Homemade Hidden Veggie & Beef Sausage Rolls

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With three hungry growing boys in my house well four including the biggest boy, hubby. I must have my pantry stocked and fridge full most of the time. Healthy snacks I like to always have on hand so I know they are getting used to healthy eating habits as they grow up. At times it can be hard to think of new ideas I don’t buy a lot of packet or pre-made snacks unless I know exactly what’s in them and I stay clear away from supermarket sugar filled packaged food. While we eat a lot of fruit, veggie sticks, nuts and smoothies at times the kids want something hot and tasty to fill them up. These homemade sausage rolls are ideal for hungry bellies yet still nutritious and without the nasties.

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This is such a handy recipe to have sausage rolls make easy lunch ideas, afternoon tea snacks, party food and great for BBQ entertaining. The frozen pre-made ones from the supermarket well god knows what is actually in them the processed so-called meat they use may taste ok but we all know it’s not healthy for us with all the additives and preservatives that they contain.

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If you have ever thought of making them yourself this recipe is ideal. I actually made it even healthier by substituting the pastry with sheets of mountain bread wraps bought from the supermarket. They contain little calories and no artificial nonsense. They crisp up a treat and you or the kids will never notice the difference, well my kids didn’t.  I’ve used organic lean beef and added some hidden veggies for extra goodness. You can also make and par-cook then freeze them to have on hand when needed. They are just too good not to try them for yourself.

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Homemade Hidden Veggie & Beef Sausage Rolls

  • Servings: 15
  • Time: 40-50mins
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Ingredients

2 tsp olive oil

500g lean organic beef mince

1/2 leek thinly sliced

2 cloves garlic crushed

1 carrot, peeled and grated finely

1 zucchini, grated finely

2 tbs tomato paste

10 sheets mountain bread

1 egg whisked

3 tsp sesame seeds

Directions

  1. Preheat oven 160’C line a tray with baking paper
  2. In a large frypan heat oil and garlic and leek. cook for 2-3 mins until leek has softened
  3. Add carrot and zucchini cook for a further 3-4 mins
  4. Take off the heat mix together with the mince meat in a bowl. Add tomato paste and season with salt and pepper
  5. Lay 2 sheets of mountain bread on top of each other. Spoon 3 heaped tablespoons of mince meat mixture on one end of the sheet to make a log shape.
  6. Roll to enclose, cut into three pieces and place on baking tray
  7. Repeat with remaining sheets and filling
  8. With a sharp knife make little slits on the top of the sausage rolls, with a pastry brush the sausage rolls with whisked eggs and sprinkle with sesame seeds
  9. Cook in the oven for 25-30mins or until golden and crisp and filling is cooked through

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Cauliflower Crust Pizza with Colourful Veggies

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I had this beautiful whole cauliflower staring at me for a good 10mins hmm what to make with you?? I only had a short time to prepare something before I did the school run so I had to think fast. I had some ideas come to mind vegetable curry, cauliflower rice, even what’s been trending at the moment baked whole cauliflower.

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Prep veggies

With only minutes to decide I went for a quick cauli crust pizza base. As it was something I could quickly whip up prepare veggies and bake when I got home from the afternoon rush.

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Blitz Cauliflower in a food processor till smooth and resembles rice like consistency
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In a microwave safe bowl, cover with plastic film & cook for 8 mins. Strain excess liquid through a colander

 

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Mix cauliflower with egg, cheese and S&P. Spread on a lined baking tray. Bake crust on 220’C for 15-20mins until crisp and golden
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Top with tomato paste & pesto
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Top with you favourite veggies, cook for 15-20mins

It is super fast only takes 15 mins in the oven once topped so perfect for those days when time gets the better of you. My kids turn their nose up at cauliflower so this was an adults meal for us instead I had some bakery prepared pizza bases from our local bakery and they enjoyed topping theirs for themselves.

So pizza night was still enjoyed by all!

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Cauliflower Crust Pizza with Colourful Veggies

  • Time: 35mins prep 15mins cooking
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Ingredients

1 large whole cauliflower, cut into florets

1 egg

1/2 cup grated cheddar cheese

2 tbsp tomato paste

2 tbsp basil pesto 

1 purple onion, cut into wedges

1/2 yellow capsicum, cut in chunky strips

1/2 zucchini thinly sliced

6 brussel sprouts, leaves separated

1/2 red chilli, sliced

1 tbsp olive oil

50g fetta cheese, crumbled

Fresh basil leaves to top

Directions

  1. Preheat oven to 220’C
  2. Place cauliflower in a food processor and blitz until resembles fine crumbs
  3. Place cauliflower crumb in a microwave safe bowl, cover with cling wrap and cook on high for 8 mins
  4. Strain in a colander pressing down removing any excess liquid
  5. Place in a bowl with eggs, cheese and season with salt and pepper. Mix to combine
  6. Spread the cauliflower mixture onto a lined baking tray in the shape of oval or you can use a round pizza tray. Cook in oven for 20mins or until crisp and golden
  7. Meanwhile place onion, capsicum, zucchini, brussel sprouts, chilli and oil and season with salt and pepper. Toss gently to coat veggies
  8. Once crust is ready spread tomato paste and dollops of pesto. Arrange veggies and top with fetta cheese
  9. Bake in the oven for 10-15mins or until veggies are just cooked
  10. Top with some fresh basil leaves

Note: Best eaten straight away

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Zucchini, Quinoa & Haloumi Fritters

Fritters are always one recipe that grabs people’s attention. Why?  Because they are super easy, practical and versatile. With few ingredients to them it’s a quick way of meal prepping for weekday lunches or easy dinner ideas.

These Fritters have the added benefits of Quinoa making it a excellent vegetarian meal packed with protein. Quinoa provides slow releasing energy and make you feel fuller for longer so you can enjoy these fritters any time of the day even for breakfast.

Add a simple salad  or try a smashed avocado and tomato salsa you can’t go wrong.

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Zucchini, Quinoa & Haloumi Fritters

  • Servings: 12
  • Time: 25-30mins
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Ingredients

1/2 cup quinoa (uncooked)

1 cup water

5 eggs

2 large zucchini grated

100g  haloumi grated

1/4 cup almond meal or rice flour (for nutfree)

1/4 cup green onion sliced

handful basil leaves thinly sliced

Salt & Pepper

Directions

  1. In a saucepan place quinoa and water and bring to the boil. Lower heat and simmer for 10-12 mins or until all water is absorbed. Cool
  2. In a large bowl place zucchini, haloumi, quinoa, eggs, almond meal, green onions and basil and mix well
  3. Heat a  non stick frypan on medium to high heat, add 2 tablespoons of mixture to pan to make round fritters. Cook for 2-3 mins then flip over and cook for further 2-3 mins or until browned. Repeat until used all the fritter mixture
  4. Serve with a salad or smashed avocado salsa.

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Mountain Bread Eggy Cups

Mountain bread wraps are my favourite healthy alternative to bread and other doughy wraps also the big winner for me is that they are preservative free not like most other brand wraps on the market. They come in all sort of varieties and are easily found in the wrap section in your local supermarket. But did you know you can make other things besides eating them as wraps?

I have used Mountain Bread sheets to make all sorts of things from pizzas to enchiladas and this recipe of using them as casing for eggy cups or frittatas if you like. It gives them the outer crunch without all the butter and calories of pastry. You can use whatever ingredients you like in the egg mix, I used chopped ham, grated cheese, corn  and tomato to make them kid friendly for my kid’s school lunches. You can add other cooked veggies like broccoli, pumpkin or spinach to add extra veggie goodness. They are super easy  to make even the kids can help you make them.

Mountain Bread Eggy Cups

  • Servings: makes 12
  • Time: 35mins
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Ingredients

4 mountain bread sheets cut into 6 squares

6 eggs

3-4 slices fresh ham, sliced

1/2 cup grated tasty cheese

1/2 cup tin corn 

salt and pepper

6 grape tomatoes halved

fresh chives to top

Directions

  1. Preheat oven 180’C (350’F)
  2. Cut each sheet of mountain bread in half long ways, then cut each sheet into threes
  3. Grease a 12 capacity muffin tin with cooking spray and press one square into each muffin hole. Then repeat placing another square on top into each hole.
  4. Dab a little water in and around each case and bake in oven for two minutes then remove and let cool.
  5. In a medium bowl crack the eggs and lightly whisk. Add sliced ham and cheese and salt and pepper mix to combine.
  6. Fill cases evenly with the egg mixture then top with tomato
  7. Bake for 25 minutes, remove from tin and cool on a wire rack before eating.
  8. They should keep in the fridge for 3-4 days or can be frozen note: that mountain bread may not retain the crunch if frozen.

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Summer Is Here, Time For Super Clean Salads

It’s the first day of Summer here in Oz that also means summer bodies are coming out! Eek.. Are you ready?

Summer bodies are made in Winter right? Yeah Yeah we all lapse a little over the cooler months, motivation lacks, mood depresses and of course the cold weather makes you just feel like cuddling up on the couch with a hardy big bowl of comfort food and watch Netflix  sound familiar?

Don’t stress you are only human but now being the first day of summer is a good time to kick start back into your healthy eating routine. Warmer weather is on it’s way so you can get out embrace the sunny weather and celebrate with some clean nutritious food that is low-calorie but still just as for-filling. You will feel much better for it  and your bikinis will be thanking you too!

Here is a super clean healthy salad to get you started!

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Chicken, Green Beans, Spiralised Zucchini & Rice Noodle Salad Dressed with a Creamy Tahini Dressing

A super clean salad to kick start summer

Ingredients

2 chicken breasts

2 tb grapeseed oil

100g brown rice noodles

2 zucchini spiralised

200g green beans blanched and shredded

2 cups baby spinach leaves shredded

1 cup basil and mint leaves shredded

1/3 cup toasted almonds roughly chopped

1/2 avocado cubed

Creamy Tahini Dressing

1 tb tahini

1/4 cup greek yoghurt

1 tb lemon juice

2 cloves garlic

1/4 cup water

Salt and Pepper

Directions

  1. Make the dressing by placing all the ingredients into a jar and shake to combine. Set aside
  2. Coat Chicken in oil and season with salt and pepper. Cook in a hot pan for 6-8mins or until crispy and cooked through
  3. Shred chicken with a fork place in a large bowl
  4. Place noodle in a small bowl and cover with boiling water set a side for 10mins then drain and add to the bowl with the chicken.
  5. Add zucchini, beans, spinach, herbs, avocado almonds and mix all together
  6. Add the dressing and mix through. This salad is best served cold

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