Recipes

Warm lamb salad
Serves 4

Ingredients
250g mixed salad leaves (rocket, baby spinach)
2 lebanese cucumbers sliced thinly
1 red onion, sliced
1 red capsicum, seeded and sliced
2 tablespoon chopped mint
4 tablespoon chopped coriander
500g lamb back strap

Dressing
1 tablespoon soy sauce
1 tablespoon lemon juice
2 tablespoon extra virgin olive oil
1 teaspoon fish sauce
1 teaspoon honey
2 garlic cloves, crushed and sliced
Instructions

1. Combine salad leaves, cucumber, onion, capsicum, mint and coriander in a bowl and toss lightly.

2. Make dressing by whisking together soy sauce, lemon juice, oil, sauce, honey and garlic in a jug.

3. Preheat char grill on high. Cook lamb for 3-4 minutes each side, until cooked to taste. Rest, covered for 5 minutes. Slice the lamb and toss it through salad with dressing.

Tips: you can substitute the lamb for chicken or beef if you don’t like lamb. Rice noodles can also be added to salad if you want to.

Rocket, Haloumi, and Almond Salad
Serves 4
Most great fruits like mangoes are in season through summer, so make the most of them with this simple rocket salad with mango or your favorite fruit, almonds and grilled haloumi.

Ingredients
2 tablespoons of Extra-Virgin Olive Oil
120g haloumi cheese, sliced into 1cm-thick pieces
250g fresh rocket leaves
1 cup of fresh fruit (mango, watermelon etc)
½ cup almonds, chopped
2 individual shallots, peeled, thinly sliced
3 tablespoons of balsamic vinegar

1 teaspoon Cajun Seasoning

Instructions
Place oil in a fry pan over medium-high heat. Cook the haloumi for 1-2 minutes each side until golden brown. Transfer to a plate and slice each piece into three. Cover haloumi with foil and keep warm.

Place the rocket, sliced fruit, almonds and shallots in a large bowl. Add haloumi and gently mix the salad together. Drizzle dressing and Cajun seasoning over the salad and season to taste with salt and pepper.

Any Leftover haloumi is best stored in an airtight container in the fridge and used within 7 days.

Here is another delicious recipe for your to try!

Salmon with sesame greens & ginger-soy dressing

Ingredients;

4 (125g each) salmon fillets

¼ cup soy sauce

1tsp. honey

2 tsp. grated fresh ginger

1 tsp. sesame oil

1 tbs. sesame seeds, toasted

 

Serve with gai lan and brown rice.

Method;

Toast sesame seeds.

 

In a non-stick pan, fry salmon on high heat for 2-3 mins. Turn and cook for 1-2 mins for medium or until cooked to your liking.

 

While salmon is cooking, combine soy sauce, honey, ginger and sesame oil in a bowl. Stir until combined. Adjust the sauce if required.

 

Serve with steamed gai lan and brown rice. Spoon over sauce and sprinkle over toasted sesame seeds.

 

Note; the gai lan can be replaced with any steamed green veggies. Try some bok choy, broccolini, broccoli, asparagus or green beans.

 

We hope you enjoy, and a big thank you to our Boot Camp and Yoga student Danielle for this great recipe.

 

Have fun in the kitchen!

 

Thank you to the lovely Danielle from our Boot Camp and Yoga who has sent through some of her favourite recipes that are delicious, healthy and easy to make.

We will be posting these over the next couple of weeks so stay tuned!

 

 

Danielle says that this poached chicken recipe is a good one to make for multiple people for lunch, because it is really easy and you can take it on a picnic as it travels well and tastes good cold.

Enjoy!

 

Ingredients:

1 cup (200g) quinoa

 

1 1/2 cups (375ml) gluten-free chicken stock

 

4 x 170g chicken breast fillets

 

2 tablespoons extra virgin olive oil

 

1/4 cup (35g) pepitas (pumpkin seeds)

 

1 tbs lemon juice

 

1/3 cup homemade basil pesto

 

1 bunch broccolini, trimmed, blanched

 

Method;

 

Place quinoa and stock in a saucepan over medium heat. Bring to the boil, then cover and simmer for 15 minutes until tender. Remove from heat and stand, covered, for 5 minutes, then fluff with a fork.

Meanwhile, place chicken in a pan of simmering, salted water. Simmer gently for 5 minutes, then remove from heat, cover and stand for 15-20 minutes until cooked through. Remove from the liquid.

Heat 1 tablespoon oil in a small pan over high heat; add pepitas, then cook, stirring, for 1-2 minutes until golden.

Shred the chicken and toss in a large bowl with lemon juice and remaining 1 tablespoon oil. Season, then add the remaining ingredients and toss to combine. Transfer to a platter and serve.

By now, most of you are on board with making delicious green power smoothies, but… this post is for those of you who still scrunch up your nose when we mention adding fresh leafy greens to your smoothies!!

This video is to show you how easy it is, and if you haven’t already tried it to hopefully inspire you to give it a go.

We promise that you will be surprised at how easy and delicious they are, and you too will be hooked!

So why do we add leafy greens to our smoothies?

Leafy greens are nutritional powerhouses and are the No 1 food you can eat regularly to improve your health.

Adding leafy greens to your daily smoothie is one of the easiest and fastest ways to increase your daily intake of leafy greens, which will alkalise your body and give you loads of extra vitamins, minerals and green goodness!

Low in calories, low in fat, high in protein per calorie, high in dietary fibre, and packed with nutrients, leafy greens are a great source of calcium, iron, manganese, magnesium, pantothenic acid, phosphorus, potassium, riboflavin, thiamin, vitamin A, vitamin B6, vitamin C, and zinc.

Leafy greens are also high in chlorophyl which is the living energy from the sun, and allows plants to absorb energy from light.

You can imagine how much more energised you will feel when you are getting this goodness straight into your body in an easily digestible liquid form like your Green Power Smoothie!

Click below to watch the video demo of how we make our green smoothies and a few tips on how to make your first Green Smoothie:

The ingredients we use in this vid:

1 x Banana

1-2 Tbs x Linseeds / Flaxseeds

1 x Tray Ice

1 x Handful Leafy Greens / eg Baby Spinach

1 x Serve Protein Powder

1/4 Tsp – 1 Tsp x Super Greens Powder

Water

Optional:

Raw Honey

Cacao/ Cocoa Powder … to taste!!

Pop everything in the blender and wa-la!

Once you have tried the basics, you can add in some of these extra super foods:

Super food Extras:

Macca Powder

Chia Seeds

Bee Pollen

Almonds

Sunflower Seeds

Walnuts

Spirulina Powder

Wheat Grass Powder

Barley Grass Powder

OsteoPro Care for extra Calcium and Magnesium

+ And any other goodies you want!

 

The leafy greens you can use are any that you like including:

Kale

Bok Choi

Baby Spinach

Pak Choi

Any asian leafy greens

Lettuce

Beetroot Greens

+ And any other edible leafy greens that you like!

 

Fruit that mixes well:

Bananas (the creamiest!)

Pear

Apple

Strawberries

Pinapple

Blue Berries

Melon

Mixed Berries

Kiwis

Mango

+ And any of your other favourite fruits!

 

 

 

 

 

 

 

 

 

 

 

 

The Protein Powder used in the vid is this one:

Raw Protein by Garden of Life

[This is a new one that we have just started trying –

It is amazing because it is a raw, vegan protein made not only out of organic wholegrain sprouted brown rice, but also contains: Organic Amaranth Sprout, Organic Quinoa Sprout, Organice Millet Sprout, Organic Buckwheat Sprout, Organic Garbanzo Bean Sprout, Organic Lentil Sprout, Organic Adzuki Bean Sprout, Organic Flaxseed Sprout, Organic Sunflower Seed Sprout, Organic Pumpkin Seed Sprout, Organic Chia Seed Sprout, Organic Sesame Seed Sprout. AND it also contains a Raw Probriotic and Enzyme Blend, Bioactive Glycoproteins, Bioactive Lipoproteins, Bioactive Enzymes, Glucomannan, SOD, Glutathione, Bioactive Trace Minerals, Glutamine and CoQ10.

PHEW! Waaayyy too many ingredients to list in the video!!!]

You can also use any of your usual Protein Powder.

Other ones that we use are a good quality Whey Protein, like Glycowhey from Syntec.

Or a Whole Grain Sprouted Brown Rice Protein. We started with SunWarrior, then Ezy Protein, then Eden Health Foods- There are now tons of different brands out there, and they all are [and taste] pretty much identical.

After time, you will also notice that your tastebuds begin to slowly change as you get used to it. When we started out we used to add honey every day, but now a few years later we no longer need it.

If you are just starting out, only put a small amount of greens (a couple of baby spinach leaves is a good start).

Only put about 1/4 of a teaspoon of the Super Greens Powder, as too much can really put you off.

Over time, you can slowly add more and more leafy greens (from a small handful to 1-2 cups), and increase the Super Greens Powder from 1/4 teaspoon to to 1/2 teaspoon, then increasing to a full teaspoon.

Adding a good full tray of ice makes it a lot more refreshing and easy to drink too.

For those of you who think that you are too busy to make a power smoothie in the morning, it literally only takes a few minutes.

While you have the blender going, you can pack everything away and re-fill your ice tray, and when it’s done simply pour it into a shaker / glass jar ready to take with you, rinse your blender and you’re done!

Make sure you drink your green smoothie straight away, as if you let it sit for a while, it tends to separate.

So if you do take it with you to drink in the car on your way to work, don’t forget to drink it up fast!

Kids love green smoothies too, and they are a great way to sneak in some extra goodness to their diet. Get the whole family on board, and give it a try! Once you start experimenting you will be amazed at what you can add in and barely taste it.

Thank you to Danielle and Phil for this delicious recipe for a clean and lean Shepherds Pie! 🙂

 

 

 

 

 

 

 

Ingredients:

1kg turkey mince
1 onion finely diced
2-3cloves garlic crushed
4 – 5 swiss brown mushrooms finely diced
1 grated zucchini (squeeze to remove moisture)
2 tins chopped tomatoes
2 -3 tablespoons wostershire sauce (could replace with soy sauce)
1 teaspoon of ground cumin
1 teaspoon of ground cinnamon (seems weird to put this in, but it has many health benefits and you can’t taste it)
1-2 teaspoons tabasco sauce (depending how hot you like it)
Pink himalayan salt & cracked pepper

Ikg sweet potato
1 tablespoon skim milk
Pink himalayan salt & cracked pepper

Enough baby spinach to layer between mince & sweet potato

Method:
1) Cook onion and garlic until translucent. Add turkey mince and cook. Break the turkey mince up with a fork as you go.

2) Once mince is cooked add the mushrooms & grated zucchini and cook for 2-3 minutes until softened.

3) Add the tomatoes, sauces, spices and S&P then bring to boil. Lower heat and simmer uncovered for 30-40 mins until sauce has reduced (sauce should not be runny, reduce for longer if necessary).

4) Steam sweet potato, then mash.

5) Layer mince in baking dish, cover with baby spinach then sweet potato and bake for approx 1/2 hour until browned on top.

Serve with steamed broccoli.

Makes 8 serves.

 

4 Tbs Tahini

1 Scoop Protein Powder

2 Tbs Agave Syrup

1 Tsp Macca Powder

5 Tbs Water

2 Heaped Tbs Cacao

1 Cup mixed Goji Betties and Walnuts (Break up walnuts into smaller pieces if desired)

1/2 Cup Coconut

To Roll In: 1/4 Cup Coconut and 1 Tbs Chia Seeds

 

Place all ingredients in a bowel and mix together until combined.

Roll into little balls and roll in coconut / chia seed mix.

 

Delicious served with Fresh Strawberries!