CrossFit & Group Fitness in Balmain

Ingredients

• 4 eggs
• 2 slices wholemeal bread, toasted
• 4 tbsp red pesto
• 1 avocado, sliced

Method

1. Boil the eggs for 6 minutes, then cool and peel.
2. Toast the bread and spread 2 tbsp pesto on each slice.
3. Top with avocado and halved eggs.

Ingredients

• ½ cup (130 g) natural peanut butter
• 4 garlic cloves
• 2 tbsp tamari
• 2 tbsp toasted sesame oil
• 1 tbsp white wine vinegar
• 4 spring onions (half in the marinade)
• 4 tbsp coriander
• 2 tsp ground ginger
• 1 tsp salt
• 1.3 kg chicken thigh, 2.5 cm pieces
• ½ cup (75 g) chopped peanuts
• Cucumber and chilli flakes to serve

Method

1. Blend or mix the marinade ingredients, then coat the chicken and rest while the oven heats.
2. Thread onto skewers and bake at 200°C for 20–25 minutes.
3. Finish with chopped peanuts, spring onion, cucumber and chilli flakes.

Ingredients

• 2 salmon fillets
• Olive oil and garlic for the rub
• ½ tsp each chilli powder, cumin, onion powder
• ¼ tsp each pepper and salt
• 1 avocado, diced
• 1 tomato, diced
• 2 tbsp finely diced onion
• 2 tbsp coriander
• 1 tbsp olive oil
• 1 tbsp lime juice

Method

1. Mix the spice rub with the oil and garlic and coat the salmon.
2. Bake at 200°C for 12–15 minutes.
3. Combine the salsa ingredients and spoon over the salmon.

Ingredients

• 900 g lean pork mince
• 6 slices bacon, diced
• 2 tbsp maple syrup
• 1 tbsp coconut oil
• 1 tbsp sage
• 2 tsp thyme
• 1 tsp crushed fennel seeds
• ½ tsp chilli flakes (optional)
• ⅛ tsp nutmeg
• Salt and pepper

Method

1. Mix everything except the coconut oil until well combined and form 16 patties.
2. Heat the coconut oil in a pan over medium heat.
3. Cook 2–3 minutes each side until golden and cooked through.

Ingredients

• 450 g chicken thigh
• ½ onion
• 1 red capsicum
• 2 garlic cloves
• 160 g long grain rice
• ½ tbsp smoked paprika
• 360 ml chicken stock
• 240 ml passata
• Pinch of saffron
• 70 g green olives
• Coriander and lemon to serve

Method

1. Brown the chicken for 5–6 minutes, then add the onion, capsicum and garlic.
2. Stir through rice and paprika, then add stock, passata and saffron.
3. Cover and simmer for 25 minutes, then finish with olives, coriander and lemon.

Ingredients

• ¼ cup (30 g) coconut flour
• 1 tsp coconut sugar
• ¼ tsp baking powder
• ¾ cup (180 ml) egg whites
• ¼ cup almond milk
• 1 tbsp applesauce
• 1 tsp coconut oil
• 4 slices bacon, cooked
• ¼ cup (35 g) blueberries
• 2 tbsp maple syrup

Method

1. Whisk the dry ingredients, then the egg whites, almond milk and applesauce, and combine.
2. Cook in a greased waffle iron until golden.
3. Serve with crisp bacon, blueberries and maple syrup.