Quinoa Sushi

Ingredients (Serves 3):

• 275 Grams Quinoa
• 150 Grams Smoked trout or any other fish that you like
• 1 Cup Greek yogurt
• 2 Tablespoons Wasabi paste, or more to taste
• Lemon pepper to taste
• Salt to taste
• 3 Tablespoons Sushi vinegar
• Nori sheets as needed
• 1 Carrot, shredded
• 1 Cucumber, sliced
• 1 Sweet pepper or bell pepper
• 2 Avocados, sliced
• Black sesame seeds to taste

Method:

1. Rinse the quinoa under cold water & then boil it for 12 min. Drain and set aside. While it is cooking prep the veggies.
2. For the rolls or bowl– slice the pepper and cucumber into strips.
3. Mix the greek yogurt, wasabi, sushi vinegar, lemon pepper & salt. Then add the cooked quinoa and mix until combined. Taste for salt.
4. Place a thin layer of quinoa on top of the nori, sprinkle some black sesame seeds, then add the trout and veggies. Roll it using the mat.
5. Arrange the sliced avocado on top of the roll. Cover with plastic film. Using the mat press a bit so the avocado sticks to the roll.
6. Remove the plastic wrap and slice it into pieces. You can also skip this step & add the avocado with the veggies so it is inside the roll.
7. To make the bowl. Just serve the seasoned quinoa first, then the veggies and trout. Sprinkle some sesame seeds and thinly sliced nori.
Serve with some soy sauce on the side and enjoy!

Have yourself a Merry Christmas in July

Who doesn’t love a mid-year Christmas?

If you are feeling festive this July – give these simple but oh-so-yummy recipes a try.

Salmon with Roasted Veggies (serves 4)

Ingredients:

  • 2 red onions, cut into wedges
  • 2 red peppers, sliced into strips
  • 1 yellow pepper, sliced into strips
  • 1 zucchini, halved lengthways and thickly sliced
  • 1 whole garlic, halved across the middle
  • 2 medium tomatoes, halved
  • 3 tbsp olive oil, plus extra to drizzle
  • 270g cherry tomatoes
  • 4 x 150g salmon fillets
  • Juice from 1 lemon
  • Handful of fresh basil leaves

Method:

  1. Preheat the oven to 200°C.
  2. Place the onions, peppers, zucchini, garlic and tomatoes into a shallow roasting tray. Pour over 3 tbsp olive oil, season with sea salt and ground black pepper, then gently toss to coat.
  3. Roast the veggies for 20 minutes.
  4. Add the cherry tomatoes to the tray and lay the salmon fillets on top. Season, then drizzle with a little more oil and a generous squeeze of lemon juice.
  5. Return to the oven for 10-12 minutes until the salmon is just cooked through and the vegetables are tender. Scatter with fresh basil leaves to serve

 

Image result for salmon and roast veg

Fresh Cherry Crumble (serves 4)

Ingredients:

  • 4 cups fresh pitted cherries
  • 3/4 cup water
  • 2 tbsp raw honey
  • 1/4 cup agave nectar
  • 2 1/2 tablespoons cornstarch

For the crumble topping:

  • 2 tablespoons butter
  • 4 tablespoons coconut
  • 1/3 cup agave nectar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup rolled oats
  • 1/2 cup finely chopped walnuts or pecans

Method:

  1. Heat oven to 190 C. Lightly spray four ramekins with baking spray or lightly butter the bottoms and sides.
  2. In a medium saucepan, combine the pitted cherries, water, honey, agave, and cornstarch. Stir to blend and put the pan over medium heat. Bring to a simmer; reduce heat and simmer, uncovered, for 10 minutes, stirring frequently.
  3. Divide cherry mixture among 4 ramekins.
  4. Combine topping ingredients and, using fingers, sprinkle evenly over each filled ramekin.
  5. Put ramekins in the preheated oven with a sheet of foil or baking sheet on the rack below to catch drips. Bake for 25 to 30 minutes, or until the topping is browned and the filling is bubbly.

Image result for fresh cherry crumble recipes

 

Festive Time is here! How do you keep it tidy you ask?

Prepare yourself for the holiday season! The run-up to Christmas is often a time for endless party nibbles, alcohol and lack of exercise…

We understand that you don’t want to miss out on the fun so with these tips you can do all of that – party and stay healthy!

1.   Exercise 
Give yourself the gift of 30 minutes of exercise a day. In addition to burning calories, exercise also helps to relieve tension – so you are less likely to eat to control holiday stress (which is a real thing!).

2.    Stay hydrated! 
A little water goes a long way – small sips throughout the day is a smart way to keep well hydrated. Even better, water has no fat, no calories and no sugar  🙂 Keep a bottle of ice cold water in the fridge and pop in some mint and lemon.

3.   Portion Alert! 
Try to keep your portions small and make only one visit to the table. Choose the smallest plate possible. Pile greens and other tasty veggies on your plate first, leaving just a little room for those high-calorie treats like sweets and cheeses. Eat small, lower-calorie meals during the day so you can enjoy a special treat later – just make sure you do not starve yourself for the party and overeat later.

4.    Step away from the table 
If you don’t put your choices on a plate, you have no idea how much you are really eating. The worst thing you can do at a party is stand around the table dipping into the bowl.

5.   
 Drink smart 
Alcohol is a double whammy during the holidays.  It tends to weaken your resistance when it comes to eating, and the calories in drinks add up quickly. Always choose low calorie mixes (water is best) and opt for light white wine spritzers as your number one choice.

6.  If you need to cheat, be clever about it

Every one craves sugar at this time but make sure you opt for sugar free chocolate deliciousness. See our recipes for ideas…

7. Zen Yourself

Holidays can be stressful. Keep expectations for the holiday season manageable. Organise your time and make a list and prioritise the important activities. Be realistic about what you can and cannot do. And don’t forget to schedule some down time to relax.

8.    Slip, don’t slide
If you eat three helpings of mashed potatoes and half a pie, all is not lost.  Rather than polishing off the rest, learn from your slip-up. Next time, eat a salad first, start a conversation, and park yourself far from the danger zone. The next time starts today.

 Remember to avoid missing meals in the busy period running up to Christmas. This easily leads to overeating, when you’re faced with temptation.

 

ENJOY THE FESTIVE SEASON 🙂

Roasted Maple Sprouts with Hazelnuts

Ingredients

Serves 4 as a side dish

  • 200g of brussel sprouts
  • sweet potato (200g)
  • 50g of blanched hazelnuts
  • 100g of pomegranates
  • 2 tablespoon of maple syrup (Optional)
  • 1/2 a teaspoon of chilli flakes

Method:

  1. Pre-heat the oven to 180C
  2. Slice the sprouts in half and then the sweet potato into eights (you want the sweet potatoes to be roughly the same size as the sprouts)
  3. Place the sprouts and sweet potatoes in a baking dish. Sprinkle the chilli flakes, salt and pepper over them and the drizzle them with olive oil
  4. Let them cook for about thirty minutes, until they start to go a golden brown. Then take them out and add the hazelnuts before placing the tray back into the oven for another 8-10 minutes, so that the hazelnuts turn a golden brown too
  5. Remove the tray from the oven, drizzle the maple syrup over the brussel and sweet potato mix and stir in the pomegranates and enjoy!

 

Exchanges:

1 serving = 2 cups = 2 veg, ½ cup starch, 1 fat, ½ cup fruit

Inspired by Deliciously Ella 🙂