Add Some Spice to Your Life With Moroccan Pizza

Serves: 4

Time to make: 40 minutes

High fibre, low kJ, vegetarian and high protein.

Ingredients:

• 300g pumpkin, peeled, thinly sliced
• Olive oil spray
• 4 wholemeal pita rounds
• 150g (about 8 tablespoons) reduced-fat hommous
• 3 cups button mushrooms, thinly sliced
• 120g reduced-fat feta, crumbled
• 2 teaspoons Moroccan seasoning
• 4 cups rocket leaves

Instructions:

1. Preheat oven to 200ºC. Place pumpkin slices on a baking tray lined with baking paper and spray with oil. Bake for 10–15 minutes, or until tender.
2. Place pita rounds on a baking tray lined with baking paper. Spread hommous on bases. Arrange pumpkin, mushrooms and feta on top, then sprinkle with Moroccan seasoning.
3. Bake for 10 minutes, or until vegies are golden and base is crispy. Scatter rocket leaves over pizzas before serving.

Tips:

When making your own pizzas, keep toppings healthy by using plant-based ingredients, such as vegetables, fruit, nuts or seeds. Stick to just one meat option, such as lean bacon or barbecued chicken – not both.

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Healthy Tom Yum Goong

Serves: 4

Time to make: 30 minutes

No dairy, low fat, low KJ, high protein

Ingredients

• 1 1/2 tablespoons tom yum paste
• 4 cups reduced-salt fish stock
• 1 stalk lemongrass, trimmed, bruised
• 2 fresh lime leaves
• 400g fresh rice noodles
• 24 (about 500g) peeled green king prawns
• 300g assorted mushrooms, sliced (eg. shitake, oyster)
• 150g sugar snap peas
• 1 small carrot, peeled, cut into matchsticks
• 1 tablespoon lime juice
• 2/3 cup fresh coriander leaves

Instructions

Step 1

Place paste into a large saucepan over medium-high heat. Cook for 30 seconds, or until fragrant. Add stock, 2 cups water, lemongrass and lime leaves. Bring to the boil. Reduce heat to medium and simmer for 8–10 minutes, adding rice noodles in the last 2 minutes of cooking.

Step 2

Add prawns, mushrooms, peas and carrot. Cook for 2–3 minutes, until prawns are cooked. Remove from heat and discard lemongrass. Add lime juice and top with coriander to serve.

Variations

• If you can’t find tom yum paste, use red curry paste instead.
• To help reduce the sodium, replace the prawns with shredded, cooked chicken and use chicken stock in place of fish stock.

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