So i have this awesome friend frew (Lauren), who is currently transforming her life thru hard dedication to exercise and healthy eating. She is a true inspiration that thru hard work you can achieve results!
Frew uploaded this recipe to her instagram @frewzyys_fitlife of a delicious yet healthy sushi recipe that i just couldn't not share with you. Filled with all the goodness of wholesome foods including Quinoa and Alfalfa, its to die for!
4 Nori Seaweed Rolls
1/2 Cup Quinoa
Spinach To Fill
1 Shredded Chicken Breast (Pre-cooked & cooled)
Half large Carrot - Julienne
2 inch slice cucumber - Julienne
1 medium Avocado sliced
1/4 Red Onion sliced thin
Pickled Ginger to taste
2 tbsp Light Soy Sauce
1 tsp Wasabi
In a microwave bowl add 1/2 cup of quinoa and 1 cup of water, microwave on high for 10 minutes, remove and cover with glad wrap and let stand. Prepare all of your filling ingredients whilst your Quinoa is in the microwave, absolutely anything can go in sushi – p.s. Mango goes really well with chicken. Place your Nori Seaweed shiny side down on a bamboo placemat or cutting board (if you are already confident with rolling sushi). Fill the seaweed paper with spinach, leaving about an inch free at the end (to seal), pop all your ingredients on top of the spinach about 1/3 of the way in, including quinoa (I use about 2 tablespoons per roll) When you have finished adding all of your ingredients lift the bamboo placemat and seaweed up and roll over your ingredients making sure that everything is squeezed in tight, keep rolling until you reach the inch at the end, dip your fingers in the glass filled with water and run them along the end of the seaweed until sticky and then roll your sushi until the end meets and let sit until stuck together. Wet your knife in the glass filled with water and slice sushi roll to preferred size, I prefer 1 inch slices, wet your knife after every 2nd cut. For presentation purposes I cut the ends off the sushi roll and secretly eat them (as the filling sort of falls out of these ones). Serve with wasabi, soy and pickled ginger.
Everyone loves a good fried rice and it took me a while to perfect this because when i used to add the eggs it would make my rice gluggy and yuck.... but i did my research and i realised you rice needs to be cooked and cold before you start! It works everytime! I use brown rice in this recipe because 1 i had never tried it before this and 2 because brown rice is a little more healthier for you than white rice. Enjoy!
1 Cup Brown Rice
1 Tablespoon Oil
1/2 Onion, chopped finely
1/2 Cup bacon bits, cooked till crispy
1 Small Carrot, diced finely
1/2 Cup Peas
1/2 Cup Corn
2 Eggs, whisked
2 Tablespoons Soy Sauce
Cook rice according to packet. Once cooked place in the fridge to cool.
Once rice is cold. Add oil to pan a pan and bring to a medium heat. Add onion, bacon,carrot peas and corn and cook until onion is soft and veggies are slightly cooked, around 5-8mins. Add cold rice and mix well. Cook until rice is hot. Push rice to one side of the pan, add the whisked eggs and fry until they just start to set. Once eggs have started to set combine with the rest of the mixed rice. Add soy sauce and stir to coat the fried rice. Once eggs have cooked serve straight away.
Note: You can add anything you like to this rice dish, maybe you would like to add some bean sprouts or some fresh herbs.
This baked feta with tomatoes, olives and red onion will soon become your favorite dish to take to parties. Not only is it delicious but its so easy to make! I used a mixture of tomatoes to visually make it more appealing to my family of eaters. You can serve as a dip with some crackers or as we simple do, straight from the foil to our mouths! If you don't like feta you can substitute for halloumi cheese.
1 cup cherry tomatoes, halved ( big ones quartered)
1/4 cup chopped, pitted Kalamata olives
1 clove garlic, minced
1/4 cup thinly sliced red onion
2 tablespoons finely-chopped fresh parsley
1 teaspoon dried oregano
1 teaspoon olive oil
1 Tablespoon Balsamic Vinegar (I used white Balsamic so it didn't stain the tomatoes, but you can use normal brown balsamic)
Freshly ground black pepper
1 block feta (I used hard australian feta as i like the firmer texture better)
Preheat oven to 200’c.
In a bowl, mix the tomatoes, olives, onion, and garlic, 1 tablespoon of the parsley, oregano, balsamic vinegar, olive oil and a few grinds of pepper.
Set the feta block in the middle of a piece of foil in a dish. Pile the tomato mixture on top of the feta. Fold up the edges of the foil so that it will hold in any liquid as it cooks. Place the sealed packet in the oven for 15 minutes to warm it through. Remove from oven and transfer to plate or serving dish. Garnish with parsley. Serve immediately.
Note: The feta will not melt, but go soft. Once feta cools down it will harden back up. To fix this just pop it back in the oven to warm thru.
In my household everybody loves hot chips, and my husband and are are a massive fan of the mexican taco. So why not add them together! I make sure my mince are golden and slightly crispy and it adds a certain texture to the dish which makes it even more yummy! feel free to add any other toppings you would like.
450g Frozen Chips ( I use a mixture of different types)
400g Beef, Minced
1 onion, diced
1 Packet Taco seasoning
1½ cups Cheddar cheese
2 Tomatoes, diced
2 Spring onions, diced
Sour cream to serve
Jalapenos are optional
Preheat oven to 200’c. Lay frozen chips on baking tray lined with baking paper and cook until just turning crispy.
While fries are cooking, brown ground beef. Drain any liquid and cook until meat starts getting crispy. Add diced onion and cook until browned. Add taco seasoning and water, mix according to package directions. Remove fries from oven when just cooked. Layer taco mixture over fries.
Sprinkle with cheese, return to oven, cook until cheese is melted. Top with tomatoes spring onions and sour cream to serve.
I made these lemon crumble bars for my husband the other day and this is how he responds.. ..well i can you it wasn't verbal.. he ate almost half the slice within a very short amount of time. These lemon bars have 3 delicious layers. First the crumble baked on the bottom, the creamy, kind of toffee lemony centre and the crunchy crumble topping.. so delicious, it will become your new favorite!
1 1/4 cups all-purpose flour
1 1/4 cups rolled oats
1/2 tsp Salt
1/2 tsp baking soda
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
3/4 cup unsalted butter, melted
1 tsp vanilla extract
1 can sweetened condensed milk
1/3 cup fresh lemon juice
2 large egg yolks
1/2 tsp lemon extract
Preheat oven to 200'c. In a medium mixing bowl, whisk together flour, rolled oats, salt and baking soda. Stir in both sugars and mix until no clumps of sugar remain. Stir vanilla into melted butter and pour mixture over dry ingredients. Using a spoon, stir mixture until evenly moistened. Sprinkle half of the crumb mixture into the bottom of a greased slice tray and gently press into an even layer. Bake in preheated oven 15 minutes. Remove from oven and set aside (leaving oven heated at 200'c).
In a mixing bowl, whisk together sweetened condensed milk, lemon juice, egg yolks and lemon extract until well blended. Pour mixture over crumb crust in baking dish and spread into an even layer. Sprinkle top evenly with remaining crumb mixture. Bake in preheated oven 24 minutes or until it is lightly golden. Remove from oven and allow to cool at room temperature, once cool, once cool, cut into squares. Store in airtight container in refrigerator.
Mum of 2, Wife of a Fifo worker and lover of delicious, creative food.