Moroccan Chicken Salad

There are few things as satisfying as enjoying the taste, smell, and look of your food whilst knowing that it is good for you. It is even better when it is easy and quick to make!

This chicken is so tasty, you'll never want to make it any other way! But there is a bit of cheating involved which cuts prep and cooking time in half and gets the food on the table in less than 15 minutes! Whatch out Jamie!

Ingredients:

2 - 3 small free range chicken breast tenderloins 1 tablespoon Moroccan paste (this is a pre-made paste that you can buy if you're short on time that has whole ingredients, but if you have some time to spare you can make it from scratch using this recipe) 2 cups fresh dark green leaves 1/4 avocado 1 cup cherry tomatoes 1 tablespoon olive oil 1 tablespoon balsamic vinegar

Method: Evenly space the tenderloins between 2 leaves of baking paper or cling wrap. Take a kitchen hammer or the flat end of a wooden spoon and give it a few good whacks to flatten the meat. This greatly reduces the cooking time!

Uncover the meat, make a few small cuts/slits in each tenderloin, and spread the paste evenly onto each side. Cover it with the paper and massage the paste from the outside into the meat on both sides. Heat pan.

Meanwhile, wash the leaves and dice the avocado. Combine the cherry tomatoes, a 1/2 tablespoon of olive oil and 1/2 tablespoon balsamic vinegar. Pour onto an oven tray and bake in very hot oven for 5-10 minutes. When the tomatoes start to blister take them out of the oven, squash them slightly with a potato masher to release their juices. Add the remaining balsamic vinegar. Combine the tomato mixture, salad leaves and avocado in a bowl. Mix well.

Add the remaining olive oil in a pan and grill the chicken on each side for 2-3 minutes or until cooked through. Stack the chicken tenderloins onto the salad mixture and enjoy!

If you're looking for more sustenance, the addition of some 4Grain Protein Rice would be perfect!

What is your favourite way to cook chicken?

Saturday Sandwich

Weekend lunches are the best...

...we had lunch on our sunny balcony enjoying some relaxing Saturday tunes, an icy cold drink and the perfect open sandwich (even better than a steak sandwich - trust me)!

My local fruit and veg markets sell a delicious organic 9-seed sour dough bread from their bakery. This is my treat for weekend! This sandwich was so yummy that there was almost no exchanging of words as we gobbled up every last crumb.

Ingredients: (makes 4 servings)

- 4 slices of good quality bread - 1 large Spanish onion - balsamic vinegar - 1 handful fresh basil - 1/2 a teaspoon agave syrup - 1 handful cherry tomatoes - 3 cloves garlic - olive oil - 1/2 a cup of low fat Greek yoghurt - 1 tablespoon tahini - 1 lemon - 1/2 avocado - handful chives

Method:

Chop the onion into strips. Heat the pan on medium and add a splash of olive oil. Add onion and cook for 5-10 minutes until translucent. Add 2 to 3 good splashes of balsamic vinegar and continue to cook until the vinegar evaporates into a reduction. Tear the basil into small pieces and add to onion. Cook for another 1-2 minutes. Add agave syrup. Combine cherry tomatoes, a good splash of olive oil, balsamic vinegar and 2 roughly chopped garlic cloves in a bowl. Once well coated, pour the tomatoes onto an oven tray and cook under a hot oven grill for 5-10 minutes or until their skins are blistered. Take them out of the oven and squash them gently with a potato masher to release their juices. Stir and combine well with surrounding juices.

Combine the yoghurt, tahini, 1/2 lemon's juice and 1 glove of crushed garlic. Assemble the sandwich - spread tahini yoghurt onto a slice of bread, top with sliced avocado, roasted cherry tomatoes, caramelized onions and chopped fresh chives.

I paired it with a baby spinach, chive and green apple salad dressed with some lemon juice. It would go great with some baked sweet potato fries if you're trying to impress or have some friends over for the weekend.

What is your favourite Saturday sandwich?

Sweet sweet potato bites

I don't like to eat the same thing for lunch everyday. Salads can be nice - but not if it is the same day in day out. Also, why would you have the same thing everyday if there are a bizillion combinations out there for yummy lunches!? I don't. That is why when I opened the fridge today, I looked at my leftovers for inspiration. I dreamed up a rather satifying and absolutely delicious feast from some left-over baked sweet potato I had in the fridge! And then I made it...

 

Are you drooling yet?

These are so visually appetizing and filling that you can have it for lunch, dinner or even appetizers for your next dinner party.

The best part about these guys...they're 100% healthy! They are also vegan, dairy free, soy free, nut free and gluten free!

This is how you make them:

Sweet Sweet Potato Bites

Ingredients:

1 large sweet potato 1/2 mashed avocado seasoned with salt & pepper Mustard Caramelised Onions Sundried tomato Hommus Lemon

Method:

Pre-heat oven to 200 degrees celcuis. Wash the sweet potato and place whole onto baking tray and bake for around 30-40mins depending on the size of your sweet potato. Before you take it out you can prick with a scure/fork to feel if the inside is completely soft. Allow to cool.

Cut sweet potato into slices an top with these combinations:

1. Mashed avocado, mustard and sundried tomato 2. Mashed avocado and caramelised onion 3. Mashed avocado and hommus

Finish with a squeeze of lemon and garnish with greens. Voilla!

You're ready to gobble up a delicious meal or entertain your guests!

Question:

What is your favourite dish to entertain guests with?