After all the Christmas fun, do your insides a favour with these good-for-you recipes.


Zucchini crust pizza

Serves 4

2 large zucchini

1 tbsp salt

1 cup grated light cheddar

1/4 cup grated parmesan

2 eggs

1/2 tsp garlic powder

4 tbsp tomato passata

4 baby or cherry bocconcini

4 button mushrooms, sliced

2 slices prosciutto

Grate the zucchini, sprinkle with salt and place in a colander for 15 minutes. Wrap in a clean tea towel and extract as much moisture as you can out of the zucchini. Place in a bowl with the cheddar and parmesan, lightly whisked eggs and garlic powder. Spoon four flat discs on to a lined baking sheet and bake in a 200C preheated oven for 15 minutes. Top each pizza with a tablespoon of passata, a cherry bocconcini broken into three, some mushroom and prosciutto. Return the pizzas to the oven for another 10 minutes. Serve with a salad.


Spiced chicken and cabbage salad

Serves 4-6

2 chicken breasts

1 white onion

1/2 cup white vinegar

1 cabbage head

1/2 cup mint leaves

1/2 cup coriander leaves, torn


1 red chilli, finely chopped

1 garlic clove, grated

1/2 tsp sugar or stevia

3 tbsp fish sauce

3 tbsp apple cider vinegar

3 tbsp lime juice

Fill a saucepan with water and bring to the boil. Drop in the chicken breasts and when the water comes to the boil again, replace the lid and turn off the heat. Stand for 20-30 minutes. When the water has cooled remove the chicken and shred with your hands, set aside. Cut the onion in half and slice thinly then cover with vinegar (this will take the acidic sting out of the onion). Shred the cabbage and place in a large bowl with the chicken, mint and coriander. Drain the onion and add to the bowl. Mix all the ingredients for the dressing and toss through the salad.


Cucumber Cupcakes

These are terrific served with drinks and are certainly a delicious healthy alternative to chips, nuts or crackers. I have given you two toppings, you can just use one if you prefer.
Makes 20-30 cupcakes

2 continental cucumbers

Salmon topping

50g smoked salmon,

finely chopped

1/2 cup light cream cheese

1 tsp chopped dill

1/2 tsp finely grated lemon rind


Hummus topping

400g tinned chick peas (drained)

2 tbsp tahini

2 tbsp lemon juice

2 tbsp oil

1 garlic clove

2-4 cornichons

Pomegranate seeds to decorate

Cut each cucumber into 3cm rounds. Mix all the salmon topping ingredients except the capers in a bowl. Spoon into a piping bag fitted with a star nozzle and pipe on to the cucumber rounds. Top each with a caper. To make the hummus topping, place all the ingredients into a food processor and pulse until it has reached a smooth consistency. Spoon into a piping bag fitted with a star nozzle and pipe on to cucumber rounds. Top with a pomegranate seed.


© The West Australian

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