So the last month and a half has involved me working out like a bit of a lunatic. That dreaded feeling of having to put on a bathing suit in a little under 4 weeks has me feeling like AHHHHHHH.
In the last month I have embarked on the megaformer challenge (remember that DEVIL machine that I posted about late last year), changed up my eating patterns and welcomed the addition of a personal trainer. It’s me vs the bikini. Can you tell that I am a little scared to be baring all in a two piece come next month??
So, while I only have three and a half weeks to get myself in ship shape, the rest of Australia have the entire winter. Remember summer bodies are made in winter!
This post is all about a couple of recipes that I found that are super healthy and super delicious – The boiled chicken and raw carrots were getting a little boring.
I can guarantee these next three dinner ideas are all kinds of perfect.
Happy eating and be sure to let me know what you think…
1. Cumin Crusted Lamb with Quinoa Tabbouleh
• 400g backstrap lamb
• 2 teaspoons of ground cumin
• 2 large tomatoes, finely chopped
• 1 lebanese cucumber • 1/4 cup lemon juice
• 4 cups chopped fresh flat-leaf parsley leaves
• 1 cup chopped fresh mint leaves
• 4 green onions, thinly sliced • 1/4 cup olive oil
• 1 cup of quinoa
Cumin Crusted Lamb
• Preheat the oven to 220 degrees
• Put the cumin in a bowl with a bit of olive oil and mix together
• Rub the cumin and olive oil into the meat and place in a roasting tray
• Put in the oven to cook for 25-40 minutes depending on how you like your meat done
• Cook quinoa as per packet instructions
• Chop up all of your herbs and veggies and mix them together in a bowl
• Add the cook quinoa to the bowl and mix
• Drizzle with the 1/4 cup of lemon juice
Plate up the meat with the tabbouleh and enjoy
2. Sesame Salmon and Noodles
• 2 x salmon fillets
• half a pack of rice noodles
• a handful of snow peas
• a handful of spinach
• a handful of fresh coriander
• 1 bunch of brocollini
• 2 tablespoons tamari sauce
• 1-2 teaspoons of fish sauce
• 1 teaspoon of minced ginger
• 1 teaspoon of sesame oil
• Preheat oven to 200°C and line an oven tray with baking paper
• Place salmon on tray and cook in oven for 15-20 minutes, or until salmon is cooked to your desired
• Meanwhile cook noodles in a pot of boiling water according to packet directions, adding broccolini and snow peas in last 2 minutes. Drain noodles and vegetables and set aside
• To make dressing combine all ingredients.
• Toss together the noodles, vegetables, salmon and coriander. Enjoy!
3. Prawn Salad with Avocado and Orange
• 16 peeled prawns
• 2 oranges peeled and cut into pieces
• 2 avocados cut into slices
• 2 tablespoons of fresh mint
• 10 -12 cherry tomatoes cut in half
• 1/4 cup chopped coriander
• the juice of 2-3 fresh limes
• olive oil
• Marinate the prawns in one tablespoon of olive oil and the juice of one of the limes
• Mix 1/3 cup of olive oil, the juice from the rest of the limes and the mint in a bowl for the dressing
• Cut up the avocado, tomato, coriander and orange and combine in a bowl
• Cook the prawns in the marinade on the stove on medium heat until cooked through
• Add the prawns to the top of the salad mixture and drizzle the dressing over the top – enjoy!