Jessica Alba's Healthy Meatballs Recipe

These versatile meatballs are a favourite in the Alba household. You can use lean turkey mince, organic free-range chicken mince or extra-lean beef mince in the recipe and make your own breadcrumbs if you prefer (or use gluten-free breadcrumbs if required). Serve these meatballs on their own with fresh salad or incorporate in a tomato sauce to serve with quinoa or brown rice.


Jessica Alba's Healthy Meatballs

Ingredients:

• 600 grams of lean ground turkey/chicken/beef
• 1 cup panko (Japanese breadcrumbs) or gluten-free breadcrumbs
• 1/4 cup finely chopped carrots
• 1/4 cup finely chopped zucchini
• 1/4 cup finely chopped onion
• 2 large eggs
• 2 tablespoons Italian seasoning
• 1 tablespoon coarse sea salt
• 2 tablespoons olive oil
• 3/4 cup homemade or store-bought low-sodium chicken broth

Method:

1. In a large bowl, mix together the meat, breadcrumbs, vegetables, eggs, and seasonings until combined. You may want to use your hands to help all the ingredients bind together.
2. Roll the mixture into small meatballs (slightly larger than a golf ball size) and place on a dish until finished.
3. Heat a large pan and add the oil. Pan fry the meatballs until golden brown on all sides. Cook for 7 or so minutes.
4. Add 1/2 cup chicken broth; cover and reduce heat to low. Cook until liquid is almost completely absorbed, about another 7 minutes. Add remaining 1/4 cup broth and increase heat to medium; cook, uncovered, until liquid is absorbed. 
5. You can either serve the meatballs now or add in a jar of tomato pasta sauce to serve with rice. 

Jessica Alba and her two daughters

Roasted Spicy Cauliflower

Roasting vegetables is perfect for cooler months and really brings out the flavours of your veggies, especially when topped with delicious spices and fresh herbs. Cauliflower is one of my favorites and roasting the florets gives a creamy inside and a toasty crust. Simply lay out a baking tray with greased-proof paper and cut up a large cauliflower. Scatter the florets onto the tray and coat with coconut oil spray. Sprinkle with chill flakes, paprika, Himalayan sea salt and some finely chopped parsley. Bake in a moderately hot oven for 35 minutes, until cooked and crisp on top. Serve warm as a side or cool and add it into salads.

Grilled Salmon with Berry and Grape Salad inspired by the Beverly Wilshire Hotel

Hi my lovely readers, I just got back from a trip to L.A. and Las Vegas and found some really delicious foods and inspiration for healthy recipes! I ate out everyday and (most of the time) managed to find healthy options in keeping with my dietary rules. One lunch I particularly enjoyed was this gorgeous grilled salmon with a berry salad, arranged on a bed of mesculin lettuce and filled with blackberries, red grapes, pomegranate seeds, sliced strawberries, finely diced celery and shredded basil. (I didn't partake in the creamy balsamic dressing....)

Apart from all the fabulous shopping to do in both locations, I was determined to check out Whole Foods as I had a feeling I might fall in love; and I was right. Whole Foods is a health nut's heaven. Often frequented by celebrities, Whole Foods has a fantastic range of gluten-free and vegan goodies, with a much wider range of foods to choose from then I have available to me here in Australia. I sampled some delicious healthy treats like crunchy kale chips coated in crushed seeds, raw date and coconut energy bars, sesame tofu and chickpea kale salad, and chocolate almond milk smoothies. I will definitely have to recreate these dishes at home until my prayers are answered and Whole Foods comes to Aus! See a few of my purchases and other meal choices in my travel pics below.

Room Service at Beverly Hills; Egg white omelette with grilled vegetables, salsa and a side of fresh berries

Clean Eating mag, fruit and kale sale with chickpeas

Kale Kruch chips coated in crushed seeds

Breakfast at the Pool Lounge at the Peninsula, Beverly Hills

Golden Beet and Walnut Salad at Geoffrey's, Malibu Beach

Fruit Plate at the Mandarin Oriental, Las Vegas; Thailand fruits, berries, sliced melons and wheatgrass shot

Stunning Lobster Salad from the Venetian Restaurant 'AquaKnox'

Paleo Carb-free Risotto

In the spirit of cutting those dreaded carbs, try a faux risotto replacing the rice component by using delicious sweet cauliflower. I think it tastes better than the real thing, and won't leave you with that heavy feeling after-effect. 

Cauliflower 'Risotto'

Ingredients:

• 1 head cauliflower, "riced" in a food processor or grated
• 1/2--1 cup chicken broth
• 1 small yellow onion, diced
• 1 Tbsp. olive oil
• 1 clove garlic, minced
• 1/4 cup frozen peas
• 1/4 cup fresh mushrooms
• 1/4 cup shredded parmesan

Method:

1. In a medium pot, saute onion and garlic in olive oil until translucent.

2. Add cauliflower rice to the pot and toast it for about a minute with the onion and garlic.

3. Add about 1/3 cup of chicken stock, stirring well. Allow to evaporate and soak in as much as possible. (This won't absorb entirely, but it's important for getting the texture right.)

4. Continue to add as much liquid as possible until the cauliflower won't absorb any more liquid. 

5. When it seems done (about 15-20 minutes), use a ladle to remove the excess liquid. 

6. Add peas and mushrooms.

7. Add cheese and season with salt and pepper to taste. Serve immediately.

Poached chicken with carb-free vege rice

I love the idea of cauliflower and broccoli as a carb-free rice! Not only is this a great gluten-free option but perfect for those trying the Paleo diet philosophy or simply trying to reduce carbohydrate intake at night. I heard Sammy and Bella from the Channel 7 morning show talking about the Paleo 'fake-rice' creation and I couldn't wait to try it. To accompany this healthy creation is some virtuous poached chicken; poaching chicken is not only healthy but makes the meat succulent and moist. Just make sure to use a low heat once it comes to a boil, otherwise the chicken will be tough and stringy. 


Poached Chicken:

2 chicken breasts
1 sprig thyme
2 bay leaves
1 cinnamon stick
½ lemon
½ tsp black pepper corns
1 tsp all spice berries
1L chicken stock

(Reserve 700mL of poaching stock for sauce)

Cauliflower and broccoli rice:
½ head of cauliflower 

½ head of broccoli

Herb salad:
½ bunch picked coriander leaves
½ bunch picked mint leaves
¼ red onion thinly sliced
1 tbs extra virgin olive oil
1 tbs sherry vinegar

salt and pepper

To serve - toasted pinenuts, sunflower seeds and cinnamon. 

Method:

Place chicken breasts, chicken stock in a medium sized pot and add thyme, bay leaves, cinnamon, lemon, peppercorns and all spice berries. Bring to the boil then take off the heat and cover. Leave chicken to poach in the hot stock for 25 minutes then remove and set aside. Reduce 700mL of strained stock by half to make a sauce.

For cauliflower rice, place florets from cauliflower and broccoli in a food processor and process until the mixture resembles rice. Alternatively you and grate the florets. Season and place in a bowl. Just before serving place in microwave for 2 minutes.

Cut the poached chicken into pieces. Drizzle some hot reduced stock over the top of the chicken pieces and a sprinkle of cinnamon and toasted pine nuts and sunflower seeds. Garnish with herb salad and serve with a cheek of lemon.

My trip to Korea

At Gyeongbokgung Palace

I embarked on an impromptu trip to Seoul a few weeks ago to explore Korean culture and enjoy the stunning Grand Hyatt Hotel. Staying on one of the club executive floors, I was treated to canapes each evening and enjoyed the fantastic lobby lounge entertainment each night.

To combat my indulgent eating, I worked out diligently in the gym heaven of 'Club Olympus' each morning and treated myself to a manicure or massage for recovery. All in all, I was in heaven! Not to mention the exciting and different sights of Korea, leading me to explore ancient palaces and ruins, to wandering through markets to collect cute trinkets. 

Trivial to some but worthy to others, I stocked up on make up everywhere I went, finding fake eyelashes and lip glosses for next to nothing.

I also love flying business class - it is such a treat! Sometimes almost as exciting as the holiday itself... (I did actually hear an Olympian comment that the best part about winning her Gold Medal was getting to fly home business class!). 

Enjoying the club lounge

Seoul - in the middle of rainy season

Margaritas at Club JJ's

Eclairs in the club lounge

The decadent spread at the club lounge afternoon tea - the pink macarons were the best!

Korean food is spicy and fresh, and they serve most dishes with their beloved Kimchee, which is fermented cabbage (an acquired taste I think but renowned for its health benefits). I must admit, the Grand Hyatt was serving such stunning foods each day, it was hard to find time to indulge in the local cuisine. However, when I was in the markets, I caught a store making spun rice sweets in a really fascinating process someone captured on you tube. I chose a date and chocolate filling and they were delicious.

My favourite traditional Korea meal is bibimbap, which is a rice bowl full of vegetables, meat and egg. To eat you simply stir all the ingredients together. See below for the recipe. So healthy and fresh, I liked you could customise your dish to your liking.

Korean Bibimbap 

Ingredients (serves 4)

• 700g beef fillet, thinly sliced diagonally
• 2 brown onions, halved, thinly sliced
• 2 garlic cloves, finely chopped
• 2 tsp finely grated fresh ginger
• 2 tbs light soy sauce
• 2 tsp caster sugar
• 2 tsp sesame oil
• 5 dried shiitake mushrooms
• 325g (1 1/2 cups) sushi rice
• 1 tbs sesame seeds
• 2 tbs peanut oil
• 120g baby spinach leaves
• 4 eggs
• 2 carrots, peeled, cut into matchsticks
• 1 large Lebanese cucumber, cut into matchsticks
• Sauce
  
• 80ml (1/3 cup) hot chilli sauce
• 2 tsp sugar
• 1/4 tsp sesame oil

Method

1. To make the sauce, combine the chilli sauce, sugar and sesame oil in a bowl.
2. Combine the beef, onion, garlic, ginger, soy sauce, sugar and sesame oil in a bowl. Cover and place in the fridge for 30 minutes to marinate.
3. Meanwhile, place the mushrooms in a heatproof bowl. Cover with boiling water and set aside for 20 minutes or until soft. Drain. Remove the stems and thinly slice.
4. Cook the rice following packet directions. Place the sesame seeds in a frying pan over medium heat and cook, stirring, for 5 minutes or until lightly toasted.
5. Preheat a barbecue flat plate on high. Brush with peanut oil. Cook the beef mixture, turning once, for 3 minutes. Transfer to a plate. Cover with foil. Add 1 tablespoon of remaining oil to the flat plate. Cook the spinach until spinach just wilts. Transfer to the plate. Add remaining oil to to the flat plate. Crack the eggs onto the flat plate. Cook, spooning over the oil, for 2 minutes or until cooked to your liking.
6. Divide the rice among serving dishes. Top with the beef, mushroom, spinach, carrot and cucumber. Top with sesame seeds and egg. Serve with the sauce.

Tips from Tracy Anderson: Weight loss soups

Replacing your usual dinner with a low-calorie soup is a quick way to cut down your weekly calorie intake and lose weight (provided that you don't snack on sweets and carbs to compensate!). The liquid content of soup will leave you feeling full and satisfied, rehydrated and nourished, and despite the low calorie count, you won't feel deprived. If you need to lose a little weight before the weekend or for an upcoming event, replace your dinner with a soup of your choice (nothing with cream, bacon or topped with copious amounts of cheese mind you) and you will definitely notice the results.

A basic vegetable soup can be made from organic low-sodium stock (chicken or vegetable) and a selection of vegetables (like mushroom, carrot, celery, onion and broccoli), cut into small cubes. To incorporate protein into your dish, add some diced tofu, lean chicken breast or chickpeas. For more soup ideas, I have included some Tracy Anderson soup recipes in this article. Tracy Anderson is a renowned fitness and weight loss expert, with celebrities like Gwyneth Paltrow crediting their bodies to Tracy's advice and guidance.











Carrot Ginger Soup

• 2 cups of low-sodium vegetable stock
• 1 1/2 cups of peeled and chopped carrots
• 2 tablespoons of fresh ginger, chopped
• 1/4 cup of chopped Spanish onion
• 1/4 cup of peeled and chopped sweet potato
• 1/8 cup of chopped celery
• 4 sprigs of parsley
• cracked pepper

Pour two cups of the stock in a heavy saucepan, then add the rest of the ingredients. Bring the soup to a boil and then reduce the heat, simmering until the vegetables are soft. Then puree the cooked mixture in a food processor or blender. Add a little water or stock if you want to thin the soup's consistency. Top with cracked pepper to serve.

Tomato Minestrone Soup

• 2 cup of low-sodium vegetable broth
• 1/4 cup of peeled and chopped white onion
• 1/8 cup of chopped celery
• 1/2 cup of peeled and diced sweet potato
• 1 cup of drained and chopped tinned tomatoes
• 2 tablespoons of chopped fresh basil
• 1 tablespoon of chopped fresh parsley
• 1 tablespoon of chopped fresh chives
• 1 cup of steamed spinach (frozen or fresh)
• 1 cup of chopped and steamed kale
• cracked pepper
• cayenne pepper

In a saucepan, combine 1/4 cup of the stock with onion, celery, sweet potato and sweat vegetables for 10 minutes on medium heat. The stock will reduce and vegetables will start to brown; then add tomatoes and the rest of the stock. Add herbs, spinach and kale and simmer for another 5 minutes. Season with pepper and cayenne pepper. Serve. 

Healthy comfort food: Nigella's butternut squash and sweet potato soup

Everyone knows I love Nigella and as she is the queen of comfort food, I thought I would turn to her in my current time of need. Of course Nigella has the answers to my food prayers and I found it in her lovely rich golden soup. Super easy to make, healthy, filling and COMFORTING! 


Soup is a soothing comfort food and unlike a tub of ice cream or a block of chocolate, soup doesn't come with the repercussions of cellulite and food guilt! It's also packed with vitamins and will keep you 'calmly' satisfied. Plus I always find the process of making soup very cathartic; something about it's old-fashioned family feel. Time to start cooking!


Nigella's butternut squash and sweet potato soup


Ingredients:

• 350g peeled and diced butternut squash and sweet potato 
• 750ml hot chicken or vegetable stock
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground mace good grinding of pepper
• 4 teaspoons buttermilk (for garnish - optional)
• parmesan cheese (for garnish - optional)

Method:

Serves 2 (or as Nigella says, 1 in great need - Oh how I love her commentary!)

1. Put the diced butternut and sweet potato in a saucepan with the hot chicken or vegetable stock and both spices.
2. Bring to the boil and simmer for 15 minutes, or until the vegetables are tender. Add some pepper to taste.
3. Puree the soup in a blender - you will find that by removing the centre nozzle on the lid and placing a hand or tea towel over the top, you will not get a build-up of pressure and the ensuing explosion of soup on your walls.
4. Pour the blended soup into two bowls, garnishing each bowl with swirls made with 2 teaspoons of buttermilk and some grated parmesan. 

Kelly Osbourne's weight loss story

Courtesy of Shape Magazine

Kelly has said goodbye to her days of eating chips and cookies, and drinking soda all day long. She now follows a high-protein, low-carb diet of fish and vegetables and regularly exercises to keep her body fit and healthy.

Dancing with the Starts kick-started Kelly's new lifestyle. "I started losing weight and I realised this whole diet and exercise thing works! I was always looking for a quick fix, diet pills or even gastric bypass."

Winning her body battle has been a challenge but Kelly recognises it was a worthwhile change for both her health and her happiness. Making a commitment for life to keep her healthy lifestyle, Kelly doesn't see herself repeating her mistakes.

"Getting in shape was one of the hardest things I've ever done. I really do love my body now."

 One of her favourite recipes on her reformed diet is turkey burgers, see below.

Skinny Turkey Burgers

Serves: 4

Cook Time: 10 minutes

Taken from the Healthy Boy

Ingredients:

500g		ground turkey breast
1		large carrot, peeled and coarsely grated
2	tbs	chopped fresh cilantro/coriander
1	tsp	ground cumin
1⁄2	tsp	salt
4		whole-wheat hamburger buns, split
4		roasted red pepper halves (bottled in water), optional

Method:

In a large bowl, combine turkey, carrot, cilantro, cumin and salt. Mix well to combine. Shape mixture into 4 equal patties. Grill or broil burgers (on a baking sheet for broiling) for 5 minutes per side, until browned on the outside and cooked through. Arrange the burgers on buns and top with roasted red peppers.


Bonus turkey burger nutrition facts: Turkey is a great, low-fat protein source and is rich in vitamin B6, ideal for your balanced healthy diet. Adding a grated carrot kicks up the nutrients by adding beta carotene and fiber. Be sure to buy ground turkey breast, without skin, for the leanest burger.

Miss Phryne Fisher's tea cake and julienne soup

Miss Fisher from ABC's Miss Fisher's Murder Mysteries

To celebrate the release of ABC's Miss Fisher's Murder Mysteries, I am posting a couple of recipes from 'A Question of Death', one of the books from the series based on Phryne Fisher. The Honourable Phryne Fisher captivates with a Lulu bob, green eyes, Cupid's Bow lips and diamante garters. She is Melbourne's most elegant sleuth in the 1920s and the book, and now television series, follows Miss Fisher on her adventures in solving crimes. Taking place in a most glamourous era, Miss Fisher indulges in extravagant hats and shoes, freely sips sinfully strong cocktails and escapes the most persistent of suitors.

Her author, Kerry Greenwood, began writing mysteries on her quest to become a published writer. On some advice, she changed her tactic from historical writer to mystery writer. In forming her character for her new mystery novel, Kerry decided she wanted her heroine to be just like James Bond, with fewer gadgetry and a more lavish wardrobe. Kerry wanted to create somewhat of a role model, a woman who didn't doubt herself and worry about neglecting her diet, doing more exercise or the perils of growing fat.

The following recipes are taken from my copy of 'A Question of Death', which is a beautifully illustrated Phryne Fisher collector's item, with extracts from Miss Fisher's various titles, recipes, fashion tips and general Miss Fisher trivia.

The first recipe is for a elegant tea cake, which is actually very low in fat and can be made gluten-free, dairy-free or even vegan by making the relevant substitutes. The second is for another low-fat recipe and one that makes me feel instantly comforted just by reading the recipe. It's for soupe julienne, made with matchstick vegetables and warming chicken broth.

An illustration from 'A Question of Death'

Miss Fisher's Tea Cake
Ingredients:

• 2 tablespoons of butter
• 1/2 cup of caster sugar
• 1 egg
• 1 1/2 cups of self-raising flour
• 2 tablespoons of milk
• a pinch of salt

For the topping:

• 1 tablespoons of melted butter
• 1 tablespoon of cinnamon
• 1 tablespoon of caster sugar

Method:

1. Cream the butter and sugar. 
2. Gradually add the egg to the creamed mixture, then add the flour and milk alternately, half at a time, and beat well.
3. Place mixture in a greased sandwich tin and bake for 25 minutes, until golden and spongey.
4. Turn cake out onto a cake cooler and while warm, brush with topping.

Soupe Julienne

Ingredients:

• 1 onion
• 2 carrots
• 1 parsnip
• 2 sticks of celery
• 1 tablespoon of olive oil
• 1 tablespoon of brandy
• 1 litre of strong chicken stock
• 5 peppercorns
• 2 bay leaves
• 1 sprig of thyme

Method:

1. Chop the onion and cut all other vegetables into matchsticks.
2. Cook onion in a little olive oil until soft then add vegetables, stirring.
3. Add brandy to deglaze.
4. Add chicken stock, herbs and pepper and simmer for one hour.
5. Remove herbs before serving. 

Beetroot and walnut pizza

Walnuts not only taste great but are a rich source of heart-healthy monounsaturated fats and an excellent source of those hard to find omega-3 fatty acids. They are a great addition to a vegetarian pizza to add some protein to your diet.

Beetroot and Walnut Gluten-Free Pizza

Ingredients:
* 1 gluten-free pizza base
* 1 sachet of tomato paste
* 1 can of sliced beetroot
* 100 grams of low-fat fetta cheese
* 1/2 cup of walnuts, chopped roughly
* 3 tablespoons of kalamata sliced olives
* 1 handful of low-fat grated cheese

Method:
1. Cover the base with tomato paste.
2. Layer with beetroot slices, top with crumbled low-fat fetta, olives, grated cheese and walnuts.
3. Bake in a hot oven (200 degrees) for 15 minutes, until base is crisy and topping is toasted and cheese is melted.
4. Cut with pizza slicer and serve with a green salad.

Low-fat creamy pasta for a romantic Valentine's dinner

Creamy pastas are often the way to a man's heart and this dish definitely fits the bill for a romantic dinner for two. This recipe has had a comfort food makeover to become diet friendly, without sacrificing any of the flavour.

Low-fat Creamy Bacon and Mushroom Pasta

Ingredients: (serves 2, of course)

* 200g fettuccine pasta
* 1 1/2 teaspoons cornflour
* 1/2 cup Carnation Light & Creamy Evaporated Milk
* 1/4 cup salt-reduced chicken stock
* 75g of 97% fat-free bacon or lean ham works well too, chopped
* 1 garlic clove, crushed
* 1/2 brown onion, finely chopped
* olive oil cooking spray
* 80g button mushrooms, sliced
* 1/4 cup flat-leaf parsley, chopped

Method:

1. Cook pasta in a large saucepan of boiling salted water, following packet directions, until just tender.
2. Blend cornflour and 1 tablespoon of milk to a smooth paste. Add remaining milk, stock, and salt and pepper.
3. Heat a non-stick frying pan over medium-high heat. Add bacon, garlic and onion. Spray with oil. Cook, stirring, for 6 minutes or until golden. Add mushrooms. Cover. Cook, stirring every minute, for 4 minutes or until mushrooms are tender.
4. Drain pasta. Set aside. Return saucepan to stovetop over medium heat. Add milk mixture. Cook, stirring, for 2 minutes or until sauce just comes to the boil. Add pasta, bacon mixture and parsley. Reduce heat to low. Toss until heated through.
5. Season with pepper. Serve with a little more parsley sprinkled on top.

Gwyneth Paltrow's detox chicken teriyaki

This sauce is detox-friendly because it doesn’t use sugar or soy, but it has a great depth of flavor and is the perfect consistency. It's a great alternative to traditional teriyaki sauces, which are laden with sugar and salt.



Serves one.

Detox Chicken Teriyaki

For Sauce:

* 1/3 cup balsamic vinegar
* 1/3 cup agave syrup
* 1 teaspoon freshly grated ginger
* 1/4 teaspoon freshly ground black pepper
* 1 teaspoon barley miso
* 1 teaspoon mirin
* 1 tablespoon water

Combine the balsamic, agave, ginger and pepper in a small saucepan. Bring to a boil, lower to a simmer and cook for ten minutes. Cool and then add the miso, mirin and water.

For Chicken:

* 1 chicken breast
* Detox Teriyaki Sauce
* 1 finely chopped scallion
* 4 sprigs cilantro, roughly chopped

Marinate the chicken in the sauce (reserve a spoonful or two) for at least one hour–up to overnight.

Heat your grill to medium heat. Wipe off any excess marinade and grill the chicken for about 3 to 4 minutes per side, or until cooked through. Serve with the reserved, hasn’t-touched-raw-chicken sauce, cilantro and scallions.

Low-carb vegetarian or meat lasagna in under 30 minutes

Lasagna is traditionally a very carb heavy and cheesy affair, which means the dish is often banished from diets. But with all the great reduced-fat and fresh ingredients available to us now within easy reach at the supermarket, you can create your own low-fat lasagna in just 30 minutes.

In my household, I do a half meat, half vegetarian version. You can adjust this to all vegie or all meat depending on your requirements.

Low-carb Lasagna

Ingredients:

*1 broccoli, sliced thinly
*1 sweet potato, sliced thinly
*2 carrots, diced
*2 zucchini, diced
*10 mushrooms, peeled and chopped thinly
*1 tablespoon of Italian herb mix in a tube from the fridge section
*1 packet of light ricotta cheese
*1/2 cup of soy milk or regular milk (low-fat versions)
*1 handful of parsley, chopped
*Parmesan cheese
*10 cherry tomatoes
*1 jar of organic tomato pasta sauce
*1 packet of mince meat (if desired)

Directions:

1. Preheat the oven to 200 degrees and take out a large deep dish for the lasagna.
2. Roast the sweet potato in the oven, after spraying with oil.
3. Saute the broccoli, carrots, zucchini, mushrooms and Italian herb mix. Add 1/2 cup of water to simmer. Let cook for 10 minutes. Transfer to bowl after cooked.
4. Saute the mince meat in a teaspoon of oil until browned and cooked.
5. Mix the ricotta, parsley and milk in a small jug until combined.
6. Take the sweet potato out of the oven and reduce heat to 180 degrees. The potato should be soft by this stage. If it still seems a little crunchy, leave in the oven for a few more minutes before reducing the heat.
7. Start to assemble your lasagna. Spread the broccoli mix evenly out along the bottom of the dish.
8. Pour over jar of pasta sauce.
9. Add meat mixture on top of all the vegetables or on one half on the dish if you are using it in this recipe.
10. Pour the cheese sauce on top.
11. Scatter the sweet potato and cherry tomatoes on top.
12. Grate Parmesan cheese on top to finish.
13. Bake in the oven for 30 minutes until browned and bubbling.
14. Serve with green leaf salad if desired or simply on its own.

Approximately 250 calories per serve.

Enjoy!

Gluten-free low-fat turkey lasagna

I made this delicious turkey lasagne for dinner with gluten-free mini lasagne sheets and ricotta and spinach sauce. So nutritious, I felt healthier with every mouthful. Make this on a Friday afternoon (it doesn't take long I promise) and have a go-to-meal after a night out. A much better choice than greasy pizza or nutrition-less two-minute noodles.

Ingredients:
500 grams of turkey mince
4 sheets of gluten-free lasagna sheets
1 large bottle of pasta sauce
10 mushrooms, chopped
2 carrots, peeled and chopeed
1 small sweet potato
1 packet of frozen spinach
1 packet of ricotta cheese (low-fat or extra light)
1/4 cup of parmesan
1 tablespoon of brown sugar
1/4 cup of white wine
1/2 cup of hot water
1 teaspoon of dried basil

Method:
Pour one teaspoon of oil into a deep pan and add mushrooms and carrots. Cook on high heat until browned then turn the heat down to simmer until soft, add a little water to prevent burning. Add the turkey mince, slicing with a knife to seperate the strands on meat before adding to pan. When all meat if browned, add the pasta sauce, water, wine, salt and pepper, sugar and basil. Simmer for 30 minutes.
Microwave the frozen spinach for 4 minutes and drain. Mix this with the ricotta and season to taste.

Prepare a wide and deep lasagna dish with a layer of lasagne sheet. Add 1/2 of the sauce mix. Cover with half the spinach and ricotta mixture and sprinkle with parmesan cheese. Layer again the lasagna sheets, the remainder of the meat sauce, ricotta mixture and parmesan cheese.

Cover the dish with foil and bake in a moderate oven for 45 minutes.

Serve with a green salad if desired.