Trimming the fat
It’s that beautiful indulgent time of year again. After all the Christmas parties and feasts, we are left feeling full and guilty. This is when we start to be a little more selective with our meal choices, opting for healthier meals to balance out all the Christmas gorging we have been doing (which was totally worth it).
But healthy doesn’t have to be boring! So here are a few quick easy and healthy meals to get you through this Summer guilt free.su
Harissa Prawn Skewers with Carroty Couscous
1 tbsp Olive oil
1 1/2tsp cumin seed
3 carrot, coursley grated
400g raw prawn
16 cherry tomato
1onion,cut into 12 thin wedges, leaving root intact
1 tbsp harrissa
2 tbsp tahini paste
2 tbsp low fat natural yogurt
1 small garlic clove
Juice ½ lemon, plus wedges, to serve
Handful mint leaves, roughly chopped
1. Heat the olive oil in a pan with the cumin seeds and toast for a few mins until aromatic. Tip in the carrots, season, then cook for 3 mins until tender. Transfer to a bowl, then pour over the couscous and 400ml hot water. Cover with cling film and leave for 10 mins, or until all the water has been absorbed and the couscous is tender.
2. Meanwhile, heat the grill to high. Put the prawns, cherry tomatoes and onion wedges in another bowl, season, then stir in the harissa. Thread everything onto skewers (if using wooden skewers, soak them in water first to prevent burning), then lay on a baking tray. Grill for 2-3 mins each side, or until the prawns are cooked though.
3. Mix the tahini, yogurt, garlic, lemon juice and seasoning to make a sauce. Fork the mint though the couscous, transfer to a platter and place the skewers on top. Drizzle over any cooking juices, and serve with a dollop of sauce and lemon wedges.
Vietnamese-Style Duck Salad
1 baby wombok, finely shredded
1 carrot, peeled, cut into matchsticks
110g (2 cups) bean sprouts
2 green onions, ends trimmed, thinly sliced
1/2 cup mint leaves
1/2 cup coriander leaves
400g roast Peking duck breast (Luv a Duck brand), thinly sliced
55g (1/3 cup) roasted peanuts, coarsely chopped
60ml (1/4 cup) lime juice
2 tablespoons finely chopped palm sugar
2 tablespoons fish sauce
2 tablespoons rice wine vinegar
1 red birdseye chilli, seeded, finely chopped
To make the dressing, whisk the lime juice, sugar, fish sauce, vinegar and chilli together in a jug until sugar dissolves.
Combine the wombok, carrot, bean sprouts, green onion, mint and coriander in a large bowl. Drizzle over the dressing and toss to combine. Divide among serving bowls. Top with duck and sprinkle with peanuts. Serve immediately.
Craving snacks but trying to remain healthy? I’ve got you covered!
1 egg, lightly beaten
2 cups Japanese breadcrumbs
2 avocados, cut into wedges
Lime wedges, to serve
Preheat oven to 240C or 220C fan-forced. Line a baking tray with baking paper. Place egg in a shallow plate.
Place breadcrumbs in a second shallow plate. Dip avocado in egg to coat, then dip wedges in breadcrumbs to coat. Place on prepared tray. Spray with cooking oil and season with salt and pepper. Bake for 10-12 minutes or until golden and crisp.
Meanwhile, combine all ingredients for dipping sauce. Season. Serve chips immediately with dipping sauce and lime wedges.
Try these for yourself, I promise you won’t be bored!