YMCA Healthy Living Magazine, powered by n4 food and health Winter 2017 | Page 16

JACQUELINE TYLER, APD AN KATE FREEMAN, RNUTR
Jacqueline is an Accredited Practising Dietitian and
an Accredited Nutritionist, born, raised and
educated in Wollongong, NSW. She is also a wife
and mum who loves food, cooking, and the joy that
comes with sharing a meal with family and friends.
Find out more at www.rethinknutrition.com.au Kate is a Registered Nutritionist who is passionate
about providing honest, simple nutrition advice and
doing it in such a way that inspires and motivates you
to make positive lifestyle changes to achieve your
health and nutritional goals. Find out more about Kate
at healthyeatinghub.com.au
WINTER RECIPES:
LENTIL PIE
Method
Ingredients
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1 ½ tablespoon olive oil
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground turmeric
1 brown onion, finely diced
1 carrot, peeled and finely diced
1 large potato, peeled and diced
250g pumpkin, peeled and diced
½ cup vegetable or c hicken stock
½ cup water
1 tin lentils, drained and rinsed
1 cup baby spinach, roughly
chopped
• 1 sheet puff pastry
• 1 egg, beaten
1 Heat up the oil in a large saucepan over medium heat. Add the spices and
cook for 1 minute, then add the onion and carrot. Cook for 6-8 minutes or
until the vegetables soften. Turn the heat down if the onions begin to fry.
Into the pan add the potato, pumpkin, stock, water and lentils. Bring to the
boil then reduce heat to simmer, covered, for 20 minutes or until the
vegetables are tender.
2
3 Preheat the oven to 200°C.
Stir in the chopped spinach leaves, then pour the mixture into a greased
casserole dish. Lay the pastry over the top of the mixture, pressing the
edges into the sides of the dish. If there is any excess pastry, you can
either trim it off, or roll it into the edge of the pie. Brush the top of the
pastry with some beaten egg. Bake the pie in the oven for 25 minutes.
Tips:
• You can make the vegetable and lentil mixture ahead of time, and either
freeze it or pop it in the fridge until you’re ready to turn it into a pie.
• You can also use any other vegetables you have, which need eating. 
HOMEMADE
BAKED
BEANS
METHOD
INGREDIENTS
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16
2 teaspoons extra virgin olive oil
1 small brown onion, roughly chopped
2 garlic cloves, crushed
1 teaspoon cumin powder
1 teaspoon paprika
400g can diced tomatoes
2 x 400g can borlotti beans, drained and rinsed
2 tablespoons flat leaf parsley
4 eggs
YMCA HEALTHY LIVING MAGAZINE WINTER 2017
1 Heat oil in a deep, non-stick frying pan over medium heat. Add onion
to frying pan.
2
3
4 Cook, stirring, for 3 minutes or until onion is tender and light golden.
5
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7 Season with salt and pepper.
Add garlic, cumin and paprika and cook, stirring, for 1 minute.
Add the canned tomatoes and beans. Stir often and cook for 5
minutes or until heated through.
Meanwhile, poach eggs in a small saucepan of boiling water.
Serve a portion of the beans with an egg and a sprinkle of parsley.