Lunch

  • 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 Egg Muffins

    Clear Skin Egg Muffins
    (Serves 8)

    Ingredients:

    • 4 eggs
    • 4 egg whites
    • 1/4 cup broccoli, diced
    • 1/4 cup tomato, diced
    • 1/4 cup carrot, grated
    • 1/4 cup zucchini, grated
    • Low fat cheese (optional for topping)
    • Salt and pepper

    Method:

    1. Preheat oven to 180°C or 160°C if fan forced oven. Lightly oil a muffin tray or lay out muffin patties on a baking tray ready to go in the oven.

    2. Wash and prepare vegetables of your choice. I have chosen broccoli, tomato, carrot and zucchini.

    3. Grate and dice vegetables and combine in a bowl so ingredients are mixed together well.

    4. Carefully spoon an equal amount of the vegetable mixture into your muffin tray or patties.

    5. In a bowl, combine the egg and egg whites together by hand with a whisk until well combined. Season with salt and pepper.

    6. Pour egg mixture into muffin tray or patties, carefully filling to the top.

    7. Optional: sprinkle some low-fat cheese over the top of the muffins.

    8. Bake muffins for 30 minutes, or until puffy, golden, and cooked through.

    Enjoy x

    Have you tried this recipe? Let me know how you went below.

  • 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