Recipes

My healthy take on this Tex-Mex favourite, this burrito won’t leave you feeling weighed down. Traditionally loaded with refried beans, rice, cheese and sour cream, for some they can be difficult to digest leaving you feeling sluggish. Next time you’re craving Mexican, make this your go-to for an option your tastebuds and tummy will love.



This easy recipe is made from all-raw ingredients, which means no hanging around for the damn thing to cook. No need to boil pasta – zucchini makes an amazing low-carb substitute. These green squashes comprise mostly of water, making them a great low-calorie option if that’s your bag. They also help to keep you hydrated – perfect during the summer months when salad seems like the only option!



I love this recipe. It was inspired by a delicious deep-dish vegetable pie I had in Adelaide last year at vegan restaurant Pollen 185. The chef there told me how she had played around with the crust recipe for weeks before perfecting it, and then very generously passed that onto me. I’ve tinkered a little with it myself, but the deliciously crumbly texture remains the same. Fill it with whatever you want – I’ve gone for nutrient dense pumpkin and beets, but you can literally throw anything in there. Turn it into a quiche by pouring in whisked eggs into the crust.

Chickpea flour is made from either raw or roasted chickpeas, milled finely. It contains a higher proportion of protein than many others. It’s also
gluten free, making it a great flour alternative for anyone who suffers from gluten intolerance. It’s also mighty tasty. Grab some at your local health food store and let’s get baking!



Mason jar salads are just that – a salad in a mason (or glass) jar. I’m not sure who came up with this concept, but I think it’s genius. Storing the salad in a jar keeps it fresh for 5-7 days. What’s easier than jamming loads of fresh ingredients into a jar? It will save your loads of cash if you usually buy from the local cafe, not to mention the calories you’ll save! Theres a strategy to assembly to keep all the contents at their freshest:

Layer 1 – Dressing: 1-2 tablespoons
Layer 2 – Hard vegetables: carrot, celery, capsicum, red onion, cucumber
Layer 3 – Complex carbs: Brown rice, pumpkin or quinoa (if desired)
Layer 4 – Soft vegetables: avocado, tomato
Layer 5 – Protein: chicken, tofu, egg and cheese
Layer 6 – Salad greens: lettuce or baby spinach

Now admittedly the one I’ve made here, I ate straight away, so I totally ignored this method. If you’re going to eat it soon, or dressing with citrus (lemon / lime) and just leave a wedge in the top, you don’t need to worry too much about the layering method. If you’re storing it for a while, ensure the dressing is kept at the bottom, and then mix through the salad just before lunch time.

Let’s get to it!



My mother-in-law has a knack for risotto. You might say it’s her signature dish (though, she has a million of those). She spends hours stirring it until it’s a delicious creamy consistency and tops with a mix of roasted balsamic vine tomatoes, garlic and mint – it’s an incredible combination. For me, it’s missing a protein element for muscle repair and satiety, and is pretty heavy on refined carbs. It’s more of an ‘occasion’ food – which I hate, so here’s my take on low-carb risotto, using cauliflower rice instead of arborio. No white wine (though you could add it if you wanted!) and served up with some hearty organic chicken breast. Now that’s one balanced, every-day kinda risotto I can get on board with.

The humble cauliflower provides a high amount of nutrients for a small amount of calories. Cauliflower is also high in both fibre and water content, which helps to prevent constipation, maintain a healthy digestive tract and lower the risk of colon cancer. A ‘regular’ risotto indeed.



This is my take on the beautiful Mexican Fajita. We’re going salsa-less. Have you ever read what’s in a jar of the store-bought stuff? Sugar, sugar, and more sugar. Not great for your insides. I’ve swapped it for tahini – kind of like peanut butter, but made with sesame seeds. It’s packed with healthy fats to keep you satiated for longer. It’s also an amazing source of calcium (for those of you who don’t eat dairy) and is rich in minerals such as phosphorus, lecithin, magnesium, potassium and iron.

Triple the recipe, invite some friends over and lay it all out in bowls – it’s the easiest, healthy dinner-party pleaser that is sure to impress. DIY food is always a winner and means you can cater for fussy eaters too!



The temperature is rising here in Sydney. Spring is finally here and the longer nights are rolling in. What better way to celebrate than with this delicious detoxing bowl of goodness? Packed with antioxidants, minerals and nutrients for glowing skin, it’s the perfect way to start the season. Lather up in sun lotion and take this out on your patio with a good book.

The healthy stuff: Shrimp (or prawns if you’re from the UK!) have fewer kilojoules, more protein and way less fat than beef, skinless chicken, pork and lamb. With zero carbs and less fat than all land based animal protein sources, it’s easy to see why they’re awesome for the waistline. Shrimp are naturally high in Omega 3 and 6 polyunsaturated fatty acids, better known as the “good” fats – earning them a rep as ‘brain food’ too. A fantastic addition to a healthy diet.



I could eat Greek food all day, every day, no problem. It’s usually super healthy, fresh and flavourful. With this green twist on tzatziki packed with antioxidant herbs, don’t even get me started. Chicken breast is of course a lean, high quality protein to help build muscle, but being a low-carb recipe to boot, this is a great dish for when you’re looking to lean-down too. On your table in under 20 minutes, it’s also perfect for busy weeknights – it’s on rotation in The Fit Foodie household at least once a week.