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Ground Floor, 377 New South Head Road
Double Bay, NSW, 2028
Australia

+61434109922

Stephanie Malouf | Accredited Nutritionist

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Conscious Recipes

Chilli, Ginger & Lime Fish Tacos

Stephanie Malouf Nutrition

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Makes 6 tacos

INGREDIENTS

  • Juice of 1 lime
  • 2 inch knob of ginger, minced or grated
  • 1/2 tsp cumin 
  • 1/2 tsp chilli flakes  
  • 1/2 capsicum, finely diced
  • 300g white fish - I used ling 
  • 2 cups finely shredded purple cabbage  
  • 2 Tsp coconut oil or 1 Tbsp extra virgin olive oil 
  • 6 x mountain bread wraps or thin wrap bread  
  • Shredded coconut & coriander to garnish  
  • Salt & pepper to taste

Dressing

  • 2 Tbsp tahini  
  • Juice of 1 small lime 
  • 1/4 tsp cumin  
  • 1 tsp honey
  • Warm water to thin  

METHOD:

1. Slice the fish into thin strips and add to a bowl with the lime juice, chilli flakes and cumin and combine well. Leave to marinate whilst prepping the rest.

2. Place a 6 inch wide bowl down onto the wrap bread and cut around the edge using a sharp knife to create a round taco. Repeat 6 times. 

3. Heat the oil on medium heat and add the grated ginger to the pan followed by the marinated fish. Pan fry until cooked through.

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4. Lay down the tacos onto a serving platter and add 1 handful of shredded cabbage to each and top with the fish. 

5. Add a sprinkle of the diced capsicum, shredded coconut and coriander to each.

5. Combine all dressing ingredients in a bowl and drizzle a generous amount over each taco and serve.

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Salmon Bowl # 2

Stephanie Malouf Nutrition

Serves 2 

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INGREDIENTS

  • 2 Salmon fillets - 100-150g
  • 4 asparagus stalks, cut in half
  • 6 button mushrooms sliced
  • 2 big handfuls of purple cabbage, shredded
  • 2 radish, thinly sliced
  • 1 small cucumber, sliced
  • 1 small small eggplant, diced into 1 cm thick cubes
  • 2 handfuls of bean sprouts
  • 2/3 + 1/4 cup bone broth or water
  • 2 tbsp tamari 
  • Nori sheets to finish

DRESSING

  • 2 tbsp extra virgin olive oil
  • 1 tbsp rice vinegar or white balsamic
  • 2 tsp tamari 

METHOD

01: Turn the oven on to 200 degrees celcius and line a baking tray with baking paper 

02: Whilst waiting for the oven to heat, add the bone broth or water & tamari to a pan on medium heat and add the diced eggplant. Give it a stir then cook covered with a lid for a few minutes. 

03. Put the salmon fillets into the hot oven and cook for 12-15 minutes or to preference

04:  Remove the lid from the saucepan, add the sesame seeds and sauté the eggplant until it's soft. Transfer onto a plate and leave to the side.

05: In the same saucepan add the remaining 1/4 cup of bone broth or water and the mushrooms and then place the asparagus on top and cover with a lid and leave them to steam for a couple of minutes. The asparagus are done when they turn bright green. Once cooked remove and set to the side. Continue to sauté the mushrooms until they are soft and remove from the heat. 

06: Combine all the ingredients in the dressing.

07: Add half of everything to each bowl, drizzle over the raw veggies some dressing and finishing with some ripped nori sheets. 

Salmon Bowl # 1

Stephanie Malouf Nutrition

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Serves 2 ppl

INGREDIENTS

  • 2 big handfuls of cabbage, shredded 
  • 2 small handfuls of bean sprouts
  • 1 cucumber, sliced 
  • 1 eggplant, diced into 1 cm thick cubes
  • 1 tbsp sesame seeds
  • 2 tbsp shallots, diced 
  • 2 salmon fillets - 100-150g
  • 1/3 cup bone broth or water 
  • 2 tbsp tamari  
  • corriander to garnish 

DRESSING

  • 1 tbsp tahini 
  • 1 tbsp white balsamic vinegar
  • 2 tsp of tamari
  • Add a dash or more of warm water to desired consistency - think or runny 

METHOD

1. Turn the oven on to 200 degrees celcius and line a baking tray with baking paper 

2. Whilst waiting for the oven to heat, add the bone broth or water & tamari to a pan on medium heat and add the diced eggplant. Give it a stir then cook covered with a lid for a few minutes. 

3.  Put the salmon fillets into the hot oven and cook for 12-15 minutes or to preference

4. Remove the lid from the saucepan, add the sesame seeds and sauté the eggplant until it's soft. 

5. In each serving bowl add 1 big handful of cabbage, 1/2 cucumber, some cooked eggplant, a salmon fillet and finish with a small handful of bean sprouts in the centre and a sprinkle of shallots, sesame seeds and coriander. 

6. Drizzle over some of the tahini dressing and enjoy!

 

Hormone Balancing Turmeric Spiced Latte Smoothie

Stephanie Malouf Nutrition

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My turmeric spiced latte smoothie is a beautiful hormone balancer, particularly for people with Polycystic Ovarian Syndrome (PCOS) like me. This is a high protein, high fibre and low carb meal option keeping you feeling full without the energy fluctuations. great for breakfast or as an afternoon snack. 

Flaxseeds are a great source of fibre and also helps to bind to excess androgens (common in PCOS) aiding in balancing your hormones. Poor carbohydrate metabolism and insulin resistance is another common symptom in people with PCOS and cinnamon helps to stabilise your blood sugar levels and improve you ability to use carbs as fuel. Turmeric is a potant anti-inflammatroy and chia seeds not only provide fibre and omega-3 fatty acids but gives the smoothie a nice and thick consistency.

Into the blender add:

  •  1.5 cups of water
  • 2 scoops of @nuzest_australia Vanilla protein powder ( or any other natural vanilla based protein). If having as a snack, half the amount of protein. 
  • 1 tsp cinnamon
  • 1 tsp turmeric
  • 1 tbsp flaxseeds
  •  1 tbsp chia seeds
  • 2 handfuls ice. Blend.
  • Optional: I mixed through 1 tbsp of goats milk kefir the end to keep my gut bacteria in a healthy balance. 

Enjoy!

Sautéed Silverbeet With Parsley & Dill

Stephanie Malouf Nutrition

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Serves 4  - only cooking for 1 or 2, use leftovers for lunch & dinner the next day!

INGREDIENTS

  • 1 bunch of silverbeet (chard) - Approx 10 leaves
  • 2 bunches of fresh flat leave parsley, roughly chopped
  • 2 bunches of fresh dill, roughly chopped
  • 2 tsp extra virgin olive oil  
  • 2 small leeks or one large, finely sliced  
  • 2 garlic cloves, thinly sliced 
  • Pinch of himilayan rock salt and pepper  
  • Juice of 1/2 lemon  

METHOD

  1. Heat the olive oil in a non stick pan and add the leek, garlic, parsley and thyme. Sauté until soft and the leek is slightly golden in colour
  2. Thoroughly wash the leaves of the silberbeat and then roughly chop into small pieces (leaves and stems) and add to the pan. No need to dry the leaves. 
  3. Add the salt & pepper and sauté until everything  is well combined and the spinach is soft (approx 5-7 minutes)
  4. Finish with a squeeze of lemon and serve  

Fish In A Bag: Blue Eye Cod With Olives, Capers, Cherry Tomatoes & Basil

Stephanie Malouf Nutrition

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Serves 2

INGREDIENTS

  • Juice of 1 lemon
  • 2 tsp of extra virgin olive oil
  • 6 Cherry tomatoes, halved
  • 6 basil leaves
  • 1/3 cup olives, halved 
  • Himilayan rock salt & pepper 
  • 2 fillets of blue-eye cod (approx 150g)  

01: Turn the oven on to 200 degrees celsius 

02: Cut 2 large pieces of baking paper and and then another 2 pieces of aluminium foil

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03: Place the 2 pieces of foil down onto a baking tray and then place the baking paper on top so its lining the foil

04: Add one fillet to the centre of each baking paper and lightly season with salt & pepper 

05: Lift the edge of the foil (so the ingredients stay inside) and evenly distribute the tomatoes, olives, capers and basil leaves on top of both fillets fillets.

06: Drizzle over each fish 1 tsp of extra virgin olive oil and the juice of half a lemon

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07: Gather up the edges of the paper and scrunch together to seal into a parcel.

08: Put the tray in the oven and bake for 25-30 minutes, until the fish is cooked through 

09: Open the parcel and serve on a plate as is.

 

Whole Baked Snapper Stuffed With Leek, Herbs, Olives & Capers

Stephanie Malouf Nutrition

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4 large portions / 6 small  

INGREDIENTS

1.7kg whole fish, bones removed and butterflies (ask your fish monger to do this)

1 leek, finely sliced  

1 bunch of fresh dill - approx 1/3 cup, chopped 

1 bunch of fresh flat leaf parsley - approx 1/2 cup, chopped 

1/3 cup of olives, chopped 

1/4 cup of capers, rinsed  

250g vine ripened tomatoes  

Extra Virgin Olive Oil

Salt & Pepper

 

METHOD

1. Pre-heat the oven to 180 degrees celcius fan forced  

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2. Heat 2 tsp of extra virgin olive oil in a non-stick pan on medium heat, add the leek, dill and parsley and cook until it starts to soften.

3. Add the olives and capers to the saucepan and continue to cook until the leek becomes slightly golden in colour and the mixture has reduce to about half. 

4.Rinse the fish under water, pat dry with a paper towel and place on a baking tray lined with baking paper.

5. Using a sharp knife, score the fish 3 times so the fish will cook evenly through.

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 6. Open one side of the fish and stuff the leek mixture inside so it's evenly spread between the flesh. 

7. Drizzle 2-3 tbsp of extra virgin olive oil over the fish and season well with salt and pepper.

8. Add the tomatoes to the baking tray and coat in some of the extra virgin olive oil on the tray

8. Place in the oven and cook for 20-25 minutes or until cooked through. 

9. Remove the tomatoes and set to the side  

9. Brush a little extra virgin olive oil onto the skin and grill for a few minutes on high to get the skin a slightly crispy.

10. Transfer the fish and tomatoes onto a platter and serve with lemon wedges.   

Mediterranean Style Eggplant In Tomato Sauce

Stephanie Malouf Nutrition

6 serves

INGREDIENTS

  • 700ml bottle of tomato passata/puree 
  • 1 bunch of fresh dill (approx 1/3 cup chopped)
  • 1 spanish onion, sliced 
  • 1 leek, sliced 
  • 2 eggplants, chopped into 2 inch thick pieces
  • 1 large red capsicum, sliced 
  • Salt and pepper to taste
  • 2 tsp extra virgin olive oil
  • Pinch of himalayan rock salt and pepper 

METHOD

01: In a large non stick saucepan heat the olive oil then add the dill, onion and leek and stir until it softens 

02: Pour in the tomato passata, then fill the bottle 1/4 full with water, swish it around to lift off all the remaining sauce stuck to the bottle and then pour it into the saucepan.

03: Add the chopped eggplant, capsicum, salt and pepper and stir well until everything is well combined

04: Cover the saucepan and cook for 20-30 mins stirring occasionally until the eggplant is soft and the tomato sauce is reduced and rich in colour. 

SERVING SUGGESTIONS

  • Finish with dollop of greek yoghurt, hummus or a sprinkle of feta
  • Enjoy as a delicious side with chicken, fish or meat
  • Add raw chicken fillets to the saucepan once the eggplant is cooked, place in a hot oven on 200 degrees celsius and cook for 20 minutes until the chicken is cooked through and serve as a complete meal 
  • Combine with beans or chickpeas for a good source of plant protein and complex carbohydrates
  • Enjoy for breakfast with 2 fried, boiled or poached eggs 

Sweet Potato Chips With Rosemary & Feta

Stephanie Malouf Nutrition

Serves 4

INGREDIENTS

  • 1 large sweet potato,
  • 1.5 Tbsp coconut or extra virgin olive oil
  • 1/4 cup feta cheese
  • 2 tbs fresh or 1 tbsp dried rosemary 
  • Pinch of salt & pepper

METHOD

01: Pre-heat the oven to 200 degrees celsius 

02: Cut the sweet potato into wedges, approximately 1 inch thick. 

03: Place the wedges onto a backing tray lined with baking paper and evenly pour over the oil and sprinkle on top with the rosemary, salt and pepper.

04: Use your hands to mix it all together making sure the wedges are all covered in the oil and seasoning.

05: Bake in the oven for 35-40 minutes or until golden and cooked through

06: Transfer onto a serving platter and finish with a sprinkle of feta cheese and serve warm

Also try with cinnamon sprinkled over instead of rosemary!

 

 

 

Crab & Enoki Mushroom Omelette

Stephanie Malouf Nutrition

Serves 3

Cooking time: Under 30mins

INGREDIENTS

  • 4 eggs
  • 230g wild blue swimmer crab meat (ready to eat)
  • 1 heaped tbsp fresh ginger, grated 
  • 2 tsp fish sauce 
  • 1 tsp tamari
  • 3 spring onions, diced
  • 200g enoki mushrooms
  • 2 tbsp Coconut oil 
  • 1 big handful bean sprouts

Instructions

01: Add 1 tbsp coconut oil to a non stick pan (with approx a 10 inch base) on medium heat and add the ginger, spring onions and enoki mushrooms. Sauté until soft. Transfer to a plate and leave to the side

02: In a small bowl, crack the eggs and add the tamari and fish sauce and use a fork to lightly wisk the eggs until combined.

03: Using the same saucepan used to cook the veggies, turn onto medium heat and add the remaining tablespoon of oil and spread evenly over the base of the pan

04: Pour in the eggs mixture and turn the saucepan making sure the whole base is covered in a thin layer of the egg mixture, like a pancake. Cover with a lid and let it cook for a few minutes. 

05: Remove the lid and turn the pan again trying to move any raw egg siting on the top to the edges. Cover and cook for a few more minutes until cooked through

06: Using a spatular, carefully unstick and lift the egg from the bottom of the pan and slide onto a serving platter.

07: Place the cooked mushrooms mixture into the centre and then stack the crab meat on top

08: Fold the edges of the egg omelette into the centre, covering the filling, so its like a wrap

09: Top with the bean sprouts and finish with a sprinkle of chopped spring onion and chilli

Serve with a salad, steamed asian greens or on top of some Ginger & Turmeric Cauliflower Rice

Lemon Chicken With Artichokes & Olives

Stephanie Malouf Nutrition

Serves 4-6
Prep + Cooking time = 30 mins

  • 600g chicken thighs
  • 2 x 400g tinned artichoke hearts, sliced into halves 
  • 1/2 cup mixed olives
  • 2 tbsp capers 
  • 1 whole onion (red or white), sliced
  • 250g (1 cup) Chicken Bone Broth or good quality stock  (I use GOOD BONES Organic Bone Broth) 
  • 1 tbsp coconut oil
  • 1 large garlic clove or 2 small cloves, crushed
  • 1 lemon, sliced
  • 5 sprigs of fresh thyme 
  • 2 heaped tsp of fried oregano 
  • Pinch of pepper

01. Add the coconut oil to deep non-stick saucepan or pot and add the chicken thighs. Brown all the sides but don't cook completely through.

02: Remove from the pot and leave to the side

03: Add the onion and sauté until golden. 

04: Add the garlic, herbs, sliced lemon, capers, artichokes and olives and sauté together for about 3-5 minutes, scraping up all the browned bits sticking to the bottom of the pan. This is the flavour!

05: Add the bone broth or stock and the chicken fillets back in.

06. Reduce the heat to a light simmer and leave to cook for an extra 10-15 minutes allowing some of the broth to evaporate, the juices to thicken and the chicken to finish cooking through.

Serve on top of a big bowl of my Creamy Low Carb Cauliflower Rice

If you have time, marinate the chicken overnight or a few hours before in the garlic, herbs and sliced lemon or more flavour. When ready to cook, pull out the chicken and brown it off in step one. Then then add all the herbs, lemon and juice in the marinating dish in step 4.

 

 

Dukkah Crusted Chicken Strips

Stephanie Malouf Nutrition

Serves 4

Ingredients

  • 2 egg whites, lightly beaten
  • 500g chicken breast/tenderloins

Dukkah Spice (yields 1¼  cups)

  • 1 cup almonds
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 tablespoon sesame seeds
  • 1 tsp salt flake
  • ½ tsp white pepper

Alternatively buy a pre-made one. Check to make sure there isn't any added preservatives or sugar. I like The Olive Branch Dukkah blends which you can buy from Harris Farm. Product image below. 

Method: 

01: Preheat oven to 220 degrees - 200 fan forced

02: Add the Dukkah ingredients to the food processor and process until almonds are crushed and the ingredients are well combined 

03: Whisk the egg whites in a large bowl 

04: Add the chicken and toss well to ensure each piece is coated in the egg white

05: Line a baking tray with baking paper and sprinkle some of the dukka spice onto it

06: Lay down the chicken tenterloins & sprinkle more of the spice on top

07: Push the spice firmly into the chicken and make sure each piece is well coated

08: Place the tray into oven and cook for approximately 20 minutes or until golden and crispy (time will vary depending on thickness of chicken).

 

 

Lemon & Herb Crusted Chicken

Stephanie Malouf Nutrition

Serves 4

INGREDIENTS

  • 4 chicken breast fillets
  • 1/2 cup almonds
  • ¼ cup parsley, packed
  • 2 tsp thyme
  • 1 tsp lemon zest, grated
  • 2 Tbsp lemon juice
  • 2 Tbsp Dijon mustard
  • Pinch of salt

METHOD

01: Preheat the oven to 200 degrees celcius or 180 degrees fan forced

02: Combine lemon juice and Dijon mustard in a small bowl and set aside.

03: Add the almonds, thyme, parsley, lemon zest and salt to a food processor and blitz until crumbed and combined

04: Coat the chicken breasts in the lemon and Dijon mixture and place down onto a baking try lined with baking paper

05: Spoon the almond and herb mixture over each chicken breast and press down firmly 

06: Cook for approximately 15-20 minutes or until golden and crispy (time will vary depending on thickness of chicken). If it's not crispy, finish under the grill for a couple of minutes.

Gluten Free, Dairy free, Egg free, Sugar Free

Chicken Souvlaki With Lemon, Garlic & Oregano

Stephanie Malouf Nutrition

Makes 6 Skewers - 3 Serves

INGREDIENTS

  • 600g Chicken Breast cut into chunks (ask your butcher to do this for you)
  • 6 skewers
  • 1 large spanish onion, chopped into chunks
  • 1  capsicum, chopped into chunks
  • 1  green capsicum, chopped into chunks
  • 2 tbsp dried oregano
  • Juice of 2 lemons
  • 2 garlic cloves, crushed
  • Sprinkle of Himalayan salt & cracked pepper

METHOD

01: In a bowl combine the chicken, garlic, lemon juice and oregano. Cover and leave in the fridge to marinate for at least 30 mins. The longer you leave it the better the flavour.

02: Run the skewers under the tap to wet them  (this prevents them from burning when on the BBQ) then thread the veggies and chicken, alternating with each peice. Aiming for approx 100g on each skewer.

03: Place the skewers on a hot BBQ and cook each side for approx 3-4 mins or until cooked through.

04: Serve with some cooked veggies or a salad. Why not stay in theme and serve with this yummy Greek Salad!

 

 

Moroccan Spiced Chickpea & Roasted Eggplant Salad

Stephanie Malouf Nutrition

Serves 6

 Gluten free, dairy free, sugar free, Low GI

INGREDIENTS

Salad - Part 1

  • 1 eggplant
  • 1/2 Spanish onion
  • 2 tsp extra virgin olive oil
  • 1/2 tsp cumin
  • 1/2 tsp turmeric
  • 1/2 tsp paprika
  • Pinch of pepper & salt

Salad - Part 2

  • 400g Tin of Chickpeas
  • Juice of ½ lemon
  • 1 tsp extra virgin olive oil
  • 2 handfuls of baby spinach
  • 1/2 bunch of mint, leaves picked
  • 1/2 bunch of parsley, leaves picked
  • Seeds of ½ a pomegranate

Dressing

  • 2 tsp tahini
  • Juice of half a lemon
  • Tbsp warm water (add more for a thinner consistency)
  • Pinch of salt
  • Garlic clove, crushed

METHOD

01: Preheat the oven to 200 degrees celcius, fan forced

02: Cut the eggplant into 1 inch chunks and thinly slice the Spanish onion and place on a baking tray lined with baking paper

03: In a small bowl mix all the spices, salt and pepper together

04: Pour over the extra virgin olive oil and sprinkle over the spice mix and toss through until well combined

05: Cook for 25-30 minutes or until the eggplant is soft and leave to cool

06: Rinse and drain the chickpeas and add to a serving bowl with all the other ingredients in Part 2 and combine well

07: Add the ingredients in part in Part 1 to the salad bowl and combine well

08: Whisk together all the ingredients in the dressing. Pour over the salad and serve

 

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Quick & Easy Chicken Pho

Stephanie Malouf Nutrition

Serves 2-3 (Depending on how hungry you are!)

  • 1L Bone Broth (I use GOOD BONES) or good quality stock
  • 2 cups Asian greens, chopped
  • 1 big handful of bean sprouts
  • 2 inch knob fresh of ginger, grated
  • 2 whole star anise 
  • 1 cinnamon Stick
  • 1 brown onion, sliced into rings 
  • 1 small broccoli head
  • 300g chicken breast, thinly sliced 
  • 1 cup thin rice noodles (optional)
  • 1/2 cup fresh coriander 
  • Chilli to finish (optional)

01: Add the bone broth, ginger, cinnamon, star anise to a saucepan on medium heat and bring to a simmer. 

02: Simmer for approx 10 minutes or until the spices release their oils and it becomes fragrant. 

03: Add the sliced chicken, asian greens, broccoli, onion and rice noodles and cook for another 3 or so minutes until the veggies and noodles are soft and the chicken is cooked through. 

04: Remove from the heat and serve into large bowls. Top with the coriander, been sprouts and a sprinkle of chilli if you want to add some kick!

For Beef Pho, switch out the GOOD BONES Chicken Bone Broth with our Beef Bone Broth and use thinly sliced beef instead of chicken.

Tabouli With Mint & Cauliflower Rice

Stephanie Malouf Nutrition

The traditional tabouli recipe uses bulger wheat, a gluten containing grain which promotes inflammation, particularly when eaten in excess. Using cauliflower rice as a substitute not only makes this a healthy gluten free alternative but also low in carbohydrates and great for weight loss.. It tastes amazing too!

INGREDIENTS

  • 1 punnet of cherry tomatoes (250g), halved
  • 2 bunches of continental parsley, chopped 
  • 1 bunch of fresh mint, chopped
  • 3 spring onions, diced 
  • 1 small-medium sized cauliflower head
  • 1.5 Tbsp of extra virgin olive oil
  • Juice of 2 lemons 
  • Pinch of sea salt and pepper 

METHOD

01: Clean and cut the cauliflower into smaller chunks

02: Add to the food processor and blend until it forms a cous cous like consistency  

03: Transfer into a steamer pot and steam until its soft or add to microwave safe dish and cook covered for approx 3-4 minutes on high until soft. Set aside to cool...speed up the process by sticking it in the freezer.

04: Add to a serving bowl the chopped parsley, mint, spring onions, cooled cauliflower rice and mix together until well combined. 

05: Drizzle over the lemon juice, extra virgin olive oil, salt and pepper and give it another mix though before devouring. 

Serve with some protein such as fish, chicken, grilled haloumi, falafels or a piece of steak.

 

 

 

 

Ginger & Turmeric Cauliflower Rice

Stephanie Malouf Nutrition

Serves 4 people as a side

INGREDIENTS

  • 1 medium cauliflower head, yields approx. 4 cups of cauliflower rice
  • 1 Tbsp raw unrefined coconut oil
  • 1 leek, finely sliced
  • 2 garlic cloves, crushed
  • 1 Tbsp fresh ginger, grated
  • 1 tsp turmeric powder
  • 2-3 Tbsp tamari
  • Drizzle of tahini
  • Spring onion & sesame seeds to garnish

METHOD

01: Roughly chop the cauliflower into smaller chunks and add to a food processor. Pulse until it forms the texture of rice or couscous.

02: Transfer into a microwave safe container and cooked covered for 4 minutes or until soft.

03: Heat the coconut oil in a saucepan on medium heat and add the leek, ginger, turmeric and garlic. Cook until the leek becomes lightly browned and the ginger is fragrant.

04: Add the cauliflower and cook for a few minutes until well combined

05: Pour over the tamari and continue to mix through

06: Transfer onto a serving platter and finish with a drizzle of tahini, sprinkle of sesame seed and garnish with some spring onion

 

 
 


Low Carb Cauliflower Fried Rice With Scallops

Stephanie Malouf Nutrition

Serves 4 as a main

INGREDIENTS

  • 1 medium head of a cauliflower
  • 3 tsp coconut oil
  • 1 large carrot, diced
  • 1 large zucchini, diced
  • 1 cup of frozen green peas
  • 1 leek, slices
  •  1 Tbsp fresh ginger, grated
  • Spring onion and coriander to garnish
  • 1/3 cup tamari
  • 2 tbsp tahini
  • 400-600g scallops, You can replace this with any other protein such as chicken, fish, tempeh or beef.

METHOD

01: Roughly chop the cauliflower into smaller chunks and add to a food processor. Pulse until it forms the texture of rice or couscous. You can use a food grater instead of a food processor if you don't have one.

02: Transfer into a microwave safe container and cooked covered for 4 minutes or until soft.

03: Add the frozen green peas to a small bowl and pour over with boiling water and leave to defrost

04: Heat the coconut oil in a non stick saucepan on medium heat and add the leek, ginger, carrot, zucchini and cook until the leek becomes lightly browned, the ginger is fragrant and the veggies have softened. 

05: Add the cauliflower and green peas to the saucepan and cook for a few minutes until well combined

06: Pour over the tamari and continue to mix everything together

07: Transfer the cauliflower rice onto a serving platter and add  another tsp of coconut oil to the pan and cook the scollops for a couple of minutes on each side until cooked and place on top of the cauliflower rice.

08: Drizzle all over  the tahini and finish with a garnish of Spanish onion and coriander

 

 

 

Coconut Chia & Granola Cups (Dairy Free)

Stephanie Malouf Nutrition

INGREDIENTS

  • 1/4 cup chia seeds, white or black
  • 1 cup water or coconut water
  • 2 tbsp coconut yoghurt
  • 1 tsp honey or stevia to desired sweetness
  • 1/2 tsp cinnamon
  • 2 tbsp coco-nut granola or any other natural granola or muesli mix
  • 1 tsp shredded coconut to finish & berries

METHOD

01: To make the chia pudding, combine everything except the granola in a bowl and leave in the fridge covered overnight or for at least a couple of hours to set.

02: Once set, add half of the chia pudding to glass jar or cup,  layer with 2 tablespoons of the granola and then add the rest of the chia pudding on top. 

03: Finish with a sprinkle of shredded coconut and top with some berries.

Delicious for breakfast or as a healthy dessert!