It’s time for another Delhaize food challenge. As the Olympics in Rio have started, this month it’s all about healthy fitness food – sponsored by Delhaize. The recipe of my Superbowl is in this article.
Delhaize
Delhaize is collaborating with people who blog about food. On a monthly basis, Delhaize hands out a food challenge, specifying the general outline of what has to be done this particular month. This could be the ingredients, a theme or similar things. But also the budget or which brand to use (e.g. the house brand).
Unlike many other companies, I like how they freshen up their brand (It was founded in 1867!) by participating in current trends. Collaborating with bloggers is one thing, but they also have a great client magazine. This magazine, of course, is marketing material but the information you can gather there, about products in general and Delhaize products, in particular, is amazing. What’s even better is that they have great and interesting recipes as a part of the magazine, too. The quality of those free recipes is much higher than in many dedicated food magazines. There you have plenty of advertisements, too, and on top of that you pay for regular magazines.
Delhaize Food Challenge
Please note that this article has been published in collaboration with Delhaize. They sponsored almost the entire stock of ingredients used in my recipes. They set up a challenge every month, outlining a few guidelines. For the August 2016 challenge, the given theme was “Olympic dish “. Furthermore, they ask to mainly use products of their house brand and set a budget. I’m free to use the allotted budget to my preferences as long as I move withing the given guidelines.
Delhaize Food Challenge – Superbowl – Ingredients
The Superbowl – Healthy Fitness Food
For this challenge, I did a pescatarian buddha bowl with plenty of vegetables and spices. Hence I dubbed it the “Superbowl” since the combination of ingredients provides you with great macro and micro nutrients. The bowl is a combination of raw vegetables, a lentil curry with coconut milk, salmon with a sesame-chia crust and Thai-style marinated black tiger prawns.
This gives you or any other athlete plenty of healthy fats (salmon, prawns, sesame, quinoa, coconut milk), plenty of protein (salmon, prawns, lentils, sesame), some carbohydrates (lentils, chia, sesame), plenty of fibres (Swiss chard, red cabbage) and lots of minerals (salmon, prawns, sesame, quinoa, coconut milk, lentils).
The Superbowl – Make it your own!
The beauty of this recipe is that you can easily swap ingredients for something that you prefer more or that is in season. Rather than having fish and prawns, you could go for chicken or go vegan! Then use some tofu and beans instead. If you aren’t too keen on raw vegetables you can either prepare the cabbage and the chard differently or swap it for baby spinach and several green types of salads.
Delhaize Food Challenge – Superbowl
I hope you enjoyed the Superbowl as much as I did. As I had it after my workout I really was feeling full and satisfied, giving my body the opportunity to recover. Post your thoughts in the comments section below. =)
- 250 g salmon
- 3 tablespoons sesame seeds (unroasted)
- 1 tablespoon chia seeds
- 1 tablespoon butter (or ghee)
- 200 g black tiger prawns
- 150 ml sake
- 3/4 bunch Swiss chard
- 1/4 (piece) red cabbage
- 100 g lentils
- 6 (piece) spring onions
- 150 ml coconut milk
- 200 ml water (for the lentils)
- 1 tablespoon curry powder
- 2 tablespoon vinegar (I used passion fruit vinegar; any white or fruit vinegar will do.)
- salt
- pepper
- 1 tablespoon canola oil
- 1 tablespoon peanut oil
- 1 tablespoon butter
- 1 (piece) shallot
- 4 stalks lemon grass
- Take the Swiss chard and separate the leafs from the stalks.
- Cut the leafs into fine slices and put in your bowl.
- Cut the stalks, spring onions and the shallot into slices.
- In a pot: fry the stalks and the shallots with some oil and butter. Then add the lentils.
- Deglaze with vinegar and water and bring to a boil. Reduce the heat, add the coconut milk, curry powder, chilli flakes, salt, pepper and simmer for another 10 minutes until the lentils are done.
- Wash the tiger prawns, cut the lemon grass into rings.
- Put them in a narrow container an fill up with sake. Set aside and let marinade for at least 30 minutes. You can let it marinade also for several hours. Then put it into an air-tight box and let it rest in the fridge.
- Heat a pan with a little oil. Filter the prawns out of the marinade (save the marinade for later!).
- Fry the prawns for a moment, once they get a little colour use the marinade to deglaze the pan. Let the juices reduce and put into your bowl.
- The reduction is used as vinaigrette for the salad. Put as much as you like over it.
- Roast the sesame in a pan and let cool for a few minutes.
- Clean the salmon and dry it. Preheat oven to 180°C.
- Put butter, sesame and chia in a small bowl and mix until everything is combined.
- Put the salmon skin-side down onto a baking tray and add the crust mix firmly (but with caution) on top of the fish. Then let it bake for around 10 minutes (it depends on how thick or thin your salmon filet is).
- Cut the cabbage into slices and put it with the chard in the bottom of a deep bowl.
- On top of that you put half of the lentil curry. Place the salmon on top of the curry.
- Around of the salmon you can distribute the prawns. Use the marinade-reduction as sauce/vinaigrette.
- Optional: sprinkle sliced spring onions and cocunut chips over the bowl.