06/24/16

Pear, Blue Cheese & Walnut Salad Jar

Pear, Blue Cheese & Walnut Salad Jar

Pear, Blue Cheese & Walnut Salad Jar

Instructions

  • ‪Salad‬ jars - the clever new trend
  • By layering the ingredients the wet ingredients are kept away from the dry ones. The concept is deadly... your salad doesn't go limp and soggy!
  • For example: something like the following;
  • Step 1: Add olive oil & apple cider vinegar
  • Step 2: Add sliced pear
  • Step 3: Add pomegranate
  • Step 4: Add spinach
  • Step 5: Add walnuts
  • Step 5: Add a little blue cheese
  • They last a few days in the fridge! Couldn't be handier!

Ingredients

  1. Olive oil & apple cider vinegar
  2. Sliced pear
  3. Pomegranate
  4. Spinach
  5. Walnuts
  6. Little blue cheese

06/24/16

Guac

Guacamole

Guacamole

Instructions

  • Mix it altogether!

Ingredients

  1. 7 cherry tomatoes - quarter them
  2. ½ red chilli - finely diced
  3. Coriander, a handful - chop
  4. juice of 1/2 lime
  5. 1 Avocado = mash with a fork
  6. ¼ red onion, finely diced
  7. 1 garlic clove, crushed

06/24/16

Chocolate Salty Balls

Chocolate Salty Balls

Chocolate Salty Balls

Instructions

  • Melt peanut butter and honey in a pan over medium heat.
  • Add remaining ingredients. Stir with a spatula. Take off the heat and leave for a couple minutes.
  • Mold into balls. Store in the fridge!

Ingredients

  1. 1/4 cup honey
  2. 1/4 cup peanut butter
  3. 1/4 cup chocolate chips
  4. 1/2 cup oats (can add up to 1 cup)
  5. 1/4 cup crushed salted almonds (put into a bag and jump on them!)
  6. 1/4 cup golden linseed

06/24/16

Baked Avocado

Baked Avocado

Baked Avocado

Instructions

  • Salsa:
  • Chop and mix: cherry tomatoes, coriander, onion (I use the green part of scallions here as I find them easier to digest), lime juice and black pepper.
  • For the eggs:
  • 1 avocado, halved and the stone removed and 2 small to medium sized eggs
  • Preheat the oven to 210ºC. Scoop out some of each avocado half to make a dish for the egg (could add the extra bits into the salsa).
  • Place each avocado in an open proof dish. Crack one egg into one half, and the other into the other half! Bake for about 20 minutes.

Ingredients

  1. Avocado
  2. Eggs
  3. Cherry tomatoes
  4. Coriander
  5. Onion
  6. 1 lime
  7. Black Pepper

06/24/16

Chilli Con Carne

Chilli Con Carne

Chilli Con Carne

Instructions

  • 1. Prepare your vegetables.
  • 2. Put your pan on the hob over a medium heat. Add the oil and leave it for 1-2 minutes and then add the onions + chorizo and cook for about 5 minutes.
  • 3. Add in the the garlic, red peppers, chilli powder, paprika and ground cumin. Stir and leave for another 5 minutes. Give it the odd stir.
  • 4. Next, brown the beef... The heat needs to be turned up for this so that the meat sizzles when it touches the pan. Prod it into lumps.
  • 5. Add the beef stock cube to 600ml of hot water. Pour this and your coffee into the pan. Add in the chopped tomatoes and some salt, pepper and tomato purée. Simmer and give it a bit of a stir. Put a lid on the pan and leave it for 20 minutes at a small heat simmering away.
  • 6. Drain and rinse the red kidney beans and stir them into the pot of chilli. Bring to the boil and leave the lid off for about 10 minutes.
  • Enjoy!
  • *if you're veggie, why not try Quorn instead of the beef and chorizo.
  • **if you're reducing calories, eat less, or omit the chorizo +/- trade the beef for turkey or pork mince.

Ingredients

  1. 1 tbsp rapeseed oil
  2. 1 chorizo sausage, sliced
  3. 2 large onions, chopped
  4. 2 red peppers, chopped
  5. 4 garlic cloves, crushed
  6. 2 heaped tsp hot chilli powder
  7. 2 tsp paprika
  8. 2 tsp ground cumin
  9. 1000g lean minced beef
  10. 2 beef stock cubes
  11. 1 mug coffee
  12. 2 tins chopped tomatoes
  13. 4 tbsp tomato purée
  14. 2 tins red kidney beans

06/24/16

Chicken Cashew

Chicken Cashew

Chicken Cashew

Instructions

  • Put your rice on to cook, see back of pack. 50g is a sml portion, 75g med and 100g lrg.
  • Step 1: Put the onion, tomato puree, cashews, garam masala, garlic, chilli, lemon juice, turmeric, salt and yoghurt into a food processor and blend.
  • Step 2: Add 1 tbsp of rapeseed oil to a pan. Add in the mixture and cook for 2 mins.
  • Step 3: Add in the chicken (cubed) and cook for about 1 minute, making sure it's all nicely coated.
  • Step 4: Add in the mushrooms and water. Bring to simmering point. Cover and cook for 10 mins.
  • Step 5: Add in the fresh coriander and serve.

Ingredients

  1. 2 medium onions,
  2. 2 tbsp tomato puree,
  3. 4 chicken breasts,
  4. 50g cashews,
  5. 1.5 tsp garam masala ,
  6. 2 cloves garlic crushed,
  7. 1 tsp chilli powder,
  8. juice of half a lemon,
  9. 1/2 tsp turmeric,
  10. 1 tsp salt,
  11. 1 tbsp natural yoghurt,
  12. fresh corinader,
  13. 1 pack of mushrooms (about 200g),
  14. 300ml of water,
  15. 1 tbsp rapeseed oil.

06/22/16

Stir fry chicken or prawn

Stir fry chicken or prawn

Stir fry chicken or prawn

Instructions

  • Fry the chicken and then add the garlic, chilli, ginger, and stalks of the coriander (add chopped).
  • Next add in the rest of your veg.
  • Finally add in the sauces and seasoning.
  • Serve with noodles or rice.

Ingredients

  1. 1/2 bunch of fresh coriander
  2. 2 cloves of garlic (use garlic infused oil for Low FODMAP option)
  3. 2 inches of fresh ginger
  4. 4 spring onions (use green part only for Low FODMAP option)
  5. 1 fresh red chilli
  6. 1 lime
  7. Veg e.g. mangetout, babycorn, brocolli, red peppers
  8. 2 chicken breasts or a packet of prawns
  9. noodles (use rice noodles for Low FODMAP option)
  10. 50g unsalted cashew nuts (use peanuts for Low FODMAP option)
  11. rapeseed oil
  12. freshly ground black pepper
  13. 2 tablespoons soy sauce
  14. 1 tablespoon fish sauce