Smoked trout and asparagus salad with creamy dressing


Serves 2


1/2 bunch watercress – take sprigs off thicker stalks and spin wash

½ Spanish onion sliced thinly into ½ rings and separate

½ Lebanese cucumber halved lengthwise and sliced

bunch asparagus spears

½ smoked rainbow trout skin & bones removed

8 walnuts halved


1 clove garlic – pressed and diced finely

½ cup organic full fat yoghurt

1 tablespoon MCT oil or extra virgin oil

1 lemon juiced

Himalayan salt & fresh cracked pepper to taste


Boil enough water to cover in a pan wide enough to fit asparagus spears flat.

Snap off woody ends of asparagus. Add to boiling water and cook for 30secs.

Remove and plunge into ice cold water immediately.

On two plates arrange watercress and top with onion and cucumber.

Flake the trout into smaller pieces and scatter over salad.

Place asparagus on top

Sprinkle with walnuts

Combine all dressing ingredients together and blend well. Shaking in a screw top container works well for this.

Drizzle over salad



Zucchini spaghetti with smoked trout

A light tasty grain free alternative to regular pasta.  Providing protein, healthy fats and boosting your vegetable intake.


1 tblpsn extra virgin olive oil

1 onion halved and sliced

1 clove garlic minced

12 mushrooms sliced

½ red capsicum sliced

2 zucchinis topped & tailed

1 tbslpn parsley finely chopped

1 smoked rainbow trout

Himalayan salt & fresh ground pepper


Gently sauté onions, garlic, mushrooms and capsicum for 10 minutes

With a spiraliser process zucchini to form “spaghetti”.

Cut the rainbow trout from the head to tail down the centre

Peel back the skin and gently lift the flesh away from the spine and removing any bones along the edges as well.

Gently fold the trout and zucchini spaghetti through the sautéed vegetables until warmed through, approximately 2-3 minutes.

Serving Suggestion

With a pasta spoon dish up the mixture into shallow bowl plates and serve immediately.




Grilled ginger lime fish Thai cabbage salad

Grilled ginger lime fish Thai cabbage salad (sugar free)

Serves 4


One ling fillet approx 500g

2 tspns fresh grated ginger

1 lime juiced

½ tspn tamari

2 coriander plants washed and finely chopped

2 cups shredded cabbage white (cut about 4cm thick)

2 cups Bean sprouts rinsed (type used in asian cooking)

2 eschallots (spring onions) thinly sliced diagonally (green and white part)

2 medium carrot peeled and julienned (cut into long match sticks)

½ cup or Vietnamese or regular mint chopped

2 coriander plants washed and finely chipped

½ cup dry roasted cashews


½ – 1 red chilli (seeded and finely chopped) optional

2 tspns macadamia oil

1 lime juiced (2tblspns)

2 tblspns fish sauce

2 tblspns umeboshi (or rice wine) vinegar

2 tspns mirin (available from health food store – check ingredients and do not buy one with alcohol init.)


Place Ling on baking paper on a tray and sprinkle with ginger, coriander and lime juice and ½ tspn of tamari drizzled over it.

Place under grill and cook until fish flakes gently separate with a fork approximately 6-10mins depending on thickness of fillet.

In a salad bowl combine, cabbage, sprouts, eschallots, carrot, mint and coriander.

Combine dressing ingredients in a jar and shake well.

Pour over salad and toss well to combine all the ingredients.

When cooked cut fish into bite size pieces and place over the top of the salad.

Sprinkle the cashews over and serve immediately.

Ginger lime fish Thai cabbage salad


Chicken San Chow Bau

San Chow Bau

Serves 2-4


500g chicken mince

2 tspns ginger

1 medium red chilli – remove seeds and dice finely

2 tspns macadamia oil

½ red capsicum diced

1 carrot julienned

handful of swiss brown mushrooms quartered

½ small tin chestnuts cut into matchsticks

2 eschallots (green spring onions) sliced into small portions

1 bag of Chinese bean sprouts

2 tblspns oyster sauce

1 tblspn tamari

½ lime juiced

1 coriander plant chopped

iceberg lettuce leaves

2 tblspns cashews


Saute chicken mince in oil until cooked approximately 5 mins

Add onion, ginger, capsicum, carrot and mushrooms stir through and cook for 5 mins

Mix sauces and lime juice together

Add eschallots, chestnuts, chilli and bean sprouts to pan and combine well

Add sauces and mix through quickly

Remove from heat and stir through coriander

Place in serving bowl and top with chopped dry roasted cashews

Spoon into lettuce cups and serve immediately.


If nightshade free, replace red capsicum and chilli with diced red radish.  Check sauces if gluten free.

Try snow pea sprouts instead of bean sprouts


Chicken larb salad (sugar free)

Chicken Larb Salad Chicken Larb salad

Serves 1-2

Cravings something tasty and fresh, I was inspired to create this quick and easy dish out of some left over cooked chicken & veges in the fridge.


1 tspn lemongrass finely chopped

½ medium chilli finely chopped

1 clove garlic crushed

1 cup left over chicken chopped into small pieces

1 tspn macadamia or coconut oil

½ small Spanish onion finely sliced and chopped

1/8 red capsicum diced

1 tspn fish sauce

½ tspn tamari (soy sauce)

½ tspn mirin

zest of ½ lime

juice of one lime

8 snow peas sliced diagonally into 4 mm strips

½ Lebanese cucumber julienned

1 tblspn fresh mint roughly chopped

4 x lettuce cups or 3 cups of mixed salad leaves

2 tablespoons of dry roasted cashews chopped


Heat pan

Add oil, chicken, lemongrass, chilli & garlic and stir fry for 2-3 minutes until fragrant

Add Spanish onion and capsicum and stir fry for 1 minute

Add fish sauce, tamari and mirin, stir through for another minute

Take off heat and add in the snow peas, cucumber & mint. Combine all ingredients well.Ingredients for Chicken Larb

Wash and spin dry salad leaves

Place leaves on plate and spoon larb mixture over or into lettuce cups

Top with cashews


Try mixing in other vegetables you like, chopped mushrooms, carrot, corn, bean sprouts, bamboo shoots or water chestnuts for crunch.

Use fresh coriander leaves instead of mint.