Vegetarian Lasagne
Ingredients
Tomato Sauce 1 large Tomato - roasted 1 large Red Pepper - roasted 1 TBS Organic tomato paste 1 Tsp crushed Garlic 1 Tsp Mixed Herbs Salt and Pepper Creamed Spinach 4 Cups Organic Spinach 2 TBS Nutritional Yeast 1 Tsp crushed Garlic 1 small Onion - Diced 'Cheese' Sauce 2 Cups Cashews 2 TBS Lemon Juice 2 TBS Nutritional Yeast 1/2 tsp crushed garlic Sal and Pepper Paprika Water to reach desired consistency Filling 2 Medium Aubergines - grilled Spinach lasagna sheets Feta Cheese to garnish |
Recipe
Tomato Sauce Add all ingredients into a food processor and blend until smooth. Creamed spinach Saute the onions and garlic, add the spinach and remaining ingredients. Allow to wilt down. Add all ingredients into the food processor and blend until smooth. 'Cheese' Sauce Add the cashews into a food processor and blend until fine. Add the remaining ingredients and add the water until the desired consistency is reached. Assembling Layer all ingredients: 1. Tomato sauce 2. Lasagna sheet 3. Spinach 4. Aubergine 5. 'Cheese' sauce Sprinkle with feta and bake for around 20-30 mins, until the pasta is cooked through. Serve with fresh rocket. |
Raw Zesty Orange and Lemon Cheesecake
Ingredients
Base: 1/2 Cup Dates (softened in hot water) 1 Cup Almonds 1/2 Cup Coconut Oil ( melted in a cup, in a bowl of hot water ) 1 Cup Dessicated Coconut 1/2 Cup Bran 1/2 Vanilla Pod ( Seeds scraped Out ) Filling: 1.5 Cup Cashews (soaked overnight ) Juice of 1 large Orange Juice of 1/2 Lemon Zest of 1/2 Lemon 1/2 Cup Coconut Oil 1 tsp Vanilla extract |
Recipe
Base: Blend the nuts in a food processor, gradually add the remaining ingredients until you have the correct consistency. The mixture should be sticky and not too wet. Press out into a spring form cake pan, and poke the surface with a fork. This will help the filling and the base not separate. Filling: Blend the cashews, quite finely. Add the remaining ingredients and blend until the mixture is smooth. Pour over the base, and smooth out. Allow to set over night in the fridge.Garnish with blueberries and mint. Enjoy it's decadent yummyness :-) |
Morning Oats
Ingredients
1/2 cup Oats 1.5 cup water 1 tsp Raw Cacao Powder (Superfood) 1/4 cup Soya Milk (Non GM) 1/2 tsp Cinnamon 4 pitted dates, chopped 1/2 tsp salt 2 Strawberries, chopped Blueberries Coconut shavings |
Recipe
Place oats, water, raw cacao powder (full of antioxidants!), dates, cinnamon, salt and water into a pot and bring to the boil. Turn down heat and allow to simmer for 3-5 mins. Add Soya milk for a creamier texture. Garnish with strawberries, coconut and blue berries. Delicious warm breakfast for those crisp mornings. |
Ultimate Raw Salad
Ingredients
1 Carrot - grated 1 Baby Marrow - Grated 1 Baby Marrow - Diced 1 Cup Raw Broccolli - Chopped 1 Cup Snap Peas 1/2 Avocado Sunflower Seeds Goiji Berries Pumpkin Seeds Cashew Nuts Pecan Nuts |
Recipe
Wash and chop all your veggies. Toss altogether in a dish Enjoy your plate of delicious goodness Yumm!!! |
Fresh, Cool and Calming Green Salad
Ingredients
1 TBS Tatamoo vegan cashew cream cheese 1 TBS Homemade Basil Pesto 1/2Cup Non-GM Soya Milk 1 Cup Raw Kelp Noodles 1 Onion - Diced 1/2 Leek - Diced 1/2 Baby Marrows - grated 1/2 Baby Marrow - sliced 1 head of Broccoli 1/4 Green Pepper |
Recipe
Saute the onions and leeks in a little water. Once soft, add the cashew cream cheese and basil pesto. On a low heat, water down the cream cheese and basil pesto into a sauce with the soya milk. Remove from heat and allow to cool. In a bowl, add the raw kelp noodles and all raw veg. Pour the sauce over and stir through. Place in the fridge and allow to cool. Such a divine meal for a hot day, when the last thing you feel like doing is eating. The crispness of the veggies and noodles is so refreshing! |
Cool Summer Breeze Salad.
Ingredients
Rocket 6-7 leaves of fresh Mint - diced 1 small Tomato - diced Cucumber - sliced Butter Beans Fat free Feta Chia Seeds (Optional) Coconut Flakes (Optional) |
Ingredients
Place all ingredients on the bed of rocket. Crumble the Feta over the top. I also, in the last minute before eating, decided to add some Chia seeds and coconut shavings. It was a brave move with the coconut, but it was surprisingly delsih! The coconut complimented the fresh, cool mint to well! Perfect for a hot summers day. Serve with wholewheat Provita's or a starch of your choice, if you want one :-) |
Spinach, corn and feta bake
Ingredients
1/2 cup of whole corn 1 onion 2-3 cups of sliced spinach 1/2 disc of fat free feta 2 eggs 1TBS chia seeds 1TBS nutritional yeast 2TBS chick pea flour 1 tsp baking powder Non GM Soya Milk - approx 1.5 cup Pine nuts - roasted Rocket Beetroot Baby Tomato's Salt and pepper Garlic |
Recipe
Saute onions and garlic in water until soft. Add spinach and allow to wilt down. In a separate bowl, beat the eggs, add the soya milk, chia seeds, nutritional yeast, chick pea flour, baking powder, salt and pepper. Whisk altogether. Chia seeds can be used as an egg substitute if you don't eat eggs. I add them in for their awesome nutritional value. 1TBS of chia seeds mixed with 3TBS of water = 1 egg. In a baking dish spread out the spinach, sprinkle over the corn and the Feta. Pour the egg mixture evenly over the spinach. Place in the oven and bake until cooked through - approx 20-30 mins, depending how awesome your oven is :-) Serve with a side salad consisting of rocket, beetroot and baby tomato's. Sprinkle the roasted pine nuts, for a unique additional flavor. |
Cous Cous a-la-fungi
Ingredients
1 Small onion 1 Cup diced mushrooms - your choice of what type Celery - chopped 1/4 cup Cous Cous - Duram or whole wheat Cubed butternut - steamed Baby Marrow - Sliced - steamed Baby Tomatos Rocket Olive Oil Garlic Paprika Salt |
Recipe
Saute the onions until soft in a teensy bit of olive oil. You can add water at this stage, just enough so that the onions don't burn. Add celery, garlic and paprika. Add mushrooms and turn off heat. Allow the mushrooms to cook through. In a conatiner with a lid, add the cous cous with the same amount of boiling water. Add salt and put the lid on. Once the cous cous is cooked, and veggies are steamed, add all the the mushroom mixture, and gently stir though. Place the bed of rocket in a bowl. Add the mushroom mixture and garnish with baby tomato's. Yummy Stuffs! |
Mixed Summer Salad
Ingredients
1 Baby Marrow - Grated 1 Baby Marrow - Sliced Cucumber Baby Tomato's 1 Carrot - Grated Lettuce - Shredded Sprouts Fat Free Feta |
Recipe
Layer ingredients - shredded lettuce, grated carrots, grated baby marrow. Assemble the remaining ingredients. Crumble the feta over the top. Enjoy the goodness! |
Homemade Healthy Creamed Spinach
Ingredients
1 Onion - Diced 1/2 Tsp Crushed garlic 2TBS Nutritional Yeast 1TBS Non-GM Soya Milk 4 Cups Baby Spinach 1 Disc of Fat Free Feta Cheese |
Recipe
Saute the diced onion in a little water, on a medium heat until soft. Add garlic and Nutritional yeast, and gradually add the soya milk. Add the spinach and allow to wilt down. Crumble in 1/2 of the feta disk. Once wilted remove from heat and place all ingredients into the blender. Blend until desired consistency is reached. You can put mixture back onto the heat and add the rest of the Feta. So tasty, and easy and the nutritional yeast is extremely high in Vitamin B12. Enjoy! |
Green Veg, Cashew sauce and Kelp Noodles
Ingredients
1 TBS Tatamoo vegan cashew cream cheese 1/2Cup Non-GM Soya Milk 1 Cup Raw Kelp Noodles 1 Onion - Diced 1/2 Leek - Diced 2 Baby Marrows - Sliced 2 heads of Brocolli |
Recipe
Saute the onions and leeks in a little water. Once soft, add the cashew cream cheese. On a low heat, water down the cream cheese into a sauce with the soya milk. Add the veggies and allow to simmer on a low heat. Allow the veeggies to still have a crunch to them. Stir through the Kelp Noodles and serve. The cream cheese has such a divine flavour when slightly heated into a sacue, you really don't have to add any other flavourats. Very different, but so delish! Quick and easy too. |
Curried Baked Beans, Spinach and Cous Cous
Ingredients
1 Onion - diced 1/2 Leek - diced 1 Tin baked beans 1tsp Curry Powder 1/2 tsp Crushed Garlic Paprika Pepper 2 handfuls of chopped spinach 1/2 cup of Cous Cous - Duram or whole wheat Feta to garnish |
Recipe
Saute the onions, leeks, curry powder, garlic, pepper and paprika in a little water. Once the onions are cooked, add the tin of baked beans and allow to simmer on a low heat for about 6-8 mins. In a container with a lid, place the cous cous. Add the same amount of boiling water, and close the lid. Allow to stand for 3 mins. Stir though the spinach with the beans. Serve in a bowl and garnish with feta. So quick, easy, cheap and tasty. |
Homemade Basil Pesto
Ingredients
1 cup nuts - Macadamia or cashews 2TBS Sunflower seeds 1/8 tsp of crushed garlic 1.5 - 2 cups of fresh Basil Pinch of Rocket leaves Juice of 1 small Lemon Olive Oil |
Recipe
For the Pesto featured I used cashew nuts, but Macadamia nuts are also recommended. Toss the nuts in the blender and whiz until all nuts are crushed, not too finely. Add the rest of the ingredients and water down the mixture with the olive oil until the correct consistency is reached. You want all ingredients to be blended, but not too smooth. I guess it's personal preference but I prefer mine to be a bit chunky. Use as a spread, toss though pasta, or add to Cous Cous Divine! |
Grilled Brinjal and Tomato Stack
Ingredients
1 medium brinjal 1 large tomato 1.5Tbs basil pesto Handful of rocket Baby tomato Kidney beans Reduced fat feta Extra virgin olive oil |
Recipe
Slice the bringal into thin strips. Remove the skin. Brush lightly with olive oil and grill. Slice the tomato and grill. Spread the pesto over the grilled brinjal slice and stack - brinjal, pesto, tomato. Bake for about 10 mins. Serve on a bed of rocket, with kidney beans and baby tomato's. Sprinkle with feta and enjoy! |
Broccoli and whole corn bake
Ingredients
2-3 Cups of broccoli heads 1/2 - 1 Cup of whole corn 1 Disc of Feta - I used the fat free feta 2 Eggs 3 TBS of Chick pea flour 1tsp of baking powder 1 tsp nutritional yeast 1Tbs of chia seeds 1 cup of fat free milk - soy milk is also an option Pepper |
Recipe
Pre-steam the broccoli heads for 10-15mins. Place in baking dish. Scatter the whole corn and feta over. Grind pepper over the dish. Crack eggs into a bowl, add the milk and chia seeds and whisk. Gradually add the flour, nutritional yeast and baking powder. Pour liquid mixture over the cooked ingredients, and smooth out. Crumble a bit more feta over the top. Bake in a pre-heated over for about 20mins, until cooked through. Serve with a side salad. |
Spinach, Feta & Mushroom Crust less Quiche
Ingredients
3 - 4 Cups of Spinach - sliced 1.5 Cups of diced mushrooms 1 Small Red Onion 1 Disc of Feta - I used the fat free feta 2 Eggs 3 TBS of Chick pea flour 1tsp of baking powder 1tsp nutritional yeast 1tsp of chia seeds 1 cup of fat free milk - soy milk is also an option 1tsp of Coconut oil - or extra virgin olive oil 1/2 tsp of crushed garlic Pepper |
Recipe
Saute the red onion in the olive oil. When soft add the garlic and grind some pepper. Add the mushrooms. Once mushrooms are cooked, add the spinach and allow to wilt down on a low heat. Once wilted, crumble in the disk of feta and remove from the heat. Pour all cooked ingredients into a quiche pan, approx. 20cm in diameter. Crack eggs into a bowl, add the milk and chia seeds and whisk. Gradually add the flour, nutritional yeast and baking powder. Pour liquid mixture over the cooked ingredients, and smooth out. Crumble a bit more feta over the top. Bake in a pre-heated over for about 20mins, until cooked through. Serve with a side salad. |
Pearled Wheat, Veg & Feta on a Bed of Baby Spinach
Veggie Cakes/Patties & Side Salad
Raw No-Bake Cookies
Ingredients
1 Cup Almonds 2 Cups Pitted Dates 1/2 Cup Cranberries 1/2 Cup Sunflower Seeds 1/2 Cup Cashews 1/2 Cup dessicated Coconut 1/2 Vanilla Pod 2 TBS Raw Cacao 2-3 TBS Coconut Oil You can add any other nuts you want to. Just add a little more coconut oil to get the right consistency. |
Recipe
Blitz the nuts in a food processor. Blitz the dates separately. Gradually add all the ingredients until the desired consistency is reached. Remove from the food processor and place on a tray in between cling film or rice paper. Press down until all even. Place in the fridge over night. Cut into squares or any other shape Enjoy :-) |
Lentil Stuffed Peppers & side salad
Ingredients
1 whole Pepper – colour of your choice 1 tin canned Lentils – drained and rinsed (if you have time, pre-cook your own) 1 tin canned Kidney Beans - drained and rinsed (if you have time, pre-cook your own) 2 Baby marrows – sliced 1 Onion – diced 1 Tomato – diced 2 TBS Tomato paste - I use the Woolworths organic one 1 grated Carrot 1 Handful of green beans – chopped 1 Disc of Fat Free Feta Cheese 1 Tsp Crushed Garlic ½ Tsp Pesto ½ Tsp Curry Powder ½ Tsp Paprika 1 TBS Coconut Oil |
Recipe
Sautee the onions in the coconut oil until soft. Add the garlic, curry powder and paprika. Add the diced tomato and tomato paste and cook for about 5 mins on a low heat till all are soft. Add the lentils, kidney beans and about 1/3 of a cup of water. Add the pesto and stir. Then add all the veggies and more water and cook on a low heat until all veggies are soft. Cut the lid off of the pepper and scrap out the seeds with a teaspoon. Add the lentil mix, with layers of feta cheese in between. Crumble feta on the top and bake at about 180degrees in the oven for about 15 – 20 mins. Serve with a side salad of your choice. |
Roasted Veg & Spinach Salad with a hint of Citrus.
This was such a delicious meal.
Ingredients 1 Cup cubed Butternut 1 Cup cubed Sweet Potato 1 Large Diced Carrot 2 Large Diced Baby Marrows 1 Cup Baby Tomato's chopped in half 1/4 Avo 1 Easy Peeled Naartjie thingy from Spar :-) 1/4 Cube Low Fat Feta Cheese 3 Fresh Garlic Cloves, Sliced 1TBS Extra Virgin Olive Oil Salt & Pepper Paprika Sesame Seeds Sunflower Seens Baby Spinach Rocket |
Recipe
Pre-Steam the Carrots, Butternut and Sweet Potato. Add to baking tray with the rest of the veg, Olive Oil, Garlic, Paprika, Salt and Pepper. Allow to bake until all veggies are cooked. Just before taking out of the oven, peel the citrus and squish about 3 segments voer the tray. The sweetness of the juice just blends so well with the variety of veggies in this dish. Allow to cook for a further 2 minutes. Serve on a bed of Baby Spinach, and decorate with the rest of the citrus segments, Avo and Feta. I also added a few Rocket leaves for the yummy peppery goodness :-) So quick and easy and most importantly, healthy. A perfect choice for a Meatless Monday. Enjoy! |
Veggie Curry on Health Toast
Ingredients
1 Cup Cubed Sweet Potato 1 Cup Cubed Butternut 1 Large Onion 1 Large Diced Carrot Handful of Diced Green Beans 2 Cups of Baby Spinach 1 Small Tomato 1/2 Cup Fat Free Plain Yoghurt 1 Tsp Extra Virgin Olive Oil 1 Tsp Curry Powder 1/2 Tsp Turmeric Dash of Cayenne Pepper Crushed Garlic Crushed Ginger 1 Fresh Diced Green Chilli Handful Diced Fresh Corriander to add at the end |
Recipe
Fry the onion, curry powder, turmeric, cayenne pepper, crushed ginger and garlic in the olive oil until soft and brown. Add the chilli and diced tomato. Add the sweet potato, carrots and butternut, yogurt and 1 cup of water and allow to slowly cook until almost cooked. Add the green beans and allow to soften. Stir through the spinach and coriander. Feel free to add other spices if you wish. I actually get a curry mixture from Spar, that I mix myself, which includes a bunch of other spices. Once the curry is cooked you can serve it on a bed of brown rice. The left overs is what I've used for my tasty Veggie Curry on Health Toast. Simply toast some of the Sasko Low GI Health/Seed Bread, and pop some left over curry on the top. Serve with a salad. Mine consists of spinach leaves, baby tomatos, beetroot and sunflower seeds. So good on a chilly day! |
My Delish Steamed Dinnner
Thanks to my most awesome Mom for my steamer for Christmas, I am able to pop my Din Dins in my steamer while I cook my Pea's nosh. It's wonderful, and I don't have to do a thing :-) The most convenient, healthy kitchen aid EVER!!!!!! Baby Marrow, Broccoli, Carrots, Sweetcorn Kernel, Sweet Potato and Fry's Vegetarian Schnitzel.......Yum!!!
Vegetable Quiche
You can really add any veggies you want into this Quiche. I even added butter beans for extra protein.
Ingredients 3 Eggs 3/4 - 1 Cup fate free milk ( Soy milk might be tasty too ) Cubed Butternut Diced Carrots Diced Baby Marrow Broccoli Beetroot Julienne Butter Beans Whole Sweetcorn Kernel Baby Spinach 1/4 Crumbled Low Fat Feta Cheese 1 Small Red Onion Chopped Fresh Basil Crushed Garlic Chilli Flakes Paprika Ground Pepper Sunflower Seeds 1/2 Tsp Pesto Chopped Chives Chick Pea Flour to thicken |
Recipe
The quantity of the veggies really depends on the size of your dish. You can't really go wrong, if you need more liquid to fill your pan, add another egg or some more milk. Add the egg, milk, paprika, chilli flakes, pepper, crushed garlic, and pesto. Beat until light and fluffy. Add about 2 Tbs of chick pea flour to thicken and bind everything together. Layer the veggies in your dish. I started with the spinach and then alternately added the veggies, crumbling the feta in between layers. Once all ingerdients are snug in the dish, pour the egg mixture over. Sprinkle the sunflower seeds and a little feta over the top. Pop in the oven and bake at 180C until firm, mine took about 25-30 mins, but just keep poking with a toothpick until cooked through. Serve with a healthy side salad. As easy as that! |
Haddock Fish Cakes
These Fish Cakes have everything but the kitchen sink in them. So full of delish goodness.
Ingredients 2 Haddock fillet 1/2 Cup milk 2 grated Carrots 2 grated Baby Marrows 1 Small Red Onion 1 Cup Mashed canned Chick Peas 1/2 cup canned rinsed Lentils 2 Spring Onions Handful of fresh chopped Basil Handful of fresh chopped Coriander 1/4 cup of whole Corn Kernel 1/4 block of Low Fat Feta Cheese 1 beaten Egg 1 cup Chick pea flour 2 Tbs Sunflower seeds 1 Tsp crushed Garlic Ground Black Pepper Cayenne Pepper Paprika Extra Virgin Olive Oil |
Recipe
Poach the Haddock fillet in the milk until cooked through. In a mixing bowl, add all the ingredients except the chick pea flour. Mix all ingredients through. Add the haddock, as well as the remaining milk, as there will now be a lot of flavor in it. Slowly add the flour, until you are happy with the consistency of your patties. You want them to be slightly stiff and bound together, but not too 'floury'. Try to keep them as moist as they can be, without falling apart. Make your patties, and lay them on a tray and place in the fridge to stiffen for about 30 mins. Fry in a non-stick pan, witha tiny amount of extra virgin olive oil. Serve with a side salad of your choice. Makes 6 large patties. |
Light and Crispy Haddock on Health Toast
Ingredients
2 Slices of Sasko Low GI Seed Loaf (See Products page) 1 I&J Light and Crispy Haddock Fillet (See Product page) Cucumber Cherry Tomatoes Woolworths Beetroot Julienne Fresh coriander Spray and cook - Olive Oil Cholesterol free |
Recipe
Cook the Haddock fillet in a non-stick pan that has been sprayed with the Spray and Cook. When cooked through and crispy on the outside, remove from heat. Toast the 2 slices of health bread. Place the cucumber on the toast, followed by the cherry tomato, which have been cut in half. Cut the fillet in two, and place on top of the tomato's and cucumber. Add the beetroot julienne, and sprinkle with fresh coriander. *Quick and Yummy* |
Vegetarian Curry
Ingredients
1 Cup Rice - Brown Rice or Brown Basmati is a healthier option Packet of cubed Butternut 6-7 Broccoli Heads 2 Diced Carrots Handful of Green Beans 1 Large Onion 1 Tomato 1/2 Cup Kidney Beans 1 Tsp Curry Powder 1 Tsp Turmeric Crushed Garlic Crushed Ginger 1 Tbs Extra Virgin Olive Oil 2 Tbs Low Fat Greek Yogurt |
Recipe
Brown the onions in the Olive Oil in a pot. Add the garlic, ginger, curry powder and turmeric. The next step is to add the carrots. Allow them to soften before adding the rest of the vegetables - these take quicker to cook than the carrots. Stir in the greek yogurt and allow to slowly simmer, until the vegetable are cooked. Once all cooked add the kidney beans to warm through. Serve on a bed of rice. Delish on a cold evening. |
Avo Rice Cakes with Chick Peas and Beetroot
Ingredients:
2 Rice Cakes - Unsalted 1/4 Avo Lettuce Rocket Cucumber Cherry Tomato Chick Peas Beetroot - Homemade Black Pepper |
Recipe:
Mash the avo onto each rice cake. Season with black pepper and salt - if you must. Place lettuce and rocket leaves on top. Add the tomato's and cucumber. Place on a plate, and add chick peas for extra protein. I also added some delish home made beetroot, courtesy of Nick's mum - Sue. This seriously took about 3 mins to assemble. Quick and oh! so! Nutritious!!!! |
Thai Stir Fry with noodles
This is one of Nick's (my boyfriend) favorite meals, so I thought I'd share:
Ingredients 300g Chicken strips 1 Tsp crushed garlic 1/2 packet Woolworths Bankok Wok Seasoning (See Products Page) 1 Carrot - diced Julienne style 1/2 Red Pepper - diced Julienne Style 1/2 Yellow Pepper - diced Julienne Style 1 large fresh green chilli - diced Julienne style Zest of small Lime Juice of small Lime Chillie Flakes Spring Onion 2 Packets of 2 Minute Noodles Olive oil for frying |
Recipe
Start off by frying the chicken strips in a glug of Olive Oil and the crushed garlic. Add 1/2 the contents of the Woolworths Bankok Wok seasoning packet. Once the chicken has browned, add the green chilli and chilli flakes. Zest the lime and add the lime juice. Nick likes his carrots crunchy, so I add them with the peppers. If you prefer them cooked through, add the carrots and 5 mins later add the rest of the vegetables. Cook the 2 min noodle in about 2 cups of water, and add their spices, as well and a tsp of butter. Once cooked, drain and place in a bowl. Serve the stir fry on top, and add the spring onions. Enjoy! |
Roasted Root Vegetable Salad
Ingredients
2 Carrots - Peeled and diced 1 medium Sweet Potato 500g Cubed Butternut 2 Pickling Onions Baby Spinach Leaves Rocket Low Fat Feta Cheese ( I used the black peppercorn flavor ) Mixed Sprouts Spring Onion Chives Sunflower Seeds Olive Oil Balsamic Vinegar Paprika Cayenne Pepper Black Pepper |
Recipe
Cut and chop the carrots, sweet potato and butternut and place in a baking dish. Drizzle over a mixture of 3:1 Olive Oil and Balsamic Vinegar. Season with paprika, cayenne and black pepper. You may add salt if you don't have a problem with blood pressure :-) Allow to bake in the oven at 180C for approx 1 hour. Peel and chop the pickling onions in half, and separate layers. Place these around the dish, and allow to bake until the the vegetable are done. The onions give the dish a wonderful caramelized flavor. Once the vegetables are done, arrange the green leaves in a dish, place the vegetables on top. Sprinkle with Feta cheese, mixed sprouts and sunflower seeds. Chop the spring onions and chives over the top, and viola. A tasty, delish, healthy and quick meal. Enjoy! |
Scrumptious Fish Fingers and Mixed Salad
Ingredients
Lettuce Rocket Fresh Basil Fresh Parsley Fresh Mint Carrots Julienne Beetroot Julienne Cherry Tomatos Gherkins Pepperdews Sugar Snap Peas Diced Green Beans Cucumber Red Pepper Yelow Pepper 2Tbs Mixed Sprouts 1 Tsp Sesame Seeds 1Tsp Poppy Seeds 1Tbs Sunflower Seeds 1/6 Ring of Low Fat Feta 1/6 Avo 4 Fish Fingers ( the type with the higher levels of Omega 3 ) Olive Oil Cholesterol Free Spray and Cook |
Recipe
The first ingredients measurements are up to you, personal preference. If you fancy more of something, then feel free to add more. It's as easy as adding all the salad ingredient together. You may season with black pepper, and a light dressing, but I choose not too. I don't find salad dressing necessary. Spray and cook a non-stick frying pan, cook Fish fingers through, and serve. It's as easy as that. There is a bit of chopping and dicing, but I do know that you can buy the carrot and beetroot julienne already diced from Woolworths. Delish and healthy, and best of all - quick and easy. * Enjoy * |