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Recipe: Sweet potato hash with chorizo and kale
This sweet potato hash with chorizo and kale recipe is great for a weekend brunch, especially if you enjoy a little bit of spice. This recipe can be gluten-free and dairy-free, depending on the chorizo and toast you have. There are different types of chorizo, but the most common ones are Mexican (usually fresh) and Spanish (usually cured). Both types work for this recipe. The beauty of using chorizo is that you don’t need any extra fat nor herbs or spices, just a pinch of salt and pepper on top of the eggs. If you don’t want to use chorizo, try these substitutions: Note that you will need to add…
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Recipe: Taco salad
I make a variation of taco salad every few weeks. While Tex-Mex restaurants use the word “taco” as an excuse to load their salads with tortilla chips, I prefer to load mine with vegetables instead. This recipe is gluten-free and dairy-free. You can omit the beef and double-up on beans for a vegan version. If you do eat meat you can swap the beef for pork, chicken or turkey (or a combination). If you prefer less heat, omit the fresh and pickled jalapeños, lower the amount of chipotle powder and omit the chilli flakes. If you want to make this recipe ahead of time, you can prepare the pico de…
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Recipe: Sweet potato, chickpea and haloumi bowl
Wondering how you can eat more vegetables? Try this gluten-free vegetarian sweet potato, chickpea and haloumi bowl for breakfast or brunch. If you are short on time, you can streamline this recipe using any or all of the suggestions below: This recipe is gluten-free and vegetarian. It can be made lactose-free by using a lactose-free cheese. It can be made vegan by omitting the eggs and the haloumi (or using a non-dairy cheese). If you are vegan, I recommend you use freshly squeezed lemon juice instead of (or in addition to) the pomegranate molasses or balsamic vinegar. This will enhance the absorption of the iron present in the baby spinach…
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Recipe: Roasted broccoli, lentil & corn salad with miso dressing
This roasted broccoli, lentil & corn salad with miso dressing is a great salad or side dish for the cooler months. This recipe is gluten-free, dairy free and vegan. It does contain some protein from the lentils but I recommend you add more protein to make it a meal. My personal favourite is eggs, but you can add tofu as a vegan option. Shichimi togarashi is a Japanese condiment that usually contains chilli powder, citrus zest and sesame seeds. If you don’t have it you can sub regular chilli flakes plus sesame seeds, or just sesame seeds if you don’t like spicy food.
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Recipe: Pesto pasta with vegetables and fish
I love pesto on anything: pasta, warm salads, frittatas, etc. This pesto pasta with vegetables and fish is not only delicious but easy to make and highly nutritious. I recommend using pulse/legume pasta for added fibre and protein, and lower glycaemic index. As a bonus, it is gluten-free. There are a few different brands available in supermarkets (e.g. San Remo, Barilla). We have been using Slendier fettucine lately but choose the brand and shape you like. There are a few unorthodox ingredients in this pesto: baby spinach in addition to basil (a nod to Peruvian-style pesto), sunflower and pumpkin seeds instead of pinenuts, Pecorino instead of Parmesan and garlic powder…
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Recipe: Mexican baked beans with eggs
These Mexican baked beans with eggs are an easy and affordable breakfast, brunch or anytime vegetarian meal. Using canned tomatoes and beans make this recipe quick, convenient and affordable. If you don’t have pinto beans you can substitute black or red kidney beans. Speaking of convenience, I use a ready-made spice mix (Mexican spice mix from Spice and Co) but you can use another brand, just look for Mexican or taco seasoning. If you can’t find any or prefer to make your own, the ingredients in the spice mix I use are: paprika, chipotle chilli, chillies, cumin, coriander, oregano, onion, garlic, cinnamon, sea salt and pepper. This recipe has a…
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Recipe: Roasted cauliflower and capsicum salad with fish
Roasted vegetable salads are a great addition to your repertoire when you get bored of the same raw ingredients and/or when you want a meal that feels more substantial. This roasted cauliflower and capsicum salad with fish is the perfect Mediterranean-inspired weeknight lunch. Yes, there is a bit of work involved in roasting vegetables but in many cases the results are totally worth it. In addition, using canned fish saves you a lot of effort and potentially money. Lately, I have been using Sole Mare mackerel in olive oil (pictured below) or Sirena tuna in extra virgin olive oil (which comes in 2-serve glass jars). You can sub any other…
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Recipe: Sous vide pork with fennel and orange salad
This sous vide pork with fennel and orange salad is deceptively easy to make, provided you have the right gear. The flavours are inspired by classic Italian dishes. Can you make it without a sous vide device? Yes, but the end result will not be exactly the same in terms of texture. That’s it, so feel free to cook the pork like you normally would if you don’t have the means to sous vide it. The recipe instructs you to segment the orange. This means peeling the orange (cutting off the top and bottom first, then peeling top to bottom) and then cutting the orange in segments avoiding the membranes.…
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Recipe: Chicken Caesar salad for one
This chicken Caesar salad for one is a great weekday lunch you can put together in very little time. It also scales well to share with your partner or family. Caesar salad is not the most nutritious salad when it comes to veggies as the only one is cos lettuce. Feel free to substitute your favourite salad leaves, preferably on the sturdy side, such as radicchio or massaged kale. To save time, I use ready-made mayonnaise, which I usually make with cold pressed walnut or macadamia oil. If can also use pre-boiled eggs to save some more time. For the toasted “croutons” you can use any kind of bread you…
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Recipe: Grilled vegetable and pesto frittata
This grilled vegetable and pesto frittata highlights the versatility of the mighty frittata when it comes to ingredients, eating occasion and cooking technique. I made the entire recipe in a Weber gas BBQ and a BBQ pan, but you can use an oven and oven-safe pan or baking dish instead. While this frittata takes more time to make than the ones that use uncooked or pre-cooked vegetables, the result is definitely worth it, in particular if you enjoy Mediterranean flavours. Having said that, you can cook the vegetables in advance or use leftover vegetables from another meal. You can also use store-bought pesto but I have not found any that…
