Plateau bust & Mountain Bread sausage rolls

I’ve lost my mojo a bit lately. I dunno if it’s that there’s been a hiccup with my holiday plans, or that I’ve hit a plateau weight loss wise and don’t quite know how to bust it…. But I feel a bit hmph.. bleh… real articulate I know, but i’m sure you get the picture.

Any tips for breaking through the plateau? And, I really cannot imagine eating less calories….

I downloaded a yoga app that my aunty was telling me she’s in love with. It’s Pocket Yoga, has anyone tried this app? Thoughts on it? Apparently Miranda Kerr, my fave, uses it, and for me that’s a glowing endorsement for me 🙂

Anywho’s, the other day I was saying how I have been using Mountain Bread and got their cookbook. Well, I made yummy sausage rolls with it. It was a great dinner. I used some organic free range pork, just for a change, but you could use beef, turkey, kangaroo mince, whatever your preference is. I had yummy fresh italian herb mix in my mince, and then placed some in the centre of a rye mountain bread wrap, and rolled it. It said to use a little water to seal, but I found I had to use a LOT of water, like literally run the roll under running water and drench it! Then, I baked at 180 degrees, for 30 mins – but you have to keep a careful watch that it doesn’t burn. I served with salad, with a tablespoon of flax oil and balsamic for dressing. So yummy, and soooooo great to have a change from the usual. I hightly recommend trying it, the boyfriend loved them too, and normally doesn’t go near normal pastry sausage rolls as they give him heartbrn, but these were great!

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Vegetable Curry with Quinoa – from Kora Organics – Miranda Kerr

Vegetable Curry with Quinoa

Picture Different from outcome

Don’t you just love a meal that you can sit down to with the complete assurance that what you’re eating is bringing health, vitality and healing to your body?.  In the state of the busy world today, it seems that our priorities are so focused on the high speed rhythms of work and priorities, that we don’t have any time to think about what we are feeding the very body that is endlessly chugging us through a life of almost impossible demand. Those demands require nutrients and that is the key for a functioning body and a healthy life.

Nowadays we are fully immersed in a society where fresh wholesome food is available, yet unfortunately our biggest killers are preventable diseases.  In my opinion we need to get our aprons on, our skillets a-sizzling, and link arms to tackle these issues head on, with enthusiasm and joie de vere.

The idea of preparing nutritious meals at home can seem like a pain to many people. But really there’s no need to feel daunted, it just takes a little practice in the kitchen, planning, and an appreciation of the nutritional value of wholesome ingredients.

The Supercharged Food website and blog are a perfect starting place, providing you with nutrient packed, easy recipes complimented by research that will educate you on the very ingredients you’re cooking with. You can prepare and enjoy disease fighting food knowing exactly how the ingredients are bringing your body into a state of health and wellness. Win-win!

This exotic vegetable quinoa curry is a wonderful meal to include into your transition to a lifestyle of health. Cook up a massive double portion and freeze the leftovers for those busy weeknights or work lunches. I promise that your body and tastebuds will be jumping for joy!

The base of this mouthwatering curry is quinoa (pronounced keen-wah), technically a fruit seed that seems to be growing and growing in popularity due to its versatility and significant health benefits. Quinoa conveniently has a quicker cooking time compared to brown rice and other grains, and accompanying flavours are absorbed beautifully, making it a great option for sweet or savoury cooking.

The uses of quinoa are remarkably diverse, and it can be used in pilaffs, gluten free risotto’s, soups, salads, or as an interesting addition to stuffed capsicums, tomatoes or mushrooms.  I personally love to use fluffy royal white quinoa to make a satisfying gluten free breakfast porridge.

One very important thing to remember before cooking with quinoa is to wash the seeds, as they contain a naturally occurring outer coating called saponin, a defense mechanism of the seed that is toxic to humans. This can be easily removed by placing the seeds in a fine sieve, washing under a tap and using your fingers to scrub off the residue. Saponin has a bitter taste, so a taste test before cooking will ensure that it has been removed.

So why is quinoa really selling out in supermarkets? What are its real claims to fame besides being a convenient grain substitute? The rage for quinoa has its roots in the knowledge that unlike other grains, it is a complete protein. The superfood uniquely contains all nine essential amino acids required for protein utilization. Vegans and protein junkies rejoice!

Quinoa is the perfect substitute for animal protein, therefore a lunch ingredient of high biological value that will fill your tummy and protect you from the haunting idea of eating that sugar laden doughnut during your 3 o’clock slump. Quinoa is also rich in iron and magnesium, and provides fibre, vitamin E, copper and phosphorous, as well as some B vitamins, potassium and zinc.

Studies confirm that quinoa is a very good source of flavanoids, particularly in its high levels of quercetin and kaempferol antioxidants.  Quercetin has been found to be valuable in cases of allergic reactions due to its ability to inhibit the production and release of histamine.  It has also been linked to an improvement in the health of capillaries and connective tissues, as well as having important antiviral and immune support benefits. Kaempferol is known for its strong antioxidant and anti-inflammatory properties. Evidence has indicated that kaempferol is one of the most important flavanoids that inhibit heart, spinal cord and brain disease, and studies have shown that it can help the treatment of cancers, cardiovascular disease, neuron disorders and cholesterol.

I could go on forever. There is so much valuable evidence out there showing the countless benefits of this superfood. Try out this delicious, hearty curry as a way to include quinoa’s wonderful benefits into your life.

Vegetable Quinoa Curry Serves 4

Ingredients:

  • 1 cup quinoa, rinsed
  • 2 cups baby green beans
  • 1 head cauliflower chopped into florets
  • 4 carrots, peeled, thinly sliced
  • 3/4 cup chopped coriander
  • 1 1/2 TBS coconut oil
  • 2 tsp. grated fresh ginger
  • 1/2 cup cashews
  • 2 cups vegetable stock or water
  • 1 large onion, cut into strips
  • 2 tsp. cumin seeds
  • 1 tsp. turmeric powder
  • 1 cup coconut milk
  • 2 tsp. minced garlic
  • 2 tsp. ground coriander

Let’s Get Cracking:

  • Bring a saucepan of water to the boil and add quinoa cooking for 5 mins
  • Add green beans and cook for a further 5 mins
  • Now drain and set aside in a colander
  • In a frying pan sauté garlic, ginger and onions in coconut oil push to one side and toast cumin and coriander and turmeric for a couple of minutes, stirring consistently
  • Add cauliflower, cashews and carrots and stir fry for a couple of minutes then add stock and bring to boil then reduce heat to simmer and stir through coconut milk cook for 10-15 mins
  • Remove from stove and stir coriander through and then fold in quinoa and green beans

For more gluten, wheat, dairy, yeast and sugar-free recipes visit www.superchargedfood.com

And a pic of Miranda looking Ah-mazing to inspire…

Citrus Marinated Salmon with a Quinoa Salad – From Kora Organics, Miranda Kerr

This is actually delightful. Easy to make, but I didn’t use sheeps milk yoghurt. Plus it’s a recipe endorsed by one of my favourites, the amazing Miranda Kerr, how hot does she look here in the reebok ad? Anyways, enjoy the recipe. I’m sooo sunburnt after a long beach walk today.

Eat Fit Food’s Citrus Marinated Salmon with a Quinoa Salad

Eat Fit Food's Citrus Marinated Salmon with a Quinoa Salad

When I was recently back in Australia and my schedule was hectic I had some of my meals delivered by  Eat Fit Food. This was one of my favourite recipes so I thought I should share it with you. Not only is it quick and easy to prepare, it is also nutritious and contains one of my favourite ingredients, quinoa.

I hope you enjoy it, Miranda xxx

Prep time: 25-35 minutes, Cook time: 10-15 minutes, Serves: 4

Ingredients for salad:

3/4 cup uncooked quinoa

1/2 cup grated carrots

1/2 cup chopped capsicum

1/4 cup chopped parsley

1/4 cup chopped coriander

1/2 Spanish onion

1 tsp. of lemon juice

1 tsp of lime juice

1 tbsp orange juice

2 garlic cloves

1 tbsp tamari soy sauce

2 tbsp olive oil

1 tsp fresh ginger

1 tsp of fresh chilli

1-2 tbsp sheep’s milk yoghurt

Marinate for the salmon:

1 tbsp lemon juice

1 tsp lemon zest

1 tbsp of lime juice

1 tsp lime zest

1 tbsp orange juice

1 tsp orange zest

4x 150-200 grams salmon

Method:

Rinse quinoa and drain. Add 1 1/2 -2 cups of water, bring to a boil, cover and simmer for about 15 minutes, or until the water is absorbed. Remove from heat and let stand for 10 minutes. Fluff with a fork and let cool.

Mix carrot, capsicum, parsley, coriander and Spanish onion in large bowl. Add room temperature quinoa and toss to combine. Whisk together lemon, orange and lime juices, tamari, ginger, garlic and chilli.  Pour over salad and combine well.

Place all the citrus dressings in a bowel including the salmon and let it marinate for 10-15 minutes. Lightly pan-fry the salmon until slightly pink in the middle.

Serve salmon on a bed of the Quinoa salad with a dollop of sheep’s milk yoghurts. ENJOY!

 

 

Recipes from Kora Organics – Miranda Kerr

Two yummy recipes that are good and healthy – just how I like it.

The are often great recipes posted on the blog, check it out at:

http://www.koraorganics.com/blog/

Coconut “Porridge” Breakfast Bar

This is a delicious healthy breakfast bar that you can eat on the go or serve with a little yogurt and fruit for a healthy start to your day or nutritious snack anytime. The inspirations come from the team at NIULIFE COCONUT our favorite place to get all things coconut!!! They are a sponsor for our books and many recipes in LUNCHBOX SOLUTIONS have the wonderful coconut in them. You can find the book at www.chefkate.me .

NOTE: You can also add seeds, chopped nuts, dried fruit and chocolate pieces to the bars if you like.

Please use certified organic ingredients whenever possible.

SERVES 8 – 12 pieces

PREP TIME 15 minutes

BAKING TIME 25 – 35 minutes

Ingredients

WET INGREDIENTS

2 eggs, beaten

2 (500ml) cups coconut milk or milk of choice

¾ (185ml) cup coconut palm syrup or honey

½ (125ml) cup honey

½ (125ml) cup coconut oil (melted)

1 tsp vanilla

DRY INGREDIENTS

1 cup desiccated (shredded) coconut (reserve ¼ cup)

1 cup coconut flour

¾ cup coconut palm sugar

1 tsp baking powder

2 tbsp chia seeds (optional)

1 tsp sea salt (to taste)

2 tsp cinnamon (to taste)

1 cup coarsely chopped walnuts or almonds (optional)

Method

1. Preheat oven to 180C/350F and prepare a medium size baking pan by lining with baking paper and rubbing generously with coconut oil.

2. In a large bowl mix all the wet ingredients together well and then add the dry ingredients and mix well until combined. Add any additional things like chocolate pieces or dried fruit and mix well.

3. Pour the mixture into the baking pan and spread evenly and sprinkle with ¼ cup reserved desiccated (shredded) coconut . The place in the oven and bake for 25 —35 minutes or until golden brown and the center is set, but not hard. If it begins to brown too quickly cover loosely with baking paper and continue baking until done.

I look forward to hearing from you and send “The Flavor of JOY!”

And the second is:

This recipe makes guilt-free fudge that good for you too. It’s so delicious it may never make it to the fridge!!!!! It’s full of protein, healthy fats and antioxidants.The base recipe is great and I’ve shared a few delicious additional suggestions you can add to the recipe. Get creative and have fun making your own signature treats. It’s one of the healthy treat recipes in our book Lunchbox Solutions that you can find at www.chefkate.me

NOTE: I’ve used Chocolate Vital Protein in this recipe, but you can also use Plain or Vanilla Vital Protein www.vitalgreens.com or other protein powders for the fudge too. If using plain or vanilla protein powders just add 2-3 tablespoons more cocoa powder and 2-3 tablespoons honey.

MAKES approx 2½ cups

PREP TIME 10 – 15 minutes (If rolling balls add 15 minutes)

Ingredients

1 cup macadamia nut or almond butter (or *Niulife coconut cream)

½ cup cocoa powder (to taste)

½ cup Chocolate Vital Protein

½ cup honey (to taste)

2 tbsp melted coconut oil

1 tsp vanilla (optional)

¼ tsp sea salt or Himalayan salt (the salt makes it really yummy…like salty chocolate caramels)

Optional Additions

1 cup coarsely chopped chocolate

½ cup raisins or goji berries

½ cup finely chopped nuts

1 cup toasted finely ground desiccated (shredded) coconut (for topping)

½ cup coconut sugar (for topping or mix in the fudge)

Method

1. Prepare a small baking pan with sides by lining with baking paper. You will not be baking the fudge this is just where you need to let it set.

1. In a medium size bowl mix all the ingredients together by hand until well combined. Then evenly spread onto the baking pan and smooth the top with a spatula.

NOTE: You can sprinkle with finely ground toasted coconut and coconut sugar or cocoa powder or leave it plain on top

2. Serve while still soft or refrigerate to set the fudge until ready to serve and cut into bite size pieces.

NOTE: You can roll bite size pieces of the mixture in your hands while still soft to make fudge balls and then roll them in cocoa powder. You can also add desiccated (shredded) coconut and or chopped nuts into the ball or roll them in it.

*Coconut cream and other great coconut productswww.niulife.com

I love sharing recipes with all of you and enjoy hearing from you too so please leave a comment and also join my facebook page Chef Kate McAloon. Have the best week!!!

Sending joy until next time.

Have fun!!! Chef Kate