Activ8 Scrumptious Switcheroo Recipes
Yellow Curry
- 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
- 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
- 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
- Add beef (or tin chickpeas), tin tomatoes and stock, reduce heat low and cook covered, stirring occasionally for approximately 30 minutes
- Add green beans and cauliflower and cook for further 10 minutes
- Whilst this is cooking, bring a saucepan of water to the boil and cook 1 cup of brown rice for approximately 20-25 minutes
- Serve with no more than ½ cup brown rice and 1 tbs of natural yoghurt
Macronutrients | ||||
---|---|---|---|---|
Calories | Protein | Carbohydrate | Fat | |
Beef option | 814cal | 83g | 62g | 26g |
Vegetarian option | 763cal | 37g | 102g | 23g |
*Divide total macronutrients by how many servings.
Warming Chilli
- 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
- Sauté onion and garlic for a few minutes and then add the mince, break up well as it is cooking
- 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
- Keep it at a simmer for 20 minutes until the liquid has reduced
- Serve with a small amount of brown rice, natural yoghurt and fresh coriander
Macronutrients | ||||
---|---|---|---|---|
Calories | Protein | Carbohydrate | Fat | |
Mince option | 1503cal | 152g | 154g | 31g |
Vegetarian option | 1975cal | 115g | 354g | 11g |
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
- 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
- Heat 1 tsp of oil in frypan or wok and cook beef strips or tofu until brown, remove from pan and set aside
- 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
- 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
- Serve with a small amount of brown rice or quinoa
Note: for variation you can use chicken with almond, broccoli and greens.
Macronutrients | ||||
---|---|---|---|---|
Calories | Protein | Carbohydrate | Fat | |
Beef option | 1122cal | 125g | 43g | 50g |
Vegetarian option | 867cal | 56g | 55g | 47g |
*Divide total macronutrients by how many servings.