YMCA Healthy Living Magazine, powered by n4 food and health SPRING 2019 | Page 9

SKYE SWANEY, APD
Skye, is a dietitian and recipe developer. She
started Shift Nutrition so that she could spread her
love of food and help people to be as happy and
healthy as possible. www.shiftnutrition.com.au
WONDERFUL SPRING RECIPES
SALMON, ASPARAGUS
AND PEA FRITTATA
Serves: 2-4 | Prep time: 5 minutes | Cooking time: 15 minutes
Unlike other frittata recipes, this salmon, asparagus and pea frittata is cooked entirely in
the oven, which means there’s no standing over the stove wondering if it’s burning on the
bottom! Just pop it in the oven and forget about it for 15 minutes, then wonder at the
golden brown, puffed up beauty before you!
Ingredients
6 eggs
2 tbsp natural yoghurt
50g smoked salmon,
roughly chopped
4 asparagus spears, sliced
into 2cm pieces
1
/ 3 cup frozen peas
Instructions
1 Preheat oven to 180°C.
2 Place eggs and yoghurt in a bowl, then beat until well combined using a fork or whisk. 
3 Add asparagus, smoked salmon and peas to egg mixture and stir through.
4 Spray a medium-sized baking dish or oven-proof frying pan with oil and pour in the mixture. 
5 Bake for 15 minutes or until golden brown and just cooked through. 
6 Serve with salad, or crusty wholemeal or sourdough bread. 
GREEN SPRING
MINESTRONE SOUP
Serves: 4 | Cooking time: 15-20 minutes
We love this fresh, seasonal take on a minestrone soup from the Heart Foundation.
The use of salt-reduced stock and ‘no added salt’ tinned legumes is a great example
of reducing salt while keeping great flavours.
Ingredients:
1 tbsp olive oil
1 brown onion, finely chopped
3 cloves garlic, crushed
1 leek, white part only, finely chopped
4 sticks celery, finely chopped
1 small fennel bulb, trimmed and finely
sliced
2 cups frozen peas
1 cup peeled broad beans
1 bunch asparagus, trimmed, and
cut into bite sized pieces
500mL salt reduced vegetable stock
500mL water
600g no added salt cannellini beans,
drained and rinsed
½ bunch parsley, chopped
4 teaspoons store-bought basil pesto,
to serve
2 Add the fennel, peas, broad beans
and asparagus and cook for a
further 5 minutes.
3 Add the vegetable stock, water and
Method
1 Heat the oil in a large wide-based
pot. Add the garlic, onion, leek
and celery and cook, stirring for
5-7 minutes or until softened.
cannellini beans and bring to the
boil. Cook until the vegetables are
tender. Add parsley, stir to combine
and remove from the heat.
4 Divide between serving bowls and
top with pesto to serve.
Green Spring Minestrone Soup recipe and image reproduced with permission from the Heart Foundation website. © 2018 National Heart Foundation
of Australia. For more healthy recipes visit www.heartfoundation.org.au/recipes or speak to the Heart Foundation’s Helpline on 13 11 12.
SPRING 2019 YMCA HEALTHY LIVING MAGAZINE
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