MEAL PLAN - MARCH 20, 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. WALDORF SALAD

Serves 4

  • 2 apples, cored and chopped
  • 1 cup celery, thinly sliced
  • 1 cup grapes, sliced in half
  • 1 cup, slightly toasted walnuts, chopped
  • Lettuce (leftover from last week)

Dressing:

  • 6 tablespoons mayonnaise
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • Pinch of cracked black pepper

Prepare your dressing by whisking all the ingredients together.

To assemble your salad, place your apple, grapes, celery and walnuts on a bed of lettuce. Top it with the dressing and mix well so that it is all combined.

Goes great with grilled meat or fish.

 

  1. CHICKEN AND VEG 'SAUSAGE ROLLS'

Makes 10 rolls

  • 1 packet rice paper rolls
  • 600g chicken mince
  • 1 carrot, grated
  • 1 cup pumpkin, grated
  • Seasoning to taste
  • 1 egg, beaten
  • 2 tablespoons sesame seed

Pre-heat your oven to 180 degrees and prepare a tray with baking paper.

Prepare your filling by mixing the chicken mince, carrot, pumpkin and seasonings. Mix well.

Following the instructions on the packet, prepare your rice paper sheets.

Place 1-2 tablespoons in the centre of the rice paper and then fold in the sides to form a rectangle. Place the rolls on the baking tray.

Brush with the egg wash and sprinkle with sesame seeds.

Bake in the oven for 30 minutes.

 

  1. ROASTED ZUCCHINI

Serves 2

  • 2-3 zucchini, cut into half and then into battons
  • 1-2 tablespoon olive oil
  • 1/4 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • salt and pepper to taste
  • 1/2 lemon, juiced

Pre-heat oven to 180 degrees

Place your zucchini on a lined baking tray. Drizzle with the olive oil and mix to ensure that it is all covered. Sprinkle with the seasonings and then drizzle the lemon juice.

Roast the zucchini for 30-45 minutes until it is at your desired tenderness.
 

  1. GRILLED CHICKEN, SPINACH AND BEAN SALAD

Serves 2

  • 2 chicken breasts, grilled and sliced
  • Seasonings per your liking
  • 150g beans, top and tailed
  • 60g spinach
  • 2 tablespoons hazelnuts, roughly chopped

Dressing

  • 3 tablespoons olive oil
  • 1 tablespoon apple cider vinegar / red wine vinegar
  • 1 garlic clove, minced
  • Salt and pepper to taste

Season and grill your chicken either in the oven or on the BBQ to your liking. Once cooked, slice into thin slices.

Whilst the chicken is cooking, cook beans in a large pot of boiling water for 1 minute. Drain and set aside.

Prepare your dressing by whisking all the ingredients together.

Assemble your salad by placing your spinach on a platter and top with the beans, sliced chicken and hazelnuts. Drizzle the dressing on top and mix well.

 

  1. Sweet potato brownies

 

Serves 2

  • 1 medium sweet potato, peeled and grated (about 21/2 cups)
  • 2 eggs, beaten
  • 2 teaspoons vanilla extract
  • 1/2 cup maple syrup
  • 1/2 cup coconut oil
  • 1 teaspoon baking powder
  • 1/2 cup cacao
  • 2 tablespoons coconut flour

Preheat oven to 175C

Add vanilla, maple and coconut oil to a large mixing bowl over a pot of hot water and melt together. Take off the heat and add sweet potato, and eggs and mix well.

Now add the dry ingredients, combining well.

Pour the mixture into a baking dish or cake tin greased with a little coconut oil.

Bake for 20 minutes. Check with a skewer- unlike a cake which will come out clean, the centre should still be ever so slightly gooey so it stays moist.

Remove the tin and cool for 10 minutes before carefully turning out onto a cooling rack.