Evidence-based nutrition and lifestyle advice to help busy people lead healthier, happier lives.
I completely understand that some healthy versions of old favourites can be nothing like your much-loved original and so disappointing. But trust me, you have to try my healthier fish and chips!
Read MoreThis is a simple, clean salad with a dressing that is absolutely TO-DIE-FOR!!
Read MoreStrawberries with Choc Cashew Dipping Sauce
I love serving fruit for dessert! This dish is as easy to make as it is popular.
Strawberries
1 1/4 cups cashews, soaked for 1 hour or overnight
Juice of 2 oranges
3 dates, de-seeded, soaked overnight and chopped OR 1-2 tablespoons maple syrup
2 tablespoons cacao powder
Place all Dipping Sauce ingredients into a Vitamix or other high speed blender.
Blend until smooth.
Serve with a platter of delicious ripe strawberries.
Enjoy!
This is an attractive, vibrant salad. It's simple enough to throw together for a quick dinner, but also looks beautiful on the table when entertaining
Read MoreRoasting a whole cauliflower can be a little time consuming, but it turns a veggie that is normally a boring side dish into a showstopper you will be proud to bring to the table. I personally love to serve this dish when we have friends over. The divine flavours bake right into the cauliflower. Even people who don't like to eat a lot of veggies will take a second helping of this dish.
Read MoreThis is a delicious and healthy breakfast. I prepare this in batches so we have an instant yummy, healthy filling breakfast ready to go in the morning. And Chia seeds are an excellent plant source of omega 3's!
Read MoreI love recipes that are simple, fast - and involve a minimum of washing up! So one pan recipes are a favourite in my house.This is one of those great weeknight recipes that you can throw together quickly but which packs a real flavour punch. In fact, I snapped these pics as I was making this super-fast dinner one evening.
Read MoreThis is my go-to salad for when I feel like I need a green-boost in my diet. It's so fresh and flavourful. My tabouli recipe uses quinoa instead of bulgur. This makes it gluten-free, but also easier as I always have quinoa in my pantry
Read MoreRustic Upside Down Plum Tart
It all started when I found myself walking to the cash register at Le Creuset, as if on autopilot, with a cherry red Tarte Tatin pan. It was a thing of exquisite beauty and i just HAD TO HAVE IT!!!!
So to justify my purchase I've been on a quest to create the ultimate healthy tart!
This recipe uses plums, an almond-based crust, minimal amounts of sweetener and oils. But is tastes truly decadent!
6 plums, cut into halves
400g almond meal (I just used 400g almonds and ground them in the Vitamix)
1 teaspoon aluminium-free baking powder
25g butter, melted (or for a vegan version, use coconut oil)
1 tablespoon chia seeds soaked in 1/2 cup water for 10-15 minutes (or 1 egg)
2 level tablespoons maple syrup
1 teaspoon vanilla powder or paste
2 tablespoons macadamia oil (or any other mild-flavoured oil f your choice).
Place 1 tablespoon of the macadamia oil in the bottom of your baking pan and spread around using a paper towel
Arrange plums in the bottom of the pan
In a mixing bowl, place almond meal and baking powder. Mix well to combine
Add in the melted butter, 1 tablespoon of macadamia oil, soaked chia seed mix (or egg), maple syrup and vanilla powder/paste.
Mix well to combine
With a flat spatula, smooth almond mix over the plums in the baking pan until all plums are evenly covered.
Bake in a pre-heated oven (180 degrees celsius) for 20-25 minutes, or until the crust is golden and cooked through. How long this will take will depend on your oven, the size of the baking pan etc. So ckevk your tart every few minutes from the 20 minute mark.
When tart is cooked, remove from oven.
Allow to cool for 15-20 minutes, then cover the pan with a plate.
Using oven mits, turn your tart over so that it now sits on your plate.
If you eat and enjoy dairy, serve with whipped low fat ricotta, greek yoghurt or cream.
Gazpacho and seafood are a summertime match made in heaven!
This dish is delicious and looks oh so pretty on the dinner table!
1 dozen green prawns, shelled and deveined
1 clove garlic, crushed
1 mild red chilli, finely diced
1 teaspoon smoky paprika
1 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 tablespoon olive oil for pan frying
6 yellow tomatoes (or 3 punnets of yellow pear tomatoes)
2 yellow capsicums
1 red onion, finely diced
Juice of one orange
Juice of one lemon
1 clove garlic, peeled
1 Lebanese cucumber, peeled
3 green onions, finely sliced
1 Jalapeno pepper, finely diced
1 mild red chilli, finely diced (adjust the amount of Jalapeno and chilli according to your taste!)
300g pumpkin (I used Butternut pumpkin for this recipe as it's easier to chop and peel)
Kernels from one ear of corn
1/4 cup apple cider vinegar
1 tablespoon extra virgin olive oil
Salt and papper to taste
Place the following ingredients in a Vitamix or other high speed blender and blend until smooth:
4 of the yellow tomatoes
The peeled cucumber
One of the yellow capsicums
The pumpkin
The garlic clove
The orange juice, lemon juice, apple cider vinegar and olive oil
Place all other ingredients in a bowl and toss to combine.
Mix smoky paprika, Cayenne pepper and salt together in a bowl.
Toss green prawns in the spice mixture.
Place olive oil in frying pan and heat to medium-high. Add garlic and chilli and fry for 30 seconds before adding the prawns. Cook for 4-5 minutes or until cooked through
Pour blended gazpacho mix into serving bowls.
Spoon the combined chopped veggies over the top.
Top with spicy prawns and garnish.
Serve and enjoy!
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Nutritionist, workplace wellness specialist and health coach in Sydney Australia.
Evidence-based tips and strategies to help successful people lead healthier, happier lives!
Hi! I'm Jenna.
I'm a food-loving, deprivation-hating, nutritionist and workplace wellness specialist.
