Tag Archives: capsicum

Last Minute Veggie Fritter


Last minute veggie fritter

As the name suggests this is a quick and easy recipe for your last minute panic when you have little left to choose from the fridge or pantry. This bright and cheerful, eye catching variety of snack or protein add in to a meal is just perfect for kids and adults too.

This recipe utilizes the canned variety of corn and frozen peas to make this an even quicker prep and easy to reach for solution to the last minute ‘what do I make dilemma’.



1 can corn

½ cup frozen peas

½ red capsicum

2 eggs

3 tbs gluten free self raising flour or cornstarch

3 tbs milk (your choice)

Olive oil for cooking

1 tsp Pink Himalayan Salt

½ tsp Pepper

½ tsp Dried Coriander

Dice the capsicum

Combine the egg, flour, milk and seasonings in a bowl.

Add in the vegetables and mix well.

_AAA0491Heat a fry pan on high.

Add a little olive oil to shallow fry.

Take heaped tablespoonfuls of veggie mix and drop them into the pan. Let them cook until slightly browned then flip and brown on the other side. (Few minutes each side.)Remove and drain on paper towel._AAA0492

Repeat until you use up all the mix. Drop the heat to medium /low if they are browning too quickly.

Mango Salsa Salad


Mango Salsa SaladI love mango season with such an abundance of this beautiful fruit, I thought this mango salsa would be a perfect way to add some to a healthy summer lunch. With just a few simple ingredients this recipe makes a quick, easy, colourful and tasty meal.

A few words on behalf of Mangos –
They are high in beta carotene which is great news for your skin and immune system, it has an interesting antioxidant profile which can help prevent cell damage to eyes, bowel and skin and contains fibre which helps reduce cholesterol.


1 Mango

1 Red capsicum

1 Cucumber

10 Cherry Tomatos

Sprinkle of Sunflower Seeds (Toasted in cumin, chilli and salt) – Recipe also on the blog

Lime Juice for dressing

* Dice, slice, toss and serve.

Serves 2

Serve with boiled eggs

Vegetable Kebabs on the BBQ

Vegetable KebabsThese vegetable kebabs are one of my token favourite vegetarian meals to bring to a BBQ. Make sure you make extra because there won’t be any left. Tofu (from soy beans)  is one of those versatile foods that you can add to a stir fry, BBQ, soup, desserts, breakfasts (and the list goes on). It readily takes up flavours and is a high source of protein without the fat.

Vegetable Kebabs


1 pack Firm Tofu

2 large Zucchini

1 large Red Capsicum


Olive oil (optional)

You will need wooden skewers and a star shaped cookie cutter

_AAA0437Prepare the tofu by chopping into 3x 3 cm cubes. Place in a bowl and splash over 2 tbs of tamari. Stir through until all sides of the tofu cube are covered and set aside.

Cut the zucchini into thick rounds. Use the cookie cutter to cut out the middle of the zucchini, leaving the outside circle in tact. Set aside the circles and the stars.

Chop the capsicum into chunks.

Thread a piece of tofu, followed by capsicum, zucchini, and repeat or make up your own pattern.

At this point, you can drizzle a little olive oil (optional) over the kebabs before they hit the BBQ.

Grill on the BBQ for a few minutes on each side until browned.

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