DAA 20 Tasty & Nurtitious Recipes

20 Tasty & Nutritious Recipes Brought to you by Accredited Practising Dietitians

Crunchy Granola Recipe by Talia Cecchele APD Serves 8-10 cup oil of your choosing (a light coloured oil works best) cup maple syrup 1 tsp vanilla essence 2 cups oats ¼ cup lupin flakes (optional) ¼ cup shredded coconut 2 tbsp chia seeds 1 tsp cinnamon cup pepita seeds cup sunflower seeds cup each of chopped macadamia, almond, cashew, walnut and pecan nuts

Preheat oven to 200°C. Heat oil, maple syrup and vanilla in a saucepan over low heat and stir until combined.

Place dry ingredients in a large bowl and pour over wet mixture. Stir until combined, then spread mixture evenly across two baking trays lined with baking paper.

Bake for 30–40 minutes or until golden brown. Allow to cool, then break into small clusters. Serve sprinkled over yoghurt, with milk and fruit, or on top of a chia pudding to make chia parfait.

Corn Fritters Recipe by Anna Debenham APD Makes 8 fritters

2 small capsicums, diced 1 cup corn kernels 1 brown onion, diced 5 tbsp chopped continental parsley 2 tbsp Cajun spice mix 5 large eggs ½ cup skim milk 200g wholemeal flour tsp baking powder 1 tbsp olive oil SALSA 3 tomatoes, finely diced 1 onion, finely diced 2 tbsp continental parsley 5 tbsp lemon juice

In a large mixing bowl, lightly beat the eggs. Stir in milk, then whisk in the flour and baking powder. Add capsicum, onion, parsley, corn kernels and Cajun spice mix, then stir until just combined.

Make the salsa by combining tomato, onion, parsley and lemon juice in a bowl. Set aside.

Lightly oil a large non-stick frying pan and place on a medium high heat. Drop large spoonfuls of fritter mix onto the pan and cook 2-3 minutes per side, turning once.

Place on paper towel to drain. Repeat until all the fritters are cooked. Serve fritters warm, topped with a spoonful of tomato salsa.

Rainbow Noodle Bowl Recipe by Stephanie Savio APD Serves 4 ¼ cup rice vinegar 1 tbsp caster sugar ½ tsp salt 2 garlic cloves, crushed ½ fresh chili, finely chopped 1 tsp sesame oil zest and juice of 1 lime 2 tbsp olive oil 2 eggplants, diced into 2cm cubes 180g soba noodles 2 medium peaches, sliced ½ punnet cherry tomatoes 1 small green capsicum, sliced ½ continental cucumber, sliced ½ red onion, finely sliced ½ bunch coriander, roughly chopped

For the dressing, heat the rice vinegar, sugar and salt in a small saucepan until just dissolved. Remove from the heat and add the garlic and chili. Once cool, add the sesame oil.

In a large frying pan, heat half of the olive oil and fry the eggplant in two batches, until soft and golden. Use the remaining oil for the second batch. Remove from the pan; add a pinch of salt to taste and set aside.

Cook the noodles in boiling water for 3-4 minutes and drain away any excess water.

In a large bowl, combine noodles, eggplant, peaches, tomatoes, capsicum, cucumber, onion and toss with the dressing. Sprinkle coriander over the top.

Stuffed Mushrooms With Tumeric Cauliflower ‘Rice’ and Wombok Salad

Tuna Frittata

Recipe by Student Dietitian Aimee Boidin

6 eggs, lightly beaten 3 spring onions, finely sliced 2 x 195g tins of tuna, drained and flaked 1 tbsp oregano, fresh or dried 1 tbsp thyme, fresh or dried 1 cup sliced mushrooms 1 zucchini, grated 1 cup spinach 8 cherry tomatoes, halved ½ cup grated cheese

Serves 1 TURMERIC CAULIFLOWER

STUFFED MUSHROOMS

‘RICE’

2 large portobello mushrooms,

1½ cups cauliflower florets

stalks removed

½ tsp turmeric

100g frozen green peas

¼ white onion, finely diced

1 tbsp Grana Padano cheese,

1 tbsp olive oil

grated

salt and pepper

2 slices fresh Jamon Serrano (Spanish ham), diced

WOMBOK SALAD 4 cherry tomatoes, halved ½ cup shredded wombok 1 tbsp balsamic vinegar (optional) In a food processor, blitz the cauliflower until it resembles rice.

Heat a large frying pan with the olive oil over medium heat. Add diced onion and cook, stirring, for one minute. Add the cauliflower rice and cook, stirring occasionally, for five minutes or until cauliflower is lightly browned. Turn off the heat and set aside.

Microwave the frozen peas for two minutes on high, or until cooked.

Place the mushrooms on a plate and place half the peas inside the cap of each mushroom, then microwave on high for a further 1-2 minutes or until the mushroom is warmed (do not overheat). Sprinkle half the Jamon and Grana Padano on top of each mushroom.

Serve the mushrooms with the cauliflower rice. Add the wombok and cherry tomatoes on the side and drizzle with balsamic if desired.

Recipe by Melanie McGrice AdvAPD Serves 5-6

Pre-heat the oven to 175°C. Place the eggs in a large bowl and whisk until combined.

Add all the ingredients to the eggs, reserving half the cherry tomatoes. Pour the egg mixture into a lined baking tin and arrange the remaining cherry tomato halves on top.

Bake for 20-25 minutes, or until set and light golden on top. Slice and serve warm.

Chickpea Curry Recipe by Kasey Bateup APD Serves 4

1 tbsp extra-virgin olive oil 1 onion, sliced 1 garlic clove, crushed ½ tsp fresh ginger, grated 2 tbsp red curry paste 1 carrot, diced 75g pumpkin, diced ½ head of broccoli, diced ½ head of cauliflower, diced 400g can coconut-flavoured evaporated milk 75g green beans, ends trimmed and sliced in half 400g can chickpeas, drained and rinsed Greek yoghurt and cooked brown rice, to serve

Heat oil in a large saucepan or frying pan. Add onion, garlic and ginger. Cook, stirring, over medium heat until the onion has softened. Add curry paste and cook until spices are toasted, about 2 minutes.

Add carrot, pumpkin, broccoli, cauliflower and evaporated milk. Turn heat down to low and simmer, covered, for 20 minutes.

Add green beans and chickpeas and cook for a further 5 minutes uncovered, or until vegetables are tender. Serve with brown rice and a dollop of yoghurt.

Breakfast Bowl Recipe by Whitney Atkinson APD Serves 1

1 small red apple 10 craisins 5 walnut halves 2 chopped macadamia nuts 100g reduced-fat Greek yoghurt sprinkle of oats, sunflower seeds and cinnamon

Chop the apple into small cubes and place half into the bottom of a small bowl. Add the Greek yoghurt.

Sprinkle over the oats, craisins, walnuts, macadamias and remaining apple. Top with sunflower seeds and cinnamon to taste.

Note: Low in salt, no added sugar and full of quality fibre (~ 5.1g per serve), protein (~12.8g per serve), probiotics for your digestive system and healthy fats to keep you going until lunch.

Sweet Potato, Pumpkin & Caramelised Onion Frittata Recipe by Emma Stubbs APD Serves 4-6

300g sweet potato, peeled and cut into cubes 300g pumpkin, peeled and cut into cubes 1 tsp extra virgin olive oil 1 medium red onion, sliced 1 tsp smoked paprika 200g baby spinach 100g low fat cottage cheese 6 eggs Âź cup milk 40g Danish feta salt and pepper tomato relish, to serve

Preheat oven to 180°C. Line a baking tray with baking paper. Place potato and pumpkin on tray, then roast for approx. 25 minutes or until tender.

Heat oil in non-stick pan over medium heat and add onion. Cook for 5-10 minutes, stirring occasionally, until onion is slightly caramelised. Add paprika and spinach and cook until spinach is just wilted. Remove from heat.

Whisk eggs and milk together in a large bowl. Add onion mixture, potato, pumpkin and cottage cheese and stir to combine.

Gently pour the egg mixture into a lined baking tin, trying to distribute the vegetables evenly. Sprinkle crumbled feta & bake in the over for approximately 45 minutes, or until set and light golden brown. Serve with tomato relish.

Pineapple And Black Bean Salsa Wraps With Cajun Chicken Recipe by Alexandra Parker APD Serves 4-6

8-12 chicken tenderloins (2 tenderloins per person) 4-6 wholegrain wraps (1 per person) CAJUN SEASONING ½ tsp cayenne pepper ½ tsp thyme 1 tsp paprika 2 cloves garlic, crushed 2 tsp ground pepper 1 tbsp olive oil PINEAPPLE AND BLACK BEAN SALSA 1½ cups diced pineapple 1 cup black beans (canned, drained) 3 shallots, chopped ½ red chilli, chopped ½ cup coriander, chopped 1 tbsp red onion, chopped 1 lime, juiced 1 tsp olive oil 1 pinch sea salt

Mix the Cajun seasoning ingredients in a large bowl. Add the chicken tenderloins, toss to coat, and allow to marinate covered in the fridge for at least 30 minutes.

In another large bowl, combine all salsa ingredients and mix. Set aside.

Lightly oil a large frying pan on medium high heat.

Place the chicken tenderloins in the pan and cook for 3-5 minutes, or until cooked through (juices should run clear).

Assemble each wrap with 2 cooked chicken tenderloins and 2 tablespoons of the pineapple and black bean salsa.

Chicken Stir-Fry Recipe by Rosemary Hughes APD Serves 5-6 1 tbsp rice bran or canola oil 500g chicken breast, diced 2 garlic cloves, crushed 1 tsp fresh ginger, grated ½ red onion, sliced 250g or 1 head of broccoli, chopped 75g green beans, ends trimmed and sliced in half 2 tbsp hot chili sauce (sriracha) 2 tbsp salt reduced soy sauce 1 tsp oyster sauce 75g snow peas 100g pineapple pieces 40g plain unsalted cashew nuts 1 large carrot, shredded

Heat oil in large fry pan or wok on high heat. Add chicken, garlic, ginger and red onion and stir-fry till chicken is almost cooked through Add broccoli, beans and sauces (chilli, soy and oyster) and stir-fry until broccoli is tender. Turn off the heat and stir through snow peas, pineapple, cashews and carrot.

Serve by itself or with brown rice.

Perfectly Portioned Spiral Lunch Recipe by Claire Harper APD Serves 1 100g extra lean mince ¼ medium carrot, diced 200g reduced-salt diced canned tomatoes 1 garlic clove crushed 1 tbsp coriander 1 tbsp basil 1 tsp harissa paste ½ tsp paprika olive oil spray 2 medium zucchinis 1 tsp lemon juice ½ cup dry cous cous 1 cup spinach, washed 1 apple

Prepare cous cous according to packet directions. Set aside.

Lightly oil a non-stick frying pan on medium high heat.

Add mince and carrots, and cook for 5-7 minutes until mince is evenly browned. Add tomatoes, garlic, herbs and spices, and cook for a further 1-2 minutes.

Using a vegetable spiral machine, spiral the zucchinis.

Place in a steamer over boiling water, cover and steam for 1-2 minutes.

Place the zucchini on a plate or in a long sandwich container, and cover with the washed spinach and then the mince mixture. Finish your lunch off with a delicious, sweet, fresh apple.

Hot Smoked Salmon and Superfood Salad Recipe by Charina Kullen APD Serves 4 SALAD 200g hot smoked salmon fillets, flaked 2 large Pontiac potatoes, skin on, roughly diced 1½ cups frozen broad beans, thawed and tough outer skins removed 1 cup frozen peas, thawed ½ green oak lettuce, roughly chopped 3 large stalks of kale, stems removed, finely chopped 10g fresh chives, finely chopped 10g fresh dill, stalks removed, finely chopped DRESSING 2 tbsp extra virgin olive oil 2 tbsp seeded mustard 2 tbsp lemon juice sea salt and cracked pepper, to taste

Boil potatoes for approximately 12 minutes or until tender.

Once cooked remove from heat, drain and allow to cool.

To thaw peas and broad beans, cover with boiling water, stand for 5 minutes, then refresh in cold water. Peel and discard tough broad bean skins. Set aside.

Whisk all dressing ingedients in a large bowl until combined, reserving a third of the mixture to the side.

Add all salad ingredients to the dressing, then toss gently to combine. Drizzle over reserved dressing just before serving.

TIP: Replace broad beans with green beans to make this recipe LOW FODMAP.

Caramelised Onion And Pumpkin Pizza Recipe by Katrina Mills APD and Ash Brunner APD Serves 2 BASE

HUMMUS

500g butternut pumpkin, diced

1 can chickpeas, drained and

1½ cups buckwheat flour

rinsed

½ cup quinoa flour

1 tbsp tahini

3 tbsp extra virgin olive oil

1 tbsp salt reduced soy sauce

cup low fat milk dried turmeric

juice of ½ lemon 1 clove garlic, crushed

curry powder salt

TOPPING 1 punnet grape or cherry tomatoes, halved 4 red onions, sliced into rings 2 red capsicums 100g rocket leaves

Preheat oven to 200°C. Line a large flat baking tray with baking paper. Place capsicums and tomatoes on tray and roast for 45 minutes or until very tender. Remove and set aside. Turn the oven down to 180°C. Steam pumpkin until soft then place in a large bowl and puree with an immersion blender. Set aside to cool, then dice capsicums into bite sized chunks.

Heat olive oil in a medium frying pan over medium heat. Add onions and cook, stirring occasionally, for 10-15 minutes or until caramelised and lightly golden.

Combine a cup of the cooled pumpkin puree with remaining base ingredients in a large bowl. Season with salt and pepper, then mix with hands or a wooden spoon until combined. Spread the mixture across a lined baking tray, to approx. 3cm thick. Bake at 180°C for 20 minutes or until firm and light golden brown around the edges, then remove and place aside to cool.

Meanwhile, combine all hummus ingredients in a small food processor and blitz until combined. Gradually add half a cup of water until the texture is smooth and creamy.

To assemble the pizza, spread the cooled pumpkin base with a generous dollop of hummus. Top with rocket leaves, roasted tomatoes and capsicums, and caramelised onion.

Chilli Prawn and Mango Salad Recipe by Student Dietitian Kate Woods Serves 3 as a main or 6 as a side salad

DRESSING 1 clove garlic, crushed 1 tbsp chilli sauce 2 tbsp extra virgin olive oil 4 tbsp lime juice SALAD 20 king prawns, peeled and deveined with tails attached Ÿ cup mint leaves 4 cups mixed leaves, washed ½ green cucumber, sliced 1 red capsicum, finely sliced 2 mangos, sliced 1 red onion, finely sliced 200g cherry tomatoes, quartered 2 tbsp cashews, roughly chopped extra virgin olive oil

To make the dressing, combine garlic, chilli sauce, olive oil and lime juice in a jug and mix. Set aside.

Lightly grease a frying pan with extra virgin olive oil and place on a medium heat. Cook prawns for 2-3 minutes on each side, or until they change colour and are cooked through.

Combine mixed leaves, mint leaves, green cucumber, red capsicum, mango, red onion, cherry tomatoes and prawns in a large bowl. Pour dressing over the top and toss well. Top with cashews and serve.

Cajun Chicken Salad Recipe by Christina Glitsos APD Serves 2

½ cup tri-coloured quinoa 1 chicken breast 2 tsp Cajun seasoning olive oil spray 1 tomato, diced 1 cucumber, sliced 1 handful snow peas, halved ½ avocado ½ Spanish onion, thinly sliced 2 handfuls mixed lettuce leaves extra virgin olive oil red wine vinegar

Place the quinoa in a saucepan with a cup of water. Bring to the boil, then simmer, covered, for 15 minutes or until cooked through.

Halve the chicken breast horizontally, then sprinkle with the Cajun seasoning on all sides. Follow with a spray of olive oil on each side. Heat a pan or BBQ grill plate to medium high heat, add the chicken and cook for 5-7 minutes per side or until cooked through (juices should run clear). Slice the chicken.

Combine the tomato, cucumber, snow peas, avocado, onion and lettuce leaves in a bowl. Feel free to mix and match the salad veggies depending on what you’ve got.

Aim for variety and lots of colour: green beans, rocket, roasted pumpkin, beetroot, capsicum or mushrooms would all be lovely alternatives.

Add the cooked quinoa to the salad, drizzle on some olive oil and vinegar, and toss to combine. Top with the sliced Cajun chicken.

Raspberry Yoghurt Cheesecake

Sweet Potato, Chickpea and Kale Salad

Recipe by Anika Rouf APD

Recipe by Carmen Li APD

BASE

FILLING

125g reduced-fat spread,

500 g natural fat-free yoghurt

melted

2 large eggs

¹⁄³ cup brown sugar

1 teaspoon vanilla extract

2 egg yolks

1 tablespoon cornflour

1 cup self-raising flour

Pinch of salt

½ cup almond meal

3 tbsp brown sugar

1 tsp grated orange rind

25g cream cheese

½ teaspoon vanilla extract

40g raspberries, fresh or frozen

Base Preheat oven to 160°C and line a 25cm springform cake tin with baking paper.

In a large bowl, combine flour, almond meal and brown sugar. In another bowl, combine melted spread, egg yolks, orange rind and vanilla extract, then add wet ingredients to dry ingredients and mix until combined. Spread into prepared pan and bake for 10-15 minutes or until golden brown. Remove and set aside to cool in the pan.

Filling Combine eggs, sugar, yoghurt, cream cheese and vanilla in a large bowl and whisk until smooth. Add raspberries, cornflour and a pinch of salt, and mix until combined.

Pour filling on prepared base and bake for 30-35 minutes (do not overbake). Chill in the fridge for 2-3 hours, then serve.

Serves 2 1 tbsp olive oil 2 garlic cloves, minced 1 medium sweet potato, scrubbed and cubed, with skin on ½ red onion, chopped 1 can chickpeas, rinsed and drained 1 bunch kale, finely chopped 12 cherry tomatoes, halved 1 red capsicum, diced ¼ cup coriander leaves, finely diced ½ cup tahini Preheat oven to 220°C. In a large bowl, combine sweet potato, olive oil and garlic and toss to coat evenly.

Place sweet potato on a lightly greased baking tray and roast for 20-25 minutes, stirring once at the halfway mark.

While sweet potato is roasting, combine chickpeas, kale, onion, cherry tomatoes, capsicum and coriander in a bowl. Add cooked sweet potato, drizzle with tahini and toss gently to combine.

Choc Banana Zucchini Bread Recipe by Student Dietitian Isabel Bailey

1 cup overripe banana, mashed

1 tsp ground cinnamon

¼ cup almond milk (or any

½ tsp fine sea salt

other milk of your choice)

1 cup finely grated zucchini

¼ cup grapeseed oil, plus more

(about 1 small zucchini)

to grease pan

½ cup toasted pumpkin seeds

½ cup agave nectar, maple

(+ extra handful for sprinkling

syrup or honey

on top)

1 tsp vanilla extract

½ cup chocolate chips

1 cup wholemeal flour

1 cup raspberries

1 cup whole spelt flour

1 tbsp chia seeds

1½ tsp baking powder

1 tbsp linseed

1 tsp baking soda

Preheat oven to 180°C. Grease a 24cm loaf pan with grapeseed oil and line with baking paper.

Combine mashed banana, milk, oil, agave nectar and vanilla in a mixing bowl. Whisk until smooth and creamy (don’t worry about lumps of banana). Set aside.

Whisk together flours, baking powder, baking soda, cinnamon and salt in a large bowl. Add the banana mixture and grated zucchini. Stir until everything is just combined, then gently fold in pumpkin seeds, chocolate chips and raspberries.

Scrape batter into the prepared loaf pan and sprinkle with chia seeds, linseed and pumpkin seeds as desired. Bake in the centre of the oven for about 50 minutes, or until a toothpick inserted into the centre comes out clean. Cool in the pan on a wire rack.

NOTES: The proportions of the flour can be altered according to preference, so long as it adds up to 2 cups. Laura of The First Mess warns that being overzealous when mixing wholegrain flours can result in tougher breads. The original recipe calls for equal parts quinoa flour and spelt flour, however I find switching one of them for regular wholemeal flour reduces the risk of tough and chewy bread.

The raspberries may be fresh or frozen. I like to use frozen, because they are generally cheaper and also I find they help prevent a pink-stain throughout the mixture.

Grilled Vegetable And Quinoa Salad Recipe by Lisa Middleton APD Serves 4-8

1 cup quinoa, rinsed 300g sweet potato, chopped into small pieces 2 corn cobs, husks removed 1 red capsicum, core and seeds removed, cut into quarters lengthways 1 bunch of asparagus, woody ends removed olive oil for cooking 50g rocket leaves 2 tbsp lemon juice 100g feta cheese, crumbled Âź cup pepitas (pumpkin seeds)

Place rinsed quinoa in a saucepan with 2 cups of water, cover and bring to the boil. Turn the heat to low, keep the pan covered and simmer for 12 minutes. Leave the quinoa off the heat and covered for 10 minutes.

Preheat the oven to 180°C. Place the chopped sweet potato in a roasting pan lined with baking paper and drizzle with 1 tbsp oil, season with salt and cracked pepper to taste. Roast for 15-20 minutes until browned.

Meanwhile, heat a grill pan or BBQ with a small amount of oil. Add the corn, asparagus and capsicum and cook, turning frequently, until evenly and lightly browned.

Remove from heat and set aside.

When the corn has cooled down, carefully cut the kernels from the cob and place in a large bowl. Chop the asparagus and capsicum into smaller pieces and add to the bowl with the quinoa, rocket leaves and lemon juice, stir through. Place in a serving bowl and top with crumbled feta and pepitas. This dish can be enjoyed warm or cold.

Mushroom Burgers With Sweet Potato Chips Recipe by Vicki Ma APD Serves 4

8 large portabello mushrooms, stalks removed 1 medium carrot, grated 2 cups mixed baby spinach and rocket 1 medium avocado, sliced thinly 1 tomato, sliced 1 packet of haloumi, sliced into 12 pieces 1 large sweet potato, washed olive oil spray salt and pepper to taste

Preheat oven to 200째C. Slice the sweet potato into wedges and place on lined baking tray. Spray with oil and season with salt and pepper. Bake for approximately 20 minutes or until golden brown.

Heat a non-stick frying pan over low-medium heat.

Spray mushroom with oil and place in the frying pan. Fry for approximately 5 -10 minutes, turning once. Repeat for all mushrooms, then set aside. Add haloumi slices to the pan and cook for approximately 1 minute per side or until golden.

To assemble, take one mushroom and turn it upside down. Add handful of baby spinach and rocket, followed by grated carrot, sliced tomato, avocado and haloumi then another mushroom as the top of the bun. You can insert a toothpick in the centre of the burger to hold everything together. Serve immediately with a side of sweet potato chips.