Recipes – Dinner

Yay for the post I’ve been dying to write! My favourite meal of the day, 1) because I get to cook with my better half and 2) because we have heaps of fun creating healthy recipes together. With our combined love of food, my cooking talents, and his dishwashing skills, we form a pretty solid team in the kitchen.

These healthy dinners have transformed our lives and have made eating clean really easy and exciting! We love going to the supermarket and watching our trolley fill with a huge variety of ingredients, it excites us to see how much goodness we are packing in! We have fun planning our meals for the week and experimenting with new recipes in the kitchen. You will love these healthy alternatives for everyday food! Following is my health philosophy which guides the choices I make when it comes to meal planning and groceries:

  • Omit sugar and gluten
  • Eat some gluten-free grains occasionally
  • Limit amount of dairy
  • Limit amount of low-fructose fruits
  • Eat high quality animal protein, beans and pulses
  • Plenty of good fats
  • Eat clean unprocessed foods
  • Loads of colourful and green veggies!
  • Plan your meals for the week – this limits food waste, forms the basis of your grocery list so you don’t have to make the mad mid-week dash to the supermarket, helps you avoid binge eating, and helps you achieve your health philosophy goals
  • Be organised! This keeps you on track, ensures you have the right meat out of the freezer, and have breakfast/lunch organised for the next day. Some of these recipes require you to think and plan ahead!
  • Avoid anything ‘artificial’ because your body does not know how to break it down (in general stick to the outside aisles of the supermarket)
  • Plan to spend more in your first few grocery shops as you stock up on pantry staples eg.: herbs & spices, GF flours, nuts & seeds etc. If you factor this into your budget it’s less of a shock to the bank account. Know that these added costs won’t be part of your weekly costs and are adding lots of nutrients and flavour to your food!

Remember, these posts are added to frequently! Make sure you throw down a follow, check out Inspire My Life on Instagram or add this page to your favourites bar for easy access at dinner time. Keep checking back for more yummy meals to add to your menu – bon appetite!


Korean Steak Tacos:

You will need:

  • 400g beef steak (e.g. skirt, sirloin, rump), trimmed of fat
  • ¼ cup Tamari (GF)
  • 2 tbsp water
  • 1 ½ tbsp sesame oil
  • 2 ½ tbsp brown sugar
  • 3 cloves, crushed garlic
  • 2 tsp ground coriander
  • 1 inch, finely chopped ginger
  • 1- 1 ½ tablespoon chilli paste or sauce
  • GF Tacos (Palmerston North people, you can get these from Davis Trading)
  • 2 baby bok choy
  • 1 carrot julienned
  • 2 finely sliced spring onions
  • ½ cup chopped coriander
  • 1 tablespoon, toasted sesame seeds
  • 3 tablespoons mayonnaise (see bottom of page)
  • 1 teaspoon rice vinegar
  • 1 finely sliced red chilli (optional)

Combine tamari sauce, sugar, water, chili, garlic, ginger, sesame, and coriander. Place skirt steak in a large dish and pour over the marinade. Cover and leave to marinate at room temperature for at least 20 minutes.

Meanwhile, make the slaw. Trim the bottom 1-2cm off the stems of the bok choy and very thinly slice the leaves and stems. Julienne the carrot, finely slice the spring onions, and toss gently with the coriander, sesame seeds, homemade mayonnaise and rice vinegar.

Heat the BBQ grill or a grill or fry pan on high heat. Lift steak from the marinade (but reserve the marinade) and grill the meat for about 3-4 minutes on each side, until cooked to medium-rare, or until done to your liking. Set steak aside to rest for 5-10 minutes. Pour the marinade into the hot pan and let it boil for about 1 minute until it is sticky and reduced. Slice steak thinly across the grain, and toss quickly in the sticky reduced marinade in the pan.

To serve, build tacos with a few slices of beef topped with some slaw. Garnish with coriander.

Serves: 4  Time: 25 min    GF    DF    WF  

Korean Steak Tacos.jpg

Chicken & Mushroom Alfredo Pasta:

You will need:

  • 200g free range, organic chicken breast, diced
  • 1 cup sliced button mushrooms
  • 1 red onion, finely diced
  • 1 pack of konjac noodles or spiralised courgette
  • 1 cup cashews (soaked 2-4 hours)
  • 1/2 cup filtered water
  • 1/2 tsp salt
  • 1/2 crushed garlic clove
  • 1/4 shallot
  • Freshly cracked pepper
  • Nutritional yeast flakes (optional)

Cook diced chicken, mushroom and onion in a fry pan over medium heat with coconut oil.

Drain the soaked cashews and rinse thoroughly. Place all the ingredients in a high power blender and blend until creamy and smooth. Add more water as needed.

Combine the cooked chicken, mushroom and onion with the alfredo sauce. Dip your noodles into hot water for 1 minute and drain.

Serve alfredo sauce mix on top of the noodles and garnish with parsley and parmesan (or for a DF alternative replace parmesan with yeast flakes).

Serves:2  Time: 15 min    GF    DF    WF    RSF


Kumera Nachos with Guacamole:

You will need:

  • 200g premium beef mince
  • 1/2 yellow capsicum diced
  • 1 grated carrot
  • 1/2 grated courgette
  • 6 halved cherry tomatoes
  • 1 brown onion
  • 2 cloves garlic
  • 1 cup sliced mushrooms
  • 2 kumera
  • Coriander and parmesan to garnish



  • ½ small red onion
  • 1-2 fresh red chillies
  • 3 ripe avocados
  • 1 bunch of fresh coriander
  • 6 ripe cherry tomatoes
  • 2 limes , juice from
  • extra virgin olive oil
  • sea salt
  • freshly ground black pepper

Peel the onion and deseed 1 chilli, then roughly chop it all on a large board. Destone the avocados and scoop the flesh onto the board. Start chopping it all together until fine and well combined. Pick over most of the coriander leaves, roughly chop and add the tomatoes, then continue chopping it all together. Add the juice from 1 lime and 1 tablespoon of oil, then season to taste with salt, pepper and lime juice.


Slice the kumera into fine chips. Line an oven tray with tinfoil and drizzle kumera chips with garlic infused olive oil and a pinch of sea salt. Bake for 30 min at 200 degrees and then for the last 5-10 minutes grill to give the chips a nice crunch.

Combine the mince, capsicum, carrot, courgette, tomatoes, onion, garlic and mushrooms in a fry pan and cook over a medium heat for 10 minutes or until cooked.

Serve mince on the kumera chips and garnish with guacamole, parmesan (or leave out for a DF alternative) and coriander.

Serves:3  Time: 45 min    GF    DF    WF    RSF

Beef Nachos with Guacamole

Spaghetti Bolognese:

You will need:

  • 200g premium beef mince
  • 1/2 yellow capsicum diced
  • 1 grated carrot
  • 1/2 grated courgette
  • 6 halved cherry tomatoes
  • 1 can of basil pesto tomatoes
  • 1 brown onion
  • 2 cloves garlic
  • 1 cup sliced mushrooms
  • 1 pack konjac noodles or spiralized carrot

Combine the mince, capsicum, carrot, courgette, tomatoes, onion, garlic and mushrooms in a fry pan and cook over a medium heat for 10 minutes or until cooked.

Dip noodles into hot water for 1 minute and drain.

Serve mince on top of noodles and garnish with parmesan (or leave out for a DF alternative) and parsley.

Serves:2  Time: 25 min    GF    DF    WF     RSF


Mexican Ranch-Style Eggs:

You will need:

  • 1 tsp coconut oil
  • 1 brown onion, finely diced
  • 1 clove garlic, crushed
  • 1 red capsicum deseeded and finely diced
  • 1 tsp chilli powder
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • 400g can chopped tomatoes
  • 400g can red kidney beans
  • 5 organic eggs
  • Fresh coriander to garnish

In a pan set over a medium heat, heat the oil and saute onion and garlic for 2 minutes. Add in capsicum, chilli, cumin, paprika, tomatoes and kidney beans. Turn the heat down and simmer for 10 minutes. Make 5 dents in the sauce with a tablespoon and crack an egg into each. Simmer for a further 10 minutes or until eggs are cooked.

Garnish with fresh coriander and serve straight away.

Serves:2-3  Time: 35 min    GF    DF    WF    V    RSF

Mexican Ranch-Style Eggs.jpg

Chicken Vege Lasagna:

You will need:

  • 200g free range, organic chicken mince
  • 2 eggplants
  • 2 courgettes
  • 1 cup baby spinach
  • Cherry tomatoes and fresh basil to garnish

Macadamia Cheese:

  • 1 cup raw macadamia nuts
  • 1/4 cup water
  • zest and juice of 1 lemon
  • pinch of salt

Tomato Sauce:

  • 400g can chopped basil pesto tomatoes
  • 30ml extra virgin olive oil
  • 30ml balsamic vinegar
  • 1 tbsp dried oregano
  • 1 clove garlic diced
  • 1 onion finely diced

Preheat oven to 200 degrees fan bake. Chop ends off eggplant and courgettes. Cut lengthwise into slices about 1/2 cm thick.

Place macadamia cheese ingredients in a food processor or blender and combine until smooth and creamy. Set aside.

Place tomato sauce ingredients in a bowl and mix together with cooked chicken mince.

In a deep oven dish, place a layer of eggplant, courgette and spinach, then a layer of tomato sauce and chicken, and then a layer of macadamia cheese using about 1/3 of each. Repeat steps twice more to give three layers, finishing with macadamia cheese.

Bake for 35-40 minutes. Garnish with cherry tomatoes and basil and serve.

Serves:4-6  Time: 55 min    GF    DF    WF     RSF


Cauliflower Fried Rice:

You will need:

  • 1 Cauliflower head
  • 1 Tbsp. of sesame oil
  • 1 Tbsp. of garlic
  • 100g free range, organic chicken breast
  • 1 cup of julienned carrots
  • 1 cup of sliced button mushrooms
  • 1 brown onion
  • 2 eggs
  • White pepper to taste
  • 3 Tbsp. of soy sauce
  • Chopped green onions for garnish

Break down a head of cauliflower in a food processor until it’s the size of rice. Heat sesame oil over high. Add garlic and onion and fry until fragrant. Add the, chicken and cook until 80% done. Add carrots and mushrooms, stir until thoroughly incorporated. Push ingredients to the sides of the pan to create a well. Pour in 2 whisked eggs and let it set for 15 seconds. Scramble eggs and fold into the cauliflower rice. Season with white pepper and stir in soy sauce. Garnish with chopped green onions.

Serves: 4 Time: 15 min    GF    DF    WF     RSF

Cauliflower Rice.jpg

Coconut Chicken Curry with Cashews:

You will need:

  • 1 cup brown rice
  • 1 tsp coconut oil
  • 2 shallots, diced
  • 1 cup button mushrooms sliced
  • 2 cloves garlic, crushed
  • 1 red chilli deseeded and finely chopped
  • 4 kaffir lime leaves finely chopped
  • 500g organic chicken thighs, diced
  • 1 stalk lemongrass (outer leaves removed and finely chopped)
  • 1 tsp coconut sugar
  • 400g can coconut milk
  • 1 cup chicken stock
  • 1/4 cup raw cashews
  • Handful of fresh thai basil
  • Handful of fresh coriander
  • 1 spring onion chopped

Rinse brown rice in a sieve under cold running water. Transfer to a saucepan and cover with 3 cups of water. Cook over a medium heat for 20 minutes, stirring occasionally, until soft. When cooked, transfer back to the sieve and allow to cool.

Heat coconut oil in a large saucepan or wok and add shallot, garlic, chilli and lime leaves. Cook over a medium heat, stirring occasionally, for 2 minutes. Add chicken thighs and cook, stirring occasionally for 3-5 minutes.

Add lemongrass along with coconut sugar, coconut milk, and chicken stock. Cover with a lid and bring to the boil. Reduce heat and simmer gently with lid loosely on, stirring occasionally for 15 minutes.

Serve with brown rice, garnished with cashews, thai basil, coriander and spring onion.

Serves:2-3  Time: 40 min    GF    DF    WF    RSF








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