All posts filed under: Lunch

Foolproof roasted vegetables

I never do my roasted vegetables differently. Lazy? Maybe. I just know this way works well and it always tastes good. Perhaps I’ll try different ways down the track but for now this way is foolproof. You can roast a batch of veggies early in the week and keep them in a container for salad and pizza toppings! Yum yum! You can use any vegetables. You just need them to be a similar thickness in relation to their cooking time. For example. roasting carrot and mushrooms. Mushrooms cook much quicker than carrots so they need to be cut thicker than the carrots. There is a simple formula for roasting vegetables the super quick way: vegetables + drizzle olive oil + mixed dried herbs –> baked at 180C/350F until tender (approx 30 mins depending on veg used) = delicious roasted vegetables For one small container (pictured above) I roast 1/8 butternut pumpkin, 1 carrot, 1 onion and 4 mushrooms. Foolproof roasted vegetables – vegetables washed and sliced according to cooking time (thin carrot slices, thick mushroom …

Chicken Teriyaki

In this recipe, you’ll learn how to make teriyaki sauce from scratch. It’s made with 3 commonly used Japanese seasonings, (cooking) sake, soy sauce and mirin. You can find all these ingredients at your local supermarket in the Asian section. Once you have these ingredients you can make many delicious and authentic Japanese recipes. Chicken teriyaki (serves 1) – 1/2 chicken breast – 1 cup jasmine rice, cooked – 1/2 carrot, sliced and cooked – 4 broccoli florets, cooked Toppings: – Kewpie mayonnaise (Japanese mayo) – 7 spice chilli pepper (find at your local Japanese or Korean supermarket) – 1 serve of Teriyaki sauce Method 1. Cook the chicken breast on a grill on medium heat until no longer pink. 2. Cook the vegetables according to your taste. I boiled mine separately until tender. 3. Prepare the Teriyaki Sauce (recipe below). 4. When the chicken is cooked, slice it. Use a small bowl to press rice into it. Flip it over on a plate for a little rice dome. Place the chicken next to the …

Healthy Chicken Fajitas

Ohhh I love fajitas! Who can honestly resist juicy chicken, red peppers and onions flavoured with mexican spices? This is a super easy dish to make at home, you just throw stuff in the pan and, this is my favourite part, eat it! Serve it up with some warm tortillas, some fresh avocado and you got yourself one-a spicy meat-a-ball, er… should I say fajitas? Point is, this dish is delicious, fresh, very customisable and if served with some fresh salad greens and wholegrain wraps, very healthy. The recipe I’ve written is made to be separated into 6 servings for lunches. If you know anything about IIFYM this recipe has calories: 261, protein: 33g and carbs: 23g. I’ve already added this recipe to MyFitnessPal under the recipe title ddbagel Chicken Fajitas so you can log it and/or make any additional changes to the recipe! I’ll even show you later how to use this recipe for a whole week of lunches! So what are you waiting for? Slice up your onion and cook it on medium heat, add oil if you like. …

Chicken, brie and pesto croissants

Sometimes the thing I want most for lunch is a fresh and tasty sandwich, and you can never go wrong with buttery, flakey croissants. Obviously you can use white/multigrain or whatever bread your heart desires. Seeing as I just posted a recipe for pesto, I thought I would give you guys a delicious sandwich recipe that uses fresh pesto, chicken and creamy brie. This is very simple and super quick to put together but it really does taste really, really good. Chicken, brie and pesto croissant Ingredients – Croissants – Brie – Pesto from here – Chicken – Tomato – Mayonnaise (I use Japanese mayo/Kewpie) – Fresh salad greens Method 1. Grill/pan fry chicken or use leftover chicken. 2. Cut your croissant in half and layer pesto, chicken, tomato slices and brie. Place in a grill to lightly toast. 3. Spread mayo and top with salad greens. Put the other croissant half on top.

Taco bowl

  Sometimes all I want for lunch or dinner is a nice big bowl of something filling, fresh and oh so yummy. When I’m in that kinda mood I can’t help but reach for one of these bad boys. This dish consists of rice topped with mexican spiced chicken (or beef), salsa, cheese, avocado and a big helping of salad, and boy can it just brighten my day. I’ve made this with chicken and beef and they’re both equally delicious, you can also change it up by adding different salad, salsa, mexican seasoning or you could even replace the rice with some quinoa and turn it into a scrumptious salad. If I’ve made nachos recently – I’ll upload a recipe soon – then I’m sure to have a mug of cheese sauce sitting in my fridge, just begging to be used. I’m not saying you have to make it, grated cheddar works just as fine, but if you do have any nacho cheese sauce then by all means smother that chicken in it. Go crazy, …

Japanese curry

Oh Japanese curry, how I love thee. In Brisbane especially, Japanese curry is a cheap, delicious and popular dish. $5 for a bowl of hot chicken curry is too good to pass up. When I was in Japan I ate loads of it, however theirs was much more special, I could buy it stuffed in bread or in a croquette. How I miss curry croquettes :( The traditional Japanese curry usually only has chicken, onion and maybe one small potato. When I make it, I want it to go far, as one box of curry costs $4, so I add one big potato, one big carrot, chicken and a whole onion. This can serve around 4-5 people depending on how big your serving sizes are. This is definitely my favourite curry to make, it’s just so easy and delicious and can go a really long way. To me Japanese curry is made with the S&B Golden Curry, I’ve never had it any other way and I’m content with that. If you’ve ever used a different brand let …

Strawberry & avocado salad

  This strawberry and avocado salad is super delicious and very customisable. The combination of sweet, tangy, citrus and creamy makes this an impressive salad if you need to bring something to a friend’s dinner. In my house the only salad dressing we need is lime juice, if you prefer a proper dressing I recommend combining some french mustard, olive oil and lime juice. As long as you use lime juice! You can also use whatever salad greens you like, I always use mixed salad greens which is usually a combination of baby spinach, rocket and mesclun because I can buy a big bag for $3. This month is all about cheap and delicious food. You might not think it’s very cheap to purchase the ingredients to make this salad, but in Brisbane, especially right now, strawberries and avocados are super cheap. I bought 4 punnets of strawberries for only $5! This salad is also super healthy if you do what I do and use lime juice as the dressing. I find that a lot of …