Totally BUF Pho Bowl

Pumpkin Soup Photo by Jade Aucamp on Unsplash

Totally BUF Vegetable Quinoa Curry

Totally BUF Carrot Cake Oats

As much as the winter rains are always glorious to receive, this cold and gloomy weather can get a little trying hey?

Here’s four simple and yummy recipes to help you warm up this winter.

1. Pho Bowl
2. Maple & Dijon Soup
3. Vegetable Quinoa Curry
4. Carrot Cake Oats

Pho Bowl

What you’ll need (serves 4)

• 1 tbsp grated ginger
• 2 carrots thinly sliced
• 2 cups cabbage thinly sliced
• 2 zucchini spiralised
• 1 cup bean sprouts
• 2 chicken breasts thinly sliced
• 1 litre vegetable broth (or salt reduced stock)
• 2 cups water
• 1 cinnamon stick
• 1/2 tsp chilli powder
• 2 star anise (optional)
• 1 lime (to serve)
• 1 handful min leaves (to serve)

What you’ll do

• In a large saucepan, combine the broth, water, star anise, cinnamon stick, chilli powder, salt and ginger. Bring to the boil, add the sliced chicken, then reduce heat to a simmer. Simmer for 15 minutes, or until the chicken is cooked through. remove the star anise and cinnamon stick.
• Place the carrot and cabbage into the saucepan and cook for another 5 minutes or until the carrot is tender. Turn the heat off.
• Prepare four large bowls to dish up the pho.
• Divide the spiralised zucchini noodles between the bowls, then add a generous scoop of the broth mixture.
• To serve, top with the bean sprouts, mint leaves and a squeeze of lime juice.

Maple and Dijon Pumpkin Soup

What you’ll need

• 1 tbsp coconut oil
• 1 onion (diced)
• 1 tsp ground cumin
• 2 kg pumpkin (skin removed + cut into small chunks)
• 6 cups vegetable stock
• 1 tbsp maple syrup
• 2 tbsp Dijon mustard
• salt and pepper (to your taste)
• seeds and/or natural yogurt (to serve)

What you’ll do

• Heat coconut oil in a large pot, add onion and sauté until it turns glassy
• Add cumin and stir for 1 minute
• Toss in pumpkin and stock on high heat to bring to the boil, then reduce heat and simmer for approx. 20 minutes or until pumpkin is soft
• Take it off the heat and stir in maple syrup and Dijon mustard, then sit to cool for approximately 10 minutes
• Blend in a food processor, blender or with a stick blender until smooth
• Return to pot and gentle reheat
• Serve with fresh toast, a dollop of yogurt, a sprinkle of cumin and some cracked pepper!

Vegetable Quinoa Curry

What You’ll Need (Serves 4)

• 1 eggplant cut into small cubes
• 1 carrot diced
• 1 zucchini diced
• 1 onion diced
• 2 cloves garlic crushed
• 1/2 cup quinoa
• 1 tbspn curry powder
• 1 tspn ground turmeric
• 1 tspn cinnamon
• 400g can crushed tomatoes
• 1/2 cup roughly chopped cashews (to serve)
• 1/2 cup coconut cream (to serve)
• salt and pepper (to taste)

What You’ll Do

• Heat the olive oil in a large saucepan and cook the eggplant, carrot, zucchini, onion and garlic for 10-15minutes, or until the vegetables have softened
• Add the curry powder, turmeric and cinnamon and cook for a further 2 minutes. Add the tomato, quinoa and 3 cups of water and bring to the boil. Season with salt and pepper. Once boiling, reduce the heat and simmer for 20 minutes, or until the quinoa is cooked.
• Before serving, stir through the coconut cream and cashews.

Carrot Cake Oats

What You’ll Need (Serves 1)

• 1 carrot, grated
• 1/3 cup oats
• 1 medjool date, chopped
• 1 tablespoon walnuts, chopped
• 1 cup coconut milk
• 2 teaspoons cinnamon
• 1/4 teaspoon nutmeg

What You’ll Do

• In a saucepan, add in the carrot, oats, coconut milk, protein powder, nutmeg and 1.5 teaspoons of the cinnamon. Cook for 2 – 3 minutes until the oats have absorbed the liquid.
• Top with the chopped date and walnuts, and sprinkle with the remaining cinnamon.

TIP
Instead of cooking in a saucepan, you can simply place all ingredients in a container, mix well and keep in the fridge overnight for chilled overnight oats, and eat them straight up, or pop them in the microwave for a fast, toasty-warm breakfast.

Ready to SAY YES to more of what you love in life?

www.sayyesfitness.com.au