Meal Occasion: Snack

Nourish Bowl

  • 200g Swiss brown quartered or diced
  • 5 tablespoons olive oil
  • 600 g sweet potato, large dice
  • 1/2 medium onion, finely diced
  • 2 tablespoons butter
  • 1/2 bunch broccolini
  • 100g green beans
  • salt
  • pepper

Tahini Dressing
  • 2 tablespoons tahini
  • 3 tablespoons water
  • 2 tablespoons lemon juice
  • 2 tablespoons yoghurt
  • 1 garlic clove, crushed

  • 250 g packet microwavable brown rice
  • 1 avocado, quartered
  • 2 soft boiled eggs, halved
  • 100g Perino tomatoes, quartered
  • 2 large handfuls baby spinach
  • 1 tablespoon sesame seeds

Preheat oven to 180°C. Line a baking tray with baking paper.

Place sweet potato onto prepared tray. Drizzle over 2 tablespoons of oil. Season with salt and pepper. Bake in oven for 10-15 minutes or until tender.

Meanwhile; heat 2 tablespoons of oil in a large pan over a medium heat. Add the onion, cook for 1-2 minutes or until softened. Stir through the mushrooms. Cook for 5 minutes until softened and the liquid from the mushrooms has evaporated. Transfer to a bowl. Season with salt and pepper and set aside to cool.

Add the butter and remaining oil to the pan. Sauté the Swiss brown mushrooms for 4 minutes or until tender. Season with salt and pepper and set aside to cool.

Steam the beans and broccolini until just tender, refresh under cold water and drain.

Cook the brown rice according to the packet instructions.

Whisk together the tahini dressing ingredients. Season with salt.

Arrange all the cooked and fresh ingredients into shallow serving bowls in a decorative manner. Sprinkle over the sesame seeds and serve with the tahini sauce.

Note: Option to add a piece of steamed or baked salmon as extra protein.

Blended Taco

  • 250g lean ground beef
  • 250g of thinly chopped mushrooms
  • 1 medium onion chopped
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • 1 can (250mL) tomato sauce
  • 12 crunchy hard taco shells
  • 1 ½ cups shredded Cheddar cheese (175mL)
  • 2cups shredded lettuce
  • 2 medium tomatoes chopped
  • ¾ cup Old El Paso™ Thick ‘n Chunky salsa
  • ¾ cup sour cream, if desired
  1. Heat the oven at 120°C
  2. In large skillet, brown ground beef and onion over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain.
  3. Stir in chili powder, salt, garlic powder and tomato sauce. Reduce heat to low; cover and simmer 10 minutes.
  4. Meanwhile, place taco shells on ungreased baking sheet. Heat at 250°F. for 5 minutes.
  5. To assemble tacos, layer beef mixture, cheese, lettuce and tomatoes in each taco shell. Serve with salsa; top with sour cream.

Mushroom Quesadilla!

  • 350g chicken, beef or pork mince
  • ¼ cup olive oil
  • Salt
  • 200g fresh mushrooms sliced
  • ⅓ cup green onions diced
  • 2 cups Tasty or Cheddar grated cheese
  • 4 large tortillas
  1. Heat 1 tablespoon oil in pan over high heat; Add meat until cooked through. Set meat aside on a plate. Salt to taste.
  2. Add 1 tablespoon of olive oil to the pan. Add onions and mushrooms, stir fry until cooked through. Add meat mixture to combine all the flavours, then set aside.
  3. To assemble quesadillas sprinkle ¼ cup of cheese over half of each tortilla. Top each tortilla with meat and mushroom mixture then sprinkle each again with ¼ cup of the remaining cheese. Fold tortilla in half pressing gently.
  4. Heat sandwich press adding 1 teaspoon of oil. Once hot, place the folded tortilla on the press for approximately 2 minutes or until golden. Repeat the process with each tortilla.
  5. Cut quesadillas into wedges and serve.

Superquick Omelette On The Run!

  • 2 teaspoons of butter or Ghee-your choice
  • 150g sliced mushrooms (white or brown)
  • 2 eggs beaten
  • 2 tablespoon milk or water
  • 4 Perino tomatoes (halved)
  • Salt & ground black pepper, to taste
  • 2 teaspoons coarsely chopped fresh parsley (optional) to garnish
  1. Melt 1tsp. butter in medium frypan on high heat. Add sliced mushrooms, cook on high heat for approx. 8 mins (set aside when cooked).
  2. Beat eggs, 2 tbsp. milk or water salt and ground pepper to taste.
  3. Add eggs – tilt to distribute in pan – add cooked mushrooms and halved tomatoes to one half of the omelette. Cook until base is lightly browned.
  4. Add optional parsley to garnish. Fold-over and serve.

BOOM!

Nutritious Breakfast Muffin

  • 375g Portobello Flat Mushrooms
  • 4 English Muffins split
  • 1 Blush vine ripened truss tomato, thickly sliced
  • 1 Lovacado Avocado sliced or smashed with a squeeze of lemon.
  • Gourmet Garden Lightly Dried Parsley to garnish
  • Rock salt & olive oil Hollandaise sauce
  1. Heat a lightly greased BBQ grill or pan on medium high.
  2. Place mushroom on BBQ (cap up) and drizzle with olive oil and rock salt.
  3. BBQ until cooked through approximately 5 mins each side.
  4. Layer bread rolls with the tomato, avocado and mushroom and top with hollandaise sauce.
  5. Garnish with Gourmet Garden Lightly Dried Parsley and enjoy!

Portobello Hollandaise Breakfast Muffin

  • 375g Portobello Flat Mushrooms
  • 4 English Muffins split
  • 1 Blush vine ripened truss tomato, thickly sliced
  • 1 Lovacado Avocado sliced or smashed with a squeeze of lemon.
  • Gourmet Garden Lightly Dried Parsley to garnish
  • Rock salt & olive oil
  • Hollandaise sauce
  1. Heat a lightly greased BBQ grill or pan on medium high.
  2. Place mushroom on BBQ (cap up) and drizzle with olive oil and rock salt.
  3. BBQ until cooked through approximately 5 mins each side.
  4. Layer bread rolls with the tomato, avocado and mushroom and top with hollandaise sauce.
  5. Garnish with Gourmet Garden Lightly Dried Parsley and enjoy!