Simply Wholesome Pantry

Our Tuna, Millet, Rocket & Goat Cheese Salad is a fresh, flavoursome, and wholesome addition to your meal rotation! 👏💚Made with our @simplywholesomepantry Quick Cook Millet and Lentils, it’s loaded with nutritious ingredients and vibrant flavours that come together in under 30 minutes. Perfect for busy weeknights or light lunches✅✅ Ingredients: 1 cup @simplywholesomepantry Millet & Lentils  
185g canned tuna, drained
1 cup rocket, roughly chopped
1 lebanese cucumber, chopped
1.5 cups cherry tomatoes, quartered
1/2 small red onion, finely sliced 
1/2 cup parsley, finely chopped
80g goats cheese, crumbled
1/2 cup almonds, toasted & chopped 
1 large avocado, diced
 Dressing: 1/4 cup extra virgin olive oil
1/2 lemon, juice squeezed 
1 teaspoon Dijon mustard
Sea salt & black pepper
 Method: 1. Preheat oven to 160 degrees. Roast almonds for approx. 10-15 mins. Remove and set aside until cooled. Roughly chop.
 2. Place a large pot of water onto boil. medium saucepan onto medium heat. Simply Wholesome Pantry Millet & Lentils and turn the heat down to a gentle simmer. Cook for 10 mins. Turn off heat, drain and run through some cold water. Set aside. 
 3. To make dressing: Combine all ingredients. Mix and season to taste.
 4. In a large salad bowl, add rocket, millet/lentils, canned tuna, cucumber, cherry tomatoes, red onion, parsley, avocado, goats cheese, almonds and salt & pepper. Drizzle over the dressing and gently toss. 
 #tunasalad #simplywholesomepantry #lentils #quickcookgrains #healthyeating #familymeals #kidsfriendlyrecipe

My Roasted Pumpkin, Farro, Cranberry & Feta Salad is the perfect mix of hearty, wholesome, and totally delicious!!💛 💛 Made with our @simplywholesomepantry Quick Cook Italian Farro, this salad is busting with bold flavours and packed with goodness! Ingredients: 1 cup spinach, roughly chopped 1.5 cups @simplywholesomepantry, rinsed & drained 1/4 jap pumpkin, cut into small pieces 2 tbsp extra virgin olive oil 2/3 cup dried cranberries 1/2 red onion, finely diced 1/2 bunch parsley, chopped 1 cup mint, chopped 1 cup pecans 1 tablespoon butter 1 tablespoon brown sugar 100g feta cheese, crumbled 1/2 pomegranate, seeds removed (optional) Vinaigrette: 2 tbsp extra virgin olive oil 2 tbsp red wine vinegar 1 tsp dijon mustard 1 tsp pure maple syrup or honey Sea salt Black pepper Method: 1. Preheat oven to 180°C. Place pumpkin in a large roasting tray. Drizzle with olive oil and season well with salt & pepper. Mix well. Roast for about 30 minutes, until cooked through and it has golden edges. 2. Fill 1 large saucepan with water and bring to the boil. Add the farro to the pot and cook for 10 minutes. Drain, run through some cold water and set aside. Don’t overcook them, as they will become soggy. 3. For the vinaigrette: Place all ingredients into a screw top jar, place the lid on and shake well until all combined. Season well. 4. For the candied pecans: Place a large frying pan onto medium heat. Add the pecans and toast, stirring occasionally for 6-8 minutes. Add the butter and brown sugar, turn the heat up to high and combine all ingredients, stirring, for 3-4 minutes. Turn off the heat. Cool and roughly chop. 5. In a large bowl: Add the spinach, farro, pumpkin, dried cranberries, red onion, parsley, mint and candied pecans. Add half the dressing and toss. Then crumble over the feta and add the pomegranate seeds. Drizzle over some more dressing if you wish. #pumpkinsalad #simplywholesomepantry #italianfarro #quickcookgrains #healthyeating #fami

Ready for a quick, nourishing meal packed with flavour? 👩‍🍳 😁 Our Asian Stir Fry Recipe Base makes these Chicken Singapore Noodles a breeze to whip up! 🌟🥢 Perfect for busy nights and fussy eaters, this dish is loaded with vibrant veggies, tender chicken, and the rich, savoury taste of our Asian Stir Fry sauce.🩵🩵 Ingredients: 500g fresh, thin egg noodles 500g chicken breast or a roast chicken, shredded 1 tbsp olive oil 3 cloves garlic, finely sliced 3cm piece of ginger, grated or finely sliced 1 cup of mushrooms (I used shiitake) 2 carrots, sliced into matchsticks or strips with a julienne peeler 4 spring onion, finely sliced 400g can tinned baby corn 2 bunches bok choy, roughly chopped 2 cups bean shoots, rinsed 1/2 cup roasted cashews, roughly chopped (optional) Sauce: @simplywholesomepantry Asian Stir-fry Recipe Base 1/3 cup kecap manis 1-2 tablespoons water Method: 1. Place noodles in large heat proof bowl and fill with boiling water. Cover with a plate. Leave for a little less time than the packet says. Separate with a fork and drain. Set aside. 2.Place a large wok or fry pan onto HIGH heat. Add the olive oil for 30 secs. Then add the ginger and garlic, stir for 2 mins. Add the mushrooms and carrot and stir for a couple of minutes (you can add a little of the Asian Stir-fry Recipe Base here if you think the garlic is burning). Add the corn, spring onion and bok choy and stir fry for about 2 minutes. Add the noodles, the remaining Recipe Base, shredded chicken and bean shoots. Stir through quickly on high heat for about 1 minute. Top with chopped cashews or peanuts if you want a crunch. Note: If you want to use chicken breast, you can either slice it & pan fry it before you start the stir fry or I LOVE to rub oil and a little of the sauce on the whole breast and roast in the oven for 18 minutes at 200 degrees. Remove and slice!!! No spitter spatter mess all over the stove area. 👉 Find our Asian Stir Fry Base in @woolworths_au a

These Butter Prawns with Pineapple Salsa are the perfect mix of sweet and savoury, made super easy with our @simplywholesomepantry Butter Chicken Recipe Base! Just marinate the prawns, grill them up, and serve with fresh pineapple salsa and rice for a quick, delicious meal bursting with flavour! 🍤🍍 Serves 4 Ingredients: @simplywholesomepantry Butter Chicken Recipe Base 24 large prawns, deveined and tails intact 2 tablespoons Greek yoghurt 1 cup jasmine rice, rinsed well Salsa: 2 cups pineapple, diced 1/2 small red onion, very finely diced 1/2 large red chilli, finely chopped 1 cup coriander leaves, chopped 1 lime, juiced (leave some for garnish) Method: 1. Place the rice in a large pot of salted water. Bring to the boil, then turn down to a gentle simmer and cook for approx. 15 minutes (check packet instructions). Drain and set aside. 2. In a bowl, mix together the Simply Wholesome Pantry Butter Chicken Recipe Base and yoghurt. Rub all over the prawns and let them marinate. 3. For the salsa: Mix together all ingredients and season to taste. 4. Place a bbq or frying pan onto high heat and cook prawns for 2-3 minutes each side until cooked and charred. 5. Serve rice into bowl, then top with some pineapple salsa and the cooked prawns. Top with some fresh coriander and fresh lime juice. #prawns #bbq #seafoodrecipe #fish #onepanrecipe #springrecipe #quickdinner #flavourfulmeals #healthyrecipes #simplywholesomepantry #easycooking #weeknightdinner #fishrecipe #foodie #homecooking #recipeideas #tastymeals

This Asian Style Baked Fish with Greens, Red Chilli & Coriander is the perfect fuss-free dinner, made even easier with our @simplywholesomepantry Asian Stir-fry Recipe Base! 👏💚Just pop everything into the dish, let it steam, and watch as the fish and veggies soak up all the delicious flavours!! Serves 4 Ingredients: 750g white firm fish fillets (eg. Rockling, snapper, ling) 3 bunches bok choy, washed and left in whole leaves 2 cups snow peas, trimmed Asian sauce/marinade: @simplywholesomepantry Asian Stir-fry Recipe Base 2 tablespoons soy sauce 1 tablespoon sesame oil 3cm piece ginger, finely chopped 2 tablespoons honey ½-1 large red chilli, sliced 1/2 cup coriander leaves To serve: Red chilli, finely sliced 3 spring onion, finely sliced 1/2 cup coriander leaves Lime wedges Brown or white rice to serve Method: 1. Preheat oven to 200 degrees Celsius. In a large roasting dish, lay the bottom with baking paper, enough so it comes up the sides and will be able to meet at the top of the dish. 2. Mix together all marinade ingredients in a small bowl. 3. Place the fish fillets on the baking dish. Drizzle with 1/2 the marinade. Gather the corners of the baking paper and bring together at the top of the dish, twist to secure. 3. Place the large parcel into the oven and cook for 10 minutes. Remove, open the parcel and scatter in the bok choy and snow peas around the baking dish. Drizzle in the remaining marinade sauce. Bring the parcel together again and bake for another 5-10 minutes (depending on the thickness of the fish). Happy cooking!! 💚💚 #fish #onepanrecipe #springrecipe #quickdinner #flavourfulmeals #healthyrecipes #simplywholesomepantry #easycooking #weeknightdinner #fishrecipe #foodie #homecooking #recipeideas #tastymeals

Quick, easy, and full of flavour! These Teriyaki Chicken Skewers with Edamame Salad, made with our @simplywholesomepantry Teriyaki Recipe Base, are perfect for the BBQ or a quick weeknight grill! 🙌🏼🍗 Serves 4 Ingredients: 4 chicken breasts, cut into thick cubes @simplywholesomepantry Teriyaki Recipe Base 1 tablespoon honey Salad: 1 cup cooked brown rice 3 cups frozen edamame, thawed 2 lebanese cucumbers, diced 2 red capsicums, diced 4 spring onions, finely sliced 1 cup coriander, chopped 3 tablespoons sesame seeds Dressing: 1 tbsp rice wine vinegar 1 tbsp extra virgin olive oil 1/2 tbsp sesame oil 1 tbsp soy sauce or tamari 2cm ginger, finely chopped or grated 1 tbsp honey or pure maple syrup 1 tsp sriracha (optional) Method: 1. In a bowl, combine the chicken cubes with the @simplywholesomepantry Teriyaki Recipe Base and honey. Allow the chicken to marinate for at least 15 minutes. Thread the marinated chicken cubes onto skewers (make sure skewers have been soaked in cold water for at least 10 minutes). 2. In a large bowl, combine brown rice, edamame, cucumbers, red capsicums, sliced spring onions, coriander, and sesame seeds. 3. In a small bowl, whisk together rice wine vinegar, extra virgin olive oil, sesame oil, soy sauce or tamari, chopped or grated ginger, honey or pure maple syrup, and sriracha (if using). 4. Preheat your bbq, grill or grill pan to medium-high heat. Cook or grill the chicken skewers for about 5-7 minutes on each side or until fully cooked and slightly charred. Brush with additional teriyaki sauce if desired. 5. Pour the dressing over the salad ingredients and toss until everything is well coated. Arrange the Teriyaki Chicken Skewers on a serving platter alongside the Edamame Salad. #springrecipe #bbq #quickdinner #flavourfulmeals #healthyrecipes #simplywholesomepantry #easycooking #weeknightdinner #chickenrecipes #foodie #homecooking #recipeideas #tastymeals #teriyaki

Say hello to spring with a fresh twist on a classic! ☀️ These Butter Chicken Burgers, made with our @simplywholesomepantry Butter Chicken Recipe Base, are the perfect way to bring bold flavours to your table while keeping it light and vibrant! 🍔 Serves 4 Ingredients: 1 tablespoon olive oil 4 chicken thighs 1 tablespoon curry powder @simplywholesomepantry Butter Chicken Recipe Base 4 burger buns 1 Lebanese cucumber, shaved into ribbons Iceberg lettuce Coriander leaves (optional) Yoghurt Sauce: 1/2 cup Greek yoghurt 1 green chilli, very finely chopped 1 lime, juice squeezed Salt & Pepper Method: 1. Marinate the chicken thighs in the curry powder and the Simply Wholesome Pantry Butter Chicken Recipe Base. Let them marinate for at least 10 minutes, but longer if possible. 2. Place a large frying pan onto med/high heat. Heat 1 tablespoon of olive oil in a pan. Add chicken thighs and cook each side for approx. 3-4 minutes, or until cooked through. 3. In a bowl, prepare the yoghurt sauce by combining 1/2 cup of Greek yogurt, finely chopped green chili, lime juice, salt, and pepper. 4. Lightly toast 4 burger buns. On the bottom half of each bun, place a leaf of iceberg lettuce, followed by a cooked chicken thigh. 5. Spoon a generous amount of the prepared yoghurt sauce over the chicken and top it with shaved cucumber ribbons. Optionally, add a sprinkle of coriander leaves for freshness. 6. Complete the burgers by placing the top half of the bun over the assembled ingredients. Secure with a toothpick if needed. #springrecipe #butterchicken #burger #quickdinner #flavourfulmeals #healthyrecipes #simplywholesomepantry #easycooking #weeknightdinner #chickenrecipes #foodie #homecooking #recipeideas #tastymeals

Warm up your weeknight with my ULTIMATE THAI GREEN CHICKEN CURRY! Packed with fresh ingredients and ready in just 35 minutes, it’s a deliciously easy way to bring a burst of flavour to your family dinner!👏😋💚 Serves: 4 Ingredients: 1 tbsp peanut oil 1 small onion, finely chopped 2 cloves garlic, finely chopped 3cm piece of ginger, finely chopped @simplywholesomepantry Thai Green Curry Recipe Base 500g chicken thighs, skin removed, chopped into pieces 1 cup coconut milk 1/4 cup chicken stock (optional) 2 tbsp fish sauce 1 tbsp brown sugar 1 green zucchini, sliced on the diagonal A handful green beans, about 1 cup when chopped 1 cup spinach leaves (optional) White or brown rice, Thai basil and fresh coriander to serve Method: 1. Place a large frypan onto medium heat. Add the onion and cook, stirring for 3-4 minutes. Then add the garlic and ginger and sauté for 3 minutes. Add the Simply Wholesome Pantry Thai Green Curry Recipe Base and stir though for 3 minutes. Add the chicken pieces and coat through the curry paste for 4 minutes. Add the coconut milk or cream, stir through. At this point you can add the chicken stock if you prefer a runnier curry. Add the fish sauce and brown sugar. You can add the zucchini at this point, but if you prefer it crisper, hold off. Simmer the curry for about 10 minutes. 2. Add the zucchini and green beans and stir through for 2-3 minutes. Turn off the curry. Add the spinach leaves (optional) 3. Serve the curry with rice, Thai basil and fresh coriander. #easymeal #easydinner #weeknightdinner #weeknightmeals #kidfriendlyfood #kidfriendlymeals #familydinner #familydinners #glutenfree #vegan #recipe #recipeoftheday #simplywholesomepantry

RAINBOW TERIYAKI SALMON BOWLS! 🌈🩵 Brighten up your Monday with this zesty and delicious recipe, ready to enjoy in just 30 minutes!! Serves: 4 Ingredients: 4 boneless salmon portions, approx. 150g each 1 tbsp oil of choice (I use extra virgin olive oil) @simplywholesomepantry Teriyaki Recipe Base 1 tbsp brown sugar 1 tbsp soy sauce 1 cup jasmine rice, rinsed well 1 cup red cabbage, very finely shredded 1 cup frozen edamame beans, thawed 1 large carrot, julienned 1 large avocado, sliced 3 tbsp fried shallots Fresh lime juice to serve Japanese mayonnaise to serve (optional) Method: 1. Cook the rice as per packet instructions. Once rested, fluff with a fork and set aside. 2. Using half the @simplywholesomepantry Teriyaki Recipe Base, marinate the salmon fillets. Set aside for 10 minutes, but keep the remaining teriyaki sauce. 3. Combine the remaining Teriyaki Recipe Base, soy sauce and brown sugar. Set aside. 4. Place a large non-stick frying pan onto medium/high heat. Add the oil and let it heat for 30 seconds. Add the marinated salmon pieces and cook for 4 minutes on the first side and 2-3 minutes on the other side. In the last 1-2 minutes of cooking, pour the remaining sauce mix into the pan and let it just bubble and sizzle. Then turn off the heat. 5. To serve: Divide rice among bowls. Add the cabbage, edamame beans, carrot and avocado. Add the salmon fillets to each bowl and then drizzle with the pan sauce. Top with fried shallots. Squeeze over fresh lime juice and some japanese mayonnaise to serve. #rainbowsalmonbowls #teriyakirecipes #springdinners #healthymeals #quickrecipes #nutritiousanddelicious #simplywholesomepantry #easycooking #30minutemeals #freshspringflavors #familydinner #foodie #homecooking #recipeideas #simplywholesomepantry

Get ready to spice up your meals with my SPICED CHICKEN WITH MANGO SALSA AND COCONUT RICE - an explosion of flavours that’s as quick to make as it is delicious!! 💛💛💛 Serves: 4 Ingredients: 500g chicken thighs, fat trimmed @simplewholesomepantry Butter Chicken Recipe Base 1 tbsp Greek/natural yoghurt 1 tsp honey 1 lime, zest & juice Sea salt and cracked black pepper Mango salsa: 1 large mango, finely diced 1 capsicum, finely diced 1/2 red onion, finely diced 1 avocado, finely diced Juice of 1 lime 1 cup coriander, finely chopped 1 cup mint, finely chopped Coconut rice: 1 cup white rice, rinsed 1.5 cups water 1 cup coconut milk Method: 1. In a bowl, add the @simplywholesomepantry Butter Chicken Recipe Base, yoghurt, lime juice and zest, and mix to combine. Add chicken pieces and combine. Make sure the chicken is evenly marinated. Let sit for at least 10 minutes. 2. For the rice: rinse the rice well under cold water. Place the rice, water & coconut milk in a medium saucepan. Bring to the boil, turn right down low to a simmer, put the lid on and cook for approx. 12-15 mins or until cooked through. Let it stand for 5 mins and then fluff with a fork. 3. In the meantime, make your salsa by finely dicing the capsicum, mango, avocado and red onion; place this into a mixing bowl. Roughly chop up the coriander and mint and add to the bowl. Squeeze over the juice of the lime and season with salt and pepper. 4. Using a BBQ, grill plate or fry pan on medium to high heat, place chicken onto the heat and cook for about 5-6 minutes each side or until cooked through. Serve coconut rice into the bowls, top with chicken and mango salsa. #spicedchicken #mangosalsa #coconutrice #quickdinner #flavorfulmeals #healthyrecipes #simplywholesomepantry #easycooking #weeknightdinner #chickenrecipes #foodie #homecooking #recipeideas #tastymeals

TERIYAKI SALMON WITH NOODLES! Featuring our @simplywholesomepantry Teriyaki Recipe Base! Serves: 4 Ingredients: 500g salmon, chicken, pork or tofu, cut into 3cm cubes 1 small head broccoli, florets chopped 1 cup snow peas, trimmed & sliced down the middle 1/2 cup frozen edamame, thawed 2 cloves garlic, finely chopped 2cm piece ginger, finely chopped @simplywholesomepantry Teriyaki Recipe Base 180g udon noodles 3 spring onion, finely sliced 2 tbsp sesame seeds Method: 1. Season protein with salt & pepper. Heat 1 tablespoon oil in a large frying pan on medium/high. Add the protein and cook on each side until just cooked through. Remove and set aside. 2. Add remaining oil to the frying pan. Add broccoli and stir-fry, for 2-3 mins. Add the snow peas, garlic and ginger and stir-fry for 2 mins. Add the edamame and the Teriyaki Recipe Base. Stir through for 2-3 minutes. 3. Add cooked udon noodles to the pan and toss through. Serve into bowls, top with protein, sesame seeds and spring onion. Yummo! 💙💙 #easymeals #easydinner #weeknightdinner #recipe #noodles #salmon #familydinner #kidfriendlyfood #weeknightmeals

ITALIAN BEEF RAGU WITH FRESH PASTA 🍝 Made with @simplywholesomepantry’s ‘Mediterranean’ recipe base for the perfect winter dinner!!💛💛 Serves: 4   Ingredients 2 tbsp extra virgin olive oil  1 brown onion, finely chopped  3 cloves garlic, finely chopped  2 celery ribs, finely chopped  1 large carrot, finely chopped  700g beef chuck steak, cut into 4cm pieces  @simplywholesomepantry Mediterranean Recipe Base 400g tinned tomatoes  1 beef stock cube (combined with 1.5 cups water, 2 if no red wine) 1/2 cup red wine (optional) 2 tbsp rosemary, finely chopped Sea salt & cracked black pepper  350g pasta of choice (pappardelle, spaghetti, tagliatelle work well) 1 tablespoon butter Fresh parsley and parmesan to serve  Method: 1. In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add onion, garlic, celery, and carrot. Cook for about 5 minutes, or until the vegetables are softened. 2. Add the beef chuck pieces to the pot and brown them on all sides, ensuring a nice sear. This will take approximately 8-10 minutes. 3. Stir in the @simplywholesomepantry Recipe Base, tinned tomatoes, beef stock (with water), red wine (if using), and  rosemary. Season with salt and pepper to taste. 4. Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and transfer to the oven. Cook for approx. 2 hours on 160°C, until the meat pulls apart with a fork. 5. Cook the fresh pasta according to package instructions or until al dente. If using dried pasta, cook according to package instructions. Before draining the pasta, reserve about 1/2 cup of the pasta cooking water. This starchy water will help create a silky sauce. Drain the pasta and toss it with a tablespoon of butter and a little of the pasta water to add richness and prevent sticking. 6. Add the ragu to the pot of pasta and toss until the pasta is well coated in the sauce. If needed, add some of the reserved pasta water to achieve the desired consistency. Serve in