Skinnymixers

skinnymixer's Pumpkin Soup I have been doing a version of this soup for about 10 years now, and there has been a popular recipe in the group files for it – I finally got around to blogging it and giving people yet another use for their powdered gold (babas!). I hope you all enjoy it, Love Nik xx

skinnymixer's Coconut Curried Pumpkin Soup

Cook

40 mins

Total

40 mins

Author: skinnymixer's

Type: Soup

Ingredients

1 large brown onion, peeled, quartered
2 garlic cloves, peeled
30 g ghee or butter or olive oil
1 tbsp babas meat curry powder
1 tsp garam masala
100 g carrot, peeled, roughly chopped
200 g sweet potato, peeled, roughly chopped
500 g pumpkin, peeled, roughly chopped
600 g liquid chicken stock or 600 g water + 1 tbsp chicken stock concentrate
400 g coconut cream

Directions

Add onion and garlic to mixer bowl, chop for 3 sec/speed 5/MC on. Scrape bowl down.
Add ghee, babas curry powder and garam masala. Cook for 5 min/100 degrees/speed 1/MC off.
Add carrot, sweet potato and pumpkin, chop for 10 sec/speed 6/MC on. Scrape bowl down.
Add chicken stock and cook for 30 min/100 degrees/speed 2/MC on.
Add coconut cream and blend for 1 min/speed 9/MC on, increasing speed gradually. Repeat if required.
Season to taste with salt and pepper.

Notes

Bellini Users

Use your sharp blade for this recipe.

At step 1 add on a couple of seconds chopping time, if required.
At step 2 you may need to add on 1-2 minutes cooking time, or until onions and garlic are cooked to your liking
At step 4 add on a cooking time if required.
At step 5 allow to cool slightly (5-10 minutes) and then very slowly increase speed, then slowly decrease speed towards the end of the blending time. Blend for longer if required, taking the same precautions to ensure no build up of pressure when blending.

The post skinnymixer’s Coconut Curried Pumpkin Soup appeared first on skinnymixers.

skinnymixer's Salmon While holidaying in America, I conquered my fear of ordering seafood and tried a salmon and barley dish – it was deeeelicious! Salmon and barley are both very creamy ingredients, and the texture combination works well. Being that it is Good Friday this week, I thought it was perfect timing to try my hand at a new seafood recipe. I hope you all love it – Love Nik xx

skinnymixer's Salmon & Lemon Butter Sauce

Author: skinnymixer's

Type: Seafood

Ingredients

Barley Ingredients

300 g pearl barley
900 g water
pinch of salt and pepper

Lemon Butter Ingredients

300 g liquid chicken or vegetable stock
100 g unsalted butter
2 tsp lemon juice
a few sprigs of fresh dill, roughly chopped

Salmon Ingredients

baking paper
4-6 skinless salmon fillets
pinch of salt and pepper
vegetables if desired

Directions

Insert simmering basket into mixer bowl, weigh in barley and then rinse it thoroughly under the tap.
Reinsert simmering basket, add 900 g water and cook for 35 min/100 degrees/speed 4/MC on or until cooked. Set aside in a thermal server to keep warm.
Tip out the barley water and add stock, butter and lemon juice. Cook for 10 min/steaming temperature/speed 3/MC off. In the mean time, prepare the steaming trays by lining with wet/scrunched up baking paper.
Put salmon filets on the steaming trays, sprinkle with salt and pepper. Arrange vegetables if using. Cook for 7-10 min/steaming temperature/speed 3 or until cooked, depending on the thickness of your salmon.
Serve salmon and vegetables over barley, drizzle with butter sauce and sprinkle with chopped dill.

Notes

Bellini Users

Use your blunt blade for this recipe.

At step 2 use speed 3 if using an Intelli and speed 4 if using a Supercook.
At step 3 and step 4 use ST temp if using an Intelli and 120-130 degrees if using a Supercook.
Extend cooking time if required.

The post skinnymixer’s Salmon & Lemon Butter Sauce appeared first on skinnymixers.

skinnymixer's Premium Vanilla Syrup One thing became quickly apparent when recently work-tripping in America… they have TERRIBLE coffee! Michael ended up settling on a daily (giagantic) vanilla latte from Starbucks – can anyone guess how much weight he gained overseas? It definitely got me thinking about what goes into those syrups, as well as the sugar content. Here is a premium vanilla bean syrup that I developed, made with real vanilla bean and coconut sugar. While coconut sugar is still sugar, it does have more vitamins and minerals than your standard white sugar. Try this in your morning coffee, a milkshake or ontop of my vanilla bean icecream! Love Nik xx

P.S. if you are wondering where to get the best vanilla beans, check out Vanilla&Co.

skinnymixer's Premium Vanilla Bean Syrup

Author: skinnymixer's

Type: syrup

Ingredients

250 g water
150 g coconut sugar (or sugar of choice)
1 premium vanilla bean, split length ways and halved
1 pinch of pink salt flakes

Directions

Add all ingredients to mixer bowl, cook for 15 min/steaming temperature/speed 1/MC OFF.
Discard the vanilla bean and pour syrup into an airtight glass container.
I recommend you now add 300 g water to the mixer bowl and cook for 10 min/steaming temperature/speed 2/MC on - to make cleaning the bowl easier.

Notes

For a thicker syrup, cook a bit longer.

Store in the fridge for 1-2 weeks.

You can substitute the vanilla bean with 2 tsp of vanilla essence if you prefer.

Bellini Users

Use your blunt blade for this recipe.

At step 1 and step 3 use ST temp if using an Intelli and 120 degrees if using a Supercook.

The post skinnymixer’s Premium Vanilla Bean Syrup appeared first on skinnymixers.

This is a quick, healthy & delicious mid-week meal disguised as a fancy pants one. You can adapt the stuffing to suit what you have on hand, as well as dietary requirements… for example, opt for low fat ricotta if you are counting calories or opt for cream cheese for LCHF. I hope you enjoy it, Love Nik xx

skinnymixer's Spinach & Ricotta Chicken Roulade

Ingredients

Stuffing Ingredients

1 garlic clove, peeled
zest of 1 small lemon (microplaned)
100 g english spinach, roughly chopped
250 g full fat ricotta cheese (from the deli, not from a tub)
1 tsp salt
¼ tsp pepper

Sauce Ingredients

1 garlic clove, peeled
1 small brown onion, peeled, quatered
20 g olive oil
700 g passata or sugo
50 g tomato paste
1 tsp salt
a small handful of fresh basil, torn
pinch of pepper

Remaining Ingredients

4 chicken breasts
alfoil or baking paper

Directions

Add garlic and lemon zest to mixer bowl, chop for 3 sec/speed 9/MC on.
Add spinach to mixer bowl, chop for 5 sec/speed 5/MC on. Scrape bowl down.
Add ricotta, salt and pepper. Mix for 5 sec/speed 5/MC on. Set aside in a bowl.
Without washing the bowl, add the garlic and onion from the sauce ingredients. Chop for 3 sec/speed 9/MC on. Scrape bowl down.
Add oil and cook for 5 min/100 degrees/speed 1/MC off.
Add remaining sauce ingredients and set timer for 5 min/steaming temperature/speed 3/MC on. While the sauce is heating up, prepare your chicken breasts as per instructions below, place in the steaming trays and cook for 25 min/steaming temperature/speed 3, turning the chicken rolls over half way through..

How to prepare chicken breasts

pound each breast flat with a meat mallet
lay each breast on an individual piece of alfoil or baking paper
spread each breast with equal amounts of ricotta mixture
roll tightly into a loaf, wrap and secure in the alfoil/baking paper

Notes

You can also steam vegetables at the same time as the chicken for an all in one meal.

Bellini Users

Use your sharp blade for this recipe.

At step 1 add on 1-2 seconds if required.
At step 4 add on 1-2 seconds if required.
At step 6 use ST temp if using and Intelli and 120 degrees if using a Supercook. If chicken isn't cooked through, add on extra cooking time.

The post skinnymixer’s Spinach & Ricotta Chicken Roulade appeared first on skinnymixers.

skinnymixer's Thai Red Curry Paste One of my favourite Skinnymixer’s has been nagging me for months to make a Thai Red Curry, and I finally tried my hand at it. Here is the paste recipe, which will make enough paste for 4 curries – but you can also use it to marinate chicken to grill or add to soups for a Thai twist. Enjoy xx

skinnymixer's Thai Red Curry Paste

Author: skinnymixer's

Type: Curry

Cuisine: Thai

Serves: 4

Ingredients

200 g shallots, peeled (the small brown ones)
80g coconut oil (or preferred oil)
40 g cloves of garlic, peeled
30 g ginger, sliced into thin round coins
30 g stalk of lemon grass, white part only, roughly chopped (about 2-3 stalks)
25 g roasted shrimp paste (from supermarket, optional for vegetarian)
10 g coriander roots and stalks/leaves
5-10 dried red chillis (depending on spice preference, for a milder curry deseed the chillis)
4 single kaffir lime leaves
2 tsp paprika
2 tsp cumin seeds
2 tsp coriander seeds
1 tsp salt
1 tsp turmeric
¼ tsp peppercorns

Directions

Add all ingredients to mixer bowl, blend for 30 sec/speed 9/MC on. Scrape bowl down and repeat 2-3 times until smooth.
Divide into 4 portions and freeze in snap lock bags.

Notes

Bellini Users

Use your sharp blade for this recipe.

At step 1 add on extra processing time until paste is smooth.

The post skinnymixer’s Thai Red Curry Paste appeared first on skinnymixers.

skinnymixer's Thai Red Chicken Curry One of my favourite Skinnymixer’s has been nagging me for months to make a Thai Red Curry, and I finally tried my hand at it.First thing you might notice is that this is not a vibrant red like you might find from take away or a jar paste – that’s because I don’t use any additional oil in the recipe, or add food colouring… the good news is the flavour is all there and much healthier for you too. I hope you love it as much as Michael and I did, Love Nik xx

skinnymixer's Thai Red Chicken Curry

Author: skinnymixer's

Type: Curry

Cuisine: Thai

Ingredients

2 x 270 g tins Ayam coconut cream (green tins)
1 kaffir lime leaf
1 lemon grass stalk, white part only
1 portion of Thai Red Curry Paste (click for recipe)
500 g chicken thigh, cubed small (you can use breast if you like)
20 g fish sauce (or alternatively 10 g soy for vegetarian)
5 g coconut sugar (or palm or brown sugar)
200 g green beans
½-1 tsp salt (depending on preference)
A handful of torn up Thai green basil to serve

Directions

Curry Instructions

Add 1 tin of Ayam coconut cream, lemon grass, kaffir lime leaves and 1 portion of curry paste to mixer bowl. Cook for 10 min/100 degrees/speed 1/MC on.
Add chicken, fish sauce, remaining tin of coconut cream and coconut sugar. Cook for 10 min/90 degrees/slowest speed/reverse/MC on.
Taste and add salt to desired amount, break up chicken gently with a spoon, add green beans and cook for a further 7 min/90 degrees/slowest speed/reverse/MC on.
Pour curry into thermal server, stir through torn up thai green basil and let it sit for 5 mins covered until serving.

Notes

Vegetarian/Vegan Variation:
Substitute fish sauce for soy sauce and add 500 g preferred vegetables at appropriate time. For harder vegetables, like potato, add during step 3.

To boost the protein content for a vegetarian variation, pour curry over halved hard boiled eggs before serving.

Bellini Users

Use your blunt blade for this recipe.

At step 2 use speed 1.
At step 3 use speed 1 and extend cooking time if required.

The post skinnymixer’s Thai Red Chicken Curry appeared first on skinnymixers.

skinnymixer's Rustic Shepherd's Pie Shepherd’s Pie is a true winter classic… A great way to create a budget friendly, veggie filled meal that is both delicious and comforting. I opted to use low carb potatoes in mine, but you could easily substitute them with sweet potato or alternatively this popular mashed cauliflower recipe. To make this a complete meal, you can steam vegetables from step 5 if you wish, and you can also opt to make it dairy free or top with grated cheese too! Enjoy, Love Nik xx

P.S. Michael wants me to let you all know that he thinks it would take it to ‘a whole other level’ if you stirred fried onion and bacon through the rustic mash.

skinnymixer's Rustic Shepherd's Pie

Author: skinnymixer's

Type: Main Meal

Serves: 4-6

Ingredients

Mince Ingredients

1 medium brown onion, peeled, halved
1 medium carrot, roughly chopped
2 cloves of garlic, peeled
30 g olive oil
300 g liquid beef stock or 300g water + 1 tbsp beef stock concentrate
70 g tomato paste
5 g worcestershire sauce or soy sauce
1 tsp paprika
¼ tsp cracked black pepper
500 g lamb or beef mince
100 g frozen peas

Rustic Mash

500 g potatoes, unpeeled, cut into small cubes
30 g butter
30 g cream
½ - 1 tsp salt

Directions

Add onion, carrot and garlic to mixer bowl. Chop for 3 sec/speed 6/MC on. Scrape bowl down.
Add oil and cook for 5 min/100 degrees/speed 1/MC off.
Add stock, tomato paste, worcestershire sauce, paprika and pepper to mixer bowl.
Insert simmering basket and put the mince inside the simmering basket.
Put your deep steaming tray in place with the potatoes inside. Cook for 20 min/steaming temperature/speed 3. Break mince up with a spoon carefully half way through cooking.
Set your mince aside in your baking dish, preheat your oven to 200 °C and continue to cook potatoes for a further 5 min/steaming temperature/speed 3, or until cooked.
Stir through peas and desired amount of gravy (liquid in the mixer bowl) through the mince.
At this point you can choose to rinse the mixer bowl if you want to, put your potatoes into the mixer bowl with butter, cream and salt - mash briefly for 3-4 sec/speed 4/MC on.
Top mince mixture with rustic mash and bake in the oven for 20 min, or until golden brown.

Notes

Bellini Users

Use your sharp blade for this recipe.

At step 5 use ST temp if using an Intelli and 120-130 degrees if using a Supercook.
At step 6 use ST temp if using an Intelli and 120-130 degrees if using a Supercook. Add on a extra cooking time if required.
At step 8 process until desired mash consistency.

The post skinnymixer’s Rustic Shepherd’s Pie appeared first on skinnymixers.

skinnymixer's Low Carb Cheesecake I freaking LOVE cheesecake… any kind of cheesecake really, afterall; what isnt there to love about cheese AND cake! I have had a jar of Great Lakes Gelatine hidden in my pantry (Narnia) for a year now – I had every intention of creating a few recipes for people who wanted to incorporate some healthy grassfed gelatine into their diets, but I never got around to it and it got lost in Narnia… then Michael cleaned out the pantry… and then I started craving cheesecake… and now here we are. This recipe is ideal for people following the low carb/high fat lifestyle, but it is also suitable for people who are gluten free, sugar free or just want to eat a delicious cheesecake. These are only 2.8 g carbs total per serve. Love Nik xx

skinnymixer's Low Carb Cheesecake with Blueberry Sauce

Author: skinnymixer's

Type: LCHF

Cuisine: Dessert

Serves: 8

Ingredients

Cheesecake Ingredients

250 g cream cheese, softened
200 g pure cream
zest of 1 small lemon + 1 tbsp lemon juice
1 tsp vanilla extract
6 natvia sachets (12 g) or preferred sweetener
1 tbsp quality grass fed gelatine (such as Great Lakes)
4 tbsp boiling water

Blueberry Sauce Ingredients

100 g frozen blueberries
2 natvia sachets (4 g) or preferred sweetener
1 tsp lemon juice

Directions

Cheesecake Instructions

Insert butterfly. Add cream cheese, cream, lemon zest, lemon juice, vanilla and natvia to mixer bowl. Whisk for 3 min/speed 4/MC on. While this is whisking, disolve your gelatine in the boiling water and stir with a fork to ensure no lumps.
Scrape bowl down and slowly add gelatine to the mixture while processing for 30 sec/speed 4/MC off.
Pour mixture into prepared muffin cases or silicone moulds and put in the fridge. In my experience, the cheesecakes set within an hour.

Blueberry Sauce Instructions

Rinse the bowl from making cheesecake and add all blueberry sauce ingredients. Cook for 5 min/100 degrees/speed 1/MC off. You can use warm or cold.

Notes

Remove the cheesecakes out of the fridge 10 minutes before serving so they have a chance to soften.

If you want to substitute the Natvia for your preferred sweetener, just make the mixture without the sweetener then add it in gradually - taste testing as you go, until your desired sweetness is achieved or the mixture is all gone - whichever comes first!

You can use any other kind of frozen fruit for the sauce if you prefer.

Thermy tip: need softened butter or cream cheese but forgot to take it out of the fridge? Instead of dirtying another dish, chuck it cubed in the thermy on 40 degrees for 2 mins

Bellini Users

Use your blunt blade for this recipe.

At step 1 use speed 3 and extend blending time until light and fluffy.
At step 2 use speed 3.

Note: If you wanted to blend at speed 4, don't use the butterfly and scrape down jug halfway through each step, then continue blending for remaining time

Nutrition Information

Serving size: 85g Calories: 201 Fat: 18.9 Saturated fat: 12.1 Carbohydrates: 2.8g Sodium: 120mg Protein: 4.8g

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skinnymixer's Low Carb Greek Frittata I am terrible with eating breakfast and even worse with eating eggs for breakfast. I much prefer to intermittent fast until around 11am and then opt for a filling and nutritious brunch – I have also found this works well for me with weightloss and maintenance. I love doing frittatas in the Thermomix because they are healthy, quick, yummy and there is very little cleaning up required. This frittata uses my Greek Spice Mix from The Healthy Mix cookbook, but I have provided a substitute in the notes. I have also provided a variation in the notes if you are wanting to turn this into a ‘super skinny’ or low calorie meal. Happy mixing, Love Nik xx

skinnymixer's Low Carb Greek Frittata

Author: skinnymixer's

Type: Breakfast

Cuisine: Greek

Serves: 1-2

Ingredients

40 g spinach leaves
40 g pure cream
4 eggs
1 tsp salt
1 tsp Greek Spice Mix
6 cherry tomatoes, halved
30 g feta cheese, crumbled (I prefer Bulgarian Feta, but danish is nice too!)
spring onion for garnish

Directions

Wet and wring out a piece of baking paper and cover the top, flat steaming tray.
Put spinach leaves into mixer bowl, chop for 1-2 sec/speed 4/MC on. Scrape bowl down.
Add cream, eggs, salt and spice mix to mixer bowl, blend for 10 sec/speed 4/MC on.
Pour egg mixture onto the prepared baking paper and arrange tomato and feta on top. Rinse the mixer bowl.
Add 300 g water to the mixer bowl, put the steaming trays in place and steam for 15 min/steaming temperature/speed 3 or until cooked.
Garnish with spring onion, cracked pepper and salt to taste.

Notes

If you don't own a copy of The Healthy Mix, you can substitute the Greek Spice Mix for ½ tsp paprika, ¼ tsp dried basil and ¼ tsp dried oregano.

If you would like this to be a low calorie/low fat meal substitute 2 of the eggs for egg white and use low fat ricotta instead of cream.

Bellini users

Use your blunt blade for this recipe.

At step 3 add on extra mixing time if required.
At step 5 use ST temp if using an Intelli and 120-130 degrees if using a Supercook. If using an Intelli place a tea towel over the lid of the steamer to help keep the heat in. Add on cooking time if required.

The post skinnymixer’s Low Carb Greek Frittata appeared first on skinnymixers.

skinnymixer's Breakfast Quinoa After spending 5 days and nights eating non stop Mexican food on our recent cookbook research trip to Mexico, I woke up on day 6 absolutely craving something a bit more like home. Lucky for me the room service menu had something on it in Spanish that I could roughly figure out was Quinoa & Cashew nut milk – no trace of the words I had become intimately familiar with like “beans”, or “salsa”. I really enjoyed the breakfast and I knew I was going to come back home and recreate it. It’s definitely different, but I enjoy the texture of Quinoa and I also love that this is just a basic recipe which can be dressed up however you like and served warm or cold. I hope you all enjoy it, Love Nik xx

skinnymixer's Breakfast Quinoa

Author: skinnymixer's

Type: Breakfast

Serves: 6-8 serves

Ingredients

200 g white quinoa, rinsed thoroughly under cold water - for atleast 2 minutes.
400 g milk of choice, (I used Thermobexta Cashew Coconut Milk)
20-50 g liquid sweetener of choice (I used maple syrup)
1 tsp vanilla bean paste/syrup/extract

Serving Suggestions

Extra milk
Extra sweetener - like a sprinkling of brown sugar
Fresh blueberries, cashew nuts, shredded coconut, cinnamon and maple syrup
Blueberry Sauce
Banana, cinnamon and maple syrup
Stewed apple, cinnamon and walnuts

Directions

Make sure you have rinsed your quinoa well before beginning, and put it into the mixer bowl with milk, sweetener and vanilla. Cook for 25-30 min/90 degrees/speed 1/MC off, or until quinoa is cooked (you can tell because their little tails come out).
Remove to a bowl and allow quinoa to soak up milk for 10 minutes. You can serve warm or cold from the fridge - it will last 3 days in an airtight container.

Notes

Bellini Users

Use your blunt blade for this recipe.

At step 1 add on extra cooking time if required.

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skinnymixer's Low Carb Cauliflower & Haloumi Fritters My good friend Mia is one of my major sources of inspiration and support for recipe development – she has fantastic ideas and is always there if I need advice on what to do. These Cauliflower & Haloumi Fritters were entirely her idea… so thank you Mia These are an awesome snack or quick lunch for the low carb/healthy fat crowd, but my kids ate the entire plate of them – so I think they would be a great lunchbox addition too. I personally prefer to eat them cold because they firm up nicely in the fridge, and naturally they must be served with my Aioli Love Nik xx

skinnymixer's Low Carb Cauliflower & Haloumi Fritters

Author: skinnymixer's

Type: Snack

Cuisine: Low Carb

Serves: 32

Ingredients

10 g spring onion
5 fresh mint leaves, finely chopped
1 clove of garlic, peeled
300 g cauliflower florets
1 tsp lemon juice
2 eggs
360 g haloumi, cubed
2 tbsp flaxseed meal
oil for frying

Directions

Add spring onion, mint and garlic to mixer bowl. Chop for 3 sec/speed 9/MC on. Scrape bowl down and repeat once.
Add remaining ingredients to mixer bowl (except for oil), blend for 5 sec/speed 6/MC on. Scrape bowl down and repeat once.
Put mixture on a plate (spread out) and refrigerate for 20 mins to firm up.
Heat oil on a non stick frying pan to medium/high heat. Roll mixture into golf sized balls and flatten them slightly... fry on both sides until golden brown. I recommend you dont touch them until they are well browned, because the mixture is a little temperamental.
Cool well before refrigerating.

Notes

Portions were rolled into 25 gram balls.
Total portions 32.

You can halve this recipe :)

Nutrition Information

Serving size: 25g Calories: 49 Fat: 3.9g Saturated fat: 1.5g Carbohydrates: 0.4g Sugar: 206kj Sodium: 311mg Protein: 3g

The post skinnymixer’s Low Carb Cauliflower & Haloumi Fritters appeared first on skinnymixers.

Low Carb Jalapeño & Cheese These delicious low carb patties are Kerry’s spicy version of the Low Carb Cauliflower and Haloumi Fritters.

Guest Recipe: Kerry's Low carb jalapeño & cheese cauliflower fritters

Author: skinnymixer's

Cuisine: Low Carb

Ingredients

80g cheese (I used bit & pieces that I had in the fridge but you could use your favorite cheese)
500g cauliflower florets
2 cloves garlic
40g (2 plump) jalapeño chillies quartered
40g (around 3) spring onions cut into pieces
50g almond meal
2 eggs

Directions

Grate cheese for 8 sec/speed 9/MC on. Set aside.
Add cauliflower to bowl & process for 5 sec/speed 5/reverse/MC on.
Steam cauliflower in the microwave for 3 mins then cool until cool enough to touch
Squeeze out excess moisture set aside
Add garlic to bowl chop for 8 sec/speed 9/MC on.
Add jalapeños & spring onions to bowl & chop for 3-5 sec/speed 4/MC on. (depending on how fine you may like it)
Add add back in the cooled cauliflower, almond meal, eggs & cheese & mix for 10 sec/speed 3 reverse/MC on to combine
Form into patties & fry in preferred choice of fat until a crust forms then flip.

Notes

These would be great accompanied with a fried egg for breakfast.

The post Guest Recipe: Kerry’s Low carb jalapeño & cheese cauliflower fritters appeared first on skinnymixers.

skinnymixer's Chicken & Vegetable Soup Chicken and vegetable soup is something that has always daunted me- Mum always made it when we were sick and it tasted sooooooooo good that I was sure it was really difficult to make.Turns out, its crazy simple, very cheap and also really good for you. Provided you have the time, you can make a nourishing and reportedly healing soup- but if time isn’t something you have in abundance, I have also given “quick” instructions for a 15 minute meal as well (in the notes). I know my family will be enjoying this recipe winter long. Love Nik xx

P.s. how beautiful is that bowl? I bought it at a recent trip to the Jam Factory here in South Australia.

skinnymixer's Chicken & Vegetable Soup

Author: skinnymixer's

Type: Soup

Ingredients

Stock Ingredients

1 medium brown onion, peeled, quatered
3 garlic cloves, peeled
50 g celery, roughly chopped
50 g carrots, roughly chopped
700 g skinless chicken thigh or leg, with the bone (I recommend you use free range)
roughly 900 g water
1 tbsp salt
½ tsp cracked black pepper
1 bay leaf

To Serve (recommended, you can use what you like)

150 g carrot, thinly sliced
150 g celery, thinly sliced
200 g spinach leaves, thinly sliced
handful of fresh continental parsley, roughly chopped

Directions

Add onion, garlic, celery, carrots and chicken directly in to mixer bowl.
Pour water, salt, pepper and bay leaf into mixer bowl, to the max line - this is roughly 900 g in the TM31, a bit more in the TM5. Cook for 60 min/90 degrees/slowest speed/MC on. You can totally clean your kitchen and prepare your vegetables for serving now :P
When cooking time has finished, remove your chicken to a thermal server and add your serving vegetables (except for the spinach and parsley) to the stock (I dont bother draining it, the stock vegetables are also delicious!). Cook for 10-15 min/90 degrees/slowest speed/MC on. While the vegetables are cooking, carefully shred your meat from the bones without burning yourself, and discard the bones. Pour soup & vegetables over your chicken, spinach and parsley, season to taste if needed, and serve.

Notes

Quick Soup Instructions
Omit stock ingredients.
Replace chicken thigh/leg with 700 g cubed chicken breast.
Add cubed chicken breast, pepper and serving vegetables (except for the spinach and parsley) to mixer bowl with 2 tbsp chicken stock concentrate.
Top water up to max fill line and cook for 10-15 min/90 degrees/slowest speed/MC on or until cooked.

The post skinnymixer’s Chicken & Vegetable Soup appeared first on skinnymixers.

skinnymixer's Vanilla Chai Powder Dirty Chai is my absolute favourite drink to order when I get the luxury of sitting down at a café, and I knew that it was full of sugar but what I didn’t know was what else went into ‘chai’ mix… after doing some research I have discovered that most commercial mixes contain ingredients like corn syrup, soy and preservatives… as well as the ominous “flavouring” and “colouring” ingredients. While these things probably wont kill you with an occasional treat, if you do like to avoid additives and preservatives then making your own delicious mix at home is very easy. The bit I love about making my own mix at home is that I can sweeten it to preference: while Michael loves a sickly sweet chai, I prefer to be able to only use a small amount of coconut sugar in mine. Love Nik xx

skinnymixer's Vanilla Chai Powder

Author: skinnymixer's

Type: Drink

Ingredients

2 tbsp cinnamon powder
1 tbsp ginger powder
1 tbsp cardamom powder
1 tbsp vanilla bean powder
½ tbsp nutmeg powder
1 tsp clove powder
2 pinches of black pepper

Directions

Add all ingredients to mixer bowl, mill for 2 min/speed 9/MC on. TIP: Put a piece of paper towel under your measuring cup to stop the "powder" from billowing out.

To Use

~ ¼ tsp of this spice mix per 1 cup of coffee or warmed milk. Sweeten to taste, with a recommended 1-2 tsp of preferred sugar.

Notes

If you prefer to use whole spices, here are the weights - please note, you will need to use kitchen scales for measuring these out:

10 g cinnamon stick
6 g whole cardamom pods
4 g nutmeg
2 g cloves

The post skinnymixer’s Vanilla Chai Powder appeared first on skinnymixers.

skinnymixer's Thai Red Chicken Soup I got stuck out and about the other day without any food, and I still have Mexico travel weight to lose – so I hunted for the healthiest option in the food court and settled on a mystery “Thai Soup”. While I was eating it, I sent my friend a message telling her to not let me forget to create an amazing winter warmer chicken soup with my Thai Red Curry Paste recipe. So here it is! Super healthy with all of those beautiful fresh ingredients and quick to whip up if you have the paste already made in the freezer. I hope you enjoy this spicy winter soup, Love Nik xx

skinnymixer's Thai Red Chicken Soup

Cook

15 mins

Total

15 mins

Author: skinnymixer's

Type: Soup

Cuisine: Thai

Ingredients

1 x medium brown onion, peeled, quatered
2 x garlic cloves, peeled
1 portion of Thai Red Curry Paste (click for recipe)
20 g olive oil
1000 g water + 2 tbsp chicken stock concentrate (or 1000g liquid chicken stock)
500 g chicken breast, thinly sliced
200 g vegetables of choice (I used sliced capsicum and green beans)
400 g coconut cream
handful of thai basil or coriander, roughly chopped

Directions

Add onion and garlic to mixer bowl, chop for 3 sec/speed 9/MC on. Scrape bowl down.
Add curry paste and oil, cook for 5 min/100 degrees/speed 1/MC off.
Add water, stock concentrate, chicken breast and vegetables to mixer bowl, cook for 10 min/100 degrees/slowest speed/MC on or until cooked.
Pour soup out into a thermal server and stir through the coconut cream and thai basil, at this stage I also added an extra 1 tsp of salt. Let it sit for 5 minutes before serving.

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skinnymixer's Creamy Mustard Sauce My creamy garlic sauce is a huge hit amongst the LCHF crowd and those who just love food which tastes good… so I have no idea why I waited so long to cook a creamy mustard sauce in my Thermomix when its my favourite “cheeky” sauce from Italian cafés.This is perfect for those following a low carb/healthy fat or ketogenic diet, but those of you out there who are counting your calories can also reduce the fat in this one by choosing low fat options at the supermarket – or just reducing your portion size! Get this cooking while grilling or frying your protein and veggies and dinner will be ready in under 15 minutes. I hope you all love this as much as Michael, the kids and I did for dinner! Love Nik xx

skinnymixer's Creamy Mustard Sauce

Cook

7 mins

Total

7 mins

Author: skinnymixer's

Type: Sauce

Serves: 2

Ingredients

1 garlic clove, peeled
60 g butter
60 g cream
1 tbsp whole grain mustard (click for recipe)
salt and pepper to taste

Directions

Add garlic to mixer bowl, chop for 3 sec/speed 9/MC on. Scrape bowl down.
Add butter and cook for 5 min/steaming temperature/speed 1/MC off.
Add cream, mustard and a pinch of salt and pepper and cook for 2 min/steaming temperature/speed 1/MC off.

Notes

This makes 2 serves, you can increase the amount of ingredients by double, triple etc just increase the cooking time by a few minutes.

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skinnymixer's Churros Crumb Since we announced that the next book was going to be ‘A Little Taste of Mexico’, the Skinnymixers Facebook Group has made it abundantly clear they really want a ‘healthy churros’ recipe. I have thought long and hard, and ordered many different churros while eating out, just to be sure that I knew what they taste like. I believe I have come up with a healthy alternative to churros, which according to my scales are definitely NOT healthy! You can sprinkle this crumb on yoghurt, icecream, custard, flan, creamed rice, porridge, chia pudding AND most importantly the super delicious (and still top secret) dessert recipe featured in A Little Taste of Mexico! Love Nik xx

skinnymixer's Churros Crumb

Author: skinnymixer's

Type: dessert

Cuisine: spanish/mexican

Ingredients

200 g raw macadamia nuts
2 tbsp coconut sugar (or sugar of choice, brown would be my next choice)
1 tsp cinnamon powder
2 pinches of vanilla bean powder
1 pinch of salt

Directions

Preheat oven to 160° C and put all of your ingredients into a roasting dish, combining well with a spoon.
Roast nuts for 8-10 min or until just golden brown, you dont want them to start to burn.
Allow nuts to cool compeletely before putting in your mixer bowl and chopping for 1-2 sec/speed 6/MC on. If you want a 'chunkier' consistency, use speed 5.

Notes

Store in an airtight container in the cupboard or fridge.

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skinnymixer's Mexican Sour In preparation for the launch of A Little Taste of Mexico, I decided a semi-skinny cocktail was in order! While travelling through Mexico City, our friend Covis introduced us to Don Juilio 70 Añejo Claro Tequila and insisted it was the best tequila money can buy… We tried it out to lunch with her and she wasnt lying – you can SIP this tequila it is that beautiful. Of course, it would be completely sacrilegious to make a cocktail out of Don Julio 70… so any tequila will do. This is a slightly sour cocktail which makes one to two decent serves, you can easily increase it based on how many people (or rounds!) you need to serve. Love Nik xx

skinnymixer's Mexican Sour Cocktail

Author: skinnymixer's

Type: Cocktail

Cuisine: Mexican

Ingredients

1 large ripe orange, peeled, deseeded, halved
4 ice cubes
2 tsp tamarind puree/paste (not concentrate!)
1 tbsp lime juice
4 mint leaves
100 g soda water
40 g tequila

to serve

lime juice and sugar to rim the glass with

Directions

Add orange, ice cubes, tamarind, lime juice and mint leaves to mixer bowl. Blend for 30 sec/speed 6/MC on.
Add soda water and tequila and mix for 5 sec/speed 3/MC on.
At this point you can either serve as is, or strain if you dont like orange pulp.

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skinnymixers-coconut-lemon-muffins With school returning tomorrow for my kids, I thought it was about time I did something mini for their lunchboxes for an occasional treat. I also have an abundance of beautiful ripe lemons on our lemon tree. I tried making these grain free with coconut flour, and had epic failure so I stuck with good old fashioned flour – if anyone is able to convert these to grain free for me (without nuts) let me know! I hope your kids love these – Love Nik xx

skinnymixer's Lemon Coconut Muffins

Author: skinnymixer's

Recipe type: treat

Ingredients

160 g cake flour (or plain if you don't have cake)
2 tsp baking powder
1 egg
80 g coconut sugar
70 g coconut milk
70 g lemon juice
30 g coconut oil or butter, melted
20 g dessicated coconut

Instructions

Preheat oven to 180°C and prepare mini silicone muffin trays or muffin cases.
Add all ingredients to mixer bowl and blend for 20 sec/speed 4/MC on.. Scrape the bowl down and repeat for 10 sec/speed 4/MC on.
Spoon into muffin cases or silicone moulds and bake for 10-15 mins or until done.

Notes

LCHF / Grain Free / Nut Free Variation (Thanks to the lovely Leah Kelly):
- 60 g coconut flour
- 2 tsp baking powder
- 30 g soft butter
- 8 g natvia
- 3 eggs
- 90 g coconut milk
- 70 g lemon juice

1. Preheat oven to 180°C and prepare mini silicone muffin trays or muffin cases.
2. Add all ingredients to mixer bowl EXCEPT the coconut flour and blend for 20 sec/speed 4/MC on.. Scrape the bowl down, add the coconut flour and repeat for 10 sec/speed 4/MC on.
3. Quickly spoon into muffin cases or silicone moulds and bake for 10-15 mins or until done.

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skinnymixers-smokey-baked-beans Homemade baked beans are one of my favourite foods when I eat breakfast out, and I have wanted to make my own Thermomix recipe for a few years now… I think I have definitely nailed this one with the sweet smokey flavour! I love that this recipe is quick enough that you can make it fresh while frying bacon and eggs and it reheats really well in the microwave. I also plan to do a baked egg recipe using these as soon as possible. You can also opt to omit the chorizo for a vegetarian or vegan version. Love Nik xx

skinnymixer's Smokey Baked Beans

Author: skinnymixer's

Recipe type: breakfast

Ingredients

1 medium brown onion, quartered
3 cloves of garlic, peeled
20 g olive oil
150 g cured chorizo, thinly sliced into bite sized pieces
1 x 400 g tin chopped tomato (I used ardmona brand)
200 g water
50 g tomato paste
20 g worcestershire sauce (I use gluten free)
20 g maple syrup (optional for low sugar)
1 tsp smoked paprika
1 tsp salt
pinch of pepper
2 x 400 g tins of cannellini beans, drained and rinsed

Instructions

Add onion and garlic to mixer bowl, chop for 3 sec/speed 6/MC on. Scrape bowl down.
Add oil and cook for 5 min/100 degrees/speed 1/MC off.
Add remaining ingredients, except for beans, and cook for 15 min/steaming temperature/speed 1/MC off. Put the simmering basket over the hole to avoid making a mess of your kitchen.
Add the rinsed beans and cook for a further 3 min/100 degrees/speed 1/MC off. Put the simmering basket over the hole to avoid making a mess of your kitchen.

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