MEDITERRANEAN CHICKEN INGREDIENTS 2 tsp extra virgin olive oil 1/2 cup diced bell peppers, both red and green 1 red onion, sliced 4 large mushrooms, diced 4-5 large fresh asparagus stocks 2 cloves of garlic 1 Roma tomato, diced 10 pitted kalamata or black olives 1 can cannellini beans, drained or 1 cup dried
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
LAMB WITH WALNUTS AND BEETROOT SALAD INGREDIENTS: 4 beetroots, peeled and cubed 4 tbsp. balsamic vinegar 8 lamb loin chops 2 tbsp. garlic infused oil 3 sprigs rosemary, destemmed 100g walnut, roughly chopped 160g spinach 160g rocket INSTRUCTIONS: Preheat the oven to 200°C. Place the beetroot on a baking tray, drizzle with half the
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
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
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
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
MEXICAN CHICKEN SALAD INGREDIENTS 120g omega-3 chicken breast, cooked 2 cups baby spinach 1/4 avocado, sliced TOMATO SALSA 2 medium tomatoes, finely diced 1/2 small red onion, finely diced 1 clove of garlic, crushed 1 tbsp. fresh coriander, chopped Juice from 1/2 a lime 1/4 tsp. ground cumin 1/4 tsp. ground coriander powder Ginger,
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
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,