Posts Tagged ‘Recipe of the Week’

Healthy Inspirations Recipe of the Week – Rosemary & Pear Patties

August 10, 2017

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Suits phase 2 and above – Serves 4

Ingredients

500g minced pork
1 ripe pear, peeled, cored and grated
2 Tbsp finely chopped spring onions
2 tsp chopped fresh rosemary
1 tsp crushed fennel seeds
½ tsp smoked paprika
¼ tsp black pepper
2 cloves garlic, minced
1 Tbsp olive oil

Method

  1. Combine all ingredients except the olive oil in a bowl and mix to combine. Divide into 8 portions and shape into patties.
  2. Heat the olive oil in a large fry pan and add half the patties. Cook for 8 to 10 minutes, flipping halfway through, until well browned and cooked through. Place on paper towel and lay a sheet of foil over the top while cooking the remaining patties.
  3. Serve with salad or steamed veggies.

Healthy Inspirations Recipe of the Week – Slow Roasted Tomato Soup

July 20, 2017

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Ingredients

½ red onion
3 cloves garlic, chopped
2 tsp dried Italian herbs
1 tsp fennel seeds
1 Pinch chilli flakes
2 cups tomato juice (unsweetened)
½ cup gluten-free vegetable (or chicken) stock
1 Tbsp extra virgin olive oil
1.5kg tomatoes, halved
3 tsp balsamic vinegar

Method

  1. Preheat oven to 150°C. Scatter the onion, garlic, herbs, fennel seeds and chilli flakes in a deep roasting pan.
  2. Combine the tomato juice, stock, oil and red wine vinegar and season to taste with salt and pepper.
  3. Place the tomatoes, cut side down, on the onion and herb mixture and pour over the tomato juice mixture. Roast for 2 hours.
  4. Remove from the oven and use tongs to remove as much of the tomato skins as possible.
  5. Transfer to a saucepan and blend using a stick mixer. Heat through and add the balsamic vinegar and season with salt and pepper. Serve.

Healthy Inspirations Recipe of the Week – Chunky Winter Vegetable Soup

July 13, 2017

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Healthy Inspirations Recipe of the Week – Pizza Casserole

July 6, 2017

 

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Healthy Inspirations Recipe of the Week – Cauliflower Rice

June 8, 2017

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Cauliflower rice is an amazing addition to your culinary ideas: use it to replace rice with Asian curries and stir-fried, or in Italian risottos, or simply enjoy as a side dish with meat and steamed vegies. Serves 6

Ingredients

½ red onion, finely diced
3 cloves garlic, minced
2 Tbsp fresh basil, diced
1 cauliflower, cut into florets
1 egg
2 Tbsp coconut flour
1 tsp salt
1 Freshly ground black pepper
3 Tbsp coconut oil

Method

  1. Steam the cauliflower until soft but not mushy.
  2. In a large mixing bowl, combine the cauliflower, onion, garlic and basil. Add the egg, coconut flour, salt and pepper and mix well.
  3. Using a potato masher , mash the cauliflower until it resembles the consistency of rice.
  4. Heat the coconut oil in a large skillet over medium-high heat. Add the cauliflower mixture and sauté for 7 to 10 minutes, or until the onion is tender.
  5. Variation: Add extra vegetables to the mixture.
  6. Variation: Add your choice of meat, poultry, seafood or tofu.

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 – Beef Bourguignon

May 18, 2017

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This twist on a classic French dish is one that could just as easily be served at a dinner party as to the family. Serves 6

Ingredients

750 g topside or round steak, cubed
1/4 cup gluten-free plain flour, seasoned with salt and pepper
3 rashers bacon, rind and fat removed
spray oil
12 pickling onions
250 ml red wine
500 ml beef stock
1 tsp dried thyme
200g button mushrooms
2 bay leaves

Method

  1. Lightly toss the beef in seasoned flour, shaking off the excess. Cut bacon into 2cm squares.
  2. Heat large pan over medium heat, spray with oil and cook bacon quickly. Remove bacon and add beef in batches, browning well. Remove and set aside.
  3. Add onions to pan and cook until golden. Return bacon and meat to pan with remaining ingredients. Bring to boil, then reduce heat and simmer, covered, for 1 ½ hours, or until the meat is very tender, stirring occasionally.
  4. Remove bay leaves and serve with steamed vegetables.

Photo sourced here:

Healthy Inspirations Recipe of the Week – Slow-cooked Pork Roast

May 4, 2017

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Slow-cooked Pork Roast
Serves 4

Ingredients

1.5kg boneless pork loin roast
2 Tbsp coconut oil
5 cloves garlic, minced
1 onion, thinly sliced
1 Tbsp chili powder
2 tsp ground coriander
2 tsp ground cumin
¼ cup apple cider vinegar
1 ½ cups water or gluten-free vegetable stock
1 (400g) can whole tomatoes, with juices
2 bay leaves
1 Sea salt and freshly ground black pepper to taste

Method

  1. Sprinkle all sides of the pork roast with a generous amount of salt and pepper.
  2. In a large skillet over a medium-high heat, add the coconut oil and then sear the meat on all sides until it begins to turn slightly golden brown. Once finished, place in the slow-cooker.
  3. In the same skillet used for the pork, combine the garlic, onion, chili powder, coriander, and cumin. Mix well, scraping up the left-over meat bits in the pan.
  4. Add the vinegar to the skillet and allow it to come to a boil. Continue cook until the liquid is nearly evaporated.
  5. Finally add the water or stock to the skillet, using it to whisk up all the drippings and spices in the pan. Pour the whole thing into the slow-cooker with the pork roast.
  6. Crush the tomatoes over the roast, followed by the tomato juices. Add the bay leaves, give it a good stir and adjust the seasoning by adding more salt and pepper, if needed.
  7. Set your slow-cooker to low and cook for about 8 hours. Once the meat pulls apart easily and it is not too pink in the centre it is ready to serve.
  8. Discard the bay leaves, carve the roast in thick slices and serve with the cooking liquid as a sauce.

Healthy Inspirations Recipe of the Week – Satay Chicken Noodle Salad

April 20, 2017

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Healthy Inspirations Recipe of the Week – Hot Cross Buns

April 6, 2017

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