Tag Archives: recipes

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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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!

A

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Gluten Free Zucchini Crust Pizza

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IMG_4137Wow this pizza may not look like much but boy was it tasty!!! Though the base tastes nothing like normal pizza dough…I have to say I think it taste a whole lot better!! Packed full of flavour with all the herbs and spices and with a lovely chewy texture this pizza crust is perfect for all those die hard pizza fans out there who are unlucky enough to have a gluten intolerance! Though I am do not have coeliac disease myself, I really enjoy trying and creating gluten free alternatives for some of our usual not so gluten free friendly favourites so that no one has to miss out!

The base was super easy to whip up and then the toppings??…well that is entirely up to you but I will give you an idea of what tasty morsels I sprinkled over my pizza last night to make my pizza so irresistibly tasty! This recipe below makes 2 decent sized pizzas, but I must warn you..dont expect any leftovers as you are likely going to be able eat a whole one on your own they are just so delicious!

What you need…

For the base:

  • 2 large zucchinis, grated
  • 1/4cup almond meal (or you could use brown rice flour)
  • 1/2 tsp chilli flakes (you can adjust this based on your spice preference!)
  • 2 garlic cloves, crushed
  • 1-2 tbsp chopped fresh basil
  • 1 tbsp chopped fresh or dried oregano
  • salt n pepper
  • 1 egg

Suggested Toppings:

  • 90g smoked salmon
  • 2 button mushrooms, thinly sliced
  • 1/4 red onion, thinly sliced
  • 1/2 punnet cherry tomatoes, halved
  • 1/4 red capsicum, thinly sliced
  • bunch of fresh basil
  • 1/3 cup tomato paste
  • 1 clove garlic, crushed
  • 50g fetta cheese
  • fresh argula leaves and some homemade basil pesto to garnish

What to do…

IMG_4126Preheat the oven to 200 degrees Celsius (fan forced).

For the base, place the grated zucchini in a bowl sprinkle over about 1/2 tsp salt and mix well. Allow to sit for 20mins to draw the moisture out. Then place the zucchini in a clean cheese cloth (chux cloth) and squeeze out as much of the moisture as you can. Note: You want your zucchini to be as dry as possible so that the base doesn’t become soggy!

Next throw all the base ingredients together in a bowl and mix well to combine before turning the mixture out on a piece of baking paper. Use you fingers to press the mixture down to form a large flat circle about 1/2 an inch thick.

 

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You need to pre-cook the base before adding your toppings, so when ready, carefully slide the pizza base on the baking paper onto a rack in the oven and cook for 8-10mins or until nicely browned around the edges. Once cooked remove from the oven and allow to cool.

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While your base is in the oven, crack on with preparing your toppings…whatever they might be! I have included what I threw on my pizza last night in the ingredients list above but go crazy and throw on what ever toppings you like! That is really the best thing about pizzas…there is just ENDLESS possibilities of tasty topping combinations, making it possible to tailor each pizza to suit the palette (and cravings) of each and every diner! So let your imagination run wild and throw on whatever you can find in your garden, pantry and fridge!

 

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Once you have concocted your ultimate pizza combo, slide the pizza (still on the baking paper) onto a tray and into the oven and cook on high heat for 5-8mins or until your toppings are cooked to your liking.

Remove from the oven, top with some fresh argula leaves, slice and dice your pizza and you’re good to go!

Oh and don’t forget to team your meal with a lovely glass of red if you’re looking for the ultimate Italian feast experience!!

Enjoy!

A

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Christmas Highlights: Part 1 – Healthy Pre-Dinner Snacks

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So Christmas is done and dusted for another year, but I have no doubts the memories (and delicious food) shared amongst family and friends are likely to be treasured for a long time to come! Though it all seemed to whizz past in the blink of an eye, I managed to take a few snap shots of some of the tasty delights that my family and I managed to whip up over the Christmas break which I thought I would share with you, as you all prepare for another exciting year ahead!

Though these dishes will always remind me of Christmas in some way, they can really be made to share amongst family and friends at any time of year! Firstly I thought I would share a couple of my favourite simple, pre-dinner nibbles that were created in our kitchen over Christmas. Though one may conjure images of pre-packaged calorie-laden dips, chips and cheeses when the idea of pre-dinner “nibbles” are mentioned, but I like to keep things light, simple, and relatively healthy, as there is really no need to fill up on loads of unhealthy foods before sitting down to eat a big meal!

So, here are a couple of my favourite, healthier options!

1. Christmas Spiced Almonds with Mixed Olives

spiced almondsWhat you need…

  • 250g raw almonds
  • olive oil spray
  • 3 long sprigs of rosemary
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • sea salt flakes

What to do…

Heat a large fry pan over the stove and throw in the almonds. Spray generously with olive oil spray and stir constantly over the heat for 5-10mins.

Sprinkle over the spices and cook for another 1-2 mins. Remove from the heat and add a good sprinkling of Maldon sea salt flakes. Set aside and allow to cool before serving.

Serve with a selection of mixed olives for the perfect pre-dinner snack to serve with a glass of bubbly or cold ale!

“Papa”-ganoush (Eggplant dip)

What you need…papa ganoush

  • 2 large eggplants
  • 3 tablespoons tahini paste
  • ½ – 1 lemon
  • 1 tsp smoked paprika
  • 3 cloves garlic, unpeeled
  • ½ teaspoon sea salt and pepper

What to do…

Preheat the oven to 180 degrees C.  Wrap the garlic in aluminum foil and place in the oven to roast for 15-20mins. Once soft, remove from the oven and set aside to cool.

Pierce the skins of your eggplant with a fork then place onto a lined baking tray. Roast in the oven until the skin blackens and the flesh is soft and creamy.
Remove from the oven and place the eggplant into a colander to allow excess juices from the eggplant to run out and cool.
Remove the inside flesh from the eggplant and throw into a blender along with the tahini paste, juice and zest from ½ a lemon. Then scrape out the creamy flesh from the roasted garlic cloves and add to the eggplant before seasoning with salt and pepper.

Blend until smooth and creamy. Transfer to a serving bowl and add a sprinkling of toasted pine nuts for garnish. Drizzle with olive oil and your “papa” ganoush is ready to serve!

Best served with some cut up veggie sticks, home-made pita crisps or some gluten free rice crackers.

Stay tuned, as there is more to come on my favourite Christmas Foodie Highlights!

Happy New Year Everyone!

A

Easy Peasy Zucchini Slice

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slicePacked full of flavour, essential nutrients and good quality protein, this slice is a winner all round! This slice is super quick and easy to whip up and makes the perfect simple mid week dinner or convenient lunchbox option! Though it does contain a few less healthy ingredients (uhmmm bacon) the amount used is minimal and is really only in there for flavour, so not too much too worry about there! This slice is also perfect for all you carb conscious people out there! Recipe as follows…

What you need…

  • 2 large zucchinis, grated
  • 1 large carrot, grated
  • 2 shallots, finely chopped
  • 2-3 slices short cut bacon, diced (or you can use ham for a slightly healthier version!)
  • 1 brown onion, finely diced
  • 1/2 cup wholemeal SR flour (or gluten free self raising flour for a gluten free version)
  • 3/4 cup grated low fat cheddar cheese
  • 2 tablespoon olive oil
  • 5 extra large eggs

What to do…

Preheat oven to 170°C.  Grease and line a non-stick baking tray.

In a large bowl combine the zucchini, carrot, onion, shallots, bacon, flour and cheese and mix together.

In a separate bowl lightly beat the eggs add the oil before pouring into the mix of dry ingredients. Mix well to combine and season with a salt and pepper.

Finally pour the mixture into your lined baking dish. Bake for 30-35 mins or until golden and set.  Allow to cool slightly before cutting.

Enjoy!

A

Chilli Chicken, Pumpkin and Cashew Stir-fry

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chilli chicken cashewGetting home late from work last night I needed to come up with something fast, nutritious and tasty based on what i had lurking in my fridge and this is what I came up with! And I’m not going to lie..it certainly did pack a nutritional punch without skimping on flavour!

What you need… (for 2 people)

350g chicken breast, sliced

2 tsp chilli flakes (or 2 dried chillis)

1 tsp grated ginger

3 cloves garlic, finely diced

1/2 large brown onion, finely sliced

handful of snow peas

large handful green beans, halved,

1/2 small capsicum, sliced

1 cup broccoli florets

1/4 small pumpkin, cut into thin strips

rice bran or peanut oil

For the sauce:

1 tbsp light soy sauce (or tamari for GF version)

1 tbsp sweet chilli sauce

2 tsp fish sauce

1 tbsp kecap manis

juice of half a lime

 

What to do…

Add all the sauce ingredients to a small mixing bowl and mix well to combine. Set aside.

Secondly throw a handful of cashews into a small non-stick fry pan and lightly toast. Remove from the heat and set aside.

For the pumpkin, steam it for 3-4 mins in the microwave then allow to drain.

Meanwhile, heat a small amount of oil in a wok and add the sliced chicken. Once cooked through, remove from the wok and set aside.

Add a smidge more oil to the wok and then saute the onion for 2-3 mins or until soft. Add the ginger, garlic and chilli flakes and cook for another 1-2 mins.

Add the mushrooms and capsicum and cook for 2 mins before adding the remaining veggies and then the chicken back in.Pour the sauce over the top, add the chopped corriander and then mix well to combine. Remove from the heat once the veggies are cooked to your liking.

 

Nutritional Breakdown:

Pros:

Low carb, Low fat/calories, high in good quality protein and packed full of nutrients!….

The chicken breast provides a perfect lean source of protein with about 20g of high quality protein per 100g. The cashews on the other hand are not only high in magnesium which is essential for nerve and muscle conduction but they are also made up of 75% oleic acid, the same heart healthy fat found in olive oil.

Meanwhile the mixture of veggies all add their own unique nutritional qualities to the dish. All veggies contain different types of vitamins, minerals and antioxidants, so the more colour on your plate, the better better off you will be from a nutritional perspective! Studies also show that the more variety in colour on your plate the higher your satisfaction levels will be with your meal! Interesting huh?

Firstly, broccoli is hard to beat when it comes to its nutritional qualities, as it is not only a great source of iron, magnesium and folate but like all green cruciferous veggies broccoli contains high levels of “isothiocyanates” which are compounds that help to generate mitachondria (the part of our cells responsible for converting glucose to energy (ATP)…Making them a serious powerhouse when it comes to energy production!

Capsicum is a great source of vitamin C and beta-carotene whilst the snow peas are super low in calories, high in fibre and contain important vitamins and minerals like vitamin C,  B Complex vitamins and folate.

Despite its starchy texture and sweet taste, pumpkin is actually quite low in carbohydrates so is a great alternative to high carb veggies like sweet potato and corn! It is also contains impressive amounts of essential vitamins and minerals like beta carotene, vitamins A, E and K and potassium and phosphorus!

So moral of the story? This dish just about covers all bases from a nutritional perspective!

Cons:

Welllll correct me if I’m wrong but I cant really think of any! 😉

Enjoy!

A