Recipes

01
Oct
2015

Warm kaffir lime chicken (High Fibre)

Warm kaffir lime chicken (High Fibre)
Makes 4 serves, 5-6 grams of fibre per serve

Ingredients
  • 6 kaffir lime leaves thinly sliced
  • 2 cloves of garlic crushed
  • 5cm piece of ginger finely chopped
  • ½ cup of packed chopped coriander
  • ½ cup of packed chopped mint leaves- place 8 leaves aside for garnish
  • ½ teaspoon of turmeric
  • 60 mls of lime juice
  • 30 mls fish sauce
  • 1 tablespoon of brown sugar
  • 1 tablespoon of coconut oil
  • 5 pieces of chicken thigh fillet
  • 300 grams of green beans (ended and cut in half)
  • 100 grams of raw or frozen peas
  • ¼ sliced sweet papaya (or paw paw)
  • ¼ cup of toasted peanuts
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01
Oct
2015

Warm kaffir lime chicken (Low Fibre)

Warm kaffir lime chicken (Low Fibre)
Makes 4 serves, 3-4 grams of fibre per serve

Ingredients
  • 6 kaffir lime leaves cut in half
  • 2 teaspoons of garlic powder
  • 5cm piece of ginger finely chopped
  • ½ cup of packed chopped coriander
  • ½ cup of packed chopped mint leaves - place 8 leaves aside for garnish
  • ½ teaspoon of turmeric
  • 60 mls of lime juice
  • 30 mls fish sauce
  • 1 tablespoon of brown sugar
  • 1 tablespoon of coconut oil
  • 5 pieces of chicken thigh fillet
  • 300 grams of green beans (ended and cut in half)
  • 100 grams of Juliette cut zucchini
  • ¼ sliced sweet papaya (or paw paw)
  • *¼ cup of toasted peanuts
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01
Jan
2016

Satay Salmon stir fry (High Fibre)

Satay Salmon stir fry (High Fibre)
Makes 12 serves, 5-6 grams of fibre per serve

Ingredients
  • 600 grams of skinless salmon cut into cubes
  • 150 grams red capsicum roughly chopped
  • 150 grams green beans roughly chopped
  • 1 tablespoon of coconut oil
  • 80 grams peanuts - toasted
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01
Jan
2016

Satay Salmon stir fry (Low Fibre)

Satay Salmon stir fry (Low Fibre)
Makes 12 serves, 3-4 grams of fibre per serve

Ingredients
  • 600 grams of skinless salmon cut into cubes
  • 150 grams red capsicum (Skin removed) roughly chopped
  • 150 grams snow peas (String removed) roughly chopped
  • 1 tablespoon of coconut oil
  • 40 grams *cashew nuts toasted
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01
Jun
2016

Fish Steaks with wakame salsa verde (High fibre)

Fish Steaks with wakame salsa verde (High fibre)
Makes 6 serves, approximately 5-6 grams of fibre per serve
 
Ingredients
  • 6 serves of tricolour quinoa approximately 150 grams per person (300 grams uncooked quinoa)
  • 30 grams of dried wakame seaweed crumbed or flaked
  • ½ chopped red onion
  • 1/3 cup of extra virgin olive oil
  • 2 tablespoons of finely chopped green olives
  • 2 teaspoons of grated zest of lemon
  • ½ cup of chopped fresh parsley
  • Salt and pepper for fish seasoning
  • 6 steaks of fish – ling, bream, blue eye cod or swordfish are best
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