3 game changing recipes

Updated: Oct 27, 2022

3 game changing recipes to make eating healthy a 'piece of cake'!

BAKED CHICKEN PARMESAN

Ingredients:

Serves 6

Method

Preheat the oven to 450°F (230 C) and grease an oven-proof dish with 1 teaspoon of olive oil.
Slice each chicken breast in half, lengthways, then place the chicken on a cutting board and cover with plastic wrap. Using a meat tenderiser, pound the chicken to a ½-inch thickness. Set aside.
In a large bowl, combine the breadcrumbs, parmesan cheese, garlic powder and salt. Whisk the egg into a medium bowl.
Dip each chicken breast first into the beaten egg, shaking off any excess, then into the breadcrumb mixture.
Heat ½ tablespoon of olive oil in a large skillet over a medium-low heat. Add the chicken to the skillet and cook for 3-4 minutes on each side, until golden brown. Wipe the skillet between each chicken breast to remove any brown bits and continue to saute the remaining pieces of chicken.
Transfer the chicken to an oven-proof dish and top the chicken breasts with the marinara sauce and sprinkle over the shredded mozzarella.
Bake the chicken in the oven for approximately 7 minutes or until the mozzarella has melted and the chicken is cooked through.
Sprinkle over freshly chopped basil and serve immediately.

Ingredients:

Makes 12

Method

Heat the oven to 375°F (190°C).
Line a 12-cup standard sized muffin tin with paper liners.
In a large bowl, combine the flour, baking powder, baking soda, cinnamon and salt.
In a medium bowl, mix the bananas, yogurt, egg, coconut sugar, coconut oil and honey until just well combined.
Fold the wet ingredients into the dry and gently stir until smooth.
Divide the batter evenly among the muffins cups.
Place the tray into the oven and bake until an inserted toothpick comes out clean, about 20 to 25 minutes.
Remove the tray from the oven and allow to cool in the tin for 5 minutes.
Then remove the muffins, from the tin and place on a wire cooling rack and cool completely or serve warm.

Ingredients:

Serves 4

Method

To slice the flank steak it is really important to cut the steak into really thin slices, cutting across the grain of the meat. Prepared like this will ensure a really tender piece of meat.
Place the sliced steak into a medium bowl and coat with the cornflour, 1 teaspoon of rice wine, soy sauce, minced garlic, cold water, sesame oil, and season to taste with salt and pepper.
In a small bowl, mix the remaining rice wine and hoisin sauce, then set aside.
Heat 1 tablespoon of olive oil in a wok over high heat and add the beef in a single layer. Let the beef cook for 1 minute, then stir fry for another 1 minute.
Transfer the beef to a plate. Add in the remaining oil, add the garlic, ginger and chilli flakes and stir-fry for about 10 seconds.
Next add the mushrooms and peppers, season to taste with salt and stir-fry for 2 minutes. Return the beef to the wok, along with the resting juices.
Finally, add the hoisin sauce mixture and stir-fry for another 1 minute, until cooked through. Remove from the heat and serve immediately with rice or rice noodles.