Posts Tagged With: broccoli

Raw Broccoli Salad with Bacon, Avocado and Almonds

Raw broccoli doesn’t have to be as dry as you might think – a quick marinade will soften the florets, making them much more palatable!

Take the florets off 1 head of broccoli and place in a bowl – try to break them up into the smaller florets as much as possible

Mix the following in a small jar or glass to make the marinade:
~ juice of half a lemon
~ 2 tbsp white wine vinegar
~ 1 tbsp dijon mustard
~ 2-3 tbsp macadamia oil (or olive oil)
~ salt and pepper

Pour the marinade over the broccoli, stiring thoroughly and leave to rest for around half an hour. (N.B. you may not need to use all of the marinade, or you may like more lemon juice)
Add into the bowl of broccoli:
~ a handful of slivered/flaked or chopped almonds (lightly toasted in a dry pan if you like)
~ around 6 rashers of bacon, diced and fried until slightly crispy
~ 1 avocado, diced

The salad doesnt last very well, having avocado in it, but you can prepare the salad with the broccoli, almonds and bacon in advance and then add in the avocado as you require.


Categories: Dinner, Healthy, Recipes, Salads | Tags: , , , , , , | Leave a comment

Cauliflower and Broccoli Slice

I attempted Eat Drink Paleo’s fritters, however wasn’t sure how they would hold when cooked, so ended up with a “slice” version, and a few further additions to the recipe!

~ ½ medium head of cauliflower, finely diced
~ ½ head of broccoli, finely diced
~ 5 eggs
~ 2 tbsp plain flour (can be buckwheat flour, almond meal or coconut flour)
~ salt and pepper
~ 1 tsp ground coriander
~ ½ tsp ground chili
~ large pinch of ground tumeric (optional)
~ pinch ground cumin (optional)
~ ¾ cup grated cheese

Mix all the ingredients in a large bowl until well combined
Place on a baking tray and spread out evenly
Bake for 20 minutes at 180C
Allow to cool and cut into pieces

cauliflower broccoli slice healthy egg

Makes 10 slices, Serving Size per slice: (73 g)
Calories 86
Calories from Fat 46
Total Fat 5.1g (8% RDI)
Saturated Fat 2.5g (12% RDI)
Cholesterol 91mg (30% RDI)
Sodium 96mg (4% RDI)
Total Carbohydrates 4.5g (1% RDI)
Dietary Fiber 1.1g (4% RDI)
Sugars 1.1g
Protein 6.1g
Vitamin A 6%
Vitamin C 42%
Calcium 9%
Iron 5%

Categories: Dinner, Healthy, Recipes, Vegetarian | Tags: , , , , | Leave a comment

Osso Bucco with Creamy Polenta

Another great slow roasting recipe, all you need is time!

Take about 3-4 pieces of osso bucco, dust them in a mixture of flour, salt, pepper and herbs (tarragon or mixed)
Brown them in a large pan with some olive oil for about 3 minutes each side
Set them aside and in the same pan, sautee the following:
~ a few sticks of celery sliced
~ a couple of medium carrots, sliced roughly
~ 1 brown, sliced
~ 2 cloves of garlic, crushed or sliced

Place the veges in the bottom of an oven proof dish (I used a cast iron dutch oven)
Place the browned meat on top and then place the following on top of the meat:
~ 1 tin diced tomatoes
~ 500ml chicken or beef stock
~ zest of 2 lemons

Place in the oven at 200C for 15 minutes then reduce to 160C for 1 hour.
Turn the meat over and return to the oven for 30 minutes
Add 1 can of drained and rinsed borlotti/cannellini beans for the final 30 minutes (add some more stock if it has started to dry out)
Serve with polenta and greens. (I served with Broccoli Salad)

Quick polenta:
~ 100g polenta (I used Sostanza brand pictured below)
~ 500ml chicken stock
~ 40g butter
~ salt and pepper

Heat the stock in a pot until it begins to boil
“Rain” in the polenta, whisking well as you go (this means gradually sprinkle the polenta in while whisking fast so that the polenta doesn’t have a chance to clump together)
After 3 minutes or so, the mixture should start to thicken (you can see the bottom of the pot as you stir the polenta around), reduce the heat and switch to a wooden spoon to stir
Keep cooking for a few more minutes – careful not to let it stick and burn on the bottom of the pot
Remove from heat and stir through butter and seasoning

Categories: Dinner, Meat, Recipes | Tags: , , , , , , , | Leave a comment

Thai Chicken Patties, Stuffed Mushrooms, Broccoli Bean Salad & Quinoa Kale Pomegranate Salad

While this isn’t truly a new recipe, I just thought I’d share the meal I made last night, which was made up of recipes I’ve already posted.  It took all up about an hour for me to prepare and cook.  I made a couple of variations on each dish.

~ Thai Chicken Patties – I added some sesame oil, thai basil leaves and a bit of sweet chilli sauce

~ Stuffed Mushrooms – I used Orgran Corn Crispy Crumbs, red onion and pinenuts

~ Broccoli and Bean Salad 

~ Kale and Pomegranate Quinoa

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Easy Chicken Laksa

Adapted from a Michelle Bridges recipe to add a few more vegetables, this is a quick, easy and filling dinner.  Prepare the veges in advance so you can just throw them in the pot when you need to.  Takes about 25 minutes start to finish, below is for 2 people.

  • Coconut Oil
  • 1-2 tablespoons laksa paste (you can make your own but to save time, the jarred ones are good too)
  • 1/2 stick lemongrass, finely chopped (optional)
  • Garlic, crushed/sliced
  • Chili flakes (optional)
  • pinch ground coriander
  • 250ml Coconut Milk (Ayams)
  • 500ml chicken stock
  • 1 chicken breast, very thinly sliced
  • 1 bunch broccoli, cut into small florets
  • small bunch of vermicelli rice noodles (you can soak in some hot water before adding)
  • handful of green beans
  • 6 button mushrooms
  • 2 cups bean sprouts
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh coriander sprigs
  • Lime wedges, to serve
In a medium sized pot, set to medium heat, fry the laksa paste, lemongrass, garlic, chili flakes, ground coriander in coconut oil, until fragrant
Add the coconut milk and stir until combined with the paste
Add the chicken stock and increase the heat to high until it slightly simmers
Add in the chicken and stir for a few minutes
Add the broccoli, beans and mushrooms and continue to cook
At the end, add the soaked vermicelli noodles
To serve:
Place a handful of bean sprouts in the bottom of a bowl, spoon over the laksa mixture, top with a few more bean sprouts, mint, coriander (any other herbs you like such as thai basil) and a squeeze of lime juice!
Categories: Dinner, Healthy, Meat, Recipes | Tags: , , , , , | 1 Comment

Beetroot Buckwheat Salad

Taken from my current favourite healthy food site, Scandi Foodie (whose photos are far superior to mine) this salad is a great addition to a meal, providing crunchiness, vibrant colour and a unique flavour.

~ 3/4 cup buckwheat (I used a variety that was already toasted and I re-toasted it in a pan for a few minutes)
~ 1 tsp caraway seeds (I didn’t have any of these on hand so just used fennel seeds, which were a bit too strong but still nice)

Toast buckwheat and caraway seeds in a pan for a few minutes until you can smell the caraway

~ 1 med-large beetroot, grated
~ juice of half a lemon
~ drizzle of olive oil
~ salt and pepper

Mix the above in a bowl, add the toasted buckwheat and caraway seeds.
Serve with the rest of your meal.
I served it with Thai Chicken Patties, Broccoli Salad and Tomato Basil Salad

Categories: Dinner, Healthy, Recipes, Salads, Vegetarian | Tags: , , , , , | Leave a comment

Broccoli Quinoa Salad

Quinoa is a great base for salads, you can add almost anything to it to make a delicious accompaniment to your meal.

Combine all the below ingredients in a bowl and mix carefully.

~ 1 cup dry quinoa, boiled for 10 mins and drained
~ 1/2 large broccoli, cut into florets, blanched for 1-2 mins in boiling water and drained
~  handful of pinenuts, lightly toasted for a couple of minutes in a pan
~ 10 cherry tomatoes, quartered
~ 3 spring onions, pan fried
~ 1/2 tsp ground coriander
~ salt and pepper
~ juice of half a lemon
~ drizzle of olive oil
~  handful of mint leaves, torn

Categories: Dinner, Healthy, Recipes, Salads | Tags: , , , | 1 Comment

Pork Meatballs with Broccoli Salad

Having lots of leftover broccoli in the fridge, I went searching for an interesting salad so I didn’t have to have to resort to boring steamed style again.  Jamie Oliver, of course came to the rescue and I adapted the recipe a bit.  I served the meatballs with brown rice but you could also do pasta instead if you wanted to.  All up the meal took around 50 minutes from start to finish.


1 cup brown rice
2 cups water
Into the rice cooker – set to cook!

Pork Meatballs

~ 500g pork mince
~ 2 spring onions, finely sliced
~ handful of coriander leaves, roughly chopped (include the stalks finely chopped as well)
~ 1/2 tsp paprika
~ 1/2 tsp ground ginger
~ 1/2 small chilli, chopped finely
~ few drops sesame oil
~ drizzle soy sauce
~ salt and pepper
~ 1/2 large red capsicum sliced
~ 1 tin diced tomatoes

Put the above ingredients (except tinned tomatoes and red capsicum) in a bowl and mix well.
Place balls of the mixture in a medium hot pan with a little olive oil.
Brown both sides of the meatballs (takes about 2 mins each side)
Sprinkle the capsicum over the top of the meat balls and pour over the tinned tomatoes
Reduce the heat to a low simmer for about 15 mins (until the sauce has reduced – make sure it doesn’t dry out completely)

Broccoli Salad

~ 2 heads of broccoli, florets cut off and top half of the stalk finely sliced
~ 1-2 medium sized tomatoes, de seeded and flesh finely diced
~ slivered almonds, lightly toasted in a pan
~ 2 tbsp chopped chives

~ 2 tsp dijon mustard
~ 3 tbsp olive oil
~ 1/2 clove garlic, finely chopped
~ 2 tbsp white wine vinegar
~ salt and pepper

In a large pot, blanch the broccoli florets and stalk in boiling water for 1-2 mins only (any longer and they will go mushy)
Drain the broccoli in a colander and spread it all across a clean tea towel so they dry completely
Add the tomatoes and mix through
Mix through the dressing and sprinkle through the almonds

Serve the meatballs on brown rice, alongside the broccoli salad.

Categories: Recipes | Tags: , , | 3 Comments

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