Tag Archives: #recipe

The Week Ahead: Fuel and Fitness 19 Jan 2012

15 Jan

Here it is, my weekly plan for week starting: 19Jan. No, I didn’t change the formatting 🙂 If you would like the recipes please email me at theequilibriumproject@gmail.com. Cheers


New Recipe: Chilli Fish & Roast Veggie Salad

11 Jan

Usually, I like recipes that take a few minutes to cook. but every now and then I like to cook something that takes a little longer to prepare because the taste is amazing. This is one of those recipes. Still so easy, a child could make it, but make sure you have about an hour (including prep) before you plan on eating.



Basa Fillet


Lemon (squeeze juice)

Avocado Oil



Sweet Potato

Red Rascal Potato

Red Onion

Red Capsicum

Pine Nuts

More Spinach



1. Preheat oven to 180deg celsius. Dice the sweet potato, potato, capsicum, onion. Add the potato and sweet potato to a  roasting tray along with a few cloves of garlic. (I pop some baking paper on the tray to stop it sticking). Coat in avocado oil and cook for 20 minutes.

2. At the 20 minute mark, remove from oven. Add capsicum, red onion and pine nuts to tray coated in oil and put back in oven for another 20 minutes.

3. Meanwhile, grab some aluminium foil and line with spinach. Place fish on top (any white fish will work) Coat fish in a mixture of chilli, lemon juice and avocado oil. Close up foil, sit on a baking tray and place in oven for 15 minutes.

4. Veggies and fish should finish around the same time so remove from oven and serve. Veggies can be placed on a bed of spinach.


As I have upped my training significantly this week, I have added a small amount of potato to my diet as recommended by the Paleo Diet for athletes.

I used the juices from the fish as a dressing for the salad. The amount of chilli in the fish can be altered according to your preferences.

New Recipe: Couldn’t be assed salad

7 Jan

So, here it is. My I’m over it, couldn’t be assed dinner. It takes less than two minutes to put together, hence the appeal. I added some of my mango sauce for some extra flavour which made it taste great.





Chicken (I bought a BBQ chicken)


Snow Peas (Not sure if these are Paleo)

Mango Sauce


Chop it and chuck it all together. The end

Beef & Veggie Stir Fry

7 Jan

Ok, so last nights dinner (and today’s lunch) was absolutely delish and a happy accident. I had a whole lot of veggies leftover from the last few days so popped them all in a pan with some Chilli and Garlic.



Red Capsicum

Yellow Capsicum





Chilli paste, minced garlic, coconut oil


After heating up the chilli and garlic in the pan with some coconut oil, I browned the beef. After it was almost cooked through, I added all the other veggies. Once cooked, topped with some orange. Done 🙂

New Recipe: Prawn Salad with Mango Chilli Sauce

2 Jan

So… I hope everyone has had a fantastic New Years Eve wherever they are in the world. I have had some of my closest friends visit me at my new home and so I have had the most wonderful few days sharing it with them.
Here is a great new recipe (if you can even call it that it’s so easy) that you can whip together in a few short minutes. Fantastic for Lazy Summer evenings after spending all day in the sun.

Peeled prawns
Spanish Onion

For Sauce:
2 Mangoes
1 clove garlic
1 teaspoon chopped chilli
½ teaspoon grated ginger

Place all ingredients for sauce in a blender and mix – if the mixture is too thick it can be thinned out with water. Pour sauce over the salad ingredients.

Feedback: This salad was just sublime. So easy to make and delicious. The blend of chilli and mango worked perfectly with this salad. There was plenty of leftover sauce so can be used again.

The Paleo Pizza Experiment

29 Dec

Inspired by my holiday reading, I have been busting to make some Paleo Pizza. The idea that one of my favourite foods is still possible made me feel very happy inside. So, I hada  few friends over for dinner and we decided to try it out. My crust recipe came straight from the Everyday Paleo website: http://everydaypaleo.com/2010/08/04/everyday-paleo-pizza/.

For topping I used:

  • Tomato paste
  • Baby spinach
  • Olives
  • Mushrooms
  • Red Onion
  • Sundried Tomato
  • Chicken


After cooking the crust for 20 minutes I just added the ingredients and left in the oven for another 15 minutes. See my photo for the result.


So I have to say that although this base was absolutely lovely it was really not suited to Pizza eating in a traditional sesnse. It  was a very heavy biscuit like mixture and after one piece of Pizza I felt really full. Feedback from my friends was that it tasted like a “pizza on a biscuit”. “Definitely worth trying but very intense.”

I think I might try this recipe again but not as a Pizza. Possibly as a base for a nice dessert.


New Recipe: Orange Chicken Stir Fry

28 Dec

Okay, shopping has been done, meal plans are prepped, I am feeling fantastic again. And I come with a brand new recipe cooked in my new wok.


500g Chicken

1 cup orange juice (fresh squeezed – I used 3 oranges)

1 cup chicken stock

1 Brown Onion diced

1 Big bunch of Bok Choy

Coconut Oil





1. Add Coconut Oil to the wok. Once heated, add the chicken and cook.

2. Remove chicken from wok, place in bowl.

3. Brown onion, then add garlic and giner to wok. Cook until soft.

4. Add orange juice, chicken stock, bring to boil then put chicken back into wok.

5. Simmer for about 10 minutes then remove from wok.

6. Cook Bok Choy in wok until soft.

7. Serve chicken and sauce over a bed of bok choy.


Feedback: This recipe was an amalgamation of a few different recipes that I have seen and I have to say not one of my best. The effort to taste ratio didn’t cut it for me, so I’m going to have to try this in a few different ways until I get it right. I will let you know when I get the recipe sorted. Take a look for yourself – feel free to offer suggestions.