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Mother’s Day Giveaway

WIN a ‘Dietitians Guide to Clean Eating’ for mum this Mother’s Day, the 14th May.

Follow these easy instructions below and you will be one step closer to winning your mum a fabulous guide to clean eating.

  1. Like and share this post on Facebook
  2. Tell us what you’re going to make mum to eat on Mother’s day
  3. Make everyone jealous by sharing your great meal ideas for Mother’s day

The winner will be announced on Friday the 12th May.

Need some ideas?

We were thinking delicious banana pancakes with honey-nut yoghurt for breakfast in bed, and perhaps a chicken and blood orange tabbouleh salad for lunch, not forgetting a late afternoon nibble of brie and pomegranate bruschetta.

                                                             

Sound good to you? We are certain mum’s all over will love you for these recipes!

 

 

A Mother’s Day lazy lunch – Chicken and Blood Orange Tabbouleh Salad

Serves 4

Ingredients:

  • 1 large Chicken breast fillet
  • 3 Blood oranges
  • 1 pinch Chilli flakes
  • 1 small bunch coriander
  • 1/4 tsp Garlic powder
  • 1 small bunch parsley
  • 4 Spring onions
  • 200g Bulgur wheat
  • 1/4 tsp Cinnamon, ground
  • 2 tbsp olive oil
  • 400ml Water

Method:

  1. Start by cooking the bulgur wheat. Pour 1 tablespoon of oil into a small saucepan along with the cinnamon and heat gently until starting to sizzle. Add the bulgur wheat and stir.
  2. Continue to cook over medium heat for a couple of minutes until the bulgur wheat smells toasted and fragrant. Add the water and a pinch of salt and bring to the boil.
  3. Cover with foil or a tight-fitting lid and turn the heat down as low as it will go. Cook for 10 minutes and turn off the heat. Leave to steam for 5 minutes before fluffing up the grains with a fork. Set aside to cool.
  4. Cut the chicken into very small bite-sized pieces. Place in a small bowl along with the zest of 1 blood orange and the garlic powder, chilli flakes and a good pinch of salt. Mix together well.
  5. Heat 1 tablespoon of oil in a frying pan and add the chicken pieces. Fry the chicken pieces over medium heat until cooked through.
  6. In a large bowl mix together the cooled bulgur wheat, the blood orange chunks and the juice of 1 blood orange, the herbs and the spring onions. Taste and season if needed and add a drizzle of oil if liked. Serve with the chicken on top or mixed throughout if preferred.

Quinoa with blueberries, strawberries, mango salad and a honey lime dressing.

This easy and healthy Quinoa Fruit Salad goes well with any summer meal.

 

Ingredients ( 6 servings as a side dish)

  • 1 cup quinoa
  • 2 cups water
  • Pinch of salt
  • For the Honey Lime dressing (optional)
  • Juice of 1 large lime
  • 3 tablespoons honey
  • 2 tablespoons finely chopped fresh mint

For the fruit:

  • 1 1/2 cups blueberries
  • 1 1/2 cups sliced strawberries
  • 1 1/2 cups chopped mango
  • Extra chopped mint, for garnish-optional

 

Method

  1. Using a strainer, rinse the quinoa under cold water. Add quinoa, water, and salt to a medium pot and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let quinoa cool to room temperature.
  1. To make the Honey Lime Dressing: In a medium bowl, whisk the lime juice, honey, and mint together until combined.
  1. In a large bowl, combine quinoa, blueberries, strawberries, and mango. Pour honey lime dressing over the fruit salad and mix until well combined. Garnish with additional mint, if desired. Serve at room temperature or chilled.

 

Note: use your favourite fruit in this salad. Blackberries, peaches, kiwi, raspberries, pineapple, grapes, etc. are great options!

 

Sweet Potato and Chickpea Curry

Ingredients

  • 1 large of sweet potato, diced
  • 1 tin of chickpeas, cooked, drained and rinsed
  • 2 large tomatoes, quartered, seeds removed and diced small
  • 2 red onion, diced
  • 2 cm of ginger, chopped finely
  • 2 cloves of cloves, chopped finely
  • 1 tbsp of masala
  • 1 tbsp olive oil
  • Juice of ½ lemon
  • Handful of coriander
  • Salt and pepper

Method

  1. Pre heat oven to 180 C.
  2. Cover the sweet potato with the masala and oil, combine well then add to a heated tray and cook in the oven for 10-12 minutes (or until cooked), turning once.
  3. Combine the remaining ingredients (except coriander) in a large bowl, add the sweet potato hot or allow to cool. Mix well.
  4. Add the coriander just before serving.
  5. Enjoy on its own, with a side of greens or alternatively with grilled fish or chicken.

Exchanges

1 cup salad = 2 starch + 1 fat + 1 veg