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Steamed Fish and Baked Wedges

Love a good fish and chips but didn’t have the chips. I had oven wedges instead that cook in oven 180*C for 20 minutes. While its cooking I make the salad and Dipping sauces and I steamed the fish (basa fillet) in microwave steamer 6 minutes and its done. Dipping sauce is sweet chili sauce and garlic aioli placed into a ramekin. Garden salad with baby spinach leaves, cherry tomatoes and cucumber Slices.

Fish and Wedges

This entry was posted on May 31, 2018, in Autumn, Fish.

Soups: Chicken Miso Soup

I needed to use up some chicken thighs so this was a great way to do it without a stir fry. (Recipe inspired by Australian Healthy Food Guide June 2018 Issue Page 72)

Chicken Miso Soup

 

 

 

 

 

 

 

 

 

 

Ingredients serves 1

1 Chicken Thigh (Antibiotic free)

1 Miso Soup Pouch

1 Green Shallot

1 Packet steam fresh mixed greens

1 Garlic Clove Minced

1tsp Ginger cut into fine strips

 

Method:

Slice the chicken into strips.

Cut the shallot on diagonal slices.

Use a Garlic Mincer to mince garlic.

Peel and slice ginger into fine strips.

Add all ingredients to pot and cook on low heat until chicken is cooked through.

Serve hot in bowl.

Eggplant and Beet Lamb Stack

I wanted to experiment with eggplant and flavours to go with it so teamed up this little beauty for brunch.

Eggplant Beet Stack

 

 

 

 

 

 

 

 

 

 

Serves 1

Ingredients

5 Slices Eggplant

5 Slices Beetroot (buy organic raw beet and cut by me)

3 Baby Mushrooms

3 slices tomato

50g lamb steak

2 Rings Red Onion

1Tb Balsamic Vinegar

 

Method

Cook lamb in non stick skillet to your liking (I didn’t even add oil to pan) then remove from pan and rest

In skillet add eggplant, beetroot, mushrooms, tomato, onion and cook until eggplant is done and others are soft

Assemble on plate with eggplant first in a flower shape then top with beetroot and mushrooms between the eggplant.

Top middle with tomato slices and then place lamb on top with onions

Drizzle the balsamic around the stack .

Enjoy

Trip Meals

Self Catering 4 day Weekend Trip . I am happy we have meals we can stay on track with. We do have full kitchen facilities but I find if I pre-make then its only a reheat job and no stress and everyone can enjoy the weekend. But as its hubbys birthday we are going to celebrate it.

Breakfast are the berry, greek yogurt, seeds and nuts with museli pots,

Lunches are premade salads,

Dinners are hot meals

and 2 meals out.

Snacks : Bliss balls, Miso Soup for me

Snacks : Apples & Peanut toast for hubby

Drinks:

Herbal Tea &. Water bottles for me

Coffee for hubby.

The 8 Week blood Sugar Cookbook: Breakfast Berries and Yogurt Seed and Nuts Pots (*I added 1Tb muesli to each pot)

 

 

 

 

 

 

 

 

 

 

Salad extra for snack if hungry

 

 

 

 

 

 

San choi Vietnamese Prawn Rice Paper Rolls

crying tiger homemade

 

 

 

 

 

 

 

 

 

 

Paleo snags with avocado, tomato, free range egg, sauce , low GI low Carb Bread

 

 

 

 

 

 

 

 

 

Savoury Turkey Mince left from lasagne and paleo lamb chipolatas w low carb low GI bread

 

 

 

 

 

 

 

 

 

 

 

Tuna Salad

 

 

 

 

 

 

 

 

 

Cottage Pie Homemade

 

 

 

 

 

 

 

 

 

Turkey Lasagne w Garden Salad

 

 

 

 

 

 

 

 

 

 

Eat Out for Hubby’s Birthday

Meals Out Birthday Dinner

Complimentary Pappadum and Water

Spices29 Goan Indian Restaurant Woy Woy
Share Platter Entrée Tikka Chicken, Haryali Kebab, Lamb Barrah Kebab, Sheek Kebab

Entrée Served with Mint Chutney

 

 

 

 

 

 

 

Spices 29 Goan Indian Restaurant Mains with 3 Sides Platter

3 Sides Platter: Mint Chutney, Cucumber Raita, Hot Pickles and asked for Jeera/Coconut Rice but was given Tumeric Rice

Mains : Prawn Vindaloo, Lamb Chennai (Madras Style)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

20180517_173909.jpg

Mango Lassi

Plain Lassi

Tumeric Rice (We asked for Jeera Coconut Rice )

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Meal #2 Out McDonalds on way home

Buffalo Crispy Chicken Burger and hubby got Grande Big Mac Meal

Warm Chocolate Cake from McCafe

 

Eggplant “Toast”

I had some eggplant leftover from the Skinny eggplant lasagne so I placed it on foil lined tray sprayed with cooking spray. then layer the eggplant strips flat. Topped with a sprinkle of each smoked sweet paprika, garlic powder, parsley flakes and grated lactose free cheese (Liddle’s). I am not normally a fan of eggplant but this was delicious and I will be making it again. It makes a great substitute for a healthy version of garlic bread without the carbs

Eggplant Toast serves 2

1 serve eggplant “toast” w iceberg, cherry tomato and mushrooms

 

My Recipes Inspired by the 8 Week Blood Sugar Cookbook

I love creating new recipes and now have more ideas to do thanks to this great healthy diet. I have lost weight on it so far and so has hubby (a dress size down for both of us already! its only been a few weeks since starting)

Slow Cooked Beef Brisket with Paleo BBQ Sauce cooked in slow cooker on low for 6 hours and Garden Salad Bowl (*The sauce reminds me of crying tiger sauce soo good )

 

 

 

 

 

 

 

 

 

 

 

Bulk Basic Garden Salad for Catering Dinner,  My basic Garden Salad : Mixed leaves, tomato, cucumber, red onion, sliced black olives, capsicum, grated carrot served with Italian Dressing (*to be served with Skinny Eggplant Lasagne Recipe from the 8 week blood sugar cookbook)

 

This entry was posted on May 16, 2018, in Autumn.

Chicken & Sundried Tomato Casserole

I came across this combination a few years back and decided to do it as I had ingredients to use up. Hubby loved it. I just did 2 chicken breast fillets into cubes, 1 pouch of sundried tomatoes with oil, 4 mushrooms sliced, and 1 handful of cheese on top. Place all ingredients after cutting into oven proof dish and bake 180*C for 25 minutes. Place 1 large beet cut into 6 and 2 purple carrots cut lengthwise into 3 then 1Tb balsamic Vinegar into 2nd dish and place in oven at same time to cook as chicken.

chicken & sundried tomato w mushroom and cheese casserole served with baked balsamic beets and purple carrot