Scotch fillet soba noodles with honey-glazed vegies Peanut butter OVERNIGHT OATS

Sports dietitian Jessica Spendlove shares her protein powered recipe

SERVES 4 Cook 200g soba noodles in a large saucepan of boiling water following packet directions until tender. Drain and rinse under cold running water. To make the dressing, combine 1 tbsp tamari or soy sauce, 2 tsp mirin, 1 tsp sesame oil, 1 tsp honey, 1 tsp finely grated fresh ginger and 1 tsp sesame seeds. Set aside.

In a separate bowl, combine 1 tbsp mirin, 1 tbsp rice-wine vinegar, 1 tbsp honey and 1 tsp finely grated fresh ginger. Heat 1 tbsp extravirgin olive oil in a large non-stick frying pan over medium-high heat. Trim visible fat from 800g scotch fillet steak. Season with salt and pepper. Cook 5 mins, turning steak at halfway point. Transfer to a plate. Cover and set aside 5-10 mins. Heat 1 tbsp olive oil in a pan over medium-high heat. Add 1 bunch of radish (quartered), 1 carrot (diced) and 400g brussels sprouts (halved). Season with salt and pepper. Cook 5-6 mins until golden brown. Add mirin mixture (mirin, vinegar, honey, ginger). Cook 2 mins until glazed and sticky, stirring regularly. Add 1 tsp sesame seeds. Thinly slice beef. Divide noodles in the bowls and top with honeyglazed vegetables and beef. Finish with the dressing and sprinkle with sesame seeds. Head to australianbeef.com.au for more delicious recipe inspiration.

A nutty twist on a delightful breakfast favourite

SERVES 1-2 In a bowl, mix ½ cup of gluten-free rolled oats, 2 tbsp chopped roasted almonds, 1 tbsp maple syrup, ½ cup natural Greek yoghurt or dairy-free yoghurt and ¼ cup almond milk. In a jar, layer the different elements of the overnight oats. Place ¼ cup frozen raspberries on the bottom of a jar. Top with half of oat mixture, followed by 2 tbsp Mayver’s Dark Roasted Crunchy Peanut Butter. Repeat the above layering and set in fridge overnight. To serve, place a dollop of Greek yoghurt on top of the jar, followed by crushed almonds and berries. Serve chilled.