Here are some of our staples. Everything is approximate and just done to taste for us, so there are not really any measurements!
Cobb Salad- hard boiled eggs, iceberg lettuce, avocado, weight watchers ham/bacon, tomatoes and grated low-fat tasty cheese. Chop the iceberg lettuce. I squeeze some lemon on it, or you can use what ever dressing you prefer!
Tuna pasta salad- tinned tuna, grated carrot, corn niblets, chopped celery, red capsicum, cooked pasta, low fat mayo. Mix it all together for a yummy salad! Or if you want lower fat/calorie than that, use lettuce instead of pasta.
Avocado salad- 1 whole avo, ice berg lettuce ripped up, crumbled fetta cheese (you can use low fat), grated or shaved parmesan cheese. Drizzle with some olive oil and balsamic vinegar, or for the lower fat version, use low fat balsamic dressing.
Cucumber salad- chopped or sliced telegraph or lebanese cucumber, low fat natural or greek yogurt, chopped fresh mint or some dried mint works ok too, a little chopped/minced garlic (I use jarred stuff) salt to taste. Mix it all together and it's a great side with lamb and beef.
Greek-style salad- Mix together some roughly chopped Cucumber (again telegraph or lebanese are best), capsicum (looks great if you use yellow and red), olives, crumbled fetta, finely sliced red onion, cherry tomatoes cut in half. Drizzle with lemon juice, dried or fresh oregano and olive oil. Yum!
Asian style beef salad- Some sort of beef steak, bbq'd and sliced finely, lettuce of your choice (I also used baby spinnach leaves), 1 large red capsicum sliced into thin strips, fresh bean sprouts, green shallots sliced, fresh coriander leaves, shredded fresh mint. Dress with about 1/4 cup lime juice, 1-2 tsp fish sauce, 1 tsp soy sauce, 1 tsp garlic (from a jar), 1-2 small fresh red chillies, finely chopped, pinch of caster sugar. Put it into a little jar or container and shake it up and its a great dressing!
Potato and pumpkin bake. Slice up enough potatoes and pumpkin (I sometimes use sweet potato too) to fill a caserole dish. Thinly slice up an onion. Alternate layers of potato/pumpkin/sweet potato and a little onion. Just cover each layer in cream until the last layer, sprinkle a little cheese on top and bake at about 180ish degrees until cooked. You can microwave the veggies first to make the cooking process a bit faster. Not good for the figure but oh-so yummy!!
Carrot, asparagus, broccolini and zucchini stirfry. Slice up veggies to be about the same size. Stir fry in a hot wok or fry pan with sesame seeds, sesame oil, soy sauce, a little honey and oyster sauce.
quinoa and roast veg
Cook quinoa in water - fluff up
Roast some pumpkins, sweet potatoe and beetroot - all chopped into cubes
Finely chop 1/2 bunch parsley
Mix all of this together and add salt and pepper, lots of lemon juice and some olive oil
(i like to add pomegranate seeds too)
V yum and super good for you
4 large orange kumara
400g fresh baby beetroot
1 large garlic bulb (unpeeled)
2 large red onions
2 tblspns olive oil
1/2 tblspn butter
1 tblspn balsamic vinegar
1 tspn brown sugar
60ml olive oil
3 tblspns lemon juice
100g baby spinach leaves (stalks removed)
100g feta
Cut the kumara into bite size chunks & lightly coat in a little extra olive oil. Wash & trim the baby beetroot. Bake kumara, beetroot & whole garlic on an oven tray 180°C for 40 minutes. Remove, peel the garlic & squeeze out cloves.
Slice the red onion into large wedges & saute in frypan with olive oil & butter for a good 10 minutes on a low heat. Add the balsamic vinegar and brown sugar and saute a further few minutes.
Combine the 50ml olive oil with the lemon juice and garlic cloves.
Place kumara, baby beetroot, red onion & spinach leaves in a large mixing bowl. Gently toss through the oil & lemon dressing. Serve on a large platter or individual plates. Sprinkle feta lightly over the top of salad.
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