Category Archives: Stove Top

Dinner, Lunch, Paleo, Primal, Stove Top

Herby Veggie Fritters with Chicken & Bok Choy

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Five days into an incredible 21-Day Primal Lifestyle Reset following a Primal diet — raw, minimally processed foods, such as fruits, vegetables, certain oils, and dairy products — I was ready for our veggies to come to life and be something more than steamed, roasted, or stir fried.

I asked hubby, “the fritter master”, to cook our dinner vegetables as fritters, sticking to the cleanse diet using foods that in the past could be obtained by hunting and gathering.

He did all that and more whipping up this new recipe packed with oodles of herby personality! The secret ingredient is the sesame seeds in the fritters creating a unique savoury flavour with a light crunch.

You could simplify the meal by paring the fritters with just the chicken, or leave out the chicken and pair with the Bok Choy, (or you fav greens), to create a meat free night.

These fritters can be eaten at any time of the day, as a snack, or for breakfast, lunch or dinner.

Herby Veggie Fritters with Chicken & Bok Choy

Ingredients (Serves 4)

Rating: 1 out of 5.
  • 2 tablespoons of olive oil
  • 1 tablespoon of crushed garlic
  • 1 large chicken breast, sliced into strips
  • 1/2 lemon, squeezed
  • 2 bunches Bok Choy, ends removed, pulled apart

Fritters

  • 1 carrot, grated
  • 1 large potato, grated
  • 1/2 a large sweet potato, grated
  • 1 cup almond meal
  • 2 pinches Sesame seeds
  • Dry spices, a pinch of each:
    • Paprika
    • Rosemary
    • Oregano
    • Coriander
    • Rock salt
    • Cumin
    • Black pepper

Method

Fritters

  • Combine the grated carrot, potato, and sweet potato in a bowl and squeeze excess juice out over sink or across paper towel.
  • Add almond meal and fritter spices and mix well.
  • Take a handful of the mixture and squeeze into a ball, then flatten into a thin, round patty shape.
  • Add a tablespoon of oil to a pan and cook fritters on MEDIUM/LOW for 5 minutes or until lightly brown, turning once. Don’t worry if they break apart, it tastes just as good in pieces!

Cook the Chicken

  • Once half the patties are cooked, start the chicken in a second pan by adding the crushed garlic and some cracked black pepper. Add the chicken and toss to coat. Continue cooking patties at the same time as the chicken.
  • Set pan to HIGH, toss chicken around to sear on both sides.
  • Reduce heat to MEDIUM/LOW and drop in a teaspoon of water, cover to steam to keep the moisture in and make chicken succulent. Once the water has evaporated, remove lid, stir and finish cooking.

Cook the Bok Choy

  • Remove the chicken and set aside.
  • Add a dash of olive oil back into the same pan.
  • Drop Bok choy into the pan, add pepper and squeeze the lemon, set to HIGH tossing quickly for a few minutes with tongs or until it starts to wilt.

Serve the Bok Choy first, topped with the fritters and chicken.

Dinner, Lunch, Pressure Cooker, Stove Top

Greek Chicken Bowl with Tzatziki

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This light, healthy and flavoursome meal is great for lunch or dinner.

Homemade tzatziki is so simple and moorish but if you’re time poor simply pick up a tzatziki dip, pre-made from the shop.

Greek Chicken Bowl with Tzatziki

Rating: 1 out of 5.

Ingredients (serves 4)

Greek Chicken

  • 2 tablespoons of olive oil
  • 2 teaspoons of Masterfoods Lemon, Herb, & Garlic Spice Blend (pic below)
  • 1 large chicken breast, cut into 2cm pieces
  • 1 teaspoon lemon juice for pan to steam

Salad

  • 1/2 red onion, diced well
  • 1.5 cups Quinoa
  • 1/2 punnet cherry tomatoes, quartered
  • 1/2 Cucumber, diced
  • 1/4 block fetta
  • Handful of walnuts, chopped
  • Optional: 6 pitted kalamata olives, diced

Tzatziki

  • 250g Greek yoghurt
  • 1 teaspoon minced garlic
  • 1/2 lemon, juiced
  • 2 tablespoons of chopped mint
  • Salt and pepper

Method

  • Add 1.5 quinoa to pressure cooker with 3 cups of water. Select RICE and cook for 5 minutes.
  • Add chicken to pan and drizzle 2 tablespoons of oil, stir to coat chicken.
  • Sprinkle the spice blend one teaspoon at a time whilst stirring. Season with salt and pepper.
  • Cook on MEDIUM for 5 minutes stirring until brown.
  • Add lemon juice and cover to steam for 5 minutes, stirring occasionally.
  • Make the tzatziki by combining all ingredients in a bowl, stir and taste adjusting with more lemon or salt, pepper or garlic.
  • Add cooked quinoa to large bowl and add all salad ingredients. Stir and season of required. Serve by placing salad on bottom, then chicken and drizzle with tzatziki .
Dinner, Guest Recipe, Lunch, Quick Meals, Stove Top

Guest Recipe – Tuna Smash

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Welcome to our first guest recipe for our new ‘Fellow Foodie – Traveller‘ series, a collection of recipes from travellers we have met on the road.

Jump to recipe

Full-time travellers the Donnelly family, are now in their second lap of Australia in their beloved Swagman motorhome.

The energetic family of three – also known as ‘Bussybushome’ – have been on the road since November 2019, coaching squash as they explore the country.

Currently in Nimbin NSW, Lisa said she is excited to be the first family to share their go-to recipe with fellow travellers as part of the new ‘Fellow Foodie – Traveller‘ series.

“This dish is ideal for when we have run out of meat in the fridge, it’s the perfect end to a busy day when we want an easy, healthy, yummy meal,” she said.

“We don’t have the biggest freezer, but we do have a lot of storage space, so we always have Tuna on board,” she said.

Marcus (Dad), Lisa (Mum) & Mabel (three years old)

“You can throw in any vegetables you like, we also use sweet potato, peas, cauliflower and zucchini,” she said.

“Add as many veggies as you like depending on how many people you have to feed,” she said.

“I love the recipe as you can mix and match veggies to suit what you like, you can also remove the garlic if you aren’t a fan,” she said.

“It’s always good the next day as leftovers.”

Guest Recipe – Tuna Smash

By Lisa from @Bussybushome

Rating: 1 out of 5.

Ingredients (serves 4)

  • 2 Potatoes
  • 2 Carrots
  • Silverbeet
  • Kale
  • Large head of Broccoli
  • 1/2 Lemon
  • 1 garlic clove, peeled
  • 1 cup cheese , grated
  • Parsley, chopped

Method

  • In a large saucepan, boil all vegetables and the garlic, on HIGH until soft.
  • Strain the vegetables and place back into the saucepan.
  • Add in a large can of tuna in olive oil, including the oil.
  • Squeeze the fresh lemon and parsley into the saucepan and roughly mash together.
  • Serve with grated cheese on top and season with salt and pepper.

Do you have a recipe you’d like to feature in our ‘fellow foodie – traveller’ series? Get in touch with us here.

Dinner, Stove Top

Thai Laksa

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This recipe is based on Jamie Oliver’s Thai Style Chicken Laksa from his book “Jamie’s 15 Minute Meals.”

I could dine with Jamie’s daily, so long as he cooks. Whilst he can whip up multi-faceted, three course meals in 15 minutes, I am not a trained chef, nor have the kitchen stocked to the level he does.

I have most of Jamie’s books, (did I mention how great he is?), and I have come to realise I can extract one aspect of his recipe and cook it as a standalone meal – a showstopper in its own right!

I’ve always cooked Jamie’s full version of this meal (including the Chinese five spice chicken accompaniment – worth checking out), however when cooking off-grid I realised, the Laksa element is a star on its own – and filling too. It’s also a great way to introduce a meat-free meal into your diet. 

Meal planning tip: pair this meal in your weekly (or monthly), meal plan, with Beef Rendang as you can share the kaffir lime leaves ingredient – which can seem all too exotic if you aren’t used to it.

Make ahead of time

Like the pressure/slow cooker meals, this meal can be made ahead of time and finished off just before serving. Make the paste and put in the fridge until you are ready to put it all together and eat.

Add any greens you like such as asparagus or green beans.

Thai Laksa

Rating: 1 out of 5.

Ingredients (serves 4)

  • 2 teaspoons minced garlic/ 2 cloves of garlic 
  • 2 teaspoons minced ginger / 5 cm piece of ginger 
  • 1 fresh red chilli (seeds removed)
  • 1 teaspoon ground turmeric 
  • ½ a bunch spring onions / shallots 
  • 1 heaped teaspoon peanut butter 
  • 4 kaffir lime leaves 
  • ½ a bunch of fresh coriander 
  • 1 tablespoon sesame oil 
  • 1 tablespoon low-salt soy sauce 
  • 1 tablespoon fish sauce 
  • 300g laksa / vermicelli noodles 
  • 1 head of broccoli, cut into small pieces
  • 1 x 400g tin of light coconut milk 
  • 800ml boiled water 
  • 1 chicken or vegetable stock cube

Method

In a small blender / processor add the garlic, ginger, chilli, turmeric, shallots, peanut butter, lime leaves, coriander stalks (saving the leaves), sesame oil, soy and fish sauce. Blitz to a paste.

Boil the stock, add in the paste, coconut milk, and broccoli and stir. Boil for 2 mins, then add the noodles, turn the heat down to LOW and stir for another few minutes until noodles and broccoli is soft.

Serve with lime wedges, sprinkling with the coriander leaves and slices of fresh chilli.

Dinner, Quick Meals, Stove Top

Mince Chow Mein

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This family-favourite is quick and easy to make, but best of all economical!

I usually make a double batch and freeze for when we’re spending the day on the boat, or if we have a big day planned and want something easy for dinner.

Mince Chow Mein

Rating: 1 out of 5.

Ingredients (serves 4)

  • 500g mince
  • 1/4 wombok cabbage, shredded
  • 2 carrots, diced
  • 250g beans, chopped
  • 2 sticks celery, chopped
  • 1 brown onion, chopped
  • 2 tablespoons uncooked rice
  • 1 packet chicken noodle soup mix
  • 1 teaspoon curry powder
  • 2.5 cups boiled water

Method

  • Brown onion and mince.
  • Add all ingredients and cook on LOW for 20 minutes, stirring regularly.
  • Add soy sauce to taste.
  • Optional – serve with rice, or mix through any form of noodles.