This recipe is a much healthier version of pasta. It is packed with vegetables and lean protein with just a small amount of pasta. I believe if you are exercising regularly it is not necessary to exclude pasta and other starchy carbohydrates such as bread from your diet all together. They just need to be eaten in moderation. This is a lovely quick weeknight dinner and the leftovers are perfect for lunch the next day (hm I tend to say that a lot on my recipe posts, I am a clear fan of time efficiency!)
Hello! It’s been a while since I’ve posted a recipe on the blog – sorry! The reason is I’ve been working very hard on my fitness and wellness program ‘Lean & Well’. All my new recipe creations have been going into the recipe section of the program. However I thought it was about time I shared a new recipe with you all, plus this moussaka has had a lot of requests when I’ve posted me making it on social media.
I’ll warn you that this takes a while to make,
This recipe was inspired by a salad I loved to buy from my local supermarket. I was keen to try recreate it because I knew I could make it for a fraction of the price and with a healthier version of Caesar dressing, rather than theirs, which was full of weird ingredients and inflammatory canola oil. I love to have this as a simple dinner with a piece of grilled chicken, beef or fish. If you need the extra carbs, you could have some rice or roast potatoes
This dressing really makes the steamed vegetables taste super tasty. It is inspired by a freezer meal I got from a supermarket in Jasper, Canada. I thought, ‘this combination of flavours is yum! I must try recreate this when I get home’ (minus all the preservatives and artificial flavourings!) The herbed butter has quiet a strong salty flavour so make sure you toss it through your steamed veggies thoroughly so it is well distributed. When my husband tried it for the first time he
When travelling, my husband and I try to always book accommodation with a kitchen. We really enjoy cooking a majority of the meals ourselves rather than eating out all the time for several reasons. Firstly, it saves a lot of money. I’d rather spend that money on clothes and activities to be honest. Secondly, I like to be in control of what I’m eating so I know it’s healthy, not cooked in inflammatory vegetable oils, and is gluten free. Thirdly, after a big day filled with adventures, we often don’t feel like
I’ve now been home from my North America holiday for three weeks and if there’s one thing I miss it’s Chilli Con Carne! It was available everywhere in Canada and America! This recipe is how I like to make my turkey version of Chilli Con Carni. I love to make it for dinner served with lots of steamed veggies. The leftovers are delicious for lunch the next day. It’s a lovely hot comfort food, perfect for us Aussies who are right now in the heart of winter.
First of all, I want to explain that I know canned tuna is not a totally ‘clean’ food. It contains mercury and comes in tins which contain BPA, so it’s not a food I eat regularly. I see it as an emergency food when I don’t have time to cook a protein source myself. This salad