Toast Pepper & Tomato Soup
Toast Pepper & Tomato Soup
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Ingredients
- 25 g butter
- 2 stick celery sliced & chopped
- 2 tbsp olive oil
- 2 tbsp tomato puree
- 4 clove garlic
- 1 onion cut in half
- 3 red pepper halved & de-seeded
Method
Pre heat oven to 200C. Place the pepper & onion halves (cut side down) along with the plum tomatoes & garlic cloves into a baking tray & drizzle with the olive oil. Bake at the top of your oven for 30 mins or until the vegetables are roasted & tender.
Meanwhile melt down the butter in a large pan over a medium heat and sauté the chopped celery for 4-5 mins.
Add the tomato puree to the vegetable stock and mix well and then add to the sautéed celery. Remove from the heat.
When the baked vegetables are ready add them to the pan along with the tomatoes. Place back on to a low to medium heat & using a hand blender blend until the soup is smooth.
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Ingredients
- 1 pinch Black Pepper
- 1 handful Blueberries
- 1 red onion
- 1 handful white grapes
- 1 handful cherry tomatoes
- 1 handful flaked almonds
- 1 tbsp Greek Yoghurt
- 1 dollop Lemon juice
- 1 pack rocket leaves
- 1 handful Strawberries
- 1 rub tuna
Method
Very simply prepare veg and fruit/berries and mix together in a salad bowl. Add tuna to top and sprinkle with flaked almonds, walnuts, Greek yogurt, lemon juice and black pepper.
So easy, tasty and ideal for unplanned days when you’re on the move.
Egg Muffin
These delicious 'muffins' make a perfect breakfast treat, and the whole family will love them. Great for popping in lunchboxes too!
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Ingredients
- 2 Medium Free Range Eggs
- 2 slice Crumbed Ham
- 3 Spring onions
- 1 Tomato
Method
This can be done in ramekins or in a muffin tin, make sure to use cases so they won't stick
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Chop up the tomatoes. ham and spring onions and mix them in with the eggs
Pour the mixture into the muffin cases or into ramekins
Bake in the oven for 15 mins until the egg is firm
Breakfast Stuffed Peppers
Breakfast Stuffed Peppers
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Ingredients
- 3 Handful baby spinich
- 1` pinch Black Pepper
- 8 Free Range Eggs Beaten
- 1 Tomato Diced
- 1 tbsp Coconut oil
- 100 g mushrooms sliced
- 1 onion diced
- 4 Red Peppers sliced in half, core and seeds removed
- 1 pinch salt
Method
Preheat your oven to 180c.
Heat some oil in a pan placed over a medium-heat.
Sauté the onion until soft, about 4 minutes, then add the mushrooms and tomatoes and cook about 2 minutes.
Add the spinach and cook until witted, about 1 or 2 minutes.
Season to taste with salt and pepper
Divide the vegetable mixture equally among the pepper halves.
Top off each pepper half with some of the beaten eggs, and add the meat of your choice, if using.
Place the stuffed peppers in the oven, on a baking sheet, and bake for 40 minutes.
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Ingredients
- 1 Banana
- 1 tbsp honey
- 140 g Raspberrys
- 200 ml water
Method
Slice the banana into your blender or food processor and add the berries of your choice.
Whizz until smooth. With the blades whirring, pour in juice or water to make the consistency you like.
Toss a few extra fruits on top, drizzle with honey and serve.
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Ingredients
- 4 Chicken fillets
- 1 onion
- 5 tbsp Coconut Milk
- 1 Courgette
- 1 tbsp Virgin Olive Oil
- 1 piece garlic
- 1 tbsp honey
- 3 tsp Wholegrain Mustard
- 1 sprinkle Paprika
- 1 piece Parsley
- 1 red pepper
- 1 sprinkle salt
- 1 sprinkle Black Pepper
- 2 tbsp Soy Sauce
- 1 yellow pepper
Method
Peel/dice/cut & chuck onion, peppers & garlic.
Put into wok with a little coconut oil or extra virgin olive oil.
Cook at a medium/high heat, season with black pepper and sea salt.
Dice and add chicken and cook until browned, add courgette, sweet paprika (as much as desired), parsley.
Turn down heat and simmer.
Add honey, soy and coconut milk/cream and continue to simmer on a low heat for a further 20 mins.
Serve with cauliflower rice and steamed greens.
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Ingredients
- 125 g Broccoli
- 1 yolk Free Range Egg
- 345 g Beef Mince
- 3 tbsp olive oil
- 1 handful Coriander chopped
- 15 g Dijon Mustard
- 25 g Greek Yoghurt
- 50 g onion diced
- 1 handful Oregano chopped
Method
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Combine in a mixing bowl the mince, coriander, oregano, onion, Dijon, and egg yolk.
Mix well and form into two burger patties.
n a medium sized frying pan, heat the oil and brown the burgers on either side
Transfer to the oven and cook for 5-8 mins until cooked through.
To serve: Serve with yoghurt and greens of your choice.
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Ingredients
- 4 Spring Onion cut into long strips
- 2 Chicken Breats cooked & sliced
- 0.5 cucumber cut into long strips
- 250 g Hummus
- 4 leaved Iceberg Lettuce
- 1 pinch Paprika
Method
Place sliced chicken breast with cucumber, onion, hummus and paprika in lettuce leaf. Then wrap with another leaf to make a wrap. Repeat with remaining ingredients.
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Ingredients
- 1 Cauliflower
- 2 Free Range Eggs beaten
- 3 tbsp plain or coconut flour
- 1 tbsp Chives Chopped
- 5 tbsp Coconut oil
- 1 clove garlic crushed
- 1 tsp salt
Method
Cut the cauliflower into florets. Place the florets in a food processor and pulse until they become a rice like texture.
Transfer the riced cauliflower to a large microwave-safe mixing bowl and microwave on high for 2 to 3 minutes, until cooked through.
Remove the bowl from the microwave and set aside to cool for about 5 minutes.
Add the melted or coconut oil, chopped chives, garlic powder, coconut flour, eggs, and salt to the mixing bowl. Mix until all the ingredients are well combined.
Use your hands to form the mixture into 6 to 8 cakes. Set aside.
Heat the oil in a pan over medium heat. NOTE you want the oil to be deep enough to partially submerge the patties.
Fry the cakes in the oil until browned, about 2 to 3 minutes per side. Remove the patties from the oil and place on a paper towel lined plate to remove any excess oil.
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