I sort of made this by accident last week with a bunch of stuff I had in my cupboard and freezer. I tried not to feel too guilty about having bread for dinner, but you could definitely pack it all up for lunch coz it’d be just as good cold.

This recipe (if you can call it that) is for one serve, but you get the idea…

1x Mini brown pita bread

Chicken tenderloin (you need only one per wrap)

Olive oil

Cumin

Paprika

Clove of garlic

1x Lemon

Parsley

Mint

1x Tomato

Red lentils (optional)

Hummus

Chuck the chicken into a bowl and add a drizzle of olive oil, squeeze of lemon, good shake of the cumin & paprika and chopped garlic clove. Marinate for as long as you like. I was hungry and impatient so I think it was only in the fridge for around 10 minutes and it still had heaps of flavour.  Bake in the oven until cooked through (you could also fry it).

For the “tabouli”, chop up the parsley, mint and tomato and add some red lentils. Add a squeeze of lemon juice & some avocado oil if you have it, otherwise olive oil will be good too.

Then, it’s literally a matter on spreading on some hummus and adding the salad & chicken! So good and a good “kebab” type fix.

Breakfast food would have to be one of my favourite meals lately. Now that cafes have moved away from the typical bacon and eggs, my Sunday brunch has been the highlight of my week.  I took inspiration and ran with it for my dinners this week! So quick and so healthy.

Grate sweet potato (for one person you only need half a potato) and combine with an egg yolk and season well.

It won’t bind all that well but using your hands, roll the mix into a ball and then flatten with the back of a spatula on a well-oiled pan.  Normal coconut oil works really well (but steer clear of extra virgin because the coconut flavour is a little too much).

Chop up and lightly smash half an avocado, add a squeeze of lime, and season.

Then once the rostis are done, just chuck on some smoked salmon and top with poached eggs. Serve with some bean lettuce or any greens at all, spinach would be a good option too!.

Courtesy of the new Clean Living recipe book I bought on the weekend, I made this on Sunday afternoon and it tastes really good! It’s so completely healthy, with no dairy, carbs, fat or sugar – so it should be bland but it’s not at all. I made a big one, sliced it and ate it for lunches at work which was awesome.

It takes a while to grate all those zucchinis and then de-water them but worth it if you’ve got the time!

Olive oil

1 large red onion, finely diced

1 garlic clove, finely chopped

150g cherry tomatoes, halved

1 cup chopped kale leaves (you could actually put more like 2 cups, or leave this out altogether)

1 kg zucchini, grated roughly and water removed (once it all grated, wrap in a kitchen cloth and squeeze all the excess water – there’ll almost be equal parts water to zucchini so it’s a bit of a mission)

6 large eggs

210g red salmon (this was in the recipe but I think you could add even more than this, maybe even double, but it depends how much you like salmon)

2 tablespoons flat leaf parsley

Salt and pepper

Pre-heat oven to 200°C and prepare a baking dish by greasing with some olive oil.

In the largest frying pan you have, fry up the oil, garlic and onion until the soft. Add the cherry tomatoes, kale & zucchini and continue to cook for about 10 minutes or until the ingredients are soft. Set aside to cool (this is important because later it’s added to the egg which will cook from the heat of these ingredients if you’re not careful – I almost made that mistake!)

While that cooling, whisk the eggs, salmon, parsley and season well. Gradually add the vegies when they’re cool. It should be pretty thick but in hindsight I could have added another egg or two to make the mix go further, so feel free.

Pour the mix into the baking dish and bake –the recipe said 40-45 minutes but mine only took 20 minutes so keep your eye on it. When the top begins to brown, it should be ready. The inside should be very moist so don’t assume it’s undercooked – just have a taste of the edge to test it out.

Woolies has this amazing seeded sourdough in their bakery section which has been doing the job since haven’t been able to get to the markets these days. With the below mixture, this is my new favourite brekky/lunch idea – and sooo healthy!

Canned Pink Salmon mixed with a squeeze of dijon mustard and a splash of apple cider vinegar & lemon. Salt & Pepper and some chopped parsley.

I sliced some avocado on the bread and topped it off with the salmon mix. Yum-O.

I realised last week that while i eat a lot of canned fish, I rarely buy the fresh stuff! So over the weekend i bought a fillet off flat head from the Victoria Markets for like $3 and made this delish meal last night.

For 1 Serve:

Half an Avocado cubed

Big handful of Coriander roughly chopped

Half a capsicum finely chopped (i used 1/4 red & 1/4 yellow)

Half a small red onion finely chopped

Juice of 1 Lime

Salt & Pepper

Salt & Pepper & Tabasco (to taste)

And just chuck it all together and serve with a piece of fish! So yum, and really filling.

I made this salad when i was in Sydney recently & again today. After we had a family dinner we had a huge amount of cooked broccoli left over so i figured i’d try this recipe out to so it didn’t go to waste. But i loved it so much and it’s such a good way to get some greens into my (relatively) nutrient-less diet. The below ingredients will serve one for lunch but you can just chuck in as much or as little as you want.

Steamed broccoli (half a bunch serves 1) chopped up 

1/2 an avocado cubed

1 rasher of bacon, roughly copped and fried or grilled

Dressing: Equal parts dijon mustard & apple cider vinegar (or red wine vinegar), i used about 1 teaspoon of each. Mix together and pour over the salad and toss.

Salt & Pepper

Top with almond slivers (if you have them)

Bear with me on this one. I know it looks hella boring but it is actually amazing! I hadn’t tossed the salad in this picture so it looks overly plain – BUT when tossed, the creamy avocado combined with the mustard & vinegar makes it seem like you’re having a fatty mayo dolloped all over the salad..Mmmm

I’m finding the jar of Tahini I keep in the cupboard really useful.  Blend a couple of tablespoons with half or whole roasted eggplant with some garlic for another healthy dip.  I also have it on toast to replace peanut butter.  But this Kale Hummus is something i tried last night..

Kale Hummus

– Can of chick peas, drained of the fluid

– 1 large spoonful of Tahini

– Juice of one lemon (more or less depending on taste, I added an extra squeeze at the end)

– Drizzle of olive oil (plus a little drizzle on top when it’s blended you’re going to keep it in the fridge)

– Couple of cloves of garlic

– Shake of cumin (depending on taste, I added about a teaspoon)

– Large handful of kale

– Salt & Pepper

Blend it all together and add more of any of the above depending on taste. Obviously you can leave out the kale for just an awesome hummus!

I’ve really taken a beating this week so i was after some much needed comfort food last night. I was about to reach for a chocolate bar at my local 7/11 but with a big weekend ahead I thought I’d go healthy instead (groan).

This is sheeps yoghurt which is AMAZING. I don’t generally like cows yoghurt much, especially the natural stuff but this one is beautiful. And there’s no added sugar because it has a naturally sweeter taste.

I added some rice malt syrup and some oven roasted mixed nuts. YumMo.