Posted in Dinner

Chicken Korma Super Salad

I feel as though there are no rules with salad. You can make anything a salad – add lettuce or some leafy mix and HEY-PRESTO you have a volume filled bowl of goodness that can be deceivingly filling and tasty.

Until I started body building I rarely ate salads. “That is rabbit food!” I would protest at the sight of anyone tucking into their salad and making out as if they enjoyed it. “You don’t really enjoy the salad Susan – we all know you are lying”

However, I had to eat my own words – now in salad form. I was getting hungrier every day, my training intensity was increasing and my food was getting lower. I was forced to start getting creative with my food but I refused to resort to bland tasteless meals and pretend I liked them. I knew the only way I would survive sticking to this lifestyle long term is if I actually enjoyed the food.

And so then – Super Salads were born.

Chicken Korma Super Salad

What you will need:

  • Chicken breastΒ  diced- I used 130g
  • Pataks Korma Paste – 6g (about a teaspoon)
  • Chobani Plain Yogurt less than 0.5% fat – 20g
  • Zucchini diced – 100g
  • Broccoli chopped – 100g
  • Brown Onion diced – 50g
  • Red Capsicum diced – 50g
  • Red Onion diced – 30g
  • Cucumber – 50g
  • 1 baby Cos Lettuce chopped
  • Shallots chopped – 20g
  • Water – 100ml

korma-prep

Method:

Use a non-stick deep pan preferably with a lid and set to a low heat. Place chicken, zucchini, brown onion, capsicum, broccoli and 100ml of water all in the cooking dish place lid on and let simmer on low heat until chicken is cooked through. Stir occasionally.uncooked-korma

Meanwhile add your whole chopped baby cos, red onion and cucumber to a large dinner bowl.

Once chicken is cooked through and veges are soft, add the teaspoon of Korma paste and stir through.

cooked-korma

Pour entire cooked dish over your salad bowl and top with the Chobani and sprinkle of shallots.

It is a HUGE bowl of food and the Korma paste is just enough to add a big punch of flavor to the dish.

Macros:

Approx 266 calories

4.3FatΒ  40ProteinΒ  11.5Carb

 

 

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Posted in Dinner, Food

Steak and pumpkin salad

I am all about taste and minimal effort. I am currently obsessed with this steak and pumpkin salad that I have been making for lunches on the weekends and some dinners when it’s steak week in our house. (Yes a whole week of steak, I will do a post one day on how we plan our food in our house and what works for us)

I recently attended a family Sunday night dinner where on the menu was take-away Thai food, which would usually send my macro-tracking self into an anxiety ball of stress however, I came prepared with this pre-planned meal. When I whipped this up and placed my massive bowl on the table (it really is as big as my head) family members looked in disbelief questioning me if I was really going to eat ‘all that‘…. Yes everyone, I really am going to eat all that – just watch me.

Steak and Pumpkin Salad:

What you will need:

  • Lean sirloin steak
  • Broccoli
  • Pumpkin – diced
  • Capsicum – chopped
  • Onion – chopped
  • Water – 50ml
  • Mixed green leafy salad (I buy mixed bags from Woolies or Coles)
  • Masterfoods Smokey BBQ sauce

Method:

Place steak in pan on low heat. Add chopped capsicum and onion to the same pan and allow to fry all together for about 5 minutes. Add water to pan and allow steak onions and capsicum to all simmer together until steak is cooked to your liking.

Meanwhile – steam broccoli and diced pumpkin. For this meal so it’s quick and easy I just pop them in the microwave. Depending how much pumpkin you have 6 minutes usually does it for about 150g of pumpkin in a bowl with a bit of water and cover the bowl with glad wrap.

Once pumpkin and broccoli are steamed and the steak, capsicum and onion are cooked – Fill a bowl or plate with a large helping of salad. Thinly slice steak and now add all ingredients to the salad bowl.

Drizzle the Smokey BBQ Sauce over the top and serve.

Simple and tasty.