By Jaime Martin on Tuesday, May 10th, 2016 in . No Comments
Spicy lentil and pumpkin soup.
Even tho our weather is warmer then it should be 3 weeks out from winter and we are still hitting high 26-30 degrees ! I felt like it was time to start making soups.
A family pleaser is my pumpkin soup although I snuck in some cheeky lentils tonight, they didn’t even know!
1 onion roughly chopped
1 leek roughly chopped
Sauté in a olive oil 1-2 teaspoons of curry powder 1/4 teaspoon of fennel seeds 2 teaspoons of chicken stock.
Peel and roughly chopped 3/4 of a Kent pumpkin place in pot cover with 4 cups of water ! Bring to boil, simmer until pumpkin is soft. Add 1 can (drained and rinsed) of lentils.
Purée in blender
Serve as is or too with 1-2 teaspoons of Greek natural yogurt, chopped shallots, flat lead parsley, coriander and chilies. And your fav bread on side we love a 7 seeds and grain Vienna or an olive sour dough. You’ll just want to keep going back for more. #comeonwinter #pumpkinsoup #Jleighkitchen #familymeal #alwayswantmore #projectyou #nutrition #recipes #cooking #yum
By Jaime Martin on Monday, November 9th, 2015 in . No Comments
We are happy to eat bread and carbs, rice and pasta etc. But sometimes the bun is just not needed or felt like. Great option also for our coeliac’s or gluten intolerances, or your simply watching your energy and starchy carb intake.
Wool worths has great Turkey patties available 4 for $6.50 and Coles has great Chicken ones available for the same price. Nutritionally they ready well each patty containing 19-21grams of protein. Easy and convenient for quick lunches, easy post training dinners and BBQs with friends and family. either bake, bbq or cook in a non stick pan. Place on a handful of rocket and baby spinach leaves, layer on slices of cucumber, tomato, beetroot etc top with goats cheese, pesto and hummus.
delicious, colourful and nutritious. Pretty easy and straight forward #noexcuses
Add and egg poached or sliced hard boiled, heck add some pineapple and you have a real aussie flavour and fashion.
By Brendon Martin on Monday, October 12th, 2015 in . No Comments
Chicken Pesto Pasta.
After a morning run and a sunday on the beach with the family. Plenty of energy spent, surfing, swimming and playing with the kids. It was nice to come home and throw some basic ingredients together and sit down to a late lunch early sunday night dinner with the family. Best part of all there was plenty of left over for Monday lunchboxes and mine included. Particularly grateful as Monday is always a kick ass busy day. As I like to hit the floor running on Mondays with lots of classes, training, clients and meetings. A great start to the week sets for an awesome domino effect for the rest of the week.
I used (1pkt Serves 4) whole egg fresh Fettuccine.
800g Chicken breast thinning sliced
1 punnet of cherry tomatoes
2 handfuls of baby spinch leaves
1 bunch of broccolini chopped and blanched
150g – 200g of goats feta crumbled
3 tbsp of basil pesto
Salt and Pepper and a good drizzel of Flaxseed oil.
Cook Pasta according to packet. Cooked chicken in fry pan with alittle oil salt and Pepper. Once pasta and chicken is cooked, (drain pasta) add to a large serving dish. Mix all other ingredients, toss together and serve warm or cold the next day for lunches.
By Brendon Martin on Tuesday, October 6th, 2015 in . No Comments
This easy healthy slice / pie is great for prepared lunches and lunch boxes for kids. packed full of veggies and protein. Great for those who are on the go, or like to prepare meals in advance.
3 medium carrots grated
2 large Zucchinis grated.
1 cup of grated cheese.
10 free range eggs.
1 cup baby Spinch leaves.
1 cup of diced ham optional.
1 cup of corn. (cooked and sliced off cob perferably or can)
1/2 cup of plain flour.
1 teasp BP.
salt and peper to taste.
Place all ingredients into a bowl, and mix together with a spoon. Spoon into a large baking tray, or pirex quiche dish. and bake in oven 150 degree celsius fan forced. 40 – 60 minhutes or until firm in the middle and golden brown.
Slice and serve with salad, store in fridge for 3 days, or freeze down individually.
By Brendon Martin on Thursday, September 3rd, 2015 in . No Comments
| I N T H E K I T C H E N |
This meal takes 4 minutes to make basically the time it takes for your eye fillet to cook!
It’s my healthy cheat go to meal for a busy evening home from training ! at coles super markets they sell this salad mix kale coleslaw I don’t touch the salad dressing provided, I make my own –
1/2 cup of white vinegar
1/2 cup flaxseed oil
2 teaspoons of sesame oil
2 tbsp tamari (soy sauce)
1 tbsp of honey
mix all together store in fridge drizzle over desired amount !
So basically a handful of salad mix a small handful of changs crunchy noodles and your sliced cooked eye fillet and your dressing! dinner | lunch 4 to 5 minutes! To easy so Yum.
if cooking for more the whole bag of slad mix and the whole bag of noodles, and allow each person to pour over the dressing then noodles will stay crunchy. #funcfitnessgoldcoast #funcfitfood #funcnutrition #inthekitchen #jleighkitchen #toeasy #soyum #realfood #lunch #dinner
By Brendon Martin on Tuesday, September 1st, 2015 in . No Comments
Don’t be brown beige boring and lifeless with your eating or that’s exacting how you’ll feel! Eat food that is vibrant, rich in colour nutrient dense and rich, be alive and living.
Carott Cumin Dip with toasted Flat Bread.
3 Lebanese flat breads
4 medium carotts
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon greated fresh ginger
1 tablespoon of fresh lemon juice
1/3 cup of natural greek style yogurt
2 tablespoons of fresh chopped coriander
1 tablespoon of pine nuts toasted in oven to serve.
Pre heat oven to 180 degree, place flat bread on a large baking tray. Bake for 5minutes or until golden brown and crsip, also place pine nuts on the tray and toast 2-3 minutes. Cool and break into bite size pieces.
Meanwhile, peel and chop carrots, place in a saucepan and cover with water, bring them to the boil and cook until tender. Drain and allow to cool.
In a food processor add carott, yogurt, cumin, parika and ginger and lemon juice. process until you have a smooth consisitency, stir thru chopped coriander. Serve in a bowl or on a plate with toasted flat bread and top with a little extra yogurt, toasted pine nuts, coriander and a sprinkle of parika.
Summer Red lential Salad
preparation 15 minutes
3/4 cup of raw red lentials, cook to cooking instuctions on packet. (or use canned lentials for a cheat)
1 small red capsicum
1 small yellow capsicum
1 lebanese cucumber
1 small red onion
1/4 bunch flat leaf parsley, chopped
1/4 bunch mint, chopped
1/2 teaspoon of cumin
zest and juice of 1 lemon
Cook the lentils if using raw option, drain and place in cold water.
Dice all vegetables and place in a bowel.
Add lentils, chopped parsley and mint.
Season with cumin, lemon zest and juice.
Stir and combine.
Serve with your choice of lean cooked protein, my favourite is Lamb rump steaks. #funcfitfood
By gab on Sunday, August 30th, 2015 in . No Comments
What you eat, and how you eat is also a paramount part of a healty lifestyle. We believe in taking a holistic approach to health and wellbeing and have prepared a variety of Nutritional recipes for you to enjoy.
SUMMER inspired asian cloeslaw.
As the weather warms up slads become popoular again, they are so quick and easy and the best part its raw, nutritent dense and colourful, packed full of vitamins and minerals and live enymes and best of all naturally cleansing for rthe body.
So who doesnt want to jump in summer and the beautiful foods that it has to over.
This is one of my favourite salads, you can make it and it will last up to 3 days in the fridge in an air tight container. Make it for dinner and now we have lunches prepared. Add your favourite protein i love grilled salmon with mine.
1/2 Savoy cabbage finely shredded
1/4 red (purple in colour) cabbage
4 Lebanese cucumbers halved and seeds removed (keeps salad from going soggy keep for home Made taziki if you hate to throw away)
2 carrots peeled coarsely grated
1 bunch of mint washed and picked
1 bunch of coriander washed n picked
1 tablespoon of sesame seeds to top
80ml flaxseed or olive oil
1 tablespoon of sesame seed oil
1 1/2 tablespoon of natural honey
50ml soya sauce (Tamari)
Juice of 1 lemon
Pour a little of dressing on what you are eating rather then over the whole salad and salad will store fresh up to 3 days in air tight container in fridge like wise for dressing in s recycled jar! Enjoy
By gab on Monday, August 24th, 2015 in . No Comments
This is one of our all time favourites.. Salmon and Avocardo, served on a bed of Pearled Couscous with a mild curry and coconut flavor.
Salmon & Pearl Couscous
Heat 1 teaspoon of oil and 1 teaspoon of curry powder in a saucepan, add I packet of pearled couscous and 2 cups of water. Bring to boil and simmer 8-10 minutes stirring occasionally. Once water is absorbed stand for a further 10-15 minutes.
Meanwhile bake salmon steaks in oven 180 degree on a tray lined with baking paper. Until cooked to your liking, for last few minutes top with shredded coconut and flaked almonds.
On a plate or in a bowl chop a bag of rocket and baby spinach and a punnet of cherry tomatoes and 1/2 a red onion stir thru cooked couscous. Chopped salmon steaks in half place on on top of couscous, top with sliced avocado and crumble over some goats cheese! drizzle over a little lemon or flaxseed oil if you like! Enjoy.
Pearl Couscous has a unique nutty flavor and pleasantly chewy texture that pairs exceptionally well with your favorite sauces, so it can be a great alternative to traditional pastas and rice. Use Natural Pearl Couscous as a bed for stew, meat or vegetables, or try it as an entrée with your favorite pasta sauce. Add pearl couscous to soups, salads and pilafs for a new twist on old stand-bys. Like rice, couscous pearls will absorb the flavors of whatever spices or sauce you are using. Using pearl couscous, quick and easy main dishes and salads are just minutes away.