However, these resolutions are often cloaked with a lot of societal pressure for one to show up as the next person they have resolved to become. I believe that resolutions are important and should for the most part be kept private as this allows you to run your race at your own pace. Eating healthy and living a healthier lifestyle is without a doubt one of the top three resolutions the world over. Maintaining a healthy diet and lifestyle needs nothing more than commitment and planning. This is the single reason that gym enthusiast’s meal plan and manage to maintain results and stick to the plan. At Chellzkitchen, we thought it would be fitting to lend our first session for the year to total relaxation and rejuvenation with a mindful Spa Date.
During this session we met old and new friends, connected over Chateau Del Rei mimosas, a chic fruit board, accompanied by the new snack size Plain Nutriday yoghurt for those who had not had breakfast as our day commenced early. Guests were treated to spa treatments such as pedi-peel and massages, stain glass painting and cooking a light exquisite meal with deep meaningful conversations flowing. The overcast morning with scattered showers added to the ambiance in a beautiful way to start the year. The Chellzkitchen Spa date was nothing short of reinvigorating and inspiring.
Determining the menu for the day like with other classes was a processes, considering the theme for the day and the activities planned. Being at the Spa meant we had to create a technical but light meal and we created a ¼ Chicken and Cauliflower Salad, motivated by a meal we recently saw Jamie Oliver create. Huge flavour profiles, minimal ingredients, healthy, technical but simple to execute. Chellzkitchen encourages technical dishes that are “easy” to make to fit into a busy schedule.
What stood out with this recipe was the use of some of the same ingredients in both the chicken marinade and the salad. We used quarter chicken legs, however any piece would work. The cauliflower salad with a Nutriday Plain Yoghurt dressing was extraordinary and very unique because it was made with raw cauliflower, very edgy. None of us at the session had ever had raw cauliflower and we were all pleasantly surprised at how delicious it turned out, one of our highly pregnant participants gave it a 10/10 and this was a super tell sign that it was indeed a great salad. Pregnant ladies taste buds and cravings can be very sensitive and so it was very important that we catered for everyone.
Lookout for the next class towards the end of February and be sure to register as space is limited.
INGREDIENTS
2 chicken 1/4 legs
Chicken Marinade
1/8 Cup Soy Source
1/8 Cup Brown Sugar
2 Tbls Vinegar
2 Tbls Dijon Mustard
½ a bunch of thyme (10g)
For the Salad
Red wine vinegar
50g Pickled onions
2 heaped tablespoons Nutriday Plain Yoghurt
1 teaspoon Dijon Mustard
Salt and Pepper for Seasoning
½ a head of cauliflower (400g)
¼ of a good French bread
1 onion
INSTRUCTIONS
Marinade the chicken for a minimum of 30min in a zip lock bag.
1. Put the chicken legs skin side down in a snug-fitting non-stick pan on a medium heat to crisp up. Peel the onion, slice into 1cm-thick rounds, then add to the pan and fry for 10 minutes, stirring occasionally. Stir in the thyme sprigs and 2 tablespoons of red wine vinegar, flip the chicken so its skin side up, and roast it all for 30 minutes, basting halfway.
2. Meanwhile, finely chop the pickles and onions and place in a large bowl with 1 tablespoon of liquor from their jar. Combine the Nutriday Plain yoghurt and mustard and mix well, then season to perfection. Very finely slice the cauliflower and any nice leaves, or coarsely grate it. Toss the cauliflower in the dressing to coat, then divide between your plates. Thickly slice the French bread, toast and serve with caramelised onions.
