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Family Food, Fancy Food, Fast Food, Fat Foot

We can call this dish, Hummus with Spiced Lamb, Hummus b’lahmeh or Loaded Hummus. As far as hummus is concerned you can’t go wrong, but you can go even more right, which is what we’ve done here. Whilst it’s more common in Australia for us to treat hummus as a dip to serve with vegetable crackers, and there isn’t anything wrong with that, I stand firm, in other parts of the world it’s a whole meal.  This Hummus with Spiced Lamb is just that, its even more delicious, filling, moreish, fun, and interactive than regular hummus, who would have even thought it was possible.  You can load this with whatever you want, but the spiced, caramelised, gnarly bits of gorgeous mince lamb in this one complimented by the sharp pomegranate and fresh mint is definitely a dang fine place to start!  Give this a go!

My Notes on Lamb Mince

  • Mince lamb is incredibly versatile in terms of cooking methods as well as cuisine style, think of koftas, bolognese, pie filling, hummus topping, rissoles, chili, sausage rolls – the sky is the limit!
  • Mince lamb is budget-friendly, and especially for families, you can make a little go quite far. You can add vegetables and flavouring to bulk it out adding to its nutrition and quantity.
  • For busy families, finished mince dishes freeze quite well, cook in bulk so you can defrost when you’re time-poor!


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Family Food, Fast Food, Fat Foot

These Cumin Roasted Lamb Ribs are going to be a fast favourite in your home.  Since I created this recipe a number of friends have made it a number of times, and I’m not even paying them to do so; they’re just that easy, that delicious and that repeatable.

First of all they don’t take very long lamb ribs can cook a lot quicker than other on-the-bone cuts of meat, secondly there is a lot of flavour fast with this recipe utilising high temp roasting and delicious cumin as the main spice, make these extra tasty.  If you can’t immediately find ribs available to you, definitely ask your butcher, they’re often less expensive than other cuts which is a great bonus.  If you haven’t tried lamb ribs before, this is a recipe to let them shine for minimum technique, expense, and effort – what more do you want from a fast dinner dish?!


My Notes on Lamb Ribs

  • This cut of meat makes for very tasty on-the-bone cooking!
  • Unlike other meats, lamb ribs can cook quite quickly, to a very tasty and pleasing standard!
  • Lamb ribs can work with low and slow, or fast high heat cooking – so versatile. 
  • Lamb ribs can accept a lot of flavour from dry spices, wet marinades, and slow cooking, complimenting a variety of cuisines.
  • One of the best bits – there’s no cutlery required- midweek mojo at its finest with finger food!!!




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Fast Food, Free Food

A green bowl of lunchtime adventure goodness! This green bowl is crunchy and soft, salty and sweet, energizing and calming, monochromatic but a rainbow of nutrients – oh yeah! It’s got everything! This green bowl has just the right amount of complementary ingredients for fabulous satisfaction, satiety and totally worthy of a great big healthy pat on the back after consumption. (Speaking of pats-on-the-back, one of my teachers used to say, “You want a pat on the back? Hang on, let me just go get a cow…” Cheers, sir, feeling so acknowledged right now… come to think of it, that’s probably a big ol’ bowl of green too – we love our grass-fed cows… but let’s not go there…)

 

While this bowl is a great option for all my vegan and vegetarian friends, the awesome fats in the avocado make it filling, enjoyable and sustaining for non-vegos alike – don’t knock it till you’ve tried it my meat-loving-mates. If it’s really ‘not enough’ or as an individual, you’re requiring even more protein and/or energy, you could absolutely add some salmon or chicken to this, which would team up very nicely!

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Fast Food

Breakfast for Dessert, or Dessert for Breakfast – You choose!

The best thing about this Breakfast for Dessert Recipe is that you can have each element prepared well in advance. This means that you can have dessert ready in under a minute whenever you feel like. Or perhaps when guests arrive unannounced. It may be after a long dinner, that has moved on to the couch in front of a movie.

The frozen yoghurt can remain in the freezer.  The granola lasts in an airtight container for weeks.  You could easily use frozen berries if fresh berries are unavailable or out of season! The yoghurt and berries have a naturally occurring low sugar content. But because of the other protein and good-fat rich ingredients, this dessert shouldn’t have a disastrous effect on your blood sugars!  

Desserts don’t get much more simple, satisfying, semi-sweet, and most of all minimal-effort, than this Breakfast for Dessert recipe!  I’d love to hear about all your recreations, tag me in your dishes on social media!

Some of you may even all have my Game-Changing Granola sitting in your cupboard, just waiting to be prettied up for this dish!

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Family Food, Fancy Food, Fast Food, Fat Foot, Free Food

Vegan Mousse with Tangelo

Vegan Mousse I here you say?! Yes, it’s true! And… with Vegan Jellies too! With a hint or three of citrus and spice and all things nice!

For all you vegans out there, this is for you! For all you non-vegans that think they ‘couldn’t possibly’, you should try this! And for those of you who like to tease, make fun of or laugh at vegans – you should shut your mouth, with this dessert, and swallow hard because everyone deserves dessert!!! Right, let’s get into it!

As per usual, gluten free, grain free and refined sugar-free, this dessert may actually be too good, to be true! For other intolerant friendly desserts check out my Valentine’s Day entry.

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Fast Food
This Beef Salad celebrates a selection of leftovers, quickly cut up fresh ingredients and some fermented or pickled pops of flavour and goodness. You can easily create this beef salad, just like me, in under a minute, when you’re well prepared!  Who doesn’t love steak and salad? But it can be a little heavy on the portion size at the local pub.  This beef salad is a more appropriate serving size, packed full of flavour and nutrient dense, so you need and feel like less, naturally. Fast food never tasted so good!  In fact, you don’t even have to get into a car, place an order for this one – its faster than that!  The best part is, an hour after eating this one, you don’t crave more or hit a slump – you’re energised to keep going, you’re satiated and feeling fabulous!  

For more lunch inspiration check out my Lunchtime Adventures!

xox
Elena
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Fast Food

A delicious Salmon Salad really does hit the spot.  The good fats in the salmon provide a slow energy release, have a great mouthfeel and really round just about any combination of vegetables together, beautifully.  This may not be the combination of vegetables you most recognise to pair with salmon, so why not give these a go – or any of your favourites for that matter – you’ll get the hang of these adventure lunchtimes in no time!

As a reminder, if you want to connect with your colleagues over a lunch break, make a Salmon Salad together or try out these others.

Lunchtime Adventures Ideas:

  1. Collaborative Cuisine (or a way funkier name for your faculty or department) – each person in your office brings an ingredient and one person per day makes everyone salads utilizing those ingredients.
  2. Family Build-A-Box – steam a little extra, chop a little extra, roast a little extra; buy and prep a little extra of all your separate ingredients for easy lunchbox assembly throughout the week, with enough variety to keep it interesting.
  3. Jar Salads – you’ve seen them before, so just do them! Put your heaviest and wettest ingredients at the bottom so when you turn it onto a plate, it’s already dressed, but not limp or soggy, because eww!
  4. Survival Kit Salads – keep some handy and super convenient, ready-to-go tins and jars of nutrient dense, flavour and texture-rich beans, lentils, nuts, seeds, and dukkah. Some emergency tuna in your desk drawer perhaps, for when those pesky meetings run overtime etc. Don’t skip the meal; just make it a little quicker than usual.
  5. Pot Luck Lunch – everyone brings their best dish to share with everyone else, simple is good, but be brave and try something new and, depending on the number of your staff, you could maybe just rotate a roster!
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Fast Food

Poke Bowls are everywhere at the moment and with good reason – they’re delicious, satisfying, energising, light, refreshing, full of flavour and texture and tend to look pretty gorgeous!  Here is a Poke inspired Bowl that you can totally build yourself in a few short steps!

As a reminder, if you want to connect with your colleagues over a lunch break, make Poke Bowls together or try out these others.

Lunchtime Adventures Ideas:

  1. Collaborative Cuisine (or a way funkier name for your faculty or department) – each person in your office brings an ingredient and one person per day makes everyone salads utilizing those ingredients.
  2. Family Build-A-Box – steam a little extra, chop a little extra, roast a little extra; buy and prep a little extra of all your separate ingredients for easy lunchbox assembly throughout the week, with enough variety to keep it interesting.
  3. Jar Salads – you’ve seen them before, so just do them! Put your heaviest and wettest ingredients at the bottom so when you turn it onto a plate, it’s already dressed, but not limp or soggy, because eww!
  4. Survival Kit Salads – keep some handy and super convenient, ready-to-go tins and jars of nutrient dense, flavour and texture-rich beans, lentils, nuts, seeds, and dukkah. Some emergency tuna in your desk drawer perhaps, for when those pesky meetings run overtime etc. Don’t skip the meal; just make it a little quicker than usual.
  5. Pot Luck Lunch – everyone brings their best dish to share with everyone else, simple is good, but be brave and try something new and, depending on the number of your staff, you could maybe just rotate a roster!
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Fast Food

Who doesn’t love stuffing?! Well here’s a little tip to help take you one step closer to having yummy stuffing almost ready in an instant, well, on standby at least. I’m talking about my Stuffing Starter. An easy layered mix of herbs, nuts, and spices to keep in a jar or give away as a gift that only needs combining with a handful of other wet ingredients to the next fragrant and flavourful level! As if stuffing wasn’t yummy enough already, you can eat this as is, stuff or roll your choice of roast meat, or make one of the best inventions I’ve experienced in the last year, Stuffins! Easy recipe below, make it your own by flavouring it with your favourites ingredients, as always.

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Fast Food

I have many recipes that utilise leftovers, and where I don’t already have a recipe I usually invent one.  My usual advice would be to only cook what you’re going to eat, to prevent food waste… but as you gain more confidence in measuring, experimenting, and planning in advance, I would actually encourage you to cook a little extra when you’re doing a family dinner, knowing you’re going to put a little aside for another dish or two.


Root vegetables keep especially well and are quite versatile.  You may roast up a whole bunch for a family barbecue or cosy winter dinner – just throw a few extra in the pan to utilise later. This saves time, work and prevents that whole ‘what are we going to eat?’ conversation we can prolong in our heads for all too long.


Beetroot are so incredibly delicious, versatile and good for you, but they can be a little off putting when it comes to how they can stain our hands, clothes and chopping boards.  So, I’ve got a few tips to lessen this concern.  One of my favourite methods is to wrap each beetroot, skin on; you can trim the stalks off if you don’t have time to wash them thoroughly, in aluminium foil with a little drizzle of olive oil and a pinch of salt and pepper.  I roast these tasty little beetroot packages for 30-60mins at 180° Celsius depending on their size. 


After that time, carefully release some of the steam from each package away from your face and body to prevent any burns – this will allow a small amount of cooling.  Using the foil as a guard to prevent staining, gently push and slip the beetroot skin away – you may be surprised how easy this is to do.  This method really does help sweeten and soften the beetroot too, a beautiful way to eat them as a side or centrepiece to any course.  Alternatively, use gloves – simple!

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