Veggie Pad Thai Noodles with Peanut Sesame Dressing

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Pad Thai is one of the most well-known Thai dishes in Australia and around the world even scoring the title of one of the most ordered takeaway dishes back in 2014. It’s tasty, not too spicy yet still packed with flavour it is easy to see why it has become so popular.

Continue reading “Veggie Pad Thai Noodles with Peanut Sesame Dressing”

Thai Chicken & Glass Noodle Salad with Chilli Lime Dressing

 

When the hubby hates coriander so you make a coriander packed thai noodle salad all for yourself!

Coriander is one of those herbs that you either love to love or hate to hate. With quite a few people giving it a bad wrap over the years, there is even a Facebook page setup just for coriander haters can you believe. Unfortunately the debate will stand the test of time so for the coriander lovers out there this is a light and tasty salad with a perfectly balanced dressing of hot, salty, sweet & sour exactly what the Thai do best.

Continue reading “Thai Chicken & Glass Noodle Salad with Chilli Lime Dressing”

Summery Sweet Chilli Chicken with Mango Salad

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Summer has come to an end sadly and what I will miss the most is the tropical fruit we are so lucky to enjoy here in Australia especially Mangoes. My grandfather has the most spectacular mango trees in his backyard which they planted over 40 years ago. Each year he harvests around 600-800 mangoes during the summer most the size of small footballs. The juicy flesh of these delicious fruits are so sweet nothing quite compares.

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The mangoes that you buy from the grocery shops are picked well under ripe like most commercially grown fruit so the flavour doesn’t have the time to develop as much as homegrown making these mangoes the absolute best (non biased of course). He even has had people help themselves to his tree uninvited  to my grandfathers displeasure. At 85 years old he still hobbles around his yard every morning quite literally collecting and admiring the fruits of his labour. So proud in fact that he keeps a journal and records how many he has harvested each year even the ones that the bats have taken. Bless his heart ♥

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Mangoes are a great source of  vitamin C which aids a healthy immune system. Helps with digestion as it contains enzymes that help to break down protein in your body. Lowers cholesterol, clears the skin, keeps your eyes healthy and there is even research that suggests the compounds in mangoes have cancer preventing properties. In case the sweet flavour of this fruit isn’t enough to get you indulging in them the nutritional  benefits speak for themselves.

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Finishing off the season I decided to make a summery mango salad to accompany the kids sweet chilli chicken they love. Very simply put together with fresh lime and olive oil as the mango just shines on its own.

Now to embrace the cooler weather  ahead well not quite yet, here in Queensland they weather stays quite warm till end of April so we still have time to enjoy the sun and afternoon swims for  a little while longer.

Caz

Sweet Chilli Chicken with Mango Salad

  • Servings: 4
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A sweet and summery meal that the whole family will enjoy

Ingredients

500g chicken tenders

1/4 cup sweet chilli sauce preferably one with low sugar

1 clove garlic crushed

1/2 lime juiced

200g mixed lettuce leaves

1 large mango seed removed and sliced thinly

Dressing:

1/4 cup olive oil

1/2 lime juiced

salt and pepper

Directions

  1. In a bowl place chicken tenders, sweet chilli sauce, lime juice and garlic. Mix well to coat chicken and place in the fridge till needed.
  2. Prepare dressing, place all the dressing ingredients in a jar and set aside
  3. In a serving bowl place lettuce leaves and  sliced mango
  4. Heat a grill pan on medium to high heat and cook chicken tenders for 3-4 mins each side until cooked through
  5. Arrange chicken pieces on  top of the salad and pour over the dressing. Season with extra salt and pepper if needed.

+You can also add some cashew nuts for some extra crunch.

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Pan Seared Sumac Salmon With Freekeh & Broccoli Tabbouleh

After having been dealing with a family tragedy recently I have had some down time, soul-searching so to speak. After such deep loss and sadness we tend to question our purpose and way of life. It is important to find the positives even when faced with such difficult times. There is always something to be grateful for even if it is just the air that we breathe and the roof over our heads.

Someone very dear to me said remember to stop and enjoy life because it can all be taken away from you in an instance. We can all get caught up in working and providing for ourselves and our families and wanting to buy the latest and the best, it human nature. But it is when you are faced with such tragedies do we stop and think why? and for what? At the end of it all we only leave behind the memories so make them count and plentiful.

I know this has nothing to do with Salmon.. well yes it does actually indirectly because looking after ourselves and nourishing our bodies with healthy nutritious food can help in the prevention of illness and diseases more than you realise. Provide your body with good food  and can only hope that we are never faced with the pain and suffering of the sick.

Live Well. Eat Well. Love Well

Caz  ♥

Pan Seared Sumac Salmon with Freekeh & Broccoli Tabbouleh

  • Servings: 4
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Ingredients

4  fresh salmon fillets skin off

1/2 cup uncooked freekeh rinsed

1 broccoli head cut into florets

1/2 bunch fresh asparagus finely chopped

1/2 small red capsicum diced

3 green onions finely sliced

400g tin chickpeas drained

200g grape tomatoes sliced

1 cup fresh flat leaf parsley finely chopped

1 sliced chilli optional

1/2 cup pistachio nuts roughly chopped

Lemon Sumac Dressing:

1/2 cup olive oil

1/2 cup fresh lemon juice

1 garlic clove crushed

2 tsp sumac

1 tsp salt

cracked pepper

Directions

  1. Place all the dressing ingredients in a jar and shake. Set aside
  2. Place salmon in a dish and Add 4 tablespoons of the sumac lemon dressing to the salmon. Place in the fridge to marinade till needed.
  3. Bring 2 cups of water to the boil in a small saucepan
  4. Once boiling add freekeh and cook with lid on for 25 mins. Drain and cool
  5. Place broccoli, asparagus, capsicum, onion, tomatoes, chickpeas, parsley, chilli and pistachios in a large bowl with the freekeh. Mix to combine
  6. Add the rest of the dressing and mix well
  7. Heat a medium pan or grill pan to high heat. Place salmon fillets in pan and cooked for 3-4 mins and each side.
  8. Serve with Freekeh & Broccoli Tabbouleh and extra lemon if desired.

Notes- you can easily substitute salmon or white fish

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Lamb Koftas with Quinoa Tabouleh

Are you back on track with healthy eating?

Some of us are great at sticking to and leading a healthy lifestyle no matter what time of year it is, others aren’t so much and fall off the bandwagon from time to time does this sound familiar? Don’t worry never too late to get re-inspired again. Lucky for you I have a tasty quinoa meal that is full of superfood goodness and will help you get back into the swing of things.

Lamb Koftas with Quinoa Tabouleh

  • Servings: 4
  • Difficulty: easy
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A easy midweek dinner packed with quinoa goodness also leftovers are great for weekday lunches

Ingredients

500g lamb mince (organic is best)

1 small onion finely chopped

1 tsp sweet paprika

1 tsp ground cumin

1 tb parsley chopped

1 tb mint finely chopped

zest 1 lemon

salt & pepper to taste

1 cup quinoa

a handful chopped parsley

1 medium tomato diced

1 small cucumber  diced or sliced

1/2 red capsicum diced

2 green onions finely sliced

1 handful baby spinach finely sliced

juice 1/2 lemon

salt and pepper

Directions

 

  1. Pre-heat oven to 180’C (350’F)
  2. Place quinoa in a small saucepan and fill with 2 cups water, bring to the boil then reduce heat to a simmer and replace the lid
  3. Simmer for 10-12mins or until all liquid is absorbed. Set aside to cool
  4. Place lamb mince, onion, paprika, cumin, parsley, mint, lemon zest and salt and pepper in a large bowl and mix to combine
  5. Roll into small oval shape balls and place on a baking tray drizzled with a little olive oil.
  6. Cook koftas in  preheated oven for 20-25mins
  7. Meanwhile make the tabouleh place all remaining ingredients in with the cooled quinoa and toss to combine
  8. Serve together with the koftas and some tzatziki

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