Veggie Patty, Sauteed Mushroom & Hummus Vegan Bowl

I often crave big bowls of vegetables, but feel very dissatisfied if there is no flavour to it. I want all my meals to be full of flavour, but still kept very clean so I never use any commercial sauces that have additives or sugars. I like to cook different elements within the bowl differently so when it is all combined it is exciting and delicious to eat. This bowl is a mix of vegetables and I added some brown rice and quinoa to the mushrooms as they were left over in my fridge, but you don’t have to. The vegan bowl consists of mixed lettuce, cherry tomatoes, baby cucumber, sauteed mushrooms with brown rice and quinoa, vegetable patties and hummus. I am currently trialing hummus recipes, so for now just use the cleanest store-bought hummus you can find, or wait until I release mine. My own homemade hummus recipe will be posted within the next couple weeks.

Veggie Patty, Sauteed Mushroom & Hummus Vegan Bowl

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Ingredients

Vegetable Patties

  • 1/2 white potato, steamed, mashed
  • 1/2 small sweet potato, steamed, mashed
  • 1/2 cup lentils, cooked
  • 1/2 medium brown onion, diced
  • 1/2 carrot, grated
  • 1/4 cup almond meal
  • 1 tsp garlic
  • Salt & pepper
  • 1 tsp ground cumin
  • 1 tbl olive oil

Combine all ingredients into a bowl with your hands and roll into patties (mine formed 2). Fry over medium heat with olive oil until cooked, set aside.

Sauteed Mushrooms

  • 1 tbl olive oil
  • 1 tbl garlic, crushed
  • 5-6 regular mushrooms, diced
  • 2 tbl tamari sauce
  • 1/4 cup vegetable stock

Fry olive oil, garlic for 1 minute on high and add mushrooms, fry for a further 3 minutes. Add tamari sauce and stock, simmer until sauce thickens slightly and mushrooms are cooked, set aside.

Salad

  • 1 cup mixed lettuce
  • 5 cherry tomatoes
  • 3 baby cucumbers
  • 2 tbl hummus (homemade recipe coming soon)

Place ingredients in the bowl & top with mushrooms & vegetable patties. Top with 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.