PREP 5 MINS I COOK 15 MIN
150g chicken 3-4 spiralled zucchini ½ cup peanut butter ½ cup coconut milk ¼ cup water 2 Tbsp soy sauce 1 tsp fish sauce 1 tsp minced garlic 1 Tbsp lemon juice Coriander to serve
the chicken into strips. Heat oil in pan and cook for 4-5min each side. Set on
top of zucchini noodles. Prepare
sauce by mixing all ingredients in a bowl until smooth. Pour
evenly over chicken and zucchini noodles. Add coriander to garnish.
PREP 10 MINS I COOK 15 MIN
500g ground turkey 6 halves sundried tomatoes ¼ medium red onion Large handful spinach ¼ cup feta 1tsp oregano ½ tsp minced garlic 1/3 cup bread crumbs 1 large egg
spinach, red onion and sundried tomatoes In
a large bowl combine the turkey, spinach, sun dried tomatoes, onion, feta,
garlic, oregano, egg, bread crumbs, salt and pepper Stir
until evenly combined Shape
the mixture into patties.
PREP 10 MINS I COOK 15 MINS I 6 SERVINGS
3 bunches of asparagus ¼ cup olive oil 2 Tbsp minced garlic 1 tsp lemon zest 1 tsp dried oregano Salt to taste ½ cup crumbled feta cheese 1 lemon
a small saucepan, heat the olive oil, garlic, lemon zest, and oregano over a
low heat until the garlic starts to golden. Remove pan from heat to cool. Preheat
oven to 200 degrees. Line
a rimmed baking tray with baking paper. Toss asparagus with infused oil until
well coated. Arrange
asparagus into a single layer. Toss feta over asparagus. Roast for 10-12 minutes
PREP 20 MINS I COOK 5 MIN
4 cups shredded zucchini 2/3 cup all-purpose flour 2 large eggs 1/3 cups chives 2 Tbsp olive oil 1 large tsp plain Chobani (to serve)
shredded zucchini in a colander set over bowl and sprinkle the zucchini
slightly with salt Stand
for 10min Squeeze
out as much water as possible Transfer
zucchini into a large bowl Add
flour, eggs, chives, salt & pepper to bowl, stir until mixture is combined Line
a plate with paper towels Create
fritters with roughly 3Tbsp of mixture Add
olive oil to pan and sauté for 3-5 min each side Serve
with a dollop of plain Chobani yoghurt.
PREP 5 MINS I COOK 30 MIN
2 red capsicum 1 tsp olive oil 1 onion 1 carrot 150g minced beef 250g Bolognese sauce 200g can diced tomatoes parmesan
oven to 200deg. Cut capsicum in half lengthwise and remove seeds and membrane.
Place on a baking tray and bake for 20min Meanwhile,
heat oil in pan and add onion, carrot and cook for 5min. Add
mince until browned. Reduce heat and mix in sauce and tomatoes, simmer for
capsicums from oven and carefully fill with mixture. Sprinkle
parmesan on top.
PREP 10 MINS I COOK 30 MIN
¼ Sweet potato Large handful baby spinach ¼ red onion ¼ block of feta Half an avocado Pine nuts 4-5 cherry tomatoes Balsamic glaze
Preheat oven to 180deg. Peel and dice sweet potato into roughly 1cm wide pieces. Place in a bowl with 2Tbs water. Place in microwave and heat for 10minutes. This softens the potato to reduce the time in the oven = eating sooner 🙂 Once finished place potato into the oven for 10minutes. Prepare remaining ingredients into large pieces. In a frying pan lightly cook off pine nuts, onion and cherry tomatoes. Place all ingredients in a bowl and dress with balsamic glaze.