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Dinner Ideas

Pork and Cauliflower Fried Rice

Why cauliflower rice vs. white rice? Swapping cauliflower rice for white rice taps into the beneficial compounds in cruciferous vegetables, including a range of micronutrients like vitamin C, vitamin K, folate, vitamin B6, and potassium.


  • 2 tablespoons tamari

  • 2 tablespoons nut butter, peanut

       or almond butter ( I used cashew)

  • 1 tsp grated ginger

  • 1 tbsp honey

  • 1/3 cup chicken stock

  • 500 gm organic ground pork 

 (or chicken)

  • Sea salt and freshly ground black pepper

  • 2 cups diced baby bella mushrooms

  • 3 cups cauliflower rice

  • 1 carrot, diced

  • 1/2 medium red onion, diced

  • 1 cups kale, o broccoli hopped

  • 2 pasture-raised eggs, beaten, lightly seasoned with salt and pepper

  • 2 spring onions thinly sliced

  • Braggs sauce a sprinkling once served

In a small bowl, whisk together the tamari, nut butter, and ginger, honey and chicken stock. Set aside.

Heat a large skillet over medium-high heat. Add the ground pork and cook, breaking up large lumps with a wooden spoon,  until golden brown. 

Season with salt and pepper to taste.

Add the mushrooms and cook for 4 to 5 minutes, or       until tender and golden brown. Add the cauliflower rice, carrots, onions, kale, and the sauce mixture. Cook for 2 to 3 minutes, until tender-crisp.

Make a small well in the center of the skillet and add the beaten eggs. Gently scramble the eggs for 2 to 3 minutes, until just set, and then combine with the cauliflower rice mixture. Remove from the heat.

Garnish with sliced green onions.


Prawn Fritters with Mayo

You could make these delicious little morsels vegetarian, add in any other veges in season, grated pumpkin and kumara and add haloumi or feta cheese you could even cook in smaller batches , they would be lovely as a finger food.


  • 14 spring onions or 1 medium red onion finely sliced/diced

  • 1 tsp grated ginger

  • 1 clove of garlic finely chopped or grated

  • pinch of dried chilli flakes

  • 225 gm raw prawn meat diced 

  • 1/2 medium grated zucchini or 1 cup chopped kale

  • 1 grated carrot

  • 2 eggs 

  • 1/2 tsp salt

  • 1 tsp fish sauce

  • Pinch of pepper

  • 1/2 tsp gluten free baking powder

  • 1/4 cup gluten free flour ( recipe link here)

  • 1/4 cup cassava or tapioca flour

  • Olive oil or coconut oil for cooking.

Combine onions, ginger, garlic and chilli and prawns in a large bowl.

Add grated carrot and zucchini or chopped kale.

Add eggs, salt and pepper, flours and baking powder, combine into a thick batter. ( You may like to add a little water here to make the mixture more batter like, but don't add too much.)

Heat a cast iron frying pan, add 2-3 tbsp olive oil and spoon heaped tbsp of the fritter mixture into the pan, flatten slightly. Cook about 3 minutes on each side, till nicely browned , cooking about 3 fritters at a time.

. Transfer to a plate. 

Serve with aioli or try the paprika mayo.


Healthy Cajun Fish Tacos with Mango Salsa + Winter Coleslaw

Before you cook the fish prepare your table with all of the goodies to go with them, that way as soon as the fish hits the table you are free to dig in!

Of course you should add anything you'd love to put in your taco, think about all the big flavours, salty, tangy, sweet and fatty (avocado would be delicious!)


4 Servings

Fish Tacos

500 gms fresh fish, (I have used gurnard )

2 -3 tbsp Cajun spice mix, ( I use Mrs Rogers Cajun seasoning)

2 tbsp olive oil, ghee or butter

Lettuce washed and pat dry.

Grated carrot, sliced cucumber or any other veg you feel like adding.

Preheat a large fry pan on a medium to high heat.

Coat the fish in the cajun spice,

Add oil to the pan  (if using butter watch it doesn't burn, I often use 1/2 olive oil and half butter for a lovely flavour) and fry the fish turning once, until golden on the outside, opaque and cooked through, 3 to 5 minutes per side depending on the size of the fillets.

Let rest 5 minutes before flaking with a fork.

Once cooked flake the fish into strips and add to lettuce cups if using or .

Assemble lettuce tacos with cucumber and grated carrot.

Top with mango salsa and yoghurt dressing

Mango Salsa

  • 2 ripe mangoes,(about 3 cups) - you can also use canned mangoes

  • 1 small red onion, peeled and finely diced

  • 1/2 cup chopped fresh cilantro, loosely packed

  • juice of one lime

  • 1/2 tsp dried chilli to taste

Chop all the ingredients and put them in a bowl, mix and season with salt and freshly ground pepper.

Easy Cucumber Yoghurt dressing

1/2 cup diced or grated cucumber ( if grating squeeze the excess water from the cucumber)

1/2 tsp dried dill

1 clove garlic grated or finely chopped

3/4 cup of raw yoghurt

Season with salt and pepper.

Put all ingredients into a bowl, enjoy !

Winter Coleslaw

1/4 green and red cabbage, thinly sliced

1 fennel bulb, thinly sliced

1 granny smith apple, cut into julienne or thin batons

1/3C toasted walnuts

1/3C crumbled goat feta ( you can use cows feta also)

2 - 3 tbsp homemade mayonnaise

Put cabbage, fennel bulb and apple in a bowl, mix together and squeeze to soften. Fold through the mayonnaise and sprinkle the walnuts and feta on top.

Add any other vegetables in season, if yams are in season, try raw thinly sliced yams or radish for their crispy goodness. Have you ever tried finely shredding brussel sprouts into a coleslaw?



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