Sep 16, 2023
This incredible pasta dish is ready in 30 minutes! Dive into a culinary delight - this incredible pasta dish will be on your plate in just 30 minutes.
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This incredible pasta dish is ready in 30 minutes! Dive into a culinary delight - this incredible pasta dish will be on your plate in just 30 minutes.
WELCOME BACK BREAKFAST!
Happy New Year Team! We hope you all had a well deserved break and soaked up some sun or snow on your little part of the planet!
Here at RF HQ we are back into the swing of things, prepping and planning some awesome & tasty new recipes for 2014!
Kicking things off, a welcome back breaky! Vegetarian and super tasty, this is something we found ourselves gravitating towards after the xmas feasting! Fulfilling yet not heavy, healthy, protein packed & full of goodness!
We're using portobello mushrooms which are a good source of fibre & contain a heap of B-Vitamins which boost energy production to help you kickstart your day! Topped with eggs, a tasty pesto mix & a zesty side salad - this is sure to please!
WELCOME BACK - VEGGIE BREAKY
INGREDIENTS - 1 SERVING
2 Medium/large Portobello mushrooms 2 Free range eggs 3 Cherry toms 1/2 a cup of Rocket leaves Juice from 1/2 a lemon 1 tsp of Butter 1 TBS of organic Pesto 1 tsp of pink Himalayan rock salt 1 tsp of Black pepper 1/4 tsp of Paprika 1/4 tsp of Kelp sprinkle 1 tbs of Olive oil
STEP 1 - Pre heat your oven to 200c/392f Bake
Pick out the centre of your Portobello's, just be careful not to tear your mushroom. Chop the centre stalk pieces into fine pieces.
STEP 2
Combine the chopped mushroom stalks with your pesto, olive oil, butter, salt & pepper and paprika. Stir well.
STEP 3
Using a teaspoon, spoon the pesto mix around the edges of your portobellos, leaving the centre empty for your yolk to sit. Make sure the pesto is higher around the edges so the whites of the egg doesn't spill over. Crack your egg carefully into the centre so the yolk sits in the hole where the stalk was. The whites should sit on top of the pesto.
If this method is too time consuming, you can poach your eggs instead.
STEP 4
Place the eggs onto a sheet of baking paper drizzled with olive oil so they don't stick. Cook in the oven for around 20 minutes or until the yolk and white have cooked to your liking.
STEP 5
Whilst your shroom's are cooking, slice your cherry toms into quarters and toss together with your rocket leaves, extra salt & pepper, kelp sprinkle, olive oil and lemon juice.
STEP 6
Once your mushrooms have cooked to your liking, take them out and serve alongside your salad. If you poached your eggs, place them on top of your mushroom. Sprinkle a little extra paprika and pesto on top of your eggs and drizzle with olive oil.
The combination of the hot mushrooms & eggs with the fresh salad and zesty dressing is perfect!
You could also serve with grilled veggies like green beans, kumara, eggplant and zucchini for a post workout feed!
Eat well Team! We wanna see your re-creations of our recipes, so make sure you tag us! @rapidfitness #rapidrecipes
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Enjoy!
RF CHRISTMAS CANAPES
Hi all! This week on our Facebook page We asked all our RFer's what recipes they would like to see over the Summer/christmas period. We had heaps of rad suggestions ranging from summer drinks to salads and of course, party canapés - but a healthier option to keep the festive treats at a minimum!
I'm sure your all familiar with mini spring rolls and deep fried prawns? Don't get us wrong, we love a little fried goodness every now and then, but because most of december is party crazy, we thought a few healthy/RF style canapés might just save you from feeling all fried out for summer!
We decided on three different types :
Vegetarian Mediterranean seed squares
Mini Salmon & egg breakfast bites
Vegetarian Margarita skewers
Most of the ingredients you will find at your local supermarket, which is definitely handy for those last minute gatherings when you need some food and fast! We shopped at Farro's a local produce market that stock alternative food options as well. perfect for finding a few different bits and pieces!
We served all of our canapés chilled, although you could serve the mini breakfast bites warm if you wish.
So here goes guys, three different Summer Christmas Canapés for this party season..
1. Vegetarian Mediterranean seed squares
These are perfect for a bread or crostini alternative. Still getting the crunch from the seed cracker without the gluten. Topped with beautiful Mediterranean flavours combined with zesty herbs and pickles. Yummo!
INGREDIENTS - Makes around 20
1 Bag of gluten free seed crackers, we used Little bird Organics crackers
1 Jar of Sun dried tomatoes, make sure you have enough for 20, or you can cut bigger pieces in half
3-4 Gherkins/pickles, chopped small
150grams of Cream cheese, you could swap this for cottage cheese, yoghurt or sour cream
2 tsp of your favourite herb blend. We have a savoury mix of parsley, coriander, dried garlic, salt & pepper
STEP 1
Lay your crackers out for how you would like to display them. We just used a wooden board lined with baking paper.
STEP 2
Combine your herb mix in a small bowl with your cream cheese and mix well. Spoon teaspoon full amounts into the centre of each cracker. The mixture may spread slightly so don't overload the cracker!
STEP 3
Place one sun dried tomato on top of each cream cheese blob, make sure to wipe or drip dry any excess oil from the tomato as it will run. If your tomatoes are quite large, you can halve them to fit. Finally top with your chopped up pieces of gherkin. You could drizzle with a little lemon juice and season with black pepper.
These are best served fresh as you don't want the cracker to turn soggy, so make sure to prep a little earlier then top at the last minute.
2. Mini salmon & egg breakfast bites
Cute little rounds compiled of your favourite breakfast ingredients. But, these will be perfect for breaky, brunch or lunch! Egg, salmon and avo - but ya gotta have the crunch of something like toast - so instead of bread we used a little bit of seed cracker on top!
INGREDIENTS - Makes around 20
1/2 An avocado
150grams of Smoked salmon
6 Free range eggs
Pink Himalayan rock salt
STEP 1
Crack all of your eggs into a bowl, add some salt and whisk lightly. You don't want to completely whisk as you want a marbled like effect with the egg once it has cooked.
STEP 2
In a large pan over low-medium heat, heat a little butter and pour in your whisked eggs. Let cook gently until you have a giant egg pancake.
STEP 3
Flip out your egg pancake on to a board and using something small and round, cut out your little egg rounds, which will be used as the base. We just used a lid from a jar. You will be left with a cool stack of round egg pancakes! Don't throw away your egg cuttings either - you could use them for stir fry, salad or even tomorrows breakfast!
STEP 4
Scoop your avo from the flesh and mash in a bowl with some salt, you could add a little lemon and pepper if you wish too.
STEP 5
Time to put these together. Lay your egg rounds onto your serving platter or plate and top with a small piece of salmon, then half a teaspoon full of your avo mash. Finally break a small piece of seed cracker and insert it on top.
3. Vegetarian Margarita skewers
These are too easy! Some cool skewers, simple but oh-so tasty flavours and you have a winner of a canapé! Instead of a filling bready pizza, we thought we would take the same idea but get rid of the fillers. Cherry toms, basil and Mozzarella - a trio of goodness!
INGREDIENTS - Makes around 20
A small tub of Mozzarella balls - or around 100 grams, you can also do half mozzarella and half goats feta - which is what we did.
A handul of fresh Basil leaves
20 Cherry tomatoes
Some medium sized skewers.
STEP 1
Halve all of your cherry toms, pick your Basil leaves from their stems and chop slices of feta if your using feta.
STEP 2
Thread first one halved cherry tom with the rounded side facing the bottom, then your basil leaf, then either a slice of feta or a mozzarella ball, then finally the other half of the cherry tom, rounded size facing up. It will look like a little mini burger, on a stick! And that's it. so easy! Serve on a funky plate or in a cool tin!
Once your guests arrive, lay out your canapés with small serving plates and watch them all disappear!
These were super easy to make - if you guys make any of these, be sure to let us know! We wanna see your creations so we can share them too! Use our tags @rapidfitness #rapidrecipes so we can find them!
Happy Friday All!
'I SCREAM, YOU SCREAM'...
We all scream for... Gluten, dairy, preservative & refined sugar free...
ICE CREAM'' ! (yay)
So the rhyme isn't quite the same, but seriously, the flavours are just as good in this Summer Ice cream recipe! Fresh Organic Strawberries & coconut cream are the base of this teeny bit sweet and little bit tart frozen treat!
So, whats the scoop on Ice cream..
On average, two scoops, or about 1 cup, of your standard ice cream contains about 28 grams of sugar! (yikes) This sugar, once digested will translate into the equivalent of 7 teaspoons of sugar.
Although most people think that light ice cream maybe the better option, this however, is not the case since food manufacturers tend to add more sugar to low-fat products. Without the Fat in there to give it flavour, they need to substitute it with something - more sugar! A 2-scoop serving of light ice cream contains almost 34 grams of sugar, which is the equivalent of 8.5 teaspoons of sugar! So if you don't want any of the unnecessary refined nasties in your scrummy Ice cream, try this recipe out!
STRAWBERRY & CHERRY, COCONUT ICE CREAM
INGREDIENTS
2 Cups of fresh organic strawberries
2 Cans of coconut cream (fattier part only)*
Raw organic honey (We used 2 Tbs, it depends how sweet or tart you like it)
1/2 A scraped vanilla pod
1/4 Cup of dried organic cherries
EXTRAS
Dark organic chocolate pieces
Fresh blueberries or blackberries as a substitute for the cherries
Coconut nectar or maple syrup as a substitute for the honey
FREEZING OPTIONS
We used a basic ice cream maker to make this recipe, but their are other alternatives if you don't have one:
Ice cream/popsicle moulds - Pour the mixture into these and once frozen they can be eaten as an ice block.
Container/Tin/Dish - Pour your mix into a loaf tin, casserole dish or freezer safe container and place in the freezer. Stir roughly every half hour to create the ice cream consistency.
*Your coconut cream tins will need to be left in the fridge overnight so that the fat can separate from the water. You will only use the fattier part scraped from the top in this recipe.
STEP 1
Chop your strawberries into halves and place in a bowl with the remaining ingredients, aside from the cherries. You should easily be able to spoon or scrape the fattier part from the coconut cream.
STEP 2
With a stick blender in the same bowl, blend until you have a smoothie like consistency, or place in a blender and whizz it up! If you aren't using an ice cream maker, now is the time to stir in your cherries.
STEP 3
Choose your desired freezing option and let it do it's thing! We have a basic ice cream maker that did the trick. Half way through the freezing process we poured in our dried cherries, just so they didn't get to mulched in the churning process. It took around half an hour to freeze until the consistency we liked! Just follow the manufacturers instructions if you are using an ice cream maker.
We served some dates on top and hey presto - a sweet as summer treat! (with no nasties)
So, summer is-a-coming, tag us in your summer treats!
@rapidfitness #rapidfitness #rapidrecipes on :
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http://instagram.com/rapidfitness
See you later winter..Hello sunshine..
Ruby's Tuesday
Rapid Fitness have some very cool friends, which makes us feel extra special and very grateful. The lovely humans from Ruby's List are no exception!
Introducing, your online butcher - Ruby's List. Not just any butcher, but these are people who care about where the meat comes from and how the animal has been treated. Something RF also believes in whole-heartedly, animals that have been well looked after and have been fed the kind of foods that nature intended.
We give Ruby's List a double thumb's up ! Hip - hooray for happy, cruelty free meat.
So, we are super stoked to be working with Ruby's List to bring you
'Ruby’s Tuesday’
Every Tuesday for the next 7 weeks we will be bringing you a new recipe using meat supplied by Ruby's List which we will upload to our blog and on the Ruby's List website for y’all to re-create. Better yet, the product we use will be their special of the week! Also, they now offer Free Freight in Auckland for the RF family, just remember to write the word “FREE” in the coupon code on checkout!
Check out ww.rubyslist.co.nz for the weekly special's and the Kickstart pack made especially for all of you guys!
Stay tuned Tomorrow for our Ruby's Tuesday week 1 Recipe!
If you decide to re-create any of the dish's we post - tag us using #rubystuesday we'd love to see your meals!
PASTRYLESS SALMON QUICHE
Whilst on our travels, we discovered many a bakery, Patisserie or cafe that housed the most mouth watering croissants, sweet pastries, buns and quiches. Yes. we dabbled a little, how could we not? But this gave us an idea - why not create something that can be just as tasty, without the pastry? (hey we rhymed). A pastry-less quiche sprung to mind! All of the flavour of the eggy/veggie goodness - without the floury wrapping? This could pass as a frittata - but hey - its made like a quiche, it's the same shape as a quiche and it tasted like a quiche, not to mention its a truck load healthier! So, with out further adieu...
The Pastry-less Salmon Quiche.. RF Style!
INGREDIENTS
6 Free range eggs
100 grams Salmon
1/2 Cup Almond milk
1/2 Zucchini - grated
1/4 Block of Goats feta
1/2 Red onion
A handful of cherry tomatoes
1/2 a Leek
1 tsp Black peppercorns
1 tsp Pink Himalayan rock salt
1 tsp Smoked Paprika
1 tsp Dill
1 Kumara - Peeled and cubed
A few sprigs of fresh thyme
This serves 6-8 people
STEP 1
Pre heat your oven to 200c/390f - bake, then grease a quiche dish well with butter. Peel and chop your Kumara into bite sized cubes and over high heat boil in salted water until just tender. Drain and set aside.
STEP 2
In a Mortar and Pestle place your salt and pepper, paprika and dill and grind into a fine powder.
STEP 3
Crack all of your egg's into a large bowl and add the seasoning, and almond milk. Whisk until well combined.
STEP 4
Pour your egg mix into your greased quiche dish. Chop and grate your veggies and add to the mix along with the salmon, feta and fresh thyme.
STEP 5
Give the mix a little stir through so that the ingredients are spread evenly. Place the dish into your pre heated oven for 30-40 minutes until set and cooked through. Eat whilst its hot!
TAG US IN YOUR DISHES! On Instagram & Facebook! @rapidfitness #rapidrecipes :)
Next week we will be bringing you the first dish from our winner's of the #designadish competition. We Have re-created their master-chef dishes so you guys can now enjoy their recipes too! Stay tuned :)
Happy Friday RF'ers!
SWEET CANDIED DESSERT
Hi Guys - From Sunny Croatia! This week's recipe was made in Ireland, but we planned ahead and thought of a sweet little citrus treat that would make us feel like we were already soaking up rays on a beach in Croatia. Something sweet and fruity and super easy and super FAST! A Candied Orange dessert with Honey and Cream, if you don't want to venture too far from the RF treat eat's, use coconut cream instead of Dairy.. RIGHT.. let's begin!
INGREDIENTS
300mls Cream or the fatty layer from a tin of coconut cream that has been kept in the fridge to settle on top.
1/4 Cup RAW Organic Honey
1 Orange
OPTIONAL EXTRAS
Cinnamon or nutmeg for sprinkling on top
STEP 1
Peel your orange and dice into moon shaped segments and set aside.
STEP 2
Heat a frying pan to medium and spoon or drizzle in your honey. Let heat to a soft bubble.
STEP 3
Once the honey is bubbling away, place in your orange pieces and let cook away until the orange slices are sticky and candy like. This may take around 15-20 minutes. Flip as you go.
STEP 4
Whilst your orange pieces are cooking away, place your cream into a bowl and whip until thick. Spoon enough into cups or bowls to half fill.
STEP 5
Once the orange pieces are nice and sticky, take them from the pan and set aside to cool slightly. Once cool, spoon on top of your cream and drizzle with a little extra honey or sprinkle with cinnamon and nutmeg if you wish! Done :)
RF Want's to see your dishes - tag us @rapidfitness #rapidrecipes
Have a sweet weekend!
MOROCCAN MARINATED VENISON
HI From Dublin - And no before you ask. We wont be using potatoes in this weeks recipe...
We thought we would try something a little different. Instead of your usual chicken breast, beef steak or baked fish, we had a go at cooking with Venison. A versatile, tender and mild flavoured protein, that we think is overlooked by most.
Our venison came from Our good mates at Ruby's list :
https://www.rubyslist.co.nz - check out the awesome Kickstart pack they have just for you guys!
This recipe is wicked for those cold winter nights - impress your lovely lady or your hungry man-beast with this Moroccan-inspired dish..
INGREDIENTS
8 Small Venison tenderloins
2 tbs Worcestershire sauce
1 tsp Pepper
1 tsp Cloves
1 star Anise
1 tbs chopped Rosemary
1/2 Cup Red wine (full bodied with spicy notes is best)
Juice from 1 Orange
1 tsp Thyme
1 Clove of garlic - crushed
1/4 Cup mixed nuts
Green veg of your choice - we used Green beans and Broccoli
STEP 1
Measure out all of your spices and herbs and juice your orange. Place all of your ingredients aside from the venison and veg into a saucepan and let simmer until reduced by half and the liquid is flavoursome.
STEP 2
Once the liquid is ready, strain and set aside to cool. Place your tenderloins in a dish, once cooled pour the marinade over your venison, Cover and leave to marinate for at least half a day or even better - over night. (The longer the better with venison)
STEP 3
Once your meat has had time to marinate and soak up all of the flavours and liquid, take them from the fridge and let them sit at room temperature for around half an hour. This will ensure the meat cook's evenly. Oil a pan and heat to medium. Cook each tenderloin for 2-3 minutes per side. The second side may not need as long.
STEP 4
Once your tenderloins have cooked, make sure to rest them under a foil blanket for around 10 minutes so that the juices can redistribute back into the meat.
STEP 5
Whilst your meat is resting, prep your veg. Chop and steam until just tender.
STEP 6
Toss through your mixed nuts and add salt and pepper.
STEP 7
Serve your mixed veggies, nuts and venison just as they are, season with extra salt and pepper if needed and drizzle with a little orange juice and olive oil.
If you aren't a big fan of game meat, feel free to switch it up for Beef or lamb!
A healthy & something a little bit different kind-a meal!
TAG US - we want to see you dishes @rapidfitness #rapidrecipes
HAPPY FRIDAY RF-ERS!