Tastic – One pot chicken and rice

Tastic Soft & Absorbing Long Grain White Rice – One pot chicken and rice

2 cups Tastic Soft & Absorbing Long Grain  White Rice
1 tsp turmeric
1 tsp cardamom seeds
3 cloves of garlic, chopped
4 cups Chicken stock
4 Chicken thighs
3 Tbsp Moroccan spice blend
2 Tbsp olive oil
1 onion, chopped

Heat olive oil in a large pan
Add chicken and cook skinside down, sprinkle with salt, pepper & morrocan spice blend. Cook for about 10 minutes then you turn the chicken chicken and sprinkle with salt, pepper and there morrocan spice blend
Remove chicken and set aside

Using the same pan.
Add onion and garlic, sauté until onion is translucent
Add rice and stir until rice is mixed with onion and well coated with oil
Add turmeric and cardamom seeds, stir everything together. Add chicken back to the pan and pour the chicken stock
Cover with a lid and leave to cook for 25 minutes
Add green beans, close the lid and let them steam for a further minutes.




Huevos Rancheros

Huevos Rancheros 

1 Tbsp olive oil

1 medium onion, chopped 

1 green pepper, chopped 

1 can chopped tomatoes 

1 Tbsp Chipotle seasoning 

1 cup water 

2 Tbsp fresh coriander, chopped 

1 jalapeño sliced 

1/2 cup black beans 

2 cloves of garlic, chopped 

Salt & Pepper to taste 

To serve 


Corn Tortillas 




Heat oil in a pan 

  • Add onion and green pepper, cook until onion translucent 

Add tomato, garlic, black beans jalapeno, Chipotle season and water 

Leave to cook, covered for 20 minutes.

Serve with corn tortillas, fried eggs, avo and feta 



Crispy Pork Belly


1kg pork belly 

1 Tbsp cardamom 

1tsp cloves 

5 garlic cloves whole 

3 star anise 

440 ml hunters gold

3/4 cup apple juice 

1- 2 cups sea salt (depending on how much covers the pork belly skin) 

Method : 

Preheat the oven to 180 degrees 

In a roasting pan 

Pour salt on skin of pork belly to form a thick layer, spread salt all over pork belly making sure no skin shows. 

Once pork is covered in salt, add all the other ingredients to the roasting pan.

Place in the oven for 1 hour, salt will turn into a thick crust, remove from oven and remove the crust. 

Increase the oven to 220 degrees and return the pork belly for a further 45 minutes. Crackling should be crispy, if not return until crispy 



Cheese souffle


•3 Tbsp Flour
•2 1/2 Tbsp butter
•350ml full cream milk
•1tsp nutmeg
•1tsp paprika
•4 large egg, separated
•100g grated parmasean cheese
•100g grated cheddar cheese


Preheat the oven to 180°C. Grease four small ramekins with butter.

In a saucepan, heat the milk

In a separate pan, melt the butter, then add the flour to make a roux. Cook for 1 minute.

Remove from the heat then add milk to the flour-butter mixture, whisking continuously.

Return the mixture to the heat and whisk until thick, about 2 minutes

Remove from the heat and stir in the cheese, nutmeg and paprika

In a separate bowl, whisk the egg whites until stiff peaks form.

Stir the egg yolks into the cheese sauce, then gently fold in the egg whites.

Spoon the mixture into the greased ramekins. Bake for 20 minutes.


  • Do not open the oven door before it’s cooked, letting cold air in can make it deflate
  • Use eggs at room temperature for fluffier egg whites
  • Use bottom rack of the oven so it can cook from the bottom and rise better.



Lamb shank

•2 large lamb shanks
•2 shallots ( yellow onion also works)
•1 can whole tomatoes
•2 cups chicken stock
•1 cup red wine
•5 garlic cloves crushed
•Handful of thyme sprigs
•250g leeks
•350g vine tomatoes
•200g Baby carrots


Preheat oven to 180°C

In a large pan drizzle some olive oil and add the garlic, shallots, thyme and lamb shanks. Seal the meat on each side until browned

Once browned deglaze the pan with red wine. Set aside.

Add the Lamb Shanks and all the pan contents into an oven proof dish. Add canned tomatoes and stock, cover with foil and put in oven for 2 hours.

After 2 hours remove the lamb shanks from oven, add carrots, leeks, tomatoes, season with salt and pepper and return to the oven for a further 30-40 minutes. When vegetables and shanks are soft and tender remove.

Serve and enjoy with mash potato, polenta or risotto

•Seal the meat to build flavour

•Slow cook until it falls off the bone



Asian style whole fish

Asian style fish
Ingredients :

* 2 whole tilapia cleaned and gutted
* 1 red chilli, sliced
* 2 Tbsp crushed ginger
* 1 tsp crushed garlic
* 3 lemongrass stalks
* 60ml lime juice
* 2 Tbsp sesame oil
* 120ml soy sauce
* 1/4 cup sugar
* 80ml water


•Preheat the oven to 180 degrees.

•Score the fish on each side:
make 3 incisions on each side so more flavour can enter the fish. Season with salt and pepper on each side.

•Combine the sesame oil, garlic , 1 lemongrass stalk chopped , soy sauce and lime juice in a small bowl. Rub the mixture all over the fish, the incisions and inside the cavity.

•Place the fish in the oven and bake for 30 minutes.

While fish is baking, make the ginger and lemongrass syrup :

In a saucepan over a medium heat, dissolve the sugar in the 80ml of water.
Add 2 lemon grass stalks, ginger, sliced chilli and leave to simmer for 5 minutes then remove from heat.

•Once fish is cooked, Drizzle with the lemongrass – ginger syrup and enjoy with sticky rice.



Raw Foods

This week I’m tackling raw foods and I made beetroot the star of the dish!
Beetroot & berry smoothie bowl, juice and raw salad

I Raw foods Are low in calories, high in fiber and can ultimately lead to weightloss, improved skin, Increased energy and a faster metabolism.

Beetroot has many amazing such as :

* Lowers blood pressure

* Improves stamina

* Has anti – cancer properties

*Reduces cholesterol

* Improves skin

I hope you enjoy these raw recipes as much as I did creating them and that they push you in the right direction to try more raw food.


Beetroot Juice

Ingredients :
* 1 Large green Apple
* 2 carrots
* 1 cup strawberries
* 1 Tbsp ginger paste
* 1 clemengold
* 1 beetroot uncooked

* Wash all ingredients
* Chop all fruits and vegetables
* Put everything through juicer


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Raw beetroot spaghetti salad

* 200g beetroot spaghetti
* 125g Kale and sesame oil pesto
* 50g Goats Cheese
* Handful of micro leaf


* Toss the beetroot spaghetti in olive oil & season with salt and pepper
* Put the beetroot spaghetti on a plate, top with pesto and Goats Cheese then finish off with micro herbs and serve immediately

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Beetroot Smoothie Bowl


* 1/2 Avocado
* 1 cup spinach
* 1 beetroot
* 1/2 cup raspberries
* 1/2 cup blueberries
* 2 Tbsp honey
* 1 cup milk or any dairy substitute
* Breakfast seeds to garnish



* Add all ingredients into a blender and blend until smooth
* Place in a bowl and garnish with spinach, berries and breakfast seeds


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Living Well Starts With Eating Well – Recipes

Hey guys!

As your motivator for the #StartsWith challenge I thought it would only be right to give you some healthy recipe ideas which will make things a little easier for you during this challenge.

So I came up with 3 recipes which are packed with grains, pulses and legumes. I have a recipe for breakfast, lunch and dinner which you can use as inspiration throughout the day I hope it will make your journey a little better!


Breakfast – cauliflower breakfast

What you need :


* 1 cup of cauliflower and kale rice
* 1 Tbsp garlic paste
* 1 tsp turmeric
* 2 Tbsp olive oil
* 150g Halloumi sliced
* 2 eggs
* Handful of exotic tomatoes, halved
* Salt & pepper
* 2 Tbsp basil pesto to drizzle at the end



For Cauliflower and kale rice
In a non stick pan add garlic paste,turmeric and a cup of cauliflower rice
Mix the Ingredients together and cook for 5 minutes, finish off with salt and pepper

For Blistered tomatoes
Heat oil in a pan on a heavy heat, add halved exotic tomatoes, season them with salt & pepper and cook for 2 minutes on each side

For Halloumi
Slice the cheese and dry it with a paper towel
Once dry brush each side with olive oil and season with black pepper
Sear the cheese in a pan over a high heat, one minute on each side or until golden

Boil eggs to your desired doneness
Soft boiled :4-5 minutes
Medium : 6-8 minutes
Hard boiled: 10 minutes

Once all your elements are ready, plate , finish off with basil pesto & enjoy!



Lunch : Falafel bowl

What you need :

* Woolworths ready to eat falafels 150g
* 1 avocado
* 2 Tbsp reduced fat hummus
* 100g exotic tomatoes cut in half
* 1 handful of wild rocket
* 2 Tbsp light tangy mayonnaise
* 1 Tbsp siracha
* 1tsp lemon juice
* Salt
* 1 cup uncooked red & white quinoa
* Black sesame seeds to garnish

For the Quinoa :
Add one cup of Quinoa to two cups of water and cook for 20-30 minutes until soft and water absorbed

For the Siracha mayo :
Stir mayo, Siracha and lemon juice in a bowl then season with salt


Toss the Quinoa in olive oil and salt & pepper
Add falafels, a dollop of Hummus,Avocado slices, tomatoes and drizzle with Siracha mayo
Then finish off with a sprinkle of black sesame seeds.


Dinner – 7 grain medley with grilled salmon and veggies

What you need 

*250g Norwegian salmon
* 1 large egg plant cut lengthway
* 4 baby cut lengthway
* 80g Woolworths ready to eat 7 grain medley
* Handful of green bean trimmed
* olive oil
* 1 lemon
* Chilli flakes
* 1 tsp crushed garlic
* 1 tsp dry parsley
* 1 Tbsp slimmers choice cream cheese


For the salmon and grilled baby marrow & eggplants

Brush salmon, eggplants and baby marrow with olive oil on each side then season with salt and pepper

Heat a cast iron pan and add the salmon skin side down for 2 minutes then turn and cook for a further 4 minutes

Remove salmon , set aside and add the vegetables, grill for 2 minutes on each side

For the rice
Follow package instructions

For the green beans
Boil for 3-4 until tender and drain

For dressing
Mix together half a cup of olive oil, quarter cup of lemon juice, 1 Tbsp crushed garlic, 1 tsp dry parsley and 1 tsp of chilli flakes then season with pepper


Plate all the elements and drizzle with dressing, Enjoy!