I do not enjoy slaving away in the kitchen. I like quick, simple, healthy meals. The following recipes are ones that I have experimented with and put together myself. Others are ideas I have seen, played around with and customised.
I hope that these will make your life a bit easier and give you some new ideas. I will keep adding to this list.
SALADS
1. Chickpea Salad
Chickpeas
Grilled Aubergine – cubed
Feta – crumbled
2 handfuls of rocket
Baby tomatoes
¼ Red onion (soaked in red wine vinegar)
Brocholli florets (raw or roasted)
Season with: Himyalan salt, Avo oil, lemon juice
2. Red & Green Salad
Red Kidney beans
Red onion (soaked in Red Wine Vinegar)
Beetroot – raw and grated
Baby spinach
Brocholli Florets (raw or roasted in oven or lightly fried in a pan)
Sunflower seeds
Avo: optional
Feta: optional
Season with: Himalayan salt, lemon juice, apple cider vinegar, olive oil
3. Tuna with chickpeas
1 tin of tuna
Chickpeas
Plain chunky cottage cheese
Sun-dried tomatoes
Spring onion
Coriander
Season with: Salt and black pepper, avo oil, lemon juice
4. Caprese
Baby tomatoes – roasted or fried in avocado oil and balsamic vinegar
Cubed mozzarella
Fresh basil
Basil pesto
Optional: Red Onion
Optional: Grilled Aubergine
Olive oil
Balsamic
5. Butternut Salad
Cubed roasted butternut
Baby spinach (raw)
Rocket
Feta
Avo
Beetroot (grated raw or cooked and cubed)
Chickpeas
6. Rice salad
Brown wild rice / Brown basmati rice
Baby Tomatoes / Sundried tomato
Basil/Rocket/Coriander
Avo
Red Onion
Grated carrot
Red Kidney beans
Feta
Chicken strips: optional
8. Beetroot Salad
Grated raw beetroot
Red Onion
Red wine vinegar (enough for beetroot to soak it up so there isn’t excess liquid)
Crumbled feta
Mixed seeds (Flax, Sunflower, Pumpkin)
Optional: Serve on a bed of raw baby spinach
9. Quinoa Salad
Cooked Quinoa
Marinated Red Onion (soaked in Red Wine Vinegar)
Raw baby spinach leaves
Raw courgettes – ribbons
Avo
Feta
Olive Oil
Lemon Juice
BREAKFASTS
1. Oat Cakes
1 cup Raw Rolled Oats (Nature’s Choice)
2 Medium Bananas
2 Eggs
2 teaspoons Raw Honey or Xylitol
Optional extra’s (choose 1)
– Raisins/Cranberries
– Grated Apple
– Dark choc chips
To serve: Sliced Strawberries and Raw Almonds
Preparation:
Mash the Bananas, crack eggs in and mix
Add the oats and mix in properly
Add the optional extra and mix again
Use a table spoon and spoon some of the mixture into a hot pan drizzled with coconut oil
Make as many as you want to with the mixture. Don’t make them too big as they can break up quite quickly
Note: If the mixture is too runny, add a little more oats. If it is too thick, add another egg or some more banana
LUNCH/DINNER
1. Chicken Strips and Rice
1 cup Brown Basmati or Brown Wild Rice – cooked
1 Small onion (chopped)
Half a Green Pepper (chopped)
Sautee Onion and Green Pepper in a pan and add to rice
Chicken breast fillets (cut into strips)
In a pan, heat some avocado oil
Fry chicken strips in pan with some Himalayan rock salt and black pepper
Add some Nando’s sauce (of your choice) when strips are nearly cooked.
DESSERTS
1.Chocolate Mousse
1 large ripe avocado
1/4 cup raw cocoa powder
1/4 cup coconut milk or almond milk
2 tsp stevia (or other natural sweetener)
1 tsp natural vanilla extract
Optional extras: toasted sliced almonds, chia seeds, frozen mixed berries, almond butter, cocoa nibs, coconut oil
Preparation:
Purée the avocado until smooth.
Mix together the cocoa powder and milk until combined and add to the avocado.
Stir in the stevia, vanilla extract, and any extra ingredients (toasted almonds add a lovely crunch, and frozen berries give the mousse a great fruity twang!) and mix well.
Transfer the mousse to individual bowls and store in the fridge until ready to eat.
