Energise, revitalise and restore! Kick start your journey to better health and wellbeing with these easy to follow recipes from renowned Australian nutritionist and naturopath, Kelly Healey.

Spanish Prawns

Serves: 2

Preparation time: 30 minutes

Ingredients

1 teaspoon extra-virgin olive oil

1⁄2 white onion, finely sliced

2 garlic cloves, finely sliced

2 tablespoons tomato paste

60 ml (2 fl oz/ 1⁄4 cup) white wine

1 × 400 g (14 oz) tin chopped tomatoes

sea salt and freshly ground black pepper

400 g (14 oz) raw prawns (shrimp), tails on

60 g (2 oz) Greek feta

2 tablespoons chopped flat-leaf (Italian) parsley

Method

1. Preheat the oven to 190°C.
2. Warm the olive oil an ovenproof frying pan set over a medium heat, add the onion and cook, stirring, until translucent, about 3–4 minutes. Add the garlic to the pan and cook, stirring, for a further 2 minutes, then add the tomato paste and cook for another 1 minute.
3. Pour the white wine into the pan and stir to deglaze, then bring to a simmer and cook until reduced by half. Add the chopped tomatoes and simmer for a further 10 minutes, until the sauce is thickened and reduced. Remove the pan from the heat and season to taste with salt and pepper.
4. Arrange the prawns over the tomato sauce mixture evenly and crumble over the feta, then transfer the pan to the preheated oven and cook for 10 minutes, or until the prawns are cooked through.
5. To serve, divide the prawns and sauce among bowls and scatter over the freshly chopped parsley (alternatively, take the pan to the table and serve it from there).

Kelly says…

I adore Spanish food and fell in love with this quintessentially Spanish dish in Ibiza. It’s full of delicious flavours and is low in carbohydrates yet is also filling due to the prawn’s high protein content.

Kelly’s nutritional tip…

Consisting of 85 per cent water, rich in calcium and iron, low in fat and containing roughly 15 g (1⁄2 oz) of protein each, prawns are a great source of vitamins and nutrients and an excellent alternative to meat.

Coconut Poached Chicken with Green Beans, Avocado & Spring Onions

Serves: 2

Preparation time: 25 minutes

Ingredients

300 g (10 ½ oz) green beans, topped and tailed

2 spring onions (scallions), chopped

1 avocado, diced

2 makrut lime leaves, cut into thin strips

2 tablespoons crispy shallots

Poached chicken

1 × 400 ml (13 ½ fl oz) tin coconut milk (reserve 2 tablespoons for dressing)

150 ml (5 fl oz) water
2 makrut lime leaves
1⁄2 chilli, roughly chopped
1 lemongrass stalk
1⁄4 bunch coriander (cilantro) stems 1 knob of ginger, sliced
1 tablespoon fish sauce
juice of 1⁄2 lime
2 chicken breasts

Dressing

80 ml (2 ½ fl oz/ 1⁄3 cup) poaching liquid (see method)

1⁄2 teaspoon yellow curry paste

2 tablespoons coconut milk

juice of 1⁄2 lime, plus extra if necessary

1 teaspoon fish sauce, plus extra if necessary

Method

1. For the poached chicken, place all the ingredients except the chicken in a medium saucepan and bring to the boil, then reduce the heat and leave to simmer for 5 minutes. Add the chicken breasts to the pan and continue to simmer gently for 8–12 minutes, or until the chicken is just cooked through. Remove the saucepan from the heat and leave the chicken to cool in the liquid, then roughly shred using a pair of forks. Set aside.
2. To make the dressing, place all ingredients into a glass jar and shake well. Taste and adjust to your liking by adding more lime or fish sauce if necessary.
3. Blanch the beans in a saucepan of salted boiling water for 2 minutes, then drain and refresh in ice-cold water. Strain and transfer to a large serving bowl.
4. Add the spring onions, avocado and shredded chicken to the bowl with the green beans. Pour over the dressing, reserving a few teaspoons for garnish, and toss to combine.
5. To serve, pile the salad high on a serving platter, scatter over the lime leaves and crispy shallots and drizzle over the reserved dressing to finish.

Kelly says…

Vietnamese cuisine is one of my favourites, and this dish is full of the wonderful flavours of ginger, lime and coconut milk – a delicious and extremely nutritious ingredient. I find poaching chicken like this leaves it creamier and more tender than grilling, while also containing less saturated fat.

Eat for Life is the perfect gift for foodies and anyone wanting the perfect action plan for New Year health resolutions! The irresistible collection of healthy recipes covers every meal in the day including delicious breakfast, snacks on the go, lunch, dinner, and guilt-free treats. Boasting more than 60 vegan, vegetarian and gluten-free options, each recipe is accompanied by stunning photography and features a unique nutritional tip from Kelly.

Inspiring people to make wholesome lifestyle changes, Eat for Life also contains a seven-day meal plan and breaks down Kelly’s five pillars of health: consistency, sleep, exercise,

hydration and eating a balanced diet. Readers can learn about key vitamins, their function and food sources, as well as tips for re-organising pantries and a list of Healey’s must-have kitchen items.

RRP: $50

Stockist: kelly-healey-naturopath.myshopify.com

@kellyhealeynaturopath

Want more? Click here for Cook: Sarah Todd’s My Indian Kitchen

Originally published in ele HOME Magazine Issue 4