Vegan Lentil Patties

I am constantly trialling different vegetable, chickpea, bean and lentil patties to put some new recipes out there as I find there aren’t many that are actually clean and taste good!

In this recipe I used some left over red kidney beans and lentils with lots of different spices and flavours and they turned out delicious.

Ingredients

  • 200g (1/2 can) red kidney beans, cooked
  • 400g lentils, cooked
  • 1 1/2 tsp garlic, crushed
  • 1 small red onion, diced
  • 1 tsp nutmeg
  • 1 tsp cumin
  • 1 tsp chilli powder
  • 1/2 tsp tumeric
  • 2 tbl olive oil
  • 2 tbl buckwheat flour (any other flour would be fine)
  • 1 tbl tamari

Method

  1. Place both beans into a bowl and mash.
  2. Add in the rest of the ingredients and combine the mixture using your hands.
  3. Roll into even sized patties (should make about 7-8).
  4. Pan-fry using olive oil and serve with your choice of greens & some hummus.

Mixed shredded carrot & beetroot salad with poached chicken & homemade dressing

A fresh summer salad that is the perfect balance of sweet, light, fresh and filling at the same time. I threw together this homemade salad dressing today and it turned out so well- definitely worth a try!

Ingredients

  • 1 cup mixed salad leaves
  • 1/4 cup shredded carrot
  • 1/4 cup shredded beetroot
  • 1/4 red onion, diced
  • 80g cooked chicken (I poached mine)
  • Sprinkle of dried raisins
  • Sprinkle of coconut flakes

Dressing

  • 1 tbl olive oil
  • 1 whole lime, juiced
  • 1cm ginger, grated
  • 1 tsp honey
  • 1 tsp seeded mustard
  • Pinch of salt

Method

Simply combine all ingredients and add the dressing!

Healthy Beef Burrito Bowl

I am all for cutting out the bread from the sandwich-or in this case cutting out the wrap from the burrito and filling in all that extra space with more nutrient dense ingredients in its place. Almost all commercially bought tortillas or wraps are packed with so many nasty additives like sugars, gums and thickeners and things you just wouldn’t even know how to pronounce. My biggest piece of advice I can give to everyone when choosing foods like breads, wraps and rolls is; don’t eat it, or just read the back of the packet. If you cannot understand half the ingredients how is your body supposed to understand how to process it? I say stick to whole familiar foods and you cant go wrong! Start now and replace your regular burrito for this burrito bowl.

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Serves 1

Ingredients

  • 100g grass-fed beef mince
  • 1 garlic clove, crushed
  • 1 tbl olive oil
  • ¼ brown onion, diced
  • ½ tsp paprika
  • ½ tsp ground cumin
  • Pinch of salt & pepper
  • ¼ cup water
  • 1 ½ cups mixed lettuce
  • ½ cup broccoli, diced
  • ½ tomato
  • ½ cup cook quinoa & brown rice
  • ¼ cup capsicum, diced 

    Dressing 

  • Juice of ½ lime
  • 1 tsp olive oil Pinch salt

Method

Fry mince, garlic and onion in olive oil until brown. Add spices and water, simmer for 5-10 minutes.

Prepare all salad ingredients and brown rice & quinoa in a bowl.

Add cooked mince into the bowl.

Mix dressing together and pour over ingredients, enjoy.

 

 

 

Asian Soba Noodle Salad with Tofu & Orange dressing

A light-yet filling salad, very fresh and crunchy, filled with vitamins and minerals. The dressing gives this dish a fresh citrus aroma with a sweet after taste. Perfect for a pre-packed lunch or lunch at home.

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Serves 1

Ingredients

Salad

  • 1 ½ cups mixed lettuce
  • ½ carrot, thinly sliced
  • ¼ red onion, sliced
  • ¼ cup coriander, diced
  • ½ cup red cabbage, diced
  • 5 cherry tomatoes, halved
  • ¼ avocado, diced
  • 150g tofu, cooked
  • 60-80g of soba noodles, cooked
  • Flaked almonds to serve

Dressing

  • Juice of 1 orange
  • Juice of ½ lime
  • 1 tbl olive oil
  • 1 tsp rice malt syrup

Method

  1. Combine all salad ingredients in a large bowl.
  2. Prepare orange dressing and add to the bowl, mix thoroughly.
  3. Serve with flaked almonds on top

 

 

Mexican Salad Bowl

The perfect combination of spices cooked through fresh grass-fed beef with loads of fresh salad and a touch of lime. A spicy, but fresh salad to keep you warm on a cold day, or cool you down on a hot day – prepare it to suit you.
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serves 1

 

Ingredients

  • 1 tsp olive oil
  • 1 garlic clove, minced
  • ¼ red onion, diced
  • 100g grass-fed beef mince
  • ½ can organic red kidney beans
  • 1 tsp beef bone broth (or beef stock cube)
  • 1/2 tsp paprika
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • Pinch salt & pepper
  • 1/4 cup water
  • 1 cup mixed spinach
  • ¼ cup capsicum, diced
  • ¼ cup cucumber, diced
  • ¼ avocado, diced
  • ¼ cup tomatoes, diced
  • 1 tbl kimchi (optional)
  • Juice of ½ lime
  • Tbl coconut yogurt to serve

Method

  1. Add olive oil, garlic and onion into pan and brown until the onion is soft, then add the mince and brown for 2 minutes.
  2. Add the red kidney beans, bone broth (or stock cube), paprika, chili powder, cumin, salt & pepper, stir.
  3. Add water and let it simmer on low for 5 minutes, uncovered.
  4. Prepare spinach, capsicum, cucumber, avocado and tomatoes in a bowl.
  5. Remove mince from the heat, add to salad and toss with lime juice in a bowl.
  6. Serve with a dollop of coconut yogurt.

Chickpea Asian Salad

If your a vegan or vegetarian it can be difficult to fill yourself up with a salad for lunch without the addition of meat for protein. A good alternative is chickpeas as they contain a lot of protein, as well as iron and magnesium.

Ingredients

  • 1/2 carrot, shredded
  • 1/4 onion, sliced
  • 1 cup cabbage, shredded
  • 1/2 cup mixed lettuce
  • 1/4 cup bean sprouts
  • tsp olive oil
  • 1 garlic clove
  • 1/2 zucchini
  • 1/2 can chickpeas
  • 1 tsp paprika
  • 1/2 tsp tumeric
  • 1 tsp nutmeg
  • 2 tsp mixed herbs
  • salt & pepper
  • 1/4 cup water

Method

  1. Prepare salad ingredients in a bowl
  2. Pan fry garlic, oil in a saucepan for 2 minutes and add zucchini and chickpeas
  3. Add all spices, salt and pepper and water
  4. Boil and stir for 10 minutes or until sauce has thickened
  5. Cool and add to salad ingredients, stir and enjoy