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Athlete who loves to cook easy and healthy recipes

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Latest Recipes
Categories
- Breakfast
- Lunch
- Main
- Pasta
- Salad
- Seafood
- Appetisers
- Meat
- Dessert
About
- Contact

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Christian Petracca

Hi there, I’m excited to share quick and simple recipes that taste great and make healthy eating easy.

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Most Viewed

Greek Chicken Gyros Smash Tacos
37990 views
Arayes: Crispy Pita with Chicken & Feta
33438 views
Mediterranean Lamb Smash Tacos
24954 views
Easy Midweek Meal: Chicken Enchilada Bake
8512 views
One Pan Pork Ramen Noodles
7654 views
Big Mac Smash Tacos
4955 views
Rocky Road – The ultimate holiday treat
4894 views
Mango Avocado Summer Salad
4538 views
Slow Cooker Mexican Pulled Pork Tacos
4278 views
Tomato & Mozzarella Baked Rigatoni
4204 views

Most Commented

Greek Chicken Gyros Smash Tacos
10 comments
Mediterranean Lamb Smash Tacos
10 comments
Easy Midweek Meal: Chicken Enchilada Bake
10 comments
Arayes: Crispy Pita with Chicken & Feta
4 comments
Tomato & Mozzarella Baked Rigatoni
4 comments
Italian Sausage Pasta in a Tomato Basil Sauce
4 comments
Chicken Parmigiana Pasta
3 comments
Healthy Beef Tortilla Bowls
3 comments
Fish Tacos with Grilled Pineapple & Crunchy Slaw
3 comments
Chicken Caesar Lettuce Wraps
2 comments

New Recipes

Tomato & Burrata Gnocchi
Spiced Apple Upside Down Cake
Mediterranean Baked Fish
High Protein Beef Ravioli Pasta Bake
Crispy Chicken with Burrata and Basil Salad
Rice Cooker Miso Salmon
Spaghetti and Meatballs
Easter Rocky Road
Roast Capsicum and Basil Pesto Pasta
Pork Chow Mein – Better Than Takeout!

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SPICED APPLE UPSIDE DOWN CAKE
Ingredients
Topping:
2 medium apples (about 300g), peeled, cored, and sliced thin
75g (⅓ cup) brown sugar
60g (3 tablespoons) unsalted butter
Cake batter:
125g (½ cup) unsalted butter, softened
150g (¾ cup) white sugar
2 large eggs
1 teaspoon vanilla extract
190g (1½ cups) plain flour
1½ teaspoons baking powder
Pinch of salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
120ml (½ cup) regular milk

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SPICED APPLE UPSIDE DOWN CAKE Ingredients Topping: 2 medium apples (about 300g), peeled, cored, and sliced thin 75g (⅓ cup) brown sugar 60g (3 tablespoons) unsalted butter Cake batter: 125g (½ cup) unsalted butter, softened 150g (¾ cup) white sugar 2 large eggs 1 teaspoon vanilla extract 190g (1½ cups) plain flour 1½ teaspoons baking powder Pinch of salt 1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg 120ml (½ cup) regular milk

2 days ago

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1/12

MEDITERRANEAN BAKED FISH
Ingredients
For the fish rub:
3 white fish fillets (such as basa, cod or snapper, approx. 150–180g each)
1 tbsp olive oil
1 tsp sweet paprika
1 tsp dried oregano
Salt and freshly cracked black pepper, to taste
For the bake:
250g cherry tomatoes
1/2 medium red onion, thinly sliced
1/2 cup green olives, halved
1 tbsp olive oil
1 tsp dried oregano
Salt and pepper, to taste
Juice of 1/2 lemon
2 garlic cloves, finely grated
1/2 cup (125ml) hot chicken stock
1 x 400g can cannellini beans, drained and rinsed
To serve:
2 tbsp fresh flat-leaf parsley, chopped
50g feta, crumbled
1 1/2 cups risoni (orzo)
FULL RECIPE AT ONTRAC5.COM

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MEDITERRANEAN BAKED FISH Ingredients For the fish rub: 3 white fish fillets (such as basa, cod or snapper, approx. 150–180g each) 1 tbsp olive oil 1 tsp sweet paprika 1 tsp dried oregano Salt and freshly cracked black pepper, to taste For the bake: 250g cherry tomatoes 1/2 medium red onion, thinly sliced 1/2 cup green olives, halved 1 tbsp olive oil 1 tsp dried oregano Salt and pepper, to taste Juice of 1/2 lemon 2 garlic cloves, finely grated 1/2 cup (125ml) hot chicken stock 1 x 400g can cannellini beans, drained and rinsed To serve: 2 tbsp fresh flat-leaf parsley, chopped 50g feta, crumbled 1 1/2 cups risoni (orzo) FULL RECIPE AT ONTRAC5.COM

4 days ago

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2/12

HIGH PROTEIN BEEF RAVIOLI PASTA BAKE
Ingredients (Serves 8)
2 packets (1.26kg) beef ravioli
For the Meat Sauce:
1 tbsp olive oil
500g beef mince
500g pork mince
440g tomato passata
1 small onion, finely diced
1 small carrot, finely diced
1 celery stalk, finely diced
2 cloves garlic, minced
Salt and pepper, to taste
For the Cottage Cheese & Spinach Mixture:
500g cottage cheese
4 handfuls spinach leaves
1 tbsp olive oil
Salt and pepper, to taste
1/4 tsp nutmeg
For the Layering:
30g grated Parmesan cheese
200g thinly sliced mozzarella
FULL RECIPE AT ONTRAC5.COM

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HIGH PROTEIN BEEF RAVIOLI PASTA BAKE Ingredients (Serves 8) 2 packets (1.26kg) beef ravioli For the Meat Sauce: 1 tbsp olive oil 500g beef mince 500g pork mince 440g tomato passata 1 small onion, finely diced 1 small carrot, finely diced 1 celery stalk, finely diced 2 cloves garlic, minced Salt and pepper, to taste For the Cottage Cheese & Spinach Mixture: 500g cottage cheese 4 handfuls spinach leaves 1 tbsp olive oil Salt and pepper, to taste 1/4 tsp nutmeg For the Layering: 30g grated Parmesan cheese 200g thinly sliced mozzarella FULL RECIPE AT ONTRAC5.COM

7 days ago

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3/12

CRISPY CHICKEN WITH BURRATA & TOMATO SALAD
Ingredients:
For the Chicken:
1kg chicken breast, halved horizontally and pounded thin
1½ cups breadcrumbs
½ cup finely chopped parsley
½ cup grated Parmesan cheese
1 cup plain flour
3 eggs, whisked
Olive oil, for frying
For the Salad:
5 tomatoes, quartered
1 cucumber, sliced
A handful of fresh basil leaves
1 tbsp olive oi
Salt and pepper, to taste
200g burrata, torn into pieces
Balsamic vinegar, for drizzling
FULL RECIPE AT ONTRAC5.COM

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CRISPY CHICKEN WITH BURRATA & TOMATO SALAD Ingredients: For the Chicken: 1kg chicken breast, halved horizontally and pounded thin 1½ cups breadcrumbs ½ cup finely chopped parsley ½ cup grated Parmesan cheese 1 cup plain flour 3 eggs, whisked Olive oil, for frying For the Salad: 5 tomatoes, quartered 1 cucumber, sliced A handful of fresh basil leaves 1 tbsp olive oi Salt and pepper, to taste 200g burrata, torn into pieces Balsamic vinegar, for drizzling FULL RECIPE AT ONTRAC5.COM

1 week ago

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4/12

RICE COOKER MISO SALMON
Ingredients
500g salmon fillets
For the Miso Marinade:
2 tbsp miso paste
1 tbsp soy sauce
1 tsp grated ginger
1 tsp grated garlic
1 tbsp honey
1 tsp sesame oil (optional)
For the Rice Cooker:
1 cup rice (jasmine or sushi rice)
1 ¼ cups water
¾ cup frozen edamame beans
1 spring onion, sliced
1 bok choy, chopped
To Serve:
Sesame seeds
Kewpie mayonnaise
Sriracha sauce
FULL RECIPE AT ONTRAC5.COM

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RICE COOKER MISO SALMON Ingredients 500g salmon fillets For the Miso Marinade: 2 tbsp miso paste 1 tbsp soy sauce 1 tsp grated ginger 1 tsp grated garlic 1 tbsp honey 1 tsp sesame oil (optional) For the Rice Cooker: 1 cup rice (jasmine or sushi rice) 1 ¼ cups water ¾ cup frozen edamame beans 1 spring onion, sliced 1 bok choy, chopped To Serve: Sesame seeds Kewpie mayonnaise Sriracha sauce FULL RECIPE AT ONTRAC5.COM

2 weeks ago

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5/12

SPAGHETTI & MEATBALLS 🍝
Ingredients (Serves 4)
2 tbsp olive oil (for frying meatballs)
Meatballs:
250g beef mince
250g pork mince
½ cup breadcrumbs
1/2 brown onion, grated
¼ cup Parmesan cheese, grated
1 egg
2 tbsp fresh parsley, chopped
½ tsp salt
½ tsp black pepper
Sauce:
1 tbsp olive oil
1/2 brown onion, finely chopped
2 cloves garlic, minced
1 can (400g) crushed tomatoes
1 cup passata
1 tsp dried oregano
½ tsp salt
½ tsp black pepper
2-3 fresh basil leaves
Pasta:
400g spaghetti
Salt, for boiling water
Full recipe at Ontrac5.com

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SPAGHETTI & MEATBALLS 🍝 Ingredients (Serves 4) 2 tbsp olive oil (for frying meatballs) Meatballs: 250g beef mince 250g pork mince ½ cup breadcrumbs 1/2 brown onion, grated ¼ cup Parmesan cheese, grated 1 egg 2 tbsp fresh parsley, chopped ½ tsp salt ½ tsp black pepper Sauce: 1 tbsp olive oil 1/2 brown onion, finely chopped 2 cloves garlic, minced 1 can (400g) crushed tomatoes 1 cup passata 1 tsp dried oregano ½ tsp salt ½ tsp black pepper 2-3 fresh basil leaves Pasta: 400g spaghetti Salt, for boiling water Full recipe at Ontrac5.com

2 weeks ago

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6/12

WHAT I EAT IN A DAY
Breakfast Frittata
Ingredients:
* 2 eggs
* Splash of milk
* 1/4 red capsicum, diced
* 1/4 cup mushrooms, sliced
* 1/4 cup red onion, diced
* 2 strips bacon, chopped
* 1/4 cup shredded cheese
* Handful of spinach
* Salt and pepper, to taste
Instructions:
* In a pan, cook the bacon over medium heat until crispy.
* Add the onion, capsicum, mushrooms, and spinach to the pan with the bacon. Sauté for 3-4 minutes until softened.
* Whisk the eggs with a splash of milk, salt, and pepper.
* Pour the egg mixture over the cooked veggies and bacon. Sprinkle shredded cheese on top.
* Lower the heat and cook for 5-7 minutes until the eggs are set. Optionally, flip to cook the other side. Once the frittata is cooked through, slice and serve.
Sweet Chilli Salmon Bowl
Ingredients:
* 2 salmon fillets, skin removed and cut into cubes
* 2 tbsp sweet chilli sauce
* 1 tsp soy sauce
* 1 tsp sesame oil
* 1 tsp olive oil
* 2 cups cooked rice
* 1 cup red cabbage, thinly sliced
* 2 heads bok choy, halved lengthwise
* Salt and pepper, to taste
* Optional: sesame seeds and spring onion, for garnish
Instructions:
* In a bowl, toss salmon cubes with sweet chilli sauce, soy sauce, and sesame oil. Set aside to marinate for 10–15 minutes.
* Heat a splash of olive oil in a pan over medium heat. Add bok choy cut-side down, season lightly with salt, and cook for 2–3 minutes until golden. Flip and cook for another 2 minutes, then set aside. Add red cabbage to the same pan and sauté for 1–2 minutes until just softened (or leave raw for extra crunch).
* In the same pan, add marinated salmon cubes and cook for 4–5 minutes, turning gently until cooked through.
* Spoon rice into bowls. Top with salmon, bok choy, and red cabbage. Drizzle with any remaining sauce from the pan. Sprinkle with sesame seeds and spring onion if using.

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WHAT I EAT IN A DAY Breakfast Frittata Ingredients: * 2 eggs * Splash of milk * 1/4 red capsicum, diced * 1/4 cup mushrooms, sliced * 1/4 cup red onion, diced * 2 strips bacon, chopped * 1/4 cup shredded cheese * Handful of spinach * Salt and pepper, to taste Instructions: * In a pan, cook the bacon over medium heat until crispy. * Add the onion, capsicum, mushrooms, and spinach to the pan with the bacon. Sauté for 3-4 minutes until softened. * Whisk the eggs with a splash of milk, salt, and pepper. * Pour the egg mixture over the cooked veggies and bacon. Sprinkle shredded cheese on top. * Lower the heat and cook for 5-7 minutes until the eggs are set. Optionally, flip to cook the other side. Once the frittata is cooked through, slice and serve. Sweet Chilli Salmon Bowl Ingredients: * 2 salmon fillets, skin removed and cut into cubes * 2 tbsp sweet chilli sauce * 1 tsp soy sauce * 1 tsp sesame oil * 1 tsp olive oil * 2 cups cooked rice * 1 cup red cabbage, thinly sliced * 2 heads bok choy, halved lengthwise * Salt and pepper, to taste * Optional: sesame seeds and spring onion, for garnish Instructions: * In a bowl, toss salmon cubes with sweet chilli sauce, soy sauce, and sesame oil. Set aside to marinate for 10–15 minutes. * Heat a splash of olive oil in a pan over medium heat. Add bok choy cut-side down, season lightly with salt, and cook for 2–3 minutes until golden. Flip and cook for another 2 minutes, then set aside. Add red cabbage to the same pan and sauté for 1–2 minutes until just softened (or leave raw for extra crunch). * In the same pan, add marinated salmon cubes and cook for 4–5 minutes, turning gently until cooked through. * Spoon rice into bowls. Top with salmon, bok choy, and red cabbage. Drizzle with any remaining sauce from the pan. Sprinkle with sesame seeds and spring onion if using.

3 weeks ago

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7/12

Made this Easter Rocky Road to share with the fam on Sunday! Wishing everyone a safe and happy Easter 🐰🍫
Ingredients
* 500 g Dairy Milk chocolate
* 250 g Scotch Finger biscuits, broken into bite-size chunks
* 200 g marshmallows, halved
* 200 g snakes lollies, chopped into small pieces
* Mini Milk Chocolate Easter Bunnies, for topping
* 8 Caramilk Mini Chocolate eggs, halved, for topping
Full recipe at Ontrac5.com

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Made this Easter Rocky Road to share with the fam on Sunday! Wishing everyone a safe and happy Easter 🐰🍫 Ingredients * 500 g Dairy Milk chocolate * 250 g Scotch Finger biscuits, broken into bite-size chunks * 200 g marshmallows, halved * 200 g snakes lollies, chopped into small pieces * Mini Milk Chocolate Easter Bunnies, for topping * 8 Caramilk Mini Chocolate eggs, halved, for topping Full recipe at Ontrac5.com

3 weeks ago

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8/12

Egg & Veggie Breakfast Wrap 🍳
Inspired by @wholesomebysarah
Ingredients:
* 3 eggs, whisked
* 1 large tortilla
* 1/4 cup spring onions, thinly sliced
* 1/2 cup capsicum, diced
* 1/2 cup fresh spinach
* 1/1 cup cherry tomatoes, halved
* 1/4 cup shredded cheese
* 1 tablespoon olive oil
* Salt and pepper, to taste
Instructions:
* Heat a large frying pan (roughly the size of your tortilla) over medium heat.
* In a bowl, whisk the eggs and season with salt and pepper to taste.
* Add 1 tablespoon of oil to the pan. Once heated, add the spring onions and cook for 1-2 minutes, until softened.
* Stir in the capsicum, cherry tomatoes, and spinach. Cook for an additional 1-2 minutes until the vegetables soften slightly.
* Pour the whisked eggs evenly over the vegetables, then sprinkle the cheese on top. Let it cook for 3 minutes, or until the edges begin to set.
* Place the tortilla on top of the eggs. Using a spatula (or a dinner plate for an easier flip), carefully flip the entire pan so the tortilla is now on the bottom and the veggies are facing up.
* Return the pan to the heat and cook for an additional 1-2 minutes to toast the bottom of the tortilla and heat everything through.
* Once toasted and cooked to your liking, fold the tortilla in half, cut, and serve.

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Egg & Veggie Breakfast Wrap 🍳 Inspired by @wholesomebysarah Ingredients: * 3 eggs, whisked * 1 large tortilla * 1/4 cup spring onions, thinly sliced * 1/2 cup capsicum, diced * 1/2 cup fresh spinach * 1/1 cup cherry tomatoes, halved * 1/4 cup shredded cheese * 1 tablespoon olive oil * Salt and pepper, to taste Instructions: * Heat a large frying pan (roughly the size of your tortilla) over medium heat. * In a bowl, whisk the eggs and season with salt and pepper to taste. * Add 1 tablespoon of oil to the pan. Once heated, add the spring onions and cook for 1-2 minutes, until softened. * Stir in the capsicum, cherry tomatoes, and spinach. Cook for an additional 1-2 minutes until the vegetables soften slightly. * Pour the whisked eggs evenly over the vegetables, then sprinkle the cheese on top. Let it cook for 3 minutes, or until the edges begin to set. * Place the tortilla on top of the eggs. Using a spatula (or a dinner plate for an easier flip), carefully flip the entire pan so the tortilla is now on the bottom and the veggies are facing up. * Return the pan to the heat and cook for an additional 1-2 minutes to toast the bottom of the tortilla and heat everything through. * Once toasted and cooked to your liking, fold the tortilla in half, cut, and serve.

3 weeks ago

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9/12

Chicken & Broccolini Noodles
Ingredients
* 400g wide rice stick noodles
* 2 tbsp neutral oil (vegetable or peanut oil)
* 3 garlic cloves, finely chopped
* 500g chicken thigh, thinly sliced
* 1 large egg
* 1 bunch broccolini, stems thinly sliced, florets left whole
* ½ brown onion, thinly sliced
* 1 tbsp cornflour / cornstarch
* Salt and pepper, to taste
Sauce
* 2 tsp dark soy sauce
* 1.5 tbsp oyster sauce
* 1 tbsp light soy sauce
* 2 tsp white vinegar (or rice vinegar)
* 1 tsp sugar
* 2 tbsp water
Instructions
* Soak or cook rice noodles according to packet instructions until just tender.
* In a bowl, mix the chicken with 2 tbsp of the sauce mixture and 1 tbsp cornflour. Toss to coat and set aside for at least 10 minutes.
* Heat 1 tbsp oil in a large wok or frying pan over high heat. Add garlic and onion, stir-fry for 20 seconds until fragrant.
* Add marinated chicken and stir-fry until it begins to brown and is mostly cooked through, about 3–4 minutes.
* Add broccolini stems, stir-fry for 1 minute, then add florets. Cook for another minute until vegetables are bright and just tender.
* Push everything to one side of the wok, add a little extra oil if needed, then crack in the egg. Scramble until just set, then mix through with the chicken and veg. Remove everything to a plate.
* Add remaining 1 tbsp oil to the wok. Add drained noodles and the rest of the sauce. Let them sit for 20 seconds to caramelise slightly, then toss to coat.
* Return chicken and vegetables to the wok. Stir-fry everything together for 1–2 minutes until well combined and heated through. Adjust seasoning with extra soy sauce or a pinch of salt if needed.
* Serve immediately, garnished with spring onions, chilli flakes or sesame seeds if you like.

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Chicken & Broccolini Noodles Ingredients * 400g wide rice stick noodles * 2 tbsp neutral oil (vegetable or peanut oil) * 3 garlic cloves, finely chopped * 500g chicken thigh, thinly sliced * 1 large egg * 1 bunch broccolini, stems thinly sliced, florets left whole * ½ brown onion, thinly sliced * 1 tbsp cornflour / cornstarch * Salt and pepper, to taste Sauce * 2 tsp dark soy sauce * 1.5 tbsp oyster sauce * 1 tbsp light soy sauce * 2 tsp white vinegar (or rice vinegar) * 1 tsp sugar * 2 tbsp water Instructions * Soak or cook rice noodles according to packet instructions until just tender. * In a bowl, mix the chicken with 2 tbsp of the sauce mixture and 1 tbsp cornflour. Toss to coat and set aside for at least 10 minutes. * Heat 1 tbsp oil in a large wok or frying pan over high heat. Add garlic and onion, stir-fry for 20 seconds until fragrant. * Add marinated chicken and stir-fry until it begins to brown and is mostly cooked through, about 3–4 minutes. * Add broccolini stems, stir-fry for 1 minute, then add florets. Cook for another minute until vegetables are bright and just tender. * Push everything to one side of the wok, add a little extra oil if needed, then crack in the egg. Scramble until just set, then mix through with the chicken and veg. Remove everything to a plate. * Add remaining 1 tbsp oil to the wok. Add drained noodles and the rest of the sauce. Let them sit for 20 seconds to caramelise slightly, then toss to coat. * Return chicken and vegetables to the wok. Stir-fry everything together for 1–2 minutes until well combined and heated through. Adjust seasoning with extra soy sauce or a pinch of salt if needed. * Serve immediately, garnished with spring onions, chilli flakes or sesame seeds if you like.

3 weeks ago

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10/12

ROAST CAPSICUM & BASIL PESTO PASTA
Ingredients:
3 capsicums (bell peppers), sliced
3 tablespoons olive oil
1/2 teaspoon salt
For the Basil Pesto:
1/3 cup olive oil
2.5 cups loosely packed basil leaves
1/3 cup pine nuts
1 garlic clove
1/4 cup grated Parmesan cheese, plus extra for garnish
For the Pan:
1 cup cherry tomatoes, halved
1/2 red onion, chopped
1/2 cup reserved pasta water
To serve:
gated parmesan cheese
Full recipe at Ontrac5.com

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ROAST CAPSICUM & BASIL PESTO PASTA Ingredients: 3 capsicums (bell peppers), sliced 3 tablespoons olive oil 1/2 teaspoon salt For the Basil Pesto: 1/3 cup olive oil 2.5 cups loosely packed basil leaves 1/3 cup pine nuts 1 garlic clove 1/4 cup grated Parmesan cheese, plus extra for garnish For the Pan: 1 cup cherry tomatoes, halved 1/2 red onion, chopped 1/2 cup reserved pasta water To serve: gated parmesan cheese Full recipe at Ontrac5.com

3 weeks ago

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11/12

LAMB KORMA
Recipe by the amazing @courtneyroulston
Ingredients:
* 1.5 kg lamb shoulder, bone in and trimmed
* 1/2 jar of korma paste
* 125 ml coconut cream
* 400g can lentils, drained
* 100g baby spinach leaves
* 2 cups water
Method
* Preheat oven to 170°C. Trim excess fat from lamb shoulder and place in roasting tray.
* Make cuts in lamb, rub with korma paste, and season with salt.
* Pour 2 cups water into tray, cover with baking paper and foil. Roast for 4-5 hours, basting hourly until meat is tender.
* Remove lamb from oven and place tray on low heat. Rest lamb for 5 minutes. Remove excess fat from liquid, stir in coconut cream, lentils, and spinach. Cook for 2 minutes until warmed.
* Transfer lentil korma mixture to serving dish. Place lamb on top. Serve and enjoy!

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LAMB KORMA Recipe by the amazing @courtneyroulston Ingredients: * 1.5 kg lamb shoulder, bone in and trimmed * 1/2 jar of korma paste * 125 ml coconut cream * 400g can lentils, drained * 100g baby spinach leaves * 2 cups water Method * Preheat oven to 170°C. Trim excess fat from lamb shoulder and place in roasting tray. * Make cuts in lamb, rub with korma paste, and season with salt. * Pour 2 cups water into tray, cover with baking paper and foil. Roast for 4-5 hours, basting hourly until meat is tender. * Remove lamb from oven and place tray on low heat. Rest lamb for 5 minutes. Remove excess fat from liquid, stir in coconut cream, lentils, and spinach. Cook for 2 minutes until warmed. * Transfer lentil korma mixture to serving dish. Place lamb on top. Serve and enjoy!

4 weeks ago

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12/12

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About me

Hi there,

I’m excited to share quick and simple recipes that taste great and make healthy eating easy.

My goal is to help you create delicious, nutritious meals with everyday ingredients—even when you’re short on time.



Looking for something?

Hi there, I’m excited to share quick and simple recipes that taste great and make healthy eating easy.

Follow me

Most Viewed

Most Commented

New Recipes

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