Zucchini & Almond Mini Muffins – KERRIE FITNESS #kezfit

Ingredients

• 1 grated zucchini (1 standard zucchini)

• 250g almond spread (1 jar)

• 1/4 cup maple syrup (or agave)

• 1 Tablespoon apple cider vinegar (with the mother!)

• 1/4 teaspoon pink himalayan sea salt

• 1/2 teaspoon bi-carb soda

• 1 teaspoon ground cinnamon

• 1 teaspoon vanilla bean (or extract)

• 1/2 Tablespoon chia seeds

• 2 eggs, lightly beaten with a fork

• 25g 85% cocoa dark chocolate, chopped

Method

1. Pre-heat oven to 180°C

2. Olive oil spray 2 mini muffin trays (24 holes) (these silicon ones from K-Mart are amazing as you can carefully pop the muffins out once they’re cooled)

3. Grate the zucchini

4. Chop the chocolate

5. Lightly beat the eggs

6. In a medium mixing bowl, combine all of the ingredients, except the dark chocolate and stir until well combined. Then gently stir in the dark chocolate.

7. Carefully 3/4 fill each muffin hole with the mixture.

8. Bake for approximately 12-16 minutes (depending on your oven). You will see the tops rise. (They will deflate a little once out of the oven cooling) Insert a cake skewer or a toothpick to see if it out comes out clean without any batter.

9. Allow muffins to cool in trays for approximately 5 minutes. Remove from trays and cool completely on a wire racks.

10. Serve fresh and pop the remaining mini muffins in an airtight container in the fridge for up to 5 days or in the freezer for up to 4 months. Be sure to place baking paper in between the mini muffins for easy removal from the freezer (and so you’re not tempted to eat 4 when they’re stuck together!!!) Simply set aside for a little to reach room temperature or if you’re impatient like myself, lol, wrap in paper towel for a few seconds in the microwave on defrost mode!

Bon appetite 👩🏼‍🍳

Kerrie 💗

Veggie bowl 🍲 KERRIE FITNESS

Well there is definitely more than enough here for more than 1 person… but when it’s just too good, why not go back for seconds 💚 I know I couldn’t help myself!!

< strong>Ingredients:Dash of olive oil

  • 2 fresh garlic cloves
  • 1 hot chilli 🌶
  • 2 carrots 🥕
  • 2 zucchini’s
  • 1/2 yellow capsicum
  • 5 mushrooms 🍄
  • Large handful of spinach
  • 4 asparagus spears
  • Small handful of goji berries
  • 2 tsp basil pesto

Method:Squish garlic with the back of a knife, chop

  1. Finley chop chili
  2. Peel and chop mushrooms
  3. Grate zucchini and carrot
  4. Remove bottom of stem and trim asparagus
  5. Boil jug
  6. Break asparagus in half, place in a mug and fill with boiling water
  7. Heat oil in pan over medium heat
  8. Sauté garlic and chilli
  9. Add mushrooms and yellow capsicum and stir with a wooden spoon
  10. Add zucchini’s and carrots, continue stirring
  11. Add spinach and goji berries
  12. Finish by adding the pesto and stir until you reach the right consistency
  13. Drain asparagus from mug, place on top of veggies

Nb. You could use this as a side and add grilled chicken 🍗 or your favourite cut of meat 🥩 or your favourite fish 🐟 to complete your meal 🍽

Bon appetit 😋

#iloveveggies

Kerrie 💗

White Wine Garlic Prawns and Noodles – KERRIE FITNESS

With the sudden change in the weather, perhaps this may tempt the family at the dinner table.  I find it interesting that I only use 1/2 a cup of wine for this recipe, yet the bottle is always empty?  Truly baffled by this phenomenon.

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Ingredients

6 fresh cloves of garlic, minced (or substitute with minced garlic)

500g of prawn meat

2 x tbsp butter

1/2 cup white wine

150g sun-dried tomatoes

1 3/4 cups full cream milk

3 x cups spinach

Season with salt and pepper

3/4 cup parmesan cheese

Method –

  1.  Heat butter and garlic in a pan, add prawns and cook until just pink and cooked through.  Set aside.

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2.  Pour wine into pan, stir in sun-dried tomatoes, cook for 2 mins.

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3.  Reduce heat add milk, bring to simmer then add spinach leaves.  Season to taste.  Stir in parmesan cheese.

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4.  Allow sauce to simmer and thicken, then add prawns.  Stir in and ensure coating of all prawns, cook for approximately One minute.

5.  Serve over pasta, rice or noodles.

 

Enjoy.

 

Trevor.

 

 

 

YUM, Chicken Pesto Roll-ups, KERRIE FITNESS.

Chicken pesto roll-ups, super easy to make, extremely yummy to eat and makes you look like a whiz in the kitchen.

 First you will need;

1 x kilo chicken breasts (4)

Salt, pepper and garlic powder to taste.

500g Shredded mozzarella cheese

2 x large tomatoes

A cup of cherry tomatoes

1/2 cup pesto sauce

Fresh basil leaves (Garnish optional)

What next?

  1. Heat oven to 220 degrees.
  2. Slice each breast lengthways in half.
  3. Cover with plastic wrap and flatten with a mallet or rolling-pin.
  4. Cover with pesto.
  5. Season to taste.

6.  Top with tomato and mozzarella, roll up tight and fix with toothpicks.

7.  Heat frying pan, add some butter and oil and cook roll ups approximately 4 minutes each side.

8.  Transfer the roll ups into a baking dish, add mozzarella cheese and chopped basil.

9.  Place in pre-heated oven and cook for 12-15 minutes.

10.  Remove from oven, take out the toothpicks and serve with your favorite sides.

 

There you have it, easy to make, delicious to eat.

 

Enjoy

Trevor.

Spinach and Ricotta Sausage Rolls

Hi,

I planted some “Ironman” spinach this year and it grew like wildfire.  What to do with all this spinach?  I’m glad you asked!  I searched up recipes and came up with this gem.  And boy are they tasty, so much so that my kids (not vegetable or cheese eaters) finished the lot when I wasn’t looking.

First things first.

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Ingredients.

2 x tsp extra virgin olive oil

4 x shallots chopped

2 x tsp minced garlic

350g spinach rough chopped

350g ricotta cheese

1/2 cup parmesan cheese

1 x egg whisked plus another for basting whisked

2 x tblsp dill fresh or dried

1 lemon rind finely grated

Pinch nutmeg (to taste)

2 x sheets frozen puff pastry, just thawed

Tomato relish

 

Secondly, what to do…

Preheat oven to 200C/180C fan forced.

Line 2 x baking trays with baking paper.

Heat oil in frying pan and cook the shallots and garlic until soft. (2mins)

Place in a large mixing bowl.

Rough chop the spinach and place into the mixing bowl.

Add the ricotta, parmesan, egg, dill, lemon rind and nutmeg.  Season with S&P, mix until well combined.

Cut each pastry sheet in half.  Place 1/4 of your mixture in a log shape along one long side of the pastry, brush the other with whisked egg.

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Roll up and cut into 3.  Place seam down on baking tray.

Repeat.

Score the rolls at 5mm intervals, brush with extra egg.

Bake for 25 minutes or until golden brown.

Serve with tomato relish.

 

Enjoy.

Trevor.

 

Crispy Skin Atlantic Salmon – KERRIE FITNESS

Easy to make, restaurant quality crispy skin Atlantic Salmon.

You will need either Atlantic Salmon or Tasmanian Salmon, approximately 150g each. Skin on, pin boned (take the bones out) and scaled.

Heat a frying pan to hot with a dash of virgin olive oil, salt and pepper to taste.

Make sure the oil doesn’t smoke, that’s too hot.

Place the Salmon skin down for approximately 3-4 minutes, then flip over and tap the skin with a spoon. Sound crunchy? Feel hard? Then that side is done!

Continue, watching the colour change as the flesh cooks.  This is where you can get fancy and ask “Who would like medium or well done?”

My veggies was a simple mix of zucchini, capsicum, mushrooms and Spanish onion. Whatever is your favourite is what you would insert here.

And serve, enjoy.

Trevor

| Pumpkin Soup, Smoked Salmon & Avocado, Raspberries & Walnuts|

Today we have for you a healthy meal that’s full of flavour and full of goodness. Enjoy!

| Ingredients |

Pumpkin Soup
Smoked Salmon
Avocado
Wholemeal toast
Raspberries
Walnuts
Low-Fat Vanilla Yoghurt

| Entree | Pumpkin Soup |
Follow the directions on the packet to make the soup.

| Main | Smoked Salmon and Avocado on Wholemeal Toast |
Make some toast then add smoked salmon and sliced avocado on top.

| Dessert | Raspberries & Walnuts with Low-Fat Vanilla Yoghurt |
Put your desired amount of yoghurt in a bowl and add raspberries and walnuts on top.

‘Till next time <3 🙂