Mung Bean Dumplings in Ginger Syrup (130 cals)

One of my favourite desserts that mum

just happened to make for me!

at 130 calories per serve, provided you don't overfill with syrup

Perfect for cheat day desserts...

Rare Beef Ribeye with Chilli Jam Salad

I love cooking when there is little to no cooking involved!! Thats why I love salads. there so many more ingredients you can add to this one including ground peanutsn (which I have ommitted from this recipe but will still taste divine and keeping calorie quota at under 350 cals).

Total calories for 100g beef serving (as pictured) is 315 calories

Ingredients

Allow 100-150g of ribeye per person

Salad

1/4 cabbage

2 large carrot2

1 lebanese cucumber

handful of hot mint

handful of mint

handful of perilla leaves

handful of bean shoots

salad will serve 6-8

salad dressing

125ml water

2 tbs sugar

2tbs white wine vinegar

2 chillies

cloves of garlic

add sugar water to a saucepan and heat until sugar dissolves. turn off heat and add vinegar fish sauce garlic and chillies. let cool.

1 tbs of chilli jam per person * see file for recipe

Prepare salad

thinly shredd cabbage, jullienne cucumber and carrots ( i used a mandolin, makes life easier)

roll up mint and perilla leaves and thinly slice.

combine all vegetables into a bowl and pour over salad dressing.

toss and let sit 10 minutes before serving

heat pan or grill until very hot, place beef onto pan and cook for 2 mintues each side. let rest for 5 minutes, then thinly slice.

to serve, place salad onto a plate, arrange beef on top, spoon chilli jam on top and add coriander to garnish.

Enjoy

Chili Jam 45 cals per serve

1/2 cup dried shrimp

15 dried long red chillies

10g fried shallots

20 garlic cloves

4 tbs fish sauce

60g palm sugar

3 tbs tamarind paste

soak chilli and dried shrimp in hot water for 10 mintues

remove, towel dry.

Using a mortar and pestle, pound garlic, shallots, chilli and shrimp into a paste, this may take a while and some elbow grease.

In a hot wok, bring paste to a boil then add palm sugar and tamarind paste, keep stirring until thick and paste darkens in colour. allow to cook and keep in an air tight jar.

Keeps for 2 weeks in the fridge

be prepared for a fairly pungent aroma during cooking, but the flavour will delight.

For the purists, i didn't fry ingredients nor did add oil to the final mixture, but i feel the flavour and consistency would rival traditional methods without the fat.

Add as a condiment to any dish

Enjoy!!

Crispy rice flour crepes with chicken scallops and prawn filling

ok so after 5 attempts at producing the perfect crepe, this is what I came up with. I will have to admit it does take a little practice to get the crepe right but you'll love it!

Will serve 4 people, makes 8 15 cm diameter crepes .

Calories per serve as presented in picture is 316

Ingredients:

RICE FLOUR CREPE

100g rice flour

25 g plain flour

1/2 tsp salt

1 tsp ground tumeric

80ml coconut milk

220ml cold mineral water

CHICKEN PRAWN AND SCALLOP FILLING

100 g chicken mince
50g scallops with roe

50g tiger prawns shelled and deveined

1 clove garlic
handful of bean shoots

pinch of salt and white pepper

olive oil spray

1 spring onion

8-10butter lettuce leaves

1 handful perilla leaves

1 handful mint leaves

200 ml of dipping sauce

DIPPING SAUCE

3 tbs fish sauce

3 tablespoon rice vincegar

2 tbs sugar

3 cloves of garlic

1 burdseye chilli

2 tbs lime juice

125ml water

METHOD

Sift rice flour and plain flour into a bowl and add salt an tumeric, mix well to combine. Pour in coconut cream and mineral water and mix well. let mixture stand for at least 10 minutes before using.

To make filling, heat pan and spray with olive oil spray, add garlic, sautee and then add chicken scallops and prawns, stir until cooked. Add bean shoots to soften. Remove from heat, drain liquid and place mixture into a bowl.

heat pan, spray generously with olive oil spray to coat pan, add spring onions and pour a thin kayer of batter onto pan, remove excess. Add mixture to half of crepe and lower heat, allow for crepe to cook and edges to crispen , then fold over and slide onto plate. Serve with lettuce, perilla and mint leaves with a small bowl of dipping sauce

to make dipping sauce, in a saucepan add, fish sauce, water and vinegar, allow sugar to dissolve without boiling. Once dissolved remove from heat and let cool. To serve add add garlic chilli and lime juice.

Let me know how you go!

Vietnamese Comfort Food

Ok, I have set myself a challenge. To adjust some of my favourite Vietnamese dishes into sub 350 calorie delights to fit into clean eating ethos. Pictured above are dishes made by others but once completed I will post my own pics of sub 350 Viet delights.

The recipes may seem blasphemous to those who delight in Vietnamese food and this may not be for you, but for those who want a taste without too much EXTRA work later in the gym then keep reading. Be warned, I have no actual cooking skills that could make me a masterchef, I like simple and tasty.... I am flying by the seat of my pants :). So follow me as I make a mess of my Kitchen and I break down some traditional Vietnamese recipes to suit the sub 350 ethos.

Images from left to right: Crispy rice flour crepes (Banh Xeo), Crab and tomato with vermicelli (bun rieu), Chicken rice noodle soup (pho ga), Braised Beef (bo kho)
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Healthy and Fit Tennis: Circuit Training

Its back again!

Circuit training at the Deer Park Tennis Club (DPTC).

As part of a government initiative to get sedentary people moving, the Deer Park Tennis Club has developed a Healthy and Fit Tennis Program to assist in community awareness of living a healthy and fit lifestyle. It aims to get families together to enjoy a game of tennis, and can provides training via qualified tennis coaching.

In addition to the traditional tennis club structure, DPTC has also provisions for personal and group training by a qualified personal trainer available free for DPTC members or $5 for non members. These sessions are run every Sunday excluding long weekends and DPTC published event days.

So if you feel like a change, come down and say hello!

Where:Deer park tennis club, Sasella Park, Deer Park

Sundays at 7pm

bring a towel and water bottle

cost $5 for non members and free for DPTC members

minimum age is 16 years old