Spring Salad Series No# 4

Spring Salad Series

Shaved Beetroot and Shredded Chicken Salad with Quinoa and Spiced Cumin Yoghurt. 

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Recently we’ve been experiencing a croissant craving. Now, we don’t usually get immense food cravings as we eat a pretty balanced diet, incorporating all food groups and tune into what our bodies need on a daily basis. For some reason however, we’ve been really wanting to indulge in the buttery-ness and crispness of a freshly baked croissant. We’re thinking it’s the fact that we leave for europe in two months time (omg!) in combination with our desire to visit our favourite bakery in Melbourne – Tivoli Road Bakery. Literally the best bakery. We absolutely love everything about it. Mmm their smoked trout on rye is to die for. As well as their fruit toast (apparently, we’re yet to try it)

So last night we decided that this morning we’d make the long over due visit to our favourite bakery and indulge in the buttery-ness and crispness of their famous croissants.

Best Decision Ever.

After our delicious breakfast we stopped by the markets and bought some fresh deli sicilian olives, goats feta and organic grass fed lamb straps (for dinner tonight!)

With the beetroots, chicken and quinoa that we already had in the fridge, we put together this fun, italian inspired spring salad. To go with our french inspired breakfast of course. 

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Ingredients (Serves two as a main dish)

-3 small beetroots

– 6 leaves of rainbow chard

-1 cup of pre cooked quinoa (we make big batched and leave in the fridge)

– Half a punnet of strawberries

-1 chicken breast (poached and then shredded with a fork)

– 10 sicilian olives

– 2 – 3 tablespoons of full fat greek yoghurt

– 1 teaspoon of cumin (can use less if you find cumin too strong)

-1 teaspoon of tahini

– A few leaves of flat parsley

-Himalayan salt and pepper to taste

-1 teaspoon of Extra Virgin Olive Oil

Method

  1. Pre-heat the oven to 175 degrees celsius. Whilst you’re waiting for the oven to warm up, leave the beetroots whole and cover them with aluminium foil. Finely chop your rainbow chard and layer evenly on two plates.

2. When the oven is ready, place the beetroots on the middle rack and bake for about half an hour.

3. As the beetroots are in the oven, heat up a saucepan of water on the stove with a tad of salt and bring to the boil. As you’re waiting for the water, you can prep your chicken by dicing up the breast into generous sized pieces. (You can also poach the chicken whole, however this will take you more time)

4. When the water is boiling, pop in your chicken. It will take about 6-8 minutes to poach (depending on the size of your pieces). It is important to keep a close eye on it as you don’t want it to over cook!

5. As the beetroots are in the oven and the chicken is poaching, heat up your quinoa on the stove (ours was pre-cooked so we just had to quickly re-heat) and start to prep your yoghurt. Grab a small bowl and scoop in two to three tablespoons of full fat yoghurt. Add your cumin, tahini and pepper and mix together. Set aside. You can also slice your strawberries either in halves or quarters.

6. The chicken should be ready by now so remove from the stove and drain. Poached chicken should be extremely tender so shredding with a fork should be relatively easy. Basically just ‘stroke’ the pieces with your fork so they almost rip apart. (Sorry that’s a little hard to explain). Set the chicken aside on a plate

7. Remove the beetroots from the oven and test whether you can insert a knife through the middle. If you can they are ready to be finely shaved with either a sharp nice or a large grater. Finely shave the beetroot and place half onto of the rainbow chard that you have already placed on the plates.

8. Evenly distribute the quinoa onto the two plates, alternating with beetroot, shredded chicken, sicilian olives and strawberries. You’re basically layering your ingredients.

9. Now top with a dollop of your yoghurt that you set aside just moments ago and garnish with himalayan salt, pepper and parsley. You can also drizzle with some olive oil if you wish!

10. EAT

We hope you enjoy it! Please let us know what you think!

Oh and also, head over to Tivoli Road Bakery in Melbourne and indulge in one of their croissants.

M + S xx

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‘Creamy’ Mushroom and Poached Chicken Spelt Pasta

As we are now in Autumn.. pasta dishes are going to be enjoyed on a more regular basis, therefore we will be posting some super easy sauce and pasta combos to get rid of those boring pasta dishes that everyones used to having! This is our take on ‘Creamy’ Mushroom and Chicken Pasta.

We always try and cook with 100% organic ingredients.

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Ingredients: Serves TWO as a main

Organic Spelt Penne Pasta (around 1 cup uncooked) – We use spelt as we are able to tolerate this grain best (gluten intolerance issues… don’t ask)

Two  Organic small Chicken Breasts

Mushrooms (as many as you can get your hands on) – We used flat, button and shiitake

One Organic Broccoli head

One small Organic Zucchini

Fresh Organic Spinach (One handful)

Fresh Ricotta (3 tablespoons)

One Onion Shallot

One clove of Garlic

White Wine

Fresh Basil 

Pepper (to taste)

Himalayan Salt (to taste)

Coconut oil (one heaped teaspoon)

Method:

1) Cut up chicken breasts into small cubed pieces

2) Wash all the vegetables ‘obsessively’ well!

3) Chop up mushrooms and zucchini into quarterly pieces.

4) Break apart broccoli head and use your hands to break (‘shred’) into smaller pieces

5) Finely shop the onion, garlic and two basil leaves

6) With the coconut oil, place onion, garlic and basil onto a large deep frying pan

7) Sauté until golden and add a splash of white wine

8) Combine the mushrooms, zucchini and ‘shredded’ broccoli to the pan and salute until golden

9) Add a few more dashes of white wine and three tablespoons of ricotta

10) Mix well, turn down the heat and simmer with lid on. Keep as eye on the sauce and If you find it becomes a little dry add a few splashes of water

11) Pop two pots of water (one for the pasta and one for the chicken) on the stove and bring both to boil

12) Once pots are boiling, add the chicken and poach for around 4-6 minutes (this will vary on how large the chicken pieces are). Add the pasta to the other pot and cook for around 10 mins or less. We like our pasta ‘al dente‘ thus we leave it coking for less time.

13) Back to the sauce, add some seasoning (pepper and salt to taste).

14) Once pasta and chicken are ready, combine all to the creamy mushrooms pan and mix well.

15) Last ingredient to add is the fresh spinach

15)  Now its ready to serve! Top with some fresh basil and a little more seasoning and voila!

** Tip; Best enjoyed with a glass of red wine… Just saying

xxxxx Twins

 

Super Green Breakfast Spread

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As many of you would have noticed – we have changed our name to THYMESTWO. We eventually would like to expand our blog into something a bit more exciting in the future so we gathered that a new look would be a perfect start. We’re still keeping avocadotimestwo as our web address (partially because we still love the name but mostly because we’re severely handicapped when is comes to technology) but thymestwo is the name we will go by on our instagram. All change is good change right? 

Let us know what you think! Would love to hear some feedback

So in-between work, uni and yoga, we’ve been spending a bit of time in the kitchen. In an attempt to spice up our breaky boards (not literally ‘spice’ – chilli really doesn’t agree with our taste buds!), we came up with a light savoury green paste that goes perfectly with sliced avocado. We wanted to call it a pesto but to be honest it really doesn’t do traditional pesto any justice what so ever so we’re keeping it to a ‘spread’.

This recipe is extremely easy to throw together and is a tremendous way to sneak in some extra greens in the morning. If you’re adding sliced avocado which we highly recommend that you do then you’re not only getting in extra greens, but you’re also doubling up on your omega-3’s with the added olive oil and sunflower seeds. Adding eggs would also be fabulous as protein (Eggs and kale), complex carbs (wholemeal spelt) and healthy oils (avocado, sunflower seeds, eggs and olive oil) perfectly balance each other to sustain you with long lasting energy.

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Please feel free to add more or less of any of the ingredients to suit our own taste buds. We personally didn’t want to make it too oily, as we were looking for a thicker ‘paste like’ consistency. But hey, everyone is different so give it a go and tweak it if need be. Oh and we would love to see your creations on instagram – tag us @thymes.two so we can view your breaky boards!

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Ingredients

– One small broccoli head (organic if possible)

– 1.5 cups of tuscan kale (or regular kale- we just used up the kale that was left over in the fridge)

– A cup of fresh basil leaves

– 1/3 cup of sunflower seeds*

– 1/4 cup of extra virgin olive oil*

– 1/3 cup of water*

– A generous pinch of himalayan salt

– A generous pinch of dried thyme

– Pepper (to taste)

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Method

1. Thoroughly wash the kale, broccoli and basil leaves.

2. In a food processor, first blend the broccoli and kale until you reach the consistency you want. (still a bit chunky)

3.  Add the remaining ingredients

4. We added water to the mixture to help it hold together but you could just add my olive oil.

5. Once you have blended the ingredients to the consistency you want, enjoy on some toasted spelt loaf with sliced avocado and tomato, or with poached eggs!

Voila!

If you love your pesto (doesn’t everyone..?) feel free to have a look at our ‘Creamy pesto’ in our recipe tab! Our creamy pesto is also fabulous on toast and baked fish. 

Stay Green Guys! 

*If you wanted to create more of a typical ‘pesto’ taste you could add extra olive oil/reduce the water and replace the sunflower seeds with pine nuts.

M + S xx