Create a footy finals feast to remember with our delicious, juicy Rib Eye roasts and steaks! Sourced directly from the farm 88 property in Parwan, Victoria, where the livestock is hand-selected and free to roam and feed on the rich red volcanic soil pastures, you can be assured of the best quality and taste the difference in every tender bite! See link in bio for recipe ideas and your nearest store. Offer valid until Monday September 23rd, 2019. Tasman Butchers....The Meat Specialists! #tasmanbutchers#cookingwithtasman#meatlover#tasmanmeats#tasmanmeat#butcher#butchers#cookup#recipe#dinner#meat#foodie#melbournefoodie#dinnerideas#savemoney#realsimple#onthetable#goodeats#whatsonmyplate#heresmyfood#truecooks#instachef#localbutcher#melbournebutcher#melbourne#localbutcher#foodlover#instafood#lifestyle
ANTIOXIDANT SMOOTHIE BOWL Good way to start your morning! I always try to start my morning with a healthy juice or a smoothie bowl, so I already get all my vitamins at the beginning of the day. This is one smoothie bowl I will never get tired off. This super easy recipe is up on the blog. 💜 Cece.
ROASTED VEGGIES with LEMON-TAHINI DRIZZLE. Oh my lawdy. This will convert any carnivore (there's no tempeh hiding anywhere 😆)! Feel free to make a bulk batch of sauce, it'll keep for up to a week and is oh-so handy to have at the ready (we are saucy folk so always use more than our share). You can swap in any roastable veg... whatever suits you best. Mushrooms? Cauliflower? Beans? Squash? Amen. Ingredients quinoa, cooked 3 cups spinach leaves 200 g brussels sprouts 600 g cherry tomatoes 200 g red onion 1 medium zucchini 1 medium extra virgin olive oil - cold pressed 2 tbsp italian seasoning (basil, oregano, rosemary, thyme) 2 tsp tahini - sesame seed paste 4 tbsp water, filtered 4 tbsp lemon (can sub apple cider vinegar) 1 medium sea salt, unrefined 1 tsp dill (weed), dry 1 tsp hemp hearts or nuts/seeds of choice 4 tbsp Directions PREHEAT - turn the oven to 205C / 400F. QUINOA - can be served with warm or cold quinoa = meal prep wins! SAUCE - juice the lemon, combine with the rest + set aside to mingle. PREP - rinse + remove the base of the brussels sprouts, slice in half lengthwise. Slice the onion into bite-sized chunks. Cut the zucchini into half moons (~3/4 cm thick). Leave tomatoes whole. Arrange veggies on a lined baking tray (you may need 2 trays). Drizzle with oil, herbs + salt. ROAST - place in the oven for ~30 mins, or until the edges are brown + tomatoes have burst (*delicious juices*)! . SERVE - divide spinach into bowls. Top with quinoa, your fabulous roast veggies, drizzle with tahini sauce + sprinkle with hemp seeds. Enjoy!