This is a great recipe to jazz up your vegetables. Let's admit it, plain, steamed green beans can get boring !
Ingredients (serves 6)
Cook green beans in boiling salted water for 3-5 minutes or until render, drain, refresh in iced water, then drain again.
Combine walnuts with the remaining ingredients except feta and season to taste with sea salt and freshly ground pepper. Combine beans and walnut sauce/mixture in a bowl, then scatter with feta.
This is a great recipe ideal for kids as well as mum and dad. Adults pair the kebabs with a salad or steamed veggies if you're trying to lose weight.
If not you could add a jacket potato or a few oven baked potato or sweet potato wedges to the meal.
4 Chicken breasts, cubed
200g small green zucchini, cut into 1/2 cm chunks.
200g small button mushrooms
1 red, yellow or orange pepper, deseeded and cut into triangles
3 Tbsp soy sauce
1-2 Tbsp. Honey
1/2 Tbsp. lemon juice or apple cider vinegar
8 spring onions
cherry tomatoes or radishes
16 whole cloves
Variation: Replace the chicken with fish fillet to make fish kebabs or for a vegetarian version add eggplant chunks.
This is a great option for a quick easy lunch, dinner or even breakfast.
Top 1 slice of wholegrain bread with 60ml hummus, 2 slices of tomato and 1/2 avocado, sliced.
Drizzle with olive oil and season with salt and pepper to taste.
Quick, simple and nutritious ! Ideal for busy mums..
Here's another super quick, delicious and nutritious recipe which am sure the whole family will enjoy from as young as 12months old to 99 years old !
Apple bread made healthier without sacrificing flavour or texture. No flour needed, sweetened with honey and loaded with fresh apples.
Prep time: 5 mins Cook time: 35 mins Total Time: 40mins
3 medium apples
1/4 cup honey
2 cups rolled oats
2 large eggs
1 tsp vanilla
2 tsp baking soda
1 tsp cinnamon
1) Preheat oven to 175C. Lightly grease a 9x5inch loaf pan with a little bit of olive oil and set aside.
2) Core and slice the apples. No need to peel unless you want or need to.
3) Add all the ingredients to a powerful blender and blend till smooth and well combined. Pour the batter into a prepared loaf pan. Bake for 30 -35minutes or until a toothpick inserted in the center comes out clean.
4) If the loaf starts to brown more on top before the center is done, cover with a piece of foil until baked all the way through.
5) Let loaf cool completely in loaf pan.
6) Store bread in an airtight container in the refrigerator.
Note: Mine took about 1 hour to bake until ready.
Tip: I added a sprinkling of hazelnuts, walnuts and chia seeds before I popped it in the oven.
Servings: 15 muffins Preparation Time: 15 minutes
Preheat oven to 200 degrees C.
Put raisins in small bowl and cover with hot water to plump up; set aside.
Combine oats, flax, coconut flour, sugar, baking soda, and spices. In separate bowl, mix together eggs, oil, water, and milk then add to dry mixture. Fold in carrot, apple, raisins (squeezing out excess liquid beforehand) and nuts.
Spoon into lined or greased muffin tin.
Bake for 15 minutes, or until toothpick inserted in center comes out clean.
Compliments - Recipe by Jennifer, Canada
This vegetarian main is packed full of flavor!
Prep: 15 minutes
Cook: 55 minutes
Total: 1 hour 10 minutes
Servings: 4 as a moderate meal.
Ingredients For the Stuffed Squash:
For the Kale Pesto:
Roast the squash:
While the squash roasts, make the millet:
Make the kale pesto:
Stuff and bake the squash:
Eat the squash!:
Notes: This recipe takes a few steps, much of which can be done a day or two in advance: roasting the squash, making the pesto, cooking the millet, and making the stuffing. (If you already happen to have cooked millet on hand, you'll need 2 cups for this recipe.) I can imagine a lot of fun variations on this recipe, such as a late summer version made with quinoa, corn, poblanos, jack cheese, and cilantro pesto.
You can easily make this vegan by omitting all the cheeses and using firm tofu, grated on the large holes of a box mixer, in the filling. Nutritional values are based on one of four servings.
Calories: 471kcal | Carbohydrates: 52g | Protein: 21g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 34mg | Sodium: 318mg | Potassium: 1147mg | Fiber: 8g | Sugar: 7g | Vitamin A: 23855IU | Vitamin C: 84.7mg | Calcium: 412mg | Iron: 4.3mg
Recipe Compliments: Cheesy Millet-Stuffed Butternut Squash with Shiitakes, and Kale Pesto recipe by Alanna Taylor-Tobin of The Bojon Gourmet. Source: https://bojongourmet.com/vegetarian-stuffed-butternut-squash-millet-mushrooms-kale-pesto/.
Makes 16 Patties Prep Time: 2 mins Cook Time: 50 mins
nut free, dairy free, gluten free
1. Cook millet according to package directions until cooked through and fluffy.
2. Place the onion, bell pepper, carrot, garlic and Italian herbs in food processor and pulse and until vegetables are in tiny pieces.
3. Heat 2 tsp of oil in a medium saucepan over medium heat and add the vegetables. Sauté for 3-4 minutes or until vegetables are soft.
4. Place the millet, vegetables and egg in a bowl and thoroughly combine.
5. Form patties, about 2 tablespoons each
6. Once all the patties are made and resting on a plate, heat 1 tbsp or oil in a saute pan over medium heat and saute the patties for 5 minutes on each side or until golden. Repeat with remaining patties and add remainder oil if needed. Alternatively, you can brush a baking tray with olive oil. Add patties, brush them with olive oil and bake in the oven about 180C for about 15-20minutes or until golden brown.
7. Cool on a paper towel lined plate and serve.
*After step 5, place patties on a sheet tray and freeze for 30 minutes. Then transfer to a ziploc bag, label and freeze up to 4 months. When ready, defrost in fridge for 24 hours then follow steps 6-7.
Serve with tahini or a yogurt dip alongside your child's favourite vegetables and a large salad for mummies and daddies ! :))
Serves: 6 to 8 Prep Time: 1 hour and 10 minutes
Heat 1 tablespoon of the oil in a large, deep skillet over medium-high heat.
Season chicken with salt and pepper, then arrange 4 of the thighs in the skillet. Cook, flipping once, until deep golden brown all over, about 10 minutes total.
Transfer chicken to a large plate; repeat process with remaining 1 tablespoon oil and remaining thighs.
Once all of the thighs are browned and transferred to the plate, add onions, mushrooms and millet to the same skillet and cook, stirring often, for 5 minutes.
Add garlic and cook 1 minute more. Stir in wine, broth, thyme, rosemary, salt and pepper. Nestle chicken into skillet, submerging it in the millet and vegetables; bring to a boil.
Cover, reduce heat to medium-low and cook until chicken is almost cooked through, about 25 minutes.
Uncover skillet and gently stir in chard. Cover skillet and cook until millet and chard are tender and chicken is cooked through, about 10 minutes more.
Spoon chicken, millet and vegetables onto plates and serve.
Per serving: 360 calories (130 from fat), 15g total fat, 3g saturated fat, 85mg cholesterol, 450mg sodium, 26g carbohydrates (3g dietary fiber, 2g sugar), 27g protein.
Recipe courtesy Priya Hutner
3 medium eggplants
2 cloves garlic
¼ C lemon juice
¼ C tahini
2 Tbsp. olive oil
¼ C fresh parsley (put some aside for garnish)
Salt & pepper to taste
Preheat oven to 425 degrees F. Lay whole eggplants on baking sheet lined with parchment paper or on a silicon mat. Roast eggplant for 35 to 45 minutes. Make sure to rotate it a few times. When the eggplants are tender, remove from oven and let sit until cool.
Peel off skin and scoop out the meat of the eggplant. Blend ingredients in food processor. Cumin and paprika are lovely options. Serve with brown pita bread, wholegrain rye crackers or crudité.
1 cup kale
1 cup frozen berries
1 tsp Moringa Powder
½ -1 cup water
1 T flaxseed oil or ground flaxseeds
2 heaping Tablespoons of Plain Greek Yogurt
Combine all ingredients into blender and blend until desired consistency.
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