Healthy Recipes

Stuffed Bell Peppers

These vegetarian stuffed peppers are nice hot on the weekends for lunch at home and at room temp as leftovers for a quick weekday lunch. The filling is cross between a Sicilian pasta sauce and ratatouille, with a bit more texture than both. I road the eggplant before combining it with tofu, tomato sauces, olives and capers. Serves: 6 Ingredients: Peppers: Vegetable oil cooking spray 3 medium red bell peppers,…

Posted: Sunday, September 20, 2015

Frittata With Tuna And Tomatoes

When I was growing up, we used to have frittata for dinner often because it is fast and easy to make, and we’d snack on leftovers after coming home from school the next day. It’s good anytime, really, and makes a great make-ahead lunch to take to work, either with a small green salad or sandwiched between two slices of bread. Canned tuna adds needed flavor and olive oil makes…

Posted: Sunday, September 20, 2015

Sole With Lemon-basil Pesto

This no-cook sauce – a particularly bright, citrusy pesto-started as a dipping sauce in our house. ┬áBut I liked it so much I started making it to serve with sole.The sole is nice and light and needs only a smear of the lemon-bsil pesto to make a simple, elegant dish.   Serves 4 1/4 cup plus 1 tablespoon extra-virgin olive oil 2 tablespoons fresh lemon juice (from 1 large lemon)…

Posted: Friday, September 18, 2015

Tofu Stroganoff Recipe

I truly enjoy this vegetarian version of beef stroganoff, you can serve it with a mixed green salad and homemade French Baguettes. The techniques used in steps 2 and 3 lend depth to the dish by caramelizing the ingredients and intensifying their flavors, so don’t skip them. Serves 4 1 package (15 ounce) extra-firm tofu, drained, pressed, and cut into 1/2-inch cubes 1/2 teaspoon ground cumin 2 tablepoons canola oil,…

Posted: Wednesday, September 09, 2015

fig and apple tart Sugar-free

This apple fig tart tastes beautiful and the great bonus is that it is sugar-free and healthy. Ingredients: 300g dried figs, trimmed 200g plain flour, plus extra to roll 180g cold butter, cubed (see Note) 2 tablespoons iced water 3 eggs 1/2 cup cream 1 teaspoon vanilla bean paste 3 apples, peeled, cored, thinly sliced Cooking instructions: Place figs in a heat-proof bowl. Cover with boiling water and set aside…

Posted: Sunday, July 26, 2015

Apple and rhubarb crumble gluten-free

This is a light, healthy and delicious desert. Ingredients: 2 large apples, peeled, cut into 2cm pieces 200g rhubarb, coarsely chopped 1 tablespoon coconut sugar 1 tablespoon lemon juice No-fat Greek yoghurt, to serve Honey, to serve Crumble mixture 2 tablespoons coconut sugar 2 tablespoons almond meal 2 tablespoons shredded coconut 1 tablespoon brown rice flour 1 tablespoon buckwheat flour 1/2 teaspoon mixed spice 5 teaspoons solid coconut oil 2…

Posted: Sunday, July 26, 2015

Banana and hazelnut yoghurt fruit dip

This is a healthy, light and delicious dip, such a great alternative to the high-calorie dips. 2 tablespoons chocolate hazelnut spread 200g low-fat banana honey yoghurt 1 red delicious apple, cored, cut into thin wedges 1 banana, peeled, sliced 1 small bunch (100g) red grapes 1 small bunch (100g) green grapes Place spread in a bowl. Add yoghurt, 1 tablespoon at a time, stirring to combine. Spoon into bowl. Serve…

Posted: Sunday, July 26, 2015

Safron Chicken With Peas

Ingredients: 2 cups (500ml) chicken stock 1/2 cup (125ml) dry white wine 1 pinch saffron threads 1 tbs olive oil 4 chicken thigh fillets, roughly diced 500g green prawns, peeled leaving tails intact, deveined 1 red onion, finely chopped 1 red capsicum, seeded, finely chopped 2 ripe tomatoes, finely chopped 2 tsp smoked paprika 1 cup (220g) SunRice medium grain rice 1 cup (150g) frozen peas, peeled Flat-leaf parsley leaves,…

Posted: Sunday, July 26, 2015