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 9