Tag Archives: GF

Healthy Pork and Bean “Tacos”

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A slightly healthier take on one of my all time favourite dishes….Tacos!! These little babies are not only LOADED with protein, fibre and other essential nutrients but they are also very low in carbs and fat yet still taste pretty damn out of this world! They’re also super easy to prepare and make great leftovers! And yes if you haven’t guessed already, I am a pretty solid Mexican food fan! But then again..who isn’t?!

Pork, Bean and Vegetable Tacos with allll the trimmings…only a much healthier version! 

(For 4-6people)

What you need…IMG_6828

  • 1 iceberg lettuce, washed and leaves seperated
  • 500g lean pork mince
  • 2 cloves garlic, crushed
  • 1 brown onion, diced
  • 1 tin crushed tomatoes
  • 2 tbsp tomato paste
  • 1 packet of taco seasoning
  • 1 carrot, diced or grated
  • 1/2 red or yellow capsicum, diced
  • 1 zucchini diced or grated
  • 5 button mushrooms, diced
  • 1/2 tin brown lentils, rinsed
  • 1 tin red kidney beans
  • 1 avocado, cut into cubes
  • 1/2 cup low fat plain greek or natural yoghurt

For the salsa:

  • 2 roma tomatoes, diced
  • 1/2 lebanese cucumber, diced
  • 1/4 red onion, finely diced
  • 1/2 cup fresh parsley, finely chopped
  • lemon

What to do…

Heat a large non stick fry pan or casserole dish over med-high heat. Add a dash of oil and then add then add the pork mince. Once just cooked through, remove from the heat and transfer the mince to a bowl and set aside.

Place the fry pan back on the heat and add another dash of oil. Sauté the onion until soft then add the garlic and taco seasoning. Cook for a further 2 mins. Throw the mince back in, followed by all the vegetables and stir over medium heat until well combined. Then add in your tomato paste and mix through, followed by the tinned tomatoes.

Finally add the beans and lentils and then allow to simmer over medium heat for 5-10mins.

Meanwhile, throw all of the salsa ingredients in a bowl and drizzle with lemon juice and olive oil. Place on the table along with the lettuce cups and  bowls of diced avocado and natural yoghurt.

Once the taco mix is ready, remove from the heat and you are ready to dig in!

Enjoy!

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Thai Chicken and Quinoa Cakes with Sweet Chilli Salsa

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finalWell if there is one thing for sure…summer is definitely on its way! With temperatures up in the high 30’s yesterday I could think of nothing worse than slaving away in a hot, sweaty kitchen for hours to whip something up for my parents who just happened to be passing through town! As it turns out, this little recipe creation turned out to be the perfect solution to my dilemma!

Fast, fresh and super healthy, these Thai Chicken and Quinoa Cakes can be whipped up in less than 30 minutes and require minimal cooking time, keeping the heat out of the kitchen and essentially making them the perfect choice for these balmy (almost) summer nights! Not only are they ridiculously easy to make, but they are also gluten free, packed full of high quality lean protein and loads of veggies to further boost their nutrient profile and fibre content.

Thai Chicken and Quinoa Cakes with Sweet Chilli Salsa

(Serves 4 people)

What you need..

– 500g chicken breast, roughly chopped

– 1 large carrot, grated

– 1 large zucchini, gratedIMG_5726

– 1 egg, whisked

– large handful coriander, chopped

– 4 kaffir lime leaves, finely chopped

– 1 clove garlic, minced

– 1 tsp ginger, grated

– 1.5 tbsp sweet chilli sauce

– 3/4 cup quinoa, cooked and drained

– extra chilli flakes or fresh chilli (if desired)

– sesame seeds for rolling

For the salsa:

– 2 roma tomatoes, deseeded, dicedIMG_5728 2

– 1/2 lebanese cucumber, diced

– 1/2 red onion, diced

– 1 tbsp sweet chill sauce

– handful coriander, chopped

– juice of 1 lime

– 2 tsp fish sauce

What to do…

Throw all the ingredients for the chicken and quinoa cakes, other than the quinoa and sesame seeds into a food processor and blend until well combined. Transfer to a large mixing bowl and stir through the cooked quinoa. Place in the fridge until ready to roll and cook.

For the salsa, chop the tomatoes into quarters and discard the soft centre parts. Dice the tomatoes and add to a small serving bowl along with the other salsa ingredients. Stir to combine.

When ready to cook, place a large non-stick fry pan on medium heat and add a drop of olive or peanut oil. While the pan is heating up roll the chicken mixture into pattie shapes and sprinkle with sesame seeds.

Add a batch of the chicken and quinoa cakes to the hot pan and squish them down with a spatula so that they cook quickly and evenly. Once cooked, remove from the pan and repeat with the remaining mixture.

Team these bad boys with a light summer salad and the zesty salsa and you have yourself one ridiculously tasty, light summer meal in minutes!

Enjoy!

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Warm Lamb Salad with Baby Beets, Labneh and Candied Walnuts

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IMG_3If you are looking to whip up some tasty salads this spring but are in need of some foodie inspiration then its time to jump on
the Beet train! Fast becoming one of the most fashionable vegetables of 2014 it’s not hard to see why the humble old beetroot is making a comeback. With a seriously impressive nutrient profile, beets offer a range of health benefits to keep you looking a feeling your best. Available just about all year round these colourful little flavour bombs are the perfect accompaniment to just about any dish. If you want to find out what all the fuss is about, give this recipe a go, it will not disappoint!

Warm Lamb and Veggie Salad with Baby Beets, Labneh and Candied Walnuts

(Serves 2 people)

Ingredients:

  • 1 bunch fresh baby beetroots, peeled and trimmed
  • 200g pumpkin, cut into 1cm thick slicesIMG_2
  • 1 small eggplant, cut into 1cm thick slices
  • ½ punnet cherry tomatoes, halved
  • 1x red onion, quartered
  • 100g baby spinach leaves, washed
  • 250g lamb loin (backstrap), trimmed
  • 1 clove garlic, crushed
  • 1/3 cup walnuts
  • 1 tbsp maple syrup
  • 100g marinated labneh or fetta cheese
  • fresh thyme
  • olive oil
  • balsamic vinegar

What to do…

Preheat oven to 180 degrees Celsius.IMG_5

Place the lamb in a bowl and rub with olive oil and the crushed garlic. Season with salt and pepper and set aside.

Top and tail and then peel the beets. Slice them in half and then add to a lined baking dish along with the sliced eggplant, pumpkin, red onion and cherry tomatoes.

Drizzle the vegetables with olive oil and balsamic vinegar and season with salt and pepper. Sprinkle with some fresh thyme leaves and place in the oven to cook for approximately 45mins or until the veggies are soft and slightly browned.

Meanwhile, heat a non-stick fry pan over a medium-high heat. Add the walnuts, maple syrup and a light sprinkling of sea salt. Cook, stirring frequently, until syrup is caramelized and nuts are toasted, about 3 minutes. Set aside to cool.

When almost ready to serve, place a non-stick fry pan over med-high heat and cook the lamb. Approximately 3 minutes each side for medium rare. Once cooked to your liking remove from the heat and set aside to rest for 4-5mins before slicing.

Meanwhile, layer the baby spinach leaves over a large serving platter and then top with the roasted vegetables. Finally add the sliced lamb and sprinkle over the candied walnuts and labneh.

Enjoy!

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Day 2: Baked Chicken Breast with lentil tabbouleh (GF)

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GF chicken and tabbouleh

So day 2 of my Gluten Free Challenge and so far I haven’t really had any dramas in finding enough to eat without eating any gluten containing  foods!

To curb my sudden craving for greek, tonight I whipped up a simple lentil tabbouleh and marinated a chicken breast before baking it in the oven..and it actually turned out way better than I was expecting considering the little amount of effort that went into making it!

 

If you want to try out this recipe for yourself (which made enough for two people) you will need…

1 large chicken breast (or 2 smaller ones)

large handful of parsely

sm handful of mint

1 lemon

2 roma tomatoes

1/2 lebanese cucumber

1/2 – 3/4 tin of lentils (can use dried if you wish but I am all about saving time!)

1/2 red onion

3-4 lg button mushrooms

2 florets of broccoli (steamed)

2 cloves garlic (crushed)

1 tbs capers

Fat free Natural Yoghurt

What to do…

Grab a bowl and mix most of the garlic up with the rind of 1 lemon, handful of chopped parsley, splash of olive oil, paprika and salt and pepper. Add the chicken and rub marinade into the meat. If you have time, do this ahead of time and then cover and leave in the fridge to marinate until ready to cook.

To cook the chicken place in a lined baking tray and cook in a moderate oven for approximately 20-25mins (will depend on size of pieces of chicken).

To make the salad, cut your mushrooms into quarters and saute them with the left over garlic and a splash of olive oil in a hot pan. Steam your broccoli for 1-2 mins and then cut up into mini florets. Then dice your tomatoes, cucumber and red onion and add to a salad bowl along with the washed and drained lentils. Add a good bunch of chopped parsley and the mint, along with the capers, broccoli and the mushrooms. To dress the salad squeeze over the juice of the lemon, drizzle with olive oil and season with salt and pepper. Toss the salad until all ingredients are well combined.

Serve with a dollop of minted yoghurt and you’ve got yourself one seriously tastey, super healthy, gluten free dinner in less than 30mins!

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San Choy Bow!

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san choy bow 2San Choy Bow…ANOTHER one of my favourites!

Not only is this recipe super quick and easy but it tastes deeeelicious AND its super healthy too! Win win situation really! Packed full of lots of different tastey, veggies this meal is not only easy on the eye with the eclectic mix of colours wrapped up in your lettuce leaf but it’s also obviously loaded with essential vitamins and minerals. Oh and did i mention it’s gluten and dairy free??

Using a low fat pork (or chicken breast) mince also helps cut down on the fat content of the meal making it the perfect post work out meal or midweek dinner! I am not very good at keeping track of measurements but this is basically what goes into my san choy bow (which serves about 4 people)

1 brown onion

3 garlic cloves (crushed)

1 large red chili

1 large carrot

1 large zucchini

1/2 red or yellow capsicum

4-5 med button mushrooms

1 sm tin sliced water chestnuts

1 cup bean sprouts

handful of chopped coriander

500g extra lean pork mince or chicken breast mince sanchoybow4

1-1.5 tbs oyster sauce (GF varieties available)

50ml chicken stock

1 tsp corn flour

1 tsp sesame oil

tbs sesame seeds

splash of peanut oil

1/2 fresh lime

What to do…

Dice up your onion and sautee in a large frypan til transparent, then add crushed garlic, the diced red chili and the sesame seeds.

Next add your mince and leave on high heat til the meat is cooked through.

Add all the mushies, capsicum, zucchini and carrot and stir over moderate heat for a couple of minutes. Now add your bean sprouts.

Then add the chicken stock (or just use water if you’re trying to cut back on salt!) and corn flour and stir through. Next add your oyster sauce and the water chestnuts.

Finally add your chopped coriander, squeeze the lime juice over the top and you’re almost done!

The last thing you need is obviously your lettuce cups for serving so make sure you get a nice healthy looking iceberg lettuce and then just break off as many cups as you think you’ll need!

ENJOY!

                         san choy bow 3

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