Hearing our Australian’s struggle with maintaining a balanced lifestyle, we sat down for a chat with Peta Heine, the author of ‘We Love Food’, to discover how she makes sure her family has the goodness in their diet for an energised mind and body.
Strongly devoted to wellness, Peta is passionate about growing her own fruit and vegetable garden, to give her family natural goodness with tonnes of flavour. Not only does her produce last longer now that she grows it herself, but she gets a real sense of pride when she makes something delicious from her own garden.
Peta’s simple, yet delicious recipes make use of the sad produce taking up space in her fridge that she regret to throw away. Fear not! They may appear unrecoverable, but Peta has the perfect simple recipe, that everyone will drool over.
Preparation is key to getting the most out of her working week, and like us, she believes that we should all dedicate more time to nutrition and keeping our guts happy!
Try Peta’s weekly stir-fry that not only cuts down on wastage but also gives her peace of mind that her family is receiving high levels of nutrition in their diets.
Quick & Easy Stir-Fry
Option: Add quinoa for extra protein
To prepare the ingredients, finely chop the brown onion, peel and crush the garlic, zest and juice the lime, deseed and finely chop the long red chilli, cut the zucchini into slices, trim the spring onion, cut the capsicum into pieces
Preheat oven to 200°C/180°C, place salmon on baking paper and drizzle with olive oil. Bake the salmon for 25 minutes
Heat wok over high heat for 1 minute, add 1 tablespoon of olive oil and swirl around the wok for 30 seconds until boiling hot. Add the onion, kale, leek, garlic, chilli and garlic on high heat to soften.
Add the rest of the ingredients to the wok, and toss on high heat.
For extra flavour add the soy sauce, oyster sauce and water and toss.
Remove the wok from heat. Add the lime, feta, and salmon