Kicking Kitchen
This month the theme is mindful eating and we’re starting the season with awesome recipes that are more like mouth-watering masterpieces than regular ‘guy’ dishes. So, grab your apron, pull out the skillet and let’s get cooking!
Piquante, Basil, Pea & Thyme Mince
Prep time: 5 minutes
Cooking time: 20–25 minutes
Servings: 8–10
Ingredients
1 tbsp olive oil
2 red salad onions, diced
3lbs extra-lean mince
4oz Piquanté peppers, chopped
4 tsp salt
1 tsp ground black pepper
¼ cup raw honey
3 heaped tbsp paprika
1 heaped tbsp dried sweet basil
2 heaped tsp dried thyme
4 heaped tsp onion flakes
8oz frozen peas, defrosted
Instructions
Heat the olive oil in a large frying pan and brown the onions.
Add the mince and cook for about 15 minutes until most of the liquid has evaporated and the mince is pale brown.
Add the Piquanté peppers, salt, black pepper, honey, paprika, sweet basil, thyme and onion flakes and stir well.
Lastly, add the defrosted peas and simmer for another 5 to 10 minutes.
Allow to cool, before placing in an airtight container and storing in the fridge to use when needed.
Perfect to pair with vegetables and or rice.
Quinoa with Toasted Seeds, Rosemary & Thyme
Prep time: 10 minutes
Cooking time: 15–20 minutes
Servings: 6–8
Ingredients
1 cup cooked quinoa
1 tsp dried rosemary
1 tsp dried thyme
¼ tsp ground black pepper
1½ tsp salt
2 tbsp olive oil
1 medium red salad onion, diced
3oz pumpkin seeds
2 heaped tbsp sesame seeds
2 tbsp raw honey
1 heaped tbsp almond flour
1 handful of chopped fresh thyme
Instructions
Place the cooked quinoa in a bowl and add the rosemary, thyme, black pepper and ½ tsp of the salt. Set aside.
Heat the olive oil in a frying pan and fry the onion until it just starts to brown. Add the pumpkin and sesame seeds and stir continuously until the onion is brown and the seeds start to pop.
Add the honey and remaining salt and keep stirring until the honey has caramelized.
Add the almond flour and stir until the pumpkin seeds have crumbled up until the pumpkin seeds are covered in almond flour.
Remove from the heat and stir into the quinoa. Sprinkle over the chopped fresh thyme.
Allow to cool completely before placing in an airtight container and storing in the fridge to use when needed.
Note: Tasty, easy and versatile, this is an add-any-additional-vegetable plant-based protein option!
Soy & Sesame Beef Strips
Prep time: 5 minutes
Cooking time: 15 minutes
Servings: 4
Ingredients
2 tbsp olive oil
3 spring onions, chopped
1 heaped tsp crushed garlic
1 medium red, orange or yellow bell pepper, cut into strips (keep the seeds)
1lbs beef strips
5 tbsp soy sauce or tamari
2 tbsp sesame seeds
1 tsp ground black pepper
1/4 cup raw honey
½ tsp salt
1 handful of chopped fresh Italian parsley
Instructions
Heat the olive oil in a frying pan over medium heat and fry the spring onions, garlic, bell pepper and reserved seeds for about 5 minutes to release flavor, then add the beef strips and fry until the meat is golden brown.
In a small bowl, mix the soy sauce or tamari, sesame seeds, black pepper, honey and salt. Add this to the pan once the meat is cooked, and simmer for about 15 minutes or until most of the moisture has evaporated.
Add the chopped fresh parsley, remove from the heat and allow to cool completely before placing in an airtight container and storing in the fridge to use when needed.
Be on the look-out for tamari, a more mature gluten-free alternative to soy sauce, a winner with rice and green beans!
Chicken Meatballs Snack Platter
Prep time: 10 minutes
Baking time: 17–18 minutes
Servings: 16–18 meatballs
Ingredients
2lbs chicken mince
1 large red salad onion, diced
1 medium red bell pepper or 2 medium pimiento peppers, diced (keep the seeds)
1 tsp crushed garlic
2 tsp onion powder
1 tbsp soy sauce
1 tbsp raw honey
1 tsp salt
½ tsp ground black pepper
1 handful of chopped fresh basil
1 large egg, whisked
1 tsp sesame seeds
½ tsp raw honey
½ tsp olive oil
1 tsp sesame seeds to sprinkle over the meatballs before they go into the oven
Instructions
Preheat the oven to 390F and spray an ovenproof dish with nonstick cooking spray.
In a large mixing bowl, combine the chicken mince, onion, bell or pimiento peppers and reserved seeds.
Add the garlic, onion powder, soy sauce, 1 tbsp honey, salt, black pepper and chopped fresh basil. Mix well.
Add the egg and mix well.
Roll the mixture into balls and place in the greased dish. Sprinkle over the sesame seeds.
Bake for 15 minutes, then remove from the oven and drizzle with the ½ tsp honey and olive oil. Return to the oven for another 2 to 3 minutes.
Allow to cool before placing in an airtight container and storing in the fridge to use when needed.
Roast Sweet Potato & Chocolate Breakfast Smoothie
Prep time: 5 minutes
Servings: 1 large or 2 medium smoothies
Ingredients
3 egg whites
5fl.oz unsweetened almond milk
1 pinch of salt
1 tsp caramel essence
1 heaped tsp raw cacao powder
1 tsp almond butter
3oz frozen oven-roasted sweet potato
2 tsp raw honey
1 tsp olive oil
¼ tsp ground cinnamon (optional)
flaked almonds and fresh mint or thyme for garnishing
Instructions
Place all of the ingredients, except the garnish, in a blender and blend until smooth.
Serve immediately, garnished with flaked almonds and fresh mint or thyme.
The perfect way to sneak vegetables into breakfast… disguised as a chocolate smoothie
Frozen sweet potato can be added to any flavor smoothie for a creamy, low-GI anti-inflammatory boost!
Oven-Roasted Papaya with Banana & Pecan Nuts
Prep time: 10 minutes
Cooking time: 15–20 minutes
Servings: 4
Ingredients
2 medium papayas, halved and deseeded
2 bananas, mashed
1 heaped tbsp almond flour
½ tsp salt
2 tsp caramel essence
½ tsp ground cinnamon
2 tbsp raw honey
2oz pecan nuts, chopped
Toppings
crushed Ryvita
chia seeds
chopped pecan nuts
raw honey
almond flour
chopped fresh thyme
lime juice
Instructions
Preheat the oven to 390F and spray a baking tray with nonstick cooking spray.
Place the papaya halves, cut-side up, on the greased tray.
In a bowl, mix the mashed bananas with the rest of the ingredients and use this mixture to fill the papaya halves.
Top with as much crushed Ryvita, chia seeds, pecan nuts and honey as you like, drizzle with honey and roast for 15 to 20 minutes or until the filling is golden and the nuts toasted.
Serve garnished with a sprinkle of almond flour, fresh thyme and a squeeze of lime juice.