Good Nutrition Advice

For a healthy body and mind

Category: Recipes (Page 1 of 4)

Orange Infused Quinoa Salad

Orange Infused Quinoa Salad

Sara Borg.

This orange infused quinoa salad has got to be one of my favourite salads.

Quinoa is great not only because of all it’s health benefits, but it’s also a versatile grain, which can be used in both hot and cold dishes, as well as sweet and savoury. It is naturally gluten free, packed with protein and one of the few plant foods around to contain all the essential amino acids.

This is a great recipe while the weather is beginning to warm up again, think summer BBQs and some exciting new salads to surprise your guests with this year… I’ve got plenty more in store for you!

Ingredients
1 cup mixed quinoa (rinsed thoroughly)
Juice from 1 orange
1 1/2 cups water

Bring to a boil and simmer until the quinoa absorbs all the liquid.

1 small cucumber, chopped finely
1 red & green pepper, chopped & partially boiled (if desired)
2 carrots, chopped
4 spring onions, chopped finely
2 tbsp currants/raisins
2 tbsp walnuts & 2 tbsp peanuts, chopped
Zest of 1 orange & lime

For the dressing: 
3 tbsp olive oil
Juice of 1/2 lemon
Juice of 1/2 lime
2 tsp dijon mustard
1 tbsp balsamic vinegar
1 small garlic clove, crushed
Bunch chopped coriander leaves, chopped finely
Salt & pepper to taste

1. Once quinoa has cooked and cooled add all the ingredients and mix thoroughly in a large bowl.
2. Top with the dressing, making sure the quinoa is coated evenly.
Can be stored in the fridge for up to 4 days.


 

Sara Borg

About Sara

I was born into a family of healthy eaters and from that my passion for healthy eating and all things good for you grew. I am very conscious about giving my body all the goodness that it deserves, especially in today’s fast-paced lifestyle where pre-packed ready meals and sugar loaded snacks are so easily available.

Read more about me here…

beetroot hummus

Beetroot Hummus

Sara Borg.

This beetroot hummus is full of bursting goodness — not to mention that gorgeous purple colour too!

Perfect healthy dip option for those planning a picnic this weekend. This will definitely wow your guests!
Delicious served with carrot or celery sticks.

Ingredients:
2 beetroots, chopped & boiled
2 tbsp Tahini
6 tbsp olive oil
2 cans chickpeas, drained
1 tsp ground cumin
Juice of 2 lemons
4 garlic cloves
(You can half this recipe if less is needed)

Simply blend all the ingredients together in a high speed blender until well combined.


 

Sara Borg

About Sara

I was born into a family of healthy eaters and from that my passion for healthy eating and all things good for you grew. I am very conscious about giving my body all the goodness that it deserves, especially in today’s fast-paced lifestyle where pre-packed ready meals and sugar loaded snacks are so easily available.

Read more about me here…

Granola cups

Breakfast Granola Cups

Sara Borg.

Yummy and also equally pretty breakfast in the morning.

Granola cups are super easy to make and can be put together overnight to dash out to work in the morning.

This one is made up of layers of fresh strawberries, sliced banana, greek yoghurt, walnuts, seeds, a sprinkle of cinammon and a drizzle of organic honey!

Mix together in your favourite breakfast bowl and enjoy…


 

Sara Borg

About Sara

I was born into a family of healthy eaters and from that my passion for healthy eating and all things good for you grew. I am very conscious about giving my body all the goodness that it deserves, especially in today’s fast-paced lifestyle where pre-packed ready meals and sugar loaded snacks are so easily available.

Read more about me here…

Superfood Seed Buns

Superfood Seed Bun

This week’s star recipe is from Naturally Nourished by Nikki. It is a GF (gluten free) superfood seed bun bread which was originally inspired by Deliciously Ella! It’s a great bread alternative, high in fibre, nutrient dense and holds together really well.

Ingredients:
1 cup almonds
1 cup buckwheat/brown rice flour
1/2 cup pumpkin seeds
1/4 cup sunflower seeds
1/4 cup sesame seeds
2 tbsp chia seeds
3 tbsp psyllium husk (essential)
2 tbsp herbs
600ml water
Salt and pepper

To make the bread, start by pre-heating the oven to 180 degrees. In a food processor, add the almonds and pumpkin seeds and blitz until ground. Once done, add to a large bowl with the rest of the ingredients, mix well and let it sit.

In the meantime, line a tray with baking paper. Once the ‘dough’ is completely absorbed by all of the water, mould into burger buns and add to the baking tray. Pop into the oven and bake for about 30 mins or until lightly brown. (You might need to flip them so that they cook evenly on each side).

Once this is complete, let cool and enjoy.

PS: They taste even better a bit toasted! Check out Naturally Nourished by Nikki for some other great food ideas.

Scrambled Eggs with Chèvre and Mushrooms

Scrambled Eggs with Chèvre and Mushrooms

Sara Borg.

Simple quick lunch so that I can get back into my books…

Scrambled eggs with chèvre and mushrooms with a fresh sliced tomato on the side (just because I love tomatoes).

Mushrooms are an excellent source of vitamin D and selenium, vital for a healthy bladder and also promote immunity function in the body.


 

Sara Borg

About Sara

I was born into a family of healthy eaters and from that my passion for healthy eating and all things good for you grew. I am very conscious about giving my body all the goodness that it deserves, especially in today’s fast-paced lifestyle where pre-packed ready meals and sugar loaded snacks are so easily available.

Read more about me here…

Porridge with Berry Compote

Porridge with Berry Compote

Sara’s porridge with berry compote ?

This is a true winner and a great kick-start to your day keeping you satisfied for longer.
Oats are loaded with fibre which also helps in lowering levels of bad cholesterol.
Antioxidant-rich berries are a great alternative to loading your morning porridge with table sugar. They are nutrient rich and also low GI keeping your blood glucose levels at bay.

Method for porridge:
1 cup of rolled oats
1 & 1/2 cups of oat milk
Cinnamon to top

1. Simply place your oats in a small saucepan together with your oat milk stirring continuously to create a yummy creamy porridge. This will take around 2-3 mins until the oats are cooked through.

Method for berry compote:
2 cups of frozen/fresh mixed berries
1 tbsp coconut sugar
1 tsp vanilla extract
1/2 tsp cinnamon
2 tbsp water

1. Add all ingredients to a small pan stirring occasionally on a low heat until berries are warm and juices behind to release (3-4 mins)

Simply serve your porridge with a sprinkle of cinnamon and top with your yummy berry compote!


 

Sara Borg

About Sara

I was born into a family of healthy eaters and from that my passion for healthy eating and all things good for you grew. I am very conscious about giving my body all the goodness that it deserves, especially in today’s fast-paced lifestyle where pre-packed ready meals and sugar loaded snacks are so easily available.

Read more about me here…

Moroccan Lamb Meatballs

Moroccan Lamb Meatballs

Sara Borg.

Moroccan lamb meatballs with a rucola, orange and pecan halloumi salad.

This was dinner that I prepared for a couple of friends last night. It’s a great meal to put together as it doesn’t require much preparation time and will definitely leave your guests satisfied and impressed. The lamb meatballs are packed with flavour from the spices and the salad gives the dish that perfect twist of tanginess from the oranges!

Meatballs recipe: (serves 8) 
1 1/2 kilos lamb mince
1 large onion, chopped finely
2 gloves garlic, chopped finely
2 eggs, beaten
3 tbsp oat bran/oat flour
2 tsp ras el hanout spice
2 tsp ground cumin
2 tsp ground coriander
1 tsp turmeric
1/2 tsp ground chilli
Bunch of fresh mint & parsley, chopped finely

1. Simply combine all the ingredients together and set aside for at least 30mins to marinate. (You can also do this overnight)
2. Roll the mixture into balls and set aside.
3. Heat a large non stick pan with 1 tbsp coconut oil, then add the meatballs and cook for around 7 mins on either side, until browned on the edges but slightly pink in the middle.

For the salad: 
1 bag of rucola (roquette)
2 oranges (juice of half for the dressing, the rest chopped into small pieces)
Handful of goji berries (optional)
1 cup pecans, halved
1 avocado, chopped
1 block halloumi cheese, cut into thick slices
Bunch of fresh mint, chopped

For the dressing: 
4 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp honey
2 tsp dijon mustard

1. Combine all the salad ingredients together.
2. Heat a small non stick pan and grill the halloumi cheese until browned on both sides. Then add to the salad.
3. Pour over the dressing and toss together well.

I served the meatballs with a side of salad, toasted wholemeal pitta, mint yoghurt raita and a glass of wine…remember it’s all about balance!


 

Sara Borg

About Sara

I was born into a family of healthy eaters and from that my passion for healthy eating and all things good for you grew. I am very conscious about giving my body all the goodness that it deserves, especially in today’s fast-paced lifestyle where pre-packed ready meals and sugar loaded snacks are so easily available.

Read more about me here…

Thai chicken burger

Thai Chicken Burgers

Sara Borg.

Thai chicken burger in a wholemeal pitta with coriander and cucumber yoghurt sauce! Delicious and healthy lunch… an alternative to the classic beef burger and still just as moist and tasty!

Ingredients:
(Makes 7 burgers)
1/2 kilo chicken mince 
1 onion, chopped finely
1 clove garlic, chopped finely
1 inch ginger, minced
1 egg
1 tsp mild curry powder
2 tbsp fish sauce
1 tbsp tamari Soy sauce
4-6 tbsp oats (enough to bind the mixture)
Bunch of coriander, chopped finely
Salt and pepper to season
Wholemeal pitta (1 per burger)
1 avocado, thinly sliced

For yoghurt sauce:
1 natural yoghurt
1/2 cucumber, diced
Coriander, chopped finely 

1. Preheat oven to 180c
2. Mix your chicken mince together with onions & garlic, ginger, spices, fish sauce , tamari, coriander, egg and oats.
3. Form into patties and place on a baking tray lined with tin foil. Cover with more tin foil and cook for 15 mins uncovering for the last 10 mins or until cooked through (this will keep the burger moist)
4. Toast/grill pitta, open and fill with the burger, yoghurt sauce and sliced avocado.


 

Sara Borg

About Sara

I was born into a family of healthy eaters and from that my passion for healthy eating and all things good for you grew. I am very conscious about giving my body all the goodness that it deserves, especially in today’s fast-paced lifestyle where pre-packed ready meals and sugar loaded snacks are so easily available.

Read more about me here…

Coconut Almond Berry Cake 2

Coconut, Almond and Berry Cake

By Sara Borg.

Ingredients:

  • 200g ground almonds
  • 1/2 cup Organic coconut flour
  • 2tsp Baking powder
  • 1/4 tsp salt
  • 120g Coconut oil, melted
  • 100g Coconut palm sugar
  • 100g Pure Honey
  • 1tsp Vanilla extract
  • 4 Eggs
  • 1/2 cup Milk
  • 1 & 1/2 cup of mixed berries (frozen also work well but allow to thaw thoroughly beforehand)

For the coconut cream frosting:

  • 1x 400ml Full fat Coconut milk/Coconut cream
  • 2 cups of mixed berries (fresh berries work better than frozen)
  • 1 cup Flaked almonds

Method for coconut cream frosting:

  1. Chill your coconut cream or coconut milk in the fridge overnight the day before you’re planning on making the cake.
  2. Be careful not to shake the can as this will encourage the cream and liquid to mix together.
  3. The following day, chill a metal bowl in the fridge or freezer.
  4. Take out the can from the fridge being careful not to tip it. Remove the lid and take out the cream from the top which should have hardened and seperated from the liquid. You can use the remaining liquid for smoothies.
  5. Place the hardened cream into your chilled bowl and mix with a handheld mixer until a creamy consistency forms. I like to keep mine plain and simple for this recipe as the sweetness of the cake is just enough, however, if desired you may add 1/2 a tsp of vanilla extract, raw cacoa, cinammon or honey for added sweetness.

Method for Coconut, Almond and Berry cake:

  1. Preheat the oven to 170c and line a medium sized cake tin with parchment paper.
  2. Combine the ground almonds, coconut flour, baking powder and salt together.
  3. Pour the melted coconut oil,coconut sugar and honey into your food mixer and whisk on a medium power until well combined and a creamy texture forms.
  4. Start by adding the eggs one at a time into the butter mixture, followed by the vanilla extract and milk.
  5. Now add the flour mixture gradually into the butter mixture until a cake batter forms.
  6. Fold in your berries and pour the mixture into your cake tin.
  7. Bake for approximately 30-35 mins or until a skewer comes out clean when inserted into the centre.
  8. Allow to cool. This is essential as being a very moist cake it will crack easily. Lastly, top with coconut cream (this can also be done a day later), mixed berries and toasted flaked almonds.
  9. Keep refridgerated for 2-3 days (if it lasts that long!)

 

Sara Borg

About Sara

I was born into a family of healthy eaters and from that my passion for healthy eating and all things good for you grew. I am very conscious about giving my body all the goodness that it deserves, especially in today’s fast-paced lifestyle where pre-packed ready meals and sugar loaded snacks are so easily available.

Read more about me here…

sara's banana bread

Sara’s Banana Bread

Banana Bread Ingredients:

Makes around 12-14 slices. 

  • 3/4 cup buckwheat flour
  • 1/4 cup coconut flour
  • 1 tsp cardamon
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp himalayan salt
  • 1/2 tsp vanilla powder/ 1tsp vanilla extract
  • 1 egg
  • 3 tbsp coconut oil
  • 4 tbsp water
  • 4 ripe bananas, mashed
  • 1 apple grated
  • 1/2 cup of raisins/sultanas
  • 1/2 cup of walnuts, crushed
  • 1 tbsp coconut sugar

Instructions

1. Preheat the oven to 180c and lightly grease a loaf tin with coconut oil.

2. Combine all the dry ingredients in a bowl.

3. Beat the egg and add the mashed bananas, coconut oil, water, sugar, apple and combine well.

4. Lastly, add the flour mixture to the wet ingredients and add the nuts and raisins and fold through. Once all is combined well pour the mixture into the greased loaf tin.

5. Bake for 50-55 minutes or until golden brown (a skewer/knife inserted into the centre should come out clean)

Serving Suggestions

  • Plain and simple
  • Topped with homemade almond butter
  •  Homemade nutella (for those extra naughty days)

 

Sara Borg

About Sara

I was born into a family of healthy eaters and from that my passion for healthy eating and all things good for you grew. I am very conscious about giving my body all the goodness that it deserves, especially in today’s fast-paced lifestyle where pre-packed ready meals and sugar loaded snacks are so easily available.

Read more about me here…

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