by Sally Johnston | Apr 30, 2020 | Recipe
Roasted Pumpkin, Pine Nut & Spinach Rice Muffins Makes 8 muffins 1 red onion, finely diced2/3 cup raw brown rice, prepared according to directions on packet1 cup grated cheese3 eggs, whisked150g pumpkin, peeled, cut into small cubes and roasted30g pine nuts40g...
by Sally Johnston | Apr 27, 2020 | Blog, Recipe
Cheesy Vegetable Fritters Makes 4 small serves (2 fritters per serve) 2 cups grated or diced vegetables as desired e.g. carrot, onion, corn, zucchini, capsicum, baby spinach.3 eggs1 cup grated tasty cheese1⁄4 cup spelt (or wholemeal) flour1 tablespoon olive oil...
by Sally Johnston | Apr 24, 2020 | Blog
Zucchini Slice 2 zucchini, grated1 carrot, grated1⁄2 onion, finely diced125g tin corn, drained1 tablespoon sundried tomatoes, diced2 eyes of bacon, rind removed, finely diced1⁄2 cup reduced fat tasty cheese, grated1⁄3 cup white self-raising flour1⁄3 cup wholemeal...
by Sally Johnston | Apr 21, 2020 | Blog
Baked Bean Cups Makes 4 cups Oil spray415g can salt reduced baked beans150g shortcut bacon, trimmed of fat, diced1⁄4 cup reduced fat grated cheese2 slices mountain breadFreshly ground black pepper Preheat oven to 180°C. Heat a small frying pan that has been sprayed...
by Sally Johnston | Apr 20, 2020 | Blog
Choc Cashew Protein Balls Makes 12 100g cashews50g almonds80g high quality protein powder35g shredded coconut2 tablespoons cocoa4 medjool datesWater to bind Add nuts to a food processor and process until they form a nut meal. Add the rest of the dry ingredients....
