{"id":11561,"date":"2022-01-26T08:58:36","date_gmt":"2022-01-26T06:58:36","guid":{"rendered":"https:\/\/getitmagazine.co.za\/pretoria\/blog\/2022\/01\/26\/balancing-the-scale-plus-three-delish-salad-recipes\/"},"modified":"2022-01-26T08:58:48","modified_gmt":"2022-01-26T06:58:48","slug":"balancing-the-scale-plus-three-delish-salad-recipes","status":"publish","type":"post","link":"https:\/\/getitmagazine.co.za\/pretoria\/blog\/2022\/01\/26\/balancing-the-scale-plus-three-delish-salad-recipes\/","title":{"rendered":"Balancing the scale \u2026 plus three delish salad recipes\u00a0"},"content":{"rendered":"

January is always a time of new year\u2019s resolutions which often include restrictive eating regimes after festive season indulgence. However, cookbook author and salad queen, Chantal Lascaris<\/a>, believes balance in food (and in life) has nothing to do with extreme dieting or adding kale to every meal you consume.<\/h3>\n

\u201cInstead of making big and impossible-to-stick-to changes (which feel overwhelming), starting with a few good intentions is more manageable and increases the chances of success when it comes to your balance and wellbeing,\u201d says Chantal. One example is to simply make sure you drink enough water in a day. Not only can upping your water intake drastically reduce your sugar intake, but it can also reduce your appetite and food intake during a meal. Some studies even show that drinking water regularly can be linked to improved diet quality overall.<\/p>\n

A home cook and author of several cookbooks (featuring hundreds of delicious recipes), Chantal believes balance in food (and in life) has nothing to do with extreme dieting or adding kale to every meal you consume. She advises: \u201cCompletely overhauling your diet with drastic changes is a recipe for disaster. Being mindful and making small, sustainable decisions can have a big impact on your relationship with food, making it more healthy and more sustainable in the long run.\u201d<\/p>\n

Chantal\u2019s own passion for food-fuelled healthy living has been funnelled into her cookbooks, which include two salad-focused recipe collections. Her most recent release,\u00a0The Ultimate Salad Book<\/em>, uses fresh and nutrient-rich ingredients in a variety of recipes that help you to eat balanced, healthy meals, and feel good at any time of the year. \u201cStart with simple things,\u201d says Chantal. \u201cSimple steps, simple ingredients, simple goals, simple outcomes.\u201d<\/p>\n

To help you step into the new year with your most balanced foot forward, Chantal shares three recipes from\u00a0The Ultimate Salad Book\u00a0<\/a><\/em>that will help show you how easy (and delicious) balanced eating can be.<\/strong><\/p>\n

\"\"<\/p>\n

CAJUN SWORDFISH SALAD<\/strong><\/p>\n

You\u2019ll need<\/strong>: 600g swordfish steak, filleted; 1 Tbsp olive oil; 1 large cucumber, sliced on the diagonal; stalks celery, chopped; 1 cup roughly chopped baby spinach; \u00bd cup roughly chopped fresh mint<\/p>\n

For the cajun rub – 2 tsp salt; 2 tsp garlic powder; 2 tsp paprika; 1 tsp ground black pepper; \u00bd tsp cayenne pepper; 1 tsp dried origanum; 1 tsp dried thyme<\/p>\n

For the dressing – \u00bc cup rice wine vinegar; \u00bd cup coconut milk; salt and pepper to taste<\/p>\n

How to:
\n<\/strong>Mix the ingredients for the Cajun rub.<\/p>\n

Cut the swordfish into bite-size pieces and place it into a sealable bag with olive oil and Cajun rub. Gently massage the bag to ensure the fish is well coated. Place in the fridge for about 30 minutes to allow the flavours to develop.<\/p>\n

Toss the cucumber, celery, baby spinach and mint in a serving bowl.<\/p>\n

Heat a non-stick frying pan and saut\u00e9 the swordfish for about 5 minutes until just cooked. Be careful not to overcook the fish, as it can become dry. Add a touch more olive oil if necessary. Allow cooling slightly before adding the fish to the salad.<\/p>\n

Whisk the dressing ingredients and drizzle over the salad.<\/p>\n

 <\/p>\n

\"\"<\/p>\n

HERBED CRANBERRY AND CHICKEN SALAD<\/strong><\/p>\n

You\u2019ll need:<\/strong> 400 \u2013 600g skinless deboned chicken thighs; 1 tsp dried thyme; salt and pepper to taste; 1 tsp olive oil; \u00bc cup water, or as needed; 2 cups mixed salad leaves; \u00bd red onion, thinly sliced; \u00bd cup sliced chives; \u00bd cup torn fresh parsley; \u00bd cup torn fresh dill; \u00bc cup crumbled blue cheese<\/p>\n

For the dressing – 2 Tbsp red wine vinegar; \u00bc cup olive oil; \u00be cup dried cranberries, plus extra for garnishing; 1 Tbsp Dijon mustard; 1 clove garlic, finely chopped; 3\u20134 Tbsp water; salt and pepper to taste<\/p>\n

How to:
\n<\/strong>Season the chicken thighs with thyme, salt and pepper.<\/p>\n

Heat the olive oil in a frying pan and brown the chicken thighs on all sides. Cook the chicken until done, adding the water if the pan gets dry. Remove from the heat and allow to cool before slicing the chicken.<\/p>\n

Using a hand blender, whizz the dressing ingredients until smooth.<\/p>\n

Combine the mixed salad leaves with half the chicken and the red onion in a serving bowl. Season with salt and pepper and pour over half the dressing. Toss to combine.<\/p>\n

Scatter over the chives, parsley, dill and blue cheese.<\/p>\n

Add the remaining chicken, drizzle over the rest of the dressing and garnish with extra dried cranberries.<\/p>\n

\"\"<\/p>\n

TABBOULEH<\/strong><\/p>\n

You\u2019ll need<\/strong>: 1 x 410g can red kidney beans, drained and rinsed; \u00bd x 410g can chickpeas, drained and rinsed; 1 cup cubed cucumber; \u00bc red onion, diced; 2 stalks celery, chopped; 2 cups roughly chopped fresh parsley; 2 Tbsp roughly chopped fresh dill<\/p>\n

For the dressing – \u00bc cup olive oil; \u00bc cup lemon juice; 1 clove garlic, crushed; salt and pepper to taste<\/p>\n

How to:
\n<\/strong>Combine the salad ingredients in a bowl and toss.<\/p>\n

Whisk the dressing ingredients, pour over the salad and toss well. Chill in the fridge until ready to serve.<\/p>\n","protected":false},"excerpt":{"rendered":"

January is always a time of new year\u2019s resolutions which often include restrictive eating regimes after festive season indulgence. However, cookbook author and salad queen, Chantal Lascaris, believes balance in food (and in life) has nothing to do with extreme dieting or adding kale to every meal you consume. \u201cInstead of making big and impossible-to-stick-to […]<\/p>\n","protected":false},"author":44,"featured_media":11568,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2006,27],"tags":[5034,5035,270,1851,5036,5037,820,5038],"class_list":{"0":"post-11561","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-wine","8":"category-reviews","9":"tag-cajun","10":"tag-chantal-lascaris","11":"tag-chicken","12":"tag-chickpeas","13":"tag-cookbook-author","14":"tag-kidney-bean","15":"tag-salad","16":"tag-the-ultimate-salad-book"},"yoast_head":"\nBalancing the scale \u2026 plus three delish salad recipes\u00a0 - Get it Pretoria<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/getitmagazine.co.za\/pretoria\/blog\/2022\/01\/26\/balancing-the-scale-plus-three-delish-salad-recipes\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Balancing the scale \u2026 plus three delish salad recipes\u00a0 - Get it Pretoria\" \/>\n<meta property=\"og:description\" content=\"January is always a time of new year\u2019s resolutions which often include restrictive eating regimes after festive season indulgence. 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