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To be served with Zoodles when you get your inspiralizer.

Coriander and Chicken Curry


Italian Meatballs

Banana and Fig Loaf

500g premium beef mince or organic beef mince

1 onion peeled and diced

2 cloves of garlic peeled and crushed

2 cups of chopped baby spinach, wilted in a pan

½ cup of fresh parsley – chopped (you can substitute the beef mince for lamb and then use chopped mint instead). Fresh is best but if you don’t have it, 2Tbsp of dried parsley.

1 free range egg (gotta help those chickens)

½ tsp of nutmeg

Salt and pepper to tast

1Tbsp olive oil

4 cups of Napolitana tomato sauce (make this from scratch if you can)

Zucchini for your zoodles


Preheat oven to 200 deg C then mix the mince, onion, spinach, egg, herbs and spices in a large bowl.


Wash your hands, then get them stuck in to roll into balls (about the size of a golf ball). Coat them in a little olive ol then place in a non stick tray with lots of room between them so they cook evenly.


Bake for 10 minutes in your preprepared oven.


Remove from oven and place in a deep frying pan on the stove with your napolitana sauce simmering in (which you would have just made). Cook for a further 20mins into sauce is really bubbling and the

meatballs have been cooked to within an inch of their lives.


Use your inspiralizer to cut your zucchini, which you can then saute or boil.


Divide zoodles and meatballs into plates – serves six. Top with a little ricotta or feta if you desire.


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Proudly supported by:

Emma Cachemaille

BSc [Physiology], BPhty, PGCert [Human Nutrition], Acc.NZTri Coach Level1, ISAK Level 1

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