CHICKEN SATAY WITH ZUCCHINI NOODLES

PREP 5 MINS                          I                 COOK 15 MIN

INGREDIENTS

  • 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

DIRECTIONS

  1. Slice the chicken into strips. Heat oil in pan and cook for 4-5min each side. Set on top of zucchini noodles.
  2. Prepare sauce by mixing all ingredients in a bowl until smooth.
  3. Pour evenly over chicken and zucchini noodles.
  4. Add coriander to garnish.

TURKEY & FETA BURGERS

PREP 10 MINS                       I                 COOK 15 MIN

INGREDIENTS

  • 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

DIRECTIONS

  1. Chop spinach, red onion and sundried tomatoes
  2. In a large bowl combine the turkey, spinach, sun dried tomatoes, onion, feta, garlic, oregano, egg, bread crumbs, salt and pepper
  3. Stir until evenly combined
  4. Shape the mixture into patties.

ROASTED GARLIC ASPARAGUS & FETA

PREP 10 MINS            I                 COOK 15 MINS               I                 6 SERVINGS

INGREDIENTS

  • 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

DIRECTIONS

  1. In 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.
  2. Preheat oven to 200 degrees.
  3. Line a rimmed baking tray with baking paper. Toss asparagus with infused oil until well coated.
  4. Arrange asparagus into a single layer. Toss feta over asparagus.
  5. Roast for 10-12 minutes

ZUCCHINI FRITTERS

PREP 20 MINS                       I                 COOK 5 MIN

INGREDIENTS

  • 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)

DIRECTIONS

  1. Place shredded zucchini in a colander set over bowl and sprinkle the zucchini slightly with salt
  2. Stand for 10min
  3. Squeeze out as much water as possible
  4. Transfer zucchini into a large bowl
  5. Add flour, eggs, chives, salt & pepper to bowl, stir until mixture is combined
  6. Line a plate with paper towels
  7. Create fritters with roughly 3Tbsp of mixture
  8. Add olive oil to pan and sauté for 3-5 min each side
  9. Serve with a dollop of plain Chobani yoghurt.

BOLOGNESE STUFFED CAPSICUMS

PREP 5 MINS                          I                 COOK 30 MIN

INGREDIENTS

  • 2 red capsicum
  • 1 tsp olive oil
  • 1 onion
  • 1 carrot
  • 150g minced beef
  • 250g Bolognese sauce
  • 200g can diced tomatoes
  • parmesan

DIRECTIONS

  1. Preheat oven to 200deg. Cut capsicum in half lengthwise and remove seeds and membrane. Place on a baking tray and bake for 20min
  2. Meanwhile, heat oil in pan and add onion, carrot and cook for 5min.
  3. Add mince until browned. Reduce heat and mix in sauce and tomatoes, simmer for 10-15.
  4. Remove capsicums from oven and carefully fill with mixture.
  5. Sprinkle parmesan on top.

RAINBOW BOWL

PREP 10 MINS                       I                 COOK 30 MIN

INGREDIENTS

  • 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

DIRECTIONS

  1. Preheat oven to 180deg.
  2. 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 🙂
  3. Once finished place potato into the oven for 10minutes.
  4. Prepare remaining ingredients into large pieces.
  5. In a frying pan lightly cook off pine nuts, onion and cherry tomatoes.
  6. Place all ingredients in a bowl and dress with balsamic glaze.