Chilli Pumpkin & Parmesan Broc

WITH Jazmyn McKinnie

Dinner/Lunch • 35 mins • Serves: 4 • Cost: $3.50 approx. ($1.75/serve)

Chilli Roast Pumpkin


  • ¼ kent pumpkin
  • pinch cinnamon
  • pinch chilli flakes
  • handful pumpkin seeds
  • natural or greek yoghurt
  • olive oil
  • salt & pepper


  1. Pre-heat oven to 180oC (fan-forced)
  2. Slice pumpkin approx. 1 cm thick
  3. Place on baking tray
  4. Drizzle over olive oil
  5. Sprinkle over, cinnamon, chili flakes, salt and pepper
  6. Roast for 30mins
  7. Sprinkle over pumpkin seeds and roast for further 5 mins
  8. Serve with a drizzle of yoghurt


Roast Parmesan Broccoli


  • 1 large broccoli head (or two small)
  • 1 large crushed garlic clove
  • handful of almonds
  • handful of grated parmesan
  • extra virgin olive oil
  • salt and pepper


  1. Pre-heat oven to 180oC (fan-forced)
  2. Slice broccoli head lengthways
  3. Place on baking tray
  4. Add crushed garlic, salt and pepper
  5. Drizzle with olive oil
  6. Mix with hands until broccoli is lathered in olive oil
  7. Roast for 20mins
  8. Roughly chop almonds and sprinkle over broccoli
  9. Roast for further 5 mins
  10. Serve with grated parmesan

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