healthy comfort food recipes from Kate Save

Kate Save poses in hot springs cafe window

If you’re looking for a healthy brekky or dinner to serve to your beloved mother, partner or bestie this Mother’s Day, try this delicious recipe from our Wellness Ambassador, Kate Save—founder of Be Fit Food.

 

Blueberry and almond protein pancakes

Makes two serves

Preparation time: five minutes

Cooking time: 30 minutes

Ingredients:

  • 350g low fat cottage cheese
  • 1/3 cup rolled oats
  • 1/3 cup almond meal
  • 1 large egg
  • ¼ cup light milk
  • ½ teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¾ cup mixed berries (fresh or frozen)
  • ½ tablespoon Natvia or Stevia

Method

  1. In a food processor, blend cottage cheese, rolled oats, almond meal, milk, baking powder and cinnamon until smooth.
  2. While batter is resting, heat a non-stick, heavy based frypan. When hot, spray with your chosen oil and cook pancakes.
  3. Heat the berries and Natvia or Stevia together gently in a saucepan or the microwave.
  4. Serve the pancakes with the berry sauce.

low carb Cheesy Cauliflower and Beef Pie  

Makes eight serves 

Preparation time : 20 minutes

Cooking time: 30 minutes

Ingredients

  • 800g extra lean beef mince
  • 200g zucchini, grated
  • 200g carrots, grated
  • 1 medium onion, finely chopped
  • 200g peas, frozen
  • 4 cloves garlic, sautéed
  • 1 tablespoon olive oil
  • 1 teaspoon chilli powder
  • 1 tablespoon beef stock, salt reduced

Cheesy cauliflower mash

  • 1 kilogram cauliflower
  • 4 garlic cloves, sautéed
  • 400g ricotta cheese, reduced fat
  • 1 tablespoon vegetable stock, low salt
  • 1 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 1 tablespoon shaved Parmesan cheese

Method

  1. Preheat oven to 180 degrees.
  2. Heat olive oil in large pan over medium heat and sauté onions and garlic and set aside half for cauliflower mash.
  3. Add carrot and zucchini for two minutes to soften slightly.
  4. Add beef, stock, chilli powder and cook until beef browns in the liquid from the vegetables in the pan (add an extra 100ml if desired).
  5. Stir peas through the mince and place into a large baking tray.
  6. Steam cauliflower heads until soft, discarding stems, then blitz in a food processor with olive oil, vegetable stock powder, black pepper, ricotta and the remaining onion and garlic until smooth and creamy.
  7. Layer cauliflower mash on top of the mince and smooth out, then bake for 20-25 minutes until slightly browned.
  8. Sprinkle with Parmesan cheese and replace in oven for 5 minutes to further brown on top.

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