LUXE / HEALTH shiitake soba bowl…

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When you’re lacking dinner inspo and want something quick but healthy and comforting all in one go, then I promise this soba bowl will hit the spot….

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LUXE / HEALTH Shiitake Soba Bowl

Ingredients:

1-2 chicken breasts
2 garlic cloves, crushed
1 leek, finely sliced
2 bunches Pak Choy, roughly chopped
Handful shiitake mushrooms, roughly chopped
Handful fresh coriander, roughly chopped
Coconut oil
5-6 tbsp. rice vinegar
2 tbsp. sesame oil
Juice of 1 lime
1 packet soba noodles

Method:

  • In a small jug, mix together the rice vinegar, sesame oil and lime juice.  Taste, season and set aside.
  • Slice chicken breasts into 1-2cm chunks, then heat a little coconut oil in a wok or large frypan and stir-fry for a few minutes until chicken has browned a little and cooked through, then set aside.
  • Cook soba noodles according to packet directions while you prep your veg, then rinse and drain well.
  • Add a little extra coconut oil to the wok then add the garlic, leek and mushrooms and stir-fry for a couple of minutes until soft before adding the Pak Choy.  As the greens begin to wilt, add the chicken back to the wok, followed by the drained soba noodles.
  • Drizzle over the dressing and toss well to combine.
  • Divide between two plates and sprinkle with fresh coriander.  Done!

LUXE / HEALTH roast chicken with pesto and pea quinoa risotto…

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If you’ve roasted a chicken (and have no idea what to do with the leftovers), then I promise you this recipe will be a lifesaver.  The quinoa risotto is far simpler than it sounds and the whole dish makes a tasty work lunch alternative to the standard rice and tuna combo we all know and love.  Let me know what you think…

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LUXE / HEALTH Roast Chicken with Pesto and Pea Quinoa Risotto

Ingredients:

For the pesto:
1 bunch fresh basil
1 garlic clove
1/4 cup grated parmesan
Juice of 1 lemon
Olive oil
1/4 cup pine nuts
Sea salt and pepper

Quinoa
Roast chicken (if you can’t be bothered roasting a chook, any protein will work well with the quinoa as a base)
Green peas
Radish
Rocket

Method:

  • If you’re roasting a chicken from scratch, preheat your oven to 180 then pop your chicken in an oven bag and generously rub olive oil, sea salt and pepper into the skin.  Secure the bag firmly then pop in the oven to roast – around 30mins per 500g.
  • Meanwhile, prep your pesto by throwing the basil, garlic, parmesan, lemon juice and pine nuts in a food processor or blender.  Add a good 2-3 tbsp of olive oil and salt and pepper to taste.  Once it’s thick and creamy and tastes delish, cover and pop in the fridge till you need it.
  • For the risotto, rinse and drain well 1 cup of quinoa, then add to a saucepan with 2 cups of water.  Bring to the boil, then cover and lower to a simmer for 20-25 minutes or until the water has absorbed and the quinoa is nice and fluffy.
  • Once the chicken is ready, shred with two forks and set aside.
  • Then, in a large bowl, mix the cooked quinoa with the pesto and add 1 cup of cooked green peas (frozen is fine – just steam them in the microwave for a couple of minutes).
  • To serve, pile your plate with fresh rocket, a few spoonfuls of the quinoa risotto and garnish with sliced radish.  Add a good helping of the roast chicken on top and drizzle with a little extra olive oil.  Simple!

LUXE / HEALTH chilli pork noodles…

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This dish is currently on high rotation in our kitchen as my obsession with Shiitake mushrooms continues…  But vegetables aside, this dish is a winner as it’s packed with flavour and literally takes 20 minutes from prep to table.  If you don’t like pork, simply replace with chicken mince.  Enjoy!

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LUXE / HEALTH Chilli Pork Noodles

Ingredients:

500g lean pork mince
2 bunches Pak Choy (or whatever Asian greens you have in your fridge), sliced
6 spring onions, finely sliced
Handful Shiitake mushrooms, roughly chopped
1.5 inches fresh ginger, grated
1 generous tbsp. chilli bean sauce (find this at your local Asian supermarket)
1 tbsp. oyster sauce
2 tbsp. gluten free soy sauce
1 tsp. coconut sugar
1 garlic clove, crushed
1/2 Lebanese cucumber, peeled and chopped into matchsticks
Handful fresh coriander, roughly chopped
1 packet rice noodles

Method:

  • In a small jug, mix together chilli bean sauce, oyster sauce, soy sauce, coconut sugar, garlic and 1/2 cup cold water.  Set aside.
  • Heat a little coconut oil in a wok, then add the pork mince, spring onions and mushrooms to the pan and toast for a few minutes until the meat starts to brown.
  • Add the chilli sauce and reduce heat to medium.  Cook for 5-6 minutes until the pork is cooked through and the sauce has thickened slightly.
  • Meanwhile, cook rice noodles according to packet directions.  Rinse well, drain and set aside.
  • Add the sliced Pak Choy to the wok and toss until greens are cooked through and wilted.
  • Divide rice noodles between two bowls and spoon over pork mixture, including a generous spoonful of the chilli sauce.
  • Serve with a sprinkling of fresh coriander and cucumber on the side.

LUXE / HEALTH lemon chicken…

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This classic chicken dish is a crowd pleaser and is just as perfect for a quick mid-week meal as it is for a dinner party.  While it’s definitely tasty served warm, the cauliflower salad makes a worthy side dish on its’ own or served up as lunch leftovers the next day.  Let me know what you think…

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LUXE / HEALTH Lemon Chicken with Cauliflower Rice

Ingredients:

For the chicken:
Zest and juice of one lemon
2 garlic cloves, crushed
Handful of fresh coriander, roughly chopped
1 tbsp. honey
4-6 tbsp. olive oil
Sea salt and black pepper
4 organic chicken breasts

For the cauliflower rice:
1/2 large cauliflower head, broken into florets
1/2 cup frozen peas, steamed
4 spring onions, finely sliced
Pinch of dried chilli flakes
Zest and juice of half a lemon
Coconut or olive oil
Sea salt and black pepper

Method:

  • In a large bowl, combine the zest and juice of one lemon, crushed garlic cloves, coriander, honey, olive oil and seasoning.
  • Add the chicken, stirring to coat well then cover with gladwrap and pop in the fridge for a minimum of 2 hours (overnight is best).
  • When you’re ready to cook – preheat your oven to 180 and pop your chicken in an oven proof dish.  Pour over the remaining marinade as this will get nice and sticky as the chicken cooks.
  • Bake for 30-35 minutes until chicken is cooked through but still moist.
  • Meanwhile, break cauli into florets, then blitz in your blender or food processor for a few seconds until it resembles rice.  Set aside.
  • In a large fry pan, heat a little coconut or olive oil, then add the cauli rice and stir for a few minutes until warmed through.  Add the zest and juice of 1/2 lemon, spring onions and steamed peas and heat through for 2-3 minutes.  Add salt and pepper to taste and a healthy pinch of dried chilli for extra kick.
  • Serve chicken sliced on a generous bed of cauliflower rice and sprinkle over any extra fresh coriander and spring onions.  Devour immediately!

LUXE / HEALTH sticky pork Bun Cha…

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Not quite a salad, not quite a stir-fry…this Vietnamese Bun Cha will tantalise your tastebuds!  It’s the perfect quick weeknight meal if you’re looking for something that tastes naughty, but is really quite nice.  Enjoy!

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LUXE / HEALTH Sticky Pork Bun Cha
(Serves 2-3)

Ingredients:

500g pork mince
6 spring onions, finely sliced
1 generous tbsp. raw honey
2 tbsp. fish sauce
2 garlic cloves, crushed
1/2 packet vermicelli noodles
Handful of fresh mint, chopped roughly
Handful of fresh coriander, chopped roughly
1/2 cup unsalted peanuts (cashews would be super tasty too!)
Handful of bean sprouts (optional)
Coconut oil

For the dressing:

Juice of 2 limes (you may just need the one, so taste the dressing as you go)
1 red chilli, finely diced
1/2 cup coconut sugar
2 tbsp. fish sauce
2 garlic cloves, crushed
Dash of sesame oil
1/4 cup cold water

Method:

  • To begin, cook the rice noodles in boiling water according to packet directions, then rinse well, drain and set aside to cool.
  • Preheat your oven to 180 and place the peanuts on a baking tray.  Roast for a few minutes until they begin to brown a little, then set aside.
  • In a large bowl, combine the pork, onions, honey, fish sauce and garlic.  Use your hands to form 12 small patties, then place in the fridge to firm up while you prep the dressing.
  • In a small jug, combine the lime juice, chilli, coconut sugar, fish sauce, garlic, sesame oil and water and stir well.  Once the sugar has dissolved, it’s ready, so taste then set aside.
  • Heat a little coconut oil in a fry pan, then cook the pork patties for 3-4 minutes on each side until cooked through.  The honey will begin to caramelise, making the pork nice and sticky.
  • To serve, place 3-4 patties on a bed of the vermicelli noodles, drizzle with the chilli dressing and sprinkle with chopped coriander, mint, peanuts and bean sprouts.

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LUXE / HEALTH Lamb Rissoles…

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In our household, lamb is a staple – and by staple, I mean it’s virtually a food group all of its’ own – so as it’s Australia Day, I thought I better share one of my favourite lamb recipes with you all.  These rissoles are super simple to make, super healthy and packed full of flavour so let me know what you think!

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LUXE / HEALTH Lamb Rissoles
(Serves 2-3)

Ingredients:

500g good quality lamb mince
1/4 red onion, diced finely
2 tsp. dried mint
2 tsp. dried oregano
Zest of 1 lemon
1 egg
Sea salt and pepper
Hummus (I either make my own or Macro Organic from Woolies is delish!)

For the Greek salad:

1/3 cucumber, diced
10-12 cherry or grape tomatoes, halved
1/2 red onion, diced finely
Olive oil
Feta

For the tzatziki:

1/4 cucumber, grated finely
Sea salt
4 tbsp. good quality Greek yoghurt
1/2 tsp. dried mint
1 tsp. red wine vinegar
1 clove garlic, crushed

Method:

  • To prepare the tzatziki, grate the cucumber finely and place in a bowl with a generous crack of sea salt and set aside for 5 minutes.
  • Meanwhile, combine all the salad ingredients in a large bowl, add a good glug of olive oil and a generous sprinkling of feta and mix well with your hands.  Then, set aside.
  • For the rissoles, combine the lamb, onion, herbs, lemon zest and salt and pepper with one egg in a large bowl.  Use your hands to combine well and then roll into small balls.  You should be able to get 8-10 rissoles out of 500g.
  • Place the rissoles in the fridge for 5-10 minutes to firm up while you return to the tzatziki.
  • The salt will have released all the water from the cucumber so squeeze all the liquid out of the cucumber and place it into a new bowl.  Add the greek yoghurt, garlic, mint and vinegar and stir well.  Taste and season – you might find you want a little more mint or need another dash of vinegar.  Then, pop in the fridge while you cook the rissoles.
  • In a frypan, heat a little olive oil and cook the rissoles, in batches, for 4-5 minutes each side or until cooked through.
  • To serve, smear a tablespoon (or two!) of hummus onto a plate and top with 3-4 rissoles and a small handful of the Greek salad.  Drizzle with tzatziki and devour immediately!