Beef & Mushroom Skewers with Garlic Sautéed Spinach

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Yesterday was a lovely afternoon and perfect for a light BBQ dinner.  The kids always like food “on a stick” as they call it so I decided to make these beautiful skewers.

As I don’t often plan meals ahead I don’t have time to let things marinate for long but if you do have time I would suggest you marinate the meat overnight.

Ingredients (for 4ppl)

Skewers

  • Pre soaked bamboo sticks
  • 800g (grass fed) rump steak
  • 200g mushrooms

Marinade

  • 1/4 cup olive oil
  • 2 tablespoons tamari
  • 2 tablespoons raw honey
  • 2 cloves garlic
  • 1 teaspoon ground paprika
  • Salt & pepper for seasoning

 Sautéed Spinach

  • 400g baby spinach
  • 2 cloves garlic
  • 2 tablespoons toasted pine nuts
  • Olive oil
  • Salt & pepper for seasoning

 How to:

Cut your meat up in small cubes and place in a bowl. Prepare the marinade and pour 3/4 of it over your meat. Cover bowl and let it rest in the fridge. Put the remaining 1/4 of the marinade in another bowl along with your mushrooms. Refrigerate the meat and mushrooms for 1 to 2 hours, if time permits.

Thread your meat and mushroom on skewers and cook on a preheated BBQ.

While your meat is resting heat olive oil in a pan on medium heat. Add the garlic and cook for 1-2 minutes. Add the spinach to the pan and cook until the spinach just begins to wilt. Add salt and pepper. Transfer it to plates and top with toasted pine nuts and your skewers.

 

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Kale, Chicken & Nashi Pear Salad

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I love when you open up the fridge to discover that you have some great leftovers from the day before. I often stand there until the fridge starts beeping, telling me to hurry up and decide what to do.

Yesterday’s grilled chicken ended up becoming a delicious salad today.

Kale, Chicken & Nashi Pear Salad 🍴🍃🐔

Ingredients
4 cups kalel, stems removed, torn into small pieces
1 avocado
1/2 nashi pear peeled and finely sliced
1/2 grilled free range chicken
Handful of blueberries
Handful of walnuts
2 tablespoons olive oil
1/2 tablespoon balsamic
Himalayan salt & freshly ground black pepper

How to
In a large bowl combine oil, balsamic and seasoning. Add your kale and massage it with the dressing. Using your hands to work the dressing into the leaves softens them and  making them easier to digest.
Add your cut up/torn up roasted chicken, nashi pear slices, walnuts and blueberries.
Voila, it’s all ready to be served!

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Zoodles with Turkey Bolognese

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We had a really nice light and delicious dinner tonight that was a hit with the whole family. The best part was that hubby cooked it 😊

Zoodles are a great healthy alternative to normal pasta. It’s also a great pre or post workout meal that is super lean and full of proteins

Enjoy!

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Our Happy Zoodle Boy

Zoodles Zucchini pasta and turkey bolognese 🍴🐓🍅
For 3-4 people

Ingredients
2 large zucchinis
600g turkey mince
1 onion chopped up
2-3 cloves minced garlic
1 tin of crushed tomatoes
4 tablespoons of salt reduced tomato paste
2 teaspoon basil
2 teaspoons parlsey
1/2 cup chicken stock
Salt and pepper for seasoning

How to
Cook the mince on medium heat in pan. Break up the meat with a spatula or wooden spoon and cook for a couple of minutes. Add the garlic and onion. Then add the tomatoes, stock, herbs and tomato paste. Lower the heat, cover with a lid and simmer for approx 20min.

In the meantime trim the edges of your zucchinis and use a julianne peeler or a spiralizer to cut your  zucchini noodle spirals.
In a large pot boil water and add salt.
There are a few ways of cooking zoodles but I suggest you quickly boil them in the water. Max 1 minute. You want to try to avoid getting them too soft and soggy.

Plate your zoodles on dishes and top with your tukey bolognese. Add some extra herbs and seasoning to your liking.

Green Eggs & Turkey Muffins

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Good morning world 🌏

Happy Saturday –  I ❤ weekends and the opportunity it gives me to spend time with the people I love the most. It also allows me to do what I’m passionate about Cook and Dance. Often combined to a questionable Spotify playlist in the kitchen while the kids laugh at me.

This morning we started the day with a protein packed breakfast. The muffins are super easy to make and are great as breakfast, lunch or a snack pre or post a workout. They are also a Paleo friendly choice and gluten-free.

I served them with a roast pepper dip and a cold pressed juice that my cheeky Mr 2 years old helped me make.
Say hi to Lucas my cheeky 🐒

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Green Eggs & Turkey Muffins
Ingredients
8 free range eggs
1/2 cup almond milk
2 cups chopped up spinach
1 spring onion
1/2 zucchini
1 tablespoon of fresh chopped chive
1/2-1 turkey breast (depending on the size)
Coconut oil
Himalayan salt, pepper and paprika for seasoning

How to
Grease a muffin tin with coconut oil and preheat the oven to 180c.

Cut the turkey breast into small pieces and fry on medium heat, add the chopped up zucchini and spring onion fry until cooked.

Meanwhile crack the eggs into a bowl, add almond milk and seasoning whisk until combined. Add the chopped up chives, spinach and your fried zucchini, onion and turkey pieces.

Pour the egg mixture in the muffin trays. Bake in the oven for approx 20 minutes

Strawberry, Rocket & Halloumi Salad With Glazed Walnuts

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This salad is one of my absolute favourites. It’s easy to make and brings together beautiful flavours and colours. I also found it to be a hit at dinner parties.

Ingredients

6-8 strawberries, washed, hulled and sliced lengthwise
2 cups rocket leaves
1/2 package halloumi cheese, cut into thin slices
1 tablespoon glazed balsamic
2 tablespoons olive oil
2 tablespoons organic honey
1/2 cup walnuts
Pinch himalyan salt

How to
In a bowl, whisk together olive oil and balsamic. Add the strawberries and toss to combine. Let sit for 5-10 minutes.

Heat oil in a pan on medium heat. Add the halloumi, cook until lightly brown on each side.

In another pan heat the honey until it melts on medium to low heat. Add the walnuts and a pinch of salt. Cook, stirring frequently, until honey is caramelized and nuts are toasted, about 3 minutes. Cool on baking paper.

Add the rocket, strawberries and walnuts to a serving bowl. Top with fried halloumi

Kale & Watermelon Salad with Chimichurri Beef

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Some days you just hit the jackpot with your cooking and absolutely love what you’ve created. Last night was one of those nights for me, I thoroughly enjoyed everything about this dish. I hope you will too!

Kale with Watermelon Salad with Chimichurri Beef

Ingredients

Salad

  • 2 cups Baby Kale
  • 1 cup Watermelon
  • 1/2 Avocado
  • 1 Spring onion
  • 1/2 cup salt reduced Feta
  • 1/3 cup toaster Pinenuts
  • Small handful fresh Mint
  • 1 teaspoon macadamia or olive oil
  • 1 teaspoon lime juice
  • Herbamare salt or Himalayan salt for seasoning

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Chimichurri

  • 5 tablespoons of olive oil
  • 4 tablespoons of apple cider vinegar
  • 1/2 lemon -juice from
  • 1/2 jalapeno or 1 red chilli
  • 1 large clove garlic
  • 1/2 teaspoon cumin
  • Large handful fresh parsley
  • Small handful fresh coriander
  • Herbamare salt or Himalayan salt for seasoning

Beef

  • Grass-fed beef of your choice – I used rump

How to

Salad

In a large bowl combine oil, lime juice and seasoning. Add your kale and massage it with the dressing. Using your hands to work the dressing into the leaves softens them and  making them easier to digest.  Add the chopped up spring onion, watermelon and avocado. Top with the feta and sprinkle with roasted pinenuts and fresh mint.

Chimichurri

Blitz the herbs and chilli in a food processor or chop very finely by hand. Add the oil, lemon juice, vinegar and seasoning. Pulse to combine everything to a saucy consistency.

From Herb Garden To Greek Inspired Dinner

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Last night we went over to our neighbours house for dinner. As they have a little baby I wanted to make it easy for them so I offered to cook us all dinner.

One of the things I love about their house is the beautiful and big herb garden they have. As I was standing there admiring it I had the urge to use some of them for our meal. The end result was this Greek inspired light and lovely dinner.

BBQ fish skewers marinated in salsa verde served with greek salad, tzatziki, grilled zucchini and eggplant

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Ingredients
Fish skewers marinated in salsa verde
1kg of white fish – I used cod
1 handful fresh basil – leaf picked
1 handful fresh parsley – leaf picked
1 tablespoon fresh oregano – leaf picked
1 lemon – juice
1 clove garlic
4 tablespoon olive oil
Himalayan salt
Pepper

Tzatziki
1 1/2 cup Low fat greek yoghurt
½ a large cucumber (unpeeled)
1-2 large garlic cloves
½ teaspoon himalyan salt
½ teaspoon oregano
Drizzle of olive oil

Greek Salad
2 big tomatoes
½ a large cucumber (peeled)
1 capsicum (green or red)
½ a red onion
½ cup kalamata olives
100g salt reduced feta
1 teaspoon chopped fresh oregano leaves
2 tablespoons olive oil
1 tablespoon lemon juice
Salt for seasoning

Roasted Eggplant and Zucchini
1 eggplant
1 large zucchini
Brush with the salsa verde

How to
Salsa verde marinade
Place parsley, basil, garlic in a food processor. Process until finely chopped. Add lemin juice, olive oil and salt.

Cut the fish in to cubes and place in a bowl. Pour 3/4 of the salsa verde over them. Toss to coat and place in the fridge to marinate for at least 1 hour.

Thread the fish pieces onto skewers. Place under a hot grill or onto the BBQ and leave for about 6 minutes or until cooked through.

Tzatziki
Grate the cucumber and put on papertowl.

If you want a really creamy tzatziki – put your yoghurt through a fine mesh sieve while and let it drain for approx 1 hour.

Combine the yogurt, minced garlic, oil and salt in a large bowl. Use your hands to squeeze the liquid out of the cucumber and add to the yoghurt mix.
Drizzle some oil over it just before serving.

Greek salad
While the yoghurt is draining and the fish is marinating prepare your salad by simply cutting the vegetables and feta up. Add the olives and serve on a platter and drizzle your oil, lemon juice and salt dressing over it.

Grilled vegetables
Slice the zucchini and eggplant into long strips. Brush with the salsa verde and place on BBQ. Dash, salt and pepper. Flip after about 3 minutes. Cook for an additional 3-4 minutes.

Enjoy!!

Fennel & Orange salad With Honey Glazed Pecans Nuts

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My family and I were very fortunate to spend almost 7 weeks with my mum in Sweden over summer. During this time mum went through her 4th round of chemo treatments and found it tough to eat big meals so I ended up making alot of different light but super yummy salads.

This one is a Fennel & Orange salad with honey roasted pecans nuts

Ingredients
Fennel
Orange
Mixed baby spinach and rocket leafs  Organic Honey
Pecan nuts
Olive oil
Himalayan salt
Pepper

How to
Remove the tough core from the fennel and cut the rest of it finely.

Remove the peel from the orange. Try to remove all the white pith as it has a bitter flavour. Cut down either side of the white membrane, then push gently so the segments come out.

In a pan, over medium-low heat, add pecan nut and pan roast for about 2 minutes. Turn them several times while roasting. Drizzle the nuts with honey and add a pinch of salt, toss to coat. Keep turning them for approximately 3 minutes. Remove from heat and let them cool down.

Serve the salad on a big platter and drizzle with a dressing of olive oil, juice from the oranges,himalyan salt and pepper.

Coconut Poached Chicken Salad With Chilli & Mango

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Coconut poached chicken salad with mango and chilli

Hi everyone,

I would like to start by saying thank you for visiting the blog, leaving lovely comments and sending me encouraging messages. I only started the blog a couple of days ago and feeling a bit overwhelmed but it has certainly put a big smile on my face. So thank you!

It’s been another beautiful summer day here in Melbourne/Australia so I thought this light but flavoursome salad was appropriate. I hope you like it.

Ingredients
2 big free range chicken breast fillets
400ml light coconut cream
400ml chicken stock
2 clovegarlic
2cm piece fresh ginger
1/2 lime – juice from

Salad
1 finely sliced carrot
1/2 finely sliced zucchini
1/4 finely sliced spring onion
1/2 sliced mango
1/2 cup finely sliced snowpea
Handful Thai basil
Handful Mint
1/2 red chilli
1/4 cup toasted and chopped cashewnuts

Dressing
1/2 lime – juice
1/2 teaspoon garlic powder
1/2 teaspoon ginger powder
1/2 red chili finely cut
1 teaspoon coconut syrup
1 teaspoon fish sauce

How to
Put the coconut cream, stock, ginger, garlic and lime juice in medium saucepan; bring to the boil. Reduce the heat and place the chicken in, let it simmer uncovered for about 10 minutes or until cooked. Cool chicken in poaching liquid for another 10 minutes.

Remove chicken from pan and let it cool down a little bit.

Meanwhile, prepare your vegetables and mango and tear the chicken coarsely.

Make the dressing by adding the chilli, ginger and garlic powder, lime juice, coconut syrup and fish sauce. Pour the dressing over the salad and gently toss.

Serve the salad on a big platter, top with herbs and cashews. 
 
Tips
– If you have time and prefer fresh ginger and garlic in your dressing you can put it in a processor along with the lime juice and pulse it until you have a smooth paste
– You can use coconut sugar instead of the coconut syrup just add a bit more lime juice so it doesn’t get dry
– A julienne peeler is a great tool to use to get vegetables cut/peeled into thin strips

Baked Eggs In Portobello Mushrooms

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These are great after a workout or if you have friends over for breakfast/brunch. I tend to change the filling depending on what I feel like. For these ones I used the following:
🍳🍄🍅🍴
Ingredients:
Portobello mushrooms
Olive oil
Spring onion
Salt reduced feta
Zucchini
Paprika
Tomatoes
Basil
Low fat ricotta
Free range eggs

How to:
Preheat the oven to 225c

Remove the stems from the mushroom caps. Brush both sides of the mushroom with olive oil and fry them lightly in pan for a minute or two. Transfer them over to an oven tray.

In a bowl mix chopped up tomatoes, zucchini, spring onion, basil, feta and ricotta. Season with salt, pepper and paprika. Spread a little bit of your mix into each mushroom cap. Crack one egg into each, centering the yolk in the cavity where the stem was to prevent it from moving around too much.

Carefully put the tray in the oven and bake until whites are cooked through and the eggs are done to your liking, about 15 minutes.

Tips:
– Choose big mushrooms so it all fits in the cap
– Don’t wash your mushrooms with water as it adds liquid to them, just brush them clean
– Keep an eye on them at the end and only bake them until the white has hardened if you like a runny yolk