YMCA Healthy Living Magazine Spring 2020 - Page 4

AUTHOR
CHARLOTTE MILLER As a chef and dietitian at We Feed You , Charlotte has created a range of ready meals , which caters for a variety of dietary needs . Meals can be ordered online and delivered to many parts of VIC , NSW , ACT and QLD . Learn more www . wefeedyou . com . au

ASPARAGUS AND EGGS ON TOAST THE PERFECT WEEKEND BREAKFAST

SPRING RECIPES SPRING 2020
Asparagus is such a wonderful ingredient to use throughout spring . It can turn a home-cooked weekend breakfast into the café-like experience that we ’ re all craving ! When buying asparagus , look for firm stalks ( thin or thick ) that are not limp .
Serves : 2
INGREDIENTS
10 asparagus spears 1 tsp olive oil Pinch of salt and pepper 4 pieces of bread 4 eggs
¼ cup of fresh herbs
METHOD
1 . Preheat oven to 180 ° C .
2 . Wash asparagus under cold water , bending the spear towards the end and the woody part will naturally break away . Discard the end piece .
3 . Dry asparagus , then drizzle with olive oil and lay on baking paper . Sprinkle with salt and pepper .
4 . Roast in the oven for 15 to 20 minutes .
5 . Whilst asparagus is roasting , prepare your eggs as you like them – fried , poached or scrambled .
6 . Serve asparagus on toast with eggs , then garnish with your choice of fresh herbs and a little extra salt and pepper .

BROCCOLI AND CAULIFLOWER SALAD

Serves : 8
METHOD
INGREDIENTS
For the salad : 3 cups of broccoli , cut into bite-sized florets 3 cups of cauliflower , cut into bite-sized florets 1 tbsp extra-virgin olive oil ¼ cup finely diced red onions 1 cup of spinach leave ¼ cup sunflower seeds or slivered almonds
2 cups of fresh herbs loosely packed – any mix of mint , flat leaf parsley , coriander or dill ( max ½ cup of dill )
For the yoghurt dressing : 180g Greek or natural yoghurt 1 garlic clove , ( crushed ) Juice of 1 lime , with rind of ½ lime ( finely grated ) ¼ teaspoon sea salt Pinch of ground black pepper
1 . Preheat the oven to 180 ° C .
2 . Lightly toast the sunflower seeds or almonds on sheet of baking paper for five minutes . Set aside .
3 . Toss broccoli , cauliflower and olive oil together in a bowl and transfer onto the same sheet of baking paper . Bake for 15 to 20 minutes or until tender . Set aside to cool .
4 . Place broccoli and cauliflower florets , red onions , baby sprinch and 1 ½ cups of the fresh herbs in a large bowl and combine .
5 . Combine dressing ingredients in a bowl . 6 . Pour dressing over salad and toss well to coat . 7 . Sprinkle remaining herbs and sunflower seeds or almonds over salad just before serving .
4 YMCA HEALTHY LIVING MAGAZINE