Dionne Richter, Kinesiologist
Ingredients: 3 potatoes washed and cut into chunks ½ sweet potato peeled and cut into chunks ¼ pumpkin washed and cut into chunks with seeds removed 4 large mushrooms cut into pieces ¼ onion thinly sliced 2 garlic cloves chopped Handful of pinenuts Bunch of baby spinach Meredith goat fetta Olive oil Herbamare salt Method: […]
Many people find it difficult to be creative when it comes to school lunch box snacks. The challenge is even increased now days where many schools do not allow children to consume nuts on the premises due to the rise and severity of nut allergies. Due to this it can be problematic to provide children with […]
This frittata is wonderful for a cold winter’s night and leftovers can be taken to work for lunch. It is also a great vegetarian option! Ingredients: 1 zucchini 100g frozen peas 8 eggs 4 tbsp milk (of your choice, I used rice milk) ½ cup grated hard goats cheese Sea salt and pepper 400g cooked […]
