zeeskitchen.com – Nourish, Indulge, Thrive

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Zee's Kitchen

by Zeena Muhssin

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🥔 Crispy Potato Cottage Cheese Salad 🥗 I wa

🥔 Crispy Potato Cottage Cheese Salad 🥗

I wanted to create a potato salad that was both healthy and delicious, unlike the shop bought versions loaded with unnecessary additives and unhealthy dressings. This crispy potato cottage cheese salad is packed with fresh ingredients and vibrant flavours, making it a perfect addition to any meal. The combination of crispy, seasoned potatoes and creamy cottage cheese was an absolute hit – the dish was gone in no time!

Ingredients:
200g cottage cheese
500g salad potatoes
1 lemon (juice and zest)
2 tablespoons fresh chives, chopped
1 cucumber, diced
4 radishes, thinly sliced
2 tablespoons chilli oil
Spices for potatoes (e.g., paprika, garlic powder, salt, and pepper)
Extra chives for topping

Wash the salad potatoes and keep them whole.
Boil them in salted water for about 10-15 minutes, or until tender.

Drain the potatoes and let them cool slightly.
Gently flatten each potato with a potato masher.
Toss the flattened potatoes with your preferred spices (paprika, garlic powder, salt, and pepper).
Place the potatoes in the air fryer and cook at 200°C for 10-15 minutes, or until crispy, shaking halfway through.

In a large bowl, combine the cottage cheese, lemon juice and zest, chopped chives, diced cucumber, and sliced radishes.
Once the potatoes are crispy, add them to the bowl and mix everything gently.
Finish and Serve:

Drizzle the chilli oil over the salad.
Garnish with extra chopped chives.
Serve immediately and enjoy!

This crispy potato cottage cheese salad is a perfect side dish for a BBQ or a delicious standalone lunch. The combination of crispy, seasoned potatoes, creamy cottage cheese, and fresh vegetables, all topped with a kick of chilli oil, makes for a refreshing and satisfying meal.

Zee x

#foodie #instafood #healthyeating #healthyrecipes #nutrition #cleaneating #potatosalad #saladrecipes #crispypotatoes #cottagecheese #chillioil #wellness #healthylifestyle #summerecipes #bbq #easyrecipes #homecooking #foodblogger #viralfood

🥞 Pancakes for the Weekend 🍌 These buckwhea

🥞 Pancakes for the Weekend 🍌

These buckwheat pancakes are a fantastic choice for a healthy and delicious weekend breakfast. It's a real treat and only uses natural unrefined sugars!

Pancake Ingredients:
100g buckwheat flour
2 large eggs
250ml almond milk or oat milk
1 teaspoon baking powder
1 teaspoon ground cinnamon
20g collagen peptide powder
1 tablespoon coconut oil (for cooking)

Topping Variation 1:
200g Greek yoghurt
150g mixed berries
1 tablespoon honey
2 tablespoons mixed seeds

Topping Variation 2:
2 tablespoons organic peanut butter
2 bananas
1 tablespoon coconut oil (for caramelising bananas)
1 tablespoon chia seeds
2 tablespoons coconut shavings
1 tablespoon maple syrup

Instructions:

In a mixing bowl, combine the buckwheat flour, baking powder, and ground cinnamon.
In another bowl, whisk together the eggs, almond milk or oat milk, and collagen peptide powder.
Gradually add the wet ingredients to the dry ingredients, mixing until smooth.

Heat a non-stick frying pan over medium heat and add a small amount of coconut oil.
Pour a ladleful of batter into the pan and cook for 2-3 minutes on each side, or until golden brown.
Repeat with the remaining batter, adding more coconut oil as needed.

In a small saucepan, combine the mixed berries and honey. Cook over low heat until the berries are soft and slightly stewed.
Top the pancakes with Greek yoghurt, stewed berries, and mixed seeds.

In a frying pan, heat the coconut oil over medium heat.
Slice the bananas and add them to the pan, cooking until caramelised on both sides.
Spread organic peanut butter over the pancakes, add the caramelised bananas, and sprinkle with chia seeds, coconut shavings, and a drizzle of maple syrup.

Enjoy!

Zee x

#foodie #instafood #pancakes #glutenfree #healthyfood #healthyrecipes #nutrition #breakfastideas #wellness #superfoods #sugarfree #foodinspo #eatwell #foodblogger #recipeoftheday #buckwheatpancakes

🥦 Pimped Tenderstem ✨ This is such a tasty w

🥦 Pimped Tenderstem ✨

This is such a tasty way to elevate your greens! I didn't get a chance to shoot the pesto but all details are below. Broccoli is a fantastic food to introduce into our diet, it even has cancer fight properties. Just make sure not to overcook it and lose those nutrients, it only takes a couple of minutes to go vibrant green!

Ingredients:
200g broad beans (shelled)
50g fresh basil leaves
50g grated Parmesan cheese
2 cloves garlic
30g pine nuts
100ml extra virgin olive oil
Juice of 1 lemon
Salt and pepper to taste
250g tenderstem broccoli
30g hazelnuts
Instructions:
Prepare the Broad Beans:

If using fresh broad beans, blanch them in boiling water for 2-3 minutes, then transfer them to an ice bath to cool. Once cooled, remove the outer skins to reveal the bright green beans.
If using frozen broad beans, defrost and remove the skins.
Toast the Pine Nuts:

In a dry pan over medium heat, toast the pine nuts until they are golden brown and fragrant. This should take about 3-4 minutes. Let them cool.
Blend the Ingredients for Pesto:

In a food processor, combine the broad beans, basil leaves, grated Parmesan, garlic, and toasted pine nuts.
Pulse until the mixture is coarsely chopped.
With the food processor running, slowly add the olive oil in a steady stream until the mixture is well combined and reaches a smooth consistency.
Add the lemon juice, and season with salt and pepper to taste. Pulse a few more times to incorporate.
If the pesto is too thick, you can add a bit more olive oil or a splash of water to reach your desired consistency.
Steam the Broccoli:

Steam the tenderstem broccoli in a steamer or over a pot of boiling water until tender but still vibrant green, about 4-5 minutes.
Toast and Chop the Hazelnuts:

In a dry pan over medium heat, toast the hazelnuts until they are golden brown and fragrant. This should take about 5-7 minutes.
Let them cool, then roughly chop them.
Assemble the Dish:

Arrange the steamed tenderstem broccoli on a serving platter.
Spoon the broad bean pesto over the broccoli.
Sprinkle the chopped roasted hazelnuts on top.

Enjoy!

Zee x

#foodie #healthyfood #tenderstembroccoli #vegan #eatyourveggies #pesto

A day (or 2) of eating in LA 🌴 I was recently

A day (or 2) of eating in LA 🌴

I was recently out in Los Angeles working on the rugby and managed to get some free time to go stuff my face and explore!

I knew I wanted to stay somewhere unique but never thought I would find a place like this! Owned by a group of artists, this Airbnb was decorated top to bottom with art, records, candles and there wasn't a single corner without detail. Just looking how insane it was, the perfect spot for some meditation and chilling 🪷

Here's where I stopped off to eat:

☕ Millie's Cafe, Silverlake
- I got the California Benedict with smoked applewood bacon and avocado.
- I also got a date and cardamom oat cappuccino which was absolutely delicious

🇯🇵 Little Tokyo ⛩️
- I visited 3 spots here, the first one being a clothes shop called Hob Nob which has some really cute pieces.
- I went to a bakery called Café Dulcé where I bought mocha choux bun and green tea custard donut
- I had dinner at Marugame Monzo and had the Chicken Curry Udon with some Oolong tea 🍵

🥞 Bea Bea's, Glendale
- My last stop was at this lovely cafe that served Matcha pancakes with green tea mascarpone 💚 These were huge I could barely eat half of them

During my time in LA I also ate a hell of a lot of tacos and drank a few too many margaritas 🍸 Lots of inspiration from the City of Angels 👼

#foodietravels #traveleats #losangeles #losangelesfood #culinarytravel #localcuisine #foodadventures #matcha #pancakes #eggsbenedict #littletokyo #laeats

My Lazy Steak Dinner 🥩 There are days when not

My Lazy Steak Dinner 🥩

There are days when nothing but a steak and crispy chips will do to satisfy that deep hunger. It's a craving that speaks to the soul. This time, though, I decided to give in to the craving with a healthier twist, crafting a meal that indulges the desire for richness and flavor without the guilt. Introducing my version of steak and chips, accompanied by a vibrant, easy chimichurri and a side of greens that bring both color and nutrition to the plate.

Recipe:
Steak with Easy Chimichurri, Air-Fried Rosemary Potatoes, and Sautéed Greens

Ingredients:

Steaks:
2 steaks (about 200g each), your choice of cut
Salt and pepper, to taste

Chimichurri Sauce: I used one from M&S but you can make your own by combining these ingredients
1 bunch of fresh parsley, roughly chopped
3-4 cloves of garlic, minced
2 tablespoons of red wine vinegar
1/2 teaspoon of salt
1/4 teaspoon of pepper
1/2 teaspoon of chili flakes (adjust to taste)
75ml olive oil

Air-Fried Rosemary Potatoes:
500g baby potatoes, halved
1 tablespoon of fresh rosemary, chopped
1-2 tablespoons of olive oil
Salt and pepper, to taste

Sautéed Greens:
200g chard, roughly chopped
200g broccoli, cut into florets
2 cloves of garlic, minced (or some wild garlic leaves)
1 chili, deseeded and finely chopped
Juice of 1/2 a lemon
Olive oil, for sautéing
Salt and pepper, to taste

Instructions:

Season the steaks generously with salt and pepper.
Preheat a pan over medium-high heat and cook the steaks to your liking. Let them rest before slicing.

Combine the parsley, garlic, red wine vinegar, salt, pepper, chili flakes, and olive oil in a bowl. Adjust seasoning to taste.

I boil my potatoes for 5 minutes to get them a bit soft first. Toss the halved baby potatoes with olive oil, fresh rosemary, salt, and pepper.
Cook in an air fryer at 200°C for about 15-20 minutes, or until golden and crispy.

Heat olive oil in a pan over medium heat.
Add the garlic and chili, cooking until fragrant.
Add the chard and broccoli, sautéing until tender. Finish with lemon juice, salt, and pepper.

Zee x

#foodie #steakdinner #healthyeating #homecooking #chimichurri #steakandchips #airfryer #foodlovers #eatwell #instafood

🥟 Sundays at Victoria Park Food Market 🌯 No

🥟 Sundays at Victoria Park Food Market 🌯

Now, as much as I love Broadway Market, it gets insanely busy on the weekends and can be a bit hectic. But if you walk down the canal just a little bit further you'll reach @victoriaparkmkt and enter a world of different cuisines and delicious food! There's so much on offer here, from savoury to sweet, as well as some amazing produce and even a doggy treats stand 🐶

I love coming down here every Sunday, starting the day off with a gorgeous walk down the canal and seeing all the boats is the perfect way to clear the head. The market features food from places like Nepal and Sri Lanka, so you're bound to find the perfect lunch 🤍

Opening hours are 10am-4pm 🌿

Have a wonderful Sunday! 🔆

Zee x

#londonfoodmarkets #hackneyeats #londoneats #foodieadventures #streetfoodheaven #localeats #urbanfoodie #tasteofhackney #gourmeteats #nepalesemomos #pasteldenata

✨ Casa FoFó, London 🍷 I celebrated my birth

✨ Casa FoFó, London 🍷

I celebrated my birthday a while back at the gorgeous @casafofolondon in Hackney, and it did not disappoint! It's a cosy restaurant with one Michelin Star and is well deserved as the food is outstanding, it's refined yet comforting.

Every dish was amazing, the sourdough bread which was then used to make a ginger noodle soup, octopus, celeriac and truffle sauce and my favourite dish: cinnamon rice pudding with sake cream, rhubarb and toffee popcorn... Absolutely insane. We went with the wine pairing which I highly recommend, and fished off the meal with some pistachio and chocolate truffles.

The menu changes all the time here so I'm very excited to go back 🤍

#casafofo #londoneats #michelinstar #finedining #gourmetexperience #foodieadventures #londonfoodscene #culinaryjourney

🍤 A Sunset BBQ on Playa de San Pedro de Alcánt

🍤 A Sunset BBQ on Playa de San Pedro de Alcántara ⛱️

Surrounded by date trees and the sound of crashing waves, I decided to do a simple BBQ a few months ago in Spain thanks to these grills on the beach. Decided to keep it nice and easy (and healthy) with some tasty veggie and seafood skewers, topped off with a fresh Herby tomato salsa. Nothing beats the combo of good food, great views, and that sea air. Take me back 🔆

#foodie #instafood #beachbbq #healthyeating #traveleats #seafood #veggies #outdoorcooking

🍜 Red Thai Curry Noodle Soup with Blackened Chi

🍜 Red Thai Curry Noodle Soup with Blackened Chicken 🇹🇭

My obsession for noodle soups continues! They are so delicious, easy to make and versatile. You can add any veggies and use any protein you like. It's bursting with flavour and the beauty is that it feels indulgent but so healthy at the same time. These soups have made it into my weekly meals, and are a real crowd pleaser! 💚

For the Chicken Marinade:
- Chicken thighs: 4 (approximately 600g)
- Coconut aminos: 2 tablespoons (can use tamari)
- Garlic: 2 cloves, minced
- Ginger: 1 inch, grated
- Chilli: 1, finely chopped
- Turmeric: 1 teaspoon

For the Soup:
- Shallots: 2, finely chopped
- Garlic: 2 cloves, minced
- Ginger: 1 inch, grated
- Red pepper: 1, sliced
- Courgette (Zucchini): 1, sliced
- Almond butter: 2 tablespoons
- Red Thai curry paste: 3 tablespoons
- Coconut milk: 400ml can
- Buckwheat noodles: 200g (or rice noodles as an alternative)
- Pak choi: 2 heads, sautéed for serving
- Lime wedges, sesame seeds

1. Marinate the Chicken: Combine coconut aminos, garlic, ginger, chilli, and turmeric in a bowl. Add chicken thighs, ensuring they are well-coated. Marinate for at least 30 minutes, or overnight for best results.

2. Cook the Chicken: Preheat your air fryer. Cook the marinated chicken thighs until they are thoroughly cooked and have a blackened exterior, usually about 15-20 minutes at 200°C (depending on your air fryer). Let them rest, then slice. Bake in the oven for 20 minutes if you don't have an air fryer!

3. Prepare the Soup: In a large pot, sauté shallots, garlic, and ginger until fragrant. Add the red pepper and courgette, cooking until slightly softened. Stir in almond butter and red Thai curry paste, cooking for a minute before pouring in the coconut milk. Bring to a simmer.

4. Noodles: Cook the noodles according to package instructions, drain, and set aside.

5. **Assemble the Soup**: Divide noodles among bowls. Pour the hot soup over the noodles. Top with sliced chicken thighs, sautéed Pak Choi and garnish.

Get those noodle soups on the go!

Zee x
Nourish • Indulge • Thrive

#thaicurrynoodles #healthyfood #ramen #spicynoodlechallenge #recipeoftheday #comfortfood

🍫❤️ Valentine's Chocolate Orange Mousse mad

🍫❤️ Valentine's Chocolate Orange Mousse made with.. avocados! 🥑

Indulge guilt free this Valentine's with my silly, chocolate mousse made of the ultimate superfood, avocados! This is a creamy, rich dessert that you can make in no time.

Ingredients:
- 2 ripe avocados
- 3-4 tablespoons honey (adjust based on your dietary needs and sweetness preference)
- 50g unsweetened cocoa powder
- A pinch of salt
- 1/2 teaspoon vanilla extract
- Optional: Fresh berries or orange oil

1. Blend Ingredients: Scoop the avocado flesh into a blender. Add honey, cocoa powder, salt, and vanilla extract. Blend until the mixture is smooth and creamy.

2. Adjust Sweetness: Taste the mousse and adjust the sweetness by adding a bit more honey if necessary. Remember, the amount of honey should be tailored to your stage in the candida diet and personal tolerance.

3. Chill: Transfer the mousse into serving dishes and chill in the refrigerator for at least 1 hour to set.

4. : Garnish with coconut or fresh berries or a sprinkle of cinnamon before serving.

#healthydesserts #valentinesday #glutenfree #dairyfree #cleaneating #nutrition #foodie

🥕Wholesome Veggie Beef Pasta 🍖 Today I'm us

🥕Wholesome Veggie Beef Pasta 🍖

Today I'm using roasted vegetables to craft a richer, more nourishing pasta sauce. This approach not only maximizes the dish's vitamin and fiber content but also embraces the essence of hearty, guilt-free indulgence. Opting for wholegrain pasta, like brown rice pasta, complements the rich, vegetable-infused sauce, making each plate a balanced fusion of health benefits and deep, satisfying flavors.

Recipe (Serves 4):

Ingredients:
250g brown rice pasta (or any wholegrain pasta)
2 shallots
1 chili
1 bulb of garlic
2 carrots
2 peppers (any color)
2 stalks of celery
500ml beef stock
500g minced beef
1 tsp Italian herbs
1 tsp chili flakes
100g buffalo mozzarella
50g parmesan, grated
Fresh basil leaves for garnish
Spoon of Creme Fraiche

Instructions:
Roast the Vegetables: Preheat oven to 200°C. Roughly chop shallots, chili, carrots, peppers, and celery. Chop the bottom of the garlic bulb off. Place all veggies on a baking tray, drizzle with oil, and roast for 25-30 minutes until tender.

Blend the Sauce: Peel the roasted garlic and blend it with the roasted vegetables and beef stock until smooth.

Cook the Beef: In a large pan, brown the minced beef over medium heat. Drain excess fat.

Combine: Stir the vegetable sauce into the beef. Add Italian herbs and chili flakes. Simmer for 10 minutes.

Prepare Pasta: Cook the pasta as per package instructions. Drain.

Assemble: Mix pasta with sauce, top with torn buffalo mozzarella, grated parmesan, and basil.

This recipe is a testament to how simple, thoughtful ingredients can transform a meal into a nourishing feast! ✨

Zee x

#pasta #foodie #cleaneating #healthyfood #wellness #instafood

🎃 Pumpkin Baked Cheesecake ✨ Whipped up an i

🎃 Pumpkin Baked Cheesecake ✨

Whipped up an indulgent, seasonal dessert with my pumpkin baked cheesecake with an oat base and topped with maple candied walnuts 🍁 Perfect for our annual Thanksgiving party with our neighbours in London! I highly recommend making this one, it did not last long!

Recipe:

150g gluten-free oats
50g coconut oil, melted
2 tbsp honey or maple syrup

400g pumpkin puree (or use a butternut squash, just roast in the oven until soft!)
200ml coconut cream
100ml maple syrup
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
3 eggs

100g walnuts
A drizzle of maple syrup
A sprinkling of dessicated coconut

Preheat oven to 180°C. Mix oats, coconut oil, and maple syrup; press into a pie dish. Bake for 10 mins.

Whisk pumpkin, cream, syrup, eggs and spices. Pour over base. Bake for 50 mins.

Cool, then chill. Pour the maple syrup and walnuts into a pan and glaze for a few minutes until candied. Top the cheesecake with the walnuts and a sprinkling of dessicated coconut. Enjoy!

Zee x

#pumpkincheesecake #glutenfreebaking
#healthydesserts #refinedsugarfree #thanksgivingbaking #cleaneatingrecipes #dessertlovers #pumpkinspice

🥜 Decadent Tahini & Pistachio Stuffed Dates 🍫

Being middle-eastern, my dad would love eating dates. I completely took them for granted as a child but they are the most delicious and versatile things, and they are completely natural! They are a fantastic replacement for sugar in recipes, and can be used by easily soaking them (think sticky toffee pudding) or using date syrup. This is my recipe with tahini and pistachio but feel free to use any nut butter or anything for crunch! These are a bit messy but very easy to make and they look very impressive! 💜

Ingredients:

200g Medjool dates (about 10-12), pitted
60g tahini
30g pistachios, chopped
100g dark chocolate (70% cocoa)
30g coconut oil
15g shredded coconut
Instructions:

Pit dates and set the stones aside (you can roast these to make a caffeine free coffee or grind and add to plant soil) Make a slit in each date for stuffing.

Spoon tahini into each date and press chopped pistachios into the tahini-filled center. I put them in the freezer for 15 mins so the tahini solidifies a bit.

Melt dark chocolate with the coconut oil Dip each date in chocolate, ensuring a full coat.

Sprinkle shredded coconut on top of the chocolate while still wet. Place dates on a baking sheet lined with parchment. Chill in the fridge until chocolate sets.

These are so indulgent they won't last long!!

Zee x

#instafood #recipeoftheday #healthyeats #cleaneating #naturalsugars #wholefoods #dates #tahini #pistachio #sweettreats

🇮🇪 Exploring the flavors of Ireland and Indi

🇮🇪 Exploring the flavors of Ireland and India at Shankey's, Hackney 🇮🇳

I recently visited @shankeys.hackney on Well Street in Hackney, and it was an experience to remember. This small and cozy restaurant, adorned with bookcases and walls echoing with Irish quotes like 'A pint of plain is your only man,' offers more than just a meal; it's a cultural journey and I felt like I was back home 💚

We started with 'Chaat Potatoes' - crispy potatoes mixed with Bombay onions, honey, and a tantalizing naga curry sauce. Each bite was a crunch of flavor. Then came the 'Punjabi Style Haggis' - a fusion twist with salt marsh lamb pluk Keema, mattar, and green bastard, combining the best of both worlds.

For the main course, 'Iron Bark' was a revelation. Pumpkin and wild mushroom bhuna paired with banana chana created a symphony of flavors. And for dessert, the 'Gulab Jamun' was a masterpiece and my favourite – a rum-glazed donut accompanied by banana brulee, mango custard, and a touch of coconut and lime. 🤤

The cocktails were a highlight too. The 'Spuds and Butter', a unique concoction of Poitin and Kerrygold, and the Guinness-infused whiskey sour added the perfect touch to our culinary adventure. 🍸

Shankey's is more than just a restaurant; it's a testament to the creativity and fusion of Irish and Indian cuisines. This is the type of thing I love about London and especially Hackney ❤️ If you're about and looking for a unique dining experience, Shankey's on Well Street is a must-visit spot.

#FusionCuisine #ShankeysHackney #foodieadventures #cocktails #londonfoodie #uniqueeats #eatlocal #hackneyeats

🥬Quick Turkish Inspired Quinoa Salad 🥗 This

🥬Quick Turkish Inspired Quinoa Salad 🥗

This salad was actually a side dish I made the other night to go with some roasted aubergine with garlic hummus and beef koftas, but you could happily have it on it's own or top with some protein. It's packed full of veggies and flavour, and will keep you full for ages!

Ingredients:

Kale 100 grams, chopped
Cucumber 1 medium-sized (approx. 200 grams), diced
Red Pepper 1 medium-sized (approx. 150 grams), diced
Spring Onion 2-3 stalks (approx. 50 grams), finely chopped
Feta Cheese 100 grams, crumbled
Quinoa 150 grams, cooked in bone broth
Lemon Juice Juice of 1 lemon (approx. 45 mL)
Salt & Pepper to taste
Turkish Salat Mix: 1 tablespoon (approx. 15 grams) of sesame seeds, mint, sumac and paprika

Instructions:
Prepare the Quinoa: Cook the quinoa in bone broth according to package instructions (usually about 20 mins) until fluffy.

Chop the Veggies: Chop the kale, cucumber, red pepper, and spring onion into bite-sized pieces.

Combine Ingredients: In a large salad bowl, combine the chopped veggies, cooled quinoa, and crumbled feta cheese.

Season: Add lemon juice, salt, pepper, and the Turkish Salat mix. Toss everything together until well combined.

Garnish & Serve: Garnish with flaked almonds and pomegranate seeds. This also works nicely with a tahini/hummus/garlic dressing!

#healthyeating #cleaneating #instafood #glutenfree #quinoasalad #vegetatianrecipes #nutrition #mediterraneancuisine #yummy

🍜 Thai Yellow Curry Noodle Soup 🌶️ If you

🍜 Thai Yellow Curry Noodle Soup 🌶️

If you're looking for a quick, nutritious meal that packs a punch of flavour, this Thai Yellow Curry Noodle Soup is just what you need. It's a fusion of vibrant Thai flavours with a healthy twist. I've air-fried chicken that's been marinated in tamari, garlic, and ginger, known for its cold-fighting properties. This dish is perfect for those days when you need a warm, comforting bowl that's easy to make but doesn't compromise on taste or health benefits! 💛

Ingredients

For the Chicken:
2 x Chicken thighs
2 tbsp Tamari
1 tsp grated ginger
2 garlic cloves

For the Soup:
2 tbsp Thai yellow curry paste
1 litre chicken bone broth or stock
400 ml coconut milk
100g mushrooms, sliced
100g tenderstem broccoli

For the Chilli Sesame Oil:
50 ml rapeseed oil
1 tbsp black vinegar
1 tsp sesame seeds
1 tsp chilli flakes

For the Garnish:
1 soft-boiled egg
1 red chilli, thinly sliced
4 spring onions, chopped
50g chopped peanuts

Additional:
200g flat rice noodles

Instructions

Marinate the chicken thighs in a mix of tamari, minced garlic, and grated ginger. Let it sit for at least 30 minutes.

Air-fry the chicken at 180°C for 25-30 minutes or until fully cooked. Once done, slice into pieces.

Cook the flat rice noodles according to the package instructions, then drain and set aside.

In a large pot, heat a bit of oil over medium heat. Add the Thai yellow curry paste and stir for about a minute until fragrant.

Pour in the chicken broth and bring to a simmer. Add the coconut milk, mushrooms, and tenderstem broccoli. Cook for about 10 minutes or until the vegetables are tender.

In a small bowl, mix together the rapeseed oil, black vinegar, sesame seeds, and chilli flakes.

Place some noodles in a bowl, pour the hot soup over them, and add the sliced chicken.

Top with a soft-boiled egg, sliced red chilli, spring onions, and chopped peanuts. Drizzle with the chilli sesame oil.

Enjoy your bowl of Thai Yellow Curry Noodle Soup, a perfect blend of spicy, savory, and nourishing flavors! Serves 2 people.

Zee x

#thaicurrysoup #spicyfoodlover #healthyeats #nutritiousmeals #easyrecipes #glutenfree #foodstagram #kitchendiaries #ramen #nutrition

Gourmet Chicken Caesar Salad 🥬 I've always bee

Gourmet Chicken Caesar Salad 🥬

I've always been a huge fan of Caesar salads, but the traditional dressing, loaded with mayonnaise and sugar, was too heavy and fattening for my liking. This enticed me to create a lighter, healthier version that didn't compromise on the creamy, savory flavours I loved. Hopefully you enjoy it too! Feel free to add some anchovies to the dressing as well to up the flavour.

Ingredients:

Herby Croutons:

• Stale brown sourdough bread: 150 grams, cubed
• Rapeseed oil: 30 ml
• Fresh rosemary: 1 tablespoon, finely chopped
• Garlic: 2 cloves, minced

Salad:

• Iceberg lettuce: 1 medium head, roughly chopped
• Baby tomatoes: 100 grams, halved
• Mixed seeds (like pumpkin, sunflower, etc.): 30 grams

Yoghurt Dressing:

• Natural yoghurt: 150 ml
• Garlic: 1 clove, cooked and minced
• Dijon mustard: 1 tablespoon
• Parmesan cheese: 25 grams, finely grated
• Lemon juice: 2 tablespoons
• Black pepper: 1/2 teaspoon, freshly ground

Seasoned Chicken:

• Chicken breasts: 2 (approx. 150-200 grams each)
• Salt: 1/2 teaspoon (or to taste)
• Black pepper: 1/4 teaspoon (or to taste)

Instructions:

Preheat your oven to 180°C (350°F).

In a bowl, toss the cubed sourdough with rapeseed oil, chopped rosemary, and minced garlic until evenly coated.

Spread the bread cubes on a baking sheet in a single layer.

Bake for 10-15 minutes, or until golden and crispy. Stir occasionally for even browning.

Season the chicken breasts with salt and pepper.

Place them in the air fryer and cook at 180°C (350°F) for about 20-25 minutes or until the internal temperature reaches 75°C (165°F), turning halfway through.

In a processor, combine natural yoghurt, cooked minced garlic, Dijon mustard, grated Parmesan, lemon juice, and black pepper.

Toss the chopped iceberg lettuce with the halved baby tomatoes and mixed seeds with some of your dressing. Keep some to the side for garnish.

Add the cooked and sliced chicken breasts on top.

Sprinkle the herby croutons over the salad.

Drizzle the yoghurt dressing over the salad or serve it on the side.

Enjoy!

#healthyfood #instafood #cleaneating #nutrition #healthyfoodie

🍫 Chocolate & Tahini Caramel Squares ✨ Made

🍫 Chocolate & Tahini Caramel Squares ✨

Made without gluten and refined sugar, these squares offer a rich chocolate dose, with creamy tahini caramel which gives it a lovely nutty flavour. Perfect for a sophisticated, guilt-free treat. Using the natural sweetness of dates and maple syrup, these squares are kinder to your blood sugar levels ❤️

Ingredients

Base:
200g Gluten Free Oats
150g Medjool dates (pitted and soaked in warm water for 10 mins)
100g Mixed Seeds (use any kind you like)
50g Shredded coconut
50ml Coconut Oil
1 tsp Cinnamon

Tahini Caramel:
150g Tahini
60ml Coconut Oil
120ml Maple Syrup

Chocolate Topping:
200g Dark Chocolate
2 tbsp Coconut Oil
Seasalt

Method

Prepare the Base:

- Preheat your oven to 180°C

- Blend the oats and seeds in a food processor until they reach a flour-like consistency. Blend the dates into a puree.

In a mixing bowl, combine the oat flour, ground seeds, cinnamon, coconut oil and shredded coconut, before adding the date mixture

- Press this mixture into the bottom of a lined square baking pan, creating a smooth, even layer.

- Bake for 15-20 minutes or until slightly golden. Allow to cool.

Make the Tahini Caramel:

- In a saucepan over low heat, gently mix the tahini, coconut oil and maple syrup. Stir until the mixture becomes smooth and well combined.

- Pour the caramel over the cooled base and spread it evenly. Place it in the fridge to set for about an hour.

Prepare the Chocolate Topping:

- Melt the chocolate and coconut oil together in a heatproof bowl over a pan of simmering water.

- Once melted and smooth, pour over the set tahini caramel layer.

- Tilt the pan gently to ensure the chocolate covers the caramel evenly.

Chill and Serve:

- Refrigerate the pan for at least 2 hours or until the chocolate sets.

Once set, cut into squares.

Enjoy! x

#healthyeating #nutrition #glutenfree #healthfood #sugarfree

🌿 Introducing Zee's Kitchen, where wellness mee

🌿 Introducing Zee's Kitchen, where wellness meets flavour 🌶️

My name is Zeena and this is a space all about sharing recipes that are as nutritious as they are delicious, along with my journey to holistic wellness.

📖 My Story:

I was born and raised in Dublin 🇮🇪 to an Irish mother and Iraqi father, and although I'm quite Irish my Middle Eastern roots seem to naturally come out in my cooking and my taste for food. I love big bold flavours and loads of spice! 🫚

My health journey has been a bit of a rollercoaster, starting in 2016 with a decline in my overall wellbeing; mostly unexplained fatigue, pain and weakness, as well cognitive and digestive issues. What followed was a long journey of dead ends with doctors and health professionals, and very low points in my mental health.

2021 was the year I finally got some answers: a diagnosis of Fibromyalgia and Chronic Fatigue Syndrome. This wasn't an endpoint, but more a new beginning in redefining my approach to health and happiness.

I knew I had to relook at my diet, start to gradually incorporate physical activity into my life again, and look after my mental wellbeing. This is when I discovered my profound love of food, experimenting in the kitchen and trying out different cuisines, adapting them to meals that could nourish the gut and make me feel my best.

This year I've completed a nutrition in culinary practice course and have transformed my approach to food and health. Now in 2024, I am feeling better than ever. My health is still not 100%, and might not ever be, but I'm able to do things now I couldn't have dreamt of a few years ago, my quality of life has improved massively.

Which brings me to Zee's Kitchen, a celebration of this journey where I'll be posting wholesome recipes as well as food from my travels and restaurants I've visited. I'm all for the 80/20 rule: a healthy balance allows you to indulge here and there!

I'm excited for what the future holds, and eager to share more once my website is launched featuring recipes, blogs, meal planning and exciting events!

Zee x

Zee's Kitchen 🌿
Nourish • Indulge • Thrive

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