Tag Archives: dietitian recipe

Chicken Satay Stir Fry

This week I’ve had a sudden creative burst and have been playing around with new recipe ideas. Typically not the best week for it as Miss K has had earache and tummyache, the boy is tired and the baby teething, but cooking and creating is one of my outlets.

I saw a recipe for chicken satay and it got my brain ticking. I wanted the satay taste with plenty of veggies and no skewers (imagine a 3 year old knight enthuisiast of a boy trying to sword fight across the table with his sister, I’d prefer not to visit A&E thanks). Initially I was thinking of cooking it on skewers and then removing them before serving, but that felt like an unnecessary step, plus someone was bound to want to help me with the skewer preparation part. I decided the 3 year old needed both his eyes, so went back to my roots and turned to my trusty wok.

The chicken was marinaded for a couple of hours (mixed up pre-school run) and I prepped the veggies at the same time, then popped them in a ziplock bag in the fridge, which meant this took minutes to cook. You could do this prep the night before and cook dinner in 10-15 minutes.

Dietitian UK: Satay chicken stirfry 1

I totally loved this meal, the rest of the family were all feeling a bit meh, so not feedback from them, except clean plates. This hit my peanut craving right on the head and the leftovers were great the next day with added avocado for lunch. I would add in actual chopped peanuts and have a serving of satay sauce on the side to drizzle over for extra finesse next time. Fresh coriander would also be a winner.

Dietitian UK: Satay chicken stirfry 2

 

Chicken Satay Stir Fry
Serves 4
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
358 calories
15 g
106 g
13 g
45 g
3 g
324 g
443 g
8 g
0 g
8 g
Nutrition Facts
Serving Size
324g
Servings
4
Amount Per Serving
Calories 358
Calories from Fat 110
% Daily Value *
Total Fat 13g
19%
Saturated Fat 3g
14%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 5g
Cholesterol 106mg
35%
Sodium 443mg
18%
Total Carbohydrates 15g
5%
Dietary Fiber 5g
20%
Sugars 8g
Protein 45g
Vitamin A
73%
Vitamin C
250%
Calcium
7%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 500g Chicken Breasts
  2. 3 tbsp peanut butter
  3. 1 tbsp soy sauce
  4. 1 tbsp sweet thai chilli sauce
  5. 1 tsp sesame oil
  6. 2 garlic cloves, crushed
  7. 2 tbsp water
  8. 1/2 tsp coconut oil
  9. 1 tbsp water
  10. 3 red peppers thinly sliced
  11. 200g sugar snap peas sliced lengthways
  12. Spring onions (optional I have onion dislikers in my family)
Instructions
  1. Mix the satay sauce, whisking the peanut butter, soy, thai sauce, sesame oil, garlic and water together.
  2. Chop the chicken into bite sized pieces and coat with the marinade.
  3. Cover and place in the fridge until you are ready to cook.
  4. Slice the vegetables and place in a Ziploc bag in the fridge until you are ready to cook.
  5. Heat a wok with the coconut oil or you could use a spray oil.
  6. Add the chicken and cook on a medium heat for five minutes, stirring regularly. Add 1tbsp water to prevent it sticking.
  7. Now add the sliced vegetables. Continue to cook until the chicken is thoroughly cooked through.
  8. Serve with rice or noodles and extra satay sauce on the side.
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calories
358
fat
13g
protein
45g
carbs
15g
more
Dietitian UK https://www.dietitianuk.co.uk/

Chicken and Roasted Vegetable Quinoa (GF, WF)

I recently went to a conference where we were served the most delicious lunch. I’m always a bit dubious about lunches at these types of affairs, being wheat free means I get served all kinds of random thing. I now always travel with emergency oat cakes in my bag!

Anyway, this conference had amazing, nutritious, delicious food. The chicken and quinoa salad totally inspired me to get my quinoa out of the back of the cupboard and use it. I’m totally happy with the result, this is one delicious dinner and it would also make a perfect packed lunch.

Plus all my family enjoyed this. Major brownie points were earnt. YAY. 

Miss K “Is there any more and can I have your avocado”

Dietitian UK: Chicken and Vegetable Quinoa Salad

Chicken and Roasted Vegetable Quinoa (gluten free)
Serves 4
A nutritious, delicious quinoa salad, packed with antioxidants and supercharged with vegetables. It will tantalise your tastebuds and leave you feeling like you have eaten health on a plate!
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Cook Time
30 min
Cook Time
30 min
384 calories
44 g
32 g
15 g
21 g
2 g
483 g
74 g
7 g
0 g
12 g
Nutrition Facts
Serving Size
483g
Servings
4
Amount Per Serving
Calories 384
Calories from Fat 132
% Daily Value *
Total Fat 15g
24%
Saturated Fat 2g
12%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Cholesterol 32mg
11%
Sodium 74mg
3%
Total Carbohydrates 44g
15%
Dietary Fiber 10g
42%
Sugars 7g
Protein 21g
Vitamin A
132%
Vitamin C
125%
Calcium
9%
Iron
23%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup quinoa
  2. 2 cups of water
  3. 2 courgettes
  4. 2 carrots
  5. 1 pepper
  6. 1 tbsp olive oil
  7. 200g greens (kale, chard, spinach - I used beetroot leaves!)
  8. 1 avocado chopped
  9. 150g cooked shredded chicken breast
  10. Juice and zest of 1 lemon
  11. Thyme
  12. Oregano
  13. Black Pepper
Instructions
  1. Preheat the oven to Gas Mark 5.
  2. Prepare the vegetables by peeling the carrots and then chopping carrots, courgettes and pepper into small chunks.
  3. Place into a baking tray and drizzle with olive oil. Place into the oven for 30 minutes, shaking or turning hafway through.
  4. Meanwhilst, cook the quinoa, place 1 cup of quinoa in a saucepan and cover with 2 cups of water. Bring to the boil and simmer for 10 minutes with the lid on. Switch off and leave the lid on so it steams for another 10 minutes.
  5. Chop the greens and shred the cooked chicken into bitesized pieces.
  6. Now mix everything together. Add the vegetables and chicken to the quinoa, along with the greens and avocado, Stir well to combine. Dress with the lemon juice and herbs and place the lid back on the saucepan.
  7. Leave it for 10 minutes to infuse and then serve either warm or cold.
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calories
384
fat
15g
protein
21g
carbs
44g
more
Dietitian UK https://www.dietitianuk.co.uk/

Fruit and Nut Balls (gluten free, wheat free, dairy free)

It’s been a while since I’ve had time to get my creative side out. A few weeks of my husband being tied up with things has meant I’ve been pretty much keeping the show on the road by running around like a juggling magician 😉 Keeping 2 small ones fed, vaguely clean, amused, pretending to have a tidy house and running 2 businesses is….. well busy. You know those moments when you are cooking dinner with a baby on your back in a sling, whilst helping the toddler find her prized possession and aware you are teaching Pilates in 10 minutes – well that. You know what, it’s tiring as heck, but I LOVE MY JOBS. 

So in preparation for another busy week myself and Miss K took full advantage of Master J napping, we busted our moves in the kitchen. In fits of excitement, under a watchful eye, Miss K pretty much made cheese straws on her own, meanwhile I knocked up these fruit and nut balls. They were so quick to make that she asked me – “Mummy, when did you make those?”.

Dietitian Uk: Fruit and Nut Balls

My food processor is on it’s very last legs but it just managed to grind the nuts and seeds (hint hint Santa). If you don’t have a food processor a coffee grinder would work, bash them in a pestle and mortar chop them nice and small. The resulting mix will be sticky and slightly oily as the fruit and nuts release their goodness.

Fruit and Nut Balls
Yields 20
Cranberry, date, almond, walnut and sunflower seeds make a health-filled snack perfect to boost your energy levels for on-the-go people.
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Prep Time
15 min
Prep Time
15 min
242 calories
22 g
0 g
17 g
6 g
2 g
50 g
1 g
14 g
0 g
14 g
Nutrition Facts
Serving Size
50g
Yields
20
Amount Per Serving
Calories 242
Calories from Fat 141
% Daily Value *
Total Fat 17g
26%
Saturated Fat 2g
8%
Trans Fat 0g
Polyunsaturated Fat 9g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 1mg
0%
Total Carbohydrates 22g
7%
Dietary Fiber 4g
16%
Sugars 14g
Protein 6g
Vitamin A
0%
Vitamin C
0%
Calcium
5%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 200g walnuts
  2. 200g almonds
  3. 200g sunflower seeds
  4. 200g dried cranberries
  5. 200g dates
Instructions
  1. Place all the ingredients in a food processor and blitz until the nuts are in small pieces.
  2. Now 1tbsp at a time, squeeze in your hands and roll into balls.
  3. Place onto a plate and put in the fridge. You can eat them straight from the fridge or after an hour remove and place in a tub/tin lined with greaseproof paper.
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calories
242
fat
17g
protein
6g
carbs
22g
more
Dietitian UK https://www.dietitianuk.co.uk/