All posts in Dinner

Homemade Hoisin

Prawn Okonomiyaki with homemade Hoisin Sauce

Prawn Okonomiyaki with homemade Hoisin Sauce

Ingredients

  • 4 Tbsp Salt-Reduced Soy Sauce or Tamari
  • 2 Tbsp Peanut Butter (Smooth will create the best consistency but if you are like me we only have crunchy in our house!)
  • 3 tsp Coconut Sugar
  • 2 tsp rice wine vinegar
  • 1 garlic clove, crushed
  • 2 tsp sesame oil
  • 1 tsp hot sauce ( I used Peter Piper’s Jalapeño Sauce)

Method

1.  Put all ingredients in a blender or whisk together with a strong arm!

If you would like help with meal ideas and plans , contact NZ Registered Nutritionist Larissa Beeby for your own nutrition consultation either online, in person or over the phone.

Larissa

Director / NZ Registered Nutritionist

Courgette, Pea, Broccoli and Feta Fritters

Auckland Nutritionist Larissa Beeby's Courgette and Pea Fritter Recipe

Fresh, light and tasty – these fritters our a delicious vegetarian meal

 

Ingredients

  • 2 x courgette grated
  • 1 x Lemon ( rind only)
  • 2 x garlic cloves
  • 1 cup of frozen peas
  • 1 cup of broccoli ‘rice’
  • handful of mint, chopped
  • 2 Tbsp buckwheat flour
  • 2 eggs
  • 1/4 cup Goats feta
  • Black pepper

Method

  1. Grate the courgettes, and leave for ~20minutes.  Then squeeze out the excess liquid and discard.
  2. Finely grated lemon zest and garlic add to courgette.  Then add peas, broccoli rice, mint and flour and mix.
  3. Beat the egg, then add to the courgette mixture along with  a good pinch of black pepper  (Feta is naturally quiet salty so you shouldn’t need to add any extra salt here) . Scrunch it all up really well with your hands (yes its messy but is the easiest!) , then crumble in the feta and mix again.
  4. Heat a good drizzle of oil in a frying pan and fry tablespoons of the mixture for a couple of minutes each side until golden – these fritters make a lovely meal with a crunchy leafy salad, some sweet chilli sauce and lemon wedges for squeezing over.

If you would like help with meal ideas and plans , contact NZ Registered Nutritionist Larissa Beeby for your own nutrition consultation either online, in person or over the phone.

Larissa

Director / NZ Registered Nutritionist

A quick meal for one….

 

Quick chickpea curry!

Quick chickpea curry!

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Ingredients

  • 1 tsp vegetable
  • 2cm slice onion
  • 1/2 celery stalk
  • 1/2 tsp turmeric
  • 1/2 tsp ground cumin
  • 1/2 tsp chilli
  • 1/2 tsp cinnamon
  • 1/2 carrot
  • 1/2 small courgette
  • 1/2 can of chickpeas
  • 1/2 can of tomatoes
  • 1/2 can Ayam coconut cream
  • small handful of fresh coriander

Method

1. Dice onion and celery and place into a large saucepan with 1 tsp oil, gently cook until soft.

2. Add spices and dry fry for ~3minutes.

3. Finely grated the courgette and carrot into the pan and soften.

4. Add chickpeas, tomatoes and coconut cream and simmer gently for 10 minutes

5.  Serve with coconut yoghurt and fresh coriander.  And your choice of base – brown rice, quinoa, cauliflower rice or cabbage.

If you would like help with meal ideas and plans , contact NZ Registered Nutritionist Larissa Beeby for an appointment either online, in person or over the phone.

Larissa

Director / NZ Registered Nutritionist

Larissa’s Sicilian Lamb Curry

Nutritionist Larissa Beeby'sSicilian Lamb Curry

Sicilian Lamb Curry

Ingredients:

  • 500g pumpkin
  • 300g lamb mince
  • 1/2 onion
  • 1 celery stalk
  • 1/2 bunch fresh corriander
  • 3 Tbsp raisins
  • 2 tsp cinnamon
  • 2 tsp dried chilli
  • 4 Tbsp kalamata olives, de-stoned
  • 1 x tin chickpeas, drained
  • 1 x tin cherry tomatoes

Method:

  1. Preheat the oven to 180ºC.  Cut the pumpkin into 3 cm chunks, place in a large roasting tray and toss with olive oil.  Roast in the oven for 45 minutes, until golden and caramelised.
  2. Peel and dice the onion, dice the celery and put both in a large fry pan with a lug of olive oil. Chop the coriander stalked and add to the pan, along with the raisins, cinnamon and chilli.  Gently cook until onions are soft, around 15 minutes.
  3. Add mince to the pan and brown.
  4. Once brown, add the pumpkin into the pan along with the chickpeas and cherry tomatoes.  Squeeze the olive stone out of the olive and place into the pan.
  5. Rinse out the can of tomatoes with water and add this to the pan too, continue to simmer for around 30minutes, stirring occasionally, until lovely and thick.
  6. Serve with brown rice or wholemeal couscous.  Spoon the stew over, and serve with drizzled yoghurt, and scatter with the remaining coriander leaves.

ps – you can make this dish vegetarian if you remove the lamb mince!

If you would like help with meal ideas and plans , contact NZ Registered Nutritionist Larissa Beeby for an appointment either online, in person or over the phone.

Larissa

Director / NZ Registered Nutritionist

My fav pasta!

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Ingredients

  • olive oil
  • 2 x large courgettes made into ribbons or juliennes
  • 8 anchovy fillets, chopped
  • 1/2 cup of flaked almonds
  • 1 large garlic clove, thinly sliced
  • 1/2 tsp chilli flakes (or fresh chilli)
  • 200g broccoli florets, halved lengthways and blanched
  • Parmesan

Method

  1. In a large frying pan, gently sauté the courgette pasta with a dash of olive oil over low heat.
  2. Meanwhile, heat a drizzle of olive oil in another pan over low heat and add half the anchovies, breaking them up with a spoon until they have melted.  Add the almonds and stir until thoroughly coated in oil and slightly browned.  Remove from the heat and set aside.
  3. Gently saute the garlic in the frying pan with a good drizzle of olive oil.  When soft (but not coloured), add the chill flakes and remaining anchovies.
  4. Finely chop half the broccoli then add it to the anchovy mixture with the remaining broccoli.  Season with salt and pepper and stir well.  Divide between two plates and then sprinkle with the anchovy/almond crumbs and parmesan.

Quick, easy, delicious and nutritious!  What more could you want!

Enjoy

Larissa

Director / NZ Registered Nutritionist