Tag Archives: healthy

Nutty Lamb Meatballs & Mint Yoghurt Sauce

Balmoral Beach
Just Like Home….
Perfect Lazy Day

This dish is very tasty indeed, they taste better than they look in the photos! I’ve made these spicy (but not too hot) meatballs a few times and they’re always a winner. Nuts are actually really good in meatballs, sounds weird, but it really works- just try it! I saw Lee Holmes put nuts in her meatball recipe, and this recipe developed from there. The mint yoghurt sauce is a new addition but it goes well. I served mine with courgette spaghetti. My brother made tomatoey beef meatballs when we visited him in Oz a few weeks ago and served them with courgette spaghetti so I have blatantly copied him on that part! He made them after our first day in Oz when he brought us to Balmoral Beach and we passed out comatose from jet lag… not quite what he had planned for the day!

This dish saw me invest in a mandolin for slicing, and I am happy to report I didn’t lose any fingertips in the making of this meal! This is very healthy and very very tasty. I made it for a friend this week and she really liked it, despite its not so glamorous appearance. This one is a good one, definitely give it a go. I made loads of extra meatballs and froze some for when I’m feeling lazy.


Nutty Meatballs and Mint Yoghurt Sauce

Ingredients (serves 4):

500g minced lamb

1 egg

Handful chopped walnuts

Handful sliced/flaked almonds

2 small finely sliced onions

3 cloves of crushed garlic

2 tsp ground cumin

2 tsp garam masala

1 tsp nutmeg

1/2 tsp chilli powder

salt & pepper

Half a cup of Greek Yoghurt (I love Glenisk the best)

A big sprig of fresh mint

Juice of half a lime

2 courgettes sliced finely length ways (a mandolin is great for doing this quickly)

 

1. Lightly saute the garlic and onions and then take off the heat.

2. Mix spices, nuts, mince, egg, garlic and onion. Mix well.

3. Form into meatballs shapes. Try to keep them all the same size so they all cook at the same time.

4. When done put in a preheated oven  at 150C for a few mins while you cook the courgette.

5. Chuck the  courgette in a pan with some olive oil and salt and pepper, this will only take second to cook. You don’t want soggy, limp courgette.

6. Chop mint, add lime juice and yoghurt, give a stir.

7. Serve meatballs on top of courgette spaghetti with a generous dollop of your yoghurt sauce

Chop What Needs Chopping
Fry Those Onions
Meaty Mix
Ready to be Fried
Prepare the Courgette Spaghetti & Mint Yoghurt Sauce
Fry The Meatballs
Cook Courgette Pasta
Glorious Meatballs!

 

Finished Product

Delicious Smokey And Zesty Chilli Con Carne

The Only Chilli Con Carne Recipe You'll Ever Need
The Only Chilli Con Carne Recipe You’ll Ever Need
Sydney Botanical Gardens
Sydney Botanical Gardens
An Interesting Mix of Botancial Gardens and Skyscrapers
An Interesting Mix of Botanical Gardens and Skyscrapers
My Favourites
My Favourites
I Thought This Was Cool
I Thought This Was Cool
The Amazing Sydney Botanical Garden
The Amazing Sydney Botanical Garden

Ah Chilli Con Carne, one of those quick and simple dishes that’s super comforting and super healthy to boot. Still on a health kick from Australia (those Aussies would put us to shame) I have decided to post this one as I made this two weeks ago when staying with my brother in Sydney. We enjoyed it after a day out exploring Sydney, one of the highlights of which was chilling in the Sydney Botanical Garden.

It’s a handy dish to throw in the freezer and defrost for a quick after work meal. It’s really nutritious too. This recipe is a twist on one of Teresa Cutter’s, The Healthy Chef (I’m really loving her blog). Her blog is packed of really delicious meals that are really healthy and nutritious. Chilli Con Carne is one of those ones you don’t really need a recipe for as you can add or leave out whatever veggies you want, but I liked how she put avocado on her’s, I thought it was a really nice addition. I put an extra chilli in mine, as I wanted a little extra kick. I also added in some molasses and cocoa for depth of flavour. Enjoy!

This Delicous And Healthy Chilli Con Carne Needs To Be Added To Your Repetoire
This Delicious And Healthy Chilli Con Carne Needs To Be Added To Your Repertoire
Get A Big Spoon Of Chilli Into You - It's Full Of Goodness
Get A Big Spoon Of Chilli Into You – It’s Full Of Goodness

Ingredients

1 onion, finely diced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 large grated carrot

2 sticks sliced celery

250 g lean beef mince

1 red pepper, chopped

2 tablespoons tomato paste

1 tbsp molasses

1 heaped tbsp cocoa

400 g tin of chopped tomatoes

400 g tin of cooked red kidney beans

125 g cherry tomato, halved

100 g baby spinach leaves

1 avocado, chopped

1 bunch coriander, chopped

1 lime

2 Chopped red chilli (one for the sauce, and one to garnish.. or more if you like it hot)

  1. Sauté the onion, carrot and celery for 3 minutes until softened.
  2. Add the spices and mince and cook through for 5 minutes until the mince is browned.
  3. Add the red pepper, 1 chopped red chilli, tomato paste, molasses, cocoa, tin of chopped tomatoes and beans.
  4. Pour over 2 cups of water.
  5. Simmer over a low – medium heat for 30 minutes until thick.
  6. Season with ground pepper and a little salt and add cherry tomato.
  7. Fold in spinach and coriander just before serving.
  8. Spoon into bowls,  top with chilli to taste, avocado and a squeeze of lime.
  9. Enjoy by itself or with a side of steamed green vegetables, brown rice or quinoa.

Dump The Beans Into Pot of Chilli

Dump The Beans Into Pot of Chilli

A Molten Pot Of Beautifully Smokey Chilli
A Molten Pot Of Beautifully Smokey Chilli
Squeeze Some Fresh Lime Juice On To That Bowl of Hot Stuff
Squeeze Some Fresh Lime Juice On To That Bowl of Hot Stuff
The Only Chilli Con Carne Recipe You'll Ever Need
The Only Chilli Con Carne Recipe You’ll Ever Need
Get A Big Spoon Of Chilli Into You - It's Full Of Goodness
Get A Big Spoon Of Chilli Into You – It’s Full Of Goodness

Banana Stuffed French Toast

The Coogee Bondi Walk
The Coogee Bondi Walk
Coogee Coast
Coogee Coast

 

Beach Walk
Beach Walk

Ah my first recipe from Sydney! It’s been a long time coming but I have been travelling a lot without internet access, but I guarantee it’s worth the wait! My brother introduced me to a blog called The Healthy Chef by Teresa Cutter who has a really nice range of yummy but super healthy recipes. I think it is fitting for my Oz blog as those beautiful Australians are so fit and health conscious, and brunch is my favourite meal time.

This recipe is a great at weekends especially for a bit of a trek. Last weekend we did the coastal walk from Coogee Beach to Bondi Beach in Sydney, and this was the perfect fuel. So here is Australian Chef, Teresa Cutter’s Banana Stuffed French Toast! And best of all it is the easiest recipe ever. You really really have to try this one!

Perfect Banana Stuffed French Toast
Perfect Banana Stuffed French Toast

Serves one:

2 slices wholemeal sourdough spelt bread ( nutty seedy ones are the best)

1 teaspoon  almond butter (good quality peanut butter will do too)

Handful blueberries

2 tablespoons ricotta

1 banana, mashed

Pinch cinnamon

nutmeg

a drizzle of honey

1 organic / free range egg

40 ml milk (dairy, coconut, almond, soy)

1/4 teaspoon vanilla bean paste

A sprinkling of flaked almonds

 

1. Spread one side of the bread with almond butter and the other side with ricotta cheese.
2. Top the almond butter side with  mashed banana and some blueberries.
3. Sandwich together firmly.
4. Beat egg, milk, cinnamon, nutmeg & vanilla.
5. Dip sandwich in the egg wash and allow the bread to soak it up.
6. Cook over a low – medium heat on both sides until Golden, crisp and heated through.

Pop them in an oven at 100C to keep warm while cooking the rest. Serve with a drizzle of honey and flaked almonds, and leftover blueberries.

Spread Like A Sandwich
Spread Like A Sandwich
Dip in Egg Mixture
Dip in Egg Mixture

 

Fry Those Bad Boys
Fry Those Bad Boys

 

Ready to Eat
Ready to Eat
Perfect Banana Stuffed French Toast
Perfect Banana Stuffed French Toast

 

Perfect Weekend Brunch
Perfect Weekend Brunch
Tasty Ooozy Insides
Tasty Ooozy Insides

 

Homemade Fruit & Nut Granola

Easy and Delicious Homemade Granola
Easy and Delicious Homemade Granola
Beautiful and Fresh Healthy Breakfast
Beautiful and Fresh Healthy Breakfast
Healthy Fruit and Nut Granola
Healthy Fruit and Nut Granola

Breakfast is by far my favourite meal of the day, and if I miss it (which rarely happens as I would rather be late than be hungry) it really puts me in a bad mood for the day! My favourite mid-week breakfasts are porridge and granola but I often find if I’m  in a rush porridge takes too long, and while granola is quick,  most supermarket versions are packed with sugar and are very expensive.

My sister started making her own healthy granola recently and I decided to follow suit! This way you can put in only the nuts, fruits, seeds etc that you love and so you’ll enjoy it a lot more. The first time you make it, you will have to buy a few bags of nuts, dried fruits etc but they will last you for a good few large batches of granola so it works out pretty reasonably. Also this probably smells better than anything you will ever cook! I defy you not to start munching on this as it cooks! This really easy granola recipe is a very healthy breakfast that will keep you feeling happy all day long. I have given the ingredients in approximates as you may like yours more oaty or more nutty than me, so just add the quantities that suit your preferences best. Its really tasty and so good for you- a hundred times more nutritionally dense than your average cardboard cornflakes! And more importantly, it’s really delicious.

Healthy and Delicious Homemade Granola
Healthy and Delicious Homemade Granola
Delicious Batch of Fresh Healthy Granola
Delicious Batch of Fresh Healthy Granola

Ingredients:

6 to 7 cups of rolled oats

1/2 cup oil (I used coconut oil but rapeseed, veg or sunflower oil would all work)

1/2 cup honey

3/4 cups water

2-3 cups seeds & nuts (I personally used roughly chopped almonds, pistachios, hazelnuts, chia seeds &  4 seed mix)

1-2 cups dried fruit (I used dried cranberries, chopped apricots and raisins)

1. Preheat your oven to 180C

2. Melt your wet ingredients together (oil, honey, water) until they are boiled, then leave simmer.

3. Add your oats, nuts and seeds together in an oven tray. Ideally a wide shallow tray would be best as the granola will cook easier. Don’t add fruit! Pour your liquid over the oats and stir until the oats are coated evenly.

4. Bake for about 45mins (depending on your oven) until the Granola is golden. Make sure to stir it every 5-10 minutes to make sure it is baking evenly.

5. Remove from the oven and let cool completely (this is important as otherwise it will go soggy if transferred straight from the oven in to a container).

6. When cooled, add the fruit, place in airtight container (it’s important the container is airtight to prevent it going soft).

7. Enjoy with yoghurt or milk and the fruit of your choice!

Chop Your Mixed Nuts
Chop Your Mixed Nuts
Stir In Oats And Liquids
Stir In Oats And Liquids
Healthy Homemade Granola
Healthy Homemade Granola
The Best Granola Recipe
The Best Granola Recipe

Steak, Squash, Coconut & Mushroom Curry

Jack Yeats
Jack Yeats
louis le brocquy
Louis le Brocquy
St.Stephens Green
St.Stephens Green

I love weekends to myself when I’m up in Dublin because I can get done all the things I never usually have time for! Last weekend I had the luxury of absolutely no plans and so headed off to the National Gallery (to see my favourite Jack Yeats paintings), chilled out in St.Stephens Green, did way to much shopping and broke the bank due to my All Saints obsession and ended it off with a cooking marathon! One of the dishes I cooked was one of my favourites- a really colourful curry that is absolutely bursting with flavour. I tend to cook it when I have time on my hand and make enough for about 6-8 people and then freeze a load of individual portions so when I know I will be working late I can just defrost a portion the night before and pop in a pot when I come home!

This takes a little longer than the other things I cook and that is why I tend to cook it when I have some time on my hands, and I tend to cook so much of it and freeze it. This recipe isn’t even remotely adapted by me, it’s totally robbed from Kate McAloon. It was too good to try adapt. She is a famous celebrity chef who specialises in healthy but really tasty, flavoursome dishes. You have to try this recipe- it’s amazing, but beware you need around an hour or so of time on your hands.

Steak & Squash Curry
Steak & Squash Curry

 

Ingredients:

800 grams steak (serves about 8… aged steak is best, you can get your butcher to chop into pieces for you to save time)

1 tbsp Coconut oil (or other oil)

1 Cup mushrooms (I used oyster for greater flavour)

1 cup onion (finely chopped)

1 cup carrot (cut into sticks)

1 cup red pepper (cut into sticks)

5 cloves garlic chopped

1/2 cup parsley chopped

1 piece lemongrass (slightly cut to release flavour)

1/4 cup ginger chopped

1 can coconut milk

2 tbsp red Thai curry paste

2 tbsp honey

2 tbsp sea salt

Pepper (to taste)

1 cooked butternut squash cut in cubes

 

1. Cut beef in cubes, cut up veggies & herbs. Set aside

2. Heat coconut oil in large deep pan. When hot add beef and let cook until lightly brown.

3. Add veggies and herbs, let cook for another 2 mins.

4. Add curry paste and continue cooking for 5 minutes, stirring all the while.

5. Add Coconut milk, honey, salt & pepper. Reduce heat to medium and continue cooking for 15 minutes, stirring often.

6. Reduce heat to simmer and add 1/2 of the cooked squash cubes (I find the fastest way to cook them is to steam them). Continue stirring and cooking for 10-15 mins, careful not to burn.

7. Mash the other half of the cooked squash and add to the pot and stir- this thickens the sauce and gives a lovely texture.

8. Check you’re seasoning and add more of what you like if necessary, remove lemon-grass.

9. Garnish with coriander and serve with rice or quinoa.

Prep your Vegetables
Prep your Vegetables
Lightly Brown Steak
Lightly Brown Steak
Add Vegetables
Add Vegetables
Add Coconut Milk
Add Coconut Milk

 

Et Voila
Et Voila