Recipes
Leftover Roast Veggie Frittata Muffins
This recipe makes for a healthy lunch or snack and is a brilliant way to use up leftover roast veggies from dinner.
This recipe makes for a healthy lunch or snack and is a brilliant way to use up leftover roast veggies from dinner.
Recipe by GH Nutrition.
Ingredients
6 free-range eggs
1/2 cup milk
1+1/2 cups leftover roast veggies, diced i.e. sweet potato, pumpkin, capsicum, red onion, zucchini
1 handful of baby spinach, chopped
1/2 cup goat's cheese, crumbled
1/4 cup pepitas
1/4 cup chives, chopped
Sea salt and cracked black pepper, to season
Equipment
12 Cup Muffin Tray
Recipe
Preheat a fan-forced oven to 180 degrees celsius. Line a 12-cup muffin tray with muffin cases.
In a large mixing bowl, beat the eggs and milk. Season with salt and pepper.
At the base of the muffin cases, add a mix of the leftover roast veggies (fill to halfway). Top with the egg mixture and sprinkle over the spinach leaves, goat's cheese, pepitas and chives.
Bake for 25-30 minutes, or until cooked through in the centre.
Once cooked, remove from oven and place on a rack to cool.
I love to serve mine with a small side salad, including spinach leaves, cherry tomatoes, pepitas, goat’s cheese and a drizzle of caramelised balsamic vinegar!
Muffins can keep in the fridge for up to 4 days or in the freezer for up to 3 months.
BBQ Chilli Prawns
Fire up the barbie this long weekend and throw on these prawns.
Fire up the barbie this long weekend and throw on these prawns. Served with aioli, or a squeeze of lemon, they're sure to go down a treat.
Recipe by GH Nutrition
Ingredients
12 extra-large raw green prawns, peeled with tales intact
1 clove garlic, crushed
1 long red chilli, deseeded and chopped
¼ cup lemon juice
¼ cup extra-virgin olive oil
½ tsp cayenne pepper
1 tsp smoked paprika
2 tsp raw sugar
Sea salt and cracked black pepper, to season
Lemon wedges, to serve
Equipment
CHAR-GRILL PAN
OR
BBQ
Recipe
To make the chilli sauce, place the garlic, chilli, lemon juice, olive oil, spices, sugar, salt and pepper in a medium bowl. Mix well to combine.
Add the prawns to the sauce and if time permits, let marinate for 30 minutes.
Preheat a char-grill pan or BBQ over high heat. Drizzle with olive oil and when hot, add the prawns, with all of the sauce.
Cook the prawns for 3 minutes each side, or until cooked through.
Serve the prawns with lemon wedges and season with sea salt and cracked black pepper.
Nut Free Muesli Bars
Delicious and chewy, these nut-free muesli bars are the perfect healthy snack to add to the kid’s lunch boxes.
Delicious and chewy, these nut-free muesli bars are the perfect healthy snack to add to the kid’s lunch boxes. All ingredients sourced from Market Health Foods at Fyshwick Markets.
Recipe from GH Nutrition
Ingredients
Wet:
1 cup coconut oil
3/4 cup honey or rice malt syrup
1/4 water
Dry:
2 cups puffed brown rice
1 + 1/2 cup rolled oats
1/4 cup wholemeal flour
1/4 cup shredded coconut
1/4 cup dried cranberries
1/3 cup mixed seeds (sunflower seeds & pepitas)
1/2 cup white chocolate chips
Equipment
SQUARE CAKE TIN
SMALL SAUCEPAN
Recipe
Preheat oven to 180 degrees Celsius and line a square cake tin or slice pan with baking paper.
In a small saucepan over low heat, gently melt wet ingredients.
Add oats, puffed rice, flour, coconut, cranberries and seeds into a large mixing bowl and mix.
Pour melted mixture into a bowl and combine. Finally, stir in white chocolate chips.
Transfer into prepared baking dish. Using another piece of baking paper, push down firmly on the mixture to make as compact as possible. Bake for 20 minutes.
Once cooled, place in the fridge or freezer until ready to slice.
Blueberry, Lemon and Yoghurt Muffins
Muffins have the benefit of being suitable for breakfast or as a snack any time of the day.
Muffins have the benefit of being suitable for breakfast or as a snack any time of the day.
This basic muffin recipe has been made healthier by substituting for wholemeal flour for added fibre, oats for slow burning energy, yoghurt for a calcium boost, olive oil for healthy fats and the berries for added natural sweetness.
If not consumed within 3 days, wrap in glad wrap and freeze. Thaw out prior to eating.
Recipe by Accredited Practising Dietitian Georgia Houston from GH Nutrition
Ingredients
2 + 1/2 cups wholemeal self-raising flour
1/2 cup honey
3 eggs, lightly whisked
3/4 cup extra-virgin olive oil
1/2 cup Greek yoghurt
1/3 cup rolled oats, plus extra for sprinkling
1 cup blueberries, frozen or fresh
1 lemon rind
Equipment
Muffin Tin
Recipe
Pre-heat oven to 180C. Place the flour, honey, eggs, oil and yoghurt in a bowl and mix until just combined.
Gently fold through oats, blueberries and lemon rind.
Divide the mixture between 12 x 1/2 capacity muffin tins lined with paper cases.
Sprinkle with extra oats and bake for 30 minutes or until golden and cooked through when tested with a skewer. Let cool on a wire rack.