Ever since I can remember, I’ve always enjoyed taking a food idea, recipe or meal and making it my own.
A few more fresh herbs here, less sauce there and as the years have rolled on, along with my skills and expertise, I’ve come to be able to take almost any idea and turn it into a thriving, delicious and nutritionally sound recipe.
This is what led me away from poached chicken and green vegetables and stirred up such wonderfully creative juices in the kitchen that have seen me launch two recipe eBooks and work to create unique recipes for various clients. In a way it’s what’s at the core of this heart-fuelled business of mine, the desire to create what wasn’t out there, what I felt was missing and empower others to create that for themselves.
As a life-long student; each day I read, watch, listen and engage; and recently I watched this documentary film with a very a powerful message to share. In it, one of my favourite wellness experts, Dr Mark Hyman, shares a knockout line in response to how we ended up eating food that was manufactured instead of loved, grown and cooked – “don’t outsource your cooking.”
That line stirred something so immense in me and I added my own spin on it….
“Don’t outsource your cooking or in fact your own health; it’s never a good deal.”
What both Dr Hyman and I mean by this is to not allow the powerhouse that is the corporate food industry to cook for you. Don’t allow their hands to feed your precious body and ask yourself, do they really care about what’s best for you?’ Or are profit margins and cost-cutting their focus?
Where did we get this notion that spending time preparing our food, for our bodies and our health was such a bad idea anyway?
You know the answer to that one.
We live in the age of convenience and packaged-everything for the modern lifestyle. Awesome except the fact that we’re sick, fat and miserable.
I urge you to love yourself to health. No matter where you may be on the journey, not to stress yourself over the finer details of how and what to eat because the best place to start (and finish) is naturally. Yes the finer points matter and yes there is an optimal way to do everything however first and foremost there is one simple and actionable step that you can take. A decision that you make several times a day that has the power to shape your body, your mind, your wellbeing and dare I say, the world around you too.
Eat as close to Nature as possible.
We are what we eat, in every moment and every cell and it’s never too late.
So this is the part where I step down from my soap box and tell you that Nature is amazing for you and tastes damn delicious too.
I thought the best way to do this was to revisit the classics; to combine my love of fine-tuning a recipe for flavour and nutrition with the idea of you getting back into your kitchen. Not because you’re a 1950’s housewife or because I said so, though because it’s where optimal health starts and finishes and that is exactly why you’re reading this; because you want that for yourself and I want that for you as well.
It doesn’t get more classic than Chicken Schnitzel.
My version follows the same idea and is just as simple though without the processed white breadcrumb, excessive oil and greasy finish. The chunky avocado salsa takes this recipe to a whole other level and is a delicious salad all of its’ own!
Even my predominantly-vegetarian Mama tried this one when she came over… and loved it! You could say that it’s become a bit of a favourite in our house.
To keep things as natural as possible, buy organic and local produce as well as free-to-roam, grass-fed, organic eggs and chicken; free of nasties, better for Nature and for us as well.
- 2 chicken breasts, flattened
- 1 cup oats, ground in a food processor
- ⅔ cup almond meal
- 4 heaped tablespoons fresh parsley, finely chopped
- Salt & pepper
- 2 eggs, whisked
- Butter to cook
- 2 avocados, scooped out and diced
- ¼ red onion, finely diced
- 1 punnet cherry tomatoes, finely diced
- Juice of 1 lime
- 2 teaspoons fresh coriander, finely chopped
- Combine oats, almond meal and parsley in a large mixing bowl
- Season to taste
- Place 1 chicken breast in whisked egg
- Once coated well, place in oats mixture and once again coat well
- Repeat with other chicken breast
- Heat butter in a large frypan on medium-high heat
- Once hot, add chicken and cook for roughly 15 minutes
- Whilst chicken is cooking combine the avocado, onion, tomato and coriander,
- coating with lime juice, set aside
- Ensure chicken is cooked through completely
- Serve with chunky avocado salsa
I also like to serve mine with sauerkraut (either homemade or from these guys) for a delicious and gut-protecting hit of fermented cabbage. If you haven’t ever tried it…. oh wow is it good and my Hungarian roots would most certainly agree with you. This is a food that my grandparents ate with their grandparents which is a big tick in its’ favour of being natural and real, a food that would be recognisable in its’ current form, even many a generation ago.
If you love the idea of learning more about the food we eat, the state of farming and our health on a global scale, I’d highly recommend the following to you though they all come with a warning…