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The Australian Women's Weekly

LORNA’S WARMERS WINTER

We all know the term activewear, the global phenomenon of fashionable workout gear that has transcended from gym and yoga studios to everyday life and for every occasion. Lorna Jane Clarkson is the most awarded designer of activewear and was also the first to coin the term in 1989. Frustrated by the dull and uninspiring range of gym wear available for women, Lorna started sewing her own outfits while working as a fitness instructor in Australia. Her designs quickly gained a loyal following, with the women in her classes queuing to place orders for her custom-made pieces.

Demand grew rapidly, and in 1990 she opened the first Lorna Jane store in Brisbane, with husband Bill Clarkson by her side. As awareness continued to spread about Lorna’s technical yet feminine designs the brand expanded, with new stores opening across Australia every year.

There are now more than 150 Lorna Jane stores across Australia and the United States, as well as stores in Canada, China, New Zealand, the UK, Europe, South Africa, Sweden, Asia and the Middle East. Celebrated as an icon of Australian fashion, Lorna lives and breathes her brand’s values. Lorna is hands on every day, overseeing the direction of her company, seeking innovative fabrics and concepts, writing, and designing incredible activewear.

Today, the Lorna Jane brand stands for so much more than activewear. It inspires women around the globe to live their best lives through active living and the daily practice of Lorna’s philosophy, Move Nourish Believe.

Pick-your-protein curry

Pick-your-protein curry

NUTRITIONAL COUNT PER SERVING: PROTEIN (38.5G); CARBOHYDRATE (25.1G); TOTAL FAT (24.7G); FIBRE (5.8G) SERVES 4 PREP AND COOK TIME 30 MINUTES

2 tablespoons cold-pressed extra-virgin coconut oil
2 cloves garlic, chopped
1 tablespoon grated ginger
¼ cup (75g) Thai red curry paste
1 medium orange sweet potato (400g), peeled, grated coarsely
1 cup (250ml) canned coconut milk
2 cups (500ml) stock of choice (see Lorna’s Tip)
600g protein of choice, cut into pieces (see Pick Your Protein)
100g broccolini, cut into florets
1 medium (200g) red capsicum, sliced
120g green beans, halved
½ cup coriander leaves
1 lime, cut into wedges

1 Heat oil in a large saucepan over low heat. Cook garlic, ginger, curry paste and sweet potato, stirring, for 5 minutes or until sweet potato is tender. Stir in coconut milk and stock. Blend or process, in batches, until smooth.

2 Return curry to pan; bring to a simmer. Add protein and vegetables; simmer for 5 minutes or until protein is cooked through and vegetables are just tender. Season to taste.

3 Sprinkle curry with coriander leaves; serve with lime wedges and steamed rice or cauliflower rice if you like.

Suitable to freeze. Not suitable to microwave.

Lorna says... I love a good curry in winter, and this one is my go-to during the week because it only takes 30 minutes to prepare! I also love that the protein is inter-changeable which makes it feel less like I’m having the same curry week after week. My preference is to serve it over cauliflower rice but my husband loves brown rice (of course!!), so I usually do a combination of both.

Parsnip noodles with meatballs

Parsnip noodles with meatballs

NUTRITIONAL COUNT PER SERVING: PROTEIN (47.3G); CARBOHYDRATE (56.9G); TOTAL FAT (29G); FIBRE (20.9G) SERVES 4 PREP AND COOK TIME 40 MINUTES

500g lean minced grass-fed beef
2 cloves garlic, crushed
1 medium carrot (120g), grated finely
1 free-range egg, beaten lightly
2 tablespoons rolled oats
¼ cup (60ml) cold-pressed extra-virgin olive oil
1 medium brown onion (150g), chopped finely
2 cloves garlic, extra, chopped finely
2 tablespoons no-added-sugar tomato paste
2 cups (500ml) chicken or beef stock
400g can diced tomatoes
6 large parsnips (2kg), trimmed
¼ cup (20g) finely grated pecorino or parmesan
¼ cup basil leaves

1 Combine beef, garlic, carrot and egg in a bowl; season. Process oats until chopped finely. Add to bowl; mix well. Roll tablespoonfuls of mixture into balls.

2 Heat 1 tablespoon of the oil in a large deep frying pan over medium-high heat. Cook meatballs, shaking pan occasionally, for 4 minutes or until browned all over. Remove from pan.

3 Heat another 1 tablespoon of the oil in same pan over medium heat. Cook onion and extra garlic, stirring occasionally, for 5 minutes or until softened. Stir in paste; cook, stirring, for 1 minute. Add stock and tomatoes; bring to boil. Return meatballs to pan; reduce heat to low. Simmer for 10 minutes or until sauce thickens. Season.

4 Using a spiraliser (see Lorna’s Tip), cut parsnips into thick noodles. Heat remaining oil in a separate large deep frying pan with a lid over medium heat. Add parsnip; cook, covered, for five minutes or until just tender. Season to taste.

5 Serve parsnip noodles with meatballs and sauce, topped with pecorino and basil.

Meatballs in sauce suitable to freeze. Not suitable to microwave.

Lorna says... This recipe is an all-time family favourite. I usually prepare it ahead of time with a mix of parsnip and regular noodles and then re-heat it and serve with a simple green salad. I also make a little extra for lunch the next day because, like most Italian-based recipes, they’re even more delicious the next day!

Sweet potato frittata

Sweet potato frittata

NUTRITIONAL COUNT PER SERVING: PROTEIN (21.3G); CARBOHYDRATE (12.7G); TOTAL FAT (22.4G); FIBRE (2.2G) SERVES 6 PREP AND COOK TIME 45 MINUTES

2 tablespoons cold-pressed extra-virgin olive oil
1 medium brown onion (150g), sliced thinly
300g orange sweet potato, peeled, sliced very thinly
12 free-range eggs, beaten lightly
250g fresh ricotta
1 tablespoon harissa paste
1 tablespoon sunflower seed kernels
2 tablespoons coarsely chopped natural almonds
¼ cup coriander leaves

1 Heat half the oil in a 24cm (top measurement) ovenproof frying pan over medium heat. Add onion and sweet potato; carefully stir to coat in oil. Season. Reduce heat to low. Cover; cook for 20 minutes or until tender.

2 Preheat a grill to high.

3 Transfer sweet potato mixture to a large bowl. Add egg; stir well to coat. Heat remaining oil in same pan over medium heat. Add egg mixture. Reduce heat to very low; cook for 10 minutes or until partially set. Place under grill; cook for 5 minutes or until golden and cooked through. Stand for 5 minutes.

4 Serve frittata topped with ricotta, harissa, sunflower seeds, almonds and coriander.

Suitable to freeze. Not suitable to microwave.

Lorna says... Frittatas are on high rotation in our kitchen – mostly to use up leftover veggies, but also because they are a really convenient way to make a protein-rich meal when you’re short on time and ingredients. This particular frittata recipe originally came about because we had nothing in the fridge except eggs and pumpkin, but over time it has evolved into a recipe that we love, and I simply had to share it with you!

Salmon with roasted sprouts and crisp capers (PHOTOGRAPHY BY CATH MUSCAT. STYLING BY LUCY TWEED.)

Salmon with roasted sprouts and crisp capers

NUTRITIONAL COUNT PER SERVING: PROTEIN (53.4G); CARBOHYDRATE (11.8G); TOTAL FAT (36.3G); FIBRE (8.9G) SERVES 4 PREP AND COOK TIME 30 MINUTES

¼ cup (35g) slivered almonds
2 tablespoons cold-pressed extra-virgin olive oil
700g brussels sprouts, trimmed, halved (or quartered if large)
2 tablespoons baby capers
4 x 150g (4½oz) salmon fillets, pin-boned, skin on
1 lemon, cut into wedges

YOGHURT HERB SAUCE

²/3 cup (190g) Greek-style yoghurt
2 tablespoons chopped dill
2 tablespoons chopped chives
1 clove garlic, crushed

1 Preheat oven to 180°C (160°C fan forced). Line an oven tray with baking paper.

2 Place almonds on lined tray; roast for 6 minutes or until golden. Transfer to a small bowl. Put oven tray aside for roasting sprouts.

3 Heat half the oil in a large non-stick frying pan over medium heat; cook sprouts for 3 minutes or until lightly golden. Season. Transfer to tray; roast for 10 minutes or until tender. Put pan aside for frying capers and salmon.

4 YOGHURT HERB SAUCE Meanwhile, combine all ingredients in a small bowl. Season to taste.

5 Pat capers dry with paper towel. Heat remaining oil in frying pan over medium-high heat; cook capers, stirring frequently, for 2 minutes or until crisp (take care as the oil will splatter while cooking). Remove with a slotted spoon; drain on paper towel.

6 Pat salmon dry with paper towel. Using a sharp knife, make three 6cm cuts in the thickest part of each fillet; season with salt. Cook fillets, skin-side down, in same frying pan over medium heat for 5 minutes or until golden and crisp. Turn; cook for a further 2 minutes or until done as desired.

7 Serve salmon with brussels sprouts, almonds, capers, Yoghurt Herb Sauce and lemon wedges; sprinkle with extra chopped dill, if you like.

Not suitable to freeze or microwave.

Lorna says... Salmon would have to be one of my favourite things to have for dinner (or lunch) and I have it at least once a week (sometimes even two nights running!). I’m also a huge fan of brussels sprouts (especially when roasted). My tip is to generously salt and pepper the salmon and keep the brussels sprouts small in size to ensure sweetness.

RECIPES FROM EAT GOOD FOOD BY LORNA JANE CLARKSON, $44.99. AVAILABLE FROM LORNA JANE STORES, AND FROM LORNAJANE.COM .

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