baked tomatoes with cheesy rice filling

This is the perfect veggie recipe. Boasting good amounts of protein, low GI carbohydrate and fibre, it will sustain your energy levels and assist with muscle maintenance. 

It's such a versatile dish to make, as you can use whatever grain you prefer, add whatever herbs are in season, and use your favourite legumes. even swap the cheddar for some feta cheese - make it yours. 

Serves 4

1/2 cup low GI brown rice

1 cup (250ml) water

8 large ripe tomatoes

2 shallots, finely sliced

1 cup grated tasty cheese

125g can four bean mix, drained and rinsed

50g button mushrooms, finely chopped

1 tablespoon finely chopped fresh parsley

1 tablespoon finely chopped fresh basil

1.  Preheat oven to 160°C. In a saucepan over high heat bring rice and water to boil, stirring occasionally. Reduce heat to low, cover saucepan and simmer for 25 – 30 minutes. Remove saucepan from heat and stand, covered for 5 – 10 minutes.

2.  Cut tops off tomatoes. Gently spoon pulp out of tomatoes into a bowl. Mash pulp with a fork. Combine cooked rice, tomato pulp, shallots, ½ cup grated cheese, four bean mix, mushrooms parsley and basil.

3.  Divide rice mixture into tomatoes, top with remaining grated cheese. Place tomatoes into oven proof dish with enough hot water to come 1cm up the side of tomatoes.

4.  Place dish into oven, bake uncovered for 30 minutes, until cheese is melted and tomatoes have softened. Serve with green salad drizzled with olive oil.

Nutrition information (for two tomatoes): Kilojoules: 1311kJ (315cal) Protein: 17g Carbohydrate: 32g Fat: 11g Saturated fat: 7g Fibre: 7g sodium: 325g

Cajun chicken burgers

Makes 4 burgers

500g Chicken mince

1 tablespoon Cajun spice mix

2 shallots, finely sliced

1 bunch parsley, finely chop leaves and some of the stems

1 large (400g) tomato, sliced

1 large (300g) zucchini, shaved into wide ribbons with a vegetable peeler

2 cups leafy green mix e.g. baby spinach, rocket, lettuce

1 tablespoon of rice bran oil

½ cup Greek yoghurt

Juice of half a lemon

4 wholegrain rolls

1. Combine chicken mince, Cajun spice mix, shallots and half of the parsley leaves and stems. Mix well until combined then shape into 4 patties.
2. Heat oil in a non-stick frying pan over medium heat. Add the chicken patties and cook for 3-4 minutes each side or until golden brown and cooked through.
3. Meanwhile make herbed dressing by combining Greek yoghurt, lemon juice and the rest if the parsley leaves and stems.
4. Make burger with pattie, salad, herbed yoghurt dressing and tomato chutney (see recipe).

Notes

Double the recipe to make more patties for lunches during the week.

Freeze extra patties for meals another week.

Nutrition information (per serve): Kilojoules: 1976kJ (470cal) Protein: 36g Carbohydrate: 43g Fat: 3g Saturated fat: 0g Fibre: 6g Sodium: 680mg

Vegetable Quinoa Fried 'Rice'

Photo by A_Lein/iStock / Getty Images

This nutrient dense quinoa recipe is delicious and a nice change from the traditional fried rice dish.

Ingredients (serves 4)

1 tablespoon of rice bran or peanut oil

3 cups of cooked quinoa (1 cup dried yields 3 cups) colour of choice

6 large eggs

2 garlic cloves

1 medium-large red onion, diced

1 large carrot, diced

1 large red capsicum, diced

1 medium zucchini, diced

1 cup of frozen peas

2 spring onions, finely chopped

2 tablespoons of salt-reduced soy sauce (choose a soy sauce labelled 'gluten free' if you require a gluten free diet) 

2 teaspoons of sesame oil

1/4 cup of roasted almonds, chopped

Method

Cook quinoa and let cool.

Whisk the eggs together in small bowl and set aside.

Heat (rice bran or peanut) oil in a wok over a medium to high heat.

Sautee onion, garlic and carrot for approximately 2 minutes.

Add zucchini, spring onions and capsicum and cook for approximately 2 minutes, continually stirring.

Add cooked quinoa and frozen peas and stir through vegetables.

Make a well in the middle of the quinoa and pour the egg in well. Scramble the egg.

Once the egg is cooked add the almonds, soy sauce and sesame oil and stir altogether.

Nutrition information per serve Energy 1658kJ (394cal), protein 20g, fat 21g, saturated fat 4g, carbohydrate 28g, sugars 5g, fibre 8g, sodium 469mg

Reblogged from Nov 2013

Choc, date and cashew energy squares

These choc, date and cashew energy squares are easy to prepare providing a boost of energy (from nourishing ingredients) to help fuel any active persons day.

This recipe was inspired by a challenge set by Runners World magazine (where I am a regular contributor) to create DIY no bake energy bars to fuel runners! 

 Ingredients:

2 cups of pitted dates (soak for about 1 hour to help with processing if you have time)

1 cup of rolled oats

½ cup of chopped dried apricots

2 cups of cashew nuts

½ cup of cocoa powder

2 Tbsp. water+ a dash of water for processing dates

¼ tsp. salt

Method

Pulse oats until finely ground then put aside.

Pulse dates in a food processor with a dash of water until they become a smooth paste.

Add ground oats, apricots, cashew nuts, cocoa powder, water and salt and pulse until everything is combined.

Line a 20cm x 20cm tray with glad wrap, leaving enough overhang on one side to wrap over the top of the mixture once in.

Pour the mixture into the tray.

Wrap the mixture with the glad wrap and firmly press into the tray and flatten with the back of a spatula.

Put into the fridge overnight and then cut them up into 16 squares.

These will keep in the fridge for approximately one week.

* Try adding 1 tsp of orange essence or orange oil to the mix to change up the flavour.

 Nutrition per bar: 918 kilojoules, 25g carbs, 4g fibre, 5g protein, 10g fat