Chicken Cauliflower Fried Rice

Healthy Fried Rice Alternative

700g cauliflower broken into florets

1 1/2 tablespoons of olive oil

500g chicken breast trimmed and cut into small pieces

1 shredded cabbage

2 cloves of garlic crushed

1 tablespoon finely grated ginger

3 green onions

1/2 cup diced brococoli

1/2 cup carrots

150g snow peas, trimmed and cut into small pieces

Method:

Process the cauliflower in batches until it resembles a fine rice in a food processor

Heat 1 teaspoon of oil in a pan, stir fry chicken for 5-6 minutes until browned and cooked through. Set aside

Heat remaining oil and stir fry broccoli and carrots for one 1 or unti lightly charred

Add ginger and garlic and 2/3 of onion and stir fry for 1-2 mins

Add cauliflower, cabbage, snow peas and stir fry for 3 mins oor until well coated.

Return chicken and stir fry until hot.

Sweet Potato Shepherds Pie

Ingredients

Topping

3 large sweet potatoes, peeled and diced

2 tblsp coconut oil

1½ tsp sweet paprika

celtic sea salt to taste

Filling

500g mince of choice

2 large zucchinis, grated

1 carrot grated

1 cup of peas

1 brown onion, finely chopped

1 clove garlic, grated or finely chopped

1 broccoli, coarsely processed or diced

1 can organic diced tomatoes

1 tblsp olive oil

2 tblsp fresh oregano, chopped

1 tblsp fresh rosemary, chopped

Directions

In a large pot, place sweet potatoes and cover with cold water, adding a pinch of salt. Bring to the boil and reduce to a simmer until sweet potato has softened (approximately 20 minutes). Once cooked, drain.

Preheat oven to 200 degrees Celsius.

In a saucepan over medium-high heat, heat the olive oil and add your mince, brown onion and garlic. Sauté until cooked through.

Add grated zucchini, processed broccoli, peas, carrots and herbs and stir to combine.

Add the can of diced tomatoes and stir to coat mixture.

Add salt and pepper to taste.

Transfer the mince mixture to a (20cm approx) baking dish.

Transfer the sweet potatoes back to pot, adding coconut oil and paprika (salt and pepper) and mash.

Spread the sweet potato mash over the mince mixture.

Bake in the oven for approximately 30 minutes until the top has browned.

Zucchini Noodles with Avocado Pesto & Prawns

Ingredients

5-6 medium zucchini

¾ teaspoon salt

1 ripe avocado

1 cup fresh basil leaves

¼ cup unsalted shelled pistachios

2 tablespoons lemon juice

¼ teaspoon ground pepper

¼ cup olive oil plus 2 tablespoons, divided

3 cloves garlic, minced

500g raw prawns, peeled

Directions

1.     Using a spiral vegetable slicer, cut zucchini into long, thin strands. Stop when you reach the seeds in the middle (seeds make the noodles fall apart). Place the zucchini “noodles” in a colander and toss with ½ teaspoon salt. Let drain for 15 to 30 minutes, then gently squeeze to remove any excess water.

2.    Meanwhile, combine avocado, basil, pistachios, lemon juice, pepper and the remaining ¼ teaspoon salt in a food processor. Pulse until finely chopped. Add ¼ cup oil and process until smooth.

3.    Heat 1 tablespoon oil in a large pan over medium-high heat. Add garlic and cook, stirring, for 30 seconds. Add prawns cook, stirring occasionally, until the prawns are almost cooked through, 3 to 4 minutes. Transfer to a large bowl.

4.    Add the remaining 1 tablespoon oil to the pan. Add the drained zucchini noodles and gently toss until hot, about 3 minutes. Transfer to the bowl, add the pesto and gently toss to combine. 

Chicken Pesto with Quiona (GF)

Looking for some healthy meal inspiration this week?

This Chicken Pesto with Quinoa is a favorite in our house.

Ingredients
1 cup white quinoa

1 1/2 cups chicken stock

4 x 170g chicken breast fillets

2 tablespoons olive oil

1/4 cup pepitas pumpkin seeds

1 tablespoon lemon juice

1/3 cup pesto

1 bunch broccolini

Quinoa
Place quinoa and stock in a saucepan over medium heat. Bring to the boil, cover and simmer for 15 minutes until soft. Leave to stand, covered, for 5 minutes.

How to Poach Chicken

Place chicken in a pan of simmering, salted water. Simmer gently for 5 minutes, then remove from heat, cover and stand for 15-20 minutes until cooked through. Remove from water and shred with a fork.

Broccolini

Boil broccolini in a seperate pot unti tender and leave to stand

Pumpkin Seeds

Heat the oil in a pan and add pumpkin seeds and cook until golden

Put the shredded chicken in a large bowl with lemon juice and remaining tablespoon oil, then add the remaining ingredients and combine.

Ready to serve!

Choc Raspberry Slice

Happy Friday! Looking for an afternoon pick me up? Try out this Choc Raspeberry Slice, its seriously amazing! 

1/2 Cup Raw Cacao Powder

1/4 Cup Rice Malt Syrup

1tsp Vanilla

1/4 Cup Nut Butter (I used Almond) 

1/2 Cup Coconut Oil melted

1/2 Cup Rasperries 

1/2 Cup Crushed Nuts (Cashews) Optional! 

Mix it all together and spread in a flat tray glass tray and put it in the freezer until it has set. 

Slice into squares and Store in the fridge! 

Choc-Cashew Bites

Looking for a treat this weekend that isnt loaded full of sugar!? 

BASE Ingredients: 

1 cup cashews blended in a food processor until they become a fine powder

1 tbsp Coconut Oil

1 tbsp Rice Malt Syrup 

2 tsp Raw Cacao Powder

2 tsp Tahini 

Pinch of Salt

1/2 tsp Vanilla Bean Paste

CHOC TOP

¼ Cup Coconut Oil

¼ Cup Raw Cacao Powder

2 Tsp Rice Malt Syrup

Base Instructions

Blend all the nuts in a food processor until they become a fine powder

Then add the rest of the base ingredients and combine in the food processor

Press the base into  a muffin tray and set in the freezer for 20 minutes

Choc Top Instructions

Melt coconut oil , add cacao and rice malt syrup in and stir well until smooth

Once base is set pour over base and  set in freezer