 A cold winters day calls for warming foods.
I made this recipe on exactly one of those days and it was like a warm hug before I headed out into said cold winters day for a personal training session with a client. Not only is this dish warming and healthy, it is tasty. Plus you can play around with it and add the things you love, including making it vegetarian by replacing the beef with extra veggies.
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 I am usually a sweet tooth when it comes to the healthy recipes I share with you, but when I mentioned on Instagram that I was making my own satay sauce for a stir-fry, I got a big YES to sharing the recipe.
I LOVE satay, it is creamy and just delicious. The best part about this recipe is it is super easy, and you can keep the chilli out of the kids portion so they can eat it too.  Boy has it been cold in Melbourne the past few days. We are in the middle of Winter now and the cold and flu are doing their annual spread around to the population. So yesterday I decided to put together a winter wellness soup which has lots of goodies to help beat that nasty cold this season. Or other wise just to help warm your belly. I hope you like it!
 I had a Christmas in July lunch to attend and my friend asked me to make a veggie dish to bring along, so I decided on this lovely combination of flavours and textures. It is perfect as a side dish for your dinner or even as your lunch. Add some feta or goats cheese to get an extra salty flavour and creamy texture.
 Put your hand up if you love scrambled eggs? ME ME!! I whip this lunch up all the time and you can even have it for breakfast or dinner if you want something quick and easy. Use your leftover vegies with this recipe as well. Now these scrambled eggs come with a healthy twist...of course! Serves: 1 INGREDIENTS 2 organic free range eggs 1tbs almond milk (or any milk of your liking) Cracked pepper Parmesan cheese, sprinkle Cherry tomatoes, halved Baby spinach Fresh basil leaves 1. Pop a fry pan on the stove on medium and allow it to heat up while you go onto the next step. 2. Crack the eggs into a bowl along with the almond milk, pepper and cheese. Whisk them together until combined. 3. Add the tomatoes, spinach and basil into the bowl and mix. 4. Pour the mixture into the frying pan. With a egg flip, keep mixing around the eggs until they become scrambled. Make sure they are cooked all the way through and your vegies are heated. 5. Serve with a slice of toast or on it's own, whichever you prefer. P.S If you haven't become part of the Radiant Tribe yet, join the community now by popping in your name & email address above and click 'subscribe'. As a thank you, you will receive your very own copy of my latest eBook, 'Secrets to Sticking with a Radiant Lifestyle' instantly plus a couple of extra goodies just because I love you. Be happy & healthy,  |
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This website and all the information it contains is based on my personal experience and journey which I am sharing for educational and informational purposes only. Please consult your own doctor or healthcare provider to determine the best course of treatment for you and before starting any new program. |