|
Recipe Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
|
Print Recipe
Print Recipe
|
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.
|
Recipe Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
|
Print Recipe
Print Recipe
|
Ingredients
- 1 pinch Black Pepper
- 1 Broccoli
- 250 g basil
- 1 Cauliflower
- 1 Free Range Egg
- 1 tbsp olive oil
- 2 chicken breasts
- 2 clove garlic
- 1 onion
- 1 pinch salt
- 4 tbsp Soy Sauce
Method
On a medium-high heat, heat oil in a large wok. Add chopped up onion and garlic and brown.
Cut chicken into strips and add to wok and mix up with the onion and garlic. Reduce heat and add the broccoli and cauliflower and stir fry until tender.
Lower heat and little further and push mixture to one side then pour beaten egg on the other side and mix about until scrambled.
Add rice & soy sauce and mix everything together.
Continue to stir fry until everything is cooked thoroughly.
Mediterranean Chicken Stew
Mediterranean Chicken Stew
|
Recipe Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
|
Print Recipe
Print Recipe
|
Ingredients
- 1 Broccoli pre-cooked
- 1 pack button mushrooms
- 1 Cauliflower pre-cooked
- 2 Spring Onion
- 1 sweet potato tray
- 2 Chicken Breast
- 1 chicken stock
- 1 pinch dried mixed herbs
- 1 clove garlic
- 1 sachet garlic
- 1 sachet Parsley
- 1 pinch salt
- 1 pinch tarragon
- 1 pinch thyme
- 1 tub chopped tomatoes
- 2 yellow & red peppers chopped
Method
Fry chicken and spring onion in olive oil until chicken is cooked through.
Add chopped up peppers and mushrooms reduce heat and stir fry for a few minutes.
Add salt and pepper and herbs, garlic and chicken stock. Leave to simmer.
Peel and dice sweet potato and pop into the microwave for 2 mins with a tablespoon of cold water.
When ready add the sweet potato to the rest of the meat and vegetables and mix about.
Add broccoli and cauliflower to the wok and finally reduce heat to a low temperature and add the tomatoes, mix thoroughly and leave to simmer for further 5-10 minutes.
-
|
Recipe Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
|
Print Recipe
Print Recipe
|
Ingredients
- 350 g Broccoli chopped into florets
- 250 ml chicken stock
- 2 tbsp Virgin Olive Oil
- 1 tsp Lemon juice
- 1 tbsp Lemon Zest
- 1 onion diced
- 4 tbsp walnuts roasted
Method
Heat your oil in a pan and add your onions, for best results sauté for about 6/7 minutes.
Add the broccoli and stir until well coated.
Place the pan in the oven and grill for about 10 minutes, only stirring once.
Remove, cover and let it settle for a couple of minutes.
Add your onion, broccoli mixture and lemon juice to the chicken stock.
Puree in a blender until smooth.
Add the soup to your bowls and top off with the lemon zest and walnuts.
|
Recipe Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
|
Print Recipe
Print Recipe
|
Ingredients
- 2 tsp baking powder
- 300 g beef steak cut into strips
- 2 Medium Free Range Eggs whites
- 2 tbsp olive oil
- 4 tbsp plain flour
- 2 hanful Spinich
- 0.5 tsp salt
- 3 tbsp greek yoghut
- 4 tbsp salsa sauce
Method
Mix the flour, sea salt and baking powder in a bowl.
Cut the beef into thin strips.
Coat the beef in the egg whites.
Next coat the beef in the flour mix.
Heat the oil in a frying pan.
Cook the beef on a high heat to seal and crisp up the coating
Lower heat and cover and cook until cooked through.
Add the franks sauce and yogurt.
-
Add the spinach and cook until just wilted.
Serve with side of greens.
|
Recipe Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
|
Print Recipe
Print Recipe
|
Ingredients
- 1 pinch Black Pepper
- 2 Centra Eggs
- 2 Centra Breakfast Mushrooms
- 1 Centra Mixed Peppers
- 1 Centra Spring Onion
- 1 Feta Cheese
- 1 pinch salt
- 1 piece Smoked Salmon
Method
Scoop out inside of mushrooms.
Stuff both peppers with chopped up peppers, feta, salmon and spring onion.
Crack an egg over each of the mushrooms and season with salt and pepper.
Place in oven at 150 degrees and cook until egg is ready.
|
Recipe Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
|
Print Recipe
Print Recipe
|
Ingredients
- 4 Centra Eggs Large
- 0.5 tub Centra Red Onion Chopped
- 0.5 cucumber Chopped
- 0.5 tub Greek Yoghurt
- 0.25 tbsp ground cumin
- 1 tbsp Lemon juice
- 0.25 tub Olives Chopped
- 1.5 tbsp Oregano
- 1 pinch Pepper
- 0.5 tbsp salt
- 0.5 tub Sun Dried Tomatoes
Method
Chop up your hardboiled eggs and place them in a bowl.
Add in sun-dried tomatoes, red onion, cucumber and olives.
Stir in Greek yogurt, lemon juice, and spices until well-combined. Serve egg salad over lettuce wraps or whole-wheat bread. Leftovers can be kept in the fridge for up to a week.
Strawberry & Cheese Goat's Cheese Salad
Strawberry & Cheese Goat's Cheese Salad
|
Recipe Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
|
Print Recipe
Print Recipe
|
Ingredients
- 1 tbsp Apple Cider Vinegar
- 1 tbsp Dijon Mustard
- 150 g Goats Cheese
- 100 g Pecan Nuts
- 2 Handfuls rocket leaves
- 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.
|
Recipe Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
|
Print Recipe
Print Recipe
|
Ingredients
- 1 Centra Free Range Eggs
- 2 tbsp Coconut oil
- 250 g Ground Almonds
- 60 ml Almond Milk Unsweetened
- 1 Pack Centra Asparagus Chopped
- 6 Centra Free Range Eggs
- 40 g Centra Spinach
- 6 Centra Spring Onion Chopped
- 40 g Tinned Chopped Tomatoes
Method
Combine the ground almonds, egg and oil until it starts to clump together.
Press it into your lined pie dish.
Bake at 180′C for about 10 minutes. Don’t worry if it puffs up a little, it will go back down when it comes out. (You could always put baking beans on top to keep it from coming up.
Add the chopped onion, asparagus, tomatoes and spinach to pan with a little oil and cook just until the onions start to soften. Don’t leave it for too long, you don’t want the asparagus to fully cook.
Add them in on top of the pie crust.
Combine the eggs and the almond milk and whisk it altogether. Then pour into the pie dish.
Pop it all in the oven at 180′C for about 30 minutes, make sure it’s fully cooked before you take it out, the time will vary depending.
Sweet Pepper & Mustard Mince
Sweet Pepper & Mustard Mince
|
Recipe Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
|
Print Recipe
Print Recipe
|
Ingredients
- 1 pinch Black Pepper
- 1 Broccoli
- 500 g Beef Mince
- 200 g mushrooms
- 1 tbsp tomato puree
- 1 pack dried mixed herbs
- 1 clove garlic
- 1 tbsp Wholegrain Mustard
- 1 onion
- 1 pinch salt
Method
Add mince to wok and cook at a med-high heat, season with sea salt, black pepper, add onion and garlic and cook until browned.
Chop and add all veg while separately boil broccoli.
Reduce heat and add herbs and more seasoning if required.
Simmer for a further 10 minutes then add tomato puree and mustard and stir well.
Continue to simmer on a low heat for a further 5 minutes or so while you wait on the broccoli to cook.
When ready serve two serving spoonsful of the mince dish with Cauliflower rice and broccoli.
