• Cooking With Kristen - Chicken Larb with Asian Greens

    Kristen Papathanasiou is our Accredited Practising Dietitian and an Accredited Sports Dietitian.

    Chicken Larb with Asian Greens

    If you're looking for a quick and easy recipe look no further. This take on the classic Thai dish takes less then 10 minutes to cook and is the perfect balance of lean protein, energy boosting carbs, and nutrient rich greens.

    Ingredients:

    • 1 Tb fresh ginger, roughly chopped
    • 2 cloves garlic, chopped
    • 1 lemon grass stem, finely chopped
    • 1-2 chillies, chopped
    • 1 medium red onion, thinly sliced
    • 600g chicken/pork mince
    • 2 bunches of chinese broccoli (gai lan), roughly chopped
    • 3 Tb fresh lime juice
    • 1½ Tb fish sauce
    • 1 tsp brown sugar

    Method:

    1. Heat a Tb of oil in a large frying pan over a medium heat. Add ginger, garlic, chilli and lemongrass and fry off for one minute. 
    2. Add chicken or pork mince and cook for about five minutes or until meat is cooked.
    3. Heat through the chinese broccoli and onion. Any green veg would work well here i.e. broccolini, green beans, bok choy.
    4. Stir in the mixture of the lime juice, fish sauce, and brown sugar.
    5. Top with fresh mint and crushed peanuts. Serve with jasmine or brown rice.

    Serves 4-5

     

  • Cooking with Kristen - Homemade Kebabs

    Kristen Papathanasiou is our Accredited Practising Dietitian and an Accredited Sports Dietitian.

    Easy Homemade Kebabs with Spring Salad

    Healthy and kebab are words we don't offer hear in the same sentence. But these fresh, veggie packed wraps are the perfect healthy alternative to the much loved greasy weekend kebab.

    My top tip: add grated zucchini to the lamb mixture. It's a great way to sneak in extra vegetables plus it helps to keep the meat juicy!

    INGREDIENTS

    Kofta (lamb meatballs)makes about 10 small patties

    • 1kg lamb mince
    • 2 zucchinis, grated
    • 2 onions, finely diced
    • 2 cloves garlic, grated
    • 2 tsp ground cumin
    • Salt & pepper to taste

    Salad

    • 1x large Lebanese cucumber, sliced
    • 3x small radish, sliced
    • 1 cup cherry tomatoes, sliced in half
    • Handful of fresh mint, roughly torn
    • Juice of 1 small lemon

    METHOD

    1. Combine kofta ingredients into large mixing bowl.
    2. Form small, sausage like patties and set aside in fridge to cool whilst making the salad.
    3. Heat olive oil in a large grill pan over a high heat (could also use a BBQ).
    4. Cook kofta for about 8-12 minutes, turning once each side is browned.
    5. Serve with salad, pita bread, and top with hummus or greek yoghurt!

     

  • Cooking with Kristen - Vegetable Frittata

    Kristen Papathanasiou is our Accredited Practising Dietitian and an Accredited Sports Dietitian.

    Vegetable Frittata

     

    Eggs aren't just for breakfast.

    Frittatas are great for when you're pressed for time. Pair it with a fresh salad for a quick and easy meal, or portion it up for a high protein, super-satisfying snack.

    Leftover vegetables works well in this dish so get creative!

     

    INGREDIENTS

    Makes 3 main meals or 6 snacks

    • 6 whole eggs
    • Spinach fresh or frozen - if frozen defrost first
    • Leftover roast potato cut into bite size chunks
    • 1 spring onion roughly chopped

     

    METHOD

    1. Pre-heat oven to 180C fan-forced.
    2. Lightly whisk eggs into a mixing bowl.
    3. Heat a non-stick pan over a medium heat. Once heated, add a Tb of olive oil.
    4. Add spinach and onion to egg mixture and mix.
    5. Pour mixture into pan. Cook for a minute before adding the potato. This is where you would add any other leftover vegetables (zucchini, leek, sweet potato, capsicum all work well!).
    6. Transfer pan into oven and cook for 12 minutes or until eggs have cooked through.
    7. Portion into 6 pizza-like slices before serving with greek yoghurt and chilli (optional).

     

    Can also be eaten cold or reheated!