WHAT YOU NEED:

1 large (or two small) eggplants
1 x 400g tin diced (or pureed) tomatoes
1/4 onion, diced
1 garlic clove, minced
10-15cm stick of celery (leave whole)
1/2 TBS chopped parsley
3-4 basil leaves, chopped
Grated mozzarella cheese (tasty cheese would also be okay)
Parmesan cheese to sprinkle
Extra virgin olive oil 
Salt + pepper

WHAT YOU DO:

1. Over medium heat, drizzle around two tablespoon of olive oil into a saucepan and add in the onion, garlic, parsley, celery, basil and tinned tomatoes. Season with salt and pepper, bring to the boil and then allow to simmer for at least 30 minutes.  
2. Slice the eggplant into 1cm thick slices.  This can be done either lengthways or cut into rounds
3. Heat a fry pan over medium-high heat and grill the eggplant on both sides.  While it's not essential, I like to brush some olive oil on the eggplant while grilling.  Set aside once grilled.
4. When you're ready to assemble the parmigiana, remove the celery stick from the tomato sauce and using a stick blender, blitz the sauce until smooth
5. Turn the oven on and heat to 180C
6. Coat the base of a medium sized baking dish/tray with a little olive oil. Arrange a layer of grilled eggplant to cover the base, spoon over some of the tomato sauce and top with a light sprinkle of mozzarella.  Repeat the process again. Be sure to leave enough sauce to apply a thin coating over your final layer of eggplant
7. Bake for 20-30 minutes
8. Remove from oven, sprinkle over a little parmesan cheese and allow to rest for 10 minutes before serving

Jenelle Croatto APD

WHAT YOU NEED:

1 cup dried apple
1 cup dried apricots
1/2 cup oats
1/2 cup shredded coconut
1/2 cup sunflower seeds
1-2 TBS water

WHAT YOU DO:

1. Place all ingredients into a food processor and pulse until all ingredients are well combined
2. Roll heaped TSP amounts into balls
3. Chill for at least 30 minutes in the fridge to set

Makes 10-12 balls

Sometimes kids want something a little bit decadent. These SMALL cookies are just big enough to hit the sweet spot. I adapted an old recipe I had, halved the sugar, added oats and swapped the plain flour for wholemeal. I also loathe wasting half a block of butter, so I used some mathematics to include the whole block. Although this one uses a whole block of butter (gasp!), it makes loads and I freeze two thirds of the dough to bake at a later date. Get the kids to help with the measuring and making; it's a great maths activity. Lisa x

WHAT YOU NEED:

3.5 cups wholemeal flour
1 cup oats
1 cup caster sugar
1 cup (small bag) DARK choc chips
1 block of unsalted butter (250g)
2 tsp vanilla extract
2 eggs

WHAT YOU DO:

• Preheat fan forced oven to 160C
• Line a biscuit baking tray with baking paper
• Combine all the dry ingredients and mix
• Melt the butter (I used the microwave)
• Make a well in the dry ingredients and add the butter, vanilla and two eggs
• Combine ingredients (TIP: get your hands in to really ensure it's mixed thoroughly) and divide into three portions
• Freeze two portions. I use large sandwich bags with a snap seal and label them
• With the remaining dough, use a tablespoon at a time, roll to make a cookie shape and place on the tray
• Bake for 15-20 mins

You will have a warm batch to enjoy over the week and two other portions of dough for a rainy day! Enjoy. 

WHAT YOU NEED:

• 1 x 400g tin chickpeas, drained and rinsed
• 1/2 cup peanut butter
• 1/2 cup rolled oats
• 1/2 cup brown sugar
• 1/4 chocolate chips
• 1 tsp baking powder
• 1 tsp vanilla essence

WHAT YOU DO:

1. Preheat oven to 180C and line a large baking tray with baking paper
2. Combine all ingredients (except for chocolate chips) in a food processor and process until combined
3. Transfer the mixture to a mixing bowl and stir through the chocolate chips
4. Roll heaped teaspoon amounts into balls and place on the lined baking tray
5. Gently press down each ball with the back of a fork
6. Bake for 10-15 minutes, or until lightly golden brown
7. Cool on a wire rack before eating.

Jenelle Croatto APD

This simple and delicious stir-fry is one of those quick and easy recipes that you’ll be sure to make on the regular. 
 
WHAT YOU NEED:

• 500g chicken (breast or thigh), thinly sliced 
• 1 red capsicum, thinly sliced
• 1 brown onion, thinly sliced
• Handful of snow peas, cut into strips
• 2 large handfuls of baby spinach
• 1 large carrot, thinly sliced (TIP: a spiraliser also works well!)
• Head of broccoli, cut into florets
• 2 garlic cloves, minced
• 1 TBS oyster sauce
• 2 TBS extra virgin olive oil
• 2 TBS hoisin sauce

 
WHAT YOU DO:
1. Heat 1 TBS extra virgin olive oil over high heat and cook the chicken until browned. Once browned, transfer to a bowl and place to the side.

2. Heat the remaining oil and stir fry the capsicum, onion, garlic, snow peas, carrot and broccoli for 2-3 minutes, or until the vegetables are tender crisp.

3. Bring the chicken back into the fry pan and add in the baby spinach, oyster sauce and hoisin sauce. Stir fry for 2 minutes or until the baby spinach wilts

4. Serve alongside some brown rice

Delicious warm or cool, this loaf won't last long! 

WHAT YOU NEED:
1 cup gluten free flour (or plain flour)
1/2 cup almond meal
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/3 cup desiccated coconut 
Dash of salt
1 tsp chia seeds
2 eggs
2 ripe pears (cored)
1/3 cup milk of choice
A drizzle of honey 

WHAT YOU DO
 PREHEAT OVEN 175C
1. Combine all the dry ingredients (except the chia seeds)
2. Slice up the pears - leaving some to decorate the top if desired.
3. Combine all the wet ingredients (listed in Italics), including the pear and the chia seeds - leave for a few minutes. 
4. In a large bowl combine both the dry and wet ingredients, mixing well.
5. Line and grease a small loaf tin with baking paper.
6. Put the mixture into the loaf tin and decorate the top with some of the pear. 
​7. Bake for approximately 40 mins at 175C. 

Please tag in @FEEDinc on Instagram so I can see your delicious loaves. Easy and scrumptious. 

Try this healthy version of the Chinese takeaway classic. A tasty dish on the table in just 25 minutes that the whole family will love!
WHAT YOU NEED:

• 200g packet dried egg noodles
• 2 teaspoons sesame oil
• 1/2 teaspoon five-spice powder
• 500g chicken breast, thinly sliced
• 2 teaspoons vegetable oil
• 3cm piece fresh ginger, peeled, finely grated
• 2 garlic cloves, crushed
• 150g oyster mushrooms, halved if large
• 200g snow peas, trimmed, halved
• 1/4 cup salt-reduced chicken stock
• 2 tablespoons salt-reduced soy sauce
• 1/4 cup oyster sauce
• 2 tablespoons kecap manis
• 2 cups bean sprouts, trimmed
• Fresh coriander leaves, to serve
• Sliced red chilli, to serve
• Lime wedges, to serve

WHAT YOU DO:

1. Prepare noodles following packet directions. Drain.
2. Combine 1 teaspoon sesame oil and five-spice in a bowl. Add chicken. Stir to coat.
3. Heat vegetable oil in a wok over high heat. Stir-fry chicken, in 2 batches, for 2 minutes or until browned all over. Transfer to a plate.
4. Add ginger and garlic to wok. Stir-fry for 1 minute or until fragrant.
5. Add mushrooms. Stir-fry for 2 minutes or until softened.
6. Add noodles, snow peas, stock and sauces. Stir-fry for 2 minutes or until heated through.
7. Add remaining sesame oil, chicken and bean sprouts. Stir-fry for 1 minute or until chicken is cooked through. Sprinkle with coriander and chilli. Serve with lime.

Serves 4

WHAT YOU NEED:

• 1 1/2 cups of buckwheat flour
• 1/2 cup hazelnut flour 
• 1/2 cup demerara sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 3 eggs (at room temp)
• 3 tbs melted coconut oil
• 1 tsp vanilla extract
• 3 mashed bananas
• 8 dried dates chopped fine
• 1/3 cup sunflower seeds
• 1/2 tsp psyllium husk

WHAT YOU DO:
1. Preheat oven to 180C and line a loaf tin
2. In a large bowl combine dry ingredients; flours, sugar, baking powder, psyllium, salt, sunflower seeds and dates
3. In a separate bowl combine wet ingredients; coconut oil, eggs, vanilla and mashed banana.
4. Make a well in the dry ingredients and add the wet ingredients. Combine well. 
5. Pour into lined loaf tin and bake at 180C for 35min. Drop temperature to 150C and bake for a further 20min. Once a skewer comes out cleanly, it is ready. 
6. Delicious served with a dollop of natural yoghurt! 

WHAT YOU NEED:
 

• 1 TBS olive oil
• 1 small clove of garlic, peeled and crushed
• ½ TSPN dried chilli flakes
• Black pepper to taste
• 1 x 410g tin of diced tomatoes
• 2 eggs
• Fresh parsley and wholegrain bread to serve

​WHAT YOU DO:
 

1. Heat olive oil in a fry and add the crushed garlic and chilli flakes.  Cook until the garlic takes on a slight tan colour.
2. Pour in the can of tomatoes and bring to a bubble.
3. Crack in the eggs and cover with a lid to poach the eggs. 
4. Cook for about five minutes or until the egg yolks have just set.
5. Remove pan from the heat and sprinkle over some chopped parsley and cracked pepper.  Grab some toasty wholegrain bread - and dig in!

Serves 4

WHAT YOU NEED:
600g pumpkin, deseeded, skin left on and cut into wedges
Cinnamon
1 leek thinly sliced
4 cloves of garlic crushed
4 celery stalks finely chopped
2 teaspoons ground cumin
2 teaspoons fresh thyme
1 cup split yellow lentils
2 cups salt reduced vegetable stock
1 punnet of cherry tomatoes
Juice of 1 lemon
Asparagus spears
Olive oil spray
4tbs pepitas
 
WHAT YOU DO:

1. Preheat the oven to 200C. Line a baking tray with baking paper and lightly spray with olive oil. Place the wedges of pumpkin on the tray and spray with oil. Sprinkle the pumpkin with cinnamon and roast for 30 min or until the pumpkin is golden and tender.
2. Meanwhile, spray a heavy saucepan with olive oil and set to a medium heat. Cook garlic, leek and celery until softened. Add cumin and thyme and stir until aromatic.
3. Stir through the lentils and add stock and juice from ½ a lemon. Bring to the boil and simmer for 25 min until lentils are tender. Slice the other half of the lemon and place in the pot to heat through.
4. Steam asparagus and drain.
5. Serve lentils on a plate with the roasted cinnamon pumpkin, asparagus spears, sliced cherry tomatoes and pepitas (pine nuts or cashews also work well)