This was a nothing dinner…that turned out to be quite yummy. It was a “eat what’s left in the fridge” kinda meal and I’m happy to say we were pleasantly surprised. Sliced mushrooms were sautéed in the remnants of white wine, fresh lemon juice & dill. Chicken breasts were flattened, stuffed with mushroom mixture , rolled and then sprinkled with almond meal, salt & pepper and baked. Chicken was accompanied with steamed green beans, rocket salad (with a mixture of goji berries, walnuts, goats cheese & red onion) all topped with a squeeze of lemon. Yum!
I’ve always wanted to try this combination of ingredients so when I was invited to a ladies brunch Christmas party this weekend, I thought it was the perfect opportunity to test it out. I love all of the ingredients separately, so I couldn’t imagine not enjoying the salad combination. The prosciutto / watermelon was a strangely delicious combo. I dressed the salad in the juice of two limes and found it a light, delicious hit – with all the elements: sweet, salty, citrusy and healthy.
- Juice of 2 limes
- Pinenuts / Walnuts – I didn’t have on hand but would be a yummy addition.
- Combine the above & dress with juice of 2 limes.
With Christmas quickly approaching (only 23 days to go!), I have been experimenting with healthy delicious treats. The next few weeks will see me attending many X-mas get togethers and most certainly these get togethers will include food, baked goods and more often than not – wine. These cookies are flour free, healthy and something a bit different. With the dreaded ‘Christmas weight’ in the back of my mind, I can eat these cookies guit free and still feel like I’m treating myself. Enjoy!
- 1/2 mashed banana
- 1/4 mashed avocado
- 1 tsp baking soda
- 1 egg white
- 3 tbsp wholegrain oats
- 2 tbsp sunflower seeds
- 1 tbsp organic maple syrup
- Mix all together
- Bake at 180c for 15 minutes.
I’ve had a lovely lazy weekend around the house – post vacation recovery. With summer on the horizon (and 30 degree afternoons here for ‘spring’), I’m anticipating one hot summer coming our way. We hit the local fresh produce shop this morning and as the afternoon nibbles approached, I decided to whip up a smoothie, sit out back and read my book – what a wonderful way to end the weekend! The smoothie was delicious, fresh, healthy – so I thought I’d share. I’ve even recreated another batch, added some oats and froze it for a quick smoothy on the run tomorrow morning.
Ingredients (1 serve)
- 1 x Banana
- 1/2 cup strawberries
- 1/4 shredded coconut
- 1 tbsp chia seeds (black or white)
- 1 tbsp flax seeds
- 1 cup coconut water (or 1 cup almond milk if preferred)
- 1/4 oats (optional – added for breakfast smoothy)
- 1 scoop protein powder (optional – did not add for this photo but I use APS Nutrition IsoMorph 28 Chocolate Milkshake)
Blend. For the picture I added blueberries & granola on top and ate with a spoon. Happy Sunday!
- Healthy Chocolate-Mint Smoothie (dailyfoodstruggle.com)
- Smoothie Ideas (topsecretv.wordpress.com)
I just returned home 2 days ago from a wonderful 15 day holiday to Canada for my best friends wedding. Like most good holidays, I ate too much, drank too much and had a fabulous time. I promised myself I would indulge, and indulge I did! Unfortunately, now I’m back in Australia and the reality of my vacation indulgences smacked me in the face when I stepped on the scale. Determined to get back to pre-vacay weight, I’ve been indulging in lean protein, veggies, fruit and litres upon litres of water. My dinner creation last night was healthy, carb-free and really really yummy. The man gave it a big thumbs up – so I thought I’d share it with you.
Ingredients (Serves 2)
- 1 x small eggplant (cubbed)
- 1 x head of bok choy (sliced greens & stems seperate)
- 1/2 x green chinese cabbage (sliced greens & stems seperate)
- 1/2 x bunch of green onions (white & light green parts diced)
- 500g chicken mince
- 1/2 tbsp olive oil
- 1 tbsp rice wine vinegar
- 1 tbsp x sesame oil
- 1 tbsp organic maple syrup
- 1 tbsp water
- 1/2 teas grated ginger (I keep my ginger frozen in the freezer and grate as needed)
- 1 tbsp Siracha hot sauce (If you like it hot then I would recommend adding a bit more)
- 1 tbsp low sodium soy sauce
- Mix all ingredients togethers
- Spray medium pan with olive oil & cook chicken mince. Remove from pan.
- Using the same pan, add olive oil & cook green onions.
- Add eggplant and cook until begins to soften (about 4-5min)
- Add the stems and cook for an additional 4-5 minutes.
- Add the sauce and greens. Cook until greens begin to wilt.
- Serve with chicken mince tossed throughout the dish.
- Healthy Stroganoff (dailyfoodstruggle.com)
I am a huge fan of Vietnamese food and normally jump at the chance to eat anything remotely ‘authentic’. In terms of recreating these ‘authentic’ dishes, I normally don’t even bother. That being said, I am always on the look out for healthy ‘versions’ of these meals that mimic the flavours without the additional fat / carbohydrates.
This healthy version of a ‘Vietnamese Chicken Salad’ is a fantastic mid-week supper. It’s easy to make, requires very little time / preparation and is delicious in the lunch box the following day. I make mine using chicken mince however it is equally delicious with shredded chicken breast -> we eat a lot of chicken breast in our house so I try to add some variety with the mince.
The sauce I use for the salad is Poonsin Vietnamese Dipping Sauce. Nutritionally it is very reasonable for a ‘sauce’ and is great for a ‘grab & go’ option. I have also made my own using lime juice & fish sauce. For the sake of an easy mid-week meal, I recommend the Poonsin Sauce. You don’t need much at all.
- ½ green cabbage shredded / sliced
- 1 x cup loosely packed mint chopped
- 1 x cup loosely packed coriander chopped
- 1-2 x carrots (I use my ‘zoodle’ maker to make into spirals – see details here)
- 3-4 shallots / green onions sliced
- ¾ x red capsicum/pepper thinly sliced
- 2 x red chilli sliced
- 1 x 500g chicken mince (turkey mince would also work)
- 1 x clove garlic minced
- 1 x 2cm piece ginger grated
- 1 teas sesame oil
- Crushed peanuts (optional – to serve)
- Skinny Noodles (option – see here)
- Poonsin Sauce
- For the salad: Mix the cabbage, mint, coriander, carrots, green onions, red capsicum and 1 red chilli together
- Heat sesame oil in a frying pan; add the garlic, ginger & remaining chilli and sauté for 1 minute.
- Add chicken mince and cook thoroughly.
- Serve with crushed peanuts & extra shallots (if desired)
With warmer weather comes my smoothie obsession. In the next couple months you’ll probably experience a pleather of random (and delicious) smoothie recipes over flowing my blog. Today’s creation blew my taste buds away – and I feel the world needs to experience such deliciousness. I was heavily craving something cold, sweet & chocolaty and decided to try and create something to satisfy my desire without breaking the diet. The photograph doesn’t do it justice – I will try to make it more scenic the next time I make this smoothie but in the mean time you should try this! If you do or have a similar recipe I’d love to hear your thoughts.
- 1x banana (I used a frozen one)
- 1x cup milk (I used almond)
- 1x tbsp cacao powder
- 1x teas vanilla
- 1x tbsp flax seed
- 1x tbsp chia seed
- ½ tbsp coconut
- 6 x fresh mint leaves from my indoor herb planters (see blog post here)
- 1x scoop choc protein powder (optional – this is what I use)