Peanut Butter Cookies

Peanut Butter Cookies

Thick chewy cookies with crisp edges and a soft melt in the middle

Prep

10 mins

Cook

10 mins

Makes

14 cookies

Difficulty

Easy

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Ingredients

• 1½ cups all purpose flour (180 g)
• ½ cup unsalted butter room temperature (110 g)
• 1 cup peanut butter (250 g)
• ½ cup brown sugar lightly packed (100 g)
• ½ cup white sugar (100 g)
• 1 teaspoon vanilla extract
• 1 large egg room temperature
• ¾ teaspoon baking powder

Method

1. Preheat oven to 180C.
2. Cream the butter white sugar and brown sugar in a mixer. Start on speed 2 for 15 seconds then increase to speed 8 for another 15 seconds.
3. Scrape down the bottom and sides of the bowl then mix again on speed 5 for 20 seconds.
4. Add the peanut butter and mix on speed 5 for 30 seconds scraping halfway through.
5. Add the egg and vanilla extract. Mix on speed 3 for 15 seconds then scrape and mix again on speed 3 for another 5 to 10 seconds.
6. Add the flour and baking powder. Mix on speed 1 until just combined no more than 10 seconds.
7. If there are white streaks finish mixing by hand with a few gentle folds.
8. Roll into small balls to make about 14 cookies.
9. Bake for 10-12 minutes until edges are lightly golden and centres are soft.
10. Cool on the bench for 10 minutes then transfer to a wire rack.

Tips

• Do not overbake the centre should feel soft
• Room temperature butter mixes more evenly
• Trust the process even when they look underdone

Storage

• Store airtight at room temperature for up to 3 days
• Refrigerate for up to 5 days
• Freeze baked cookies for up to 2 months

Quick Prawn Vermicelli Stir Fry

Quick Prawn Vermicelli Stir Fry

A quick and savoury prawn noodle stir fry with mushrooms, celery, carrot, and fresh coriander

Prep

15 mins

Cook

10 mins

Serves

2

Difficulty

Easy

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Ingredients

Main ingredients

• 240g prawns, uncooked
• 5 to 6 button mushrooms, sliced
• 1/4 cup coriander, roughly chopped
• 1/2 carrot, peeled and grated
• 2 celery stalks, thinly sliced on an angle
• 2 tbsp neutral oil, I used vegetable oil
• A pinch of salt, for the prawns
• A pinch of white pepper, for the prawns
• 3 portions vermicelli noodles from a 250g pack

Sauce

• 2 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1/2 tsp sesame oil
• 1.5 tbsp Chinese cooking wine
• 1/4 tsp white pepper or black pepper
• 3 tbsp water

Method

1. Add the prawns to a bowl with a pinch of salt and a pinch of white pepper. Mix well, then let them sit for 10 minutes while you prep the vegetables.
2. Get the noodles ready in the background. Mine took 5 minutes in a bowl of kettle boiled water, not on the stove. Follow your packet instructions, then rinse and drain well.
3. Heat 1 tablespoon of vegetable oil in a pan (a wok is even better!) over medium high heat. Add the prawns and let them sit untouched for 1 minute.
4. Flip the prawns and let them cook for another 30 seconds. Remove them from the pan and place them in a bowl to add back in later.
5. Add the remaining 1 tablespoon of oil to the pan. Add all of the vegetables, spread them out, and let them sit undisturbed for 30 seconds.
6. Stir the vegetables constantly for about 2 minutes. You are just looking for the celery to soften slightly. If you prefer your celery with more bite, you do not need to cook it for the full 2 minutes.
7. Add the prawns back to the pan, then pour in the sauce. Mix everything for 30 seconds, then turn off the heat.
8. Add the rinsed and drained noodles. Toss everything together well. The noodles might take a little work, so be patient. You want them evenly coated in the sauce.
9. Add the coriander and stir it through.
10. Serve immediately.

Tips

• Do not overcrowd the pan when cooking the prawns so they can sear properly
• Have your noodles soaked, rinsed, and drained before you start stir frying for an easier finish
• If you like your celery with more crunch, shorten the vegetable cooking time slightly
• Toss the noodles patiently through the sauce so they absorb all the flavour evenly

Storage

• Best eaten fresh while the noodles are soft and coated in the sauce
• Store leftovers in an airtight container in the fridge for up to 1 day
• Reheat gently in a pan or microwave with a small splash of water if needed

Macros (approx)

Calories

550 kcal

Protein

34 g

Carbs

69 g

Fat

15 g

These macros are automatically calculated and intended as a guide only. Actual nutritional values may vary depending on ingredient brands and portion sizes.

Chimichurri Sauce

Chimichurri Sauce

A bright, zesty parsley sauce made with olive oil, garlic, vinegar, and herbs

Prep

10 mins

Cook

0 mins

Serves

4

Difficulty

Easy

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Ingredients

• ⅓ cup extra virgin olive oil
• 2 tablespoons white wine vinegar
• 1 garlic clove, minced
• ½ teaspoon sea salt
• ¼ teaspoon dried oregano
• ¼ teaspoon smoked paprika
• ½ cup finely chopped fresh flat leaf parsley (without stalks)

Method

1. In a small bowl, whisk together the olive oil, white wine vinegar, minced garlic, sea salt, dried oregano, and smoked paprika.
2. Stir in the finely chopped parsley until well combined.
3. Taste and adjust seasoning if needed.
4. Serve as a sauce over roasted or grilled vegetables.

Tips

• Finely chop the parsley so the sauce mixes through evenly.
• Taste before serving and add a little extra salt or vinegar if needed.
• You can also combine the ingredients in a mortar and pestle for a more rustic texture.
• For a smoother finish, pulse everything briefly in a food processor.

Storage

• Store in an airtight container or jar in the fridge for up to 3 days.
• Give it a good stir before serving as the oil may settle.
• Best served fresh for the brightest flavour and colour.

Madras Beef Curry (not spicy!)

Madras Beef Curry (not spicy!)

Tender diced beef simmered in a quick lemon garlic spice paste until rich and saucy

Prep

10 mins

Cook

2 hrs

Serves

2

Difficulty

Easy

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Ingredients

Paste Ingredients

• 1 tbsp ground coriander
• 1/2 tbsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp freshly ground black pepper
• 1 to 2 small garlic cloves, minced in a garlic presser
• 1 tsp grated ginger
• 1 lemon, freshly juiced

Remainder

• 1 tbsp olive oil
• 500 g chuck steak / beef, diced into small cubes
• 1 tbsp tomato paste (missing in the video!)
• 2 cups beef stock

Method

1. In a small bowl, mix coriander, cumin, turmeric, pepper, garlic, ginger and lemon juice to form a paste.
2. Heat oil in a large pot over high heat. Add beef and brown, turning to get colour on each side. It does not need to be cooked through. Remove and set aside.
3. Reduce heat to medium. Add the spice paste and cook for about 1 minute until fragrant. Return beef and stir to coat. Add tomato paste and stock. Bring to a boil.
4. Reduce heat to low, cover and simmer for 1 hour 45 minutes until tender. Check regularly so it does not dry out. If it looks like it is drying out, add 1/4 cup water at a time and continue monitoring. Uncover for the final 10 to 15 minutes to slightly thicken the sauce. Serve.

Tips

• Browning the beef is just for colour and flavour, it does not need to cook through at this stage
• Each pot cooks differently, so keep an eye on the liquid level throughout the simmer
• If it starts to dry out, add 1/4 cup water at a time and keep monitoring until tender

Storage

• Cool completely, then store airtight in the fridge for up to 3 days
• Reheat gently on the stove with a splash of water if needed
• Freeze in portions for up to 2 months, then thaw overnight in the fridge

Macros (approx)

Calories

330 kcal

Protein

42 g

Carbs

6 g

Fat

13 g

Based on 2 serves. Values are estimates and will vary by brand and the exact cut of extra lean diced beef.

High Protein Tuna Quinoa Power Bowl

High Protein Tuna Quinoa Power Bowl

A fresh, healthy and protein packed bowl with fluffy seasoned quinoa, tuna, herbs, cottage cheese and lemon

Prep

10 mins

Cook

8 to 10 mins

Serves

1

Difficulty

Easy

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Ingredients

For the bowl

• 55 g red capsicum, diced, about 1/4 capsicum
• Handful of coriander, about 11 g, roughly chopped
• 1 x 95 g can tuna in oil, drained
• Juice of 1/2 lemon, freshly squeezed
• 1/4 cup low fat cottage cheese, or more if you like

How to prepare the quinoa

• 1/2 cup quinoa, white or mixed colour, rinsed under cold tap water and drained
• 1 cup water
• 1/4 teaspoon cooking salt
• 1/2 teaspoon Vegeta chicken stock powder

Method

1. Add the rinsed quinoa to a small pot and pour in the 1 cup of water. Add the cooking salt and Vegeta chicken stock powder.
2. Place the pot on high heat and bring it to a gentle simmer.
3. Once it starts simmering, place the lid on the pot, reduce the heat to low, and let it cook according to the packet instructions. This usually takes about 8 to 10 minutes.
4. Check the quinoa after about 5 minutes to make sure it is not sticking to the bottom.
5. The quinoa is ready when all the water has been absorbed.
6. Remove from the heat and pour the quinoa into the bowl you plan to serve it in.
7. Mix everything together except the lemon juice and cottage cheese. Then add the cottage cheese and squeeze the lemon juice over the top to finish.

Tips

• Rinse the quinoa well before cooking to remove any bitterness.
• Keep an eye on the pot after 5 minutes so the quinoa does not catch on the bottom.
• Add the lemon and cottage cheese right at the end for the freshest flavour and texture.
• You can keep the ingredients layered and separate in the bowl, or gently mix them together before serving.

Storage

• Best eaten fresh once assembled.
• Store leftovers in an airtight container in the fridge for up to 1 day.
• For the best texture, keep the lemon and cottage cheese separate until ready to eat if making ahead.

Macros (approx)

Calories

555 kcal

Protein

43 g

Carbs

61 g

Fat

15 g

These macros are automatically calculated and intended as a guide only. Actual nutritional values may vary depending on ingredient brands and portion sizes.

Greek Salad

Greek Salad

A fresh and simple Greek salad with tomatoes, cucumber, feta, olives, and a zesty red wine dressing

Prep

15 mins

Cook

0 mins

Serves

2 to 4

Difficulty

Easy

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Ingredients

Salad

• 3 tomatoes
• 3 Lebanese cucumbers, roughly chopped
• 1/2 small red onion, sliced not too thin
• 1 small green capsicum, diced
• 150 g feta block, crumbled for the end
• 220 g black kalamata olives
• 1.5 tsp dried oregano

Dressing

• 1 tsp dried oregano
• 1/4 tsp cooking salt
• 3 tbsp red wine vinegar
• 1/4 cup extra virgin olive oil

Method

1. Once everything is chopped, add it all to a bowl and toss with the dressing until well combined. Adjust the feta to taste, serve straight away, and enjoy. You can also add a little more red onion if you like, but I prefer not to use too much.

Tips

• Crumble the feta over the top right before serving so it keeps its texture
• Taste before serving and adjust the feta to suit your preference
• Add a little more red onion if you enjoy a stronger onion flavour
• Serve immediately for the freshest texture and flavour

Storage

• Best eaten fresh on the day it is made
• Store leftovers in an airtight container in the fridge for up to 1 day
• The vegetables may release extra liquid as they sit, so give it a quick toss before serving again

Macros (approx)

Calories

280 kcal

Protein

7 g

Carbs

11 g

Fat

24 g

These macros are automatically calculated and intended as a guide only. Actual nutritional values may vary depending on ingredient brands and portion sizes.

How To Prepare And Cook Quinoa

How to Prepare and Cook Quinoa

A simple savoury quinoa recipe that is fluffy, flavourful, and perfect for salads or a quick high protein lunch

Prep

5 mins

Cook

10 mins

Serves

1

Difficulty

Easy

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Ingredients

• 1/2 cup quinoa
• 1 cup water
• 1/4 teaspoon salt
• 1/2 teaspoon chicken stock powder

Method

1. Soak the quinoa in water, then rinse well. Repeat if you have time to help remove any bitterness.
2. Add the quinoa, water, salt, and chicken stock powder to a pot.
3. Place on high heat and bring it to a simmer.
4. Lower the heat to the lowest setting and cover with a lid.
5. Cook for about 10 minutes.
6. At the 5 minute mark, lift the lid slightly and stir gently to stop it sticking to the bottom.
7. If it looks too dry before it finishes cooking, add 2 to 3 tablespoons of water.
8. It is ready when all the water has been absorbed and the bottom of the pot looks dry when scraped with a spatula.
9. Enjoy it hot or let it cool slightly before adding it to your favourite salad.

Tips

• Rinsing the quinoa well helps remove the natural coating that can taste bitter
• Keep the heat very low once covered so the quinoa cooks gently without catching
• A quick stir halfway through can help stop it sticking if your pot runs hot
• Use it in salads, bowls, or as a simple high protein lunch base

Storage

• Store cooled quinoa in an airtight container in the fridge for up to 3 days
• Reheat with a small splash of water if needed to loosen it up
• It can also be enjoyed cold straight from the fridge in salads or meal prep bowls

Macros (approx)

Calories

135 kcal

Protein

5 g

Carbs

24 g

Fat

2 g

These macros are automatically calculated and intended as a guide only. Actual nutritional values may vary depending on ingredient brands and portion sizes.