Created this very delicious, super nutrition and yummy green breakfast bowl for breakfast this morning.

When it’s raining I love nothing more then being in my PJs, cooking and creating in the kitchen.

What I did to create this yummy green breakfast bowl, in about 20 minutes to mind you! 
 with my trusty ninja blender, I threw in one bag of baby spinach  and pulsed.
• 4 shallots including the green part
• one bunch of broccolini roughly chopped the steams as well.
• one zucchini roughly chopped first. Each ingredient went in separately into Ninja and pulsed on low. Placed into a big bowl drizzle over extra virgin olive oil and a good squeeze of lemon
in a fry pan lightly toasted a good handful of pepitas, sunflower seeds and almonds. Then toss thru your chopped greens.
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Crumble over feta, and place sliced Avocado  on top.
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Poach eggs  and place on top and sprinkle over @tableofplenty dukkah.
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We also added some bacon and or salmon would be amazing too!
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So yummy and great breakfast option for Sunday breaky when we have that little extra time. #enjoy #inthekitchen #creativespace #jleighkitchen#wouldhaveacafe #projectyou #nutrition #recipe #funcfitnessfood#fuelforperformance #basicingredients #basiccooking #mumlife #family#food #sunday

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Banana smoothies all round, recycled @thecleansekitchen bottles.
Frozen bananas x2
Handful of ice
400ml of milk your choice
3 tablespoons of honey cinnamon @fiveamorganics yogurt
Extra cinnamon
Chia seeds
LSA ( linseed sunflower seed almond- grounded up )

blend together in a blender. serves 2
Yum ! Great little pick me up after an active morning of trainign!‪#‎smoothies‬ ‪#‎sunshine‬ ‪#‎beach‬ ‪#‎refuel‬ ‪#‎projectyou‬ ‪#‎jleighkitchen‬‪#‎funcfitness‬


Today I found these interlock able containers and thought not only do they lock together they are PERFECT portion size for my over night oat pods !

Hectic morning for me tomorrow so breaky prepped and kids too !

These are the sorts of things and recipes I keep you informed with, in Project you !
#4 starts next week who is ready to commit and invest in themselves ! And be ready to alter change !
‪#‎projectyou‬‪#‎bestself‬‪#‎findmyfit‬‪#‎alteringchange‬‪#‎nutrition‬‪#‎fuelforperformance‬‪#‎preandposttraining‬‪#‎fooddiarys‬‪#‎recipes‬‪#‎demos‬‪#‎jleighkitchen‬‪#‎supermarketsafari‬

1/2 cup of freedom GF quick oats @freedomfoods
1-2 teasp chia seeds
Somes nuts (walnuts and silvered almonds)

Cover with pure harvest almond milk (the only one with the highest about of actual almonds at 10% activated almonds ) another thing we learn at super market safari food labels

Too with your choice of yogurt I’m making my own in my easy yo at moment

Top with fruit I usually use fresh blueberries tonight tho was raspberry and sliced apple !

Done so easy !
Oh and don’t forget to make with love ! ‪#‎foodprep‬‪#‎kids‬‪#‎family‬‪#‎jointhecrewthatgetsresult‬

 


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.


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.

Ingredients.

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.


Zucchini Slice

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.

Ingredients

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.

 


School Holidays – Cooking with Harry.

So its the school holidays, so why not combine work and spending time with kids. Plus I love being in the kitchen whipping up treats, meals and yummy food for friends and family.

Having 2 of my 3 children with learn difficulties, its important for our family to find other ways to teach our kids basic reading and maths skills. And cooking is one that comes naturally to me as I was always in the kitchen with my mum as a child. So today it was Harry and I playing with a basic banana bread recipe, and adding a little twist to it. And  i must say they have worked out beautiful. Olivia my eldest couldnt resist the smell that quickly filled the house and said let be the food critc. Harry is a highly active little jumping bean and is not iterested in school work at all unless its to do with sports. So with all his love and passion for running, triathlon and ruby, I endeavour to help his reading skill by cooking and teaching him good nutrition and fuel for performance and recovery. These Choc Banana muffins with some little extra hidden nutrients are great for lunch boxes, and or pre and post training.

Choc Banana Muffins.

3 Over ripe Bananas

100gm Nuttelex (with coconut oil) or normal butter is ok to , at room temperature I found this cocnut oil nuttelex in coles the other day and was keen to give it a go.

2 Eggs

1/2 Cup Raw Sugar / honey or maple syrup ( all different option will work fine)

1 Tsp Vanilla Essence

3/4  Cup hazel nut chcocolate broken into cubes ( you could also place one square into each raw  muffin cup before placing into oven)

2 1/4 Cups Spelt Flour (plain is ok too)

1/4 cup of LSA some extra hidden nutritents

2 Tsp Baking Powder

1. In a large bowl add the spread and bananas. Mash with a fork. Follow by adding the eggs, raw sugar and vanilla essence. With a whisk combine all the ingredients really well.

2. Add  the spelt flour and baking powder, followed by the chcocolate. Fold together with a spoon until the flour is just combined.

3. Spoon into muffin cups. Bake in a pre heated 150 degree Celcius oven for 15-20 minutes or until lightly golden and it bounces back when touched.

enjoy the warm gooy Choc banana fresh out oif the oven. yum yum 3 happy kids in my house hold.

Best consumed within 3 days of baking, or freeze down for future school lunch boxes, if they last that long.

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| 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


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.

Homemade

Carrot and cumin dip with toasted flat bread, served with a Red lentil salad served with lamb rump steak#eatbetter #eatgreat #lookandfeelgreat

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

serves 4

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

3 tomatoes

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

Method

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


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

Dressing

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