Category Archives: Lunch and Light Meals

Our favourite Whole Food lunches and light meals recipes

Asian bean sprout and Chervil salad

The delivery of Chervil In this weeks Organic food basket delivery has led to us experimenting with what to do with it. Dinner tonight was a simple pan fried salmon with this delicious, but very easy to make salad. The Chervil has a lovely aniseed flavor that really adds to the freshness of the dish.

Ingredients

Dressing

  • 1 tsp sesame oil
  • 1 Tbsp coconut aminos (or light soya sauce)
  • 1 Tbsp orange juice
  • 1 Tbsp lemon juice
  • 1/2 Tbsp (not too hot) chili sauce

Salad

  • 150-200g bean sprouts (tauge)
  • 1/2 red capsicum (pepper), julienned
  • 1 orange, peeled and cut into segments, cut segments in half
  • large handful of fresh chervil, roughly chopped
  • Handful of chopped cashews, pan fried

Directions

  1. Finely slice (julienne) the capsicum
  2. Peel the orange and cut it into segment. Cut the segments in half to get chunks of orange approximately 1cm cubed
  3. Chop the fresh chervil roughly
  4. Chop a handful of cashews roughly and dry pan fry (without oil) them until they are golden brown.
  5. Place all the salad ingredients together in a salad bowl
  6. Combine all of the dressing ingredients together in a cup and stir well to combine
  7. Pour the dressing over the salad ingredients and toss to combine
  8. Allow the salad to come up to nearly room temperature by leaving it on the bench top for around 30 minutes. This also give the dressing ingredients time to  intensify in flavour
  9. Serve almost room temperature

 

Almond Bread

This bread takes just minutes to prepare, and is delicious either as it is with a poached egg, or toasted with hummus or avocado. It keeps for up to a week in an air tight container, or slice it and then freeze it for later (if you manage not to eat it all)

Ingredients

  • 200g almond meal or ground almonds
  • 60g tapioca flour or tapioca starch
  • 3 large free range eggs
  • 1 Tbsp maple syrup or honey
  • 80ml olive oil
  • 2 Tbsp coconut cream or coconut yoghurt
  • 1 tsp bicarbonate of soda (baking soda)
  • 1 Tbsp apple cider vinegar
  • pinch of salt
  • 30g sunflower seeds, toasted

For the topping

  • 2 tsp sesame seeds
  • 2 tsp sunflower seed

Directions

  1. Preheat the oven to 160 degrees celsius (315 degrees fahrenheit)
  2. Line a 22cm x 12cm bread (loaf) tin with baking paper on the bottom, and grease the sides with olive oil
  3. Combine all the ingredients except the sunflower seeds in a bowl or mixer and stir to combine
  4. Toast the sunflower seeds in a dry pan until golden and then fold into the batter
  5. Spoon the batter into the bread tin.
  6. Top with 2 tsp of sesame seeds and 2 tsp of sunflower seeds (not toasted)
  7. Bake on the middle rack of your oven for 45 minutes or until a skewer or fork inserted into the middle of your loaf comes out clean
  8. Remove from the oven and tip out of the bread tin onto a rack to cool.
  9. Slice and serve as is or toasted.

Healthy Veggie Omelette

Healthy Veggie OmeletteI normally think of an Omelette as something for  breakfast, but with the addition of more vegetables it can also be a great light meal or lunch. While this variation uses zucchini and spinach, you can pretty much use any vegetables you like to use up what you have left over in your fridge.

Ingredients

  • 4 eggs, beaten
  • 100ml coconut milk
  • 1 red onion, finely chopped
  • 1 garlic clove, finely chopped
  • handful of mushrooms, chopped
  • handful of cherry tomatoes, chopped
  • 1 carrot, finely chopped
  • sea salt
  • freshly ground black pepper
  • 1/2 Tbsp dried Italian herbs (thyme, oregano, mix)
  • 1/2 tsp dried oregano
  • large pinch of ground paprika
  • 150gr baby spinach
  • handful of cashew nuts, roasted and chopped
  • large pinch of dried chilli flakes
  • coconut oil to cook
  • Pan that can be placed in the oven (no plastic handle)

Directions

  1. Heat the oven to 180 degrees Celsius (350 degrees Fahrenheit)
  2. Beat the eggs and coconut milk together in a bowl and set aside.
  3. Add all of the chopped vegetables (mushrooms, tomatoes and carrot) to the pan, and fry on a medium heat for a couple of minutes until softened.
  4. Add salt and pepper, Italian herbs, oregano and paprika and stir well.
  5. Add the spinach and toss until slightly wilted.
  6. Sprinkle over the cashew nuts
  7. Add the egg mixture and sprinkle the chilli powder over the top. Fry until it starts to set.
  8. Transfer the pan to the oven and bake for 5-10 minutes until the egg is set through. You can check by inserting a fork into the Omelette, it should come out clean when it is cooked through.
  9. Serve with a simple lettuce salad.

Music to go with it…
Listen on Spotify: Hozier – Take me to Church

Rucola, Spinach, Asparagus Salad

Rucola, spinach, asparagus salad

The focus of our food philosophy is on prioritizing vegetables and fruit over other food groups, and making sure that we are feeding our bodies nutrient rich food. Living in the eternal heat that is Singapore has resulted in us eating a lot of salads, and having a salad for lunch is a great kick starter for the amount of vegetables that we are eating in a day.

This salad has become one of our favourites. Using both rucola and baby spinach leaves adds some interest to the lettuce base, while the beans or asparagus add a little more substance to the meal. The sesame seeds finish it off attractively, while also adding essential nutrients. You could also consider adding pumpkin seeds, sunflower seeds or pine nuts to the garnish, especially if you remove the parma ham to make it a vegetarian or vegan salad.

Ingredients

  • 150g rucola leaves
  • 150g baby spinach leaves
  • 1 red onion, thinly sliced
  • a few slices of parma ham (Prosciutto) (optional)
  • 75g green beans or small asparagus
  • coarse sea salt
  • freshly ground black pepper
  • 2 Tbsp olive oil
  • 1 Tbsp red wine vinegar
  • 1 tsp black sesame seeds
  • 1 tsp white sesame seeds

Directions

  1. Heat the oven to 200 degrees Celsius (400 degrees Fahrenheit)
  2. Lay the parma ham out on a sheet of baking paper on a baking tray. Cook in the oven for 8-10 minutes or until crispy
  3. Cook the beans or asparagus in a pot of boiling water that is lightly salted for 2-5 minutes until only just cooked. Remove from the pot and quickly wash under running water to cool them down and prevent further cooking.
  4. Wash the rucola and spinach leaves and place them in a salad bowl
  5. Spread the onion and beans or asparagus over the rucola and spinach
  6. Combine the sea salt, black pepper, olive oil and vinegar in a glass and stir well to combine. Pour the vinaigrette over the salad, and toss the leaves to coat them all.
  7. Stir the black and white sesame seeds together in a small glass or bowl to mix them up
  8. Spread the crispy parma ham over the salad, and top with a sprinkling of the sesame seeds to garnish.

Music to go with it…
Listen on Spotify: Roadkill Ghost Choir – In Tongues

Gluten Free Kimchi Pancakes

Kimchi pancakes

I made a big mix of Kimchi and am spending the week on recipes that can use it in cooking, instead of as an accompaniment. Kimchi pancakes (Kimchijeon in Korean) is a recipe that Korean friends of ours made us when we went to visit them, and this is a variation of that recipe in order to make it gluten free.

These are a savoury pancake, that should get a little bit crispy. In order to make them crispy the water that you add to the mixture needs to be cold, or you can add some ice to cool it down. Do make sure that you use oil in the pan, as this will also help the process of turning them crispy. 

We ate them on their own and with Carrot Kimchi, and they make quite a hearty meal. This recipe makes 8-10 pancakes, which is a little too much for 2 people for lunch. 

We have also made them with some chicken added, and you could also add some finely chopped leeks or spring onions as a variation.

Ingredients

  • 2 cups (500ml) rice flour
  • 2 Tbsp coconut flour
  • 1 egg
  • 550ml cold water
  • 2 cups (500ml) kimchi
  • 5 ice cubes
  • coconut oil or other high heat oil

Directions

  1. Chop the kimchi up finely
  2. Place the rice flour, coconut flour, egg, cold water and kimchi into a bowl. Stir to combine. It should be a fairly watery batter
  3. Heat the oil in a frying pan on a moderate heat
  4. Place the ice cubes into the batter. This will help to cool down the mixture and make sure that your pancakes get crispy. The alternative is to use chilled water out of the fridge when making the mixture.
  5. Using a soup ladle, scoop up a good scoop of the mixture and pour it into the pan. Use the back of the soup ladle to spread the mixture around, making sure that the kimchi is evenly spread across the pan and not in a heap in the middle
  6. Wait until the mixture has cooked through before flipping the pancake over onto the other side. Resist the urge to turn it too soon as it will not go crispy around the edges if you do. Takes 1-2 minutes
  7. Flip the pancake and ensure that it is cooked through – only about 30 seconds to 1 minute on this side.
  8. Serve while stil hot
  9. Makes 8-10 kimchi pancakes

Music to go with it…
Listen on Spotify: The Vaccines – English Graffiti

Persian Avocado Salad

Persian Avocado Salad

OK, so we can’t actually promise that this is an authentic Persian Salad. It isn’t. It was dreamed up in our kitchen while we were making Stuffed Poussin and needed a salad to go with it. But it is inspired by the tastes of the Middle East, and Persia in particular. The figs and dates combined with the nuts give a very rich salad, that is contrasted by the freshness of the salad. You can use whichever salad greens you happen to have in the house. Mesclun salad or rocket would be a good choice, but any other lettuce would also work. The parma ham / prosciutto can be omitted to make the meal vegetarian or vegan. 

Ingredients

  • 250g of lettuce greens – mesclun salad, rocket lettuce, or other lettuce of your choice
  • 3 Tbsp olive oil
  • 1 Tbsp balsamic vinegar
  • 150g pumpkin
  • coconut oil
  • 2 slices of parma ham / prosciutto, chopped (optional)
  • 25g cashews, chopped and toasted
  • 25g almonds, chopped
  • 25g pinenuts, chopped
  • 2 chopped dates, chopped
  • 2 dried figs, chopped
  • 2 Tbsp sesame seeds, toasted
  • 1 ripe avocado
  • pinch of coarse sea salt

Directions

  1. Heat the oven to 220 degrees Celsius (420 degrees Fahrenheit)
  2. Wash the lettuce greens and add them to a bowl
  3. Place the olive oil and balsamic vinegar in a glass and stir vigorously to combine into a vinaigarette. Pour over the lettuce greens and toss to coat all the leaves.
  4. Cut the pumpkin into roughly 1cm square chunks. Place on a roasting dish in the oven. Sprinkle with olive oil and sea salt and cook in the oven for 20 minutes until a fork pricks easily through the pumpkin and the edges have turned golden. Alternatively, toss the pumpkin in 1 tsp of coconut oil, sprinkle with sea salt and cook in an Air Fryer for 10 minutes on 220 degrees Celsius. Allow to cool for 5-10 minutes before adding to the salad to avoid the greens from wilting.
  5. Chop up the dates, all the nuts and the parma ham. Fry them together in a pan over a moderate heat with a little coconut oil until golden and crispy. Remove from the heat and sprinkle over the salad greens
  6. Chop the figs into small pieces and sprinkle over the salad as well.
  7. Fry the sesame seeds in a dry pan over a moderate heat until they turn golden, stirring all the time to avoid burning. It will take only 2 minutes.
  8. Sprinkle the sesame seeds and a little coarse sea salt over the salad.
  9. Enjoy on its own as a light meal, or serve together with Persian Stuffed Poussin

Music to go with it…
Listen on Spotify: Hills Like Elephants – The Endless Charade

 

Prawns in Chilli Garlic Oil

Prawns in chilli garlic oil

Sometimes you really don’t feel like cooking, but that doesn’t mean that you want to eat boring. Or at least we don’t. We had a bag of frozen prawns in the freezer, enough in the fridge to make a salad, and sweet potatoes. 

The garlic, chilli oil that the prawns are cooked in takes a fragrance from the chilli and garlic, but does not become spicy. Using large sized chillies also makes sure that it is not hot from the chilli either. 

Ingredients

  • 20-25 large prawns, shelled, de-veined, but with tails still on
  • 3 Tbsp coconut oil
  • 2 large red chillies, cut into small rounds
  • 5 large garlic cloves, peeled but left whole
  • large handful of fresh coriander, chopped
  • pinch of sea salt
  • a few grinds of freshly ground black pepper

Directions

  1. Heat the oil in the frying pan over a moderate heat. Add the garlic and fry until they start to brown
  2. Add the chilli and fry for a couple of minutes more.
  3. Scoop out the garlic and discard it. Add the prawns to the pan.
  4. Season with a pinch of sea salt and a few grinds of freshly ground black pepper.
  5. Fry the prawns until they have changed colour from grey to red, and have started to gain a golden colour.
  6. Add the coriander to the pan and stir quickly before removing the pan from the oven.
  7. Transfer to a bowl and serve.
  8. Makes a good meat dish alongside a meal salad and sweet potato chips

Music to go with it…
Listen on Spotify: Neil Young, Promise of the Real – A Rock Star Bucks a Coffee Shop

Lebanese Chicken Salad

Lebanese Chicken Salad

Living in a hot climate we eat a lot of salads, and are always looking for new ideas to keep the meal interesting. This one combines chicken marinated in Lebanese Seven Spice Mix with a honey mustard dressing. You can make your own mustard at home or use store bought wholegrain mustard.

Ingredients

  • 2 chicken breasts
  • 1 tsp Lebanese 7 spice powder
  • 1 Tbsp olive oil
  • 150g baby spinach leaves (or other lettuce leaves)
  • 1/2 cucumber, cut into chunks of 1cm
  • 5 radishes, sliced thinly (optional)
  • 1/2 a pomegranate, seeds removed
  • optional – you could also add some feta cheese

Honey Mustard Dressing

  • 3 Tbsp olive oil
  • 1 Tbsp white wine vinegar
  • 1 tsp wholegrain mustard
  • sea salt
  • freshly ground black pepper

Directions

  1. Cut the chicken breasts into 1 cm strips. Place in a bowl
  2. Add the Lebanese seven spice powder and 1 Tbsp olive oil to the chicken. Sprinkle over a pinch of sea salt and some freshly ground black pepper. Stir to combine as a marinade.
  3. Pan fry the chicken over a moderate heat until it begins to turn golden brown. Remove from the heat and set aside.
  4. Wash the baby spinach leaves (or lettuce), and place the spinach, cucumber, and radish in a serving bowl.
  5. To make the honey mustard dressing, place the honey, mustard, olive oil, white wine vinegar, a pinch of sea salt and a few grinds of black pepper into a glass or jar. Stir well to combine (or shake to combine in a jar).
  6. Pour the dressing over the salad and toss the salad to coat all leaves.
  7. Spread the chicken over the top of the salad.
  8. Sprinkle with pomegranate seeds (and feta if you are using it)
  9. Serve the salad as a light meal for 2 people

Music to go with it…
Listen on Spotify: Peter Bjorn and John – Gimme Some

Zucchini Pappardelle with Avocado sauce and Mushrooms

Zucchini Pappardelle with avocado nut sauce and mushrooms

This is a light, healthy, lunch that gives you a lot of vegetables in one meal. Is made more substantial through the avocado sauce, and given a little bite through the chilli, which you can leave off if you are not a chilli fan. It is enough for 2 people, but for bigger eaters you might like to add an additional zucchini.

Ingredients

  • 2 zucchinis (1 per person)
  • 50g soft nuts (Brazil, almonds, walnuts, cashew or a mix)
  • 2 avocados
  • juice of half a lemon
  • handful mint leaves
  • 50ml olive oil
  • sea salt
  • freshly ground pepper
  • 150g mushrooms
  • chilli flakes
  • coconut oil to cook

Directions

  1. Using a flat peeler or grater shave slices of the zucchini (courgette) to make the pasta
  2. Slice the mushrooms into 1-2mm slices
  3. Take a blender jar or food processor bowl. Add the nuts and blend for 15-20 seconds to chop the nuts roughly.
  4. Cut open the avocados and remove the pits. Scoop out the flesh and add it to the blender. Add the lemon juice, mint leaves, olive oil, a pinch of sea salt and a few grinds of freshly ground black pepper.
  5. Blend the mix to a smooth mix. There might still be some nut chunks, and that is ok. It adds texture.
  6. Pan fry the mushrooms in a pan with a little coconut oil, sea salt and freshly ground pepper for 2-3 minutes until softened. Remove from the pan.
  7. in the same pa, heat a little more coconut oil, add the zucchini pasta and quickly pan fry for about 2 minutes. You are only trying to soften and warm them through, not to cook them until golden. 
  8. Pile the zucchini pasta onto 2 plates. Top with half the avocado mix on each plate. Top with the mushroom mix. Garnish with some chili flakes, freshly ground black pepper and some olive oil. 

Music to go with it…
Listen on Spotify: Gin Wigmore – Gravel & Wine

Pumpkin Zucchini Omelette with Lamb and Spinach

Pumpkin Zucchini Omelette with Lamb and Spinach

Lunch does not have to be boring, but it also does not have to take an hour to cook. This pumpkin and zucchini omelette is sweet and delicious, but won’t take you all morning to prepare. We paired it with lamb tenderloins and a salad of spinach leaves to complete the meal.

Ingredients

  • 3 eggs
  • Salt and Freshly Ground Black Pepper
  • 1 tsp dried herbs like oregano, thyme, rosemary
  • 50 ml coconut milk
  • 1 onion, sliced
  • 3 Garlic cloves, sliced
  • 100 gr pumpkin, cut into small cubes
  • 1/2 large Zucchini (courgette), cut into small cubes
  • 3 mushrooms, sliced
  • Handful of fresh mint leaves
  • Large handful baby spinach
  • Splash of good quality red wine vinegar
  • Splash of olive oil
  • 1 x 250 gr lamb tenderloin

Directions

  1. Beat the eggs with salt, pepper, dried herbs and coconut milk. Set aside.
  2. Chop up the pumpkin, onion, garlic, mushrooms, zucchini.
  3. Heat a little coconut oil in a oven proof frying pan and fry the chopped vegetables for a few minutes until they are getting soft.
  4. Add the egg mixture and cook until it starts to set.
  5. Transfer the pan to a preheated oven and grill for around 5 minutes or until the top start to brown.
  6. Take the pan from the oven and let cool off a little.
  7. Garnish with a few mint leaves and sprinkle with olive oil
  8. Season the lamb and fry for 2 minutes on both side for medium – rare. Let the meat rest for 10 minutes, slice and serve with the omelette

Music to go with it…
Listen on Spotify: Gregory Isaacs – Night Nurse