Spring Salad Series #1

Sautéed Greens with crispy skin Salmon. 

Spring is all about spending time with family and friends on weekends, cooking and eating in the garden. It’s about frolicking amongst the freshly blossomed flowers and drinking rose in the sunshine. It’s also the perfect time to prep yourself for summer. By this we mean, starting to cook with lighter, fresher and more vibrant foods.

FullSizeRender-7

How wonderful is spring?

We definitely love it so we thought what a better way of celebrating then introducing a new spring salad every week to share with you all. Salads make up about 2 to 3 of our meals everyday, so you know, we kind of know how to make a bloody good one. 

This recipe is a staple in our diet as we make it on a regular basis. Salmon is one of our favourite foods, and who doesn’t love green veggies?  Oh and cheese is also a winner.

Make this salad and enjoy it with your family outside in the sunshine. We would absolutely love to hear any feedback from you so please don’t be a stranger!

Ingredients 

*Try to opt for organic vegetables if possible. Spring is for detoxing the system so reducing your chemical intake is ideal. 

– 1 broccoli head (and stem)

– 2 handfuls of brussel sprouts

– 1 cup of frozen peas

– 1 leek

– 1 zucchini (ribbons)

– 1/2 an avocado

– 2 Atlantic Salmon fillets with the skin on

– 2 slices of cheddar cheese (optional)

– 1 table spoon of apple cider vinegar

– 1 Lemon

– 1-2 teaspoons of olive oil

– 1 teaspoon of coconut oil

– Pepper and salt to taste

Method

1. Thoroughly wash all vegetables before roughly chopping. Chop all vegetables except the zucchini as you will need to use a peeler to obtain the ‘ribbon effect’.

2. Once vegetables are prepared, heat your coconut oil in a wok and sauté the leek until slightly brown and tender. Meanwhile, squeeze half of your lemon onto the salmon with a pinch of salt and pepper.

3. Once leek is ready, add the remaining vegetables with a dash of water and apple cider vinegar (sauté for a maximum of five minutes as green vegetables should not be cooked for too long as they loose their nutritional value)

4. As your vegetables are cooking, heat up a another pan with some coconut oil for your salmon fillets. Salmon should take about 4 minutes each side depending on how you like it.

5. Once the fish and vegetables are cooked, distribute the greens onto two plates. Top with the salmon, avocado and the cheddar.

6. Finally, a dash of olive oil, some pepper, a tad of apple cider vinegar and parsley (if you have it) will top this dish off perfectly.

Advertisements

Carrot and Walnut Loaf

Gluten free, sugar free and dairy free Loaf. Perfect for sensitive tummies.

If you have a normal stomach unlike us and can tolerate milk and gluten, feel free to use milk instead of the water and spelt flour/wholemeal flour instead of the buckwheat!

Absolutely brilliant with our Pumpkin, Rosemary and Feta mash on a cold wintery morning. Comfort food at it’s finest

IMG_2915

IMG_2917

Ingredients

Wet ingredients 

– 1 cup of buckwheat flour

– 1 cup of almond meal

– 1 – 2 tbsp of psyllium husk powder

– 1/4 cup of sunflower seeds

– 1/2 cup of walnuts

– 1 teaspoon of cinnamon

– 1/2 tsp of nutmeg

– 1/2 tsp of himalayan salt

Dry Ingredients

– 2 cups of grated carrot (about two medium sized carrots)

– 3 organic eggs

– 1 chia egg (1 tbsp of chia in 3 tsp of water –  let it sit)

– 1/4 cup of coconut oil

– A few drops of liquid stevia or 1 tsp of raw honey.

– 1/4 cup of water (may not need – depends on the consistency when mixing all ingredients together)

—————————–

Method

Turn your oven on to 180 degrees celsius 

1. Combine all dry ingredients in a bowl

2. In a separate bowl, add all the wet ingredients (except the carrot) together and throughly whisk.

3. Once adequately mixed, add the carrot.

4. Add the wet ingredients to the dry ingredients and gently fold with a wooden spoon. Try not to mix it aggressively as you need the mixture to stay light. If you find it is too dry, add more water, if it is too sloppy, add more psyllium husk powder.

5. Transfer the mixture into a lined loaf tin or a silicon tin and top with extra sunflower seeds.

6. Bake in the oven for about 1 hour or until golden on top.

———————

Enjoy with organic butter, almond butter, avocado or our scrumptious pumpkin mash. Delish!

M + S x

Broccoli and Pea Puree

WINTER WARMER SERIES

———————————————————————————–

We have one month off uni and boy have we hit holiday mode.

FullSizeRender-2

Quick 5am workouts at home before a quick breakfast and then quickly out the door to quickly get to uni by 8 am is thankfully behind us, for one month at least. Our mornings now consist of a slightly longer sleep in, a longer yoga session or workout and a slower, more relaxing breakfast.

We don’t only have more time for relaxing mornings, now we can also cook a wholesome lunch at home. Look, this may not seem all that exciting for some but for uni students who have spent three months eating packed quinoa salads out of glass containers, home lunches are kind of a big deal.

Today for lunch we opted for our usual of quinoa, spinach, roasted root vegetables and poached chicken. However seeing as today was a ‘home lunch’ (yes!), we whipped up a broccoli and pea puree to dollop on top.

FullSizeRender-3

This green puree is so versatile. You can have it as a side to meal like how we’ve done today, you can smear it on paleo toast, have it as a snack mixed with a handful of nuts or eat it as a soup by adding a little more bone broth. Options are endless!

Ingredients

– 2 heads of broccoli

– The stalks of one bunch of kale

– 1 leek

– 1 cup of frozen peas

– 2-3 cups of beef or chicken bone broth. we used homemade 48hr beef broth.

– 1/2 small onion

– 2 cloves of crushed garlic

– 1 tsp of cumin

– 1 bay leaf

– 1 tsp of turmeric

– 1/2 teaspoon of himalayan salt

– Pepper to taste

– 1/2 – 1 tbsp of coconut oil (for sautéing leek)

Method

1. Heat coconut oil in a pan. Once warm, sauté the onion and garlic until tender.

2. Dice the leek and add to the pan. Stir through for a few minutes, then add the spices and a dash of water.

3. Saute until leek is tender.

4. Add the broccoli, peas and kale stalks and thoroughly mix with the leek for a few minutes.

5. Add your broth, salt, pepper and bay leaf and bring to a gentle boil (basically simmer)

6. Lower the heat and cover for about 20 minutes)

7. Once the kale stalks are tender-ish, remove the puree from the pot and add to a blender. Pulse on high until smooth.

8. Serve!

M + S x

Zucchini Paleo Loaf

Paleo Loaf, what a complete fluke.

FullSizeRender-4

We’d spent the morning pottering around the kitchen, listening to Bon Iver and searching our favourite blogs for some breakfast loaf inspiration. A popular theme that we came across was Paleo Loaf. Paleo baking is definitely ‘in’ at the moment.

Now, we’re not the type to lean towards a particular diet label (i.e. paleo, vegan, vegetarian, high carb etc), but we are gluten intolerant so paleo bread is actually quite suited to our sensitive stomaches. Being paleo, it has no flour, almond meal is the substitute. This loaf is not only gluten free, it is also dairy free, sugar free and high in protein! The eggs give it the protein punch, sorry vegans!

FullSizeRender-5

Anyway, here is the recipe that has been adapted from Brown Paper Bag‘s zucchini loaf and Luke Hine’s Paleo Bread.

Ingredients

—-Dry ingredients—-

– 2 cups of almond meal

– 1 tbsp of psyllium husk powder (optional)

– 2 tbsp of pepita seeds (plus more for topping)

– 2 tbsp of sunflower seeds

– 1/2 tsp of himalayan salt

– 1 tsp of baking powder

—-Wet ingredients—-

-3 eggs

– 1 chia egg ( 1 tbsp of chia seeds mixed in 3 tbsp of water and let sit)

– 1 1/2 tbsp of coconut oil

– 2 medium zucchinis  – should equal 2 cups once grated

Method

1. Set the oven at 180 degree Celsius

2. Line a tin loaf with baking paper.

3. Combine all dry ingredients in a large bowl

4. In another bowl, whisk the eggs, chia egg and melted coconut oil.

5. Grate the zucchinis and squeeze out the excess water.

6. Combine the zucchini with the other wet ingredients and mix throughly

7. Fold through the zucchini mixture with the dry ingredients. Make sure you fold the mixture rather than aggressively stirring it. You want to keep it light and airy.

8. Spoon into the tin, reaching all edges and evenly spreading out the top. Sprinkle with the excess of pepita seeds.

9. Bake in oven for 1 hour or until golden on top.

10. Once golden, remove from oven and let it sit in the tin till it cools. Vital step!

11. EAT

M + S x

Maple Carrots with Bone Broth Greens

WINTER SALAD SERIES

Sauteed  organic Silverbeet, Leek and Kale stems in 48 hour Beef Bone Broth, topped with Maple Syrup grilled Carrots, Goats feta and Pepita Seeds. Soft boiled eggs and fresh parsley also go brilliantly with this winter salad.

IMG_2810

As we are  now in winter we have adapted our diet to match the cooler season. We tend to not eat raw foods, opting for roasted or lightly sautéed vegetables. Lots of dark leafy greens, root vegetables such as pumpkin and sweet potato and an endless supply of bone broth are now staples in our kitchen. 

Although this may seem strange to some (sorry vegans) –  we absolutely love coming home from a long day at work/uni to a mug of steaming bone broth followed by a nourishing and warming meal. *We’ll be posting many more winter warmer recipes so stay tuned!

Make sure you take the time to give your body the attention it needs during these cooler months – maybe make a stew or have a crack at making your own broth. Your body will most definitely thank you for it.

Raw foods, fruits and juices can go on hold for just a bit, they’ll have their time to shine in summer and spring! 

Ingredients: Serves two as a main or three as a side dish

– 2 cups of kale stems

– 2 cups of roughly chopped silverbeet

-1/2 cup of finely sliced leek

– 1-2 carrots sliced (we used pre-roasted carrots that we had on hand in the fridge)

– 1 cup of cooked quinoa

– 2-4 boiled eggs (…depending on hunger status)

– 1/4 cup of goats feta

– 1/3 cup of beef bone broth (48 hours homemade)

– 2 tsp of pepita seeds

– 1 tbsp of apple cider vinegar

– 1 tbsp of extra virgin olive oil

– 1 tbsp of maple syrup 

– Pepper

– Himalayan salt

Method

1. Chop all greens (leek, kale and silver beet) and sauté in a wok on high heat with the bone broth. We have a big batch of beef bone broth in the freezer that we keep in the refrigerator to have on hand for cooking and drinking (so nourishing). If you don’t have bone broth, sauté in olive oil or water)

2. Whilst the greens are sautéing away, slice your carrots and drizzle them with the maple syrup (we didn’t use fresh carrots, we already had roasted carrots in the fridge so if your carrots are raw, they’ll need longer under the grill). Place your already roasted or raw carrots under the grill on a high heat. You want them to sizzle so they gain that caramelisation.

3. Place your eggs in a saucepan with a tad of salt to boil. 

4. Now that your eggs are boiling, your greens are sautéing and your carrots are sizzling, start by assembling your plate. Layer your cooked quinoa (again we have a big batch of already cooked quinoa in the fridge that we add for quick mid-week lunches) in a shallow bowl. and drizzle with a tsp of olive oil and apple cider vinegar.

5. Your greens should now be ready, with a ladle, scoop the greens and place them nicely onto the bed of quinoa. 

6. The carrots should be pretty much done now. Take them from the grill and add to your pile (remember, if the carrots are raw they’ll need longer)

7. We leave our eggs to boil for 5:20 minutes – this is the perfect amount of time for hard boiled eggs. Soft boiled eggs will just require about 4 to 4:30 minutes. When you have the desired consistency for your eggs, place them delicately onto your nourishing plate.

8. Now you’re ready to garnish. Add your goats feta, pepita seeds, pepper, himalayan salt and possibly even some fresh parsley. 

9. If you do have homemade bone broth, an extra table spoon onto the eggs would tie the meal nicely 

10. EAT

Winter salads are always a lovely option on a cold afternoon. Make a large batch and share with loved ones 

M + S xx

Cacao Bliss Balls

So, we’ve joined the bliss ball club. It’s pretty awesome. 

FullSizeRender.jpg

We definitely love our snacks, I mean who doesn’t? The idea that some people go hours and hours between each meal without a nibble or a graze just baffles us. Snacks provide your body with energy to continuously burn, allowing your metabolism to remain active and alert. They stabilise your blood sugar levels and prevent that 3 pm mind fog. Adding protein to your snacks and some healthy fats also keeps you sustained throughout the day, preventing over-eating at meal times. 

We joined the snack club years ago, but we are only recent members of the bliss ball club.

 You should join the club too.

Bliss Balls 

1 cup of dates (pitted)

1/2 cup of rolled oats

1/2 cup of desiccated coconut

1 tbsp of cacao (or more if you’re a choccie fan!)

1/2 teaspoon of cinnamon

A pinch of himalayan salt

1 tbsp of chia seeds or flax seeds

2-3 tbsp of coconut oil

**If you’re a protein powder kinda gal/guy, feel free to add a scoop to give these babies an added protein punch. We personally don’t use protein powder but if you do, try adding it in and let us know how it goes!

Place all ingredients in a food processor and blend till the desired consistency. You may need to add some water as you want the mixture to stick well together. 

Once blended, roll into balls and coat with more coconut or more cacao! Pop in the fridge to let them set a bit. We usually leave them in the fridge over night before grabbing one to munch on. 

So delicious as a mid morning snack, 3 pm pick-me-up or an after dinner treat. Go on, jump on the bliss ball bandwagon and give them a go! 

Twins xx

Zucchini & Pea Soup with Poached Chicken and grilled Haloumi

image-4

We have entered autumn. That means, we have entered soup season!

We’ve been feeling a little low and run down due to an overload of uni and part time jobs. So  in an attempt to cure our poor sleep deprived and stressed souls, we decided to make a green soup. We love our greens but aren’t really the types to start the morning with a green smoothie so a green soup works for us perfectly. The generous amount of turmeric and garlic gives this delightful meal an immunity boost – just ready to fight off cold and flu season. The added packed chicken also adds a nice touch of protein and the haloumi just tops it off with that ‘creaminess’ that every soup requires!

Go on, make our green soup! It’s super easy

Ingredients – Serves four as an entree or three as a main. 

– Four large zucchinis

– One small head of broccoli

– 1.5 – 2 cups of frozen organic garden peas

– 1 litre of pure water (or vegetable stock if you have one pre-made)

– Half an onion

– 2 cloves of garlic

– 2 heaped teaspoons of ground turmeric

– 1 teaspoon of ground cumin

– 1 Bay leaf

– 3 sprigs of fresh rosemary

– A generous pinch of himalayan salt

– Pepper to taste

– A knob of coconut oil

– 2 organic chicken breasts

– 60 grams of Haloumi

– 4 teaspoons of superfood dukkah

Method

1. Start by preparing all your green vegetables. Thoroughly wash them and dice into 2 cm pieces (the size doesn’t matter all that much as they’ll be blended at the end)

2. Heat the coconut oil in a pot and once hot, stir fry the onion and garlic with a dash of water. Once the onion gathers a bit of colour, add another dash of water plus the turmeric and cumin. Let the spices mix with the onion and garlic. This should start to smell very inviting!

3. Next step, add all your veggies, bay leaf and himalayan salt. Let this green goodness tenderise for a couple of minutes

4. Add your 1 litre of water. Put the lid on and let it simmer for about 30 minutes.

5. In the meantime, heat up another pot of water with a pinch of salt and dice your chicken breast into 2-3 cm pieces. When the water has reached boiling, add your chicken and let it boil for about 5-7 minutes.

6. Whilst the chicken is cooking, this should give you enough time to prepare your haloumi. You can either place the haloumi in a fry pan to brown the edges or you can place the cheese until a grill. Up to you! This should only take a few minutes

7. When the chicken is ready, (you still want it to be succulent so check it every couple of minutes) strain it and place to side.

8. Return your attention to the soup. The veggies should be quite tender at this point. Now all you need to do is blend it all up with a blender stick (is that what it’s called…..?)

9. Ladle the soup into four bowls. Next place the haloumi and chicken in the middle. Finish with a generous sprinkle of homemade dukkah and fresh parsley

10. You could also toast a comforting thick slice of dark rye bread with a drizzle of olive oil. Our mum’s wholemeal spelt would also work wonderfully.

10. EAT

We hope you like it! Please let us know on instagram (@thymes.two) what you think and if you have any suggestions!

M +S xx