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Ingredients
- 0.5 Centra Avocado Very Ripe
- 50 g Centra Mixed Chillies Green
- 1 Centra Scallions
- 2 Lettuce Leaves
- 2 tbsp Mayonnaise
- 0.25 Olives Green
- 1 can tuna
Method
Cut olives in half and dice scallion.
Mash the avocado until it’s a creamy consistency, and then mix with paleo mayonnaise.
Add in the tuna, olives, scallion, and diced green chilies to the avocado-mayonnaise mixture.
Place one scoop of tuna salad into a large leaf of lettuce and wrap.
Strawberry & Wild Rocket Salad
Strawberry & Wild Rocket Salad
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Ingredients
- 1 tbsp Apple Cider Vinegar
- 1 tbsp Dijon Mustard
- 150 g Goats Cheese
- 100 g Pecan Nuts
- 2 rocket leaves Handful
- 1 Pinch salt
- 8 Strawberries Quartered
- 3 tbsp Centra Olive Oil
Method
To make the dressing put the olive oil, cider vinegar, mustard and salt into a bowl and whisk until combined.
Dress the rocket and divided between two bowls
Arrange the strawberries and goat’s cheese around the rocket and sprinkle over the pecan nuts.
Yoghurt & Berries Breakfast
Yoghurt & Berries Breakfast
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Ingredients
- 4 tbsp Greek Yoghurt
- 1 Pack Mixed Berries
Method
Pour Greek Yoghurt into bowl.
Pour in mixed berries and mix together
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Ingredients
- 1 Pinch Black Pepper Freshly Ground
- 4 Large Centra Free Range Eggs
- 2 Centra Lemon
- 1 tbsp Centra Olive Oil
- 240 g Centra Smoked Salmon
- 4 Lettuce Leaves
- 1 Pinch salt
Method
Half-fill a medium-large saucepan with water, season generously with salt and bring to the boil.
Tear off 8 sheets of good- quality cling film, each roughly 40cm square. Get yourself 4 small bowls or ramekins and rub the rims with olive oil. Place a double layer of cling film on top of each one and carefully push it in so that it lines the bowls evenly. Use your finger to lightly oil the inside – which will help your egg come out easily at the end. Put a tiny pinch of salt and pepper into each cup.
Carefully crack the egg into the cling film, and then gently push the yolk down so the egg white surrounds it (without it breaking). Bring the cling film up into a bundle, then tie it in a knot and try to squeeze the knot down so it creates a perfect pouch and seals it.
Once the water is boiling, remove the bowl and place your eggs in the water. It takes between 5 and 6 minutes at a gentle simmer for a large egg.
Meanwhile, arrange 2 pieces of smoked salmon on each plate. Check one of your eggs after 5 minutes. If it still seems undercooked, put it back in for another minute or so.
Divide the salad onto each plate. Cut off the cling film knots with a pair of scissors, peel away the rest, then carefully lift the eggs with a spoon and serve them right on top of your salad and smoked salmon. Serve with wedges of lemon on the side.
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Ingredients
- 1 tbsp baking powder
- 1 tbsp Cinnamon
- 6 Egg Whites
- 280 g Greek Yoghurt
- 90 g porridge oats
Method
In a blender, combine all ingredients until smooth. Heat a large non-stick frying pan over medium heat. Spray with a non-stick, all-natural cooking spray.
For best results, allow pancake batter to sit and thicken about 5 minutes while pan is heating.
Pour about ½ a ladle of batter onto pan. Flip when bubbles on top burst, about 5 minutes. Cook for another couple of minutes and until pancakes are golden brown. Repeat with remaining batter.
While pancakes are cooking, stir Greek yogurt sauce ingredients together in a small bowl.
Divide pancakes and sauce recipe into two servings and enjoy
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Ingredients
- 1 handful Baby Spinach
- 1 Centra Avocado
- 2 Centra Free Range Eggs
- 1 Pinch Salt & Pepper
- 2 tbsp Vinegar
- 2 Slice wholegrain bread
Method
Bring a medium non-stick saucepan full of water and 2 tablespoons of vinegar to a full boil under a lid.
Break eggs carefully into individual ramekins.
Turn off heat and immediately add eggs gently. Whisk the boiled water to create a whirlpool and slowly tip the egg into the water, white first. Place a lid on top of the saucepan to trap the steam.
Set timer for 3-4 minutes for runny eggs, 4-5 minutes for medium. Do not lift lid!
While they are poaching toast the bread.
Smash avocado and season to taste with salt and pepper.
Using a slotted spoon remove poached eggs to a paper towel to drain for a few seconds.
Top toast with avocado, a handful of spinach, poached egg and a pinch more of salt and pepper.
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Ingredients
- 2 medium Free Range Eggs
- 1 tbsp olive oil
- 1 tbsp Ground Almonds
- 1 pear finely chopped
Method
Put a tablespoon of oil in a pan and heat.
In a large bowl mix all the ingredients and stir together until combined.
Once the pan has heated up pour the ingredients into the pan and fry until bottom has sealed
Flip and fry the other side until sealed.
Remove from pan onto plate.
Serve with Greek yogurt and berries or on its own
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Ingredients
- 1 handful Blueberries
- 1 tbsp Chia Seeds
- 1 tsp Cinnamon
- 230 ml milk
- 2 tbsp Mixed Nuts
- 1 tbsp Natural yogurt
- 0.5 jar porridge oats
Method
Half fill the jar with oats. Tip: add 1 tbsp of chia seeds for some omega-3s.
Fill the glass with your chosen liquid milk/ orange juice until the oats are well covered. Alternatively use soy milk, coconut milk, almond milk, rice milk or oat milk
Add your toppings such as nuts or seeds, some ideas include: almonds, hazelnuts, walnuts, cashew nuts, flax seeds, chia seeds, raisins, all kinds of berries, fruits like banana, cherries, apples or pears, sunflower seeds.
For extra flavor refine the overnight cereal with cinnamon or alternatively vanilla, cocoa powder, ginger powder or gingerbread spice.
Let sit overnight in the fridge, in the morning top off with some yogurt, berries
Chia Seed Porridge
You can also add some flaked almond, blueberries, chopped walnuts, Greek yogurt and berries, depending on your tastes.
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Ingredients
- 250 ml Almond Milk
- 2 tbsp Chia Seeds
- 1 pinch Cinnamon
- 1 handful flaked almonds
- 2 tbsp Vanilla Protein Powder
Method
Add all the ingredients into bowl or jar and stir/shake up to make all ingredients covered by the milk and a smooth/runny texture.
Leave in fridge overnight.
In the morning take it out of the fridge and add any fruit/nuts/yogurt that you would like on top.
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Ingredients
- 0.5 Avocado chopped
- 4 Free Range Eggs
- 1 tsp olive oil
- 1 Punnet cherry tomatoes
- 2 tbsp milk
- 2 slice wholegrain bread
Method
Whisk the eggs and milk together in a bowl, season with salt and pepper.
Heat a small pot over a medium heat and spray lightly with olive oil spray.
Add egg mixture and using a wooden spoon, stir and bring the egg mixture on the edge of the pan to the centre. Continue until the eggs are almost set.
Season to taste with sea salt and freshly ground black pepper.
Serve immediately with toast, chopped avocado and a handful of chopped tomatoes.
