Hello everyone! I don’t think I have ever been so happy that the weekend is here because it has been an incredibly busy past few weeks at work. My office recently had it’s national conference and our city was the hosting office this year. Was great to meet heaps of new people working for the organization but man was it tiring. I was pretty much smashed and cooking dinner was the last thing on my mind. Due to past experiences there are a couple of things I always make ahead and freeze so that I have no excuses to eat out. I think I have mentioned my love of freeze ahead dumplings in a previous post. The other thing I like to make in advance and keep in the fridge is pizza dough. And really, there is nothing better than the smell of freshly baked dough after a long day at work.
Hi everyone! It has been awhile hasn’t it. After a long day at work I have very little motivation to do anything else. Oops. My bad for abandoning this blog. I’m trying to factor in blogging into my weekends but we are away so often that it is becoming a mission! Today must be the on of the few weekends that we have actually stayed put in Nelson so I thought I’d take the opportunity to write a post. This topic here is something I spent hours and hours researching after starting work. So really, I may as well save you all some legwork and share it here .
Ok, when I say preparing meals I do not mean the perfectly portioned and cooked meals that I constantly see on the nutrition/fitness social media channels. If this is what you are looking for, I’m sorry to disappoint. I do actually mean potentially unhealthy or healthy food
Happy New Year everyone! Can you believe we are in 2016 already? The last year has really gone by in a blur. In fact I have yet to come up with any New Year resolutions…perhaps I will just stick to the same ones as I have every year:
Get a job (this used to be ‘do well in school’ but since I’ve graduated…).
Be happy and grateful for what I have.
Exercise more.
Lead a healthier lifestyle.
Oh, perhaps I will add in a fifth resolution this year – to write more frequently here on The Chai Ninja. Now that the resolutions are done and dusted lets get down to business.
Spring is well and truly here in good old NZ. As the weather gets warmer I tend to crave less hearty meals. Yummy stews are swapped for salads and cheesy potato mash turns into crispy wedges. Besides the amazing weather, Spring also brings about a whole range of veges and fruits! One of these veges is the mighty Asparagus ! As you can see I quite like asparagus. Any asparagus lovers out there who feel the same joy I do?! It is such a versatile vegetable and full of beneficial nutrients.
To make full use of the asparagus season I have been using them in everything. I make stir-fry with them, bake them, grill them and most recently , I started using them in salads. It is a great addition to any salad dish because it adds texture and a nice sweet flavour. My absolute favourite salad is potato salad; which is also probably the fattest ever salad once you add in the bacon and mayo . So in an effort to reduce the fat factor I made some swaps and omitted the bacon. I usually pair this with my easy roast chicken for a simple meal. Try it out and let me know how you get on!
Peel potatoes, cut into cubes (around 2cm) and boil in pot of boiling water till cooked. Refer to note.
When potatoes are cooked, drain and run under cold water. Shake off excess water, place in a bowl and set aside.
Clean asparagus stalks, cut into sections about 2cm in length. Set aside.
Bring a pot of water to boil and blanch asparagus sections. Strain and run blanched asparagus under cold water.
Shake excess water off blanched asparagus and add to the same bowl as potatoes.
Cover the bowl and place in fridge till potatoes and asparagus are chilled.
Mix yogurt, mayonnaise, cayenne pepper, salt and pepper together in a bowl till smooth. Wrap and set aside.
When potatoes and asparagus are sufficiently chilled, remove from fridge.
Finely slice spring onions and add to the bowl of potatoes.
Add the mayonnaise mixture to the bowl of potatoes. Mix well.
Serve.
Notes
Be careful not to overcook the potatoes! You still want them firm but cooked through.You don't want them to break, so as soon as you are able to easily pierce through them. They are ready.
Feel free to add bacon, surimi or sausage pieces! I just omitted it to make this a lighter dish.
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! As you can see I quite like asparagus. Any asparagus lovers out there who feel the same joy I do?! It is such a versatile vegetable and full of beneficial nutrients. 
. So in an effort to reduce the fat factor I made some swaps and omitted the bacon. I usually pair this with my 