Creamy Chicken Rice Soup

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  • 500g chicken breast, raw, diced

  • 4 x carrots, peeled chopped

  • 1-2 cups frozen peas

  • 2 x cups leafy greens, optional (I added cauliflower leaves)

  • 1 onion, diced finely

  • 2 x garlic cloves

  • 3 x cups chicken stock

  • 1 cup brown/white rice, raw

  • 1 cup coconut cream


  • 1 x TSP Thyme

  • 1 x TSP Parsley

  • Salt & Pepper



  1. In a large pot, heat oil over medium-high heat. Add onion, carrots and leafy greens and cook and stir for 3-4 minutes, until onion begins to turn golden.

  2. Add in all remaining ingredients including seasonings. (Should be watery)

  3. Stir and bring to a boil over medium-high heat.

  4. Reduce heat to a simmer, cover with lid, and cook for 30 minutes, stirring every 10 minutes, or until vegetables and rice are tender.

  5. Remove from heat and let it cool for 10 minutes.

  6. Serve.

Creamy Broccoli & Beet Salad 

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Makes 4 x Serves

Broccoli & Beet Salad Ingredients: 

  • 1 x large broccoli (including stalk), diced 

  • 2 x beetroots, diced 

  • 1 x green apple, diced 

  • 1/2 cup pitted dates, diced 

  • 1/2 cup natural greek yoghurt

  • 3 x shallots, diced finely 

  • 1 x TSP sesame seeds 

  • Juice from 1 x lemon

Chicken Breast: 

  • 500g chicken breast, raw, diced 


  • Paprika, cumin, chilli flakes 


Boiling Beets:

  1. Trim the tops off the beets. Wash and dry. 

  2. In a large pot add water, vinegar, and salt. Add beets, bring water to a boil, and then reduce to a simmer.

  3. Cook beets until fork tender, about 30 minutes. Peel once cooled.

Preparing Salad: 

  1. Prepare and chop all salad ingredients. Broccoli, beets and apple should all be diced about the same size. 

  1. Combine all salad ingredients in a large mixing bowl. Add yoghurt and lemon in last. 

  1. Set aside in the fridge. 

  2. Dice and cook chicken in a frying pan with TBS of olive oil. Add in seasonings with a little water if needed. 

  3. Once chicken is cooked, add to broccoli salad and mix through. 

  4. Serve into 4! Enjoy 

Mexican Beef with Roasted Cauli & Eggplant

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Makes 4 x Serves


Mexican Beef

  • 500g lean beef mince, raw 

  • 1 x can black beans, drained and rinsed 

  • 1 x brown onion, finely diced

  • 1 x tbs smoked paprika 

  • 1 x tbs cumin

  • 1 x tbs coriander

Roasted Cauliflower & Eggplant

  • 1 x large eggplant plant, sliced or diced 

  • 1 x cauliflower head, chopped into small florets 

  • 3 x tbs olive oil 

  • 2 x tbs mixed herbs

  • salt and pepper 


  1. Preheat oven at 200 degrees.

  2. Prepare and chop eggplant and cauliflower and add to a large oven dish or tray. Add olive oil, herbs and spices. Mix around well.

  3. Place in the oven for roughly 15-20 minutes giving it a toss half way through.

  4. Meanwhile, cook beef on a frying pan until almost browned. Add in remaining ingredients and flavours.

  5. Let it sit on low heat for 5 minutes.

  6. Remove veggies from tray and serve out into 4 x dishes. Top with a serve of mexican beef.

  7. For a little extra taste parmesan will do the trick :)

Chicken, Pumpkin & Broccoli Risotto

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Makes 4 x Serves


  • 500g chicken breast, raw, diced 

  • 3 x cups pumpkin, cubed

  • 3 x cups broccoli, chopped into small pieces 

  • 1 x cup chicken stock 

  • 3 x tbs sunflower kernels 

  • 1 x tbs olive oil 

  • salt and pepper 

  • 3 x cups of water


  • Cut chicken, broccoli and pumpkin into cubed size pieces. About the same size and add them to a large pot.

  • Prepare and add all remaining ingredients into the pot including the 3 x cups of water.

  • Add lid and bring to boil. Simmer on low for about 15-20 minutes into water is almost absorbed. You can test taste to see if the rice and cooked.

  • Remove from heat and let it sit for about 10 minutes.

  • Serve into 4 x dishes and enjoy!

One Pot Sausage & Veggie Pasta

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Makes 4 x Serves


  • 4 x carrots, diced

  • 1 x cup tomatoes, diced

  • 3 x celery stalks, diced

  • 6-7 sausages 500g chilli sausages, chopped  

  • 2 x cups wholemeal pasta, cooked 

  • beef stock cube + 1 cup of water 

  • 2 x tsp mixed herbs 

  • 6 x garlic cloves 


  1. Cook pasta according to instructions on packaging. Note 2 x cups of pasta is measured cooked.

  2. Place all the ingredients, except pasta, into a large pot and bring to boil. Simmer for 10-15 minutes or until veggies are soften and sausages are cooked through.

  1. In the last few minutes of cooking, add in cooked pasta and remove from heat.

  2. Mix through well. Serve into 4 x dishes!

Beef Chilli with Sweet Potato

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Makes 4 x Serves

Note: I used with sweet potato to try and mix things up! Super sweet and tasty! You could also substitute for orange or purple sweet potato instead.


  • 500g beef mince, raw 

  • 2 x cups green beans, diced 

  • 2 x sweet potatoes, diced finely 

  • 1 x brown onion, diced finely 

  • 1 x can kidney beans, drained 

  • 3 x garlic cloves 

  • 2-3 cups of water


  • 1 x tbs chilli powder 

  • 1 x tbs cajun 

  • dash of cayenne pepper 


  1. Chop and prepare all vegetables, kidney beans and other flavours. Add to a large stove pot. with 2 cups of water start with.

  2. Bring to boil and simmer for about 10-15 minutes or until sweet potato is softened.

  3. Heat a frying pan and cook beef mince until slightly browned. Remove from heat and add to pot with sweet potato.

  4. Add the cooked beef mince and extra cup of water if needed and lit it sit for about 5 minutes.

  5. Dish out into 4 x servings and enjoy!

Greek-Style Chicken & Crispy Chickpea Salad

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Makes 4 x Serves


Chickpea Salad

  • 2 x purple onions, diced 

  • 2 x cups tomatoes, diced 

  • 1 x cup green capsicum, diced 

  • 1 x can chickpeas, drained

  • 2 x tbs red wine vinegar 

  • 2 x tsp cumin powder 

  • salt and pepper 

Greek-Style Chicken Marinade

  • 500g chicken, diced 

  • 6 x garlic cloves, finely diced 

  • 1 x tbs olive oil 

  • 1/2 lime squeezed 

  • 1 x tbs oregano 


  1. Mean Drain chickpeas and add to a frying pan. Cook and stir until slightly crispy. Set aside.

  2. Add garlic, olive oil, 1/2 a lime juice squeezed and oregano to a small dish. Mix together and set aside.

  3. Dice chicken and add to marinade. Using your hands, smoother the chicken with the marinade and set aside.

  4. Chop and prepare salad ingredients as directed above including onion, capsicum and tomatoes and gently toss in a large bowl to combine.

  5. Cook chicken in a frying pan until browned. Once cooked add to salad dish. Add in remaining cumin, red wine vinegar, salt and pepper.

  6. Mix together and serve into 4 x dishes. Enjoy!

Beef & Brown Rice Salad

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Makes x 1 Serve (double/triple batch for extra servings for lunch the next day)


  • 125g of beef rump, raw

  • 1/2 cup cucumber, sliced

  • 1/2 cup beetroot, roast & sliced

  • 1 x carrot, peeled & sliced

  • Handful rocket leaves

  • 1 x tablespoon sesame seeds

  • 3/4 cup brown rice, cooked


Beef: 1 x teaspoon each of cajun & smoked paprika

Salad: Splash of red wine vinegar & olive oil


  1. Slice beef and cook in frying pan with a dash of olive oil. Add in flavours.

  2. Cook brown rice according to instructions on packaging. Set aside.

  3. Prepare and chop and vegetables and add to a glass bowl. Add vinegar, olive oil and sesame seeds. Mix together well with your hands.

  4. Then top with cooked beef and rice to serve!