Quick,  & Healthy Teriyaki Chicken

Quick, & Healthy Teriyaki Chicken

It has been such a long time since I’ve posted a recipe here.  Since my little girl started Kindergarten this year I feel like someone has pressed the fast forward button on my life – there is just so much going on at the moment!  I hope to be more active with you all from now on – especially now that the weather is getting warmer and I am feeling more inspired in the kitchen to whip up some new fresh and healthy meals!

PS:  My cookbook is currently on sale AND for the month of September,  I am offering free postage as well!  Head over to the shop here and enter the code SPRINGTIME at the checkout and you won’t have to pay for postage!

This healthy Teriyaki Chicken dish is so easy it doesn’t really qualify as a recipe.  My kids love it with rice and we enjoy it with cauliflower rice (as pictured).  I have shared my instructions for cauliflower rice before on this website here and also in my book.  This is a quick and super tasty meal for young and old alike – I hope you enjoy it!

Quick and Healthy Teriyaki Chicken

What you will need:

  • 2 chicken breasts (or thighs if you prefer) diced
  • Oil of your choice – coconut oil, olive oil, butter
  • A handful of parsley for garnish (optional)

Marinade – whisk the following together in a bowl

  • 3 Tablespoons Tamari (or soy sauce)
  • 1 Teaspoon Honey
  • 1 Tablespoon Tomato Paste

Method:

Toss the chicken through the marinade until well coated.  If you have time, you can let it sit for an hour or so to marinate, but if you are in a hurry that’s fine too!

Put some coconut oil/olive oil/ butter in a pan and stir fry the chicken until it’s cooked through and coated with a heavenly glaze.

Serve over your choice of rice with some parsley for garnish.

If you would prefer, you could baste a couple of chicken breasts or thighs and bake in a moderate oven (180 degrees Celsius/ 350 degrees Fahrenheit) for about 30 minutes (or until cooked through).  Drumsticks and wings would work brilliantly too!

Enjoy!

Healthy Teriyaki Chicken

Healthy Teriyaki Chicken

 

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

 

 

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

 

Salted Caramel, Pecan and Coconut Truffles

Salted Caramel, Pecan and Coconut Truffles

These are the perfect little bite sized treat to have with a cup of tea instead of a bickie or after dinner instead of raiding the chocolate or lollies.  They are so yummy, but very satisfying so it is actually easy to stop at one – which is always a good thing!

Everyone that has tried these has loved them so I thought I’d share the recipe with you guys too – it is super quick and easy!

PS – my kids LOVE them too!!!

PPS – if you like this recipe you will love my new cookbook ‘Healthy Food We Love To Eat’ with over 50 of our favourite gluten-free, refined sugar-free recipes, many which are dairy-free and Thermomix friendly!  You can grab your copy here – use the code MOTHERSDAY for free shipping in Australia (but hurry this code expires at the end of the week!)

Salted Caramel, Pecan and Coconut Truffles

Makes approximately 15 truffles

What you will need:

  • 1 cup pecans (you could also use macadamias, walnuts or almonds)
  • 1 cup medjool dates, pitted
  • 1/2 cup dessicated coconut
  • 1 teaspoon vanilla extract
  • 1 teaspoon sea salt
  • More dessicated coconut to roll balls in

How to pull it together:

Put all ingredients into a food processor and blitz until well combined.  If using a Thermomix (or similar) mix speed 9 for 30 seconds or until you reach your desired consistency.

Take a tablespoon or so at a time and roll into little balls, roll into the coconut until coated to your liking.

Store in the freezer for a quick and delicious bite sized treat!

Enjoy

xx

Healthy Anzac Biscuits

Healthy Anzac Biscuits

I must admit, I find it hard to go past a chewy and golden Anzac bicky!  I have converted the traditional Anzac into a healthier recipe – mainly for the kids (but I might have had to taste test one or two!) – and I reckon these are just as delicious as the original version.  I hope you enjoy them!

Healthy Anzac Biscuits

Makes approximately 20 biscuits

Ingredients:

  • 2 cup rolled oats
  • 1 cup almond meal
  • ¾ cup desiccated coconut
  • ¼ cup chia seeds
  • 1/3 cup coconut sugar
  • 125 grams (1 stick) butter
  • ¼ cup maple syrup
  • 1 teaspoon bicarbonate of soda
  • 2 tablespoons hot water

Method:

Set the oven to 175 degrees and line 2 baking trays with baking paper.

Mix the oats, almond meal, coconut, chia seeds, and coconut sugar in a large bowl.

In a small saucepan on the stove melt the butter and the maple syrup until well combined.  Add the bicarbonate of soda to the hot water and mix together – add to the butter mixture.  Add this butter mixture to the dry ingredients and mix well.

Using your hands form rough balls (about 1 tablespoon of mixture), mould together with your fingers and flatten into cookie shapes.

Bake in a 175 degree oven for 10-12 minutes until golden brown.  Let stand in the baking tray for about 5 minutes before transferring to a cooling rack.  You may need to re-mould them if they fall apart straight from the oven but they should firm up and set while they cool down.

Enjoy xx

 

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