MEAL PLAN - NOV 14, 2016 ORGANIC FARM BOX

By Ramya Sundrapandi

FIVE EASY FARM BOX DINNERS YOU CAN MAKE THIS WEEK

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

 

1. CHICKEN BURGER PATTIES

MAKES 8 PATTIES

  • 600g chicken mince
  • 1 zucchini, grated
  • 1 carrot, grated
  • 1 teaspoon garlic powder
  • 1 teaspoon sweet paprika
  • salt and pepper to taste

Preheat oven to 180 degrees and prepare a tray with some baking paper.

Place all ingredients together in a bowl and mix until well combined. Divide mixture into 8 even portions and using slightly wet hands shape the mixture into patties and place on the tray.

Bake patties in the oven for 30 minutes, turning them once, halfway through the cooking time.

These patties can be served with veggies or salad or as burgers.

 

2. CHILI BEEF AND MEXICAN CORN COB

Serves 4

  • 1 tablespoon olive oil
  • 2 brown onions, diced
  • 2 garlic cloves, minced
  • 2 carrots, peeled and diced
  • 500g lean beef mince
  • 1 teaspoon chilli powder (adjust to your taste)
  • 1 teaspoon cumin
  • 1 teaspoon cinnamon
  • 400g tin diced tomatoes
  • 1 cup beef stock
  • Salt and pepper to taste
  • ½ cup coriander, chopped
  • 2 x corn cobs halved
  • 50g butter, melted
  • 80g Pecorino cheese, grated
  • 1 lime

Heat olive oil on medium heat and sauté the onions for 5-8 minutes. Add the garlic and stir for a further minute. Add the carrot and cook for 5 minutes, stirring occasionally.

Add the beef mince, breaking it up into smaller pieces. Allow the beef to brown and then add the seasoning, tinned tomatoes and beef stock. Adjust seasoning as required. Bring to the boil, then reduce heat to a simmer, cover pot and cook with the lid slightly ajar and allow to cook for 1 hour, stirring occasionally. Just prior to serving, stir in the fresh coriander.

Whilst beef is cooking, place the corn cobs into a large pot of salted boiling water. Allow to simmer for 15 minutes, then drain and brush corn with a little of the butter.

Heat bbq or griddle pan and cook corn until lightly toasted.

Roll corn in remaining butter, sprinkle with the cheese and then squeeze some lime.

 

3. GLUTEN FREE CHICKEN, MUSHROOM & SPINACH PIE

SERVES 4

  • 2 cups blanched almond flour
  • pinch sea salt
  • 2 tablespoons coconut oil
  • 1 egg
  • 1 tablespoon olive oil
  • 100g spinach leaves
  • 1 x chopped onion
  • 500g chicken thigh fillets, diced
  • 100-150g mushrooms, sliced
  • ½ cup of vegetable stock
  • Salt and pepper to taste
  • Grated cheese (optional)

 Preheat oven to 175 degrees

Prepare your dough by placing the almond flour and sea salt in a food processor and pulse a couple of times. Add the coconut oil and egg and pulse until it forms a ball.

Press mixture into a non-stick 24cm pie dish and bake in the oven for 8-10 minutes until it browns slightly. Remove crust from oven once cooked and set aside keeping the oven on.

Prepare your filling whilst crust is baking. Heat 1 tablespoon of oil on medium heat. Add the onion and sauté for 5 minutes. Then add the chicken stirring regularly so that the meat does not stick. Once chicken has been browned, add the mushrooms, vegetable stock and seasonings and allow to simmer for 5 minutes. Switch off heat and add spinach

Transfer the chicken mixture into the prepared piecrust. Top with cheese if you are using and then bake in the oven for a further 15-20 minutes.

Serve with a beautiful side salad.

 

4. CUCUMBER SALAD WITH AVOCADO DILL DRESSING

SERVES 2

  • 1 x cucumber
  • ½ avocado
  • ½ lime juiced
  • handful of dill, chopped
  • salt and pepper to taste
  • water, as needed

Prepare your cucumber by slicing on a mandolin and place in a colander. Sprinkle with some salt and let it sit for 20 minutes. Rinse off the salt.

Whilst the cucumber is straining, prepare your dressing.

Place avocado, lime, dill and seasoning in a small processor and blend until smooth. You may need to add small amounts of water.

This is delicious served with some fish or chicken.

 

5. ZUCCHINI AND BROADBEAN SOUP

SERVES 4 (AS A STARTER)

  • 1 tablespoon olive oil
  • 1 brown onion, diced
  • 2-3 zucchini, chopped
  • Broad beans, shelled
  • 500ml vegetable stock
  • ½ cup fresh basil, chopped
  • ½ cup fresh mint, chopped
  • salt and pepper to taste
  • ¼ cup coconut milk (optional)

Heat oil on a medium heat and add onion, sautéing for 5-8 minutes.

Add zucchini and stock and bring to the boil. Reduce heat to a simmer and allow to cook for 10 minutes.

Add broad beans and simmer for a further 10 minutes.

Remove soup from the stove and stir in fresh herbs.

Using a hand mixer or blender, blend the soup until it is smooth and creamy. Adjust seasoning to taste and if using coconut milk, add now.