Cabbage + Kale Asian Salad with Peanut Sauce Tofu

Wholemeal Naan Bread

Walnut Pesto Veggies & Quinoa

Quinoa & Goats Cheese Stuffed Tomatoes

Smashed Sweet Potato + Beans with Roast Chickpeas and Capsicum

Minted Lemon Ricotta Baked Eggplant

Sweet Potato, Lentil and Quinoa Patties

High in fibre, protien and flavour! These patties are super easy and totally tasty. Leftovers will store perfectly in the fridge too - for tomorrow's lunch! 

You'll need. 

1 cup of cooked lentils, 1/2 cup quinoa, 1 small sweet potato, 1 tbsp of fresh parsley, 1 tsp cumin, 2 cloves of garlic, s + p. 

Dressing - 4 tbsp natural yoghurt, 1/4 tsp cumin, juice of 1/2 lemon, s + p (just mix)

Makes 12 patties

Preheat oven to 180 degrees celcius. 

Chop sweet potato into chunks, drizzle with a little o-oil and s + p and put in oven for about 35 minutes, turning half way through.

Whilst this is happenin'

Cover quinoa with water (1:2 ratio), bring to boil and simmer until water is absorbed. Once done, leave the lid on for 5 minutes, off the heat. 

Add garlic to food processor and blitz til tiny, 

Add sweet potato and blitz for 5 seconds. 

Add cumin, parsley and lentils and go again for another 5 seconds.

The goal here is to still have chunks of lentils and potatoes, not a puree. 

Mix in quinoa. 

Wet your hands a little and roll mix into balls and squish into patties. 

Fry on each side in a non-stick pan for about 2-3 minutes until brown. 

Yum, you're done. 

Roasted Squash and Mushroom Whole Crust Quiche

Whole food crust, whole food insides, it's just whole food goodness. Rolled oats and wholemeal flour make up most of the quiche crust, modified from the complete flour version found here. Blind-baking sets the pastry to be lovely and crispy by the time the quiche is done and gives the perfect amount of time to prep the filling, which by the way, it totally flexible to what you have in your fridge!

Serves 5

You'll need

Pastry - 1/2 cup of rolled oats, 1/2 cup wholemeal flour, 1/4 cup olive oil, 1/2 cup cold water, 1tsp salt, 1 tsp dried herbs, extra flour for rolling the dough.

Filling - 7 eggs, 1/4 cup of milk, 3 yellow squash, 1tbsp oregano, 2 field mushrooms, 1 garlic clove (crushed), 1/2 cup grated tasty cheese, 1 cup baby spinach, 10 or so chives,  s + p.

To make the pastry.

Pulverize 1/2 cup of rolled oats.

Add 1/2 cup whole meal flour, 1teaspoon salt, 1 teaspoon of dried herbs.

Add 1/4 cup extra virgin olive oil.

Fork around until little balls appear.

Add 1/2 cup of cold water little by little until dry ingredients come together into a big ball. 

Roll out dough with a rolling pin to about 1/2 cm thick and press into a greased quiche dish. 

Stab the surface lightly with fork ends and let rest in the fridge for 30 mins. 

For the filling. 

Preheat oven to 175 degrees Celsius.

Slice squash into approx 5mm slices and put on a backing sheet to bake with s + p and oregano for 25 minutes, turning half way through.

When done remove squash and put the pastry in the oven to blind-bake for 13 minutes.  

Fry field mushrooms with garlic until they brown. 

Meanwhile mix together eggs, milk, s + p and chopped chives in a bowl. Add grated cheese. 

Scatter fried mushies, squash, spinach leaves in the pastry dish. 

Pour egg mixture evenly on top. 

Put the dish back in the oven, carefully, and bake for about 25 minutes. 

(Toothpick the middle to test at minute 25) 

Serve right now with some salad!

Roast Pumpkin, Lentil and Goat's Cheese Warm Salad

Chunks galore, this warm salad is stocked full of nutrients. A little goat's cheese goes a long way to add a delicious creamy texture to balance out the slightly tangy dressing. 

You'll need

1 cup of diced butternut pumpkin,  1/4 cup uncooked lentils, 4 button mushrooms, 2 thumbs worth of goat's cheese, 2 eggs, 1 teaspoon wholegrain mustard, 1 teaspoon dijon mustard, 1 cup of rocket, chives, juice of 1/2 lemon, 1 tsp tahini, 1/2 teaspoon honey, a little olive oil, s + p.  

Serves 2

Dice pumpkin to 1 inch cubes. 

Season pumpkin with s + p + g(arlic).

Roast pumpkin - 175 degrees celcius.

Cook lentils.

Quarter mushies

Mix in mustard, s + p. Set aside. 

10 minute well deserved break. 

Flip pumpkin.

Combine lemon, dijon mustard, honey, tahini, s + p, o-oil and water in a small bowl. Mix. 

Boil water for imminent egg poach. 

Check pumpkin is tender & starting to crisp.

Fry mushies in a non-stick pan. 

Poach eggs. 

Combine lentils, rocket, pumpkin and mushies with 3/4 of dressing. 

Toss. 

Crumble goat’s cheese. 

Add remaining dressing.
Divide into 2 bowls.

Top each with poached egg. 

Sprinkle chives & dried chilli flakes for cool effect. 

Consume.