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CHICKEN & ZUCCHINI PATTIES CRUMBED WITH QUINOA FLAKES

Hello all

Over the weekend, I made these super easy patties for my daughter and husband. As a vegetarian, I didn’t get to personally taste them, however I was told they were delicious!

So what’s in them?

400g of chicken mince
1 x medium sized zucchini
2 x eggs
1 x cup quinoa flakes
Pepper & cumin to season
Olive oil

The simple instructions

1. Wash and cut the ends off the zucchini, then begin to grate and place in a bowl

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2. Add the chicken mince in with the grated zucchini and begin kneading the mixture with your hands. Beat the eggs and then add it to the mixture together with a sprinkle of pepper and cumin, then fold the mixture together using a fork

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3. Place a tablespoon of the mixture into your hands, roll it into a ball, then flatten into medallion shaped patties, dip it into the quinoa flakes, then set aside. Repeat until mixture is finished

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4. Place a pan
on high heat and add in a dash of olive oil

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5. Add in the patties and then turn the heat on low. When the flakes are golden brown, flip it over to cook evenly on both sides. On low heat, the patties should stay on the pan for approximately 10 minutes on each side

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6. Leave to cool and serve warm

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I made 10 patties by using only half the mixture so depending on the size of your patties, you should be able to make approximately 20 patties.

And there you go. Until next time…thanks for reading xx

TASTY VEGETABLE PASTA WITH CASHEW BUTTER

Vegetable Pasta Topped with Cashew Butter & Sunflower Seeds

Hello hello

Firstly, thanks for coming by and checking out this blog post.

Like many households we frequently turn to pasta for our meals. It’s quick, easy, tasty and I love that there are so many pasta variations. In addition, it’s also a dish that I can easily add meat to for my dear hubs and daughter. What’s unique about this pasta dish is that I have topped it with a spoonful of raw organic cashew butter. If you haven’t tried this, please do because its absolutely divine. There are alternatives out there so if you aren’t a fan of cashews, try macadamia, hazelnut or even peanut butter.

So whats in the dish
Spaghetti
Mushrooms
Tomato
Carrot
Capsicum
Parsley
Garlic
Onions
Olive oil
Powdered vegetable stock
Pepper
Organic agave nectar
Sunflower seeds
Raw organic cashew butter

The simple cooking instructions

1. Cook the spaghetti noodles, following the instructions on the packet and then place in a strainer when ready.

2. While you allow the pasta noodles to cool, add a small amount of olive oil to the pan and toss in some garlic and onions. Lightly stir until brown and then add in your chopped up mushroom, tomato, carrot and capsicum.

3. Gently stir all your vegetables until slightly soft and then add in, a teaspoon of powdered vegetable stock and your desired amount of pepper, agave nectar, parsley and a little water. Continue to stir until all ingredients are well mixed in together.

4. Once vegetables are cooked and tomatoes are nice and soft, stir in the spaghetti noodles.

Serve hot with cashew butter, sunflower seeds and extra parsley.

Enjoy!

xx

ROASTED BUTTERNUT SQUASH

Having a late dinner tonight. Roast butternut squash and mixed greens topped with roasted almonds. So easy and sooo delicious.