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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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Tiramisu

| Desserts, Members only

Tiramisu is a celebration of all things Italian and I love making it for special occasions. There are many ways to make tiramisu, and many short cuts that can be taken. Even though when using store bought ingredients like Savioardi biscuits (ladyfingers) and packaged mascarpone cheese, the results are still delicious, I think making tiramisu…

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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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Baked Feta Tomato Meatball Pasta

| Make-ahead Meals, Pasta and Noodles, Chicken, Members only

If you have kids on Tiktok, you may have seen the cooking video that went viral a while back. It was a simple baked feta and tomato pasta dish that my kids immediately wanted to make. I wanted some protein and a few more veggies in the mix so this super easy Baked Feta Tomato…

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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!

Tuna Rice Bake

| Budget Friendly, Make-ahead Meals, Fish & Seafood, Freezable Meals, Members only

This Tuna Rice Bake is an easy to make, one pot meal that’s full of flavour. The combination of tuna, vegetables and rice, topped with cheese, is a scrumptious meal the family will love. The only thing to remember with this recipe is to be very careful handling the pot when you are moving it…

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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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Immune Smoothie Bowl

| Breakfast, After School Snacks

This Immune Smoothie Bowl is designed to support your immune system and really is food as medicine. The combination of vitamin C and fibre rich fruits, essential fats from the avocado, probiotic yoghurt and protein powder makes this a delicious and super nourishing start to the day.

Why do we need protein?

The strength of our immune system relies on us eating protein and including high-quality amino acids in our diet is essential to make antibodies to fight infection.

We all need protein to build new cells and repair tissue. As kids are growing (often rapidly) it is especially critical that they are consuming adequate amounts.

Protein is also used extensively by every body, everyday. Protein is used to make digestive enzymes, to repair the digestive tract, to grow skin, hair, nails, to make blood cells, for strong bones, to build muscle, to make hormones, to stabilise our blood sugar….I could go on forever really.

We cannot store protein, so it’s safe to say, that in order to replace, rebuild and repair, we need to consume protein very regularly.

Signs of protein deficiency

In our society, it is rare to see frank protein deficiency. However, in my experience, subclinical signs are increasingly common, especially in picky eaters. These include:

  • poor immune responses (getting sick frequently or difficulty recovering from illness)
  • poor appetite or very picky (or more of a snacker, craving simple carbohydrates)
  • poor concentration and trouble learning
  • moodiness and mood swings
  • poor sleep patterns
  • muscular weakness, aches and pains
  • poor growth and development (failure to thrive)
  • skin problems
  • delayed wound healing

Protein supplementation

Protein supplementation is also often required for picky eaters, people who suffer chronic illness, athletes or suffering with food intolerance which restricts their protein intake (egg, nut, dairy allergies for example). Just as medicine is required occasionally for illness, supplementation is critical and can be helpful in restoring the appetite and desire for whole foods.

It is also very helpful for those mornings that go pear-shaped and a sustaining brekkie is required quickly. As much as I’d like to serve a nutritionally balanced, high protein brekkie each and every morning, some days time is just stretched (like when my kids have a 5am swim squad and we are up at 4.30am) and a protein powder supplement is invaluable.

Whey protein is a complete protein source that provides all of the essential amino acids that our body needs. Whey proteins also contain individual proteins such as Lactoferrin and immunoglobulins that have immune-enhancing activity.

The vast world of protein powders

Navigating the many types of protein powders available is tricky business. Many brands are derived from feed-lot, grain-fed cows (also often fed GMO’s), highly processed soy proteins and contain franken-sugars, fructose, maltodextrin starches (aggravate blood sugars and the GIT), additives and more yuk ingredients.

Most also contain absolutely no plant fibre, good fats or micronutrients (vitamins and mineral) so nutritionally they are incomplete and not at all reflective of a well rounded, whole food meal. Thankfully, there are a select few which offer balanced nutrition and do what we need them to do – provide a sustaining, nutritious supplement, and here’s the clincher, that actually tastes good. It’s just got to taste good right?

What to look for when choosing protein powders

When choosing a wholefood-based protein powder, there are several key factors to consider to ensure you’re getting a good-quality and effective product:

Ingredients: Look for a protein powder that is derived from wholefood sources, such as 100% grass fed collagen, pea protein, brown rice protein (preferably non GMO, sprouted and fermented), hemp protein, or a blend of these. If you’re okay with dairy, choose a Whey based protein powder, ensure it is grass-fed and/or organic. Avoid products with additives, artificial flavours, excess sugar or artificial sweeteners.

Nutritional Profile: Assess the nutritional content beyond just protein. Look at the levels of essential amino acids, vitamins, and minerals present in the powder. A good wholefood-based protein powder will offer a range of nutrients beyond just protein.

Allergen Information: Consider any allergies or dietary restrictions. Wholefood-based protein powders are often suitable for those with common allergies (e.g., dairy, soy, gluten), but always check the label for potential allergens.

Taste and Texture: Personal preference matters too. Choose a protein powder that tastes good to you and mixes well with your favourite fruits and fluid (I love making smoothies with coconut water and yoghurt) or add protein powder to recipes like pancakes, overnight oats or chia puddings. Some wholefood-based powders can have a grainier texture, which may be a consideration.

By considering these factors, you can select a wholefood-based protein powder that aligns with your dietary preferences, nutritional needs, and taste preferences, ensuring you get the most out of your protein supplement.

I personally love using this collagen protein—it’s flavourless, so it works beautifully across all kinds of recipes without altering the taste.

Important

Please speak to your nutritionally trained health care practitioner to determine if your individual nutritional requirements are being met. This post is not intended to diagnose or prescribe, merely help you to make an informed choice.

Download your FREE Immune Health Plan ebook – A practical guide filled with simple tips to help support your immune system so you and your family stay fighting fit this winter.

This Immune Smoothie Bowl is designed to support your immune system. Packed with essential fat, vit c and fibre rich fruits!
Print Recipe
4.45 from 9 votes

Immune Smoothie Bowl

This Immune Smoothie Bowl is designed to support your immune system and really is food as medicine.
Prep Time10 minutes
Total Time10 minutes
Course: Breakfast, Snack
Servings: 2
Author: Georgia Harding

Ingredients

  • 2 frozen bananas – peeled and quartered
  • 2 orange/s – peeled and quartered
  • ½ avocado – flesh
  • 1 lime/s – juice
  • 60 ml coconut water (¼ cup)
  • 120 g natural, Greek or coconut yoghurt (½ cup)
  • ½ tsp ground turmeric
  • 1 cup/s ice
  • 2 serve/s wholefood protein powder – vanilla or a neutral flavour
  • Fruit, nuts and/or granola – to decorate

Instructions

  • In a high speed blender place the bananas, oranges, avocado, lime juice, coconut water, natural yoghurt, turmeric, ice and protein powder.
  • Blend until smooth and creamy. Divide between two bowls and top with fruit of your choice, nuts and/or granola.
  • Enjoy immediately.

Date Banana Loaf

| Breakfast, Healthy Lunchbox, After School Snacks, Baked Sweets, Members only

A warm slice of this Date Banana Loaf is a delicious morning tea treat and just as good eaten cold as a sustaining lunch box snack.  I like to keep a few slices in the freezer ready to be toasted and spread with butter to enjoy alongside a cup of tea when I’m craving a…

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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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Goulash

| Make-ahead Meals, Red Meat, Freezable Meals, Slow Cooked

This healthy Goulash is based on a traditional Serbian stew of rich beef and vegetables. Similar to a casserole, it is delicious and super easy to make. Instead of topping with starchy dumplings, I’ve chosen to top with scalloped potatoes. This potato crust is sensational and gives the meal a good crunch – my kids try to pick out the most golden crispy slices from the top!

This is the perfect all-in-one meal. Protein, veggies and some carbohydrates and free from gluten, eggs and dairy. A one pot meal, perfect to have on the go for a busy afternoon.

Health benefits

This dish provides a great balance of protein, healthy fats, and carbohydrates with about 35g protein and 10g fibre per serve. The slow-cooked beef is rich in collagen and essential nutrients, while the vegetables add fibre and antioxidants to support overall health.

Ingredients

For this healthy, easy goulash recipe, you will need diced beef brisket or chuck steak, onions, cloves garlic, capsicum, carrots, celery, and a blend of Hungarian sweet paprika, oregano, and thyme. Tomato paste, balsamic vinegar, and bone broth create a deep, rich flavour, while thinly sliced potatoes add a crispy topping.

How to make this delicious goulash

Slow-cook the beef, vegetables, and seasonings in a Dutch oven until tender. Increase the heat to thicken the sauce, then layer the dish with olive oil-coated potato slices and bake until golden. Make sure the potato is very thinly sliced or it wont cook through in the time we’ve suggested.

Serving suggestions and how to store

Serve with steamed greens for a complete meal. Leftovers can be stored in an airtight container in the refrigerator or freezer and reheated in a low oven until just hot.

Vary this goulash to suit your dietary needs

For an onion-free version, replace the onion with a small bulb of fennel. If using a slow cooker, adjust the liquid and cooking time based on your device’s instructions, and finish with the crispy potato topping in the oven for the best result.

For more delicious, healthy slow cooked dinner recipes, click HERE

This Goulash is based on a traditional Serbian stew, this rich beef and vegetable casserole is delicious and super easy to make.
Print Recipe
4.91 from 20 votes

Goulash

Based on a traditional Serbian stew, this rich beef and vegetable casserole is delicious and super easy to make. Instead of topping with starchy dumplings, I’ve chosen to top with scalloped potatoes. 
Prep Time15 minutes
Cook Time3 hours
Total Time3 hours 15 minutes
Course: Main Course
Servings: 4
Author: Georgia Harding

Ingredients

  • 800 g beef brisket or chuck steak – diced
  • 1 onion/s – diced
  • 3 clove/s garlic – minced
  • 2 red capsicum/s – diced
  • 2 carrot/s – diced
  • 3 stick/s celery – diced
  • 2 tbsp sweet paprika
  • 1 tsp dried oregano
  • ½ tsp dried thyme
  • 1 tbsp coconut sugar or rapadura
  • 3 tbsp tomato paste
  • 2 tbsp balsamic vinegar
  • 1 ltr chicken broth or stock (4 cups)
  • 4 potato/s – peeled
  • 2 tbsp extra virgin olive oil
  • Sea salt and freshly ground black pepper – to taste
  • fresh parsley leaves – to serve

Serve

  • 1 head/s broccoli (or any other green)
Metric – US Customary

Instructions

  • Preheat the oven to 150°C / 300°F (fan-forced).
  • Place the beef, onion, garlic, capsicum, carrots, celery, herbs and spices, rapadura, tomato paste, balsamic and stock or broth into a Dutch oven or pot with a tight fitting lid, mix and cook for 90 mins with the lid on. You could also cover a casserole dish with foil (tightly) if you don’t have a Dutch oven.
  • Remove the lid, increase the oven temperature to 180°C/350°F and cook for another hour. Check after 30 mins and if there is a lot of liquid, further increase the oven to 200°C/390°F to reduce and thicken.
  • Slice potatoes very thinly with a mandoline or the side of your cheese grater, toss in olive oil and seasoning. Place on top of the stew and bake for 30 mins or until the potato is cooked through and golden brown.

Serve

  • With steamed broccoli.

Make-ahead

  • Re-heat in a low oven until just hot.

Store

  • Store in an airtight container in the fridge or freezer.

Slow Cooker

  • This can certainly cooked in a slow cooker. However, as the speed and temperature varies between the many brands of slow cookers, base the amount of liquid you add and the cook time on a similar style of recipe in the guide book for your specific slow cooker. The general rule of thumb is to halve the liquid and double the cook time, but understanding your own slow cooker is the best guide.
  • I would make the goulash in the slow cooker then top with the scalloped potatoes as per Step 4 for the best result.

Grab Bag Formula Method

  • If you've done the **Grab Bag Formula Short Course, this is the method to convert this recipe…
  • Place the beef, onion, garlic, capsicum, carrots, celery, herbs and spices, rapadura, tomato paste, balsamic and stock or broth into the Grab Bag.
  • Carefully seal your grab bag. I close most of the seal then press out as much air as I can then complete the seal. Place the Grab Bag in the freezer.
  • To cook, remove the Grab Bag from the freezer, place on a baking tray and thaw in the fridge overnight.
  • Tip the contents of the Grab Bag into a large oven proof dish (with a tight fitting lid) or Dutch oven. It may still be a bit frozen; that’s okay. Place the lid on the pot, set your oven to 150°C/300°F (fan-forced) and cook for 2 hours. Remove the lid, increase the oven temperature to 180°C/350°F and cook for another hour. Check after 30 mins and if there is a lot of liquid, further increase the oven to 200°C/390°F to reduce and thicken.
  • Top with the scalloped potatoes as per Step 4 for the best result.
  • ** The Grab Bag Formula Short Course is available to purchase for just AU$46 HERE.
    OR
    If you are a full-access Well Nourished Family member, the course is included in your membership and you can access in the members portal – HERE.

Notes

Onion-free

Replace the onion with a small bulb of fennel.
 
 
 
 
 

Let me know what you think of this deliciously rich stew.

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