Preparing delicious food in bulk for the week at work is one of the most important things you can do to make sure you make healthy choices and keep costs low. The key is to make meals that you look forward to devouring and will not lead you to be tempted by the vending machine/ McDonald's around the corner or spending $15 on a sandwich at the near-by deli/cafe.
Here are a couple of the salads (including my much-envied breakfast-in-a-jar) I have enjoyed in the last week...Inspired by the latest recipes in the August issue of the 'Cuisine' magazine.
Citrus Noodle Salad:
From Michael Van De Elzen's new book: 'Fast'.
Serves 6
1 Cucumber (de-seeded)
2c Mung Bean
Sprouts
1/2c Edamame
Beans (prepared)
1c Spring
Onion (sliced)
1 Red Onion
(sliced thinly)
1c Fresh
Mint (chopped)
1c Fresh
Coriander (chopped)
1 Head of
Broccoli or 12 Stalks of Broccolini
200g Green
Beans/Snow peas
1 Capsicum
(sliced thinly)
1 500g
Packet of Fresh Egg Noodles
12 Large
whole prawns (uncooked) or 1c Cooked/Smoked Chicken (shredded)
1/3c Roasted
Peanuts
2 Tbsp Black
Sesame seeds (toasted)
Julienne
carrots into 'noodles'.
Peel the
de-seeded and halved cucumber into ribbons.
Combine
carrots, cucumber, mung beans, edamame, spring onion, red onion and herbs,
Blanch the
beans and broccoli.
Prepare
noodles as per package instructions.
Stir fry
prawns.
Dressing:
Juice of 3
Limes
Juice of 2
Lemons
Juice of 6
Mandarins
1 tsp Mustard
Powder
1 Egg Yolk
125-250 ml
Olive Oil
In a
saucepan on low heat, combine the juices. Whisk in mustard powder and egg yolk
vigorously. Slowly add in the oil, whisking to combine. Remove form the heat to
cool.
In the bowl
of prepared vegetables and herbs, add the cooked beans, broccoli, meat and
noodles. Toss through the dressing.
Serve.
Multi-Grain Salad:
Serves 4
Carrot & Harissa Puree:
700g/6
Medium Carrots (peeled)
2 Garlic
cloves (crushed)
1/3 cup
Extra Virgin Olive Oil
1 Tbsp
Harissa
1 tsp Salt
Boil carrots
and garlic in salted water until tender.
Drain well
and while still warm process with oil in blender.
Salad:
1/2c Mixed
Quinoa (dry)
1/2c Millet
(dry)
1/2c Mixed
Seeds and Nuts (toasted) - I used Sliced Almonds, Sunflower and Pumpkin Seeds
1/8c Chia
Seeds
4 Tbsp
Preserved Lemon (finely diced)
4 Tbsp Dried
Cranberries (or Currants/Dried Apricots/Dates etc...)
1c Fresh
Parsley (roughly chopped)
2c Broccoli
Florets (blanched)
Dressing:
2 Tbsp
Pomegranate Molasses
1/2c Red
Wine Vinegar
Zest and
Juice of 1 Orange
125ml Olive
Oil
Prepare
quinoa and millet in the same saucepan or in your rice cooker using this
method.
Once the
grains are cooled, add in the rest of the salad ingredients.
Whisk
together all the dressing ingredients then drizzle over the salad mix - toss.
Serve.
NOTE: The
quinoa and millet can be changed out for pearl barley/brown rice/amaranth
etc...
Dessert for Breakfast:
Salted Caramel, Spiced Pumpkin Overnight Dessert Oats:
Yield: 4 servings
Ingredients
Step 1:
2 cup Pureed Pumpkin (steam/boil fresh pumpkin
until tender and puree with the milk)
3-4 tbs Unsweetened Almond
Milk (or other milk of your choice)
1 scoop Vanilla
Protein Powder
1 tsp Chia
Seeds
1 tsp Flaxmeal
1/2 tsp Cinnamon
1/4 tsp Nutmeg
Step 2:
1 tsp Molasses (to taste, I use 2 tsp) or 1 Tbsp Sugar
Free Maple Syrup
4 Tbsp Salted Caramel Sugar
Free Torani Syrup
3/4 cup Whole
Rolled Oats
1/4 cup Dried Cranberries/Raisins/Sultanas
1 Tbsp Raw Pecans/Walnuts, chopped (optional)
Instructions
1. In a bowl , mix together the pumpkin and protein
powder. Add in the chia, flax/linseeds and spices and stir again.
2. Add the Step
2 ingredients and stir again (you can add the cranberries and pecans later if
you want). Cover with plastic wrap and let sit in the fridge overnight. Enjoy
first thing the next morning!
I like to layer this up with Chocolate
dairy food, sliced banana and low
fat Greek yoghurt, topped with a sprinkle of my
favourite cereal at the moment.
This Month’s Favs:
Banana Bites - my go to sweet treat at night :)
Chia puddings
Vitalzing -
a NZ owned and operated brand that creates healthy, effective drinks for
health, energy, sports and beauty.
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