Activ8 Scrumptious Switcheroo Recipes

Yellow Curry

Ingredients

  • 300g diced beef or 300g chickpeas for vegetarian option
  • 200g green beans
  • 150g carrots peeled and sliced
  • 20g of garlic crushed or minced
  • 2 tsp ground cumin
  • 1.5 cups beef stock
  • 100g of tomatoes
  • 100g brown onion sliced
  • 1 tbs olive oil
  • 1 tbs grated ginger
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 70g cauliflower chopped into florets
  • ½ tsp cinnamon
  • 10g dried chilli

Method

  1. Heat oil in a large saucepan over a medium heat. Cook the beef in two batches for 3-4 minutes or until brown, remove and set aside
  2. Heat oil in a large saucepan over a medium heat add in onions, cook until soft. Add in garlic, ginger and all the spices and cook for 1 minute
  3. Add beef (or tin chickpeas), tin tomatoes and stock, reduce heat low and cook covered, stirring occasionally for approximately 30 minutes
  4. Add green beans and cauliflower and cook for further 10 minutes
  5. Whilst this is cooking, bring a saucepan of water to the boil and cook 1 cup of brown rice for approximately 20-25 minutes
  6. Serve with no more than ½ cup brown rice and 1 tbs of natural yoghurt

 Macronutrients
CaloriesProteinCarbohydrateFat
Beef option814cal83g62g26g
Vegetarian option763cal37g102g23g

*Divide total macronutrients by how many servings.

Warming Chilli

Ingredients

  • 500g lean mince or 500g of mixed beans for vegetarian option
  • 250g of kidney beans drained and rinsed
  • 500g of chopped tomatoes
  • 150g carrots finely diced
  • 2 tsp ground cumin
  • 70g capsicum finely diced
  • 80g zucchini finely chopped
  • 70g onion finely diced
  • 1 tsp garlic or garlic clove
  • 1 tsp ground coriander
  • ½ tsp chilli
  • Optional brown rice, natural yoghurt and fresh coriander to serve

Method

  1. Sauté onion and garlic for a few minutes and then add the mince, break up well as it is cooking
  2. Once the mince is cooked add in the rest of the ingredients (start with 1 tin of tomatoes, if you feel it needs more liquid, add another tin) and mix well
  3. Keep it at a simmer for 20 minutes until the liquid has reduced
  4. Serve with a small amount of brown rice, natural yoghurt and fresh coriander

 Macronutrients
CaloriesProteinCarbohydrateFat
Mince option1503cal152g154g31g
Vegetarian option1975cal115g354g11g
Added
brown rice
(1 cup)
+150cal+4g+33g+1g
Added
natural yoghurt
(110g)
+134cal+4.7g+7.2g+9.7g
Added
fresh coriander
(1tsp)
+5cal+0.2g+1g+0.3g

*Divide total macronutrients by how many servings.

Ginger Stir Fry

Ingredients

  • 500g beef strips or 500g block of firm tofu diced for vegetarian option
  • 100g bok choy
  • 150g carrots
  • 2 tsp of coconut oil
  • 100g of broccoli florets
  • 100g red capsicum
  • 30g raw cashews
  • ½ tsp chilli (optional)
  • 15g garlic clove
  • 15g of ginger
  • 10ml soy sauce

Method

  1. Heat 1 tsp of oil in frypan or wok and cook beef strips or tofu until brown, remove from pan and set aside
  2. Heat 1 tsp oil in pan again add in ginger and garlic and gently fry, then add in chilli, carrots, broccoli and cashews, fry for a few minutes
  3. Then add in the soft vegetables and lastly return the meat or tofu to the pan. Add in a good splash of soy and stir through
  4. Serve with a small amount of brown rice or quinoa

Note: for variation you can use chicken with almond, broccoli and greens.

 Macronutrients
CaloriesProteinCarbohydrateFat
Beef option1122cal125g43g50g
Vegetarian option867cal56g55g47g

*Divide total macronutrients by how many servings.