Superfoodie healthy menu plan
This menu plan, created by a professional nutritionist, is designed for a professional foodie! You want to look after your health but you're always looking for more superfood inspiration to mix things up a bit. With yummy dishes like cauliflower fritters, peanut butter balls and watermelon salad, healthier eating has never seemed so easy!
Wednesday
Breakfast
Kale, broccolini, asparagus and egg salad
Ingredients
-
3 teaspoons extra virgin olive oil
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1 garlic clove, crushed
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1 long fresh red chilli, deseeded, finely chopped
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1 1/2 teaspoons ground cumin
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400g can crushed tomatoes
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1 teaspoon maple syrup
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8 eggs
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2 bunches broccolini, trimmed, cut into 4cm lengths
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1 bunch asparagus, trimmed, cut into 4cm lengths
-
100g baby kale leaves
-
2 teaspoons balsamic vinegar
Snack
Carrot fritters with tahini yoghurt
Ingredients
-
1 teaspoon mustard seeds
-
1/2 teaspoon cumin seeds
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6 carrots, peeled, coarsely grated
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1 brown onion, coarsely grated
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1 garlic clove, crushed
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1/4 cup finely chopped coriander
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1 egg, lightly whisked
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1/3 cup (50g) plain fl our
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2 tablespoons ghee
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1 cup (250g) Farmers Union Greek Style Yogurt
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1 tablespoon tahini (sesame paste)
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2 tablespoons lemon juice
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1/2 teaspoon ground cardamom
-
Lemon wedges, to serve
Lunch
Paleo multi-seed bread
Ingredients
-
300g almond meal
-
180g arrowroot powder
-
60g ground flaxseeds
-
1/3 cup pepitas
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1/3 cup sunflower seeds
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2 tablespoons black chia seeds
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2 teaspoons salt
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1 teaspoon bicarbonate soda, sifted
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3 teaspoons sesame seeds
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1 teaspoon poppy seeds
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1/2 teaspoon caraway seeds
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8 eggs
-
2 teaspoons apple cider vinegar
Snack
Crunchy baked chickpeas
Ingredients
-
400g can chickpeas, drained, rinsed
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1/2 teaspoon sea salt
-
2 teaspoons sweet paprika
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1 1/2 teaspoons ground cumin
-
2 teaspoons mild curry powder
Dinner
Pumpkin, ricotta and quinoa fritters
Ingredients
-
300g
butternut pumpkin, peeled and chopped
-
350g fresh ricotta, crumbled
-
35g (1/3 cup) quinoa flakes
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25g (1/3 cup) finely grated parmesan
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1/4 cup finely chopped fresh chives
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1 egg, lightly whisked
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1 lemon, rind finely grated
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2 1/2 tablespoons extra virgin olive oil
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3/4 cup fresh basil leaves
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1 garlic clove, crushed
-
700g btl tomato passata
-
1/2 teaspoon caster sugar
-
Baby spinach leaves, to serve
-
Small basil leaves, to serve
-
Finely grated parmesan, extra, to serve
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