Health Recipes

Large whole beef eye fillet
Tomato ketchup
Wholegrain mustard
Worcestershire sauce
Salt and pepper
Place fillet and Worcestershire sauce in a baking dish. Spread wholegrain mustard over the top, then add ketchup over the top of that. Sprinkle with salt and pepper and roast for approximately an hour in a 200 degree oven. Check the meat by slicing into the centre. If it is not cooked to your liking, leave it in the oven for a bit longer. Remember to always let meat rest for at least 5 minutes before carving and serving. Enjoy with BROCCOLI AND GREEN BEAN SALAD – steam broccoli florets and green beans until slightly tender, remove from pot and let cool, then toss with sliced avocado, chilly (if you like), lemon juice, salt and pepper and a bit of balsamic vinegar.

1kg white fleshed fish
Olive oil for the pan
Either:
Black olive tapenade & lemon juice
Or
Chilli flakes, lemon juice and parsley
Or
Salt, pepper, finely chopped garlic and lemon juice. Heat oil in a large frying pan, add fish in batches (making sure not to overcrowd the pan) with your choice of flavourings, turn after a few minutes, when fish begins to look opaque, fry on the other side for a few more minutes, remove from the heat and serve with salt, pepper and lemon juice to taste.

½ a red cabbage, finely sliced
1 red onion
3 Tbsp almond butter
¼ C rice wine vinegar
3 Tbsp soy sauce
1 clove of garlic, finely diced
¼ C olive oil
Salt and pepper to taste Mix together cabbage & onion, add all sauce ingredients to a small bowl and mix well. Pour sauce over, toss and enjoy.

1 large cucumber
Chilli flakes
Sesame oil
Lemon juice
Soy sauce
Fish sauce
Chopped Coriander (if you like)
Slice the cucumber into batons (small rectangles) and put all ingredients into a large bowl to mix together. Let the mix marinate overnight or at least for a few hours.

Whole chicken
3-4 slices of preserved lemon (lemons marinated in oil and salt for a
few weeks if you want to make it yourself)
Olive Oil
Salt and pepper
Place the chicken in a large pot with a lid. Drizzle with olive oil, lay the sliced lemon on top and sprinkle with salt and pepper. Put the lid on and bake in the oven for an hour and 20 minutes, at 180 degrees Celsius. Check that the meat is cooked by slicing into the thigh with a knife – if the juices run clear, the meat is cooked. If not, leave it for another 10 minutes.
Enjoy with COLESLAW made up of grated carrot, thinly sliced red cabbage, thinly sliced red onion, a small amount of mayonnaise and lemon juice. Mix everything together in a big bowl.

2 eggs
1 capsicum
¼ red onion
½ avocado
1 large tomato, sliced
Salsa to taste
Coriander to taste
Slice all veges, whisk eggs and fry omelet mix in an oiled pan. This is your tortilla. Wrap it around veges and salsa and enjoy.

1kg pork/chicken/beef mince
Soy sauce
Fish sauce
Coriander (if you like)
Chili flakes/fresh chili sliced thinly
Olive oil
Salt and pepper
1 large white onion, diced into little pieces
2 cloves of garlic, crushed or sliced thinly
1 large lettuce, leaves torn off to make the cups
Sliced tomatoes (if you like)
Mix everything together in a big bowl except for the olive oil and coriander. Heat the oil in a large frying pan, add the beef mixture and fry until all the meat is cooked all the way through. You need to keep breaking the mix up so that it doesn’t clump or cook unevenly and burn. Add the coriander and stir through. Serve with the lettuce leaves by spooning mixture (and tomatoes) into the lettuce cups and eating with your hands, sort of like lettuce tacos.

2/3 eggs
1 head of silverbeet, finely sliced
1 onion, finely sliced
Salt and pepper to taste
2 Tbsp mayonaise
In a large bowl, place silverbeet and onion, crack the eggs in and stir to coat everything in the egg. Add salt and pepper to taste. Fry spoonfuls in a frying pan until golden and flat on each side.
Enjoy with smears of mayonnaise.

12 eggs
1 capsicum, sliced thinly
1 onion sliced thinly
3 tomatoes, diced
2 cloves of garlic, diced or crushed
2 zucchinis, sliced thinly
Olive oil
Salt and pepper
Whisk eggs. Set aside.
In a large oven-proof saucepan, fry the vegetables in a little olive oil until tender. Remove from the heat, add the egg mix and salt and pepper to taste. Bake in the oven for 20 minutes or until eggs are cooked through. Serve with a large green salad.

500g lamb mince
1 onion, finely chopped
2 cloves of garlic, minced10
Cumin, cinnamon and paprika to taste
Salt and pepper
1 avocado
2 tomatoes
2 eggs
Assemble patties by mixing lamb, onion, garlic and spices in a bowl, roll into discs and fry in an oiled pan until cooked through. Remove from the pan and fry the eggs. Slice tomatoes and avocado, assemble by stacking lamb, the egg, then tomato then avocado.

500g chicken mince
½ capsicum, finely diced
1 small onion, finely diced
1 clove garlic, minced
Salt and pepper
4 mushrooms, diced finely
Cumin and paprika to taste
1 avocado
2 tomatoes, chopped and diced
¼ onion, finely diced
Juice of ½ a lemon
Coriander (if you like)
Chili flakes (if you like)
Salsa
Make the patties by mixing together the chicken, vegetables and spices, roll them into small, flat discs. Fry in an oiled pan until cooked through.
Assemble the guacamole by mixing all ingredients in a bowl with a fork until you reach the desired consistency. Stack the guacamole on top of each disc, pour some salsa over and enjoy with a green salad.

Lamb rack
Salt, pepper, rosemary
2 cloves of garlic, minced
½ a cauliflower head
Olive oil
Rub the spices and 1 clove of garlic onto the lamb rack, pour some oil over and bake for 20 minutes or until it is cooked to your liking. While it is cooking, steam the cauliflower until soft, then blend it in the food processor with garlic, olive oil and more salt and pepper.
Enjoy with a large green salad.

500g lamb mince
Cumin, ginger, garlic, salt, pepper and ground coriander seeds to
taste
1 large onion, diced
200g green beans, diced
2 red peppers, cut into thick strips
Fry the onion and beans in an oiled pan, add mince and spices and break up with your spatula to avoid clumps. When the mixture is cooked through, serve in a bowl with red pepper strips as dippers.

4 chicken thighs, hammered flat
8 sundried tomatoes
Baby spinach
Olives
Basil
Salt and pepper
Fry the chicken thighs in an oiled pan with salt, pepper and garlic until cooked through (about 5 mins per side). Stack spinach, chicken, sundried tomatoes, olives and basil.

1 bag of kale, chopped finely
10 mushrooms, sliced
2 cloves of garlic, minced
½ an onion, sliced very finely
Olive oil
Balsamic vinegar
Salt and pepper
Assemble salad by mixing kale, mushrooms, garlic and onion, then add olive oil and balsamic vinegar as dressing. Add salt and pepper to taste.

1 lamb loin (approximately 2kg, bone in)
Salt, pepper, garlic minced
Olive oil
½ cauliflower
½ broccoli
1 onion
2 cloves of garlic
2 slices of preserved lemons
Place the lamb skin side up in a large roasting pan with a lid. Rub the salt, pepper, garlic and olive oil into the fat, add 2 cups of water to the pan, cover and put in the oven at 140 degrees Celsius. After 2 hours, turn the oven down to 100 degrees and continue cooking for another 3 hours at least. Check the meat after this, it should be tender and falling off the bone. You can leave it in there for another couple of hours if you need to, don’t worry it won’t overcook. To make the vegetables, first steam the broccoli and cauliflower, then put everything in a pan and bake for about 20 minutes or until they go a little golden.

2 chicken breasts
1 500ml jar of basil and tomato pasta sauce (look for a sugar free
one)
1 onion
1 jar of olives
Brown the chicken in an oiled pan with the onion, salt and pepper. Add the pasta sauce and olives and bake in the oven for half an hour. Serve with a large green salad.

500g raw prawn meat ½ a head of cabbage ½ a can of coconut milk Juice of 1 lemon Salt and pepper to taste 1 onion 2 cloves of garlic Fry the onion and garlic in an oiled pan. Add the cabbage, let it soften, then add the prawns. Pour over the coconut milk and the lemon juice and let it simmer for 5 minutes. Serve with a large green salad.