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Chicken Chilli Con Carne

Chicken Chilli Con Carne

by | Jul 17, 2023 | Dinner Recipes

Chicken Chili Con Carne: A Bold & Comforting Recipe

Chicken Chili Con Carne: A Delicious Twist on a Classic Dish

This chicken chili con carne is a delicious take on a traditional favorite, packed with bold flavors, wholesome ingredients, and a hint of spice. Perfect for a cozy night in, this dish is both hearty and nourishing. The combination of tender chicken, smoky paprika, and warming spices makes it a go-to comfort meal.

If you love chili con carne but want a lighter, protein-rich alternative, this chicken version is a must-try! Packed with flavorful spices, hearty kidney beans, and tender chicken, it’s the perfect meal for a cozy night in. Plus, the fresh salad on the side adds a refreshing contrast to the warm, spicy chili.

Chicken Chili Con Carne Recipe (Serves 4)

Ingredients

For the Chili Chicken

  • 5 tablespoons coconut oil
  • 3 red capsicums, diced
  • 2 onions, sliced
  • 4 cloves garlic, chopped
  • 1 kg cooked chicken (organic or free-range BBQ chicken), skinned and chopped
  • 3 tablespoons tomato purée
  • 2 teaspoons ground paprika
  • 1 teaspoon ground cumin
  • 1 pinch cayenne pepper
  • 300 mL chicken stock
  • 800 g cooked kidney beans (or 2 x 400 g canned, rinsed well)
  • Salt and black pepper, to taste
  • Fresh coriander, for garnish

For the Fresh Salad

  • 1 baby cos lettuce, washed and roughly torn
  • 2 ripe avocados, diced
  • 1–2 tablespoons lime juice
  • 1 Lebanese cucumber, sliced
  • 1 carrot, grated
  • 1 tomato, cut into thin wedges
  • 1 handful fresh coriander
  • 2 red chilies, sliced (optional)
  • Sea salt, to season

Method

Cooking the Chili Chicken

  1. Heat coconut oil in a pot over medium heat.
  2. Sauté capsicum, onions, and garlic until onions turn translucent.
  3. Stir in cooked chicken, tomato purée, paprika, cumin, and a pinch of cayenne pepper.
  4. Pour in chicken stock, then add kidney beans.
  5. Simmer for 15–20 minutes, stirring occasionally. Season with salt and black pepper.

Preparing the Salad

  1. Drizzle diced avocado with lime juice to prevent browning.
  2. In a large bowl, combine lettuce, avocado, cucumber, carrot, tomato, and coriander.
  3. Toss gently and season with sea salt.

Serving Suggestions

Serve your spicy chicken chili with a generous portion of fresh salad. Garnish with extra coriander and a squeeze of lime for a burst of freshness.

Enjoy this delicious, warming dish with family and friends!

Thai Calamari Salad

Thai Calamari Salad

by | May 17, 2023 | Dinner Recipes

Thai Calamari Salad

A Fresh, Flavorful, and Easy-to-Make Thai Calamari Salad Dish

Thai calamari salad is light, refreshing, and full of vibrant flavors. The tender calamari, combined with fresh herbs and a tangy dressing, makes for a deliciously healthy meal. Perfect for a quick lunch or a light dinner, this dish is packed with zesty lime, fragrant coriander, and a hint of chili for spice lovers.

Ingredients (Serves 4)

  • 4 medium calamari tubes
  • 1 tablespoon peanut or sesame oil
  • 2 cloves garlic, roughly chopped
  • 1 long red chili, roughly chopped (optional)
  • 1 bunch fresh coriander roots & stems, washed & chopped
  • ¼ cup lime juice
  • 2 tablespoons fish sauce
  • ⅓ cup brown sugar
  • 1 cup fresh mint or Vietnamese mint, torn
  • 1 bunch fresh coriander leaves, torn
  • 1 cup fresh bean sprouts
  • 2 French shallots, finely sliced
  • 3 cups mixed Asian salad leaves, washed & drained
  • 1 lime, cut into wedges

How to Make Thai Calamari Salad

1: Prepare the Calamari

  • Cut calamari tubes open along one side and lay them flat with the inside facing up.
  • Lightly score them diagonally, creating a crisscross pattern.
  • Slice into 4cm squares and drizzle with peanut or sesame oil.

2: Make the Dressing

  • In a food processor, blend garlic, chili, coriander roots, lime juice, fish sauce, and brown sugar until well combined.
  • Set aside for later.

3: Cook the Calamari

  • Preheat a BBQ grill or pan over high heat.
  • Grill calamari in two batches, cooking for 2–3 minutes per side until browned.
  • Transfer to a bowl, add half the dressing, and toss to coat.

4: Assemble the Salad

  • In a large bowl, mix mint, salad greens, coriander leaves, and bean sprouts.
  • Arrange on plates and top with grilled calamari.
  • Drizzle with the remaining dressing and garnish with lime wedges.

Enjoy & Share!

This fresh Thai-inspired dish is perfect for seafood lovers. Try it out, and if you love it, share it with friends and family!

If you want a salad dressing, Click Here and read a recipe best for your healthy salad! For a session with me, Book and let’s help you feel great again.

Beetroot & Walnut Salad

Beetroot & Walnut Salad

by | Mar 31, 2023 | 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

  1. Preheat the oven to 200°C.
  2. 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.
  3. Assemble the salad by tossing the beetroot with fresh rocket in a large bowl.
  4. Top with walnuts and crumbled goat’s cheese for added crunch and creaminess.
  5. Mix the dressing by whisking olive oil and red wine vinegar. Drizzle over the salad.
  6. 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!

Thai Fish Cakes on Quinoa

Thai Fish Cakes on Quinoa

by | Mar 15, 2023 | 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!

Tempeh Salad With Miso Mustard Dressing

Tempeh Salad With Miso Mustard Dressing

by | Mar 3, 2023 | Vegetarian Recipes

Tempeh Salad with Miso-Mustard Dressing

A Crunchy & Flavorful Plant-Based Tempeh Salad Dish

This tempeh salad with tangy miso-mustard dressing is bursting with flavor and texture. It’s a perfect meal for vegetarians or anyone looking to reduce meat while still enjoying a protein-rich dish.

The combination of crisp snow peas, shredded cabbage, and mizuna creates a refreshing crunch. Meanwhile, savory, marinated tempeh adds a deep, earthy taste. Drizzled with a bold miso-mustard dressing, this salad is both nourishing and delicious.

Marinated Tempeh Salad Recipe

Ingredients:

  • 2 tbsp apple cider vinegar
  • 2 tbsp tamari (or soy sauce)
  • 2 tbsp water
  • 1 tsp grated ginger
  • 1 tsp sesame oil
  • 250g tempeh, sliced into thin strips (0.5cm or thinner)
  • 2 tsp coconut oil (for frying, optional)

Instructions:

  1. In a bowl, whisk vinegar, tamari, water, ginger, and sesame oil.
  2. Place tempeh in a shallow dish and pour marinade over it. Let sit for 2–3 hours or overnight in the fridge.
  3. For frying: Heat coconut oil in a pan over medium-high heat. Cook each side for 4 minutes until golden.
  4. For baking: Preheat oven to 190°C (375°F). Bake for 25 minutes, flipping halfway.

Snow Pea, Cabbage & Mizuna Salad

Ingredients:

  • 160g snow peas, trimmed
  • 2 cups shredded red cabbage
  • 1 cup shredded carrot
  • 2 cups mizuna (or other leafy greens)
  • 2 green onions, thinly sliced
  • ¼ cup chopped fresh coriander

Miso-Mustard Dressing

Ingredients:

  • 2 tbsp mellow white miso
  • 1 tbsp Dijon mustard
  • ¼ cup olive oil
  • 3 tbsp lemon juice
  • 1 small garlic clove, minced
  • 1 tbsp maple syrup

Instructions:

  1. Boil snow peas for 30 seconds. Rinse under cold water and cut into halves or thirds.
  2. Combine all salad ingredients in a bowl.
  3. Blend or whisk together miso, mustard, lemon juice, oil, garlic, and maple syrup until smooth.
  4. Toss salad with dressing and top with warm tempeh.

Enjoy fresh & share with friends! For more Salad Recipe, you can check this Summer Salad recipe!