Lunch & Dinner’s |

Baked Sweet Potato, Lentil & Tofu Balls w Tahini Dip

How many of us struggle with actually getting all components of a healthy meal in?! Well fear no more..these wholesome baked sweet potato, lentil & tofu balls satisfy all the components of a healthy meal! Talk about making meals easy and delicious at the same time!

Often we find it hard to get enough of the right sources of protein in but with these balls of goodness, you get a real plant based protein hit. Both the lentils and tofu provide plant based protein power. Plant proteins like these are loaded with disease fighting phytonutrients, cholesterol-lowering fiber and are naturally low in cholesterol and sodium.

Many of us avoid carbs out of fear of weight gain but we NEED carbs in our diet- the right type of carbs of course! These baked sweet potato, lentil & tofu balls contain brown rice and sweet potato both of which are low GI carbs, keeping you full for longer and releasing energy slowly and sustainably.

The great thing about this recipe is you can cook a batch of these nourishing balls at the beginning of the week and serve with a leafy salad and this lovely tumeric tahini dip (or any other dip of your choice) in the recipe below. These are also vegan friendly and GF! So having these balls ready to go, makes life so much easier and convenient! And as an extra plus, there are not many steps or ingredients in the recipe. A bonus for many of us I am sure.

Baked Sweet Potato, Lentil & Tofu Balls

Makes: 20

1 cup cooked brown rice

1 large sweet potato, peeled and roughly chopped

1 tin lentils, drained and rinsed

1/2 block tofu, cubed

1/2 cup peas (frozen or fresh, if frozen make sure they are defrosted)

Small bit of ginger, crushed (quarter your thumb size, can also use 1/2 tsp ginger powder)

2 tsp curry powder

1/2 tbsp tahini

Tumeric Tahini

1 tbsp tahini

1/4 tsp tumeric

Squeeze of lemon

1 tbsp water to thin out

Preheat the oven to 170 degrees celsius and line a baking tray with baking paper.

Steam the sweet potato pieces for about 10 mins or until tender.

Place half the sweet potato, half the lentils and half the tofu and process in a food processor until combined.

Add remaining sweet potato, lentils, tofu along with the rice, peas, ginger, curry powder and tahini and process until roughly combined (you still want a bit of texture to the mixture!).

Form into round balls and place on the baking tray.

Bake for around 30-35 mins or until golden and cooked through.

For the tumeric tahini, combine all ingredients until well combined and smooth.

Serve these baked sweet potato, lentil & tofu balls along side the tumeric tahini and a green salad and enjoy!

If you loved this recipe, try out this yummy vegan recipe!

Or if your after a whole food, simple weekly meal plan with recipes, check out our BV Online Studio that also includes Workouts, Yoga Classes, Meditation, Wellbeing Activities + more..

29/08/2019
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Desserts,Lunch & Dinner's,Recipes

6 Mango Recipes You Will Love!

The season of sweet mangos is officially in Australia and therefore we want to inspire you with healthy mango recipes to try out. The fruit is not only sweet and juicy but packed with nutritional goodness as well! It contains lots of Vitamin C, Vitamin A and different kinds of carotenoids to give your immune system a boost. Mango is so great on it’s own however here are a variety of other ways you can utilise mangos this season!

Healthy Mango Recipes

@BareVitality.com

Simple Fresh & Vibrant Salad

During a warm day, we often crave lighter meals. This salad is the perfect option to give your body a fresh and light lunch while still getting in healthy nutrients to keep your energy levels up! It’s simple to make but still delicious.

Check it out!

@simplyrecipes

Mango Salsa

When you don’t have a lot of time to spend in the kitchen, this fabulous mango salsa is easy to make and brings lots of flavour to a meal. Perfect with tacos or as a side dish.

Check it out!

@foodfaithfitness

Mango Chicken With Coconut Cauliflower Rice

Oh yes! You can have a delightful dinner using mango as one of the ingredients! This recipe is healthy and does not take a lot of time to cook.

Check it out!

@getinspiredeveryday

10 Minute Mango Ice Cream

There is no better way to cool down during summer than with a cold ice cream! With this healthy mango ice cream recipe, you can enjoy and still stay healthy.

Check it out!

@downshiftology

Mango Cheesecake

This tropical raw cheesecake is proof that mango goes well with desserts. A coconut center, macadamia crust and mango topping make it tasty dessert as well as a filling healthy treat!

Check it out!

@unboundwellness

Frozen Mango Margarita Mocktail

What do you do when you love margaritas but don’t want the alcohol? You make a margarita mocktail of course! So, if you are hosting a brunch or just having summer gathering with your friends, keep this mango margarita mocktail recipe in mind.

Check it out!

We are interested to hear which one of these delicious mango recipes you are going to try. Let us know by leaving a comment below.

Bon Apetit lovelies!

Lunch & Dinner's,Recipes

Simple Fresh & Vibrant Autumn Salad!

Don’t let your salads get left behind as the weather starts to cool this Autumn. You can still enjoy beautiful fresh, vibrant and zesty autumn salad over the next couple of months before we transition to soups!
The best thing about salads is they are so versatile, and they are by no means a side dish only.

This recipe is so quick and easy to make, and you can substitute for whichever kind of protein you prefer, or add in any extra veggies!

For the non-meat eaters, baked tempeh works beautifully in this dish!

It is a perfectly balanced, filling and delicious meal to make if you’re having guests over, going to a BBQ or just for yourself at home!

Simple Autumn Salad Recipe:

Serves 4

1 large cos or iceberg lettuce head

1 large zucchini

2 mango cheeks

1 punnet halved cherry tomatoes

1/2 avocado

1 capsicum

Handful of roughly chopped almonds

1 broccolini bunch

2 organic chicken breasts

Ground turmeric

Smoked paprika

Olive oil

Salt & Pepper

Fresh coriander to garnish

Roughly tear up the lettuce into your serving dish, add the tomatoes, capsicum and avocado, and mango then use a vegetable peeler to make zucchini ribbons. Add into your dish then toss together.

For your chicken marinade, pre-heat your oven then simple coat in olive oil, sprinkle with ground turmeric, paprika, salt and pepper, massage into both sides and bake in the oven for approx. 25 minutes (or until cooked through)

While the chicken is baking, lightly steam your broccolini for approx. 5 minutes and roughly shop up the almonds and coriander

Slice cooked chicken into strips and add on top of tossed salad

Sprinkle almonds and coriander on top

Either serve the steamed broccolini on the side or include it into your salad

Dressing

1/3 cup apple cider vinegar

1 tbsp olive oil

1 tbsp dijon mustard

juice of 1/2 lemon

1 tbsp tahini

1 tsp honey

salt & pepper

pinch of chilli flakes (optional)

-Mix ingredients into a bowl or a jar until well combined and serve!

Bon Apetit!

For more Lunch and Dinner recipe ideas check out HERE!

07/04/2018
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easy recipes, health, healthy recipes, summer salad

Lunch & Dinner's

Easy Vegan Pizza!

I LOVE PIZZA!! Who’s with me? Living a healthy lifestyle means enjoying the foods you love by switching ingredients around to create healthier alternatives! Create this gourmet easy vegan pizza at home in as little as 20 minutes.

Good, healthy food fast ticks all the boxes for me!!

For the non vegans, a sprinkle of goats cheese on top is also divine!!

The wraps can be found in health food stores or in the wrap section or health food section of most supermarkets. I used a spelt vegan wrap.

Easy Vegan Pizza Recipe:

Serves 2:

2 Vegan Gluten Free (preferably) Wraps

2 tbs Tomato Paste

2 cups of Mushrooms, Sliced

1 Red Capsicum

1-2 handfuls of Rocket Leaves

1/2 Red Onion, Finely Slices

Fresh Basil

Nutritional Yeast

Olive Oil

S & P

Pre heat the oven on a medium heat.

In a small saucepan heat a couple tablespoons of olive oil. Add the red onions and sauté. Then mix through the sliced mushrooms, adding extra olive oil if needed and then place a lid over the fry pan to create moisture for the mushrooms for 1-2 minutes.

Take the lid off and turn up the heat for a final brown.

Cover the wrap bases with a tablespoon of the paste each. Sprinkle with the rocket leaves and capsicum. Next distribute the saucepan mushroom ingredients over the two bases.

Last of all top with the fresh basil leaves, S & P to taste and the nutritional yeast for a cheesy effect!

Place straight on the wires in the over and allow to cook through for 5-8 minutes.

For the final step, ramp up the heat for 2-3 minutes to crisp the edges 🙂

Remove from the oven and slice!

Enjoy while its hot!!

Health,Lunch & Dinner's

Healthy Gluten Free Pizza Wraps!

Ok lets be honest. There really isn’t anything better than a night at home with a movie and pizza. Take the guilt completely out of pizza nights with these healthy gluten free pizza wraps.

So quick to throw together and full of nutritious ingredients. I usually make a few and then wrap up the extras to be put in the fridge for the next days lunch 🙂

Make your own pizza night is a great thing to do with friends, your children or partner.

The below is a great healthy combo I have going at the moment, however feel free to get creative with other toppings. Think baked pumpkin, pine nuts, zucchini, cooked chicken just to name a few options.

Healthy Gluten Free Pizza Wraps Recipe:

Makes 2:

2x Gluten Free Wraps

2 large handfuls of baby spinach

1 cup of chopped mushrooms

2-4 tbs pure tomato paste

1 cup of diced eggplant

1 capsicum sliced

1 handful of rocket leaves

1 cup cherry tomatoes, halved

1 cup of sliced organic ham

Fresh basil leaves to taste

Goats cheese to taste

Olive oil to drizzle (optional)

Preheat the oven to 220 degrees celsius.
Evenly spread the tomato paste over the base of the 2 gluten free wraps.

Next divide the following ingredients in their chronological order; baby spinach leaves, mushrooms, capsicum, eggplant, ham, cherry tomatoes, goats cheese and drizzle with a little olive oil.

Place the pizzas on an oven tray on the top self of the oven. Bake until the mushrooms and eggplant are cooked and the base is slightly brown. Usually this will take about 10-15 minutes.

Take out of the oven. Top one half with rocket leaves, add the basil and then fold in half.

Your healthy gluten free pizza wraps are ready to eat 🙂

Enjoy!

And don’t forget to tag your healthy pizza nights #barevitality on Instagram @claudiabeyer_barevitality

If you liked this recipe you may also like my Spanish Inspired Quinoa and Chorizo Bowl

Lunch & Dinner's

Spanish Inspired Chorizo & Quinoa Bowl

I posted this recipe on social media last week then decided we had to have it on the blog for easy access 🙂

This has been our favourite meal for a while now.

It all stated because I was complaining to my partner that I couldn’t stand another BBQed something.. He had recently gotten back from a Spain trip so I told him to try and make something Spanish… Long story short, this has become his meal of fame in our house!
Each time we mix and change veggies so feel free to play around with what ever you have in the fridge or base the meal around your favourite veggie combos!
This is the around about recipe for this batch. I usually just go with taste and ingredients available.

Spanish Inspired Chorizo & Quinoa Bowl Recipe

Serves 2:

2 cups of cooked quinoa

1-2 tbs coconut oil, melted

1 large handful of rocket leaves

2 cups of steamed broccoli

1 large chorizo or 2 small

1/4 cup soft goats cheese

1 cup cherry tomatoes, halved

Fresh herbs & salt + pepper to taste

Lightly pan fry the chorizo. Once cooked, cut the chorizo into circles.

In a large bowl combine the quinoa, salt and pepper and coconut oil. Then toss through the remaining ingredients.

Serve in the bowls and top with fresh herbs.

Enjoy!

Lunch & Dinner's

Healing Carrot Turmeric and Ginger Soup

There is something so soothing about a thick warm healthy soup as it starts to get cooler. The cooler months are often when we go into hybernation mode and therefore a time we should be really focusing on nourishing ourselves and healing our body from the damage of environmental toxins (stress, non organic produce, heavy metals, alcohol…). This healing carrot turmeric and ginger soup is full of vitamin A and C. It has amazing anti-inflammatory and immune boosting properties as well as being high in healing antioxidant powers.

Its as simple as boil, blend and serve. Make up a double batch and keep some in your freezer for nights when you are too tired to cook.

Healing Carrot Turmeric and Ginger Soup

Serves 2

4 carrots

2 stalks of celery

3-4 slices of fresh ginger

1 heaped tsp turmeric powder

1 heaped tbs natural vegetable stock paste or an equivalent of

1 tbs chopped chives

1L of filtered water

Salt & Pepper to taste

Boil the water and stock in a large pot.

Roughly chop the carrots and celery. Add them to the pot and reduce to a simmer.

Then add the turmeric and ginger and cook for 20 minutes with the lid on.

Pour into a blender or food processor. Add the chives and S & P to taste and blend until smooth.

Serve the carrot turmeric and ginger soup while warm and top with some fresh herbs!

Enjoy x

If you loved this soup you may also love to try some of my other nourishing whole food simple recipes HERE! Also here at BareVitality you will find other helpful articles including meditation techniques and exercise programs. And follow us on social for lots more healthy recipe ideas!

Lunch & Dinner's

Zucchini Vegan Lasagne – Gluten Free

I completely believe in making sure you never deprive yourself of foods you feel like or love. This just creates a negative cycle of unhealthy cravings, followed by binging and then negative self talk. The trick is to substitute those foods that are not so healthy for a healthier version.

Take this Zucchini Vegan Lasagne for example. Typically considered a treat meal with the high carb content and large amount of cheese and cream sauce & a no-go for anyone gluten or dairy intolerant. This Zucchini Vegan Lasagne is gluten free, dairy free, vegan, sugar free, full of veggies and nutrition and low carb.

Instead of lasagne sheets we are using zucchini slices and instead of cheese we are making a completely dairy free cashew cheese alternative.

Zucchini Vegan Lasagne Recipe:

Cashew Cheese:

1/3 cup raw cashews

8 fresh basil leaves

1 1/4 cups filtered water

1 tbs apple cider vinegar

2 generous pinches salt

Lasagne:

2 tbs coconut oil + extra for greasing dish

1 1/2 cups chopped mushrooms

1/2 onion, finely chopped

1 tsp minced garlic

400g can organic peeled tomatoes

3 large zucchinis, thinly sliced length ways

3 cups baby spinach leaves

S & P to taste

Preheat the oven to 220 degrees celsius.

To make the cashew cheese just blend all the cheese ingredients on high in a blender or food processor until smooth. You may need to stop and wipe down the sides a few times. Place the cheese to the side while you prepare the sauce.

In a fry pan heat the coconut oil and then sauté the mushrooms, onion and garlic. Next add the tomatoes, S & P and allow to simmer for 5 minutes, stirring occasionally.

Now to put it all together!

Grease an oven proof dish with extra coconut oil. Layer the zucchini slices on the bottom of the dish. Then top with a layer of 1/3 of the sauce, on top of that half the baby spinach leaves, then a 1/3 of the cashew cheese. Repeat this order of layering and then finalise with the remaining sauce and cheese.

Cover the dish with foil and place in the oven for 25 minutes.

Finally uncover and bake for a further 15 minutes.

Enjoy your nutrition packed guilt free lasagne!

You can find many more of my yummy guilt free recipes here!

08/10/2015
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cashew cheese, Dairy free, gluten free, vegan, vegan lasagne

Lunch & Dinner's

Throw Together Avocado & Barramundi Salad for Glowing Skin

I love good food and I love cooking however I avoid recipes with lots of steps or that take more than 30 minutes to prepare. Most days my diet consists of healthy throw together meals and snacks, leaving the longer recipes for special occasions when I have the time and I am in the headspace for a bit of mindful cooking for the soul.

Throw together meals are my staples. Embracing the simplicity of fresh, wholesome food.
This Salad is a newly created favourite that is packed with skin nourishing goodness. Working outdoors in winter definitely places a toll on my skin. This salad gives my skin such a boost from inside out. Gluten free, dairy free, low carb, super fresh and simple, Your Holistic Metabolism friendly and packed with skin nourishing goodness I hope you love it as much as me.

Recipe:

Serves 2:

2 Barramundi Fillets

1 Avocado, sliced into squares

1 tsp fresh minced garlic

1 tsp Coconut oil

1/2 Cucumber, cut into circles 1 cm thick and halved

2 bowls of mixed lettuce leaves

1/2 Lemon

Sprouts (optional)

S & P to taste

Heat the coconut oil in a fry pan with the garlic on a medium heat. Place the barramundi in the pan and fry for a few minutes on each side or until cooked through.

In the 2 bowls combine the lettuce, cucumber and avocado.

Break up the fish and toss through the salad with a high quality salt and pepper to taste. Top with sprouts if desire and serve with a wedge of lemon.

Enjoy x

31/08/2015
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avocado, barramundi, Dairy free, fresh, Glowing skin, gluten free, healthy, low carb, recipe, Salad, throw together, Your Holistic Metabolism

Lunch & Dinner's

Warm Winter Salad

I don’t know about you but winter comes and all I feel like is warm wholesome soups which is a tick but also pasta. Most the time women think of pasta as a treat food as we have the perception it goes straight to our tummies, bums and thighs. While white processed pasta should be kept as a treat meal, there are so many delicious wholesome pastas on the market these days that can positively fuel your body and assist with your health, fitness and weight loss goals.

My favourites are spelt pasta, quinoa pasta, black bean pasta, kelp noodles, zucchini noodles/ pasta and buckwheat pasta which I used in this recipe.

My clients this week have started a 4 week Get Fit Challenge beginning by kick starting their metabolisms following ‘Your Holistic Metabolism’ 14 day program. Today they transitioned into stage 2 of the nutritional program. This meal is perfect to include as one of the lunches or dinners in stage 2 for those of you also following the program at home or to include post the 14 days.

This Warm Winter Salad is so quick and simple and is full of nutrition and has metabolism boosting properties.

Recipe:

Serves 2:

3 cups buckwheat pasta (or pasta of choice)

4 handfuls of baby spinach leaves

2 fillets of fresh salmon grilled or alternately you can use smoked salmon

Approximately 10x cherry tomatoes, halved

1/2 cup fresh parsley, roughly chopped

3 tbs macadamia oil

Himalayan salt & pepper to taste

Super simple my loves. Just cook the pasta as per required according to the type of pasta you are using in a saucepan, then drain the water. Toss through the spinach, oil, salt & pepper while leaving the saucepan on a very low heat. Once the spinach has slightly softened, add the parsley and salmon pieces.

Serve into bowls and enjoy warm!

01/07/2015
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BareVitality, boosting, buckwheat, gluten free, health, healthy, metabolism, nutrition, pasta, recipe, Warm Winter Salad

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Baked Sweet Potato, Lentil & Tofu Balls

Tumeric Tahini

Healthy Mango Recipes

Simple Fresh & Vibrant Salad

Mango Salsa

Mango Chicken With Coconut Cauliflower Rice

10 Minute Mango Ice Cream

Mango Cheesecake

Frozen Mango Margarita Mocktail

Easy Vegan Pizza Recipe:

Healthy Gluten Free Pizza Wraps Recipe:

Spanish Inspired Chorizo & Quinoa Bowl Recipe

Healing Carrot Turmeric and Ginger Soup

Zucchini Vegan Lasagne Recipe: