Dinner

  • Clear Skin Clean Pizza

    Clear Skin Clean Pizza
    Ingredients:

    • 1 small wrap of choice (go for something thicker than mountain bread wraps but not a pizza base)
    • 1 tbsp olive oil
    • 1 tbsp tomato paste
    • 1 handful baby spinach or rocket
    • 1 small capscium, sliced into strips
 1 small tomato, sliced
    • 2 mushrooms, sliced
    • 2 tbsp low fat grated cheese
    • 1 small handful fresh parsley or basil
    • Your choice of:
 Grilled, roasted or sliced chicken
 or prawns

    Method:

    1. Preheat grill to a moderate heat setting.

    2. Prepare all vegetables, rinsing well before use.

    3. Spread wrap with tomato paste and top with baby spinach. Arrange vegetables on top of the wrap and season with salt and pepper.

    4. Top wrap with a small handful of low fat grated cheese (optional) and fresh parsley or herbs of your choice.

    5. Place in grill for 2-5 minutes, depending on heat setting. Keep an eye on it because they cook very quickly!

  • Clean and Healthy Lasagna Recipe

    Clean and Healthy Lasagna Recipe
    Lasagna has to be my all-time favourite meals since I was a little girl. I cried my eyes out when I was diagnosed with Leaky Gut Syndrome, purely for the fact I couldn’t eat pasta everyday anymore!

    This is my FAVOURITE clean eating recipe of all-time! This is a way to enjoy one of your favourite dishes – guilt free! It’s a perfect option for families, or even a bachelor (have leftovers or freeze for later use!).

    Ingredients

    500g of lean beef/turkey/chicken mince 
 1x onion, chopped
    1x capsicum, chopped
    1x zucchini, grated
    1x carrot, grated
    4 mushrooms, chopped
    1x can crushed tomatoes
    1x tomato, chopped
    Fresh spinach/salad to serve
    Low fat cottage/ricotta cheese
    1/2 cup of low fat grated cheese
    Herbs of choice 
2-3 rye mountain bread wraps (depending on depth of baking tray and how many layers you want)
    1 tbsp coconut oil

    Method

    1. Heat coconut oil in a large fry pan and cook onions and capsicum until soft. Add mince and season with salt and pepper. Cook until brown.

    2. Add tinned tomatoes, tomato, grated carrot, zucchini and mushrooms. Bring to boil then simmer for 20-30 minutes.

    3. Set aside for 10 mins. Meanwhile preheat oven to 180°C and place 1 rye mountain bread on tray. Spoon meat evenly over, then dollop cottage/ricotta cheese on top, then place another wrap on top. Repeat this as many times as you need, then top the last layer with a wrap and sprinkle grated cheese over the top

    4. Bake for about 15 mins or until mountain bread edges are crisp and cheese has melted. Serve with salad or roast vegetables.

  • Clear Skin Vegetable Rice Bowl

    Clear Skin Vegetable Rice Bowl
    This vegetable rice bowl is the perfect meal when you are trying to achieve clear skin. Avocado is an amazing source of good fats and cabbage which has anti-aging and skin healing properties. I love mixing up my vegetable bowls so I always have variety, which avoids me getting sick of my lunch.

    Ingredients:

    • 1/2 cup brown rice
    • 1/4 purple cabbage, shredded
    • 1 large carrot, julienned
    • 6 cherry tomatoes, sliced
    • 1/2 cup lettuce, chopped
    • 1 avocado, sliced
    • 2 tbsp hummus

    Method:

    1. Rinse rice well in a strainer and set aside. Bring a large saucepan of water to boil.

    2. Add the rice, reduce the water to a simmer and cook until the rice is tender but still firm. Drain rice and set aside to cool.

    3. Shred the red cabbage, julienne the carrot and chop cherry tomatoes in half. Pit the avocado and slice.

    4. Assemble the bowl as creatively as you wish. Then top with hummus or a squeeze of lemon and olive oil.

    Olivia x

  • Clear Skin Mexican Bowl

    Clear Skin Mexican Bowl
    I love Mexican Bowls because they are SO fresh! There is nothing better than a meal that satisfies you, and doesn’t leave you feeling bloated or sluggish. The best thing is you can add any of your favourite fresh vegetables to mix up the flavours!

    Ingredients:

    • ¼ cup black beans
    • ½ avocado, peeled and sliced
    • ½ cup purple cabbage, chopped
    • ¼ cup corn kernels
    • ¼ cup red onion
    • 1 cup lettuce, chopped
    • 1 lime
    • ½ sweet potato, chopped
    • 1 tomato, chopped fresh
    • 1 tbsp olive oil
    • 1 tbsp lemon juice
    • 1 tbsp coriander, fresh

    Directions:

    1. Preheat the oven to 180 degrees celcius. Chop sweet potato and place on a tray lined with baking paper. Drizzle olive oil over the sweet potato and season.
    2. Place the sweet potato tray in the oven and roast for 20 minutes or until golden brown. Toss with a spatula and place back in oven for a further 15 minutes or until tender.
    3. Remove sweet potatoes from oven and set aside to cool.
    4. Place chopped lettuce into your salad bowl of choice and top with sweet potatoes, tomatoes, corn, black beans, onion and cabbage.
    5. Squeeze fresh lime or lemon juice over the salad and season.

    Enjoy!
    Olivia x

     

  • Baked Barramundi

    Baked Barramundi
    Barramundi is one of my all time favourite fish, it is also excellent for your skin because it is rich in Omega-3 fatty acids and a great source of protein! Try this super simple recipe that is fresh and full of flavour. If you live outside of Australia you can substitute barramundi for any firm white fish fillet.

    Serves 4

    Ingredients

    • 2 x 400g cans cannellini beans, rinsed, drained
    • 200g cherry tomatoes halved
    • 2 baby fennel, trimmed, sliced and fronds (green tops) reserved
    • 2 tbs red wine vinegar
    • 1 tbs olive oil
    • 4 x 180g skinless barramundi fillets
    • chopped flat leaf parsley and lemon wedges to serve

    Directions

    1. Preheat oven to 200c celsius (about 392 fahrenheit). Combine beans, tomatoes, fennel, vinegar, oil and 1 tbs water in a bowl.
    2. Lay out 30cm sheets of baking paper. Place a fish fillet in the centre of each sheet, top with bean mixture and season with salt and pepper. Bring the long sides of the paper up to meet in the middle, then fold several times to secure. Twist both ends and tuck under to form a parcel.
    3. Repeat with remaining parcels, then place on a baking tray and bake for 15-20 minutes until the fish is cooked.
    4. Open parcels and and slide fish and bean mixture onto a plate, top with parsley and fennel fronds and serve with lemon.

    Enjoy!

    Olivia x