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HEY, TRY THESE RECIPES!

THE STORY 

Up until the start of 2021 I was hopeless in the kitchen - and I mean it. No matter how simple the dish was, I managed to make a wreck of it. There was one time I ruined my parents pan by getting cheese and onion stuck to it while making an omelette. Spoiler alert - it didn't taste good. But I guess if there's one thing that benefitted from lockdowns, it was my growing passion for cooking. I was proficient in baking, I will admit, but this year has been the year for Grace learning how-to 'chef it up.' A combination of forced family time, a roller coaster ride of eating disorder recovery, and an out-of-nowhere amount of free time to experiment led to me creating a list of my favourite homemade meals. Yes, I might be biased, but I assure you these recipes aren't JUST some meals. They are packed with protein, high on fibre, some are plant based, some are indulgent, but most importantly they're all made for people on-the-go. Growing up as an athlete, my family struggled getting me fuelled up on a daily basis when time seemed so far-fetched. So, if that sounds like you (or even if it doesn't), its time for you to give them a go. Once you have, let me know how it went!

Veggie Pesto Pasta

 

RECIPE: 1 serving 

  • 1 cup Rana fresh egg fettuccini 

  • 1 cup broccoli 

  • ½ zucchini

  • ½ cup carrot, chopped

  • Handfuls baby spinach

  • 2 tbsp basil pesto sauce 

Prep time: 10min

Cook time: 20min

 

METHOD:

  1. Start by chopping your veggies as desired

  2. Begin boiling water over the stove and add pasta 

  3. In a separate saucepan, add your veggies and pesto pasta on medium heat, mixing well

  4. Once the pasta is cooked, add to saucepan and continue stirring

  5. If you wish, feel free to add extra spice or seasoning before serving

Chicken Pesto Pasta

 

RECIPE: 4-6 servings

  • 500g chicken breast fillets 

  • dairy free basil pesto 

  • 1 pack Rana fresh egg fettuccine 

  • 1 head broccoli 

  • 2 zucchini 

  • extra virgin olive oil

  • fresh basil leaves (optional)

  • crushed roasting peanuts (optional)

Prep time: 20min

Cook time: 15min

 

METHOD:

  1. Cut chicken breast into bite size pieces and lightly massage (it’ll increase the moisture and soft texture when cooked)

  2. Brown off chicken on low to medium heat with 2 tablespoons of oil. Meanwhile, cutting zucchini into money slithers and broccoli from stalk 

  3. Boil veggies 

  4. Once meat is fully browned, add veggies to pan and keep in low heat

  5. Add four tablespoons of pesto. Meanwhile, boil water 

  6. Add pasta to boiled water 

  7. Turn pan on very low heat and add cooked pasta to dish, mixing and adding extra pesto if wanted 

  8. Serve, with fresh basil leaves and roasted peanuts over top 

 

Check out how some of these dishes (and more) turned out!

Ginger pork spaghetti bolognese

 

RECIPE: 4 servings

  • 500g extra lean pork mince 95%

  • 1 pack Rana egg fettuccini 

  • 600ml tomato and herb passata sauce 

  • 4 cups (2 tins) peas corn and carrot mix

  • 8 tbsp ground ginger 

  • Shaved parmesan (optional)

  • 500g extra lean pork mince 95%

  • 1 pack Rana egg fettuccini 

  • 600ml tomato and herb passata sauce 

  • 4 cups (2 tins) peas corn and carrot mix

  • 8 tbsp ground ginger 

  • Shaved parmesan (optional)

Prep time: 15min

Cook time: 20min

 

METHOD:

  1. Begin by boiling a pot of water on high heat

  2. Heat a non-stick pan and add 500g of extra lean pork mince while on medium heat

  3. Cook until light brown, then slowly add 600ml of tomato and herb passata sauce and tinned vegetables 

  4. Continue stirring mince, then add ground ginger and let simmer on low heat 

  5. Add 1 pack of fresh rana fettuccini to boiling water and wait 3min 

  6. Drain pasta 

  7. Serve pasta, top with mince and shaved parmesan

 

Savoury English Muffins 

 

RECIPE: 1 serving 

  • Tin baked beans 

  • 1 wholemeal English muffin

  • 1 large egg

  • Handful spinach 

  • ¼ avocado 

Prep time: 5 minutes

Cook time: 10 minutes

 

METHOD:

  1. Over the stove, begin cooking 1 large egg neatly (preferably flipped

  2. While this is cooking, transfer 1 tin of baked beans into a microwave safe dish and heat for 2 minutes 

  3. At the same time, toast your English muffin 

  4. Chop ¼ of an avocado into thins slices and finely chop your spinach

  5. Once the muffin is toasted, layer your avocado slice evenly then top with your spinach.

  6. Place your egg over one half, then pour the baked beans as you wish – either on top of the dish, on the side, or a bit of both. It is now ready to enjoy!

 

Apple and Pear Pie Oats

 

RECIPE: 1 serving 

  • 2/3 cup quick oats

  • 2/3 cup water

  • 1/3 tbsp milk of choice (I use almond)

  • 2 tsp cinnamon or cinnamon sugar 

  • 1/2 apple, chopped 

  • ½ medium pear, chopped 

  • 1 tbsp crunchy peanut butter

Prep time: 10 minutes

Cook time: 2 minutes

 

METHOD:

  1. In a microwave safe bowl, add oats, water and cinnamon before stirring well

  2. Cover bowl tightly in cling wrap and heat in the microwave for 2 minutes

  3. Chop up your apple and pear while the oats cook - or add some into the mix

  4. Once done, remove cling wrap and top with your fruit, some extra cinnamon, and add your tbsp of peanut butter (or alternative if you wish)

 

Atypical avo on toast

 

RECIPE: 1 serving

  • ½ ripe shepherd avocado

  • 2 slices bread of choice (I use light rye)

  • 2 egg whites

  • 30g light feta

  • Handful baby spinach

Prep time: 5 minutes

Cook time: 5 minutes

 

METHOD:

  1. Place your choice of bread in toaster 

  2. Cut 1 lemon into wedges and leave 1/4 to be served 

  3. Cut avocado in half and slice thinly, leave in shell for the moment 

  4. Fry two eggs whites over medium heat 

  5. Remove toast from toaster and add baby spinach as first layer, followed by the avocado slices evenly across both pieces of thins and then one egg white per slice. Add the feta crumbled on top, and any toppings you wish!

 

Basil, tomato and bocconcini sticks 

RECIPE: makes 14

  • 7 mini bocconcini balls

  • 7 cherry tomatoes

  • 14 basil leaves

  • 14 mini toothpicks/ skewers 

Prep time: 10 minutes

Cook time: 0 minutes

 

METHOD

  1. Cut cherry tomatoes and bocconcini balls into half

  2. Slide bocconcini onto toothpick, followed by basil leaf and topped with tomato 

  3. Serve on dish and enjoy!

 

 

Fruit smoothie bowl

 

RECIPE: 1 large serving

  • 2/3 cup frozen mango

  • 1 cup watermelon

  • 4 mint leaves

  • 1 cup fat free ice-cream (or high-protein yogurt)

  • Granola (can be replaced with any topping)

  • Additional toppings

Prep time: 5 minutes

Cook time: 10 minutes

 

METHOD:

  1. Add mango, watermelon, mint and ice-cream into blender of choice (add water to help if necessary)

  2. Blend until you get to a thick but creamy texture 

  3. Poor smoothie mix into bowl

  4. Sprinkle your toppings of choice for decoration 

 

 

Sugar free banana muffins

RECIPE: 12 muffins

  • 1 ½ cup self-raising flour

  • 1 tsp baking soda 

  • ½ tsp salt

  • 1 tsp cinnamon 

  • 2 large over-ripe bananas

  • ½ cup stevia 

  • 1 large egg

  • 1 tsp vanilla extract 

  • 2 tbsp milk of choice (I use almond)

 

Prep time: 10 minutes

Cook time: 12 minutes

 

METHOD:

  1. Preheat the oven to 170degree Celsius and place 12 cupcake papers in a tray

  2. In a large mixing bowl, add the dry ingredients and mix until combined.

  3. Once mixed, add wet ingredients and beat on low speed.

  4. Pour mixture into the trays and lightly sprinkle with cinnamon if desired

  5. Bake in oven for 8-12 minutes, checking at 10 minutes with a toothpick. Remember that each batch may differ in bake time, so be careful not to leave them in for too long!

  6. Once a skewer can be inserted and come out clean, remove from the oven and let sit for 10 minutes before transferring onto a wire rack or board to cool.

 

Homemade Sweet-Style Waffles

 

RECIPE FOR WAFFLES: 2 waffles (1 serving)

  • 1 egg (or two egg whites)

  • 1 tbsp mashed banana

  • 3 tbsp wholemeal flour

  • 2 tbsp water

  • ¼ tsp baking soda

  • ½ tsp vanilla extract 

Prep time: 5 minutes

Cook time: 5 minutes

 

RECIPE FOR DISH: 1 serving

  • 2 waffles

  • ½ banana slices

  • ½ cup fruit of choice

  • Crushed almonds 

  • Honey 

  • Nuttvia or chocolate spread

 

 

METHOD:

  1. In a medium mixing bowl, add your egg and banana and stir until combined

  2. Add dry ingredients and mix well

  3. Add water and vanilla and stir completely 

  4. Pour this mix evenly into waffle machine (should make two)

  5. While this is cooking, slice your banana and crush the almonds 

  6. Dish your cooked waffles and drizzle nuttvia, followed by your fruit. Then sprinkle the almonds before adding some honey and whipped cream if you wish.

 

 

 

Pb and banana toast

 

RECIPE: 1 serving

  • 1 bread of choice (I use light rye)

  • 1 tbsp Mayvers all-natural peanut butter (you can alternate with any nut butter)

  • 1 medium banana (can alternate with raisons, apples, or any fruit options)

  • Drizzle of honey (you can alternate with cinnamon or jam)

Prep time: 5 minutes

Cook time: 0 minutes

 

METHOD:

  1. Place your bread slices into the toaster and heat how you wish

  2. Cut a medium ripened banana into money pieces (you should be able to get around 15-20 slices per banana) 

  3. When the bread is toasted, spread your nut butter evenly across both slices 

  4. Then place your banana slices on top, followed by a drizzle of honey, syrup, cinnamon or jam

  5. Easy as!

 

 

Banana split 

 

RECIPE: 1 serving

  • 1 medium banana whole

  • ½ cup blueberries (frozen or fresh)

  • 1 tbsp nuttvia or alternate chocolate spread

  • Crushed peanuts 

  • 2 tbsp passionfruit 

  • Light whipped cream 

Prep time: 10 minutes

Cook time: 0 minutes

 

METHOD:

  1. Start by slicing your banana down the centre and placing open-up on your plate

  2. If you chose frozen blueberries (or other fruit option), microwave until warm and pour down the middle of the banana evenly

  3. Heat your chocolate spread and drizzle decoratively over the fruits

  4. Follow this by sprinkling crushed peanuts (or alternate seed or nut) over the spread and top with a generous drizzle of passionfruit 

  5. Finish off by adding light whipped cream on the side and enjoy!

Of course, ​this one is a personal favourite of mine, and my mums, and well, almost every breakfast connoisseur I know. There's so many ways to decorate this dish and make it unique, so please feel free to get creative and share with me what you did. Tag me on Instagram via @gracelilianx  

© GraceLilian by gracelilianx 2021