teriyaki chicken rice paper rolls.

This recipe was requested by a few friends, I made them for the first time today and they were amazing! very low cal and so quick to make!

Teriyaki Chicken Rice Paper Rolls:

you'll need:
makes 8 rolls

1 large chicken breast
1 ripe avocado (omit for a lower cal option.)
1/2 medium cucumber
1 small carrot grated
1/2 cup bean sprouts
handful of fresh herbs (I used mint, corriander and parsley)
rice paper roll sheets. (found in your asian grocery section)

teriyaki marinate:
1 tbsp olive oil
2 tbsp teriyaki sauce
3 drops of sesame oil
sesame seeds.

dipping sauce:
2 tbsp soy sauce
a few drops of sesame oil
1 tsp minced ginger
1 tsp brown sugar.
fresh herbs

How to:

1. slice the cucumber and avocado into strips, grate the carrot and place to the side with the bean sprouts.
finely slice up the herbs together and save half for the wraps and place half aside for the dipping sauce.
2. slice the chicken breast into long, thin strips and throw in the marinate. heat a frypan and once hot put the chicken and the marinade in the frypan and cook until  browned and well done. once cooked remove from heat and place to the side with the other wrap ingredients.
3. make the dipping sauce and get a medium bowl with warm water, enough to immerse the rice paper roll.
4. one at a time immerse the rice paper roll in the warm water for 20-30 seconds or until soft.
5. place on a chopping board and select a strip of cucmber, avocado, chicken and small portions of the carrot and bean sprouts in the middle of a wrap. wrap one side, then the bottom up, then the other side over to seal leaving the top open.
6. repeat for all the wraps and serve with the dipping sauce :)

ENJOY!!

Morrocan Beef Soup...

This recipe is one of my favourites! It is a variation of a soup I first tasted in a cute little alley way in Melbourne. I serve this one with fresh baby spinach, some cheese and a huge chunk of crusty bread. A real winter warmer!!

you'll need:
serves 10

250gms diced beef
2 carrots
2 small zuchinnis
1/2 cauliflour
1 red onion
1tbsp minced garlic
1tsp minced ginger
1 can of lentils
2 tbsp turmuric
1 tbsp ground cumin
2 vegetable stock cubes
2L of water
1 cup of passata
chilli (fresh or flakes) to taste
salt and pepper to taste.
Fresh spinach and thick crusty bread to serve.


How to:

1. dice up the carrots, zuchinni, cauliflower and onion
2. fry off with the olive oil, garlic and ginger. brown well.

3. throw in and brown the beef, then add the turmuric, cumin and stock cubes and fry for 30 seconds. add the lentils and water and stir well.

4. add the passata and chilli, salt and pepper to taste and simmer for 20-30 minutes.

5. serve with thick crusty bread and some baby spinach on top.

ENJOY!

the spice of life...

Things around here have been CRAZY! with my new focus of healthy food and increased fitness, Ive been struggling a little bit to get to the other things I love!!

sharing quickly a very quick and easy lunch recipe with you that is low on calories and so yummy!!

CHILLI THAI BEEF SALAD!
serves 1-2

you'll need:
1 lean beef steak
1/2 cup of peanuts (omit these for alergies and a low calorie version.)
1 large tomato
1 small cucumber
2 cups of rocket/baby spianch mix
1/2 red onion sliced finely.
handful of mixed fresh herbs- I pulled some corriander, mint and basil out of my garden for this.

dressing:
1 large green chilli finely diced (omit for a mild version)
2 tbsp soy sauce
1tsp sweet chilli sauce
juice of one large lime
1 teaspoon of minced ginger
1 tsp fish sauce
1 tsp palm sugar (or brown sugar)
handfull of fresh corriander and mint sliced finely.


how to:

1. combine all dressing ingredients in a small bowl.
2. slice the beef into very fine strips and fry in a very hot frypan with half of the dressing until browned, I like mine medium.
3. cut up the cucumber and tomato into cubes and throw them together with the sliced onion, fresh herbs and rocket salad mix.
4. once cooked, add the beef to the salad and cover with remaining dressing, add the peanuts and you're done!!
ENJOY!!

this recipe really is my favourite quick and easy lunch! I love how the chilli and corriander give it a yummy kick!

Spinach, zuchinni and Chicken patties...

Here is the recipe for my lean and healthy Spinach, zuchinni and chicken patties. At only 47 calories per pattie they are a great light option for lunches and dinner served with salad or steamed veges. I made a big batch of 20 patties to feed 7 people but I suggest making this many and freezing the raw patties for later use!

You'll need:
(makes 20)

2 large chicken breasts
1 cup of baby spinach
1 regular zuchinni
1 tbsp minced garlic
1.5 cups of bread crumbs
2 egg whites
dash of Worcestershire sauce
salt and pepper to taste


How to:

1. In a food processor blend the spinach, garlic and zuchinni with a dash of water and process until pureed. transfer to a large bowl.
2. next, blend the chicken breast until well minced, add to the large bowl.
3. combine the spinach mix and chicken mince together with the breadcrumbs, egg whites and sauce. salt and pepper to taste.
4. roll out into small patties (makes 20) and refigerate or freeze until wanted.
5. spray a frypan lightly with oil and cook on a low heat until cooked through and nicely browned on the outside.
ENJOY!!

planning...

I think my favourite passtime of all is planning... I love writting lists and organising how things should go, writting shopping lists and menus and to-do lists! It makes me feel like I have a sesne of control and progress.... even if all it really means is I end up with a pile of paper lol.

My girls were both born in May, three days apart, and their birthday celebrations are so close! Now is the perfect time to start planning! We only have one party a year so I like to make it a big one!! I have the theme selected, very talented friends making the party favours and invitations and im so so excited about writting the recipes and making the menus for the day! I'm not going to share any of those recipes just yet but for today I have two recipes to share. The first is a delicious, no-fuss breakfast and the second is a delicous, lean lunch and dinner idea.

BIRCHER MUSLEI:

I love this creamy muslei for the days that I am in a hurry and need something filling, nutritious and yummy as im rushing out the door! My 10 month old little girl goes nuts for this too! I always make it in advance and leave it overnight and I make enough for 2 or 3 days worth. you can of course change these ingredients up and use low fat where you see fit.

you'll need:
2 cups of museli mix- mine has oats, coconut, sultanas, grains, sunflower seeds and dried pineapple.
1 grated green apple (skin on)
1 tsp honey
1/2 cup of yoghurt - I use full fat vanilla jalna.
1/4 cup of cream or milk
1/4 water.

how to:

combine all the ingredients well and put in a sealed container in the fridge overnight.
to serve you can add some more fresh fruit and a sprinkle of cinnamon.
ENJOY!

Chicken pot pie...

CHICKEN POT PIE.

I love this recipe.. it was my sunday night throw together meal and it turned out great!
This made 6 huge servings and  could easly do 4 for dinner and 4 lunches.

You'll need:
4 sheets of puff pastry
2 large chicken breasts (diced)
olive oil
1 tbsp minced garlic
1 large carrot diced
1 large zuchinni diced
1 cup of  brocolli
1 cup of cauliflower
1/2 peas
1/2 chicken stock.
2 tbsp butter
1/3 cup of flour
1.5 cups of milk
salt and pepper to taste

how to:
1. in a saucepan fry off the garlic, chicken, carrot, zuchinni, cauliflower and brocolli in some olive oil until well browned and fragrant. add salt and pepper.
2. once cooked throw in the butter and flour and mix through the chicken and veges. add the milk and stir until there are no more flour lumps (this will thicken upon baking)
3. pour in the chicken stock and peas and transfer the mix to a large baking dish.
4. cover the baking dish with the puff pastry sheet, ensuring that all of the chicken filling is covered.
5. bake at 200 degrees for 20 minutes or until the pie crust is puffy and golden.

I served this with sliced rosmary potato chips and salad.

ENJOY!

Prawn and Chicken Pad Thai...

This mild and yummy recipe is one of my favourites! So healthy and quick to make! the recipe looks daunting but it really is a quick meal if you have everything on the bench ready to go.

Prawn and Chicken Pad Thai
feeds 6

you'll need:
1 packet of Thai rice noodles (thin or thick it is up to you)
1-2 large chicken breast. (diced)
12 raw peeled prawns
1 carrot (diced)
1 zuchinni (diced)
2 spring onions (sliced)
1 tbsp olive oil
1 tbsp tamarind paste
1/3 cup chicken stock
3tbsp fish sauce
1 tbsp soy sauce
3 tbsp palm sugar (grated or finely chopped)
1 tbsp minced garlic
1 tsp minced ginger
2 green or red chillis sliced (you can omit these for a very mild dish)
handful of fresh corriander (torn)
1 cup bean sprouts
chopped peanuts and  lime wedges to serve


how to:

1. In a small bowl make the pad thai sauce. combine the oil, tamarind paste, chicken stock, fish sauce
soy sauce, palm sugar, minced garlic and ginger and the chillis and combine well.
2. put some water on to boil for the rice noodles.
3. in a frypan/wok grill off the spring onions, diced chicken breast, prawns, carrot and zuchinni in a little olive oil until brown- remove the prawns at this point and place them aside to avoid them going tough.
4. pour in the pad thai sauce and let it simmer for 5-10 minutes or until it has reduced a bit.
5. put the rice noodles on to cook- they only take a few minutes to go soft.
6. divide the noodles between 6 bowls.
7. put the prawns back in the sauce and stir through the corriander. divide sauce between the bowls. Top each bowl with crushed peanuts, bean sprouts and a wedge of lime.
ENJOY!

As promised...

Things around here have been pretty crazy! I've added two lots of swimming lessons, gym sessions daily and lots of cake orders to an already crazy schedule and I am starting to find myself a little time poor! But here are the recipes, as promised!
I wont say much today but I'm going to try and pump these recipes out and I'll be sure to add photos as soon as I make these again!

ENJOY!

Thick vanilla bean custard


you'll need:


2 cups of milk
3 eggs
1/2 cup sugar
4 tbsp cornflour
1 vanilla bean
1/2 cup milk (additional)


How to:

1. heat the milk in a saucepan, stirring occasionally but do not let it come to the boil.
2. in a large bowl, beat together the eggs, sugar and the seeds of one vanilla bean until smooth and well combined.
3. combine the cornflour with the additonal milk and stir until there are no lumps left, combine the milk and cornflour mix with the eggs, vanilla and sugar and mix well.
4. pour the hot milk into the eggs mixture and whisk until combined, return now to the saucepan and put over a low heat.
5.whisk continuously over a low heat as it thickens slowly. keep going until it has thickened to desired consistency.
6. eat when warm or leave aside to cool and then refrigerate fro 24-48 hours. this recipe will thicken more upon cooling.

ENJOY!