Recipe Exchange

Healthy Zucchini Noodle Carbonara

Ingredients

2 zucchinis large firm

Pine nut cream

150 g pine nuts
1 cup almond milk
1 tbs nutritional yeast flakes
1 tsp salt flakes
1/2 tsp black cracked pepper

Sauce

2 eggs free-range large
1 tbs olive oil
1 garlic clove large finely chopped
200 g bacon free-range
1 handful fresh parsley chopped *to garnish

Method

STEP 1 First make your zucchini noodles by whizzing them through a vegetable spiraler and set them aside.
STEP 2 Make your pine nut cream by placing pine nuts, almond milk and nutritional yeast flakes in a blender and blitzing until smooth. The consistency should be a little runnier than thickened cream. Season with salt and pepper. Pour into a small mixing bowl and set aside. This can be prepared in advance and kept in the fridge until you are ready to use.
STEP 3 When you are ready to serve your carbonara, add the eggs into the pine nut cream and mix with a fork until well combined.
STEP 4 I like to work in two batches for this recipe as you probably will have too many zucchini noodles to fit in the pan. So divide all the ingredients in half and use half of everything in each batch.
STEP 5 Use a large non-stick pan, place over medium heat, add olive oil and when hot add in half the garlic and bacon and cook for a few minutes stirring so to cook all sides.
STEP 6 Add in half the pine nut cream mixture and zucchini noodles (zoodles!) and stir well to combine, cook only for a few minutes as the zucchini noodles can become watery and overcooked quickly, this dish does not require much cooking. Set aside and repeat with remaining ingredients.
STEP 7 Serve with some chopped up parsley and extra seasoning. Enjoy!

Notes

I use one zucchini per person.

Please don’t use crap almond milk, always check the label there should be 3 or 4 ingredients or less, I like to use Pure Harvest brand.

http://bit.ly/2r93rKT

Ham, Cheese and Veggie Bake

Ingredients

20 g Western Star Original Salted Butter
1 onion chopped
1 cup zucchini grated
1 cup carrot grated
1/4 cup corn kernels
4 slices ham chopped
1 cup tasty cheese grated
6 eggs beaten
125 g self-raising flour

Method

STEP 1 Preheat the oven to 180°C, and then melt the butter in a medium fry pan over a medium heat. Add the onion and cook for 4-5 minutes or until the onion softens and starts to smell yummy! Transfer into a large bowl to cool.
STEP 2 Once cooled, add all the other ingredients to the bowl. Use a big wooden spoon to mix everything together. Pour the mixture into a greased and lined 28x20cm tin.
STEP 3 Transfer the tin into the oven for 30 minutes or until the bake has puffed up and is golden. Remove from the oven and cool for five minutes before cutting into eight big squares.
STEP 4 Eat straight away, or pack it in the lunch box to enjoy at school!

http://bit.ly/2qGJycr

Egg Muffins

Ingredients

6 egg
1/2 red capsicum
3 spring onion
20 g chicken shredded
1/2 tsp salt
1 tbs oil

Method

STEP 1 Preheat oven to 140C.
STEP 2 Beat the eggs and add all ingredients. Mix them all together untill smooth
STEP 3 Spray muffin tray and pour the mixture into the tray.
STEP 4 When oven is ready bake it for 15 minutes or check by inserting skewer if it's ready.
STEP 5 Take it out of the oven. Can be served hot or cold as a side.

http://bit.ly/2rt7otm

Cucumber Sushi

Ingredients

2 Lebanese cucumbers
1/2 red capsicum
1/2 avocado
1/2 cup sushi rice cooked
1 tbs soy sauce *to serve

Method

STEP 1 Finely slice the capsicum and avocado.
STEP 2 Cook the rice according to the packet instructions. Let it cool.
STEP 3 Cut each cucumber in half and use an apple corer to hollow out the centres. You may need to dry out the cavity, so that the rice will stick better. To do this, wrap a chopstick with a paper towel and use it to dab the cavity dry.
STEP 4 Stuff about two teaspoons of cooked rice into the cavity, then use a knife to press the rice to the side, to make way for the other veggies.
STEP 5 Slide in a few slices of capsicum and avocado until the cavity is fully stuffed.
STEP 6 Cut into slices and serve with soy sauce.

Notes

You can stuff your cucumber sushi with whatever you fancy: carrot or tuna could also work.

This is a great idea for kids' lunch boxes or after school snacks.

Serve this fresh veggie snack with soy sauce.

This recipe was created by Penny Flanagan for Kidspot Kitchen.

http://bit.ly/2qM5oMr

Coconut Banana Bites

Ingredients

1 banana large
1/2 cup desiccated coconut
1/2 cup coconut cream

Method

STEP 1 Slice banana.
STEP 2 Dip in coconut milk or cream.
STEP 3 Roll in coconut.

Notes

Coconut milk can be used instead of cream.

http://bit.ly/2q97dzu

Healthier no-pasta carbonara

Ingredients

1 egg, plus 1 egg yolk, extra
60ml (1/4 cup) pouring cream
20g (1/4 cup) finely grated pecorino or parmesan, plus extra to serve
2 teaspoons extra virgin olive oil
3 slices Primo Gourmet Selection Prosciutto, fat trimmed, coarsely chopped
500g sweet potato, cut into noodles using a spiraliser
Pinch of dried chilli flakes (optional)
Fresh continental parsley leaves, to serve

Method

Step 1
Use a fork to whisk the egg, egg yolk, cream and pecorino or parmesan in a small bowl until combined. Set aside.
Step 2
Heat the oil in a large, deep frying pan over medium-high heat. Add the prosciutto and cook, stirring, for 2 minutes or until golden.
Step 3
Add the sweet potato and chilli, if using. Cook, tossing with tongs, for 3 minutes or until softened but not completely wilted. Remove pan from the heat.
Step 4
Pour egg mixture into the pan and toss quickly to coat noodles. The mixture should coat the noodles evenly and cook to a creamy consistency. Divide among serving bowls and top with parsley and extra pecorino. Season.

http://bit.ly/2qM4cZs

Healthy seed crackers

Ingredients

1 1/2 cups sunflower seed kernels
1/2 cup linseeds
1/2 cup raw buckwheat
1/4 cup chia seeds
1 teaspoon salt
1 1/2 cups warm water

Method

Step 1
Place all the ingredients in a bowl. Set aside, stirring occasionally, for 20 minutes or until water has absorbed.
Step 2
Preheat the oven to 160/140 fan forced. Line 2 baking trays with non-stick baking paper. Press the sunflower mixture firmly, in a thin layer, over each prepared tray, ensuring there are no gaps. Bake for 1 hour or until golden and crisp. Cool and break into large pieces.

http://bit.ly/2rsTM1x

Five-spice salmon tacos

Ingredients

4 x 125 g salmon fillets, skin on, from sustainable sources
2-3 teaspoons five spice powder
olive oil
½ a bunch of fresh coriander
½ a bunch of fresh mint
150 g plain fat-free yoghurt
1 cucumber
2 shallots
1 fresh red chilli
1 tablespoon white wine vinegar
1 pinch of sugar
4 corn or flour tortillas

Method

1. Rub the salmon flesh (but not the skin) with the five spice, a drizzle of oil and a good pinch of sea salt and black pepper.
2. Heat a non-stick frying pan over a medium heat and place the salmon skin-side down in the pan and cook for 8 to 9 minutes or until nearly cooked through and the skin is crispy.
3. Flip them over, immediately remove from the heat and allow to finish cooking through in the residual heat.
4. Save a few coriander sprigs to one side, then pick and finely chop the remaining coriander and the mint leaves. Combine with the yoghurt, and season to taste.
5. Using a speed-peeler, peel the cucumber into ribbons and place in a bowl. Peel and finely slice the shallots and chilli, then add to the bowl. Sprinkle over the vinegar, sugar and a pinch of salt, and mix with your hands to combine the flavours.
6. Place a tortilla on each plate and flake over the salmon fillets, including any crispy skin. Add a dollop of the herby yoghurt, the minty cucumber (squeezing out any liquid) and pick over the reserved coriander leaves. Roll up and enjoy.

http://bit.ly/2rHJmbC