Lily and Loaf's Winter Warmers
The foods you choose to eat can have a direct impact on your ability to enjoy life to its fullest.
ROSEMARY & MUSTARD LAMB -(serves 2)
MARINADING TIME: 10mins
PREPARATION TIME: 5mins
COOKING TIME: 10mins
2 large lamb steaks
• 2 tbsp extra virgin olive oil
• 1 tbsp Dijon mustard
• 2 garlic cloves, crushed
• 1 tsp dried rosemary or 1 tsp fresh leaves, chopped
• Pinch of pink Himalayan salt Black pepper
1. Combine all marinade ingredients in a bowl and mix until well blended. Add the whole lamb steaks to the marinade and using your hands, ensure they are both fully covered.
2. Cover the bowl with cling film or foil (sealing well) and leave for a minimum of 20 mins for the steaks to take up the flavours. If leaving them longer than 20 mins, place in the fridge, but remove 20 mins before cooking as they cook best from room temperature.
3. Pre-heat the over to 180oC and place the steaks onto a baking tray. Once up to heat, cook the steaks uncovered in the oven for 7-10 mins each side (depending how well done you like your meat).
4. Serve with a large helping of steamed vegetables and sweet potato.
MEXICAN CHILLI CHICKEN - (Serves 3-4)
PREPARATION TIME: 10mins
COOKING TIME: UP TO 45mins
• 2 chicken breasts, cut into chunks
• ½ red onion, chopped
• 3 cloves garlic, minced
• 1 green chilli deseeded and sliced
• 1 can black beans, drained
• 1 can kidney beans, drained
• 2 cans chopped tomatoes
• 1 tbsp of tomato puree
• 1 organic chicken stock cube
• ½ cup water 3 tsp chili powder
• 3 tsp ground cumin
• 2 tsp ground coriander
• Pinch of pink Himalayan salt
• 1 pinch cayenne pepper
• 1 ½ bell peppers green, red or yellow, diced
1. In a slow cooker or casserole dish combine all ingredients (except the peppers). Slow Cook on High for 3 to 4 hours or bake for 1-2 hours on a medium heat around 1600C.
2. Around 20mins before serving add the mixed peppers and continue to cook.
3. Serve on baby spinach or with steamed seasonal green.
CREAMY MUSHROOM STROGANOFF OR CHICKEN STROGANOFF - (Serves 3-4)
PREPARATION TIME: 10mins
COOKING TIME: 25mins
• 1 red onion diced Large knob of organic butter
• 4 garlic cloves sliced
• Pinch of Pink Himalayan salt
• 3 cups diced mushrooms
• 1 cube of organic vegetable stock ½ cup water plus extra
• 1 tbsp lemon juice
• 1 tsp agave
• 1 tsp dried thyme or 2 tsp fresh leaves 2 leeks (sliced)
• 2 handfuls of baby spinach
• 3/4 cup of plain organic yogurt
• + extra for garnish
1. In a large saucepan on low-medium heat add butter, garlic, stock cube, thyme, lemon juice, agave, and water, just enough to dissolve the stock and stop onion from sticking. Steam-fry these ingredients for 2-3 mins before adding the mushrooms.
2. Once the mushrooms have started to soften, add the leeks and allow to simmer until leeks have softened also. Adding at this point another ½ cup of water (if you want more of a saucy stroganoff) and allow the dish to simmer for a further 15-20 mins (watching that the water doesn’t reduce too much).
3. Around 10 mins before serving remove from the heat and add ¾ cup of organic plain or Greek yogurt and stir through – taste test and add salt to further season, then add the baby spinach and replace the lid of the saucepan. Leave the dish to stand until you serve just after stirring through the wilted baby spinach.
4. Serve with a side of buckwheat or quinoa, steamed vegetables and garnish with a dollop of yogurt.