Fab Recipes

Trying to find easy, healthy and delicious recipes? Inspired Health makes that easy with our collection of great recipes for the Kids and Adults . We will showcase some of our own recipes as well as recipes from foodie & fitness experts revealing their fab fuelling secrets! Narrow down your search using the sidebar to the left.


Soup

Tomato & Roasted Capsicum Soup


Tomato & Roasted Capsicum Soup
Serves 4
This soup highlights the wonderful flavours of summer and is just as enjoyable on a fresh February evening as it is in the heart of winter. There is a cheat’s method too… You can use canned tomatoes and a jar of roasted capsicum. But when summer produce is at its best, take the time to roast the vegetables from scratch and you’ll surely taste the difference.
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Prep Time
10 min
Cook Time
1 min
Prep Time
10 min
Cook Time
1 min
Ingredients
  1. 8 large ripe tomatoes, on the vine, halved
  2. 2 red capsicum, quartered
  3. 1 brown onion, quartered
  4. 1 tbsp olive oil
  5. 1 tbsp balsamic vinegar
  6. 1 tsp caster sugar
  7. 1 tsp salt
  8. 4 cloves garlic, smashed
  9. 2 cups chicken (or vegetable) stock
  10. 1 large handful fresh basil
Instructions
  1. Preheat the oven to 180°C.
  2. Arrange the tomatoes, capsicum and garlic in a lined roasting pan and sprinkle with balsamic vinegar, oil, sugar and salt. I put the tomato vines in the roasting pan too, I think they add a wonderful earthy flavour.
  3. Roast for 1 hour or until tender and slightly charred.
  4. In a large saucepan, bring the stock to the boil and add the vegetables (removing tomato vines first, along with any onion skin), plus any cooking juices from the roasting pan.
  5. Remove from the heat and add the basil.
  6. Blitz with a stick blender until smooth.
  7. Season with salt and freshly ground black pepper.
Notes
  1. Dairy-free | Gluten-free | Paleo
Inspired Health http://inspiredhealth.co.nz/
Spinach Pie

Spinach Tart


Spinach Tart
Serves 8
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Prep Time
30 min
Cook Time
1 hr 25 min
Prep Time
30 min
Cook Time
1 hr 25 min
Ingredients
  1. 1 tbs olive oil
  2. 1 leek, coarsely chopped
  3. 2 garlic cloves, crushed
  4. 500g Chopped Spinach
  5. 700g fresh ricotta, drained
  6. 400g Greek feta, crumbled
  7. 2 eggs
  8. 2 tbs chopped fresh dill
  9. 1 lemon, rind finely grated
  10. 1 egg, extra, lightly whisked
  11. 3 cups plain flour
  12. 250g butter
  13. 2 egg yolks
  14. 1/3 cup chilled water
Instructions
  1. To make pastry, mix flour and butter in a food processor until it resembles breadcrumbs. Add egg yolks and water. Process until dough just comes together. Knead on a lightly floured surface until just smooth. Cover. Place in fridge for 30 minutes to rest.
  2. Heat oil in pan over medium heat. Stir in leek and garlic for 5 minutes or until soft. Transfer to a bowl.
  3. Roll out two-thirds of the pastry on a lightly floured surface to a 5mm-thick disc. Line a round 4.5cm-deep, 23.5cm (base measurement) fluted pie tin, with removable base, with pastry. Trim excess.
  4. Preheat oven to 180°C. Stir the spinach, ricotta, feta, eggs, dill and lemon rind into the leek mixture. Spoon into the pastry case. Smooth the surface.
  5. Brush edge with extra egg. Roll out remaining pastry on a lightly floured surface to a 5mm-thick disc. Cut into ten 2cm-wide strips. Arrange half the strips, at 2cm intervals, across top of pie. Repeat, crossways, with remaining strips in a weaving pattern. Press to seal. Trim excess. Brush with extra egg.
  6. Bake for 1 hour 10 minutes or until golden. Cool in the pan for 20 minutes. Cut into slices to serve.
Inspired Health http://inspiredhealth.co.nz/
Super Grain Sushi with Crispy Prawns

Super Grain Sushi with Crispy Prawns


Super Grain Sushi with Crispy Prawns
Yields 18
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Prep Time
18 min
Cook Time
20 min
Prep Time
18 min
Cook Time
20 min
Ingredients
  1. 1 cup Ceres Organics Super Grain Mix
  2. 2 cups water
  3. 1/4 tsp salt
  4. 4 tbsp rice wine vinegar
  5. 2 tbsp maple syrup
  6. 3 nori seaweed sheets
  7. 1/2 a cucumber
  8. 1 peeled carrot
  9. 1 avocado
  10. 9 green (raw) prawns
  11. 1/4 cup Coconut Flour
  12. 3 tbsp Coconut Oil
  13. Tamari Soy Sauce and wasabi to serve
Equipment
  1. Sushi rolling mat
  2. 3 skewers
Instructions
  1. Combine Ceres Organics Super Grain Mix and water in a saucepan and bring to a boil. Lower heat to a simmer and cook for 15 mins
  2. While the mix is cooking, cut your cucumber, carrot and avocado into thick strips
  3. Hold your prawns straight and put them on the skewers straight. Dust the prawns with Coconut Flour
  4. Heat the Coconut Oil in a pan over a medium heat. Cook your prawns in the coconut oil till golden (doesn't take long so watch them so they don't burn)
  5. Super Grain mix will be cooked now. Stir in 1/4 tsp salt, the maple syrup and the rice wine vinegar. Allow to cool
  6. Place 1 nori sheet, shiny-side down, on a sushi mat. Using damp fingers, spread 1/3 of Super Grain mix over nori, leaving a 2cm strip at the end furthest from you
  7. Arrange 3 prawns, cucumber, carrot and avocado strips in a horizontal line in the middle of the sheet
  8. Using the sushi mat, roll up firmly to form a roll. Wet the bare 2cm strip or nori to seal your roll
  9. Cut into 6 slices. Repeat with remaining nori sheets and fillings
  10. Serve with Tamari Soy Sauce and wasabi.
Notes
  1. Tip: If sushi rolling seems daunting to you have a look on youtube there are some great video tutorials. Be creative with the fillings, use your favourite veggies raw, roasted, steamed.
Inspired Health http://inspiredhealth.co.nz/
Fried ginger eggs with chicken, chirizo & toasted almonds-2 copy

Fried Ginger Eggs with Chicken, Chorizo & Toasted Almonds


Fried Ginger Eggs with Chicken, Chorizo & Toasted Almonds
Serves 4
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Prep Time
20 min
Cook Time
2 min
Prep Time
20 min
Cook Time
2 min
Ingredients
  1. 4 Tbsp olive oil
  2. 200g good-quality chorizo* (organic, but not cured), cut into 5mm slices
  3. 2 organic free-range chicken breasts, sliced into 1cm thick medallions then into 5mm strips
  4. 2 handfuls washed kale leaves (or use spinach)
  5. 2 Tbsp coconut oil (or use olive oil)
  6. 1 Tbsp minced ginger fried ginger eggs with chicken, chorizo & toasted almonds ready in 25 minutes serves 4 gf
  7. 4 organic size-7 eggs
  8. 1 tsp water
  9. 2 Tbsp sliced almonds
  10. 1 Tbsp picked coriander leaves
Instructions
  1. Preheat oven to 180°C. Heat olive oil in a large frying pan on a medium heat, add chorizo and cook for 2 minutes or so on each side or until nicely browned. Add chicken and fry for 1-2 minutes or until nicely cooked. Toss in kale and cook for another minute or so. Season to taste and transfer to plates, then place pan on a high heat.
  2. Add coconut oil to pan and toss in the minced ginger. Let the ginger begin to sizzle then gently break in eggs. Add water to pan then place a lid on top.
  3. While eggs are cooking, place the sliced almonds in the oven and cook for 1-2 minutes or until nicely coloured. After 1 minute or so (depending on how runny you like your eggs) transfer cooked eggs onto the chorizo, chicken and kale mixture.
  4. Garnish with roasted almonds and coriander.
Notes
  1. * Check label to ensure it is gluten-free.
  2. Tip: This recipe serves four but needs to be cooked in two batches.
Inspired Health http://inspiredhealth.co.nz/
Fish Curry

Fish Curry


Fish Curry
Serves 4
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Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
Ingredients
  1. 600g fish (firm) cut into 3cm pieces
  2. 1 onion, thinly sliced
  3. 4 cloves garlic
  4. 2 cm piece of ginger, finely chopped
  5. 1 tsp mustard seeds
  6. 1 chili, finely sliced
  7. 2tsp ground cumin
  8. 3tsp ground coriander
  9. 1tsp turmeric
  10. 4 star anise
  11. 6 cloves
  12. 150g green beans, trimmed
  13. 2 red peppers diced
  14. 2 tbsp tamarind concentrate mixed with equal amount of water
  15. 2 tomatoes, chopped
  16. 1 can coconut milk
  17. Brown rice to serve (optional)
Instructions
  1. Heat a couple of drops of oil in a large pan over medium heat. Cook the onions until soft. Add the garlic, ginger, mustard seeds, chili, cumin, coriander, turmeric, star anise and cloves. Stir often until it smells fragrant. Add the brown sugar, tamarind and coconut milk and let it come to a rapid simmer.
  2. Add the green beans, peppers and fish and cook until the fish is just cooked through and the vegetables are cooked but still crunchy.
  3. Serve over brown rice (optional)
Inspired Health http://inspiredhealth.co.nz/
Fresh Vietnamese Rice Paper Rolls

Fresh Vietnamese Rice Paper Rolls


Fresh Vietnamese Rice Paper Rolls
Serves 20
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. Precooked pork - shredded (optional)
  2. cooked prawns (optional)
  3. 1 Tbs mint leaves, thinly sliced
  4. 1 Tbs basil leaves, thinly sliced
  5. coriander leaves
  6. 1 finger length red chili, deseeded and minced
  7. 1 carrot, sliced thinly on a mandolin, or grated
  8. 1 cucumber. sliced thinly
  9. 1 red capsicum, sliced thinly
  10. 1 packet of bean sprouts, rinsed
  11. 1 packet of vermicelli noodles, softened in boiling water for 5 minutes and drained
  12. garlic chives
  13. 20 dried rice paper wrappers (20cm in diameter)
Instructions
  1. Place each of the ingredients into different bowls. Line them up so that you take a little from each bowl to construct your Vietnamese fresh spring roll.
  2. To make each roll, briefly dip a rice paper wrapper into a bowl of water until soft. Remove and place on a dry surface, smoothing it with your fingers.
  3. Place a portion of each filling along one side of the wrapper, using 1/3 of the wrapper.
  4. Fold the closest edge of the wrapper over the mixture and then hold with your fingers whilst you fold in the sides and roll up gently. Just before closing the roll, add in some whole coriander leaves and if you wish a garlic chive which will protrude from one end.
  5. Repeat with all the rolls.
Notes
  1. Tip: If you wish to make the rolls in advance arrange them side by side on a large platter and then cover with a damp tea towel (wet and wrung out so that it is just damp) and some plastic wrap. Store in the fridge until you wish to serve.
Inspired Health http://inspiredhealth.co.nz/
Chicken Skewers

Asian Marinated Chicken Skewers with Yoghurt and Rice


Asian Marinated Chicken Skewers with Yoghurt and Rice
Serves 4
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Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Ingredients
  1. 3 Tbsp Chinese cooking wine (Shaoxing)
  2. 1 Tbsp fish sauce
  3. 1 Tbsp soy sauce
  4. 1 Tbsp soft brown sugar
  5. 1 tsp sesame oil
  6. 4 skinless chicken breasts, cut into 2.5cm cubes
  7. 12 wooden skewers, soaked in cold water for at least 1 hour, drained
  8. 4 spring onions, thinly sliced, to serve
  9. 1⁄2 cup coriander leaves to serve
Instructions
  1. Combine the Shaoxing, fish sauce, soy sauce, brown sugar and sesame oil in a bowl. Add the chicken pieces and toss well to combine. Cover and set aside for at least 1 hour.
  2. Heat a chargrill pan, or barbecue grill or plate, until medium-hot. Thread the chicken pieces on the skewers.
  3. Grill the skewers for 4-6 minutes, turning once and brushing any excess marinade over them, until the chicken is golden and cooked through.
  4. Serve sprinkled with the coriander and a wedge of lime or lemon
  5. Cook Jasmine Rice in a rice cooker and leave on warm during service. Scoop 1/2 cup of rice onto a plate; top with the skewers and serve with a cumin spiced yoghurt dip
Inspired Health http://inspiredhealth.co.nz/
Gingerbread Men

Gluten-free Gingerbread Men


Gluten-free Gingerbread Men
Serves 25
I love making these - they're delicious and crunchy and made with gluten-free flours. One useful "ingredient" I use is my kids to help me, but this is not a required ingredient! At least it makes it more fun! Oh, and a crazy mess! Follow me on instagram @thewriterunner and I blog too on www.inspiredhealth.co.nz - Rachel Grunwell
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Ingredients
  1. 3 tablespoons of golden syrup
  2. ½ a cup of sugar
  3. 1 teaspoon of mixed spice and cinnamon
  4. 1.5 teaspoons of ground ginger
  5. 1 tablespoon of water.
  6. 50g of butter
  7. 1/2 teaspoon of baking soda
  8. 200g of sifted gluten-free flour (I use 2 tsp Xanthum gum, two parts brown rice flour and one part potato flour)
  9. 1 teaspoon of baking powder
Instructions
  1. Put golden syrup in a pan, along with sugar, mixed spice, cinnamon, ground ginger and water.
  2. Heat until sugar dissolves and then melt butter in it.
  3. Take the pan off the element and add baking soda (it goes a little frothy).
  4. In another bowl, put sifted gluten-free flour, baking powder and then add the heated ingredients from the pan and mix until a workable dough. Add more flour until you get a dough you can roll out and easily put shapes in this. I use a spatula to lift the shapes up from the bench and onto the tray (so they stay in one piece).
  5. Bake these on a greased tray, 180-degrees for about 10 mins. Enjoy!
Notes
  1. I use a spatula to lift the shapes up from the bench and onto the tray (so they stay in one piece)
Inspired Health http://inspiredhealth.co.nz/
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