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There’s no better way to rejoice in the warmer weather than to throw yourself into some spring cooking, and having a few handy, delicious recipes on rotation can make all the difference. Certified nutritionist, mum-of-two and founder of Slim By Nature, Zhanna Gee, shares her favourite recipes from her new ‘Slim By Nature Detox Cookbook’ with us.

HOT AND SOUR THAI PRAWN SOUP

Ingredients
1 Portobello mushroom (weighing in approx. 125g)
100 grams lean ground mince (less than 7% fat)
1 tablespoon finely minced onion
1 clove finely minced garlic
¼ teaspoon garlic powder
¼ teaspoon onion powder
Cayenne pepper to taste
Salt and black pepper to taste

Preparation Instructions
Mixing mince, onion, garlic, garlic powder, onion powder, cayenne pepper, salt, and black pepper thoroughly and form into patties. Fry in a small frying pan until the desired level of doneness or grill on the barbeque. If using frying pan add small amounts of water and deglaze the pan to intensify flavours. Cook approximately 3 minutes each side or to the desired level of doneness. Add a bit more water to avoid sticking and add the portobello mushroom, flipping as necessary until cooked. Serve mushroom with a beef patty on top. Variations: Add stevia, lemon juice, and Bragg’s liquid amines to create a slight teriyaki flavour or top with caramelised onion garnish (see recipe in ‘Slim By Nature Cookbook’).

Makes one enjoyable serving (1 protein, 1 vegetable)



BAKED WHITE FISH WITH ASPARAGUS

Ingredients
100 grams SBN approved white fish (make multiple servings for best results)
125g Asparagus
1 serving Melba toast crumbs per serving 100 ml vegetable broth or water
2 tablespoons caper juice 1/4 cup lemon juice
1 clove garlic crushed and minced 1 tablespoon onion minced
1/4 teaspoon dried or fresh dill Pinch of tarragon Parsley
Salt and pepper to taste

Preparation Instructions
In a small baking dish, layer the fish and asparagus. Mixing vegetable broth with spices and pour over fish and asparagus. Top with herbed Melba toast crumbs and bake at 180 degrees for about 20 minutes or until fish and asparagus is cooked thoroughly and crumbs are slightly brown. Top with remaining sauce, fresh parsley, and serve with lemon wedges. The dish can also be cooked on the barbeque. Just wrap up fish and asparagus in foil, toss with spices and baste with vegetable broth.
Makes one enjoyable serving (1 protein, 1 vegetable, 1 Melba toast)



OPEN MUSHROOM HAMBURGER

Ingredients
1 Portobello mushroom (weighing in approx. 125g)
100 grams lean ground mince (less than 7% fat)
1 tablespoon finely minced onion
1 clove finely minced garlic
¼ teaspoon garlic powder
¼ teaspoon onion powder
Cayenne pepper to taste
Salt and black pepper to taste

Preparation Instructions
Mixing mince, onion, garlic, garlic powder, onion powder, cayenne pepper, salt, and black pepper thoroughly and form into patties. Fry in a small frying pan until the desired level of doneness or grill on the barbeque. If using frying pan add small amounts of water and deglaze the pan to intensify flavours. Cook approximately 3 minutes each side or to the desired level of doneness. Add a bit more water to avoid sticking and add the portobello mushroom, flipping as necessary until cooked. Serve mushroom with a beef patty on top. Variations: Add stevia, lemon juice, and Bragg’s liquid amines to create a slight teriyaki flavour or top with caramelised onion garnish (see recipe in this book).
Makes one enjoyable serving (1 protein, 1 vegetable)



CARAMEL APPLE PIE

Ingredients
1 apple
1 tablespoon lemon juice
1 tablespoon water
1 teaspoon apple cider vinegar
1 packet powdered stevia
1 teaspoon ground cinnamon
Pinch of nutmeg
1 tablespoon water
English toffee stevia to taste

Preparation Instructions
Slice apple into very thin slices. Arrange in layers in a round 3-inch crème Brule dish. For each layer, sprinkle generously with cinnamon, nutmeg, and powdered English toffee stevia. Continue layering with spices until the dish is full. Sprinkle lemon juice, apple cider vinegar, and water over the apple slices. Bake at 190 for approximately 20-25 minutes or until apples are cooked and the top is slightly crispy. Drizzle with additional English toffee stevia if desired. Serve warm.
Makes one enjoyable serving (1 fruit)

www.slimbynature.com.au

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