Ricotta Fritters with Mango & Beetroot Marinated Zoodles

I don't know about you but my appetite is hugely affected by the temperature outside. When it's hot I love light, fresh meals that don't take too long to prepare and that can be enjoyed outside under a tree on a blanket or on the side of the pool, or even at the beach. I take any opportunity to include summery flavours like mango, coconut, pineapple, watermelon, basil, coconut...oh wait I already said coconut. Yep I love coconut. I sneakily incorporated it into this dish, along with mango and a few other unusual ingredients. The combination might sound a bit strange, but this one is a winner! We had this on a balmy summers evening last month when there was no breeze when I quite frankly would've been quite happy to eat a bowl of watermelon (if I lived by myself). This was the next best thing...

Ingredients (makes 2 to 3 large serves):

2 zucchinis 1 fresh ripe mango 1 fresh whole beetroot 3 tablespoons shredded coconut 1 bunch fresh basil (roughly chopped) 400g form ricotta (IMPORTANT: ricotta must be firm otherwise the fritters won't hold shape) 1 egg Half a cup of flour (I used oat flour) 40g grated parmesan cheese Zest from one lemon

Method:

Marinated Zoodles - Using a julienne vegetable peeler, make "noodles" or "pasta" from the zucchini. If you are unsure of how to do this, here is a helpful video to help you and link of where you can buy the vegetable peeler:

Video - how to make zucchini noodles

Buy the vegetable peeler here

Combine fresh mango, whole beetroot, and coconut in a high speed blender until smooth. Cover the zoodles in the marinade, stir through half the basil and set aside.

Fritters - Combine the ricotta, egg, flour, parmesan, lemon zest, and the rest of the basil in a mixing bowl. Form into tablespoon sizes fritters and roll in extra flour if desired. Heat non-stick pan on medium heat and add a small amount of oil. Add the fritters to the pan and fry for 3-5 minutes on each side or until golden and crisp.

Arrange the marinated zoodles in the centre of a pasta bowl and top with the ricotta fritters. Enjoy!

Summer Popsicles

Australia is warming up and we're getting ready for summer - hooray! With summer comes sun bathing, flip flops, and of course ice cream! We are definitely not willing to sacrifice our bikini body that we'll need to flaunt on boxing day though, so we need guilt-free options. Here are 3 healthy, delicious, and very summery popsicle recipes that are super quick to make!

Blackberry Froyo (makes 6) 1.5 cups low fat Greek yoghurt 2.5 cups frozen blackberries (thawed out) Sweetener to taste (rice malt syrup or stevia)

Stir sweetener through the thawed out blackberries. Do the same with the yoghurt, but keep separate from the berries. Layer popsicle mould with a layer of yoghurt and a layer of berries. Continue this process until filled. Pop in the freezer for at least 4 hours.

Mango Lassi Pops (makes 6) 1.5 cups low fat Greek yoghurt 3 cups frozen mango 3 tablespoons shredded  coconut Sweetener if desired

Combine all ingredients in a high speed blender until smooth. Fill moulds and freeze.

Breakfast Creamsicle (makes 6) 1.5 cups almond milk 2 bananas 2 tablespoons chia seeds 2 tablespoons hemp seeds 2 tablespoons protein powder 2 teaspoons cinnamon 2 medjool dates

Combine all ingredients in a high speed blender for at least 1 minute. Fill moulds and freeze.

Mediterranean Multigrain Salad

Today is Salad Inspiration day - and this one will fill up your tank with lots of flavour, fibre, and fat-fighting goodies!

Ingredients:

1/4 cup 4Grain Protein Rice (I also added wild rice and buckwheat to the mix) 10 cherry tomatoes 1/4 onion 2 handfuls of green leaves 1 tsp tahini Juice from half a lemon 2 - 3 tbsp almond milk 1/2 tsp garlic powder 1/2 tsp chilli powder 1/2 tsp cumin 1 tbsp goats cheese fetta (optional)

Add the chopped onion and cherry tomatoes to the protein rice, and lay the mixture on a bed of green leaves. Place tahini, lemon juice, almond milk and spices in a small glass jar and shake vigorously until well combined and a dressing consistency is achieved. Pour the dressing over the salad and top with goats cheese fetta. Enjoy!

What is your favourite go-to salad?

I love a freshly grilled fish salad with some sort of fruit added to it - like mango or peach! In case you haven't realised - I'm a bit obsessed with fruit :)

Link of the day:

Fresh Fig & Goats Cheese Salad

Lean, Clean & Green

Do you feel "the bulge" (aka food baby) on Sunday nights after too many celebratory meals and drinks over the weekend? If you said YES you're not alone! Many people, including myself, have a relaxed approach towards food over the weekend. The brunch, late lunch, and a night out on the town can wreak havoc on your progress if you are trying to slim down. Take heart! Sunday nights are here to help you bounce back and get you ready for an incredible week of eating lean, clean & green! By that I mean:

- Lean meat/fish/chicken/legumes - No processed foods - Lots and lots of green veggies!

This is what I had for by bounce-back Sunday meal:

Grilled Scallops marinated in chilli, garlic, lemon juice & coriander

Fresh summer salad with baby spinach, avocado, yellow capsicum, fresh figs and a light sprinkling of goats cheese fetta

Fresh broccolini and asparagus steamed and mixed with tahini yoghurt, pine nuts and fresh basil (from my garden)

A perfect way to kickstart your new week feeling fabulous and motivated!

Let's make this week count!

Question: What is your favourite way to bounce back?

Chocolate-dipped Figs

I love summer. Especially the fruit that comes with it. So much so that when I go for my morning jog around my neighbourhood I search out overgrown fruit trees that might just be hanging over a fence somewhere. And this morning - to my delight - the moment was there. A fig tree. Next to a car park. It stood there like its been waiting for me to eat from its fruit for years. Well that's how it felt. If you're a fruit lover you'll know exactly what I mean. So I picked as many ripe ones as I could find.

I love the sweetness of its centre. Syrupy yet crunchy. And the colour is so...rustic. Delightful!

I simply had to make it into a sweet treat - healthy of course! So this is how you can do it! Ingredients: Cacao powder Coconut oil Agave/maple syrup Figs Crushed macadamias

Chocolate - the amount you'll make will depend on the number of figs you have. Just mix together cacao powder and coconut oil until you get a dipping chocolate consistency and then add agave/maple syrup to taste.

Crush the macadamia nuts.

Dip figs in chocolate & roll in nuts. Lay on a plate lined with wax paper or sprayed with oil. Voila!!

Tropical Sunrise Breakfast

You have to look twice at this photo or you'll think it's a dessert. It is in fact BREAKFAST. And YES it is healthy and dietitian-approved :)

This is the perfect recipe for those balmy Saturday mornings before strolling down to the beach, for wowing your overnight guests the next morning, or to impress your other half with breakfast in bed! It is so quick to make, tastes delicious and makes you feel like you've just woken up on a tropical island. Here's how:

Ingredients: 1 banana 1 passionfruit 1 tsp coconut oil 1/2 cup low fat Greek yoghurt 1 tsp maple syrup

Method: Heat pan on medium to high heat. Add coconut oil to pan. Slice banana in half lengthwise. Pan-fry the banana on both sides until golden. Serve with passionfruit, yoghurt & maple syrup.

The combination is magical - like a Hawaiian party in your mouth. Your body will love you too! Banana is the perfect fruit to fuel you up for the looong summer day ahead. Passionfruit has a long list of good-for-you ingredients. It is rich in vitamins A and C - powerful antioxidants that will keep you young and glowing! It is also rich in fibre which is great for keeping you regular and for fighting off those unwanted kilos. Low fat Greek yoghurt is high in protein and good bacteria to keep your muscles and tummy happy :)

This summer...inject some TROPICAL into your day - no matter where you are!

Rooibos Iced Tea Cooler

My parents love their glass of wine with their lazy weekend lunches, but after a recent 5-week holiday overseas, numerous celebratory feasts and a few extra kilos later, they decided to call this month "Dry February". Without a crisp cool chardonnay to complement their Sunday afternoon salmon and roast potatoes, my mother had to think up a new drink that will help them cool down in the heat of Perth's summer this year. This is what my ever-inventive mother came up with...

Rooibos Iced Tea Cooler

Ingredients:

4 rooibos tea bags 2 oranges   1 lemon mint leaves sweetener to taste - agave/honey/stevia 1 litre of water 6-8 ice cubes

Method:

Boil 1 litre of water. Add tea bags and brew until desired strength (i like it strong). Add natural sweetener to your taste (I omitted). Place in fridge/freezer until completely cold.

Add cold tea to blender, with the juice of 1 orange and ice cubes. Blend untill ice is well crushed. Slice the orange and lemon into wedges and wash mint leaves.

Add to cold tea mixture. Garnish with colourful straws and extra lemon on the side of the glass. Hydration perfection!

This does not only taste good but is also VERY GOOD for you - read about the benefits here.

Question of the day:

What is your favourite summer drink?

Mine is freshly squeezed carrot, apple, celery, beetroot and giner juice in the morning.

The Humble Cup

One of my friends popped over last week during her lunch break for a quick catch-up and a debrief of how her wedding plans are coming along (I'm her bridesmaid - yay!).   She already had her lunch packed, so I thought what better way than a perfectly brewed pot of tea to try and keep my friend here as long as I can (muahahaha).  

As I was looking over my selection of teas  deciding on which one to make, I got thinking about the custom of drinking tea and the benefits that come from it.

Tea is believed to be the most popular drink in the world, after water. The british alone consume 165 million cups per day or 60.2 billion per year. That is a lot of tea! So what are the benefits? I'm glad you asked...

1. Antioxidants - helps us fight free radicals (nasties that causes cancer/disease/ageing)
2. Less caffeine - an average cup of coffee contains 135mg of caffeine whereas tea only has 30mg per cup
3. L-theanine - an amino acid in tea that keeps us calm yet allert and enhances our mood. Who needs coffee?
4. Fat burner - clinical trials have shown that green tea raises metabolism and speeds up fat oxidation!
5. Studies have shown that people who drink tea have stronger bones possibly due to the polyphenols found in tea.

I can go on and on about how good tea is for you because there are just so many benefits!

But if there is only one thing I want you to get out of today it would be to:

Drink more tea, not coffee!  Savour it, enjoy it and think of how your body is going to love you for it!

It really is a humble cup...quite frankly I think it deserves a gold medal!

Question of the day:

What is your favourite tea?

Mine is Rooibos, a traditional South African tea that is grown only in the highlands of the Cape region. It means "Red Bush" if directly translated and it is a dark warm red colour when brewed. It is naturally sweet and it has MANY health benefits. Just talk to your fellow South African friend and they will tell you...

My favourite way to drink Rooibos in summer - Rooibos Iced Tea Cooler. You will love it!

The Humble Cup

One of my friends popped over last week during her lunch break for a quick catch-up and a debrief of how her wedding plans are coming along (I'm her bridesmaid - yay!).   She already had her lunch packed, so I thought what better way than a perfectly brewed pot of tea to try and keep my friend here as long as I can (muahahaha).  

As I was looking over my selection of teas  deciding on which one to make, I got thinking about the custom of drinking tea and the benefits that come from it.

Tea is believed to be the most popular drink in the world, after water. The british alone consume 165 million cups per day or 60.2 billion per year. That is a lot of tea! So what are the benefits? I'm glad you asked...

1. Antioxidants - helps us fight free radicals (nasties that causes cancer/disease/ageing)
2. Less caffeine - an average cup of coffee contains 135mg of caffeine whereas tea only has 30mg per cup
3. L-theanine - an amino acid in tea that keeps us calm yet allert and enhances our mood. Who needs coffee?
4. Fat burner - clinical trials have shown that green tea raises metabolism and speeds up fat oxidation!
5. Studies have shown that people who drink tea have stronger bones possibly due to the polyphenols found in tea.

I can go on and on about how good tea is for you because there are just so many benefits!

But if there is only one thing I want you to get out of today it would be to:

Drink more tea, not coffee!  Savour it, enjoy it and think of how your body is going to love you for it!

It really is a humble cup...quite frankly I think it deserves a gold medal!

Question of the day:

What is your favourite tea?

Mine is Rooibos, a traditional South African tea that is grown only in the highlands of the Cape region. It means "Red Bush" if directly translated and it is a dark warm red colour when brewed. It is naturally sweet and it has MANY health benefits. Just talk to your fellow South African friend and they will tell you...

My favourite way to drink Rooibos in summer - Rooibos Iced Tea Cooler. You will love it!

Tropical Dream Ice Cream

This is a dream in a bowl. A TROPICAL dream! From the taste you'd never think it is 100% goodness and dairy free. No added sugar. Low in fat.

         

When you eat this it takes you to your summer happy place. Mine is lounging in a hammock on a picture perfect beach in the maldives with my toes dipped in the luke-warm tropical water, colourful fish swimming by, gentle breeze...it is a holiday in the form of food. So why wouldn't you want to try this?

Tropical Dream Ice Cream Serves 2

Ingredients:

2 frozen mangoes (cut into small cubes) 4 ice cubes of frozen coconut milk 8 small fresh strawberries

Method:

Place the frozen mangoes and coconut milk into a heavy-duty blender and blend, blend, blend until you get the creamy consistency of ice cream. Depending on the type of blender you use, you may need to stop the blender and scrape the contents off the side of the blender and then start again. Once you reach the consistency of ice cream, scoop into a bowl and stir through the chopped-up strawberries. Tadaaaa....a tropical summer dream in a bowl!