Pumpkin soup is such an Autumn (or any time of year!) favourite. It’s quick, easy and nourishing and provides powerful antioxidants. The added carrot, ginger and Australian Extra Virgin Olive Oil not only give it a refreshing taste, but add some great health benefits and aid liver cleansing and detox. Pumpkin soup is perfect for a light meal or entrée. If I’m having this as a main meal, I sometimes fill it out with a serve of shredded chicken and top with pumpkin seeds for a protein hit and a well balanced meal.
Miso is traditional Japanese seasoning made from soybeans and a grain (e.g. rice, barley, wheat, rye), fermented with salt and koji (a fungus). Before the fungus part grosses you out, this is the part that gives it health benefits, providing gut-friendly beneficial bacteria! Miso has a salty, umami flavour and is incredibly delicious as a soup and to flavour dishes.
Is there anything better than a side dish of delicious oven-roasted potatoes?! No matter whether you prefer sweet potatoes, white potatoes or any other variety. Roasted as chips, fries, whole baked, hassleback or chopped in chunks. Seasoned with herbs, spices, garlic, olive oil or simply salt & pepper. There is no denying the humble potato is versatile, incredibly delicious and so simple to cook! Here’s the low down the health benefits of potatoes, glycemic index, AND one of my favourite potato recipes!
Take your snack attack to the next level with this healthy, nutritious, super creamy, gorgeous hot pink homemade hummus dip. Perfect with raw chopped veggies, homemade roasted veggie chips, rice crackers, or as a sandwich spread.
Hello beet hummus & smashed avo toast!
Made with dates, seeds and vegan protein powder, these bliss balls make the perfect guilt-free healthy treat or pre-workout snack to satisfy a sweet tooth or chocolate craving.
A plant-based meal perfect for lunch or dinner, entertaining guests or meal-prep. These protein and fibre rich vegan ‘meatballs’ made with black beans and mushrooms will make you forget you’ve even skipped the meat. You’ll be a Meatless Monday pro in no time!
A quiche or tart makes an easy healthy lunch or dinner with extra leftovers, or even a pre-made breakfast on the go. It’s a great dish to use up all your leftover veg at the end of the week. You can make it without a base as a frittata if you prefer. Serve it up with extra veg on the side such as a fresh green salad or steamed green beans.
A healthy, vegetable packed version of a delicious favourite Asian stir-fry style rice dish! Nasi Goreng is a flavour packed dish with flavours of fresh chilli, coriander and sweet soy.
The issue I have with commercially made ones is they are usually made with refined oils, have added sugars in the sauce and generally don’t contain many good nutrients. Also be aware if you are gluten intolerant like me, as artificial soy sauces can contain gluten (alternatives are naturally brewed & fermented soy which causes breakdown of gluten or gluten free Tamari).
Muesli cookies are a perfect on-the-go sustaining breakfast or anytime of day snack. It’s a great choice for kids (and adults) lunch boxes, with it’s good source of slow release low GI carbs. These are so incredibly quick and easy to whip up, so there is no need for packaged, store-bought biscuits or snacks.
I love incorporating cooked tomato into my diet regularly. Tomato, along with olive oil is a big staple in the Mediterranean diet. And perhaps a big part in why its found to be one of the healthiest diets around the world!
Consuming tomatoes has been long linked to reducing the risk of some cancers and heart health due to it’s high antioxidant levels. It is found to help lower total cholesterol, LDL cholesterol, and triglycerides, thereby reducing the risk of heart disease. Cooking tomato in olive oil was found to increase lycopene absorption by 55%. Lycopene is a carotenoid (one of many antioxidants) in tomatoes that was found to have a number of important health benefits. Lycopene was found to improve bone health by reducing oxidative stress on bones.