Ingredients 80g cooked or canned wild alaskan salmon 1/2 cup cooked quinoa 2 dessert spoons chick pea flour (or flour of choice) Approx. 6 kalamata olives, chopped 1 egg, whisked 1 finely chopped spring onion A good sprinkling of dried chilli flakes (or fresh, to taste) 4 chopped semi dried tomatoes 1 teaspoon pine nuts … Continue reading
Serves 2 Ingredients Rice 1-1/2 cups water 3/4 cup brown rice 1 tablespoon butter Salt and pepper to taste Juice of 1/2 lime 2 tablespoons chopped cilantro Beans 1 (15 ounce) can black beans, rinsed and drained 1/3 cup water 1/2 teaspoon cumin 1/4 teaspoon smoked paprika 1 clove garlic crushed Dash cayenne pepper … Continue reading
This high protein recipe contains powerful anti-inflammatory properties. Double the quantity and use the leftovers for lunch during the week! Ingredients 2 small or 1 large chicken breast, sliced into strips 1/3 cup full fat natural or greek yoghurt 1 tablespoon lemon juice 1 teaspoon lemon rind 1/2 teaspoon paprika 1/2 teaspoon ground cumin 1/3 … Continue reading
Serves 2-3 Ingredients: 3 large leeks 1 cup vegetable stock 1 cup chickpeas ½ cup crumbled goat feta Dressing: 2 Tbsp. extra virgin olive oil 1 tsp. liquid honey juice and zest of one lemon pinch of sea salt + pepper 1 clove garlic, minced 1 small bunch fresh dill Directions: 1. Slice off … Continue reading
(a traditional French Chicken Fricasse) 8 medium chicken thighs, bone-in & skin-on 1 tablespoon butter 1 tablespoon smoked paprika 3 teaspoons Himalayan/sea salt, divided 2 teaspoons pepper, divided 1 medium onion, diced 2 medium carrots, diced 2 large celery stalks, diced 1 pint baby bella mushrooms, quartered 3 cloves garlic, diced 1/2 cup … Continue reading
Ingredients: 700g of boneless chicken thighs 1 or 2 cans of coconut milk 3 tsp red curry paste 1 small yellow onion 1 medium red capsicum 1 medium green capsicum 1/2 head of cabbage. Method: Turn on slow cooker before beginning prep. Pour your coconut milk into your slow cooker and add your curry paste. … Continue reading
Sometimes the simple salads are the best… Ingredients (serves 2) 1 fennel bulb, thinly sliced 1 lemon, juiced 2-3 tablespoons extra-virgin olive oil 1 pear, thinly sliced baby spinach or rocket leaves macadamia nuts, roughly chopped Method: 1. Add fennel, lemon juice and olive oil in a bowl. Toss to combine and refrigerate for a … Continue reading
This beautiful easy salad is from Young and Raw. Ingredients: 1 Romaine lettuce ( or other variety) 1 Small Beet, shredded or processed in a food processor 1/2 Carrot, shredded or processed in a food processor 1 Small Avocado, sliced 1 Small hand full of Pumpkin Seeds 1/4 Cucumber, Sliced Dressing: 1/4 Cup of … Continue reading
Serves 4 Ingredients ½ head Chinese cabbage shredded 1 cup bok choy roughly chopped 2 cups green beans or snake beans cut into 4 cm lengths 1 cup bean sprouts 4 boiled eggs peeled and halved ½ cup Gado Gado Dressing (below) Method Steam vegetables in steamer basket over two cups of boiling water Steam … Continue reading
1/2 cup raw apple cider vinegar 1-2 tablespoons dijon mustard 3 garlic cloves, minced generous pinch of sea salt and black pepper 2 tablespoons fresh herbs or 2 teaspoons dried (basil, oregano, chives, and thyme are all nice) scant 1 1/2 cups extra virgin olive oil Combine all ingredients except olive oil in a jar. … Continue reading