10 Minute Thai Coconut Greens Bowl

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This has got to be one of the easiest meals I’ve whipped up yet!

  • Gluten free

  • Dairy free

  • Low carb

You’ll feel so good for filing your body with all of these greens, because trust me - you’ll want to steam a heap more veg to soak up all of the sauce! It’s so tasty I can’t wait to share it with you.

Consuming green vegetables are one of the best things you can do for your waistline and overall health. They’re super low in calories and carbs, meaning you can eat a mound of them and they’re absolutely jam packed with fibre, antioxidants and cancer fighting compounds. Not to mention, they feed the beneficial bacteria in your gut to keep them alive, healthy, and thriving! We all know how important gut health is…

So, here’s the recipe!

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10 Minute Thai Coconut Greens Bowl

Serves: 1

Time: 10 mins

Ingredients

Marinated tofu

  • 120 g organic, firm tofu

  • 2 tbsp tamari

  • 1 tsp ginger, grated (or 0.5 tsp ginger powder) 

  • 1 garlic clove, crushed (or 0.5 tsp garlic powder)

  • 1 tbsp white wine vinegar

  • 1 tsp coconut oil or generous spray of coconut oil spray

Greens

  • 1/4 head broccoli

  • 3 spears asparagus

  • 1 bunch boy choy

Sauce

Method

  1. Mix all marinade ingredients together in a bowl (tamari, vinegar, garlic, ginger). Then, slice tofu and cover with the marinade.

  2. Chop broccoli and ends off the bok choy and asparagus. Then, steam all until slightly tender (broccoli and asparagus usually around 3 minutes, boy choy about 1.5 minutes).

  3. Heat a pan over medium-high heat. When hot, add coconut oil to cover the pan, then throw on the tofu. Cook for about 2-3 minutes, until brown on one side, then flip and cook for about a further minute. Remove and set aside.

  4. Make the coconut curry sauce by simply whisking together the curry paste and coconut cream. Add a little dash of tamari and ginger powder for extra flavour if you like!

Assemble greens in a bowl, place tofu on top, then pour over the sauce!

Tips:

Have more asparagus and bok choy if you desire! Also, add more green leafy veggies if desired - there’s hardly anything to them!

Swap tofu to chicken tenderloins if preferred. 

Why not use the leftover coconut cream in my Thai Red Chicken Curry with Cauliflower Rice or my 15 Minute Healthy Fried Rice recipe on my website?


Macronutrient Breakdown:

Calories: 474 kcal

Protein: 35 g

Fat: 28 g

Net carbs: 14 g


I hope you like this! Please make it and let me know your thoughts, your body will love you so much for it.

It’s the perfect dinner to double also and have as lunch the next day.

Bec xx

PS - Want more quick, low calorie, gut loving meals sorted into a clear, set out meal plan for 3 weeks? Be sure to check out my latest slim down eBook if you haven’t already - My 3 Week Body Reset Plan

4 Creamy Salad Dressings You Have To Try!

Low carb recipes

Salad? Boring? Never.

It’s alllll about the dressing! The problem is, pre-bottled dressings are often ladled with added sugar, preservatives, gluten and other pro-inflammatory ingredients that our bodies just don't need. When you make them yourself, you can avoid these nasties and be sure that your body will thank you.

Here are my 4 favourite dressings! They are all super simple, tasty and quick (of course), whilst also being gluten free, sugar free, low carb and vegan.

1. Creamy Miso Dressing

Low carb recipes

Serves: 3

Ingredients:

  • 6 tbsp white miso paste

  • 1/4 cup filtered water

  • 3 tbsp rice vinegar

  • 1 tsp stevia

  • 1 tbsp gluten free soy sauce (tamari)

  • 1/2 tsp sesame oil

  • 1/4 tsp ground ginger

  • Optional: 2 tbsp coconut or greek yogurt, or 1 tbsp mayonnaise

Method:

Whisk all ingredients together well. Alternatively, use a nutribullet or mini food processor!

Then, taste and add extra of any component you think is missing. To bulk it up and make it extra creamy, the yogurt or mayonaise is great! Choose depending on your dietary requirements.

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2. Zesty Lemon Tahini Dressing

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Serves: 4

Ingredients:

  • 1/4 cup hulled tahini

  • Juice of one lemon

  • 1 tbsp olive oil

  • 3 tbsp filtered water (more if you like it thinner, add this gradually)

  • 1 large garlic clove, minced

  • Pinch of sea salt

Method:

Whisk all ingredients together well. Alternatively, use a nutribullet or mini food processor!

Then, taste and add extra of any component you think is missing. Add more water until you reach your desired consistency.

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3. Thai Chilli Peanut Dressing

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Serves: 4

Ingredients:

  • 1/4 cup smooth peanut butter

  • 3 tbsp tamari (gluten free soy sauce)

  • 1/2 to 1 tsp stevia

  • 1 tbsp rice wine vinegar

  • 1 tsp sesame oil

  • 1 tsp grated ginger

  • Juice of half a lime

Method:

Whisk all ingredients together well. Alternatively, use a nutribullet or mini food processor!

Then, taste and add extra of any component you think is missing. Add water if you desire until you reach your desired consistency... this ones quite thick!

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4. Creamy Garlic and Mustard Avocado Dressing

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Serves: 4

Ingredients:

  • 1/2 large avocado or 1 whole small

  • 1 large garlic clove

  • 1 tbp olive oil

  • 1/2 cup filtered water

  • Zest of one lemon

  • Juice of one lemon

  • 1 heaped tsp dijon mustard

  • 1 tsp stevia (optional)

  • 1 tsp apple cider vinegar

  • Dash of salt and pepper

Method:

Blitz all ingredients together in a nutribullet or mini food processor!

Then, taste and add extra of any component you think is missing. Also add more water if you would like a thinner consistency.

Low carb recipes
Low carb recipes

So there you have it! If you don't want to make a batch for 3/4 servings, just divide the recipes to make 1 serve and use a fork to combine everything. Every time I make these dressings, the quantities slightly differ.. but as long as you have a rough idea, you can use your taste buds to guide you. I tried my best to perfect them for this blog though!

They're also great poured over steamed veggies along side a protein source like meat, fish or tofu. Using them for dips with veggie sticks makes an ideal low carb, high fat snack too. 

Give them a try and let me know what you think.

Bec xx

Fragrant Coconut Fish with Coriander

This creamy, curry style fish is very simple and extremely quick to prepare (like all of my cooking).

Such a tasty way to prepare fish, and if you're not a huge fan of seafood, this is the perfect way to incorporate it into your diet more often as the flavours totally take over! We should all be eating fish at least once a week so here's a healthy recipe that will make this super simple to do!

Suitable for paleo, keto, low carb, gluten free and dairy free diets!

Serves: 2
Prep time: 5 minutes
Cooking time: 15 minutes
Total time: 20 minutes

Ingredients

  • 2 fish fillets (I like pink snapper, red emperor or due fish)

  • 1/4 tsp ground turmeric

  • 1 to 2 tbls curry powder

  • Pinch of salt

  • 2 tsp olive oil

  • 1/2 medium onion, finely diced

  • 1 small fresh red or green chili, finely sliced

  • 1 large clove garlic, finely chopped

  • 1 tsp finely grated fresh ginger

  • 1/2 cup organic coconut cream

  • Lime juice

  • Coriander leaves

Method

  • Rub the fish with the turmeric, curry powder and salt

  • In a frying pan, heat oil and cook onion, chili, garlic and ginger on low heat for about 5 minutes. Avoid browning.

  • Add the coconut cream, stir well, then add the fish and bring to a simmer

  • Cook uncovered for 4 minutes

  • Turn fish over and finish cooking (approx another 3 to 4 minutes).

  • Stir in some lime juice and coriander leaves just before serving!

Serving suggestion:
Serve with fresh, steamed Asian greens and / or brown rice (I would swap the brown rice for cauliflower or cauliflower rice to keep it low carb and lower calorie but this is your choice). Season with extra chili, salt and pepper if desired!