Pan fried whiting fillets with Autumn salad

Pan fried whiting fillets with Autumn Salad

Per Serve Calories:   352 Fat:   15.0 Protein:   40.5 Carbohydrates:   14.2 Fibre:   6.4 Serves :   4 Total Preparation Time:   30 minutes. Region :   Australian Gluten Free:   Yes Vegetarian:   No Dairy Free:   No White Meat Only:   Yes No Seafood:   No Instructions : Ingredients to serve four 250 g Jap or butternut pumpkin, seeded, peeled and cut into 1.5 cm cubes. olive oil spray 1.5 tbsp pinenuts 125g four leaf salad mix 1/4 Red capsicum, finely sliced 100g green beans, trimmed and steamed until tender, but still crunchy and cooled under cold water 150g (about 1/3) of a continental cucumber, skin removed and sliced into thin strips 1 tbsp chopped parsley 1/4 large Spanish (red) onion, thinly sliced 8 pieces of semi-dried tomato (low fat) sliced thinly juice of one lemon 1 tsp of grated lemon rind 1/2 clove of garlic 1 tbsp extra virgin olive oil  1/2 tbsp olive oil 1 tsp butter salt and pepper 800g whiting, or other white fish fillets, skinned and boned Preheat oven to 200 degrees. Spray baking tin with olive oil spray and pour the pumpkin cubes into the tray, making sure the tray is big enough that they are in a single layer. Spray the pumpkin lightly with the olive oil spray and put into the oven. Cook until they start to brown at the corners and are cooked through. Remove from the oven and leave out to cool slightly. Combine all salad ingredients (lettuce mix, capsicum, green beans, cucumber, parsley, pine nuts, semi-dried tomato and Spanish onion) in a large bowl and toss. To make the dressing, combine 1 tbsp of the extra virgin olive oil, the lemon zest the lemon juice and the crushed garlic in a jar and shake.  Heat the 1/2 tbsp of olive oil and 1 tsp butter in a frying pan (preferably non stick). Cook fish in batches until browning on the bottom and flakes when pressed with a fork.  Season with salt and pepper. Toss salad dressing over salad, then add pumpkin and toss lightly. Pile salad onto plates and place fish on top.

No time for breakfast muffins

If you're one who doesn't like breakfast, or who struggles for time in the morning, these muffins are for you!  Make a batch or two on the weekend and pop them in the freezer so you can just grab one in the morning.  They are high in fibre, low in calories and have fruit and veg packed in too!!

No time for breakfast muffins - Makes 12

Per Serve   Calories:   148 Fat:   2.9 Protein:   4.4 Carbohydrates:   26.3 Fibre:   2.6     Serves :   1 Total Preparation Time :   20 minutes. Gluten Free:   No Vegetarian:   Yes Dairy Free:   No Instructions : Below is ingredients for a full batch of muffins - makes 12 1 punnett blueberries one carrot, peeled and grated 1/2 cup apple juice 1/2 cup wholemeal self-raising flour 1 cup plain self-raising flour 1 tsp baking powder 1 apple, peeled and grated 1 tbsp pepitas 1/2 cup quick oats 1 egg 2 egg whites 1/4 cup skim milk 2 tbsp shredded coconut 1 tbsp brown sugar Preheat oven to 180 degrees. Lightly spray a non-stick muffin tin with canola oil spray. Combine in bowl flours, baking powder, sugar, quick oats, and coconut. Mix together in a separate bowl eggs, milk and juice. Pour wet ingredients into dry ingredients and mix until just combined. Fold in berries, carrot, apple and pepitas. Spoon mixture in the 12 muffin holes. Bake until browning on top and a skewer spiked into the centre of a muffin comes out clean.