Clean Nachos

Ingredients: (serves 3)
High quality beef mince
2 red capsicums
1 green capsicum
1 brown onion
2 tomatoes
2 heaped dessert spoons cottage cheese
Garlic to taste
Mixed herbs

4 mountain bread rye wraps

Avocado
Fresh lemon juice
Cottage cheese

Greek yoghurt

Method:
Dice capsicum, tomatoes and onion
Put onion and capsicum in a large saucepan and soften with some oil
Add mince and tomatoes
Slightly brown mince, then add garlic and herbs

Once cooked completely turn off heat and add cottage cheese

Place rye bread wraps in oven until crispy
Break up into nacho sized pieces

Mash some avocado with cottage cheese and lemon juice
Serve with Greek yoghurt

Clean Satay Chicken


Here’s a super quick yummy dinner.
Adapt the recipe to the amount of chicken you’re using, it doesn’t matter if you make too much satay sauce.

Ingredients:
2 heaped dessert spoons of macro peanut butter
2 heaped dessert spoons of greek yoghurt
Chicken breast/tenderloins

Method:
Mix together peanut butter and greek yoghurt


In a large bowl mix the raw chicken with the satay sauce until all chicken is coated


Cook in frying pan
Serve with steamed veggies

Tip: There will be a lot of crusty bits stuck to the bottom of your frying pan. Scrape them up and put them on top of your chicken because they’re really yummy.

Chicken and Pumpkin Salad

This is my favourite salad! I’m not going to write amounts because this could be made for one or five people. I’m sure you’ll be able to work it out for yourself.

Ingredients:
Chicken breast
Butternut pumpkin
Cos lettuce
Avocado
Feta
Red onion
(Extras: roasted capsicum, tomato, nuts)

Method:
Chop up pumpkin, spray with oil and sprinkle with a little salt
Bake in oven at 175oC until soft
Cut up chicken breast into small pieces and cook in frying pan on low
Wash lettuce
Chop up onion and avocado
Chuck everything together

Zucchini Fritters

Ingredients:
2 zucchinis
Zest of 1 lemon
2 heaped tsp cottage cheese
1 tsp garlic
1/4 cup oats
2 eggs
1 tsp baking powder
salt to taste (optional)

Method:
Grate zucchini and finely grate lemon zest
Whisk eggs in a large bowl
Add all ingredients except oats
Place oats in milkshake container and blend with stick blender until fine and powder-like (see carrot fritters for image)
Add oats to mixture and stir well
Heat olive oil in frying pan on medium heat
Spoon desired amount into pan and cook until golden on one side
Turn heat to low, flip fritters and cook until golden on other side
Serve with lemon slices

Clean Carrot Fritters

I really wanted to make zucchini fritters today so I found a Martha Stewart recipe that I decided to tweak and clean up. Only problem was… Mum forgot to buy zucchinis.

So I decided to try swapping the zucchinis for carrots and I think I’ve just stumbled upon something amazing.

Ingredients:
2 carrots
Zest of 1 lemon
2 sprigs of spring onion
2 heaped tsp cottage cheese
1 tsp garlic
1/4 cup oats
2 eggs
1 tsp baking powder
salt to taste (optional)

Method:
Grate carrot, finely grate lemon zest and chop up spring onion
Whisk eggs in a large bowl
Add all ingredients except oats
Place oats in milkshake container and blend with stick blender until fine and powder-like

Add oats to mixture and stir well
Heat olive oil in frying pan on medium heat
Spoon desired amount into pan and cook until golden on one side
Turn heat to low, flip fritters and cook until golden on other side
Serve with lemon slices

Clean Vegetable Lasagne

Ingredients:
Whole butternut pumpkin
1/2 red capsicum
1/2 yellow capsicum
1/2 green capsicum
1 red onion
400g can of diced tomatoes
1 heaped tsp garlic
Mixed herbs
Spinach
2 zucchinis
500g ricotta
1 tbls Parmesan
1/4 tsp nutmeg

Method:
Preheat oven to 175oC
Thinly slice and remove skin of pumpkin, roast until soft
Dice onion and capsicum
Place onion in saucepan on medium heat with about 1 tbls olive oil and stir until soft
Add garlic and capsicum
Once capsicum is soft, add can of tomatoes and simmer for 5 minutes (Image below before tomatoes)

Spray lasagne dish with olive oil
For the first layer, spread half of the roast pumpkin around the dish

Using a peeler slice zucchini
For the second layer, place down zucchini horizontally and then again vertically (double layer)

For the third layer, spread across half of the tomato mix

Fourth layer, lay spinach down to cover
Repeat four layers
Lay down a single layer of zucchini on top

In a mixing bowl, combine ricotta, nutmeg and Parmesan

Spread ricotta mix over last zucchini layer and sprinkle with extra Parmesan and mixed herbs

Bake in oven until brown on top (roughly 30 minutes)

Here’s a simplified layout of the layers, because with all of those instructions it seems more difficult than it is.