Uniquely You Nutrition - Personalised Weightloss Solutions
Uniquely You Nutrition - RECIPES
I love the marriage of spinach and ricotta; however, when eating out, I often find these delicious fillings wrapped in puff pastry. This recipe offers a healthier twist using filo pastry, making it a great option for anyone seeking advice from a Brisbane nutritionist. The combination of spinach (I use frozen for this) and cheese is truly luxurious for the taste buds. You can enjoy a slice as a side dish to your meal or make it your main protein source, as it contains egg and cheese, which many weight loss nutritionists recommend. Let's begin to tantalize your tastebuds...
Spinach and ricotta filo pie
Serves 4 as the main protein to your dish
Serves 6-8 as a side dish.
Ingredients
- Olive oil spray
- 1 medium onion, finely chopped
- 2 cloves garlic, peeled and crushed
- 2 packets frozen spinach
- 1 egg
- 250g ricotta, drained
- 1/2 tsp nutmeg, freshly grated
- 100g feta cheese
- 4 sheets filo pastry
Method
Heat a bit of oil in a large pan and fry the onion and garlic for 10 minutes until soft. Drain the spinach by pressing the liquid through, and cook the spinach for 5 minutes, stirring and bubbling off any excess liquid. Let cool.
Beat the egg with the ricotta and nutmeg, then season. Stir in the feta with the spinach and onion. Preheat the oven to 180C. Spray a cake tin with a little oil. Line it with the filo sheets, leaving any excess pastry hanging over the edge and spraying each sheet with oil. Spoon the cheese and spinach mixture into the tin. Fold the overhanging pastry up and over the top of the pie. Spray the top generously with oil. Bake for 25-30 minutes or until the pastry is golden brown and crisp. If you're looking for a nutritionist near me for weight loss, this pie can be a satisfying and wholesome option.
Pistachio Christmas Bark
Ingredients
200 grams Dark Organic Chocolate (at least
70% cacao)
1 cup Pomegranate Seeds
1/2 cup Pistachios (shelled and chopped)
1/4 cup Unsweetened Coconut Flakes
Directions
1. Line a large baking sheet with parchment paper. Prepare the pomegranate seeds,
pistachios and coconut flakes in bowls.
2. Fill one large pot with water and place a smaller pot inside. Bring to a boil then reduce to
lowest heat. Ensure no water is able to escape into the smaller pot! Break the dark
chocolate into pieces and add it to the smaller pot. Stir continuously just until melted.
Remove from stove top immediately once melted. Do not overheat as this will cause the
chocolate to get lumpy.
3. Pour the melted chocolate onto the baking sheet. Use a spatula to smooth the chocolate
into an even layer, about 1/4 inch thick. Quickly sprinkle the pomegranate seeds evenly
over top, followed by the pistachios and finally the coconut. Transfer to the fridge or
freezer and let chill for 20 to 30 minutes, or until firm.
4. Once the chocolate is firm, break or cut it into pieces. Enjoy!
Choc Tofu Torte
Ingredients
- 1 package silken tofu, 340g
- 1 cup dark or semisweet (70-90% cacao) chocolate chips (or chopped chocolate)
- 3 tablespoons pure maple syrup, 45mL
- ⅛ teaspoon celtic or himalayan salt, 0.5g
- 1 teaspoon vanilla extract, optional – 5mL
Instructions
- Place the chocolate chips in a heatproof bowl set over a saucepan of gently simmering water (double boiler method). Stir until smooth and fully melted. Alternatively, melt the chocolate in the microwave in 20-second intervals, stirring each time until smooth. Let it cool for 2–3 minutes before blending.
- Add the silken tofu, maple syrup, salt, and vanilla extract (if using) to a blender or food processor. Blend until smooth and creamy, scraping down the sides as needed.
- Pour the slightly cooled melted chocolate into the blender. Blend again until the mixture becomes silky and uniform. Taste and adjust sweetness if needed.
- Spoon the mousse into small ramekins or glasses. Refrigerate for at least 1 hour (or up to overnight) to set and thicken.
- Serve chilled, topped with vegan whipped cream, fresh berries, shaved chocolate, or a sprinkle of sea salt flakes.
4 serving Greek Yoghurt Smoothie
Ingredients
2 cups Plain Greek Yogurt
1/4 cup Raw Honey
4 Banana (frozen)
1 tablespoon raw cacao powder
4 cups Frozen Raspberries
1/4 cup Ground Flax Seed
4 cups Water
Directions
- 1. Add all ingredients to a high-speed blender and blend until very smooth.
- 2. Pour into a glass and serve immediately. Enjoy!
Protein Packed Devilled Eggs
Ingredients
4 Egg (hard boiled)
1 can Tuna (drained)
1/2 Avocado
1 stalk Green Onion (chopped)
Sea Salt & Black Pepper (to taste)
1/2 tsp Paprika
1/2 Cucumber (sliced)
Directions
1. Hard boil your eggs.
2. Once cool, peel the eggs and slice them in half. Remove the yolk and add it to a bowl.
Add in the tuna, avocado and green onion. Season with sea salt and black pepper to
taste. Mix and mash very well and then stuff the mixture back into the eggs. Sprinkle with
paprika and enjoy with cucumber slices on the side.
Chocolate Bliss Balls
Makes 20
Ingredients
- 200 grams medjool dates 200 grams = approx. 14 large dates.
- 85 grams oats use gluten-free oats, if needed.
- 25 grams desiccated coconut unsweetened/preservative free.
- 3 tablespoons cacao powder unsweetened.
- 2 teaspoons chia seeds
- 1 teaspoon vanilla bean paste or extract
- pinch salt
Instructions
- Place all of the ingredients into a food processor and blend on high speed until the ingredients break down and start to stick together. This may take a minute or two. The mixture should be sticky (but not too sticky) and hold together easily. If the mixture is still crumbly and dry, add a teaspoon of water at a time until it comes together.
- Using a spoonful of the mixture at a time, use your hands to roll the mixture into bite-sized balls. Roll the balls in extra coconut or cocoa (optional).
- The balls can be enjoyed immediately, or stored in the fridge or freezer to enjoy later (see notes below for storage instructions).
Sweet Potato Gut Health Balls
Makes 10
Ingredients
- 1 small (120g) sweet potato, peeled and steamed
- 4 Medjool dates, pitted
- 1/3 cup coconut oil, melted
- 1/3 cup cacao powder
- 1 tsp cinnamon
- 1 tbsp chia seeds
- 1 ½ cups mixed nuts and seeds
- desiccated coconut, for coating (approx. ½ cup)
Place all ingredients into a food processor and whiz until smooth. Scrape sides and pulse a couple of time.
Roll into bite sized balls and into preservative free dessicated coconut and refrigerate for an hour.
Homemade Granola (the healthy and guilt free way)
My home cooked homemade Granola is so texturally orgasmic and the cinnamon and coconut is absolutely a marriage that will last forever.
I doubled the amount here to make weeks worth of granola and I add to my bowl of plain greek yoghurt.
Enjoy
Ingredients:
1 cup Gluten Free Oats
1/2 cup Unsweetened
Coconut Flakes 1/4 cup
Pumpkin Seeds 1/4 tsp
Sunflower Seeds 1/4 tsp
Pinch of Cinnamon
Pinch of nutmeg (optional)
Pinch of sea salt (tiny pinch)
1/2 Banana, mashed
1 tbsp Coconut Oil (melted)
Directions:
Preheat oven to 160 degrees celcius (approx 300ºF)
In a large bowl, combine the gf oats, coconut flakes, pumpkin and
sunflower seeds, cinnamon & nutmeg and sea salt.
Add the mashed banana and coconut oil into the bowl with the oat
mixture and use a spoon to stir until well combined.
Spread the mixture in an even layer on a large baking sheet. Press
down slightly and place in the oven.
Bake for 45 to 55 minutes, checking and tossing every 15 minutes.
Break up large clusters as needed Once the granola is evenly
browned and no longer feels damp, remove from oven. As it cools it
will crisp up even more, so do not over-bake.
Once cooled, store in an airtight container at room temperature for
up to one week (or freezer for a few months)
Sweet carrot cake Bliss Balls
Ingredients
½ cup each pumpkin, pepita and hemp seeds
¼ cup shredded coconut
1/2 cup grated carrot
½ cup raw cacao
Pinch salt
2 tbs Tahini
1 tsp cinnamon
8 pitted medjool dates
½ cup almond meal
¼ cup flaxseed meal
Add filtered water til right consistency to roll into balls
Method
Add dates, seeds and carrot to a food processor. Blitz until dates have chopped up.
Add remaining ingredients and blitz until a firm consistency.
Roll into balls. You can roll into extra coconut if required.
Close-up of a moist oatmeal carrot cookie on parchment paper.
I love the marriage of spinach and ricotta; however, when eating out, I often find these delicious fillings wrapped in puff pastry. This recipe offers a healthier twist using filo pastry, making it a great option for anyone seeking advice from a Brisbane nutritionist. The combination of spinach (I use frozen for this) and cheese is truly luxurious for the taste buds. You can enjoy a slice as a side dish to your meal or make it your main protein source, as it contains egg and cheese, which many weight loss nutritionists recommend. Let's begin to tantalize your tastebuds...
Spinach and ricotta filo pie
Serves 4 as the main protein to your dish
Serves 6-8 as a side dish.
Ingredients
- Olive oil spray
- 1 medium onion, finely chopped
- 2 cloves garlic, peeled and crushed
- 2 packets frozen spinach
- 1 egg
- 250g ricotta, drained
- 1/2 tsp nutmeg, freshly grated
- 100g feta cheese
- 4 sheets filo pastry
Method
Heat a bit of oil in a large pan and fry the onion and garlic for 10 minutes until soft. Drain the spinach by pressing the liquid through, and cook the spinach for 5 minutes, stirring and bubbling off any excess liquid. Let cool.
Beat the egg with the ricotta and nutmeg, then season. Stir in the feta with the spinach and onion. Preheat the oven to 180C. Spray a cake tin with a little oil. Line it with the filo sheets, leaving any excess pastry hanging over the edge and spraying each sheet with oil. Spoon the cheese and spinach mixture into the tin. Fold the overhanging pastry up and over the top of the pie. Spray the top generously with oil. Bake for 25-30 minutes or until the pastry is golden brown and crisp. If you're looking for a nutritionist near me for weight loss, this pie can be a satisfying and wholesome option.
I love the marriage of spinach and ricotta; however, when eating out, I often find these delicious fillings wrapped in puff pastry. This recipe offers a healthier twist using filo pastry, making it a great option for anyone seeking advice from a Brisbane nutritionist. The combination of spinach (I use frozen for this) and cheese is truly luxurious for the taste buds. You can enjoy a slice as a side dish to your meal or make it your main protein source, as it contains egg and cheese, which many weight loss nutritionists recommend. Let's begin to tantalize your tastebuds...
Spinach and ricotta filo pie
Serves 4 as the main protein to your dish
Serves 6-8 as a side dish.
Ingredients
- Olive oil spray
- 1 medium onion, finely chopped
- 2 cloves garlic, peeled and crushed
- 2 packets frozen spinach
- 1 egg
- 250g ricotta, drained
- 1/2 tsp nutmeg, freshly grated
- 100g feta cheese
- 4 sheets filo pastry
Method
Heat a bit of oil in a large pan and fry the onion and garlic for 10 minutes until soft. Drain the spinach by pressing the liquid through, and cook the spinach for 5 minutes, stirring and bubbling off any excess liquid. Let cool.
Beat the egg with the ricotta and nutmeg, then season. Stir in the feta with the spinach and onion. Preheat the oven to 180C. Spray a cake tin with a little oil. Line it with the filo sheets, leaving any excess pastry hanging over the edge and spraying each sheet with oil. Spoon the cheese and spinach mixture into the tin. Fold the overhanging pastry up and over the top of the pie. Spray the top generously with oil. Bake for 25-30 minutes or until the pastry is golden brown and crisp. If you're looking for a nutritionist near me for weight loss, this pie can be a satisfying and wholesome option.
