Try these quick, easy and healthy recipes for each day of the week all from Rachael Finch's Body Of Dance program.

Coconut Chicken Zoodle Soup

Coconut Chicken Zoodle Soup

Serves 4
Prep 10 mins
Cook 20 mins

Ingredients
2 tbs olive oil
4 spring onion, finely sliced (some dark green parts reserved)
3 garlic cloves, chopped
2 tbs green curry paste
400ml can coconut milk
250ml chicken stock
2 skinless chicken breast fillets
1 zucchini, spiralized
2 cups kale leaves, rolled up and sliced
½ cup coriander leaves
1-2 tbs lime juice
Method
Heat oil in a large saucepan over medium heat and add the spring onion. Cook until softened. Add garlic and cook for a further minute. Add curry paste and stir through. Add coconut milk, stirring. Add stock and bring to the boil. Add chicken to the stock and reduce heat and simmer. Cook for 10 minutes, then remove chicken and set aside to cool slightly. Shred chicken and return to the soup. Add the zucchini noodles and kale and cook for 2 minutes. Remove from the heat and stir through the coriander and lime. Serve garnished with reserved spring onions.
Eggplant & Chickpea Curry

Eggplant & Chickpea Curry

Serves 2
Prep 10 mins
Cook 10 mins

Ingredients
1 tsp coconut oil
2 tsp garam masala
½ tsp chilli flakes
2 garlic cloves, crushed
1 onion, finely chopped
1 medium eggplant, cut in 2cm cubes
400g tin crushed tomatoes
100ml coconut milk
½ cup vegetable stock
1/2 tsp salt
100g broccoli, cut into florets
400g tin chickpeas, rinsed & drained
4 sprigs fresh coriander
2 tsp flaked almonds, toasted
Method
Meanwhile, heat oil in a medium saucepan over medium heat. Add garam masala, chilli, garlic and onion and cook for a few minutes, stir ing constantly, until onion has softened. Add eggplant and stir to coat in spice mixture and cook for a few minutes. Add tomatoes, coconut milk, stock and salt and bring to a simmer and cook uncovered for 10 minutes. Add broccoli and chickpeas, and cook for another 3-5 minutes or until broccoli is just cooked. Adjust seasonings.
Five Spice Pork and Pineapple skewers with bok choy

5 Spice Pork & Pineapple with Bok Choy

Serves 2
Prep 10 mins
Cook 30 mins

Ingredients
¼ cup brown rice, rinsed
300g pork tenderloin or scotch fillet, cut into 2cm chunks
3cm piece ginger, grated
1 tsp five spice powder
1 tbs soy sauce
3 tsp olive oil
1 cup fresh pineapple, cut into chunks
2 baby bok choy, halved & washed well
salt & pepper, to taste
1 tsp sesame seeds
2 sprigs fresh coriander, to garnish
Dressing
½ tbs kecap manis
½ tbs rice wine vinegar
Method
Place rice, ½ cup water and ¼ tsp salt in a small saucepan and bring to the boil. Reduce to a simmer, cover and cook for 30 minutes. Remove from heat and stand for 5 minutes before fluffing with a fork. Meanwhile, soak 4 skewers in water. Combine the pork, ginger, five spice, soy and 2 tsp oil in a bowl and allow to marinate for 15 minutes, or longer if you have time. Preheat a BBQ or grill pan to medium. Thread the pork and pineapple onto the skewers and cook for 8 minutes or until cooked through. Meanwhile, brush the remaining oil on the baby bok choy and season well. Grill for 2 minutes each side until slightly charred. Place on a cooler part of the BBQ and allow to cook for a few more minutes, or until crisp tender. Combine the dressing ingredients. Drizzle bok choy with the dressing and serve with the skewers and rice. Garnish with sesame seeds and coriander.
Korean Beef Bowl

Korean Beef Bowl

Serves 2
Prep 10 mins
Cook 20 mins

Ingredients
¼ cup brown rice
300g beef fillet
2 tbs soy sauce
1 tbs dry sherry
1 clove garlic, minced
1 tsp honey
1 tsp sesame oil
½ tsp chili flakes, or to taste
6 spring onions
1 small carrot, cut into thin matchsticks
1 tsp sesame seeds
Method
Preheat BBQ grill over medium-high heat. Add rice to a pot of salted water and bring to the boil. Cover and simmer for 20 minutes or until tender. Drain well and fluff with a fork occasionally to dry. Combine soy, dry sherry, garlic, honey, sesame oil and chili in a bowl. Add beef and combine well, leave to marinate in fridge for 10 minutes, or longer if possible. Cook beef on grill until browned and just cooked through. Rest, loosely covered for 5 minutes before slicing. At the same time BBQ spring onions for 2 minutes on one side, flip and cook for 1 minute. Divide rice between 2 bowls, top with beef, spring onions, carrots and sesame seeds.
Pumpkin Sage Goats Cheese Risotto

Pumpkin Sage Goat’s Cheese Risotto

Serves 2
Prep 10 mins
Cook 30 mins

Ingredients
1 tsp olive oil
1/2 brown onion, finely chopped
1 garlic clove, crushed
3 tbs finely chopped sage leaves
1/2 cup arborio rice
2 cups vegetable stock
1/4 cup peas, fresh or frozen (defrosted)
100g pumpkin, grated
150g baby spinach leaves
2 tbs fresh parsley, chopped
1 tbs toasted pinenuts
60g goat’s cheese, crumbled
salt & pepper, to taste
Method
Heat oil in a heavy-based saucepan over low-medium heat. Add onion, garlic and herbs and cook, stirring for a few minutes or until onion has softened. Add rice and cook for a minute, stirring until well coated in mixture. Add stock to the pan and bring to a simmer. Cook for 20 minutes, stirring regularly, or until liquid is almost completely absorbed. Add peas and pumpkin and cook for 5 minutes. Stir through spinach, parsley, pine nuts and goat’s cheese. Season to taste, then serve.