Archives for the ‘Recipes’ Category

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No Comments March 19th, 2016 Recipes

Chicken Noodle Soup

 

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Chicken Noodle Soup
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Serves: 4
 

This soup is really quick to make. Perfect for when you have some left-over chicken. The noodles will keep you full. You can vary the vegetables depending on what is in the fridge. You could add some finely chopped peppers at the start or some frozen peas near the end. If you don’t have noodles, you could use some cooked barley. You can make this in advance and it is perfect for your office lunch the next day.
Ingredients
  • Cooked chicken (roast leftovers are perfect), chopped
  • 2 carrots (finely chopped)
  • 2 sticks of celery (finely chopped)
  • 1 onion (finely chopped)
  • 1 leek (finely chopped)
  • 1 litre of chicken or vegetable stock. Bunalun or other quality stock.
  • 150g Fine Egg Noodles
  • Large bunch of Parsley finely chopped
  • 1 tbsp Olive Oil and some Butter
  • Salt & Pepper

Instructions
  1. Heat the oil in a large saucepan on a medium heat. Add the butter, carrot, celery, onion and leek and sweat for 5 minutes until soft
  2. Add the stock and bring to the boil
  3. Add the noodles and chicken
  4. If using frozen peas, add now
  5. Add salt and pepper, and chopped parsley

 

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No Comments January 30th, 2016 Recipes

Kale Crisps

 

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Kale Crisps
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Serves: 2
 

Like myself, you may not be the biggest fan of Kale, but I promise even the most hardened veggie-phobe will find these difficult to resist! You can make extra, but you will probably end up eating them all.
Ingredients
  • 70g (half a bag) of Kale
  • 1 tbsp lemon juice
  • 1 tbsp tahini
  • ½ tsp smoked paprika
  • Pinch of Salt

Instructions
  1. Pre-heat the oven to 140 C
  2. Tear the kale off the stem and into bite sized pieces. Wash and dry it well.
  3. Mix the other ingredients in a large bowl. It will have a thick consistency
  4. Add the kale and use your hands to cover the kale with the dressing.
  5. Place on a baking tray on some parchment paper
  6. Put in the oven for approx. 15 – 30 minutes. After 15 minutes, check every 5 minutes until they are all crispy but not burnt.

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No Comments January 18th, 2016 Recipes

Porridge Bread

Oats are a superfood and are the best and cheapest of all breakfast cereals. They provide slow release energy as well as soluble fibre, which when eaten daily, can help lower your cholesterol by up to 20%. They also help regulate sugar metabolism. No flour or sugar is used to make this bread, so no bloating guaranteed. Top with your favourite toppings (some options are included below).

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Serves: 10
 

Ingredients
  • 1 x 500ml tub natural yoghurt
  • 2 tubs porridge oats (use the yoghurt pot as a measure)
  • 2 tsp baking soda
  • 3 tbsp olive oil
  • 100 ml milk (approx.)
  • Pinch of sea salt

Instructions
  1. Pre-heat the oven to 200 C (180 C for a fan assisted oven)
  2. Grease a 1 lb loaf tin and line with a strip of parchment paper
  3. Pour the yoghurt into a bowl
  4. Measure two tubs of porridge oats using the yoghurt pot and place in a bowl with the baking soda and salt.
  5. Add the yoghurt, milk and olive oil and mix well.
  6. The consistency could be dry, so you may need to add a little more milk.
  7. Place in the loaf tin and bake for approx. 1 hour. You can check if it is done by placing a skewer into the loaf. The skewer should come out more or less clean (not wet).
  8. Allow to cool for 10 minutes in the tin before removing and placing on a wire rack.

 

Sample Toppings

  • Hummus, pomegranate seeds and chopped parsley
  • Peanut butter and banana
  • Chopped beetroot, crumbled goats cheese, mixed with a spoon of greek yoghurt
  • Avocado, goats cheese, strawberries and black pepper
  • Tuna, crème fraiche, spring onion, lemon zest and capers
  • Prawns and avocado with a dollop of crème fraiche
  • Smoked salmon, cream cheese and chives
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No Comments August 10th, 2015 Recipes

Pecan Chocolate Brownies

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Pecan Chocolate Brownies
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Serves: 15
 

No cook, gluten free, dairy free (in fact everything free) chocolate brownies
Ingredients
  • 200g Pecan nuts
  • 10-12 Medjool dates (de-stoned)
  • 6-8 tbsp good quality Cocoa Powder (Green and Blacks)
  • Sea Salt

Instructions
  1. Blitz the nuts in a food processor until roughly chopped.
  2. Add a generous pinch of salt
  3. Add the dates one at a time and pulse until each date is combined
  4. Add the cocoa powder and pulse briefly until the cocoa powder is fully incorporated.
  5. Place on a lined baking tray and flatten with a spatula
  6. Put in the freezer for one hour, remove, and cut into squares.
  7. Place in container and store in the freezer. Eat straight from the freezer.

 

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No Comments March 18th, 2015 Recipes

Chocolate Beetroot Cake

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Chocolate Beetroot Cake
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Serves: 16
 

A delicious and goo-ey Paleo friendly chocolate cake. If you don’t have gluten free baking powder, just use normal baking powder. But it will not be strict paleo. This is based on a Sara Jane White recipe
Ingredients
  • 2 cups pitted Mejool dates
  • 125g good quality cocoa powder (and extra for dusting)
  • 1 cup of puréed beetroot (about 3 beetroots from a precooked vacuum pack, make sure it has no vinegar!)
  • Pinch salt
  • 4 medium eggs
  • ½ cup extra virgin olive oil
  • 2 teaspoons vanilla extract
  • 2 teaspoons gluten free baking powder

Instructions
  1. Preheat oven to 180c /160c fan
  2. Grease and line the bottom of a 20cm round cake tin or springform tin
  3. Boil the dates in a small saucepan in about 3cm of water for 10 – 15min and then purée at high speed in a blender
  4. Add the beetroot, cocoa powder, and salt to the dates and blend until smooth
  5. Add the eggs, oil, vanilla and baking powder and blend until well mixed
  6. Pour the batter into the cake tin and place in the oven – NB once the cake is in the oven lower the heat to 170c / 150c fan
  7. Bake for 40 – 55 mins
  8. The cake should be more like a ganache torte so be careful not to over cook
  9. Once baked allow to cool completely before removing it from the tin
  10. Dust with cocoa powder before serving

 

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No Comments November 5th, 2014 Recipes

Chicken and Chorizo Stew

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Chicken and Chorizo Stew
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Serves: 4
 

Ingredients
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 100g chorizo, fresh if possible, sliced
  • 6 chicken thighs + 2 chicken breasts, chopped
  • Red and yellow pepper, chopped
  • 300ml Chicken Stock
  • 15 baby tomatoes

Instructions
  1. Cook the onion for 5 mins and then add the garlic
  2. After 1 minute, add the chorizo and cook for 1 minute
  3. Add the chicken and cook for 3 minutes
  4. Add the peppers and the tomatoes and cook for 1 minute
  5. Finally, add the chicken stock and cover with a lid, cooking for 30-40 minutes until the stock has reduced.

 

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No Comments November 5th, 2014 Recipes

Healthy Banana Bread

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Healthy Banana Bread
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Serves: 10
 

This is a healthy version of banana bread. If you use gluten free bread soda, it classifies as Paleo. Wrap it in tinfoil when it is cool and it is fantastic with some almond butter.
Ingredients
  • 1 ½ cups of ground almonds
  • 2 tbsp coconut flour
  • ¾ tsp salt
  • 1 ½ tsp baking soda
  • 5 eggs
  • ¼ cup coconut oil
  • 1 tbsp honey
  • 1 tbsp apple cider vinegar
  • 2 very ripe bananas, mashed

Instructions
  1. Preheat the oven to 170 C
  2. Mix the ground almonds, coconut flour, salt and baking soda together
  3. Mix together the eggs, oil, honey, vinegar, vanilla and bananas.
  4. Add the wet mixture to the dry mixture and mix with a hand blender
  5. Put the batter into a greased loaf tin and cook for about 30 minutes until cooked
  6. To check if it is cooked, stick a skewer in the middle of the cake and it should come out clean.

 

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No Comments October 15th, 2014 Recipes

Coconut Chicken Masala with Cauliflower Rice

Normally a curry can be complicated and take a long time, but this one is definitely one for the favourites list. I make the curry before I head to the gym and when I came back, I finish it off with the coconut milk, coriander and lime.
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Coconut Chicken Masala with Cauliflower Rice
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Serves: 4
 

Ingredients
  • 2 tbsp butter or Ghee
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 thumb sized piece of ginger, grated
  • 1 chilli, de-seeded and finely chopped
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • ¼ tsp of ground turmeric
  • 8 curry leaves
  • 1 tin chopped tomatoes
  • 250 ml chicken stock, warmed
  • 200 ml coconut milk
  • 600 gram chicken pieces ( for more flavour try to use some skinned and boned chicken thighs as well)
  • Handful of fresh coriander
  • 1 lime
  • 1 cauliflower + ½ an onion, finely chopped

Instructions
  1. Place the butter and onion in a large pan on a medium heat. Cook for 5 minutes until soft.
  2. Add the garlic, ginger, spices, curry leaves and chilli and cook for 1 minute
  3. Add the chicken and cook for 3-4 minutes
  4. Add in the warm chicken stock and chopped tomatoes and simmer for 20 mins
  5. At this stage, you can set it aside for a few hours and when ready to eat, just re-heat the contents of the saucepan
  6. Separately, grate the cauliflower.
  7. In a separate pan, cook off the onion on a medium heat for 1-2 minutes in 2 tbsp butter
  8. Add the grated cauliflower and strir fry for 5-10 minutes
  9. Season with salt and pepper
  10. When ready to serve, add the coconut milk to the simmering curry, top with chopped coriander and a squeeze of lime
  11. Place the cauliflower rice on a plate and top with the curry or serve on the side.

 

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No Comments May 1st, 2014 Recipes

Warm Runner Bean Salad with Poached Egg

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Warm Runner Bean Salad with Poached Egg
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Serves: 2
 

Ingredients
  • 1 pack fresh runner beans
  • Parmesan Cheese
  • 4 Eggs
  • Lemon (1 tbsp Juice and Zest)
  • 2 tbsp Extra Virgin Olive Oil
  • Salt and Pepper

Instructions
  1. In a pan of boiling water, cook the runner beans. This should only take 2 mins as you want them to be on the raw side of crunchy.
  2. In a separate pan of boiling salted water, poach the eggs. I normally swirl the water with a spoon and then drop in one egg at a time. This will take about 3-4 mins as you want the egg yolk to remain runny.
  3. Mix the lemon juice, oil, zest, salt and pepper to make a dressing.
  4. Toss the runner beans in the dressing while still warm.
  5. To serve, place the runner beans on a plate, top with grated parmesan, then 2 poached eggs, and sprinkle with cracked black pepper and salt.

 

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No Comments April 24th, 2014 Recipes

Seared Tuna with Rocket and Cucumber Salad, and a Soy and Ginger Dressing

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Seared Tuna with Rocket and Cucumber Salad, and a Soy and Ginger Dressing
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Serves: 2
 

Ingredients
  • 400g fresh tuna
  • 200g rocket
  • 1 cucumber
  • 3 radishes
  • Olive Oil
  • Black sesame seeds, lightly toasted
Dressing
  • 1 tbsp shallots, finely chopped
  • 1cm ginger, grated
  • ½ tsp honey
  • 1½ tbsp mirin (rice vinegar)
  • 2 tbsp soy sauce
  • 1 tbsp sunflower or vegetable oil
  • ½ tbsp water
  • Black Pepper

Instructions
  1. To make the dressing, mix all the ingredients together well.
  2. Peel the cucumber and radishes into strips using a peeler. Add to the rocket and set aside.
  3. In a hot pan, add some oil and quickly sear the tuna on all sides and set aside.
  4. Dress the salad lightly with some olive oil, salt and pepper, and place in the centre of a plate.
  5. Slice the tuna and place on top of the salad. Top with the soy dressing and the toasted sesame seeds.

 

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