sushi bowl with teriyaki chicken

Serves 5

Poppy cooks…

1. Boil
   1 cup quinoa in
   2 cups filtered water until all the water is absorbed, then set aside.
   
   
2. Blanche
   1 cup frozen edamame beans until done, then set aside.
   
   
3. Finely slice or chop in a thermomix
   1 cup carrot and
   1 cup purple cabbage, then set aside.
   
   
4. Prepare the dressing by whisking together
   1 tablespoon tahini,
   1 tablespoon filtered water,
   2 teaspoons tamari sauce,
   1/2 teaspoon olive oil,
   2 teaspoons rice wine vinegar,
   1/2 teaspoon honey,
   1/4 teaspoon freshly grated ginger, then set aside.
   
   
5. Grill
   500g chicken tenderloins seasoned with
   celtic sea salt and
   cracked black pepper being careful not to overcook.
   
   
6. Shred chicken.
   
   
7. In a saucepan combine
   1/4 cup coconut amino sauce,
   1/4 cup manuka honey,
   1.5 tablespoons orange juice,
   1 tablespoon rice wine vinegar,
   1 teaspoon arrowroot flour,
   2 teaspoons grated ginger,
   garlic clove, minced,
   2 teaspoons olive oil and
   small pinch of chilli flakes over medium heat until it begins to boil, about 2-3 minutes.
   
   
8. Return shredded chicken to the pan with sauce and toss to coat chicken.
   
   
9. Assemble bowls by either combing or layering quinoa, carrot, purple cabbage, shelled edamame,
   avocado, diced, teriyaki chicken and tahini dressing.
   
   
10. Garnish with
    black and white sesame seeds and
    shredded seaweed.

healthy char kway teow

Serves 4

Poppy cooks…

1. Lightly beat
   5 eggs with a fork, pour into a lined brownie tray and cook in a 180ºC oven until done.
   
   
2. In a wok on high heat, saute
   red capsicum, thinly sliced,
   yellow capsicum, thinly sliced,
   3 garlic cloves, minced,
   carrot, finely julienned,
   1/2 zucchini, julienned in
   olive oil until cooked and slightly softened.
   
   
3. In the meantime, in a large pot, boil 
   400g thick rice noodles in accordance with packet instructions, then drain.
   
   
4. Return noodles to pot, then add
   2 handfuls of spinach, sliced,
   2 sprigs of coriander, minced, oven cooked eggs, sliced and stir fried veggies.
   
   
5. In a small mixing bowl, stir together
   3 teaspoons coconut sugar,
   4 tablespoons gluten-free soy sauce,
   6 tablespoons coconut amino sauce, and
   2 tablespoon olive oil and pour into pot.
   
   
6. Stir together on high heat until ready and serve with
   black and/or white sesame seeds sprinkled on top.

oven baked chicken with sugarsnaps

Serves 4

Poppy cooks…

1. Preheat oven to 180ºC and line a baking tray with foil.
   
   
2. Add
   500g chicken tenderloins, cut into bite size pieces to a mixing bowl with
   1 tablespoon olive oil,1 tablespoons tamari sauce,
   2 tablespoons coconut amino sauce,
   2 tablespoon manuka honey,
   2 teaspoons ginger, finely grated,
   3 garlic gloves, minced,
   1 cup spring onions, finely chopped and mix together.
   
   
3. Spread chicken on baking tray and cook for 15 minutes before turning pieces over and baking until sauce is reduced and chicken looks sticky (about another 15 minutes).
   
   
4. While the chicken is cooking, in a rice cooker cook
   2 cups jasmine rice with
   200g sugarsnaps in the steamer insert.
   
   
5. Serve rice, topped with sugar snaps then chicken. Sprinkle dish with
   sesame seeds and a little
   lemon zest.

honey tofu with fried quinoa

Serves 3

Poppy cooks…

1. In a mixing bowl, stir together
   1/2 tablespoon olive oil,
   1 tablespoon gluten free soy sauce,
   1 tablespoon coconut amino sauce,
   2 tablespoons manuka honey and
   juice of 1/4 lime.
   
   
2. Add
   packet firm tofu, cubed into mixture and marinade for at least half an hour.
   
   
3. In a deep frying pan on medium heat, fry
   1 cup quinoa until it crackles and becomes aromatic then set aside.
   
   
4. In a rice cooker, add
   onion, diced to the pan with
   olive oil and cook until lightly browned.
   
   
5. Add
   green chilli, deseeded and chopped and
   2 cloves garlic, minced and cook for 1 minute.
   
   
6. Add
   500ml vegetable stock and quinoa and cook until all the stock is absorbed.
   
   
7. While the quinoa is cooking, steam some
   asian greens in the steamer insert.
   
   
8. Also while the quinoa is cooking, cook the marinated tofu in a frying pan; cooking until the sauce caramelises, tossing frequently to coat the tofu.
   
   
9. Stir
   juice of 1/4 lime,
   4 spring onions, sliced diagonally,
   handful coriander, chopped and
   1/4 cup pepitas through the quinoa mixture.
   
   
10. Serve the tofu on top of the quinoa and sprinkle with
    sesame seeds, with the asian greens to the side.
    

asian fusion salad

Serves 4

Poppy cooks…

1. In a small pot bring to the boil
   3/4 cup quinoa in
   1.5 cups hot filtered water and simmer until liquid is absorbed.
   
   
2. In a salad bowl, place the quinoa with
   3/4 cup shelled edamame beans,
   red capsicum, diced,
   carrot, peeled into ribbons or grated,
   1 cup pineapple, cut into bite size pieces,
   1.5 cups purple cabbage, finely shredded and mix together.
   
   
3. In a small bowl, whisk together
   juice of 1/4 lime,
   1.5 tablespoons tamari sauce,
   tablespoon agave syrup and
   2 teaspoons rice wine vinegar.
   
   
4. Add dressing to salad and mix together.
   
   
5. Garnish with
   teaspoon sesame seeds.

asian style salmon

Serves 2

A super easy Asian dish that you can easily multiply depending on how many serves you want to make. 

Poppy cooks…

1. Line a baking dish with foil and place
   2 salmon fillets, skin side down, in the baking dish.
   
   
2. Cover the fish with
   2 spring onions, diagonally sliced,
   1 red chilli, deseeded and finely sliced,
   2 garlic cloves, minced,
   knob of ginger, minced, and
   2 teaspoons sesame seeds.
   
   
3. Pour juice of
   1/4 lime,
   1.5 tablespoons tamari sauce and
   1 tablespoon coconut amino sauce over the ingredients.
   
   
4. Cover and bake in a 180˚C oven for 25 minutes.
   
   
5. While the fish is in the oven cook
   1 cup jasmine rice in a rice cooker, with a bunch of
   asian greens, chopped in the steamer tray.
   
   
6. Plate up rice, followed by greens, place salmon fillet on top, drizzle remaining sauce over the whole dish and garnish with fresh
   coriander.

yoghurt chicken with a broccolini, beetroot + seed salad

Serves 4

Ingredients: chicken

1/4 cup coriander, finely chopped

1/4 cup parsley, finely chopped

garlic clove, crushed

1 teaspoon smoked paprika

1 teaspoon ground cumin

2 teaspoons finely grated lemon rind

1 cup coconut yoghurt

500g free-range chicken tenderloins

Ingredients: salad

250g broccolini, diagonally cut into 5cm lengths

250g cooked beetroot, chopped

1 tablespoon sunflower seeds

1 tablespoon pepitas

1 tablespoon sesame seeds

gluten-free soy sauce

1 tablespoon olive oil

juice of 1/2 lemon

celtic sea salt + cracked black pepper

small handful chives, chopped

Method

1. Combine chicken ingredients (except the chicken) in a bowl. Add chicken and thoroughly coat in mixture and allow to marinade for as long as you like
2. Blanch broccolini
3. Combine seeds in a bowl and mix together with a dash of soy sauce
4. Whisk together olive oil, lemon juice and seasoning
5. Serve broccolini and beetroot with seeds sprinkled and lemon dressing drizzled on top
6. Grill chicken on both sides until cooked

Notes
You can bulk up this meal with a small bowl of jasmine rice. Any leftovers can be turned into wraps for lunch the next day too!