Zucchini Fritters

Ingredients

• 1 small tub Ricotta cheese

• 2 small zucchini or 1 large zucchini grated

• 1 corn cob (kernels removed)

• ½ cup grated parmesan cheese

• 2 eggs

• ½ cup buckwheat flour (or flour of choice)

• 1 teaspoon baking powder

• salt & pepper to taste

Instructions

1. Grate zucchini, place on a paper towel and set aside.

2. Whisk together ricotta cheese, egg, parmesan cheese.

3. Add flour, baking powder, salt & pepper.

4. Squeeze excess liquid out of zucchini with paper towel & add to ricotta mix.

5. Add corn & mix well.

6. Heat a skillet with olive oil. Cook small picklet size fritters about 3 min each side or until golden. 

7. Serve with a squeeze of lemon

Nourish Bowl.

Maximise the nutrients in every meal!

I am a huge fan of mixing roasted starchy vegetables with non starchy salad veggies, it just brings so much comfort to a salad.

Ingredients

• Sweet potato

• Pumpkin

• Zucchini

• Carrot

• Red cabbage

• Avocado

• (serve with a source of protein - eggs, chicken, beef, lamb, tofu)

Instructions

1. Pre-heat oven to 180 deg c.

2. Slice pumpkin & sweet potato into chips, place on a baking tray and drizzle with extra virgin olive oil & bake for 20-30 minutes until tender..

3. Finley dice zucchini, carrot, cabbage or use a veggie spiralizer to make zoodles (zucchini noodles)

4. Fill your bowl with salad and dress when you’re ready to eat.

CREAMY LEMON YOGURT SALAD DRESSING:

• 1/2 cup plain yogurt , preferably Greek

• 1/4 cup extra virgin olive oil

• 2 1/2 tbsp lemon juice

• 1 tsp garlic , minced

• 1 1/2 tsp coconut sugar

• 1/4 tsp black pepper

• 1/2 tsp salt

Rice Paper Rolls

This is one that the whole family can get involved in making their own. Serve all the ingredients on the table and let the kids choose their fillings. I make a rule of trying 3 ingredients so they try some variety. My children love being involved with making their own dinner & I find they always eat more when their actively involved.

Ingredients

• 2 carrots - cut into matchsticks

• 1 cucumber - cut into match sticks

• 1-2 cups bean sprouts

• 2 spring onions - thinly sliced

• 1-2 cups red cabbage thinly sliced

• 15 mint leaves

• 1 packet of rice paper

• 1 packet thin rice noodles

• 500g organic chicken thighs

• 2 tablespoons tamari or soy sauce

• 1 tablespoon oyster sauce

• 1 tablespoon honey

Instructions

CHICKEN

1. Thinly slice chicken thighs into strips & marinate for at least 1 hour in soy sauce, oyster sauce & honey.

2. Heat a skillet on medium to high heat with a tablespoon of coconut oil & add chicken to a hot pan. Cook chicken for 5-10 minutes (depending on thickness)

VEGETABLES

1. Prepare the veggies by slicing into match stick size pieces & display on a plate or board.

RICE NOODLES

1. Follow the instructions to cook the rice noodles and serve in a bowl.

2. To assemble – dip 1 sheet of rice paper into a bowl of warm water, removing it when soft – after about 1 minute.

3. Place a mint leaf on the rice paper then a slice of chicken followed by a tablespoon of vegetables on top (be careful not to overfill). Turn in the sides and carefully roll up into a cigar shape.

4. Enjoy plain or dip into tamiri for extra flavour.

Vegetarian Nachos

This is a favourite in our house, because who doesn’t love eating a bag of corn chips for dinner? These are full of nutrients, antioxidants and fibre.

Ingredients

• organic corn chips (unflavoured)

• 1 tablespoon olive oil

• 1 medium red onion, diced

• 2 cloves garlic, minced

• 1 teaspoon ground cumin

• 1 teaspoon paprika

• 1/2 teaspoon chili powder (optional)

• 1/2 teaspoon sea salt

• 2 cans organic black beans, drained and rinsed

• 1 small capsicum, diced

• 1 zucchini, diced

• 1/2 cup water or veggie stock

• 1 cup grated cheese

• sour cream

• smashed avocado

Instructions

1. Heat the oil in a large pot over medium heat. Add the onion & fry off for 3-5 minutes. Add garlic, cumin, chili powder, and salt. Stir to coat with the onion, and cook, stirring occasionally until fragrant 1-2 minutes.

2. Drain & rinse beans. Mash one of the cans of beans in a large bowl with a fork. Stir all of the beans and water into the pot of onion & spices and cook for about 5 minutes or until mixture thickens. Stir a few time through the cooking process.

3. Spread the corn chips over a shallow bowl or tray & cover a layer of bean mix & a layer of grated cheese & girl in the oven until cheese is bubbling. Add a few dollops of sour cream & smashed avo.

   Enjoy xx