Tag Archives: quick healthy meals

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!

AIMG_5727

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Zucchini Noodles with Healthy Bolognaise

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IMG_4663MMMmmm MMMMMmmm a big bowl of steaming spag bol on these chilly winter nights? Yes please!!! Traditionally not always considered the healthiest of evening meals, my healthy spag bol is low in fat, “carb friendly” and packed full of veges making it sure to please even the most health conscious of guests! Swapping the traditional wheat based spaghetti for some green goodness this veggie based “pasta” dish is gluten free and looooaaaded with fibre and essential nutrients to help keep us looking and feeling our best from winter’s beginning til end! Give it a whirl..I promise it wont disappoint!

Zucchini Noodles with Healthy Bolognaise

(Serves 4 people)

 

–       4x zucchinis

–       1 large red chilli, seeds removed, finely diced

–       2 cloves garlic, crushed

–       1 brown onion, diced

–       400g lean beef or pork mince

–       2 tbsp salt reduced tomato paste

–       1 can diced tomatoes

–       1 large carrot, grated

–       ¾ cup brown lentils

–       ½ capsicum, diced

–       1 cup mushrooms, chopped

–       ½ cup torn basil leaves

 

Firstly, to prepare your zucchini noodles use either a peeler, julienne peeler or mandolin. 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 approach 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, set the noodles aside until ready to serve. Note: You do not need to cook the noodles, as the hot bolognaise sauce should warm them up nicely!

Place a large heavy based saucepan over high heat on the stove and add a dash of oil before browning the mince. Remove mince from the saucepan before returning pan to the heat.

Next sauté the onion until soft before adding the crushed garlic and the chilli. Once fragrant, add the mince back in and cook over medium heat for 1-2mins.

Then add the mushrooms, carrot and capsicum, followed by the tomato paste. Stir to combine and then add the tin of crushed tomatoes. Throw in the lentils and allow to simmer on low heat for as long as you desire. Just before you are ready to serve, season well with salt and pepper and add in the basil leaves.

Serve on a bed of fresh zucchini noodles and garnish with some fresh parsley and parmesan cheese if desired.

Enjoy!

A

 

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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