Tag Archives: fit food

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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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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Blackened Cajun Salmon with Mango Avocado Salsa

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salmon and salsa With Christmas (and the peak of summer) just around the corner this dish is sure to be a crowd pleaser, especially on these hot balmy summer nights! Being one of my all-time favourite food combinations – mango avocado and some lovely fresh seafood this dish has quickly worked its way up the ranks of my favourite dinner time creations! Packed with loads of essential vitamins and minerals and heart healthy fats you will be doing your whole body a favour..not just your taste buds! Though it may sound very exotic, this dish is super quick and easy to prepare. So if you’re keen to give this one a whirl please read on…

What you need…

  • 4 x salmon fillets
  • Cajun seasoning
  • 1x sweet potato, thinly sliced
  • smoked paprika
  • Steamed green veggies to serve (optional)

For the salsa:

  • 1 ripe mango, cut into cubes
  • 1 ripe avocado, cubed
  • 1 long red chilli, finely diced
  • 2-3 kaffir lime leaves, very finely diced
  • 2 roma tomatoes, diced
  • 1 Lebanese cucumber, diced
  • ½ red onion, finely diced
  • Juice of a fresh lime
  • handful of fresh mint leaves, torn

What to do…

Preheat the oven to 180 degrees. Then rub the Cajun seasoning mix into the salmon fillets and then set aside until ready to cook.

Slice up the sweet potato into thin slices and throw them onto a lined baking tray. Spray over some olive oil and sprinkle with smoked paprika and salt and pepper. Place in the oven and leave for 20-25mins or until soft to touch and slightly crispy and browned across the top.

Meanwhile add all of the chopped salsa ingredients to a serving bowl and then tare up the mint leaves before mixing them through. Squeeze over the fresh lime juice and a light drizzle of olive oil.

For the salmon, preheat a non-stick fry pan  and then add the salmon skin side down. Cook for about 3-4 mins and skin is nice and crispy before flipping and lthe fillets and cooking for a further 2-3 mins or until cooked to your liking. (Cooking time will depend on the thickness of the fillets.

Grab the sweet potato from the oven and serve up with the salmon and sexy, fresh salsa!
Enjoy!

A

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