Strawberry & Cheese Goat’s Cheese Salad

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Strawberry & Cheese Goat's Cheese Salad
Strawberry & Cheese Goat's Cheese Salad
Servings:4
Preparation Time:5
Cooking Time:10
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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

  1. To make the dressing put the olive oil, cider vinegar, mustard and salt into a bowl and whisk until combined
  2. Dress the rocket and divided between two bowls.
  3. Arrange the strawberries and goat’s cheese around the rocket and sprinkle over the pecan nuts.

Sweet Pepper & Mustard Mince

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Sweet Pepper & Mustard Mince
Sweet Pepper & Mustard Mince
Servings:4
Preparation Time:5
Cooking Time:20
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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

  1. 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.
  2. Chop and add all veg while separately boil broccoli.
  3. Reduce heat and add herbs and more seasoning if required.
  4. Simmer for a further 10 minutes then add tomato puree and mustard and stir well.
  5. Continue to simmer on a low heat for a further 5 minutes or so while you wait on the broccoli to cook.
  6. When ready serve two serving spoonsful of the mince dish with Cauliflower rice and broccoli.

Salmom & Sweet Potato Cakes

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Salmom & Sweet Potato Cakes
Salmom & Sweet Potato Cakes
Servings:4
Preparation Time:10
Cooking Time:45
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Ingredients

  • 2 Large Centra Free Range Eggs
  • 2 tbsp Centra Olive Oil
  • 2.5 Centra Salmon Darnes with Garlic & Herb Butter 240g
  • 2 tbsp Centra Spring Onion Finely Chopped
  • 1 Centra Sweet Potatoes Steamed and mashed
  • 0.66 tub Ground Almonds
  • 1 tbsp ground cumin
  • 1 tbsp Lemon juice
  • 1.25 tbsp Paprika Smoked
  • 0.33 tub Parsely Finely Chopped
  • 0.5 tbsp Pepper
  • 0.5 tbsp salt

Method

  1. Steam the sweet potato and mash it and allow it to cool. Bake the salmon in the oven in a little lemon juice for about 25 minutes.
  2. Remove salmon and cut up and allow to cool. In a bowl mix the sweet potato, ground almonds, parsley, spring onion, lemon juice, hot sauce salt, cumin, paprika, pepper and eggs (ensure the sweet potato has cooled).
  3. Stir all ingredients together until combined.
  4. Add in the cooled mashed salmon and stir again to ensure all ingredients combined well.
  5. Line a baking sheet with parchment paper (a size that will fit into your fridge).
  6. Using a 1/3 measuring cup scoop out mixture and flatten into equally sized salmon cakes.
  7. Chill in the freezer for at least 30 minutes, or all day or overnight for best binding/results.
  8. Heat a large frying pan with some coconut oil on a medium heat and wait until oil melted completely
  9. Place the cakes in the pan and fry on a low/medium heat till browned on that side (4-6 minutes).
  10. Flip and cook the opposite side.

Fruity Crepes

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Fruity Crepes
Fruity Crepes
Servings:2
Preparation Time:5
Cooking Time:10
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Ingredients

  • 1 tub Flour
  • 1 tbsp butter
  • 2 Centre Free Range Eggs
  • 0.5 tub Coconut Milk
  • 1 Wedge Coconut oil To grease pan
  • 0.5 tbsp salt
  • 0.5 tbsp vanilla extract
  • 0.75 tub water

Method

  1. Combine the wet ingredients in one bowl and mix with a whisk until well blended.
  2. In another bowl combine the dry ingredients, mix well. Combine the dry and wet ingredients to form a thin batter.
  3. Heat a 8” skillet on medium high heat and add a small amount of coconut oil to the pan.
  4. Pour about 1/4 cup of batter into a hot skillet. Swirl the skillet until the bottom of the pan is covered with batter. Cook the crepe for 1 minute.
  5. Use a thin spatula to loosen the edges and gently flip it over and cook for an additional minute. Transfer to plate and fill with favourite topping i.e. almond butter or bio live yoghurt with blueberries, to make a great fresh fruit crepe.

Chicken, Avocado, Spinach & Rocket

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Chicken, Avocado, Spinach & Rocket
Chicken, Avocado, Spinach & Rocket
Servings:2
Preparation Time:5
Cooking Time:15
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Ingredients

  • 1 Avocado peeled, destined and sliced lengthways
  • 1 tsp olive oil
  • 2 chicken breasts skinned and sliced lengthways
  • 1 PACK mixed leaves
  • 1 pinch salt
  • 3 tbsp olive oil
  • 1 tsp Dijon Mustard
  • 1 pinch salt

Method

  1. Season the chicken strips with sea salt and pan fry in oil. Brown the chicken evenly on both sides and cook until firm.
  2. To make the dressing: put the olive oil, cider vinegar, mustard and salt into a bowl and whisk until combined.
  3. Dress the leaves and divide into two bowls.
  4. Arrange the avocado and chicken in each bowl

No Oatmeal Porridge

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No Oatmeal Porridge
No Oatmeal Porridge
Servings:4
Preparation Time:5
Cooking Time:5
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Ingredients

  • 30 g Almond Meal
  • 185 ml Almond Milk
  • 1 handful Blueberries for topping
  • 0.5 tsp Cinnamon
  • 2 tsp Golden Flaxseed Meal
  • 2 tsp Maple Syrup
  • 1 pinch salt
  • 0.5 tsp vanilla extract

Method

  1. Combine all ingredients in a small saucepan and bring to a boil over medium heat, stirring occasionally
  2. Turn the heat down slightly so it doesn’t boil over, and let it cook until thickened, about 2 minutes. It will continue to thicken as it cools.
  3. Transfer to a serving bowl and top with shredded coconut, or toppings of your choice.

Breakfast Stuffed Peppers

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Breakfast Stuffed Peppers
Breakfast Stuffed Peppers
Servings:4
Preparation Time:5
Cooking Time:40
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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

  1. Preheat your oven to 180c.
  2. Heat some oil in a pan placed over a medium-heat.
  3. Sauté the onion until soft, about 4 minutes, then add the mushrooms and tomatoes and cook about 2 minutes.
  4. Add the spinach and cook until witted, about 1 or 2 minutes.
  5. Season to taste with salt and pepper
  6. Divide the vegetable mixture equally among the pepper halves.
  7. Top off each pepper half with some of the beaten eggs, and add the meat of your choice, if using.
  8. Place the stuffed peppers in the oven, on a baking sheet, and bake for 40 minutes.

Honey & Mustard Chicken

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Honey & Mustard Chicken
Honey & Mustard Chicken
Servings:4
Preparation Time:5
Cooking Time:30
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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

  1. Peel/dice/cut & chuck onion, peppers & garlic.
  2. Put into wok with a little coconut oil or extra virgin olive oil.
  3. Cook at a medium/high heat, season with black pepper and sea salt.
  4. Dice and add chicken and cook until browned, add courgette, sweet paprika (as much as desired), parsley.
  5. Turn down heat and simmer.
  6. Add honey, soy and coconut milk/cream and continue to simmer on a low heat for a further 20 mins.
  7. Serve with cauliflower rice and steamed greens.

Guilt Free Huevos Rancheros

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Guilt Free Huevos Rancheros
Guilt Free Huevos Rancheros
Servings:1
Preparation Time:
Cooking Time:15
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Ingredients

  • 1 Egg organic
  • 0.5 Avocado cubed
  • 2 Spring Onion Finely chopped
  • 1 Tomato Peeled and chopped into cubes
  • 1 Gluten free tortilla wrap
  • 1 sprig Coriander roughly chopped
  • 1 clove garlic finely chopped
  • 0.5 onion Finely chopped
  • 1 red pepper deseeded and chopped into small cubes
  • 1 pinch salt

Method

  1. Heat a tbsp of oil in a shallow pan and add the garlic and onion.
  2. Sauté until golden and add the chopped tomato and red pepper
  3. Add some salt and pepper.
  4. Let it simmer on medium heat until the pepper has softened and it looks like tomato sauce.
  5. Sprinkle the chopped spring onions on top.
  6. In another pan with oil, fry two eggs (salt to taste).
  7. Place the tortilla on a plate and arrange the avocado strips and the slice of lime on the side.
  8. Spoon a few tablespoons of the tomato sauce on the tortilla
  9. Arrange the eggs on top of the sauce.
  10. Arrange the eggs on top of the sauce.

Crispy Cauliflower Cakes

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Crispy Cauliflower Cakes
Crispy Cauliflower Cakes
Servings:8
Preparation Time:5
Cooking Time:20
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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

  1. Cut the cauliflower into florets. Place the florets in a food processor and pulse until they become a rice like texture.
  2. Transfer the riced cauliflower to a large microwave-safe mixing bowl and microwave on high for 2 to 3 minutes, until cooked through.
  3. Remove the bowl from the microwave and set aside to cool for about 5 minutes.
  4. 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.
  5. Use your hands to form the mixture into 6 to 8 cakes. Set aside.
  6. Heat the oil in a pan over medium heat. NOTE you want the oil to be deep enough to partially submerge the patties.
  7. 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.
  8. Serve with salad.