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351891_Chilli con carne

Chilli Con Carne


Chilli Con Carne
Serves 6
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Prep Time
15 min
Cook Time
2 min
Prep Time
15 min
Cook Time
2 min
Ingredients
  1. 1 tbs olive oil
  2. 800g lean beef chuck steak, fat trimmed,
  3. cut into 3cm pieces
  4. ▲2 red capsicums, chopped
  5. ▲1 brown onion, thinly sliced
  6. ▲2 garlic cloves, crushed
  7. ▲3 tsp sweet paprika
  8. ▲2 tsp smoked paprika
  9. ▲1 tsp dried chilli flakes
  10. 2 cups (500ml) beef stock
  11. ▲400g can diced tomatoes
  12. ▲440g can red kidney beans, rinsed, drained
  13. 1 tbs red wine vinegar
  14. ▲⅓ cup fresh coriander leaves
  15. Filling & Healthy Foods are marked with a green triangle. These foods help fill you up and keep you healthy.
Instructions
  1. Heat oil in a large saucepan over medium-high heat. Cook beef, turning, in batches, for 5 minutes or until browned. Transfer to a plate.
  2. Add capsicum and onion to same pan and cook, stirring, for 5 minutes or until softened. Add garlic, both types of paprika and chilli flakes and cook, stirring, for 30 seconds or until fragrant.
  3. Return beef to pan with stock and tomatoes and bring to the boil. Reduce heat and simmer, covered, for 1½ hours or until beef is tender. Add beans and vinegar and simmer, uncovered, for 10 minutes or until slightly thickened. Serve topped with coriander.
Notes
  1. NOTE: Suitable to freeze (without coriander) for up to 3 months.
  2. SERVE WITH: 0 ProPoints value mixed salad leaves, plus steamed white rice. Add 4 ProPoints values per serve for ½ cup (85g) rice.
  3. TIP: You can use black beans instead of kidney beans. The ProPoints values remain the same.
Inspired Health http://inspiredhealth.co.nz/
Dressing reipe

Rebekah’s Dressing


Rebekah's Dressing
Rebekah won our Coconut Oil competition and has used the product to create this dressing recipe to use on salads.
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Ingredients
  1. 1/3 lemon juice
  2. 1 tablespoon cumin seeds toasted and ground
  3. 1 tablespoon dijon mustard
  4. 1 tablespoon honey
  5. 1/2 cup coconut oil
Instructions
  1. Whisk together slowly adding the oil (melted).
  2. Season with flaky sea salt and pepper.
  3. Add to your favourite salad… yum!
Inspired Health http://inspiredhealth.co.nz/
Mushroom, beef burgers with steamed vegetable salad copy

Mushroom & Beef Burgers with Steamed Vegetable Salad


Mushroom & Beef Burgers with Steamed Vegetable Salad
Serves 4
For these burgers we are substituting large mushrooms for the buns.
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Prep Time
20 min
Cook Time
10 min
Prep Time
20 min
Cook Time
10 min
Ingredients
  1. Patties
  2. 600g organic beef mince
  3. 1 spring onion, finely chopped – use the green and white parts
  4. 1 tsp chilli flakes
  5. 4 Tbsp chopped flatleaf parsley
  6. ‘Buns’
  7. 8 l arge field mushrooms, peeled, stalks removed
  8. 2 Tbsp sesame oil
  9. Salad
  10. 1 zucchini, trimmed and thinly sliced
  11. 1 cup snow peas, trimmed
  12. 2 s mall bok choy, trimmed and leaves washed thoroughly
  13. 1 large carrot, peeled and grated
  14. ½ cucumber, halved lengthways, deseeded and thinly sliced
  15. 1 tsp sesame oil
  16. 1 T_bsp tamari (wheat-free soy sauce)
  17. Juice and zest ½ orange
  18. 1 Tbsp toasted sesame seeds
  19. To assemble
  20. 2 Tbsp olive oil
  21. 8 large slices tomato
  22. Sm all bunch lettuce leaves (I used radicchio)
  23. 12 slices gherkin
  24. 4 green olives, to garnish (optional)
Instructions
  1. Preheat oven to 180°C. Place all beef patty ingredients in a bowl, season and mix well. Heat a large griddle pan or frying pan on medium heat. Take a small amount of mince mixture and cook for a minute or so to check seasoning; adjust if required.
  2. Divide mince into four and mould into patties. Rest in the fridge until ready to cook.
  3. Brush mushrooms with sesame oil and place, flat-side down, in the hot griddle pan. Score for 1 minute then turn and score other side. (You may have to do this in batches, depending on the size of your pan.) Transfer to a baking tray and roast in oven for 6-8 minutes. Remove and cool.
  4. Add water to a steamer and bring to the boil. Add zucchini, snow peas and bok choy. Place lid on top and steam for 2-3 minutes or until tender. Transfer vegetables to a bowl and add grated carrot, cucumber, sesame oil, tamari, orange juice and zest, and toasted sesame seeds. Season and mix well.
  5. Drizzle olive oil in a griddle pan. When pan is hot place in the mince patties and cook for 3-4 minutes on each side, depending on thickness. Take patties out and rest briefly on a chopping board.
  6. Place a mushroom on each plate, layer with tomato, beef patty, lettuce and gherkins then top with another mushroom.
Notes
  1. Us a skewer to hold in place, decorate with an olive if desired, and serve with a steamed vegetable salad.
Inspired Health http://inspiredhealth.co.nz/
Bircher Muesli with Stewed Rhubarb

Bircher Muesli with Stewed Rhubarb


Bircher Muesli with Stewed Rhubarb
Serves 4
This is one of my favourite breakfast recipes in summer.
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Prep Time
14 min
Prep Time
14 min
Ingredients
  1. Bircher Muesli
  2. 500g Oats
  3. 1 greated apple
  4. 100g raisins
  5. 100g threaded coconut
  6. Milk
  7. Stewed Rhubarb
  8. Rhubarb
  9. 2tbsp water
  10. Cinnamon stick
  11. 1 tbsp honey
Instructions
  1. Bircher Muesli
  2. In a bowl add all your ingredients.
  3. Cover with milk so milk is 2mm above ingredients
  4. Cover bowl with plastic wrap and put in fridge over night.
  5. Stewed Rhubarb
  6. Add all ingredients into a pot and bring to the boil
  7. Once boiled simmer till soft
Notes
  1. Get a clear class put your Bircher muesli at the bottom then top with natural yogurt and put your stewed rhubarb on top and serve.
Inspired Health http://inspiredhealth.co.nz/
Poached Eggs

Gluten Free Poached Eggs with Smoked Salmon and Wild Rocket Salad


Gluten Free Poached Eggs with Smoked Salmon and Wild Rocket Salad
Serves 1
This is my favourite weekend brunch recipe loading up on protein, omega 3 goodness and carbs!
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Prep Time
5 min
Cook Time
2 min
Prep Time
5 min
Cook Time
2 min
Ingredients
  1. 2 x Eggs
  2. Malt Vinegar
  3. Smoked Salmon
  4. Wild Rocket Salad
  5. 1 x Gluten Free Bagels
  6. Salt and Pepper
Instructions
  1. In boiling water and add a dash of malt vinegar and crack two eggs in boiling water.
  2. Add smoked salmon (broken up) rocket and poached eggs onto bagel with a dash of salt and pepper and serve.
Inspired Health http://inspiredhealth.co.nz/
HotSmokedSalmonSalad_HERO-a346d91c-62b5-42f9-9707-b3647f0af1d4-0-472x310

Hot Smoked Salmon with Watercress & Potato Salad


Hot Smoked Salmon with Watercress & Potato Salad
Serves 4
This is a super simple dish to put together that has loads of flavour. Great for making an impression with little fuss or time!
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Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
Ingredients
  1. 500g hot smoked salmon fillet
  2. 2 spring onions, finely sliced
  3. 2 cups diced cooked potatoes, (or cooked quartered new potatoes)
  4. 3-4 tablespoons finely sliced preserved lemon rind
  5. Juice of ½ lemon
  6. ½ x 240g jar caperberries
  7. 1 punnet watercress
  8. Olive oil, salt and pepper
Instructions
  1. Preheat your oven to 180˚C
  2. Place the precooked potatoes in an oven proof dish large enough to take them all in one layer. Break the salmon into large pieces and scatter over the top, drizzle with olive oil, season well.
  3. Place in the oven for 6-10mins until warmed through.
  4. When hot scatter over the caper berries, spring onion and preserved lemon. Drizzle over the lemon juice. To Serve Divide the warm salad evenly between four plates, drizzle with a little more olive oil if needed and top with large loose bunches of watercress.
Inspired Health http://inspiredhealth.co.nz/
grilled salmon

Lemon Salmon with Apple, Radish and Cucumber Salad


Lemon Salmon with Apple, Radish and Cucumber Salad
Serves 2
This is one of my favourite recipes. It is full of healthy fats and protein, packed with flavour and quick to make. The radish and apple add bit of flavour to the salad and go great with lemon and balsamic dressing. If you don’t want salmon you can also easily substitute the salmon for chicken (it just needs a little more cooking time).
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Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
Ingredients
  1. 275g stir fry salmon (buy pre-cut or 275g of boneless fillets)
  2. 1 large courgette
  3. 1 tsp crushed garlic
  4. 1 tsp dill
  5. 2 tsp lemon pepper
  6. 1 lemon
  7. 1 tsp olive oil
  8. Salad
  9. 2 radishes
  10. 1/2 cucumber
  11. 1/2 cup mesclun greens
  12. 6 cherry tomatoes
  13. 1 carrot grated
  14. 1 apple
  15. Dressing: Balsamic vinegar
Instructions
  1. Slice the radish, apple and cucumber and grate the carrot and to a medium size bowl with the mesclun and cherry tomatoes.
  2. Pour 1-2 tablespoons of balsamic vinegar over the top and set aside.
  3. Slice the courgette into .5cm slices. Place the courgette and stir fry salmon pieces into a large snaplock bag.
  4. Add the olive oil, garlic, dill and lemon pepper. Squeeze the juice from the lemon into the bag.
  5. Shake the bag until the salmon is well coated. Pour the salmon and marinade into a fry pan and cook on a low heat until the salmon is cooked.
  6. Put the salmon pieces on a plate and serve with the salad.
Notes
  1. Nutrition breakdown (per serve)
  2. Energy: 348cals/ 1455kj
  3. Protein: 31g
  4. Carbohydrate: 12g
  5. - Fibre: 5.2g
  6. - Sugar: 10.9g
  7. Fat: 19g
  8. Sodium: 103mg
Inspired Health http://inspiredhealth.co.nz/
salmon lychee salad

Grilled Salmon, Mint & Lychee Salad


Grilled Salmon, Mint & Lychee Salad
Serves 4
This salad is the perfect combination of salty and sweet, cutting through the rich salmon with fresh mint and coriander. I first stumbled across the recipe in Bill Granger’s Everyday Asian which, if you love South-East Asian cuisine like me, is an absolute treasure trove of easy, make-at-home meals. It can be hard to find fresh lychees in New Zealand, but most supermarkets stock the canned variety.
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Prep Time
10 min
Cook Time
5 min
Prep Time
10 min
Cook Time
5 min
Ingredients
  1. 4x 150g fillets fresh salmon, skin off
  2. 4tbsp fish sauce
  3. 2tsp caster sugar
  4. 1tbsp sesame oil
  5. 16 lychees, roughly torn into bite-sized pieces
  6. 1 handful coriander, roughly chopped
  7. 1 handful mint, roughly chopped
  8. 1 handful basil, roughly chopped
  9. 1 long red chilli, deseeded and finely chopped
  10. 1 small red onion, thinly sliced
  11. 1 Lebanese cucumber, halved and thinly sliced
  12. Dressing
  13. 3tbsp lime juice
  14. 2tbsp fish sauce
  15. 1tsp caster sugar
  16. 1tsp sesame oil
Instructions
  1. Combine the fish sauce, caster sugar and sesame oil to make a marinade. Coat the salmon fillets with the marinade and set aside for 30 minutes.
  2. In a salad bowl, combine the lychees, coriander, mint, chilli, red onion and cucumber. Mix the dressing ingredients together and pour over the salad, tossing to mix.
  3. Heat a large non-stick frying pan over medium-high heat. Pan-fry the salmon for 4-5 minutes, turning once, until just cooked and starting to caramelise. Remove the salmon from the pan, break into rough chunks and gently toss through the dressed salad just before serving.
Notes
  1. Dairy-free | Gluten-free | Paleo
Inspired Health http://inspiredhealth.co.nz/
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