Tonight for dinner I made the noodles with a tahini dressing and served them with poached chicken, carrot, and avocado.
Not shown in the picture was the side of wilted silver beet and mushrooms pan fried in garlic and chilli that we also had with it. It wasn't the most cohesive meal so you would probably have thought it a little random if I'd taken a picture of the 2 of them together! Hubby was having a steak for dinner and the silver beet worked really well with his meal, and it was super tasty, so I had some too. Wasn't in the mood for steak, hence the chicken in my meal.
This dish is free of gluten, grains, dairy, nuts, soy, and sugar. It can be made very easily and quickly, and although there are a few ingredients that you may not necessarily have in the pantry they are all ingredients that are readily available, and maybe things you could add to your 'to try' list if you haven't already tried them! The meal makes a lovely light dinner, or would be ideal for lunch. This is a good one to make to take along for a pot-luck lunch, or to make for visitors.
There are a couple of foods always on my list of things to try, and I encourage my hubby and kids to do the same. When we are at the supermarket, I love to let the kids loose in the produce department and allow them to pick out a couple of random fruits or vegetables that they don't usually eat. We then bring it home and decide on how they would like to eat it (sometimes it requires a little googling!) and we give it a go. Lot's of fun, and even if they don't like it, they really enjoy the whole process of the choosing and cooking.
Kelp Noodles with Tahini and Poached ChickenGluten-free, grain-free, dairy-free, nut-free, soy-free, sugar -free
1/2 packet kelp noodles
1/2 avocado, diced
1 carrot, grated with a peeler into wide strips
large handful of fresh coriander to garnish
2 tbsp tahini
juice of half a lemon
1/2 tsp garlic powder (or 1 clove fresh grated garlic)
salt and pepper
about 1 tbsp water
2 chicken thighs, diced
1 cup chicken stock (you could also use coconut milk, or water)
3 cloves garlic, grated
large handful of fresh coriander
1. In a small pot, gently heat the stock, coriander, and garlic. Add the chicken, and poach gently until cooked through. Remove the chicken and coriander with a slotted spoon and set to one side.
2. In the same pot with the stock, heat the kelp noodles (you could also do this in a pot of water if preferred) until warm.
3. In a small bowl, mix together the ingredients for the dressing (tahini, lemon, garlic, salt, pepper, and water - you can adjust the amount of added water depending on how runny you like your dressing).
4. Drain the noodles, and add the carrot, avocado, chicken and coriander mix, and dressing. Mix together until noodles are well coated.
5. Serve in your favourite bowl, and garnish with fresh coriander.