Tag Archives: recipes

Cumin-Crusted Lamb with Chickpea Salad

26 Feb

I got inspiration for this meal by a recipe I found in Donna Hay’s Beef, Lamb & Pork, one of the cookbooks in her Simple Essentials series.  If you don’t own a Donna Hay cookbook I suggest you go out and buy one, quick smart.

Donna Hay is all about simple, fresh and easy food that is low fuss and maximum quality and taste.  This philosophy usually means that you can trust the recipes will be healthy and nutritious (except when it comes to desserts!) and that’s exactly what I like.

Donna’s recipe calls for lamb fillets however I used lamb steaks to cut cost.  It also calls for mint which I don’t generally use in cooking (not for any reason other than I’m not keen on the taste) and I used no-fat yoghurt in the yoghurt dressing and added garlic (it needed a little kick).  In the salad I added cherry tomatoes as I had some lovely, fresh cherry tomatoes given to me straight off the vine from my uncle.

Cumin-Crusted Lamb with Chickpea Salad (serves 4)

4 x 150g lamb steaks (or lamb fillets)

2 teaspoons of cumin seeds

1 tablespoon of olive oil

Sea salt and cracked pepper

2 x 400g cans of chickpeas, drained and rinsed

2 lebanese cucumbers, thinly sliced

1 punnet of cherry tomatoes, halved

100g of baby spinach leaves

Yoghurt Dressing

1 cup of natural, nofat yoghurt

2 tablespoons of lemon juice

1 small clove of garlic, crushed

sea salt

Place the lamb, cumin, oil, salt and pepper in a bowl and toss to coat.

Heat a large non-stick frying pan over medium heat.  Add the lamb and cook for 2 – 3 minutes per side or until cooked to your liking.

Slice the lamb, divide the lamb, chickpeas, cucumber, tomatoes and spinach among plates.  Drizzle over the yoghurt dressing and tuck in!

Quinoa Sushi Rolls

15 Feb

Yep, that’s right!  ANOTHER recipe for quinoa!  I should just write a book.  In fact, maybe I will one day.  And one day I may also take over the WORLD.  But for the moment I’ll just settle with sharing this delicious quinoa sushi recipe with you.  Simple, quick and delicious – if you are a sushi roll fan you will love this as much as I do!

Ingredients (makes 1)

1/2 a cup of cooked quinoa

1/2 a tablespoon of sushi seasoning (found in a bottle, you can also use rice vinegar)

1 sheet of seaweed

Small tin of tuna (drained)

1 tablespoon of low fat whole egg mayonnaise

1 teaspoon of wasabi (or to your taste)

1/4 of an avocado, sliced (or a stick of cucumber)

Tamari or soy sauce (for dipping)

Place a sheet of seaweed shiny side down on a bamboo sushi mat (you can buy these super cheap from the grocery store).  In a bowl mix the quinoa and the sushi seasoning (or rice vinegar).  Spread the quinoa on the seaweed sheet and leave about 2cm on either end.

Mix the tuna, mayo and wasabi in a bowl and spread along the edge of the quinoa closest to you.

Lay the avocado slices (or cucumber) on top of the tuna.

Lift the edge of the mat closest to you and begin to roll the sushi.  Secure the edges down with damp fingertips.

Cut in half (or into smaller bite size peices), dip in tamari and savour the flavour!

Nutritional Info:

330 cals (with avocado, 275 cals with cucumber)

14g fat(with avocado, 9g with cucumber)

2.5g sat fat(with avocado, 1g with cucumber)

23g protein

26g carbs

Bacon Wrapped and Stuffed Chicken Breast

6 Feb

Hey peeps! Sorry I have been a bit MIA in the last week. I’ve been preoccupied with a full week training course but that’s all over now so programming will presume as per usual! I’ve got measurements coming up soon that I will report on so keep your skinny little fingers crossed for me!

I’ve cooked some lovely and healthy things over the past week and this… well, this isn’t really one of them! Whilst this isn’t especially healthy it’s not particularly un-healthy. It’s an example of what I consider a treat meal.

It stemmed from me having two rashers of bacon leftover in the fridge. I thought they would pair nicely with the two chicken breasts I had set aside for our dinner.

It’s pretty simple really. Doesn’t even require an ingredients list. Firstly, preheat your oven to to 180 degrees then just grab a chicken breast and make a pocket in it’s flesh. Spoon a little olive tepanade inside and stuff in a little light feta cheese. You could also use light mozzarella or tasty cheese. Insert a few leaves of baby spinach, wrap the chicken breast with bacon (or prosciutto) and secure with a toothpick.

Grill the chicken in a pan over medium heat for 2 minutes a side or until bacon is browned. Take out of the pan and place in an oven-proof dish and bake in the oven for 20 minutes or until chicken is cooked through. Serve with a fresh garden salad dressed in extra virgin olive oil and white wine vinegar.

Quinoa Smoothie

29 Jan

Yep, that’s right. I said quinoa smoothie. Okay, maybe I’m a little obsessed with quinoa but I’m telling you, it really is amazing and so good for you. It has a slightly nutty flavor that really takes on the flavor of anything it’s paired with so I thought it would make a great addition to a smoothie.

This smoothie makes the PERFECT post-workout meal because it’s packed with protein from the milk, yogurt and quinoa. The honey is loaded with healing properties that will help reduce muscle inflammation and the cinnamon helps stabalise blood sugars. The banana provides a healthy dose of fibre and we all know what fibre is food for! Wink wink.

1 serving = 250 calories

Ingredients

1/2 cup of milk (I use 98% fat free)
1/2 medium banana
1/3 cup of cooked, cooled quinoa
2 tablespoons of fat free natural yoghurt
1 teaspoon of cinnamon
1 teaspoon of honey

Blend for a few minutes until smooth. Pour into a cup and revel at your healthiness.

Lamb Cutlets with Quinoa Tabouli

27 Jan

I made quinoa tabouli the other week and it was a bit of a fail because the quinoa was too gluggy. I think I used too much water. But I was determined to get it right so gave it another go last night and this time it was a massive WIN!

Cool two cups of cooked quinoa (to cook it perfectly the trick is to use two parts water to one part quinoa. Bring to the boil and then reduce to a simmer. Cover and leave to simmer for 15 minutes or until all the water is absorbed).

Once the quinoa is cooled, add one teaspoon of ground cumin. Also, add diced tomatoes (or cherry tomatoes), diced spring onions, a handful of parsley and dress with extra virgin olive oil and a squeeze of lemon. You can also add mint if it tickles your fancy. It does not tickle mine. Cucumbers are also a fine idea but to be honest, I just wasn’t bothered. Plus, my husband doesn’t eat them. Says they repeat on him. Does anyone else get that?

For the lamb I just seasoned them with salt and pepper and grilled for 3 minutes a side then rested them on a warm plate covered with foil for about 5 mins. They were tender and juicy. Perfect.

Simple, healthy and delicious. That’s what I’m all about!

Moroccan Fish with Warm Quinoa Salad

19 Jan

This yummy fish dish is packed to the brim with protein and is low in fat. It’s very easy to make (as all my meals are!) and you can substitute the fish for any other meat you want (lamb would be perfect!).

Ingredients (serves 4)

2 cups of cooked quinoa
1 brown onion (diced)
2 cloves of garlic (crushed)
1 tablespoon of moroccan seasoning
Olive oil
1/2 punnet of cherry tomatoes (halved)
1/2 a bag of baby spinach
1 can of chickpeas (rinsed and drained)
Handful of fresh flat-leaf parsley (chopped)
4 thick white fish fillets (about 150g)
Low-fat natural yoghurt
Lemon

Heat a little oil in a pan. Add the onion and garlic and over a medium heat cook until translucent. Reserve about half a clove of garlic for the yoghurt dressing. Add about a teaspoon of the moroccan seasoning and the cherry tomatoes. Cook until tomatoes are softened. Add the cooked quinoa and chickpeas and stir to combine. Mix through the spinach and parsley just before serving.

To cook the fish, add a little oil to a pan and heat over a medium heat. Sprinkle the fish with the rest of the moroccan seasoning. Cook the fish for about 2 – 3 minutes a side or until cooked through.

To make the yoghurt dressing, in a small cup mix the yoghurt, garlic and a squeeze of lemon juice.

To serve, take about a cup of the warm quinoa salad and place it in the middle of the plate. Place the cooked fish on top and drizzle over the yoghurt dressing. Serve with lemon wedges which can be squeezed over the entire dish. Dig in!

Sweet Potato Goodness!

17 Jan

This is one of my favorite dinners right now and it couldn’t be easier to make. I got the idea from Jamie Oliver and just tweaked it slightly to make it my own!

Sweet potato is very good for you. It has all the flavour and substance of a potato (if not more!) but without the evil white carbs. It’s low GI so provides slow releasing energy which leaves you feeling fuller for longer. That’s what we supreme athletes need!

Next time you’re needing a tasty side dish to go with your steak and salad give this a go. I promise you will be satisfied. I will be exceptionally surprised if you aren’t!

Simply roughly dice up some sweet potato and rinse under cool water. Place in a microwave save bowl. Pop it into the microwave for about 4 or 5 minutes. You can always use a steamer for this but I say the less fuss the better!

Test the sweet potato with a fork. It should easily be mashed. Mash up roughly with a fork and sprinkle a little low fat feta and fresh parsley or coriander on top. Squeeze a little lemon juice over the top and drizzle a little extra virgin olive oil. Season with salt and pepper. Stir to combine all ingredients and then serve! The perfect low GI side dish!