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

 

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

 

 

The Shrinking Hubby’s Healthy Food We Love To Eat – Cookbook Now Available!

The Shrinking Hubby’s Healthy Food We Love To Eat – Cookbook Now Available!

Healthy Food We Love To Eat is my first cookbook and is the result of a decade of countless hours spent in the kitchen experimenting with recipes to support my husband Andrew in losing an enormous 60 kilos (130 pounds). Our whole family has permanently embraced a healthy lifestyle and this cookbook includes over 50 of our favourite recipes.

 

I am so proud of this book which has been beautifully designed and photographed.  It presents in a simple and easy to follow format for both Thermomix and non-Thermomix users alike.

All my recipes are gluten free, refined sugar free and many are dairy free.  The simplicity of the recipes will have you and your family enjoying delicious flavours and some of your favourite foods without feeling deprived – all while enjoying the added energy and vitality that better food choices bring.  Healthy Breakfasts, Vibrant Smoothies, Hearty Soups, My Favourite Salads, Healthy Meals for Lunch and Dinner and Sweet Treats provide something for everyone . . . click here to buy the book now and be inspired to get into the kitchen and start creating delicious meals that are perfect for you and your family!

As a very special offer for a limited time, I am offering free shipping throughout Australia. Just use the code MOTHERSDAY at the checkout.

Happy Cooking!

Love, Alix

XX

 

Gluten-Free Tomato, Basil and Zucchini Savoury Loaf or Muffins

Gluten-Free Tomato, Basil and Zucchini Savoury Loaf or Muffins

 

Ok – sometimes I have a brain surge in the kitchen and come up with an absolutely stunning recipe … luckily for all of you, this is one of those times!   I first made this into a loaf to be sliced and toasted with a slather of delicious organic butter.  It lasted about 5 seconds.  Then I experimented by pouring it into individual muffin tins to make savoury brecky muffins to keep in the freezer for those crazy mornings where you are starving but have to eat on the run – another success!  So I will share the batter recipe with you all here now and you can decide if you prefer toasted slices or warmed muffins – either way I’m sure you will enjoy!

Note:

  • This recipe makes a loaf of around 10 slices or 8 large muffins if using a large muffin tin (it should make about 12 standard muffins).
  • I have included instructions for Thermomix or non-Thermomix cooks

Tomato, Basil and Zucchini Savoury Loaf or Muffins

Ingredients

  • 2 tomatoes
  • 1/2 cup basil leaves
  • 1 zucchini (courgette) topped and tailed
  • 2 cups almond meal
  • 1 cup arrowroot (tapioca) flour
  • 2 tablespoons chia seeds
  • 1 teaspoon bicarbonate of soda
  • 2 teaspoons sea salt
  • 4 organic eggs
  • 2 teaspoons apple cider vinegar
  • 1/4 cup macadamia oil
  • 2 tablespoons slivered almonds (optional)

Topping:

  • 1 tomato – sliced
  • A handful of shredded basil leaves
  • 2 tablespoons slivered almonds

Thermomix Method:

Put the tomatoes, basil and zucchini in the mixing bowl and mix speed 5 for 5 seconds.

Add the remaining ingredients and mix reverse, speed 5, 10 seconds.

If using the slivered almonds add them and mix reverse speed 2 for 5 seconds.

Pour into either a greased and lined loaf tin, or a well greased muffin tin (make sure it’s well greased or you may wish to use cupcake papers) and top with tomato, basil and almonds.  Cook 180 degrees Celcius (350 degrees Fahrenheit) for 45 minutes (loaf) or 25 minutes (muffins) or until golden brown on top.

Serve warm (or toasted) with a slather of grass-fed, organic butter or mashed avocado and sea salt.

Regular Method:

Grate the zucchini, dice the tomato and chop the basil.  Set aside.

Mix the dry ingredients together (including slivered almonds if using).  Set aside.

Mix the wet ingredients together.  Set aside.

Combine the vegetables with the dry ingredients, add the wet ingredients and mix well.

Pour into either a greased and lined loaf tin, or a well greased muffin tin (make sure it’s well greased or you may wish to use cupcake papers) and top with tomato, basil and almonds.  Cook 180 degrees Celcius (350 degrees Fahrenheit) for 45 minutes (loaf) or 25 minutes (muffins) or until golden brown on top.

Serve warm (or toasted) with a slather of grass-fed, organic butter or mashed avocado and sea salt.

Yum – enjoy!

 

 

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