YMCA Healthy Living Magazine, powered by n4 food and health Spring 2017 | Page 10
CAROLINE TRICKEY, APD SKYE SWANEY, APD
Caroline is a dietitian with a passion for food who
runs cooking classes, writes cookbooks, and runs a
private practice. Her focus is on plant-based
nutrition, and she enjoys demonstrating how eating
healthily can be quick, easy and delicious. Find out
more at www.healthyhomecafe.com Skye has worked in a wide variety of different areas
of nutrition, including at the Royal Children’s
Hospital Melbourne (RCH), the Healthy Kids
Association and in private practice. She is also a
contributor to The Huffington Post. Learn more
about Skye at https://shiftnutrition.com.au
• 1 bunch coriander, including stalks
and roots, washed well (reserve ½ cup
of leaves for garnishing)
• 2 tablespoons fish sauce
• 2 tablespoons sweet chilli sauce
• 2-3 kaffir lime leaves, deveined
• ½-1 large Thai red chilli (a mild, not
hot chilli), optional
• 1 egg
• ¼ cup (35g) gluten free cornflour
• 500g firm white boneless fish fillets,
• 10 (60g) green beans, finely chopped
• 1 tablespoon extra virgin olive oil or
rice bran oil
• 1 lime, cut into wedges, to serve
• Sweet chilli sauce, extra to serve
1 Put coriander stalks, roots and
some of the leaves into a food
processor, process for 15 to 20
seconds until finely chopped.
2 Add fish sauce, sweet chilli
sauce, kaffir lime leaves, chilli and
egg to processor and process for 10 to 15 seconds more.
5 Then add cornflour and fish, process for 15 to 20 seconds until well blended.
7 Heat a frying pan over medium heat. When hot add oil, then the fish cakes
8 Serve garnished with reserved coriander leaves, lime wedges and extra
sweet chilli sauce.
Tip mixture into a bowl and stir the green beans through.
Using a soup spoon, scoop out heaped spoonfuls and roll into a ball, then
flatten slightly and place on tray (they can be made up to this point, then
covered and refrigerated until you are ready to cook them).
Cook for 3 to 4 minutes on each side, until lightly browned and cooked
through in the middle.
Note: to create a FODMAP version, simply make sure the sweet chilli sauce does
not contain garlic.
LAMB AND HALOUMI
• 4 lamb chops or cutlets
• 1 teaspoon mixed herbs
• 1 small sweet potato, sliced into
wedges (with skin on)
• 1 zucchini, sliced
• ½ red onion, sliced into wedges
• 1 cob sweet corn, cut into 5
• 1 cup cherry tomatoes
• ½ capsicum (any colour),
• 50g haloumi, cut into 1cm
• 2 tablespoons olive oil
• 2 tablespoons chopped flat
• 2 small wholemeal pita
breads, to serve (optional)
• ½ cup natural yoghurt
• 1 tablespoon lemon juice
• 1 teaspoon finely chopped
• Pinch of salt
YMCA HEALTHY LIVING MAGAZINE SPRING 2017
2 Preheat oven to 200°C.
3 Sprinkle with mixed herbs and season with salt
4 Bake for 15 to 20 minutes until lamb is well
cooked, vegetables are soft and haloumi is lightly
5 Meanwhile, make yoghurt sauce by mixing all
ingredients together in a small bowl.
6 Divide lamb, vegetables and haloumi between
two plates, top with yoghurt sauce and serve with
Arrange lamb cutlets, vegetables and haloumi
onto a large, oiled oven tray.