Vegetarian stuffed capsicums

I make this recipe either as a main course (one capsicum per person) or as a side dish (half a capsicum). This is another example of a vegetarian dish that is filling, tasty and simple to make.



4 large capsicums
1 x onion, finely chopped
1 x garlic clove, finely chopped
1 tsp paprika
400g tin of chopped tomatoes (no added salt)
200g low fat feta cheese, crumbled
0.5 cup kalamata olives, pitted and roughly chopped
100g frozen spinach (defrosted and thawed)
2 cups of cooked brown rice

1. Preheat oven to 200C. Cut capsiums in half, remove seeds and membrane before cooking in oven for 20 minutes for until tender and starting to brown.

2. Whilst roasting, cook onion and garlic for 3-4 minutes on medium heat in a large frypan. Add tomatoes and paprika and cook for another 5 minutes. Add spinach, olives and rice and mix until warmed through. Remove from heat and stir through most of the feta cheese.

3. Fill the capsicums with the rice mixture, sprinkling the remainder of the feta cheese on top. Place back in oven for 5-10 mins or until cheese melted.

Honey glazed carrots

This has got to be the best way to get kids to eat carrots. My kids went through a stage where they refused to eat carrots. It was my mission to find a way they would without going to too much effort. This is so simple and my children love them!


500g baby carrots (or normal carrots cut into large batons), peeled
1 tbs honey
1 tbs olive oil

1. Steam or boil carrots for 10 minutes until just tender.
2. Heat olive oil in a large pan over medium heat and fry carrots with honey for 1-2 minutes, stirring to ensure all carrots well glazed. Serve immediately.

Pizza pronto!

I think everyone has had those days when you look in the fridge and realise there isn't anything to eat. This is perfect because with only a few ingredients from the freezer and pantry, you can have a quick nutritious meal with minimal effort. Great for the end of the week when you can't be bothered cooking and even going to get takeaway seems like too much effort!

You will need:

One lavash wholemeal bread (or lebanese bread)
1 x 95g tin of mexican style tuna (or any flavour you prefer but mexican is definitely a winner!)
shredded cheddar cheese
tomato paste (no added salt)
frozen spinach (~100g), thawed and drained of excess moisture

Serves 1


1. Preheat oven to 180C
2. Spread some tomato paste on the bottom of the lavash bread.
3. Mix the tin of tuna with the spinach and then put on top of the tomato base.
4. Sprinkle shredded cheese on top and bake in oven for 10-15mins or until base lightly brown and cheese melted.

I keep the lavash bread in the freezer as well so that way you don't have to rely on having fresh bread on hand to make this at the spur of the moment.
I have a teenage sister who lets say is a little bit fussy when it comes to food but absolutely loves this. At least I know there is one thing she will eat when she visits!

Chicken fajitas

My three year old girls ask me every morning what is for dinner and if I mention anything mexican they
get super excited! I think kids love using their hands and making a mess so as long as they eat their dinner (which I can guarantee with my mexican recipes they will) then I don't mind at all!

I use corn tortillas which makes this meal gluten free and by using your own spices rather than packaged mexican sachets, you cut down on all the salt and preservatives but not favour.

1-2 tbs olive oil
1 tsp paprika
2 tsp oregano leaves
2 cloves of garlic
chilli powder to taste
2 tsp ground cumin
500g chicken strips (I use tenderloins)
2 onions, cut into thin slices
2 capsicums, cut into strips
juice of one lemon

1. Marinade chicken with lemon, paprika, oregano, garlic, cumin and chilli for 30 minutes.
2. In the meantime over medium heat, fry onions for 5 mins. Add capsicums and cook for another 10 minutes. Transfer to a bowl.
3. Add chicken to pan and cook for 5 minutes over high heat until brown. Add the capsicums and onions, stir together and transfer to a serving dish.
4. Serve with tortillas and a variety of accompaniments. My favourites are corn kernels, shredded lettuce, diced tomatoes, avacado, cheese and fresh coriander to finish it off.