Method:
1. Place noodles in a bowl and pour boiling water until noodles are covered. Let to sit for 2-3 minutes and then drain. Rinse under cold water to stop them from sticking. 2. Heat 2 teaspoons of sesame oil in a large frypan on medium heat. Add the tofu cubes, and stir fry to ensure all sides become golden. Reduce the heat, add the teriyaki sauce and toss until all the tofu is coated for about another 30 seconds. Remove the tofu and set aside. 3. Increase the heat to high, and add the remaining one teaspoon of sesame oil, garlic, ginger and broccolini to the pan. Stir fry for 2-3 minutes or until the broccolini becomes vibrant in colour. 4. Divide the noodles between 4 bowls and top each bowl with tofu, broccolini and edamame beans. Add the avocado on top and garnish with spring onions to finish. << Back to recipes Imagine courtesy of Healthy Food Guide
Method:
1. Heat half the oil in a large frying pan and cook leek for 2 minutes or until soft. Add garlic and herbs and stir for 30 seconds. 2. Add beans and tomatoes and cook for 1 minute. Remove from heat and stir in baby spinach and lemon juice. Keep warm. 3. Heat remaining oil in pan and cook steaks for 2 minutes each side or until your liking. 4. Divide spinach and bean mixture on 2 plates, crumble ricotta on top and serve steaks on the side.
Method:
1. Cook pasta according to packet instructions. 2. Meanwhile, set a large non-stick frying pan over high heat. Add salmon and cook for 2–4 minutes per side, or until cooked to your liking; remove from pan and set aside. 3. Add asparagus and tomatoes to pan; cook for 3–4 minutes, or until asparagus is just tender. 4. Drain cooked pasta and tip the pasta into the saucepan with the vegetables. Turn off the heat. Shred the salmon roughly and add to pasta followed by baby spinach, basil, lemon zest and lemon juice; toss until combined. 5. Divide the pasta among 4 bowls, scatter with pine nuts and serve! << Back to recipes Image courtesy of Healthy Food Guide
Method:
1. In a large bowl, combine chicken, ginger, garlic, lime zest and juice, honey and half the chilli flakes. Toss to coat then thread chicken onto skewers. 2. Thread veggies onto their own skewers. Lightly brush with oil and sprinkle remaining chilli flakes. 3. Preheat BBQ on high. Cook chicken skewers for 7-10 minutes turning several times and brushing with remaining marinade. Cook veggie skewers and corn until tender and lightly charred. Remove from heat and serve! * soaking skewers in water will prevent them from catching alight when cooking on the BBQ Image courtesy of Healthy Food Guide << Back to recipes
Method:
1. Preheat oven to 180°C. Reserve 1 tablespoon chopped onion for the salsa. Place oil in a large non-stick fry pan over medium heat. Add remaining onion and beef mince and cook, stirring for 3-4 minutes until meat is browned. 2. Add chilli powder and cook for 30 seconds. Add canned tomatoes, kidney beans and carrot. Bring to the boil, turn down heat and simmer, covered for 15 minutes. 3. Heat taco shells in oven for 3 minutes. Combine reserved onion, fresh tomatoes, avocado and lime juice in a bowl to make salsa. 4. Fill tacos with as much or as little as you like. Serve by topping tacos with lettuce, salsa and sour cream. * If you prefer soft tacos, replace step 3 and heat soft tacos in the microwave according to packet instructions << Back to recipes
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