by Feeling Great | Dinner Recipes, Lunch Recipes, Recipes
Quinoa and Pumpkin Fritters: A Nutritious & Flavorful Delight
A Tasty Twist Quinoa and Pumpkin Fritters a Café-Inspired Favorite
Craving a healthy yet satisfying meal? These quinoa and pumpkin fritters are inspired by a local café, bringing together wholesome ingredients and vibrant flavors. Topping them with creamy avocado mash and zesty salsa enhances every bite.
Light, crispy, and packed with nutrients, this dish makes a perfect brunch, lunch, or light dinner. Serve with a side salad or enjoy them on their own!
Here’s the Delicious Quinoa and Pumpkin Fritters Recipe (Serves 4–6)
Fritters
- 500g pumpkin
- 170g quinoa
- 1 liter water
- 3 small spring onions, finely chopped
- ⅓ bunch parsley, finely chopped
- ½ cup freshly grated parmesan
- 2 eggs
- 1 tsp salt
- Freshly ground black pepper
- Coconut oil for frying
Avocado Mash
- 2–3 small avocados, peeled and mashed
- 2 cloves garlic, crushed
- 2–3 limes, juiced
- Salt & pepper to taste
Salsa
- 1 medium red onion, diced
- 1–2 Lebanese cucumbers, finely chopped
- 1 large tomato, diced
- 2 Tbsp red wine vinegar
- 4 Tbsp olive or macadamia oil
Method
-
Roast or Steam the Pumpkin
- Scoop out the seeds but leave the skin on.
- Roast in a medium oven (30–40 minutes) until soft.
- If short on time, steam with the skin off instead.
-
Cook the Quinoa
- Bring water to a rolling boil in a saucepan.
- Rinse quinoa thoroughly, then add to boiling water.
- Cook for 20 minutes, then rinse with warm water and set aside to cool.
-
Prepare the Fritter Mixture
- Peel the roasted pumpkin and mash the flesh in a large bowl.
- Mix in the cooked quinoa, onion, parsley, parmesan, eggs, salt, and pepper.
- Taste and adjust seasoning as needed.
-
Fry the Fritters
- Heat coconut oil in a frying pan over medium heat.
- Scoop tablespoon-sized portions into the pan, shaping into patties.
- Cook for 4 minutes per side, until golden and crispy.
- Remove and continue with the remaining mixture, adding more oil as needed.
-
Prepare the Toppings
- Avocado Mash: Combine mashed avocado, garlic, lime juice, salt, and pepper.
- Salsa: Mix onion, cucumber, and tomato. Drizzle with red wine vinegar and oil.
-
Serve & Enjoy!
- Top fritters with avocado mash.
- Sprinkle with rocket leaves and a spoonful of fresh salsa.
Love this recipe? Share it with your friends!
Here’s another quinoa favourite of mine Quinoa with roasted pumpkin, zucchini and basil pesto
by Feeling Great | Lunch Recipes
A Zesty, Flavor-Packed Mexican Frittata Dish for Any Time of Day
Mexican frittata is perfect for breakfast, brunch, or even dinner. Looking for a delicious, protein-rich meal with a Mexican twist? Packed with fresh herbs, prawns, and a zesty avocado salsa, this dish is both light and satisfying.
Ingredients (Serves 4)
Frittata
- 8 large eggs
- Sea salt & freshly ground black pepper
- 1 handful coriander leaves, finely chopped
- Finely grated zest of 1 lemon
- Juice of ¼ lemon
- 200g raw prawns, shelled & deveined
- 1 tbsp coconut oil
- 1 tsp dried chili flakes (for garnish)
- 1 handful rocket leaves (to serve)
Avocado Salsa
- 2 ripe avocados, diced
- 2 tomatoes, chopped
- ¼ red onion, finely diced
- 1 garlic clove, minced
- 1 handful coriander leaves, roughly chopped
- Juice of 2 limes
- 1 tbsp extra-virgin olive oil
How to Make Mexican frittata
1: Prepare the Egg Mixture
- Preheat oven to 220°C.
- In a large bowl, whisk eggs with salt, pepper, coriander, lemon zest, and juice.
- Roughly chop the prawns and stir them into the mixture.
2: Cook the Frittata
- Heat coconut oil in a small ovenproof frying pan over medium heat.
- Pour in the egg mixture and gently stir for about a minute.
- Transfer to the oven and bake for 4-5 minutes, until the top turns golden and slightly puffed.
3: Prepare the Avocado Salsa
- While the frittata cooks, mix all salsa ingredients in a bowl.
4: Serve & Enjoy
- Once done, remove the frittata from the oven and slide it onto a serving board.
- Top with avocado salsa, chili flakes, and fresh rocket.
Light, Flavorful & Perfectly Spiced
This Mexican-inspired frittata is full of protein, fresh flavors, and vibrant colors. Whether you’re starting the day or enjoying a quick meal, this dish is a nutritious and satisfying choice. Try it and share the recipe if you love it!
You can also try this Corn Fritters With Avocado Salsa or a lunch recipe like Dahl Bowl that you can enjoy, and if you love it, share it with your friends! Book now a consultation to a feeling great future.
by Feeling Great | Dinner Recipes, Lunch Recipes, Recipes
Beetroot and Walnut Salad
A Nutritious & Flavorful Beetroot and Walnut Salad with a Citrus Twist
This roasted beetroot and walnut salad is the perfect mix of earthy, nutty, and tangy flavors. The sweetness of beetroot pairs beautifully with the crunch of walnuts and the creaminess of goat’s cheese. A simple yet nutrient-packed dish, ideal for lunch or as a side.
Why You’ll Love This Salad
- Rich in Antioxidants – Beetroots are loaded with vitamins and minerals that support overall health.
- Crunchy & Creamy Texture – Walnuts add a satisfying crunch, while goat’s cheese brings a smooth, tangy contrast.
- Easy to Make – Roast the beets ahead of time for a quick assembly.
Ingredients (Serves 4)
- 2 bunches baby beetroot, trimmed
- ½ cup (55g) walnut halves
- ½ teaspoon sea salt flakes
- 2 bunches rocket leaves
- 80g goat’s cheese, crumbled
- ¼ cup (60ml) extra virgin olive oil
- 1 tablespoon red wine vinegar
How to Make Beetroot & Walnut Salad
- Preheat the oven to 200°C.
- Prepare the beetroot by pricking with a fork. Place on a baking tray and roast for 45 minutes, or until tender. Let cool, then peel and cut into halves.
- Assemble the salad by tossing the beetroot with fresh rocket in a large bowl.
- Top with walnuts and crumbled goat’s cheese for added crunch and creaminess.
- Mix the dressing by whisking olive oil and red wine vinegar. Drizzle over the salad.
- Serve fresh and enjoy!
Final Thoughts: A Simple, Wholesome Salad
This vibrant, nutrient-rich salad is perfect for any meal. Serve it as a light lunch or a side dish for dinner. With minimal prep and maximum flavor, it’s a recipe you’ll want to make again and again!
🥗 Tried this salad? Share your thoughts in the comments below!
by Feeling Great | Dinner Recipes, Lunch Recipes, Recipes
Thai Fish Cakes on Quinoa
A Flavorful & Nutritious Thai Fish Cakes on Quinoa Meal
These Thai-style fish cakes are bursting with bold flavors and paired with protein-rich quinoa, creating a delicious and satisfying meal. They’re light, fresh, and packed with nutrients, making them a great option for lunch or dinner.
Serve them with a crisp Asian salad or enjoy them the next day for a quick, healthy meal. The combination of fresh fish, fragrant herbs, and zesty lemon brings a perfect balance of taste and texture.
Here’s the Wholesome Thai Fish Cakes on Quinoa Recipe (Serves 4)
Fish Cakes
- 160g snapper fillet, bones & skin removed
- 160g salmon fillet, bones & skin removed
- 160g raw prawns, peeled
- 2 tsp fresh coriander, chopped
- 3 tsp fish sauce
- 2 tsp sweet chili sauce
- 3 egg whites
- 1 garlic clove, finely chopped
- 2 kaffir lime leaves, shredded
- 1 lemon, zest & juice
- 1 Tbsp avocado oil
Quinoa Base
- 100g (½ cup) quinoa
- ½ lemon, zest & juice
- Small handful fresh coriander, chopped
Method
1: Cook the Quinoa
- Rinse the quinoa under cold water and drain well.
- Add 250ml water to a saucepan, bring to a boil, then reduce heat.
- Cover and simmer for 10-12 minutes until the water is absorbed.
2: Prepare the Fish Cakes
- Place snapper, salmon, and prawns in a food processor.
- Put in coriander, fish sauce, chili sauce, egg whites, garlic, lime leaves, lemon zest, and juice.
- Blend until just combined, then shape into 8 small patties.
3: Cook the Fish Cakes
- Lightly oil a frying pan and heat over medium heat.
- Cook the patties in batches for 3 minutes per side, until golden brown.
- Remove from heat and let them rest for 5 minutes.
4: Assemble & Serve
- Toss the cooked quinoa with lemon zest, juice, and coriander.
- Serve the fish cakes on a bed of quinoa, paired with a fresh side salad.
Enjoy this flavor-packed meal and share if you love it!
by Feeling Great | Lunch Recipes
Hearty Dahl Bowl – A Comforting & Nourishing Meal
Perfect for Any Time of the Day
This warm and comforting Dahl Bowl is ideal for breakfast, lunch, or dinner. Packed with protein and bold spices, it’s nourishing, flavorful, and satisfying. Serve with a fresh green salad or sautéed greens for an extra boost of nutrients.
Ingredients
For the Dahl
- 2 tbsp olive or coconut oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 knob ginger, grated
- 1 long red chili, finely chopped (deseeded for milder heat)
- 1 ½ tbsp tomato paste
- 1 tbsp turmeric powder
- 1 tbsp paprika
- 2 tsp chili powder
- 1 tbsp ground coriander
- 1 cup red lentils (dahl)
- 2 cups chicken stock
- 1 can whole peeled tomatoes (crushed by hand in a bowl)
- 1 cup coconut milk
- Juice of ½ lemon
- 2 sprigs fresh coriander, finely chopped
- Pinch of salt & pepper
For Serving
- 4 eggs (fried)
- ½ cup tahini
- 2 tsp turmeric powder
How to Make This Dahl Bowl
- Heat the oil in a medium saucepan over medium-high heat. Add chopped onion and cook for 3-5 minutes until caramelized.
- Stir in garlic, ginger, and chili. Cook for another 2 minutes until fragrant.
- Mix in tomato paste and cook until it darkens to a rusty color.
- Add the spices and lentils. Stir for 1 minute to coat everything well.
- Pour in chicken stock and crushed tomatoes. Cover partially and bring to a boil.
- Reduce heat to low and simmer for 45 minutes, allowing the liquid to reduce by a third.
- Stir in coconut milk and season with lemon juice, salt, and pepper. If it’s too runny, cook uncovered for a few more minutes.
- In a small bowl, mix tahini and turmeric. Set aside.
- Serve the dahl in bowls, topped with a fried egg and a spoonful of turmeric tahini.
Enjoy This Warming & Nourishing Dish
This rich, creamy dahl is packed with flavor and warming spices. Whether you enjoy it for breakfast, lunch, or dinner, it’s a meal that will leave you feeling full and satisfied.
Here’s another dahl recipe! Restorative Red Lentil Dahl or if you’re interested more with lunch recipe you can try Mexican Frittata have your tried it? Let us know how it turned out in the comments!
CLICK HERE so you can book a consultation with me and start living healthy and energize!
by Feeling Great | Lunch Recipes
Vietnamese Chicken Salad – Fresh, Zesty & Flavorful
A Classic Vietnamese Chicken Salad Dish with a Twist
This Vietnamese chicken salad is bursting with fresh herbs, crunchy vegetables, and a bold, tangy dressing. The beauty of this dish is its versatility—you can prepare the chicken in different ways (steamed, poached, grilled, or roasted) or swap it for beef, prawns, lamb, or fish.
The key to making this salad stand out is using loads of fresh herbs for maximum flavor. And, of course, the fish sauce dressing ties everything together beautifully.
Ingredients (Serves 4–6)
Salad Base:
- ½ small (300g) wombok (Chinese cabbage), shredded
- 2 handfuls fresh coriander leaves
- 1 handful fresh mint leaves
- 1 handful Thai basil (optional)
- 1 large carrot, grated
- 80g crushed almonds
Pickled Shallots:
- 2 red Asian shallots (or substitute red onion)
- 3 tbsp apple cider vinegar
Marinated Chicken
- 1kg chicken marylands
- 1 tbsp finely grated ginger
- 2 large garlic cloves, crushed
- 3 tbsp fish sauce
- 3 tbsp melted coconut oil
- Salt and pepper to taste
Fish Sauce Dressing
- 170ml fish sauce
- 2 tbsp honey
- 2 tbsp finely grated ginger
- 3 garlic cloves, crushed
- 1–2 long red chilies, finely chopped
- 3–4 tbsp lime juice
Step-by-Step Instructions for Vietnamese Chicken Salad
1. Prepare the Chicken
- Preheat your oven to 200°C (392°F).
- In a baking dish, coat chicken with ginger, garlic, fish sauce, salt, and 2 tbsp coconut oil. Let marinate for 10–20 minutes (or bake immediately if short on time).
- Bake for 20 minutes, or until cooked through. Set aside to cool.
2. Pickle the Shallots
- Thinly slice the shallots and place them in a bowl.
- Add apple cider vinegar and let sit for 20 minutes, then drain.
3. Assemble the Salad
- In a large bowl, toss together cabbage, herbs, and grated carrot.
4. Make the Dressing
- Mix fish sauce, honey, ginger, garlic, chili, and lime juice with 80ml water. Adjust with extra lime juice if needed.
- Tip: Store any extra dressing in an airtight jar in the fridge for up to 1 month.
5. Final Assembly & Serving
- Once the chicken has cooled, shred the meat using a fork or your hands.
- Toss the shredded chicken into the salad and mix with enough dressing to coat.
- Top with crushed almonds and pickled shallots.
Final Thoughts
This healthy salad will keep you energize for the rest of the day! Enjoy this vibrant, fresh, and nourishing dish!
Here’s another chicken salad recipe Mason Jar Chicken Salad or you can try this Vietnamese Dish recipe you and enjoy. CLICK HERE to contact me now for your feeling great journey.
