Ask a Dietitian

Ask a Dietitian

"Diana, just a quick heads up to let you know we are still using your cookbook and the guys will often be heard saying what would Diana say about this or that....really good feed back... I made your potato salad and the oriental coleslaw on Sat. for a family luncheon and had rave reviews so thanks again."

Maeghan Henke
BC Hydro

Thai Peanut Chicken Buddha Bowls (Serves 4)

February 13th, 2019


2 cups cooked quinoa

2 cups baby kale

1 cup bean sprouts

1 cup each shredded carrot, cucumber spirals, julienne red pepper and thinly sliced red cabbage

2 cups cooked chicken Satay (recipe below)

½ cup peanut dressing

¼ cup chopped roasted peanuts

¼ cup sliced green onion

Cilantro for garnish


Assemble each bowl with ½ cup kale, ½ cup quinoa, ¼ cup each of the veg, ½ cup chicken.  Drizzle with 2 Tbsp peanut dressing and garnish with onion, cilantro and peanuts.

Chicken satay


800g chicken breast diced into bite size cubes

1 tsp ground coriander

1 tsp cumin

½ tsp turmeric

1 shallot, minced

1 clove garlic, minced

2 tsp ginger minced

1 stalk lemon grass (white only) minced

1 small lime juice and zest

1 tbsp fish sauce

1 tbsp sugar

1 tsp sriracha

1 tsp oil


Combine all ingredients except oil and chicken in large bowl.

Add chicken and marinate 1 hour to overnight in the fridge.

To cook, heat oil in skillet over medium-high heat until lightly golden and cooked through. 

Thai Peanut Dressing


¼ cup crunchy peanut butter

½ cup coconut milk

2 Tbsp soy sauce

2 Tbsp lime juice

1 Tbsp rice vinegar

2 tsp chili sauce

2 tsp garlic

2 tsp ginger

1 tsp sesame oil


Puree all ingredients in a blender or food processor.

Use dressing all week as a dip for fresh prawns, to drizzle on steamed broccoli or green beans