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

 

 

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

 

Roast Veggie and Macadamia Pesto Salad

Roast Veggie and Macadamia Pesto Salad

This is a seriously tasty yet ridiculously simple dish to throw together.  Perfect as an accompaniment to roast chicken, salmon, steak or even on its own.  This is a great one to make a big batch of on the weekend for weekday lunches.  The pesto (which is dairy free – although you wouldn’t know it!) is also wonderful tossed through zoodles, or coated on salmon and thrown on the BBQ.

Have you got your copy of my new cookbook yet?  Over 50 gluten free and refined-sugar free recipes (many which are dairy free and thermomix friendly) that I have created to feed my family during our 10 year journey to help my husband shed an amazing 60 kilos.  So far the feedback has been wonderful and I am so proud of it!  If you like the idea of delicious, simple and healthy food that the whole family will love you should head over and check it out!  www.theshrinkinghubby.com/buy-book – thank you for your support :-)

Roast Veggie and Macadamia Pesto Salad

Ingredients:

  • 1 large eggplant (aubergine)
  • 1 leek
  • 1 punnet (about 1 ½ cups of button mushrooms)
  • ½ Butternut pumpkin/squash
  • 3 Tablespoons of The Shrinking Hubby’s Macadamia Pesto (see below)
  • Olive oil
  • A few handfuls of salad greens (e.g. rocket, baby spinach)
  • Sea Salt & Cracked Pepper

Method:

Chop the eggplant, pumpkin, mushrooms and leeks into bite sized pieces.  Toss through the pesto and lay on a baking tray.  Drizzle with olive oil.  Bake for about 45 minutes at 180 degrees celcius (250 degrees Fahrenheit).

Toss the roasted veggies through the salad greens and serve warm or room temperature.

The Shrinking Hubby’s Macadamia Pesto

The macadamia nuts give this pesto a creamy twist ensuring you won’t even notice it’s dairy free!

Ingredients:

  • ½ cup macadamia nuts, toasted (you can dry-fry them in a pan – just keep an eye on them so they don’t burn!)
  • 1 bunch (1½ cups) of fresh basil leaves
  • 1 large or 2 small garlic cloves
  • ½ -1 red chilli, seeded
  • Juice of ½ lemon
  • ¼ cup olive oil

Method:

Add all ingredients to your food processor and pulse until you reach your desired consistency. If using your Thermomix, add all ingredients to your mixing bowl and mix speed 6 for 3 seconds.

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