Tag Archives: #healthy

Dinner, Slow Cooker

Road Trip Brisket – Slow Cooker

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There’s nothing better than a hearty meal by the campfire, under the stars, after an eight hour drive across the Nullabor.

Simply pop it on before you leave in the morning, placing the slow cooker in the kitchen sink so it’s nice and snug and won’t move during the drive.

Road Trip Brisket – Slow Cooker

Rating: 1 out of 5.

Ingredients (serves 4)

  • 1kg brisket
  • 1 tablespoon of olive oil
  • 1 cup of water
  • 175g Masterfoods Slow Cooker Beef & Red Wine Casserole (or similar)
  • Salt and pepper to season
  • 1/4 cup tomato sauce
  • 1 small tub tomato paste
  • Splash of worcester sauce
  • Splash of organic tamari
  • 1 cup red wine, plus extra to top up.
  • 6 medium potatoes, peeled and cut into 3cm chunks
  • 3 carrots, peeled and cut into 2cm chunks
  • 2 cups brown rice

Method

  • Rinse rice, add to pressure cooker with 5 cups of water. Select Pressure cook / rice – or follow instructions for your cooker or stovetop.
  • Whilst rice is cooking cut and prepare all remaining ingredients. Once rice is ready, remove from cooker and set aside. Rinse bowl and return to cooker.
  • Trim excess fat from brisket, leaving a thin layer. Rub salt and pepper onto brisket.
  • Add water to spice mix, then add to bowl, followed by remaining ingredients; tomato sauce, tomato paste, worcester sauce, tamari, and red wine.
  • Add oil to a fry pan and sear all sides of the brisket until brown – this will seal juices into meat. Place meat into slow cooker bowl, add vegetables on top. Add more red wine if needed to ensure meat is covered by the liquid.
  • Seal the lid and make sure that the valve is in sealing position. Slow cook on HIGH for 2 hours, then set to LOW and cook for 6 hours.
  • Remove meat and pull with fork until all shredded. Return to pot and stir.
  • Serve with rice.
Air Fry, Dinner, Oven, Paleo, Primal

Thai Sticky Chicken Niblets & Wild Rice Lettuce Cups

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Doing the 21-day Primal Reset has really stirred up the creativity and resulted in this very clean and healthy indulgence.

As much as we love our Texan BBQ Niblets we’re looking to cleanse our systems – along with our lifestyle – so the bottle sauce had to go.

No need to miss out though – where there’s a will there’s a way, and the proof is in the pudding, (or in the niblets)!

We love our Thai flavours and as we’re choosing to avoid all the nasties and prepare our sauces from scratch, hubby got his creativity on and nailed it first time.

Thai Sticky Chicken Niblets & Wild Rice Lettuce Cups

Ingredients (serves 4)

Rating: 1 out of 5.
  • Marinade
    • 1 red chilli, seeds removed and chopped
    • 1 bunch coriander, stems only, some leaves to garnish
    • 1/2 lime, juiced
    • 4 garlic cloves, peeled
    • 4cm piece ginger, peeled
    • 1 tablespoon sesame oil
    • 4 tablespoons olive oil
    • 1 teaspoon organic gluten free tamari soy sauce
    • 5 drops of fish sauce
    • 1 teaspoon pure raw honey
  • 1kg chicken niblets
  • 2 cups wild rice (1/2 a cup per serve)
  • 1 iceberg lettuce (one large leaf for each person)
  • 1 small carrot, a few long strips grated

Method

  • Blitz all marinade ingredients into a paste, cover the chicken and marinate for 30 minutes.
  • Cover a tray with foil and spray lightly with olive oil so wings don’t stick.
  • *Variation: if you don’t have time to marinate, place niblets on foil and dribble paste on spreading around with a brush, so as to baste.
  • Cook in air fryer on 200 degrees for 30 minutes, turning half way.
  • Prepare the rice as per packet instructions.
  • Serve niblets on a large lettuce leaf, topped with wild rice, and a few grated strips of carrot. Squeeze some lime juice over the top, then add the chicken on top. Garnish with coriander.

Play with your food!

Not something you hear every day, but today you have permission. Have some fun with it by removing the chicken from the bone and wrapping it all up in the lettuce leaf. Or, if you’re like me and can’t resist, dig into the chicken, then wrap all the rest up in the lettuce. Devine!

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 .