Category Archives: Poultry

Gwyneth Paltrow’s Cleansing Salad

Inspired by Gwyneth Paltrow’s go to salad during her recent GOOP cleanse, I’ve added a new edition to my repertoire of to die for healthy salads. This is the most delicious and wonderfully healthy salad. It works as an excellent base to add whichever protein you like, from chicken or turkey to salmon or tofu. I’ve made a couple of adjustments to the original recipe, added a couple of extra greens, adjusted the dressing and swapped the grilled zucchini for grated raw zucchini. . .

Above all, if it’s working for a body like Gwyneth’s, whose to argue? xx

Gwyneth Paltrow covers and features in US Harpers Pics via Fashionising

Gwyneth Paltrow’s Ivy Salad Reworked


1 avocado chopped into cubes
2 grated zucchinis
1 Lebanese cucumber chopped
4 spring onions finely sliced
2 chicken or salmon fillets
1 tablespoon olive oil
1 cos lettuce shredded
1 bunch sprouts
4 celery stalks finely sliced
1 handful basil roughly chopped
1 handful flat leaf parsley chopped
1 lime quartered
Balsamic & Lime Vinaigrette
2 tablespoons balsamic vinegar
1 teaspoon palm sugar
1 tablespoon lime juice
2 tablespoons olive oil
sea salt and pepper to taste

In a small mixing bowl whisk together the vinaigrette ingredients and set aside.
In a large serving bowl combine all the salad ingredients. Grill the chosen protein until browned on each side and cooked through. Break into large pieces and place on top of salad, pour the vinaigrette over the salad, season with salt and pepper and serve.

*This salad makes a great vegetarian option

Friday night left overs

Tangy chicken salad with lime dressing 

After a morning spent walking and shopping with our little bundle of love there’s something to be said about coming home to a Saturday afternoon lunch. It’s become some what of a little tradition in our household. . . So, what to do with the delicious left overs from Friday night’s Shabbat meal? Here are two salads my hubby and I made that make use of that famous Friday night roast chicken. The first is adapted from the wonderful Super Charged Food by Lee Holmes. The original recipe calls for activated almonds but being a lazy Saturday afternoon we replaced them with regular almonds and the dish was still delicious.

1/2 a yellow capsicum
50g of activated sea salt and vinegar almonds (or regular ones)
2 celery stalks
40g sliced sun-dried tomatoes
1 Lebanese cucumber diced
1 avocado diced
200g oven roast chicken
1 tablespoon apple cider vinegar
1 tablespoon lime juice
1 teaspoon lime zest
1 tablespoon olive oil

Simply mix the salad ingredients together in a serving bowl then in a separate small mixing bowl whisk the dressing ingredients together and spoon over the salad. xx

Quinoa roast chicken and green grape salad

This second salad worked perfectly along side the first. The quinoa is an excellent filler that leaves you feeling content but never too full while the grapes add that sweet burst of flavor.

1 cup cooked quinoa
1/2 red onion finely chopped and caramelized
Handful of green grapes sliced
Handful of parsley finely chopped
200g roast chicken breast diced
1 tablespoon olive oil
1 tablespoon rice vinegar
1 heaped tablespoon Dijon mustard
1 teaspoon palm sugar
1/2 lemon juiced
1 teaspoon lemon rind
salt and pepper to taste

Combine the salad ingredients in a serving bowl and mix together. Combine the dressing ingredients in a small mixing bowl and whisk until a thick creamy paste forms. Pour the dressing over the salad and mix thoroughly. xx

Sesame and orange chicken schnitzels with Dipping sauce and Asian salad.

Sesame and orange chicken schnitzels with Dipping sauce and Asian salad.

Just the mere mention of schnitzels brings childhood memories flooding back. My brother and I hovering beside my mum as she piled golden schnitzels between sheets of kitchen paper, draining off any excess oil and preparing a big salad in the meantime. Sitting at the long wooden kitchen table in our family home, the time couldn’t pass quick enough as we waited eagerly to devour the crispy chicken schnitzels.

I was yet to adopt this tradition in my own household until I came across this interesting recipe with a healthy Asian spin. I was keen to impress my hubby who too comes from a long line of schnitzel makers, from his mother to his grandmother. Hence, I was up against some pretty stiff competition but, I can assure you this recipe did not disappoint. . .

2 tablespoons rice wine vinegar
1 teaspoon honey
1 tablespoon sesame oil
2 large handfuls of snow peas, sliced
3 medium carrots peeled and julienned
Chicken schnitzels

Coconut cooking spray
2 tablespoon toasted sesame seeds
4 cups Japanese bread crumbs
1/2 teaspoon grated orange zest
salt and pepper
2 egg whites
1 tablespoon teriyaki sauce
1kg boneless skinless chicken breast, cut into tenders / strips
Dipping sauce

1/2 cup low-sugar orange marmalade
1 tablespoon teriyaki sauce
1 teaspoon grated ginger
1 tablespoon freshly squeezed lemon juice

To make the salad, in a serving bowl, whisk together the vinegar and honey until combined then whisk in the sesame oil. Add the snow peas and carrots and toss well to coat. Set aside for the flavors to blend while the chicken and sauce cook.

To make the schnitzels, preheat the oven to 220 degrees. Place a wire rack on a baking sheet and lightly mist with nonstick cooking spray. In a shallow dish combine the toasted sesame seeds, Japanese breadcrumbs and orange zest and season lightly with salt and pepper. In a second shallow dish beat the egg whites and combine with the teriyaki sauce. Dip each chicken strip into the egg white mixture and proceed to press firmly on both sides into the breadcrumb mixture. Place on the rack and mist with non stick spray. Bake until the crust is golden and the chicken is cooked through, approx 20 min.

Meanwhile to make the dipping sauce, heat the marmalade, teriyaki  and ginger over in a small saucepan over medium heat. Remove from heat and add the lemon juice mixing together. Serve the chicken schnitzel alongside the Asian salad and mixing sauce xx

Recipe adapted from thefoodnetwork


Turkey Pho

Turkey Pho
Inspired by Winnie Ab’s Turkey Pho via Food52

Introducing our little one to the wonderful world of food has lead to some rather new discoveries. Take turkey breast for instance, usually associated with the sandwich style slices at the local deli, the fillet itself is actually a delicious alternative to the humble chicken breast. Our adorable seven month old finds it so delicious she almost jumps out of her high chair in sheer excitement. So, I went on the hunt for a turkey recipe that would inspire us and provide an equal amount of pleasure . . . I can’t guarantee you’ll jump out of your seat, but the level of enjoyment should be almost on par xx

1.5 liters chicken stock
4 spring onions finely sliced
1 chunk of ginger peeled and thinly sliced
1 tablespoon fish sauce
1 teaspoon palm sugar
1 teaspoon turmeric
1 long red chilli chopped
500g turkey breast sliced
handful of parsley chopped
1 small bok choy chopped
10 button mushrooms
2 cups of bean shoots
250g cooked vermicelli rice noodles

Heat the chicken stock in a large saucepan, add the spring onions, ginger, fish sauce, palm sugar, turmeric and chilli and allow to cook for a further 10 minutes stirring occasionally. Add the turkey breast and continue to cook for 45 minutes to an hour. Just prior to serving add the bokchoy, mushrooms and bean shoots and cook for approx 5 min. Divide the rice noodles between two serving bowls, pour a serving of soup over each and sprinkle with parsley, spring onions and extra chili if desired. xx