• Quinoa and Feta salad

    January 17th, 2019 | by
    quinoa read more

    It is lunch time? There is nothing better than this healthy quinoa salad recipe, bursting with nutritious ingredients, delicious flavours and textures.

     

    SERVES – 4


     

    INGREDIENTS


    • 200g Quinoa
    • 200g Feta cheese
    • 1 avocado
    • 1/2 continental cucumber
    • 3 tomatoes
    • olives
    • 1/4 cup sliced almonds
    • 1 carrot

    Dressing:

    • 3 tbsp Dijon Mustard 
    • 2 tbsp Red wine vinegar
    • 10 tbsp olive oil
    • salt & pepper
    • chopped garlic
    • lime

     

    METHOD


    Cook the quinoa in boiling water (approximately 15 min)
    For the dressing, combine the Dijon mustard with the Red wines vinegar. Add the olive oil, one spoon at a time while mixing. Then add the lime, chopped garlic and a pint of salt and pepper. If the dressing is too thick, add a dash of water.
    Cut the feta and avocado in squares. Next, in a large bowl, combine the vegetables, almonds and feta with the quinoa. Pour over the dressing until everything is evenly coated in dressing.

    _ _ _

    Try another of our delicious vegetarian recipe: Roasted Pumpkin & Coconut Soup, healthy and delicious!

    For more ideas and inspiration follow us on Instagram and Facebook


  • Gut Healing Frittata muffins

    January 4th, 2019 | by
    frittata muffins read more

    This Frittata combines a great serve of veggies, protein and guts healing bone broth and collagen. These delicious frittata muffins are perfect for Breakfast, lunch or snacks.

     

    SERVES – 12 Frittata muffins


     

    INGREDIENTS


    • Pumpkin diced into squares
    • 1 large eggplant diced into large squares
    • 1 large zucchini
    • 1 large capsicum
    • ½ large fennel thick slices
    • 1 small Broccoli cut into florets
    • ½ cauliflower cut into florets
    • Olive oil
    • Salt and pepper
    • 8 eggs
    • 1/3 cup finely sliced chives or the green parts of spring onions
    • 6 scoops Nutra Organics Collagen Body with Fortibone
    • 4-6 teaspoons Meadow and Marrow Bone Broth Concentrate:
      o A.M Cleanse or
      o Burn or
      o Populate
    • Coconut oil – Grease muffin trays with melted coconut oil

     

    METHOD


    Preheat oven. Prepare 2-3 large oven baking trays with baking paper, place chopped veggies on baking trays ensuring they are evenly spaced, drizzle with oil and sprinkle salt and pepper to taste – toss veg to evenly coat in oil and seasoning.

    Bake in the oven until cooked and lightly browned – approx. 20 – 30min

    Meanwhile whisk eggs, bone broth concentrate and collagen powder together in large mixing bowl, add finely chopped chives or green parts of spring onions. Add any further seasoning or herbs you wish to use.

    Remove roasted veg from oven and cool. Once completely cooled, gently mix roasted veg to egg mixture.

    Divide the egg and veg mixture evenly through the large muffin tray, adding the rest to the mini muffin trays.

    Place trays in the oven and bake for 15 – 20 min, remove from oven and cool on cooling racks.

    Note: These are also delicious with chopped olives or a dollop of pesto on each frittata.

    _ _ _

    Try another of our delicious vegetarian recipe: Roasted Pumpkin & Coconut Soup, healthy and delicious!

    For more ideas and inspiration follow us on Instagram and Facebook


  • Red Curry Chicken Wings

    September 18th, 2018 | by
    curry chicken wings read more

    Have you ever found yourself with 3/4 of a jar of red curry paste leftover? Here is a great way to use it with this finger-licking curry chicken wings recipe.

     

    SERVES – 4 


     

    INGREDIENTS


    • 8-12 chicken wings (or drumsticks)
    • 1/4 cup gluten-free Thai red curry paste
    • 1 tablespoon tamari or soy sauce
    • 1 tablespoon rice malt syrup
    • juice of 1 lime + extra wedges, to serve
    • sea salt and freshly ground black pepper, to taste
    • Steamed greens, to serve

     

    METHOD


    Preheat oven to 200 degrees Celsius.

    Combine curry paste, tamari/soy, rice malt syrup and lime juice in the base of a roasting dish. Toss chicken wings in sauce.

    Roast wings for 30 minutes or until crispy and browned, turning halfway. Serve with steamed greens and extra lime wedges.

    _ _ _

    Try another of our delicious vegetarian recipe: Roasted Pumpkin & Coconut Soup, healthy and delicious!

    For more ideas and inspiration follow us on Instagram and Facebook


 

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