Every now and then the
madison office gets a crush. Be it a product, person or trend, when you work in closed quarters of 20 plus women (and two men) a great discovery can catch on in an instant. This week we’ve been having one such moment with Australian chef and author Teresa Cutter, or to be more specific her website. Dubbed ‘the healthy chef,’ Cutter concocts nutritious, easy-to-follow and tasty recipes informed by her background as a fitness trainer and cook, as well as studies on nutrition. You might be familiar with her Sydney restaurant ‘Healthy Chef Café’ or perhaps her most recent book, ‘The 80/20 Diet,’ but to get your regular Cutter fix, head to her website
teresacutter.com.
Here are just a couple of our favourite recipes:
Power Porridge with a Hint of Cinnamon It may not be the most photogenic meal but what this recipe lacks in looks it makes up for in taste and quick preparation. It’s fool-proof.
Serves 1
Time it takes: 10 minutes
You will need:
1/2 cup water
1 apple, grated
2 tablespoons LSA
1 tablespoon chia seeds
½ teaspoon ground cinnamon
½ teaspoon vanilla extract
60 ml milk (your choice of dairy, nut, seed, soy)
NB: add extra fruit on top if you like (banana, berries and fig work well)
Combine water, apple and cinnamon into a pot with the LSA, chia seed,, vanilla and cinnamon.
Cook over a low heat for a few minutes until heated through and thickened and stir in the chopped banana.
Serve topped with warm milk and a little honey.
Stuffed Mushroom Pizza
This little piece of genius is favoured by madison’s contributing health and beauty editor Katrina Lawrence. It’s also ideal if you are trying to cut down on your bread consumption as it swaps the pizza base for a flat mushroom.
Serves 2
You will need:
2 large flat mushrooms, stalks removed
2 spring onion, chopped
150 g sauteed spinach
200g tinned tuna or salmon in spring water
80g good quality firm ricotta
2 tbsp parsley chopped
2 tablespoons almond meal
1 lemon
salad leaves to serve
Preheat the oven to 200°C.
Lay the mushrooms on a large baking tray and remove the center core.
Combine the tuna and finely chopped spring onion then divide in between the mushroom caps.
Top with ricotta and combined almond, parsley and lemon zest which will form a lovely crumble over the top.
Bake for about 20 minutes or until the crumble is golden and the mushrooms are cooked through.
Arrange the roasted mushrooms onto serving plates, over salad leaves. Drizzle with a little olive oil and lemon juice and enjoy.
If you like this website you might also enjoy: For Mums:
blog.superhealthykids.com
Super Healthy Kids takes the stress out of ‘what’s for dinner?’ by including a weekly meal planner. With child-friendly recipes segregated into categories, an insightful blog and giveaways, this website makes it easy to keep the kids healthy (and your sanity intact).
For Gluten-free Eaters:
glutenfreegoddess.blogspot.com
Gluten-Free Goddess cooks up a range of sweet treats besides its categorical offerings for Celiacs and those gluten-free by choice. The beautiful photography is enough to turn anyone gluten and guilt-free.
For Vegans:
blog.fatfreevegan.com
For those intent on following an ethical diet and lifestyle, Fat Free Vegan Kitchen serves up hearty recipes that tick all the boxes for total nutritional maintenance. The balanced dishes like skillet eggplant and lentils with almond parmesan are colourful and inspiring. True to the blog’s motto, you can enjoy ‘sinlessly delicious’ food by following the guidelines on this site.
For the Creative Cook:
healthfoodlover.com
Home-grown Health Food Lover author Michelle Robson-Garth is based in Melbourne and advocates nourishing the body with food as a motivator to get healthy. The blog includes creative ways to include extra vegetables like the green spinach pancakes and strawberry kale smooth and also includes vegan and gluten-free options. Recipes include a handy key to help with special dietary selections.
Words by Sophie Miura and Nikki Fiedler
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