recipes

Nutrition + Recipes + Health + Fitness

Cauliflower / Broccoli Fried Rice with Veggies

16 July 2017

(Serves 4 as a side dish or 2 as a main meal, if you’ve had bariatric surgery then it makes about double these serves) Ingredients 2 cups grated cauliflower /

20 February 2017

Quinoa (pronounced ‘keen – wa’) is a nutty flavoured grain originating in South America that has been cultivated in the Andes for over 5000 years. It comes in a creamy

Mama’s Roast Vegetables with Tomato & Herbs

20 December 2016

My mum makes the best roast vegetables and like a little kid, I get very excited when she is making it! So I decided to write down her recipe and

Cheesy Vegetable & Quinoa Protein Individual Frittata / Savoury Muffin

08 August 2016

Looking for a frittata / savoury muffin that is high in protein and a good source of fibre? Try this recipe which is also vegetarian and gluten free. If you’d

15 June 2016

Ingredients 30ml olive oil 1½ tbsp plain or self raising (can be gluten free) flour, plus a little extra for dusting 2 garlic cloves, finely chopped ¾ cup lite milk

Ricotta & Spinach Stuffed Baked Mushrooms

24 April 2016

(Serves 3-4) Ingredients 8 Large field mushrooms, stalks removed 200-250g low fat fresh ricotta cheese 1 medium onion, very finely chopped 4 garlic cloves, very finely chopped 150g frozen spinach,

10 April 2016

Looking for healthy yet delicious recipes? Sometimes we need a little inspiration in order to keep up our healthy eating routine. Here are 4 great free recipe books with recipes

10 April 2016

Everyday Healthy Cookbook II

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Looking for some healthy delicious recipes? Get the Everyday Healthy Cookbook for free. It’s filled with healthy recipes from Accredited Practicing Dietitians. Click the below link to download your copy:

25 March 2016

The Thrifty Cook Book

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Want some new recipes that are healthy, delicious and great for those on a budget? Follow this link to download for free The Thrifty Cook Book which contains a selection

Ratatouille with Sundried Tomatoes & Olives

30 September 2015

(Serves 4-6) Ingredients 1 medium eggplant, cut into ¾ cm slices 2 medium zucchinis, cut into ½ cm circles 1 medium red capsicum, cut into ¾ cm strips Olive

recipes

Cauliflower / Broccoli Fried Rice with Veggies

10 Ways to Use Quinoa!

Mama’s Roast Vegetables with Tomato & Herbs

Cheesy Vegetable & Quinoa Protein Individual Frittata / Savoury Muffin

Spinach & Feta Soufflé with Pesto

Ricotta & Spinach Stuffed Baked Mushrooms

4 Healthy Recipe Books

Everyday Healthy Cookbook II

The Thrifty Cook Book

Ratatouille with Sundried Tomatoes & Olives