Here are some recipes from our very own dieter who is also a local chef.
YAKITORI STIR FRY
800g - 1 Kg Chicken Thigh Fillets, Beef Fillet, or Pork Fillet thinly sliced. 12 spring onions 1 green capsicum thinly sliced 1 red capsicum thinly sliced 1 bunch baby Bok Choy sliced 2 sticks celery sliced 1 cup mushroom quartered 1 cup broccoli cut into small florets 1 cup cauliflower cut into small florets 1/2 cup low sodium soy sauce or Tamari 1/2 cup rice wine vinegar 2 tsp organic Stevia 1/4 cup water 1 tsp minced garlic 1 tsp minced ginger Chilli to taste
METHOD: In a saucepan mix together soy sauce, wine vinegar, water, garlic, ginger and Stevia. Bring to boil and cook for 8-10 minutes until it thickens to a glaze or reduces by half. Let it cool. Chop chicken and veggies and place in large bowl. Tip sauce over to marinade for 4 hours (or overnight is best). Heat oil of choice in a wok or large fry pan and add mixture, stir fry until cooked through. Serve on a bed of cauliflower rice or finely sliced cabbage. Also delicious on its own. Serves 4. Enjoy!! :)
Mix all ingredients together thoroughly and refrigerate for an hour or so. Roll into small meatballs and steam or pan fry.
Serve with salad of Cabbage, red capsicum & cucumber with Waldon Farms Asian style dressing
Chilli Basil Chicken Recipe 200-250g Chicken breast or thighs, thinly sliced Olive oil for sauteing 1/2 Clove minced garlic 1/4 tsp minced ginger Pinch of chilli flakes or 1/2 red chilli sliced 5 thin slices of leek 1/4 red capsicum 2 large mushrooms 3/4 cup cauliflower rice (cook for 2 minutes in microwave) 2 tblsp organic chicken stock 1 tsp tamari 8-10 basil leaves - sliced
Panfry garlic, ginger, and leek in olive oil 1 minute Add sliced chicken and stir fry for 2 minutes Add capsicum and mushroom and stir fry until chicken is cooked. Add chicken stock, chilli and tamari and then basil. Stir through and serve on top of cooked cauliflower rice
Chow Mein Recipe 500g lean pork, chicken, or beef mince. 1/4 cup of leek - sliced 2 stalks of celery - thinly sliced 1/2 red capsicum - large dice 4-6 mushrooms - sliced 2 cups white cabbage - thinly sliced 1/2 cup of organic fodmap chicken stock chicken (can use vegetable) 2 tbsp. organic Tamari or soy sauce 2 tsp. curry powder 1 clove garlic Olive oil
1. Lightly saute leeks and garlic in olive oil 2. Add in mushrooms, capsicum and celery cook for 2 minutes 3. Stir-fry meat of choice, once cooked add in cabbage and curry powder, cook for another minute 4. Add chicken stock and tamari. Simmer for about 5 minutes 5. Serve on a bed of cauliflower rice or cauliflower rice (can be added in step 3).
Chicken Seasoning Tsp. cumin Tsp. coriander Tsp. chili powder
Salsa Ingredients I cup red/yellow/green capsicum, large diced About 1/6 Red onion diced 2 inch piece of cucumber large diced 1/3 stalk of celery small diced
Dressing 2 Tbsp olive oil 1 Tbsp. White vinegar 1/2 tsp mixed herbs 1/2 spoon of organic stevia (spoon included in can) 1/4 tsp garlic powder 1/4 tsp onion powder 1/2 tsp dijon mustard
Mix seasoning ingredients together and coat chicken tenders. Pan fry til just cooked through. Let rest a couple of minutes. Slice and put on top of dressed salsa.
Steamed Chicken Parcel
200-250g Chicken Breast 1/4 Capsicum (Red and Yellow) 2 Spring Onions (Cut into 2 inch Batons) 1/8 tsp Garlic Powder 1/4 tsp Mixed Dry Herbs (can use fresh) Juice of 1/2 Small Lemon Salt & Pepper
Lay chicken breast on a large piece of aluminum foil. Top with garlic and mixed herbs Place capsicum and spring onion on top Squeeze lemon juice over chicken and veg Gather corners of foil loosely in the centre to make a parcel, leaving some air for chicken to poach.
Serve with steamed vegetables or cauliflower rice with mushroom, leek, and tamari.
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