MyFitnessPal shares a selection of recipes inspired by King Charles' favourite foods to help you celebrate the coronation like a royal!
With the coronation of King Charles coming up this weekend, royal loving Aussies are gearing up to celebrate this momentous occasion. While the distance between the UK and Australia may mean we can't see the coronation in person, that doesn't mean we can't have a three course meal fit for a king while watching the live feed on the television.
Despite what you might expect, in between royal engagements, King Charles III enjoys a simple and predominantly plant-based diet, comprising of wholegrains, fresh fruits and vegetables. Charles famously adores eggs and is rumoured to have one with every meal!
Each dish is easy to make in bulk and can be loaded onto trays and dished out to neighbours, friends and family on Saturday 6th May… along with a glass of bubbles of course! Or, as Charles would have, a glass of Scotch.
Ingredients (serves 6)
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Method
Preheat the oven to 177°C. Heat oil in a large non-stick sauté pan over medium-high heat. Add the mushrooms, onions, salt and pepper, and cook, stirring occasionally, until the vegetables are tender and the mushrooms have given off their liquid, 8 minutes. Add the garlic and dill and cook until fragrant, 30 seconds.
Reduce heat to low and add the spinach, stirring after each handful, until all the spinach has been added and is wilted, 2 minutes. Transfer the mixture to a fine mesh sieve or colander set in the sink. Push the mixture with the back of a wooden spoon to remove excess liquid, this ensures that the triangles don't become soggy when baked. Let the mixture cool for 5 minutes. Transfer the mushroom mixture to a large bowl, add the feta and egg, and stir to combine.
Carefully unroll the phyllo dough. Pick up 12 sheets of the dough and stack them on a clean work surface. Cover with a towel to prevent it from drying out. Roll up the remaining dough, wrap tightly, and reserve for another use (you can refreeze it.)
Mist 1 phyllo sheet with olive oil spray and stack another sheet on top, keep the remaining dough covered. With the short end facing you, cut the stack in half lengthwise with a pizza cutter or knife. Place 1/4 cup (58g) of the mushroom filling on the bottom left corner of each of the phyllo strips. Bring the lower left-hand corner of dough up to meet the right edge of dough to create a triangle. Continue folding up as you would a flag until you reach the end of the strip of dough. Tuck in any edges and mist with the oil spray. Place the pocket on a baking sheet. Repeat with the remaining dough and filling to make 12 triangles.
Bake the pockets until they are golden brown, 25 minutes. Serve with the yogurt. Alternatively, freeze the triangles on the baking sheet until solid, about 2 hours. Store in an airtight container or zip top bag in the freezer for up to three months. Bake frozen triangles at 180°C until golden brown and an instant-read thermometer registers 74°C, 30 minutes. Makes 12 triangles.
Ingredients (serves 4)
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Method
Preheat the oven to 204°C. Remove the greens from the carrots and set aside 1/4 cup (5g); discard or compost the remaining. Put the carrot greens on a cutting board. Add the sunflower seeds, garlic and lemon zest, and chop until the mixture is finely chopped. Stir in the goji berries and sesame seeds; set aside.
Wash the carrots thoroughly, especially around the top. Don't peel them unless absolutely necessary. Cut the largest carrots in half lengthwise (leave slender carrots whole) and place in a large bowl. Crush the coriander seeds in a mortar and pestle or on a cutting board with the bottom of a small pan. Add to the carrots along with the oil, salt and pepper; toss to combine. Arrange on a small baking sheet in an even layer and roast until the carrots are tender and browned on the edges, 25–35 minutes.
Meanwhile, heat the wild rice blend according to package instructions. Arrange on a serving platter in an even layer. Gently toss the roasted carrots with the lemon juice and maple syrup. Arrange the carrots on top of the rice and sprinkle with the carrot top and seed mixture. Serve warm.
Ingredients (serves 4)
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Method
Prepare a large bowl with an ice water bath and set aside. Bring a medium pot of water to a boil over medium-high heat. Pierce the eggs with a clean drawing pin (this makes the eggs easier to peel after boiling). Lower the eggs into the water and bring back to a simmer. Start timer and cook for 6 minutes. Remove the pot from the heat and let the eggs sit in the water for 6 minutes.
Transfer eggs to the ice water with a slotted spoon. Let stand until cool enough to handle, 5 minutes. Gently crack the shells and peel the eggs. Chop the eggs and set aside.
In a large bowl, whisk together the mayonnaise, lime juice and curry paste until smooth. Add the eggs and green onions and stir to combine. Season with the salt and pepper. The egg salad can be stored for up to 2 days in an airtight container in the refrigerator.
To serve, place a few cucumber slices in a lettuce leaf. Place about 57g egg salad into each lettuce leaf, fold taco-style and serve.
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With one of the largest food databases in the world comprising over 18 million foods, access to over 500 recipes, over 50 workout routines, 80 exercise demos and over 35 connected fitness partners, MyFitnessPal provides users with tools for positive healthy change. The MyFitnessPal app is available on the App Store and Google Play store.
