by Bec | Dec 13, 2018 | Health + Nutrition Tips, Recipes
To make a healthy, balanced lunch, you need to include a source of protein, some carbohydrates, healthy fats and a mix of vegetables. When I saw clients in my private practice, they would often leave the carbohydrate portion out, thinking it would help with their...
by Bec | Dec 5, 2018 | Recipes
Green Powerhouse Pesto Pasta Ingredients: Makes 4 serves 1x 300g pack of 3 Grain Organic Stoneground Pappardelle * pasta 1 cup chopped broccolini 1 cup chopped asparagus 2 zucchinis, chopped 1 large avocado, peeled & seed removed 2 garlic cloves, peeled &...
by Bec | Nov 15, 2018 | Recipes
Recipe: Roasted Veggies with Crushed Nut Topping Ingredients: Makes 4 serves 1 brown onion, diced 1 Spanish onion, diced 1 cup pumpkin, diced 1 medium sweet potato, sliced 2 zucchinis, sliced 1 medium head of broccoli, chopped 1/4 cup mixed nuts, crushed (i used...
by Bec | Nov 1, 2018 | Recipes
Recipe: Mango and Avocado Salad with Toasted Pine Nuts Ingredients: 1 large ripe mango, peeled, seed removed & diced 1 large ripe avocado, peeled, seed removed & diced 1/4 cup pine nuts 2 cups baby spinach, shredded 1 cup pumpkin, diced 1 small sweet potato,...
by Bec | Oct 15, 2018 | Recipes
Recipe: Sweet Potato Gnocchi Ingredients: 500g sweet potato 1 tsp ground nutmeg* 150g wholemeal flour 1 small onion, finely diced onion 2 cloves garlic, peeled and crushed 4 asparagus, chopped 1/2 cup shelled broad beans Handful of sugar snap peas Handful of spinach...