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Monday, April 17, 2017

3 Easy Instagram Worthy Dinner Ideas- 30 mins or less!

Three simple dinner ideas for meat eaters, pescatarians and vegetarians/ vegans alike.

If I had to choose between spending 30 minutes in the kitchen or 1 hour, I would for sure go with 30 minutes, especially after a long day at work.
Over the past few months, I have more or less reduced my meals to about 10 key dishes that I make over and over again- I wanted to share three of my current favourites for anyone who is also struggling to get out of the kitchen.

Note: To make this easier, I have filmed a video showing you how I make all three dishes.

STICKY PRAWN BOWL




  • INGREDIENTS

  • Sauce
  • 1 teaspoon garlic, grated
  • 1 teaspoon ginger, grated
  • 4 tbs honey (I added an extra tbs in the video)
  • 3 tbs light soy sauce (I added an extra tbs in the video)

  • 1 cup large prawns/ shrimp
    • 1 cup vegetables (broccoli, spring onion and sugar snaps) 
    • 1 tbs olive oil
    • 1 cup of basmati rice

METHOD

  1. 1. Combine the sauce ingredients in a small bowl. Cover the prawns with half of the sauce; reserve the other half. 

  2. 2. Marinate for a minimum of 10 minutes, or up to an hour.

  3. 3. Heat a frying pan with the olive oil and add the prawns and remaining sauce. Sear until browned and remove.

  4. 4. Steam your choice of vegetables; I like a handful of sugar snaps and broccoli 

  5. 5. Prepare 1 cup/serving of basmati rice; press into a circular container until compact. Upturn on a plate.

  6. 6. Add the prawns and sauce on top of the rice, and surround with choice of cooked vegetables.

  7. 7. Garnish with spring onion; serve.


VEGGIE MEXICAN BURRITO BOWL





  • INGREDIENTS

  • 1 tbs olive oil
  • 1 small red onion, diced/ sliced
  • 1 tsp garlic, crushed
  • 1 cup of chopped tomatoes
  • 1 tsp oregano
  • 1 tsp of garlic powder
  • 1 tsp of chili powder
  • 1 tsp of tomato puree
  • 1 tsp of salt
  • 1 cup of taco beans

  • 1 cup/ serving of basmati rice
  • Spring onion (dressing)
  • 3-4 baby tomatoes (dressing)

METHOD

  1. 1. Slice a small red onion and fry in olive oil in a large pan.

  2. 2. Add crushed garlic, chopped tomatoes, oregano, garlic powder, chili powder, tomato puree and salt to the pan. After stirring; add the taco beans.

  3. 3. Arrange rice on a plate and add taco bean mix. Garnish of spring onion and tomatoes is optional 




  • INGREDIENTS

  • Dressing
  • 4 garlic cloves, sliced into chunks
  • 2 tbs olive oil
  • 2 tbs fresh lemon juice
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 tsp salt

  • 2 chicken breasts, cubed and seasoned with black pepper
  • 2 small red onions, cubed
  • 1 yellow pepper, cubed
  • 1 cup of baby tomatoes, halved

  • 1 cup/serving of lemon cous- cous

METHOD

  1. 1. Add the garlic cloves, olive oil, lemon juice, oregano, thyme and salt into a small container and stir until well combined

  2. 2. Grease a sheet pan with oil and lay chicken and vegetables in blocks.

  3. 3. Evenly distribute dressing over the chicken and vegetables

  4. 4. Bake in the oven for 20-25 minutes at 200 degrees.

  5. 5. Preparing a serving of lemon cous- cous and add chicken and vegetables on top.



Don't forget to watch the HOW TO VIDEO to see my re-create these dishes myself.

If you like the look of these recipes, please feel free to SHARE them using the socials below. If you recreate any of the recipes, you can tweet me @fibrianne.

Post a Comment

Monday, April 17, 2017

3 Easy Instagram Worthy Dinner Ideas- 30 mins or less!

Three simple dinner ideas for meat eaters, pescatarians and vegetarians/ vegans alike.

If I had to choose between spending 30 minutes in the kitchen or 1 hour, I would for sure go with 30 minutes, especially after a long day at work.
Over the past few months, I have more or less reduced my meals to about 10 key dishes that I make over and over again- I wanted to share three of my current favourites for anyone who is also struggling to get out of the kitchen.

Note: To make this easier, I have filmed a video showing you how I make all three dishes.

STICKY PRAWN BOWL




  • INGREDIENTS

  • Sauce
  • 1 teaspoon garlic, grated
  • 1 teaspoon ginger, grated
  • 4 tbs honey (I added an extra tbs in the video)
  • 3 tbs light soy sauce (I added an extra tbs in the video)

  • 1 cup large prawns/ shrimp
    • 1 cup vegetables (broccoli, spring onion and sugar snaps) 
    • 1 tbs olive oil
    • 1 cup of basmati rice

METHOD

  1. 1. Combine the sauce ingredients in a small bowl. Cover the prawns with half of the sauce; reserve the other half. 

  2. 2. Marinate for a minimum of 10 minutes, or up to an hour.

  3. 3. Heat a frying pan with the olive oil and add the prawns and remaining sauce. Sear until browned and remove.

  4. 4. Steam your choice of vegetables; I like a handful of sugar snaps and broccoli 

  5. 5. Prepare 1 cup/serving of basmati rice; press into a circular container until compact. Upturn on a plate.

  6. 6. Add the prawns and sauce on top of the rice, and surround with choice of cooked vegetables.

  7. 7. Garnish with spring onion; serve.


VEGGIE MEXICAN BURRITO BOWL





  • INGREDIENTS

  • 1 tbs olive oil
  • 1 small red onion, diced/ sliced
  • 1 tsp garlic, crushed
  • 1 cup of chopped tomatoes
  • 1 tsp oregano
  • 1 tsp of garlic powder
  • 1 tsp of chili powder
  • 1 tsp of tomato puree
  • 1 tsp of salt
  • 1 cup of taco beans

  • 1 cup/ serving of basmati rice
  • Spring onion (dressing)
  • 3-4 baby tomatoes (dressing)

METHOD

  1. 1. Slice a small red onion and fry in olive oil in a large pan.

  2. 2. Add crushed garlic, chopped tomatoes, oregano, garlic powder, chili powder, tomato puree and salt to the pan. After stirring; add the taco beans.

  3. 3. Arrange rice on a plate and add taco bean mix. Garnish of spring onion and tomatoes is optional 




  • INGREDIENTS

  • Dressing
  • 4 garlic cloves, sliced into chunks
  • 2 tbs olive oil
  • 2 tbs fresh lemon juice
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 tsp salt

  • 2 chicken breasts, cubed and seasoned with black pepper
  • 2 small red onions, cubed
  • 1 yellow pepper, cubed
  • 1 cup of baby tomatoes, halved

  • 1 cup/serving of lemon cous- cous

METHOD

  1. 1. Add the garlic cloves, olive oil, lemon juice, oregano, thyme and salt into a small container and stir until well combined

  2. 2. Grease a sheet pan with oil and lay chicken and vegetables in blocks.

  3. 3. Evenly distribute dressing over the chicken and vegetables

  4. 4. Bake in the oven for 20-25 minutes at 200 degrees.

  5. 5. Preparing a serving of lemon cous- cous and add chicken and vegetables on top.



Don't forget to watch the HOW TO VIDEO to see my re-create these dishes myself.

If you like the look of these recipes, please feel free to SHARE them using the socials below. If you recreate any of the recipes, you can tweet me @fibrianne.

Post a Comment