Posts Tagged ‘Weight Loss’

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.
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Healthy Inspirations Recipe of the Week – Stuffed Calamari

October 5, 2017

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Suits all phases – Serves 4

Ingredients

4 large calamari, with tentacles
Olive oil
2 cloves garlic, minced
1 onion, finely chopped
1 red capsicum, chopped
150g kale, washed and chopped
2 Tbsp fresh parsley, finely chopped
1 tsp dried oregano
400g tomato puree
Sea salt and freshly ground black pepper

Method

  1. Separate the calamari tentacles from the bodies. Finely chop the tentacles, and set aside.
  2. Heat 1 Tbsp olive oil in a fry pan over medium heat and sauté the garlic and onions until the onion is softened.
  3. Add the capsicum and cook for 2 – 3 minutes. Add the chopped tentacles and cook for another 5 to 8 minutes.
  4. Add the kale and cook, stirring frequently, until the kale has softened; then remove the mixture from the heat.
  5. Fill up each calamari with an equal amount of the filling, and close them up with toothpicks.
  6. Heat another Tbsp olive oil over a medium-high heat in the same fry pan. Add the stuffed calamari to the skillet and brown all sides, about 2 minutes per side.
  7. Combine the remaining ingredients in a saucepan and bring to a boil. Lower the heat to a simmer, add the stuffed calamari, cover and cook for 35 to 40 minutes.
  8. Adjust the seasoning and serve with a salad or steamed vegies.

 

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 – Satay Chicken Noodle Salad

April 20, 2017

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Healthy Inspirations Recipe of the Week – Kale Salad with Spicy Peanut Dressing

September 22, 2016

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Image from www.eatingbirdfood.com

Healthy Inspirations Recipe of the Week – Celery & Almond Salad

September 1, 2016

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Healthy Inspirations Recipe of the Week – Broccoli Soup with Pine Nuts

August 18, 2016

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Healthy Inspirations Recipe of the Week – Breakfast Pork Patties

August 11, 2016

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Healthy Inspirations Recipe of the Week – Stuffed Calamari

August 4, 2016

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Healthy Inspirations Recipe of the Week – Beef Rogan Josh

July 28, 2016

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