I recently bought Tim Robard’s new book 7:2:1 Plan and I absolutely love it – I would go so far as to say it’s one of those books that has already changed my life – in such a positive and fuss free way.
He shares some really wonderful and practical tips on fitness and healthy living and some of the best ‘every day’ recipes I have seen in a long while. I would make everything in his book and that is a rarity for me – often I buy a cook book for a few stand out recipes or because the imagery is exquisite or simply because they make a beautiful addition to a coffee table collection but Tim’s book is perfectly suited for busy, health conscious parents who want to feed their families nourishing, quick and tasty meals on a daily basis. I feel that they are really beautifully balanced with a strong emphasis on fresh, clean and colourful ingredients.
So far, I have made the cheat’s chicken casserole (delicious), the apple, coconut and chia crumble, the chicken, cashew and ginger stir-fry, the spinach and zucchini loaf and this delicious chicken pie with a quinoa crumble. All amazing. My girls loved the pie, Mark and I devoured it and Jack picked the chicken and a few veggies out but left the silver beet and mushrooms. And that’s ok…I have written often about how as a Mum, it feels almost impossible to please everyone at meal times and as my life is becoming busier I have learnt to pick my battles and also not pander to my children’s different tastes. I now whole heartedly understand how my own Mum Jude was fairly strict at meal times…she had to be! Cooking and meal planning can be an exhausting and tedious exercise but it can also be so much fun – these days I simplify our family meals, encourage the kids to always try different things and make them understand that if they don’t eat what’s in front of them there won’t be anything else on offer! There’s only so much we can all do in a day afterall…:-)
I hope you enjoy this yummy pie – I’m looking forward to trying (and sharing) many more of Tim’s recipes.
1 tablespoon coconut oil
500 grams chicken breast, cut into 2cm pieces
1 onion, diced
1 garlic clove, crushed
1 carrot, diced
2 cups mushrooms, sliced
Pinch of ground nutmeg
2 tablespoons chopped fresh thyme
1 tablespoon cornflour mixed with 1 tablespoon water
2/3 cup chicken stock
2 cups shredded silverbeet
1/4 cup Greek style yoghurt
1 tablespoon Dijon mustard
sea salt and freshly ground black pepper
1 cup quinoa flakes (rolled oats are also good)
1/2 cup almond meal
1/4 cup grated parmesan
80 grams ghee or butter
Preheat oven to 180 degrees Celsius.
Heat the coconut oil in a frying pan over medium heat, add the chicken and cook until just browned all over. Remove and set aside. Add the onion and garlic and cook for 3-5 minutes or until softened. Then add the carrot, mushroom, nutmeg and thyme and cook for 3 minutes. Stir in the cornflour mixture, then the stock, silver beet and chicken, and simmer gently over low heat for 5 minutes while you prepare the crumble topping.
To make the crumble, combine the quinoa, almond meal, parmesan and thyme in a bowl. Rub in the ghee or butter with your fingertips until the mixture resembles coarse breadcrumbs.
Take the frying pan off the heat and stir in the yoghurt and mustard. Taste and season if necessary. Spoon into a pie dish and top evenly with the quinoa crumble. Bake for 20-25 minutes or until the filling is bubbling and the topping is golden brown.
For vegetarians…omit the chicken and add another cup of mushrooms and some diced red capsicum.
Serve the pie with sautéed green vegetables or a crunchy salad drizzled in olive oil and apple cider vinegar.