Tag Archives: Gluten free

Chicken pho – Monday motivation

So Monday’s is the day that people seem to dread – The weekends over, they have to go to work and probably they have to start their healthy eating or exercise plan that realistically they probably won’t stick to! Well I’m here to motivate you with a healthy recipe that is gluten free, dairy free, sugar free, pale friendly (if your into that) and just all round good for you.

Since the thermostat here in Melbourne has been going down, down, down to funky town of recent weeks this has led to the firing up the crockpots, slow cookers and stoves for some hearty comfort food to get us Melbournians through the cooler months.

One of my favourite comfort foods/cheaps eats any time of year is Vietnamese pho. Big hearty bowls of soup filled with your choice of chicken, beef, tofu, rice noodles and topped off with DIY coriander, bean sprouts, chilli and whatever might tickle your fancy!

The other week you might of seen my WIAW #5 post where I braved the cold and all the asian grocery stores of Box Hill to make my first ever chicken pho. I did make mine a touch healthier by throwing in extra greens (that’s just how I roll – I love my greens) but it turned out very nice indeed!

Chicken pho


STOCK 4-6 serves

12 cups water

5 missal chicken stock cubes

2 tablespoons fish stock

3 cloves of garlic halved

1drop of liquid stevia

3-4 cm chunk of ginger cut into 2-3 chunks

1/2 a red onion

2 star anise

10 whole cloves

1 teaspoon coriander seeds

1 large chicken breast


Place water and stock cubes in the pot.

Add fish stock, garlic, ginger and stevia (if you’re using it – you can also substitute 1 teaspoon of sugar).

In a tea infuser place the star anise, cloves and coriander seeds (easier to remove when cooked)

Finally add chicken breast.


Let the stock cook for 20-30 minutes until chicken is cooked.

Remove chicken and cut into chunks.

Remove all other ingredients from the stock and throw away.

Stock bubbling away

For the soup. serves 1

5-6 Broccoli florets

1 Buc choy

handful bean shoots

fresh coriander (as much as you like)

holy basil (as much as you like)

1/4 lemon wedge

chopped chilli (depends how hot you want the soup)


For my soup I quickly blanched the florets and buc choy in the stock.

added this to my bowl along with as much shredded chicken I felt like and topped up the bowl with the delicious stock.

On top of the soup I then placed bean shoots, herbs, chilli and a fresh squeeze of lemon. Voila!

Finished product – chicken pho (noodle-less)


This was very yummy and doesn’t leave your mouth with the taste of MSG! Traditional pho does have rice noodles in it but I didn’t have any handy.

I had a heap of left over chicken and stock so I just froze these in separate containers for rainy, cold nights that I can’t be bothered cooking and I’ll just make sure I throw some greens in there!

Eat well & be well.

sp x

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Dhal recipe


Lentil dhal

At the start of the year I wrote a list of goals, things I wanted to achieve, things I wanted to do and see and things I wanted to cook. On this list was a paella, I can envision this being a delicious pile of rice, seafood, chicken and chorizo, a raw dessert (don’t know which yet, possibly a raw cheesecake as my Mum and I tasted vegie bar’s one and it was AMAZING!) Finally on this list is dhal. I love dhal, the taste of all the spices but I’ve never attempted to cook it..unitil now! This recipe turned out really nice, even my future sister in-law approved. A nice healthy meal that warms you up on a cold Melbourne night and as it happens to be it is vegan and gluten free.

1 tsp oil

1 onion finely sliced

2 garlic cloves crushed

1 tbsp coriander stems finely chopped

2 tsp ginger grated

1/2 cup celery diced

1 tbsp of ground cumin, turmeric, gram masala

1 zucchini chopped

1 carrot chopped

1 cup of pumpkin chopped

1 tomato chopped

2 handfuls of spinach

1 cup of canned brown lentils

500 ml veggie stock

2 curry leaves


sea salt (optional)

In a large pot, sauté the onions in the oil until soft and. Next add the garlic, ginger, carrot and celery and cook for another min. Add the spices and stir together. Then add the pumpkin and zucchini. The spices will start to stick to the pot a bit so I just added water to prevent them from burning. Add the lentils (rinsed) through the spices then fill the pot with the stock, curry leaves and chopped tomato. Bring to the boil. Reduce to a simmer and let it cook for about 20-30 min and just before turning off the heat throw in the spinach until nice and wilted. Finally, season with the salt if needed. Garnish with the coriander leaves and serve lemon wedges!

Eat well & be well.

sp x

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