I love broccoli but it is so much better when it’s added with feta, spring onions and a squeeze of lemon. These fritters are delicious served warm with some lemon and a tatziki and dill dip.
Total Time:30 minutes
Yield:12 1x
Ingredients
Scale
3 Cups Broccoli chopped
1 Cup Cauliflower Chopped
100Grams Danish Feta
2 Spring Onions finely sliced
1 Egg
1 Cup Plain
Salt and Pepper
Olive oil to cook with
Lemon to serve
Instructions
Add broccoli and cauliflower to a steamer and steam until just soft.
Remove from steamer and add to large bowl gently mash until crumbly
Add flour, feta, egg, spring onion and pinch of salt and pepper and mix until all combined
Heat a little olive in a pan.
Divide the mix between 12 and gently roll into a ball, place in pan and press down to flatten
Cook on each side for 2 minutes until golden and crispy
Serve warm with a squeeze of lemon
Note: These are great on their own, as a side or if you a meal prepping for the week store them in an airtight container and will last in the fridge up to 3 days
Peanut butter and chocolate – What a perfect combination! These PB and choc bites are delicious and so moreish! Keep them stored in the fridge or freezer and grab one out when you want a sweet treat.
Total Time:1 hour
Yield:16 1x
Ingredients
Scale
1 Cup crunchy peanut butter
1/4 Cup maple syrup
1 Teaspoon vanilla extract
1 1/4 Cups almond meal or almond flour
1/2 Cup milk chocolate chips
100grams Dark chocolate melts
2 Tablespoons smooth peanut butter
Instructions
Line a square baking tray with baking paper
In a bowl add crunchy peanut butter, vanilla and maple syrup and stir to combine
Add in almond meal and chocolate chips and mix well
Press down into pan and place in freezer for 15 minutes or fridge for 2 hours.
Once the peanut butter base is firm melt dark chocolate and peanut butter in the microwave stirring every 20 seconds until all melted and combined.
Spread evenly over the peanut butter base and sprinkle with sea salt.
Place back in freezer for 10mins or fridge for 30mins
Cut into squares.
Store in an airtight container in the fridge or freezer
I am all about single-serve dishes when I am meal-prepping. Not only are they the perfect size they also require less work and cleaning up as they are all made in one container. Allow them to cool, place the lid on and store in the fridge or freezer.
Total Time:45 minutes
Yield:51x
Ingredients
Scale
1kg Granny Smith apple diced
2 tablespoon Cornflour
2 teaspoons ground cinnamon
1 cup rolled oats
1/2 Cup chopped walnuts
1/4 cup maple syrup plus extra 2.5teaspoons for apples
2 Tablespoons coconut oil melted
1/8 teaspoon nutmeg
Extra cinnamon
Vanilla Yogurt to serve
Instructions
Preheat over to 180degrees fan-forced
Add apples, cinnamon and cornflour to a large bowl and mix until apples are evenly coated
In a separate bowl add oats, walnuts, 1/4 cup maple syrup, coconut oil, nutmeg and a sprinkle of cinnamon and mix until all combined and resembles a crumble.
Using oven-safe single-serve glass containers evenly divide the apple mix into containers and drizzle 1/2 teaspoon of maple syrup into each. Press the apple down.
Top apples with crumble mix and place in the oven for 25-30 minutes until apples are soft and the crumble is golden.
I top fresh each morning with vanilla yogurt.
Note: I use the Ikea 365 glass range and for these, I use the 600ml square container or the 400ml round container. If you are meal-prepping these in advance – Store in the fridge for up to 5 days. Reheat in the microwave for 2-3mins and top with yogurt.
Cheesy, Creamy and delicious. These are super quick to make and perfect for when friends come over or lunch box snacks. They heat up nicely in the air fryer if you make them ahead of time.
Nando’s is my favourite takeaway so love using their sauces and marinades to create delicious meals at home!
Depending on your spice level you can use the right one for you. They have a few different ones from very mild to extra hot.
Total Time:1 hour 20 minutes
Yield:41x
Ingredients
Scale
750Grams of Chicken Thighs (roughly 4-6)
1 tablespoon Paprika
1 Tablespoon Cajun Seasoning
1 Tablespoon dried Oregano
1.5 Cups Basmati rice
3 Cups Chicken stock
2 Red Capsicum Diced
1 Brown Onion Diced
250Grams Mushroom sliced
1/2 Cup Nando’s sauce (choose based on spice preference – I enjoy Hot)
Olive Oil
Top with Natural Yogurt and Spring onion – Optional
Instructions
Preheat oven to 180degrees Celsius fan forced
Place chicken thigh in a bowl and season with paprika, oregano and cajun seasoning
In a heavy bottom skillet warm a drizzle of oil and cook chicken on each side for 2-3 mins. Doesn’t need to cook through the rest will be done in the oven.
Remove chicken and add a little more oil to the skillet.
Add capsicum, onion and mushroom and cook for 3-4 mins until softened
Add rice and Nando’s sauce and allow rice to soak up the flavour
Pour in stock and place chicken thighs back in the skillet
Cover and place in oven for 45mins or until rice and chicken is cooked
Top with dollops of natural yogurt and spring onion
