MEAL PLAN - MARCH 14, 2017 ORGANIC FARM BOX

By Ramya Sundrapandi

FIVE EASY FARM BOX DISHES YOU CAN MAKE THIS WEEK

This meal plan was curated in collaboration with Holistic Life Coach/ Personal Trainer Keren Slutzkin from Vital Assurance.

 

1. EGGPLANT BRUSCHETTA

 

Serves 2

  • 1 eggplant, cut into 1cm thick circles
  • 6 cherry tomatoes, quartered
  • 1/8 red onion, diced
  • Handful fresh basil, roughly chopped
  • Goats cheese (Optional)

Dressing:

  • 1 tablespoon Extra Virgin Olive Oil
  • 2 tablespoons Balsamic Vinegar
  • Salt and pepper to taste
Slice eggplant and sprinkle with salt. Set aside for approximately 30 minutes for eggplant to soften.

 

Preheat oven to 180 degrees.

In the meantime, combine tomatoes, onion and basil.
Add the dressing ingredients to tomato mixture and set aside until eggplant is ready.

After 30 minutes, rinse and pat dry eggplant. Place on tray and top with prepared tomato mixture. If using Goats cheese, place small pieces over tomato mixture.

Cook in oven for approximately 40 minutes.

 

2. CARROT CAKE BLISS BALLS

 Makes 12 balls (Recipe thanks to Wholefood Simply)

  • 1 cup dry roasted cashews
  • 1 cup desiccated coconut
  • 10 Medjool dates (seeds removed)
  • 1 carrot roughly chopped (60-80g)

Place all the ingredients into your processor and blend at high speed until the mixture is broken down and resembling a sticky crumb.

Use your hands to press and shape into balls.

Roll in desiccated coconut and place in fridge or freezer to set and store.

 

3. ONE POT RICE, BEEF AND VEG DISH

Serves 4

  • 5 cups brown rice
  • 3 cups vegetable stock
  • 1 tablespoon olive oil
  • 1 brown onion, diced
  • 500g beef mince
  • 1 capsicum, diced
  • 1 zucchini, diced
  • 1 carrot, diced
  • Salt and pepper to taste

Heat your oil on medium heat in a heavy based saucepan on the stove. Add your onion and sauté for 6-8 minutes until it softens and becomes golden.

Add your beef mince and brown, breaking it up.

Whilst the meat is browning, prepare your vegetables.

Once the meat has browned, add your vegetables and sauté for a few minutes until they soften.

Then add your rice and stock. Give everything a good stir.

Bring the stock to the boil, then reduce the heat to a simmer, cover the pot and allow to cook for 15-20minutes, stirring occasionally to make sure it doesn't stick to the bottom. Once all the liquid is absorbed and the rice is cooked, adjust your seasoning.
 

4. BAKED POTATOES

 Serves 2

  • 2 potatoes
  • 1 corn
  • Sour cream
  • Seasoning to taste
  • Any additional vegetables to your liking

Preheat oven to 180 degrees.

Scrub potatoes and pat dry with a paper towel.

Using a fork, pierce potatoes in about 6 places. Place directly on oven rack in the centre of oven. Bake for 50 to 60 minutes or until tender when a skewer is inserted into the centre.

Whilst your potatoes are cooking, steam your corn and then cut the kernels off the husk.

Cut a deep cross in top of each potato. Using a clean tea towel to hold potato, squeeze base gently to open up top. Top with the fresh corn, sour cream and any additional toppings you desire.

 

5. RAINBOW CHICKEN AND VEG STIR-FRY NOODLES

 

Serves 2

  • 250g chicken breast strips
  • 2 tablespoons olive oil
  • 1 onion thinly sliced
  • 1 large carrot, peeled and julienned
  • 1 capsicum, de-seeded and julienned
  • 1 zucchini, julienned
  • 3 tablespoons of soy sauce
  • 2 tablespoons of honey
  • 1 tablespoon of teriyaki cause
  • 1 teaspoon of sesame oil
  • 200g hokkein noodles / rice noodles.

Prepare your noodles as per the package and set aside.

Heat 1 tablespoon of the olive oil in a large wok and add your chicken strips, cooking them all over. This should take about 8 minutes. Remove the chicken from the wok and set aside.

Heat the remainder of the oil and then add the onion and cook for 2 minutes. Add the other vegies and stir-fry for 5-10 minutes until they are cooked through but not soggy.

Add the sauces and honey and toss, then add the noodles and the chicken and mix through.