Broccoli Fritters

Cooking, healthy, healthy recipes

Broccoli Fritters

makes 4-6 depending on how big you make your patties

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INGREDIENTS

1 Head of Broccoli
1/2 C Almond Flour or Almond Meal
1/3 C Grated parmesan
2 Eggs
Olive oil for frying
1/2 C Toasted Pumpkin seeds
juice and zest from 1/2 a lemon
1 TSP of smoked Paprika  & Cummin (or any spice of your choice)
S + P to taste

optional: 1 clove of roasted garlic.
STEP 1: Cut up your Broccoli into smaller pieces and steam until tender.

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STEP 2:  Toast off your seed’s in a dry pan until golden.

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STEP 3: Place your toasted seed’s in a Mortar & Pestle (if you don’t have one, just put them inside a tea towel and roll with a rolling pin) and crush. These help to hold the mix together with the eggs and almond flour, as well as adding a little extra flavour and texture.

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STEP 4: Once your broccoli has cooled, chop up into tiny bite size pieces and place into a mixing bowl along with the rest of your ingredients and give it a mix.

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STEP 5: Using a potato masher or fork, mash the broccoli into the mixture until you have a nice chunky batter.

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STEP 6: In a fry pan, heat your olive oil to medium heat and spoon 2TBS size amounts per fritter. Leave to fry for 2-3 minutes each side

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STEP 7: Keep frying and flipping until you have a golden stack of Broccoli Fritters ready to eat!

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Original recipe from rapid fitness.

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Tomato, Feta & Baby Spinach Mediterranean Cous Cous

Cooking, healthy, healthy recipes

 Tomato, Feta & Baby Spinach Mediterranean Cous Cous

 
 Ingredients:

200g Couscous

Punnet of baby Roma tomatoes

1/4 cup Dried currants

1 cup baby spinach

100g Danish feta

Handful of Basil leaves

8-10 oregano leaves

2 Pinches of Maldon sea salt

1 tablespoon of extra virgin olive oil

1/2 tsp each paprika, turmeric, cumin, ground coriander seeds.

1/4 tsp each of cinnamon & chilli flakes 

2 tablespoons of vegestock powder

2 Cups of boiling water

Method:

Preheat oven to 160 deg Celsius. 

Place mini Roma tomatoes in oven proof dish with olive oil, basil, oregano & 1 pinch of Maldon sea salt, bake in oven until tomatoes are soft & aromatic.

Boil jug for water for cous cous,

Add cous cous, all spices and the other pinch of Maldon sea salt, along with the vege stock into a large serving bowl,

Pour bowling water in and stir continuously until water is absorbed into cous cous, add in parts until well absorbed but not water logged,

Gently toss in baby spinach, feta, currents until mix well,

When tomatoes are ready, stir in with juices and leaves.

Eat as is or as a side with a nice piece of lamb or grilled chicken,

Enjoy! 

Grated Carrot & Apple Salad with Dijon Lemon Vinaigrette

Cooking, healthy recipes, Salads

Grated Carrot & Apple Salad with Dijon Lemon Vinaigrette  
Servings: 4

Total Time: 15 Minutes

Ingredients:
4 carrots, peeled

2 Apple, peeled 

2 teaspoons Dijon mustard

Juice of 1/2 a lemon, 

2 tablespoons sesame seed oil,

1 tablespoon extra virgin olive oil,

2 tablespoon of unfiltered apple cider vinegar,

1-2 teaspoons honey, to taste 

Pinch of Maldon sea salt

Pinch of ground black pepper, 

2 finely sliced scallions (or 1tablespoon finely chopped shallots) 

Instructions:
Grate the carrots in spiraliser or food processor. Peel and chop Apple into matchstick size pieces and mix together  in salad bowl.

In a small bowl, combine the dijon mustard, lemon juice, honey, sesame seed oil, olive oil, vinegar, salt and pepper. 

Add vinaigrette to the Carrots & Apples and toss well.

 Taste and adjust seasoning if necessary. Serve with a delicious protein like pork or fish.

Harissa Spiced Cous Cous Salad with pomegranate.

Cooking, healthy recipes

  
Harissa Spiced Cous Cous Salad with pomegranate

Ingredients

250g Whole meal Cous Cous 

2 tablespoons of Massel vegestock powder

1 1/2- 2 cups of  boiling water 

1tsp each of cumin, paprika, coriander, 

1/2tsp each of chilli flakes & Maldon sea salt flakes

Squeeze of lemon juice

2 handfuls of baby spinach leaves 

150g of Danish feta

1/4 cup of pomegranate seeds

Method:

Add couscous and vegestock powder to serving bowl

Add boiling water and stir until absorbed, if you require more, slowly add a small amount at a time until you notice it’s not absorbing any more, stir well with fork to fluff,

Add spices and lemon juice, stir in then add feta and spinach and stir in further

Finally add in pomegranate,

Serve on its own or as a side with lamb. 

Enjoy!

Banana and Blueberry Bread- Healthy Version 

Cooking, healthy recipes

Banana and Blueberry Bread- Healthy Version    
Ingredients:

3 over ripe bananas 

2 eggs

50g ( 2Tbsp) Stevia 

70g CSR LoGi Sugar

1 tsp Vanilla essence 

240g unbleached self raising flour ( I use the healthy baker)

30g coconut oil, melted

Pinch of Maldon sea salt flakes

75g (3Tbsp) of Light Greek yoghurt

50g of blueberries, add in after batter is made.

(If batter is too thick, add a splash of skim milk until it’s a smoother consistency)

Method:

Preheat oven to 180 degrees Celsius,

Place bananas, sugars and vanilla essence in mixer and mix until smooth,

Add flour, eggs, salt, Greek yoghurt, coconut oil and mix until flour is stirred in and batter is smooth,

Pour into baking tin and drop in your blueberries as you pour in the batter, 

Place in oven for 40min, keeping an eye on it, you may want to place foil over the top to stop over browning at about 30min,

Let cool and serve warm.

Roasted Brussel Sprouts & Cauliflower

Cooking, healthy recipes

✖️Roasted Brussel Sprouts & Cauliflower✖️
  
These 2 are my favourite veggies!.. I’m pretty sure I hated both as a kid.

What you’ll need:

1/2 head of cauliflower, cut into small florets,

6-8 Brussel sprouts, ends trimmed & cut into quarters,

2 cloves of crushed garlic

1/2 teaspoon of the following spices: cumin, turmeric, paprika, cayenne pepper,

2 Tablespoons of Lemon juice

3 Tablespoons of Extra Virgin Olive Oil

Pinch of Maldon Sea Salt Flakes 

Baking tray.
How to prepare:

Preheat oven to 180 degrees Celsius,

Drizzle half of the olive oil & sea salt in your baking tray,

Add your vege to the tray,

Sprinkle on your spices & garlic & give the tray a shake,

Drizzle the rest of the olive oil, lemon juice, garlic & sea salt over the tray,

Place in oven for 20-25min, keeping an eye on the veggies and giving them a shake/turn every 5-7mins to ensure they don’t burn,

Once golden and a little but crispy on the Brussel sprouts, remove and let cool slightly,

Serve and enjoy!

Moroccan inspired Chicken & Quinoa salad with roast Pumpkin and Feta

Cooking, healthy recipes
Moroccan inspired Chicken & Quinoa salad with roast Pumpkin and Feta
Ingredients:
Pumpkin cut into cubes
Asparagus chopped
1/2 red onion sliced
Extra virgin olive oil
Moroccan seasoning: 1tsp paprika, 1tsp cumin, 1/2 tsp ginger, 1/2 tsp coriander, salt & pepper
1 1/2 cups of quinoa
2 tablespoons lemon juice
4Cups of chicken stock
3/4Cup of white wine 
Shredded BBQ chicken 
Feta
Method:
Preheat oven to 180C fan-forced. Place pumpkin, oil in a baking tray lined with baking paper. Roast for 20 to 25 minutes.
Meanwhile, place quinoa, chicken stock & white wine in a large baking dish and place in oven for 30min until quinoa has absorbed the liquid and soft.

20min in add red onion, asparagus and Moroccan spices to the quinoa mix and cook for further 10min.

When cooked mix in roasted pumpkin, shredded BBQ chicken & feta. Season a squeeze of lemon and with salt and pepper. Toss gently to combine. Serve.

Super quick and easy Tuna with Chia seed, Sesame oil in Quinoa & Rice.

Cooking, healthy recipes
  • Super quick and easy Tuna with Chia seed, Sesame oil in Quinoa & Rice.
  •   Ingredients:
  • 1/2 Cup of brown rice
  • 1/2 cup of quinoa 
  • 2 tins of tuna 
  • 1 1/2 tablespoons of sesame oil 
  • 2 tablespoons of fountain good choice Soy Sauce
  • 1 Tablespoon of pumpkin kernels
  • 1 teaspoon of chia seeds
  • Salt & pepper to season  

  • Method:
  •  Cover quinoa & brown rice in water and bring to the boil, stir and reduce heat and leave for 20min. Remove from heat, drain water and fluff the quinoa & rice,
  • Add in tuna, sesame oil, soy sauce, pumpkin kernels, chia seeds and season with salt and pepper.. And Enjoy!
  •   
  • https://instagram.com/kiz489/

Zucchini slice

Cooking, healthy recipes

Zucchini slice-  Thermomix  style (but really, a normal processor will work too!)

  
 Ingredients:

½ red onion

2Tbsp oil

3 large zucchinis

6 eggs

150g Danish feta 

4Tbsp flour (I use gluten free)

A pinch of Maldon sea salt

1tsp of paprika 

1/2 tsp each of coriander & cumin

I added a few splashes of Tabasco, optional (not in pic)

Instructions:

Cut onion into quarters and place in thermomix bowl. Process for 5 seconds on speed 4. Scrape down sides. Add oil and heat for 2 minutes, 90 degrees and speed 1.

Add in roughly chopped zucchini and process depending on how chunky you want your zucchini. For us it’s roughly chopped so I do a couple of seconds on speed 4. If you want chunkier just press turbo once or twice or chop for an extra few seconds for finely chopped.

Add in eggs, feta, spices, tabasco (optional) and flour. Process for 5 seconds on speed 3. Pour into a lined square tin and bake for about 25-30 minutes in a 200C/400F oven until nicely golden on top.

Leave for a few minutes to cool in the tin then slice and enjoy.

If you don’t have a thermomix then just make it all in a food processor or just grate the onion and zucchini and mix into other ingredients in a bowl. 

Quinoa and brown rice Mediterranean salad with pomegranate, feta and toasted pine nuts 

Cooking, healthy recipes
  • Quinoa and brown rice Mediterranean salad with pomegranate, feta and toasted pine nuts 
  •   
  • Ingredients:
  • 300g quinoa
  • 200g brown rice
  • 1 brown onion, finely chopped
  • 100g feta cheese, crumbled
  • 200g pomegranates seeds 
  • 80g pine nuts, toasted
  • 1 1/2 tsp each of coriander, cumin, paprika & tumeric
  • 1 clove of garlic,crushed
  • 1 teaspoon of minced ginger 
  • Pinch of saffron strands
  • juice of 1/2 a lemon
  • 1 tablespoon of massel vegetable stock powder (with 2 tablespoons of hot water)
  • 1 tablespoons of extra virgin olive oil
  • Pinch of maldon sea salt
  • Method:
  • Cover quinoa & brown rice in water and bring to the boil, stir and reduce heat and leave for 20min. Remove from heat add saffron strands, stir and let sit for a further 5min, drain and fluff the quinoa & rice,
  • Meanwhile, add onion, 1/2 of each of the spices, garlic, ginger & olive oil to a fry pan and cook onion until golden and aromatic. Set aside,
  • Quickly toast pine nuts and set aside, 
  • Add remaining spices, veggie stock and stir through until well combined,
  • Stir through all of the remaining ingredients & onion mixture and let cool,
  • Serve as a side or add lamb strips for a hearty meal. 
  • As always, Enjoy! 
  • Kiz x