Grilled Salmon & Pesto Avocado Cucumber Pasta


Grilled Salmon & Pesto Avocado Cucumber Pasta 



Prep Time: 15 mins 
Cook Time: 20 mins 
Serves: 4

Ingredients: 
Salmon, Grape Tomatoes, Cilantro, 6 Cucumbers, 2 Small Avocados, 4 Tbsp of Vegan Pesto, Black Pepper, Sea Salt, 1 tsp of Minced Garlic, 1/4 cup of Water, 1Tbsp Olive Oil

Instructions:
Spiralize your cucumber and drain the excess water. Sprinkle a pinch of salt onto your cucumber spirals. Place your Cucumber Spirals in a pan for 3 minutes, oil is optional. Set aside. In a blender, food processor or any other blending gadget you have - blend on smoothie mode: your avocados, pesto, garlic, olive oil, water for 1-2 minutes. The consistency will be a creamy, thin sauce. 

In a mixing bowl, mix your cucumber spirals with your avocado pesto sauce. Pour your sauce in slowly as you mix, you want to have an ample amount of sauce but not too much. Now you are ready to plate your meal! In bowl, serve out your desired amount of your pasta, garnish with cilantro leaves, black pepper, salt and halved grape tomatoes. On top of your pasta place your Salmon. 

Don't forget to use my hashtag #WritingForFoodDiary if you recreate this dish and let me know how you like it! 






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Roast Lamb & Pesto Avocado Cucumber Pasta


Roast Lamb & Pesto Avocado Cucumber Pasta 

Prep Time: 15 mins 
Cook Time: 20 mins 
Serves: 4

Ingredients: 
Lamb,Grape Tomatoes, Cilantro 
6 Cucumbers, 2 Small Avocados, 4 Tbsp of Vegan Pesto 
Black Pepper, Sea Salt, 1 tsp of Minced Garlic, 1/4 cup of Water, 1Tbsp Olive Oil

YOU GUYS. 

This dish is so, so, so delicious. You can whip this up in 20 minutes if you have your meat already cooked. I recommend cooking your meats (protein) at the beginning of the week because it is generally the part of the meal that takes the longest. 

Spiralize your cucumber and drain the excess water. Sprinkle a pinch of salt onto your cucumber spirals. Place your Cucumber Spirals in a pan for 3 minutes, oil is optional. Set aside. 

Step 1:
 In a blender, food processor or any other blending gadget you have - blend on smoothie mode: your avocados, pesto, garlic, olive oil, water for 1-2 minutes. The consistency will be a creamy, thin sauce. 
Step 2:
In a mixing bowl, mix your cucumber spirals with your avocado pesto sauce. Pour your sauce in slowly as you mix, you want to have an ample amount of sauce but not too much. 
Step 3:
Now you are ready to plate your meal! In bowl, serve out your desired amount of your pasta, garnish with cilantro leaves, black pepper, salt and halved grape tomatoes. On top of your pasta place your Lamb. 

Step 4:
I served this dish up with Sweet Cornbread Muffins and it was a hit. This meal is perfect for when you want to be healthy-ish but still have some southern comfort with the goodness that is cornbread. 

Don't forget to use my hashtag #ChaiLavenderRecipe if you recreate this dish and let me know how you like it! 

Enjoy! 
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Shrimp Fried Rice



Shrimp Fried Rice

Prep Time: 10 mins 
Cook Time: 30 mins
Serves: 4-6

Ingredients: 
Bag of Frozen Mixed Vegetables, 1 Small Red Onion, 1 Small Sweet Onion, 1lb of Shrimp (Frozen or Fresh), Grapeseed Oil, Salt, Pepper, Curry Powder, Paprika, Thyme, 2 Cups of Parboiled Rice,Soy Sauce (Optional),WOK Pan

Step 1: 
Pour 2 cups of rice into your pot, wash the rice and then pour 2 cups of water over the rice, add 1tbsp of salt and boil on medium high heat. Continue to monitor your rice, you want it to be fluffy and evenly cooked. 
Step 2: 
Place your Wok on the stove and pour in 1/2 cup of Grapeseed Oil. Chop up your red onion and sweet onion in your desired shape. You can dice them or cut them into small strips. Place the onions into the oil. Turn on the stove to med-high heat. Continue to monitor your onions - you want them to brown but not burn. 
Step 3:  
Your onions should be brown now, so place your Wok on another stove top that is not on. Pat your shrimp dry and season it with paprika, salt, pepper, and cumin. Season with a pinch of each of the spices. Place the seasoned shrimp into the oil (that has the onions). Move your Wok back to the stovetop that is on Med-High Heat. 

*Pro-Tip: Make sure when you are placing items into the Wok, you remove it from the stove top first - you do not want hot oil splashing in your face!*
Step 4: 
Continue to monitor your shrimps as they cook - you want them to be brown and evenly cooked. Next you will add your mixed vegetable mix, again - make sure they are defrosted and you add them only after taking the Wok off the stovetop. 
Step 5: 
Now in your Wok, you have browned onions, shrimp and mixed vegetables. Go back to your rice and see if it is cooked, if it is - now you will scoop in the rice into your stir fry, turn the heat up to high and begin to mix your stir fry with your rice. Add in 1Tbsp of each: Salt, Curry Powder, Thyme, Black Pepper. Season to taste. This is also when you add in 2 Tbsp of Soy Sauce - this is optional - if you are trying to do a leaner or healthier version of this dish, skip the soy sauce. 

Now - you have a delicious, Asian-inspired shrimp fried rice dish! 

Enjoy!


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Indonesian Curry Rice & Chicken Bowl



Indonesian Curry Rice & Chicken Bowl

Prep Time: 10 mins
Cook Time: 45 mins
Serves: 4-6


Ingredients:
Chicken Drumstick Tray (4-6), Parsley ,1 Sweet Onion, Salt, Black Pepper, Onion Powder Indonesian Curry Powder or Indonesian Curry Pre-Made Paste, Parboiled Rice, Heavy Whipping Cream 

Happy New Year Ladies & Gents! May 2018 be the start of beautiful, wonderful and meaningful things in your life. 

The recipe I am sharing with you for this post is a nice hearty bowl of goodness ideally for a cold night like tonight. It is relatively simple but packs a punch. My specialty. 

Step 1: Chicken Drumsticks
Boil the drumsticks for 30 mins in cold water. You want the water to be 2inches above the chicken drumsticks. Add onions and seasonings of your choice. My seasonings of choice when boiling chicken is always 2 tablespoons of each of these seasonings: curry, onion power, salt, pepper, thyme, ground thyme, cumin. 
Step 2: Rice
Pour 2 cups of rice into your pot with 2 cups of water. Add 1 teaspoon of salt. Let your rice boil on med-high for 20 mins. 
Step 3: Indonesian Curry Sauce
The shortcut here is to use a pre-made sauce from your local asian supermarket that says "Indonesian Curry" and simply warm the contents up and pour over the rice. However, if you want to make your sauce from scratch, you will need to purchase Curry powder that is specificed to be from Indonesia. (You can get this at your local health food store). Mix 4 tablespoons of indonesian curry with 1teaspoon of each: salt, pepper, onion powder and thyme. Set aside. You will pour 1 cup of heavy whipping cream into a Wok (or similar pot) and slowly stir in your seasoning curry mix. Let the mixture simmer for 10 minutes. 
Step 4: Plating

First, pour a serving spoon full of your curry sauce into the bowl. Next scoop in 2 (or more) serving spoonfuls of rice. Place a chicken drumstick on top of the rice and garnish with Parsley leafs. 



Now you are all done and you have the perfect comfort meal for a chilly day. 

*Note, as you cook your sauce, remember to taste it as it cooks and season it to taste!*

*If you use or cook any of my recipes - please use the hastag on social media #WritingForFoodDiary so I can see your finished product and spam your post with heart emojis!*



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