Looking for a way to keep the family fed without breaking the bank or relying on sugary snacks and ready-made meals? It’s possible, we swear! Whether you’ve quit sugar completely or are just cutting back, these 3 FREE recipes for family dinners will have the whole gang rejoicing.
With rising grocery costs and inflation at an almost 30-year high, many Aussie families are looking for ways to eat affordably without sacrificing nutrition. That’s where we come in – eating affordable food doesn’t have to come at the cost of your health. Junk foods and takeaway may seem cheaper in the short term, but the price adds up in the long term, not to mention the cost to your health. These foods are fuelling the obesity epidemic and driving high rates of type 2 diabetes and non-alcoholic fatty liver disease. These excessive added sugars are everywhere, so it’s no surprise Aussies are getting a lot more than the recommended daily limit of 6 to 9 teaspoons, coming in at a whopping 17 teaspoons. This then skyrockets our risk for a host of diseases, including the above-mentioned type 2 diabetes, which affects over a million Australians, with research showing a direct link between insulin resistance sugary, ultra-processed products.
Not So Nicoise Cauliflower Pizza
Pizza is a long-time family favourite, so why not recreate this classic Friday-night dinner with our delicious cauliflower crust? It’s nutritious and tasty, the whole family will enjoy putting it together. Find the full recipe HERE.
- 1medium-sized cauliflower, grated (by hand or in food processor until rice-sized, but not pulverised) and cooked, well drained, cooled slightly
- 100 g goat's cheese or 1 cup grated cheddar
- sea salt and freshly ground black pepper
- 1/2 teaspoon curry powder
- 1/4 cup Greek-style full-fat organic plain yoghurt
- 2 stalks broccolini, sliced into 4 lengths
- 1/2 small red onion, finely sliced
- 2 teaspoons capers
- 1/2 cup diced feta
- 1/4 cup small pitted olives
- 195g cans sustainably fished tuna in olive oil
- 4 anchovies
- sea salt and freshly ground black pepper
- Preheat the oven to 200°C/400°F/Gas Mark 6 and line a baking tray with baking paper.
- To make the crust, mix the cauliflower with the cheese and egg in a bowl, and season with salt and pepper. Using a wooden spoon or your hands, shape the mixture into 1 large pizza base or 4 small crusts. The bases should be about 1–1½ cm thick. Bake for about 30–35 minutes, or until firm and golden, then remove from the oven.
- To make the topping, mix the curry powder into the yoghurt and spread the mixture to the edges of the crust. Scatter with the broccolini, onion, capers, fetta, olives, tuna and anchovies, then break the eggs in the middle. Bake for a further 8–10 minutes, or until the egg white is set. Finish with a sprinkle of salt and pepper on top.
British Battered Fish, Chips & Mushy Peas
Find the full recipe HERE.
- Battered Fish:
- 1 1/2 cup plain flour
- 375 ml beer
- 1/2 teaspoon sea salt
- 600 g white fish fillets
- Olive oil, for frying
- Parsnip and Carrot Wedges:
- 2 tablespoons coconut oil
- 1/2 teaspoon sea salt
- 3carrots, sliced into batons or thick wedges
- 3parsnips, sliced into batons or thick wedges
- Mushy Peas:
- 2 cups frozen peas
- 1lemon, juice and zest
- Preheat a fan-forced oven to 200°C/400°F/Gas Mark 6 and line a large baking tray with baking paper.
- Prepare Parsnip + Carrot Wedges by adding melted coconut oil and salt to a large bowl. Add in the carrot and parsnip and toss to coat. Spread out onto a lined baking tray in a single layer, making sure none of the chips are overlapping. Bake in the oven for 35–40 minutes until crispy on the outside, but still soft on the inside.
- Meanwhile, prepare Battered Fish by placing 1 cup flour, beer and salt in a bowl. Use a whisk to mix well until smooth. On a separate plate, add ¼ cup flour and a pinch of salt. Coat fish fillets first in the flour and then submerge in the batter bowl.
- Heat a large frying pan over a medium to high heat and add enough oil to coat the pan to about 1cm deep. Add in fish fillets straight from the batter bowl and cook for 4 minutes on each side, or until batter turns golden and fish has cooked through. Place fish fillets on a plate with a paper towel and set aside.
- To prepare Mushy Peas, add frozen peas to a bowl of boiling water. Let it sit for 5 minutes until the peas become soft. Once soft, drain out the water and add ½ lemon juice and zest, a pinch of sea salt and freshly ground black pepper and mash with a fork. If you find it a little hard to mash, use a stick blender to blitz a few times, leaving a few peas whole.
- Serve Battered Fish with a squeeze of the remaining lemon juice, the Parsnip + Carrot Wedges and a dollop of Mushy Peas.
Asparagus and Spinach Quiche
You can save the leftovers of this quiche for the next day’s lunch! Find the full recipe HERE.
- Tart base
- 1 cup almond meal
- 1 cup gluten-free plain flour
- 50 g butter, cut into cubes
- 1 egg
- 1 teaspoon extra virgin olive oil
- 1 bunch asparagus, woody ends removed
- 1 red onion, finely sliced
- 5 eggs
- 2 cups baby spinach
- 150 g cheddar cheese
- 3 thyme sprigs
- sea salt, to season
- freshly ground black pepper, to season
- Preheat the oven to 200°C/400°F/Gas Mark 6 and grease a 22cm pie tin with butter.
- To make the crust, combine the almond meal and flour in a mixing bowl. Rub the butter into the flour with your fingers and then mix through whisked egg. Combine mixture until you form a dough. Press the mixture into the prepared pie tin, until it is even all around. Prick with a fork and place in the oven for 10 minutes until lightly golden.
- Meanwhile, make the filling by sauteing the asparagus and red onion in a medium saucepan for 5 minutes. Set aside. In a medium mixing bowl, whisk the eggs together and add the baby spinach and half the cheese. Add in the red onion and season with sea salt and freshly cracked black pepper.
- Assemble the tart, by adding the egg mixture to the prepared tart base and sprinkling the rest of the cheese and thyme. Place the asparagus evenly around the tart lengthways.
- Bake in the oven for 25 minutes, or until the filling is cooked through and the top is golden brown.
It’s no secret that a sugar habit is a tough one to beat – wherever you go, sugar is there. Unlike ditching alcohol, there are few places where sugar is unwelcome. From birthday parties and functions to the office pantry, Sunday markets and the supermarket. Is it any wonder that so many of us find it hard to quit the stuff? That’s why it can also help to join a program like ours – our 8-Week Program is based on accountability, support and providing the essential resources to set you up for success. We’ll help you change the way you look at food – and that doesn’t mean you have to follow restrictive diets or miss out on your favourite foods; we believe you can still enjoy delicious food without jeopardising your health. With celebrity chef Sarah Glover on our panel of experts, you’ll have an array of fun recipes at your fingertips, along with our own exclusive armoury of simple, tasty and healthy recipes for everything from daily meals to impressive entertaining. We’ve also got nutritionists, personal trainers and naturopaths in our team of experts, and they understand what our bodies need and how to best arm ourselves against those cravings. So, if you’ve been having a little trouble keeping that sugar addiction at bay, we’re here to help. We know it can be hard to stick to your health goals – especially when you’re trying to manage it alone. When you sign up with us, you’ll have access to clear-cut meal plans, community support and exclusive access to our sugar-free content. Here’s what’s on offer:
- 8 weeks of meal plans and shopping lists.
- 90+ member-only recipes.
- Community forums to share your journey.
- Support and guidance from the I Quit Sugar team.
- Exclusive content from our panel of experts.
So, if you’re ready to ditch sugar and the host of maladies that come with it, it’s not too late to join. We’d love to help you get started on your health journey. Sign up HERE today!
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