Enjoy nourishing your body with delicious and nutritious recipes - perfect for all spring occasions!
Sundried Tomato & Caramelised Onion Frittata Our favourite easy meal prep option is a veggie-packed frittata. It's quick to make and will last you a working week in the fridge. Zero need to for grab that takeaway B&E on a Wednesday when you have this in the fridge. Here's the recipe!
Makes 8-10 slices
1 tbs olive oil
2 onions, finely sliced
2 cups spinach
2/3 cup roughly chopped sundried tomatoes
300g pre-roasted pumpkin or sweet potato (optional)
100g goats cheese, crumbled (optional)
1/2 bunch finely chopped parsley
1/3 cup nut milk (or milk of your choice)
1. Heat the olive oil in a large frying pan over medium-high heat. Cook the sliced onion for 5-10 minutes or until collapsed down completely. Add the spinach in for 2 minutes to wilt slightly. Remove from the heat.
2. Scatter the onion mixture, sundried tomatoes, pre-roasted pumpkin or sweet potato and goats cheese into the base of a baking tray. In a large bowl whisk the eggs and the nut milk, scatter in the parsley and whisk again. Season with salt and pepper.
4. Pour the egg mixture over the ingredients in the base of the pan. Give it a little stir to make sure everything is evenly dispersed. Bake in the oven for 20-35 minutes, or until the frittata is set and not runny. Cool before slicing. Serve with some avocado and greens. Et Voila!
Mouth Watering Chilli + Lime Thai Chicken Salad This delectable spring salad is packed with so much zingy, sweet and spicy flavour. It makes for the perfect lunchtime meal that everyone around you will be jealous of.
Makes 4-6 serves
3 tbs maple syrup
2 garlic cloves
juice of 3, plus extra if needed
2 tablespoons fish sauce
1/2 bunch coriander, washed, leaves and roots roughly chopped
400g pre-cooked chicken breast (or skinless bbq chicken)
1/2 medium wombok, washed and finely shredded
2 cups baby spinach, shredded
1 bunch mint, washed + shredded (leave a few for the garnish)
100 g almonds, roughly chopped
3 spring onions, white and green parts, finely sliced
2 long green chillies, deseeded and finely chopped
Start by making a dressing: Place the maple syrup, garlic, lime juice, fish sauce and chopped coriander in a small food processor or high-powered blender. Blitz until the mixture fine and the herbs have liquidizes as much as possible. Taste and adjust with more fish sauce, maple syrup or lime as needed. Set aside.
Shred the chicken breast with your hands and place it in a bowl. Add the wombok, spinach, mint, almonds, spring onions and green chillies (reserving a 1 tbs of each for garnish) in a large bowl. Pour over the dressing and toss to coat.
Top the salad with a garnish of herbs, nuts, chilli and spring onions. Serve immediately.
Chocolate Almond Pecan & Cashew Nut Butter
Nut butters make for fantastic mid-afternoon snacks with sliced apples, bananas or on a piece of toast. They're satiating, antioxidant-rich, protein-packed and provide essential nutrients required for many metabolic processes within the body.
1/2 cup cashews
1/2 cup pecans
1/2 cup almonds
3 heaped tbs raw cacao powder
1 tbs coconut oil
pinch sea salt
Place all of the ingredients in a high powdered blender. Blitz for 5-15 minutes, or until smooth.
Adjust the flavour with honey and/or more cacao powder.