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Simple recipes, whole foods, inspired health

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Cauliflower Nachos

| 30 Minute Meals, Vegetarian, Members only

I love to replace corn chips with cauliflower when I make nachos. This fresh, quick and easy to make Cauliflower Nachos is a beautiful combination of flavours and plant powered goodness. Health benefits Cauliflower is a nutrient-dense veg packed with fibre, antioxidants and compounds that support liver detoxification. Swapping corn chips for roasted cauliflower lowers…

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Spanish Rice

| Budget Friendly, Make-ahead Meals, Pork recipes, Fish & Seafood, Vegetarian, Members only

This Spanish Rice is a really simple one pan meal that can be enjoyed as is, or add some chorizo sausage or leftover chicken or even cooked prawns (like a Paella) if you like too. It’s so versatile so choose your own adventure! Set up your preparation station next to the stove top and you…

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Serbian Potato Moussaka

| Make-ahead Meals, Freezable Meals, Vegetarian, Members only

In Serbia, Moussaka is made with potatoes instead of eggplant. It is traditionally made with a fairly simple blend of beef and spices, complete with a creamy top. My plant based version of Serbian Potato Moussaka is a lot more nourishing and dare I say, more delicious! Health benefits This vegetarian moussaka is full of…

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Apple Caramel Crumble Slice

| After School Snacks, Baked Sweets, Desserts, Members only

This Apple Caramel Crumble Slice is a delicious combination of flavours and so easy to make with variations for gluten-free, dairy-free, nut-free and vegan. It has a slightly nutty and oaty main base and top crumble, sweetened with a lovely caramel and lightened with fresh baked apple. Perfect for morning or afternoon tea when you…

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Creamy Chicken Bake (dairy-free)

| Make-ahead Meals, Chicken, Freezable Meals, Vegetarian, Members only

This one pan Creamy Chicken Bake is one for the dairy-free, gluten-free families that miss creamy bakes. It’s easily adapted to suit your veggie preferences and is a delicious, easy to make family meal. If you want to bulk out the meal a little, add some potato or sweet potato on another tray to roast…

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Spiced Pear Maple Pecan Overnight Oats

| Breakfast, After School Snacks, Members only

This Spiced Pear Maple Pecan Overnight Oats is my husband’s favourite flavour combination for overnight oats. Slightly sweet with softened oats and chia and a crunch of the nuts, it is a delicious combination of fibre and nutrient dense ingredients. Put it all together the night before for a quick, nutritious and easy breakfast or…

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Easy Beef Cabbage Stir Fry

| Budget Friendly, 30 Minute Meals, Red Meat, Vegetarian

This Easy Beef Cabbage Stir Fry recipe is a really quick and easy budget-friendly stir fry and another favourite way to use beef mince aside from bolognese. There are more vegetables in this stir fry than meat in this recipe, making it a great choice to boost your vegetable intake for the day. Flavoured with a salty, sweet and acidic sauce, this will be a classic stir fry for the whole family to enjoy.

Of course, if you don’t have the listed vegetables, feel free to switch in other vegetables like bok choy, broccoli florets, asparagus, zucchini, mushrooms, snow peas or bean sprouts – anything that you enjoy in a stir fry goes here. With its simple ingredients and quick prep time, this dish will become a family favourite in no time. My family think this is the best beef stir fry!

Health benefits

Beef is an excellent source of protein, iron, and essential vitamins like B12, which support energy production and muscle health. Cabbage, a cruciferous vegetable, is rich in fibre, vitamin C, and antioxidants, promoting gut health and boosting immunity. Adding colourful veggies like carrots and capsicum enhances the meal’s nutrient content with a variety of vitamins and minerals, while the healthy fats from olive oil and cashews also supports health. There’s approximately 33g protein and 7-8g fibre per serve.

What sets this dish apart is the homemade sauce. Unlike many store-bought sauces, which are often loaded with refined sugars, additives, and preservatives, this homemade version is a cleaner, healthier option. It avoids the unnecessary added sugars and artificial ingredients commonly found in processed sauces, which can lead to blood sugar spikes and long-term health issues. By controlling the ingredients, you’re nourishing your body with natural flavours and keeping your meals free from unnecessary sugars and additives.

Ingredients

To make this beef stir fry recipe, you’ll need red onion and beef mince (ground beef) for the protein base. For a flavour boost, add finely grated ginger root and minced garlic cloves. The veggies include carrots, shredded wombok cabbage (or sugarloaf cabbage), and red capsicum. For the garnish, add fresh coriander leaves (cilantro) and toasted raw cashew nuts will add freshness and crunch.

For the stir fry sauce ingredients, whisk together tamari (which is a gluten-free, low sodium soy sauce), rice malt syrup (or honey/maple syrup), and rice vinegar. This blend creates a delicious, slightly sweet and tangy sauce to tie the stir fry together.

How to make easy beef cabbage stir fry

Begin by toasting the cashews in a dry wok over medium heat for a few minutes, stirring occasionally, until golden. Once toasted, set them aside to cool. Next, heat the olive oil in the wok over medium high heat and stir-fry the diced onion for 2-3 minutes until it begins to soften. Add the beef mince, along with the ginger and garlic, and stir-fry until the beef is fully cooked and any liquid has evaporated.

Once the beef is ready, toss in the julienned carrots, shredded wombok cabbage, capsicum (red bell pepper) and the pre-mixed sauce. Stir-fry everything together for 4-5 minutes, or until the cabbage has wilted and the vegetables are tender but still crisp.

Serving suggestions and how to store

Serve this healthy beef stir fry immediately, garnished with fresh coriander leaves and the toasted cashews for added crunch. You can pair it with brown rice, quinoa, or cauliflower rice for a complete meal. It’s also great over noodles. Store leftovers in an airtight container in the fridge, and reheat in a wok or skillet over high heat until just warmed through.

Vary this easy beef cabbage stir fry to suit your dietary needs

To make this stir fry soy-free, replace the tamari with coconut aminos and sea salt. If you’re vegetarian or vegan, swap the beef for diced tempeh, which will provide a hearty plant-based protein. For a nut-free option, replace the cashews with toasted sunflower seeds, or omit the nuts altogether. For grain-free, serve over quinoa or zoodles. This dish is easily adaptable, so feel free to adjust it based on your preferences.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary goals.

For more quick, easy, healthy stir fry recipes, click HERE.

This Easy Beef Cabbage Stir Fry is a really quick and easy budget friendly stir fry and another favourite way to use beef mince!
Print Recipe
4.74 from 15 votes

Easy Beef Cabbage Stir Fry

This Easy Beef Cabbage Stir Fry is a really quick and easy budget friendly stir fry and another favourite way to use beef mince aside from bolognese.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Servings: 4
Author: Georgia Harding

Ingredients

  • 1 tbsp extra virgin olive oil
  • 1 red onion/s – diced
  • 500 g beef mince
  • 2 tbsp ginger root – finely grated
  • 4 clove/s garlic – minced
  • 2 carrot/s – julienne or grated
  • 1 wombok cabbage – or sugarloaf approx. 600 g shredded
  • 1 red capsicum/s – julienne
  • ½ bunch/s fresh coriander leaves – to serve
  • 70 g raw cashew nuts – toasted, to serve (½ cup)

Sauce

  • 60 ml tamari
  • 85 g rice malt syrup, honey or maple syrup
  • 1 tbsp rice wine vinegar

Serve

  • Rice, quinoa or cauliflower rice (to serve)
Metric – US Customary

Instructions

  • Start by mixing the ingredients for the sauce together in a small bowl.
  • Toast in the cashews in a dry wok on medium heat, stirring occasionally, for a few minutes until golden. Set aside to cool.
  • Next, in the wok, heat the olive oil over a high heat.
  • Stir fry the onion for 2-3 minutes until it starts to soften.
  • Add the beef, ginger and garlic and fry until the beef is cooked through (and there is not any liquid in the pan).
  • Add the carrots, wombok, capsicum and sauce. Stir fry for 4-5 minutes or until the cabbage wilts.

Serve

  • Serve with the fresh coriander, toasted cashews and rice, quinoa or cauliflower rice.

Make-ahead

  • Re-heat, stirring in a wok over a high heat until just hot.

Store

  • Store in an airtight container in the fridge.

Notes

Soy-free

Replace the tamari with coconut aminos.

Vegetarian and Vegan

Replace the beef with diced tempeh.

Nut-free

Replace the cashews with toasted sunflower seeds.Or you could leave them out.
 
 
 
 
 

Love this simple stir-fry… let me know in the comments below!

Strawberry Pan Pudding

| Baked Sweets, Desserts

This Strawberry Pan Pudding has become my family’s all time favourite dessert. Every single one of us loves it equally, which rarely happens. It’s a bonus that it’s super easy to make using only basic pantry staples. It’s so wonderful to enjoy good, basic home cooking made with simple ingredients and a whole lot of love!

If you don’t have a pan that can go in the oven, you can use a cake tin for this. In Step 2, melt the butter in your tin in the oven then proceed as normal. I do love a decent oven-proof pan for these types of recipes though!

Another note is that if you increase the number of serves for this recipe, you should use a larger pan if you have one, otherwise the mixture will be deeper in the pan. Adjust the cooking time to suit.

Health benefits

Made with wholemeal spelt flour, this homemade strawberry pudding recipe offers more fibre and nutrients than your average dessert. Strawberries bring antioxidants and vitamin C, while you can control the sweetness with your choice of natural sweetener. It’s also easy to adapt to gluten-free, dairy-free or vegan diets.

Strawberry Pudding Ingredients

You’ll need a handful of pantry basics – butter (or oil), wholemeal spelt flour, baking powder, milk, rapadura sugar and a touch of vanilla extract and salt. You will also need fresh strawberries and your choice of sweetener (I use rice malt syrup, maple syrup or honey).

How to make this easy strawberry pan pudding

Start by melting the butter in your pan until it just bubbles, then mash the strawberries with your chosen sweetener. Mix the wet ingredients with the flour to form a thick batter and pour it into the hot, buttered pan. Top with the strawberries and transfer to the oven to bake until golden and set in the centre, with the fruit bubbling.

Serving suggestions and how to store

This pudding is best served warm straight from the pan, with a dollop of cream, yoghurt or ice cream. Leftovers can be stored in the fridge and gently reheated. It’s also lovely cold the next day with yoghurt for breakfast.

Vary this to suit your dietary needs

For a gluten-free version, use almond meal and buckwheat flour instead of spelt. To make it dairy-free or vegan, substitute the butter with coconut or macadamia oil and choose a plant-based milk. You can also swap the strawberries for other soft fruits like raspberries, plums, or banana, and top with your favourite nuts for crunch.

This Strawberry Pan Pudding has become my families all time favourite dessert. Super easy to make and with basic pantry staples.
Print Recipe
5 from 11 votes

Strawberry Pan Pudding

This Strawberry Pan Pudding has become my family's all time favourite dessert. Super easy to make and uses just basic pantry staples.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Dessert
Servings: 4
Author: Georgia Harding

Ingredients

  • 115 g butter
  • 150 g strawberries (hulled and chopped if large)
  • 1 tbsp rice malt syrup, honey or maple syrup
  • 75 g rapadura sugar (¼ cup – ⅓ cup) to suit your taste
  • 120 ml milk (of choice) (½ cup)
  • 1 tsp vanilla essence – or paste
  • ½ tsp sea salt
  • 1 tsp baking powder
  • 130 g wholemeal spelt flour (1 cup)

Instructions

  • Preheat the oven to 180º C/350°F (fan forced).
  • Place the butter in a medium size non stick or cast iron pan (approx. 22cm) over a low heat to melt.
  • In a medium-sized bowl place the strawberries and sweetener and macerate with a potato masher so they are a bit broken up. Set aside.
  • In a mixing bowl whisk the rapadura, milk, vanilla, sea salt and baking powder until well combined. Pour in the melted butter and whisk some more.
  • Fold in the flour gently until just combined.
  • Place the batter back in the pan that you melted the butter in. Top with the strawberries and cook in the oven for 20-25 minutes until golden (the middle should be set and the berries jammy).
  • You can slice or spoon out of the pan.

Serve

  • As is, or top with double cream, creme fraiche, yoghurt or icecream.

Notes

Gluten-free

Replace the spelt with 3/4 cup almond meal and 1/4 cup buckwheat flour.

Dairy-free and vegan

Replace the butter with 100 ml macadamia nut oil or coconut oil. Choose a dairy-free milk.

Different fruit

Any fast cooking (soft) fruit will work. Berries of any kind, banana and ripe stone fruit are also an option.

Add nuts

I love this topped with macadamia nuts, pecans or flaked almonds.
 
 
 
 
 

Let me know if this becomes a family favourite recipe too!

Tofu Gado Gado Salad

| Budget Friendly, 30 Minute Meals, Vegetarian, Members only

If you love a good Gado Gado, the flavours in this Tofu Gado Gado Salad bowl of goodness are just divine. Best of all it’s super quick and easy to make. Gado Gado is an Indonesian dish made with raw or slightly cooked vegetables – in this recipe the pumpkin is roasted until soft while…

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Quinoa Stuffed Butternut

| Vegetarian, Members only, Side dishes

This spiced Quinoa Stuffed Butternut is a complete vegetarian meal that’s perfect to warm up with. Sometimes referred to as butternut squash, this is a favourite pumpkin that is so versatile. Slightly sweeter than other varieties of pumpkins, it suits roasting perfectly. The combination of fresh herbs, spices, feta and lemon make this stuffing absolutely sensational-…

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Serbian White Bean Soup

| Vegetarian, Soups, Members only

This robust Serbian White Bean Soup is a filling, delicious, plant-powered meal. Traditionally it would be made with cracked wheat, but to keep it gluten-free I’ve chosen brown rice for a complete vegetarian protein. What I love about this Eastern European soup is that you get to enjoy flavours of a less-well-known culture in an easy…

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Palak Paneer

| Make-ahead Meals, Freezable Meals, Vegetarian, Members only, Side dishes

It’s no secret that I love Indian flavours and this tasty Palak Paneer is a really delicious side. A friend testing this with her family was so surprised when this became her green-hating son’s new favourite dish. Palak refers to the spinach and paneer is a traditional Indian non-melting cheese. It has a mild, creamy…

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Singapore Noodles

| Pasta and Noodles, Pork recipes, Vegetarian, Members only

I know this Singapore Noodles recipe looks like a really complicated recipe but I promise, though it has a long list of ingredients, it is super simple to make. Most of the ingredients listed make up the sauce so that you don’t need to buy additive and sugar laden store bought sauces. The flavour result…

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Chocolate Hazelnut Fig Granola

| Breakfast, After School Snacks, Members only

This delicious Chocolate Hazelnut Fig Granola is a beautiful, tasty flavour combination, it’s my new favourite breakfast granola. I get bored eating the same flavours all the time so I like to switch it up regularly. Nutritionally, variety is super important too. This granola has subtle sweetness with bursts of fig and a wonderful texture…

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Earl Grey, Fig and Apricot Sourdough Fruit Loaf

| After School Snacks, Baked Sweets, Sourdough Baking, Members only

This Earl Grey, Fig and Apricot Sourdough Fruit Loaf is such a beautiful combination of flavours and textures. If you’re new to sourdough baking, begin with becoming confident making the Basic Sourdough recipe before trying this as this recipe follows the procedure for the Basic Sourdough Loaf, with a few delicious additions. This loaf will…

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Indian Mulligatawny Soup

| Soups, Members only

This Indian Mulligatawny Soup is an immune supportive meal in a bowl that is really delicious and super easy to make. It is a flavoursome spiced soup, thick from the lentils and rice that have been simmered until soft. The vegetables are mostly broken down by the cooking so you have a hearty meal full…

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Scroll and Pizza Dough

| Savoury Snacks, Baked Sweets, Staples, Members only

This Scroll and Pizza Dough recipe is a low sugar, wheat free, no vegetable oil version of the highly processed, bakery or supermarket scrolls or pizza bases. They are really easy to make and tailor to your kids’ tastes. My kids love the scrolls in their lunchbox. Why I don’t use yeast There’s no doubt,…

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Mum’s Easy Vegetable Stack

| Make-ahead Meals, Vegetarian, Members only

This is my Mum’s Easy Vegetable Stack. She made this for us on a recent trip over from Perth- still a legend in the kitchen! If you’re wanting to boost your vegetable intake, this easy Vegetable Stack is for you. The prep time is super quick, then simply throw it into the oven and let…

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Laksa

| Budget Friendly, 30 Minute Meals, Make-ahead Meals, Pasta and Noodles, Fish & Seafood, Chicken, Vegetarian, Members only

This Laksa is a choose your own adventure kind of meal. It can be made with any kind of protein- I love it with chicken, prawns, fish or tofu, or a combination. You can certainly add in any favourite vegetables to bulk it out as much as you like. I love the combination of aromatics…

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Dairy-free Béchamel Sauce

| Sauces and Dressings, Members only

This Dairy-free Béchamel Sauce came about when I wanted to make a creamy sauce for a bake I was testing for my largely dairy-averse son. My whole family declared it a total winner! We can now enjoy so many creamy dishes – casseroles, lasagne, mornay and cauliflower cheese to name a few. Even if you…

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Fast Tomato Pasta Sauce

| Budget Friendly, 30 Minute Meals, Make-ahead Meals, Freezable Meals, Vegetarian, Sauces and Dressings, Members only

One sauce that every cook should have in their repertoire is a delicious but fast tomato pasta sauce. This is my answer to avoiding additive laden, high sugar pre-made supermarket sauces…many contain vegetables oils that I go to great lengths to always avoid. This is so simple, you really shouldn’t need to buy a store…

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KFC (Keralan Fried Cauliflower)

| Budget Friendly, Vegetarian, Members only

This KFC (Keralan Fried Cauliflower) is sure to become a family fave…mine are rating it as one of my best- possibly because fried food doesn’t happen too often! These delicious, gluten-free, crispy pieces of cauliflower are one sure-fire way to get kids to eat veggies and it’s a good fun side dish to have. Kerala…

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Crispy Smashed Baby Potatoes

| Members only, Side dishes

These Crispy Smashed Baby Potatoes are so easy to make and totally addictive. They make a fabulous side dish to go with any kind of meal. While the simple classics of steamed or boiled veggies have their place, I like to mix it up a bit and make some sides a little special. This is…

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Miso Honey Carrots Broccoli Beans

| Members only, Side dishes

This Miso Honey Carrots Broccoli Beans dish is super quick and easy to make. While we love simple veggies on the side, it’s also fun to mix flavours up a little and put a bit more excitement on the dinner plate. Miso and honey pair together so beautifully and with the hint of sharpness from…

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