Golden Turmeric Chicken Stirfry

Serves 4-5 people

·  2-3 tsp curry powder
·  1 tsp ground turmeric
·  1 tsp ground cumin
·  1/2 tsp salt
·  1/2 tsp pepper  (cracked black pepper)
·  1-2 cloves garlic  , crushed (adjust depending on size)
·  1 tbsp honey
·  500 grams chicken breast  ,skinless**
·  1  red capsicum
·  1 tbsp coconut oil
·  1 tbsp poppy seeds  (optional, for garnishing)
·  1 handful fresh coriander  (optional, for garnishing)
·  1 tbsp chilli flakes  (optional, for adding extra heat)

Instructions

  1. In a cup or small bowl, combine the curry powder, turmeric, cumin, salt, pepper, garlic and honey. Add 2-3 tablespoons of water and stir until you have a smooth thin paste.
  2. Dice the chicken into chunks, roughly about 2cm cubes. Slice the capsicum into thin strips.
  3. Heat a frypan to a high heat and add the tablespoon of coconut oil.
  4. Add the chicken to the pan and cook for a few minutes until sealed (i.e. no pink visible), then reduce to a medium heat and add the capsicum and pour over your spice paste.
  5. Continue to cook for a further 5-8 minutes until the chicken is cooked through. If the sauce dries up too much, just add a touch of water.
  6. Remove from heat, scatter over the coriander (tear up and remove any thick tough stems first), poppy seeds and chilli (if using) and serve immediately with a side of veggies, quinoa or rice.
http://nourisheveryday.com/recipe/turmeric-chicken-stir-fry/

Coleslaw with shredded chicken

1 x Red cabbage shredded thinly
2 x grated carrots
1 x bunch chopped kale

Mix the cabbage and carrot in a bowl and put aside.
Strip the kale off the steams and chop roughly. Put in a bowl and mix with salt, pepper, apple cider vinegar. Massage and set aside.

Dressing

2 tsp almond paste
1/2 tsp tumeric
1/2 tsp curry powder
1 tbsp olive oil
2 tbsp water
1 big clove garlic crushed

Mix the kale with the cabbage and carrot. Mix the dressing through the salad well. You may need to add more water to make the dressing runny.

Add some shredded chicken on top!

Enjoy 🙂

Zucchini Noodles with Avocado Pesto & Shrimp

Ingredients:

  • ¾ teaspoon salt, divided
  • 5-6 medium zucchini (2¼-2½ pounds total), trimmed
  • 1 ripe avocado
  • 1 cup packed fresh basil leaves
  • ¼ cup unsalted shelled pistachios
  • 2 tablespoons lemon juice
  • ¼ teaspoon ground pepper
  • ¼ cup extra-virgin olive oil plus 2 tablespoons, divided
  • 3 cloves garlic, minced
  • 1 pound raw shrimp (21-25 count), peeled and deveined, tails left on if desired
  • 1-2 teaspoons Old Bay seasoning

Preparation:

  1. Using a spiral vegetable slicer or a vegetable peeler, cut zucchini lengthwise into long, thin strands or strips. Stop when you reach the seeds in the middle (seeds make the noodles fall apart). Place the zucchini “noodles” in a colander and toss with ½ teaspoon salt. Let drain for 15 to 30 minutes, then gently squeeze to remove any excess water.
  2. Meanwhile, combine avocado, basil, pistachios, lemon juice, pepper and the remaining ¼ teaspoon salt in a food processor. Pulse until finely chopped. Add ¼ cup oil and process until smooth.
  3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add garlic and cook, stirring, for 30 seconds. Add shrimp and sprinkle with Old Bay; cook, stirring occasionally, until the shrimp is almost cooked through, 3 to 4 minutes. Transfer to a large bowl.
  4. Add the remaining 1 tablespoon oil to the pan. Add the drained zucchini noodles and gently toss until hot, about 3 minutes. Transfer to the bowl, add the pesto and gently toss to combine.

http://www.eatingwell.com/recipe/257004/zucchini-noodles-with-avocado-pesto-shrimp/

 

No bake: Chocolate coated red velvet cake pops (vegan, gluten free)

INGREDIENTS

  • 1 small roasted beet (or cut a large one in half)
  • 1/4 cup coconut flour
  • 1/4 cup almond flour
  • 1/4 cup unsweetened shredded coconut
  • 4 soft pitted Medjool dates
  • 1 tablespoon full-fat coconut milk, or other non-dairy milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons vegan homemade mini chocolate chips
  • 1/2 85% dark chocolate bar, roughly chopped
  • 10 cake pop sticks

 

PREPARATION

  1. Prep a baking sheet or large cutting board with parchment paper and set aside.
  2. In a food processor, combine all ingredients from beet to vanilla and pulse until smooth. It should resemble red velvet cookie dough.
  3. If adding chocolate chips, remove the blade from the processor, and fold in the chocolate chips with a spatula. Scoop out cookie dough using a scoop or tablespoon, and roll into your hand to form a ball and set on parchment paper. Place cake bites in the refrigerator.
  4. Heat a saucepan with a few inches of water over high heat and add chocolate to a heatproof bowl.
  5. Place the bowl of chocolate over the saucepan and melt chocolate, stirring occasionally.
  6. Remove cake bites from the refrigerator and insert one cake pop stick into each one. Carefully dip each cake pop into the melted chocolate mixture and place back on the parchment paper.
  7. Place in the refrigerator for the chocolate to set for about 15-20 minutes. Remove and serve in a jar, if desired.

 

http://www.onegreenplanet.org/vegan-recipe/no-bake-chocolate-coated-red-velvet-cake-pops/