So often we are asked for recipe ideas. Here’s a mixed bag of some of Marie's favourites.
This is an exciting way to use mince that incorporates delicious Thai flavours and freshness rather than the traditional tomato-based sauce we usually associate with mince.
2 x 1 tsp (5ml) sesame oil
500g extra lean beef mince
2-3 garlic cloves, chopped
1 tbsp (15ml) chopped ginger
Salt and milled pepper
1 packet (300g) sugar snap peas, halved
½ packet (150g) fine green beans, halved and blanched
1 packet (150g) beans sprouts
1/3 cup (80ml) oyster sauce
1.5 tbsp date syrup
300g rice noodles, soaked in hot water
½ packet (8g) coriander, leaves only
¼ packet (4g) mint, leaves only
Note: Date syrup (or Silan) is a lovely substitute to use in place of honey or sugar in cooking and baking as it provides sweetness with fewer calories. It is made from dates so is completely plant-based and minimally processed. If you haven’t got any date syrup feel free to use honey in this recipe instead.
The avocado salsa is what makes this dish stand out. A great way to boost your monounsaturated fat intake.
4 medium skinless chicken breasts
1 cup (250 ml) fresh coriander leaves, chopped
2 tsp (10 ml) olive oil
½ small red onion
1 clove garlic, crushed
1 chilli, seeded, finely chopped (optional)
2 medium tomatoes, chopped
2 tbsp (30ml) chopped fresh coriander leaves
1 medium ripe avocado, chopped
1 tbsp (15ml) fresh lemon juice
This is a quick, easy salad to throw together for a mid-week lunch and is made using ingredients which should be grocery cupboard staples.
80ml (1/3 cup) low fat plain yoghurt
1 tbsp (15 ml) extra-virgin olive oil or tahini
1 tsp (5 ml) lemon juice
1 clove garlic, very finely chopped
1 tsp (5 ml) ground cumin
1 can tuna in water, drained and flaked
1 can chickpeas, (3/4 cup), drained and rinsed
¼ cup (60 ml) flat-leaf parsley, chopped
Salt & freshly ground pepper, to taste
Note: If you have extra time Tahini can be blended with lemon juice, water and garlic to make a tahini sauce. This will extend the volume that you are using therefore creating a saucier dish without adding extra calories.
A delicious vegetarian dish which can be used as a light lunch or as a main meal.
100g pearl barley or couscous
1 medium red onion, finely chopped
6 cocktail tomatoes, halved
30g fresh coriander, chopped
1.5 rounds feta
1.5 tbsp date syrup (see note on date syrup above)
½ tsp each ground cumin, coriander and paprika
Dried chilli flakes to taste
Juice of 1 lemon
Serves 8 as a side or 4 as a light meal
Try a healthier take on the traditional creamy coleslaw. It can be used as a side dish for a main meal or mix with your protein of choice for lunch e.g. sliced chicken, cubes of feta or chickpeas.
2 baby cabbages, finely shredded (use red cabbage for colour)
2 carrots, peeled and diced
4-6 spring onions, finely chopped
1/3 cup (80 ml) olive oil
2 tbsp (30 ml) lemon juice
Salt and black pepper, to taste
Ring the changes: Consider adding finely chopped celery, red or yellow peppers or radishes to add more colour and flavour.