by Feeling Great | Feb 1, 2023 | Breakfast Recipes, Lunch Recipes, Recipes
Spicy Shakshuka (Baked Eggs)
A Flavor-Packed Spicy Shakshuka Gluten-Free Meal
Looking for a quick, healthy, and satisfying meal? This Spicy Shakshuka is perfect for breakfast, lunch, or dinner. Packed with aromatic spices, rich tomatoes, and runny eggs, it’s a delicious way to start—or end—your day!
This one-pan dish is easy to prepare and bursting with bold flavors. Serve it with crusty bread or a side of fresh greens for a wholesome meal.
Ingredients
- 1 tbsp ghee
- ½ red onion, finely diced
- 2 garlic cloves, minced
- ½ tsp smoked paprika
- ½ tsp sea salt
- ¼ tsp ground chili powder
- ½ tsp ground coriander
- ½ tsp ground cumin
- ½ can chopped tomatoes
- ½ red capsicum, finely chopped
- 2 free-range eggs
- 1 tbsp crumbled goat cheese
- Fresh herbs, to serve
How to Make Spicy Shakshuka
Sauté the Aromatics
- Preheat oven to 180°C.
- Heat ghee in a medium ovenproof frying pan.
- Add onion and garlic, then cook until soft and fragrant.
Add the Spices & Vegetables
- Stir in paprika, salt, chili powder, coriander, and cumin.
- Cook for 1 minute, stirring often.
- Add capsicum and cook for 2 more minutes.
Simmer the Sauce
- Pour in chopped tomatoes and stir.
- Let it cook for 5 minutes until the sauce thickens.
Bake the Eggs
- Use a spoon to create two wells in the sauce.
- Carefully crack an egg into each hole.
- Transfer the pan to the oven and bake for 10 minutes or until eggs are cooked to your liking.
Garnish & Serve
- Sprinkle with crumbled goat cheese and fresh herbs.
- Serve immediately and enjoy!
A Quick & Nourishing Meal
This spiced tomato and egg dish is incredibly easy to make and loaded with nutrients. Try it for a cozy weekend brunch or a quick weeknight dinner.
Love this recipe? Share it with friends or let us know your thoughts in the comments!
by Feeling Great | Oct 24, 2022 | Breakfast Recipes, Dinner Recipes, Lunch Recipes, Recipes
Breakfast Pumpkin Paleo Stacks
A Simple & Nourishing Pumpkin Paleo Stacks Start to Your Day
These Pumpkin Paleo Stacks make the perfect paleo-friendly breakfast, brunch, or light dinner. They’re easy to prepare—simply roast the pumpkin ahead of time and warm it up when needed. Stack them up with your favorite protein, a creamy pesto, and a perfectly poached egg for a deliciously satisfying meal.
Ingredients (Serves 3-4)
For the Pumpkin Stacks
- 1 large butternut squash (long neck)
- Avocado oil
- Sea salt & black pepper
- 6-8 slices of protein (turkey, ham, tofu, smoked salmon)
- 6-8 poached or soft-boiled eggs
For the Creamy Spring Greens Pesto
- 60g mixed salad greens
- 60g rocket (arugula)
- 30g fresh chives
- 2 tbsp minced basil or coriander
- 1 garlic clove
- ¼ – ½ ripe avocado (to thicken pesto)
- 1 lemon, juiced (about 3 tbsp)
- ⅓ cup extra virgin olive oil
- ½ tsp sea salt
- ¼ tsp black pepper
How to Make It
- Preheat the oven to 200°C (400°F).
- Prepare the Pumpkin: Slice the neck of the butternut squash (keep the skin on) into 1.5 cm discs. You should get 6-8 pieces.
- Roast Until Golden: Brush both sides of the pumpkin slices with avocado oil, season with salt and pepper, and place on a lined baking tray. Roast for about 45 minutes, flipping halfway until golden.
- Prepare the Eggs & Protein: While the pumpkin roasts, poach or soft-boil the eggs and cut your protein slices to match the size of the squash discs.
- Make the Pesto: Blend greens, chives, basil/coriander, garlic, avocado, lemon juice, olive oil, salt, and pepper in a food processor until smooth.
- Assemble the Stacks: Layer roasted pumpkin, a smear of pesto, your protein, an egg, and another dollop of pesto on top.
- Serve & Enjoy!
This hearty yet light meal is packed with nutrients, healthy fats, and fresh flavors. Perfect for any time of the day!
by Feeling Great | Sep 15, 2022 | Dinner Recipes, Lunch Recipes, Recipes
Chicken San Choy Bow
Chicken San Choy Bow – A Light, Flavorful & Nutritious Feast
This Chicken San Choy Bow is a quick, fresh, and healthy twist on the classic dish. With aromatic chicken mince, a rich umami sauce, and crisp lettuce cups, it’s the perfect balance of flavor and texture. Plus, it’s easy to make and loaded with nutrients—a great meal for any night of the week!
Ingredients (Serves 4)
- 1 large iceberg lettuce
- 2 tsp vegetable oil
- 3 green onions (shallots), finely sliced
- 2 tsp grated fresh ginger
- 500g chicken mince
- 1.5 tbsp coconut aminos
- 1.5 tbsp tamari sauce
- 1 tsp sesame oil
- 230g fresh bean sprouts, chopped
- 2 tbsp chopped coriander leaves
How to Make Chicken San Choy Bow
- Prepare the Lettuce: Select six large leaves, trim if needed, and soak them in iced water to keep them crisp.
- Cook the Chicken: Heat oil in a hot wok. Stir-fry green onion and ginger for 1-2 minutes. Add the chicken mince and cook for about 5 minutes until browned.
- Add Flavor: Stir in coconut aminos, tamari sauce, sesame oil, and chopped bean sprouts. Cook for another 2-3 minutes, then mix in fresh coriander.
- Serve & Enjoy: Arrange the lettuce cups on a platter, spoon the flavorful chicken filling into each, and serve immediately.
This easy, healthy meal is gluten-free, protein-packed, and full of flavor—a delicious option for lunch or dinner!
by Feeling Great | Sep 27, 2016 | Lunch Recipes
Mason Jar Chicken Salad: A Fresh & Easy Meal Prep Solution
Tired of soggy salads and always short on time when prepping meals? You’re not alone! Luckily, Mason Jar Salads are a game-changer. They’re quick to prepare, stay fresh for days, and are packed with flavor—all while making meal prep a breeze.
With the right layering technique, you can prepare up to four days’ worth of salads in advance without worrying about soggy greens or wilted veggies.
How to Build the Perfect Mason Jar Chicken Salad
All you need is a wide-mouthed glass jar with a lid, some fresh ingredients, and a simple layering system to keep everything crisp and delicious.
The Layering Formula:
Layer 1: The Liquid Zone
- Add 1-4 tablespoons of your favorite salad dressing.
Layer 2: Hard, Non-Absorbent Veggies
This layer acts as a barrier to prevent sogginess. Use firm vegetables like:
- Cherry tomatoes
- Carrots
- Green beans
Layer 3: Protein Power
- Add cooled cooked chicken, fish, quinoa, chickpeas, or beans to boost satiety.
Layer 4: Absorbent Veggies & Toppings
Include softer vegetables that might absorb moisture, such as:
- Cucumbers
- Mushrooms
- Beets
- Sprouts
You can also add nuts, seeds, or cheese for extra texture and flavor.
Layer 5: Leafy Greens
- Finish with spinach, rocket, baby kale, or mixed lettuce to keep them fresh.
Storage & Serving
- Store in the fridge for up to 4 days.
- To serve, simply pour into a bowl or enjoy it straight from the jar.
I love prepping a variety of salads to switch things up throughout the week. Here’s one of my favorites—fresh, flavorful, and full of good-for-you ingredients!
Mason Jar Chicken Salad with Honey Mustard Dressing
Ingredients
Honey Mustard Dressing:
- ½ cup Dijon mustard
- ¼ cup honey
- 2 tbsp extra virgin olive oil
Salad:
- 8 free-range chicken tenderloins
- ½ tsp salt (Himalayan, Celtic, or sea)
- ¼ tsp ground pepper
- 1 clove garlic, crushed
- ½ lemon, juiced
- 1 tbsp rice bran oil
- 500g cherry or grape tomatoes, whole
- 4 Lebanese cucumbers, diced
- ⅓ cup pine nuts
- 1 beetroot, grated
- 4 handfuls mung bean or radish sprouts
- 1 cup crumbled goat’s cheese
- 400g mixed baby greens
Method
Prepare the Chicken:
- Heat rice bran oil in a frypan.
- Season chicken with salt and pepper.
- Add garlic to the pan, then place the chicken in.
- Drizzle lemon juice over the top and cook until browned on both sides.
- Remove from heat, cool, and dice into bite-sized pieces.
Make the Dressing:
- In a small bowl, whisk together Dijon mustard, honey, and olive oil until smooth.
Assemble the Mason Jars:
- Follow the layering formula above, starting with the dressing and ending with greens.
Store & Enjoy:
- Refrigerate for up to 4-5 days.
- When ready to eat, shake into a bowl and enjoy a fresh, delicious meal!
Ready to Make Meal Prep Easier?
This Mason Jar Chicken Salad is perfect for grab-and-go lunches or quick dinners.
Tip: Try making different variations each week by swapping the protein, dressing, or veggies for a new flavor twist!
You can also read Meal Prep Melbourne -The Key to Success and If you loved this, share it with others—because healthy eating should be easy and delicious!
CLICK HERE to book a session with me to a healthy future!
by Feeling Great | Aug 15, 2016 | Lunch Recipes
Fennel and Grapefruit Salad: A Refreshing & Nutritious Dish
Looking for a crisp, vibrant salad that’s both refreshing and packed with health benefits? This Fennel & Grapefruit Salad is a perfect choice! The combination of tangy grapefruit, crunchy fennel, and creamy feta creates a balance of flavors that’s both satisfying and nourishing.
This salad isn’t just delicious—it’s also fantastic for digestion and liver function. Plus, it’s easy to customize! Keep it vegetarian, or add your favorite protein like seafood, grilled chicken, or lamb for extra flavor. For a stronger, slightly bitter contrast, try adding torn radicchio.
With every bite, you’ll feel the fresh, zesty notes of spring!
Why You’ll Love This Fennel and Grapefruit Salad
- Refreshing & Light: A perfect balance of crunch and creaminess.
- Great for Digestion: Fennel and grapefruit aid gut health.
- Easy to Customize: Enjoy it as a vegetarian dish or add protein.
- Quick to Make: Simple ingredients, ready in minutes!
Ingredients (Serves 2-3)
- 2 big handfuls of baby cos, spinach, iceberg, or watercress (choose one or mix two)
- 1 small fennel bulb, finely sliced
- 1 small red onion, thinly sliced
- 200g Persian feta, crumbled
- 1 handful sugar snap peas, washed & trimmed
- 1 small avocado, peeled & sliced
- 3 ruby-red grapefruits (2 for slicing, 1 for juice)
- ¼ tsp whole fennel seeds
- 1 tsp honey
- ½ tsp Dijon mustard
- Salt & freshly ground black pepper, to taste
- 1 tbsp extra-virgin olive oil
Step-by-Step Method of Making Fennel and Grapefruit Salad
1. Prepare the Greens
Wash and drain your choice of greens along with the sugar snap peas. Arrange them on a serving platter.
2. Slice the Vegetables & Fruit
Thinly slice the fennel and red onion, then layer them over the greens. Next, peel and slice 2 grapefruits and avocado, placing them on top.
3. Make the Dressing
Squeeze the juice from the remaining grapefruit and set it aside. Toast fennel seeds in a dry pan over medium heat for about 3 minutes, until golden and fragrant. Grind them finely.
In a small bowl, whisk together the ground fennel seeds, grapefruit juice, honey, mustard, salt, and pepper. Slowly drizzle in olive oil, whisking continuously to blend.
4. Assemble & Serve
Sprinkle crumbled feta over the salad. Drizzle the dressing evenly and gently toss everything together.
5. Customize with Protein (Optional)
For a heartier meal, top the Fennel and Grapefruit Salad with grilled seafood, poached chicken, or lamb backstrap.
Serving Suggestions & Extra Tips
- Want more crunch? Add toasted nuts or seeds.
- Love bold flavors? Try adding torn radicchio for extra tang.
- Pair it with: A glass of chilled white wine or sparkling water with citrus.
Love this Fennel and Grapefruit Salad? Share it with others and spread the goodness! Here’s another salad you can try! Summer Salad and share with us your experience about it! Book your session now and let me help you with a personalized health plan!
by Feeling Great | Sep 7, 2015 | Dinner Recipes, Lunch Recipes, Recipes, Snack Recipes
Healthy Zucchini Slice – A Nourishing & Delicious Snack
Enjoy this flavorful, veggie-packed zucchini slice—an easy, protein-rich dish for breakfast, lunch, or dinner!
Zucchini slice is ridiculously easy to make and versatile as a meal or snack.
I often make it when I am overloaded with eggs from our hens. It’s great hot or cold, which means it’s perfect for school lunches.
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