This recipe is a great one to prep for work lunches or for a quick, meat-free winter weeknight meal. Ingredients 1 onion, finely diced1 tsp chilli powder or flakes1tsp ground cumin1 400g diced tomatoes½ cup diced capsicum¾ cup water1 can of cannellini beans, drained...
Recipe: Banana & Berry Muffins (Vegan)
by Caitlin Scane | Recipes
Ingredients 3 bananas1 cup mixed fresh or frozen berries¼ cup extra virgin olive oil¼ cup sugar of choice1 cup self-raising flourPinch of salt Method Preheat the oven to 180 degrees Celsius (fan-forced)In a large mixing bowl, mash bananas with a potato masherAdd...
Chicken, Vegetable & Quinoa Soup
by Caitlin Scane | Recipes
Ingredients 2L of Chicken stock (salt reduced)1 cup quinoa400g of shredded poached or bbq chicken1 brown onion, finely diced½ bunch of celery chopped (using both stalks and leaves)3 carrots diced½ bunch of parsley1.5 cups of peas and corn1 cup sliced mushrooms2 cloves...
Recipe: Zucchini & Potato Fritters (Vegan)
by Caitlin Scane | Recipes
By Caitlin Mannion, Dietitian Method1. grate zucchini, potato and onion into a large mixing bowl. Transfer to a strainer to squeeze out excess liquid, you could also then move to paper towel to squeeze out any more liquid. Transfer back to mixing bowl.2. Heat olive...
Recipe: Brown Rice, Bean and Veggie Salsa Bake (Vegetarian/Vegan)
by Caitlin Scane | Recipes
Ingredients: 1 cup brown rice1tbs olive oil400g can kidney beans, rinsed and drained400g can of diced tomatoes no added salt1 red capsicum diced1 zucchini diced1 cup corn kernels1 red onion finely diced½ cup grated cheese or plant-based cheese alternative1 tsp...
Recipe: Mushroom & Lentil Stroganoff (Vegetarian)
by Caitlin Scane | Recipes
Serves 4 people Ingredients 400g mushrooms1 onion400g tin of brown lentils (drained and rinsed)375ml tin of Carnation Evaporated Milk. Coconut milk may be used as vegan alternative.2tbs tomato paste no added salt1 vegetable or chicken reduced salt stock cube1tsp or...
Recipe: Roast Vegetables and Chickpeas with Quinoa (Vegan)
by Peta Cullis | Recipes
Ingredients 1 ½ tsp paprika1 tsp turmeric1 ½ tsp cuminVegetables: ½ head of cauliflower or broccoli (cut into florets), 1 capsicum diced, 1 large zucchini diced, ¼ butternut pumpkin diced, 1 small brown onion finely diced1 tin chickpeas 400g1 ¾ cup vegetable stock (no...
Kid-Friendly Recipe: Chickpea, Peanut Butter and Chocolate Cookies
by Peta Cullis | Recipes
Delicious, higher in fibre and protein than regular cookies, but still energy dense so enjoy in moderation!-400g tin of chickpeas-1/2 cup natural peanut butter-1/3 cup brown sugar-1/4 cup honey-1/2 cup rolled oats-1/2 cup dark choc chips-1/2tsp cinnamon-1tsp vanilla...
Kid Friendly Recipe: Easy-As Pizza Scrolls
by Peta Cullis | Recipes
1.5 cup Greek yoghurt 2 cups self-raising flour 1 cup shredded cheese 2 tbs no added salt tomato paste Diced pineapple 50g Lean ham ¼ avocado (Optional) Mix flour and Greek yoghurt in a bowlSprinkle flour on a board and roll out dough to 1cm thickSpread tomato paste...
Healthy Anzac Biscuits
by Caitlin Scane | Recipes
Ingredients 1 cup rolled oats1/2 cup desiccated coconut1/4 cup brown sugar2 tbsp honey or maple syrup1/4 cup olive or canola oil1tsp baking soda4tbs water Method 1. Preheat the oven to 180 degrees celcius 2. Combine all dry ingredients in a bowl except baking soda 3....