Recipes

Want to learn step by step on how to create some of Merri's favourite recipes? Scroll down below and not only will you receive the recipe but click on the video link and be taught exactly how to create and present your food in just a few simple steps.

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Egg White Chocolate & Raspberry Hot Oats (Serves 1)
Calories 407

P - 42g, C - 38g, F - 9g

Ingredients
40g rolled oats
25g vanilla protein powder
2tsp sugar free drinking chocolate
60g liquid egg whites
30g raspberries
60g blueberries
1/2tsp cinnamon 
10g peanut butter 
50g greek yoghurt, plain no fat

Method

1. Cook oats and 11/2 cups of water in a safe uncovered microwave bowl for 2 minutes.
2. Once oats are cooked, stir in egg whites and mash the raspberries through the oat mixture.
3. Cook in the microwave on 20 sec increments (and stir each time) until the consistency is nice and creamy.
4. Stir in protein power and the drinking chocolate.
5. Place oats in a serving bowl and top with blueberries, greek yoghurt and peanut butter. 
6. Enjoy

Mexican Chicken Crunchy Tortilla Salad (serves 1)
Calories 337

P - 26g, C - 22g, F - 16g

Ingredients
80g chicken breasts, diced
3g mild taco spice mix (salt reduced)
50g cos lettuce, shredded 
75g coleslaw (pre-brought)
15g light shredded tasty cheese
15g crunchy tortilla strips (old el paso)
30g avocado
30g mild chunky salsa
chili salt & pepper
Coriander (fresh)
Lime wedge
Dressing:
15mls dijonnaise mayonnaise 
5mls orange juice (freshly squeezed)

Method
1. Preheat a fry pan over a medium heat with a light spray of virgin olive oil and place the chicken in the pan with the taco spice mix. Pan fry until the chicken is cooked through.
Remove from heat and set aside.
2. To construct the salad; place the lettuce into a bowl with the coleslaw, cheese and tortilla strips. 
3. To construct the dressing mix the mayo and the orange juice together in a small bowl and pour over the top. Toss to combine.
3. Place to cooked chicken on top of the salad with the avocado and salsa.
4. Top with coriander, chili salt, pepper and a squeeze of lime. 

Healthy Beef Sausage Rolls (Serves 1)

Calories 316 

P - 28g, C - 33g, F - 7g

 

Ingredients

100g extra lean beef mince

15g zucchini, grated

20g carrot, grated

10g red onion, chopped

2.5g minced garlic

5g wholegrain mustard 

Salt & pepper 
50g Mountain Bread Wraps

2g sesame seeds 

5g liquid egg whites

Serve with:

150g Zerella spud light fries

15mls tomato sauce (sugar free or no added sugar varieties)

 

Method

1. Pre-heat the oven at 180 degrees.

2. Cut the potatoes up into fries and place onto a baking tray with a light spray of light virgin olive oil. Grind some salt & pepper over the top.

3. Place into the oven for approx 20-30 minutes.

4. Meanwhile, heat a fry pan over a medium heat and spray with some extra light virgin olive oil and place onion and minced garlic into the pan. Saute for a couple of minutes.

5. Add the mince meat, zucchini, carrot and mustard into the pan and continue to saute until the mince meat is cooked through

6. Place the mountain bread on a flat surface and place the mince meat down one side of the mountain bread and roll into a long sausage roll. Cut the sausage roll in halves. 

7. With a pastry brush, brush the egg whites over the top of the mountain bread and sprinkle with sesame seeds.
8.. Place the sausage roll onto a lined baking try and place in the oven for 5-7 minutes or until the mountain bread becomes crispy. 

9. Serve with the cooked fries, garden salad and a squirt of the tomato sauce. 

Healthy Baked Lemon Cheesecake (serves 1)

Calories 237

P - 16g, C - 15g, F - 13g

 

Ingredients

60g light cream cheese

40g Lemon greek yoghurt (Yopro)

1 egg

1 tsp lemon juice

1 tsp lemon rind

stevia (as much as you like - I used vanilla flavoured stevia)

cinnamon

top with:

50g strawberries

50g blueberries

 

Method

1. Combine all the ingredients, excluding the berries in a small ceramic dish.

2. Place into the microwave on high for about 40 secs.

3. Take out of the microwave and stir, place back into the microwave and turn on for another 30-40 secs (don't over cook you still want it to be soft).

4. Once cooked set aside to cool slightly, place the berries into a microwave safe container and pop into the microwave for about 40 secs (or until runny).

5. Place the soft berries on top of the cheesecake and drizzle the sauce over the top.

6. Serve.

Healthy Strawberry & Jelly Cheesecake Parfait (serves 1)

Calories 231 

P - 18g, C - 30g, F - 4g

 

Ingredients

100g strawberry lite jelly (pre-made)

50g light ricotta cheese

100g vanilla yoghurt (I used YoPro)

21g savoidardi (Italian sponge finger)

100g strawberries

6g berry sauce (I used Fresh Berry sauce from Woolworths)

Method

1. Pre-make the jelly as per the packet instructions and place into the fridge to set.

2. Once the jelly is set, mix the ricotta and yoghurt together in a small bowl.

3. Roughly break up the sponge finger, cut up the strawberries and mash up the jelly.

4. Mix until well combined the jelly and the ricotta/yoghurt in a small bowl.

5. Layer the ingredients in a serving glass starting with the 1/3 of the sponge, followed by the 1/3 of the strawberries and then 1/3 of the ricotta/yoghurt mixture. 

5. Continue layering until all of the mixture has been used up.

6. Drizzle the berry sauce over the top and place into the fridge for about 30 minutes until the sponge finger has softened.

7. Serve and enjoy.

Mexican Beef & Veggie Rice with Grilled Haloumi (serves 1)

Calories 408 

P - 36g, C - 35g, F - 13g

 

Ingredients:

120g lean beef mince

5g taco seasoning (salt reduced)

20g red onion, diced

2.5g minced garlic

100g butternut pumpkin, diced 

110g carrots, pea & corn frozen mix

50g wholegrain rice (I used Tilda's wholegrain brown basmati rice)

20g haloumi cheese, sliced 

40g iceberg lettuce, roughly chopped up

 

Method:

1. Cook the rice as per the packet instructions.

2. Preheat a non-stick fry pan up over a medium heat and place the beef mince, onion and taco seasoning into the pan.

3. Saute for about 5 minutes and then add in the butternut pumpkin, carrot, peas and corn. Continue cooking until the vegetables are soft.

4. Add the cooked rice into the pan and stir through the ingredients. 

5. Move the ingredients over to one side of the pan and place the haloumi cheese into the pan.  Fry the cheese on one side for about 1 minute and then flip and cook the cheese on the other side.  Remove from the pan. 

6. To serve, place the lettuce at the bottom of a serving bowl and place the mince meat mixture on top, followed by the haloumi cheese. 

7. Enjoy! 

Mini Healthy Beef Mountain Bread Lasagna (Serves 1)

Calories 406 

P - 37g, C - 9g, F - 16g

 

Ingredients:

125g lean beef mince meat

2.5g garlic minced

100g passata (tomato purée)

10g red onion, chopped

2g Italian herbs

75g light smooth ricotta cheese

10g grated parmesan 

1 wholemeal mountain bread wrap

Extra virgin olive oil spray

Salt/pepper

Fresh parsley, diced 

 

Method:

1. Preheat the oven to 180 degrees. Spray a round (or square) baking dish with a small amount of virgin olive oil spray.

2. Heat a non-stick fry pan up over a medium heat and place the onion in the pan with the garlic and saute for 1 minute.

2. Add the mince meat into the pan and cook until the mince meat is brown.

3. Add the passata sauce, herbs and salt/pepper and stir to combine.

4. Leave to simmer to about 5-10 minutes for the sauce to thicken (if the sauce becomes too thick then add in a bit more water)..

5. Meanwhile cut the mountain bread into circles or squares depending on the shape of the oven dish.

6. Spray the oven dish with olive oil and place a 1/3rd of the mince meat over the bottom and then top one piece of the mountain bread over the top.

7. Top with 1/3 of the ricotta cheese over the mountain bread sheet followed by a 1/3rd of the mince meat sauce again.

8. Continually layering until you finish with a single piece of mountain bread on top. Sprinkle with the parmesan cheese and fresh parsley.

Crunchy Choc Greens Protein Smoothie (serves 1)

Calories 345

P – 25g, C – 28g, F – 15g

 

Ingredients:

250mls coconut milk

70g zucchini

50g pineapple (frozen)

50g mango (frozen)

4g coconut greens powder (https://coconutgreens.com/)

5g cacao powder

25g Maxine’s Burn (https://maxinesburn.com/)

10g cacao nibs (5g for the smoothie and 5g to sprinkle over the top)

5g shredded coconut (to sprinkle over the top)

 

Method:

1. Place all ingredients into the blender (except half of the cacao nibs and the shredded coconut) with as much ice as you like.

2. Blitz until smooth and creamy.

3. Pour into a serving glass and top with the remaining cacao nibs and the shredded coconut.

4. Enjoy

Peanut Butter Mug Cake

Calories 375

C - 33g, P - 28g, F 14g

 

Ingredients:

30g rolled oats

1 egg

1/2tsp cinnamon

50mls vanilla almond milk

10g peanut butter

10g vanilla protein powder (Maxine's Burn)

 

Topped with:

50g strawberries

7g blueberries

70g lemon yoghurt (YoPro)

 

Directions:

1. Place the oats, egg, cinnamon, almond milk, peanut butter and protein powder into a small ceramic dish and stir to combine.

2. Place in the microwave on 30 sec increments until cooked through.

3. Remove from the microwave and place upside down onto a plate.

4. Shake to release the mug cake from the ceramic dish.

5. Turn the cake the right way up and top with strawberries, blueberries and yoghurt.

6. Serve.

Creamy Chocolate Hot Proats

Calories 366

P - 28g, C - 36g, F - 10g

 

Ingredients:

100g egg whites

40g rolled oats

90g zucchini 

1/2 tsp cinnamon

80g Yoplait Forme Zero - French Vanilla 

1tsp stevia 

 

Topped with:

12g Powdered peanut butter (Macro Mike)

10mls sugar free maple syrup 

2g sugar free drinking chocolate powder

 

Method: 

1. Place the oats, egg whites, grated zucchini, cinnamon, stevia and about 70-100mls of water into saucepan over a medium heat and whisk together until the oats become soft and creamy.  

2. Add more water if the oats become too dry.  

3. Once creamy, remove from heat and mix in the yoghurt until combined.  

4. Drizzle the peanut butter and sugar free maple syrup over the top.

5. Shake the drinking chocolate over the top.

6. Serve 

Coffee & Nutella Smoothie (Serves 1)
Calories 305
P - 17g, C - 33g, F - 10g

 

Ingredients:
20g chocolate protein powder (Maxine’s Burn Pure)

250mls unsweetened almond/coconut milk
70g banana, frozen

10g maca powder

15g Nuttvia (hazelnut spread less sugar)

1 tsp caramel instant coffee powder (Moccona)

½ tsp cinnamon
Ice

 

Method:
1. Pop protein powder, milk, banana, maca powder, half of the hazelnut spread, coffee, cinnamon and as much ice as you like into a blender.

2. Blitz until nice and creamy.
3. Pour into a serving glass.

4. Enjoy!

Choc Berry Festive Trifle

Serves 1

Calories 189

P - 15g, C - 23g, F - 4g

Ingredients:

100g jelly lite (vanilla berry flavour)

14g sponge finger biscuit (Italian)

10g sugar-free drinking chocolate (I used the Avalanche brand)

100g low-fat vanilla yoghurt (I used YoPro)

30g light smooth ricotta

80g strawberries

10g light whipped cream

Method:

1. Make the jelly (the day before) as per the instructions on the packet.

2. In a small bowl place the sponge finger biscuits, drinking chocolate and about 20mls water.

3. Once the biscuits are soft remove from the bowl (should only take about 10 secs) and place at the bottom of a dessert glass.

4. In another small bowl, mix the vanilla yoghurt and the ricotta together and place on top of the biscuits.

5. Next layer is the jelly, place this on top of the ricotta/yoghurt mixture and top with the strawberries.

6. Finish with the cream and sprinkle of the sugar-free drinking chocolate powder over the top. 

7. Serve.

Salted Caramel Porridge with Mixed Berries (Serves 1)

Calories 395 

P - 27g, C - 51g, F - 9g 

 

Ingredients

40g instant oats

25g salted caramel protein powder (I used Happy Ways - salted caramel flavour)

80g banana, mashed

1tsp cinnamon

Top with:

5g Maxine's Burn Yumm double choc fudge protein bar

100g strawberries

50g blueberries

 

Method

1. Prepare instant oats by adding boiling water to the oats and stir until combined

2. Stir in protein powder and add more boiling water if too dry.

3. Stir in mashed banana and cinnamon.  Add more boiling water again if too dry.

4. Place porridge into a bowl and top with strawberries.

5. Cut up the protein bar and place on top.

Merri’s Mexican Loaded Fries (Serves 1)

Calories 436 

P - 40g, C - 33g, F - 18g

 

Ingredients

130g low fat mince meat (5 star rating)

3g mild taco seasoning (salt reduced)

100g tomatoes (diced)

15g spring onions (diced)

220g spud light low carb potatoes

50g iceberg lettuce (shredded)

20g light mozzarella grated cheese 

20mls praise dijonnaise mayo (97% fat free)

Virgin olive oil spray

Fresh coriander or parsley

Wedge of lime

 

Method

1. Pre heat the oven on 220 degrees fan forced and slice the potatoes into fries.

2. Place the fries onto a lined baking tray and lightly spray with the oil and garnish with salt and pepper.

3. Place into the oven for approx. 15 minutes. After 15 minutes remove from the oven and turn the fries over to cook on the other side. Place back into the oven for another 10-15 minutes. Keep an eye on them.

4. Meanwhile, heat a fry pan up over a medium heat with a light spray of the virgin olive oil and place the mince, taco seasoning, spring onions and tomatoes into the fry pan.

5. Sauté the mince ingredients until completely cooked through. Remove from heat.

6. To serve place the cooked fries onto a serving plate and top with the lettuce, cheese, mince meat mixture & swirl the mayonnaise over the top.

7. Garnish with coriander or parsley over the top and a wedge of fresh lime.

8. Enjoy

Healthy Chocolate Mousse (serves 1)

Calories 160 

P - 17g, C - 20g, F - 1g

 

Ingredients

160g Plain greek yoghurt

15g sugar free hot chocolate drinking powder 

5mls maple syrup 

cinnamon

Top with:

100g strawberries

5g crushed peanuts

 

Method

1. In a small bowl combine the greek yoghurt, hot chocolate powder, cinnamon and maple syrup until completely combined.

2. In a dessert glass, place the chocolate mousse at the bottom and then top with strawberries and the crushed nuts.

3. Place into the fridge to set and the serve.

Healthy Chicken & Veggie Risotto (serves 1)

Calories 447 

P - 39g, C - 42g, F - 12g

 

Ingredients

125g Cauliflower rice (you can buy this frozen)

50g Tilda's wholegrain brown 90 sec basmati rice

65g Butternut pumpkin (diced small pieces)

100g Frozen peas, corn and carrot mix

50g fresh baby spinach

100g Cooked shredded roast chicken (skin removed)

15g wholegrain mustard

40g Light cream cheese

1tsp Masterfoods onion flakes

1tsp chopped parsley

Pink Himalayan rock salt with chili 

10g Shaved parmesan cheese 

 

Method

1. Cook the rice as per the instructions on the packet and set aside.

2. Heat a non stick fry pan up over a medium heat and place the frozen cauliflower, peas, corn, carrot and pumpkin into the pan and saute until all soft.

3. Add the shredded roast chicken and the cooked rice into the pan. Stir to combine.

4. In a small pouring jug place the cream cheese and mustard and mix until well combined.

5. Tip into the fry pan and mix through the ingredients.  If the risotto becomes too dry add some water.

6. Add in the onion flakes, parsley, chili salt, spinach and half of the parmesan cheese and mix through the risotto. 

7. Once the spinach has wilted turn off the heat.

8. Place to risotto into a serving bowl and garnish with the rest of the parmesan cheese.

9. Serve and enjoy!

10. If you end up making this dish, make sure you tag me as I love to see your creations in the kitchen! 

Bacon and Egg Merri Muffin (Serves 1)

Calories 348 

P - 26g, C - 26g, F - 26g

 

Ingredients:

1 English wholemeal muffin

2 eggs

30g short cut bacon

30g spinach

15mls no added sugar tomato sauce

(I used Celebrate Health brand)

 

Method: 

1. Cook your eggs to your liking.

2. Fry the bacon in a non stick fry pan.

3. Toast your muffins.

4. On one muffin slice, place your eggs, spinach and bacon stacked on top of each other. 

5. Squirt the tomato sauce over the top. 

6. Place the other half of the muffin on top and serve.

Crunchy Choc Caramel Protein Smoothie (serves 1)

Calories 280 

P - 28g, C - 38g, F - 4g

 

Ingredients:

100g frozen banana 

5g maca powder 

5mls coconut syrup (available at any health food store) 

25g vanilla protein powder (I used @maxinesburn vanilla ice cream)

1 sachet of @beforeyouspeakcoffee or 1 tsp caramel instant coffee (Moccona Brand) 

5g cacao powder 

5g cacao nibs

250mls water

Ice 

Method: 

1. Place all the ingredients into a blender with as much ice as you like.

2. Blitz until smooth and creamy.

3. Pour, serve & enjoy 

Pumpkin Lasagna with a Beef & Zucchini Sauce

(Serves 1)

Calories 459 

P - 43g, C - 41g, F - 14g

 

Ingredients:

130g lean beef mince

20g red onion, diced

2.5g garlic mince

70g zucchini, grated

100g passata sauce (tomato purée)

Italian herbs

Salt/pepper

Virgin olive oil spray

55g lasagna béchamel sauce (i used Dolmio brand)

50g pumpkin lasagna (i used fresh pasta brand - Coles)

20g light mozzarella shredded cheese

fresh parsley, diced

 

Method:

1. Preheat the oven to 180 degrees. Spray a ceramic baking dish with a small amount of virgin olive oil spray.

2. Preheat a non-stick fry pan over a medium heat and place the onion in the pan with the garlic and sauté for 1 min.

3. Add the mince and zucchini into the pan and cook until the mince is brown.

4. Add in the passata sauce, herbs and salt and pepper into the pan and stir to combine.

5. Leave to simmer to about 5-10 minutes for the sauce to thicken (if the sauce becomes too thick then add in a bit more water).

6. While the sauce is simmering, cut the lasagne sheets into quarters.

7. Place 1/3rd amount of the mince meat sauce over the bottom of the baking dish and then top with one piece of the lasagna over the top.

8. Top with 1/3 of the béchamel sauce over the lasagne sheet followed by a 1/3rd of the mince meat sauce again.

9. Continually layering until you finish with a single piece of lasagne on top. Sprinkle with the mozzarella cheese and fresh parsley.

Healthy Apple Strudel (serves 1)

Calories 220

P – 6g, C – 45g, F- 2g

 

Ingredients:

120g apple (diced)

1 rye mountain bread

1/2 tsp cinnamon

2g stevia

10g egg white

50g light & creamy vanilla ice cream (I used Peters)

 

Method:

1. Preheat the oven to 180 degrees and line a baking tray with baking paper.

2. Dice the apple and place into a small microwavable bowl.  Sprinkle the apple with cinnamon and stevia and place into the microwave for about 30 secs or until nice and soft.

3. Place the soft apples down one side of the mountain bread and wrap up.

4. Brush the egg whites over the top and sprinkle with more cinnamon and stevia. 

5. Place into the oven for about 5-7 minutes.  Keep an eye on it as you just want to mountain bread turning a little brown and then remove from the oven.

6. Place on a serving plate and with the ice cream on the side.

Almond Butter French Toast Pudding (Serves 1)

Calories 345

P - 15g, C - 29g, F - 15g

 

Ingredients:

48g Pure Bread Brioche Bread (available from Woolworths only)

12 almond butter

1 egg

40ml almond milk

1/2 tsp cinnamon

Few drops of vanilla stevia

15g vanilla protein powder (recommended Maxine’s Burn)

30g fresh blueberries 

10g sugar free maple syrup

 

Method:

  1. Spread the almond butter over the bread.

  2. Dice the bread into small cubes and place into a ceramic baking dish.

  3. In a small pouring jug whisk the egg, almond milk, cinnamon & stevia and pour the egg mixture over the bread.

  4. Place into the microwave for 40 secs. Check if the egg mixture is cooked. If it isn’t, place back into the microwave for another 30 secs or until the egg mixture is set.

  5. Remove from the microwave and top with the blueberries and a drizzle of the maple syrup.

  6. Serve and enjoy

Coconut Greens Tropical Smoothie Bowl (Serves 1)
Calories 269
P - 19g, C - 30g, F - 6g

 

Ingredients:
1 scoop Coconut Greens Powder

15g fresh baby spinach
25g vanilla protein powder (Maxine’s Burn Pure)

120mls unsweetened coconut milk
70g banana, frozen
50g pineapple, frozen
Ice

 

Top with:
Coconut Chips and Buckinis


Method:
1. Pop all ingredients into a blender with as much ice as you like.

2. Blitz until nice and creamy.
3. Pour into a bowl.

4. Top with the coconut and buckini’s

5. Serve

Savoury Mince Beef Pies (Serves 1)

Calories 394

P - 32g, C - 44g, F - 10g

 

Ingredients:

120g low carb spud light potatoes

10g light mozzarella cheese (Coles)

100g extra lean beef mince

15g onion, diced

4g minced garlic

50g carrots, peas & corn (frozen mix)  

20mls Celebrate Health no added sugar tomato sauce

14mls Fountains no added sugar BBQ sauce

7mls soy sauce (no added salt)

2g curry powder

2 Ol El Paso Stand n Stuff Tortilla Boats 

 

Method:

1. Pre-heat the oven at 180 degrees fan forced.  

2. Over a medium heat, place a pot of water and heat until boiling. Place the potatoes (diced) into the water.  Cook until soft. Once cooked drain the water, mash the potatoes and set aside. 

3. Preheat a non stick fry pan over a medium heat and place the mince, onion and garlic into the pan.  Saute until the onion is soft. 

4. Add in the frozen carrots, peas and corn.  Saute until the veggies are soft.

5. Add in the tomato sauce, BBQ sauce, soy sauce and curry powder.  Mix the sauces through the ingredients until they are completely coated (you may need to add a little bit of water if to dry).

6. Once the meat is cooked, turn off the heat and set aside.

7. Line a baking tray with baking paper and place the tortilla boats onto the tray.

8. Place half of the beef mixture into each boat.

9. Top the mince with half of the mashed potatoes.

10. Sprinkle half of the cheese over each pie. 

11. Place in the oven for approx 10 minutes or until the cheese has melted and a little brown.

12. Remove from the oven and place on a serving plate with a green salad. 

Salted Caramel Protein Pancakes

Serves 1

Calories 341

P – 28g, C – 37g, F – 7g

 

Ingredients:

30g rolled oats

50g apple puree

20g salted caramel protein powder (macro mike)

60g egg whites

30mls almond milk

½ tsp baking powder

1/2 tsp cinnamon

10g stevia

 

Serve with:

100g mixed berries

7g powdered peanut butter (macro mike)

20mls sugar-free caramel topping (callowfit)

 

Method:

1. Place in a blender all of the ingredients and blend until nice and smooth.

2. Heat up a non-stick fry pan over a medium heat and dollop 2-3 tablespoons per pancake into the pan.  3. Cook on one side and then flip and cook on the other side.

4. Keep repeating cooking the pancakes until all the mixture has been used up.

5. Place the pancakes onto a serving plate and top with mix berries, peanut butter and caramel topping.

6. Serve

Beef Meatballs

Serves 1

Calories 388

C – 45g, P 40g, F – 6g

 

Meatballs:

130g Lean beef mince

20g onion, diced

3g natural garlic (Galiko brand)

40g carrot, grated

6g McCormick’s Katsu crumbs

30g egg whites

10g tomato paste, no added salt

10mls bbq sauce, no added sugar/salt

3g mixed herbs

Salt/pepper

 

Serve with:

45g Gravox traditional liquid gravy

150g Kent pumpkin, diced

120g Spud light potatoes, diced

150g Bells Farm Frozen Stir Fry Vegetables

 

Method:

1. If baking the meatballs and veggies in the oven, preheat the oven to 200 degrees and line a baking tray with baking paper.

 

2. In a bowl, place the mincemeat, onion, garlic, carrot, crumbs, egg whites, tomato paste, bbq sauce, mixed herbs and salt/pepper and mix until combined.

 

3. Using a tablespoon, spoon out the mincemeat mixture per meatball and roll into little balls. Keep repeating until all of the mixture has been used up.

 

4. Place the meatballs onto a baking tray with the diced pumpkin and potato (garnish with salt and pepper) and place into the oven or into the air fryer on 200 degrees for approximately 20-30 minutes or until cooked. Keep checking and at halfway, turn the meatballs and veggies over to continue cooking on the other side.

 

5. Meanwhile, place the stir fry veggies into a microwavable container and cook as per the instructions on the back of the packet.

 

6. Heat the gravy as per the instructions on the back of the packet.

 

7. Place the cooked meatballs, pumpkin, potatoes and steamed veggies onto a plate, drizzle the gravy over the top and serve.

Merri's Nutrition & Fitness

Hi there! My name is Merri Van Lierop and I am a qualified personal trainer, group fitness instructor, diet and nutrition coach and busy Mum creating wholesome and delicious recipes. I have created Merri’s Nutrition and Fitness as a platform where everyone can be educated on what is the correct way to eat a nutritious and balanced diet while reaching and maintaining their health and fitness goals. 

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