Healthy and Balanced Family Recipes

Make a tray and use as sides for main meals throughout the week.
Ingredients:
1/2 cauliflower, stalks, leaves & florets chopped & washed
10 Brussels sprouts
1 medium sweet potato, cut into discs (skin on, rinsed)
4 beetroot, quartered
2 zucchini, chopped

Method:
Preheat oven to 180 degrees. Place cauliflower. zucchini and brussels sprouts on a tray , spray with olive oil and season. Roast 30 minutes, checking midway to turn once golden brown.
Place beetroot & sweet potato on another tray, spray with olive oil, roast 45 mins.
Tips: Use herbs such as thyme or rosemary or spice mixes such as za'atar or dukkah to roast with vegetables for additional flavour.

Pack a plant-based punch for meat free Monday (vegan, vegetarian, gluten free). Set out all ingredients and encourage children to serve themselves.

Ingredients:
2 x 400g canned beans such as chickpeas & black beans, drained
1 tb tomato paste
1 red onion, finely chopped
2 cloves garlic, crushed
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon ground coriander
1/2 teaspoon turmeric
250mls water

Cooked brown rice
Baby spinach
Corn kernels
Diced tomatoes
Diced capsicum
Avocado, sliced

Method:

1. Heat olive oil in a pan, add onion and garlic and soften.
2. Add spices, toast for 30 seconds. Add tomato paste for another 30 seconds.
3. Add drained beans and water, cook ~10 minutes until most of the water evaporates.
4. Serve with cooked rice and assorted chopped vegetables and avocado.

I promised a return to fresh, few ingredient balanced meals and this will be the best thing you eat all day.
Packed with folate, choline, Vitamin B12, iron, protein, B vitamins & monounsaturated fats and the right balance of macronutrients: carbohydrates, lean protein & vegetables.

Ingredients: (serves 2)
2 cups chopped mushrooms
1 clove garlic, thinly sliced
Olive oil
4 eggs
4 mini wholemeal pita
2 cups baby spinach
40g feta cheese
4 tablespoons hummous
Chilli, salt, pepper

Method:
1. Boil 500mls of water, add a generous glug of white vinegar.
3. Heat oil in a pan, add garlic, mushrooms and brown on high heat. Remove and add spinach to the pan until wilted.
4. Crack 2 eggs into rapidly boiling water, reduce heat and simmer for 3 minutes. Remove with slotted spoon. Repeat with remaining eggs. Whilst eggs are cooking, toast pita and set aside.
4. Spread pita with hummous, pile each with mushrooms and a poached egg. Scatter feta, heap spinach on the side. Season with chilli flakes, salt and pepper. 

Vegan, vegetarian, GF

Packed with phytonutrients, fibre, slow release prebiotic carbohydrate, plant-powered protein and monounsaturated fats, this meal is a balanced way to eat vegan or vegetarian.

Ingredients (serves 2):
180g soba noodles (ensure 100% buckwheat if GF)
300g tofu or chicken
1 sweet potato
1 cup broccoli
1 cup cauliflower
1 zucchini, sliced
1 cup mushrooms, sliced
1 tb soy sauce (tamari if GF)
1 clove garlic, crushed
1 tb crushed nuts

Dressing:
1 tb tahini paste
1 teaspoon honey/maple syrup
1/4 cup apple cider vinegar
1/4 teaspoon soy sauce or tamari for GF

Method:
1. Boil soba noodles 3-4 minutes, drain and set aside
2. Heat rice bran oil in pan, add garlic, tofu or chicken and mushrooms. Once starting to brown, add soy sauce. Cook on high heat about 2 minutes and remove.
3. Steam sweet potato, zucchini, cauliflower and broccoli in the microwave until soft.
4. Add dressing ingredients in a jar, shake.
5. Divide noodles, tofu, vegetables between 2 bowls, dress with tahini sauce, scatter with crushed nuts and serve.