FIT FOR A QUEEN: RUBY CITRUS QUINOA SALAD

My Ruby Citrus Quinoa Salad is so fresh and tasty it will tickle your taste buds and keep you satisfied all day long! 


Pomegranate gems and quinoa gems, are two tiny ingredients that pack a whole lot of power when it comes to nutrition. 


Quinoa, aka the SUPER GRAIN, is hands down my favorite grain of all. It is extremely high in protein, fiber and iron, and the best part is quinoa is gluten free! Pomegranate gems are sweet little ruby red gems, that add color, crunch and a profound flavor to this salad. Pomegranate gems are not only beautiful, they are extremely high in vitamin C, vitamin B5, potassium, flavonoids and phytochemicals, and are becoming very popular for their high content of antioxidants.  


Add my refreshing citrus and herb dressing to this equation and you have yourself a super tasty, nutrition packed salad, that you can enjoy as a stand alone dish or to accompany your favorite barbeque meat this summer. 


RUBY CITRUS QUINOA SALAD
INGREDIENTS
1 1/2 cups    Quinoa
6 cups          Water
1 medium     Cucumber, diced small
1/2                Red Onion, finely chopped
1                   Pomegranate, gems only
DRESSING
1                   Orange, zest and juice
2                   Lemons, zest and juice
1/4 cup         Red Wine Vinegar
1 cup            Fresh Herbs, finely chopped (I like Parsley, Coriander and Mint)
2 cloves        Garlic, finely minced
1/2 tsp          Curry Powder
1/2 cup         EVOO
                     Salt and Pepper to taste


METHOD
1 ~ Rinse quinoa well until running water. Place in saucepan with 6 cups of water and bring to a boil and then reduce to a simmer. Cook quinoa until translucent, drain and cool.
2 ~ In a large bowl whisk together all the ingredients in the dressing. Add the cucumber, red onion, pomegranate gems and quinoa and toss to combine. Check for seasoning and adjust salt and pepper to desired taste. Top with a little extra of the fresh herbs and enjoy!


HAPPY COOKING FOODIES!

SAY NO TO 'CARBOCIDE'! Chicken, Roast Vegetable and Ricotta Whole Grain Lasagna

There are some comfort foods I just can't live without! Some of my earliest childhood memories are of my family sitting around the dining table digging into my Mum's decadent lasagna. Cheesy béchamel sauce and rich Bolognese, layered between multiple layers of pasta, all topped off with a thick layer of melted cheese. One slice of this awesomeness would leave you belly up on the couch for hours after, but somehow I recall sneaking back to the fridge for an extra piece, after the bloating had subsided. Let me tell you, it tasted just as great the second time around! 

Unfortunately if you want to stay slim and avoid that horrible 'CARBOCIDE' feeling as well as the added guilt that follows, then gorging on the traditional full fat and full carb lasagna probably isn't for you! 

I have a tasty alternative that will have you saying NO TO 'CARBOCIDE' and UNWANTED CALORIES and YES TO DELICIOUSNESS and THE HOT BODY YOU WANT! I promise you, you will LOVE this LOW FAT, LOW CARB, FULL FLAVOR recipe so much that you'll never eat regular lasagna again!

CHICKEN, ROAST VEGETABLE, and RICOTTA WHOLE GRAIN LASAGNA 

INGREDIENTS

750 g       Chicken or Turkey Mince

800 g       Canned Diced Tomatoes

2             Onions, diced

2 cups      Mushrooms, chopped

3 cloves   Garlic, minced

1 TBS       Dried Oregano

1 tsp        Fennel Seed

1 tsp        Red Pepper Flakes

1 cup       Red Wine

               EVOO

               S + P

2 large     Eggplant, sliced thinly lengthways

1              Butternut Squash, thinly sliced

2 cups       Fat Free Ricotta

1 pack      Frozen Spinach, thawed

1 bunch     Fresh Basil, chopped

1              Egg
200 g        Whole Grain Lasagna Sheets

1 cup        Low Fat Mozzarella Cheese, grated

1 cup        Parmesan Cheese, grated

METHOD

1 ~ Preheat oven to 400 degrees F (200 degrees C).

2 ~ Place slices of eggplant and squash flat and singularly layered on sheet pans. Season with a little S + P and drizzle with a little EVOO. Roast in oven for 10 minutes on each side and remove. Reduce oven temperature to 375 degrees F (180 degrees C).

3 ~ Saute onion in a little EVOO over medium heat until transparent. Add garlic and mince chicken or turkey to pan and cook for approximately 10 minutes until the meat is browned. 

4 ~ Add mushrooms and saute for another 5 minutes.

5 ~ Add diced tomatoes, red wine, oregano, red pepper flakes, fennel seeds and a little salt and pepper and simmer for 20 minutes on low heat. (if the sauce becomes a little dry add a water as needed)

6 ~ In a bowl blend ricotta, basil, spinach, egg and a little S + P.

7 ~ Spread 1/3 of the meat sauce on the bottom of a 9 inch x 13 inch heavy based lasagna pan. Top with 1/2 of the lasagna sheets, followed by 1/2 of the eggplant slices, 1/2 of the ricotta, 1/3 of each of the cheeses and 1/2 of the butternut squash respectively.

Repeat this layering system and top with the last 1/3 of the mozzarella and parmesan cheese.
8 ~ Cover with foil and bake in the oven for 40 minutes.
9 ~ Remove foil and bake for an extra 10 minutes until cheese is golden brown.
10 ~ Remove from oven and let rest for 10 minutes and enjoy!


The roasted vegetable layers in this lasagna add so much flavor and nutrients to this dish that you will realize the extra layers or pasta and béchamel sauce in traditional lasagna are completely unnecessary!

Happy Cooking Foodies!!!

ELEPHANT SATAY SALAD

It's HUGE... It's FULL OF PEANUTS... and it's a salad you will NEVER FORGET!


It's my ELEPHANT SATAY SALAD!


I am not certain than elephants actually engulf peanuts in real life as they do in cartoons, but they definitely eat a whole lot of something! Elephants may not eat peanuts but they definitely have a remarkable memory!  They say an elephant never forgets and I promise you, you will not forget this salad! 


This incredibly fresh slaw is composed of many different crunchy textures that are all brought together by my velvety satay dressing. The fresh mint and cilantro give this nutritious and unbelievably tasty salad its zing, while the chicken and peanuts; the protein elements of my salad, keep your tummy grumbles away.


ELEPHANT SATAY SALAD

Serves 4-6
INGREDIENTS
1/2 Large   Green Cabbage, finely shredded
3               Carrots, peeled and ribboned
4               Chicken Breasts
1 bunch      Mint, finely chopped
1 bunch      Cilantro (Coriander), finely 
                 chopped
1               Red onion, finely sliced
DRESSING
1/4 cup    Chunky peanut butter
1/3 cup    Rice Wine vinegar
1/4 cup    Lime or Lemon Juice
2 TBS        Honey
1 - 2         Large Red Chilies, finely minced
1 tsp         Salt
2 TBS        Sesame Seeds
1/4 cup     Peanuts, roughly chopped 


1 ~ Boil 5 cups of water together with approximately 1 tsp each black pepper and salt. Once boiling place whole chicken breasts in the water, reduce heat to simmer and poach for approximately 13-15 minutes. Once the chicken is cooked all the way through, take out of water and leave aside to cool.
2 ~ In a large bowl, combine cabbage, carrot, red onion, cilantro and mint.
3 ~ In a smaller bowl whisk together the peanut butter, rice wine vinegar, lime or lemon juice, honey, chilies and salt.
4 ~ Pour the dressing over the cabbage mixture and toss until the cabbage slaw is well dressed.
5 ~ Shred the chicken breasts into small pieces using two forks. Add the chicken to the cabbage slaw, toss to combine.
6 ~ Top salad with sesame seeds, crushed peanuts and any extra cilantro or mint and enjoy!


HAPPY COOKING FOODIES!

SUPER FANCY + SUPER EASY: CARAMELIZED FIG, GORGONZOLA and TOASTED WALNUT SALAD

I love to impress my family and friends (and their taste buds) with unique flavor combinations, and leave an impression in their memory of 'that dish' that has them begging for the recipe! A brilliant recipe is one that looks and tastes SUPER FANCY, yet is SUPER EASY to prepare! You don't need to have a thousand ingredients, or use a hundred pots and pans to leave a lasting impression on your dinner guests. 

My 'CARAMELIZED FIG, GORGONZOLA and TOASTED WALNUT SALAD' is not only full of wonderful, fresh ingredients that will wow your taste buds, but it is surprisingly simple! The roasted figs become beautifully caramelized and sticky, and are the perfect accompaniment to the rich and salty gorgonzola, and the earthiness of the walnuts. 

This salad is simple enough to prepare as lunch for one, yet so outstanding it could be the star of the show along side a quality steak at a formal dinner party. Whichever way you choose to enjoy it I assure you, you will not be disappointed!

CARAMELIZED FIG, GORGONZOLA and TOASTED WALNUT SALAD

SERVES 4-6

INGREDIENTS

12-15      Fresh Figs

150 g      Gorgonzola or your favorite Blue 

              Cheese, roughly crumbled

150 g       Mixed Greens

2/3 cup   Walnuts

1/2         Red Onion, thinly sliced

              S + P

              EVOO

DRESSING

¼cup  Balsamic Vinegar

¼ cup EVOO

2 TBS Honey

1 TBS Dijon mustard

           S + P

1 ~ Preheat oven to 300 degrees F (150 degrees C).

2 ~ Slice figs in half, lengthways, drizzle with EVOO and sprinkle with S + P (if figs are large cut them into quarters).

3 ~ Place figs on a baking tray, skin side down and bake in the oven until they are soft and slightly juicy, approximately 15-20 minutes.

4 ~ Place the walnuts on a separate sheet pan and place in the oven for 7-8 minutes.

4 ~ In an empty and clean jar, combine ingredients for the dressing and shake for approximately 1 minute. If a jar is unavailable, whisk all the ingredients together in a small bowl until they are creamy and emulsified.

5 ~ In a large bowl toss together the mixed greens, red onion and enough of the dressing to coat the leaves nicely, without drowning them. Refrigerate and use the remaining dressing for up to 1 week.

6 ~ Arrange the dressed leaves on a serving platter, followed by the toasted walnuts, crumbled blue cheese and roasted figs. Drizzle with a little EVOO and enjoy!

*Tip - Arrange slices of fresh prosciutto over the top of finished salad for an extra special tickle of flavor.

Happy Cooking Foodies!

NO RABBIT FOOD! STRAWBERRY FIELDS CHICKEN SALAD

I love to eat an abundance of fruits and vegetables, but I AM NOT A RABBIT and therefore I enforce a NO RABBIT FOOD POLICY! 

You know exactly what I am talking about... Iceberg lettuce, tasteless tomatoes and carrot sticks! What a hideous excuse for a meal! You know what they say... You don't make friends with salad! And I am pretty sure that statement was aimed directly at that particular boring and lifeless combination! 

Food is supposed to put a smile on your face, replenish your bodies energy and fill that forever growing void in your tummy. Eating is meant to be a fun experience, which means filling up on foods that surprise your taste buds and satisfy you without the guilt of over indulging.

That is why I am going to make you a promise that I aim to keep for life! I promise that all of my salad recipes I pass down to you will be full of fresh and vibrant flavors, and tickle your taste buds until they are all giggled out. First off the bat is my:

STRAWBERRY FIELDS CHICKEN SALAD

INGREDIENTS
3          Chicken Breasts
2          Large Cucumbers, peeled
1          Medium Red Onion, finely 
            sliced
2 cups   Strawberries, cut in half or    
            quarters
1/2 cup Almonds, roughly chopped 
            lengthways
           S + P




DRESSING
1/3 cup Honey
1/2 cup Lime or Lemon Juice
1/2 cup Fresh Mint Leaves, finely chopped
1 TBS    Fresh Thyme Leaves, finely 
            chopped
1/4 tsp  Cayenne Pepper
1 TBS    Sea Salt
1 TBS    EVOO


1 ~ Boil 3 cups of water together with approximately 1 tsp each black pepper and salt. Once boiling place whole chicken breasts in the water to poach for approximately 13-15 minutes. Once the chicken is cooked all the way through, take out of water and leave aside to cool.
2 ~ In a large bowl mix together ingredients for the dressing. Whisk to combine.
3 ~ Cut cucumbers in half lengthways, and use a vegetable peeler to slice cucumbers into long ribbons. Once the peeler reaches the seeds, turn and repeat on the next side until all of the cucumber is sliced into ribbons. 
4 ~ Place cucumbers along with strawberries, almonds and red onion in the bowl along with the dressing.
5 ~ Take the cooled chicken breast and shred using two forks. Add chicken to the bowl and toss the salad ingredients together.


Enjoy!!!


This salad is full of protein and tasty low GI ingredients, that will satisfy your taste buds and keep you satisfied. 


Happy Cooking Foodies!

SUGAR CRAVING 101: CARAMELIZED PINEAPPLE with COCONUT CUSTARD and SALTED ALMOND COCONUT BRITTLE

All it takes is ONE! 


ONE thought provoking word to be mentioned... ONE picture to pop up on TV... ONE innocent idea from a friend... Which all lead me to ONE unbelievably whimsical moment in my mind, where I am living out my chubby kid dreams in my own version of candy-land. Mountains of decadent chocolate cake, lead to ice cream-falls (waterfalls made from ice cream) and various types candy coated baked goods! 


Once my transition into chubby mode begins, it is extremely hard to kick! I am all for indulging here and there, but when its 9 o'clock on a Wednesday night and your on the couch watching Seinfeld reruns, somehow it doesn't feel appropriate! 


SO why not embrace your inner chubbiness in a HEALTHY way!


Here is my RESCUE REMEDY for the persistent sugar craving. It is made from all natural ingredients, natural sugars, is very low in fat and will not disappoint! 


CARAMELIZED PINEAPPLE with COCONUT CUSTARD and SALTED ALMOND COCONUT BRITTLE! 

Serves 4-6
INGREDIENTS
1                Pineapple
                  Water
400 ml can  Coconut Milk
1/2 cup       Egg White
3 TBS          Malibu or Rum (optional)
15 drops      Stevia Extract *See note
1/2 tsp        Vanilla Extract
1/2 cup       Natural Almonds, halved lengthways (or slivered almonds)
1/3 cup       Shredded Coconut
2 TBS          Honey
1/4 tsp        Cayenne Pepper
1/2 tsp        Ground Sea Salt
                  Mint Leaves, to serve
METHOD
1 ~ Preheat oven to 325 degrees F (160 degrees C). Grease sheet pan with a little olive oil.
2 ~ In a bowl, toss together almonds, honey, salt and cayenne pepper. Spread almonds evenly over the sheet pan so they are in one layer. Sprinkle coconut over the top, and place in the over for 8-10 minutes or until the almonds and coconut are a little golden. 3 3 ~ Remove from the oven, toss to combine and place sheet pan in freezer to chill.
4 ~ Bring coconut milk, vanilla and rum to a simmer in a saucepan over medium heat. Once coconut milk is simmering, reduce the heat to very low.
5 ~ Whisk egg white and stevia (or honey if using honey) in a bowl. Take about 1/3 of the warm coconut milk and slowly whisk it into the egg white mixture. 
6 ~ Now take this egg white mixture and pour it back in to the saucepan over very low heat.
7 ~ Using a spatula, stir and scrape the bottom and sides of this mixture continuously until it begins to thicken. This should take approximately 5-7 minutes of continuous stirring. 
8 ~ Once it reaches a custard like consistency, pour it into a bowl and refrigerate.
9 ~ Slice the head and bottom off your pineapple and place the flat bottom on your chopping board. Slice the outer skin off, a little by little until the pineapple is clean. 
10 ~ Cut the pineapple in half lengthways, and half again. Cut out the centre core of each and cut lengths into 1/2 inch (1cm) thick pieces.
11 ~ Heat a large saute pan on high heat. Once pan is extremely hot (almost smoking), place the pineapple in the pan in one layer (no overlapping). 
12 ~ Cook for 2 minutes, reduce the heat to medium, drizzle a little water in the pan and flip pineapple. Cook for another couple of minutes, adding water whenever the pan becomes dry.
13 ~ Serve the pineapple dark side up on a plate, drizzle with the coconut custard and crumble the almond brittle over the top. Add a few baby mint leaves and enjoy!

* Stevia is my favorite alternative to artificial sweetener or sugar. Stevia is pure plant extract derived from the Stevia plant, and is approximately 15 times sweeter sugar. It is 100 % pure and contains no nasty harmful chemicals like artificial sweeteners do, and the best part is it is CALORIE FREE. It comes in liquid form or granulated, and you can use it in tea, coffee, desserts and it can replace sugar in many food items. I personally like the liquid form but if using the granulated form I would say 1-2 tsp should do the trick! 
** If Stevia is unavailable use 2 TBS of honey in its place.


HAPPY COOKING FOODIES!!! 

Crispy Salmon with Asian Slaw and Miso Dressing

SALMON the SUPER FISH
Salmon is my favorite protein! Its beautiful, bright orange color screams "I'M AMAZING! YOU SHOULD EAT ME!" I love it poached, grilled, steamed, baked, raw, smoked and even pan fried. Salmon has a very unique flavor profile and tastes absolutely delicious with just a little sprinkle of salt and pepper. Not only is salmon a pleasure on your palate, but it really is a SUPER FISH! Just by eating salmon a couple of times a week, you will be loaded up on omega 3 and omega 6 fatty acids, as well as vitamin D and selenium which will help to: 
~Reduce the risk of cancer
~Reduce the risk of heart disease such as heart attack, stroke, heart arrhythmia and high blood pressure
~Increase brain function
~Reduce inflammation of joints and arthritis
~Promote healthy skin, hair and nails by locking in moisture and encouraging the production of collagen and elastin


In a nutshell SALMON will keep you looking and feeling young, you will be free of cancer, heart disease and you may even gain a few IQ points! So why not try my clean and tasty recipe for Crispy Salmon with Asian Slaw and Miso Dressing! The slaw is full of vibrant colors, and bright colored ingredients mean nutritious meals! My special miso dressing is the perfect accompaniment to this crunchy asian slaw and crispy salmon.


Crispy Salmon with Asian Slaw and Miso Dressing

Ingredients
4              Salmon Fillets, no skin
                S + P
1              Red Cabbage, finely shredded
1              Red onion, finely sliced
1              Bunch of Cilantro (Coriander), 
                 roughly chopped
1              Green apple, julienne
1/2 cup   Frozen corn, thawed
2              Carrots, julienne
1/2 cup   Peanuts
2 TBS      Black Sesame Seeds
                 A little extra cilantro for garnish
Dressing
1 TBS      Sesame Oil
1/4 cup    Miso Paste
2 TBS       Ginger, finely grated
2               Garlic cloves, finely minced
1 tsp         Sambal Oleic (asian chili paste)
1/3 cup    Rice wine vinegar
2 TBS       Honey
3 TBS       Lemon Juice
Method
1 ~ In a large bowl toss together the red cabbage, red onion, cilantro, corn, green apple, carrot, half of the peanuts and sesame seeds. 
2 ~ To make dressing place all ingredients in an empty jar. Shake for 1-2 minutes until smooth. 
3 ~ Pour dressing over slaw and toss to combine.
4 ~ To cook salmon, place a large saute pan on high heat. Season both sides of salmon with salt and pepper. Once pan is hot, place salmon in pan. Cook for 4 minutes on one side, then flip and reduce heat to medium low. Cook for another 4 minutes, flip once again so the side first side cooked is facing up and remove from pan.  *Salmon will be slightly pink in the middle. If you prefer your salmon rare, reduce cooking time to 3 minutes on each side.
5 ~ To serve place slaw in the middle of the plate, place salmon on top followed by a sprinkle of peanuts and cilantro. Enjoy!
Happy Cooking Foodies!!! 

Roasted and Spiced Baby Squash Soup, Topped with Crunchy Seeds and Crispy Prosciutto.

I have a dirty little secret to share with you all... I am ABSOLUTELY ADDICTED to SOUP! Soups are delicious, full of flavor, super nutritious and satisfy even the most persistent appetite.

I love my recipe for:

Roasted and Spiced Baby Squash Soup, Topped with Crunchy Seeds and Crispy Prosciutto.

I like to use baby squash as you can scoop out the flesh and use the shells as cute little serving bowls. Save the seeds and toast them with some spices, and you have a crunchy element to this creamy soup. A wholesome and nutritious way to make use of the entire squash with very little waste.

*Note that this is the fancy way of serving this super easy soup! Perfect to WOW guests on a special occasion or thanksgiving, but it is just at spectacular served in soup bowls.

Just peel 1 kg of your favorite squash, reserve the seeds and cut into 2 inch pieces, toss in a little EVOO, S + P and roast for 30 minutes. Roast whole sweet potato the same way as in the recipe (for 45 minutes or until tender).

INGREDIENTS

4 Round baby squash, washed (Approximately 400 g each)

1 whole Sweet potato,

2 TBS Olive Oil

1 large Onion, finely diced
2 large Garlic cloves, minced
2 TBS Fresh ginger, minced (approximately 1 inch cube)
2 tsp Ground cumin
1 tsp Ground coriander
1/8 tsp Ground cinnamon

1 tsp Curry powder

1 tsp Mustard seeds1 tsp Sea salt (Soup may need a little extra depending on your taste)

1/2 tsp Black peppercorns, ground1/2 tsp Dried red pepper flakes
3 cups Organic reduced-sodium chicken broth

1 cup Coconut milk

To Garnish

100 g Prosciutto

2 TBS Green onions or chives, finely chopped

2 TBS Coconut milk

Baby squash seeds (saved from inside squash)

Salt

1 tsp Cayenne Pepper

1 tsp Olive oil

METHOD

1 ~ Preheat oven to 400 degrees F (200 degrees C)
2 ~ Take a small slice of the base of each baby squash *If they have a fibrous stem

on top, remove the stem without cutting the flesh.

3 ~ Place the squash, bottoms down, on a sheet pan along with the whole sweet potato into the oven for 35 minutes.
4 ~ After 35 minutes the squash will be ready. Take it out of the oven and place the squash on a chopping board to cool.
5 ~ Return the sweet potato to the oven for an extra 10 minutes. *or until you can pierce a knife all the way through with ease.
6 ~ Place 3 slices of prosciutto on a sheet pan in the oven for 5 minutes then remove and cool.
7 ~ Once the sweet potato is cooked through, set on chopping board with the squash to cool.
8 ~ Reduce oven temperature to 300 degrees F (150 degrees C)
9 ~ In a large soup pot, saute onions in 1 TBS of olive oil over medium heat for 6-8 minutes *You want these to sweat and become translucent.
10 ~ Once onions are translucent, add garlic, ginger and mustard seeds.
11 ~ After 1 minute reduce the heat to low and add cumin, coriander, curry powder, red pepper flakes and cinnamon and saute for 1 minute and then turn off the heat.
12 ~ Once the squash are have cool to touch, turn them upside down so the cut side is up. Use a metal tablespoon to scoop out the flesh and seeds. Take as much of the flesh away from the shells without piercing the skin.
13 ~ Separate the flesh from the seeds and place in a large bowl. Place the seeds in a sieve.
14 ~ Rinse the sieve of seeds under a running tap to remove any flesh and debris, and then dry seeds with a paper towel.
15 ~ Place in a bowl with 1 tsp of olive oil, cayenne pepper and sea salt.
16 ~ Toss together and place on a sheet pan and place in the oven for 30-35 minutes.
17 ~ Peel the skin off the sweet potato and add it to the large bowl of squash.
18 ~ Add squash, sweet potato, chicken stock, coconut milk, black pepper and sea salt and bring to a boil.
19 ~ Once boiling, reduce to a simmer for 30 minutes, uncovered, stirring occasionally.
20 ~ Using a ladle, spoon soup into a blender to the half way mark. Blend in batches until all soup is smooth. (Be careful not to overfill when blending hot liquids)
21 ~ 5 minutes before serving rinse the squash shells in water and place back on the sheet pan in the oven to heat.
22 ~ To serve, ladle soup into shells. Drizzle with extra coconut milk, crumble the prosciutto over the centre and top with seeds and green onions.

HAPPY COOKING FOODIES!