Tag Archives: Almond butter

Sensuous Strawberries & Sweet ‘n’ Spicy Slaw

I was so excited to see strawberries in the supermarket that I had to buy them. Yes, they are out of season. Yes, they are over priced but, I still couldn’t resist. Unwilling to pay the price for a full punnet, I bought a little pottle of reduced to price strawberries, and have been adding them as a small treat to my breakfast. (Sorry about the slightly blurred photo, my lens got all fogged up).

I tried out Kath’s recipe for Strawberry Cheesecake Oats. For once, I actually followed the directions for a whole recipe – and it was good! The oats have milk, chia seeds, cottage cheese, banana, water and of course, strawberries added to them. The chia seeds make the oats nice and thick, binding the mixture together and the cottage cheese makes them creamy and gives a slight tang . I added almond butter on the top but sadly it was a waste of almond butter. There’s something about combining the textures of hot oats and sticky nut butter that I just don’t enjoy.

Lunch was the Healthy Food Guide’s Spring Chicken with Faith’s Sweet and Spicy Slaw. I know I’ve been saying this about a lot of recipes (ok, pretty much everything I have tried) lately but both recipes are fast, yummy and you should try them!

The Spring Chicken is chicken marinated in lemongrass, garlic, oyster sauce and sugar, then seasoned and grilled. Grilling is my favourite way to have chicken breast. You just crank up the oven grill as hot as it will go, spray the marinated chicken with oil and then put the chicken close under the grill for about 8 minutes (turning half way). The chicken turns out charred on the outside and moist on the inside. Rest it for a few minutes and then devour.

The Sweet and Spicy Slaw was a healthier and more tastier (in my opinion) to traditional coleslaw. The dressing is rice vinegar, soy sauce, canola oil, honey, chilli and garlic but what really makes it is the dry roasted peanuts tossed through – the crunch is so good.

If I were to make this meal again, the only change I would make would be to add some brown rice. Maybe it’s because I’m a carb fiend but it just didn’t seem complete.

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Almond Butter, Pancakes, Salmon and Hummus

Don’t worry, I haven’t gone mad – I’m not considering putting the ingredients in the title together! Yesterday morning started disastrously – my beloved almond butter smashed onto the kitchen tiles. Thankfully the stickiness of the almond butter meant that most of the glass attached itself to the giant glob of nut butter. Not cool.

To console myself I made a new egg white and oat pancake recipe topped with banana, toasted coconut, pineapple and a tiny bit of almond butter I managed to save. The toppings were amazing but the pancakes were so so, so no recipe to share for them. I’ve seen so many recipes online with egg whites and oats blended together to make a healthy, protein-filled pancake but there is no disguising the egg. The pancakes had an ‘omlettey’ texture, nothing like the spongy pancakes I prefer.

For lunch I made a Salmon Noodle Bowl by Faith at An Edible Mosaic. You must give this a go. The noodle bowl is very simple to prepare and looks impressive. You just simmer the noodles, saute the vegetables in a garlic-ginger-honey glaze and then add the fried salmon on the top. For the vegetables, I used bok choy (80 cents at my local FruitWorld – what a bargain), carrot and half an onion. Next time I’d probably two bok choy as I prefer lots of green stuff! I used whole grain spaghetti instead of noodles because it is what I had on hand but soba noodles would have been better. You could even use rice noodles and make it gluten-free.

Today’s lunch was also very satisfying. I made a sandwich using homemade cannellini and feta hummus. I adapted this recipe from Caitlyn’s Holly Deliciousness Hummus and it was super good. Adding feta is actually genius. It took all of two minutes to throw the ingredients in the blender to being able to spread this on my sandwich.

Cannellini Feta Hummus Recipe (adapted from Caitlyn’s Holly Deliciousness Hummus)

Ingredients

  • 1 can of cannellini beans
  • 1TBSP tahini
  • 1tsp garlic, minced
  • 50g feta, crumbled
  • 1 tsp lemon juice
  • 1 tsp olive oil
  • 1 TBSP water
  • 1 tsp dried capscicum flakes (optional)
  • salt and pepper

Method

1. Drain and rinse cannellini beans
2. Add beans and all other ingredients (apart from salt and pepper) to blender
3. Blend until smooth and creamy
4. Season to taste with salt and pepper
5. Try not to eat too much and give yourself a tummy ache like I did – it’s quite rich!

This recipe is definitely a keeper. Next time I’m going to add sun dried tomatoes and basil. This definitely beats store-bought hummus!

http://www.healthytippingpoint.com/2011/08/holy-deliciousness-hummus.html

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