Category: Lunch & Dinner


Day On My Plate: Lizzie Bland Founder of Lean Bean Fitness & Lean Bean Retreats

Lizzie Bland is an ex-professional dancer turned female fitness expert and is the founder of Lean Bean Fitness & Lean Bean Retreats. Lizzie moved to Sydney after graduating from the prestigious dance school, Urdang Dance Academy in London and has since dedicated herself to building the LBF community. Lizzie's list of teaching qualifications includes Pilates, Barre, Yoga, Boxing & Pre/Postnatal exercise, and can be found regularly teaching at the studio- along with her sidekick/better half/assistant Artie- the toy poodle who keeps tabs

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What Is The Best Oil To Use For Cooking?

By GMB Nutritionist Melissa Fine The cooking oil debate continues, so we thought we’d share what we currently know about cooking oils to help you choose wisely. Here are some things to consider when it comes to cooking oils… The types of fats in the oil Upon exposure to high heat, fats and oils can undergo damage, forming several potentially harmful compounds in the process. For this reason, it is best to stick to a cooking oil with: A high smoke point – so that

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Seafood Paella Recipe

Recently the GMB team went for a cooking lesson at Vive Cooking School where we learnt how to make a delicious seafood paella and an amazing vegan coconut panna cotta. The best part was taking the time together as a team to bond and celebrate our milestones! We also got to learn about where our food comes from, how to pick the best produce and how to prepare it. We all loved this place and would highly recommend it as a beautiful gift or to

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Winter Warmer Vegetable Soup

This vegetable soup recipe was kindly shared with us by the amazing Tofu Studio Melbourne. Delicious, warming and full of nourishing vegetables, it's perfect for the cooler nights. Enjoy! Ingredients 2 Tbs. olive oil 1 brown onion, chopped 1 tbs smoked paprika 4 cloves garlic, peeled 3 large carrots, halved lengthwise and thinly sliced 3 stalks celery, halved lengthwise and thinly sliced 1 400g can crushed tomatoes 2 sprigs fresh thyme 2 400g cans chickpeas, rinsed and drained 4 cups vegetable stock Sea salt and

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Smashed Spuds & Kimchi Mayo

Our July box is themed the 'Gut Lovin' box, so we thought this flavourful dish topped with probiotic filled kimchi was perfect! It was kindly shared with us by the awesome Shan Cooper of My Food Religion. Check out her Day On A Plate here. Serves 4 Ingredients 6-8 small-med potatoes 3 tbs olive oil 1-2 good pinches salt & pepper 1 punnet baby tomatoes 2 tbs chopped herbs (any you like) Kimchi Mayo 1 lge egg 150 ml macadamia oil or olive oil 1

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Prebiotic Tray Bake With Tahini Drizzle

This prebiotic bake is pimped up with a tangy garlic tahini drizzle. Roasting is a great way to cheer up any vegetable that may have been left in the fridge too long. The vegetables all cook at different speeds, so some are crunchier than others, which adds to the beauty of this dish. GF WF DF SF VEG Serves 4 Ingredients 200 g (7 oz) Jerusalem artichokes 12 lemon 200g (7 oz) parsnips, peeled and quartered lengthways 300g (1012 oz) heirloom or baby carrots, trimmed

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