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.