Word that it was Garlic Prawn and Pea Spaghetti for dinner spread like wildfire, culminating in a call of excitement from hubby who heard from my daughter that I was making it for dinner.

I don’t think I’ve ever seen dinner scoffed down so fast by the whole family ?

Hubby teamed it with a glass of his favourite white wine and I had to giggle when my son remarked “Well that dinner sure put Dad in a good mood”.

That’s the beauty of food. Hit the spot and it can be the most comforting, delicious, uplifting experience and pull anyone out of their grumpy day.

I felt oddly guilty with each gasp of praise, given this is probably one of the easiest, no-brainer dinners you could make in all of history.

Proving that simplicity and fresh flavours win out again.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Spaghetti
Sea salt and ground pepper
Extra virgin olive oil

Print

Garlic Prawn and Pea Spaghetti

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 4

Author Brenda Janschek

Ingredients

• 60 grams unsalted butter
• 4 cloves garlic finely chopped
• 1 red chilli deseeded and chopped finely (optional)
• ½ lemon zested (optional)
• 24 prawns peeled and tails removed (I paid the fish monger to do this step for me #lazy)
• 400 grams spagettini or spaghetti
• 1 cup frozen peas
• Sea salt and ground pepper
• ¼ cup parsley chopped
• Lemon juice optional
• Extra virgin olive oil

Instructions

• Cook pasta as per packet instructions. Add peas in last 2 minutes of cooking. Drain, remembering to reserve 1 cup of the cooking water for later.
• Heat the butter in a large frying pan over low-medium heat. Add the garlic, chilli and lemon zest. Cook, stirring for 2 minutes or until garlic is golden.
• Add the prawns and cook on one side for a couple minutes, then gently turn and cook for another minute or until the prawns are tender.
• Add the pasta, peas, parsley and reserved water.
• Season with sea salt and lots of freshly cracked black pepper and toss to combine.
• Serve with a squeeze of lemon juice and a good lug of extra virgin olive oil and maybe even an extra teaspoon of butter stirred through each serving and extra black pepper!

If you make this recipe please do take photos and send them to me.

If you share them on instagram, remember to tag me @brendajanschek. Otherwise feel free to pm me your photos via Facebook. I get a total kick out of seeing you bring my recipes to life. 

And remember, if you haven’t already, grab your copy of my Easy Wholefood Lunchboxes recipe book here. 

It contains 40 scrumptious sweet and savoury recipes which are nut and refined-sugar free.

Other recipes you might like to try for dinner Summer Baked Meatballs with Kale and Juicy Tomato Sauce or 
Healthy Lasagna.

Bren x

As a passionate home cook I’m all for the two- in- one dish. Life is full so I’m always looking for ways to save time, money and hassle.

Which means I’m all about making meals that can be cooked up one night for dinner, or prepped on the weekend, then packed for lunch boxes the next day, such as this recipe for Spicy Pork and Vegetable Nasi Goreng.

I love recipes like this which are just as delicious served hot or cold. I would suggest replacing the fried egg with a hard boiled egg for the lunchbox. Or you can leave the egg out entirely and still have a nourishing meal on hand. Oh, and remember to pick out the cashews to ensure it’s nut-free.

For more two-in-one dish inspiration take a look at the recipes in my Easy Wholefood Lunchbox eBook. All the savoury recipes can be made for dinner and doubled up, so for days afterwards you’ll have extra portions handy to throw into lunchboxes like a true lunchbox Ninja 🙂

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Extra virgin olive  oil
Tamari
Dry roasted cashews

Print

Spicy Pork & Vegetable Nasi Goreng

Prep Time 20 minutes

Cook Time 20 minutes

Servings 6

Author Brenda Janschek

Ingredients

• Extra Virgin olive oil
• 3 Spring onions chopped
• 500 grams pork mince - or you can use chicken or beef mince
• 3 garlic cloves chopped
• 1 tablespoon peeled and grated ginger root
• 1-2 red chillis deseeded and chopped (optional)
• 3 large kale leaves chopped (around 2 cups)
• 1 small zucchini chopped
• 4 large mushrooms chopped (around 1 1/4 cups)
• 3 tablespoons tamari
• 2 tablespoons mirin
• 1/2 cup dry roasted cashews or peanuts - I just pop them raw into a hot oven for 5 minutes or until slightly golden.
• 4 tablespoons coriander leaves chopped
• Lemon or lime wedges for serving
• 2 cups basmati rice cooked as per packet instructions
• Butter or ghee
• 4 eggs

Instructions

• Heat a splash of oil in a large frying pan over medium heat and saute spring onion for a few minutes.
• Add pork and break apart with a large spoon. Cook until browned, around 10 minutes.
• Add garlic, ginger and chilli. Saute for a couple of minutes.
• Add kale, zucchini and mushrooms, tamari and mirin and continue to saute for a few more minutes.
• Add cashews and stir to heat through.
• While pork and vegetable mix is cooking, remember to cook the rice.
• Towards the end of cooking pop butter or ghee into medium fry pan and fry the eggs, leaving the yolk runny if possible so it can ooze out all over the pork and rice.
• On a plate or in a bowl serve the rice with pork and vegetable mix with the friedegg on top. Sprinkle with lots of fresh coriander and serve with a lemon or lime wedge.

Notes

The beauty of this dish is that it's very forgiving. You can use pork, chicken or beef mince, or any variety of vegetables you like and might have in the fridge,  like carrot, capsicum, peas, bean sprouts ...

And remember, if you haven’t already, you can grab your copy of Easy Wholefood Luncbboxes here.

Bren x

It’s always so thrilling when you hit on a winner dinner that you can add to the repertoire.

Variety is the spice of life (and pursuit of mums around the world!).

I couldn’t believe my eyes watching my kids hoover down the roasted eggplant and zucchini in this dish. I’m guessing it was just the mix of flavours all matching perfectly, with the tahini dressing tying it all together that did the trick.

This recipe came about because I had been craving tahini, I had meatballs in the fridge, and a red cabbage that was calling out to be eaten.

This is how most of my new recipes are inspired : )

Not a trained chef am I!

While there are a few elements to this recipe, believe me, it’s dead easy to make, and if you double it, you’ll have extras for lunch or dinner the next day, trust me, everyone will want some more!

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Extra virgin olive oil
Basmati rice
Tahini
Sea salt
Paprika

Print

Mediterranean Buddha Bowl

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4

Author Brenda Janschek

Ingredients

• 1 medium eggplant diced into small cubes
• 1 large zucchini diced into small cubes
• 1/4 cauliflower chopped to similar size to eggplant and zucchini
• Extra virgin olive oil
• 6 meatballs or you could use felafals or chickpeas, I used meatballs because that's what I had in the fridge, I just bought them from my butcher
• 1 small red or brown onion chopped
• 1 cup basmati rice
• 2 cups water
• 1/4 red cabbage finely sliced
• 1/2 carrot grated
• 1-2 tablespoons mint finely chopped

Tahini Dressing

• 1 garlic clove
• 2 tablespoons tahini make sure you stir the tahini in the jar first
• Juice from half a lemon
• 1 tablespoon olive oil
• 7 tablespoons warm water
• pinch sea salt
• shake of paprika sweet or smoked
• Hummus optional find the link to my recipe below.

Instructions

• Preheat oven to 175 degrees.
• Pop eggplant, zucchini and cauliflower onto a baking tray, drizzle with olive oil and using your hands, mix olive oil through. (Note: you could bake any of your child's favourite vegetables for this). Sprinkle with salt and pepper and pop in the oven.
• After 20 minutes remove from oven and pop meatballs on the same tray and put back in the oven for another 20 minutes, or until meatballs are cooked. Remove from the oven and chop up the meatballs.
• While the vegetable/meatball tray is in the oven, heat olive oil in a small pan on the stove and add the onion. Saute for around 5 minutes.
• Add the rice and stir it through the onion, add 2 cups of water and bring to the boil. Lower heat to a very low simmer and cook rice and onion with lid on for 15 minutes. Once rice is cooked, turn off the heat, and mix through the baked vegetables and meatballs.
• While the rice is cooking throw together the cabbage, cabbage, carrot and mint to form a salad

Dressing instructions

• Pop all the ingredients into a Magi-Mix or blender, blend until smooth

To Serve

• Put some salad into a bowl and the rice mix next to it and drizzle over lots of tahini.
• Serve with a generous dollop of hummus.
• Or you can serve it deconstructed as I have in header pic.

Hummus (optional) find the link to my recipe here

#addicted

If you know someone who could use some healthy lunch or dinner inspo, please share this recipe with them and while you’re at it feel free to share my FREE breakfast ebook below.

If you make my recipes please take photos and send them to me, or if you share them on instagram, remember to tag me @brendajanschek. I get a total kick out of seeing you make my recipes.

For more Buddha Bowl recipe inspiration click here.

And here are a couple other lunch and dinner recipe ideas you might love – Tex- Mex Burrito Bowls and Middle Eastern Spiced Chickpea Rice

Bren x

When all you have to do is simply prepare the ingredients, add the liquid and flick on switch … that’s my kind of gadgetry!

Then you can get back to life while the slow cooker slowly simmers away to produce a meal of mouthwatering, melting tenderness.

I was so chuffed with myself coming up with this flavourful creation which my whole family applauded!

This Coconut Chicken and Potato Curry will definitely be making a regular guest appearances on the weekly meal planner.

Best part –  it makes so much you won’t have to cook again the next night!

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Chicken stock
Coconut milk
Curry powder
Garlic powder
Coriander
Cashews
Basmati rice

Print

Slow Cooker Coconut Chicken Potato Curry

Prep Time 15 minutes

Cook Time 3 hours

Servings 8

Author Brenda Janschek

Ingredients

• 8 chicken thighs chopped into bite size pieces
• 1 onion chopped
• 3 potatoes chopped into bite sized chunks, I used Desiree potatoes
• 2.5 cups chicken stock I used homemade
• 1 cup coconut milk I used 1 x 270ml tin Ayam brand
• 1/2 cup lime juice
• 3 tablespoons curry powder
• 1 tablespoon garlic powder or you can use 4 cloves crushed garlic
• 3 big handfuls green beans topped and tailed
• 1 large red capsicum sliced
• Coriander chopped
• Cashews for serving
• Cooked rice I used basmati rice

Instructions

• Pop onion into the bottom of the slow cooker, followed by the potato and then the chicken.
• In a bowl mix the chicken stock, coconut milk, lime juice curry powder, garlic powder (or crushed garlic).
• Pour this over the chicken.
• Cook in slow cooker on high for 3 hrs or low for 5-6 hours.
• One hour before cooking is complete pop in the green beans.
• Half and hour before cooking is complete pop in the capsicum.
• Serve with rice, extra squeeze of lime and top with coriander and cashews

Enjoy! 

If you know someone who could use some healthy dinner inspo, please share this recipe with them and while you’re at it feel free to share my FREE breakfast ebook below : – )

If you make my recipes please take photos and send them to me, or if you share them on instagram, remember to tag me @brendajanschek. I get a total kick out of seeing you make my recipes.

Here are a couple other dinner recipe ideas you might love – Baked Chicken Nuggets and Middle Eastern Spiced Chickpea Rice 

Bren x

Meals that can be eaten for dinner straight out of the oven, or which are just as delicious eaten cold for those nights when one child is starving at 6pm and the other not home from training until after 8pm, meals which can double up for lunch boxes the next day (and day after that).

Chicken nuggets are a perfect solution. And let’s be honest, what kid doesn’t love them?!

My recipe is super easy to make with just a handful of ingredients. I make a big batch for our big eating family , and it a makes enough for lunch boxes the next day or two. I just throw them straight into the lunchbox as is, or wrap them up in some Mountain Bread with some mayo and lettuce.

If you’re looking for more lunchbox recipes, check out my recipe ebook, Easy Wholefood Lunchboxes.

It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved! It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved!

I’m not one for batch frying anything, I just don’t have the patience for it and I can’t bare the mess. These baked versions are just as good as the fried ones, but without the mess and they take a fraction of your time.

The seasoning can be left out of the breadcrumb mix if you prefer, or you can use any alternatives which you family prefers.  I often do a version with a Tex-Mex flavour which the kids just love. Or you can add in some parmesan cheese or lemon rind.

I like to serve the nuggets with oven-baked potato and sweet potato fries and a nice crispy garden salad and a squeeze of lemon over the lot.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Dulse flakes
Sweet Paprika
Smoked Paprika
Garlic powder
Onion powder
Dried thyme 
Dried basil
Himalayan rock salt
Spelt flour 
Extra virgin olive oil

Print

Baked Chicken Nuggets

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 16

Author Brenda Janschek

Ingredients

• 2.5 cups breadcrumbs I just popped 2-3 pieces sourdough bread into the food processor
• ½ cup ghee or butter or mix of both
• 8 chicken thighs approx. 900 gms
• 2 teaspoons dulse flakes
• I teaspoon sweet paprika
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Sea salt or Himalayan rock salt
• 1 cup spelt flour
• 3 eggs lightly beaten
• extra virgin olive oil

Instructions

• Preheat oven to 175 degrees C
• Spread breadcrumbs on a rimmed baking sheet and bake until golden brown, 10 minutes, stirring breadcrumbs a couple of times to ensure they golden evenly
• Towards the end of breadcrumb cooking time pop the ghee and/or butter into a ramekin into the oven to allow to melt.
• While breadcrumbs are in the oven, cut chicken thighs into quarters
• Once lightly golden place breadcrumbs on dinner plate, allow to cool then mix through the dulse flakes, paprika, garlic and onion powder, thyme, basil, salt and slightly cooled ghee or butter
• Place flour on a dinner plate
• Set a wire rack on a rimmed baking sheet and lightly brush some olive oil onto the rack. Or you can just line a couple of baking trays with baking paper
• Set up an assembly line of chicken, flour, egg, breadcrumbs and proceed to dip the chicken into the flour (shake off excess), egg (allow excess to drip off) and finally the breadcrumbs and place on the wire rack
• Drizzle chicken with olive oil and bake until the chicken is cooked through, approx. 15 – 20 minutes, flipping half way through the cooking time

If you make this recipe let me know if your family loves it as much as we do, and please take photos and send them to me via Facebook, or if you share them on instagram, remember to tag me @brendajanschek

You might also like these other family-friendly dinner ideas Tex Mex Burrito Bowls or Chicken Leek and Mushroom Pie

Bren x

It explains why some of the more cumbersome foods in their lunch boxes keeps coming back.

So much for teaching them to sit down when they eat and engage in mindful eating!

So I’ve started to focus on filling their lunchbox with bite sized bits and pieces that they can eat with one hand whilst slamming a hand ball with the other : )

These mini-quiches work well and boy do my kids love them! There was a lot of begging for a quiche from other kids too. So they seem to be a popular option for kids.

They are easy to make too, especially if you get your kids involved.

With over 200 lunchboxes to tackle every year per child (!), my Easy Wholefood Lunchboxes recipe ebook was  created for the parents dreaming up a constant supply of delicious options  to keep their children happy and satisfied, while ensuring they are receiving vital nutrients as they grow physically, emotionally and intellectually.

The Easy Wholefood Lunchboxes eBook is split into 3 sections

1. My recommended lunch boxes, containers, drink bottles; my easy lunchbox system; and preferred ingredients
2. 20 sweet recipes
3. 20 savoury recipes

Plus a gorgeous photography to accompany each recipe. Check it out here. 

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Milk
Salt and pepper

Print

Mini Quiche

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Author Brenda Janschek

Ingredients

• 3 sheets butter puff pastry
• 6 eggs
• 180 grams feta cheese
• 100 grams cream cheese
• 1/2 cup milk or cream
• Sea salt and pepper
• 300 grams spinach chopped
• 1 big handful mint finely chopped
• Red onion thinly sliced
• Cherry tomato halved

Instructions

• Preheat oven to 175 degrees celcius
• Grease 2 x 12 hole muffin tins with butter
• Thaw butter puff pastry as per packet directions
• Pop eggs, feta, cream cheese, salt and pepper into a food processor and blend for a few seconds until mixture is smooth (ie feta isn't still in lumps)
• Pour into a measuring cup with a spout and mix through spinach and mint
• Using a glass, cut holes in pastry ( I used a cup with 9cm diameter) and place into muffin holes
• Pour the egg mixture into the pastry
• I alternated the topping with half a cherry tomato and thinly sliced red onion
• Pop into the oven for 20-30 minutes, or until quiches are golden brown
• Leave to cook in trays for 5 minutes then remove to a cooling rack

Notes

Delicious hot or cold

If you know someone who could use some lunch box inspo, please share this recipe with them!

And please take photos and send them to me, or if you share them on instagram, remember to tag me @brendajanschek

You might also like these 10 Savoury School Lunch Box Ideas and these 17 Sweet and Easy Lunch Box Recipes.

Bren x

… sometimes only a smoothie will do!

Your kids will think they’ve hit the jackpot and you’ll still be serving them a nutrient-packed dinner option that will keep everyone full and satisfied and nice and cool!

Here are 8 of my faves.

Choc-Banana Nut Butter Smoothie by Brenda Janschek

Ginger Mint and Green Apple Smoothie by Brenda Janschek

Bone Broth Smoothie by Nourishing Lola and Sage

Pineapple and Mint Smoothie by Eager for Life

Detox Smoothie by Eager for Life

Super Hero Smoothie by Low Tox Life

High Energy Mango and Macadamia Smoothie by Quirky Cooking

If you make this recipe please do take photos and send them to me.

If you share them on instagram, remember to tag me @brendajanschek. Otherwise feel free to pm me your photos via Facebook. I get a total kick out of seeing you bring my recipes to life.

And remember, if you haven’t already, grab your copy of Easy Wholefood Lunchboxes here.

You might also like 8 Nutrient Packed Smoothies for Dinner and 20 Reasons to Love Smoothies and 10 Recipes

Bren x

While they’ve been cooking in the kitchen with me since they were wee little things, they were yet responsible for cooking an entire meal from start to finish (as well as doing the dishes) until now.

They were both excited to get stuck in and they immediately knew what they wanted to cook for week one.

My son studied food technology at high school this year, and really loved a recipe for Burek they created. Sadly, I lost the recipe, so my son set out to recreate it, with a little helping hand from me. They worked out perfectly, so tasty and crispy,  so we’ve decided to share his recipe. My daughter made us a delicious Mushroom Soup and Focaccia, both Thermomix recipes.

During school term kids really do have enough on their plate (see what I did there) and I am concerned that the balance is never quite right – there just never seems enough time for it all – earthing outside, running around, eating their greens, studying, memorising, doing assignments… &nbspWhile my kids still do lots of cooking during term, making a whole meal from scratch just hasn’t made the cut.

But we’ve got to shift the thinking, because cooking from scratch is as important as reading or swimming or doing maths – everyone should grow up with this skill. It’s a matter of health and culture. And this means it is our duty as parents to introduce culinary literacy to our kids from a young age and provide more an more opportunities for them to learn the skills.

For us the school holidays offers more space for these opportunities, and kids cooking dinners means parents get more time off! Here’s my son on Facebook Live strutting his stuff in his kitchen and making the Cheese and Spinach Triangles.  It’s worth a look if you’re not sure how to cut and fold the pastry.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Olive oil
Sea salt
Cracked black pepper
Milk
Sesame seeds

Print

Cheese and Spinach Triangles

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Author Orlando Janschek (with a bit of help from mum!)

Ingredients

• 1 tablespoon olive oil
• 1 medium onion chopped
• 2 cloves garlic finely chopped
• 350 grams spinach chopped
• 1/4 cup fresh parsley chopped
• 350 grams feta cheese
• 200 grams ricotta cheese
• sea salt and cracked black pepper
• 2 sheets of pastry we used Careme butter puff pastry because it's made from real butter and not margarine. It's expensive, but I'm having more and more trouble finding Pampas Butter Pastry which was more affordable
• 1 egg with a splash of milk lightly beaten to be used as egg wash on the pastry
• sesame seeds and poppy seeds for sprinkling

Instructions

• Heat olive oil in large frying pan over medium heat
• Saute onion for a few minutes then add garlic and spinach and saute for another few minutes until spinach is soft, then add parsley and stir together. Allow to cool.
• In a medium bowl stir together the feta and ricotta cheese and salt and pepper to taste. Stir through the cooled spinach mixture.
• Preheat oven to 200 degrees C
• Pop some baking paper over two baking trays
• Cut pastry in half, then each half into quarters, so you end up with 8 triangles per sheet of pastry.
• Pop a couple of heaped tablespoons of the cheese and spinach mixture along one of the shorter sides of the triangle, and fold over.
• Secure pastry together and seal the edges using the back of a fork ( Best to watch the Facebook Live video to see best way to fill, fold and secure).
• Brush some egg wash over each triangle and sprinkle over the sesame and poppyseeds.
• Place triangles on baking tray and cook for approximately 25 minutes or until golden brown
• Serve with a big side of salad.
• Enjoy!

Notes

These are delicious hot or cold, and make a perfect lunchbox addtion.

I love seeing you create my recipes, so please send me your photos.  And if you share on social please tag me on instagram @brendajanschek or facebook at Brenda Janschek Health and Lifestyle.

Bren x

This week I threw together this tasty Potato and Zucchini Slice for lunch and it was massive tasty hit for the whole family! Make a double batch and voila, you have lunchboxes set for the next day!

If you’re looking for more recipe inspiration take a look at my popular ebook, Easy Wholefood Lunchboxes. It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved and take the guess work out of what delicious, healthy food to pack your kids for lunch! 

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Spelt flour or gluten-free flour
Salt and pepper
Olive oil
Dried rosemary

Print

Potato and Zucchini Slice

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 10

Author Brenda Janschek

Ingredients

• 2 large zucchini grated and moisture squeezed out
• 6 cooked chat potatoes skin removed and cubed (slice some for the top) OR 2 medium raw potatoes, peeled, grated and moisture squeezed out
• 1 cup parmesan grated
• 1 cup cheddar cheese grated
• 6 eggs lightly beaten
• 3/4 cup spelt flour or gluten-free flour
• ½ cup butter melted
• Salt and pepper to taste
• Olive oil
• 1 tablespoon dried rosemary

Instructions

• Preheat oven to 180C
• Grease and line a 20 cm x 20 cm baking tin
• Mix all the ingredients together until well combined.
• Pour into the baking tin, pop slices of potato on the top, brush with olive oil and sprinkle over rosemary.
• Bake for 30 – 35 mins until golden or when eggs are firm.
• Serve with your favourite salad or cut up vegetables

Notes

This slice would be dee-lish with some chopped ham or chopped cooked bacon!

I love seeing you create my recipes, so please send me your photos.  And if you share on social please tag me on instagram @brendajanschek or facebook.

Other recipes you might also like are my Mini Quiches and Healthy Lasagna.

Bren x

Here’s a delicious version created by my good friend Marisa from Happy Bull Memoirs. Marisa is a great cook, she’s like the Juliet Binoche character from Chocolat, she loves satisfying her guest’s desires with her delicious, comforting food, always spiked with love and mystery and I’m alway excited to receive an invite over for a gathering because well, I do love my food, and Marisa always delivers.

When you check out her blog, make sure you scroll down ’cause there you’ll see a recipe for the best dang Ginger Heart Biscuit recipe you’ve ever tasted. I was going to healthify them and make them for the kids myself, but you know what, these are always a special treat we have probably once a year from Marisa, and sometimes the pleasure that food brings is enough to override anything else. Our memories of Marisa will always include her beautiful Ginger Heart Biscuits.

Now, back to the Miso Ramen, don’t be put off by the long list of ingredients/instructions in this recipe, it’s easy-peasy to make because the slow cooker does all the work for you!

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Sesame oil
Salt
Seaweed or nori sheets
Soba noodles

Print

Home-made Miso Ramen

Prep Time 5 minutes

Servings 6

Author Marisa Zamora from HappyBullMemoirs

Ingredients

• 3 x tbs of sesame oil
• 1 kilo of pork spare ribs
• 4 x chicken legs
• 1 large leek chopped roughly
• 1 x large carrot chopped or shredded
• 6 x cloves of garlic whole
• 1 x red chilli medium heat or to taste
• 30 g of fresh ginger or to taste
• 6 x shitake mushrooms sliced into long quarters
• 100 g of white miso paste
• 3 x tbs of cooking sake
• 2 litres of water
• Salt to taste
• Bamboo shoots chopped lengthways for serving
• Seaweed or nori sheets roughly chopped for serving
• 1 soft boiled egg shared between 2 people chopped in half for serving
• Spring onion finely chopped for serving
• 50 g – 100g of Ramen fresh noodles per person or soba noodles cooking instruction on packet

Instructions

• In a slow cooker or pot on low heat throw in all ingredients starting with the sesame oil, pork and chicken legs then leek, carrot, garlic, chilli, ginger, mushrooms, miso paste, sake and salt.
• Cover with 2 x litres of water or enough water to cover the ingredients.
• Note: There is no need to sautee anything in this recipe as it is primarily a stock.
• *Cook on low heat for 3-4 hours with a lid so the moisture does not evaporate. Add water if you see the pot drying out! Nb: You will not have this problem if you use a slow cooker.

Straining the broth

• Once cooked, take out pork ribs, chicken legs and shitake mushrooms before straining the soup. Separate the chicken from the legs but keep the pork on the bones and set aside with the shitake mushrooms which will be added back into the broth in the final heating stage.
• Strain the broth using a fine sieve or strainer. Let the broth cool down completely to scoop out any remaining fat that comes to the surface.
• Reheat the cooled down broth including the now boneless chicken pieces, pork ribs and shitake mushrooms.
• Before transferring to a bowl make sure you are happy with the salt content of the broth. You may want to add a bit more to enhance the broth flavour.
• To serve, place some chicken and 2 x pork ribs into each bowl with shitake mushroom.
• Add noodles then fill the bowl up with broth.
• Add bamboo shoots, seaweed or nori sheets, half an egg and spring onion on the surface of the broth.

Enjoy!

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Pumpkin and Root Vegetable Soup

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Chicken Noodle Soup