I know the picture isn’t the prettiest presentation of my new dinner recipe, but having the patience or skill to make plates look pretty just isn’t my forte ?

Plus, with hungry mouths to feed it’s usually a dump it on the plate as quick as possible situation with aquick pic if the kids can wait a beat, and then it’s chow down time ?

Nonetheless, this dinner was deeeee-licious!

Inspired by the memory of the incredible garlic butter prawns (shrimp) we ate from the food trucks in Hawaii, and in a bid to erase the memory of some tasteless, dry prawns in our recent Thai takeaway, I whipped up a new recipe for Garlic Butter Prawns and Coconut Rice which I served with a crunchy salad.

It was too easy and boy was it ever delicious! It’s so simple I wondered whether to bother blogging it but you all voted a resounding YES!

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Extra virgin olive oil
Sea salt
Basmati rice
Coconut milk

Tip: When buying prawns always try to get sustainable, Aussie, wild-caught prawns, much yummier and better for the environment than farmed or imported prawns.

Print

Garlic Prawns and Coconut Rice

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 4

Author Brenda Janschek

Ingredients

GARLIC PRAWNS

• 20 prawns - shell devein and remove tails
• 1/4 cup extra virgin olive oil
• 4 tablespoons butter
• 6 garlic cloves peeled and finely chopped
• 1/2 cup continental parsley finely chopped
• Sea salt

COCONUT RICE

• 2 cups basmati rice
• 1 can coconut milk I use Ayam Brand
• 1.5 cups water
• 1 teaspoon sea salt

Instructions

GARLIC PRAWNS

• NB: Cook the prawns in two frying pans so they don't overcrowd the pan (which means halve all the ingredients into the two pans)
• Heat the oil and butter in each frying pan until butter is just melted and reduce heat to low. Add chopped garlic, parsley, prawns and salt. Cook for 1 minute then turn the prawns and cook for another minute or until prawns turn a deeper pink colour and are cooked through.
• Spoon prawns onto coconut rice, squeeze over some lemon, and serve with a big green, crunchy salad

COCONUT RICE

• Pop the rice on to cook and when almost ready, start cooking the prawns
• In a medium saucepan pop in rice, coconut milk, water and salt, stir and put lid on and cook on medium heat until boiling.
• Once boiling, turn down heat as low as you can go with the lid on, allowing rice to absorb the liquid. This should take around 20 minutes. Then turn heat off and leave the lid on so the rice can continue to steam for another 10 minutes. When ready to serve, fluff, and spoon onto plates.

Notes

You can just make plain rice if you prefer

If you make this recipe and share on instagram, remember to tag me @brendajanschek.

Otherwise feel free to pm me your photos via Facebook. I get a total kick out of seeing you bring my recipes to life.

Some other delicious healthy treats you might like are Garlic Prawn and Pea Spaghetti and Easy Chicken and Vegetable Casserole.

As a passionate home cook I’m all for the two- in- one dish. Life is full so I’m always looking for ways to save time, money and hassle.

Which means I’m all about making meals that can be cooked up one night for dinner, or prepped on the weekend, then packed for lunch boxes the next day, such as this recipe for Spicy Pork and Vegetable Nasi Goreng.

I love recipes like this which are just as delicious served hot or cold. I would suggest replacing the fried egg with a hard boiled egg for the lunchbox. Or you can leave the egg out entirely and still have a nourishing meal on hand. Oh, and remember to pick out the cashews to ensure it’s nut-free.

For more two-in-one dish inspiration take a look at the recipes in my Easy Wholefood Lunchbox eBook. All the savoury recipes can be made for dinner and doubled up, so for days afterwards you’ll have extra portions handy to throw into lunchboxes like a true lunchbox Ninja 🙂

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Extra virgin olive  oil
Tamari
Dry roasted cashews

Print

Spicy Pork & Vegetable Nasi Goreng

Prep Time 20 minutes

Cook Time 20 minutes

Servings 6

Author Brenda Janschek

Ingredients

• Extra Virgin olive oil
• 3 Spring onions chopped
• 500 grams pork mince - or you can use chicken or beef mince
• 3 garlic cloves chopped
• 1 tablespoon peeled and grated ginger root
• 1-2 red chillis deseeded and chopped (optional)
• 3 large kale leaves chopped (around 2 cups)
• 1 small zucchini chopped
• 4 large mushrooms chopped (around 1 1/4 cups)
• 3 tablespoons tamari
• 2 tablespoons mirin
• 1/2 cup dry roasted cashews or peanuts - I just pop them raw into a hot oven for 5 minutes or until slightly golden.
• 4 tablespoons coriander leaves chopped
• Lemon or lime wedges for serving
• 2 cups basmati rice cooked as per packet instructions
• Butter or ghee
• 4 eggs

Instructions

• Heat a splash of oil in a large frying pan over medium heat and saute spring onion for a few minutes.
• Add pork and break apart with a large spoon. Cook until browned, around 10 minutes.
• Add garlic, ginger and chilli. Saute for a couple of minutes.
• Add kale, zucchini and mushrooms, tamari and mirin and continue to saute for a few more minutes.
• Add cashews and stir to heat through.
• While pork and vegetable mix is cooking, remember to cook the rice.
• Towards the end of cooking pop butter or ghee into medium fry pan and fry the eggs, leaving the yolk runny if possible so it can ooze out all over the pork and rice.
• On a plate or in a bowl serve the rice with pork and vegetable mix with the friedegg on top. Sprinkle with lots of fresh coriander and serve with a lemon or lime wedge.

Notes

The beauty of this dish is that it's very forgiving. You can use pork, chicken or beef mince, or any variety of vegetables you like and might have in the fridge,  like carrot, capsicum, peas, bean sprouts ...

And remember, if you haven’t already, you can grab your copy of Easy Wholefood Luncbboxes here.

Bren x

Add fish, sardines or your favourite protein if you like, or keep it as vegetarian.

If you’re still trying convince your kids that cauliflower is as delicious as rice, a great tip is to mix through some cooked basmati rice to get them over the line.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Olive oil
Salt and pepper

I love seeing the pictures of when you make my recipes, so please share them on my Facebook page or Instagram and tag #bjhealthandlifestyle

Berleena has been the wonderful recipe developer helping me create a series of delicious recipes, here’s a bit more about her…

Berleena Eberle — Food Mindset Coach
Berleena specialises in helping her clients develop a healthy relationship with food and their body. Her clients know how to deal with food triggers, let go of guilt, identify cravings and make healthy eating simple again with nutrient-rich, real food. Berleena strips back nutritional confusion to develop an intuitive eating approach.