Archive for the ‘Healthy Inspirations Recipe of the Week’ Category

Healthy Inspirations Recipe of the Week – Cucumber & Salmon Appetisers

November 23, 2017

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Here’s a fresh appetiser that goes down a treat. Why just use cucumber, though? Use the filling in mushrooms or tomatoes, or as a side with breakfast eggs. Makes 16 (as an appetiser)

Ingredients

1/4 cup mayonnaise
1/4 tsp smoked paprika
1/4 tsp Tabasco sauce
250g cooked salmon
1 Tbsp minced shallots
1 Tbsp chopped chives
to taste salt and pepper
1 large cucumber
4 cherry tomatoes, quartered
1 bunch chives

Method

  1. Peel strips of skin from the cucumber to make stripes of green and white. Slice into 2cm discs.
  2. Combine the mayonnaise, paprika and Tabasco in a small bowl and mix well.
  3. Flake the salmon into bite-sized pieces. Place in a bowl with the shallots, chives, salt and pepper, and gently mix in the spicy mayonnaise. Taste and adjust the seasoning.
  4. Use a melon baller to scoop out half the seeds from each cucumber slice to make a small cup.
  5. Divide the salmon mix between the cucumber cups, and garnish each with a cherry tomato slice and a couple of chive tops.
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Healthy Inspirations Recipe of the Week – Turmeric Fish

November 16, 2017
  • 2 Tbsp ground turmerichi
  • 2 cloves garlic, crushed
  • 1/2 Tbsp soy sauce
  • 2 Tbsp olive oil
  • 1 tsp ground black pepper
  • 4 white fish fillets
  • 1 lime
  • 1 lemon
  • 1 cup chopped fresh coriander leaves and stalks
  1. Preheat the oven to 200o C on fan bake.
  2. Combine ginger, turmeric, garlic, soy sauce, lime juice, lemon juice and olive oil into a bowl.
  3. Fold in the finely chopped coriander.
  4. Tear off 4 pieces of baking paper, each large enough to form a loose wrap for one fish fillet. Place the fish on baking paper and pour ¼ of the sauce over the top of each fish. Close the fish parcels, allowing a bit of space for steam to build up. To stop any leaks you can wrap the fish in foil as well as baking paper.
  5. Bake for 10-15 minutes until cooked through.
  6. Serve immediately with your choice salad or vegetables.

Recipe from Healthy Inspirations https://healthyinspirations.com.au/inspire-news-november-2017/
Originally through Yum Paleo

Healthy Inspirations Recipe of the Week – Raspberry butter sauce with crispy salmon & salad

October 26, 2017

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The raspberries in this sauce make the easy-to-cook salmon a really special dish. Toss the salad greens in the sauce or drizzle the sauce over the salmon – whatever suits your tastes better. Serves 2

Ingredients

2 salmon fillets, skin on
1 Tbsp oil
20 raspberries
2 Tbsp unsalted butter, melted
1 1/2 tsp red wine vinegar
pinch sea salt
salad greens

Method

  1. Lightly salt both sides of the salmon. Heat oil in a fry pan over medium-high heat until the oil is hot and starts to crackle a little. Place the salmon in the pan, skin side down, and cook until browned and no longer sticks to the pan, about 3 minutes.
  2. Turn the fish over and cook about 3-5 minutes. If the middle is still not cooked to your liking, lower the heat a little and cover the salmon with a lid for a few minutes.
  3. To make the sauce, blend the raspberries and melted butter in a blender until smooth. Scrape into a bowl and mix in the vinegar and sea salt.
  4. Toss with greens and/or drizzle over the salmon.

Healthy Inspirations Recipe of the Week – Banana & Prune Muffins

October 19, 2017

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Serves 4

Ingredients

2 Tbsp coconut oil
1 ripe banana
100g prunes, chopped
2 eggs
6 scoops Protein Powder Vanilla Cream
1/2 cup almond meal
2 Tbsp sour cream

Method

  1. Place melted coconut oil in a bowl. Add mashed banana and chopped prunes and mix.
  2. Add eggs and sour cream and mix well.
  3. Add Proti Powder and almond meal and mix to combine.
  4. Place in muffin pans and bake at 170 C for about 20 minutes, or until the tops are lightly browned.

Healthy Inspirations Recipe of the Week – Stuffed Calamari

October 5, 2017

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Suits all phases – Serves 4

Ingredients

4 large calamari, with tentacles
Olive oil
2 cloves garlic, minced
1 onion, finely chopped
1 red capsicum, chopped
150g kale, washed and chopped
2 Tbsp fresh parsley, finely chopped
1 tsp dried oregano
400g tomato puree
Sea salt and freshly ground black pepper

Method

  1. Separate the calamari tentacles from the bodies. Finely chop the tentacles, and set aside.
  2. Heat 1 Tbsp olive oil in a fry pan over medium heat and sauté the garlic and onions until the onion is softened.
  3. Add the capsicum and cook for 2 – 3 minutes. Add the chopped tentacles and cook for another 5 to 8 minutes.
  4. Add the kale and cook, stirring frequently, until the kale has softened; then remove the mixture from the heat.
  5. Fill up each calamari with an equal amount of the filling, and close them up with toothpicks.
  6. Heat another Tbsp olive oil over a medium-high heat in the same fry pan. Add the stuffed calamari to the skillet and brown all sides, about 2 minutes per side.
  7. Combine the remaining ingredients in a saucepan and bring to a boil. Lower the heat to a simmer, add the stuffed calamari, cover and cook for 35 to 40 minutes.
  8. Adjust the seasoning and serve with a salad or steamed vegies.

 

Healthy Inspirations Recipe of the Week – Tuna Dip

September 28, 2017

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Serves 4

½ protein | ½ fat

Ingredients

1 (180g) can tuna in oil, drained
½ small white onion, finely chopped
30g light Philly cream cheese
1 tsp lemon rind
2 tsp lemon juice
2 tsp capers
1 Tbsp chopped basil

Method

  1. Combine tuna, onion, cream cheese, lemon rind and lemon juice in a bowl. Add capers and basil and mix well.

Healthy Inspirations Recipe of the Week – Chicken Florentine

September 21, 2017

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Pan-fried chicken served with garlic-flavoured spinach – it even looks healthy! Serves 4

Ingredients

¼ tsp pepper
500g chicken breasts or thighs, cut in half
1 Tbsp olive oil
500g fresh spinach, or 250g packet frozen spinach
3 Tbsp shredded basil
1 clove garlic, minced
80g grated parmesan

Method

  1. Sprinkle the pepper over each chicken piece. Place to the side.
  2. Heat a frying pan to medium and add the oil. Add chicken pieces and gently cook for 10 mins or until cooked through, turning once.
  3. Wash and drain fresh spinach, then place spinach, basil and garlic in a large saucepan with ¼ cup water and cook until spinach is wilted (approx 2 mins). Drain off excess liquid and toss with a fork.
  4. Place spinach on a serving plate and arrange chicken on top. Sprinkle with parmesan and serve immediately.

Healthy Inspirations Recipe of the Week – Creamy Mushrooms

September 14, 2017

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This could be a side dish or a topping for steak, but however you use it it’s fabulous. You could even cook some chicken into the mix to make a one-pot meal. Serves 4

Ingredients

2 Tbsp butter
2 onions, chopped
4 cloves garlic, minced
250g portobello mushrooms, chopped with tough portion of stems removed
250g button mushrooms, sliced
to taste, sea salt and freshly ground black pepper
¼ cup beef stock
½ cup coconut milk
1 Handful of fresh thyme leaves
2 spring onions, chopped

Method

  1. Heat a large skillet over a medium heat and add the butter. Stir-in the onions and garlic. Cook until they begin to brown, about 7 minutes.
  2. Add the mushrooms and season to taste with sea salt and freshly ground black pepper. Cook until moisture evaporates entirely.
  3. Add the stock as well and coconut milk and stir well to ensure that the flavours are dispersed evenly.
  4. Once the mushrooms have simmered for a few minutes, add the thyme leaves, spring onions and adjust the salt and pepper seasoning. Allow to sit on a low heat for a few more minutes so that it thickens.
  5. Serve with grilled steak and steamed veggies.

Healthy Inspirations Recipe of the Week – Low Carb Nachos

September 7, 2017

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Healthy Inspirations Recipe of the Week – Broccoli Soup with Pine Nuts

August 31, 2017

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Suits all phases – Serves 6

Ingredients

1 Tbsp olive oil
1 brown onion, finely chopped
2 cloves garlic, crushed
1kg broccoli, florets and stems, chopped
4 cups vegetable or chicken stock
1/3 cup pine nuts
Salt and pepper

Method

  1. Heat oil in a large saucepan over medium-low heat. Add onion and garlic. Cook for 8 to 10 minutes, stirring occasionally, or until soft.
  2. Add broccoli, stock and 2 cups water to pan. Cover and bring to the boil. Reduce heat to low and simmer, covered, for 15 to 20 minutes or until tender. Remove from heat.
  3. Meanwhile, heat a small frying pan over medium heat. Dry-fry pine nuts, stirring, for 3 to 4 minutes or until golden. Keep a close eye on these as they can burn quickly. Add to soup.
  4. Using a food processor or blender, process soup in batches until smooth. Season with salt and pepper.
  5. Return soup to pan. Stir over low heat for 8 minutes or until warmed through. Ladle into bowls and serve.