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

Ingredients:

1 tbsp Olive oil

1 1/2tsp cumin seed

3 carrot, coursley grated

200g couscous

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

Method:

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.

http://www.bbcgoodfood.com/recipes/3161696/harissa-prawn-skewers-with-carroty-couscous

Vietnamese-Style Duck Salad

Ingredients:

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

Dressings:

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

Method:

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!

http://www.taste.com.au/recipes/35149/vietnamese+style+duck+salad?ref=collections,summer-recipes

Avocado Chips

Ingredients:

1 egg, lightly beaten

2 cups Japanese breadcrumbs

2 avocados, cut into wedges

Lime wedges, to serve

Method:

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.

http://www.taste.com.au/recipes/40545/avocado+chips?ref=zone,healthy-recipes

Try these for yourself, I promise you won’t be bored!