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5 minute Squid Thai Stir-fry

When planning a trip to visit my dad and his wife, before even thinking about booking plane tickets and organising important things, my list of ‘can you please cook these for me’ meals becomes first priority. This list is usually constructed over multiple months of phone conversation food talk inspiration. While I love cooking, having loved ones cook for you can’t be beaten.

So this is one of my favourites that usually makes the list. So fresh, simple, nutritious and incredibly yummy! Now I’ll have to admit I haven’t actually made this myself (Dad does it best), but watching it been thrown together represents a whole food, quick and easy meal like no other.

I would love to hear your favourite meals that a loved one cooks for you?

Gluten free, dairy free, low carb, paleo friendly, nutrition packed.

Serves 2

Recipe:

4x squid tubes, sliced horizontally to create rings

3x bunches of bok choy, finely chopped

1 red capsicum, sliced

1/2 cup of fresh chopped coriander

2-3 cloves of garlic, finely chopped

2-3 fresh chillies, finely chopped

3-4 tbs soy sauce (make sure its gluten free if gluten intolerant)

1 tbs raw honey

1 tbs ghee or coconut oil

Make sure all the ingredients are ready to throw in instantly. Over cooking will cause the squid to go chewy and lose the freshness of the other ingredients. Cooking time should be 3 minutes max.

Heat the oil in a wok and then add the squid, bok choy, capsicum, garlic and chillies. Toss and cook for 1 minute.

Add the soy sauce and honey and continue to cook for another 1 minute.

Toss through the coriander for the last 30 seconds and serve while hot.

Enjoy!

27/10/2014
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5 minute Squid Thai Stir- fry, Dairy free, easy, gluten free, low carb, nutrition, paleo friendly, quick, simple, squid, whole food

Lunch & Dinner's,Recipes

Quick meat free Monday meal!

How often do you have those nights where your tired, hungry and just feel like something easy for dinner? Whether that’s once a week or every night, prevent yourself from picking up the phone to order take away or using convenience meals which can be thrown in the microwave. Here is a healthy Mexican inspired, vegetarian dinner option that takes less than 5 minutes to prepare and can be baking while you do what you need to do. While I am not vegetarian, having 2 meatless days a week is highly beneficial for your digestive & detoxification system.

Low carb, paleo, vegetarian, gluten free, grain free and full of goodness. There is also the option to add a layer of chicken, mince or turkey if your not wanting the vegetarian option.

Serves 1

Recipe:

3 large mushrooms

1 handful of baby spinach leaves, finely chopped

1/2 handful of fresh parsley, chopped

1/2 tomato, diced

1/2 avocado

1/2 can organic kidney beans

Hymalayan/celtic salt & pepper

1 tbs goats cheese

1/2 lemon

Preheat the oven to 200 degrees celsius.

Take the stalk out of the mushrooms.

Combine the parsley and spinach and divide it between the 3 mushrooms.

Rinse the kidney beans. Mash together the beans, avocado & S&P generously. Fold through the tomato and add a heaped tbs of the mixture onto each mushroom.

Top with the goats cheese and place in the oven for approximately 15 minutes of until the mushrooms soften.

Serve with a drizzle of lemon juice.

Enjoy!

19/05/2014
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dinner, gluten free, grain free, healthy, low carb, Mexican, mushrooms, paleo, quick, vegetarian

Breakfast's,Recipes,Snack's

Savoury Muffins

The best on the go vegetarian, high protein breakfast or snack. These savoury muffins are packed with amino goodness for internal health and an external glow.

I love to throw a few in a paper bag on my way out on those busy mornings.

Quick and easy breakfast 101!

Savoury Muffin Recipe:

1/4 small pumpkin sliced into rough pieces and roasted until soft.

9 eggs

1 shallot

1/2 cup chopped parsley

1/4 cup ground linseed

1 tsp Himalayan salt & pepper to taste

1/4 cup fetta cheese

1/4 cup sunflower seeds or pine nuts

Pre heat the oven to 180 degrees.

Either grease a muffin tin or line with cupcake papers or baking paper squares.

In a large bowl beat the eggs, salt and pepper.

Add the parsley, shallots, linseed, feta and pumpkin.

Distribute the mixture evenly between the tray cups and top with your sunflower seeds or pine nuts.

Bake in the oven for 20-25 minutes or until the egg has set.

Allow to cool and enjoy!

Store in a sealed container in the fridge.

04/02/2014
4 Comments
breakfast, easy, high protein, on the go, quick, Savoury muffins, vegetarian

Desserts,Recipes,Snack's

Quick & easy protein mousse

This recipe is perfect to throw together in the mornings or afternoon to stabilise your blood sugars or for a post workout snack. You can be really creative with them too and add fruit, seeds, nuts, cocao powder and use different protein powders (vanilla, chocolate, natural). This is the recipe to the mousse in the picture.

Recipe: recipe recipe recipe recipe

3 tbs yogurt (greek, natural, bio dynamic, goats, sheep)

1/2 – 1 scoop natural protein powder

1 tsp nativia

1 tsp cocao powder

1/2 tsp vanilla extract

1 tbs chia seeds

Clean eating Central Coast Fitness Mums and Bubs Protein Mousse Super food

Mix the lot together and it’s ready to eat.

Enjoy!

03/07/2013
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Central Coast Fitness, clean eating, easy, High protein snack, mums and bubs, Post workout snack, protein mousse, protein powder, quick, recipe, super food

Breakfast's,Health,Recipes

Protein porridge- the perfect start to your day

Breakfast being the most important meal of the day, revving up our metabolisms and providing us with energy and vitamins for whatever the day ahead brings requires a meal containing protein, good fats and must be sustainable in our tummies.

With these cold mornings at the moment, this goodness packed protein porridge is perfect to tackle that busy morning that lays ahead.

The honey and cinnamon together have amazing health benefits and healing properties. The two will also strengthen your immune system, protecting you from those winter bugs going around.

Recipe:

– 1 1/4 cups water

– 1/2 cup quinoa flakes

– 1/4 cup almond milk (or desired milk choice)

– 1 tbs chia seeds

– 1/2 – 1 scoop of natural protein powder (I used a vanilla protein powder)

– 1 tsp cinnamon

– 1 spoon of coconut oil

– 1 tsp raw honey (optional)

– 1 spoon bee pollen

– 1/4- 1/2 banana sliced

– 1 tbsp natural yogurt

– 1 tbs nut butter (optional)

– 1/4 cup shredded coconut

Bring the water and quinoa flakes to a boil and reduce heat to a simmer for 2 minutes. Take off heat and mix the milk through.

Stir in the coconut oil, chia seeds, bee pollen, cinnamon, honey & protein powder.

Serve with sliced banana, shredded coconut, nut butter & yogurt or any other toppings of preference.

Enjoy!

22/06/2013
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almond milk, banana, bee pollen, breakfast, chia seeds, coconut oil, easy, healthy, honey cinnamon, porridge, Protein porridge, quick, quinoa, recipe

Desserts,Recipes,Snack's

Mini ricotta cheese cakes

I’m moving house in a week and I have been trying to decrease the contents in my cupboard and fridge. I had a container of ricotta cheese that needed using and between the many containers of nut meals, this deliciously healthy treat was created.

Like most my recipes, these cheese cakes are grain free (including no gluten) and uses coconut sugar. Coconut sugar is classified as a low GI food and has a high mineral content, making it a much healthier alternative to refined white or brown sugars. You can also just use honey or make it completely sugar free and add some fruit on top.

Recipe:

Crust:

– 2/3 cup pecan meal

– 1 cup hazelnut meal

– 1-2 tbs coconut sugar

– 5 tbs coconut oil (melted)

Cheese cake filling:

– 1 1/2 cups ricotta cheese (best from the deli section)

– 1/4 tsp celtic salt

– 1/2 tsp vanilla extract

– 1/2 tsp cinnamon

– 1 tbs honey

Preheat oven 175 degrees.

In a bowl combine all the crust ingredients. If the mixture appears too dry add a touch of warm water or alternatively add more nut meal if it’s too moist.

Press dough into the sides of a greased muffin tray.

Bake for 12 minutes or until crust starts to go brown and then allow to cool.

Combine all the filling ingredients into a blender or food processor. Blend into a smooth consistency.

Fill the crust cups while still in the muffin tin and refrigerate for at least 20 minutes.

Take your mini cheese cakes out of the tray and top with your favourite topping. I used cocao nibs, however berries would also be delicious or a concentrated lemon syrup.

Store in an air tight container in the fridge.

Enjoy!

05/06/2013
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easy, gluten free, grain free, healthy, low GI, Mini ricotta cheesecakes, quick, recipe, refined sugar free

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5 minute Squid Thai Stir-fry

Quick meat free Monday meal!

Savoury Muffins

Quick & easy protein mousse

Protein porridge- the perfect start to your day

Mini ricotta cheese cakes