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Roasted Fall Vegetable Salad
INGREDIENTS:
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2 cups halved Brussels sprouts (10 ounces)
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2 cups coarsely chopped butternut squash
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1 red bell pepper, cut into 3/4-inch pieces
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1 red onion, cut into 3/4-inch pieces
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4 tablespoons olive oil, divided
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1/2 teaspoon salt
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1/2 teaspoon freshly ground black pepper
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1 tablespoon red wine vinegar
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1 tablespoon chopped fresh herbs, such as parsley or chives
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1 small clove garlic, minced
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1 teaspoon Dijon mustard
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2 tablespoons pepitas (pumpkin seeds), toasted
DIRECTIONS:
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Preheat the oven to 425 degrees F (220 degrees C). Line a large baking sheet with foil. Spread Brussels sprouts, squash, bell pepper, and red onion on prepared baking sheet. Drizzle with 2 tablespoons oil. Sprinkle with salt and pepper; toss to coat.
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Roast vegetables in the preheated oven, stirring halfway through, until browned and tender, about 20 minutes. Let cool 10 minutes.
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Meanwhile, for vinaigrette, whisk together vinegar, herbs, garlic, and mustard in a large bowl. Slowly pour in remaining 2 tablespoons oil, whisking until oil is incorporated and dressing is smooth and creamy.
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Add vegetables to bowl with vinaigrette; toss. Let cool to room temperature (or chill, covered, up to 1 week). Sprinkle salad with pepitas just before serving.
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ENJOY!
LSA Chicken with Beetroot and Silverbeet
Boost your brain power with this healthy recipe to promote good concentration and energy! Don't just use LSA (linseeds, sunflower seeds, and almonds) on your muesli - here it gives the chicken a crunchy oven-baked crust while adding protein and healthy omega 3 fats.
Ingredients:
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2 tablespoons linseeds (see note)
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2 tablespoons sunflower seeds
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2 tablespoons almonds, finely chopped
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2 tablespoons pumpkin seeds (pepitas)
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1 tablespoon sesame seeds
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4 x 180g chicken breast fillets
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2 tablespoons wholemeal or plain flour
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1 egg, lightly beaten
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500g silverbeet, stalks removed, roughly chopped
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400g canned whole baby beetroots, cut into wedges
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2 tablespoons olive oil
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1 tablespoon lemon juice
Directions:
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Preheat the oven to 200°C. Line a baking tray with baking paper and set aside.
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Combine the linseeds, sunflower seeds, almonds, pumpkin seeds and sesame seeds, then transfer to a plate. Dust chicken in flour (gluten-free acceptable), then dip in the beaten egg to coat.
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Press the chicken into the seed mixture until coated. Place on the tray and bake for 15 minutes or until cooked through.
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Meanwhile, cook silverbeet in a pan of boiling, salted water for 3 minutes or until wilted. Drain, then toss with the beetroot, oil and lemon juice, then serve with the chicken.
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ENJOY!!!
Greek Yogurt Chicken Salad
This Greek Yogurt Chicken Salad recipe is a healthy, make-ahead meal that can be served throughout the week. Whether you want a salad, sandwich, lettuce wrap or something a little bit in between, this healthy chicken salad recipe with Greek yogurt is made with seasonal fresh ingredients and fresh or leftover chicken for a quick and easy meal.
For The Dressing:
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cup Greek Yogurt
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2 cloves garlic, minced
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4 tablespoons lemon juice, freshly squeezed
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2 tablespoons olive oil
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1 teaspoon kosher salt
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¼ teaspoon black pepper
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¼ cup chopped fresh dill, optional or parsley
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For The Salad:
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3 cups cooked chicken, cut into small cubes
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3 scallions, thinly sliced
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¼ cup red onion, chopped
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2 stalks of celery, sliced
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½ cup cubed apples
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½ cup red grapes, halved if they are large
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â…“ cup sliced almonds, preferably roasted
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Optional Add-ins:
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1 small avocado, cubed
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½ cup thinly sliced cucumber
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¼ cup thinly sliced radishes
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3 tablespoons chives, with flowers if they are in season
To make the dressing:
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Whisk together yogurt, garlic, lemon juice, olive oil, salt and pepper in a bowl. Add in the fresh dill, if using. Set it aside.
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To make the salad:
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Place chicken, scallions, red onion, celery, apples, grapes, and almond into a bowl. If you are adding the additional toppings feel free to do that now.
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Drizzle it with the dressing. Give it a gentle toss. Taste for seasoning and add in if necessary.
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Serve.
How To Store:
Store leftovers in an airtight container for up to 5 days. As it sits in the fridge, it may dry out a little bit. Feel free to add in a tablespoon of yogurt to the leftovers for a creamy chicken salad before serving.
Another Cool Way to Store Extra:
In a mason jar, place a bed of chopped Boston lettuce in the bottom. Then top with the salad, drizzle with the remaining Greek yogurt dressing, and place another handful of chopped Boston lettuce on top.
Repeat it until you are finished with all the chicken salad. Seal and store in the fridge for the week.
When ready to eat, place it in a bowl and give it a good stir. ENJOY!
Pumpkin Roll Cake
INGREDIENTS:
For the cake:
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3/4 cup all-purpose flour
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1/2 tsp baking powder
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1/2 tsp baking soda
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1/2 tsp ground cinnamon
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1/2 tsp pumpkin pie spice
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1/4 tsp ground allspice
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1/2 tsp vanilla
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1/4 tsp salt
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3 large eggs
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3/4 cup granulated sugar
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2/3 cup canned pumpkin
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non-stick spray, I used Smart Balance
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1/4 cup powdered sugar, to sprinkle on towel
For the filling:
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6 oz light cream cheese, at room temperature (NOT fat free)
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3/4 cup powdered sugar
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6 oz fat free Fage Greek Yogurt
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1/2 cup chopped walnuts, optional
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1 tsp vanilla extract
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powdered sugar, optional for topping
DIRECTIONS:
Pumpkin Roll
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Preheat oven to 375°F and place oven rack in the center of the oven. Spray a 15 x 10 inch baking pan with non-stick spray, line it with parchment paper, then spray a little more non-stick spray and lightly flour the parchment paper.
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Sift the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, allspice, and salt into a large bowl.
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Beat the eggs and sugar together in your electric mixer or hand mixer. Beat on high speed for five minutes, or until thick, pale yellow, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.)
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Beat in the vanilla extract and pumpkin puree.
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Using a spatula, gently fold in the sifted flour mixture. Pour the batter into the prepared pan, evenly spreading the cake batter with a spatula or knife.
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Bake 13 – 15 minutes, or until a toothpick inserted in the center comes out clean and the cake, when lightly pressed, springs back.
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Sprinkle a clean dish towel with confectioners’ sugar.
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Immediately upon removing the cake from the oven invert the pumpkin roll onto the clean dish towel. Carefully remove the parchment paper from the bottom of the cake and sprinkle lightly with confectioner sugar; roll the pumpkin roll up with the towel, while it is still hot and pliable. Place on a wire rack to cool.
Filling:
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Beat the cream cheese, yogurt, and vanilla extract until light and fluffy. Add the sugar and beat until smooth; fold in the walnuts.
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Refrigerate at least one hour.
To Assemble:
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Unroll the pumpkin roll, spread with the filling, and re-roll. Transfer to your serving platter; cover and chill in the refrigerator for a few hours or overnight. (You can serve this cake immediately but chilling it overnight sets the filling and makes it easier to slice.)
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Just before serving, lightly dust with powdered sugar.
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ENJOY!
​
BBQ Chicken Stuffed Smoked Pineapple With Quick Pickled Cabbage
INGREDIENTS:
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½ cup red wine vinegar
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1 tablespoon coconut sugar
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½ teaspoon kosher salt
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4 garlic cloves, smashed
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2 bay leaves
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1 teaspoon whole black peppercorns
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1 small DOLE® Red Onion, halved and thinly sliced
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2 small serrano peppers, minced
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½ small head red cabbage, cored and thinly sliced
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4 cups favorite wood chips
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2 cups shredded rotisserie chicken breast
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½ cup barbeque sauce
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1 large DOLE® Pineapple3 (4-inch) wooden skewers
Sweet pineapple combined with savory and smoky BBQ chicken created the perfect flavor combination in this unique recipe.
DIRECTIONS:
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Whisk ¼ cup vinegar, sugar, salt and 1 cup water in a large bowl; add garlic, bay leaves and peppercorns. Add onion, serrano peppers and cabbage; toss. Let cabbage mixture stand at room temperature 3 hours, tossing occasionally. Cover and refrigerate at least 1 hour or up to overnight before serving. Makes about 4 packed cups.
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Cover wood chips with water in a large bowl; soak as label directs.
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Prepare outdoor grill for indirect grilling over medium heat. Drain wood chips; place 2 cups chips in grill (in foil packet or pie tin for gas or directly on coals for charcoal). Stir chicken and ¼ cup barbeque sauce in a medium bowl; tightly enclose in 12 x 24-inch sheet of nonstick aluminum foil.
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Cut 1-inch crosswise slice from top of pineapple; reserve. Leaving at least 1-inch pineapple flesh, core pineapple using a pineapple corer or paring knife; remove pineapple skin. Replace top of pineapple; secure with skewers.
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Place pineapple on hot grill rack over unlit side of grill; cover and cook 1 hour or until very tender, adding remaining chips halfway through cooking. Transfer pineapple to hot grill rack over lit side of grill; brush with remaining ¼ cup barbecue sauce. Place chicken foil packet on hot grill rack over lit side of grill; cover and cook 15 minutes or until chicken mixture is heated through, turning pineapple occasionally.
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Transfer pineapple to cutting board; remove top and fill with chicken mixture. Slice stuffed pineapple crosswise into 8 slices; serve with Spicy Quick Pickled Cabbage.
*Recipe Notes:
Fresh pineapple contains an enzyme called Bromelain that breaks down proteins and can tenderize meats. However, if left in contact with the pineapple too long, meats can take on an undesirable consistency, so it’s best to cook them separately.
Something new and yummy! ENJOY!
Roasted Kale, Quick Ricotta & Tomato Salad
INGREDIENTS:
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1L (4 cups) milk
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1 garlic clove, bruised
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1 bay leaf
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1/4 cup (60ml) apple cider vinegar
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1 bunch cavolo nero
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1/2 bunch oregano
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2 tbs extra virgin olive oil
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6 heirloom tomatoes, sliced
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150g thinly sliced prosciutto
INSTRUCTIONS:
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To make quick ricotta, place milk, garlic and bay in a saucepan over medium heat.
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Bring to the boil, then stir in 2 tbs vinegar. Return to a simmer, then remove from heat and set aside for 10 minutes to curdle.
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Line a sieve with a muslin or clean Chux cloth.
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Strain mixture through to separate curds from the whey (discard whey). Remove the garlic and bay.
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Place sieve over a large bowl in the fridge for 1 hour to drain and cool completely.
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Preheat oven to 250°C. Line a baking tray with baking paper. Brush the cavolo nero and oregano with 1 tbs olive oil. Season. Roast for 8 minutes or until crisp.
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Whisk the remaining 1 tbs oil and 1 tbs vinegar in a bowl. Season.
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Crumble ricotta and roasted cavolo nero and oregano in a bowl. Place on a platter with the tomato and prosciutto. Drizzle over the dressing to serve.
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ENJOY!
Zucchini Lentil Fritters
INGREDIENTS:
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1 cup red lentils
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1 zucchini (about 6 ounces)
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1 medium red onion sliced thin
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1 1/2 tsp kosher salt
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1/2 tsp Kashmiri red chili powder
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1/4 ground turmeric
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1 cup parsley leaves chopped fine
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1 tbsp lemon zest
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1 cup ghee or vegetable oil for frying
​
​DIRECTIONS:
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Rinse lentils until water runs clear. Transfer to a bowl and cover with 2 cups water. Let soak for 1 hour.
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In meantime, trim ends off zucchini and slice lengthwise. Cut each strip into 1/4-inch pieces OR use a mandoline. Set aside in colander with onion and toss with 1 teaspoon salt. Let excess water drain from vegetables in sink or over a bowl (discard liquid).
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Drain lentils and add to a food processor and pulse until a smooth paste forms.
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Transfer lentil puree to a bowl along with the remaining 1/2 teaspoon salt, chili powder, turmeric, parsley and lemon zest. Squeeze any excess water from zucchini and onion and add to bowl. Stir to combine thoroughly.
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Line a rimmed baking sheet with paper towels and place wire rack on top. Set aside.
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Heat ghee or oil in a deep skillet or cast iron skillet over medium high heat. Test oil with a drop of batter, if it sizzles it’s ready. Scoop a 1/4 cup of batter and carefully fry, 3 minutes per side, four fritters at a time. Remove from oil and place on prepared rack, season with salt. Repeat with remaining batter. You should make 16 fritters total.
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Serve with optional labneh, plain yogurt, ketchup, Tomato Pachadi, or Pudina Chutney (Indian Mint Chutney).
One-Pot Chicken & Rice
INGREDIENTS:
1 tbsp smoked paprika
1 tbsp ground coriander
2 garlic cloves (finely grated)
2 tsp rapeseed oil
600g boneless, skinless chicken thighs (halved)
700ml hot vegetable bouillon (made with 2 tsp powder)
250g easy cook brown rice
320g leeks
1tsp dried oregano
2 bay leaves
DIRECTIONS:
1. Put the spices, garlic and oil in a large bowl and mix well. Add the chicken and turn in the mixture until well coated. Heat a large non-stick pan that has a lid, then fry the chicken, uncovered (without extra oil) over a medium-high heat for 5 mins until browned, turning the chicken halfway to brown on both sides. Remove from the pan and set aside on a plate.
2. Pour the bouillon into the pan, stirring well to incorporate any garlicky bits that may have stuck to the base of the pan, then stir in the rice, leeks, oregano or thyme and bay, if using. Lay the chicken on top, then cover the pan and bring to the boil. Turn down the heat and simmer for 20 mins.
3. Stir in the frozen vegetables, then cover and simmer for about 5 minutes to heat through. Leave to stand for about 5-10 mins, then lightly mix and serve.
Raspberry Chia Jelly Slice
​This gut-loving jelly slice is a great sweet but healthy treat to have on hand for those mid-afternoon or evening cravings. They aren't at all hard to make and are filled with wholesome fats, and antioxidants, and contain no grains or refined sugars.
The delicious fruity jelly topping is made from the gut-healing wonder food, gelatin. Gelatin isn't just a gut-loving food! It has a host of other wonderful benefits too. It improves skin health, protects the bones and joints, builds muscle, is a natural mood booster and sleep enhancer, and of course, our favorite benefit is its ability to heal and seal the gut lining.
​
Base:
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150 g organic butter
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3/4 cup tapioca flour
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3/4 cup buckwheat flour
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1/4 cup desiccated coconut
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2 tbsp pure maple syrup
Topping:
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2 tbsp grass-fed gelatin powder
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1 cup frozen raspberries
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1/4 + 2tbsp pure maple syrup
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2 tbsp chia seeds
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2 tsp vanilla extract
Method:
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Preheat oven 180 degrees Celsius
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Combine all base ingredients into a food processor and mix well.
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Press into a lined baking tin (24 cm x 24 cm) and bake for 15-20 minutes or until slightly golden.
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To make the jelly filling, 'bloom' the gelatin by stirring it into 1/3 cup water until dissolved. Allow to sit for 5 minutes.
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Meanwhile, place raspberries, maple syrup, chia seeds, and vanilla in a saucepan with 1 cup of water. Heat the pan until the mixture begins to bubble.
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Reduce heat and stir gelatin into the mixture until dissolved.
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Place all ingredients into a blender and blend until smooth.
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Pour jelly mixture over the base and refrigerate.
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Once set, cut in squares to serve. Keep in the fridge.
