A salad to suit the season?

Reading over and editing this post I realised how many times I used the word Spring. It starts to sound funny if you say it too many times, but unfortunately Oxford dictionary doesn’t have any good alternatives.

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We’re getting to the end of Spring over here in Australia, and although I’m excited about the beachy, holidaying climate that summer is bringing, it’s sad to see those cool, breezy Spring days go.

Because Spring is the season before Summer, here in the Southern Hemisphere, its the time every gym membership goes on sale, Halloween stashes quickly get thrown out, and green smoothies and salads are glorified.

The idea of munching on a bowl of bitter green leaves drizzled with vinaigrette sounds highly unappetizing to me, but I am reminding myself not to be too cynical about salads – with the right ingredients they can taste great, and they do have numerous health benefits.

So this Spring I worked with some of my favourite ingredients to create the perfect Spring salad.

You will need:

  • 1 medium common tomato
  • 135g tinned salmon
  • Mixed green lettuce leaves
  • Drizzle of extra virgin olive oil
  • Heaped tsp of dried chia seeds
  • 100g chopped canned beetroot
  • 50g avocado

Cost: approximately AUD $10   Calories: 380

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Perfect! xx

A Home Cooked Meal for Fathers Day

When I realised Father’s Day was fast approaching, I had the usual annual freak out… What am I going to buy Dad? Is there anything he’s mentioned he wants? Is there anything I know he’ll like? 

The freak out is due to Dad never wanting anything material, as he always says he would much prefer a hug (odd, I know). Since I’m not going to just wake up on the big day, give him a hug, and consider my job done, I decided this year I’d cook a big lunch with all his favourite meals.

I kept it super simple. Dad’s favourites are the simple dishes; lasagne, sausages, chops, lamb shanks, vanilla ice cream, milk chocolate… you get it.

So, I decided to do lasagne, with a twist.

Cheesy Eggplant Lasagne. Think gooey cheese, creamy chickpeas and aromatic tomato arranged together to create a steaming Italian comfort food.

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The eggplant soaks up all the delicious creamy tomato sauces and becomes a soft mess that tastes divine with the chickpea/almond meal base and cheese oozing through out. This went perfectly with a simple side salad.

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For dessert, we enjoyed my favourite Healthy Apple Crumble recipe with Connoisseur white chocolate/raspberry ice cream (hands down our favourite store bought ice cream).

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I finished the lunch by giving Dad a letter I had written with Lindt’s creme brulee milk chocolate – a Lindt flavour I haven’t seen before but I hope they keep stocking the shelves with it because it was the perfect mix of crispy caramel notes and creamy milk chocolate.

Even though we kept it simple, it was nice to enjoy a home cooked meal, instead of the usual big fancy thing we do at a restaurant.

xx

 

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Cascade Blue for Father’s Day

 

 

 

Lid & Jar| Cafe Review

I started off this week with breakfast at Lid & Jar in Chatswood. It’s a lovely cafe in a peaceful, contemporary setting with plenty of space to relax and enjoy your meal, but I do find it on the upper end price-wise.

I had a tough time choosing between what I got and their fluffy French toast with bacon drizzled in maple syrup, but in light of all I ate at Easter last weekend, I ended up going for ‘the green bowl’. This was a raw mix of kale, avocado, broccolini, asparagus, zucchini and egg, drizzled with pesto and a sprinkle of quinoa. The meal itself was lovely (but not that filling – I was hungry again a couple of hours later), but I complemented it with a black coffee which (even for a keen coffee fan like myself) tasted incredibly sharp and bitter.

A Delicious Alternative to Restaurant-Bought Butter Chicken

I just love Butter Chicken, so I developed this recipe to enjoy the dish without sacrificing a thousand calories.

All I use is chicken thighs, store bought curry paste, tomato paste, sliced almonds, greek yogurt and coriander.

After mixing everything but the chicken thighs and yogurt together with a fork, chop the chicken thighs into small pieces and mix them in with the paste you just made. Then fry it all up with olive oil on a high heat, and once the chicken is done just stir through the greek yoghurt.

It’s as easy as that!

I usually serve this with some falafels or brown rice, but you could definitely pour it onto Basmati rice or Garlic Naan if you want more carb-y flavour to supplement the dish.

xx