Warm Mushroom, Walnut and Spinach Salad

Warm Mushroom, Walnut and Spinach Salad

My mouth is absolutely watering as I type up this recipe – it is healthy, tasty, super easy and absolutely brilliant!  It is a recipe I found on the food coach’s website and every time I make it I am reminded why it is one of my favourites.  It is a delicious accompaniment to a bbq – chicken, steak or fish – or even on it’s own as a light lunch or dinner.  Impress your friends next time you are asked to bring a salad with this fresh and delicious dish!

I like to cook up the walnuts in coconut oil rather than olive oil as it gives the salad a delicious nutty flavour, but olive oil would be fine too (1 tablespoon).

Warm Mushroom, Walnut and Spinach Salad

You will need:

1/3 cup olive oil

1 1/2 teaspoon coconut oil

1 cup walnut halves (roughly chopped)

2 cloves garlic crushed (or 2 teaspoons of organic minced garlic)

400 grams (1 3/4 cups) sliced mushrooms

Juice of a lemon (approx 1 1/2 tablespoons)

A few big handfuls baby spinach leaves

200 grams (7 ounces) feta cheese crumbled (I love Dodoni’s greek feta for this – it’s sharpness is perfect with the lemon and walnuts …)

Cracked black pepper

Method:

Heat the coconut oil in a large frying pan, add walnuts and cook, tossing constantly for 3 minutes or until hot.  Remove and set aside.

Add olive oil  to the frying pan and heat until hot. Add garlic and mushrooms.  Reduce heat to medium and cook for 4-5 minutes or until mushrooms are tender.  Stir in lemon juice and cook for 30 seconds.

Place spinach leaves, walnuts and feta into a large bowl.  Spoon over the mushrooms and season with salt and pepper.  Toss gently to combine.

 

How easy was that?  Enjoy!!!
XX

Alix

Healthy Lunching – Try Quinoa!

Healthy Lunching – Try Quinoa!

Quinoa is a delicious grain that is high in protein, low GI and so good for you!  It is now freely available in the health food section of your supermarket or health food shop.  Quinoa cooks a lot like rice, in fact I’ve been told it’s really easy to cook in a rice cooker covered with a fingernail length of water (although I actually have never tried to cook it this way). I love having quinoa as a sweet porridge for breakfast (will post this recipe in coming weeks) and I especially love having it with chicken and veggies for lunch.

Here is a yummy Quinoa recipe to try…

Chicken and Vegie Quinoa

(Serves 2)

You will need:

1 cup Quinoa

Half a sweet potato

1 carrot

Half a head of broccoli

A handful of precooked chicken (see finger lickin chicken post)

A small amount of feta

Juice of a lemon

Some chilli/chilli flakes/ sambal to taste

Preparation

Cook the quinoa by adding 1 cup quinoa with 2 cups water and a squeeze of lemon.  When the water boils turn the heat down, it will take about 10-15 mins.  You might need to add more water if it goes dry – keep an eye on it.

In the meantime, chop the veggies into fine dice and steam.  If ‘steaming’ sounds too complicated you can cook them for a couple of minutes in a saucepan of boiling water (I would do sweet potato for a minute, add the carrots for a minute and broccoli for just under 2 minutes.)  They should be vibrant in colour so make sure you don’t overcook. Drain veggies.

Add veggies, chopped (pre-cooked) chicken and lemon juice (to taste) to the saucepan with the quinoa and mix through over a low heat until the chicken is heated.  Finally add the finely chopped feta and chilli (if required) and stir through.

This should be enough for 2 servings – you could double it and portion it up for easy lunches to take to work, or it would make a quick and easy dinner too.

So yummy and tasty and HEALTHY!!!

Of course you can experiment with different veggies, different proteins (think tuna, beef, lamb …), maybe drizzle with some yoghurt, stir through some pesto – whatever tickles your fancy!

Enjoy

X

Alix

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