Tag Archives: nourishment

Red Rice and Quinoa Salad


quinoa + red rice saladWith a delicious whole baked coral trout on the menu last night I decided that this salad would make the perfect accompaniment..and being the food fanatic that I am decided to make an extra big salad so we could all eat leftovers the next day…turns out the salad was just a little too moreish as there wasn’t a grain left in the bowl by the time we left the table!

Loaded with fibre, heart healthy fats and essential nutrients this is not only the perfect accompaniment for just about any type of fish, meat or chicken dish, but it would also be a perfectly balanced meal just its own!

This dish serves 4 people.

What you need….

– 1/2 cup quinoa, rinsed

– 1/2 cup red rice (or can use a mixture of red & brown rice like I did for a little extra texture contrast!)

– 1/2 punnet cherry tomatoes, halved

– 1 small lebanese cucumber, sliced into quarters

– 1 red onion, thinly sliced

– 1 clove garlic, crushedfish and salad

– rind and juice of 1 orange

– juice of 1 lemon

– 2 tbsp preserved lemon, finely sliced

– 1/3 cup currants

– 1/3 cup slivered almonds, lightly toasted

– 1 tbsp pepitas (optional extra)

– 1/2 punnet rocquette or spinach leaves

– 1/2 cup mint leaves

– olive oil

-salt and pepper

What to do….

Firstly, cook your rice in one saucepan and the quinoa in a seperate saucepan as per packet instructions. Rinse, drain and set aside to cool. This can even be done ahead of time, just make sure you bring the rice and quinoa back to room temperature before assembling the salad.

Meanwhile, heat a small non-stick frypan and add a dash of oil to the pan before adding the red onion and sauteing til soft and slightly translucent. Set aside to cool.

Next add the juice of an orange, 1.5 tsp of orange rind, the juice of one lemon, about 2 tbsp olive oil and the crushed garlic to a large bowl, season with salt and pepper and mix to combine. Then throw in the rice, quinoa, rocquette leaves, cucumber, tomatoes, mint leaves, currants, preserved lemons and toss to combine.

Finally, sprinkle over your pepitas and toasted almonds just prior to serving and there you have super light summer salad that will be sure to please even the toughest crowd! Oh and did i mention its gluten free for all those with gluten sensitive tummies!

Here is sneak peak at the delicious whole baked coral trout that was served up last night with the salad! Yum yum yummm!


fresh fishbbq'd trout

Happy Sunday Everyone!



Roasted Beetroot and Mint Dip


This dip is seriously delicious if I may say so myself! Had some left over roasted beets that needed using up from a salad the night before so this is what I threw together!! Not only is this dip easy on the eye but it is also packed full of fibre, essential vitamins minerals (like magnesium, zinc, potassium and calcium), good heart healthy fats and powerful antioxidants! Did you know that the vibrant purple colour of beets is due to the high levels of anthocyanins, a powerful type of antioxidant found in most blue and purple fruit and vege. Beets are also believed to help control blood pressure along with a myriad of other health benefits! So, if you’re wanting to give this simple, tasty dip a go here is what you’ll need!

What you need…IMG_3607

– 4 cooked beets, skin removed

– 1 tbsp tahini paste

– 1/2 cup fresh mint leaves

– 2/3 cup low fat natural yoghurt

– salt and pepper


NOTE: if you dont have time to roast the beets yourself (they usually take about half n hour or so) try picking up a packet of the freshly cooked beets in the fruit and vege section of your local supermarket. There is a great brand that sell just this called Love Beets Australia that I have seen just about everywhere and they are great for those with busy schedules!

What to do…

Throw the cooked beets, yoghurt, mint leaves and tahini paste into a food processor or blender, season lightly with salt and pepper and whiz away until it reaches the consistency you’re after! Check the balance of flavours and add extra seasoning or tahini if required!

And there you have a delicious, nutritious dip in less than 5 minutes!! Yum!



Christmas Highlights Part 3: Healthy Chocolate Ginger Spiced Truffles


So it’s Christmas day and by this stage you have probably already ploughed your way through hours of pre-dinner drinks and nibbles and then a huge Christmas banquet, I’m sure most of you wonder where on earth you are going to find room for a big serve of Christmas pudding or trifle right?! Well this is a problem I seem to face just about every year anyway, so I find its great to keep some lighter sweet options on hand for anyone struggling to find room for dessert!

In keeping with my passion for trying to create healthier versions of all of our “not-so-healthy” favourite foods I thought why not re-invent the traditional calorie-laiden chocolate truffles into a healthier version?… And here is what I came up with: Healthy Chocolate Ginger Spiced Truffles…Aka My Choc Protein Balls with a Christmassy twist!)

A healthier nutrition packed version filled with heart healthy fats, antioxidants and natural sugars!

Healthy Chocolate Ginger Spiced Truffles

What you need…christmas truffles

  • 1 cup raw almonds
  • 1/3 cup shelled pistachios
  • 1 cup dried, pitted dates or pitted medjool dates
  • ½ cup raw cacao or good quality cocoa powder
  • 1/3 cup rolled oats
  • ¼ cup dried goji berries
  • 1 tsp ground ginger
  • 1 tsp Cinnamon
  • 1 tsp nutmeg
  • cocoa or desiccated coconut for rolling
  • Note: you could also add in some chopped glaze ginger for a little extra zing and flavour or even some cacao nibs for an extra chocolatey fix!

What to do….

Place the almonds, oats, cocoa and spices in a food processor and blend to combine. Then add the dates and blend until it forms a dough-like consistency. You may need a splash of water to bind the mixture together. If the mixture becomes too sticky and wet, try adding more oats or cocoa powder.

Next add in the goji berries and mix with a spoon or your hands to combine…Don’t be afraid to get your hands dirty – its half the fun!

Roll the mixture into small bite-sized balls, roll them in the desiccated coconut and then place in an air tight container in the freezer until ready to eat!

I find they taste best still slightly frozen and firm so keep them hidden in the freezer until time to serve!

Enjoy… in moderation!



Easy Peasy Zucchini Slice


slicePacked full of flavour, essential nutrients and good quality protein, this slice is a winner all round! This slice is super quick and easy to whip up and makes the perfect simple mid week dinner or convenient lunchbox option! Though it does contain a few less healthy ingredients (uhmmm bacon) the amount used is minimal and is really only in there for flavour, so not too much too worry about there! This slice is also perfect for all you carb conscious people out there! Recipe as follows…

What you need…

  • 2 large zucchinis, grated
  • 1 large carrot, grated
  • 2 shallots, finely chopped
  • 2-3 slices short cut bacon, diced (or you can use ham for a slightly healthier version!)
  • 1 brown onion, finely diced
  • 1/2 cup wholemeal SR flour (or gluten free self raising flour for a gluten free version)
  • 3/4 cup grated low fat cheddar cheese
  • 2 tablespoon olive oil
  • 5 extra large eggs

What to do…

Preheat oven to 170°C.  Grease and line a non-stick baking tray.

In a large bowl combine the zucchini, carrot, onion, shallots, bacon, flour and cheese and mix together.

In a separate bowl lightly beat the eggs add the oil before pouring into the mix of dry ingredients. Mix well to combine and season with a salt and pepper.

Finally pour the mixture into your lined baking dish. Bake for 30-35 mins or until golden and set.  Allow to cool slightly before cutting.



Blackened Cajun Salmon with Mango Avocado Salsa


salmon and salsa With Christmas (and the peak of summer) just around the corner this dish is sure to be a crowd pleaser, especially on these hot balmy summer nights! Being one of my all-time favourite food combinations – mango avocado and some lovely fresh seafood this dish has quickly worked its way up the ranks of my favourite dinner time creations! Packed with loads of essential vitamins and minerals and heart healthy fats you will be doing your whole body a favour..not just your taste buds! Though it may sound very exotic, this dish is super quick and easy to prepare. So if you’re keen to give this one a whirl please read on…

What you need…

  • 4 x salmon fillets
  • Cajun seasoning
  • 1x sweet potato, thinly sliced
  • smoked paprika
  • Steamed green veggies to serve (optional)

For the salsa:

  • 1 ripe mango, cut into cubes
  • 1 ripe avocado, cubed
  • 1 long red chilli, finely diced
  • 2-3 kaffir lime leaves, very finely diced
  • 2 roma tomatoes, diced
  • 1 Lebanese cucumber, diced
  • ½ red onion, finely diced
  • Juice of a fresh lime
  • handful of fresh mint leaves, torn

What to do…

Preheat the oven to 180 degrees. Then rub the Cajun seasoning mix into the salmon fillets and then set aside until ready to cook.

Slice up the sweet potato into thin slices and throw them onto a lined baking tray. Spray over some olive oil and sprinkle with smoked paprika and salt and pepper. Place in the oven and leave for 20-25mins or until soft to touch and slightly crispy and browned across the top.

Meanwhile add all of the chopped salsa ingredients to a serving bowl and then tare up the mint leaves before mixing them through. Squeeze over the fresh lime juice and a light drizzle of olive oil.

For the salmon, preheat a non-stick fry pan  and then add the salmon skin side down. Cook for about 3-4 mins and skin is nice and crispy before flipping and lthe fillets and cooking for a further 2-3 mins or until cooked to your liking. (Cooking time will depend on the thickness of the fillets.

Grab the sweet potato from the oven and serve up with the salmon and sexy, fresh salsa!