Maree O'Dwyer – Nutritionist
Frittata has to be one of the most versatile meals. You can have it for breakfast, lunch or dinner and probably even a snack too! Eggs are a great source of protein and a frittata is the perfect way to use up leftover vegetables at the end of the week. This recipe of course is …
A bowl full of gut loving vegetable goodness. Serves 1 | Cooking time: 30 minutes As a society, we just don’t eat enough vegetables. It’s so important to get them into our day as much as we possible can. They are so beneficial to our health, containing a variety of vital nutrients and fibre. Both …
This is the ultimate comfort food, perfect for a winters evening. No guilt associated with this one though! Full of flavour with tons of spices and a good whack of healthy fats to keep you satisfied. As much as the recipe calls for salmon, it can be substituted for chicken or tofu if fish is …
When I go to the supermarket I make it a habit to put something new in my trolley each time I'm there. Recently, I discovered pulse pasta. It's made from various types of pulse flour; for example chickpea which makes it gluten-free and higher in protein than regular pasta. I was sceptical at first thinking …
You will need: Half bunch kaleHalf bunch silverbeetHalf head of broccoliThe leaves and ends of a bunch of celery or alternatively 6 celery stalks1 zucchini1 leek3 cloves of garlic1 cup green lentils2 litres vegetable stock1 can coconut creamPinch of Cayenne pepper1/4 teaspoon Chilli flakes1/4 teaspoon Garam masalaSalt and pepper to taste Method To prepare celery: …
