As the months of June, July and August creep up – so does the cold weather in many parts of Australia. This is the perfect time to switch things up with your diet and prepare recipes that will keep you warm and healthy all at the same time.
Veggie Breakfast, Makes 2 Servings
This shouldn’t take more than 20 minutes to cook and prepare at the same time.
• Olive oil
• ½ cup cooked lentils
• 1 cup of chopped vegetables
• 1 medium egg, lightly beaten
• 2 slices of wholegrain bread
• Chopped parsley to taste
• Pepper to taste
• 2 grilled tomatoes (optional)
Preheat the pan with oil. Put the vegetables first, stirring them in for five minutes or until they’re tender. Once done, remove them from the pan and place in a separate plate for cooling. Combine the egg, lentils, and pepper to taste.
Prep the bread by cutting a hole on each one. Put them on the pan using low heat. Carefully pour the mixture into the hole and cook until it becomes firm. Flip and cook the other side, too. Remove and serve with tomatoes on top.
Apple Porridge Recipe, Makes 4 Servings
Porridge is practically a staple when it comes to winter meals. Here’s a healthy option.
• 2 cups of rolled oats
• 1 apple thinly sliced
• 4 cups water
• Low fat milk
Just put all the ingredients in a bowl and microwave it for 3 minutes on high. Take it out and stir before putting it back again for another 3 minutes. Do this one more time before the porridge is ready to serve.
If you prefer a stove top style cooking, you can combine all the ingredients in a saucepan and use low heat to cook them all together.
Chicken and Vegetable Soup, Makes 6 Servings
Another classic, chicken and vegetable soup usually takes a long time to prepare – but well worth it.
• 1 thinly sliced onion
• 1 large carrot, diced
• 1.25 cups soup mix
• 2 diced zucchinis
• 2 diced celery sticks
• 8 cups of chicken liquid stock
• 1 kilogram chicken legs, skinless
• 45 grams chicken noodle soup, instant
• 420 grams creamed corn
Start by cooking the onion and garlic in oil over medium heat. Put in the celery, zucchini, and carrots, stirring for 5 minutes. Don’t worry if they’re not soft yet – these vegetables will continue to cook later.
Put in the stock, the chicken noodle soup, and the soup mix into the saucepan. Stir a little before carefully adding the chicken and the creamed corn.
Bring the pan to boil before allowing it to simmer under low heat. Maintain low heat for around 60 minutes or so – this should let all that chicken flavor ooze into the soup.
Afterwards, remove the chicken and separate the meat from the bones. The meat should practically slide off the bone now. Put the meat back and simmer for 10 more minutes. Feel free to add water if you think the soup is too thick. Season with salt and pepper before serving.
Ginger Chili Beef and Broccoli, Makes 2 Servings
A little bit of spicy food is also perfect for cold days, filling the stomach and letting the warmth spread through every nerve ending.
• ½ cup white wine
• 1tsp. corn flour
• 1 red chili, sliced
• 1 thinly sliced ginger
• 1.5 cup cooked quinoa or brown rice
• 2 tsp. sesame oil
• 2 tbsp. reduced salt soy sauce
• 2 diced shallots
• 250 grams lean beef steak
• 300 grams broccoli, sliced
• 250 grams sliced green beans
Combine the soy sauce, corn flour, and white wine together in a bowl for marinade. Add just two tablespoons of water before putting the beef in. Leave it to marinate. Later, stir-fry the beef strips, making sure both sides are well cooked. Take the beef from the pan and set aside.
Using the same pan, cook the beans, ginger, shallots, and broccoli under low heat. Add more oil if needed. Stir-fry for 4 minutes before adding ¼ cup of water. Reduce the heat and stir continuously until the water evaporates.
This is when you add the beef strips back into the pan together with the marinade mix and chili. Once fully cooked, pour the mix onto your quinoa or brown rice. Add more chili for a hotter flavor.