Category: Recipes

Salt and Pepper Zucchini Chips

zuch-2502b
Ingredients
  • About 4 Cups of  thinly sliced Zucchini
  • ¼ tsp salt
  • ¼ tsp pepper
  • ½ tsp olive oil
  • 1 tsp apple cider vinegar
Instructions
  1. Slice the zucchini thinly.
  2. Whisk salt, pepper, olive oil, and vinegar together in a bowl
  3. Add sliced zucchini
  4. Toss with the “dressing” to coat.
  5. Place the slices on your dehydrator trays
  6. Dehydrate at 135 degrees for 5-6 hours or until crispy

Note: You can also try doing this in an oven.

Spinach and Smoked Salmon Salad with Lemon-Dill Dressing

I love this healthy, light, crunch Salmon Salad. It is so easy to put together and makes such a great lunch. Enjoy!

Spinach and Smoked Salmon Salad with Lemon-Dill DressingIngredients

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped dill
  • Kosher Salt
  • Freshly Ground pepper
  • 8 cups of Baby Spinach
  • 175 grams of thinly sliced smoked Salmon, cut crosswise into 1/2 inch ribbons
  • 1 medium cucumber – peeled, halved lengthwise, seeded and thinly sliced
  • 4 radishes, alved and thinly sliced
  • 2 spring onions, thinly sliced

Method

Whisk the olive oil, lemon juice and dill together in a large bowl. Season with Salt and Pepper. Then add the spinach, smoked salmon, radishes and spring onions to the bowl and toss well. Transfer the salad to plates and serve.

 

Turkey Pasta Waldorf Salad  

Serves 2

Ingredients

  • 50 gr whole wheat pasta shapes (can be gluten free of course and I would prefer if you use that)
  • 100mls fat-free natural bio yoghurt
  • ½ lemon, juiced
  • sea salt and freshly ground black pepper
  • 20gr walnuts, chopped
  • 4 celery stalks, chopped
  • 2 small red dessert apples, cored and chopped
  • 4 seedless black grapes, chopped
  • 150gr grams skinless turkey breast, cooked and cut into bite – seized pieces
  • a little chopped fresh parsley for garnish

Method

  • Cook the pasta in boiling salted water according to the packet instructions till ‘al dente”, then drain and cool a little
  • Meanwhile, in a bowl mix together the yoghurt, lemon juice, and season with sea salt and freshly ground black pepper.
  • Tip the cooked pasta, walnuts, apple, celery, grapes and turkey into the yoghurt dressing and combine thoroughly.
  • Spoon into two serving bowls and garnish with the fresh parsley

Zucchini Pasta

I just made the quickest and yummiest lunch ever. I sliced thin slices of zucchini with my cheese cutter. I then heated up some olive oil and minced garlic in a frying pan. I cooked up the zucchini until slightly soft then I added small tomatoes and a few bits of mushrooms and cooked it all until perfectly ready. 🙂
I added a pinch of black pepper.
That’s it! Then I just put it on my plate and enjoyed this simple and beautiful meal for lunch. It tastes even better when the vegetables are home grown – the zucchini and tomatoes are. 🙂 Why don’t you try it too…

 

OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA

 Zucchini contains:

  • a lot of dietary Fiber, which aids in digestion, prevents constipation, maintains low blood sugar and curbs overeating.
  • a lot of vitamin C & A and these vitamins not only serve the body as powerful antioxidants, but also as effective anti-inflammatory agents.
  • Copper – this mineral deter the development of many hyper-inflammatory disorders, including asthma, osteoarthritis, and rheumatoid arthritis.
  • Magnesium,  a mineral proven to reduce the risk of heart attack and stroke.
  • Folate which is a vitamin needed to break down the dangerous amino acid homocysteine, which – if levels in the body shoot up – can contribute to heart attack and stroke.
  • Potassium , which helps lower blood pressure.
  • Manganese – a trace mineral and essential nutrient, which helps the body metabolize protein and carbohydrates, participates in the production of sex hormones, and catalyzes the synthesis of fatty acids and cholesterol.

Chicken Skewers with Mango Salad

Try out this very yummy chicken recepi with Mango Salad.

Per Serve

Calories:  270
Fat: 2.0grams
Protein: 39 grams
Carbohydrate: 18.7 grams
Fibre: 2.1 grams

 Ingredients:

1 sprig of fresh mint leaves
10 ml of Lime Juice (bottled)
50 ml of Lemon Juice (bottled)
1/2 Mango
20 ml Tamari (wheat free soya sauce)
Approximately 10 cm of Cucumber
150 gram chicken tenderloins
1/5 of Onion
2 tsp of bottled crushed Ginger
2 wooden skewers

Method:

1. Thread tenderloins onto skewers and marinate in a refrigerator overnight in the lemon juice mixed with the tamari sauce and half the ginger. If you can’t marinate overnight, then 10 minutes will be sufficient; overnight allows the flavours to infuse.

2. Cook chicken skewers in non-stick frying pan or on BBQ for 10-15 minutes, basting with marinade as they cook.

3. Meanwhile, prepare the Mango Salad: remove the skin and stone from the mango and finely dice. Finely chop the onion, cucumber and mint leaves’ combine in a bowl with the mango, remaining ginger, sweet chilli sauce and lime juice to make salsa, stirring gently to avoid bruising the fruit. Spoon salsa over kebabs and serve.

Chefs suggestion:
– If usuing wooden skewers, place skewers in chilled water for 1 hour before use to avoid them burning on the barbecue.
– For gluten free, ensure the brand of sweet chilli sauce you are using is gluten free.

 

Sweet Potato Pomegranate Salad

Sweet-Potato-Pomegranate-Salad-4Ingredients

  • 4 large sweet potatoes, peeled and cut into 1-inch cubes
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 1 cup pomegranate
  • 1/2 cup pepitas
  • 1/2 cup feta cheese

For the pomegranate dressing:

  • 2 tablespoons pomegranate juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste

Method

1. Preheat the oven to 200 degrees C. Place the sweet potatoes on a large baking sheet. Drizzle with olive oil and toss until sweet potatoes are well coated. Season with salt and pepper, to taste. Roast for 20-30 minutes, stirring occasionally, or until sweet potatoes are tender. Remove from oven.

2. Place the sweet potatoes in a large bowl. Add pomegranate, pepitas, and feta cheese.

3. In a small bowl, whisk together pomegranate juice, red wine vinegar, honey, olive oil, salt, and pepper. Drizzle dressing over sweet potato salad. Gently toss. Serve immediately.

Teriyaki Salmon with Zucchini


teriyaki-salmon-hl-523893-x

Ingredients

  • Low-sodium teriyaki sauce
  • 2 salmon fillets
  • Sesame seeds
  • 2 small zucchini, thinly sliced
  • 4 scallions, chopped
  • Canola oil

Method

Combine 5 tablespoons teriyaki sauce and fish in a zip-top plastic bag. Seal and marinate 20 minutes. Toast sesame seeds in a large nonstick skillet over medium heat, and set aside. Drain fish, discarding marinade. Add fish to skillet, and cook 5 minutes. Turn and cook for 5 more minutes over medium-low heat. Remove from skillet, and keep warm. Add the zucchini, scallions, and 2 teaspoons oil to skillet. Sauté 4 minutes, or until lightly browned. Stir in 2 tablespoons teriyaki sauce. Sprinkle with sesame seeds, and serve with salmon.

Zucchini Fritters

4b28fa3ce5c870134c159acd79edaf1dZucchini Fritters with Tzatziki

Serves 2

  • 2 cups coarsely grated zucchini
  • 1/2 cup coarsely grated potato or Sweet Potato
  • salt
  • pinch of flour
  • 1 egg
  • 1 tablespoon chopped chives (or whatever herb you like)
  • 1 tablespoon chopped mint (or whatever herb you like)
  • zest of one lemon
  • 1/4 cup diced white onion
  • 1 tablespoon unsalted butter

Tzatziki:

  • 1cup Greek yogurt
  • Some finely diced red onion
  • A bit of chopped mint
  • Salt
  • Squeeze of lemon juice

1. Place the grated zucchini and potato in a colander. Spread the veggies out to allow for maximum surface area exposure and sprinkle all over with salt. Let sit for at least 30 minutes to drain.

2. Meanwhile, make the tzatziki, if desired: Stir together yogurt, onion, mint, salt and lemon juice. Taste. Add more salt if necessary. Chill until ready to use.

3. After the 30 minutes, squeeze veggies out and wrap in paper towels. Squeeze again. [Note: The veggies will not drain out enough liquid on their own in the collander, so squeezing them with a paper towel is a critical step to mopping up that moisture.] Open up the paper towel and spread out your veggies. Sprinkle with a pinch of flour to soak up leftover moisture.

4. In a bowl, whisk together egg, herbs and lemon zest. Add salt and pepper to taste. Add onion and grated zucchini-potato mixture. Stir well.

5. Preheat over to 200˚F. Place a foil-lined cookie sheet in the oven. Heat a large skillet over medium-high heat. Melt 1 tablespoon of butter. When foam subsides, drop a spoonful of your fritter batter in. Gently pat with a spatula to flatten out the fritters, which will help make them crispy.

6. Cook about 3 fritters at a time until golden brown on each side. Place fritters in the oven while you make additional pancakes. Serve as soon as possible with tzatziki on the side.