4 Recipes I’m Currently Loving

August 8, 2022

With cooler weather well and truly upon us, I’ve been trying to stay extra toasty with delicious, warming  meals! Here’s 4 recipes I’m currently loving – enjoy!

1. VEG AND FETA SCRAMBLED EGGS

Ingredients:

  • Extra virgin olive oil spray
  • 1 tsp extra virgin olive oil
  • ½ cup peeled and coarsely grated sweet potato (about 75g)
  • 1 tomato, finely chopped
  • 1 spring onion, thinly sliced (or ¼ small red onion, finely diced)
  • 2 eggs, lightly whisked
  • handful baby spinach
  • 20g feta, crumbled
  • Pepper, to serve

Method:

  • Heat a non-stick frying pan over medium-high heat. Spray with extra virgin olive oil. Add sweet potato, tomato and shallot. Cook, stirring, for 3 minutes or until softened.
  • Reduce heat to low. Add the egg and cook, gently folding the egg with a wooden spoon, for 3-4 minutes or until just set. Add the spinach and fold though until just wilted. Sprinkle with feta to serve.

 

2. CRUNCHY CROUTONS ADDED TO SOUP

See recipe in action here

Ingredients:

  • Bread: Ideally at least a day or two old, any variety will do.
  • Olive oil: Or melted butter, if you prefer.
  • Seasonings: Totally up to you! I usually use garlic powder and basil plus salt and black pepper but have also used Italian seasoning and will occasionally sprinkle on some Parmesan cheese.

Method:

  • Dice bread
  • Toss with oil and seasonings: In a large bowl, drizzle the bread evenly with the oil and seasonings. Then toss until evenly combined.
  • Spread out on a baking sheet: Turn the croutons out onto a parchment-covered baking sheet, and spread out in a single layer.
  • Bake until crispy: Flipping the croutons once halfway through baking. Then baking until they croutons reach your desired level of crispiness. (If they start to get too brown, lower the heat and let them bake lower and slower.)
  • Serve or store: Then serve immediately. Or let the croutons cool until they reach room temperature, then store in a sealed container for up to 2 weeks.

 

3. BAKED CAULIFLOWER SIDE DISH OR SNACK

Ingredients:

  • Head of cauliflower
  • 1Tbsp smoked paprika
  • 1/4cup grated Parmesan
  • Salt

Method:

  • Preheat the oven to 200deg
  • In a small bowl, combine 1Tbsp smoked paprika, salt, and 1/4cup grated Parmesan.
  • Remove the leaves from the cauliflower, then cut into small florets.
  • Place the florets in a large bowl and drizzle with oil.
  • Toss the florets until they are evenly coated in oil.
  • Add about 3/4 of the Parmesan spice mixture to the bowl and toss the florets until coated again.
  • Spread the florets out over the surface of a baking sheet, making sure they are in a single layer.
  • Add any Parmesan and spices left in the bottom of the bowl to the top of the florets, then sprinkle the remaining, unused portion of the Parmesan spice mix over top.
  • Roast the cauliflower in the fully preheated oven for 40-45 minutes, or until the edges are browned and the cauliflower is tender.?

 

4. CHICKEN FAJITA TRAY BAKE

See recipe in action here

Ingredients:

  • 600g chicken breast, thickly sliced
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon garlic flakes
  • 1 tablespoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • Pinch salt and pepper
  • 2 red onions, cut into wedges
    2 large red capsicum, thickly sliced
  • 1 avocado
  • 1 tablespoons lime juice
  • ½ cup fresh coriander, roughly torn
  • 1 fresh chilli, thinly sliced (optional)
  • 4 Old El Paso mini tortillas, warmed
  • 4 tablespoons plain reduced-fat Greek yoghurt, to serve
  • Lime wedges to serve (optional)

 Method:

  1. Preheat oven to 200C and line a baking tray with baking paper.
  2. In a small bowl mix the garlic, paprika, cumin, coriander, salt and pepper.
  3. In a medium bowl, combine the chicken, half the oil and half the spices. Toss to coat.
  4. Place onion and capsicum on prepared tray. Drizzle with remaining oil and sprinkle with remaining spice mix. Toss to coat. Top with chicken. Bake for 20 to 25 minutes or until chicken is cooked through.
  5. Meanwhile, mash avocado and lime juice in a bowl and season with a pinch of salt and pepper.
  6. Sprinkle chicken and vegetables with coriander and chilli. Serve with tortillas, guacamole, yoghurt and lime wedges.

 

This blog article was written in collaboration with our RESIDENT NUTRITIONIST Sarah Moore.

READY TO SAY YES TO YOURSELF AND YOUR HEALTH? OUR KICKSTARTER PROGRAM IS A GREAT PLACE TO START.

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