This month my boyfriend and I have vowed to give up un-natural sugars and alcohol! (Yes, I know.. How will we survive?) Well the first week is done and I feel amazing, it's incredible how food can alter your moods, motivation and sleep! We are normally very healthy during the week, no booze (unless a special occasion) no sweets (unless a birthday etc.) but when it gets to the weekend, we know how to treat ourselves and sometimes a little too much!
We thought after our indulging holiday and Halloween, it was time for a health kick, before Christmas shows up and we have slipped into bad habits.
The menu this week included:
> Sweet potato, chirozo and white bean salad
>Roast pumpkin, avocado and pine nut salad
>Salmon, brown rice noodle and green salad
>Cesesar salad with a poached egg on a girls Thursday night out
They were all delicious, so I thought I would share the recipes. I hope everybody can get super salads in their weekly dinner plans, with left overs for lunch! I always make for a family, so Ryan and I have plenty of left overs. These recipes below can serve 3 easily.
Sweet potato, chirozo and white bean salad
2 Chirozo sausages
1 tin white cannellini beans
1 bunch coriander
2 large sweet potatoes
1/2 cup sunflower seeds
1 tbsp sesame seeds
2 tbsp apple cider vinegar
2 tbsp lemon juice
1 tbsp tahini paste
1/4 cup olive oil
This recipe is super easy and so tasty!! Firstly chop sweet potato roughly into bite sized cubes, coat in coconut oil and bake in the oven for 15 minutes on 180 degrees. While the sweet potato starts to cook, slice the chirozo sausage 1cm thick. After the sweet potato has cooked for 15 min, add the sausage to the pan and return to the oven and cook for a further 15 minutes, until both sweet potato and sausage are cooked.
Empty the tin of beans into a strainer and wash them before adding them to the salad bowl. Wash the coriander and pull off the leaves to add to the beans. Allow the sweet potato and sausage to cool for 10 minutes before adding to the beans and coriander. Stir in the sunflower seeds and sprinkle the sesame seeds on top before serving. The dressing needs to be made into a jar and shaken before used. Can keep for a week in the fridge. Salad can be served on a bed of spinach for some extra greens, and enjoy!
Roast Pumpkin, avocado and pine nut salad
Jap Pumpkin (or butternut- Jap is so cheap in Singapore)
300 grams baby spinach
1 large handful pine nuts
1 red onion
2 Poached chicken breasts (see other blog post for this)
Half a bunch coriander
2 tbsp coconut oil
This recipe is so easy mid-week and doesn't require much effort or thought.
Poached chicken can be done a couple of nights before or on the night!
Poach chicken first and set aside~ See other blog post for recipe. Chop pumpkin into rather large chunks and place on a tray with coconut oil and salt. Ensure the coconut oil covers the pumpkin so it sweetens it and gives a lovely flavour. Roast on 180C for 10 minutes before adding the onion chunks.
Red onion needs to be roughly chopped into chunks and added to the pumpkin to roast.
While the veg is cooking, cook the pine nuts in a fry pan on low for 5 minutes turning them every minute, so they don't burn. Sprinkle the spinach over a plate and place the cooked pumpkin & onion on top. Cut and add the avocado chunks , shredded chicken and coriander. Finally sprinkle over pine nuts and drizzle a little olive oil. Can be served with additional dressing, but I think there is enough natural flavours that you don't need the extra effort or calories. Enjoy!!
Salmon, brown rice noodle and green salad
1 rather large salmon fillet (350grams)
1 packet brown rice vermicelli noodles
1 cup green peas
4 spring onions (green onions)
1 red chilli
1 cup bean sprouts
2 heads of bok choy
1/2 bunch coriander
1 small lime
2 tbsp soy sauce
1 tsp honey
2 tbsp coconut oil
2 tbsp sesame seeds
Wash and coat salmon in 1tbsp of soy sauce and leave aside whilst chopping ingredients. Roughly slice the bok choy into strips width way, so they are about 5cm pieces. Put the kettle on and boil water and then pour over the rice noodles and allow to sit for 5 minutes (no longer-or they go soggy). Dice spring onion and chilli and add to the fry pan with coconut oil. Whilst cooking and creating fragrant flavours with onion and chilli, fry the salmon in another fry pan on high, to get that crispy skin. Turn down the heat and allow to cook for 8-12 minutes depending on how big your fillet is and how cooked you like your salmon. Add in the bok choy to the onion mixture, noodles, soy sauce and honey. Stir the noodles and veg around so that everything is coated in sauce and flavour. Stir in the peas and coriander and turn off the heat. Flake the salmon over the top and coat with lime juice and sesame seeds!!
If you are keen for more greens, you can add in Chinese spinach or kai lan for some extra crunch, enjoy!
My life really does revolve around food! I love learning about produce, reading new recipes, trying to create my own. Here are some of my food, travel and creative journeys, I hope you find them interesting or just delicious!