by Feeling Great | Dinner Recipes, Lunch Recipes, Recipes
Beetroot and Walnut Salad
A Nutritious & Flavorful Beetroot and Walnut Salad with a Citrus Twist
This roasted beetroot and walnut salad is the perfect mix of earthy, nutty, and tangy flavors. The sweetness of beetroot pairs beautifully with the crunch of walnuts and the creaminess of goat’s cheese. A simple yet nutrient-packed dish, ideal for lunch or as a side.
Why You’ll Love This Salad
- Rich in Antioxidants – Beetroots are loaded with vitamins and minerals that support overall health.
- Crunchy & Creamy Texture – Walnuts add a satisfying crunch, while goat’s cheese brings a smooth, tangy contrast.
- Easy to Make – Roast the beets ahead of time for a quick assembly.
Ingredients (Serves 4)
- 2 bunches baby beetroot, trimmed
- ½ cup (55g) walnut halves
- ½ teaspoon sea salt flakes
- 2 bunches rocket leaves
- 80g goat’s cheese, crumbled
- ¼ cup (60ml) extra virgin olive oil
- 1 tablespoon red wine vinegar
How to Make Beetroot & Walnut Salad
- Preheat the oven to 200°C.
- Prepare the beetroot by pricking with a fork. Place on a baking tray and roast for 45 minutes, or until tender. Let cool, then peel and cut into halves.
- Assemble the salad by tossing the beetroot with fresh rocket in a large bowl.
- Top with walnuts and crumbled goat’s cheese for added crunch and creaminess.
- Mix the dressing by whisking olive oil and red wine vinegar. Drizzle over the salad.
- Serve fresh and enjoy!
Final Thoughts: A Simple, Wholesome Salad
This vibrant, nutrient-rich salad is perfect for any meal. Serve it as a light lunch or a side dish for dinner. With minimal prep and maximum flavor, it’s a recipe you’ll want to make again and again!
🥗 Tried this salad? Share your thoughts in the comments below!
by Feeling Great | Dinner Recipes
A Slow-Simmered, Nutrient-Packed Chicken Bone Broth
This slow-simmered chicken bone broth is packed with nutrients, minerals, and deep, rich flavors. It’s a fantastic base for soups, stews, and sauces or can be enjoyed as a warm, healing drink. Known for its gut-healing and immune-boosting properties, this broth is a must-have for overall wellness.
Why You’ll Love This Bone Broth
- Rich in Collagen – Supports joint health, skin elasticity, and digestion.
- Packed with Minerals – Slow simmering extracts calcium, magnesium, and potassium.
- Versatile & Easy to Use – Drink it warm, add to soups, or use as a flavorful stock.
Ingredients
- 1.8kg raw chicken bones (necks, feet, or wings)
- 3 carrots, chopped
- 3 celery stalks, chopped
- 2 medium onions, unpeeled & quartered
- 4 garlic cloves, unpeeled & smashed
- 1 tsp Himalayan salt
- 1 tsp whole peppercorns
- 3 tbsp apple cider vinegar
- 2 bay leaves
- 3 sprigs fresh thyme
- 5-6 sprigs parsley
- 1 tsp oregano
- 18-20 cups cold water
How to Make Chicken Bone Broth
- Combine all ingredients in a large 10-liter crockpot or stockpot.
- Bring to a gentle simmer and cook for 6-12 hours to extract nutrients.
- Allow to cool slightly, then skim off excess fat from the surface.
- Strain through a colander to remove solids.
- Cool to room temperature, cover, and refrigerate.
Storage Tips: Use within one week, or freeze in portions for up to three months.
Final Thoughts: A Nourishing Daily Essential
This homemade bone broth is a simple, natural way to support your body. Whether you sip it warm, use it in recipes, or freeze for later, it’s an easy addition to a healthy lifestyle.
You can also read the Chicken Sang Choy Bowl! or a dinner recipe like Fish Curry. Tried this recipe? Let us know in the comments! Contact me Here and let’s talk about your health!
by Feeling Great | Dinner Recipes, Recipes, Vegetarian Recipes
Quick & Easy Eggplant Stir-Fry with Spicy Peanut Sauce
A Flavorful, Satisfying Vegan Eggplant Stir-Fry with Spicy Peanut Sauce
This Eggplant Stir-Fry with Spicy Peanut Sauce is packed with bold flavors, wholesome ingredients, and a creamy peanut sauce that ties it all together. It’s a quick, nutritious meal that’s perfect for busy days or when you’re craving something hearty and warming.
Why You’ll Love This Dish
- Vegan & Protein-Packed – Tempeh and peanut sauce make this a satisfying plant-based meal.
- Rich & Savory Flavor – The combination of garlic, ginger, and tamari enhances the depth of taste.
- Quick & Easy – Ready in under 30 minutes, making it ideal for weeknights.
Ingredients
For the Stir Fry
- 1 block tempeh, diced
- 1 medium eggplant, chopped
- 2 cloves garlic, minced
- 1 sweet onion, diced
- 1 head broccoli, cut into florets
- 2 cups mushrooms, sliced
- 2 tbsp coconut oil for sautéing
For the Spicy Peanut Sauce
- 2 tbsp organic peanut butter
- 2 tbsp apple cider vinegar
- 2 tbsp tamari (gluten-free soy sauce)
- 4 tbsp extra virgin olive oil
- 1 clove garlic
- 1/2-inch ginger, peeled
- 1/8 tsp cayenne pepper
Optional Sides: Serve with organic brown rice or quinoa for extra protein.
How to Make Eggplant Stir-Fry with Spicy Peanut Sauce
- Prepare the Stir Fry: Heat coconut oil in a large skillet over medium heat. Add garlic, onions, mushrooms, and cabbage. Cook for 5-7 minutes until softened.
- Add tempeh, eggplant, and broccoli. Stir occasionally and cook for another 5 minutes. Turn off heat, cover, and set aside.
- Make the Peanut Sauce: Blend all sauce ingredients in a high-speed blender until smooth.
- Combine & Serve: Pour the sauce over the stir-fry, mix well, and enjoy!
Final Thoughts: A Wholesome, Quick Dinner
This easy eggplant stir-fry is a delicious, plant-based meal packed with protein, fiber, and flavor. Serve it on its own or with your favorite grain for extra satisfaction!
Tried this recipe? Let us know how it turned out in the comments!
by Feeling Great | Dinner Recipes
Fish Curry Zesty Lime, Vegetable & Coconut
A Nourishing & Flavorful Fish Curry for Chilly Evenings
This lime, vegetable, and coconut fish curry is bursting with citrusy freshness, creamy coconut richness, and a variety of colorful vegetables. Plus, fish cooks quickly, making this dish perfect for a nutritious, with weather cools down, nothing beats a comforting curry and an easy dinner.
Serve it with steamed jasmine rice and a simple red onion salad for a balanced, flavor-packed meal.
Serves: 4
Curry Paste Ingredients
- 1 red onion, peeled & roughly chopped
- 4 garlic cloves, peeled & roughly chopped
- 5cm piece ginger, peeled & roughly chopped
- 2-4 green chilies, deseeded & roughly chopped
- 1 teaspoon turmeric
- 4 coriander roots, cleaned & roughly chopped
- 1 kaffir lime leaf, stem removed
- 100g unsalted macadamias
Curry Ingredients
- 1 tablespoon vegetable oil
- 2 x 270ml cans coconut milk
- 100g palm sugar, grated
- 2 tablespoons fish sauce
- 1 lime, juiced
- 500g mixed vegetables (broccoli, sweet potato, beans, etc.), chopped into 3cm pieces
- 4 x 160-180g firm white fish fillets (ling, blue-eye, etc.), cut into thirds
- 1 Tahitian lime, zested
- 2 tablespoons coriander leaves, roughly chopped
- 1 lime, cut into wedges (to serve)
- Steamed jasmine rice (to serve)
Method for Making Fish Curry
1: Make the Curry Paste
- Add all curry paste ingredients to a small blender.
- Blend until a rough paste forms.
2: Cook the Curry
- Heat vegetable oil in a large saucepan over high heat.
- Add the curry paste, reduce heat to medium, and stir continuously for 2-3 minutes until fragrant.
- Pour in coconut milk, palm sugar, fish sauce, and lime juice. Stir well.
- Add the chopped vegetables and let simmer on medium heat for 10-15 minutes until tender.
- Gently place the fish pieces into the curry and cook for another 3-4 minutes until fully cooked.
3: Final Touches & Serving
- Taste and adjust the seasoning to balance heat, sweetness, sourness, and saltiness by adding more fish sauce, lime juice, or palm sugar if needed.
- Stir in lime zest and coriander leaves just before serving.
- Serve with steamed jasmine rice, red onion salad, and lime wedges on the side.
Red Onion Salad (Optional but Recommended!)
- 1 red onion, peeled & thinly sliced
- 2 tablespoons lime juice
- ½ teaspoon dried red chili flakes (optional)
- Salt & pepper to taste
How to Make:
- In a medium bowl, combine all ingredients.
- Toss well and let sit for a few minutes to allow flavors to blend.
Why You’ll Love This Fish Curry
- Packed with fresh, vibrant ingredients
- Rich, creamy, and naturally dairy-free
- Quick to cook – perfect for busy weeknights
- A perfect balance of sweet, spicy, sour, and savory flavors
Enjoy this wholesome, satisfying meal, and don’t forget to share the love by passing the recipe along!
Craving more nourishing recipes? Stay tuned for more delicious inspiration! like Massaman Curry! You can also try this dinner recipe, the Chicken Bone Broth, if you love these recipe share your thoughts with us! Contact me now and book a consultation with me.
by Feeling Great | Dinner Recipes, Lunch Recipes, Recipes
Thai Fish Cakes on Quinoa
A Flavorful & Nutritious Thai Fish Cakes on Quinoa Meal
These Thai-style fish cakes are bursting with bold flavors and paired with protein-rich quinoa, creating a delicious and satisfying meal. They’re light, fresh, and packed with nutrients, making them a great option for lunch or dinner.
Serve them with a crisp Asian salad or enjoy them the next day for a quick, healthy meal. The combination of fresh fish, fragrant herbs, and zesty lemon brings a perfect balance of taste and texture.
Here’s the Wholesome Thai Fish Cakes on Quinoa Recipe (Serves 4)
Fish Cakes
- 160g snapper fillet, bones & skin removed
- 160g salmon fillet, bones & skin removed
- 160g raw prawns, peeled
- 2 tsp fresh coriander, chopped
- 3 tsp fish sauce
- 2 tsp sweet chili sauce
- 3 egg whites
- 1 garlic clove, finely chopped
- 2 kaffir lime leaves, shredded
- 1 lemon, zest & juice
- 1 Tbsp avocado oil
Quinoa Base
- 100g (½ cup) quinoa
- ½ lemon, zest & juice
- Small handful fresh coriander, chopped
Method
1: Cook the Quinoa
- Rinse the quinoa under cold water and drain well.
- Add 250ml water to a saucepan, bring to a boil, then reduce heat.
- Cover and simmer for 10-12 minutes until the water is absorbed.
2: Prepare the Fish Cakes
- Place snapper, salmon, and prawns in a food processor.
- Put in coriander, fish sauce, chili sauce, egg whites, garlic, lime leaves, lemon zest, and juice.
- Blend until just combined, then shape into 8 small patties.
3: Cook the Fish Cakes
- Lightly oil a frying pan and heat over medium heat.
- Cook the patties in batches for 3 minutes per side, until golden brown.
- Remove from heat and let them rest for 5 minutes.
4: Assemble & Serve
- Toss the cooked quinoa with lemon zest, juice, and coriander.
- Serve the fish cakes on a bed of quinoa, paired with a fresh side salad.
Enjoy this flavor-packed meal and share if you love it!
by Feeling Great | Dinner Recipes
How to Make the Perfect Salad Dressings
Making your own fresh, preservative-free salad dressings at home is easy and rewarding. This simple guide will show you how to create the perfect dressing to elevate your salads.
Why Homemade Salad Dressings Are the Best
As the weather warms, fresh, vibrant salads become a go-to for lunch or dinner. They’re an easy way to boost your health. The secret to making a salad truly satisfying lies in the dressing. A great dressing brings together the crisp textures, bold colors, and fresh flavors, making every bite enjoyable.
The best part? Homemade dressings are healthier, fresher, and easier to make. Plus, you have full control over the flavors and ingredients, which means no hidden preservatives or additives.
Types of Dressings
There are two main styles of salad dressings:
- Shaken Dressings: These are quick to make, requiring only 2-3 parts healthy oil and 1 part acidity (like vinegar or lemon). Just pour into a glass jar and shake it up!
- Blended Dressings: These use vegetables, herbs, or fruits blended with a little olive oil. They’re creamy and full of flavor.
Choosing the Right Oils for Your Dressing
For a healthy dressing, I love using cold-pressed vegetable, nut, or seed oils. Some of my favorites include Extra Virgin Olive Oil, walnut oil, and avocado oil. These oils are rich in heart-healthy fats that support your overall well-being.
Mediterranean oils, like olive oil, are especially beneficial as they are rich in monounsaturated fats and omega-3 fatty acids. These nutrients help reduce inflammation, fight heart disease, lower cholesterol, and support a healthy immune system.
Supporting Ingredients for Extra Flavor
To add flavor and balance, dressings need a touch of acidity. I prefer using ingredients like balsamic vinegar, apple cider vinegar, wine vinegar, or citrus juice (lemon or lime). For a creamier dressing, add a bit of Dijon mustard, tahini, or natural yogurt to help emulsify and thicken the dressing.
Different Recipes Salad Dressings
Simple French Dressing
- 1 tablespoon red or white wine vinegar
- ½ teaspoon Dijon mustard
- 3 tablespoons (45 ml) cold-pressed oil (olive, walnut, flaxseed)
- Black pepper to taste
Instructions:
- Combine vinegar and mustard in a bowl.
- Whisk in the oil until it becomes creamy.
- Store in a glass jar for up to 2 weeks.
This simple dressing is perfect for most salads and vegetables.
Parsley + Mint Salsa Verde
- 1 bunch parsley
- 1 bunch mint
- Zest and juice from 1/2 – 1 lemon
- 1/2 cup cold-pressed oil (olive, flaxseed, walnut, avocado)
Instructions:
- Combine all ingredients in a high-speed blender.
- Blend until smooth, adjusting the consistency with more oil if needed.
- Store in the fridge for up to 1 week.
Enjoy with green salad leaves or vegetables.
Raspberry Dressing
- 100g (1/2 cup) raspberries
- 60 ml (1/4 cup) cold-pressed oil (olive, flaxseed, walnut)
Instructions:
- Smash raspberries with a fork.
- Whisk in the oil for a chunky dressing or blend for a smooth texture.
- Store in the fridge for up to 4 days.
Perfect for garden or leafy salads.
Pomegranate Dressing
- 3 tablespoons pomegranate molasses
- 1 lemon (juice and zest)
- 2 teaspoons honey
- 100 ml cold-pressed olive oil
- Fresh ground pepper to taste
Instructions:
- Combine all ingredients until creamy.
- Adjust taste as needed.
- Store in a jar in the fridge for up to 7 days.
Ideal for Mediterranean-style salads.
Balsamic Honey + Walnut Dressing
- 1/4 cup aged balsamic vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- 2 tablespoons finely chopped roasted walnuts
- 2 tablespoons cold-pressed oil (optional)
Instructions:
- Combine all ingredients.
- Add oil if you prefer a milder flavor.
- Store in the fridge for up to 5 days.
Delicious with spinach leaves and shaved Parmesan.
Caesar Dressing
- 2 limes
- 2 cloves garlic, smashed
- 1/4 teaspoon Dijon mustard
- 125 ml cold-pressed olive oil
- Pinch of sea salt and black pepper
Instructions:
- Combine all ingredients until smooth and creamy.
- Season to taste.
- Store in the fridge for up to 1 week.
Final Thoughts
Enjoy with fresh Caesar salads. I love making mine with baby cos lettuce, avocado, and a soft poached egg. Add a little fresh grated Parmesan for extra flavor.
These easy, flavorful dressings can transform any salad. You can also read the Green Goddess Dressing or a salad recipe to pair with the salad dressing like Kale Salad and try them out, and feel free to adjust the ingredients to match your personal tastes.
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