makes 4-6 depending on how big you make your patties
1 Head of Broccoli
1/2 C Almond Flour or Almond Meal
1/3 C Grated parmesan
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.
STEP 2: Toast off your seed’s in a dry pan until golden.
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.
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.
STEP 5: Using a potato masher or fork, mash the broccoli into the mixture until you have a nice chunky batter.
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
STEP 7: Keep frying and flipping until you have a golden stack of Broccoli Fritters ready to eat!
Original recipe from rapid fitness.
Tamari sautéed Chickpeas and baby spinach
1 can of chickpeas, drained and washed.Sautéed chickpeas, 3-handfuls of baby spinach
2Tbsp of Tamari sauce (healthier version of soy sauce)
50g pine nuts
1 tsp of olive oil or coconut oil
1 clove of garlic
Squeeze of lemon juice
Pinch of Maldon sea salt
Toast pine nuts in pan and set to the side,
add oil & garlic to fry pan and sauté till aromatic,
add in chickpeas and sauté till golden,
add in baby spinach,
when spinach reduces, add in Tamari and lemon juice and toss through.
season with sea salt and serve.
This dish is great on its own or as a side dish. Packed full of nutrients, protein, not to mention cooking spinach increases its health benefits, including skin health!
Quinoa & Beef Stuffed Capsicums
Quinoa & Beef Stuffed Capsicums
1 cup quinoa
350mL chicken stock, salt-reduced
2 tbsp Olive oil
250g beef mince (or veggies for vegetarian option)
1 onion, finely chopped
1 large zucchini, grated
2 garlic cloves, minced
1 tsp ground cumin
1 tsp ground paprika
2 tbs pinenuts, toasted
2 tbs pumpkin seeds, toasted
2 tomatoes, diced
75g feta cheese
3 large capsicums, cut in half & deseeded
1. Preheat oven to 180C fan-forced
2. Place quinoa in a saucepan with the chicken stock and bring to the boil. Reduce heat to low and simmer for 10 minutes
3. Heat a large frying pan over a medium heat, add olive oil. Cook onion with garlic until soft . Add the zucchini, mince, paprika & cumin & cook for a further 5 minutes. Add tomatoes and cool for a further 5 minutes. When done, pour in quinoa and all of the stick to the mince frypan, stir well and leave to simmer on low for 10 minutes until stock is nearly all absorbed. Remove from heat and set aside to cool.
4. Place halved capsicums in a baking tray ready to add stuffing mixture.
5. Stuff the capsicums with the mixture. Sprinkle feta and seeds on top. Cover the tray with foil. Bake in preheated oven for 20 minutes. Remove foil and bake for a further 10 minutes, or until capsicums are tender and the stuffing is golden. Enjoy 🍴