Asian-Inspired Zoodle Salad by The Shrinking Hubby

Asian-Inspired Zoodle Salad by The Shrinking Hubby

There is a dish I’ve been making for years consisting of an Asian-inspired marinade tossed through buckwheat noodles and served with Salmon.  Absolutely DELICIOUS!  The other night I was craving the flavours but really wanted a super light meal.  I can’t believe it had never occurred to me before to replace the noodles with ‘zoodles’ (zucchini noodles)!  Needless to say it was delicious and definitely hit the spot!

I posted this photo on Facebook and Instagram and it received such a positive response so I thought I had better share it with you all!  I hope you enjoy it as much as we did 🙂

PS – if this recipe tickles your fancy you might be interested in checking out my cookbook The Shrinking Hubby’s Healthy Food We Love To Eat.  Full of over 50 healthy ideas for breakfast, lunch, dinner and dessert – all easy to create and family friendly.  All my recipes are Gluten Free, Refined-Sugar Free and most are Dairy Free and Thermomix Friendly. All my products are currently on sale (no code required!) which you can check out here:  www.theshrinkinghubby.com/buy-book.  Enjoy XX

Asian-inspired Zoodle Salad by The Shrinking Hubby

Serves 2

Ingredients:

For the Zoodles:

  • 2-3 zucchinis/courgettes per person
  • Sea salt
  • Olive oil
  • Fresh Lemon Juice (or lime juice)
  • A vegetable spiraliser (or you can use a vegetable peeler for a ‘fettucine effect’ if you don’t have a spiraliser)

For the Marinade:

  • 1 ½ Tablespoons Macadamia Oil
  • 2 Tablespoons Mirin
  • 2 1/2 Tablespoons Tamari
  • Juice of ½ Lime

For the Salad:

  • 2 Green Shallots (sliced)
  • ¼ Cup Toasted Sunflower/Pepita seeds
  • 1 Finely Diced Red Chilli (seeds removed).  If you like your food spicy – keep the seeds in!
  • 1/2 Bunch Coriander Leaves
  • 1/2 Bunch Parsley Leaves

Method:

Make your Zoodles according to the instructions below.

While your Zoodles are resting, shake the marinade ingredients together in a jar.

When the Zoodles have drained (or after about 15 minutes) add them to your salad bowl and toss through the shallots, chilli and half of the coriander and parsley.

Drizzle with the marinade and top with the reserved ingredients and seeds.

Serve with some grilled salmon or chicken or on its own for a tasty and very light meal. PS – if you have some sesame seeds (which I didn’t this time) – these would be delicious toasted and sprinkled over the top to serve!

Making your Zoodles:

Create the zucchini noodles using a vegetable spiraliser (see note below).  Place noodles in a colander, sprinkle liberally with good quality sea salt, a squeeze of fresh lemon juice and drizzle with a splash of olive oil.  Toss and let sit for about 15-30 minutes (if you have time).  You will find a lot of liquid leaves the noodles which means that they will shrink down quite a bit.

NOTE:

  1. I have tried many spiralisers to make these vegetable ‘noodles’ and the GEFU Spiral Slicer Spiral Fix is by far the easiest and most effective I’ve used.
  2. Zoodles are great – and so versatile.  You can heat them up before serving, or have them raw – they are delicious both ways!
  3. PS:  If you like the idea of Zucchini noodles and want more inspiration I have used Zucchini noodles previously with the delicious Dina’s Tomato Sauce here, my Salmon with Pesto Zucchini Noodles here and we absolutely love our zucchini noodle ‘spaghetti bolognese’ here!
My Asian-Inspired Zoodles are delicious served with BBQ salmon.

My Asian-Inspired Zoodles are delicious served with BBQ salmon.

 

 

 

The Shrinking Hubby’s Spiced Grain Free Crackers

The Shrinking Hubby’s Spiced Grain Free Crackers

These are fantastic!  Not only are they super tasty but they are a much healthier alternative to your traditional crackers.  At this busy and festive time of year any healthy tweaks we can make to our diet are welcome!  I love serving these with my simple guacamole (recipe in my cookbook (currently 20 % off plus free shipping using the code CELEBRATE).  Check it out here.  Hurry the sale ends this weekend!).

I used my Thermomix to make these, but you can just as easily use a food processor to get the consistency you require.

The Shrinking Hubby’s Spiced Grain-Free Crackers 

Ingredients:

  • 1 cup Almonds
  • ¼ cup pepitas
  • ¼ cup sunflower seeds
  • ½ tablespoon salt
  • ½ teaspoon garlic granules
  • ½ tsp cumin
  • ½ teaspoon chilli flakes
  • ½ teaspoon turmeric powder
  • ½ tsp paprika
  • 1 tablespoon chia seeds
  • 50 mls water
  • 1 tablespoon olive oil

How To Pull It All Together

Make a chia gel by mixing the water, olive oil and chia seeds.  Set aside.

Add everything except chia gel mix to your Thermomix or Food Processor.  Mix until well blended.  (Thermomix Speed 9, 10 seconds)

Add chia gel, mix until a dough is formed.  (Thermomix speed 4, 10 seconds).  You may need to scrape down the bowl and repeat until the desired consistency is reached.

Roll out the dough between 2 sheets of baking paper to about 2 mm thick and cut into squares.  Repeat until all dough is used.

Sprinkle with extra sea salt and chilli flakes (if desired).

Bake 180 degrees Celcius (350 degrees Fahrenheit) for 10-13 minutes – watch to make sure they don’t burn.

Enjoy with your favourite dip!

The Ingredients for my Spiced Grain-Free Crackers

The Ingredients for my Spiced Grain-Free Crackers

 

 

Gluten Free Apple & Honey Cake

Gluten Free Apple & Honey Cake

Eating apples and honey is a symbolic gesture traditionally enjoyed at the time of the Jewish New Year (Rosh Hashana). Enjoying a Honey Cake is a favourite tradition at this time of year.  Since this holiday will be celebrated from Sunday night until Tuesday,  I thought it was a good time to share with you my recipe for a healthier version of this cake.

My Apple and Honey Cake is gluten free, refined sugar free and if you substitute the butter for olive or coconut oil, dairy free as well.  It is deliciously moist and would also make a wonderful dessert served warm with a dollop of cream.

Gluten Free Apple and Honey Cake

Ingredients:

  • 2 ½ cups almond meal
  • 1 teaspoon gluten-free baking powder
  • 2 apples peeled and grated (no need to grate if using Thermomix) plus extra apple slices for garnish (optional)
  • ¾ cup of honey
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon allspice
  • ¼ teaspoon nutmeg
  • Pinch of sea salt
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 100 grams butter, softened

Regular Method:

Pre-heat a moderate (180 degrees celcius or 350 degrees fahrenheit) oven and grease and line your choice of baking tin.  (I used a round spring form tin)

Mix the dry ingredients together (almond meal, baking powder, spices, salt) in a bowl.

In a mixmaster, food processor or by hand mix the grated apple with the butter, vanilla, honey and eggs until well combined.  Add the dry ingredients and mix well.

Pour mixture into your choice of loaf or cake tin and garnish with finely sliced apple and a sprinkle of cinnamon to your taste.

Bake for 35 – 40 minutes – keeping an eye on it to make sure it doesn’t burn.

Thermomix Method:

Pre-heat a moderate (180 degree) oven and grease and line your choice of baking tin.  (I used a round spring form tin)

Mix the dry ingredients together (almond meal, baking powder, spices, salt) in a bowl.

Add the peeled and cored apples to the mixing bowl and mix speed 5 for 3 seconds.

Add the butter, vanilla, honey and eggs.  Mix reverse, speed 5, 10 seconds.

Add the dry mixture and mix reverse, speed 5 for 10 seconds.  You may need to scrape down and repeat.

Pour mixture into your choice of loaf or cake tin (I used a round spring form tin) and garnish with finely sliced apple to your taste.

Bake for 35 – 40 minutes – keeping an eye on it to make sure it doesn’t burn.

Note:

You can subsitute butter for macadamia oil, olive oil or coconut oil to keep this recipe dairy free

The Shrinking Hubby's gluten free apple and honey cake.

The Shrinking Hubby’s gluten free apple and honey cake.

Nut Free Choc Chip Cookies (Gluten Free, Grain Free)

Nut Free Choc Chip Cookies (Gluten Free, Grain Free)

You may already be enjoying my delicious chewy choc chip cookies (recipe here), but because they are made with almond meal they pose a lunch box dilemma with nut-free schools.  So, I got to work in the kitchen and created a nut free, chewy choc chip cookie that even my (very) fussy kids approve of!  As usual I have included both Thermomix and Non-Thermomix instructions below.  I hope you enjoy them!

The Shrinking Hubby’s Nut Free Choc Chip Cookies

(Refined Sugar Free, Gluten free, Grain free)

Makes 10 – 12 cookies

Ingredients:

  • 50 grams (about 4 large) medjool dates, pitted
  • 3 organic, free-range eggs
  • 1 tablespoon pure maple syrup
  • 50 grams (3 1/2 tablespoons) butter (or coconut oil can be used here too)
  • 1/2 cup coconut flour
  • 1/4 cup arrowroot (tapioca) flour
  • 1/3 cup best quality dark chocolate chips or chopped dark chocolate
  • 1 tsp vanilla
  • 1 pinch sea salt

Thermomix Method:

Add the dates, butter, eggs, salt, maple syrup and vanilla to the mixing bowl.  Mix speed 8, 10 seconds.  Scrape down bowl.

Add the coconut flour and arrowroot flour, mix speed 4, 10 seconds.  Scrape down bowl.  Mix another few seconds speed 4.

Add the choc chips (or chocolate) and mix reverse, speed 1 for 5 seconds.

Using your hands, roll into balls and flatten with your palm.

Bake in a moderate oven (180 degrees celcius or 350 degrees Fahrenheit) for 10 minutes or until cooked.  Careful as they can burn easily.

If you don’t have a Thermomix:

Add the dates, butter, eggs, salt, maple syrup and vanilla to a food processor and blitz until well combined.  Transfer to a bowl and stir through the coconut and arrowroot flours.  Once well mixed, stir through the choc chips until evenly spread throughout.

Using your hands, roll into balls and flatten with your palm.

Bake in a moderate oven (180 degrees celcius or 350 degrees Fahrenheit) for 10 minutes or until cooked.  Careful as they can burn easily.

The Shrinking Hubby's Nut Free Choc Chip Cookies (gluten free, grain free)

The Shrinking Hubby’s Nut Free Choc Chip Cookies (gluten free, grain free)

The Shrinking Hubby’s Gluten-Free Salmon Rissoles

The Shrinking Hubby’s Gluten-Free Salmon Rissoles

One of my favourite things that my Nana used to make were her Salmon Rissoles.  She used to make big batches especially for me because she knew how much I loved them!  They are so tasty drizzled with some lemon juice and dipped in a little sambal – perfect with a big leafy salad for lunch or for dinner.

I have managed to re-create the memories of her rissoles but these ones are gluten-free (and grain-free).  They are so easy to cook in the Thermomix but if you don’t have one you can easily make them without (instructions below).

The salmon I love to use is the Norwegian Organic Salmon from Wholesome Child.  It comes frozen in 100 gram portions which I buy in bulk so I always have a delicious and highly nutritious protein option ready to grab for a meal.  You can check out Wholesome Child and read about the benefits of Norwegian Organic Salmon here or check them out on Facebook here.  (If you don’t have fresh salmon you can substitute with tinned salmon (or tuna) and they will be just as delicious.)

PS:  If you like the sound of this recipe, and enjoy cooking simple and healthy food for you and your family (with or without a Thermomix), you will love my new cookbook “Healthy Food We Love To Eat“.  Head over and check it out here.  Don’t forget to use the code SHRINKING in the coupon section at the checkout for free shipping in Australia.

The Shrinking Hubby’s Salmon Rissoles

(makes 10-12 rissoles)

Ingredients:

  • 1 eschallot (or 1 small onion)
  • 2 tablespoons parsley leaves
  • 1 tablespoon chives
  • 1 red chilli (seeded) – optional
  • 2 cloves garlic
  • 1 cup sweet potato (peeled and roughly diced)
  • 25 grams butter (about 2 tablespoons)
  • 200 grams salmon (2 fillets)
  • 1  large or 2 small egg/2
  • 1 tablespoon Tamari
  • 2 cups almond meal (plus extra to roll in)
  • Juice of 1/2 lemon (plus extra to serve)
  • Salt and Pepper
  • Butter/olive oil or coconut oil for frying

How to pull it together (using your Thermomix):

Add the eschallot (or onion), parsley, chives, chilli (if using) and garlic to your Thermomix.  Mix speed 8 for 3 secs, scrape down, repeat.  Place this mixture into a separate bowl and set aside.  (no need to wash the bowl)

Add 1 cup (250 grams) sweet potato diced and peeled to your Thermomix bowl. Mix speed 8 for 5 secs.  Add 25 grams butter.

Place the Varoma on top of your mixing bowl and place your salmon on a sheet of baking paper.  Close lid.

Mix Varoma (or steaming temperature), speed 1 for 10 minutes.

Take the Varoma off.  Blitz the sweet potato 20 secs, speed 9.

Add the cooked salmon to the mixing bowl, mix 5 secs speed 5.

Add the eschallot and parsley mixture, egg/s, almond meal, Tamari, lemon, salt and pepper.   Mix reverse speed 5/ 10 secs or until well combined.

Roll into balls and roll to coat with almond meal.  Fry in butter/ olive/coconut oil.  Careful not to let them burn.  You may wish to finish them off for about 10 minutes in a moderate oven.

Serve with a big leafy salad and lemon wedges.  My kids loved them with aioli.

How to pull it together (without a Thermomix):

Steam the salmon and set aside.

Boil the sweet potato and puree or mash (with the butter), set aside.

In your food processor blitz the eschallot (or onion), parsley, chives, garlic and chilli (if using).

Place this mixture in a large bowl and add the mashed sweet potato, flaked salmon, egg/s, almond meal, lemon, Tamari and seasoning.  Mix thoroughly with a wooden spoon or your hands. (you may wish to pulse this mixture in your food processor if you want a smoother texture)

Roll into balls and roll to coat with almond meal.  Fry in butter/ olive/coconut oil.  Careful not to let them burn.  You may wish to finish them off for about 10 minutes in a moderate oven.

Serve with a big leafy salad and lemon wedges.  My kids loved them with aioli.

The Shrinking Hubby's Salmon Rissoles

The Shrinking Hubby’s Salmon Rissoles

 

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