Tasty Spiced Chicken

Tasty Spiced Chicken

This is a fantastic spice mix and works well on any cut of chicken – I have used it on Chicken Marylands and baked it for a dinner party, you could use a whole chicken cut into pieces or last night we had it on Chicken thigh fillets barbecued with some coconut oil.  I think it would make a delicious whole roast chicken too.  It’s really very versatile (and so ridiculously easy!!)

Tasty Spiced Chicken

Spiced Chicken Mix

In a bowl mix together the following spices:

  • 3 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon ground turmeric powder
  • 1 teaspoon ground coriander (cilantro) seeds
  • 1/2 teaspoon chilli powder
  • Sea salt and black pepper to taste

spices

How to pull it together:

Put the chicken cuts you are using (I used organic chicken thigh fillets) in a clean plastic bag with the spice mix.  Toss well until Chicken is covered.

Cook to your liking!  We barbecued these in some coconut oil  which added a  delicious flavour, and served with some blanched asparagus for a light yet very tasty meal.

Enjoy XX

Roast Pumpkin and Chickpea Salad

Roast Pumpkin and Chickpea Salad

Here is a new delicious and fresh salad which is full of flavour and nutrients!  We have had it with some pan fried salmon for an easy mid week dinner (and leftovers were perfect for lunch the next day) or it goes beautifully with a curry.  I have a feeling we will be seeing a lot of this one in our house this summer :).

Roast Pumpkin and Chickpea Salad

What you will need:

  • About 1kg (2 pounds) of diced pumpkin
  • Olive oil
  • 2 teaspoons ground coriander
  • 2 teasoons ground cumin
  • 1 400g can (14 oz) of chickpeas (preferably organic and salt free)
  • 6 shallots (scallions) chopped
  • 1 large lemon juiced and rind grated
  • 1/2 cup coriander leaves (cilantro) roughly chopped
  • 1/4 cup pine nuts (dry roasted)
  • 1/4 cup chopped feta
  • 1 cup chopped green beans
  • salt and pepper

How to pull it together:

Line a large roasting tray with baking paper and turn on oven to 200 degrees celcius (390 degrees Fahrenheit).

In a large bowl mix the pumpkin with 2 tablespoons of olive oil, 2 teaspoons ground coriander and 2 teaspoons of cumin.  Season with sea salt and cracked pepper and toss to mix so that the spices coat the pumpkin.

Lay the pumpkin out on the baking tray (keep the remaining marinade in the bowl) and put in the oven for 20 minutes.

Meanwhile, drain and rinse the chickpeas.  Place them in the same bowl as the pumpkin and toss to coat.

After the pumpkin has been roasting for 20 minutes, add the chickpeas to the tray and roast for a further 10 minutes.

In a jar or a bowl mix/whisk together 2 tablespoons olive oil, lemon juice and lemon rind, salt and pepper.

Steam the green beans for 2 minutes (or blanch them in boiling water for 2 minutes).  Drain.

In a large bowl add the roasted pumpkin, chickpeas, 1/2 of the chopped shallots, beans, coriander, feta and dressing and toss gently to combine.  Top with remainder of shallots and pine nuts and serve.

Enjoy XX

 

Zesty Salsa

Zesty Salsa

It’s so quick and easy to whip up a tasty little salsa and makes such a refreshing change to steamed veggies or a green salad.  Don’t be restricted what I’ve used here – you can use what you’ve got in the fridge, some organic corn kernels would be nice here too.  We enjoyed this with salmon but would be delicious with chicken or steak.  It is the perfect accompaniment to my chicken schnitzel (recipe here).  I had the leftovers with a little bit (1/2 cup) of brown rice and a tin of tuna for lunch the next day – was really yummy!

Zesty Salsa

(serves 2-4 as a side dish)

What you will need:

  • 1 Avocado diced
  • 1 cucumber peeled and diced
  • A handful of button mushrooms diced
  • 1/2 red capsicum diced
  • 1 green chilli (seeded) finely chopped
  • 1 roma tomato or a few cherry tomatoes diced
  • 1/4 red onion finely chopped
  • About a 1/4 cup of fresh Coriander leaves (cilantro)

For the dressing:

  • The juice of 1-2 limes (depending on your taste)
  • 1/4 cup olive oil
  • Sea salt and freshly cracked pepper

How to pull it all together:

Shake or whisk all the dressing ingredents together.  Combine the chopped up veggies into a bowl.  Gently toss the veggies with the dressing and serve!

 

 

Eggplant, Rocket (Arugula) and Pine Nut Salad with Yoghurt and Tahini Dressing

Eggplant, Rocket (Arugula) and Pine Nut Salad with Yoghurt and Tahini Dressing

Here is a wonderful light and healthy salad/side dish.  We have had this to accompany a barbecue or alongside a roast chicken instead of the usual roast veggies.  It is simple and quick to prepare, tastes delicious and looks so beautiful!

Eggplant, Rocket (Arugula) and Pine Nut Salad with Yoghurt and Tahini Dressing

(serves 4 as a side dish)

What you will need:

  • 2 eggplants (aubergines)
  • 1 1/2 teaspoons Sumac
  • 2 tablespoons olive oil
  • 1 crushed garlic clove (or 1 teaspoon good quality organic minced garlic)
  • Sea salt and cracked pepper
  • A few handfuls of baby rocket (arugula)
  • 2 tablespoons parsley leaves (I use flat leaf parsley)
  • 1/3 cup pine nuts (toasted)

Dressing:

  • 1/2 cup greek yoghurt
  • 1 tablespoon tahini
  • 3 tablespoons water
  • Juice of 1/2 lemon (or more if you prefer)
  • 1/2 teaspoon sumac
  • salt and pepper

How to pull it together:

Slice the eggplants lengthwise about 1 cm (1/4 inch) thick.  (I got about 4-5 per eggplant).  Sprinkle liberally with some sea salt and let sit for about 10 minutes.  You will see the salt will draw out the juices from the eggplant.  Wipe the salt and these juices off with a paper towel.

With a sharp knife score the eggplant diagonally.

Mix together the sumac, olive oil, garlic and a little salt and pepper.  Brush over the scored eggplant.  Bake in a moderate oven (180 degrees Celsius or 350 degrees Fahrenheit) for about 30-40 minutes or until cooked to your liking.

In the meantime, whisk or shake together the ingredients for the dressing.

Once the eggplant is cooked, lay the slices out on your serving platter.  Top with rocket (arugula) and parsley and pour the dressing over.  Sprinkle with pine nuts and serve!

Enjoy X

 

Healthy Apple and Rhubarb Crumble – Gluten, Dairy and Sugar Free

Healthy Apple and Rhubarb Crumble – Gluten, Dairy and Sugar Free

I used to love making an apple and rhubarb crumble which was so full of sugar even though it didn’t really didn’t need the extra sweetness!!  So I created this guilt-free version which I’m sure you will all love.  It’s healthy enough to eat the leftovers for breakfast!

(I’ve also included my Thermomix friendly version here.)

Healthy Apple and Rhubarb Crumble

What you will need:

For the filling:

1 green apple – peeled and diced

1 bunch rhubarb – trimmed and cut into 2 cm pieces

1/2 cup pitted dates chopped

2 tablespoons coconut oil

1/2 teaspoon cinnamon

1 teaspoon vanilla extract

For the Topping:

1 cup quinoa flakes

1/2 cup brown rice flour

1/2 teaspoon aluminium free baking powder

1/2 cup coconut sugar

1/2 cup slivered or flaked almonds

1/2 cup shredded coconut

3 tablespoons coconut oil

How to pull it all together:

In a large saucepan heat the coconut oil.  Add the apple, rhubarb, dates, cinnamon and vanilla and cook for about 5 minutes until well combined.  Set aside.

To make the topping, combine all the ingredients into a bowl and mix together (working the coconut oil into the dry ingredients) with your fingers until the mixture has the consistency of crumbs.  Pour over the fruit mixture.

When ready to serve, bake in a moderate oven for about 30 minutes or until deliciously browned and bubbling.

Serve with thick cream or coconut yoghurt.

The Shrinking Hubby's healthy crumble with coconut yoghurt

The Shrinking Hubby’s healthy crumble with coconut yoghurt

Thermomix version:

For the filling:

Put the dates, roughly chopped rhubarb, peeled and roughly chopped green apple into the mixing bowl.  Put the dial to lid closed position and chop turbo 3 or 4 times.

Add the cinnamon, vanilla and 2 tablespoons coconut oil (about 50/60g) and cook REVERSE speed 1 at 90 degrees for 5 minutes.

Pour into baking dish.

For the topping:

Add 1/2 cup (65g) brown rice flour, 1/2 teaspoon aluminium free baking powder, 1 up (50g ) quinoa flakes, 1/2 cup (50g) almonds,  1/2 cup shredded coconut, 1/2 cup (70g) coconut sugar and 3 tablespoons coconut oil (about 75/80 g).  Mix closed lid position turbo a few times – until desired crumb-like consistency is achieved.

Pour topping over filling and bake in a moderate oven for about 30 minutes until brown and bubbling.

Options:

  • You can use butter  (organic grass fed if possible) instead of coconut oil (50 grams for the filling and 100 grams for the topping)
  • You can use rolled oats instead of quinoa flakes (1/2 cup)

Enjoy XX

There wasn't much to have for breakfast the next day!!!

There wasn’t much to have for breakfast the next day!!!

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