Be Well Recipes
Sweet Chilli Tofu Bowl (v)
Serves 5
Ingredients:
- 100g Snow peas
- 100g Cucumber
- 100g Capsicum
- 150g Cherry Tomatoes
- 75g Edamame
- 500g packet of coleslaw vege mix.
Tofu Marinade:
- 1tbsp sweet chilli sauce
- 1tbsp salt reduced soy sauce
- 1 tbsp sesame oil
- 2 cloves garlic
- 1 tbsp ginger
- 2tbsp spring onion (green part)
- 250g firm tofu
Method
- Mix chilli, soy, sesame, garlic, ginger, and spring onion together in a large bowl.
- Chop tofu into 1-2cm cubes. Add all tofu to marinade bowl and coat well. Refrigerate for 30 minutes-1hr.
- Quickly heat the tofu in a pan until the marinade leaves a flavourful aroma.
- Place all salad ingredients in a bowl, tossing gently to combine. Add tofu, pouring any leftover marinade over for extra flavour.
* Add any extra toppings you desire e.g., chilli flakes, fresh spring onion, or crumbed feta.
Enjoy your nutritious and easily prepped meal!
* Alter for all taste or dietary preferences
NUTRITION, TAYLIA
Valentines Yoghurt Bark
Ingredients
100g strawberries
40g blueberries
40g raspberries
20g pistachios
300g Greek yoghurt
1tbsp honey
Sprinkle of coconut flakes
Drizzle of chocolate
Method
1. Mix honey and yoghurt and spread over baking paper covered tray.
2. cut and display fruit, pistachios and coconut to your liking.
3. Heat chocolate in microwave and drizzle over fruit.
4. freeze overnight.
*muesli, banana and peanut butter are also all great alternatives!
Serves one
Enjoy your easy balanced sweet treat this valentines ❣️
Easy, traditional Shakshuka breakfast
Ingredients
Vegetables: The base of shakshuka is a mix of sauteed onion, bell pepper, and garlic, along with tomatoes.
Spices: The simple combination of paprika, cumin, and chili imparts incredible flavor.
Eggs: The eggs gently poach in the spiced tomato mixture. You can cook them as long as you’d like for your perfect yolk texture.
Method
Saute the veggies. Dice an onion and red bell pepper and add that to a sauté pan with a little olive oil over medium heat. Stir the veggies for about 5 minutes, or until the onions become translucent. Then add the garlic and spices and stir for another minute, until the mixture is nice and fragrant.
Simmer the eggs on top. Pour in a can of whole peeled tomatoes and use your spatula to break up the tomatoes into smaller pieces. Once this entire mixture is lightly simmering, you can crack your eggs on top. Use your spatula to make little holes for the eggs, then crack an egg into each hole. I use six eggs, though depending on the size of your pan you may use more or less. Reduce the heat to low, and cook for another 5 to 8 minutes or until the eggs are done to your liking.
Garnish with fresh herbs. Before serving, season the eggs with salt and a generous amount of freshly chopped parsley. Enjoy!
Recipe from Downshiftology by Lisa Bryan
Beetroot Risotto
Ingredients
450g can whole baby beetroot
600ml vegetable stock
50g unsalted butter
1 onion, peeled, finely chopped
2 garlic cloves, crushed
250g arborio risotto rice
2 teaspoons chopped fresh thyme leaves
150ml red wine
75g walnuts, roughly chopped
125g soft goats’ cheese
Wild rocket leaves, to serve
Method
Drain the beetroot juice into a jug and add the vegetable stock to make up about 1 litre.
Melt the butter in a large saucepan over medium heat. Add the onion and garlic and cook until just softened.
Add the rice and thyme and stir to coat the rice grains in the butter.
Add the red wine to the rice and continue cooking until most of the liquid has been absorbed.
Add the stock mixture, a ladleful at a time, stirring to prevent catching and allowing the liquid to be absorbed before adding the next ladleful. Continue for about 20 minutes until the rice is cooked but slightly al dente.
Dice the beetroot into small cubes, and then add to the risotto, along with two-thirds of the chopped walnuts.
To serve, crumble the goats’ cheese over the beetroot risotto, sprinkle with the remaining walnuts and then garnish with some wild rocket.
Recipe from Delicious
Anti-inflammatory Roasted Root Veggies & Greens over Spiced Lentils
Ingredients
The Lentils
1 ½ cups water
½ cup black beluga lentils or French green lentils
1 teaspoon garlic powder
½ teaspoon ground coriander
½ teaspoon ground cumin
¼ teaspoon ground allspice
¼ teaspoon kosher salt
⅛ teaspoon sumac (optional)
2 tablespoons lemon juice
1 teaspoon extra-virgin olive oil
The Vegetables
1 tablespoon extra-virgin olive oil
1 clove garlic, smashed
1 1/2 cups roasted root vegetables
2 cups chopped kale or beet greens
1 teaspoon ground coriander
⅛ teaspoon ground pepper
Pinch of salt
2 tablespoons tahini or low-fat plain yogurt
Fresh parsley for garnish
Method
- Prepare lentils: Combine water, lentils, garlic powder, 1/2 teaspoon coriander, cumin, allspice, 1/4 teaspoon salt and sumac (if using) in a medium pot. Bring to a boil. Reduce heat to maintain a simmer, cover and cook until tender, 25 to 30 minutes.
- Uncover and continue simmering until the liquid reduces slightly, about 5 minutes more. Drain. Stir in lemon juice and 1 teaspoon oil.
- Prepare vegetables: Heat oil in a large skillet over medium heat, bake in thr oven or airfry! Add garlic and cook until fragrant, 1 to 2 minutes. Add roasted root vegetables and cook, stirring often, until heated through, 2 to 4 minutes. Stir in kale (or beet greens) and cook until just wilted, 2 to 3 minutes. Stir in coriander, pepper and salt.l
Serve the vegetables over the lentils, topped with tahini (or yogurt). Garnish with parsley, if desired.
Credit: Eating Well
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