INGREDIENTS
375g dried lasagne sheets, broken 2 tablespoons extra virgin olive oil 2 garlic cloves, crushed 1 teaspoon dried chilli flakes (optional) 1 lemon, rind finely grated, juiced 250g cherry tomatoes, halved 55g (1/3 cup) pitted kalamata olives, halved 400g cannellini beans, rinsed, drained 100g baby spinach Shredded parmesan, to serve METHOD Step 1 Cook the lasagne pieces in a large saucepan of boiling water, stirring occasionally to prevent sticking, for 5 minutes or until al dente. Drain. Step 2 Meanwhile, combine the olive oil, garlic, chilli, if using, and lemon rind in a large, deep frying pan over medium heat. When the oil starts to sizzle, add the tomato. Cook, stirring occasionally, for 4-5 minutes or until softened. Step 3 Add the olive, beans, spinach, lasagne pieces and lemon juice to the frying pan. Use tongs to toss to combine. Season. Divide among bowls and sprinkle with parmesan. From: www.taste.com
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INGREDIENTS
125g butter, melted 3/4 cup granular 2 cups self-raising flour 2 eggs, lightly beaten 1 medium granny smith apple, cored, grated 2 teaspoons vanilla extract 1 cup milk 1 teaspoon mixed spice 1 cup walnuts, chopped METHOD Step 1 Preheat oven to 180°C/160°C fan-forced. Grease a 7cm-deep, 9cm x 25.5cm (base) loaf pan. Line base and sides with baking paper, allowing a 5cm overhang at both long ends. Step 2 Melt butter in a small saucepan over medium heat. Transfer to a mixing bowl. Add, flour, eggs, apple, vanilla, milk and mixed spice and three-quarters of the walnuts. Mix until well combined. Spread into pan. Step 3 Bake for 50 to 55 minutes or until a skewer inserted into the centre comes out clean. Cool in pan for 10 minutes before turning onto a wire rack to cool completely. Serve cut into thick slices. From: www.cancercouncil.com.au INGREDIENTS
1 tbsp cocoa powder sifted 1 tbsp coconut oil 2 tbsp honey 1/2 cup quinoa flakes 1/2 cup almond meal METHOD Step 1 Combine all ingredients in a food processor and mix until well combined. Step 2 Roll mix into 12 balls Step 3 Set in the fridge or freezer Recipe makes 12 balls at 80 calories each From: www.healthymummy.com INGREDIENTS
1 mango 400ml skim milk 1/2 cup low-fat natural yoghurt 2 tablespoons almond meal 1 tablespoon Manuka honey Ice cubes METHOD Step 1 Peel and chop mango and place in a blender with skim milk, low-fat natural yoghurt, almond meal, manuka honey and a few ice cubes. Step 2 Blend until smooth. Divide between 2 glasses. From: www.taste.com INGREDIENTS
50g (1 ⁄2 cup) traditional rolled oats 2 tablespoons chia seeds 1/4 teaspoon ground cinnamon 500ml (2 cups) almond milk Raspberry jam, to swirl Greek-style yoghurt, to serve Fresh raspberries, to serve Sliced natural almonds, to sprinkle Maple syrup, to drizzle METHOD Step 1 Combine the oats, chia seeds, cinnamon and almond milk in a bowl. Cover and place in the fridge overnight to soak. Step 2 Transfer the oat mixture to a saucepan. Cook, stirring, over medium-low heat for 5-10 minutes or until thick and creamy. Step 3 Divide the porridge among bowls. Swirl some jam through some yoghurt. Dollop over the porridge. Top with raspberries and almonds and drizzle with maple syrup. From: www.taste.com |
A collection of EduEat's favourite healthy and nutritious meals.It is essential to start off your day with good food so you can be sustained throughout the whole day, which is why we chose the best recipes for breakfast, morning tea/elevenses and lunch!
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