Gee I like holidays. Even with my kids I like them. And without my kids I liked them even more. Here’s how it went…
Wake up (at a time of my choosing). Swim. Coffee. Eat. Chat. Sun. Read. Swim. Chat. Eat. Rest. Drinkie. Chat. Snacks. Chat. Swim. Sunset. Chat. Eat. Perhaps a wee cocktail or three.
Now whilst I don’t condone excessive drinking, I must admit that I did toss back quite a few, which I blame entirely on the delirium we experienced being a bunch of women away from small children for the first time. Somehow the years slipped away and it felt more like schoolies week all over again. Except we’re pretty wrinkly now. And way beyond the acceptable age range for such shenanigans. We’re not schoolies. Not even toolies. Quite possibly we’re moulies – the mother version, who drink with gay abandon, delirious in their solo-ness and removal from menial tasks such as preparing vegetable purees.
Time though, for something far more healthful.
Chicken & brown rice salad
5-6 cups cooked brown rice
600g poached chicken breast (see below for how to poach), sliced
1 carrot, peeled, grated
4 spring onions, finely sliced
Handful green beans, sliced
410g can corn kernels, drained
¾ cup raw cashews, roughly chopped
½ bunch parsley, roughly chopped
¼ cup apple cider vinegar
¼ cup extra virgin olive oil
1 tsp Dijon mustard
1-2 tbsp maple syrup
Add all the salad ingredients into a large bowl. Whisk together the vinegar, oil, mustard and maple syrup. Drizzle over and stir through.
Serves 2 adults & 3 kids. NOTE kids might like to have theirs served before you mix in the parsley.
HOW TO POACH CHICKEN
I like to halve my chicken breasts horizontally, so they’re nice and thin. Fill a medium saucepan with water (add some vegie or chicken stock powder), 10 black pepper corns, a fresh bay leaf or two and any other herbs you have handy. Cover and bring to a vigorous boil. Remove from the heat, slip in the chicken, swish them about, cover quickly and leave for 15-20 minutes until cooked through.