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
Well, we have had such an exciting morning! We were very lucky to have been invited to appear on Channel 10’s Studio 10 programme this morning with Ita Buttrose, Dicko and Sarah Harris. Everyone was so lovely and attentive and we got to share Andrew’s incredible story about his 60 kg weight loss with so many people. It was really fantastic!
You can watch the segment here:
Because of the success of the segment, my website couldn’t handle the traffic – which is why it looks a bit different at the moment! But I appreciate your patience and wanted to let you know that if you want to purchase the book or eBook you can get your copy here:
As a special offer for studio 10 viewers I am offering free shipping (Australia-wide) using the code studio10 at the checkout!
For those who missed it I will post the link to the segment as soon as it comes to hand.
Thank you again for your patience, I hope you love my book as much as we do and wishing you all the very best in your own health journeys!
Alix and Andrew
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
- 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
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!
- 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
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.