Lamb Kebobs on a Stick

Wanna know the trick to getting your kids to eat something? Easy! Just put it on a stick! But seriously, these Lamb Kebobs disappeared in 5 minutes flat, they didn’t even make it to the dinner table.

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Super moist and full of flavour, these kebobs are a perfect protein packed meal! They might even get the pickiest eater in your gang to try out some new flavours. So go ahead, get your hands a little dirty and make these for the fam! They will thank you for sure!

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Ingredients:

  • 1.5 pounds of Ground Lamb (or you could do a Lamb-Beef mix)

  • 1 medium Red Onion

  • 4-5 large cloves Garlic

  • 1 tbsp Ginger, pureed

  • 1 cup Coriander or Parsley

  • 1-2 small slices of Bread (I used sprouted bread)

  • 1 Eggs

  • 1 tbsp Sumac

  • 1 tbsp Ground Cumin/Coriander mix

  • 1 tsp Garam Masala

  • 1 tsp Salt

  • 1 1/2 tsp Paprika

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Method:

Soak bamboo sticks in cold water for 20-30 minutes.

Place ground meat in a large bowl. Set aside.

In a food processor, mix onion, garlic, ginger, coriander, bread and egg till well combined. Pour the mixture into the bowl with the ground meat. Add in the spices and mix well to combine everything together.

Take skewers and shape the kebobs around the top of the skewers. Place on a baking tray in a line. You can broil the kebobs in the oven or cook them on the grill. Cook till the outsides are browned and the inside is cooked through.

Serve with naan and coconut mint yogurt.


Enjoy!

Cilantro & Basil Pesto Chicken

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The kids were playing in the other room while I was making this pesto. All of a sudden they went really quiet, and a moment later they both walked into the kitchen to ask what smelled so good! I’m telling you, make this pesto and your kitchen will smell like Italy! Fresh basil and cilantro, garlic and olive oil .. these flavours were just meant to be together! The best thing is that you can add it to to everything .. pastas, zoodles, salads, wraps and I even used it to marinate my chicken and salmon! :)

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Traditional pesto calls for just basil, but I always have so much cilantro in the fridge that I thought this would be a good way to use it up!

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It’s super easy to whip up in your food processor and a great thing to make every few weeks so you always have a batch to throw in and add a little more flavour to your meals.

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Ingredients:

  • 1.5 cups Cilantro

  • 1.5 cups basil

  • 1/4 cups Pine Nuts

  • 1/4 cups Olive Oil

  • 1 teaspoon Lemon Zest

  • 1 tablespoon Lemon Juice

  • 2 cloves Garlic, minced

  • 1/4 cup Pecorino Romano Cheese, grated

  • Salt + Pepper to Taste

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Method:

  1. In a skillet over medium heat, add the pine nuts and toast until golden.

  2. Remove from heat to cool.

  3. In a blender or food processor, add the cilantro and basil, pine nuts, olive oil, zest, juice and garlic.

  4. Pulse until a thick paste forms.

  5. Stir in the cheese and season with salt and pepper to taste.

You can store in an airtight container in the fridge. See below for my Pesto Chicken recipe, but you can also add to pastas, salads and sandwiches.

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Pesto Chicken:

Just add a few tablespoons of the pesto to your chopped chicken breast. Mix and pan fry with a little olive oil till chicken is cooked through. You could use the chicken to top your pasta, add it to a wrap or salad, or just have the chicken with a side of brown rice and veggies. Enjoy! :)

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Kuku Paka (East African Style Chicken in Coconut Curry)

This traditional East African dish is a staple in our house. It is one of the first dishes I learned to make from my mom and can also be made in less than 30 minutes. The recipe here calls for chicken breast, but any other chicken cut, drumstick and/or chicken thighs may be used as well.

KukuPaka Coconut Curry

For the Chicken

  • 1 lb boneless chicken breast cut into pieces.

  • 1 tbsp crushed garlic

  • 1 tbsp crushed ginger

  • 1 tsp salt

  • 1 tsp pepper

  • 1 tbsp green chutney

  • The squeeze of fresh lemon juice

For the sauce

  • 1 can coconut milk

  • 1 small tomato

  • ¼ tsp turmeric

  • 2 tbsp fresh lemon juice

  • 1 small onion

  • 1 tbsp green chutney

  • 1 tsp salt

  • ½ cup of water

  • 1 tbsp flour or cornstarch (to thicken the sauce)

Instructions

  1. Marinate the chicken in garlic, ginger, salt, pepper, green chutney, and lemon. Let sit for 30 minutes to a few hours.

  2. Place marinated chicken in a baking sheet and place in oven under the broiler for 5-7 minutes.

  3. In a blender, place coconut milk, tomato, turmeric, lemon, onions, green chutney, and salt and blend well till smooth.

  4. In a saucepan, heat oil add in potatoes and cook for 5 minutes. Add in the sauce from the blender and heat through till sauce comes to a simmer. Add in broiled chicken and let the chicken cook in the sauce for 12-15 minutes.

  5. Add lemon juice, or salt to taste, garnish with fresh coriander.

  6. Serve with Basmati Rice or Roti.

Enjoy!

Cauliflower Tots

Sometimes as moms you’ve gotta be a bit sneaky. We’re always looking for fun & new ways to get our kids to eat those veggies .. right? These tots will fool everyone in the house. My kids still think they’re made with potatoes and I’m totally fine with that! These are super easy to make and are great for school lunches, as a side with dinner, or as an after-school snack. I also love that you can add different spices and flavours to spice it up.

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1 small head Cauliflower

1 cup Cheese, shredded

½ small Finely Chopped Onion

1 Egg

¼ cup Chopped Parsley or Coriander

1 cup, Almond Meal or Bread Crumbs

1 ½ tsp Salt

1 tsp Pepper

1 tsp Garlic Powder

1 ½ tsp Paprika

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Steam Cauliflower till super soft (more than fork tender), set aside to cool. In a large bowl, add in the shredded cheese, egg, onions, coriander, breadcrumbs, salt, pepper and paprika. Once the cauliflower has cooled a bit, mash well with a fork and add to the rest of the ingredients. Mix everything well, if your mixture is too wet, add some more almond meal or bread crumbs till you can form small rolls. Line a baking tray with parchment paper and form the mixture into small rolls, keeping them spaced apart about and inch in between.

Bake in oven for 20-25 minutes at 400 degrees. Take out tots when they’re nice & toasted. Serve with ketchup or any other fun dipping sauce like salsa or guacamole.

Enjoy!

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Chicken Noodle Soup - a healthy twist on an old fave!

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Soup that will soothe your soul! This recipe came about on a busy weekday when I was scrambling to find a quick, healthy and filling dinner. I settled on Chicken Noodle Soup, but instead of falling back on my traditional recipe, I tried coming up with a healthier take, and .. voila! A new delicious family fave was born! You know you’ve won when they say “it tastes like restaurant soup”, and they ask you to please make it this way every time

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This recipe is super simple and will win over even the pickiest eater. I’m sharing the basic recipe below, but feel free to add in a few more veggies (for example, I’d added mushroom and spinach into the mix as well).

Ingredients:

  • 2 lbs chicken legs & thighs (skinless)

  • 2 tbsp grated fresh garlic

  • 2 tbsp grated fresh ginger

  • 4  tbsp soy sauce, divided (I like to use ‘BRAGGS liquid aminos’ as a substitute)

  • 1 tsp fish sauce

  • 1 tsp chilli garlic sauce

  • 2 tbsp oil (any unflavoured)

  • 1 medium white onion chopped

  • 2 medium carrots peeled and grated

  • 1 ½ cups frozen corn

  • half bunch coriander, washed

  • 10 cups chicken stock

  • ⅓ packet of rice noodles, thick (around 200g)

  • Salt and Pepper to taste

  • 1-2 tsps Sriracha (optional)




Method:

Wash chicken and marinate in 2 tbsps soy sauce, fish sauce, garlic, ginger and chilli sauce. Let the chicken sit while you cut the onions and carrots and any other veggies you’d like to add. Heat a large stock pot on medium high heat and add oil. Once oil is heated, add in the chicken and let brown for 3-4 minutes per side. Chicken does not have to be cooked through.

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Remove chicken from the pot and set aside. In the same pot, add in onions and cook till onions start to soften then add in grated carrots. Mix well, add in chicken stock and bring to a boil. Once stock comes to a boil add the chicken back in, bunch of coriander, corn and rice noodles,  reduce heat to a simmer, cover and cook for 25-30 mins.

Remove  coriander and chicken from soup, take the meat off the bones, shred to whatever size you like and add back in to soup. Mix well and taste the soup, add in salt and pepper to taste and add in sriracha sauce to taste.

Serve soup with fresh coriander and extra sriracha.  Enjoy!