YMCA Healthy Living Magazine YMCA summer 2020-21 | Page 16

AUTHOR
STEFANIE VALAKAS , APD Stefanie specialises in women ’ s health and fertility nutrition . She is the founder of The Dietologist . Learn more at www . thedietologist . com . au or follow her on Instagram @ the _ dietologist .

AVOCADO AND MISO GRILLED CHICKEN RICE BOWL
With avocados in season this recipe is a great addition to your menu planning .
Serves 4
SUMMER RECIPES SUMMER 2020-2021
INGREDIENTS
} 6 chicken thigh fillets } 4 cups cooked brown rice } 6 radishes ( finely sliced )
} 2 ripe avocados , cut into wedges ( lengthways )
} 1 cup podded edamame ( blanched )
} 1 nori sheet ( cut into 4 strips )
} ⅓ cup roasted cashews
( chopped ) } ⅓ cup miso paste } ¼ cup maple syrup } 3 tbsp finely grated ginger } 2 tbsp olive oil } 1 tsp sesame oil } ¼ cup lime juice } Baby coriander to serve
METHOD
1 . Preheat BBQ or grill plate to high heat .
2 . Combine ginger , maple , miso , oil , sesame and together in a bowl . To make miso dressing , remove half of the mixture and combine with the lime juice . Set aside .
3 . Add the chicken to the bowl with remaining miso mixture and leave to marinate for 20 minutes .
4 . Grill chicken for 3-4 minutes each side or until cooked through . Allow to cool slightly before slicing .
5 . Line four bowls with a nori strip and top with brown rice , sliced chicken , cashews , radish , edamame and avocado .
Did you know ? Delcados are a slow grown hass avocado with a richer , deeper flavour because they ’ ve been on the trees for almost double the time of some other avocados .

TURKEY SAN CHOY BAU

Serves 4
I love this recipe , because it is so quick and easy , and helps you use up any extra veggies in the fridge towards the end of the week .
INGREDIENTS
} 500g lean turkey mince
} 1 red capsicum ( finely diced ) } 2 carrots ( finely diced ) } ¾ cup frozen peas } ¾ cup frozen corn } 4 large pieces of iceberg lettuce for cups
} 2 spring onions ( finely chopped )
} 1-2 cm piece of fresh ginger ( finely grated )
} 2 cloves of garlic ( crushed )
} 2 tbsp reducedsalt tamari or soy sauce
} 1 tbsp sesame / peanut / olive oil
} 1 fresh lime ( cut into quarters ) } Basmati or brown rice to serve ( optional )
METHOD
1 . In a wok , add your oil of choice and add the turkey mince , stirring until almost completely cooked through .
2 . Add the crushed garlic and ginger to the wok and mix through to flavour the mince .
3 . Add the diced capsicum , carrot , corn and peas to the wok – these should all be roughly the same size for even cooking time .
4 . Add the tamari sauce and stir-fry for another 1-2 minutes . 5 . Finish with the freshly chopped spring onions and mix through . 6 . Remove the wok from the heat and spoon the mixture into the lettuce cups and serve – delicious with a squeeze of lime !
16 YMCA HEALTHY LIVING MAGAZINE