Lunch

Little Veggie Pies

Serves 6 and takes under 30 minutes to make

Ingredients
1 ½ sheets of puff pastry
6x baby mushrooms, cut into quarters
6x baby tomatoes, cut into quarters
Handful of spinach diced
Cup of cheddar cheese
Herbamare (seasoning)
1 egg
Olive oil spray
Six muffin tray

Method
Preheat oven to 170 degrees
Spray muffin tin with olive oil spray
Separately beat the egg and put to one side
Cut the puff pastry sheets into six equal squares and place inside each of the tins
Place six equal portions of the mushrooms, tomatoes, spinach and cheese into each tin and season with herbamare
Brush the puff pastry with egg then place in the oven for 20 minutes

 

Rainbow Salad

Serves 4 and takes under 30 minutes to make

Ingredients
3 cups of grated carrot
3 cups of grated beetroot
3 cups of grated cucumber
1 tin of chickpeas
1 tin of cannellini beans

Dressing:
Cold pressed olive oil
Balsamic Vinegar

Method
Wash and place beans in first, then layer with grated cucumber, beetroot and carrot.
Drizzle with cold pressed olive oil and balsamic vinegar

 

Broccoli, Spinach and Zucchini Soup

Serves 4 and takes under 30 minutes to make

Ingredients
1/2 onion (diced)
2 cloves of diced garlic
1 tablespoon of oil
3 cubes of vegetable stock
1 litre of water
1 large broccoli (cut into chunks)
1 large zucchini (cut into chunks)
250g of spinach
1 teaspoon of cumin
1 teaspoon of turmeric
1 teaspoon of coriander

Method
Add 1 litre of water and 3 cubes of stock to a large pot and bring to the boil
Add chunks of broccoli and zucchini and boil for 10 minutes
Fry onion and garlic in a seperate pan for 2 minutes
Add onion, garlic and remaining spices to the mix
Turn off the heat and add spinach
Let cool slightly then put mixture into a blender and blend until smooth

 

Refreshing Side Salad

Ingredients
½ cup of diced red capsicum
½ cup of sliced asparagus
½ cup of diced cucumber
1 cup of diced baby spinach
¼ cup of feta
Olive Oil
Lemon juice 

Method
Mix all ingredients together and serve with a splash of olive oil and lemon juice

 

Zucchini, Leek & Potato Fritta

Ingredients
3 Small Potatoes
1.5 Zucchini's
1/2 Leek
2 eggs
1/3 cup cheddar cheese
1 cup of gluten free flour

Method
Grate the potatoes and zucchini then squeeze remaining juice out.
Chop leek and add to the mix
Add 2 eggs, 1/3 cup of cheddar cheese
Mix in the flour

Shape into small balls and flatten then fry in frying pan
Makes around 8-9

The Saturday Sandwich

Source: http://little-billie.blogspot.com

Ingredients
Avocado
Baby Spinach
Tomato
Grated Carrot
Thinly sliced Pumpkin cooked in a pan (with a little bit of oil if you dont have a non stick pan) 
Cucumber
Mayo
Chutney

Red Lentil & Vegetable Soup

Ingredients
1 cup of diced carrot
1 cup of diced celery
1 cup of diced mushrooms
1 cup of diced capsicum
1 cup of diced zucchini
1/2 Red onion
2 cloves of garlic
Handful of coriander
250g of red lentils
1.5L of vegetable stock
1 teaspoon of Cumin
1 teaspoon of Turmeric
Few splashes of olive oil (for onion/garlic)

Method
Fry onion, garlic, coriander, cumin and turmeric
Add in all vegetables, red lentils, 1.5L of stock, cumin and turmeric
Bring to the boil then simmer for 20 minutes or so (till the lentils have expanded)
Makes 4-5 serves

 

Roasted Sweet Potato, Red Onion & Capsicum Cous Cous Salad

Source: http://little-billie.blogspot.com

Ingredients
1 large sweet potato (about 500g more is better than less)
1 red capsicum
1 red onion
2 cloves of Garlic, finely sliced
Olive Oil
Stock cube
1&1/2 cups Cous cous
Bunch of Coriander, roughly chopped
Large handful of Cashews, very roughly chopped

Dressing
White wine vinegar, approx 1T
Sweet Chilli Sauce, approx 2T
Olive Oil , approx 1/2 T
Salt and Peper
(stir in different amounts to taste)

Method
Chop up vegetables into bite size cubes, slice the onion into quarters. Place these all in a baking tray lined with baking paper, and sprinkle on sliced garlic, a drizzle of olive oil and some salt and pepper. Roast in a 200 degree oven for 30mins, or until vegetables are nicely cooked

Dissolve stock cube in 1 &1/2 cups of boiling water, stir into cous cous and place lid on the pot and let it sit until you are about to put the salad together, at least 10mins. Fluff the cous cous with a fork right before you put it into the salad bowl

Mix the dressing ingredients together until you get the right flavour you want

Toss all the parts together in a large bowl, the cous cous, roasted vegies, coriander, cashews and dressing

Pumpkin Soup

Serves 6 and takes under 30 minutes to make

Ingredients
1/2 onion (diced)
2 cloves of diced garlic
1 tablespoon of oil
4 cubes of vegetable stock
1.5 litre of water
1/2 butternut pumpkin
2 potatoes
2 tablespoons of parsley
2 teaspoon of turmeric
1 teaspoon of sea salt

Method
Add 1.5 litres of water and 4 cubes of stock to a large pot and bring to the boil
Add chunks of pumpkin and potatoes boil for 15 minutes
Fry onion, parsley and garlic in a separate pan for 2 minutes
Add onion, garlic, parsley, tumeric and salt to the mix
Let cool slightly then put mixture into a blender and blend until smooth

 

Healthy Wrap

Ingredients
Rye Wraps
Natural Yoghurt
Falafel or Tinned Tuna
Spinach/Rocket leaves
Cucumber
Avocado
Alfalfa sprouts
Baby tomatoes