Sue Joy | 98five blogger
With the kids back at school and the family getting back into normal routine, there’s easy ways to revamp meals and dump the sugar.
These are the salad dinners I made over January — perfect for the hot summer nights, and balanced nutritionally with vegetables, fruit, protein and healthy fats.
These tasty Asian meatballs are so simple and quick to make. While the meatballs cook in the oven, prepare the coleslaw salad of green and red cabbages, carrot and the fresh herbs, mint and coriander. The Asian dressing gets its flavour from a mix of sesame and olive oils, coconut aminos, lemon juice and ginger. Put them all together and you have a very nourishing meal that’s perfect for a summer lunch or dinner. (See below for the small ice cream scoop I use to shape my meatballs nice and round to save time).
A colourful salad full of flavour and textures. The fish fillets are marinated in coconut milk, olive oil, lemon zest, smoked paprika, garlic and ginger which gives so much flavour to the fish. I used Hoki as they are thick fillets and have a mild fish flavour. This salad has so many textures and flavours going on in your mouth at once, it’s so delicious.
This summer meal consists of lightly fragrant meatballs in a fresh garden and kiwifruit salad. I have the meatballs and salad topped with a tasty mustard and almond butter dressing. The meatballs are lightly flavoured with aromatic spices of caraway, celery and fennel seeds. The addition of kiwi fruit to the garden salad doesn’t just brighten it with its lovely sweet green flesh but you get a good dose of vitamins C, K and E, plus dietary fibre.
We don’t always think to add extra flavour, colour, texture or nutrients to our salads by adding summer fruits. Try it, you will be surprised. Note: if there’s someone with a nut allergy in your family, swap the almond butter in the dressing with tahini or sunflower butter (if using tahini, add 1 teaspoon of honey).
To make the job of forming your meat balls quick and easy, I use a Mocha magic ice cream scoop (50mm, from kitchen shops or online). It’s a great size for when small meatballs are required in a recipe, and easy to use; just squeeze the two handles together then scoop. I run it up the sides of the mixing bowl and the excess meatball mixture will come away and this also compresses the mixture in the scoop. Release the grip on the handles and the meatball drops out effortlessly onto your prepared tray. I originally purchased the scoop to make raw macaroons but found it excellent for forming meatballs.
Summer has us outdoors more and sometimes running out of time to prepare a nutritious meal. Bake a double batch of your meatballs and freeze half to keep for days you’re very busy.
Enjoy the salads and fruits that are in season so you can treat your family to delicious summer dinner salads and enjoy their freshness while they’re available.
Sue joins Mike on Mornings fortnightly on Mondays.
Sue is Perth born and bred, married to her soulmate Bryan (40+ years) and together they have three adult sons, three daughter-in-laws and four grandchildren, with more on the way. Family is one of Sue’s greatest pleasures in life. For the last 15 years of her working life, Sue has managed Chiropractic clinics. She is a member of her local independent Baptist church, enjoys teaching Sunday School to young children and is the author of THE JOYful TABLE cookbook. Sue has battled with Chronic Fatty Liver Disease, arthritis and digestive issues and decided to conduct her own research on what food choices could help her conditions. These choices culminate under what is termed a ‘paleo lifestyle’. susanjoyfultable.com | Follow Sue on Facebook | Instagram
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