Category

Displaying categories

Mediterranean

GREEK STYLE CHICKEN INGREDIENTS: 1 tps ladolemono find recipe here http://www.findtex.com.au/diabetic-foods/chutney-etc/ 2 teaspoons dried Greek oregano 4 skinless, boneless omega-3 chicken breasts INSTRUCTIONS Rinse the chicken breasts with cold water and pat dry with paper towels. Place chicken in a large plastic bag. Pour in the ladolemono with oregano and seal the bag tightly. Place

Roasted Capsicum and Chili Salad

    FRESH COLESLAW INGREDIENTS Onion, red capsicum, green apple mixed with lime or lemon juice, Walnuts nuts finely sliced carrot. ginger and freshly ground pepper. Chilli to taste Ingredients 2 red capsicum and as many chili as you like. 2 yellow capsicum 1 tbs sweet corn, preferable fresh cut from the cob 2 tablespoons

WARM SALAD with ROASTED VEGETABLES

SMASHED BRUSSEL SPROUTS WITH MOZZERALLA & PARMESAN INGREDIENTS AND INSTRUCTIONS -boil whole brussels sprouts for 10mins & drain -place on sheet pan, drizzle EVOO, S+P, minced garlic. (Mix around, coating all) – take mason jar or bottom of mug/glass and smash down on Brussel sprouts; flatten them down. -top with cheese (shredded mozzarella & grated

Crispy Spicy Noodles

Serves: 4 Ingredients 4 iceberg lettuce leaves 1 tablespoon olive oil 500g Finely chopped chicken breast or lean beef, lean pork, fin fish, veal, venison or other lean game meat; 1 serve per person of grated sweet potato and carrot 1 clove garlic, crushed 2 teaspoons grated fresh ginger 2 spring onions, finely sliced 4

TEX’S ITALIAN SALAD

  MIXED GRAINS SALAD WITH MARINATED ZUCCHINI  INGREDIENTS 6 small zucchini (courgettes) About ¼ cup olive oil Salt flakes and freshly ground pepper 2 garlic cloves, crushed ¼ cup red wine vinegar 3 tablespoons torn mint leaves 3 tablespoons torn parsley leaves Mixed grains salad 1 cup pearl barley, cooked 1 cup quinoa, rinsed and

TEX’S PASTA SALAD

  ZESTY THAI NOODLES SALAD INGREDIENTS 1/2 cup edamame beans (fresh or frozen) 1 packet of vermicelli rice noodles NB1 1 Coleslaw mix from supermarket, leave out the dressing. 1 packet mixed leaves 1 cup snow peas, sliced on an angle 1 red capsicum, sliced 2 spring onion stems, chopped 1 avocado, sliced 1 large

VEGETARIAN DUMPLINS/SOUP/SALAD

  Vegan Zucchini ‘Meatballs’ Ingredients: 1 cup chickpeas, soaked overnight, drained and rinsed cooked 3 garlic cloves 1/2 cup rolled oats* 1 teaspoon dried basil 1 teaspoon dried oregano 1/2 teaspoon ginger 2 tablespoons nutritional yeast juice of 1/2 lemon 1 cup shredded zucchini (about 1 large zucchini) 8 ounces whole grain pasta NB1 INSTRUCTIONS: In

SUMMER SALAD

RED CABBAGE SLAW INGREDIENTS 1 small head red cabbage, thinly sliced and chopped 1/2 cup grated carrot 1/2 cup mayonnaise 1/4 cup dried cranberries (optional) 1/4 cup chopped walnuts 1 tablespoon milk, or more as needed 1 tablespoon apple cider vinegar INSTRUCTIONS Combine cabbage, carrot, mayonnaise, cranberries, walnuts, milk, cider vinegar, and sugar in a

MUSHROOM & PASTO SALAD

        Preparation time: 10 minutes + 30-60 mins marinate minutes Serving Size: Serves 8 Original At http://daa.asn.au/for-the-public/smart-eating-for-you/recipes/browse/ 1/3 cup olive oil 1/3 cup freshly squeezed lemon juice 2 tsp Dijon mustard 400g button mushrooms, trimmed 200g marinated stuffed olives, chopped 200g fresh tomatoes, chopped 200g char-grilled eggplant, chopped 1 cup basil leaves

MUSHROOMS, PEAS & TOASTED WALNUT SALAD

         Original At http://daa.asn.au/for-the-public/smart-eating-for-you/recipes/browse/ Preparation time: 1 hour minutes Cooking time: 15 minutes minutes Serving Size: Serves 6 2 tbs extra virgin olive oil 2 tbs red wine vinegar 2 tsp Dijon mustard 400g button mushrooms, halved 300g fresh beans, trimmed 1/2 cup walnuts 1 tbs sesame seeds 250g mixed cherry tomatoes,