YMCA Healthy Living Magazine winter 2021 - Page 13

AUTHORS
RACHEL
SCOULAR Rachel Scoular is an Accredited Practising Dietitian and Nutritionist based in Sydney . Find out more at www . rachelscoular . com or follow Rachel on Instagram @ healthyhappyhabits or Facebook @ rachelscoularnutrition .
JOEL FEREN Joel Feren , also known as The Nutrition Guy , is a media dietitian , recipe developer and nutrition consultant . Follow Joel on Instagram @ the _ nutritionguy and Facebook @ thenutritionguy .

SPANISH PAELLA

Serves 4
This is a tasty recreation of all paella dishes and flavours I grew to love while travelling through Spain .
INGREDIENTS
} 1 tbsp olive oil } 2 cloves garlic ( chopped ) } 1 onion , chopped } 2 tsp ( Keens ) Chilli Blend } 1 cup Arborio rice } 400g can chopped tomatoes } 3 cups chicken stock } 1 chicken breast or 200g firm white fish ( diced ) } ½ cup frozen peas } ½ lemon , cut into wedges } 1 handful flat-leaf parsley ( chopped )
METHOD
1 . Heat oil in a large pan , add onion and garlic and cook for five minutes .
2 . Stir in the Keens Chilli Blend and rice and then stir in the tomatoes and stock . Season and cook ( uncovered ) for 15 minutes – until rice is almost tender .
3 . Add chicken or fish pieces and frozen peas , cover with a lid . Simmer for five minutes , or until just cooked through .
4 . Scatter with parsley and serve with lemon wedges .

PUMPKIN AND RICOTTA CANNELLONI

Serves 4-6 Try this satisfying vegetarian pasta dish for a cozy , meat-free Monday .
INGREDIENTS
} 400g pumpkin ( cut into cubes ) } 1 tbsp extra virgin olive oil } 2½ cups passata } 375g ricotta cheese } Pinch of nutmeg } 1 egg } 2 tbsp parsley ( chopped )
} 2 tbsp basil ( chopped ) } 4 tbsp parmesan cheese } ¾ cup tasty cheese ( grated ) } ¼ cup mozzarella cheese } Zest from a lemon } 12 cannelloni tubes } Salt and pepper to taste
METHOD
1 . Preheat oven to 180 ° C . 2 . Place pumpkin on a baking tray and drizzle with oil . 3 . Roast pumpkin for 20 minutes or until cooked . 4 . Place pumpkin in a mixing bowl and mash with a fork .
5 . Pour ½ cup passata into an ovenproof dish and spread evenly over the base .
6 . Place ricotta cheese , pumpkin , nutmeg , egg , parsley , basil , lemon zest , 2 tbsp parmesan cheese and seasoning in a large mixing bowl and combine well .
7 . Add ricotta mixture to a piping bag and carefully pipe into cannelloni tubes . Lay tubes side by side in the dish .
8 . Add remaining passata over cannelloni tubes and top with tasty cheese , mozzarella cheese and remaining parmesan cheese . Cover with foil and bake for 35 minutes .
9 . Remove foil and cook for a further five minutes .
10 . Serve with a garden salad .
YMCA HEALTHY LIVING MAGAZINE 13