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
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!
Healthy Teriyaki Chicken
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
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
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.
- 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.
- Zoodles are great – and so versatile. You can heat them up before serving, or have them raw – they are delicious both ways!
- 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.
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
- 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
It’s really really really (did I say REALLY) difficult to fit into a modern world when your kids have gluten and dairy intolerances. I mean it’s not like they have an Anaphylactic episode if they eat dairy or gluten so it’s not easy justifying your motives to the children and others when we are not at home. People look at you as if you are a bit crazy when you try to explain it. I’m not surprised that many parents are reluctant to try altering their kids diet to fight things such as Eczema or behavioural issues, or they do try but end up giving up. When I see how much my kids benefit from avoiding processed foods and food containing gluten and dairy I am inspired to keep going. I hope that by sharing what I learn along the way inspires you guys to feed your kids healthier too.
This is our current go-to treat for the kids. I stumbled upon a similar recipe while looking for dairy free options to send to school with my kids (i.e. in place of yoghurt) and changed it to suit us. They loved it. (I love it – it is delicious – it tastes just like a chocolate yogo but without all the nasties – yum!)
I make it in my Thermomix – it takes 7 minutes and cooks itself, but it is also really quick and easy on the stove. (Both methods are included below)
You may wish to make double as there won’t be much left over! (this provides for a small can of ‘Ayam’ brand coconut milk and is enough to give my 3 kids some with fruit for dessert and makes 2 small portions to take to school)
I hope you enjoy
The Shrinking Hubby’s Dairy Free Healthy Chocolate Custard
(GF, DF, RSF)
- 270g Full Fat Coconut Milk (or 1 cup)
- 40g Water (or 2 Tablespoons)
- 1 Free Range Egg
- 1/3 cup Coconut Sugar (or Rapadura Sugar)
- 1/2 teaspoon Vanilla Extract
- 1 tablespoon Arrowroot (Tapioca Flour) (or gluten free Corn Starch)
- 1 1/2 tablespoon Cacao Powder
If using a Thermomix:
Place all the ingredients in your mixing bowl and cook for 6-7 minutes, 90 degrees, speed 4
If not using a thermomix:
Mix the arrowroot flour (or cornflour) and water together. Add to a saucepan with the other ingredients and whisk briskly over a medium heat for a few minutes until custard thickens to your liking. It will thicken quickly as it heats up and will continue to thicken as it cools
For a vanilla custard, you can omit the cacao. Both versions are divine! Serves 4 but recipe is easily doubled. It is delicious served with berries for dessert or even breakfast!
This keeps well for a few days in the fridge too – so if there are any leftovers the kids can take to school in little containers.
Today’s guest post has been written by my friend and cooking mentor, Robyn Goldin. Robyn is amazing in the kitchen and her beautiful boys’ voracious and varied appetites is a credit to her clever cooking and creativity.
Last week I made Robyn’s Double Chocolate Muffins and they were wolfed down by my entire family! Absolutely delicious, they are gluten-free, nut free (so perfect for school lunches), and refined sugar free. I made mine with coconut milk rather than yoghurt so they were dairy free too.
They are rich but make a popular treat – I hope you enjoy!
Mimi’s Double Chocolate Muffins
I am delighted to have been asked to guest-blog on The Shrinking Hubby this week and share one of my kids’ favourite recipes!
I thought I would start by telling you a little bit about myself. I am not a chef or a nutritionist, I call myself a ‘professional eater’ who loves to cook. For as long as I can remember I have loved food. Most of my memories are centred around food as it was an integral part of my childhood. My parents are both excellent cooks and I grew up eating wonderful, interesting food.
I only started cooking at the age of 23 when I got married and I didn’t really have much of an idea about what I was doing. But I was once told that if you can read you can cook, and so I set about following recipes from the pictures that took my fancy! I vowed not to be scared to try something new and so my love of cooking began.
Cooking became my passion, and I started Mimi’s Kitchen in 2012 after many requests to share my recipes. I have the pleasure of sharing my love for cooking with many people through cooking classes (both adults and children) and catering for small occasions.
Most importantly, I am a mum (or Mimi as they call me) to 3 very busy and hungry boys. Sometimes if feels like my sole purpose in life is to feed them and I have made it a bit of a mission of mine to ensure they learn to eat a wide variety of foods. Recently I have been interested in introducing them to foods that are lower in refined sugar and as wholesome as possible, in the hope that the higher the quality of what they consume, not only is it healthier but it will keep them fuller for longer.
I try to include my boys in as much of the preparation as I can and they all really enjoy watching the process and eating the spoils. I find that the more involved they are, the more likely they are to try something new.
I made these Double Chocolate Muffins the other day. I find the minute you tell kids there is chocolate in it, they will eat it without hesitation! Little do they know there is so much other goodness in these muffins for them. My kids loved them and they even tasted great the next day as their texture changed and became quite fudgey.
I hope you all have a go at trying these muffins. Let me know what you think. You can find me on Facebook – www.facebook.com/cookinmimiskitchen or Instagram @mimiskitchen_ or my blog www.mimiskitchen.org
Mimi’s Double Chocolate Muffins (gluten, dairy, refined sugar and nut free)