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 Miracle Chocolate Brownies

The Shrinking Hubby’s Miracle Chocolate Brownies

Wow!  I thought that these might be popular – I mean chocolate is always bound to sell itself right?!  But I was blown away by the response I got from the photo of these brownies I posted on Facebook last night.  So as promised, here is the recipe!  I hope you and your kids enjoy these delicious and healthy treats!  (as always I have included Thermomix and regular methods below)

The reason why these are such a winner is because they are not only gluten and grain free, dairy free and refined sugar free, but they are also nut free which is great for school lunchboxes.  I have included a recipe for a dairy free chocolate ganache which makes these a decadent treat, but they would be just as nice without the ganache and much less messy for lunchboxes.  However my kids (and husband) did love the icing!

The kale is an added bonus, but it is not essential so if you really detest kale, just leave it out.

The Shrinking Hubby’s Miracle Chocolate Brownies

What you will need:

  • 500g (about 1 pound) sweet potato (peeled and finely diced)
  • 1 cup (40 grams) kale (shredded – stalk removed)
  • 200 grams pitted medjool dates (about 14 dates)
  • 1/2 cup buckwheat flour
  • 1/4 cup cacao
  • 1 teaspoon vanilla extract
  • 1 pinch sea salt
  • 2 large organic free-range eggs
  • 1/2 teaspoon gluten free (aluminium free) baking powder

Thermomix method:

Place the sweet potato and kale into the mixing bowl with 100 grams water and cook 100 degrees/10 minutes/speed 2/REVERSE.

When cooked, blitz 20 seconds, speed 8.  Scrape down and blitz 10 seconds speed 8.  You may wish to repeat to get the texture you like with the kale.

Add 200 grams pitted medjool dates (about 14 dates) and mix 10 seconds, speed 9.

Add the remaining ingredients and mix 7 seconds, speed 7.  Scrape down and repeat another 2 times until well combined.

Pour into a greased and lined square baking tray and bake for 18- 20 minutes, 180 degrees Celsius (350 degrees Fahrenheit) until cooked through.

If you wish to ice the cake with my chocolate ganache (recipe below), leave in tin to cool slightly, then pour the ganache over the brownie making sure it is evenly covered.  Put in fridge until icing is set, then cut into squares and serve immediately or store in an airtight container in the fridge (they won’t last long I promise!)

Regular method:

Steam the sweet potato and kale.  When soft blitz in a food processor with the dates until well combined and the kale is a texture you are happy with.

Add the remaining ingredients and combine well.

Pour into a greased and lined square baking tray and bake for about 18- 20 minutes, 180 degrees Celsius (350 degrees Fahrenheit) until cooked through.

If you wish to ice the cake with my chocolate ganache (recipe below), leave in tin to cool slightly, then pour the ganache over the brownie making sure it is evenly covered.  Put in fridge until icing is set, then cut into squares and serve immediately or store in an airtight container in the fridge (they won’t last long I promise!)

Chocolate Ganache

  • What you will need:
  • 100 grams good quality dark chocolate (I used 70 percent).  If you want to keep this refined sugar free you can use a dark chocolate that is sweetened with stevia
  • 100 grams coconut cream
  • 1 teaspoon vanilla
  • 1-2 tablespoons maple syrup (optional if you want a sweeter ganache – I didn’t use)
  • 25 grams butter or coconut oil

Thermomix method:

Place chocolate into mixing bowl and blitz 8 seconds speed 9.

Add the remaining ingredients and cook 3 minutes, 50 degrees, speed 3.

Regular method:

Combine all ingredients into a small saucepan and stir until melted over a very low heat.

I hope you enjoy them!  And be sure to let me know how you go in the comments :-)

The Shrinking Hubby’s Gluten Free Sausage Rolls

The Shrinking Hubby’s Gluten Free Sausage Rolls

I love having a batch of homemade sausage rolls in the freezer to give the kids on those nights that you really don’t feel like cooking.  I’ve always made my own filling – thus ensuring they are full of a range of veggies, and organic, grass-fed mince.  I used to cook them with a store bought (butter) puff pastry until I realised that my kids reacted badly to gluten.  I then starting experimenting with making my own gluten free pastry after realising that it is impossible to buy a gluten free pastry that isn’t made with margarine or vegetable shortening – both which I avoid like the plague.   I won’t lie to you, gluten free pastry is not easy, it’s very fiddly and can be quite messy, but to offer my kids their favourite dinner knowing that it won’t cause them health problems is worth it!  (and as long as you manage to hide them from the grown ups these sausage rolls are a great freezer staple to have on hand!)

The recipe below makes enough filling for 3 lots of the pastry quantities below, so if you prefer, you can freeze the filling in batches to pull out and make a batch at a time as required.

I have made these both with and without a Thermomix, and I have included both versions below.

The Shrinking Hubby’s Gluten Free Sausage Rolls

To Make The Gluten Free Puff Pastry

What you will need:

  • 90 grams ice cubes
  • 180 grams cold unsalted butter
  • 200 grams gluten free plain flour
  • 1 1/2 teaspoons of salt

Thermomix friendly method

Place the ice and butter into the mixing bowl and blitz 15 seconds, speed 10.  Scrape down bowl.

Add the flour and salt and mix 5 seconds, speed 5.  Scrape down bowl. (the mixture will resemble crumbs – this is normal)

Turn dial to closed position and knead for 2 minutes.

Cover in plastic wrap and refrigerate for at least 30 minutes.

Non Thermomix method

Place the ice and butter into a food processor and blitz until well combined (careful to stop before the ice melts too much).  Scrape down the bowl.

Add the flour and salt and mix again for a good few seconds until well combined.  (the mixture will resemble crumbs – this is normal).

Now this is the tricky bit.  You need to knead the crumbs by hand on a large chopping board.  It will be messy and sticky but persevere and try and get it all into a ball, quickly wrap and refrigerate for at least 30 minutes.  This is the hardest part but I promise you it will come together and you will achieve a dough that you can use!

To Make The Gluten Free Beef Filling

What you will need:

  • 1 onion
  • 2 cloves garlic
  • 1 zucchini
  • 1 peeled carrot
  • 500 grams organic, grass-fed beef mince
  • 1 egg
  • 1 cup almond meal
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon tamari
  • 2 tablespoons tomato paste
  • fresh herbs (optional)
  • salt and pepper

Thermomix friendly method

Add the onion and garlic into the mixing bowl and blitz speed 5 for 5 seconds.  Scrape down bowl.

Add the zucchini and carrot and mix speed 5, 5 seconds.

Add the beef and mix speed 5, 15 seconds.

Add the almond meal, egg, Worcestershire sauce, tamari, tomato paste, salt, pepper and herbs (if using) and mix speed 5, 20 seconds.

Scrape down bowl and mix a further 10 seconds, speed 5 – or until well combined.

Non Thermomix method

Finely chop onion, garlic, carrot and zucchini (or blitz in food processor until you reach your desired texture.)

Add to a large bowl with the remaining ingredients and mix well using your hands for best results.

How to pull them together:

Line a baking tray with non-stick baking paper.

Ok, as I said, using gluten free pastry can be really tricky.  I have made these several times, and honestly rolling them with a rolling pin is sticky and unproductive.  I have found that the easiest way to make them is to take sections of the pastry out of the fridge at a time (I usually do it in thirds) and roll into little balls about 1 – 1 1/2 tablespoons each, roll into a snake and flatten into a rectangular shape with your palm.  Pop a dollop of the beef mixture in the centre.  Quickly roll the pastry around to form a sausage roll shape.  (hence the rustic nature of these ones :-))

When you have made all your rolls, whisk an egg in a bowl and paint the egg mixture over the sausage rolls to give them that golden sheen.

Bake in a moderate oven (180 degrees) for approximately 30 minutes or until well browned.  If you intend to freeze you can do so and then reheat them in the oven when you are ready to serve them.

Enjoy, and if you stumble across any tips for making the preparation of these any easier – please feel free to share your wisdom in the comments!

 

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