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Easy Thermomix 2 Minute Noodles

Easy Thermomix 2 Minute Noodles

Alyce Alexandra | May 19, 2019

Thermomix 2 Minute Noodles

Two-minute noodles… we’ve all been partial to them at some stage in our lives! But you know my motto, ‘homemade is always best’, so I figure if people want to enjoy their instant noodles – go ahead! Just make sure you’ve made them yourself.

While these aren’t quite ‘2-minute’ noodles, they are still darn quick clocking in at just 15 minutes.
The Thermomix or thermo cooker makes the broth so simple, but of course, you could make it on the stove.
Our stainless-steel food warmers are definitely the pick for keeping everything warm while the noodles soften, and the carry handle, lockable lid and cool-touch exterior mean it’s also the perfect vessel to serve straight from the table.

This recipe is:
vegan (option)
vegetarian (option)
dairy free
& serves 4

 

Ingredients

200g frozen mixed peas, carrots and corn
650g stock of choice (chicken, beef, vegetable, either fresh or stock powder)
40g miso paste
3 tsp celery salt
1 tsp parsley flakes
1 tsp onion powder
1 tsp garlic powder
½ tsp ground turmeric
600g instant ramen noodles or 200g of any of the awesome dried noodles in the TWC range

Method

1. Place vegetables, stock, miso, herbs and spices in TC bowl, cook for 10 minutes, Varoma temperature, reverse speed 1, or until Varoma temperature is reached.

2. Meanwhile, rinse 2.2L stainless steel food warmer with boiling water to preheat and then place noodles in.

3. Pour stock and vegetable mixture over noodles and immediately cover with food warmer lid. Allow to stand, covered, for 5 minutes, then use a fork to separate noodles.

4. Take the food warmer over to the table, serve up and enjoy. Can add coconut aminos or tamari for extra saltiness and flavour.

 

Variation: For adults, serve with sriracha chilli sauce for a kick.

Note: Instant ramen noodles can be found in the fridge section of the supermarket or Asian grocer. You can substitute with any fresh noodle such as Singapore noodles or udon noodles, however the thinner the noodle the more authentic. You can also cook dried noodles from the TWC range on the stovetop and combine with the broth to serve.

 

Find more of Alyce’s fantastic whole food Thermomix recipes on her website.

Share your healthier versions of fast-food favourites with us on Instagram with #myTWC

 

This Healthy Mexican Stack Makes Dinner a Fiesta!

This Healthy Mexican Stack Makes Dinner a Fiesta!

Alexx Stuart | May 11, 2019

This is such a forgiving and easy meal to whip up. You can change up the accompaniments depending on what you have, or any allergies. It’s as easy to impress kids with and get them involved, as it is to create a flamboyant presentation of it on a large platter for a casual summer dinner with friends. I suggest making 2 or 3 times the mince portion of the recipe so that you can freeze it and use for the busy week emergency meals later.
Hope you enjoy. It’s one of my favourite comfort meals. So easy. So bright. Less than $5 per person.

 

Ingredients

1 tbsp coconut/macadamia oil
1 large purple onion, finely chopped (leave out for FODMAPers and replace with a few green stalks from spring onions)
1 kg grass fed beef mince
1 can diced tomatoes
½ tsp ground cinnamon*
1 tsp ground cumin
1 tsp sweet paprika
1 handful coriander leaves
½ cup high-quality grass-fed beef stock
Celtic sea salt to taste

 

Method

1. To make the mince, brown the onion and mince together in the oil with the spices.

2. Add tomato tin, salt and stock and simmer down on low heat, with the lid off until it’s a luscious, thick and rich mince, adding the coriander at the end and stirring through once or twice.

3. This usually takes about an hour. It’s great to do this the day before, while you’ve got something else on the go, as it’s so easy. Then you can serve it the next day and make a ‘cook free dinner’. Let’s face it – these things always taste better the next day with all that time for the flavours to infuse.

4. Then, to serve, basically, all you have to do is build the stack of your choice. Grate the cheese, cut up the avocado, dice the tomato… whatever you’re adding from the list. The lime really makes the flavours pop, so I’d suggest leaving that in for sure, to squeeze over the dish as you serve it.

Chicken Variation

1. Cut slivers of breast and tenderloin.

2. Blend the onion, spices, coriander and tomato to make a sauce and fry off for 20 minutes in 2 tablespoons macadamia or coconut oil.

3. Add ½ cup chicken or veggie stock also.

4. Then, fry the chicken pieces in it for 10 minutes. Done. Delicious.

 

Thermomixes can blend the sauce in the TM but I urge you to allow for caramelisation that comes from doing this in a frying pan. Very, very yummy!

 

Accompaniments

Use what you have. All of them, 6, 4… (as long as you have 4 or more of anything below in the cupboard/fridge, you can make a ‘stack’)

 

  • Gruyère cheese, grated (i use gruyère if I’m using cheese, because it’s a raw milk cheese and unprocessed. a good quality mild cheddar is fine if you can’t get it or if you’re non dairy, go for some nutritional yeast flakes. They’ve a fab cheesy taste and are great to sprinkle on top and add B vitamins)
  • Avocado
  • Ripe grape/cherry tomatoes
  • Fresh coriander
  • Soaked and cooked red kidney beans or BPA free canned
  • Fresh lime
  • Raw corn, chopped off the cob
  • Thinly sliced purple onion
  • Baby cos lettuce, fine chopped
  • Organic corn chips – make sure they’re made with non-hydrogenated oil to avoid trans fats. I scrunch up a few and sprinkle onto each plate for crunch, literally 6-8 chips per person, yet still giving hubby and son the feeling of the carb treat. hehe. *they’ll never know*
  • Smoked chipotle tabasco – It’s awesome. Grown-ups only
  • Mild, large red chilli

Here it is done with leftover roast chicken in the onion/spices, instead of mince. I always serve the cheese and chippies to the side, as I prefer the straight version with just a couple of chips and hubby can go nuts and enjoy the extras as he loves them! 

Find more fantastic low-tox recipes and advice on Alexx’s website, Low Tox Life.

Share your healthy dinners with us on Instagram with #myTWC. 

Get Lunchbox Ready With This Zucchini, Carrot and Kale Slice

Get Lunchbox Ready With This Zucchini, Carrot and Kale Slice

Megan Garner | May 2, 2019

 

This recipe from vegan Nutritionist and Naturopath, Megan Garner, is a great option for lunch boxes, weekend brunch, a picnic, or even a savoury breakfast! Whip up a batch this weekend, cut into portions and store in the freezer for easy lunches to enjoy with salad and hummus. Yum!

 

Ingredients

1 onion, diced
1 garlic clove, crushed
2 zucchinis, grated
2 carrots, grated
1 cup kale, chopped
2 teaspoons curry powder
350g extra firm tofu
200ml soy milk
1 tablespoon nutritional yeast
2 tablespoons gluten-free flour
2 teaspoons Dijon mustard

Method

1. Preheat oven to 180 degrees Celsius.

2. In a frying pan on medium to high heat, add a splash of water and onion and saute until transparent.

3. Wrap the grated zucchini in a cloth and squeeze hard to discard the excess liquid.

4. Add in the garlic, kale and grated zucchini and carrot, saute until the zucchini has softened.

5. Remove from the heat and set aside.

6. In a food processor, add the curry powder, salt, pepper, tofu, soy milk, nutritional yeast, flour and mustard and blend until smooth.

7. Combine the creamy mixture from the processor and the zucchini mixture and pour into a tin lined with baking paper.

8. Bake for 50 minutes to 1 hour until lightly browned on top and a skewer comes out clean.
Allow to cool and put in the fridge until needed.

 

 

Visit Megan’s website to learn more about plant-based nutrition and naturopathy, book a consult or purchase her e-book.

Share your healthy wholefoods lunchbox recipes with us on Instagram with #myTWC.

 

Chilli Lime Barbecue Cauliflower Steaks

Chilli Lime Barbecue Cauliflower Steaks

Lyndi Cohen | April 30, 2019

 

You’ve probably eaten cauliflower as rice, mashed, boiled and baked – but have you ever tried it grilled on the BBQ?

My meat eating husband really loved these (even though he didn’t think he would). The flavour sings with tangy, smokey vibes.

If you’re vegetarian or vegan and want a delicious option for BBQs, these chilli lime cauliflower steaks are your solution!

If you eat dairy, you can sprinkle with fetta for a little bit extra flavour. Keep the leftover florets and use in another recipe (like Crispy Parmesan Cauliflower Nuggets).

Don’t love coriander/cilantro? Swap it out for parsley.

Prep time: 5 minutes
Cooking time: 10 minutes
Serves: 2 as a side

Ingredients

Cauliflower Steaks1 large head cauliflower
2 tablespoons extra virgin olive oil
1 lime, zested and juiced
1 teaspoon salt
1 clove crushed garlic
1 tablespoon smoked paprika
1 tablespoon harissa powder
1 teaspoon honey
A handful of chopped coriander/cilantro leaves and lime wedges to serve

Method

1. Heat the BBQ or pan to med-high heat. Trim the cauliflower stems/leaves and cut the cauliflower into 2-3cm thick slices.

2. In a small bowl, add olive oil, lime juice, salt, garlic, lime zest, paprika and harissa powder. Whisk ingredients then brush each side of the cauliflower pieces with the mixture

3. Place on the BBQ or pan. Cook for 5 mins on either side until nicely grilled. Serve with coriander and lime wedges.

 

Find more fabulous recipes, health advice and more on Lyndi’s website.

Share your delicious vegetarian meals with us on Instagram with #myTWC

 

Protein Packed Greek Lentil Salad

Protein Packed Greek Lentil Salad

Jacqueline Alwill | April 28, 2019

 

This is one of those salads that tastes sensational as is, but should you wish you can split the servings down a little and add more protein from fish or chicken etc. If the other salads in the image are also making you drool then read on to find the recipes!

This recipe is gluten-free, dairy-free, sugar-free and vegan and serves 4 as a side.

 

Greek Lentil Salad

Ingredients

1 cup cooked lentils  (approx 1x 400g tin organic lentils rinsed and drained)
1 punnet (250g) cherry tomatoes, quartered
½ small bunch basil, leaves picked and shredded
¼ small bunch mint, leaves picked and shredded
1 Llebanese cucumber, diced

Dressing Ingredients

2 teaspoons (approx ½ lemon) lemon zest
2 tablespoons (approx ½ lemon) lemon juice
2 tablespoons extra virgin olive oil
½ teaspoon dried oregano
Sea salt and black pepper

 

Method

1. Place lentils, cherry tomatoes, basil, mint and cucumber together in a large bowl and toss gently.

2. Whisk together dressing ingredients in a small bowl.

3. Add dressing to the main salad ingredients and toss.

4. Season with sea salt and black pepper and serve.

 

References:

(1) Hanson et al, Br J Nutr. 2014 Feb:  https://www.ncbi.nlm.nih.gov/pubmed/24063808

 

Jacqueline’s website, The Brown Paper Bag Nutrition, is loaded with healthy, wholefood recipes with a focus on plant-based eating as well as fabulous health, nutrition and lifestyle advice.

Share your beautiful salad creations with us on Instagram with #mytwc

 

Quick and Simple Mild Fish Curry

Quick and Simple Mild Fish Curry

Alexx Stuart | April 18, 2019

 

I was racing back in a cab from a meeting to pick up the little man from school. By the time we got home, it would be 6.30pm. I had bought flat head fish that day with the intention of making my fish fingers but getting all of that organised was going to mean we wouldn’t be eating until 7.30. So, something needed to be done, plus I craved something exotic tasting, and it had to be mild for the little man.

This is what happened. It may look like lots of ingredients = lots of time, but trust me when I say it was a really quick whack-everything-in situation. If you don’t have ginger, fresh garlic or one of the spices, it honestly won’t matter too much. Just adapt. I hope you enjoy it!

It’s super tasty and mild enough for kids. If they’re super fussy about the flavours, just use the whole can of coconut milk to make it even milder.

Real Food. Happy Bodies.

Cook time: 15 minutes
Serves: 4

Ingredients

Quick Mild Fish curry500 g white fleshy fish – flathead or snapper for ‘fall apart’ texture, or blue eye or ling for firmer ‘chunky’ vibe
1 tin 400ml coconut milk, to use 1.5 cups
2 tbsp coconut oil
40 g butter (just double your coconut oil if you’re dairy free)
6 stalks spring onion / scallion, chopped
1 clove garlic, fine chopped
2 cm fresh ginger, peeled
1 tsp mild Indian curry powder
½ tsp fennel seeds
½ tsp coriander seeds, smashed with a flat side of a knife to break open
½ tsp sea salt
1 tsp onion powder (optional)

Instructions

1. Fry your fats on medium heat

2. Add the whiter chopped halves of the spring onions/scallions, the fennel seeds, curry powder, coriander seed and ginger and fry for a minute or two

3. Salt the fish and then add it to the pan with the garlic scattered. Turn it over after 1-2 minutes.

5. Add 1.5 cups of the coconut milk and scatter almost all the green chopped spring onion/scallion in too.

6. Bring to a simmer for 8-9 minutes until fillets are able to be flaked apart (just test with one rather than breaking them all up)

7. You’re done. Yes. This is an ACTUAL 15-minute meal.

 

To serve

Serve over a bed of whatever you like – cauli rice, zoodles, rice noodles, rice and zucchini (I had 2 cups of cooked red rice in the fridge so I grated two medium zucchinis and tossed the grated zucchini through the rice as I warmed it back up in a pot with ¼ cup of coconut milk to avoid sticking.)

This is a favourite way of saying “you can have your carbs and I can have my veggies. We all win!”

Garnish with finely sliced spring onions, the green ends you have left, or coriander, which I had none of, but I’m sure would taste gorgeous.

 

Find more fantastic low-tox recipes and advice on Alexx’s website, Low Tox Life.

Share your delicious wholefood dinners with us on Instagram with #myTWC

 

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