Monica’s Version of San Choy Bau
San choy bau is a classic Chinese dish that can be found on a lot of menus. Traditionally, its made with chicken or pork mince and uses water chestnuts in the recipe. The cooked meat mixture is then placed in iceberg lettuce cups and rolled up to be enjoyed.
Traditional lettuce-wrapped delight, great as an entree or light meal.
Kids love these. Getting kids to eat their vegetables is easy when they have the fun of assembling this tasty dish themselves..
500g Mince chicken
(I prefer breast as its not as fatty) Of course only use organic free range chicken
I small can of water chestnuts
A small piece of ginger
Small amount of chilli (optional)
Small bunch of coriander
Iceberg lettuce cups.
1/2 cup of tamari
1/4 cup of maple syrup.
Small amount of olive oil
Massel no:7 stock cube or your own stock broth.
Lightly heat olive oil, add ginger gently brown, add mince chicken and cook through breaking up the mince chicken as it cooks. When cooked add the water chestnuts, tamari and maple syrup and 1/2 cup of water with massel no:7 stock (optional).
Let it cook until water has reduced. Add chilli coriander.
Serve into lettuce cups and enjoy.
I’ve been known to add a heap of chopped veggies to this like, diced carrot, peas, corn, whatever you like really.
As we head into summer beetroot becomes an Aussie favourite. Were you aware that Australians are the highest consumers of beetroot? Packed with essential nutrients, beetroots are a great source of fiber, folate (vitamin B9), manganese, potassium, iron and vitamin C and have been shown to provide antioxidant, anti-inflammatory, and detoxification support.
I am all about quick, simple nutritious recipes, as cooking is not my favourite thing to do in the world. But I have to feed and nourish my body and of course feed my family.
Beetroot Salad: this is Delicious and full of antioxidants and vitality
You will need:
I beet root: 1 Carrot, 1/2 bunch parsley, 1 tomato, 1/2 capsicum, pine nuts or walnuts, lemon and olive oil.
Grate a fresh organic raw beetroot, (yes that’s right Raw) The organic ones have so much more flavour and don’t taste like dirt.!
Grate the carrot,
Then chop the tomato, parsley, capsicum, and mix all together.
Add nuts (either pine nuts or walnuts) squeeze lemon juice and add olive oil.
If you want let it sit for a little while and the olive oil will soften the carrot and beetroot.
For a extra bit of flavour you can add Mint. All the ingredients are optional and you can change or leave out what you don’t like or have a reaction to.
Delicious and nutritious. Enjoy Love Monica.
How to Pack a Week of Salads That Stay Fresh Till Friday by Jenny Sugar
Originally Posted on Pop Sugar
7 March, 2016 by JENNY SUGAR
Eating a big salad at least once a day is a great way to maintain healthy habits. Don’t have time to cut up a salad every single night? Here’s a way to make all the salads you need for your workweek at once. Follow these simple salad-making rules, and your meal will taste just as fresh on Friday as it does on Monday!
This is just a general guide with lots of room for creativity. Even though you’re making all five salads at one time, you can still make them all a little different with the types of toppings and dressings you use for each one. It’s a great way to save time and money and ensure you’re getting a dose of daily veggies for health and weight loss.
Where you work and how you get there will determine which container is best for you. BPA-free plastic containers with lids are probably the most popular since they’re lightweight and rugged, making them great if you’re carrying a lot on your commute or if you’re biking or walking to work. They also fit well in lunch boxes with ice packs, which is essential if your office doesn’t offer a fridge or you are on the go and eat lunch wherever you are.
You can also use glass mason jars, which are a must if you’re concerned about eating out of plastic containers. These are fragile, so they’re great if you’re commuting in a car, bus, or train or if you’re walking to work. You just want to make sure these stay upright.
Both containers are fairly inexpensive and they’re dishwasher-safe and reusable, so you can feel good about putting less waste in the landfill.
The Art of Packing: Plastic Containers
Choose ones that are flat and rectangular in shape. These not only stack well in your fridge, but they also create more space for the veggies to spread out, preventing sogginess.
- Start with the greens. To save time, pick up a package of prewashed salad greens. If you’re using greens from your garden or a farmers market, just make sure they’re completely dry before packing. Fill the container about three-quarters full of greens (about two to three cups).
- Add the veggies, beans, and fruit. Go for carrots, cucumbers, tomatoes (use cherry and keep them whole), peppers, broccoli, chickpeas, kidney beans, corn, peas, or even fruit like grapes or blueberries — whatever your little salad-loving heart desires. Drying off each ingredient with a paper towel will keep them crisper longer.
- Add protein. For protein sources like marinated tofu, grilled chicken, hard-boiled eggs, certain types of cheese like cubed cheddar, and cooked (and cooled) whole grains like quinoa or brown rice, add these on top of the first three salads only (Monday’s, Tuesday’s, and Wednesday’s). Then on Wednesday night, add protein to Thursday’s and Friday’s containers. Do the same with avocado, nuts and seeds, or very wet fruits like sliced strawberries.
- Keep dressing separate until the moment you eat your salad. Purchase a couple dip-sized containers. Or if you have an office fridge, keep a bottle of dressing there.
The Art of Packing Mason Jars
Go for the quart-size jars with wide-mouth lids since these are easier to fill and eat out of. Use this system only if you can keep the jars upright.
- Start with salad dressing. Since you keep the jar upright, the salad dressing will stay separated from your veggies. This is great if you don’t want to pack a separate container for dressing.
- Veggies are next. Start with harder veggies like carrots, radishes, onions, and chickpeas that will taste lovely mingling with the dressing. Then go for anything else like capsicums, chopped carrots, and cherry tomatoes.
- Layer up the greens. This should take up at least half the jar. As mentioned earlier, go for packaged greens to save time, or if you’re using your own, make sure they’re dry.
- Protein last. Sprinkle sautéed tofu, marinated tempeh, grilled chicken, or cubed or shredded cheese on top. These will help push the lighter-weight greens down so you add even more to your jar. You can also add avocado, nuts or seeds, and dried fruit.
- Shake or pour when you’re ready. At lunchtime, you can either shake up the container to distribute the dressing, or if you have the luxury, pour the entire contents into a bowl and mix it up with your fork.
Here’s an example of what to buy for five days of salads:
- Large container of greens
- 2 cucumbers
- 2 to 3 capsicums
- 5 medium carrots
- 1 package cherry tomatoes
- 1 bag grapes
- 2 packages tofu
- 1 can chickpeas
- Sunflower seeds
- 2 avocados
- Bottle of your favourite salad dressing
Hearty Kale Salad
Kale salad is an easy and delicious option for a lunch or dinner—both as a side and as the main course as well.
Prep time: 5 minutes
Total time: 5-10 minutes
Makes: 3-4 servings
2 heads of kale, cut off the stem, washed and dried
½ sweet potato, cubed and roasted
½ cup pomegranate seeds
2 Tbsp olive oil
2 Tbsp lemon or lime juice
Dash salt and pepper
Wash and dry kale and cut off stem, and prepare the sweet potato and pomegranate seeds.
In a salad bowl combine the kale, sweet potato and pomegranate seeds.
In a separate bowl mix together the salad dressing and pour over the salad
Mix the salad dressing into the salad using hands to massage the dressing into the kale- note that kale salad is much more palatable after the kale has been sufficiently massaged.
Serve the salad and enjoy!
Quinoa Chia Pancakes
Quinoa: “Quinoa is almost a complete meal—it has your protein, being one of the highest protein ancient grains—and it has your healthy carbohydrates. It’s very nutrient dense and very versatile—you can add more protein to it or healthy sources of fat like pumpkin seeds and oils. We need carbohydrates in our body (like quinoa), and a lot of people are afraid to eat them. Quinoa is a slow digesting carbohydrate and it’s not high glycemic, so it won’t cause an insulin response like eating straight sugar would,” Jim White
Chia: “The chia seed is nutrient dense and packs a punch of energy boosting power. The reason Chia seeds are so beneficial is due to them being rich in fiber, omega-3 fats, protein, vitamins and minerals such” (Dr. Josh Axe). They are great for digestion and energy levels.
Quinoa Chia Pancakes
“The healthy fat and protein in here allow for the classic yummy pancake feel but with more nutritional bang!” Smith.
Prep time: 5 minutes
Total time: 20 minutes
Makes: 10-12, 4-5″ pancakes
1 cup quinoa flour
2/3 cup almond milk or water
1 tsp vanilla extract
1 tsp cinnamon
2 tsp chia seeds
1 Tbsp maple syrup
(For pan) mist of avocado oil
Combine all ingredients in a small mixing bowl and combine using whisk or immersion (hand-held) blender until mixture is homogenous.
Heat a medium skillet over medium heat and mist the pan with avocado or other high smoke point oil- 2 minutes.
Pour batter into 4-5″ rounds and cook on each side- about 2 minutes.
Serve with your favorite toppings and enjoy!
Try this delicious Spring Strawberry Smoothie.
BLEND 1 cup strawberries, 1 banana, 1/4 cup almonds, 1/2 cup oats, 1 cup low-fat vanilla yogurt & 1 tsp maple syrup
Just too easy to be healthy.