Broccoli Fetta Fritters

Broccoli Fetta Fritters

Makes 8: 1 med broccoli, 3 garlic cloves finely chopped, 4 eggs, 1 small bunch parsley chopped, 150g of gluten free flour or buckwheat flour (put an extra 50g aside in case mixture is too wet) 80g feta, 1/2 cup of pine nuts, 1 lemon, salt and pepper, dash of...
Chopped Salad with Prawns

Chopped Salad with Prawns

Are you getting at least the “Strive for 5” colourful veggies at both lunch at dinner? Preferably you eat more! Here’s a quick and tasty option. 2 celery sticks, 2 lebanese cucumbers sliced into quarters lengthways then chopped, 12 mini orange...
How to make a Balanced Dinner & Lunch

How to make a Balanced Dinner & Lunch

Start with the veggies first.  Have at least half your plate full of colourful veggies and herbs.  Then add some protein and 1/2 palm of legumes (hummus, cannelini beans, black beans, lentils – not tinned) and or a small portion of whole grains. You now have the...
Crunchy Salad with Orange Dressing

Crunchy Salad with Orange Dressing

1/4 red cabbage finely shredded & chopped, 1 leb cucumber, part peeled chopped, 1 shallot chopped, 1 celery stick chopped, 1/4 pomegranate arils, 1/2 orange segmented & chopped, 1 Tblsp sunflower seeds, 1/2 cup chopped parsley, 1/4 chopped basil or mint....
Pistachio Pesto

Pistachio Pesto

80g each red & white quinoa, 2 bunches asparagus (or broccolini), 100g frozen peas, 200g baby spinach leaves 1 avocado chopped, 100g feta crumbled, 100g pepitas toasted.  Bring quinoa to boil then simmer on low for 15 minutes or until water absorbed and quinoa...