Russ (husband and bottomless pit) asked for a new lunch. He asked for something that “he didn’t have to peel and segment grapefruit etc”….like the last salad recipe (totally delish though but maybe best served on a weekend when I’ve got a little extra time). So I had a look through old recipes, looked on Pinterest for probably too long and then came up with this little gem. It’s my take on a Waldorf salad, but with some extra carbs to make it a perfect post workout/run/activity lunch. You can’t live in celery alone and a Waldorf salad is pretty much based on it. And yes, I used potatoes – a sin to some of the hardcore paleo people out there, and if you really want to use sweet potato you can but I went with regular potatoes for this recipe and to get the carbs up.
What you need (serves 4)
800g chicken (diced)
8 small potatoes (washed and diced, leave the skin on!)
8-10 stalks of celery (diced)
1 white onion (diced)
3 Tbs chopped fresh Taragon
1 lemon, zest and juice.
2 apples (fine dice)
Optional – baby spinach leaves & Greek yoghurt.
1-2 tsp coconut oil
How to do it
Throw the diced potatoes in a saucepan with cold water and bring to the boil on the stovetop. Once it’s boiling turn it down to a simmer and leave for approx 5 minutes. Once the potatoes are cooked (not hard in the middle – but not falling apart either), drain the water and set aside to cool. But while the potatoes are cooking…..
In a pan on the stovetop, melt the coconut oil cook the diced chicken until it is brown on all sides and cooked throughout. This should take approximately 8-10minutes, I cover the chicken for a few minutes with a lid to make sure it cooks all the way through and doesn’t dry out.
In a bowl, mix together the apple, celery, onion, lemon zest, lemon juice and tarragon all together.
Once the chicken and potatoes have cooled, mix the salad with the chicken and potatoes and serve!
Optional extras include adding some baby spinach to the mix and this will bill it up a little more or adding a few tablespoons of a good no sugar added Greek or natural style yoghurt and mixing this through for a creamy dressing.
I’ve cooked this twice, just to make sure I hadn’t peaked or fluked this meal! Quite possibly the best thing to ever come from the kitchen! I’m not going to go on here to try and convince you to cook this, just trust me…
2 Tbs coriander seeds
2 Tbs cummin seeds
2 Tbs celery seeds
1 tsp Himalayan salt
1 tsp peppercorns
In a frypan toast the seeds until they are fragrant but don’t burn them!
Grind with the salt and pepper in either a mortar and pestle or mini blender/magic blender. It doesn’t have to be a fine grind, keep it rustic.
1.8-2kg beef or pork
1/2 bottle of Franks hot sauce (it has NO sugar!!)
100g butter (feel free to clarify this if you just want ghee)
1/2 cup water
Rub the spice mix all over your cut of beef or pork. Chatting to one of my lovely PT clients who is a chef, she recommends beef shin. You can set this ahead of time (a few to 12 hours), or do it at the time of cooking.
In a fry pan, make sure it’s really hot and seal all sides of the meat.
In a slow cooker place the half cup of water and the meat inside and cook for 4-6 hours.
Once this is cooked, remove from the slow cooker and let it cool.
Pour all the amazing juices (flavour country) into a saucepan and reduce until you have 1 cup of liquid left.
Shred the meat with a fork and return to the slow cooker on low.
Stir through the butter, hot sauce and the liquid you have reduced.
You can keep this on low until you serve it. If it’s a larger quantity you might want to put it on a higher setting to heat through.
1 large sweet potato per person (don’t be stingy) cut into thin slices
1/2 avocado per person
1/4 red onion per person
1/2 tomato per person
1 stalk celery per person jullianed (fancy way of saying sliced thinly in long strands)
Preheat the oven to 200degC
On baking trays lay out the sweet potato and cook for approximately 35-40 minutes, you may need to turn them after 20 minutes. Check regularly to make sure they don’t burn, but make sure they are cooked all the way through and a little crispy!
Mash the avocado and mix with the diced tomato and diced red onion. (This is your Guacamole)
Place the sweet potatoes as a ring around the plate alongside the celery, serve the pulled meat in the middle, and top with sour cream, guacamole, fresh coriander leaves and jalapeños!
Sometimes it can be a little expensive eating good quality heathy food. But when you can it’s always great to prioritise your weekly meals versus going out for a night on the town and blowing a few hundred bucks…but sometimes the bills all come in at once and you want something that doesn’t cost the earth!
So here’s a recipe I put together, it’s nutritious, delicious and cheap! This recipe will make 6 breakfasts and you can freeze them!!
What you need:
1.5kg of the best quality sausage you can afford
1.2kg pumpkin (diced)
1 cabbage (Shredded)
3 onions (roughly diced)
2 cups vegetable stock
2 tsp coconut oil
How you do it:
Preheat the oven to 180-200deg and line a baking tray with baking paper.
Dice the pumpkin and roast it for approx 30-40 minutes, but don’t let it burn!
In a frypan, half cook the sausages, pretty much just seal the outsides and set aside.
Melt the coconut oil in the biggest saucepan or soup pot you have and add the diced onion. Stir occasionally for a few minutes until the onion has softened and is translucent.
Add the cabbage to the onion and keep stirling occasionally.
Slice up the sausage and add to the cabbage with the vegetable stock.
Put the lid on and let this cook for 20 minutes, stirring every now and then on a medium heat.
Assembly – get your containers out and portion the roast pumpkin for 6 servings and then serve the sausage and cabbage over the roast pumpkin in equal quantities.
You can freeze these breakfasts, they reheat really well. I know it doesn’t sound ridiculously exciting but it tastes delicious! Promise!!
One of those dishes you can SET & FORGET – for at least 6 hours! As we run our own Box (Hilltop CrossFit), we work odd and long hours and are daily stretched for time – not that we’d give that up for the world because we love love love our community at Hilltop! But it does mean that we’re always after quick and easy meals to prep that are healthy and can freeze well. This recipe makes up four meals (two of them quite large). This recipe is not brain science, it’s one for the guys (not being sexest – but your cooking skills are generally pretty limited) or perfect for those recently moved out of home and are eating Lean Cuisine every night. Continue reading →
The first vegetable that Coles has introduced to it’s customers in over ten years – that is saying something! You know from my posts that I’m not a big supermarket shopper, I prefer to but from farmers/wholesalers – more of a direct source. Well, I can say that you can’t get much more direct – as we are lucky enough to coach three members of the Samwell family at Hilltop – the family that produce these vegetables, we not only know where they come from, we know who grows them and they are awesome people who care about the land and what goes into our bodies!
Kalette – a cross between Kale and Brussels Sprouts. No, don’t stop reading now – they are amazing, incredibly flavoursome, are super green, and beautiful and delicate! So this is what I did with them for breakfast. Continue reading →
The key to this breakfast is the quality of the sausage! If you’ve recovered from your fit of giggles I”ll continue….
All jokes aside, we get our sausages from a small business called Wakefield Grange who sell ethically raised free range, grass fed beef, and they are delicious! Don’t use supermarket thin bbq sausages if you can help it! It is worth finding a good butcher This is a perfect breakfast for winter and this freezes really too and can be reheated. Food prep heaven!
The Macadamia nut is well known for being a high energy source and a fantastic source of protein. Pairing this with the sweetness of mango and coconut flour you get a nutritious tropical snack that you can take to work, … Continue reading →