Manal's Kitchen

Home
Australia
Sydney, NSW
Manal's Kitchen

Sharing my love and passion of food and cooking, and want to inspire others that healthy eating doesn't have to be boring.

Sharing my love for highly quality hair and skin products 😍

28/07/2026

High-Protein Baked Pancake

Quick, easy, high in protein, and perfect for meal prep!

🍌 1 ripe banana
🥚 2 eggs
🥄 1 scoop vanilla protein powder
🥣 2–3 tbsp high-protein yogurt
🫐 Handful of blueberries
❤️ Handful of raspberries
✨ ½ tsp baking powder
🤎 Dash of cinnamon (optional)

Preheat your oven to 180°C.

Mash the banana in a small oven-safe dish.

Add the eggs and high-protein yogurt, then whisk together.

Mix in the protein powder, baking powder, and cinnamon until smooth.

Fold through the blueberries and raspberries.

Bake for 18–22 minutes, or until set and lightly golden.

Enjoy warm straight from the oven or pack it up for a quick breakfast on the go. Top with extra berries, a spoonful of high-protein yogurt, or a drizzle of Biscoff spread if you like. 💪🥞🍓

16/07/2026

Sweet Potato Boats with Spiced Minced Meat, Feta, Avocado & Hot Chilli Honey

Ingredients
2 medium sweet potatoes, halved lengthways
1 tbsp olive oil
Salt & black pepper

For the mince
500g lean beef or lamb mince
1 small onion, finely diced
2 cloves garlic, minced
1 tsp smoked paprika
1 tsp ground cumin
½ tsp chilli flakes (optional)
1 tsp dried oregano
Salt & pepper to taste

Toppings
1 large avocado, sliced
80g feta, crumbled
2 tbsp hot chilli honey
Fresh coriander or parsley (optional)

Method
Preheat the oven to 200°C.
Brush the sweet potato halves with olive oil and season with salt and pepper.

Place cut-side down on a baking tray and roast for 35–45 minutes, until tender and caramelised.

Meanwhile, heat a pan over medium heat. Cook the onion until softened, then add the garlic for 30 seconds.

Add the mince and cook until browned, breaking it up with a spoon. Stir in the smoked paprika, cumin, oregano, chilli flakes, salt and pepper. Cook for another 2–3 minutes.

Turn the roasted sweet potatoes over and gently fluff the centres with a fork.

Spoon the seasoned mince generously over each sweet potato.

Top with crumbled feta and sliced avocado.

Finish with a generous drizzle of hot chilli honey and garnish with fresh herbs if desired.

Add a squeeze of fresh lime juice before serving

#

11/07/2026

Protein-packed eggs, buttery sourdough, and a rainbow of fresh fruit. Fueling my body with foods that taste as good as they make me feel. 🤗

08/07/2026

It’s been a while since I’ve made one of my smoothie bowls, and I forgot how much I love them!

Blended up frozen mangoes, berries, bananas, protein powder, and creatine, then topped it with fresh fruit, h**p seeds, pepitas, peanut butter, and passion fruit.

Such a simple way to nourish my body with plenty of fibre, protein, healthy fats, and nutrients to help me start the day feeling good.

Sharing the little things that make me feel my best, and hopefully inspire you to nourish yourself too 🤍

07/07/2026

Mediterranean mornings. Eggs with chilli oil, salmon, avocado, sourdough, greens, berries, and homemade labneh with olive oil + za’atar. A plate full of flavour and nourishment 🤍

#

06/07/2026

Breakfast goals. Colorful, balanced, and delicious. Fueling my body with foods that make me feel my best.

What's on your breakfast plate this morning? 🥣🍳🍓👇

06/06/2026

Focaccia update 🍞✨
Still tweaking and learning with every bake. Tried a no-knead dough this time and the results were pretty special 👌

01/06/2026

CHICKEN SALAD 🥗

My kids requested chicken salad on the first day of winter, so I made this hearty version packed with seasonal goodness.

Ingredients

For the chicken:

- 6 chicken thighs
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp mixed dried herbs (or Italian herbs)
- Salt and pepper, to taste

For the salad:

- 2 medium sweet potatoes, baked and diced
- 2 small beetroot, cooked and diced
- 2 cucumbers, diced
- 2 capsicums, diced
- 100g feta cheese, crumbled
- ½ cup walnuts, roughly chopped
- ¼ cup pomegranate seeds
- 4 cups mixed salad leaves and baby spinach

For the dressing:

- 2 tbsp lemon juice
- 1 tbsp caramelized balsamic vinegar
- 1 tsp Dijon mustard
- 2 tbsp extra virgin olive oil
- 1 tsp honey
- Salt and pepper, to taste

Method

1. Preheat the oven to 200°C.
2. Toss the chicken thighs with olive oil, paprika, garlic powder, mixed herbs, salt, and pepper. Bake for 25–30 minutes, or until cooked through and golden. Rest for a few minutes before slicing.
3. Bake the sweet potatoes until tender and lightly caramelised. Allow to cool slightly before dicing.
4. Arrange the salad leaves in a large bowl or serving platter.
5. Top with the sliced chicken, sweet potato, beetroot, feta, walnuts, and pomegranate seeds.
6. In a small jar or bowl, whisk together the lemon juice, caramelized balsamic vinegar, Dijon mustard, olive oil, honey, salt, and pepper.
7. Drizzle the dressing over the salad just before serving and gently toss to combine.

Address

Sydney, NSW

Website

https://manal1.mymonat.com/au/products/#oil-control

Alerts

Be the first to know and let us send you an email when Manal's Kitchen posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Manal's Kitchen:

Featured

Mondoports
Brisbane 4005
Felicia's Catering
2000