Number 1 of our 20min + $20 meal series. 

Ingredients

-       4 large tortillas

- 400g beef mince

- 1 can chilli beans

- 1 can of corn

- 1 punnet of cherry tomatos or 1 large tomato

- 1 avocado

- 1/2 cucumber

- 1/2 red onion

- Small handful coriander

- 1 tbsp lemon juice

- Salt and pepper

- 1 cup grated cheese

- Handful of spinach (optional)

-      4 tsp sour cream or greek yoghurt

Method

1. On a medium heat, brown beef mince. Add chilli beans and corn, cooking for another 2-3mins.  

2. Finely dice tomatos, avo, cucumber, red onion and coriander. Add all to a bowl and stir together with lemon juice, salt and pepper to make a fresh salsa. 

3. Cut tortillas in half, one half will make the bottom, one half will make the top. 

4. On the bottom halves spread on a thin layer of the beef and bean mixture. Sprinkle with cheese and spinach. Place on tortilla tops.

5. In a medium heat pan, toast the quesadillas for 2-3mins on each side, until golden and cheese is melted. 

6. Serve topped with salsa and sour cream.

Who doesn't love a good taco! This one is a little different, we make a taco shell bowl out of a wrap.  

Ingredients

-       4 wraps (the medium size is ideal)

- 600g chicken

- 1 onion

- 1tbsp oil

- 1 sache of taco spice mix (or 1 tsp cumin, 1 tsp coriander, 1 tsp paprika, 1 tsp oregano, 1/2 tsp garlic powder, 1/2 tsp chilli)

-       1 can black beans or red kidney beans.

-       Spinach

-       Slaw

- 1 avocado

-      4 tsp sour cream

- Coriander

Method

1. Preheat oven to 200c.

2. Mould wrap into an oven proof bowl and spray with a little spray oil. When baked it will form a taco bowl. Bake for approx 10 mins or until golden. 

3. Heat 1 tbsp oil in a pan to medium heat.

4. Slice chicken and onions and coat in spices. Cook in pan until cooked through. 

5. To assemble tacos: place beans in first, then add salad ingredients, add chicken an then top with avocardo, sourcream and coriander.

One pan wonder! This is a fantastic vegetarian option that gives you comfort meal vibes. 

Ingredients

-       1 cup of rice or quinoa

- 1 can black beans

- 1 can corn

- 1 can tomatos

-       1 cup vegetable stock (or 1 stock cube and 1 cup of water) 

-       1 onion (diced)

-       2 cloves of garlic (minced)

- 2 tbsp olive oil

-       1 tsp cumin 

- chilli flakes 

Optional Toppings

- Gaucamole

- Sour Cream

- Cheese

- Tomato

- Red onion

- Coriander

- lime juice

Method

1. In a large pan, heat olive oil and brown onions. 

2. Add garlic and spices and cook for 1 min. 

3. Add the remainder of the ingredients. 

4. Stir and simmer for 10-15mins, until rice/quinoa is cooked. 

5. Serve topped with your favourite toppings. 

Homemade hummus that tastes just as good as the brought one, and a fraction of the price! This is a super quick recipe that is as simple as chucking every thing in the blender.

Ingredients

-       1 can chickpeas including the aquafaba

-       1/4 cup hulled tahini

-       1/4 cup lemon juice

- 2 tbsp olive oil

- 1 clove garlic

-       1/2 tsp cumin 

- 1/2 tsp salt

Method

1. Put all ingredients in the blender.

2. Blend until a smooth creamy consistency.

3. Top with seeds, paprica and a little extra olive oil. 

This is a fab recipe for a vanilla protein bliss ball. Remember bliss balls can be high in energy, so depending on your goals tailor your portions for your needs.  

Ingredients

-       1 cup dates

-       1 cup nuts or seeds

-       ½ cup coconut

-       1 cup oats or buckwheat

-       1 scoop vanilla protein powder (optional)

-       1 tsp vanilla essence

-       1 tbsp peanut butter

-       ¼ cup dark choc chips

Method

1.    Soak dates in boiling water for 10min. This will soften them. 

2.   In a blender, blend together dry ingredients until a fine mixture is formed. 

3.   Drain dates of water add peanut butter and mash with a fork, until smooth.

4.   Combine dates, vanilla and dry ingredients to form a mixture. 

5.    Roll into 12-15 bliss balls. 

6.   Dip in melted dark chocolate and place in fridge to set.

7.    You can store these in the fridge for up to 1 week or in the freezer for up to 2 months.

Ingredients

- 5 medium potatoes

- 1 onion

- 2 tbsp oil

- 1 tsp mixed herbs

- 1 bag of baby rocket (or spinach)

- 1/4 cup pesto 

- Juice of 1/2 lemon

- 1 tbsp pumpkin/sunflower seeds

Method

1. Preheat oven to 200c

2. Slice potatoes and onion into approx. 2cm peices. 

3. Coat potatoes and onion with oil and herbs.

4. Roast in oven for approx 30mins or until they start to golden.

5. Remove and let cool before combining with rocket, seeds, lemon juice and pesto.

6. Serve with your choice of protein. 

Ingredients

- 4 boneless chicken thighs

- 1 tsp paprika

- 1 tsp garlic powder

- 1 tsp mixed herbs

- 1 chicken stock cube

- 1 cup milk

- 1 tbsp corn flour (dissolved in 2 tbsp water)

- 1/2 cup chopped sundried tomatos

- cherry tomatoes (optional)

Method

1. Heat non stick pan on a medium heat. 

2. Evenly coat chicken in paprika, garlic powder and herbs.

3. Brown chicken in the pan for approx 3-4 mins on each side. 

4. Add chicken stock, milk and cornflour. Stir and simmer for 5min.

5. Add in both tomatoes, simmer again until tomatoes are tender and chicken is cooked through.

6. Serve with your choice of veggies and carbs

Ingredients

Pulled Pork

- 800g-1kg pork shoulder

- Pulled pork sauce (I use the Lee Kum Kee tender pulled pork)

Tacos

- 8-10 soft taco shells

- 1 bag of salad greens

- Red onion

- Carrot

- Coriander (optional)

Sesame Dressimg

-1/4 cup mayonnaise

- 2 tsp sesame oil

- 2 tsp white wine vinegar

- 2 tsp brown sugar

- 2 tbsp toasted sesame seeds

Method

1. Trim excess fat from pork.

2. Follow packet instructions for the pulled pork sauce. 

3. Slow cook for 4-8hrs (4hrs on high, 8hrs on low)

4. Remove pork from the slow cooker, use a fork to shred pork. 

5. Place sesame dressing ingredients in a jar, shaking to mix. 

6. Slice red onion and carrots into thin strips.

7. Assemble tacos with salad greens, carrot, onion, pulled pork. 

8. Top with sesame dressing and coriander. Enjoy!

Ingredients

- 2 cups cooked pasta or grain. I use rissoni or quinoa

- 1 courgette

- 1 capsicum

- 1 egg plant

- 1 punnet of cherry tomatoes (halved)

- 100g feta (cubed)

- 1 lemon

- 2 tbsp pesto

- 2 tbsp olive oil

- salt and pepper

- 2 tbsp toasted seeds

Method

1. Cook pasta, grains until just cooked through. Set aside to cool.

2. Slice courgette, eggplant and capsicum into 2cm cubes. 

3. BBQ courgette, eggplant, and capsicum until just tender. You can also pan fry if needed. Set aside to cool.

4. Combine lemon juice and rind, pesto, olive oil, salt and pepper to make a dressing.

5. Combine pasta, cooked vegetables, tomatos, feta, dressing, seeds on a large plate. I like to layer the ingredients on a large plate to make it look a little more fancy!

6. Serve and enjoy.

Ingredients

- 1/2 packet of gingernuts

- 25g butter

- 150g cream cheese

- 1/2 cup greek yoghurt

- 1 tbsp chia seeds

- 1 cup raspberries

- 1 cup strawberries

- 1 tbsp maple syrup

- 1 tsp vanilla essence

- mint leaves

Method

1. Crush raspberries to release juices before adding the chia seeds and maple syrup. Set aside to allow chia seeds to absorb liquid to make a jam like consistency.

2. Crush gingernuts to form a crumb (I use my nutribullet). Combine with melted butter to form a buscuit base. Place evenly in the bottom of 4 glasses and chill in the fridge. 

3. Beat together softened cream cheese, greek yoghurt and vanilla.

4. Add layers of cream cheese mixture, berry jam and strawberries to your glasses. 

5. Top with mint leaves and serve!

Ingredients

- 1 frozen banana

- 1/2 cup berries

- 1 cup milk

- 1/2 cup frozen courgette (optional)

- Granola/muesli

- Berries

- Coconut

- Banana Chips

Method

1. Blend together banana, berries, courgette and milk.

2. Top with a selection of your favourite toppings. My favs are some granola, coconut, banana chips and extra berries. 

Ingredients

- 1/2 jar of laksa paste

- 1 can coconut milk

- 1 cup vegetable stock (or water)  

- vermicelli noodles

- 300g tofu

- 2 hard boiled eggs

- 1 cup edemane beans

- 1 pack of mung bean sprouts

 - 1 bunch spinach

- coriander (optional)

- lime juice to taste

- roasted peanuts

Method

1. Cook off paste in a medium heat pan until fragrent (1-2mins).

2. Add coconut milk and stock and bring to the boil, turn down heat and simmer for 10mins.

3. Cut tofu into bit sized peices and pat dry with a paper towel. Fry in pan with a tbsp of oil until browned and slightly crispy.

4. Place noodles, spinach, sprouts, beans, tofu and egg in a bowl. Pour over laksa soup. 

5. Add lemon juice to taste, top with coriander and peanuts.

6. Serve and enjoy.

Ingredients

Blackbean patties (makes 4-6 patties) Sandwich

- 1 can blackbeans (drained)

- 1 cup grated beetroot

- 1 cup grated carrot

- 1/2 cup peanut butter

- 1/2 tsp cumin

- 1/2 tsp paprika

Sandwich

- 2 slices of wholegran bread

- 1 tbsp pesto

- handful of salad greens

- 2 tomato slices

- 4 cucumber slices

Method

1. Combine pattie ingredients. This is a messy job but is best if you combine with your hands!

2. Divide and shape into 4-6 patties. 

3. Spray oil pan and cook over a medium heat, 4-5mins on each side.

4. Create your sandwich with bread, pesto and salad ingredients and enjoy.

5. On another note: these make great burgers as well!

Ingredients

- 4 ciabatta rolls

- 4 bonless chicken thighs

-  2 tsp oregano

-  1 tbsp olive oil

- 1 large avocado

- 1 tbsp lemon juice

- salt and pepper

- 1 packet of baby rocket

- 1/2 red onion 

- 1 large tomato

- 1/2 cucumber

- 1 red capsicum

- 1/2 pineapple

- small bunch of coriander

Method

1. In a bag coat chicken thighs with orageno and olive oil.

2. Dice tomato, cucumber, capsicum, pinapple and red onion.

3. Combine together with coriander to form a fresh salsa.

4. Mash together avocado, lemon juice, salt and pepper to make a guacamole. 

5. Cook chicken either on the bbq or in a large pan until golden and cooked through. 

6. Make your burgers with chicken, rocket, salsa and guac. Enjoy!

Ingredients

- 400g beef

- 1 bag of salad greens

- 1/4 cucumber

- 1 punnet cherry tomatoes

- 1/2 cup coriander

- Chilli to taste

- 1/4 cup chopped peanuts

- Optional addition: Crispy noodles

For the dressing:

- 2 cloves of garlic

- 2 tbsp sweet chilli sauce

- 2 tbsp fish sauce

- 2 tbsp lime juice

- 1 tbsp brown sugar

Method

1. In a jar combine finely chopped garlic, sweet chilli sauce, fish sauce, lime juice and brown sugar. Shake to mix. 

2. Heat pan with a small spray of oil on medium heat.

3. Pan fry beef as desired. Let rest for 5mins before slicing into strips.

4. In a large bowl combine salad ingredients with jar dressing. 

5. Serve salad, top with beef, chilli, coriander, peanuts and crispy noodles. 

Ingredients

- 300g firm tofu

- 2 tbsp oil

- 1 large onion, diced

- 2 cloves of garlic, crushed

- 2 inch fresh ginger, finely chopped

- 1 carrot, julienned

- 2 cups of green beens (I use frozen)

- 1/2 cup edamame beans

- 1 packet of mung bean sprouts

- 1 packet of 5mm rice noodles

- 4 tbsp soy sauce

- 4 tbsp brown sugar

- 4 tbsp lime juice

- 1 vegetable stock cubes

- 1 chicken stock cubes

- 1/2 cup hot water

- Peanuts

- 1 bunch of coriander

Method

1. Grate tofu and remove excess water by patting dry with paper towels.

2. Heat oil in a large pan. Fry tofu until golden. Remove and set aside for later.

3. Cook onion, garlic and ginger. 

4. Add carrot, green beans and edamame beans. Stir fry until just cooked through. 

5. Cook noodles as per packet instructions. 

6. In a jar add soy sauce, brown sugar, lime juice, stock and hot water. hake to combine.

7. Add noodles, sauce and tofu back to the pan. Heating for 1-2mins. 

8. To serve top with sprouts, coriander and peanuts. 

Warm, tasty, quick and simple. Perfect for those cooler winter nights when time is a little slim.

Ingredients

- 500g beef

- 1/4 cup corn flour

- 2 tbsp oil

- 1 cup green beens

- 1 head of broccoli

- 2 tsp ginger (minced)

- 1 tbsp garlic (minced)

- 1/3 cup soy sauce

- 1/3 cup brown sugar

- 1/3 cup water

Method

1. Cut beef into strips. Toss with cornflower making sure each piece is coated. 

2. Heat oil in wok or large pan on a medium heat.

3. Add beef to pan, searing on each side for 1 min. Remove beef from the pan and set aside. 

4. Add ginger and garlic to the pan, cook for 1 min. 

5. Add broccoli cooking until just tender. 

6. Add soy sauce, brown sugar and water, let it come to a boil before adding the steak and allowing to thicken for 30sec. 

7. Serve with your choice of rice and enjoy. 

Need an on the go lunch or a tasty high protein snack? Spinach and feta egg cups are a fantastic option. Easily substitute fillings to use up left overs or make suitable for your tastes!

Ingredients

- 12 eggs

- 1 small onion

- 1 tbsp oil

- 1 packet of spinach

- 100g Feta

- 1/4 cup corn flour

- 1/4 cup milk

- Salt and Pepper

Method

1. Preheat oven to 180c fan bake. 

2. Heat oil in a small pan on a medium heat.

3. Saute onion until just golden. Add spinach for 30sec to wilt slightly.

4. Crack eggs into a large bowl.

5. Whisk eggs along with cornflour, milk, salt and pepper.

6. Add feta, spinach and onion. Mix to combine.

7. Pour into greased muffin tins. *top tip: use a soup ladle.

8. Bake for approx. 20mins until cooked through. 

Ingredients

- 1/3 cup oats

- 1 egg

- 1 banana 

- 1/2 tsp cinnamon

- 2 tbsp greek yoghurt 

- 1 tbsp maple syrup

- 1 tsp butter

Method

1. Place oats, egg, banana and cinnamon in a blender. 

2. Blend until it forms a smoothie like consistency.

3. Heat pan on a medium heat.

4. Allow butter to melt in the pan before pouring in pancake mixture. The mixture should make 3-4 small pancakes.

5. Cook for approx. 2 mins on each side or until golden.

6. Top with yoghurt, a little extra banana, a sprinkle of cinnamon and maple syrup. 

Ingredients

Base

- 1 cup nuts (I use peanuts and almonds)

- 1 cup oats (GF: use buckwheat)

- 1 cup coconut

- 1 tbsp peanut butter

- 1 tbsp coconut oil

- 1 tbsp maple syrup 

Caramel

- 1 cup dates (soaked*)

- 1/3 cup cashews (soaked*)

- 1/2 cup coconut milk

- 2 tbsp coconut oil (melted)

- pinch of salt

* soak in boiling water for 10mins to soften before draining of water.

Topping 

- 1/2 block of dark choc.

- 1 tbsp coconut oil

Method

1. Base: blend together nuts, oats and coconut. 

2. Base: melt peanut butter, coconut oil and maple syrup. 

3. Base: combine all base together and press into a lined loaf tin. 

4. Caramel: blend all ingredients until it forms a smooth caramel. 

5. Caramel: pour over base and place in freezer to set.

6. Topping: melt chocolate and pour over set caramel. 

7. Leave to set before cutting into bite size pieces. 

Thought about making your own granola? Here is the recipe for you. The combination of vanilla and maple is one to die for! 

Ingredients

- 2 cups of rolled oats

- 1 cup coconut threads

- 1/2 cup buckwheat

- 1/2 cup sunflower seeds

- 1/2 cup pumpkin seeds

- 1/2 cup mixed nuts

- 1/2 chopped dates

- 1/2 cup banana chips

- 2 tbsp coconut oil, melted

- 1 tbsp maple syrup

- 1 tsp vanilla essence

- 1 tsp cinnamon

Method

1.  Preheat oven to 180c. Line large baking tray with baking paper.

2. In a large bowl mix together oats, coconut, buckwheat, seeds and nuts. 

3.  Mix in melted coconut oil, maple, vanilla, cinnamon.

4. Spread evenly on large baking tray.

5. Bake for 20-30min or until golden, ensuring to stir every 5-10mins for even cooking.

Note: For Gluten Free substitute oats for a puffed rice or puffed quinoa.

Ingredients

- 1/3 cup of 4 different seeds (4/3 total)*

- 1 cup of flour (For GF: 1/3 tapioca + 2/3 brown rice flour)

- 1/4 tsp baking powder

- 1/3 cup neutral oil 

- 2/3 cup water

- pinch of salt 

*I use linseed, pumpkin, sunflower and sesame seeds

Method

1. Preheat oven to 180c fan bake. Line 2x baking trays with baking paper.

2. Add all ingredients in a large bowl and combine.

3. Split mixture in half placing half on one baking tray, half on the other. 

4. Use a top sheet of baking paper to roll out mixture till approx. 3-4mm thick. 

5. Before baking use a large knife to cut into cracker size squares. This will make it easier to break into squares once cooked. 

6. Bake for 10-15mins until golden (keep on eye on this as it depends a little on the thickness).

7. Cool and break into squares to enjoy.