Summer Stunner

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SUMMER STUNNER

Spice roasted broccoli and lentil salad.

This salad sure does pack a punch, lightly spiced broccoli with creamy avocado and bursts of coriander. Full of all things fresh, healthy and seasonal!

This may be on the table this Christmas it sure was delicious!

 

Ingredients:

¾ head broccoli, florets cut in half

3 tsp rice bran oil

1 tsp paprika

1 tsp cumin

¼ tsp cinnamon

Pinch chilli powder

Pinch cayenne pepper

½ zest of lemon

2 garlic cloves, finely grated

Salt and pepper

 

1 avocado, thick slices

1 can lentils, rinsed and drained

¼ cup coriander, roughly chopped

3 tbsp sultanas

3 tbsp sunflower seeds

½ lemon, juiced

Salt and pepper to taste

 

Method:

  1. Pre-heat oven to 180 degrees.
  2. Combine all spices, lemon zest, garlic and salt and pepper together. Pour over broccoli and bake for 20 minutes.
  3. In large bowl add lentils, sultanas, coriander, sunflower seeds toss together.
  4. Once broccoli is cooked add to bowl followed by avocado, lemon juice and salt and pepper, toss gently.
  5. Serve on its own or goes perfectly with bbq or cooked meats.

 Serves: 4-6

Healthy Crunchy Chicken Tacos

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Healthy Crunchy Chicken Tacos

Would you like the recipe for this healthy flavour packed mid-week meal for under $20 ? well comment below.

Wholemeal flour tortillas with wholemeal garlic crunch coating baked not fried to crunchy perfection finished with lime avocado, red onion relish and chilli sour cream.
Me and the girls were full after 2 and it was supposed to be 3 each!

You wont regret asking for this recipe that’s for sure!!

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Easy Asian Noodle Salad

 

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Here is a recipe for a super easy asian noodle salad, with lots of fresh veges and rice noodle plus crunchy peanuts and shallots you can’t go wrong! . Simple powerful range of delicious flavours that take you on a journey, reminds me of being back in  Asia!

Easy Asian Noodle Salad 

Ingredients:

150 gm instant rice vermicelli*
1 tsp garlic granules
1 cup cabbage, shredded
1 cup carrot, julienne (finely sliced into match sticks)
1 cup mung beans, rinsed
1/2 cup coriander roughly chopped
2 heaped dessert spoons chopped peanuts*
2 heaped dessert spoons crispy shallots*
1 dessert spoon white sesame seeds

Dressing
3 dessert spoon light soy sauce
1 dessert spoon oyster sauce
2 dessert spoon sweet chilli sauce
2 tsp. palm sugar, shaved*
3/4 tsp rice vinegar
1/4 tsp. ground ginger
1 lime, juice and zest
1 1/2 tsp. sesame oil

some extra crispy shallots and peanuts for garnish
1 tsp black sesame seeds

Method:

  1. Bring medium pot to a rapid boil, add vermicelli and garlic granules cook  for 5 minutes until tender.
  2. Rinse under cold water and toss 1 tsp sesame oil over cold noodles.
  3. Add cabbage, carrot, mung beans, peanuts, shallots and white sesame to a large bowl.
  4. In a small bowl combine all ingredients for the dressing, stir well.
  5. Cut cooked noodles with scissors in half add to vegetables in bowl, pour in dressing.
  6. Toss together with your hands.
  7. Serve with a slice of fresh lime, sprinkling of black sesame seeds, shallots and peanuts.

Serves: 1-2 people for lunch or 1-4 as a side salad.

Rice vermicelli is thicker than usual, but you could substitute it for the thin vermicelli.

Rice vermicelli is thicker than usual, but you could substitute it for the thin vermicelli.

Add garlic and noodles to boiling water, cook for 5 minutes.

Add garlic and noodles to boiling water, cook for 5 minutes.

Drain and rinse under cold water, add sesame oil.

Drain and rinse under cold water, add sesame oil.

Combine all vegetables and shallot, peanuts and white sesame seeds in a large bowl.

Combine all vegetbales and shallot, peanuts and white seasme seeds in a large bowl.

Add noodles.

Add noodles.

Followed by dressing, toss with hands until well combined.

Followed by dressing, toss with hands until well combined.

Sprinkle with black sesame seeds, shallots, peanuts and a slice of fresh lime.

Sprinkle with black sesame seeds, shallots, peanuts and a slice of fresh lime.

Crunchy Chicken Lettuce Cups

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Creating healthy dinners is always something I enjoy doing. Making something tasty yet healthy and satisfying don’t always go hand in hand. However I think I may have just discovered a recipe that achieves all of that.
This is a great recipe suitable for all ages its a great gluten-free way to have dinner.

My girlfriends where coming over for dinner, they are both fit and healthy young women who enjoy good food. I was thinking something fun interactive and had a lot of flavour, I had made these before but a Asian inspired version with sticky soy and hoisin pork mince.

Polenta crumbed crunchy chicken lettuce cups with chipotle tomato salsa, sour cream,  guacamole, cinnamon pickled red onions and slice of fresh lime

Ingredients:

1 kg boneless chicken thighs, cut into strips
4 tsp. cumin
2 tsp. ground coriander
2 tsp. smoked paprika
1/2 tsp. cinnamon
2 tsp. oregano
1 tbsp. garlic granules
salt and pepper
5 tbsp. canola oil
1/2 cup fine polenta
1 iceberg lettuce
1 avocado
cinnamon pickled onions
4 tomatoes, core removed chunky dice
1/4 cup. fresh coriander, rough chop
3 spring onions, finely sliced
1 tbsp. peanut oil
1/2 tsp chipotle sauce
1/2 zest and juice lemon
1 lime, cut into wedges
lite sour cream to serve

Method:

  1. In a bowl add sliced chicken followed by cumin, coriander, paprika, cinnamon, oregano, garlic, salt, pepper and oil. Toss until chicken is well coated, refrigerate overnight for best flavour results.
  2. The next day; Pre-heat oven to 180 degrees fan bake.
  3. Remove every lettuce leaf as intact as possible from your iceberg lettuce, rinse and set aside.
  4. Combine chunky diced tomatoes, spring onions, 3 tbsp. fresh coriander, zest and juice of lemon, chipotle sauce, peanut oil and a good seasoning of salt and pepper. Stir well to combine, taste and adjust seasoning if necessary.
  5. Pour polenta into a rectangle dish. Remove chicken from the refrigerator and tip into polenta. Toss and coat evenly.
  6. Place coated chicken onto a lightly oiled tray and bake until golden brown, around 30-45 minutes.
  7. In bowl combine avocado, salt, pepper, squeeze lime juice and 1 tbsp. fresh coriander. Stir and mash, check seasoning.
  8. Arrange salsa, sour cream, pickled onions, limes, lettuce leafs  and guacamole in different bowls. Add spoons to each so I makes it an interactive dinner for all.
  9. Place chicken into a bowl and sit down at the table and enjoy.

Serves: 4-5

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Marinate chicken overnight

Coat evenly polenta.

Coat evenly polenta.

Arrange things in small bowls with spoons to make it an interactive dinner for all.

Arrange things in small bowls with spoons to make it an interactive dinner for all.

Start building your lettuce cup.

Start building your lettuce cup.

 

I served mine with some chunky kumara chips.

I served mine with some chunky kumara chips.

Would you like the recipe for my special cinnamon pickled onions or oven baked kumara chips??

COMMENT BELOW!!