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Turkish Eggs

(425 calories)

Peanut Butter Oats

(373 calories)

B&E Wrap

(399 calories)

Egg & Avo Rice cakes

(349 calories)

Potato & Pineapple Hash

(423 calories)

Avo & Cottage Cheese Toast

(425 calories)

Salmon Rice Cake

(360 calories)

Avocado Toast & Egg

(264 calories)

Banana Smoothie Bowl

(278 calories)

Twister Wrap

(295 calories)

Salmon Sushi Bowl

(301 calories)

Peri Peri Chicken Pizza

(413 calories)

Fish Risotto

(377 calories)

Prawn Taco

(454 calories)

Proscuitto Pizza

(395 calories)

Chicken Pilaf

(521 calories)

Beef Stir Fry

(535 calories)

Pasta Chickpea Soup

(451 calories)

Chicken & Broccoli Pasta Bake

(446 calories)

Chickpea & Avo Salad

(467 calories)

Spinach & Feta Stuffed Capsicums

(344 calories)

Cauliflower Rice & Tempeh

(414 calories)

Edamame Stir Fry

(377 calories)

Mushroom & Lentil Taco

(469 calories)

Chickpea Stew

(286 calories)

Quinoa & Black Bean Salad

(286 calories)

Stuffed Mushroom

(313 calories)

Chickpea & Spinach Stir Fry

(369 calories)

Lentil Soup

(490 calories)

Bean Tacos

(394 calories)

Eggplant & Tomato Stew

(411 calories)

Edamame & Sesame Cauliflower Rice

(369 calories)

Butternut Squash Curry

Grilled Halloumi Quinoa

(290 calories)

Quinoa & Prawn Salad

(343 calories)

Grilled Prawn Tacos

(368 calories)

Zucchini Prawn Stir Fry

(428 calories)

Grilled Salmon & Veg

(429 calories)

Grilled Tofu, Veg & Quinoa

(376 calories)

Creamy Bacon Pasta

(501 calories)

Spicy Tuna Melt

(452 calories)

BBQ Chicken Burrito Bowl

(589 calories)

RECIPES

Turkish Eggs

Calories: 425

Protein: 27g

Carbs: 30g

Fats: 22g

Ingredients

  • 140g Light Greek Yoghurt

  • Small Bunch Dill (chopped)

  • 1Clove Garlic (minced)

  • 2 Eggs

  • 1tsp Harissa Pate

  • 15g Nuttlex

  • Pinch Chilli Flakes (optional)

  • 1 Slice Gluten Free Tip Top Bread

Method

  1. Mix yoghurt with dill, garlic and salt to create base.

  2. Melt nuttlex on pan over medium heat and stir in harissa paste and chilli flakes (optional).

  3. Soft boil eggs: place in boiling water for 6mins.

  4. Spread yoghurt onto the base of your plate, top with boiled eggs and add spiced butter.

  5. Serve with toast.

Peanut Butter Oats

Calories: 373

Protein: 17g

Carbs: 63g

Fats: 8g

Ingredients

  • 100ml Skim Milk

  • 40g Gluten Free Oats (weighed raw)

  • 10g Chia Seeds

  • 20g Sugar Free Maple Syrup (Queen)

  • 2tbsp Peanut Butter Powder (PB2)

  • 70g Banana

Method

  1. In a jar with a tight-fitting lid, combine the oats, milk, chia seeds, maple syrup.

  2. Mix Peanut Butter powder as per instructions then add to the oat mix.

  3. Stir well to combine all ingredients. Cover and refrigerate overnight.

  4. In the morning, give oats a good stir and top with. sliced banana.

B&E Wrap

Calories: 399

Protein: 30g

Carbs: 28g

Fats: 18g

Ingredients

  • 1 Gluten Free El Passo Tortilla

  • 100g Bacon (Rindless shortcut)

  • 1 Egg

  • 20g Spinach

  • 20g Reduced Sugar BBQ Sauce

  • 1 50% Reduced Fat Cheese Slice

Method

  1. Preheat a pan to medium heat and grill bacon for 2-3mins each side or until crispy then set aside.

  2. Crack egg into pan and cook until the white is set and the yolk is cooked to preference. Just before egg is finished place cheese on top to melt.

  3. Assemble wrap by placing spinach on the bottom, followed by grilled cheese egg, bacon and bbq sauce.

  4. Toast wrap if desired.

Egg & Avo Rice cakes

Calories: 349

Protein: 16g

Carbs: 18g

Fats: 27g

Ingredients

  • 2 Eggs

  • 2 Thin Rice Cakes

  • 1/2 Avocado

Method

  1. Boil Eggs

  2. Spread avo on the ricecakes

  3. Slice eggs once boiled and place on ricecakes

Potato & Pineapple Hash

Calories: 423

Protein: 21g

Carbs: 25g

Fats: 26g

Ingredients

  • 150g Spud Lite Potatoes

  • 5ml Extra Virgin Olive oil

  • 30g Shortcut Bacon

  • 15g Nutllex

  • 50g Canned Pineapple in Juice

  • 1tbsp Corriander (chopped)

  • Pinch of Chilli Flakes

  • 5g Taco Spice Mix

  • 2 Eggs

Method

  1. Chop potatoes into bite size pieces. Either boil or microwave them until soft.

  2. While potatoes are softening, heat oil in a large pan over medium heat and fry up sliced bacon until crispy.

  3. Add some butter to the pan with the potatoes and seasoning, fry over medium heat, turning occasionally for 12mins.

  4. Stir in pineapple chunks and cook for an additional 3 mins.

  5. Crack eggs over potatoes, cover pan with lid and cook for 5-6mins over medium-low heat until whites are just set and yolks are running.

  6. Finish with coriander and a sprinkle of chilli.

Avo & Cottage Cheese Toast

Calories: 425

Protein: 19g

Carbs: 56g

Fats: 16g

Ingredients

  • 2 Gluten Free Tip Top Slices of Bread

  • 75g Avocado

  • 11g Low Fat Cottage Cheese

Method

  1. Toast bread.

  2. Mash avocado (optional: season with salt, pepper and lemon).

  3. Spread cottage cheese onto toast and top with avo.

Salmon Rice Cake

Calories: 360

Protein: 26g

Carbs: 24g

Fats: 20g

Ingredients

  • 2 Thin Rice Cakes

  • 100g Smoked Salmon

  • 1/2 Avocado (smashed)

  • 30g Light Greek Yoghurt

  • 2tsp Lemon Juice

Method

  1. Spread the mashed avocado evenly over the rice cakes

  2. Layer the smoked salmon on top of the avocado.

  3. Drizzle the greek yoghurt over the salmon.

  4. Add lemon juice and season with salt and pepper (optional).

  5. Garnish with fresh dill (optional)

Avocado Toast & Egg

Calories: 264

Protein: 9g

Carbs: 28g

Fats: 14g

Ingredients

  • 1 Gluten Free Tip Top Slice of Bread

  • 1/4 Avocado (Smashed)

  • 1 Large Egg

  • 1tsp Lemon Juice

Method

  1. Bring a pot of water to the boil and poach egg.

  2. Meanwhile toast the bread.

  3. Combine smashed avocado with lemon, salt, pepper and chilli (optional)

  4. Spread avocado onto toast and top with the poached egg.

Banana Smoothie Bowl

Calories: 278

Protein: 14g

Carbs: 30g

Fats: 13g

Ingredients

  • 1/2 Scoop Vanilla Protein Powder

  • 50g Banana

  • 60ml Almond Milk

  • 15g Gluten Free Granola

  • 40g Mixed Berries

Method

  1. Blend protein powder, banana and almond milk until smooth.

  2. Pour into a bowl and top with almond butter, granola and mixed berries.

Twister Wrap

Calories: 295

Protein: 33g

Carbs: 28g

Fats: 6g

Ingredients

  • 1 Gluten Free El Passo Tortilla (jumbo)

  • 150g Chicken Breast (weighed raw)

  • 30g Lettuce

  • 30g Tomato

  • 20g 99% Fat Free Mayo

  • 10g Chilli Hot Sauce (masterfoods)

  • 2g Paprika

Method

  1. In a shallow dish, place chicken and season with paprika, salt and pepper. Slice into strips.

  2. Heat a large non-stick pan over medium heat, add chicken and cook until golden brown, about 10-12mins turning halfway.

  3. Chop lettuce and dice tomatoes.

  4. In a shallow dish whisk mayo and chilli sauce until smooth.

  5. Add lettuce, tomato and chicken to wrap and top with chilli mayo.

  6. Fold bottom of the wrap and then tightly wrap sides.

  7. OPTIONAL: Heat non-stick pan over medium heat and toast the wrap, seam side down first. 2-3mins per side.

Salmon Sushi Bowl

Calories: 301

Protein: 28g

Carbs: 26g

Fats: 15g

Ingredients

  • 100g Salmon Fillet

  • 40g Jasmine Rice (raw)

  • 20g Gluten Free Soy Sauce

  • 10g 99% Fat Free Mayo

  • 5g Sriracha Mayo (Flying Goose)

  • 60g Cucumber

  • 20g Avocado

  • 1 Pack Roasted Seaweed (Honest Sea)

Method

  1. Cook rice as per pack instructions.

  2. Heat a large non-stick pan over medium heat. Cook Salmon fillet for 10-12mins, flipping halfway until it flakes easily with a fork. Mash salmon and set aside.

  3. In a shallow dish, whisk mayo, soy sauce and sriracha. Add rice and salmon and combine.

  4. To assemble the bowl, start with the salmon sushi rice, top with sliced cucumber and avocado. Either crumble seaweed over the top or use seaweed as a scoop.

Peri Peri Chicken Pizza

Calories: 413

Protein: 34g

Carbs: 35g

Fats: 15g

Ingredients

  • 100g Chicken Breast (raw)

  • 30g Bacon (rindless shortcut)

  • 1 Gluten Free El Passo Tortilla (jumbo)

  • 25g Peri Peri Sauce (Nando's mild)

  • 30g Mozzarella

  • 20g Spinach

Method

  1. Preheat oven to 200c.

  2. Heat a large non-stick pan over medium heat. Once hot, cook chicken breast until golden brown, about 10-15mins turning halfway.

  3. Place tortilla on a baking sheet and spread Peri Peri evenly.

  4. Add spinach to the base. Arrange sliced chicken and diced bacon over top. Add Mozzarella.

  5. Bake for 10-12minutes or until crust is crispy and cheese is melted and bubbly.

  6. Serve immediately.

Fish Risotto

Calories: 377

Protein: 44g

Carbs: 27g

Fats: 12g

Ingredients

  • 150g Barramundi (raw)

  • 250ml Chicken Stock

  • 50g Arborio Risotto Rice

  • 80g Asparagus

  • 10g Parmesan

  • 10g Nuttlex

  • 20g Spinach

Method

  1. In a large saucepan, bring the chicken stock to boil over medium-high heat. Reduce heat to low and simmer, covered, until ready to use

  2. In a seperate saucepan, melt butter over medium heat. Add Arborio rice stirring constantly for 2-3mins or until rice is coated in butter and begins to turn translucent.

  3. Add a ladleful of chicken stock to the pan and stir until liquid is absorbed. Repeat with remainder of stock until cooked.

  4. Stir in parmesan and spinach.

  5. Heat a large non-stick pan over medium heat. Cook fish for 10-12mins flipping halfway. Remove and set aside. Cook asparagus on the same pan.

  6. Serve risotto immediately, topping with asparagus and fish.

Prawn Taco

Calories: 454

Protein: 26g

Carbs: 69g

Fats: 8g

Ingredients

  • 2 Gluten Free El Passo Tortilla's (mini)

  • 20g Onion (sliced)

  • 15g Peri Peri (Nando's mild)

  • 180g Prawns (Raw)

  • 30g Pineapple

  • 50g Tomato

  • 30g Avocado

  • 20g Chipotle & Garlic (McCormicks)

  • 10g Lime Juice

  • 5g Crushed Garlic

Method

  1. Preheat grill to medium-high heat. Remove prawn shells and devain.

  2. In a small bowl, mix together the chipotle seasoning and garlic. Toss in the prawns and coat with seasoning mixture.

  3. Thread prawns onto skewers and brush with olive oil.

  4. Grill prawns for 2-3mins per side or until they're pink and cooked through.

  5. In a medium bowl, combine the pineapple, onion, tomato, avocado and lime juice. Stir well.

  6. Warm tortilla’s on the grill or in a pa, over medium heat.

  7. To assemble, divide the grilled prawns and pineapple salsa amoung the tortillas. Serve immediately.

Prosciutto Pizza

Calories: 395

Protein: 26g

Carbs: 39g

Fats: 14g

Ingredients

  • 1 Gluten Free El Passo Tortilla (jumbo)

  • 30g Prosciutto (Primo)

  • 25g Pizza Sauce (Leggo's)

  • 20g Parmesan

  • 8g Rocket

  • 30g Mozzarella

Method

  1. Preheat oven to 220.

  2. Place tortilla on a pizza tray and spread pizza sauce over the base, leaving a small border.

  3. Top the sauce with the prosciutto slices and mozzarella.

  4. Bake for about 10-15mins or until the cheese is melted and crust is crispy.

  5. Remove pizza from the oven and top with rocket and parmesan. Sprinkle with salt and pepper (optional)

  6. Cut into slices and serve hot.

Chicken Pilaf

Calories: 521

Protein: 42

Carbs: 63

Fats: 12

Ingredients

  • 5ml Extra Virgin Olive Oil

  • 20g Onion (chopped)

  • 1 Clove Garlic

  • Pinch Cinnamon

  • Pinch Cumin

  • 40g Rice (raw)

  • Squeeze Lemon Juice

  • 150g Zucchini (Sliced)

  • 100g Chickpeas (drained)

  • Pinch Chilli Flakes

  • 100g Chicken Breast

Method

  1. Heat half the oil in a pan over medium heat. Cook onion until softened, add in diced chicken breast and fry until semi cooked. Add garlic and spices and cook until fragrant. Pour in rice, pinch of salt and water. Cover and simmer for 20mins or until water is absorbed and rice is cooked.

  2. Heat the rest of oil on a seperate pan and fry sliced zucchini until browned and soft. Stir in chickpeas and cook until warmed through. Season with salt and pepper to taste.

  3. When rice and chicken are cooked, add lemon and fluff with a fork. Add chilli, chickpea and zucchini mixture.

Beef Stir-Fry

Calories: 535

Protein: 59g

Carbs: 73g

Fats: 11g

Ingredients

  • 150g Beef Strips

  • 40g Broccolini

  • 40g Carrot

  • 20g Onion

  • 5g Garlic

  • 100gZucchini

  • 10ml Gluten Free Oyster Sauce

  • 15ml Gluten Free Soy Sauce

  • 50ml Gluten Free Fish Sauce

  • 30g Gluten Free Pad Thai Noodles

Method

  1. Cook Pad Thai noodles as per pack instructions.

  2. In a wok or large pan, heat a small dash of oil over high heat. Add beef strips and cook for about 2-3mins or until browned.

  3. Add the broccolini, carrots, onion, garlic and zucchini to the pan. Stir-fry for about 3-4mins or until veggies are tender.

  4. Add the cooked pad thai noodles, oyster sauce, soy sauce and fish sauce to the pan. Stir-fry for an additional 1-2mins or until the noodles are heated through and sauce has coated everything.

  5. Serve the stir-fry hot.

  6. Top with spring onions (optional)

Pasta Chickpea Soup

Calories: 451

Protein: 15g

Carbs: 75g

Fats: 12g

Ingredients

  • 5ml Extra Virgin Olive Oil

  • 20g Onion (chopped)

  • 30g Carrot (chopped)

  • 30g Celery (chopped)

  • 15g Tomato Paste

  • 1 Clove Garlic

  • 100g Chickpeas (drained)

  • 40g Gluten Free Pasta

  • 250ml Vegetable Pasta

  • 100g Canned Diced Tomatoes

  • 20g Parmesan Cheese

  • 1/4tsp Dried Rosemary

Method

  1. Heat oil in a deep pan over medium-high heat and cook onion, carrot and celery for 15mins until softened. Stir in tomato paste, chopped garlic and rosemary. Cook for a few mins until the puree is caramelised.

  2. Pour in stock, tomatoes and chickpeas and simmer for 15mins. Pour boiling water over pasta in a heat proof bowl and set aside for 15mins (*NOTE: feel free to use any small shaped pasta).

  3. Drain pasta and add to pan and cook for 5-8mins until pasta is tender. Season with salt and pepper.

  4. Add parmesan to serve.

Chicken & Broccoli Pasta Bake

Calories: 446

Protein: 35g

Carbs: 52g

Fats: 13g

Ingredients

  • 40g Broccoli

  • 100g Chicken Breast (raW)

  • 25ml Chicken Stock

  • 50g Kent Pumpkin

  • 5g Nuttlex

  • 5g Gluten Free Plain Flour

  • 25ml Skim Milk

  • 50g Gluten Free Pasta

  • 25g Light Tasty Cheese

Method

  1. Preheat oven to 180.

  2. Cook pasta according to instructions, drain and set aside.

  3. In a pan over medium heat, melt butter and add chicken until browned, about 5-7mins.

  4. Add broccoli and cook for an additional 2-3mins or until tender.

  5. In a seperate pan whisk flour and milk, cook over medium heat until thickened. Stir in stock and pumpkin.

  6. Sprinkle cheese on top and bake for 20-25mins or until cheese is melted and bubbly.

  7. Let cool for a couple of minutes before serving.

Chickpea & Avo Salad

Calories: 467

Protein: 13g

Carbs: 46g

Fats: 28g

Ingredients

  • 150g Chickpeas (drained)

  • 75g Avocado (diced)

  • Cherry Tomatoes (halved)

  • Cucumber (diced)

  • 15ml Extra Virgin Olive Oil

  • 15ml Lemon Juice

Method

  1. In a bowl combine chickpeas, avocado, tomato and cucumber.

  2. Drizzle with olive oil and lemon juice and season with salt and pepper (optional).

Spinach & Feta Stuffed Capsicums

Calories: 344

Protein: 11g

Carbs: 27g

Fats: 22g

Ingredients

  • 2 Capsicums (halved & seeded)

  • 85g Quinoa (cooked)

  • 30g Spinach (chopped)

  • 30g Feta (crumbled)

  • 1 Clove Garlic (minced)

  • 15ml Extra Virgin Olive Oil

Method

  1. Preheat oven to 190.

  2. In a pan heat olive oil over medium heat. Add garlic and spinach and cook until wilted.

  3. In a bowl mixed cooked quinoa, spinach and feta. Season with salt and pepper (optional)

  4. Stuff capsicum halves with mixture and place in a baking

    dish.

  5. Bake for 20-25mins or until capsicums are tender.

Cauliflower Rice & Tempeh

Calories: 414

Protein: 24g

Carbs: 22g

Fats: 34g

Ingredients

  • 150g Cauliflower Rice (cooked)

  • 85g Tempeh (cubed)

  • 50g Capsicum (diced)

  • 50g Zucchini (diced)

  • 15ml Gluten Free Soy Sauce

  • 15ml Extra Virgin Olive Oil

  • 1 Clove Garlic (minced)

Method

  1. Heat olive oil in a pan over medium heat.

  2. Add garlic and cook until fragrant.

  3. Add tempeh and cook until golden brown.

  4. Add capsicums and zucchini and cook until tender.

  5. Add cauliflower rice and soy sauce. Cook for 5-7mins until

    heated through.

Edamame Stir Fry

Calories: 377

Protein: 22g

Carbs: 45g

Fats: 17g

Ingredients

  • 150 Shelled Edamame

  • 150g Mixed Veg (3 of your fav veggies)

  • 15ml Gluten Free Soy Sauce

  • 10ml Extra Virgin Olive Oil

  • 1 Clove Garlic (minced)

  • 5g Ginger (grated)

Method

  1. Heat olive oil in a pan over medium heat. Add garlic and ginger and sauté until fragrant.

  2. Add mixed veggies and cook until tender.

  3. Add edamame and soy sauce, stir until heated through.

Mushroom & Lentil Taco

Calories: 469

Protein: 19g

Carbs: 89g

Fats: 8g

Ingredients

  • 150g Lentils (cooked)

  • 100g Mushroom (diced)

  • 40g Onion (diced)

  • 40g Tomatoes (diced)

  • 40g Avocado (diced)

  • 5g El Passo Taco Seasoning

  • 2 El Passo Gluten Free Tortilla (mini)

Method

  1. In a pan over medium heat add onions and mushrooms and cooked until tender.

  2. Add cooked lentils and taco seasoning. stir to combine and heat through.

  3. Serve lentil mixture in tortilla’s and top with tomatoes and avo.

Chickpea Stew

Calories: 286

Protein: 11g

Carbs: 33g

Fats: 14g

Ingredients

  • 150g Chickpeas

  • 60g Spinach

  • 100g Tomatoes (diced)

  • 40g Onion (diced)

  • 1 Clove Garlic (minced)

  • 10ml Extra Virgin Olive Oil

  • 2g Cumin

  • 2g Paprika

Method

  1. Heat olive oil in a pot over medium heat and add onions and garlic. Sauté until fragrant.

  2. Add tomatoes, cumin, paprika and salt and pepper (optional). Cook for 2 minutes.

  3. Add chickpeas and spinach. Cook until spinach is wilted and chickpeas are heated through.

Quinoa & Black Bean Salad

Calories: 286

Protein: 11g

Carbs: 33g

Fats: 14g

Ingredients

  • 150g Chickpeas

  • 60g Spinach

  • 100g Tomatoes (diced)

  • 40 Onion (diced)

  • 1 Clove Garlic (minced)

  • 10ml Extra Virgin Olive Oil

  • 2g Cumin

  • 2g Paprika

Method

  1. Heat olive oil in a pot over medium heat and add onions and garlic. Sauté until fragrant.

  2. Add tomatoes, cumin, paprika and salt and pepper (optional). Cook for 2 minutes.

  3. Add chickpeas and spinach. Cook until spinach is wilted and chickpeas are heated through.

Stuffed Mushroom

Calories: 313

Protein: 18g

Carbs: 29g

Fats: 15g

Ingredients

  • 2 Large Portobello Mushrooms

  • 90g Quinoa (cooked)

  • 30g Feta (Crumbled)

  • 15g Spinach (chopped)

  • 1 Clove Garlic (minced)

  • 1tbsp Olive Oil

Method

  1. Preheat oven to 190c.

  2. Remove stems from Portobello mushrooms and brush with olive oil and place on baking sheet.

  3. In a bowl, mix cooked quinoa, feta, spinach, garlic, salt and pepper (optional).

  4. Stuff mushrooms with the quinoa mix.

  5. Bake for 20-25mins until mushrooms are tender and filling is golden. Serve warm.

Chickpea & Spinach Stir Fry

Calories: 369

Protein: 13g

Carbs: 43g

Fats: 18g

Ingredients

  • 160g Chickpeas (Drained)

  • 60g Spinach (chopped)

  • 1/2 Medium Onion (Sliced)

  • 1 Clove Garlic (minced)

  • 1tbsp Extra Virgin Olive oil

  • 1/4tsp Cumin

Method

  1. Heat olive oil in a pan over medium heat.

  2. Add onion and garlic, sauté until softened.

  3. Add chickpeas, spinach, cumin and salt and pepper (optional).

  4. Stir-fry until spinach is wilted and everything is well combined.

  5. Serve warm.

Lentil Soup

Calories: 490

Protein: 28g

Carbs: 75g

Fats: 14g

Ingredients

  • 100g Lentils (raw)

  • 1 Carrot (diced)

  • 1 Celery Stalk (diced)

  • 1/2 Medium Onion (chopped)

  • 2cups Vegetable Broth

  • 1tbsp Extra Virgin Olive Oil

  • 1Clove Garlic (minced)

  • 1/4tsp Cumin

Method

  1. Heat olive oil in a pot over medium heat. Add onion and garlic and sauté until softened.

  2. Add carrots, celery and cumin and cook for a few minutes.

  3. Add lentils and vegetable broth. Bring to a boil, then reduce heat and simmer until lentils are tender.

  4. Season with salt and pepper (optional) and serve hot.

Bean Tacos

Calories: 394

Protein: 11g

Carbs: 70g

Fats: 9g

Ingredients

  • 150g Sweet Potato (diced)

  • 90g Black Beans

  • 2 Gluten Free Corn Tortilla's (Mission)

  • 1/4 Avocado (sliced)

  • 1-2tsp Paprika

Method

  1. In a bowl combine coat the sweet potato in the paprika and salt and pepper (optional).

  2. Airfry the sweet potato on 200C for 8-10mins.

  3. Warm tortilla’s and fill them with the roasted sweet potato, black beans and avocado slices.

Eggplant & Tomato Stew

Calories: 411

Protein: 17g

Carbs: 59g

Fats: 15g

Ingredients

  • 1small Eggplant (diced)

  • 240g Diced Tomatoes (canned)

  • 1/2 Medium Onion (chopped)

  • 1tbsp Extra Virgin Olive Oil

  • 1Clove Garlic (minced)

  • 1/4tsp Oregano

  • 50g Lentils (raw)

Method

Edamame & Sesame Cauliflower Rice

Calories: 369

Protein:

Carbs:

Fats:

Ingredients

  • CUCUMBER

Method

Butternut Squash Curry

Calories:

Protein: 27g

Carbs: 61g

Fats: 3g

Ingredients

  • 100g Red Lentils (raw)

  • 150g Butternut Squash (diced)

  • 1/2 Medium Onion (chopped)

  • 1Clove Garlic (minced)

  • 1/2tsp Curry Powder

Method

  1. In a pot over medium heat add onion and garlic and sauté until softened.

  2. Add butternut squash, curry powder and a pinch of salt (optional). Cook for 5mins.

  3. Add lentils and vegetable broth. Bring to a boil then reduce heat and simmer until lentils are tender and the squash is cooked.

  4. Season with salt and pepper (optional) and serve warm.

Grilled Halloumi Quinoa

Calories: 290

Protein: 15g

Carbs: 25g

Fats: 14g

Ingredients

  • 50g Halloumi Cheese (sliced)

  • 90g Quinoa (cooked)

  • 20g Pomegranate Seeds

  • 50g Cucumber (sliced)

  • 30g Rocket

  • 1tbsp Lemon Juice

  • Fresh Mint for Garnish (optional)

Method

  1. Heat a grill pan over medium heat. Grill halloumi slices for 2-3mins each side until golden brown.

  2. In a bowl, mix quinoa, rocket, cucumber and pomegranate seeds.

  3. Drizzle quinoa mixture with lemon juice and season with salt and pepper (optional). Toss well.

  4. Serve grilled halloumi on told of quinoa mix and garnish with mint leaves (optional).

Quinoa & Prawn Salad

Calories: 343

Protein: 28g

Carbs: 29g

Fats: 14g

Ingredients

  • 90g Quinoa (cooked)

  • 115g Prawns

  • 1/4 Avocado

  • 75g Cucumber (diced)

  • 75g Cherry Tomatoes (halved)

  • 1tbsp Extra Virgin Olive Oil

  • 1tbsp Lemon Juice

Method

  1. Cook quinoa according to pack instructions.

  2. Sauté prawns until cooked through, 2-3mins per side.

  3. Combine quinoa, prawns, avo, cucumber and tomatoes in a bowl.

  4. Drizzle with olive oil and lemon and then toss.

Grilled Prawn Tacos

Calories: 368

Protein: 43g

Carbs: 30g

Fats: 10g

Ingredients

  • 200g Prawns

  • 2 Corn Tortilla's (Mission)

  • 50g Red Cabbage (chopped)

  • 1/4 Avocado (sliced)

  • 1tbsp Light Greek Yoghurt

Method

  1. Grill prawns until cooked, about 2-3mins per side.

  2. Toss cabbage with greek yoghurt, lime juice and cilantro.

  3. Warm tortillas and assemble tacos with prawns, slaw and avocado slices.

Zucchini Prawn Stir Fry

Calories: 428

Protein: 39g

Carbs: 54g

Fats: 14g

Ingredients

  • 120g Prawns

  • 200g Zucchini (sliced)

  • 75g Capsicum (sliced)

  • 1tbsp Extra Virgin Olive Oil

  • 20ml Gluten Free Soy Sauce

  • 1 Clove Garlic (minced)

  • 60g Quinoa (cooked)

Method

  1. Cook quinoa per pack instructions.

  2. Bring a non-stick frying pan to medium-high head and add in the oil, garlic, zucchini and capsicum and fry for a few minutes until tender and then set aside.

  3. Using the same pan, cook prawns 2-3 minutes per side.

  4. Once cooked combine quinoa, veggies, prawns and soy sauce.

Grilled Salmon & Veg

Calories: 429

Protein: 37g

Carbs: 35g

Fats: 17g

Ingredients

  • 150g Salmon Fillet

  • 140g Asparagus

  • 2tsp Extra Virgin Olive Oil

  • 1tbsp Lemond Juice

  • 1Clove Garlic (minced)

  • 120g Sweet potato (diced)

  • 1tbsp Paprika

Method

  1. Preheat grill to medium-high heat and oven to 210C.

  2. Drizzle sweet potato with half olive oil and sprinkle with paprika and bake for 40-45mins.

  3. Drizzle salmon and asparagus with remaining olive oil, lemon juice and garlic.

  4. Grill salmon for 4-5mins per side and aparagus for 5-7mins.

  5. Serve with all together.

Crispy Tofu Salad

Calories: 302

Protein: 22g

Carbs: 18g

Fats: 27g

Ingredients

  • 150g Firm Tofu (cubed)

  • 60g Mixed Greens

  • 70g Cucumber (sliced)

  • 40g Carrot (shredded)

  • 1tbsp Sesame Oil

  • 2tbsp Gluten Free Soy Sauce

  • 1tsp Rice Vinegar

  • 1tsp Sesame Seeds

Method

  1. Cook Tofu in sesame oil until crispy.

  2. Whisk together soy, vinegar and sesame seeds for dressing.

  3. Toss salad ingredients and top with tofu.

Grilled Tofu, Veg & Quinoa

Calories: 376

Protein: 18g

Carbs: 34g

Fats: 22g

Ingredients

  • 120g Firm Tofu (cubed)

  • 1/2cup Quinoa (cooked)

  • 75g Zucchini (Sliced)

  • 75g Capsicum (sliced)

  • 1tbsp Extra Virgin Olive Oil

  • 1tbsp Paprika

Method

  1. Preheat oven to 205C.

  2. Slice zucchini and capsicum into chunks and coat in 1/2 of the olive oil and paprika.

  3. Transfer veggies into oven and roast for 20-25mins.

  4. On a non-stick frying pan grill, add the other half of the olive oil over medium-high heat and grill tofu until slightly charred.

  5. Once everything is ready combine together.

Creamy Bacon Pasta

Calories: 501

Protein: 23g

Carbs: 78g

Fats: 13g

Ingredients

  • 15g Bacon (diced)

  • 1/4 Medium Onion (diced)

  • 18g Mushrooms (sliced)

  • 35g Peas (frozen)

  • 84g Gluten Free Penne (I used Barilla)

  • Dash of Salt

  • 1/4tsp Garlic Powder

  • 57g Light Ricotta Cheese

  • 7g Parmesan

Method

  1. Cook pasta as per pack instructions.

  2. Cook bacon in a large pan over medium-high heat then set aside on paper towel, leaving renderings in pan.

  3. Reduce heat to medium, add onions and cook until fragrant and starting to caramelise.

  4. Add frozen peas, cover and cook until done, about 5 mins.

  5. Add mushrooms and cook until browned.

  6. In a large bowl combine all ingredients and mix together..

Spicy Tuna Melt

Calories: 452

Protein: 34g

Carbs: 50g

Fats: 14g

Ingredients

  • 95g Tuna in Springwater

  • 2 Slices Gluten Free Tip Top Bread

  • 28g Light Shredded Cheese

  • 1/4tsp Garlic Powder

  • 1/4tsp Chilli Flakes

  • 15g Lite Mayonnaise

Method

  1. Toast bread in toaster and pre-heat grill.

  2. Mix tuna, mayo, garlic and chilli in a bowl.

  3. Spread mixture evenly across both slices of toast.

  4. Top both slices with cheese and grill until cheese is melted.

BBQ Chicken Burrito Bowl

Calories: 589

Protein: 39g

Carbs: 62g

Fats: 22g

Ingredients

  • 60g Chicken Breast (raw)

  • 1tsp Extra Virgin Olive Oil

  • Dash of Salt & Pepper

  • 30g Salt & Sugar Reduced BBQ Sauce

  • 30g Black Beans

  • 35g Corn Kernels

  • 28g Light Shredded Cheese

  • 10g Spring Onion (chopped)

  • 1/4 Avocado (diced)

  • 90g White Rice (cooked)

Method

  1. Preheat oven to 200C.

  2. Rub chicken breasts with oil and season with salt and pepper. Place on a baking sheet and bake for 15mins, flip and bake another 10mins until cooked through.

  3. Prepare rice as per pack instructions.

  4. Chop or shred chicken and mix with 3/4 of BBQ sauce.

  5. To build bowl, place the rice on the bottom of the bowl. Then on top place chicken, beans, corn, cheese, green onions and avo side by side.

  6. Drizzle over the rest of the BBQ sauce to serve.

TBA

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