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A paleo salad recipe with an Italian twist. Ramp up the health factor with this guilt-free meal that's ready in minutes. INGREDIENTS Finely grated zest and juice of 2 lemons and 2 oranges 11/2 tbs salt flakes 500g skinless sashimi-grade snapper fillet (order from your fishmonger) 2 tbs extra virgin olive oil 200g green olives, pitted 3 celery stalks, thinly sliced lengthways, plus 1 cup celery leaves 2 bunches asparagus, blanched, halved lengthways METHOD Combine lemon and orange zest and salt in a bowl. Place snapper in a ceramic or glass dish and rub salt mixture over fish to coat. Chill for 2 hours or until slightly firm. Brush curing mixture off the snapper and chill until ready to serve. When ready to serve, combine all remaining ingredients in a bowl. Season, then divide among serving bowls. Thinly slice the snapper and arrange it over the top. Sprinkle with pepper to serve.

This light and breezy salad is a wonder. INGREDIENTS 2 corn cobs 1 tbs olive oil 2 small zucchini, chopped 1/4 small white cabbage, finely sliced 2 small Lebanese cucumbers, chopped 2 small beetroots, cooked, cut into wedges 1 small iceberg lettuce, roughly chopped 1/4 cup (60ml) apple cider vinegar 120g edamame beans, blanched 1/3 cup loosely packed dill sprigs & flat-leaf parsley leaves 2 spring onions, finely chopped 1/3 cup (4 tbs) furikake or nori sesame topping CITRUS SESAME DRESSING 1 garlic clove, finely chopped 1 1/2 tbs tahini 1 tbs tamari 1/4 cup (60ml) rice wine vinegar 1 tbs ponzu sauce (citrus soy – from supermarkets) 2 tbs light-flavoured oil 1 tsp sesame oil 1 tbs wasabi paste 1 Asian (red) eschalot, finely chopped DEEP-FRIED CHICKPEAS 2 cups (500ml) light-flavoured oil, to deep-fry 400g can chickpeas, drained 1 tbs furikake or nori sesame topping METHOD Cut the corn cobs in half and simmer in a large pan of water for 8 minutes, then drain and cool. Cut off the kernels. Heat a little olive oil in a hot pan, add the corn kernels and zucchini and cook until the zucchini is just starting to soften and colour. Meanwhile, make the citrus sesame dressing. Whisk the garlic, tahini, tamari, vinegar and ponzu in a bowl. Slowly add the oils, whisking continuously until emulsified. Whisk in the wasabi and then stir in the eschalot. To deep-fry the chickpeas, heat oil in a large heavy-based pan until a breadcrumb dropped in sizzles. Carefully add chickpeas and fry for 2 minutes, or until they start to blister. Drain in a bowl lined with paper towel. Season with the furikake while still hot and leave to cool completely. (You can store them in an airtight container for up to a day – they make an excellent snack.) Arrange cabbage, cucumber, beetroot and lettuce in a bowl, add apple cider vinegar and toss well. Top with corn, zucchini and edamame. Drizzle over sesame dressing and finish with chickpeas, dill, parsley, spring onions and furikake.

Kumara is a source of dietary fiber and contains a significant amount of potassium. Kumara is a great source of carbohydrate so it makes for a great energy source. Kumara is a good source of vitamin A, vitamin C, vitamin B6 and manganese. Kumara is a highly versatile vegetable, both in its uses and varieties to pick from, so the possibilities of recipes are endless. Below are a few ideas to get you started: -Roast veg mixes -Kumara and potato mash -Add to curries Sweet potato patties INGREDIENTS · 165g (1 cup) roasted sweet potato · 2 roast onion wedges, finely chopped · 20g baby spinach, half finely chopped · 20g feta, crumbled · 1 tablespoon finely chopped parsley leaves · 1 tablespoon plain flour · 1 tablespoon olive oil · 1/2 avocado · 2 teaspoons fresh lemon juice · Greek-style yoghurt, to serve METHOD · Step 1 Use a fork or potato masher to mash the sweet potato in a bowl. Add the onion, chopped spinach, feta, parsley and flour. Stir to combine. Season. · Step 2 Heat the oil in a frying pan over medium heat. Shape the mixture into 3 patties. Cook for 2-3 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel to drain. · Step 3 Place the avocado and lemon juice in a bowl and use a fork to mash. · Step 4 Arrange the sweet potato patties on a serving plate with the mashed avocado mixture, a dollop of yoghurt and remaining spinach. Season and serve. Loaded sweet potato fries INGREDIENTS · 750g sweet potato cut into chips · 1 tbs taco seasoning · 400g can black beans, rinsed, drained · 1 1/2 cups (180g) coarsely grated tasty cheddar · 350g mixed tomatoes, chopped · 1/2 red onion, finely chopped · 2 tbs coriander leaves · 1 tbs lime juice · 1 ripe avocado, stoned, peeled, sliced METHOD · Step 1 Preheat oven to 220°C. Line a large baking tray with baking paper. Arrange the sweet potato chips in a single layer on the lined tray. Sprinkle with the taco seasoning. Bake for 15 mins. Turn the chips over. Bake for a further 10 mins or until crisp and cooked through. · Step 2 Sprinkle black beans and cheddar evenly over the chips on the tray. Bake for 5 mins or until the cheddar melts. · Step 3 Meanwhile, combine the tomato, onion, coriander and lime juice in a medium bowl. · Step 4 Transfer the chip mixture to a serving bowl. Top with the tomato mixture and avocado. Season. Sweet potato gnocchi with pesto INGREDIENTS · 2 medium (about 350g each) gold sweet potatoes · 2 cups (300g) plain flour · 1 1/2 cups basil leaves · 1/2 cup (80g) pine nuts, toasted · 2/3 cup (160ml) olive oil METHOD · Step 1 Preheat oven to 200°C. Place the sweet potatoes on a baking tray. Use a fork to prick the sweet potatoes all over. · Step 2 Bake, turning occasionally, for 1 hour or until tender. Set aside on the tray for 30 mins to cool. · Step 3 Line a baking tray with baking paper. Peel whole sweet potatoes and place the flesh in a large bowl. Use a potato masher or fork to mash until smooth. Add the flour. Season well with salt. Use your hands to mix until combined. Turn onto a lightly floured surface and knead until a smooth and slightly sticky dough forms. Divide into 4 even portions. Roll each portion into a 2cm-thick log. Use a small sharp knife to cut each log into 3cm lengths. Place on the lined tray. · Step 4 Bring a large saucepan of water to the boil over high heat. Season well with salt. Add one-quarter of the gnocchi and cook for 3-4 mins or until the gnocchi rise to the surface of the pan. Use a slotted spoon to transfer to a heatproof bowl. Repeat in 3 batches with the remaining gnocchi. · Step 5 Meanwhile, place basil and pine nuts in a small food processor. Process until finely chopped. With the motor running, add oil in a thin, steady stream. Season. · Step 6 Add half the pesto to the gnocchi in the bowl with roasted sweet potato. Toss to combine. Divide among serving bowls. Drizzle with remaining pesto. Recipes from taste.com.au

A lovely combination of fresh and filling, this warm rice salad will quickly become a go-to recipe in your household. INGREDIENTS ½ cup (125ml) olive oil 1 tsp each cumin seeds, caraway seeds, fennel seeds, and nigella seeds 1 tbsp brown mustard seeds 24 fresh curry leaves 1 onion, finely chopped 1 tbs finely grated ginger 3 garlic cloves, crushed 600g eggplant, cut into 1cm pieces 2 tbs each curry powder, brown sugar, and white vinegar 2 x 400g cans cherry tomatoes 400g can chickpeas, rinsed, drained ½ cup (140g) thick Greek-style yoghurt Juice of ½ a lemon 1 Lebanese cucumber, thinly sliced into rounds Mint leaves, to serve CARDAMOM RICE 250g basmati rice 4 cardamom pods 2 star anise METHOD Heat oil in a saucepan over medium heat. Add seeds and curry leaves. Cook for 2 minutes or until mustard seeds starts to pop. Add the onion, ginger, and two-thirds garlic. Cook 3-4 minutes until the onion has softened. Add eggplant, curry powder, and sugar. Cook 8-10 minutes until eggplant has softened slightly. Stir in vinegar, half the tomatoes, and 1 cup (250ml) water. Bring to the boil. Reduce heat to medium-low and simmer, loosely covered, for 25 minutes or until eggplant is very tender. Stir in chickpeas and remaining tomatoes. For the rice, combine all ingredients with 2 cups (500ml) cold water and 1 tsp salt flakes in a pan over high heat. Bring to the boil. Reduce heat to low, cover, and cook, without stirring, for 12 minutes or until water has been absorbed and rice is tender. Uncover and stir with a fork. For the dressing, combine yogurt, lemon juice, and remaining garlic in a small bowl. Place rice in a bowl. Top with eggplant and cucumber. Drizzle over the dressing and scatter with mint. Toss to serve. This recipe and more can be found at Delicious.com

Pumpkin is a highly versatile vegetable that can be used in both sweet and savory dishes. Pumpkins offer vitamin C, vitamin E, iron, and folate - all of which strengthen your immune system and can help keep your skin strong and healthy. More pumpkin in your diet can help your immune cells work better to ward off germs and can improve bladder and heart health. Below are some ways you can incorporate more pumpkin and variety into your diet. -Vege curry: replace the meat component in your favourite curry with pumpkin, or simply add it as well as the meat. -Pumpkin soup -Quiche -Add to your roast veg mix -Roast pumpkin salad -Instead of mashed potato, try mashed potato and pumpkin or kumara and pumpkin. Vegan stuffed roast pumpkin INGREDIENTS 1.8kg whole butternut pumpkin 2 red onions 1 tablespoon extra virgin olive oil 3 garlic cloves, thinly sliced 1 teaspoon smoked paprika 2 small red capsicums deseeded, cut into 1cm-thick strips 2 small yellow capsicums, deseeded, cut into 1cm-thick strips 2 tablespoons red wine vinegar 2 teaspoons pure maple syrup 400g can brown lentils, rinsed, drained 150g baby spinach 2 tablespoons pine nuts 2 bunches asparagus, trimmed Baby rocket, to serve Balsamic vinegar, to serve METHOD Step 1 Preheat oven to 190C/170C fan-forced. Line a large baking tray with baking paper. Cut pumpkin in half lengthways. Scoop out seeds. Place the pumpkin, cut-side up, on the prepared tray. Lightly spray with oil. Season. Roast for 1 hour 10 minutes or until tender. Cut 1 onion into wedges. Thinly slice the remaining onion. Set aside pumpkin to cool then scoop out the flesh from each pumpkin half, leaving a 3cm-thick shell. Reserve flesh. Step 2 Meanwhile, heat oil in a large frying pan over medium heat. Cook sliced onion, stirring, for 3 minutes or until softened. Add the garlic and paprika. Cook, stirring, for 1 minute. Add capsicum and cook, stirring occasionally, for 10 minutes or until just tender. Stir in vinegar and maple syrup. Cook, stirring occasionally, for 10-15 minutes or until caramelised. Step 3 Add lentils and reserved pumpkin to the onion mixture. Season. Stir. Set aside to cool slightly. Step 4 Blanch spinach in boiling water. Drain. Refresh under cold running water. Squeeze out excess liquid then coarsely chop. Stir through the lentil mixture with pine nuts. Step 5 Divide the lentil mixture between pumpkin shells. Carefully join halves and use kitchen string to tie at 2cm intervals. Return pumpkin to a tray. Add onion wedges. Roast for 20 minutes or until just tender, adding asparagus halfway through cooking. Set aside for 5 minutes. Remove string. Cut into 6 thick slices. Arrange on serving plates with asparagus, onion, and rocket. Drizzle over balsamic. Pumpkin fritters INGREDIENTS · 500g vine-ripened cherry tomatoes · 800g butternut pumpkin, peeled, seeded, coarsely grated · 180g vegetarian haloumi, grated · 1 tbs coarsely chopped dill · 2 Free Range Eggs, lightly whisked · 1/2 cup (75g) self-raising flour DILL PESTO · 1/4 cup coarsely chopped dill · 1/4 cup (35g) slivered almonds, toasted · 60g pkt Baby Rocket · 1 garlic clove, crushed · 1/4 cup (20g) finely grated parmesan · 1/3 cup (80ml) olive oil METHOD Step 1 Preheat oven to 200°C. Line a baking tray with baking paper. Place the tomatoes on the lined tray and spray with olive oil spray. Season. Bake for 20 mins or until the tomatoes begin to collapse. Step 2 Meanwhile, combine the pumpkin, haloumi, dill, and egg in a large bowl. Add flour and stir to combine. Season. Step 3 Spray a large non-stick frying pan with olive oil spray and place over medium heat. Add four ¼-cup (60ml) portions of the pumpkin mixture to the pan and cook for 2 mins each side or until golden brown and cooked through. Transfer to a plate and cover with foil to keep warm. Repeat, in 2 more batches, with the remaining pumpkin mixture. Step 4 To make the dill pesto, place the dill, almond, rocket, garlic, and parmesan in a food processor and process until finely chopped. With the motor running, add the oil in a thin, steady stream until combined. Season. Step 5 Divide the fritters and roasted tomato among serving plates. Drizzle fritters with the dill pesto. Choc chip pumpkin bread INGREDIENTS 2 cups (300g) self-raising flour 1 cup (220g) brown sugar 1 cup (250g) mashed pumpkin 1/2 cup (125ml) buttermilk 150g butter, melted 2 Free Range Eggs 2/3 cup (130g) dark choc chips 1/2 cup (55g) chopped walnuts Pepitas (pumpkin seeds), to sprinkle Chopped walnuts, extra, to sprinkle Dark choc chips, extra, to sprinkle METHOD Step 1 Preheat oven to 180°C. Grease the base and sides of a 10cm x 24cm loaf pan and line with baking paper, allowing the sides to overhang. Step 2 Combine the flour and sugar in a large bowl. Whisk the pumpkin, buttermilk, butter and eggs in a bowl until well combined. Add to the flour mixture with the choc chips and walnut. Stir until combined. Spoon into the prepared pan and smooth the surface. Sprinkle with the pepitas, extra walnut, and extra choc chips. Step 3 Bake for 1 hour or until a skewer inserted in centre comes out clean. Set aside in the pan for 10 mins before transferring to a wire rack to cool. Serve warm or at room temperature. Recipes from taste.com.au

Cauliflower is very low in calories yet high in vitamins. The main nutrients found in cauliflower are fiber, vitamin C, K, B6, folate, potassium and manganese. Cauliflower can be used in many things like: -Cauliflower rice -Cauliflower mash -Cauliflower hummus -Pizza base -Add into curry -Add into stir fry Cauliflower soup with smoked almond pesto INGREDIENTS · 20g butter · 2 tbs olive oil · 1 brown onion, coarsely chopped · 1 garlic clove, crushed · 1 medium cauliflower, coarsely chopped · 4 cups (1L) salt-reduced vegetable or chicken stock · 1 cup (120g) coarsely grated smoked cheddar · 1/2 cup (125ml) pouring (pure) cream or thickened cream · 1 cup small cauliflower florets, extra · 1/2 cup basil sprigs SMOKED ALMOND PESTO · 60g pkt Baby Rocket · 1/2 cup basil leaves · 1/4 cup (20g) finely grated parmesan · 1/3 cup (55g) smoked almonds, chopped · 1 garlic clove, crushed · 1/3 cup (80ml) avocado oil or olive oil METHOD · Step 1 Heat the butter and half the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, for 5 mins or until onion softens. Add the cauliflower and stock. Increase heat to high and bring to the boil. Reduce heat to medium-low. Cook, stirring occasionally, for 15 mins or until the cauliflower is very tender. Remove from heat. Set aside to cool slightly. · Step 2 To make the smoked almond pesto, place rocket, basil, parmesan, almond and garlic in a food processor and process until finely chopped. With the motor running, add oil in a thin, steady stream until well combined. Season. · Step 3 Use a stick blender to carefully blend the cauliflower mixture in pan until very smooth. Add cheddar and cream. Stir until the cheddar melts. Place over low heat. Cook for 1-2 mins or until heated through. Season. · Step 4 Heat the remaining oil in a frying pan over high heat. Add the extra cauliflower and cook for 2-3 mins each side or until golden brown. · Step 5 Divide soup among serving bowls. Drizzle with the pesto. Top with fried cauliflower. Sprinkle with the basil. Cauliflower fritters INGREDIENTS 850g cauliflower, trimmed, cut into florets 2 cups self-raising flour 1 garlic clove, crushed 1/4 cup flat-leaf parsley leaves, chopped 1 cup grated parmesan cheese 2 eggs, lightly beaten olive oil, for shallow-frying fruit chutney, to serve METHOD · Step 1 Preheat oven to 150°C. Bring a saucepan of salted water to the boil over high heat. Add cauliflower. Return to the boil and cook, uncovered, for 4 to 6 minutes or until tender. Drain. Transfer to a board and roughly chop. Place in a bowl. Set aside to cool. · Step 2 Sift flour over cooled cauliflower. Add garlic, parsley and parmesan. Stir to combine. Pour over egg and stir until well combined. Slowly add 1/4 cup water, stirring until a thick batter forms. · Step 3 Add enough oil to a large, non-stick frying pan to cover base. Heat over medium heat until oil is hot. Using 1/4 cup of mixture per fritter, spoon ritters, 5 at a time, into hot oil. Cook for 4 to 5 minutes each side or until golden and cooked through. Transfer to a wire rack. Place in oven to keep warm while cooking remaining fritters. · Step 4 Serve fritters hot or cold with chutney. Potato and cauliflower gratin INGREDIENTS · 1.5kg potatoes, peeled, chopped · 1/2 small cauliflower, cut into florets · 300ml thickened cream · 2 teaspoons Dijon mustard · 3/4 cup grated pizza cheese METHOD · Step 1 Preheat oven to 170C or 150C fan-forced. · Step 2 Place potato and cauliflower in an ovenproof dish. Mix together cream and mustard. Season. Pour over vegetables and toss to coat. Scatter over cheese. Cover with foil and bake for 1 hour. · Step 3 Remove foil and cook for another 30 mins, until vegetables are tender and topping is golden. Recipe's from taste.com.au

INGREDIENTS 100g unsalted butter, chopped 2 tsp sesame oil 3 bunches mixed radishes, washed, trimmed Juice of 1 lemon, plus extra lemon wedges to serve 1 tbs each toasted black and white sesame seeds Red vein sorrel, baby radish leaves, baby shiso and sourdough, to serve METHOD Melt butter and oil in large frypan over medium-high heat and cook for 3 minutes or until nut brown. Add radish and cook, tossing pan, for 6-8 minutes or until tender. Spoon into a serving bowl. Drizzle over lemon juice and scatter with sesame seeds and salad leaves. Serve with sourdough and extra lemon. This recipe and more can be found at Delicious.com

Hi Team, This is a great little 24 min burn. Focus on One Circuit at a time- 10 reps of each exercise with 4x10m runs then repeat as many times are you can in 6 mins. The aim is to complete 3 sets of the circuit. Once complete move to Circuit Two. Take 1-2 mins rest in between each circuit. This can be done body weighted or add weights in any of the exercises you choose. Set your Timer for 6 mins High/1 min Low with 4 intervals. Circuit One: 1. Full Situp 2. Burpee Thruster 3. Alligator Push up 4. Jump Lunges 5. 4 x 10m Runs Circuit Two: 1. Jump Jack/Air Jack 2. Hip Raise 3. Mountain Climber Push Up 4. CTF Burpee 5. 4 x 10m Runs Circuit Three: 1. Triple Pulse Squat Jump 2. Skaters (R+L=1) 3. Squat 180 Jump 4. Walkout Press Up 5. 4 x 10m Runs Circuit Four: 1. In out Press Up 2. Lateral Squat Tap 3. Plank Jack 4. Surfer Burpee 5. 4 x 10m Runs Enjoy! #wotd #northernarena #keepingyoumoving #exercise #lifesgreatwithnorthernarena #changinglives

Ingredients: -1/2 cup vegetables -1 cup pasta -1 tbsp pesto -1/4 cup evaporated milk Method: -Bring a pot of water to the boil. Add pasta and cook for 4-5 minutes until nearly done. -Add in chopped up vegetables of choice and bring back to boil for 2mins. -Drain. Add in evaporated milk and pesto and put back on a low heat until combined and evaporated milk has thickened. -Enjoy.

Capsicums are an excellent source of vitamin A and C, vitamin E, B6 and folate. They are also a good source of dietary fibre. Capsicums can help lower the risk of heart disease. Improve your metabolism and improve your immunity. Ways to incorporate more capsicum into your diet: -add to stir fry’s -raw in salads -add to roast vegetable mix Charred capsicum dip INGREDIENTS · 4 red capsicums · 2 tsp extra virgin olive oil · 8 small pita breads, divided · 4 garlic cloves · 1 tsp cayenne pepper · 1 tsp ground cumin · 1 1/2 cups (150g) walnuts · 1/4 cup (60ml) lemon juice · 1 cup (250ml) extra virgin olive oil, extra · Flat-leaf parsley leaves, to serve · Chopped toasted walnuts, to serve METHOD · Step 1 Prepare a barbecue for high heat. Lightly brush capsicums with the oil. Barbecue capsicums, turning occasionally, for 12 mins or until charred and blistered all over. Transfer to a heatproof bowl. Cover and set aside to cool slightly. · Step 2 Barbecue 1 pita bread until lightly charred. Set aside to cool slightly. Tear into pieces. · Step 3 Peel, seed and coarsely chop the capsicum. In a food processor, process the garlic, cayenne pepper, cumin and 3 tsp salt. Add the chargrilled pita bread and pulse until finely chopped. Add the capsicum, walnuts, lemon juice and extra oil. Pulse until the mixture is well combined but still chunky. Spoon the capsicum mixture into a serving bowl. Garnish with the parsley and toasted walnut. · Step 4 Barbecue remaining pita bread for 1 min each side or until lightly charred and warmed through. Serve with the dip. Ham, corn and capsicum pasta INGREDIENTS · 3 slices ham · 400g risoni · 50g baby rocket leaves · 1 red capsicum, sliced · 300g can corn kernels, drained · 1/4 cup finely grated parmesan · 1 1/2 tablespoons olive oil · 3 teaspoons red wine vinegar METHOD · Step 1 Cook risoni in a large saucepan of salted boiling water according to packet instructions or until al dente. Drain and transfer to a large bowl. · Step 2 Place red wine vinegar, olive oil, salt and pepper in a small bowl, and whisk until fully combined. · Step 3 Fold ham, corn, capsicum, parmesan and rocket through pasta. Add dressing and toss to combine. Serve warm or cold. Nacho-stuffed capsicums INGREDIENTS · 2 tablespoons extra virgin olive oil · 1 brown onion, finely chopped · 2 garlic cloves, crushed · 1 long red chilli, finely chopped · 1 tablespoon ground cumin · 2 teaspoons ground coriander · 1 1/2 teaspoons smoked paprika · 1 teaspoon dried oregano leaves · 450g beef mince · 1 tablespoon tomato paste · 400g can crushed tomatoes · 400g can kidney beans, rinsed, drained · 1/3 cup fresh coriander leaves, chopped, plus extra, to serve · 4 capsicums, halved, deseeded · 80g (1 cup) coarsely grated cheddar · 40g gluten-free corn chips, coarsely crushed · Sour cream, to serve · Avocado wedges, to serve (optional) · Lime wedges, to serve (optional) METHOD · Step 1 Preheat oven to 200C/180C fan forced. Line a large baking tray with baking paper. · Step 2 Heat 1 tbsp of the oil over medium-low heat. Cook the onion, stirring, for 4 minutes or until soft. Add the garlic and chilli. Cook, stirring, for 1 minute or until aromatic. Add the cumin, coriander, paprika and oregano. Cook, stirring, for 2 minutes or until aromatic. · Step 3 Increase heat to medium-high and add remaining oil. Cook the beef, breaking up with a wooden spoon, for 5 minutes or until browned. Stir in the tomato paste for 1 minute. Add tomato. Reduce heat to medium. Cook, covered, stirring occasionally, for 6 minutes. Add the kidney beans and cook, covered, for a further 4 minutes or until warmed through. Stir in the coriander. Season. · Step 4 Meanwhile, place the capsicum, cut-side up, on the prepared tray. Spray with olive oil and season. Cover with foil. Roast for 15 minutes or until starting to soften. · Step 5 Divide the beef mixture among the capsicum halves. Combine the cheese and corn chips in a bowl. Top the beef with the cheese mixture. Cook for a further 15-17 minutes or until golden and tender. Sprinkle with coriander and top with a dollop of sour cream. Serve with avocado and lime, if using. Recipes from taste.com.au