A refreshing non-alcoholic beverage to counteract all those heavy reds you’ve been indulging in!

INGREDIENTS

½ pomegranate, pulp and seeds
½ lime, juice
Handful mint leaves
1 tablespoon honey
1 cup crushed ice
1 ½ cup sparkling water

Garnish
Pomegranate seeds
2 lime wedges
Mint leaves

INSTRUCTIONS

In a large jug, muddle the pomegranate pulp and seeds, lime juice, lime, mint leaves and honey together.
Add the ice and top up with sparkling water.
Pour the spritzer into two glasses and garnish the glass with the pomegranate, lime and mint.
Serve immediately.

Obviously, to make an alcoholic version, just add a shot of your favourite gin or vodka.

For more great recipes by Gold Coast local Caralee Caldwell, check out her page here.

You’ll need all the energy you can get this weekend with three full days of dancing on the cards at Blues on Broadbeach. To start your weekend right, cook up this simple and healthy breakfast hash and you’re good to go!

INGREDIENTS
2 cups pumpkin in 1cm cubes
1 tablespoon of olive oil
1Ž2 teaspoons of smoked paprika
2 teaspoons of ground cumin
A pinch of salt
1 garlic clove, crushed
1Ž2 onions, diced
1 jalapeno, finely diced
1Ž2 cups of red capsicum, diced
1 cup of zucchini, diced
1 and a 1/Ž2 cups spinach
4 eggs
Juice of 1 and a 1/Ž2 limes
1 avocado
1/4 of a red onion, diced
A handful of fresh coriander

DIRECTIONS
Preheat your oven to 180 degrees celsius. Peel the pumpkin and cut into small 1 cm cubes. Place the cubes in a bowl with 1 tablespoon of olive oil, smoked paprika and cumin. Toss so each cube is well seasoned. Place the pumpkin on a baking tray and roast in the oven for 15 minutes or until tender.
While the pumpkin is roasting, in an oven-proof frying pan sauté the crushed garlic, diced onion, diced capsicum, diced zucchini and 1 tablespoon of the diced jalapeños, for 3 to 4 minutes. Once the onion becomes translucent add in the spinach, lime juice and 1 teaspoon of cumin. Cook for another minute and then set aside.
Once the pumpkin is cooked add it to the pan with the veggies and stir to ensure everything is evenly mixed. Create 4 wells in the mixture and crack an egg into each hole.
Place the pan in the oven and bake for 8-10 minutes until the egg whites are cooked.
In the meantime mash the avocado with 1 tablespoon of diced jalapeños, diced onions, the juice from half a lime and a pinch of salt.
Once the eggs are cooked serve with the smashed avocado and a handful of fresh coriander.
Serves 2
Preparation time 15 minutes
Cooking time 25 minutes

For more great recipes by Gold Coast local Caralee Caldwell, check out her page here.

Footy fever has hit Queensland again and there’s nothing better than tasty treats to accompany a night of screaming at the TV. These potato skins are easy to put together and so delicious you won’t even know they’re good for you!

Ingredients
2 large sweet potatoes or kumaras
200 grams of mince
2 cloves of garlic, crushed
1 long red chilli, finely diced
1 teaspoon of fresh ginger, crushed
1/2 an onion, diced
1/2 a red capsicum, diced
1/2 a cup of corn kernels
1 teaspoon of ground cumin
1/2 teaspoon of ground coriander
1/2 teaspoon of cinnamon
1 tablespoon of olive oil
Salt to taste
1 avocado
1 tomato
3 sprigs of fresh coriander

Instructions
Pre-heat the oven to 180 degrees celsius and line a baking tray with baking paper.
Wash the sweet potato and dry with a clean tea towel, leaving the skin on. Rub with a small amount of olive oil and salt and place on the tray. Bake for 45 minutes to 55 minutes or until soft.
Take out of the oven and allow to cool for 15 minutes then slice in half lengthwise.
To make the filling, heat a pan on the stove top with the remaining olive oil.
In the pan place the garlic, chilli, ginger and onion. Saute for 3 minutes.
Add the mince, capsicum, corn kernels, cumin, ground coriander & cinnamon. Saute all the ingredients until the mince is cooked, salt to taste.
Scoop out the flesh from the sweet potato and place in the pan with the mince, gently mix through leaving it chunky.
Fill the sweet potato skins with the mince mixture and place back in the oven for 10 minutes.
Dice the tomato and avocado and chop the fresh coriander. Once the sweet potato is cooked pull it out of the oven and place on a serving tray.
Top with the tomato, avocado and coriander.

For more great recipes by Gold Coast local Caralee Caldwell, check out her page here.