The Full Stomach
Our vision here at The Full Stomach is to provide you with quick and easy recipes that you can use whenever you're feeling a bit peckish. We understand your desire to grab a snack or whip up a quick meal that will fill you up. Our recipes are designed to make the most of the few ingredients lying forgotten in your pantry. If you follow our easy recipes, in no time you will be eating like a king, and all your friends will be jealous of those delicious lunches and nutritious dinners that keep appearing "magically" from your kitchen.
Continue reading for fantastic ideas and stomach fillers:
We believe that Breakfast is the most important meal of the day, so dig and kick your day off with some of our amazing ideas.
We promise, these recipes will get you out of bed in the morning:
2 tablespoons milk
3/4 cup grated cheese
2 slices bread
1/4 cup of capsicum
- Crack both eggs into a microwave-proof bowl and whisk
- Add milk and whisk again until combined
- Microwave for 1 minute
- Whisk eggs again
- Repeat steps 3 and 4 until eggs are cooked and light and fluffy
- Add grated cheese and mix
- To liven up your scrambled eggs add extra toppings such as capsaicin or spring onion
- Toast bread until golden and butter
- Plate up and enjoy :)
1 large banana
1/4 cup of fine oats
1 cup of frozen berries
Small spoon of honey
Substitute weetbix for oats
- Place banana, oats and berries in blender
- Add milk
- Blend until smooth
- Pour into a glass and serve
1 cup all-purpose flour
1 1/2 cups milk
2 large eggs
2 tablespoons unsalted butter, melted
Neutral oil, for cooking
- Make the batter. Place the flour, milk, eggs, butter, salt, sugar, and vanilla if using in a blender. Blend until the batter is smooth, about 20 seconds. Alternatively, whisk everything together in a bowl until thoroughly combined and frothy.
- Prepare to cook the crepes. Before cooking the crepes, assemble everything you'll need by the stovetop: the batter, the pan, the oil, the spatula. If your bowl doesn't have a pour spout, have a ladle or 1/4-cup measuring cup handy.
- Cook the crepes. Place a 10-inch nonstick pan or 8-inch crepe pan over medium heat and add a small amount of oil to coat the bottom of the pan. Let it sit for a minute to get hot. Pour in about 1/4 cup of batter. Immediately pick up the pan and swirl it to coax the batter into an even layer on the bottom of the pan.
- Flip the crepe. When the crepe has browned slightly on the bottom, carefully work a spatula underneath it and flip. Cook the second side briefly, just to set the batter.
- Cool the crepe. Tilt the pan and loosen the crepe, then slide it onto a wire rack.
- Continue making crepes. Continue making crepes with the rest of the batter, adding more oil as needed to keep the crepes from sticking.
- Stack and store. If not eating the crepes immediately, stack them one on top of the other as they cool. If they seem sticky, place a square of plastic wrap or parchment paper between them.
Our tasty lunch ideas will keep you going through the day and make all your friends jealous when they see how good your food looks.
And don't worry, we promise our food will taste just as good as it looks
Baby Cos Lettuce
Honey Mustard Sauce
Add cooked chicken slices for extra protein
Try using feta instead of edam cheese
Try using Balsamic Vinegar instead of Honey Mustard Sauce
- Cut lettuce roughly and place in salad bowl
- Cut tomatoes into quarters and place in bowl
- Cut avocado into small cubes (approx 1 cm) and place in bowl
- Cut spring onion into thin slices and place in bowl
- Cut capsicum into small squares and place in bowl
- Cut cheese into small cubes (approx 1 cm) and place in bowl
- Gently toss all of the ingredients in the bowl to mix
- Drizzle sauce over salad and toss again
Baby Cos Lettuce
1/2 cup Grated Cheese
1/4of a Carrot (Grated)
Try a different meat (e.g mince) instead of chicken
Try a different hummus (e.g garlic and lemon)
- Chop Onion into thin slices
- Wash and roughly chop Baby Cos Lettuce
- Cut tomatoes into chunks
- Cut Capsicum into long thin slices
- Cut Spring Onion into small slices
- Lay wrap out on a plate and spread hummus generously down the centre of the wrap
- Place grilled chicken in a line along the hummus in the middle of the wrap
- Place all other ingredients on top of the chicken
- Fold up the wrap and secure with a toothpick or glad wrap
2 slices bread
Thinly sliced cheese
- Butter, outside of each bread slice
- Place a few slices of ham on one slice (on the side that is not buttered)
- Place 1-2 slices of cheese on top of ham
- Grill in the oven until crisp and cheese melted
Here at The Full Stomach, we love dinner, it’s a meal where we can just sit down and admire food (though we also have recipes which are quick and easy for on the go of course).
So dig in, and discover food you can appreciate.
500g Chicken Breast
2 cups flour
3 cups breadcrumbs
1 tablespoon Italian herbs
1 head broccoli
1/4 cup mayonnaise
1 tablespoon melted honey
1 tablespoon mustard
- Preheat the oven to 190o
- Chop up the broccoli and place on oven tray
- Chop up the kumara into thin slices and place on the other half of the oven tray
- Drizzle oil over vegetables and crack salt and pepper on top
- Place flour in a small bowl
- Place eggs in another small bowl and beat
- Place breadcrumbs and herbs in a bowl and mix to combine
- Slice Chicken Breast into fingers
- Coat chicken finger in flour, then in egg and then in breadcrumb mixture and place on oven tray
- Repeat step 6 for all chicken
- Cook chicken and vegetables for 20 minutes in the oven (cut open one piece of chicken and check that it is cooked through)
- To make the mustard combine all the ingredients in a bowl and season to taste
350g (2 large) onions chopped
400g Kumara sliced
2 cloves garlic crushed
1 tablespoon ground cumin
3 teaspoons ground coriander
1 L chicken or vegetable stock
300ml cream (to garnish)
- Cook onion, garlic and spices for 2 minutes on high
- Add kumara and cook covered for 10 minutes on high
- Add stock and cook on high for 15 minutes
- Blend until smooth
- Serve with cream and pepper to taste
1 pound ground lean (7% fat) beef
1 large egg
1/2 cup minced onion
1/4 cup fine dried bread crumbs
1 tablespoon Worcestershire
1 or 2 cloves garlic, peeled and minced
About 1/2 teaspoon salt
About 1/4 teaspoon pepper
4 hamburger buns (4 in. wide), split
About 1/4 cup mayonnaise
About 1/4 cup ketchup
4 iceberg lettuce leaves, rinsed and crisped
1 firm-ripe tomato, cored and thinly sliced
4 thin slices red onion
- In a bowl, mix ground beef, egg, onion, bread crumbs, Worcestershire, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper until well blended. Divide mixture into four equal portions and shape each into a patty about 4 inches wide.
- Lay burgers on an oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook burgers, turning once, until browned on both sides and no longer pink inside (cut to test), 7 to 8 minutes total. Remove from grill.
- Lay buns, cut side down, on grill and cook until lightly toasted, 30 seconds to 1 minute.
- Spread mayonnaise and ketchup on bun bottoms. Add lettuce, tomato, burger, onion, and salt and pepper to taste. Set bun tops in place.
Thanks for dropping by The Full Stomach, we hope you're able to fill up your stomach now :)
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