AUTHORS
CAITLIN ANDERSON
- VIA SPORTS DIETITIANS AUSTRALIA SDA is Australia ’ s peak professional body for dietitians specialising in sports nutrition . Find out more at www . sportsdietitians . com . au .
GEORGIA HOUSTON Georgia Houston is an Accredited Practising Dietitian with a degree in psychology , and the founder of Her Matters – a multidisciplinary clinic devoted women ’ s health . Georgia loves to help people sort through confusing diet advice , and advocate for the importance of balance and moderation . To book an appointment with Georgia or her team of dietitians , visit Her Matters .
EDAMAME GUACAMOLE AND ROASTED TOMATOES
This easy , nutritious toast topper from Sports Dietitian Caitlin Anderson could serve as a snack , lunch or no fuss dinner .
Serves : 1
INGREDIENTS
} 4-6 x cherry tomatoes , roasted } ½ cup Edamame , smashed } ¼ avocado , cubed } 1 large or 2 regular slices rye sourdough } 1 tbsp basil pesto } 1 tsp sprouts } Salt and pepper to taste
METHOD
1 . Add tomatoes to a baking tray and drizzle with extra virgin olive oil , grill / toast or bake for 10-15 minutes until caramelised and tender .
2 . Prepare avocado and smash edamame using a fork .
3 . Now spread toast with pesto , layer on smashed edamame and avocado , top with roasted tomatoes , season to taste with salt and pepper and top with sprouts .
SALMON AND NOODLE SALAD WITH GINGER AND LIME DRESSING
This delicious salad , filled with fresh ingredients , can be thrown together in minutes to make a simple mid-week meal , that ’ s also stylish enough for entertaining .
Serves : 4
INGREDIENTS
} 2 carrots , skin on , scrubbed } 200g radishes , thinly sliced } 150g snow peas , thinly sliced lengthways } 2 large handfuls of spinach leaves , rinsed } 2 large handfuls fresh coriander stems and leaves , roughly chopped } 1 large handful Thai basil leaves , roughly torn , plus extra to serve } 1 long red chilli , thinly sliced } 2 tbsp white sesame seeds , toasted , plus extra to serve } Extra virgin olive oil , to drizzle } 4 x 200g salmon fillets , skin left on } Brown rice , to serve
Ginger and Lime Dressing } 1 tbsp fresh ginger , grated } 2 limes , zest and juiced } 2 tbsp extra virgin olive oil } Sea salt , to season
METHOD
1 . Using a spiraliser or peeler , cut the carrots into noodle-like thin strips .
2 . Toast sesame seeds for a few minutes in a dry pan , until golden .
3 . Place the carrots , radishes , snow peas , spinach leaves , coriander , Thai basil , chilli and sesame seeds in a medium bowl and toss to combine . 4 . Whisk together the dressing ingredients in a small bowl . Season with salt .
5 . In a large frypan , heat olive oil over medium-high . Cook the salmon , skin side down , for 3-4 minutes , or until the skin is crispy and the salmon is cooked approximately ¼ through . Turn salmon and cook on the other side for a further 2-3 minutes .
6 . Once cooked to your liking , transfer to a plate and let rest for 2 minutes .
7 . Pour the dressing over the salad and toss through . Flake the salmon over the salad and garnish with remaining herbs and sesame seeds .
8 . Serve with brown rice for a complete and nutritious meal .
10 YMCA HEALTHY LIVING MAGAZINE