Asian Beef Salad

I make this in so many different ways, I have tried to record it. Last time I did it was probably most different ever, using mint instead of coriander, including snow peas and pickling in a few more ingredients, below in the basic recipe - where it all began. I usually make this when we have share lunches at work, because it is easy, fresh and healthy.

Fresh lime and mint with snow peas  

Ingredients

Sauce

1/12 tbs Lime Juice
1 tbs Sugar (I used coconut)
1 tbs Fish Sauce
2 tbs Sesame Oil
1 tsp Soy Sauce (I used Fountain Gluten Free)
3 tsp Fresh Ginger, finely grated
2 Garlic Cloves, crushed

Extra greens and a few cashews 

1 Chili, finely sliced

Salad

500-700 gm Beef Steak, finely sliced
1 Carrot, finely sliced
1 Red Pepper, finely sliced
1 bunch Coriander, leaves picked and chopped
1/3 cup roasted peanuts, coarsely chopped
1 Tsp Sesame seeds
Vermicelli noodles
Rice Wine Vinegar


Directions:

1) Mix all the sauce ingredients and taste, add more lime juice or soy sauce to balance flavour if necessary.

2) Pour half over the meat

3) Slice the bullhorn pepper and add to beef, leave to marinate

4) Peel the carrot into strips, cover in rice wine vinegar and place in the fridge to pickle

5) Boil jug and cover noodles - leave to rest until soft, drain water then cut with kitchen scissors into 6cm strips

6) Heat up wok until smoking, cook beef rare (just a quick flash in the pan).

7) Mix beef with noodles and half the coriander, place mixture on a serving dish

8) Add remaining coriander and dressing

9) Top with pickled carrot, then peanuts and sesame seeds. 

This photo is of the exact recipe above, I took it to work and the whole thing was demolished! 

Raw Vegan Choc Peanut Butter Cups

Leave me home alone on a friday night and this happens .... At least there is no added sugar, they have ground linseed for fibre and omega 3 and cacao for its phytonutrients. 

Whilst they are clean, vegan, raw etc etc; coconut oil is high in calories, from all its medium change fatty acids -  that do however have many documented benefits, particularly for people with poor digestive systems. 

Ingredients

1 cup coconut oil, melted
1/2 cup raw cacao
1/2 cup Natvia sugar free hot choc
1/4 cup Agave Nectar
2 TBS ground linseed
1 cup PB2 Powder
1/2 cup chopped peanuts

Directions 

Step 1

Sift cocoa and hot chocolate powder into the coconut oil and mix, then add ground linseed.

Step 2

Add 2/3 mixture to patty pans in a muffin tray. I used normal size but suggest mini! Pop in the freezer for 5 minutes. I made 9 large ones I would suggest 18-25 small ones, as they are very rich! 

Step 3

Mix PB2 powder with water then mix in chopped peanuts. Spoon mixture on top of the choc mixture, then top with the left over chocmixture. Freeze for a few hours or over night.

Store in the fridge.

Products I used

PB2 Powder - essentially dehydrated peanut butter with all of the fat removed, it becomes like peanut butter when water is added, with the benefit of 85% less fat and we most of us know peanuts are high in the baddy saturated fat check out more here : www.bellplantation.com

Loving Earth Agave Nectar - lovingearth.net

Planet Organic Raw Cacao - planetorganic.com.au

About Life Coconut Oil - aboutlife.com.au

Natvia Sugar Free Hot Choc - natvia.com

High Fibre Protein Pancakes

I have finally perfected the recipe and in total these take less than 10 minutes to make.  Light fluffy and delicious but most importantly guilt free. 

served with Agave Nectar 

Ingredients
1 egg
1/4 cup protein powder
1/2 cup banana, mashed
1 TBS ground linseed
1/4 cup milk or water

Directions

Step 1
Mix all the ingredients, creating a batter. The thicker the consistency will create hot cakes vs thinner more like crepes.

Step 2
On a medium heat add a small amount of mixture (I did 3 dessert spoons) to a non stick frying pan, cook until bubbles appear on top then flip, cooking for a further minute.  

Tip- if you find they are sticking use a small spray of rice bran oil or a little bit of coconut oil.  

Serving suggestions

Raspberry coulee or preserved fruit and Greek yoghurt or cottage/ricotta cheese.
Sugar free maple syrup, coconut syrup or Agave nectar
Stevia and lemon juice

Not burnt, these guys are made from chocolate protein powder with lemon juice and stevia 

Brands I used: 

Natvia stevia - www.natvia.com.au

Loving Earth Agave nectar - www.lovingearth.net

Broccoli Pasta Sauce

This doesnt sound tasty - don't knock it until you try it! Its a great way to get lots of greens into one meal and garlic too. I made it because I left work sick today with the flu and had broccoli to use up.
You'll notice no onion, you can totally use it, I am just avoiding onion at the moment. I served mine with 100gm of cottage cheese (for 12gm of protein), chopped parsley, a sprinkle of parmesan and sundried tomato.

The finished meal 

Ingredients:
1 broccoli head chopped small including the stalk.
3 garlic cloves
1 TBS olive oil
1 TBS lemon juice
1 TBS basil pesto
Handful of fresh basil, chopped
Salt and pepper to taste

Note - I used cottage cheese as my protein source when I served this, ricotta is another option, bacon or chicken would also work with or without the cheese.

Directions

The finished product

Step 1
Heat oil in a pot then add garlic and cook for 1 minute.  Then add the stalk of the broccoli cook for 2 minutes.

Step 2
Add the rest of the broccoli with some water and cook until soft on a medium heat. Once soft add the basil and pesto and cook for a few minutes.

Step 3
Add the lemon and remove from heat. At this point I blended with a blending stick then added my salt and pepper.

Coconut and Ginger Pumpkin Soup

This soup is incredibly creamy, it can be made with onion in the mix or some curry paste too.
Approximate cost is $5 and I got 7 serves. 

Ingredients

2kg of chopped pumpkin ( I used a whole Japanese pumpkin)
100gm grated ginger
1-1/2 tsp chilli flakes (depends on your flavour preference)
1 stock cube (I used Massel chicken)
1 can coconut milk
Glug of rice bran oil
Salt and Pepper to taste

Step 1
Heat rice bran oil on a medium heat, add onion and cook for one minute then add pumpkin - cook until soft add a little water if required.

Step 2
Add chili, coconut milk and stock cube, then make sure there is enough water to almost cover the pumpkin.

Step 3
Put on a very low heat and simmer gently for 40-60 minutes (until the pumpkin is very soft) then either mash or blend till smooth, add your salt and pepper then serve.

Or like in my case portion out for work lunches to be served with a slice of toast and avocado.

Pesto Fish with Vegetables and Quinoa

I made this recipe up tonight and it was a success -"thats probably my favourite thing you've ever cooked"  Sam said.

This recipe makes enough Quinoa for 3-4 people, add more fish If you are cooking for more than 2, I am taking the leftovers to work tomorrow to have as a salad with rocket and avocado.

Ingredients:
1 Zucchini, chopped
1 Red Capsicum, diced
1 Spanish Onion, finely sliced
2 Garlic Cloves, crushed
1 Tbs Olive Oil
1 Cup Quinoa
1 Chicken stock cube ( I use Massel)
2 Fish fillets
Lemon Juice
Parmesan
Salt and Pepper with a sprinkle of thyme
6 tsp Basil Pesto
1 tsp Butter

Instructions:

Step 1:
Heat oil in a pan, add onion cook for two minutes then add garlic and capsicim, slowly sauté, with your sprinkle of thyme. Meanwhile bring two cups of water to the boil and add stock.

Step 2:
Once the stock cube is dissolved add quinoa.Turn to a medium to low heat pop on the lid to your pot, checking every food minutes that it isn't sticking to the pot by giving it a stir.

Step 3:
Add the zucchini to the vegetables. After 15 minutes the quinoa should be cooked, mix the vegetables with the quinoa and 2 teaspoons of pesto, stir and put on the lid.

Step 4:
Turn your frying par to a medium heat, add the fish , drizzle some lemon juice on top and put a small cube of butter (about 1/2  a teaspoon). Cook for two minutes then turn, cook for a further 2-3 minutes.

Step 5:
Put quinoa mix on the plate top with a Sprinkle of parmesan, then the fish on top, topping with 2 teaspoons of pesto and some salt and pepper.

And wallah!