Tag Archives: dairy free

Dry Red Prawn, Sweet Potato and Green Bean Curry

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Dry Red Prawn, Sweet Potato and Green Bean Curry IMG_4921

(Serves 4 people) 

When I think of curries in general I usually think of rich heavy meals laden with meat and creamy sauces that taste bloody amazing but probably aren’t so great for our waistlines! But as I recently discovered, this doesn’t necessarily have to be the case, as this little beauty of a recipe that we whipped up the other weekend was a serious game changer! Not only is this recipe, light, fresh, and full of nutritious goodness but it just tastes so. damn. good!! I will eat my hat if it doesn’t win over in the hardest of critics! And the best part? It is super quick and easy to prepare..just keep reading and you’ll see what i mean!

What you need…

  • 1 tbsp red curry paste (adjust to taste)
  • 1 red chilli, finely diced
  • peanut oil
  • 2 cloves garlic, crushed
  • 1 large red onion, diced
  • 1 tbsp fish sauce
  • 1 tsp palm sugar
  • 4 kaffir lime leaves, very

    finely diced

  • 400ml tin coconut milk or cream (adjust quantities to your liking)
  • 500g green prawns, peeled
  • 500g sweet potato, peeled, cubed
  • 400g green beans, washed
  • fresh corriander and lime wedges to serve
  • steamed quinoa or jasmine rice to serve

What to do…

Pre heat the oven to 180 degrees. Lay the sweet potato out on a lined baking tray and drizzle with oil. Place in the oven and allow to roast until the sweet potato is soft and slightly browned around the edges. Once cooked, remove from the oven and set aside for later.

Add a good dollop of peanut oil to a large heavy based frypan or wok and saute the onion until soft and translucent. Next add add the garlic and chilli and saute for another minute. Then add the curry paste, cooking until the flavours are well infused.

Next add the fish sauce, kaffir lime leaves and palm sugar, mixing well to combine. Add the coconut milk and allow to simmer for 5-10mins to allow to reduce slightly. Throw in your prawns and stir through, allowing to cook for 2-3 mins before adding the green beans for the final 2 minutes of cooking. Once the prawns and beans are cooked to your liking, remove from the heat and stir through the sweet potato.

Serve with some steamed rice or quinoa and sprinkle with fresh coriander.

Deeeelish!! 🙂

A

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Red Rice and Quinoa Salad

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quinoa + red rice saladWith a delicious whole baked coral trout on the menu last night I decided that this salad would make the perfect accompaniment..and being the food fanatic that I am decided to make an extra big salad so we could all eat leftovers the next day…turns out the salad was just a little too moreish as there wasn’t a grain left in the bowl by the time we left the table!

Loaded with fibre, heart healthy fats and essential nutrients this is not only the perfect accompaniment for just about any type of fish, meat or chicken dish, but it would also be a perfectly balanced meal just its own!

This dish serves 4 people.

What you need….

– 1/2 cup quinoa, rinsed

– 1/2 cup red rice (or can use a mixture of red & brown rice like I did for a little extra texture contrast!)

– 1/2 punnet cherry tomatoes, halved

– 1 small lebanese cucumber, sliced into quarters

– 1 red onion, thinly sliced

– 1 clove garlic, crushedfish and salad

– rind and juice of 1 orange

– juice of 1 lemon

– 2 tbsp preserved lemon, finely sliced

– 1/3 cup currants

– 1/3 cup slivered almonds, lightly toasted

– 1 tbsp pepitas (optional extra)

– 1/2 punnet rocquette or spinach leaves

– 1/2 cup mint leaves

– olive oil

-salt and pepper

What to do….

Firstly, cook your rice in one saucepan and the quinoa in a seperate saucepan as per packet instructions. Rinse, drain and set aside to cool. This can even be done ahead of time, just make sure you bring the rice and quinoa back to room temperature before assembling the salad.

Meanwhile, heat a small non-stick frypan and add a dash of oil to the pan before adding the red onion and sauteing til soft and slightly translucent. Set aside to cool.

Next add the juice of an orange, 1.5 tsp of orange rind, the juice of one lemon, about 2 tbsp olive oil and the crushed garlic to a large bowl, season with salt and pepper and mix to combine. Then throw in the rice, quinoa, rocquette leaves, cucumber, tomatoes, mint leaves, currants, preserved lemons and toss to combine.

Finally, sprinkle over your pepitas and toasted almonds just prior to serving and there you have super light summer salad that will be sure to please even the toughest crowd! Oh and did i mention its gluten free for all those with gluten sensitive tummies!

Here is sneak peak at the delicious whole baked coral trout that was served up last night with the salad! Yum yum yummm!

 

fresh fishbbq'd trout

Happy Sunday Everyone!

A

Pesto Chicken Zucchini Pasta with Roasted Cherry Tomatoes and Pine Nuts

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Trying to cut down on carbohydrates but just can’t seem to give up those delicious big bowls of steaming pasta? Well, now you don’t have to, thanks to this simple culinary creation transforming the humble old zucchini into a nice pile of nutritious noodles!  Gluten free, “paleo-friendly” and packed full of flavour, this meal is a winner all round!

Zucchini Noodles with Pesto Chicken and Roasted Cherry Tomatoes

Serves 4 people

What you need:Image1_Ingredients

–        4 medium zucchinis

–        500g chicken breast, fat trimmed

–        250g tub cherry tomatoes

–        1 tbsp pine nuts, lightly toasted

–        2 cloves garlic, finely sliced

–        Extra virgin olive oil

 

For the pesto:

–        2 cups packed fresh basil leaves

–        2 cloves garlic, peeledImage2_pesto

–        ¼ cup extra virgin olive oil

–        2 tbsp water

–        1/4 cup pine nuts

–        1/4 walnuts

–        juice of 1 lemon

–        salt and pepper

 

What to do:

To make the pesto, simply place all of the ingredients into a food processor and blend until well combined. Check the balance of flavours and add extra seasoning or lemon juice or olive oil as required. Cover and set aside.

NOTE: Although your regular basil pesto is usually just made on pine nuts or cashews, I also added some walnuts into mine to add some extra heart healthy omega 3 fats without compromising on flavour! I also left out the parmesan cheese to cut down on saturated fats and calories, and I can promise you, you wont even notice the difference! 😉

chickenPre-heat oven to 180 degrees. Next take a large baking dish, line with baking paper and fill with the chicken breasts and cherry tomatoes. Sprinkle over the sliced garlic and drizzle with extra virgin olive oil. Season with salt and pepper and cover with alfoil.

Place in the oven to cook for about 20 minutes. Remove the alfoil and cook for another 5 mins or until the chicken is cooked through and the tomatoes are soft and are starting to blister. Remove the chicken from the oven and allow to rest for 5-10 minutes before cutting into thin slices.

Next place a large saucepan of water on the stove and bring to the boil. Meanwhile, use either a peeler, julienne peeler or mandolin to prepare your zucchini noodles. For wide fettuccini style “pasta” use a standard vegetable peeler. Spaghetti-like noodles can be achieved using a julienne peeler or mandolin.

Whichever you choose, cut the ends off the zucchinis and start peeling lengthways. When you boiling noodlesapproach the seeds, turn the zucchini and continue slicing. Discard the middle section with the seeds, as they will prevent the noodles from holding together. Once you have finished, pop the noodles into the boiling water to blanch for 1 minute and then drain.

To serve, divide the noodles into pasta bowls and top with the sliced chicken breast, cherry tomatoes and pesto.

Garnish with the toasted pinenuts and some fresh sprigs of basil. You could also add a sprinkling of good quality parmesan cheese for a slightly more authentic Italian experience.

 

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Christmas Highlights Part 2: Prawn, Mango & Avocado Salad with Raspberry Sauce

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Nothing conjures fond memories of big family Christmas banquets gone past like the traditional Aussie inspired Prawn, Mango and Avocado Salad! Thanks to the 40 PLUS degree heat us Queenslanders seem to be blessed with at Christmas each year, the thought of the old traditional roast meat and veggies with all the trimmings really doesn’t seem to fit! Hence why this delicious, nutritious and light summer salad makes an appearance on our Christmas table year after year!

Just to spice things up a bit and add a bit of Christmas colour to this Aussie icon dish my creative minded sister suggested a raspberry reduction sauce to replace the traditional creamy based one…creating a culinary masterpiece both aesthetically and taste wise! Recipe as follows…

What you need… (Salad will serve 6-8 people)

– 2x QLD Bowen Mangoes, sliced

– 1 extra large Avocado, sliced

– 200g mixed leavesphoto

– 200g baby rocket or spinach

– 1/2 cup lightly toasted macadamias

– 2kg cooked Mooloolaba Prawns

For the Raspberry Reduction sauce:

– 1 cup frozen raspberries

– 1/4 cup water

– 1 tsp caster sugar

– balsamic vinegar

What to do…

For the sauce, place the raspberries, sugar and water into a small saucepan and place over medium heat. Allow to simmer for 5-10mins, adding a touch more water if necessary. Remove from the heat and allow to cool before straining into a small jug. Add a dash to balsamic vinegar and taste. Add more vinegar if necessary. Place in the refrigerator until ready to serve.

Peel the prawns and place in an ice slurry until ready to serve.

Meanwhile, grab a big serving platter and toss the lettuce and rocket leaves across the base. Slice up the mango and avocado into long strips and arrange over the platter. Drain the prawns and add to the salad. Scatter over the toasted macadamias and then pour over the raspberry sauce and you have one seriously delicious fresh summer salad ready for any occasion in less than 30 mins! Yummm!

Enjoy!

A

Healthy Chocolate Easter Treats!

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IMG_0683So I’m not too sure what happened to the last 12 months but somehow it’s Easter time again already and I know what you’re all thinking… “woooo a 4 day pass to ditch the diet and eat AS MUCH CHOCOLATE AS POSSIBLE before Monday rolls around!!”

Well before you all go roaming the isles of your local supermarkets topping up your trollies full of all sorts of delicious chocolate Easter treats hear me out! Why? Because I think I have just the thing you need to curb those Monday night guilts after demolishing almost your own body weight in chocolate over the weekend!

This afternoon I put together a much healthier alternative chocolate treat that will not only cure any chocolate craving but will also be much kinder on the hips! Packed full of protein, antioxidants and poly and monounsaturated fats (the good stuff), these choc protein balls are the perfect healthy alternative to boring old chocolate egg! AND they’re GLUTEN AND DAIRY FREE!!!

Healthy Choc Protein Balls

What you need…

1 cup of pitted mejoole dates (or the packet varieties if you can’t find fresh ones!)

1 cup raw almonds

1/4 cup pistachios

1/2 cup raw cocao powder

1/2 cup natural whey protein powder

drizzle of honey

splash of water if necessary

desiccated coconut

What to do…

Throw your dates and nuts into a mix master/blender and blend until they are the consistency of fine pebbles.

Then add all remaining ingredients except the water and coconut and blend until well combined. If it looks a bit dry and isn’t really coming together add a splash of water.

Once combined roll the mixture into bite sized balls and roll them in the desiccated coconut before placing them in the freezer to let them firm up! They will keep really well in there so they make the perfect snack to keep on hand as well! Easter Treats for anytime of year! yum!

Of course you can always mix it up with the ingredients and use whatever nuts or dried fruit your heart desires! You could also add some tahini paste or other sort of nut paste (cashew/almond etc) to give it a slightly more nutty flavour and bump up the amount of protein and other essential nutrients in them!

Also I put a drizzle of honey in but you probably don’t even need it as they are already pretty sweet with natural sugars from the dates!

Healthy, nutritious and delicious!

Happy Easter Everyone!!

A

Paella Paella Paella!!

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paella8Espana Espana Espana! Having visited Spain a couple of times myself, Spanish food has quickly become one of my FAVOURITE cuisines and if you hadn’t guessed it already….Paella is one dish that really appeals to me! I just love the idea of sitting down around a big table amongst family and friends to share in a huge paella pan filled with delectable spanish flavours of saffron, rice, fresh seafood and other tastey meats and veggies!

As I seem to have incredible difficulty in following recipes, this dish is a take on Jamie Oliver’s traditional Paella and is perhaps a sllllightly healthier version! By swapping the pork belly he usually includes for a couple of chicken thighs (fat removed) and by cooking the chorizo seperately before adding to the dish, I have significantly reduced the amount of saturated fat in the dish. I perhaps could have made this dish even healthier by omitting the chorizo altogether but we are all entitled to the occasional treat right?! Not to mention the chorizo just really adds another dimension of flavour to the dish! But if you are trying to cut down on those extra calories at night, omitting things like processed meats and choosing leaner cuts of meat such as chicken are great solutions!

What you need… (enough for 4 people)

1.25 cups Spanish paella rice (Aborio rice is a great alternative if you can’t find spanish rice)paella2

2 cups gluten free chicken stock

1 lg brown onion (diced)

3 cloves garlic (crushed)

1 tin crushed tomatoes

1/2 cup dry white wine (optional)

bunch parsely

2 chicken thighs (sliced & trimmed of fat)

300g green sustainable banana prawns (peeled)

150g scallops (halved)paella3

1 gluten free chorizo (sliced)

1/2 red capsicum (chopped)

1/2 cup frozen peas

pinch of saffron

1 tsp paprika

1 lemon

olive oil

What to do…

Firstly, slice your chorizo to a small fry pan and pan fry it until crisp and golden brown. Set aside.

Add your onion to the paella pan with a good drizzle of olive oil and saute until the onion has softened. Then add your garlic and capsicum and cook for a further 2 mins. Finely chop half your parsley (including the stalks) and then add it to the pan along with a pinch of saffron and a tsp of paprika and stir through for 1-2 mins. Add in your chicken thighs and cook for 2-3mins. Add your chorizo and then your rice, stirring for 1-2mins.

Add your tin of tomatoes and then your stock and wine and stir it all through til well combined. Season with salt and pepper then leave the pan on low heat for around 15-20mins or until the rice is almost cooked but still slightly crunchy to the bite. Try not to stir your rice during this time so that your dish develops a beautiful crust on the bottom of the pan. Then add your peas, prawns and scallops and push them down into the remaining fluid. (sometimes you may need to add a little extra stock at this point if your rice is looking a bit dry). Turn the seafood over if necessary to ensure they cook through. Once cooked sprinkle over the rest of your chopped parsley and serve up at the table with a few wedges of fresh lemon and some homemade aoili! (I just stole my aoili recipe straight off the net!) And there you have it..the perfect dinner party dish that will unite any crowd of hungry troupes!

Hasta la vista chicos y chicas!

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