Activ8 Delicious Meat & Fish Recipes

Larb Gai

Ingredients

  • 500g extra lean beef mince
  • 2 tbs finely chopped ginger
  • 5g coconut oil
  • 1 lemongrass stalk finely chopped
  • 10g of garlic
  • 10g red chilli finely chopped
  • 30g red onion finely sliced
  • 10g fish sauce
  • 20ml sweet chilli sauce (optional)
  • 20ml lime juice
  • 10g kaffir lime leaves very finely chopped or left whole so can be removed
  • 50g green bean
  • 50g corn
  • 50g capsicum
  • 50g carrot

To serve

  • ½ cup fresh mint leaves
  • ½ cup fresh coriander
  • ¼ cup roasted peanuts chopped
  • Extra coriander
  • Lettuce cups
  • Brown or jasmine rice to serve

Method

  1. Heat oil in wok over medium heat and add onion and cook until soft. Then add in garlic, ginger, lemongrass, chilli and kaffir lime – gently fry until fragrant
  2. Add in mince break up and cook evenly. When cooked add in vegetables, fish sauce, lime juice and chilli sauce. Cook for another 3-5 minutes until veggies are cooked and then stir through fresh herbs
  3. Serve in lettuce cups, or to bulk it up a little more add some brown or jasmine rice – sprinkle with chopped peanuts and more coriander

Note: both lemongrass and kaffir lime can be bought in jars in the Asian section at the supermarket if you can’t access the fresh ones.

Macronutrients
CaloriesProteinCarbohydrateFat
901cal113g38g33g

*Divide total macronutrients by how many servings.

Slow Cooked Pulled Pork

Please note this recipe involves overnight preparation.

You only need a small portion, as it is very flavoursome and can be quite rich. Serve it with lots of veggies, or the coleslaw* in your recipe plan, and a small amount of avocado if desired.

Ingredients

  • 1kg piece of pork shoulder
  • 12g smoked sweet paprika
  • 20g sea salt
  • 20g ground chilli
  • 5g bay leaves
  • 10g garlic, minced
  • 10g whole fennel seeds
  • 100g peeled tomatoes (chopped), with some of the liquid
  • 30g whole black peppercorns
  • 1 tsp ground cumin
  • 1 tsp all spice (or cinnamon)
  • 15ml apple cider vinegar

Method

  1. Using a mortar and pestle grind up all the spices and salt together except the bay leaves (pre-ground fennel, pepper, chilli and salt can also be used)
  2. If your pork has a large amount of fat on the outside, try and trim as much off it as possible – don’t be too stressed if it’s tricky, remember a little fat fills you up!
  3. Make small incisions all over the meat and then rub the spice mix all over well. Place in a container or wrap up and pop in the fridge overnight
  4. This takes 4 hours on high or 6-8 on low in the slow cooker, and then requires about 20 minutes at the end to pull apart and reduce the sauce
  5. When you are ready to cook the pork place it in the slow cooker, pour the cider vinegar and tinned tomato over and pop bay leaves in there. Set to high or low and let it do its magic!
  6. When the pork is cooked or starts to fall apart you will need a fork and some tongs to pull the meat into shreds (or whatever technique works best for you!) There will still be quite a bit of liquid so once pulled, remove lid and turn onto high and let the sauce reduce until it reaches your desired consistency

Macronutrients
CaloriesProteinCarbohydrateFat
2427cal254g22g147g

*Divide total macronutrients by how many servings.

Shepherd’s Pie

Ingredients

  • 1kg lean beef mince
  • 100g brown onions finely chopped
  • 150g carrots finely chopped
  • 2 cups beef stock
  • 20g garlic cloves crushed
  • 2 tbs tomato paste
  • 2 tbs soy sauce
  • 70g frozen peas
  • 100g zucchini finely sliced
  • ½ tsp cinnamon
  • 10g olive oil

Topping

  • 200g sweet potatoes peeled and chopped
  • 20g butter
  • Salt and pepper

Method

  1. Heat a small amount of oil in a big pot and then add in the mince and cook until browned. Set meat aside
  2. In the same pan heat some more oil, add in onion and cook until soft, add in the garlic for 2 minutes and then all of the veggies (except the peas), gently cook until all soft
  3. Add in the rest of the ingredients, and simmer for approximately 20-30 minutes until it has thickened up
  4. Meanwhile steam or boil the sweet potato until soft, then mash with optional butter, salt and pepper. Heat oven to 180 degrees
  5. When the mince mixture has thickened pour into a large deep baking tray. Carefully and evenly spread out a thin layer of sweet potato then place in the oven for 30 minutes
  6. Serve with steamed green veggies

 Macronutrients
CaloriesProteinCarbohydrateFat
Without
toppings
1721cal237g47g65g
Added
toppings
+280cal+3g+40g+12g

*Divide total macronutrients by how many servings.

Mince Rissoles

Ingredients

  • 500g lean beef mince
  • 20g fresh chopped herbs
  • 70g chopped onion
  • 50g egg
  • 50g carrot, grated
  • 70g sourdough, crumbed
  • Salt and pepper
  • 20g of plain flour

Method

  1. Mix all ingredients together well with your hands and form into patties, roll in flour and put in fridge for a few hours
  2. Cook patties on the BBQ or with a small amount of oil in a fry pan
  3. Serve with salad or a small piece of wholemeal bread/roll

Macronutrients
CaloriesProteinCarbohydrateFat
943cal 119g47g31g

*Divide total macronutrients by how many servings.

Sausages & Mash

A healthy version of a winter comfort meal.

Ingredients

  • 1kg of Kangaroo sausages (Kangaroo is a very lean red meat that is high in protein and iron, they are low in calories compared to regular sausages)
  • 500g sweet potatoes chopped up
  • 20g butter
  • 100g of broccoli

Method

  1. Cook your sausages as you would normal sausages (make sure pan has a little oil in it).
  2. Meanwhile boil sweet potato until soft and drain, in a bowl mash the potato with salt, pepper and a tsp of butter.
  3. Steam broccoli

Serve sausages, mash and broccoli together.

Macronutrients
CaloriesProteinCarbohydrateFat
1230cal121g137g22g

*Divide total macronutrients by how many servings.

Baked Fish

Ingredients

  • 150g white fish
  • 50g spinach
  • Fresh herbs
  • 30g lemon wedges
  • 10g of butter

Method

  1. Preheat oven to 200 degrees
  2. Arrange fish in middle of oven tray on foil with the spinach surrounding, place herbs and butter on top. Wrap up like a large parcel, ensuring a big pocket of air, so that the fish and veggies steam themselves
  3. Place in oven and bake for 15-20 minutes, or until cooked

Macronutrients
CaloriesProteinCarbohydrateFat
292cal31g24g8g

*Divide total macronutrients by how many servings.

Grilled Salmon & Peas

Ingredients

  • 200g salmon
  • 70g frozen peas
  • Fresh mint
  • 150g sweet potato
  • 30g lemon wedges

Method

  1. Preheat oven to 180 degrees.
  2. Chop sweet potato into chip size chunks, lightly oil and season and place in a hot oven for 20-25 minutes, or until cooked.
  3. Boil peas until soft. With a masher or food processor, mix until a soft mushy consistency. Add in a dash of milk and finely chopped fresh mint.
  4. Grill salmon and cook until desired.

Serve salmon, peas, chips and lemon together, with an optional side salad.

Macronutrients
CaloriesProteinCarbohydrateFat
382cal49g42g2g

*Divide total macronutrients by how many servings.