Brown Rice Quinoa Salad Makes: 4-8 side portions Ingredients: 250g packet microwave brown rice & quinoa 125g can corn kernels, drained 125g can chick peas, rinsed and drained 4 spring onions, finely sliced 1/2 cup diced roast pumpkin 1 large tomato, diced 1/2 continental cucumber, diced 1/4 edamame 1/4 cup fresh flat leaf parsley, shredded
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Quinoa Salad Makes: 3 bariatric portions Ingredients: 1/2 cup quinoa 1 cup chicken stock 6 cherry tomatoes 2 baby cucumber 2 spring onions 60g diced roast pumpkin 1/4 cup shredded fresh herbs 30g crumbled feta cheese Squeeze lemon juice Method: Place the quinoa and stock with an additional tablespoon of water in a small saucepan
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Opti-Slaw Makes: 4-6 serves Ingredients: 1 & 1/2 cups shredded wombok 1 carrot, grated 1 small red onion, finely sliced wedges 1 small red capsicum, thinly sliced 1/3 cup flat leaf parsley, shredded 2 teaspoons Apple cider vinegar 1 tablespoon salt reduced chicken stock Method: Place all ingredients into a mixing bowl and combined well
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Honey Mustard Chicken Salad Makes: 3 bariatric serves Ingredients: 1 tablespoon Chobani yoghurt 1 teaspoon wholegrain mustard 1/2 teaspoon Dijon mustard 1/2 teaspoon honey 1 scoop (30g) natural protein powder 90g finely shredded chicken breast 1 hard boiled egg 30g bocconcini cheese 1/2 large tomato 3/4 cup shredded baby spinach Salt & pepper to taste
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Potato Salad Ingredients: 750g potatoes 2 vegetable stock cubes 1 shallot, diced 3 spring onions, sliced 1/2 cup baby spinach, shredded 1 cup sour cream 1/4 cup garlic aioli of mayonnaise Method: Peel and dice the potatoes to an even size of your choice Place the potatoes in a saucepan, cover with water and add
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Devilled Eggs Makes: 14 portions Ingredients: 7 eggs 1/2 shallot, finely diced 1 teaspoon curry powder 1/8 teaspoon ground cumin 1/8 teaspoon ground coriander 1/8 teaspoon paprika 1/8 teaspoon turmeric 2 tablespoons garlic aioli or mayo 2 tablespoons natural or Greek yoghurt 1 scoop (30g) natural protein powder (optional) Method: Place the eggs in a
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Tuna Salad Makes: 3 small portions Ingredients 2 tablespoons natural yoghurt 1 tablespoon garlic aioli 1/2 teaspoon Dijon mustard 1/2 teaspoon lemon juice Salt, to taste 95g tuna in springwater, drained 2 hard boiled eggs, diced 2 tablespoon corn kernels, 1 small red onion, finely diced 1/2 celery stalk, finely diced 2 tablespoons fresh parsley,
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Cajun Chicken & Halloumi Salad Serves: 1 Ingredients: 50g chicken breast, thinly sliced 1 teaspoon Cajun seasoning 1 teaspoon cornflake crumbs 25g slice of Cypriot halloumi 1/4 cup shredded baby spinach 1 mini cucumber, thinly sliced 1/8 red onion, finely diced 3 cherry tomatoes, quartered 15g red capsicum, thinly sliced Method: Place the chicken, Cajun
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Yoghurt Protein Dressing Makes: 6 portions Ingredients: 2 tablespoons natural yoghurt 1 teaspoon lemon juice 1 teaspoon honey 1/2 teaspoon Dijon mustard 30g natural protein powder Method: Place all ingredients in a food processor or blender Process until smooth Chill for 30 minutes before serving in your chosen salad Nutritional Value per portion: Calories: 68
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Slimmers Creamy Salad Dressing Ingredients: 1/4 cup natural yoghurt 1 tablespoon lemon juice 2 teaspoons extra Virgin olive oil 1 heaped teaspoon Dijon Mustard 1 chicken stock cube 1 clove garlic Method: Place all ingredients into a blender and process until well combined Pour into a mason jar or a container with a well sealing
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