Chinese Mustard Brussels

I was super shocked when this side was a huge hit with an International audience this Thanksgiving. I warned everyone that came that I had gotten carried away and spiced things to my taste – but … they still liked it. Aussies, French and Brits alike. 🙌🙌🙌🙌🙌

This side wasn’t the star my husband’s bourbon ham was (to be expected) … oooor the Chipotle sweet potatoes I 100% forgot to write any kind of recipe down for – but they were loved. I’ll take the win!

Boooooooooo – this picture sucks, but I forgot in the serving rush to take a better and didn’t end up with leftovers to shoot.

Chinese Mustard Brussels

1.5 lbs brussels sprouts, washed, de-stemmed and quartered

2 Tbsp mustard oil

2 Tbsp sesame oil

1 Tbsp rice vinegar

1 Tbsp smoked paprika

2 Tbsp Chinese mustard

4 Tbsp sesame seeds

4 Tbsp nutritional yeast

2 tsp red chili flakes

Salt & white pepper

First, prep your Brussels by washing them, cutting off the stem ends and quartering.

Preheat your air fryer on 400 for 3 minutes.

Toss the prepped Brussels with the oils, vinegar, paprika, and generous sprinkles salt & white pepper.

Air fry, tossing a few times, until nicely browned – about 15 mins.

When nice and roasted, toss with the mustard, sesame seeds, nutritional yeast and chili flakes to serve.

Makes a nice side for 6 in a Thanksgiving spread.

Flank Steak with Salsa

This is a fantastic – and quick – weeknight main.

gluten-free, paleo

Flank Steak with Salsa

1 lb. flank or flap steak

1 large tomato

2 cloves garlic, thinly sliced and salted

1 green chili, minced

1/4 c parsley, chopped

1-2 tsp fresh thyme, picked and chopped

1/4 c smoked almonds, chopped

4 Tbsp flavored vinegar (I used ume plum but sherry would be good here)

2 anchovies

Salt, pepper & oil

First, make your salsa & sauce by adding half of the following to a blender & half to a bowl: chopped tomatoes, parsley, thyme and almonds; sliced and salted garlic, and vinegar. Add the sardines to the blender only.

Blend half the mix and toss the other. Set aside.

Heat a pan over high heat, and add a bit of high smoke point oil. Salt & pepper the steak and brush some of the blended sauce over. Sear on one side, flip, re-sauce and let cook a couple minutes (about halfway done). Flip again and sauce. Continue cooking until your desired doneness is reached. Re-sauce and let rest.

To serve, layer slices of steak over a bit of the blended sauce and top with the chunky salsa.

Serves 3-4

Tandoori Pan

This is a quick weeknight flavor Bomb that makes a great meal prep.

gluten-free, paleo

Tandoori Pan

1 lb chicken breasts or tenders

2-4 sweet potatoes, about 4 cups chopped

1/2 cup frozen peas

1 Tbsp ground cumin

1 Tbsp sweet paprika

1 Tbsp garlic powder

2.5 tsp ground ginger

2 tsp ground coriander

2 tsp ground turmeric

3/4 tsp ground cardamom

1.5 Tbsp oil (I used mustard oil)

2 cups cilantro

2 cloves garlic

2 Tbsp lime juice

1 tsp sweetener (I used maple syrup)

1/2 avocado

Pinch red pepper flakes

Salt & pepper

Preheat your oven to 200C. Prep a baking sheet.

Chop the sweet potato and add to a large bowl.

In a small bowl, combine the spices.

Add 2/3 of the spice mix to the sweet potatoes and toss with 3/4 of the oil + good cracks of salt and pepper. Bake 20 minutes.

While the potatoes are working, toss the chicken and peas with the rest of the oil and spice mix.

Scooch the potatoes to the sides of the pan and add the chicken + peas in the center. Bake another 10-20 minutes or until the potatoes are nice and browned and the chicken is cooked through.

While that is going, blend the cilantro, garlic, lime, sweetener, avocado and red pepper with enough water to loosen. Season with salt and pepper to taste.

Serves 4

Umeboshi Rice Bowl with Scallion Pork

This is a really flavorful bowl built from mostly things that have been kicking around in my pantry for awhile. Yay for pantry reorganization and clean out!

gluten-free

Umeboshi Rice Bowl with Scallion Pork

1 cup sushi rice

2 tsp mirin

1.5 Tbsp sushi vinegar

1 Tbsp sesame oil + 2 tsp

1 onion, thinly sliced

Dashi broth granules

Napa cabbage, about 1.5 cups sliced into ribbons

3 large scallions, chopped on the bias

1 pound ground pork

2 tsp umeboshi paste

1 packet furikake sangho (or any rice seasoning blend)

Soy sauce

White pepper

Salt

Start the rice. Wash if you don’t want Japanese grannies the world over to tsk your memory, and add to the vessel you cook rice in. Add a double amount of water, 1 Tbsp sesame oil, 2 tsp mirin, 1.5 Tbsp sushi vinegar and a generous pinch salt. Cook how you cook rice – I put mine in the slow cooker and hit “rice”.

While that cooks, add the extra 2 tsp sesame oil to a hot pan. Add the pork and sautee, crumbling, until 3/4 done. Add the scallions, a sprinkling of soy sauce and white pepper. Brown and set aside.

Add the thinly sliced onion to a pan and just cover with water & a generous shake dashi granules. Simmer until soft and 3/4 of the liquid has evaporated. Add the cabbage and sautee until crisp-tender. Set aside.

When the rice is done, mix in the umeboshi paste and furikake.

To serve, add pork and cabbage to the rice. Top with sesame seeds, a little snipped nori if you have it, some chopped pickled ginger (delivery sushi FTW), and drizzles of mirin and sesame oil.

Makes enough to batch cook. Mine, sadly, only lasted 4 portions.

Butternut Bacon Stew

This is a light and healthy yet deeply satisfying stew perfect for a weeknight in Fall.

gluten-free, paleo

Butternut Bacon Stew

1 medium butternut squash, about 3 cups peeled & cubed

2 smallish zucchini, about 1 cup cubed

1 lb ground chicken

1 yellow onion, sliced thin

2 medium potatoes, about 3 cups cubed

3 pieces smoked streaky bacon, diced fine

1 liter your favorite stock

14 oz can diced tomatoes

1 Tbsp chili powder

2 tsp ground cumin

2 Tbsp onion powder

2 Tbsp garlic powder

2 tsp smoked paprika

Prep all ingredients and dump into your slow cooker. Hit stew – or your cooker’s equivalent – and go on with your life. Soup is on in a couple hours.

Serves 6 – 8

Macros for 7 servings: 266.71 calories, 34.26g carbs, 7.11g fat, 18.08g protein

Chili Lime Couscous Salad

Another great batch cook lunch salad. This one is great with a hand full of shredded rotisserie chicken as the protein.

vegetarian, vegan

Chili Lime Couscous Salad

1 cup Israeli couscous

1.5 cups water or stock

Olive oil

1 medium onion, sliced into thin moons

3 large cloves garlic, minced

1 bunch broccolini, chopped

1 small bell pepper, chopped

2 cups shredded red cabbage

1/4 cup cilantro, chopped

Juice & zest of 2 limes

1 large scallion, sliced into thin rings

Tajin, salt & pepper

Slice the onions into thin moons. Sauté in a glug of oil over medium/medium-high heat 10-15 minutes or until softened and beginning to color.

Add the garlic & couscous and sauté 1-2 minutes.

Add the water or stock and simmer 10 minutes.

Add the broccolini and half the lime zest and sauté an additional 5 minutes or until the broccolini & couscous are both cooked to your liking.

Add all the chopped veggies and the other half of the zest to a large bowl. Toss with the lime juice and a good glug or two of olive oil.

Add the couscous when done and toss.

Sprinkle generously with Tajin, salt & pepper, toss. Taste for seasoning, adjust & toss again.

Serve with your protein of choice.

Makes 5 – 6 servings

Fish Taco Bowls

Another great grab-n-go lunch option. These fish taco bowls are pretty great.

gluten-free, pescatarian

Fish Taco Bowls

500g fresh fish (I used King Fish, but any firm fillet will do)

Couple Tablespoons arrowroot powder or cornstarch

Your favorite spicy seasoning

1/4 cup cilantro, chopped

10 cherry tomatoes, halved

Juice of 1 lime

1 avocado, chopped

1/2 cup frozen corn, thawed

3 cups red cabbage, shredded

1/2 small red onion, cut into thin half moons

Small bell pepper, diced

100 grams feta (my favorite is Sheeze or Veg Life)

Good glug olive oil

Tajin

Salt & pepper

Preheat your air fryer to 400 for 3 mins. Skin, de-bone and cut the fish into bite-sized cubes.

Toss with a liberal amount spicy seasoning and cornstarch. Blast with a couple hits spray oil and air fry 7 – 10 mins, tossing a couple times and blasting with more oil.

While the fish nuggets are working, prep all the veggies and add to a large bowl. Add a couple glugs olive oil, the lime juice and liberal shakes of Tajin, salt and pepper.

Toss to combine and taste for seasoning. I ended up repeating the seasoning process 3x.

To serve, layer the salad in a bowl over some leftover rice or grains and add a hand full of the fish nuggets.

Makes 5 – 6 servings, depending on how much fish you have per serving

Grab-N-Go Tuna Pasta Salad

This is a great salad to make once and have ready to grab & go for lunch. Perfect for busy weeks.

gluten-free, pescatarian

Grab-N-Go Tuna Pasta Salad

1/2 box or bag your favorite pasta (mine is gluten-free protein chickpea pasta)

2 Roma tomatoes, chopped

1 medium cucumber, diced

1 medium bell pepper, diced

1 can tuna, drained (my favorite is chili oil packed tuna)

100g feta, cubed (my favorite is from Sheeze or Veg Life)

1 scallion, minced

2 Tbsp red onion, minced

Olive oil

3 Tbsp balsamic glaze

1 tsp lemon juice

Garlic powder

Black pepper

Finishing salt

Red pepper flakes

Make the pasta according to package directions. While the pasta is cooking, prep all the veggies and add to a large bowl.

Add the tuna and the pasta (drained) when that is done.

Add generous sprinkles of all spices, the lemon juice, a glug or two of olive oil and the cheese. Toss to combine, taste for seasoning, portion and serve.

Makes 5 – 6 servings

Smoky Honey Chicken Salad Sandwich

Yep – another chicken salad sandwich. I was in love with the bread I bought this week and had a bunch of leftover chicken.

gluten-free

Smoky Honey Chicken Salad Sandwich

2 small leftover chicken breasts or rotisserie chicken

1 Tbsp chili powder

2 Tbsp honey

2 tsp cinnamon

2 tsp apple cider vinegar

1 Tbsp Dijon mustard

1 Tbsp lemon juice

2 Tbsp tahini

1 chopped yellow pepper

1 c chopped snow peas

1 scallion, thinly sliced

Your favorite wrap for sandwiches

In a large bowl, whisk together the chili powder, honey, cinnamon, vinegar, mustard, lemon juice and tahini to make a dressing.

Chop the chicken, pepper and snow peas and add to the bowl. Thinly slice the scallions and add. Toss well to combine and serve in a wrap.

Makes 2-ish large wraps

Orange Chicken Salad Sandwich

This sandwich makes a light dinner or decent sized lunch. The orange dressing is kind of a pain, but it’s worth it. Next time, I would double the recipe.

gluten-free

Orange Chicken Salad Sandwich

2 leftover boneless, skinless chicken breasts, chopped (rotisserie chicken would work great)

1 orange, peeled and wedged

2 Tbsp honey

1 Tbsp apple cider vinegar

1/3 c baby fennel, chopped fine

1 scallion, sliced thin

2/3 roughly chopped herbs – I used a mix of mint, basil & cilantro

Lemon juice

1 Tbsp sambal olek

2 cloves garlic, grated

Your favorite mayo – I used Kewpie

Slivered nuts (optional) – I used pistachios

Baby spinach (optional)

Some type of wrap to make it a sandwich

First, the P.I.T.A. dressing. Simmer the orange wedges, honey and vinegar in 300ml of water for about an hour. You want this mix to reduce to a thick syrup when blitzed. Pull and blitz until smooth.

The rest is easy to assemble. Add everything but the mayo, lemon juice, spinach & wrap to a large bowl.

Combine well. Add just enough mayo to stick together, hit with salt & pepper and lemon juice to your taste.

To make a sandwich, pile as much as your wrap can handle on a bed of spinach leaves and roll.

My wraps were large so I only had 2 and was bummed about that