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Sunday, November 16, 2014


Recipes come from the oddest places, if you keep your eyes and mind open. I was relaxing on the beach this Saturday after a brutal but rewarding week of work and renovating and stumbled upon this summery recipe. Where did I find it, you may ask? To answer this question you need to understand one thing about me. I hardly ever read gossip websites, I never watch reality tv shows (unless they are renovation or food related!) and I am about 5-10 years behind which celebrity is dating whom. That being said, when I am truly in need of relaxing, I buy a gossip magazine (usually Who or OK) and sit alone on the beach reading it cover to cover. Call it an indulgence, a guilty pleasure, whatever you wish. I cherish this time of escapism. And in this pages of Who's most recent addition was one recipe, which turned out to be delicious, packed with protein and healthy. 



  • 1/2 cup quinoa, rinsed and drained twice
  • salt & pepper 
  • 400g turkey fillets, cut into 2 even portions
  • 1 tablespoons coconut oil 
  • 2 large handfuls of kale, shredded 
  • 1/4 large iceberg lettuce,  shredded
  • 200g green beans, trimmed & cut into small pieces
  • 1 pink lady apple, thinly sliced
  • Optional - 1/2 cup fresh herbs, such as parsley, mint and/or coriander 
  • the jest & juice of 1 large lemon
  • 2 tablespoons olive oil
  • 1 large garlic clove, finely chopped or crushed
  • 1/4-1/2 teaspoon dried chilli flakes


1. In a saucepan cover the quinoa with 1 1/2 cups of water and bring to a boil over medium heat. Reduce to a simmer and cook for 15 minutes or until the water is almost all absorbed. Add the kale to the pan and cover, cooking for a further 2 minutes. Remove the quinoa & kale from the stove and rinse well with cold water, then drain and set aside. 

2. Whilst the quinoa is cooking, prepare the turkey by massaging a small amount of salt and pepper into each fillet. 

3. In a medium frypan heat the coconut oil over medium heat. Add the fillets and cook for 2 minutes each side, then add 1/3 cup of water, cover with a lid, turn the heat down to low and cook for 5 minutes. After this time, turn off the heat and keep covered for 5 minutes. 

4. Meanwhile, make the dressing by combining all ingredients in a small bowl and whisking well to combine. Season to taste and a splash of water at a time if the dressing seems too thick. 

5. Slice the cooked turkey into thin strips. Place the quinoa and kale in a large serving bowl, then top with the shredded lettuce, beans, apple slices and herbs, if using. Drizzle the dressing over the top and toss well to combine. 

Serves /
Total Preparation time / 10 minutes 
Total Cooking time / 25 minutes 

x Emily 

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