I’m fortunate to work with nutritionists at my day job. All we do is talk about food. I love it.
How epic does this salmon dish look? It can easily become a weekly go-to meal because it takes literally less than 20 minutes to make. Also, it’s amazingly refreshing because of the herbs and salmon is a superfood; packed with protein, omega-3 fatty acids, vitamins and minerals (including potassium, selenium and vitamin B12). Best thing, it’s just absolutely yummy 🙂
As winter digs in, few things make life feel comforting and cosier than a bowl of nourishing soup. This recipe adds a delicious twist on a classic winter favourite. The bulb of garlic and curry powder adds depth of flavour and warmth and the shredded chicken makes this dish more than just a soup – it’s a satisfying meal that’s full of protein.
I’m ditching the vermicelli noodles and meat for this fresh, veggie and herb packed version of Vietnamese rice paper rolls. Most of the ingredients in this recipe can be found in your fridge and if you enjoy the whole process of preparing them, they really do feel like they’re no effort at all.
I’m so glad I no longer have to order a side salad when I’m eating out. Or make an excuse not to have something from the bread basket. There are just too many healthy cafes and gluten-free options in Sydney.
And today’s thriving healthy eatery scene means that you don’t have to be a clean-eating foodie, raw foodist, vegetarian, or a Paleo lover to appreciate them.
I love these meatballs because they’re healthy, delicious, super easy to make and can be stored in the freezer to cook for another day. I also love that there’s grated zucchini and squash in them (which you can hardly taste if you’re not a big fan of veggies) which offer folate, fibre and vitamin C. What’s more, the oats (or you could use almond meal) in this recipe make a great alternative to breadcrumbs that are often used in traditional meatball recipes.