YMCA Healthy Living Magazine, powered by n4 food and health Summer 2017 | Page 12

ANNA-JANE DEBENHAM AND ALEXANDRA PARKER, APDs MADDISON FOX, APD Alex and Anna-Jane are dietitians who are passionate about individual wellbeing and they are the founders of The Biting Truth. To find out more visit www.thebitingtruth.com or www.n4foodandhealth.com Maddison is an Accredited Practising Dietitian and the Nutritionist for Abbott’s Village Bakery®. To learn more visit www.abbottsvillagebakery.com.au RECIPES: TRI-COLOURED QUINOA AND BOILED EGG SALAD by Anna-Jane Debenham and Alexandra Parker Serves: 4 For those with allergies or intolerances this recipe is both gluten and dairy free. Ingredients • • • • • • • • • • 1 cup quinoa 1 small yellow capsicum 1 punnet yellow cherry tomatoes, diced into quarters 1 punnet red cherry tomatoes, diced into quarters ½ Spanish onion, diced 3 shallots, chopped Handful fresh coriander, chopped 3 boiled eggs or feta cheese 125g can of corn kernels Salt and pepper to taste Dressing • Clove of garlic, crushed • ½ lemon juice • 4 tablespoons olive oil • ½ teaspoon chilli powder • 2 teaspoons dukkah • 1 tablespoon sesame oil Method 1 Cook quinoa as per packet instructions. 2 Carefully place eggs into pot of water and bring to the boil. Allow to cook for four to six minutes, depending on how you like your eggs cooked. 3 Once quinoa is cooked, allow it to cool. Transfer to large salad bowl. Add cut up veggies on top and mix together. 4 Once eggs are done, run under cool water. Peel off shell and slice up. Transfer egg to salad bowl. 5 To make the dressing, simply add all the ingredients into mixing cup and whisk together. Taste and add extra ingredients accordingly. Drizzle over salad and add salt and pepper to taste. Option • Replace boiled egg with feta, or crumble feta over the top of the salad in addition to the boiled eggs. • Add can of brown lentils to the salad. GLUTEN-FREE PANZANELLA-STYLE SALAD by Maddison Fox Enjoy a unique and tasty salad that is also free from gluten. Serves: 4 Ingredients • • • • • • • • 1 cup canned cannellini beans, rinsed and drained 2 tomatoes, diced ¼ red onion, finely diced 1 /3 cup basil leaves, torn 1 garlic clove, minced ¼ teaspoon black pepper 80g low-fat feta cheese, crumbled 2 slices of gluten-free bread, toasted and cut into 2cm x 2cm squares (croutons) • 1 tablespoon extra virgin olive oil • 1 teaspoon balsamic vinegar or lemon juice 12 YMCA HEALTHY LIVING MAGAZINE SUMMER 2017 Method 1 Place all ingredients into a large bowl and combine very well. 2 Set aside for 15 minutes before serving so the croutons can absorb the dressing flavours. 3 Serve.