The Best Vegetarian Food I Have Ever Cooked

If you have been following along with my stories over the past couple of months you will have noticed that I am absolutely loving having joined up to F45 Maroochydore. I recently took part in their 45 day challenge and plan to do the next one as well. I achieved some great results through introducing healthy diet and exercise into my life. The exercise programs are so much fun and the menu options on the F45 Challenge App are incredibly tasty. They are some of the best vegetarian dishes I have ever made. Check out some of my favorites and if you are ken to join me at F45 Marooochydore head over to their website or Instagram for the latest in membership deals.

Eggplant Parmigiana

Ingredients –
400g eggplant, sliced lengthwise
1 egg, whisked
40g LSA (linseed, sunflower, almond) meal
40g almond flour
pinch Himalayan salt
250g zucchini ribbons
350g canned crushed tomatoes
1 garlic clove, crushed
1 tbsp. dried basil
1 tsp. chili flakes
40g cheddar cheese, grated

Method –
Pre-heat oven to 180 degrees and line a baking tray

Place the eggplant onto the tray and season with salt on both sides to help remove the moisture

Place the LSA meal, almond meal, and egg in 3 separate bowls

Cover the eggplant with the flour on both sides then dip into the egg and finish by covering in the LSA meal. Repeat for the remaining eggplant slices

Place the eggplant back on the tray and bake in the oven for 30 minutes (15 minutes on each side). Once baked remove from the oven.

Heat olive oil in a saucepan over medium heat and saute the zucchini with garlic and chilli for a few minutes. Mix in the canned tomatoes, basil, Himalayan salt and pepper and continue cooking over low-medium temperature for 6 minutes. Once cooked set aside

Place the eggplant in a baking dish and pour the sauce over the top

Sprinkle the cheese over the top

Bake in the oven for 15 minutes or until the cheese has melted

Divide the dish into two serves

Fibre Rich Bolognese Zoodles

Ingredients –
440g zucchini noodles
300g canned diced tomatoes (no added sugar)
20g fresh basil leaves
100g brown onion, chopped
200g red capsicum, chopped
150g carrot, chopped
50g baby spinach leaves
100g feta cheese, reduced fat
1 garlic clove, crushed
10ml extra virgin olive oil
10g sunflower seeds
1 tsp. chilli flakes

Method –
Add carrot, capsicum and onion into the food processor until finely chopped

Heat olive oil in a non-stick saucepan over medium heat and saute’ the onion, capsicum, carrot and garlic for 2 minutes

Add the canned tomatoes, basil, chilli flakes and Himalayan salt and simmer for 10 minutes on reduced heat. With 4 minutes remaining mix in the baby spinach leaves

Divide the zoodles between two bowls and add the vegetable Bolognese on top

Sprinkle the feta and sunflower seeds over each bowl

Divided into two serves

Italian Style Veggie Casserole

Ingredients –
400g canned diced tomatoes (no added sugar)
300g eggplant, chopped
300g zucchini, chopped
200g red capsicum, chopped
20g fresh basil, chopped
80g brown onion, diced
1 garlic clove, crushed
100g shredded mozzarella cheese
100g canned chickpea, rinsed and drained
1/2 tsp. chili flakes
10ml olive oil

Method –
Pre-heat oven to 180 degrees and prepare an oven-proof casserole dishHeat olive oil in a large saucepan over medium heat and saute the onion and garlic for a minute

Mix in the eggplant, zucchini, and capsicum and cook for 4 minutes

Add the canned diced tomatoes, basil, chickpeas and chilli flakes and continue cooking for 7-10 minutes on low-medium heat

Once cooked transfer the casserole to the baking dish and sprinkle the cheese over the top

Bake the casserole in the oven for 10-15 minutes or until the cheese has melted

Once the cheese turns golden brown, remove the casserole from the oven.

Divide the casserole into two serves

Sweet Potato and Lentil Stuffed Capsicum

Ingredients –
2 x 200g red capsicums, top removed
150g canned brown lentils, rinsed and drained
200g grated sweet potato
60g feta cheese
50g red onion, finely diced
100g baby spinach leaves
2 garlic cloves, crushed
1 tsp. dried oregano
10ml olive oil

Method –
Preheat oven to 180 degrees and prepare the tray by lining it with baking paper. Place the capsicums on the tray standing up

Heat a non-stick fry pan over medium temperature and saute’ the onion and spinach with garlic for a couple of minutes

Add the sweet potato, oregano and brown lentils and cook for 7 minutes. Mix through the feta

Evenly divide the grated sweet potato and lentil mixture between the capsicums and fill them

Place the top back on the capsicum and drizzle olive oil over the capsicum

Bake the stuffed capsicum in the oven for 40-45 minutes or until it has darkened on the outside

Divide into two serves

Curried Cauliflower Rice
400g cauliflower, finely chopped
250g frozen green peas, thawed 200g
carrot, diced
100g spring onion, chopped
1 garlic clove, crushed
2 tsp. curry powder
15ml olive oil
pinch Himalayan salt
200g coconut yoghurt (Coconut Tzatziki)
60g cucumber, grated (Coconut Tzatziki)
2 tsp. dried mint (Coconut Tzatziki)

Method –
Heat olive oil in a non-stick fry pan over medium temperature and saute the onion with garlic for a minute

Mix in the carrot and cook for 3 minutes

Mix in the green peas, cauliflower and curry powder and continue cooking for 7-10 minutes or until cooked, stirring occasionally. Season with Himalayan salt. Once cooked set aside

While the cauliflower rice is cooking, combine the coconut tzatziki ingredients together

Divide into two serves

I hope you enjoy these absolutely delicious dishes courtesy of F45 Maroochydore.

Lots of love,