LUXE / HEALTH salad series…

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This Sydney heatwave has me craving nothing but salad so if you can relate, get stuck into this pork, pomegranate and pistachio beauty…

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LUXE / HEALTH Sumac Pork and Pomegranate Salad

Ingredients:

1 pork fillet
1 cup quinoa
1 pomegranate
Handful of fresh mint, roughly chopped
Handful of fresh coriander, roughly chopped
4-6 spring onions, finely sliced
Handful pistachios
Handful of steamed green beans
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. sumac
Zest and juice of one lemon + extra
Olive oil

Method:

  • In a large bowl, mix the ground coriander, cumin, sumac, lemon zest and lemon juice with a good glug of olive oil.  Pop the pork fillet in the marinade, cover and chill for a few hours, or overnight if possible.
  • Rinse the quinoa and drain well before adding to a saucepan with 2 cups of water.  Bring to the boil then reduce the heat and simmer for 20-25 minutes until the water has absorbed and the quinoa is fluffy.
  • Meanwhile, heat a little olive oil in a frying pan, then cook your pork for 3-4 minutes on each side until well browned and the pork has cooked through.
  • To assemble your salad, toss the quinoa with your steamed green beans, spring onions, fresh coriander, mint and pistachios.  Add the juice and seeds of the pomegranate and pile high on your plate.
  • Slice the pork fillet into 1/2 cm slices and place on top of your quinoa salad.  Serve with a squeeze of lemon and any extra pomegranate seeds.  A crumble of goats cheese or a dollop of Greek yoghurt would go down a treat too!

 

LUXE / HEALTH banana bread…

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Banana bread is one of my all time favourite treats – but it’s also something that usually tastes awful unless it’s brimming with sugar!  Well, for all my gluten free, sugar free, dairy free friends out there…this one’s for you.  After much recipe testing, here is my ultimate healthy banana bread recipe and I promise, you won’t even notice it’s good for you.  Let me know what you think!

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LUXE / HEALTH Banana Bread

Ingredients:

3 large ripe bananas
3 eggs
2 tbsp. rice malt syrup
1 tsp. vanilla bean powder (Loving Earth is my fave)
1/4 cup coconut oil, melted
1/2 tsp. baking soda
1 tbsp. apple cider vinegar
2 cups almond meal
1 cup shredded coconut

Method:

  • In the jug attachment of your food processor or blender, mix the bananas, eggs, rice malt syrup, vanilla bean powder, coconut oil, baking soda and apple cider vinegar until well combined.
  • Add the almond meal and coconut and quickly mix once more.
  • Preheat your oven to 160, then lightly grease a silicon loaf pan with a little coconut oil.
  • Pour in your banana bread batter and bake for 60 minutes until golden brown and until a skewer inserted in the centre comes out dry.
  • Note – after around 30-45 minutes, simply cover your loaf with a bit of foil to prevent the top from burning too much.
  • Allow to cool (if you can!) before tipping out of the silicon pan, then serve warm with butter, almond butter or honey.
  • Keep in an airtight container for 2-3 days.

 

 

LUXE / HEALTH chicken tacos…

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Sometimes a salad just won’t cut it…and in the weekend, I often find myself craving something a little tastier!  Takeaways however, are loaded with nasties but healthy does not have to mean bland and trust me, these tacos are packed with flavour and won’t dent your clean eating regime.  Plus, they’re super simple to make and a mess to eat…win, win!

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LUXE / HEALTH Chicken Tacos
(Serves 2)

Ingredients:

For the chicken:
2 chicken breasts, sliced into strips
2 tbsp. tomato paste
1 tin black beans
1 tsp. paprika
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. chilli powder
1 tsp. dried oregano
Black pepper
Sea salt

For the salsa:
Handful fresh grape or cherry tomatoes, finely diced
1 long red chilli, finely diced
Juice of 1 lime
Olive oil
Handful of fresh coriander, chopped roughly
Black pepper
Sea salt

For the guacamole:
1 ripe avocado
1/2 red onion, finely diced
Juice of half a lemon

To serve:
Soft corn tortillas/tacos (I use gluten free)
Greek yoghurt
Fresh lime wedges
Grated tasty cheese

Method:

  • To make the salsa, mix the diced cherry tomatoes, chilli and coriander in a small bowl with the lime juice, a good glug of olive oil and salt and pepper, to taste.  Set aside.
  • To make the guacamole, mash the avocado with a fork and mix in the diced red onion and add lemon juice to taste.  Set aside.
  • For the chicken, mix all the spices together in a bowl, then heat a little olive oil in a large frypan.  Add the spices to the pan, then toss in the chicken and coat well with the spice mix.
  • Once the chicken starts to cook, add the tomato paste and mix well.  Turn the chicken occasionally so that it cooks through.
  • Meanwhile, cook the black beans in the microwave for a couple of minutes, then drain well and add to the pan with the chicken.
  • Before serving, heat the taco’s in a hot pan with a little olive oil (around 30 seconds each side), or warm in the microwave.
  • Spoon a good portion of the chicken into the warmed taco, then top with a little grated tasty cheese, a spoon of salsa, guacamole and a dollop of greek yoghurt.  Finish with a squeeze of fresh lime and enjoy!

(If you want to make these even healthier, simply replace the tacos with lettuce leaves and omit the cheese!)