Ingredients.
3/4 Cup of wholemeal cous cous
1 Tbs of lemon juice
1 Tbs olive oil
2 Tbs mint (chopped)
1 1/2 Cup of fresh/frozen peas.
200g sugar snap peas (halved)
2 bunches asparagus (sliced)
50g reduced fat feta (crumbled)
Method:
Prepare cous cous as per instructions on packet.
Steam ALL peas and asparagus for 2 minutes or until tender, then run under cold water.
Once cool, transfer all to a salad bowl.
Add lemon juice, olive oil, mint, dill, low fat feta and cous cos and lightly toss.
Serve with your favourite protein whether that be fish, lamb, chicken or beef.
Fun fact: This can be made into a different salad with the addition of 2 tbs of soy sauce and 2 tbs of chilli infused olive oil.
Enjoy.
Stay Fresh x
Ingredients:
1/3 cup prunes (chopped)
1/2 cup dates (chopped)
1/3 cup figs (chopped)
1/3 cup almond (chopped)
1/3 cup apricots (chopped)
1/3 cup coconut (shredded)
Method:
Combine prunes, dates, figs, almonds, apricots in a bowl and mix.
Place the ingredients into a food processor and blend all ingredients together.
Wet hands and form balls (should make 8/10 balls) making sure you sneeze so they stay in shape.
Roll each ball in shredded coconut to coat.
Place into the fridge for 2 hours, or overnight.
Fun Fact: You are able to find many different varieties to these balls. However, dried fruit options are always the best. Jam packed with high levels of nutrients and fibre. Great for kids lunches or a snack any time of day!
Enjoy!
Stay Fresh x
Ingredients:
3/4 cup dates (chopped)
2 cups self raising flour
1 tsp cinnamon
1/4 up walnuts (chopped)
1 cup (2-3) ripe bananas (mashed)
2 tsp rice malt syrup
2 eggs
3/4 cup fresh/frozen raspberries
Method:
Preheat oven to 180 c.
Grease or line a baking tray (any size)
Place saucepan on medium heat and add date with 1 cup of water, simmer until soft.
Combined your flour, cinnamon, walnuts, banana, date & water, rice syrup and eggs.
Stir until all flour is combined.
Add raspberries and stir.
Place into a packing tray add some whole nuts to the top.
Place in oven for 45 minutes or until brown and cooked through. (Can check using a skewer, if it comes out clean it done)
Once cooked, set aside to cool and enjoy!
Fun Fact: Serve with some low fat yogurt or cream for dessert.
Stay Fresh x
Ingredients:
100g smoked trout (broken into small pieces, take out any bones)
8 eggs
1 spring onion (thinly sliced)
1 bunch or 8 stalks of asparagus
1 tsp of dill (finely chopped)
parmesan cheese (shaved on top)
Salt and pepper to season.
Method:
Preheat oven to 150 degrees.
Grease a small baking tray.
Boil water and cook asparagus until soft and bright in colour.
Once soft, drain and run under cold water.
Slice asparagus into 1cm pieces.
In a large mixing bowl, crack the 8 eggs and slighly whisk till all yolks are broken.
Add spring onions, dill, asparagus, smoked trout, salt and pepper.
Gently stir until trout is evenly spread.
Transfer into the baking tray.
Top with parmeson cheese.
Place in oven for 30 minutes, until top is golden brown.
Fun Fact: Can be served hot and cold. Great for lunch just accompany with your choice of salad.
Enjoy.
Stay Fresh x
Ingredients:
2 x 400g canned chickpeas (can soak yourself also)
4 tsp tahini
2 garlic cloves
5 tbs olive oil (good quality - I always use sevilo grove)
3 tbs lemon juice
Pinch of salt.
Parsley leaves to garnish
Method:
Make sure you rinse chickpeas well under a cold water tap.
Add chickpeas, tahini, garlic, lemon juice and salt into a food processer.
Turn the food processer on and slowly add the olive oil, until you get the desired texture of your hummus.
Place in a bowl and garnish with parsley.
Enjoy!
Fun Fact: Use hummus on sandwiches instead of mayonnaise. When serving hummus use toasted pita bread chips, for a healthy alternative to bought crackers.
Stay Fresh x
Ingredients:
Dressing.
6 tbs orange juice (freshly squeezed)
1 garlic clove (finely slice)
3 tbs apple or white wine vinegar
1 tbs dijon mustard
6 tbs olive oil
Salad.
1 can cannelloni beans
3 stalks of celery (finely sliced)
8 radishes (finely sliced)
2 cups of baby spinach
1 cup baby rocket
1 handful of radish leaves (wash well)
1/2 cup goats fetta
parsley to garnish
Method:
Dressing.
Add garlic, orange juice, olive oil, dijon mustard and vinegar into a container and shake well. Sit aside at room temperature.
Salad.
Rinse beans under cold water and set aside.
Add prepared radish, spinach, rocket and celery to a medium bowl.
Pour a small amount of the dressing in the bowl.
Stir and make sure all is covered.
Place in serving bowl, top with goats feta and parsley.
Enjoy!
Fun Facts: You can also use cows milk feta, halloumi or ricotta, . This salad would go great with the addition of a poached (sliced) chicken breast scattered throughout. This is due to chicken and orange flavours working very well together.
Stay Fresh x
