QuickTrim Recipes

You will need:

75g cabbage
2 (15g) spring onions
4 (14g) mushrooms
1 ½ cup (76g) bamboo shoots
1 cup (100g) of bean sprouts
1 clove (3g) of garlic
5 slices (11g) of fresh ginger
10 g red chilli
10ml olive oil

Method:

• Peel and slice the spring onion, garlic and ginger
• Slice the chilli, mushrooms, bamboo shoots and cabbage
• Place the oil in a wok and heat
• Once the oil is hot, add all the vegetables and continue to stir
• Once the vegetables are soft (around 5 minutes), turn out onto a warmed plate
• Finish with a squeeze of lime if desired

You will need:

2 florets (45g) broccoli
5 slices (11g) ginger
10 g chilli peppers
1 clove (3g) garlic
1 Tbsp (20ml) soy sauce, light or dark
10ml sunflower oil

Method:

• Cut the broccoli into small heads / pieces
• Peel and chop the garlic and ginger finely
• Chop the chilli pepper finely
• Heat the oil in a wok until hot
• Working quickly add the garlic, ginger, chilli and broccoli to the pan
• Keep stirring the ingredients to avoid sticking to the pan
• Once the broccoli has begun to soften (this should take just a few minutes), add the soy sauce
• Continue to cook until softened but still crunchy to the bite
• Tip onto a warmed plate

You will need:

100 g potatoes, cut into wedges (skin on)
1 tsp olive oil
¼ tsp chicken stock powder
Pinch black pepper
Pinch chilli powder
Pinch paprika

Method:

• Preheat oven to 220°C
• Place potato wedges into large bowl and cover with cold water and let stand for 10 minutes
• Drain potatoes and pat dry.
• Place potatoes into another bowl
• Add oil, stock powder, pepper, chilli and paprika and mix until the potatoes are coated
• Arrange wedges on greased tray in a single layer and bake for 20 minutes
• Remove from oven, turn wedges and cook for further 20 minutes or until golden brown
• Serve immediately

You will need:

50g button mushrooms, trimmed
¼ large red pepper, chopped
¼ large yellow pepper, chopped
¼ aubergine cut into 2cm pieces
100g butternut squash cut into 2cm pieces
1 large garlic clove, thinly sliced
1/3 Tbsp olive oil
Pinch of salt & pepper, to taste
¼ Tbsp chopped flat leaf parsley
25g marinated feta, drained, crumbled

Method:

• Preheat oven to 250ºC
• Position shelf towards the top of the oven
• Combine all the vegetables and garlic in a large roasting pan
• Drizzle with oil, season with salt and pepper and toss to coat
• Roast, turning the vegetables every 10 minutes for 30 minutes or until golden
• Sprinkle with parsley and feta and toss to combine

You will need:

10 strips (27g) of red pepper
4 (17g) cherry tomatoes
1 small (60g) onion
1 clove of garlic
4 slices (9.9g) of butternut squash
6 (14g) mushrooms
5 slices (9.9g) of courgette
1 Tbsp (15ml) of balsamic vinegar
5 basil leaves

Method:

• Peel and chop the onion into wedges
• Peel the garlic
• Peel and chop the squash into medium sized chunks / slices
• Chop the courgette into medium chunks
• Slice the pepper into strips
• Cut the mushrooms in half if necessary
• Place all the ingredients including the whole cherry tomatoes onto a roasting tray, drizzle with olive oil and balsamic vinegar
• Place in the oven at 200°C for 20 to 30 minutes or until soft
• Serve on a warmed plate topped with fresh basil

You will need:

1 cup (120g) chopped red pepper
1 cup (113g) sliced butternut squash
1 cup (120g) chopped onions
140g mushrooms
3 cloves (3g) of garlic
1 medium (120g) beetroot
¼ (31g) of medium tomato
Fresh basil to garnish

Method:

• Peel and chop the onion into wedges
• Peel the garlic
• Peel and chop the squash into medium sized chunks / slices
• Peel and chop the beetroot into medium sized chunks / slices
• Slice the pepper into strips
• Cut the mushroom in half if necessary
• Place all the ingredients onto a roasting tray, drizzle with olive oil
• Place in the oven at 200°C for 20 to 30 minutes or until soft
• Serve on a warmed plate topped with fresh basil

You will need:

½ a bunch (400g) of fresh spinach
¼ medium onion
¼ bacon rasher, trimmed
¼ Tbsp sunflower or vegetable oil

Method:

• Wash spinach but do not dry
• Cook damp spinach for 3 to 4 minutes or until reduced in bulk, don’t overcook
• Drain and finely chop
• Heat oil in a heavy based frying pan and stir-fry prepared onion and bacon for 3 to 4 minutes or until onion is soft
• Add cooked spinach, stir for 2 minutes more and serve immediately

You will need:

1 cup (124g) chopped courgette
1 medium (120g) beetroot
100 g of carrots
1 small (118g) butternut squash
100 g of cauliflower
1 cup (67g) chopped kale or cabbage

Method:

• Peel and chop all the vegetables into small chunks
• Place in a steamer for 20 to 30 minutes until soft

You will need:

60 g of broccoli
1 cup (100g) of bean sprouts
60 g of onions
½ cup (60g) of button mushrooms
60 g of carrots
60 g of red pepper
5 slices (11g) of fresh ginger
10 g of red chilli
1 clove (3g) of garlic
1 small lime
10ml sunflower oil

Method:

• Cut the broccoli into small heads / pieces
• Peel and chop the onions
• Peel and slice the carrot into thin strips
• Slice the pepper into thin strips
• Slice the mushrooms
• Peel and chop the garlic and ginger finely
• Finely chop the red chilli, remembering to wash your hands thoroughly afterwards
• Heat the oil in a wok until hot
• Working quickly add the garlic, ginger, chilli, onion carrot and broccoli into the pan
• Keep stirring the ingredients to avoid sticking to the pan
• Once they have begun to soften (this should take just a few minutes), add the beansprouts
• Continue to cook until softened but still crunchy to the bite
• Tip onto a warmed plate
• Finish with a squeeze of lime