CrossFit & Group Fitness in Balmain

Ingredients

• 2 tbsp olive oil, divided
• ½ red capsicum, diced
• ½ green capsicum, diced
• 100 g tuna in spring water, drained
• 2 tbsp cream cheese
• 6 eggs
• 4 tbsp grated cheddar
• 1 tbsp chopped chives
• Salt and pepper

Method

1. Soften the capsicums in 2 tsp of the oil for about 3 minutes, then mix with the tuna and cream cheese and set aside. Whisk the eggs with salt and pepper.
2. Heat another 2 tsp of oil in the pan and add half the eggs. Cook without stirring until the edges set, pushing them in and tilting the pan so the runny egg flows out, until just set but still soft in the middle, about 6 minutes.
3. Spoon half the tuna mix and 2 tbsp of cheddar over one side, fold the omelet over and let the edges seal. Plate with half the chives, then repeat for the second omelet.

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves
• 1 tsp dried oregano, plus 2 tsp for the sauce
• ½ tsp paprika
• 450 g lean turkey mince
• 3 tbsp breadcrumbs
• 1 egg
• 1 tbsp tamari
• 120 ml chicken stock
• 240 ml tomato passata
• 1 tsp coconut sugar
• Salt and pepper

Method

1. Soften the onion and garlic in the oil for 3 to 4 minutes, stir in the oregano and paprika, season and tip into a bowl. Add the turkey, breadcrumbs, egg and tamari, mix well and roll into walnut-sized meatballs.
2. Brown the meatballs in the same pan for 5 to 6 minutes, pour in the stock, cover and cook for another 5 to 6 minutes.
3. Add the passata, bring to the boil and simmer uncovered for 10 to 15 minutes until the sauce has reduced. Season with salt, pepper, coconut sugar and the extra oregano.

Ingredients

• 120 ml tamari
• 120 ml chicken stock
• 4 tbsp Thai sweet chilli sauce
• 2 tbsp sriracha
• 2 tbsp coconut sugar
• Juice of 1 lime
• 2.5 cm fresh ginger, peeled and minced
• 3 garlic cloves, crushed
• 1.8 kg chicken drumsticks
• 2 spring onions, thinly sliced
• 1 tsp sesame seeds

Method

1. Whisk the tamari, stock, sweet chilli, sriracha, coconut sugar, lime juice, ginger and garlic. Coat the drumsticks, cover and marinate for at least 30 minutes, or overnight if you can.
2. Tip the drumsticks and marinade into the slow cooker and cook on high for 3 hours until tender and cooked through.
3. Heat the grill to high, move the drumsticks to a foil-lined tray and grill for 3 to 5 minutes until golden and crisp. Top with spring onion and sesame seeds.

Ingredients

• 450 g chicken breast
• 2 tsp garlic powder
• 1 tbsp dried oregano
• 4 tbsp tomato paste
• 1 tbsp olive oil
• 680 g sweet potato, peeled and cubed
• 1 tbsp butter
• 2 tsp dried thyme
• 4 tbsp unsweetened almond milk
• 3 tomatoes, diced
• ½ green capsicum, diced
• ½ red onion, diced
• Juice of 1 lime
• 4 tbsp chopped coriander
• Salt and pepper

Method

1. Mix the garlic powder, oregano, tomato paste and oil, coat the chicken, cover and marinate in the fridge for 1 hour. Bake at 200°C for 20 to 25 minutes until cooked through.
2. Meanwhile boil the sweet potato for 18 to 20 minutes until tender, drain, then mash with the butter, thyme, almond milk, salt and pepper.
3. Toss the tomato, capsicum, red onion, lime juice, coriander, salt and pepper together. Serve each chicken breast with the mash and salad.

Ingredients

• 400 g can cannellini beans, rinsed and drained
• 250 g can tuna in spring water, drained
• 150 g cherry tomatoes, halved
• 4 tbsp chopped basil
• 60 ml olive oil
• 2 tbsp red wine vinegar
• 1 tbsp Dijon mustard
• ½ tbsp lemon juice
• Zest of 1 lemon
• Salt and pepper

Method

1. Whisk the oil, vinegar, mustard, lemon juice and zest with a pinch of salt and pepper in a small bowl.
2. Toss the beans, tuna, tomatoes and basil together in a large bowl.
3. Pour over the dressing and stir to coat. Chill until you are ready to eat, and store leftovers in an airtight container for up to 4 days.

Ingredients

• 6 slices bacon
• 1 avocado, mashed
• ½ garlic clove, minced
• 2 eggs, whisked
• 4 tbsp water
• 1 tbsp butter
• 4 tbsp grated cheddar
• 2 wholemeal tortillas
• Salt and pepper

Method

1. Cook the bacon in a non-stick pan over medium-high heat until crispy. Mash the avocado with the garlic, salt and pepper.
2. Whisk the eggs with the water, salt and pepper, then scramble in the melted butter until set how you like them.
3. Cut each tortilla from the edge to the centre. Fill each quarter in turn with bacon, avocado, egg and cheese (cheese last so it glues the fold), fold quarter over quarter into a triangle and brown both sides in the pan. Serve straight away.