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Barley, green bean, pumpkin and feta salad

pumpkin-sliced

Serves 6, Time to prepare 50 minutes

Ingredients

  • 1 tbs honey
  • 1 tbs white wine vinegar
  • 800 g pumpkin, sliced into 1 cm rounds*
  • ½ cup pearl barley, rinsed under water
  • 400 g green beans, trim ends
  • 80 g low fat feta cheese, sliced into thin long pieces
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Banana pikelets

banana-pikelets

Serves 1

Ingredients

  • 1 ripe banana
  • 1 egg
  • 2 tbs almond meal*
  • 200 g low fat yoghurt
  • 1/4 cup frozen berries or other fruit of choice
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Carrot & Sultana Salad

carrot

Serves 4­

Ingredients

  • 2 medium carrots, grated
  • 1/4 cup sultanas
  • 1/2 cup low fat natural yoghurt
  • 1/3 cup apple juice
  • 2 tbs pinenuts
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Curried Carrot Soup

Curried-Carrot-Soup

Serves 2

Ingredients

  • 3 medium carrots, chopped
  • 2 medium potatoes, peeled and chopped
  • 3 cups water
  • 1 tsp curry powder
  • 1/2 cup powdered skim milk
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Chilli Tomato Sauce

Chilli-Tomato-Sauce

Serves 4

This recipe is made to serve with pasta.

Ingredients

  • 1 large onion, peeled and finely chopped
  • 2 red chillies, seeded and chopped
  • 500 g ripe tomatoes, chopped
  • 2 tbs tomato paste, no added salt
  • 1/2 cup water
  • freshly ground black pepper to taste
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Stuffed Mushroom Caps

Stuffed-Portobello-Mushrooms

Serves 4­

Ingredients

  • 1/2 cup low fat ricotta or cottage cheese
  • 1/4 cup finely chopped shallots
  • 1 medium red capsicum, finely chopped
  • 1 medium tomato, finely chopped
  • 2 tbs lemon or lime juice
  • freshly ground black pepper to taste
  • 8 large mushroom caps
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Avocado, Mushroom & Sprout Salad

avocado

Serves 4

Ingredients

  • 1 tbs sesame seeds
  • 100 g alfalfa sprouts
  • 250 g bean sprouts
  • 200 g mushrooms, sliced
  • 1/4 medium avocado, sliced
  • 1/2 medium onion, peeled and sliced
  • 1/2 tsp thyme (optional)
  • 2 tsp salt reduced soy sauce
  • 1 tbs cider vinegar
  • 1/4 cup lemon juice
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