Page 26 - BOL Nov 22 Edition

Recipes
Recipes Recipes by Chelsea Brauer

@wickerandfeast
HEALTHY & DELICIOUS

High Protein Satay Quinoa Salad
(serves 6)
INGREDIENTS METHOD

• 2 cups quinoa (dry) 1. Cook quinoa according to
• 500g chicken breast packaging.
• 2 carrots, grated 2. Cut chicken into strips and cook
• 1 cup cherry tomatoes, halved in a pan over heat with olive oil.
• 1 cup edamame 3. Combine all prepared vegetables
• 1-2 cups spinach, shredded into a bowl, stir through quinoa
and cooked chicken.
• 1-2 cups cabbage, shredded 4. In a bowl, combine all dressing
• ¼ cup coriander ingredients. Add water 1
For the dressing: teaspoon at a time till desired
• ¼ cup peanut butter (smooth) thickness is reached.
• 2 tbsp lime juice 5. Stir dressing through until
• 1 tbsp soy sauce content is completely coated.
• 2 tbsp apple cider vinegar

NUTRITION INFORMATION (per cake)
453kcal/1895kJ | Total fat: 14g (Saturated fat: 2g) | Carbohydrate: 48g | Protein: 35g

Healthier Carrot Cake (serves 8)

INGREDIENTS METHOD

• 1 cup almond meal 1. Preheat oven to 180 degrees C
• 1 cup self-raising flour 2. In a bowl, stir through all ingredients
• 1 tsp bicarb till combined
• 1/4 cup pepitas 3. Pour batter into a lined baking tin
• 1/2 cup honey
• 1/2 cup olive oil 4. Bake in oven for 40 minutes, or until
• 3 carrots, grated skewer removes clean
• 3 eggs 5. Combine light cream cheese and
For the icing: lemon juice in a bowl to form icing
• 1/3 cup light cream cheese 6. Spread icing over cake once cooled
• 1-2 tbsp lemon juice and sprinkle with walnuts
• ¼ cup walnuts, chopped
roughly
• 2 tsp honey (optional)

NUTRITION INFORMATION
342kcal/1430kJ | Total fat: 22g (Saturated fat: 4g) | Carbohydrate: 33g | Protein: 6g