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Clean and Lean Chicken Soup

April 21, 2015 By shelleyk

Clean & Lean Chicken Soup
Original Recipe by Shelley Kamil

When it comes to a cozy night in, there’s almost nothing more comforting than a bowl of warm chicken soup. Beautiful for dinner, we hope you love it as much as we do

Ingredients
1 Whole Free Range or Kosher Chicken cut into 8 pieces
Approx. 1ltr water (enough to cover everything, add more if needed)
3 carrots chopped
1 yellow onion quartered
Generous Sprinkling of Pink Himalayan Sea Salt
To Serve
Chicken Breast Reserved and Shredded
Sliced Carrot from Soup
Noodles (gluten free or regular)

Directions
1. Heat a large non-stick pot, add onions & carrots, plus Chicken Pieces, cover with boiling water. Bring to the Boil for several minutes.
2. Reduce to a Simmer. Sprinkle with sea salt and cook on a low flame, lid half on, for the entire day.
3. After an hour or so, remove the Chicken Breast, Shred, and set aside. Store and Refrigerate the Shredded Chicken in an airtight container.
4. Once the soup is cooked, remove from the flame, allow to cool. Drain all contents. Keep a few carrots. Allow the Soup to rest overnight in the fridge. All the Fat will rise to the top. The following morning, scrape all the fat off from the surface and discard.
5. To serve, bring to the boil, (Always bring to the boil prior to serving) return the reserved shredded Chicken Breast and Carrot to the Pot, add Noodles of Choice, sprinkle with a little extra Sea Salt and enjoy xx

Tuna Sashimi Nourish Bowls

April 20, 2015 By shelleyk

You could say being healthy and being organised are like old friends. It’s hard to have one without the other, but together they’re an unstoppable team. As the healthiest food is often unpackaged and made from scratch, it can take a little more time to put together. But it does pay to come prepared, being organised makes light work of being healthy. So, should you ever decide to make my Tropical Tuna Sashimi Bowls it’s worth buying a little extra tuna. The following day you can whip up this simple Tuna Sashimi Nourish Bowl in a matter of minutes.

Tuna Sashimi Nourish Bowls
Recipe By Shelley Kamil

Ingredients
Serves 2

1 Sashimi grade tuna steak, cubed
1 carrot julienned
1 cucumber julienned
1 bunch asparagus, trimmed and blanched
Handful green beans, trimmed and blanched
Half avocado sliced
2-3 kale leaves, torn from stem
2-3 spring onions, sliced
2 sheets Nori, cut to squares
2 cups Cooked brown rice or quinoa
2tsp white sesame seeds
2tsp black sesame seeds
2tbs pickled ginger

Dressing
1tbs sesame oil
2tsp tahini
Juice of half a a lemon
1tbs rice wine vinegar / sushi vinegar
2tsp honey

Directions
1. In a medium sized mixing bowl, combine the dressing ingredients and whisk to combine. Add the tuna, mix to combine and transfer to fridge whilst you assemble bowl.
2. Divid the kale between two serving bowls, dress with lemon juice and massage until the leaves begin to wilt and turn a vibrant shade of green.
3. Neatly line each bowl with the julienned / blanched veggie sticks and Nori squares. Top each serving of kale with 1 cup each of either brown rice or quinoa, then a serving of the tuna mixture and a sprinkle of spring onions and sesame seeds. Serve with a side of avocado, another squeeze of lemon, pickled ginger and an extra sprinkle of sesame seeds xx

Tropical Tuna Sashimi Bowls

April 19, 2015 By shelleyk

I don’t know about you, but for us it only takes a few nights of eating early kids dinners for me to turn to my husband and realise I literally need to reintroduce myself. Like hi, we need a date night and an actual whole conversation 🙂 So for a quiet, late night, date night dinner at home, this is a great option. It’s raw, (obviously not a favourite for the littles) and it can be pre-prepared, so we’re all ready to go when the little ones are tucked into bed (or calling out from the hallway – either way). The same salad can be made in the colder months without the mango and with a sprinkle of mint leaves insted. Just as satisfying, pictured below xx

Tropical Tuna Sashimi Bowls
Recipe by Shelley Kamil

Ingredients
(Serves 2)

2 Sashimi grade tuna steaks, cut to cubes
1 Lebanese cucumber diced
1 mango, cut into cubes
1 bunch bok choy, finely chopped
Half a pomegranate seeded
Half an avocado, cut to cubes
3-4 spring onions finely sliced
Fried shallots (store bought)
Soba noodles (cooked as per pack)
Pickled ginger to serve
1-2 tbs sesame seeds to serve

Dressing
Half a lime juiced
1 tsp fish sauce
2 tbs rice wine vinegar
2 tsp agave
2 tbs soy sauce

Directions
1. In a medium sized mixing bowl combine dressing ingredients and whisk together. Reserve a portion of the dressing for serving, Add the cubed tuna to the remaining dressing and marinate in fridge for approx 1hr.
2. Divide bok choy between two serving bowls, top with cucumber, mango and avocado. Remove tuna from fridge and add to the bok choy salad along with marinate.
3. Pour the reserved dressing over the top, sprinkle with fried shallots, spring onions and pomegranates, plus a squeeze of lime.
4. Serve along side Soba noodles garnished with spring onions, picked ginger, sesame seeds plus a drizzle of sesame oil xx

Sweet Sesame and Lime Bokchoy Salad with Shredded Lemon Chicken

April 15, 2015 By shelleyk

Sweet Sesame and Lime Bokchoy Salad with Shredded Lemon Chicken
Original Recipe by Shelley Kamil

This is such a delicious and light dinner. The best part is, it can be pre prepared. Makes it an easy option when you just want to collapse on the couch after putting the kids to bed. Or better still, want to serve it at a dinner party without wanting to look like a headless chook scurrying around the kitchen. I’m all about delicious dinners that are deceivingly easy xx

Ingredients
(Serves 2-3)

1 carrot peeled into large slices
1 Lebanese cucumber peeled into large slices
1 bunch bokchoy finely sliced
2 handfuls bean shoots
1 red pepper finely diced
2-3tbs crispy shallots (store bought)
1tbs sesame seeds toasted
2tbs flaked almonds toasted
handful basil roughly torn
Chicken fillets
1tbs olive oil
Juice of half a lemon
Pink Sea salt to taste

Dressing
¼ cup mirin
2tbs rice wine vinegar
1tsp coconut nectar
1tbs sesame oil
1 – 2tbs soy sauce
Juice of half a lime

Directions

1. In a large serving bowl, combine carrots, cucumber, bokchoy, red pepper and bean shoots.
2. In a separate mixing bowl, whisk together dressing ingredients, set aside.
3. In a medium size fry pan, heat 1tbs olive oil. Season and pan fry chicken on either side for 4-5 minutes of until golden and cooked through, pour lemon juice over chicken just prior to removing from heat. Using two forks shred chicken and add to salad.
4. To finish up, top salad with basil, sesame seeds, shallots and almonds, then pour dressing over top. Mix thoroughly to combine and you are done, ready to go xx

Moroccan Spiced Pumpkin, Date & Pomegranate Salad

April 12, 2015 By shelleyk

Moroccan Spiced Pumpkin, Date & Pomegranate Salad

Ok, so you may be thinking, who on earth has time to roast veggies during the day? And you’re probably right!

The idea with this salad is to take the roast veggies you’ve roasted the night prior and add them to your salad for lunch the next day. That done, there’s not much to this salad. It’s pretty much a simple throw together and you have a delicious satisfying salad. Works just as well as a side for dinner, great with Lamb or Tofu depending on your preference.

Hope you’ve kept reading cause here’s the kicker. . . When you’re having a little trouble keeping sweet cravings under wraps at night, it can be worth looking at your diet during the day. Adding in sweet vegetables like carrots and pumpkin plus red onion and dates may fill a need that would otherwise have been taken out on a late night block of chocolate xx

Ingredients
(Serves 2-3)

Veggies
Half a pumpkin chopped
Bunch of baby carrots
2tbs coconut oil
1 red onion finely sliced
1tbs red wine vinegar

Salad
3-4 kale leaves, torn from the stem
Juice of half a lemon
3 –4 Medjool dates pitted & chopped
Half pomegranate seeded
Handful mint leaves roughly chopped
2-3tbs slithered almonds toasted
1 cup cooked quinoa (optional)

Dressing
½tsp fennel seed (optional)
1tsp cinnamon
Juice of half a lemon
1tbs olive oil (optional)
Pink Himalayan Sea Salt to taste

Directions

1. Pre heat oven to 180 and line a baking tray with baking paper.
2. In a large mixing bowl combine veggies, red onion, coconut oil, vinegar and sea salt, mix together thoroughly.
3. Spread veggies evenly onto baking paper and bake for up to an hour or until veggies are golden and crispy (all ovens tend to work a little differently, so keep an eye on your veggies)
4 In a small mixing bowl combine the dressing ingredients and whisk together.
5. To assemble salad, begin by dividing kale leaves between serving bowls, dress with lemon juice and massage until leaves begin to wilt.
6. Top each salad bowl with roast veggies, pour dressing over and mix thoroughly, then sprinkle with dates, pomegranates, mint and slithered almonds. Enjoy xx

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