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    2 weeks ago by brownpapernutrition Count down to Bali!!! Time to get beach bikini body ready!!!! This will require: 1. buying a bikini 2. getting on plane 3. going to beach I won't be crash dieting to lose 'water' weight in the lead up to a holiday only so I can scrutinise myself in a photo. I won't be buying a scrimpy bikini to motivate myself to look better only to feel uncomfortable / have it fall down as I run around the beach, waterslides and (attempt to...) long board with my darling Jet and my beautiful man by my side. ‍♀️ ‍♂️ I WILL
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CHICKEN COCONUT BEET LEAVES

GF : DF : SF

Makes 18 leaves

 

¼ cup
 shredded coconut

¼ cup 
raw peanuts

1 tbsp
grapeseed oil

1
 garlic clove, crushed

1 tbsp
 grated root ginger

1
 small red chilli, seeded and finely sliced into strips

250g poached chicken, shredded

1 tbsp
fish sauce (squid brand)

1 tbsp coconut sugar

18 
beetroot leaves, rinsed and dried

1 lime, juiced and zested

¼ cup 
coriander leaves

1/4 small papaya, sliced into small strips about 5cm long

 

Poach the chicken and set aside to cool. Preheat the oven to 180˚C. Roast the coconut and peanuts on separate trays for 5 minutes or until each is golden brown. Once cool, roughly chop the peanuts, set aside with the coconut. Add the garlic, ginger and chilli to a mortar and pestle and crush. Heat the oil in the wok over a high heat and sauté garlic, ginger and chilli for 1–2 minutes or until fragrant. Remove from the heat and add the fish sauce and the coconut sugar, stir until coconut sugar is dissolved. Add in the lime juice. Once cooled add in the zest. Serve each beet leaf topped with chicken mixture (heaped tablespoon), sprinkle of coconut and peanuts, wedge of papaya, a couple of chilli strips and coriander garnish.

 

 

 

Category

Mains, Sides & Salads, Snacks

Tags
carbs, fibre, health, healthyfamily, nutrition, recipes, seasonal, sugarfree, wholefoods
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