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Pumpkin

In Recipe, Soup on
September 6, 2018

Thai Pumpkin Soup Recipe

Thai Pumpkin Soup

Spring is finally here (yay!). Whilst I do have some fantastic recipes saved for when the weather warms up, the cold rainy weather over the past week has meant there’s still time to indulge in comfort food for a little while longer!

Which is just as well as I haven’t really been posting many recipes lately. Sorry guys, recipes are just so time consuming to type up! But I’ll try to sneak in a couple more winter recipes before Spring truly arrives, starting with one my favourite recipes this winter.

Thai Pumpkin Soup.

Thai Pumpkin Soup
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In Healthy, Recipe, Salad on
January 8, 2017

Happy 2017 | Pear, Pumpkin and Rocket Salad

Happy 2017!!

A new year, a new start and I’m not one to make New Year’s resolutions or anything of that sort particularly at the start of the year I thought I’d make a bit of an exception and start off 2017 a little bit differently for this blog.

You can probably tell from the photo, that it’s a little different to my usual posts huh?

The above photo looks like a typical super healthy meal photo that you might possibly see on some clean eating site, perhaps moreso at this time of the year when ‘losing this Christmas weight’ is a priority on so many people’s New Years resolutions. Quite a bit of a difference from the first posts of the year: last year (burgers), the year before (pulled pork burgers/pizza) and the year before that (Sausage and Egg Muffins) I must say!

 

As I may have mentioned here and there previously on my blog, in the years gone by I have completed my uni degree and am an now Accredited Practising Dietitian (for a year now!), although it may not be apparently obvious from looking at my blog posts alone. Although the blog started, and remains today much of a tool for me document my cakes and sweets, health and nutrition has become an important part of my life and I’d love for my blog to reflect that.

If you’ve been a reader of this blog for a little while, relax, I’m not turning into an extreme dieting-crazy workout type of blog/website anytime soon. Or anytime at all.

(I love my sweet treats and fun foods a little too much for that)

You won’t start find me raving about kombucha, Activated Charcoal, Super salts or the latest super-food, nor will I be only be posting your typical healthy salads and visiting Paleo Cafes any time soon. I’ll still be posting my usual (and hopefully a little more often too!), including my favourite cakes- because as boring as it sounds- everything in moderation is what I believe in.

 
Back to the salad, which is really the reason for the post today- this is something i tossed together a little while ago for my work lunch, which involved a bag of greens, pear and roasted pumpkin, alongside a grilled chicken breast. 
 
I’ll be honest- my picture with the chicken is not a depiction of what I actually had- take away half of the chicken and double the salad and you’ll get a much more accurate depiction. The reason the photo looks as it does is purely for aesthetics- a salad with two flimsy slices of chicken breast wouldn’t be nearly as photogenic, although it would be a much better indication of what a serving size should be. 
 

With so much information on the internet and social media about health and nutrition, I feel like so much of it is about the aesthetics and appearing ‘healthy’ rather than actually being meaningful. Sure, there’s plenty of amazing and helpful bloggers and accounts, but there’s also so much ridiculous nutrition advice that I’ve come across that I’d really love to have a say too.

I’m not too sure where exactly this blog will be heading- I won’t be introducing any fully researched nutrition articles on this blog anytime soon- but perhaps some handy tips here and there or perhaps some healthy recipes? Let’s start with this salad recipe and we’ll see how this goes from here aye?

Pear, Pumpkin and Rocket Salad Recipe
Serves 6
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
  1. 1/2 Jap pumpkin, cut into 2cm-thick wedges
  2. 2 tablespoons olive oil
  3. 2 Beurre Bosc pears, cored, thinly sliced
  4. Lemon juice, to drizzle
  5. 125g baby rocket leaves (I used a rocket and baby spinach mixture)
  6. 1/4 cup honey
  7. 2 tablespoons balsamic vinegar
  8. Salt and pepper
Instructions
  1. Preheat the oven to 200°C and line 2 baking trays with foil.
  2. Arrange the pumpkin in a single layer on the baking trays. Drizzle with 2 tablespoons oil, and season with salt and pepper. Bake for 20-25 minutes until tender and lightly golden. Set aside to cool.
  3. Drizzle the pears with a little lemon juice.
  4. Make honey and balsamic dressing: Combine honey, vinegar and remaining oil in a screwtop jar. Secure lid and shake to combine. Remove lid. Microwave on HIGH (100%) for 10 seconds or until honey is melted. Replace lid. Shake until well combined.
  5. To serve, combine the rocket, pear, pumpkin and dressing in a large bowl and gently toss to combine. (Optional: I also drizzled my salad with some balsamic reduction to give it some more flavour)
Notes
  1. I served this with Spicy Garlic Lime Chicken
Berry Nutritious http://berrynutritious.com.au/
In Healthy, Recipe, Salad on
November 16, 2016

Pumpkin and chickpea salad

I was sure I had posted this salad on my blog, but I searched and searched….and nothing!

Ever since my new found love of pumpkin, I’ve been adding it to just about everything I can think of- soups, stews, pastas, stir fries, curries- you name it, I’ll throw it in there. I can’t say it always works (pumpkin soup is still my favourite), but here’s one that does!

This isn’t really my usual type of salad, but I first had a pumpkin and chickpea salad at The Caff in Broken Hill (unfortunately it was one I never got around to taking a photo of) and found it much more enjoyable than I had imagined it would be.

I enjoyed the salad so much that when I got home, I searched for a similar recipe and sure enough the first recipe which came up in my search looked almost identical to the salad I had had earlier in the day. Of course, being hours away from home and not being pumpkin season, I could only really bookmark the recipe and hope that I’d find it in the midst of the other billions of recipes I bookmark on a daily basis.

Surprisingly, I did get around to making the recipe, and year and a half later, this recipe has become one of my staples during pumpkin season as it is super quick and easy to whip up. All you need is a pumpkin, tin of chickpeas, onion and figs and you’re just about ready to go!


I really love having something sweet like fruit in my salads, so the addition of the figs (I use dried) is my favourite component of this salad. I’ve added lots of green spinach and rocket leaves to the recipe to bulk it up as I tend to have this as a meal rather than a side dish but feel free to leave it out!

Pear, Pumpkin and Rocket Salad
Serves 6
Write a review
Print
Prep Time
15 min
Cook Time
25 min
Total Time
45 min
Prep Time
15 min
Cook Time
25 min
Total Time
45 min
Ingredients
  1. 1/2 Jap pumpkin, cut into 2cm-thick wedges
  2. 2 tablespoons olive oil
  3. 2 Beurre Bosc pears, cored, thinly sliced
  4. Lemon juice, to drizzle
  5. 125g baby rocket leaves (I used a rocket and baby spinach mixture)
  6. 1/4 cup honey
  7. 2 tablespoons balsamic vinegar
  8. Salt and pepper
Instructions
  1. Preheat the oven to 200°C and line 2 baking trays with foil.
  2. Arrange the pumpkin in a single layer on the baking trays. Drizzle with 2 tablespoons oil, and season with salt and pepper. Bake for 20-25 minutes until tender and lightly golden. Set aside to cool.
  3. Drizzle the pears with a little lemon juice.
  4. Make honey and balsamic dressing: Combine honey, vinegar and remaining oil in a screwtop jar. Secure lid and shake to combine. Remove lid. Microwave on HIGH (100%) for 10 seconds or until honey is melted. Replace lid. Shake until well combined.
  5. To serve, combine the rocket, pear, pumpkin and dressing in a large bowl and gently toss to combine
Notes
  1. Optional: I also drizzled my salad with some balsamic reduction to give it some more flavour
Berry Nutritious http://berrynutritious.com.au/
In Recipe, Soup on
May 2, 2015

Pumpkin Soup

 

When I first started this blog, some 5 or so years ago, never would I have thought that I’d post a recipe for pumpkin soup. Nor would I have thought that this pumpkin soup would be one that I’d love so much that I’d make it weekly during Autumn (because one batch never really lasts a week!). 
 
You see, I’ve never really been much of a fan of pumpkin, with pumpkin soup being one of my least favourite soups- one I try to avoid whenever possible. So when the waiter at a restaurant I was visiting told me that the only soup they had that day was pumpkin soup, I almost ordered something else instead.

 

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