Archive for the ‘Recipe of the Week’ Category

Healthy Inspirations Recipe of the Week – Slow-cooker Breakfast Pie

June 1, 2017

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Ingredients

Coconut oil
8 eggs, whisked
½ butternut pumpkin, grated
500g minced pork
1 brown onion, diced
1 Tbsp garlic powder
2 tsp dried basil
1 salt and pepper, to taste
2 – 4 cups extra veggies eg mushrooms, capsicum, zucchini

Method

  1. Grease slow cooker with a bit of coconut oil to make sure none of the egg sticks.
  2. Add all ingredients to your slow cooker and use a spoon to mix well.
  3. Cook on low for 6-8 hours.
  4. Cut into 8 portions – In a round slow cooker the portions will be like cutting a pie. In an oval slow cooker you could cut off the two ends and then divide the central portion into 6.

Healthy Inspirations Recipe of the Week – Butter Chicken

May 25, 2017

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Everyone’s favourite Indian food has a lot of ingredients, but they’re mostly spices to give depth of flavour so don’t be deterred. Serves 6 

Ingredients

1 Tbsp coconut oil
2 medium onions, finely diced
3 large cloves garlic, finely chopped
1 Tbsp grated ginger
1 Tbsp mild curry powder
2 tsp ground cumin
2 tsp ground coriander
750 g chicken thighs
2 (400g) cans diced tomatoes
1 cup cream
2 Tbsp tomato paste
1 Tbsp garam masala
1/2 cup Greek yoghurt
1 Tbsp sugar substitute

Method

  1. Heat the oil in a large fry pan, add onion and garlic and cook, stirring frequently, until onion is translucent. Add the ginger, curry powder, cumin and coriander and cook for 1 min, stirring constantly.
  2. Cut the tenderloins in half and stir them into the onion mixture over moderate heat until well coated. Place the contents of the pan into a slow cooker or crock pot, then stir in the tomatoes, evaporated milk, tomato paste and garam masala. Cover and cook on low for 6 – 8 hours.
  3. Stir in the yoghurt and sugar substitute and cook on low for 15 minutes (any longer and the yoghurt may separate).
  4. Serve with rice (if on plan) and steamed vegetables, or a tomato and cucumber salad.
  5. Note: Sauce may be thickened by mixing 1 Tbsp cornflour with a little cold water to make a paste, then adding some of the sauce to the paste and mixing well. This can then be added to the Butter Chicken along with the tomato paste but before the garam masala.

Healthy Inspirations Recipe of the Week-Egg & Pork Custard

March 9, 2017

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Healthy Inspirations Recipe of the Week-Peanut Chicken

March 2, 2017

 

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Healthy Inspirations Recipe of the Week – Fried Rice

June 30, 2016

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Healthy Inspirations Recipe of the Week – Naan Bread

May 19, 2016

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Healthy Inspirations Recipe of the Week – Lamb Chops with Tomato & Olives

May 12, 2016

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Healthy Inspirations Recipe of the Week – Tomato & Fennel Gratin

March 10, 2016

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Healthy Inspirations Recipe of the Week -Citrus Vinaigrette

February 4, 2016

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Healthy Inspirations Recipe of the Week – Flounder Fillet with Dill

December 3, 2015

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