(Serves Six)

2 cups Japanese sushi brown rice
6 tablespoons rice wine vinegar
6 sheets nori (dry seaweed)
1 avocado – peeled, pitted and sliced
1 cucumber, peeled and sliced
225 grams smoked salmon, cut into long strips
2 tablespoons wasabi paste

1. Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. Rice must be slightly dry as vinegar will be added later.

2. Immediately after rice is cooked, mix in 6 tablespoons rice vinegar to the hot rice. Spread rice on a plate until completely cool.

3. Place 1 sheet of seaweed on bamboo mat, press a thin layer of cool rice on the seaweed. Leave at least 1/2 inch top and bottom edge of the seaweed uncovered. This is for easier sealing later. Dot some wasabi on the rice. Arrange cucumber, avocado and smoked salmon to the rice. Position them about 1 inch away from the bottom edge of the seaweed.

4. Slightly wet the top edge of the seaweed. Roll from bottom to the top edge with the help of the bamboo mat tightly. Cut roll into 8 equal pieces and serve. Repeat for other rolls.

5. Put in fridge till cooled and serve as you like!

Prep: 30mins
Ready: 50mins

Amount Per Serving – Calories: 291 / Total Fat: 7.1g / Cholesterol: 9mg / Sodium: 407mg / Total Carbs: 44.8g / Dietary Fibre: 3.3g / Protein 11.1g

Recipe from AllRecipes.com

(Serves Six)

2 skinless, boneless chicken breast halves
1 (40 gram) packet dry fajita seasoning, divided
1 tablespoon vegetable oil
1 (440 gram) can black beans, rinsed and drained
1 (300 gram) can Mexican-style corn
1/2 cup salsa
1 (280 gram) package mixed salad greens
1 onion, chopped
1 tomato, cut into wedges

1. Rub chicken evenly with 1/2 the fajita seasoning. Heat the oil in a fry pan over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.

2. In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm.

3. Prepare the salad by tossing the greens, onion and tomato. Top salad with chicken and dress with the bean and corn mixture.

Prep: 10 mins
Cook: 30 mins
Ready: 40 mins

Amount Per Serving – Calories: 207 / Total Fat: 4.3g / Cholesterol: 24mg / Sodium: 1071mg / Total Carbs: 28.1g / Dietary Fibre:7g / Protein 15.4g

Recipe from AllRecipes.com.

(Serves Twelve)

2 tablespoons olive oil
3 tablespoons butter
3 leeks, cut into 1 inch pieces
1 large head cauliflower, chopped
8 cups vegetable broth
3 cloves garlic, finely chopped
salt and freshly ground black pepper to taste
1 cup heavy cream (optional)

1. Heat the olive oil and butter in a large pot over medium heat, and saute the leeks, cauliflower, and garlic for about 10 minutes. Stir in the vegetable broth, and bring the mixture to a boil. Reduce heat, cover, and simmer 45 minutes.

2. Remove the soup from heat. Blend the soup with an immersion blender or hand mixer. Season with salt and pepper. Mix in the heavy cream, and continue blending until smooth.

Prep: 15 mins
Cook: 1 hr
Ready: 1 hr 15 mins

Amount Per Serving – Calories: 155 / Total Fat: 13.1g / Cholesterol: 35mg / Sodium: 387mg / Total Carbs: 8.3g / Dietary Fibre: 2.5g / Protein: 2.4g

Recipe from AllRecipes.com.

(Serves Four)

1 cucumber – peeled, seeded and chopped
1 tablespoon chopped fresh parsley
1/8 cup chopped red onion
1/2 cup chopped yellow bell capsicum
1/4 teaspoon crushed red capsicum flakes
1/2 teaspoon ground cumin
1/8 teaspoon chili powder
2 tablespoons olive oil
4 skinless, boneless chicken breasts

1. In a medium bowl, prepare the relish by mixing together the cucumber, parsley, chopped onion, bell capsicum, and red capsicum flakes. Set aside.

2. In a small bowl, mix the cumin and chili powder with the olive oil. Rub the mixture onto the chicken, and place in a shallow dish. Marinate in the refrigerator at least 1 hour.

3. Prepare the grill for medium heat.

4. Lightly oil the grill grate. Grill chicken 8 minutes per side, or until juices run clear. Serve with cucumber relish.

Prep: 15 mins
Cook: 15 mins
Ready: 1 hr 30 mins

Amount Per Serving – Calories: 205 / Total Fat: 9.8g / Cholesterol: 67mg / Sodium: 62mg / Total Carbs: 3.2g / Dietary Fibre: 0.7g / Protein: 25.2g

Recipe from AllRecipes.com.

Thai Spice Barbecue Prawns
(Serves Two)

2-1/4 teaspoons fresh lemon juice
3/4 teaspoon soy sauce
3/4 teaspoon Dijon mustard
1/2 clove garlic, minced
3/4 teaspoon brown sugar
1/2 teaspoon curry paste
125 grams medium Prawns – peeled and deveined

1. In a shallow dish or re-sealable bag, mix together the lemon juice, soy sauce, mustard, garlic, brown sugar and curry paste. Add Prawns, and seal or cover. Marinate in the refrigerator for 1 hour.

2. Preheat a grill for high heat. When the grill is hot, lightly oil the grate. Thread the Prawns onto skewers, or place in a grill basket for easy handling. Transfer the marinade to a saucepan, and boil for a few minutes.

3. Grill Prawns for 3 minutes per side, or until opaque. Baste occasionally with the marinade.

Prep: 1hr
Cook: 6mins
Ready: 1hr 6mins

Amount Per Serving – Calories: 73 / Total Fat: 1g / Cholesterol: 86mg / Sodium: 268mg / Total Carbs: 3.6g / Dietary Fibre: 0.1g / Protein 11.7g

Recipe from AllRecipes.com

(Serves Two)
2 skinless, boneless chicken breasts
1/3 (310 ml) can condensed golden mushroom soup
1/3 cup and 1 tablespoon and 1 teaspoon Marsala wine

1. In a large skillet, saute the chicken breasts in butter. Once chicken is lightly browned on all sides, add the soup (undiluted) and Marsala wine. Cover and simmer until chicken is no longer pink inside, about 20 minutes.

2. Serve.

Prep: 5mins
Cook: 20mins
Ready: 25mins

Amount Per Serving – Calories: 262 / Total Fat: 4.8g / Cholesterol: 76mg / Sodium: 455mg / Total Carbs: 11.1g / Dietary Fibre: 0.4g / Protein 28.2g

Recipe from AllRecipes.com