Silverbeet, ricotta and broccoli pie

Ingredients

Broccoli (x1 head)

Silverbeet (x1 large bunch. (Chard for my Ozzie friends))

White onion (x 1)

Garlic (x 2 cloves - crushed)

Oregano ( x a good shake if using dried or semi dried, a good handful chopped if using fresh)

Basil ( x a good shake if using dried or semi dried, a good handful chopped if using fresh)

Italian parsley ( x a good shake if using dried or semi dried, a good handful chopped if using fresh)

Lemon juice and rind (x 1)

Feta ( x 50g)

Ricotta (x 125g / 1/2 pottle of a standard one)

Cottage cheese - lite (x 125g / 1/2 pottle of a standard one)

Egg (x 1)

Pre-rolled, reduced-fat puff pastry (x 1 sheet)

Method

Preheat the oven to 180ºC in on a normal oven setting (not fan)

Roughly chop up the brocolli into bite sized florets, chuck in the microwave to steam (approx 3 mins). Roughly chop up the silverbeet (throw out the white stalks), wash and shake / spin out excess water. Put aside.

Dice the onion and crush the garlic into a frying pan with a bit of cooking oil. Cook until smells good and a little translucent. Then chuck in the silverbeet and stir until it starts to go dark and gets smaller.

Once complete, chuck the silverbeet concoction into a large mixing bowl. Add in the broccoli. Zest and juice the lemon and put that in too. Shake in the herbs.

In a new bowl, lightly whisk the egg then add in the 1/2 ricotta and 1/2 cottage cheese and mix together. (To keep the remainder just put them into the freezer in their pottles with the lids on. They last about 3 months)

Drop the egg / ricotta / cottage cheese mixture in with the veges, crumble in the feta and stir well so it’s all mixed.

Line a baking tin (approx 20cm x 20cm) with baking paper and put in the pie mixture. Spread evenly across the tin. Place the pastry over top and wait for it to soften then tuck in the edges.

Stick it in the preheated oven for about 30 -40 minutes at 180ºC until nicely browned.

Chop it and serve it up with a sprinkle of some more basil or parsley to look fancy. Nom nom nom.

Alternatives

Want it meaty? Dice up some grilled chicken and throw it in as you mix all the ingredients together.

Want it gluten free? Get some gluten free pastry

Want it dairy free? No can do sorry. This thing is packed with dairy.

H/T

This recipe is adapted from one by the Healthy Food Guide

Spicy roasted pumpkin soup

Ingredients

Butternut pumpkin (approx 5C when roughly chopped into 2cm cubes)

Onion (x 1, roughly chopped)

Carrots (x 2, roughly chopped))

Garlic (x 2 cloves, crushed)

Red chilli (x1 fresh, deseeded and finely chopped, or a small sprinkle of the dried stuff)

Moroccan spice (dried x 2 good shakes)

Vege stock (x 1C)

Smoked paprika (x a sprinkle to garnish)

Chives (dried or fresh, chopped and sprinkled for garnish)

Method

Preheat oven to 180ºC. Line a tray with baking paper.

Chop up the pumpkin, carrots and onion. Spread them over the tray with oil then crush over the garlic. Chuck it in to roast for about 20 minutes until tender.

Get out a pot big enough for all the ingredients. Chuck in the roast veges, Moroccan spice, chilli and vege stock. Heat through then puree using a tri-blade or similar.

Serve it out, sprinkle over the smoked paprika and chives to garnish and eat up with some crusty bread.

OMG, best pumpkin soup EVER.

Alternatives

Want it meaty? Nope.

Want it gluten free? Make sure the spices are,

Want it dairy free? It is!

H/T

This recipe is adapted from one from The Healthy Food Guide.

Crazy, yummy salad.

Ingredients

Bag of lettuce (baby spinach or mixed baby leaves) x 1

Capsicums (red, yellow or orange) x 2–3 depending on how many you like and how cheap they are

Fresh mint (x 1 handful chopped)

Fresh basil (x 1 handful chopped)

Fresh parsley (x 1 handful chopped)

Lemon (x 1, juice and zest)

Olive oil (approx 50ml)

Cheese (whichever you like but I’d recommend grated tasty or crumbled feta) x a good shake

Spaghetti (dried, enough for however many you’re feeding)

Method

Cook the pasta as per packet instructions.

While cooking the pasta, zest and juice the lemon then mix with the olive oil.

Chop up the capsicums, parsley, basil and mint, then dump into a big bowl with the bag of lettuce.

Pour on the lemon/oil dressing then mix well.

Once the spaghetti is cooked serve it up on plates, share out the salad then sprinkle with cheese.

Delish!

Alternatives

Want it meaty? Goes well with pretty much any meat apparently.

Want it gluten free? Use GF spaghetti

Want it dairy free? Don’t add the cheese and make sure the pasta is dairy free.

Bonus ingredient. My lovely sister-in-law Sarah adds a chopped fresh red chilli to give it some extra kick. Yum!

H/T

No idea where this one came from. It’s so old I can’t remember.

Quinoa, feta and bean salad

Ingredients

Quinoa (approx 1 and 1/2C)

Vege stock (x as much as the packet says to use)

Frozen corn or fresh if in season (approx 2C)

Red onion (x 1, diced)

Garlic (x 2 cloves, crushed)

Coriander (x1 bunch, or a couple of really good shakes of dried if you don’t have fresh)

Cumin (x 2 good shakes of the dried stuff)

Chilli (x1, finely chopped, seeds removed)

Green beans (2C, frozen or fresh)

Lime (x1, zest and juice)

Feta (approx 50g, crumbled)

Black pepper

Method

Cook the quinoa in the vege stock as per packet instructions.

While cooking the quinoa, get the frozen corn out and let it defrost. Once defrosted, whizz to a super fine paste (no one likes chunky bits!) and put aside.

Chuck the onion and garlic in a pan with olive oil and cook until smelling good. Add in the coriander, cumin, chilli and corn paste.

Once the quinoa is cooked, mix in the corn / spice paste.

Stir in the lime zest, lime juice and crack through as much black pepper as you like.

Chop up the beans and chuck them in. Mix.

Sprinkle feta all over.

Serve. Nom nom nom.

Alternatives

Want it meaty? Goes well with BBQ eye steak apparently.

Want it gluten free? It is!

Want it dairy free? Don’t add feta

H/T

This recipe is adapted from one by Jamie Oliver.

Courgette, lentil, feta and mint spaghetti (a.k.a vegie-poo)

Ingredients

Spaghetti (x as much as you like)

Courgettes (x 3, spiralised [hence the ‘vegie poo’ name from my kids] or finely chopped)

Green beans (2C, frozen or fresh)

Onion (x 1, diced)

Garlic (x 3 cloves, crushed)

Lemon (x 1, zest and juice)

Lentils (x 1 can, drained)

Mint (x as much as you like, fresh if possible)

Parsley (x as much as you like, fresh if possible)

Feta (approx 50g, crumbled)

Black pepper

Method

Cook the spaghetti as per packet instructions.

While cooking the spaghetti, spiralise the courgettes and put aside. Top and tail the beans (or get them out of the freezer) and put with the courgettes.

Chuck the onion and garlic in a pan with olive oil and cook until smelling good. Add in the courgettes, beans, lentils and lemon juice and cook until warmed through (don’t let the courgettes or beans over cook, they should still be a vibrant colour.)

Serve up spaghetti on a plate. Throw the vegie mix on top, garnish with mint, parsley, feta and black pepper. Eat it and feel gooooooood.

Alternatives

Want it meaty? Goes well with BBQ eye steak apparently.

Want it gluten free? Use gluten free spaghetti.

Want it dairy free? Don’t add feta

H/T

This recipe is adapted from one by the Healthy Food Guide

Pea and fennel soup

Ingredients

Fennel bulb (x 1, diced)

Leek (x 1, diced)

Garlic (x 3 cloves, crushed)

Potato (x 1, diced)

Vege stock (approx 2C, low salt option if available)

Oregano (dried, x a few shakes)

Frozen peas (x 1.5 C)

Black pepper (as much as you like, I do about 6 cracks)

Fennel seeds (x a good couple of shakes)

Garnish

Frozen peas (x a sprinkle for each bowl)

Flat leaf parsley (x 1 sprig for each bowl)

Method

Fry the fennel, leek and garlic in some olive oil (or similar) until smelling yum.

Add everything else (except the garnish) and cook until everything is soft. Whizz up with a stick whizz.

Serve up in bowls, sprinkle across the peas and place the parsley sprigs to look like a Michelin restaurant.

Alternatives

Want it meaty? Nope.

Want it gluten free? Make sure the vege stock is gluten free.

Want it dairy free? It is!

H/T

This recipe is adapted from one by the Healthy Food Guide

Beetroot, apple and ginger soup

Ingredients

Onion (x1, chopped)

Celery stalks (x 2, chopped)

Garlic (x2 cloves, crushed)

Beetroot (approx 500g; easiest to use the chunky tinned stuff)

Apple (Jazz or Ambrosia if in NZ, otherwise, just a tangy sweet apple. Peeled and chopped)

Ginger (approx 3cm diced if using fresh, approx 2 tsp if using pre-crushed or a few dashes if using powder)

Ground cumin (approx 1 tsp)

Vege stock (approx 2 C, low salt option if available)

Cracked pepper x lots

Garnish

Plain yoghurt, low fat

Basil / mint / or any other green leaves that are edible and look good!

Method

Fry the onion, celery and garlic in some olive oil (or similar) until smelling yum.

Add everything else (except the garnish) and cook until everything is soft. Whizz up with a stick whizz.

Serve up in bowl, dollop in the yoghurt then zig zag it through with a spoon to make a nice pattern. Pop on the leaves and look how fancy that is!

Alternatives

Want it meaty? Nope.

Want it gluten free? Make sure the vege stock is gluten free.

Want it dairy free? Just don’t add the yoghurt.

H/T

This recipe is adapted from one by the Healthy Food Guide

Spiced pumpkin, cauliflower and chickpea bake

Ingredients

Pumpkin (x 1 half of a whole one, roughly chopped into cubes)

Cauliflower (x 1 half of a whole one, roughly chopped into florets)

Red onion (x 1 chopped)

Olive oil (x 3 Tbsp)

Sumac (approx 1.5 Tbsp)

Garlic (x 3 cloves, crushed)

Lemon juice (x 1 lemon)

Can of chickpeas

Cracked black pepper (as much as you want)

Feta (crumbled, as much as you like)

Almonds (approx 1/4 C. Raw, unsalted, roughly chopped)

Pumpkin seeds (approx 1/4 C, dry fried)

Pomegranate seeds

Parsley (roughly chopped and as much as you like)

Method

Chop the pumpkin, cauli and onions. Chuck onto a roasting tray.

Mix together the olive oil, sumac, garlic and lemon juice then pour over the veges. Chuck in the oven and cook for approx 25 minutes at 200ºC until roasted.

In the mean time chop up the almonds and dry roast the pumpkin seeds.

Just before the veges are cooked, throw in the chickpeas to warm through (approx 5 more minutes). Once the veges are all done pull them out and put into a serving dish.

Throw in the almonds, pumpkin seeds, feta, pomegranate seeds and parsley.

Mix, serve, eat. Nom nom nom.

Alternatives

Want it meaty? Yeah, nah.

Want it gluten free? Check the sumac is.

Want it dairy free? Don’t add the feta.

H/T

This recipe is adapted from one by the Healthy Food Guide.

Broccoli Slaw

Ingredients

Broccoli (x1 large head)

Red cabbage (approx 1/4 of one)

Radishes (x 3)

Spring onions (x 2)

Red capsicum (x 1)

Kale (approx 2/3 bag or 150g)

Flat leaf parsley (big bunch)

Mint (big bunch)

Pepper (however much you like)

Almonds (approx 1/4 C)

The dressing

Mayonnaise (approx 50g - I use the Ceres organic one as it’s got the least crap in it and is relatively healthy)

Lemon juice (approx 2 Tbsp)

Filtered water (1 tsp. Tap water is fine if your city doesn’t have chlorination)

Method

Chop the broccoli and steam until how you like it. Chuck it in a big bowl.

Then dice up all the rest of the veges, throw them all in the bowl and stir it all together. Crack over the pepper.

Roughly chop up the almonds and throw in a pan to dry fry them. Once looking a little browner, take them off the heat and throw in with the salad.

Make the dressing by mixing the dressing ingredients together. Add more lemon if you like more tang.

Serve up the salad and drizzle over (or drip from a spoon) the dressing. Not too much as it’s quite rich. OMG, so good!

Alternatives

Want it meaty? Not sure on that sorry.

Want it gluten free? Check the mayo is.

Want it dairy free? Soz, it has mayo in it. Maybe use a dairy free alternative if there’s such a thing.

H/T

This recipe is adapted from one by Pete Evans’ Eat Your Greens.

Roasted Kale and Pumpkin Salad With Soy-Chilli Dressing

Ingredients

Pumpkin (approx 4 C chunky chopped)

Flat mushrooms (x 8 - 10)

Cherry tomatoes (small punnet) or sun dried tomatoes (approx 50gm)

Bortolli or Pinto beans (x 1 tin, rinsed and drained)

Kale (x 1 bunch, ripped and rinsed)

Sesame oil (x 4 tsp)

Soy sauce (x 2 Tbsp)

Garlic (x 2 cloves - crushed)

Red chilli (x 1, chopped) or chilli flakes

Mirin (x 1 Tbsp) or sugar x 1/2 tsp if you don’t have mirin

Sesame seeds (x a small handful) toasted

Method

Roughly chop up the pumpkin, throw on a baking tray. Pour over 2 tsp of the sesame oil and 1Tbsp of the soy sauce. Crush the garlic and stir all around. Stick it in the oven for about 15 minutes at 200C.

While it’s roasting, clean or peel the mushrooms and drain then rinse the beans. After the pumpkin has been roasting for 15 minutes throw in the mushrooms and beans and mix to coat in the oil. Roast for about another 5 minutes.

In the mean time, trim the kale from the stems, rip it up roughly and chuck it in the microwave until wilted.

Then make the dressing by mixing 2 tsp sesame oil, 1 Tbsp soy sauce the mirin and the (chopped) chilli.

Once completed, put the kale on the bottom of your serving dish. Pour over the dressing and mix.

Take the roast veges out of the oven and mix in with the kale.

Chuck in the tomatoes and then get the sesame seeds and dry fry or chuck in a microwave for approx 90 seconds. Once done, sprinkle over the salad and serve. OMG, yum!

Alternatives

Want it meaty? Dice up some grilled chicken and throw it in as you mix all the veges together

Want it gluten free? Get some gluten free soy sauce and mirin

Want it dairy free? It is!.

H/T

This recipe is adapted from one by the Healthy Food Guide

Mini Raw Carrot Cakes

Ingredients

Pitted dates (approx 2 C)

Vanilla essence (the real stuff x a few drops)

Cashews (raw or roasted but unsalted x 1 C)

Carrots (grated x 3 C or approx 4 big carrots)

Shredded coconut (x 1 C)

Ground cinnamon (x 1 tsp)

Cocoa or cocao powder (x 1 Tbsp)

Greek yoghurt (x 1/2 C) to serve

Orange zest to serve

Method

The night before you want your cakes place the dates in a container, sprinkle over the vanilla essence and pour over a little bit of boiling water. Cover and leave overnight.

The next day, use a blender to whizz the dates up to a smooth paste.

Peel and grate the carrots.

Add all the ingredients (excluding the yoghurt and zest) together and whizz it up to make a bliss ball-like texture.

Line a baking tin with baking paper, plop in the mixture and push down to a roughly consistent height. Please in the freezer.

An hour before you want to eat them place them in the fridge.

To serve, pull it out of the fridge, chop into little squares, top with a dollop of the greek yoghurt and a scrape of the orange zest and serve. Sooooooo goooooood.

Alternatives

Want it meaty? Don’t be silly. It’s a dessert.

Want it gluten free? It is!

Want it dairy free? Don’t use the Greek yoghurt.

H/T

This recipe is adapted from one by the Healthy Food Guide

Smokey Black Bean Soup With Corn Salsa

Ingredients

Soup

Pumpkin or kumara (approx 2 C, chopped)

Olive oil (1/4 C)

Cherry tomatoes (x 1 punnet)

Chipotle powder (1/2 tsp)

Smokey paprika (a few small shakes)

Red onions (x2, chopped)

Garlic cloves (x 3 cloves, crushed)

Oregano (fresh or dried x approx 1 tsp)

Cumin seeds (x a good shake)

Tinned black beans (x 2 tins, drained and rinsed)

Vege stock (x 3 C)

Limes x 2

Greek yoghurt (1/2 C)

Grilled corn salsa

Olive oil (dollop)

Frozen corn (x 1/2 C)

Red chilli (finely chopped)

Method

Roughly chop up pumpkin or kumara, chuck on a baking paper-lined tray and drizzle over olive oil and a few cracks of pepper. Place in the oven at about 200ºC and cook for approx 15 minutes. Throw in the tomatoes and cook for another 10 minutes.

In the mean time, chop up the onions. Get out a big pot (big enough to hold all the ingredients) throw in the onions and garlic and sautee until smelling good. Add the cumin and oregano and cook for a minute longer until smelling even better.

Get the veges out of the oven and chuck them into the pot. Add the stock, beans and a few more cracks of pepper. Simmer for approx 20 minutes.

While simmering make the corn salsa. Throw all the salsa ingredients into a frying pan and cook until a little charred.

Once the soup is finished, whizz it smooth. Stir in the lime juice and a bit of the zest if you want.

Serve.

Pour over some greek yoghurt and then scatter across the salsa. Top with coriander (if you like it.) Then eat it and feel like you’re in Mexico.

Alternatives

Want it meaty? Nah.

Want it gluten free? Check you have a gluten free stock

Want it dairy free? Don’t use the Greek yoghurt.

H/T

Can’t remember sorry.

Roasted Vege Hummus Jalousies

Ingredients

Kumara (that’s sweet potato - x 1)

Pumpkin (approx 1 C chunky chopped)

Cauliflower (approx 1/5 of a head)

Broccoli (x 1/2 whole head)

Capsicum (x 1)

Red or white onion (x 1)

Garlic (x 2 cloves - crushed)

Tumeric ( x a good shake)

Paprika ( x a good shake)

Cumin (ground, x a good shake)

Garam masala ( x a little shake, this stuff is powerful)

Lemon juice and rind (x 1)

Pottle of hummus (my fav is Lisa’s Extra Garlic x 1)

Coriander or parsley for the coriander haters (fresh if possible, small handful, chopped)

Pre-rolled, reduced-fat puff pastry (x 4 sheets)

Sesame seeds (x a good sprinkle for over top)

Method

Roughly chop up all the veges, throw on a baking tray. Coat with a bit of oil for roasting, shake on the spices and stick it in the oven for about 20 minutes at 200C. About 5 minutes before pulling out the veges throw in the capsicum, mix them around with the veges and leave them to cook for the remainder of the time.

Once completed, put all veges in a bowl. Pour in the lemon juice and rind, mix in the pottle of hummus, sprinkle in the coriander or parsley and stir all together. Put to the side for a moment.

Get the pastry sheets and cut in half from top to bottom. On one half cut out fancy looking air holes (leaf shapes look nice). Place the other half on the (baking paper-lined) baking tray. Then get the vege mix and scoop onto the pastry bottom. Lay over the other piece (with the fancy holes) and squeeze the edges together to seal the top and bottom.

Repeat with the rest.

Pour over a bit of oil, sprinkle with sesame seeds and put them in the over for another 15 minutes or until the pastry is golden and puffed.

Serve it up and sprinkle on some more coriander or parsley to look even more flash. Now get into it, but be very careful! The veges are hot!

Alternatives

Want it meaty? Dice up some grilled chicken and throw it in as you mix all the veges together with the hummus etc.

Want it gluten free? Get some gluten free pastry

Want it dairy free? Get some dairy free pastry.

H/T

This recipe is adapted from one by the Healthy Food Guide

Healthy Green Quinoa Salad With Pesto

Ingredients

Red and white or tri coloured quinoa (approx 1/2 C)

Vege stock (low salt x approx 500ml)

Broccoli (x 1 head)

Frozen peas (approx 1/2 C)

Baby spinach leaves (x approx 1 bag ~200g)

Avo (x 1)

Feta (x approx 100g)

Pepitas / pumpkin seeds (x approx 1/4 C)

Pesto

Cashews (unsalted x approx 60g or a handful)

Basil leaves (x approx 1/2C)

Lemon (x 1 juice and zest)

Olive oil (125ml)

Water (as much as you need to thin out the pesto if too thick)

Method

Rinse the quinoa under running water. Place it in a pot with water and vege stock (if using powder - just vege stock if using the liquid version.) Cook as per packet instructions.

In the mean time, steam (or microwave) the broccoli and chop up the and avo and feta.

Next, make the pesto. Stick all the ingredients in a blender and whizz until creamy. Add water if it’s too thick.

Once the quinoa is done, chuck it in a bowl, throw in the pesto and mix through. Then add in the broccoli, avo, peas, frozen peas (they thaw out in no time), feta and spinach. Then mix.

Finally, dry-fry the pepitas in a pan. Once they start popping you know they’re ready.

Sprinkle them over the salad and holy cow this is your new favourite go-to Summer salad!

Alternatives

Want it meaty? Yeah, nah. Let’s leave this one vegetarian.

Want it gluten free? Check the vege stock is gluten free.

Want it dairy free? Just don’t use the feta.

H/T

This recipe is adapted from one by…don’t know!

Roast Pumpkin Tabbou-Lu

Back story

This recipe was inspired by my good friends, the Lu’s. They gave me the recipe book for Christmas and I promised I’d do a revised version of a recipe and name it after them. So here it is. The Roast Pumpkin Tabbou-Lu. :-)

Ingredients

Cauliflower (approx 1/4 of a head)

Baby tomatoes (1 punnet)

Mint (big bunch)

Flat leaf parsley (big bunch)

Spring onions (x2)

Pumpkin seeds (approx 1/4C)

Lemon juice (3 Tbsp)

Olive oil (3 Tbsp)

Pumpkin (approx half of one)

Ground cumin (good sprinkle)

More olive oil (2 Tbsp)

Cracked pepper (as much as you like)

Method

Chop the cauli into tiny pieces so it looks like couscous. Chuck in a bowl big enough for all the other ingredients.

Throw in the baby toms (chopped in half) chop in the parsley and mint, and then chop up the spring onion, throw it in and stir it all together.

Then, roughly chop up the pumpkin, place on a baking paper-lined tray, then coat with the first lot of oil, sprinkle with the cumin and crack over the pepper. Chuck it in the oven at approx 200ºC and roast for about 25 minutes.

In the mean time, dry fry the pumpkin seeds. Once they start popping throw them into the salad bowl and mix in.

Finally, mix the dressing using the lemon juice and olive oil.

Once the pumpkin is done, throw it in with the rest of the salad and mix together. YUM!

Alternatives

Want it meaty? Dice up some grilled chicken and throw it in as you serve.

Want it gluten free? It is!

Want it dairy free? It is!

H/T

This recipe is adapted from one by Pete Evans’ Eat Your Greens.

Roast vege salad

Ingredients

Dried oregano (generous shake over all the veges)

Kumara (that’s sweet potato - x 1)

Pumpkin (approx 1 C chunky chopped)

Potato (x 1)

Cauliflower (approx 1/5 of a head)

Broccoli (x 1 whole head)

Capsicum (x 1)

Red or white onion (x 1)

Garlic (x 2 cloves - crushed)

Cherry tomatoes (x small handful)

Chickpeas (x 1 can)

Dijon mustard (1 tsp)

Olive oil (60ml)

Lemon juice and rind (x 1)

Parsley (fresh if possible, small handful, chopped)

Haloumi (as much as you want.)

Capers (as many as you like)

Method

Roughly chop up all the veges, throw on a baking tray. Coat with a bit of oil for roasting, shake on the oregano and stick it in the oven for about 20 minutes at 200C. About 5 minutes before pulling out the veges throw in the (drained) chickpeas mix them around with the veges and leave them to cook for the remainder of the time.

In the mean time fry up the haloumi and then make the dressing by mixing together the dijon mustard, lemon juice and rind and the olive oil.

Pull out the roast veges, pour on the dressing and chop through the haloumi. Serve it up, chop on some parsley and sprinkle capers if desired. Now eat it and feel gooooood!

Alternatives

Want it meaty? Dice up some grilled chicken and throw it in as you serve.

Want it gluten free? It is! But just make sure the dijon is gluten free.

Want it dairy free? Don’t add the haloumi.

H/T

This recipe is adapted from one by Delicious Magazine

Stuffed spring capsicums

Ingredients

Freekeh (1 C)

Vege stock

Garlic (2 cloves)

Red onion (small one, finely chopped)

Brown lentils (can, drained)

Cherry tomatoes (approx 6 of them)

Sunflower seeds (approx 1/4 C, lightly toasted)

Rocket leaves (2C)

Red capsicums (x4, cut in half and deseeded)

Cheese (whatever you like; parmesan, tasty, feta grated)

Black pepper (ground)

Basil (fresh if possible, small handful, chopped)

Parsley (fresh if possible, small handful, chopped)

Method

Cook the freekeh in vege stock in a pot, according to packet instructions.

Lightly toast the sunflower seeds.

Sautee onion and garlic, once translucent and smelling good add the lentils, tomatoes, toasted sunflower seeds and rocket. Stir together until rocket is wilted and everything else is warmed through.

Once the freekeh is cooked add it to the pan with the onion etc and mix together.

Spoon into the capsicum halves, sprinkle on top with cheese and put in the oven for 15-20 minutes until the cheese is golden and the capsicum is soft.

Serve up, sprinkle with basil and parsley. Yum!

Alternatives

Want it meaty? Dice up some grilled chicken and add it to the stuffing mixture.

Want it gluten free? Use a gluten free vege stock and substitute freekeh with quinoa.

Want it dairy free? Don’t add the cheese

H/T

This recipe is adapted from one by the Healthy Food Guide

Roasted tomato, olive and asparagus tart

Ingredients

Pre rolled, low fat pastry (1 sheet)

Asparagus (1 tin, or 2 fresh bunches if feeling fancy)

Low fat / lite cottage cheese (approx 1 C)

Parmesan or any other cheese you have (grated, approx 2Tbsp)

Chives (chopped, approx 1Tbsp)

Pitted olives (1/4 C, chopped)

Cherry tomatoes (approx 6, chopped in half)

Pumpkin seeds (approx 1/4 C, toasted)

Rocket (as much as you want on the side)

Method

Make the tart base by placing the pastry in a baking paper-lined baking dish. Square or rectangle is best aesthetically, but use whatever you have. Place in the oven and cook until golden (as per packet instructions). Remove from the oven once done and set aside to cool

Meanwhile, dry fry the pumpkin seeds in a frying pan. Take them off when they start popping. Put to the side.

If you’re using fresh asparagus, steam or boil it for 2 minutes then run under cold water to refresh. Put to the side.

Next, mix together the cottage cheese, chives, olives and half the pumpkin seeds

Spread the cottage cheese mixture on the bottom of the pastry tart, lay on the asparagus (tinned or fresh), chuck on the chopped tomatoes.

Place the tart back in the over to warm through the cheese mixture and roast the tomatoes. Approx 15 minutes at 180C.

Once done, remove from the over, chop into portions, sprinkle over remaining pumpkin seeds and heap rocket on the side. Nom, nom, nom.

Alternatives

Want it meaty? Nope, haven’t come up with a meat option for this.

Want it gluten free? Use a gluten free pastry

Want it dairy free? Nope on this one too sorry.

H/T

This recipe is adapted from one by the Healthy Food Guide

Superfood salad

Ingredients

Broccoli (whole head chopped roughly)

Kumara - that’s sweet potato for my non-NZ residing friends (whole one, either colour, chopped roughly )

Tin of chunky beetroot (or if you’re feeling fancy, grate a raw beetroot)

Peppers / capsicums (any colour and roughly chopped)

Onion (chopped)

Garlic (1 clove, crushed)

Mint (handfull, chopped)

Parsley (handfull, chopped)

Coriander (handfull, chopped - only if you like it)

Ground cumin (sprinkle)

Black pepper (a few pepper grinder twists)

Quinoa (any colour, approx 1 C)

Vege stock

Lemon (x1 zest and juice)

Pomegranate seeds (as many as you like)

Olive oil (big glug of it)

Rocket or spinach (half a bag, approx 120g)

Method

Heat oven to 180C. Line a baking tray with baking paper.

Chop all the veges. Place the kumara, onion and garlic in the oven and roast until ready. (Approx 15 mins)

In the mean time steam (or microwave) the broccoli until tender.

While that’s all cooking rinse the quinoa, place in a pot, add the stock and cook until ready.

Throw all the ingredients into a bowl, mix, serve. Yum

Alternatives

Want it meaty? Grill some chicken and put in in.

Want it gluten free? It already is!

H/T

This recipe is adapted from one by Beverley Glock.

Spicy parsnip soup with mint and natural yoghurt

Ingredients

Parsnips (approx 4 of them, peeled and roughly chopped) reckon you could use kumara as an alternative too

Onion (chopped)

Garlic (1 clove, crushed)

Curry powder (approx 1 tsp)

Cumin (good shake, approx 1/2 tsp)

Garam masala (little shake, approx 1/4 tsp)

Smoked paprika (small shake, approx 1/4 to 1/2 tsp)

Ginger (fresh diced, approx 2cm, but can use a shake of the dried stuff)

Sweet chilli sauce (about 1 Tsp)

Black pepper (a few pepper grinder twists)

Vege stock

Water (approx 6 cups)

Olive oil (big glug of it)

To serve

Mint (handful, chopped)

Greek-style yoghurt (as much as you need to make a nice pattern on top of each bowl of soup)

Method

Sauté the onion, garlic and ginger in a big pot, until they smell good. Add all the rest of the ingredients and simmer until the parsnip is soft. Whizz it all up until smooth. If it’s too thick, just add more water.

Serve, swirl on the Greek yoghurt and sprinkle with mint. Done!

Alternatives

Want it meaty? Add some cooked bacon or ham

Want it gluten free? Just check all the spices are gluten free

Want it dairy free? Serve without the Greek yoghurt

H/T

Can’t remember where I got this recipe. Maybe adapted from one by Delicious magazine.