Archive for the ‘Healthy Inspirations Recipe of the Week’ Category

Healthy Inspirations Recipe of the Week – Balsamic Roast Beef

August 16, 2018

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Make a delicious sauce out of the cooking liquid of this amazing roast beef, and delight the family. Serves 8

Ingredients

1.5 kg boneless beef chuck roast
to taste, sea salt and black pepper
2 Tbsp olive oil
1 onion, sliced
2 cloves garlic, minced
1/3 cup balsamic vinegar
1 1/2 cups beef stock
2 bay leaves
1 cup red wine (optional)
2 sprigs fresh rosemary

Method

  1. Season the roast on all sides with sea salt and black pepper. Heat the olive oil over a medium-high heat in a large skillet, and sear the roast on all sides for 2-3 minutes.
  2. Place the meat in the slow cooker and top with the onion, garlic, balsamic vinegar, beef stock, bay leaves and red wine (if using).
  3. Cover the slow cooker, turn it on low, and cook for 8-9 hours.
  4. Remove and discard the bay leaves. Remove the meat and cover loosely with aluminium foil.
  5. Pour the liquid from the slow cooker into a saucepan and bring to a slow boil over a medium-high heat. Keep it boiling and let it reduce until you get the desired consistency for your sauce.
  6. Slice the meat and divide between serving plates. Pour the sauce over the top, and serve with steamed vegies.
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Healthy Inspirations Recipe of the Week – Cauliflower Tabbouleh

August 9, 2018

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Suits all phases – Serves 4

Ingredients

1 kg cauliflower
1 cup chopped cucumber
6-8 cherry tomatoes, quartered
1 bunch flat leaf parsley
1/4 cup freshly chopped coriander
1 Tbsp freshly chopped basil
2 garlic cloves, minced
Zest and juice of 1 lemon
1/4 cup + 2 tablespoons extra virgin olive oil
Salt to taste

Method

  1. Cut the cauliflower in half, remove the core, then cut into small florets. In small batches, process the cauliflower in a food processor until small and uniform in size. Transfer over to a large mixing bowl, then continue until all the cauliflower is processed.
  2. Stir in the cucumbers, tomatoes, and chopped herbs.
  3. Toss in the garlic, lemon, and olive oil, stir to combine, then season to taste.

    Photo: https://www.rachaelraymag.com/recipe/cauliflower-tabbouleh

Healthy Inspirations Recipe of the Week – Horseradish Scramble with Bacon & Mushroom

April 19, 2018

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Here’s a really easy twist on traditional bacon and eggs. The horseradish gives the dish a gentle bite and the crispy bacon adds a punch of flavour. Serves 3

Ingredients

4 bacon rashers
6 eggs
1 tsp horseradish
6 button mushrooms, sliced

Method

  1. Put a big, heavy skillet over medium heat. Use kitchen shears to snip the bacon into the skillet. Fry it until crisp, separating the bits as it cooks.
  2. Meanwhile, whisk the eggs and horseradish together.
  3. When the bacon bits are crisp, scoop them out of the skillet to a plate and reserve.
  4. Pour off all but a Tbsp of grease. Add the mushrooms and fry until lightly browned.
  5. Reduce the heat to low and pour eggs into the pan with the mushrooms. Use a fork to stir the eggs as they cook, scrambling until they’re almost set. Add the bacon and scramble them in. Serve.

 

Healthy Inspirations Recipe of the Week – Devilled Avocado Eggs

March 22, 2018

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Healthy Inspirations Recipe of the Week – Italian Meatballs

March 15, 2018

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Healthy Inspirations Recipe of the Week – Lemon Fish

March 8, 2018

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Healthy Inspirations Recipe of the Week – Cucumber & Salmon Appetisers

November 23, 2017

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Here’s a fresh appetiser that goes down a treat. Why just use cucumber, though? Use the filling in mushrooms or tomatoes, or as a side with breakfast eggs. Makes 16 (as an appetiser)

Ingredients

1/4 cup mayonnaise
1/4 tsp smoked paprika
1/4 tsp Tabasco sauce
250g cooked salmon
1 Tbsp minced shallots
1 Tbsp chopped chives
to taste salt and pepper
1 large cucumber
4 cherry tomatoes, quartered
1 bunch chives

Method

  1. Peel strips of skin from the cucumber to make stripes of green and white. Slice into 2cm discs.
  2. Combine the mayonnaise, paprika and Tabasco in a small bowl and mix well.
  3. Flake the salmon into bite-sized pieces. Place in a bowl with the shallots, chives, salt and pepper, and gently mix in the spicy mayonnaise. Taste and adjust the seasoning.
  4. Use a melon baller to scoop out half the seeds from each cucumber slice to make a small cup.
  5. Divide the salmon mix between the cucumber cups, and garnish each with a cherry tomato slice and a couple of chive tops.

Healthy Inspirations Recipe of the Week – Turmeric Fish

November 16, 2017
  • 2 Tbsp ground turmerichi
  • 2 cloves garlic, crushed
  • 1/2 Tbsp soy sauce
  • 2 Tbsp olive oil
  • 1 tsp ground black pepper
  • 4 white fish fillets
  • 1 lime
  • 1 lemon
  • 1 cup chopped fresh coriander leaves and stalks
  1. Preheat the oven to 200o C on fan bake.
  2. Combine ginger, turmeric, garlic, soy sauce, lime juice, lemon juice and olive oil into a bowl.
  3. Fold in the finely chopped coriander.
  4. Tear off 4 pieces of baking paper, each large enough to form a loose wrap for one fish fillet. Place the fish on baking paper and pour ¼ of the sauce over the top of each fish. Close the fish parcels, allowing a bit of space for steam to build up. To stop any leaks you can wrap the fish in foil as well as baking paper.
  5. Bake for 10-15 minutes until cooked through.
  6. Serve immediately with your choice salad or vegetables.

Recipe from Healthy Inspirations https://healthyinspirations.com.au/inspire-news-november-2017/
Originally through Yum Paleo

Healthy Inspirations Recipe of the Week – Raspberry butter sauce with crispy salmon & salad

October 26, 2017

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The raspberries in this sauce make the easy-to-cook salmon a really special dish. Toss the salad greens in the sauce or drizzle the sauce over the salmon – whatever suits your tastes better. Serves 2

Ingredients

2 salmon fillets, skin on
1 Tbsp oil
20 raspberries
2 Tbsp unsalted butter, melted
1 1/2 tsp red wine vinegar
pinch sea salt
salad greens

Method

  1. Lightly salt both sides of the salmon. Heat oil in a fry pan over medium-high heat until the oil is hot and starts to crackle a little. Place the salmon in the pan, skin side down, and cook until browned and no longer sticks to the pan, about 3 minutes.
  2. Turn the fish over and cook about 3-5 minutes. If the middle is still not cooked to your liking, lower the heat a little and cover the salmon with a lid for a few minutes.
  3. To make the sauce, blend the raspberries and melted butter in a blender until smooth. Scrape into a bowl and mix in the vinegar and sea salt.
  4. Toss with greens and/or drizzle over the salmon.

Healthy Inspirations Recipe of the Week – Banana & Prune Muffins

October 19, 2017

banana-prune-muffins
Serves 4

Ingredients

2 Tbsp coconut oil
1 ripe banana
100g prunes, chopped
2 eggs
6 scoops Protein Powder Vanilla Cream
1/2 cup almond meal
2 Tbsp sour cream

Method

  1. Place melted coconut oil in a bowl. Add mashed banana and chopped prunes and mix.
  2. Add eggs and sour cream and mix well.
  3. Add Proti Powder and almond meal and mix to combine.
  4. Place in muffin pans and bake at 170 C for about 20 minutes, or until the tops are lightly browned.