your favourite granola (here are a few of my favourites) and top with seasonal fruit.

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Green Pea and Goat’s Cheese Omlette

Green Pea and Goat’s Cheese Omlette

Is there anything better than the humble omelette? Acceptable for any meal time, the humble omelette can be dressed up in any way. Eggs pack a nutritional punch, as a great source of protein and many other essential vitamins. So there is no wonder Jamie Oliver added add this one to his must know recipes for the Food Revolution 2016.

The theme for the food revolution this year is sharing the power of cooking and show people that is doesn’t have to be difficult (or time-consuming) to eat healthy delicious meals. It is too often we here people back away from cooking, because they don’t have the right ingredients, or the right equipment, or are simply too scared.

I am heading off to celebrate the Food Revolution at a local school in Brisbane, where we will be running activities, games, prizes for the kids, as well as brand new whole food based tuck shop menu. I am doing this in conjunction with the Healthy School Lunches program I am running at the school – And we hope this is just the push the school needs to change their menu for good!

The Simple Cheesy Omelette is the perfect place to start. Once you have mastered it, the options really are endless in terms of fillings. When the team over at JamieOliver.com asked me to put my spin on it I was thrilled. Not only did they consider me a food photographer (what?? I only picked up my first camera a year ago), but I was excited to share my favourite combination and demonstrate just how easy it can be to make a delicious nutritious snack in minutes.

But back to the food – because let’s face it that is why we are all here. Putting a ‘spin’ on the omelette was a no-brainer for me. I chose my favourite ingredients – that also just happen boost the nutrients in this classic dish.   I am loving peas lately – while it is hard to come by fresh peas over here in Australia, they are one of my favourite ingredients to cook with. Then when it comes to peas, a sprinkling of fresh mint and goats cheese are a must. Spinach? well, what better way to take this humble omelette to new nutritional heights. As a nutritionist, that is always my priority – after taste that is….

 

Green Pea and Goats Cheese Omelette

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[Ingredients]

SERVES: 1
INGREDIENTS:
  • Olive Oil2 large free-range eggs2 tbsp green peas

    1/4 cup Silver Beat, shredded (Any spinach will do, but I find silver beat more flavoursome)

    20g crumbled goats cheese

    4 mint leaves

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[Method]

Prep TIME: 5mins
Cooking TIME: 10mins
Method:

Crack the eggs into a bowl, season with a pinch of sea salt and black pepper, then beat well with a fork until fully combined. Place a small non-stick frying pan on a low heat to warm up. Prepare peas, shredded spinach, and crumble goats cheese onto a small board. Add 1⁄2 tablespoon of oil to the hot pan, then carefully pour in the eggs. Tilt the pan to spread them out evenly, using a fork to swirl the eggs around the pan a little. When the omelette begins to cook and rm up, but still has a little raw egg on top, sprinkle over the spinach, peas and half of the cheese. Using a spatula, ease around the edges of the omelette, then fold it over in half. When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelette onto a plate. Top with remaining peas, mint and cracked pepper.

Serve with a slice of whole wheat toast for a well-balanced meal.

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Healthy Lemon Tarts

Healthy Lemon Tarts

Citrus lemon tarts are my all time favourite dessert!! The sour lemon, balanced with sweetness, to create a delicious curd, in a crisp almond shell. These tarts are refined sugar-free and gluten-free, meaning that everyone can enjoy them!

I developed this recipe a while back when I first started my blog. BUT I have finally started to go through and reshoot recipes – because let’s be totally honest here… my photography skills have come a long way since I was shoot from an iPhone 4 in my backyard. My house is now filled with props (they are literally everywhere). I invested in a good camera (NikonD5500) which I am absolutely in love with, and I’ve set up a tiny studio in the corner of my apartment with various backdrops! 

It is so amazing to think what you can achieve with a little hard work an effort. If you told me 3 years ago I had even one creative bone in my body I would have laughed in your face. But now I have an audience of over 5000 people to share my creativity with…

As a family friend said to me the other day: “everyone is creative in their own way, you just took a little while to uncover you WAY”. I believe this is so true. Don’t get me wrong, I still think I am more of an academic than a creative, but it is about finding your outlet. I found food, food styling and photography, and I am never happier than when I am in the kitchen or behind my camera!

Keep on searching for your creative outlet… it can become a break from your stressful job, or study. It can help you to discover a passion that lies within… never stop searching!

 

Healthy Lemon Tarts

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[Ingredients]

SERVES: 12
INGREDIENTS:

Pastry

  • 1 cup almond meal
  • 3/4 cup desiccated coconut
  • 1 egg
  • 2tbsp coconut oil, melted
  • 2tsp Natvia

Lemon curd

  • 4 eggs
  • Zest of 1 lemon
  • Juice of 2 lemons
  • 3/4 cup coconut oil, melted
  • 1/2 cup Natvia
  • Cherries or mixed berries to decorate.

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[Method]

Prep TIME: 30+20mins
Cooking TIME: 20mins
Method:

Preheat the oven to 160C. Prepare the pastry by combining the almond meal and coconut in a bowl. Stir in remaining ingredients for the pastry until a wet dough forms. Push the dough into the tart shells to about 3mm thick. Place in the oven for 15-20mins or until golden brown.

Meanwhile, prepare the lemon filling. Place the eggs, lemon juice and zest and Natvia into a heatproof bowl over a saucepan of simmering water. Whisk the mixture continuously until it thickens to a custard-like consistency (this should take about 10 minutes). Remove from the heat and stir in the coconut oil. Spoon mixture into the cooled tart shells and then refrigerate for at least 4 hours (overnight is best, if you have time!). Decorate with cherries or mixed berries.

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Healthy Layered Carrot Cake

Healthy Layered Carrot Cake

 

Layered Carrot Cake

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[Ingredients]

SERVES: 12
INGREDIENTS:
  • 2 cups plain flour
    2tsp baking powder
    1 ½ tsp cinnamon
    1tsp nutmeg
    ½ tsp ginger
    1 ¼ cup oil (rice bran or sunflower) – can use coconut, but the flavour will come through in the cake slightly
    1 cup natvia
    1 tsp vanilla extract
    4 large eggs
    3 cup grated carrot (5-6 medium carrots)
    1 cup chopped walnuts
    1.2 cup raisins

Icing

  • 225g cream cheese
    50g butter
    2 cups Natvia icing mixture
    1 tbsp lemon juice
    ½ cup chopped walnuts for topping

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[Method]

Prep TIME: 20mins
Cooking TIME: 40mins
Method:

Heat oven to 180 Degrees. Prepare two 8inch cake tins – grease, baking paper on the bottom and flour the sides of the tin.

In a large bowl whisk oil, natvia and vanilla. Whisk eggs in one at a time until smooth. Add in flour, baking powder and spices and whisk until just combined, mixing with a wooden spoon. Stir in carrots, walnuts and sultanas. Divide the batter among the two cake tins. Then bake in the oven for 35mins or until golden and cooked through. Allow the cakes to cool for 10mins before turning them out onto a wire rack to cool completely.

To prepare to icing: Beat cream cheese and butter with electric mixer until creamy. Then beat in ½ cup sugar at a time until light and fluffy. Finally, beat in lemon juice. If the mixture seems too soft, chill it for 10mins.

Place one cake on a plate. Spread with half of the icing, then place the second cake on top. Pressing down slightly to remove air bubbles. Then spread the remaining icing on top of the cake and finish with the walnuts.

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‘All the Greens’ Pizza’s

‘All the Greens’ Pizza’s

 

‘All the Greens’ Pita Pizza’s

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SERVES: 4
INGREDIENTS:
  • 4 small wholemeal pita’s
  • 4 tbsp Spinach pesto
  • 12 asparagus sticks
  • 1 zucchini
  • 4 eggs
  • 50g mozzarella

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[Method]

Prep TIME: 10mins
Cooking TIME: 20mins
Method:

 

Preheat fan forced oven to 180C. Place pitas on a lined baking tray and bake in the oven for 5mins. Meanwhile prep the toppings. Cut the bottom inch of the asparagus sticks and discard – if the asparagus is really thick, slice them in half horizontally. To prepare the zucchini, use a vegetable peeler to slice into ribbons.

Remove Pitas from oven, spread with pesto, sprinkle over cheese. Then top with zucchini ribbons and asparagus. Create a little dip in the middle, boarded by the asparagus (see above photo) and then crack the eggs into the whole. Return to oven and bake for 15min or until egg is just cooked.

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Spinach Pesto

Spinach Pesto

 

Spinach Pesto

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[Ingredients]

SERVES: 6
INGREDIENTS:
  • 1 cup Spinach
  • 1 bunch basil
  • 1/2 cup almonds
  • 1/2 cup olive oil + 1/4 cup Olive Oil
  • Salt and pepper to taste
  • 1 tbsp lemon juice

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[Method]

Prep TIME: 5mins
Method:

 

Add all ingredients to a food processor except for 1/4 cup oil, blend on high for 2-3mins until it becomes a rough paste! Place in a glass jar and top with remaining 1/4cup oil. This will prevent discolouration!

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