Zesty Pesto, Avocado & Prawn Salad.

CUT DOWN ON SOME CARBS using Zucchini in place of noodles in this zesty pesto, avocado & prawn salad.
ZUCCHINI NOODLES WITH AVOCADO PESTO & PRAWNS

5-6 Medium zucchini
3-4 teaspoons salt (divided)
1 ripe avocado
1 cup fresh basil leaves
¼ cup unsalted Pistachios
1 tablespoons Lemon Juice
¼ teaspoon black ground pepper
¼ cup extra virgin olive oil (plus 2 tablespoons divided)
3 cloves garlic
½ kilo of small peeled raw prawns
1-2 teaspoons of Cajun seasoning

PESTO

Using spiral vegetable peeler, spiral zucchini & place in colander. Toss the zucchini with ½ teaspoon salt & let drain for 15-30 minutes. Gently squeeze to remove excess water.
Combine Avocado, Basil, Pistachios , Lemon Juice, Black pepper & salt to taste in blender until smooth.
Heat Pan & cook garlic in 1 tablespoon of oil for approx. 30 seconds, add prawns & Cajun seasoning, cook until prawns are almost cooked through (3-4mins), transfer to a large bowl.
Add remaining tablespoon of oil to pan, add drained zucchini & gently toss for about 3 mins. Transfer to bowl with prawns, add pesto & gently combine.

Beef & Barley Stew, slow cooked

Slow-Cooker-Beef-and-Barley-Stew_AFarmgirlsDabbles_AFD-1-600x900

We found this recipe for slow cooked beef and barley stew at www.afarmgirlsdabbles.com. It looks delicious!

SLOW COOKER BEEF AND BARLEY STEW
Simple ingredients are left to mingle in the slow cooker, resulting in a rich and flavourful stew of tender beef and vegetables with barley.

INGREDIENTS:
1 T. olive oil
2 lbs. boneless beef chuck roast, cut into 1″ cubes
kosher salt
freshly ground black pepper
8 oz. mushrooms, cut into thin slices
8 large carrots, peeled and sliced diagonally into 1/2″ pieces
6 large cloves garlic, minced
4 medium-large yellow potatoes, peeled and cut into 1″ cubes
1 large yellow onion, chopped
6 c. low sodium beef broth
1 c. dry red wine
1/4 c. tomato paste
1 T. Dijon mustard
1 tsp. dried thyme
3/4 c. pearl barley
1 bay leaf
chopped fresh parsley

DIRECTIONS:
Sprinkle beef fairly generously with kosher salt and pepper. If you own this awesome slow cooker, where you can brown meat right in the slow cooker – add the oil to the slow cooker and then brown the beef right in the slow cooker, searing beef on all sides. Otherwise use a large skillet over medium-high heat to heat the oil and then brown the beef. Drain off fat. If using a skillet, transfer beef to slow cooker.

Add mushrooms, carrots, garlic, potatoes, onion, beef broth, wine, tomato paste, mustard, and thyme, and stir well to incorporate. Then stir in barley and add the bay leaf. Cover and cook on high for 4 hours. Then turn heat to low and cook for 2 hours more. Serve hot, with fresh parsley sprinkled over the top. A good, crusty bread for dipping is always welcome.

For more information go to https://www.afarmgirlsdabbles.com/slow-cooker-beef-and-barley-stew-recipe/

10 Minute Health Cauliflower Rice

Cauliflower Rice Recipe | Low Carb | Surgical Weight Loss Solutions

This is a delicious low carb recipe that you can toss everything together in the pan with seasonings, give it a stir, & serve. That’s it !!

INGREDIENTS

1 large cauliflower head
2 tablespoons reduced sodium soy sauce
1 tablespoon freshly grated ginger
¼ teaspoon white pepper
2 tablespoons vegetable oil – divided
2 large eggs, beaten
2 cloves garlic, minced
1 onion diced
200 grams broccoli florets, chopped
2 carrots, peeled and grated
½ cup frozen corn
½ cup frozen peas
2 spring onions, thinly sliced
½ teaspoon sesame seeds

DIRECTIONS

Pulse cauliflower in food processor until it resembles rice, around 2-3 minutes – set aside

In a small bowl whisk together soy sauce, sesame oil, ginger & white pepper – set aside

Heat 1 tablespoon vegetable oil in a medium skillet over low heat. Add beaten eggs & cook until cooked through, about 2 mins each side. Allow to cool before dicing into small pieces – set aside.

Heat remaining oil in pan and add garlic & diced onion & ginger cook until soft stirring often.

Stir in Broccoli, corn, carrot & peas stirring constantly until vegies are tender.

Stir in cauliflower, eggs, spring onions & soy sauce, cook for 3-4 minutes

Sprinkle sesame seeds on top before serving.

Broccoli and Avocado Salad

This recipe is a great go to salad. Broccoli is a great source of vitamins K and C, a good source of folate (folic acid) and also provides potassium and dietary fiber. Avocado is a great source of healthy monounsaturated fatty acids, and almonds contain lots of healthy fats, fiber, protein, magnesium and vitamin E.

Recipe:

2 broccoli heads & stems cut up to large bite size pieces.
1 avocado cut to bit size pieces
spring onions sliced (amount as to your taste)
¼ cup slithered almonds (or sunflower seeds)
1 handfull craisins (dried cranberries) adding more makes it sweeter

Dressing:

Mayonnaise & apple cider vinegar to toss salad in - (do this to taste, but 75% mayo & 25% vinegar is a starting guide). You could replace the apple cider vinegar with lemon or lime juice if preferred.

Mix all ingredients together.

Enjoy!