CrossFit & Group Fitness in Balmain

Ingredients

• 1 tbsp coconut or olive oil
• 1 large onion, chopped
• 2 garlic cloves, crushed
• 300 g mushrooms, sliced
• 450 g leaf spinach
• 4 eggs
• Handful of parsley, chopped
• Salt and pepper

Method

1. Soften the onion and garlic in the oil for 2–3 minutes, then add the mushrooms for another 3–4 minutes and season.
2. Add the spinach in batches, covering the pan so each lot wilts before the next goes in.
3. Make four wells, crack in the eggs, cover and cook 5–6 minutes until the whites set. Finish with parsley.

Ingredients

• 450 g chicken breast
• Jerk rub: 1 tsp each thyme and allspice, 2 tbsp brown sugar, 2 tsp garlic powder, ½ tsp each cinnamon, cayenne, salt and pepper
• 2 tbsp olive oil and 2 tbsp lime juice for the marinade
• 400 g cauliflower rice
• 2 tbsp coconut oil
• 1 onion, diced
• 3 garlic cloves, minced
• 250 ml light coconut milk
• 1 lime, zest and juice
• Coriander and lime wedges to serve

Method

1. Mix the rub with the oil and lime juice, coat the chicken and marinate for 15 minutes (or overnight).
2. Soften the onion in half the coconut oil, add the garlic and cauliflower rice, then simmer in the coconut milk for about 10 minutes until absorbed. Stir through the lime.
3. Cook the chicken in the remaining oil for 8–10 minutes until cooked through. Serve on the rice with coriander and lime.

Ingredients

• 800 g baby potatoes
• 2 tbsp olive oil
• 3 small red onions, in wedges
• 2 rosemary sprigs
• 2 tbsp balsamic vinegar
• 250 g cherry tomatoes
• 200 g broccolini or green beans
• 500 g salmon fillets
• Salt and pepper

Method

1. Toss the potatoes in the oil, season and roast at 180°C for 10 minutes.
2. Add the onion, rosemary and tomatoes, drizzle with balsamic and roast another 10 minutes.
3. Add the seasoned salmon and greens and bake 15 minutes until the salmon is cooked through.

Ingredients

• 180 g rice noodles
• 1 tsp coconut oil + 2 tsp sesame oil
• 300 g chicken breast, diced
• 150 g king prawns
• 150 g edamame
• 100 g corn kernels
• 100 g snow peas
• 2 tbsp ginger, chopped
• 4 spring onions
• 2 tbsp lemon juice and 2 tsp sesame seeds

Method

1. Cook the noodles to the packet instructions and set aside.
2. Brown the chicken in the coconut oil and half the sesame oil, then add the prawns, edamame, corn and snow peas for 3 minutes, followed by the ginger and spring onion.
3. Toss through the noodles, remaining sesame oil, lemon and sesame seeds. Eat warm or pack into four lunch boxes.

Ingredients

• 100 g black rice noodles
• 200 g turkey fillet, chopped
• 500 g broccoli florets
• 1 tbsp olive oil
• 4 tbsp soy sauce or tamari
• 2 tsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp grated ginger
• Spring onion and coriander to serve

Method

1. Cook and rinse the noodles. Stir-fry the turkey for 3–4 minutes, add the broccoli, ½ cup of water and 3 tbsp soy, and cook until the broccoli is tender.
2. Mix the remaining soy with the sesame oil, vinegar and ginger.
3. Toss the noodles through the pan to warm, pour over the sauce and finish with spring onion and coriander.

Ingredients

• 3 slices smoked bacon, in strips
• ½ small onion, chopped
• 150 g kidney beans in chilli sauce
• 1 tsp oil
• 2 eggs
• 10 cherry tomatoes, halved
• ½ avocado, sliced
• 2 small tortillas
• Smoked paprika and coriander

Method

1. Crisp the bacon in a dry pan and set aside. Soften the onion in the same pan, add the beans and lightly crush.
2. Fry the eggs, blister the tomatoes and warm the tortillas.
3. Top the tortillas with the beans, egg, bacon, tomato and avocado. Finish with paprika and coriander.