Cauliflower (No)Curry Noodles

Portion: 4
Prep time: 5 min

Cooking time: 10 min
Calories per portion: 495

Ingredients:
200g cauliflower in pieces
300g egg noodles
1 medium sized onion
15g ginger, 3 garlic cloves
1/2 tsp turmeric & coriander
1 spoon tomato paste
250g coconut milk
1 spoon vegetable oil

Boil the Noodles and Cauliflower for 6-8 minutes in salty water.
In the meantime, start preparing the curry sauce by heating the oil for a minute then adding the finally chopped onion, ginger and garlic. Stir until golden. Then add turmeric, coriander, tomato paste and a tiny little bit of water (70ml or so) Stir from time to time and cook for 3-4 minutes.

The paste will start to thicken, you’ll know it’s time to add the coconut milk. Cook for another 5-6 minutes and stir occasionally. Drain the noodles and cauliflower, add them to the mix and stir gently.
Your awesome (no) Curry Cauliflower Noodles are ready to serve, Bon appetit!

Cauliflower Curry Noddles

You can add more turmeric and tomato paste to have a stronger flavor, and garnish with anything green you have (I used spring onion)
You can also substitute noodles with plain cooked or steamed rice.
Tip: If you like it a bit more saucy, just add 2 tablespoons of water.

Salmon with Creamy Sauce & Vegetables

Portion: 2
Prep time: 10 min

Cooking time: 20 min
Calories per portion: 395

Ingredients:
350g Salmon
200g Potato
100g Carrot
200g Broccoli
100g Mushroom
80g Cooking Cream (7% Fat)
20g Starch
Salt, Pepper, Paprika to taste
1tsp Homemade Vegetable Paste

This recipe couldn’t be any easier! Steam cook all vegetables for 18 – 25 minutes. Add the salmon in the last 8 minutes, and make sure everything is well cooked before serving. Bear in mind that the recommended steaming time changes according to the size of cut vegetables.

Once the salmon starts to cook, in another pot bring 400g of water to a boil. Dilute the starch and homemade paste in 50g of room temperature and add it to water. Slowly start to add the cream and cook for 3-4 minutes while continuously stirring.

There’s so many ways you can assemble the dish, I find the below visually appealing, Guten!

Salmon with Vegetables

Cabbage Carrot Soup

Portions: 4
Prep time: 12 min

Cooking time: 15 min
Calories per portion: 120

Ingredients:

500g cabbage cut in small pcs
1/2 red capsicum cut in 1cm pcs
1 medium sized onion finely chopped
250g carrots cut in small pcs
80g leek and 1 clove garlic (optional)
2 medium sized tomatoes finely chopped

1/2 liter water
50g soy sauce
Salt & Pepper to taste
1/4 tsp sugar
30g of oil
1 cube of veg flavored bouillon

Ingredients ready to be cooked

Start by heating the oil in a deep pot, then add onion, capsicum, and carrots. Roast for a few minutes then add: Leeks, garlic, cabbage and chopped tomatoes. Give the ingredients a nice stir then add the soy sauce, water, vegetable flavoring cube, salt, pepper, and sugar.
Cover the pot and let cook for 5-8 minutes (depends on the size of veggies)

This super easy soup is not only low on calories, but full of nutrients and can be prepared in under 30 minutes. Extra tip? It is as delicious when frozen for later use – Guten Appetit 🙂

Cabbage & Carrot garnished with Spring Onion

Chicken Mustard Casserole

Portions: 4
Prep time: 7 min

Cooking time: 22 min
Calories per portion: 295

Ingredients:

20g olive oil
15g flour
70g onion chopped in small pcs
120g carrot cut into small cubes
1 garlic clove
1 spoon mustard

200g potato
180g water
1 cube of chicken flavored bouillon
400g chicken breast cut into cubes
50g of cream (7-15% fat)
salt and pepper to taste, thyme optional

In a deep pot, heat oil then add onions, garlic, carrots & potato. Stir for 2 minutes, then add the water, chicken flavored bouillon, salt, pepper (1/4 tsp of thyme optional) and boil for 10 min on low to medium heat. Time to add the chicken pcs, put the lid on and let cook for another 10 min (cooking time depends on the size of cut pcs) In the mean time, mix the flour with cooking cream well and keep aside.
Once the time is over, check that all ingredients are nicely cooked, if so add the cream and flour and cook for another 2 minutes. The soup will start to thicken a bit, and it’s ready to serve – Bon Appetit!

Spaghetti with Marinated Salmon

Portions: 4
Prep time: 10 min

Cooking time: 15 min
Calories per portion: 460

Ingredients:

400g salmon
200g spaghetti
300g leeks
1 lemon – juiced
1 tsp honey

20g soy sauce
1/2 tsp mustard
1 large sized onion
2 garlic cloves
10g sesame oil & 10g sunflower oil

First things first, heat the oven to 200 °C. Then make sure the salmon is bone free and cut it into 2*2 cms pieces. In a small bowl start preparing the marinade by mixing the soy sauce, mustard and honey then add the salmon and stir to make sure every piece of the salmon is well covered.
By now, the oven should be ready, place salmon on a parchment paper and bake 4 10-12 mins.

In one pot, start boiling the spaghetti (Follow instructions on the pack) Wait for 5 or so minutes then in another pot heat the sunflower oil then add the onion, garlic cloves and leeks and stir.

The color that screams “Ready for Spaghetti”

Once you’ve achieved the above color, the spaghetti should be done. Drain them well from water and add them to the leak mix. Add sesame oil and lemon juice, and keep aside. The salmon is also by now ready, all you need to do is to pick your favorite spaghetti plate and serve this delicious dish warm. Bon Appetit 🙂

The result