Olive Oil. Revolution your Recipes. with. The Olive Oil Cookbook CAMPAIGN FINANCED WITH AID FROM THE EUROPEAN UNION AND SPAIN GOBIERNO DE ESPA A

Size: px
Start display at page:

Download "Olive Oil. Revolution your Recipes. with. The Olive Oil Cookbook CAMPAIGN FINANCED WITH AID FROM THE EUROPEAN UNION AND SPAIN GOBIERNO DE ESPA A"

Transcription

1 The Olive Oil Cookbook Revolution your Recipes with Olive Oil CAMPAIGN FINANCED WITH AID FROM THE EUROPEAN UNION AND SPAIN GOBIERNO DE ESPA A MINISTERIO DE AGRICULTURA, ALIMENTACIîN Y MEDIO AMBIENTE

2 Join the Olive Oil Revolution Olive Oil is a natural juice that conserves the aroma, the nutrients, and all the properties of the fruit it comes from. It is one of the symbols of the Mediterranean and the keystone of the cooking and living customs that make up the famous Mediterranean diet. Olive oils are an irreplaceable element in it and they are present in virtually all its dishes. And the fact is that you only have to dress any kind of food using them, such as vegetables, pulses, dried fruit, meat, fish or just a piece of bread to discover the revolution caused by each of its drops. Join a revolution today that started up thousands of years ago and has reached you now to give a touch of flavour to all your favourite recipes and also to the ones you are about to discover! All the recipes in this book have been created by the Chef Nadeem Siraj from the restaurant Tandoori Station in Madrid

3 Indian Recipes PRAWNS PAKORA 600 gr of prawns 50 gr of chickpea flour 1 large red onion finely sliced 1 small tablespoon of grenade dry seeds 4 green chilies without seeds finely chopped 2 small tablespoons of fresh coriander finely chopped A pinch of baking soda Olive Oil Peel the prawns, clean them and cut into small pieces. We place the chickpea flour into a bowl and add a little bit of water, enough to obtain a consistent paste, and mix with a fork to avoid the lumps. Then add the remaining ingredients except the oil and mix well. In a deep frying pan pour Olive Oil to 1/3 full and when it will be hot, toss the dough giving to it the form of pellets with a spoon. When they are golden and crunchy we remove them and we serve them hot.

4 LAMB CHOPS 1kg of lamb chops ¾ teaspoon of cumin seeds A small tablespoon of coriander seeds ¾ teaspoon of black peppercorns. 500 ml of milk 1 cinammon stick 10 grains of cardamom 10 cloves A 2 cm piece of grated ginger 2 big onions finely chopped 75 gr of chickpea flour (Besan) 2 teaspoons of chili powder 125 ml of natural yoghurt cream Olive Oil Elaboration Remove the fat from the lamb, and especially that the bone ends are clean. In a frying pan over low heat fry the cumin seeds until they give off aroma and turn away. Same with coriander seeds. We crush them along with black pepper and turn to a deep frying pan and incorporate milk, cinnamon, cardamom, cloves, ginger and onion. All this over medium heat until boiling, and add the lamb chops. Simmer for 20 minutes until chops are tender and there s a little bit of liquid. Remove the chops and drain. Beat the chickpea flour, chili powder, yoghurt, salt to taste and 60ml of water, until prepare a paste to dip the lamb chops. Heat the Olive Oil in a deep frying pan and meanwhile we dip the lamb chops into the chickpea flour, and we fry them in the hot oil until they are crispy. Serve with sliced limes.

5 BIRYANI OF LAMB 1kg of boneless lamb chunks 1 8cm piece of grated ginger 2 cloves of garlic crushed 2 tablespoons of garam masala ½ teaspoon of chili powder ½ teaspoon of ground turmeric 4 green chilies finely chopped 20g of fresh coriander leaves finely chopped 15 gr Of chopped mint 500gr of basmati rice 4 onions cut into Julienne ¼ tablespoon of salt 120 ml of Virgin Olive Oil 250ml of natural yoghurt cream ½ tablespoon of saffron soaked in 2 tablespoons of warm milk Elaboration Mix in a bowl the lamb with the garlic, ginger, garam masala, chili, turmeric, green chili, coriander and mint. Cover and macerate in the refrigerator for a few hours. Wash the rice into a strainer with cold water. Also drain in the strainer the onion, which salt has been added, and dry it on blotting paper. Heat the Olive Oil in a saucepan and add the drained onion and sauté for a few minutes until it be golden brown. Drain in a colander and set aside. We took the lamb from the marinade, and we fry it with Olive Oil. Later we ll add the onion, yogurt and the remaining marinade. Simmer for 30 minutes until the lamb is tender, and add the rice. Move a couple of minutes and add water to cover two fingers above. Pour the fried onion mixture sauté and when it begins to boil, set to simmer and leave to cook about 15 minutes. Finally add the saffron and serve.

6 ALOO KI TIKKI 500gr of chopped potatoes 150gr of fresh peas 2 green chilies finely chopped ½ red onion finely chopped 1 piece of 2cm grated ginger 1 teaspoon of ground turmeric 1 teaspoon of ground cumin 1 teaspoon of ground coriander ½ tablespoon of Garam Masala 2 tablespoons of chickpea flour 1 tablespoon of lime juice 4 tablespoons of Olive Oil Boil the potatoes for 15 minutes until they are soft and set aside. Boil the peas for 4 minutes and drain. Crush the potatoes into a bowl and add the peas. Add 1 tablespoon of Olive Oil to the frying pan and reheat the chilie, the onion, ginger and the rest of the groundspices for 2 minutes. We incorporate this lighty fried to the mixture of potatoes, along with the chickpeas flour and mix all well. Add the lime juice and salt to taste. With this mass, we make a small pellets and crushed to make it like a hamburger. We heat the rest of the Olive Oil in a frying pan and fry the hamburgers of potato for both sides until they are brown and crispy on the outside. Serve hot.

7 POTATO SALAD 800gr boiled potatoes 1 small red onion finely chopped 2 table spoons fresh chopped coriander 1 small green capsicum chopped 1 small red chilli chopped 3 celery stalk thinly sliced (if available) Dressing: ½ cup of Extra Virgin Olive Oil 2 table spoons lemon juice 1 table spoon of sesame s eeds Ground black pepper Salt and ground black pepper as you like Cut the potatoes in to small pieces (boiled before), and mix them with the onion, capsicum, celery, red chilli and coriander, all together. To make the dressing, mix together the Extra Virgin Olive Oil, lemon juice, sesame seeds and season with salt and freshly ground black pepper to taste. Pour the dressing over the salad and gently mix it, being carefully not to break up the pieces of potato.

8 CHICKEN WITH ALMONDS AND CORIANDER 1 Kg of peeled, trimmed and boned chicken 50 gr of peeled almonds 2 large onions 2 garlic cloves 2 green chilies finely chopped 1 5 cm piece of grated ginger ½ cup of Extra Virgin Olive Oil 4/5 fresh bay leaves 1 ½ tablespoon of ground coriander 1 tablespoon of ground cumin ¼ teaspoon of powder chili ¼ teaspoon of ground turmeric ¼ teaspoon of sweet paprika 1 tablespoon of ground black pepper 4 tablespoons of fresh coriander finely chopped 170 ml of natural yoghurt In a large bowl, mix the almonds already crushed, along with the onion, garlic, chili and ginger until everything is uniform, but it has not to be reduced to a puree. In a wok or saucepan, pour the Extra Virgin Olive Oil and sauté the above mixture of onion with bay leaves until the onion is browned. Incorporate the chicken, stirring continuously until it s well browned. Add the coriander, cumin, powder chilli, turmeric, paprika, salt and black pepper until they are well absorbed by the chicken, and then add ½ cup of water. Stir over a medium heat for 5 minutes. When the water has evaporated, there will be a thick and consistent sauce. Add another ½ cup of water and let it boil. Cook for 20 minutes over low heat. We add ¾ of fresh cilantro and stir. Crush more almonds and mix them with the yoghurt, until we get a paste and add it to the cooking, and leave about 5 more minutes. Before serving, pour the remaining fresh cilantro on top.

9 KACHUMBAR 1 big red onion finely sliced 2 small cucumbers finely sliced 100 gr of ripe tomatoes finley sliced 3 small tablespoons of fresh coriander finely sliced Fresh coriander leaves 1 green chili finely sliced ½ tablespoon of lime juice ½ tablespoon of ground black pepper 1 ½ tablespoon of chaat massala 125 gr of roasted peanuts 2 tablespoons of Extra Virgin Olive Oil Salt In a large bowl toss together the onion, cucumber, tomato, coriander, chili and lime juice. Incorporate Extra Virgin Olive Oil and season with salt, ground black pepper and chaat massala. Mix well. To serve, toss the peanuts and cilantro leaves on top.

10 GREEN SALAD WITH PITTA BREAD 1 large pita bread golden toasted and crisp 2 small size lettuces torn in to bite size pieces 2 tomatoes chopped in big pieces 2 small cucumbers chopped in bite size pieces 2 small green chilli chopped 4 spring onions chopped 1 green capsicum cut in to large dice 1 large handful mint, roughly chopped 1 large handful coriander leaves, roughly chopped 1 large red onion cut in to large dice 60 ml lemon Juice 60 ml of Extra Virgin Olive Oil 2 tablespoon Cashew Nuts Salt for taste ½ teaspoon of ground black pepper Break the golden crispy Pita Bread in to 2 cm. pieces. Add in a large bowl, Extra Virgin Olive Oil and Lemon Juice and season with salt and ground black pepper. Add chopped green chilli and mix well the dressing. Add the lettuce, tomatoes, cucumber, spring onion, red onion, capsicum and herbs together. Crumble over the toasted pita bread, mix with the dressing and serve immediately.

11 Fusion Recipes What seems new to you today, will seem completely normal within a short time. New, delicious dishes that have come to stay, perfect for being discovered with the fantastic properties of Olive Oil. FISH CROQUETTES 500 gr of white fish grilled and broken into small pieces 1 medium red onion finely chopped 2 medium potatoes boiled, peeled and mashed 4 green chilly finely chopped 2 tablespoon of fresh coriander finely chopped ½ tablespoon of fresh ginger finely chopped 2 egg beaten 200 gr breadcrumbs for coating Olive Oil for frying Salt to taste 1 table spoon ground black peppercorn In a bowl mix together the fish, onion, potatoes, chillies, ginger, coriander, Salt and ground black pepper. Mix well all the ingredients. Grease your hands and take small amount of mixture and shape into croquettes. Brush each croquette with the beaten egg, and then roll in the breadcrumb to coat. Heat the Olive Oil in a frying pan and shallow fry the croquettes until golden brown. Remove from the pan and drain on kitchen paper. Serve hot.

12 FISH AND VEGETABLE PAELLA 30gr white fish cut in small pieces 500ml heated chicken stock 250gr medium-grain rice 1 tomato boil, peel and chopped 1 red onion chopped ½ red onion extra finely chopped 4 garlic cloves crushed 1 red capsicum finely chopped 1 tea spoon hot chilli powder 6 saffron threads 100gr fresh peas 100gr fresh green beans cut in small pieces 2 table spoon fresh coriander finely chopped 2 green chillies chopped 125 ml white wine 125ml Olive Oil Heat the Olive Oil in a saucepan, add onion and fry for 2 minutes; add fish and white wine and gently shake the pan for 5 minutes. Remove from the heat. Separate the fish in pieces and reserve the liquid. In another large heavy-based frying pan, heat Olive Oil and add extra onion, garlic, green chillies, capsicum, beans and fresh peas; cook for 5 minutes. Add the chopped tomatoes, chilli powder and season with salt. Add the reserved liquid, then add the rice and stir. Blend the saffron with the stock and add it in the rice mixture. Bring it to boil, then reduce the heat to low and simmer. Uncover for 10 minutes without stirring, then cover and cook over low heat for 10 minutes more turning over halfway trough, until the rice is tender, and fish and vegetables cook through. Leave to rest for 5 minutes, then add chopped coriander and serve.

13 FISH WITH ONION SAUCE 4 red snapper fillets or other white fish 2 medium red onions, chopped into ¼ inch chunks 2 cloves of garlic crushed Flour for breading fish 1/3 cup red wine vinegar 1/3 cup of lemon juice 2 whole bay leaf 1 large handful of fresh mint chopped finely 1 tablespoon of coriander seeds 1 large green chilly finely chopped Salt and ground black pepper to taste ½ cup of Olive Oil Rinse fish and pat dry with a paper towel. Cover a large dinner plate with flour about ½ inch deep. Heat approximately 4 tablespoon Olive Oil over medium high heat in a large non-stick frying pan with heavy bottom. Cover the Fish fillets in the flour on both sides, seasoning before with salt and ground black Pepper. Place it in the pan and cook until golden brown on both sides. Remove and place on a large platter on top of towel paper to absorb any extra Oil. Add the rest of the Olive Oil to pan, fry the onion until translucent. Add crushed garlic, bay leaf and coriander seeds. Fry for 2 minutes, and then add vinegar and lemon juice and stir for 2 more minutes. Add chopped mint and green chilli, season with salt. Cook for 1-2 minutes. Remove the paper towel from the fish and arrange the fish nicely on platter. Cover with the sauce, sprinkle some chopped mint on the top and serve with Basmati rice.

14 COLD SHRIMPS SALAD 500gr peeled, cooked shrimps 250gr plain creamy yoghurt 1 red pepper chopped 2 large tomatoes chopped in bite size chunks 2 clove garlic finely chopped 1 bunch spring onion chopped 1 bunch fresh mint finely chopped 2 tablespoon freshly squeeze lime juice 3 tablespoon Olive Oil 1 tablespoon Tabasco sauce 1 green chilli finely chopped 2 celery sticks chopped in bite size pieces Salt and ground black pepper to taste Put the yoghurt into a large bowl, add salt and ground black pepper to taste. Then add Tabasco, Olive Oil, lime juice, garlic and mix it well. Add chopped tomatoes, red pepper, spring onions, green chilli, celery and shrimps together. Mix it well, then leave it in the fridge for al least a couple of hours. To serve, you can put some fresh lettuce leaves in to a large platter and pile the shrimp salad on the top.

15 COLD CHICKEN AND BROWN RICE SALAD 400gr boneless chicken breast, cooked and sliced into thin strips 150gr brown (Integral) rice lightly boiled 1 bunch spring onions, chopped into 2 cm pieces ½ cup of walnuts 1 small red onion chopped finely 2 sundried tomatoes chopped finely 2 red chilli chopped 1 handful fresh coriander chopped finely 1 tablespoon toasted coriander seeds 1 tablespoon toasted sesame seeds 2 tablespoon freshly squeeze lime juice ¼ cup of soy sauce ¼ cup of Olive Oil Salt and ground black pepper to taste Put Olive Oil in a large salad bowl, add lime juice, soy sauce, sesame seeds, coriander seeds and season with salt and ground black pepper. Mix it well. Add chopped fresh coriander, red chilli, sundried tomatoes, red onion and spring onion, and mix it again gently. Taste if you need more salt or lime juice. Finally add the brown rice and chicken. Gently mix with the dressing and refrigerate for 30 minutes. Add walnuts on the top and serve cold.

16 CHICKEN WITH GREEN SAUCE 1 Kg boneless skinless chicken, cut in pieces ½ cup of Olive Oil 3 cloves of garlic 1 red onion 1 teaspoon of red pepper flakes 150ml white wine 1 large handful of coriander 1 large green capsicum, seeded and broken in small pieces 1 thumb size piece of ginger 2 green chillies 1 large lemon 1 large handful of spring onion, chopped Salt to taste 4 cloves 8-10 whole black pepper In a food processor add garlic, ginger, coriander, capsicum, green chillies, ½ red onion, white wine and squeeze the lemon juice. Ground it all together until become a paste. If needed, add a bit of water. Set aside. Chop the other half onion finely. Heat the Olive Oil in a large heavy-based frying pan, and add chopped onion. Cook until slightly golden brown. Add cloves and whole black pepper, stir for 1 minute, and then add the chicken pieces. Stir for 5-10 minutes until the chicken is golden brown from outside. Add the Green mixture and season with Salt to taste. Cook for 5-10 minutes more or until the chicken is tender and cooked. Add water if necessary while cooking. Add the chopped spring onion and stir for 1 more minute Serve hot with white rice.

17 PATATAS BRAVAS 1 Kg p otatoes Olive Oil for deep-frying 2 table spoons Extra Virgin Olive Oil 500gr tomatoes ¼ red onion finely chopped 2 garlic cloves crushed 3 tablespoons sweet Spanish paprika ¼ teaspoon cayenne pepper 2 bay leaf 1 handful fresh coriander finely chopped 2 green chillies finely chopped Salt as you like Peel and cut the potatoes in to 2cm cubes, rinse and drain well as completely dry. Fill a large heavy-based frying pan one third full of Olive Oil and heat to 180º. Cook the potatoes until golden grown. Drain well on paper towel and cool completely. Boil the tomatoes and peel the skin off, chopped them finely. Heat the Extra Virgin Olive Oil in a frying pan over medium heat, and cook the onion for 3 minutes. Add the garlic, paprika and cayenne pepper and cook for 1-2 minutes or until fragrant. Add the tomatoes, bay leaf, coriander and green chillies, stirring occasionally. Add 90 ml water and cook until gets thick and pulpy. Cool slightly and remove the bay leaf. Blend in a food processor until smooth, adding little water if necessary. Before serving, return the sauce to the frying pan and cook on low heat for 2 minutes, season well. Reheat the Oil to 180º and fry the potatoes again for 2 minutes until very crisp and golden. Drain on paper towel, put the potatoes in a large plate and spread the sauce over the potatoes. Garnish with chopped coriander and serve hot.

18 SPANISH OMELETTE 6-7 medium potatoes peeled 1 onion 5-6 large eggs 2/3 cups of Olive Oil for pan frying 2/3 fresh green chillies chopped 1 handful of fresh coriander finely chopped 1 Teaspoon of ground black pepper Salt to taste Cut the peeled potatoes in to slice approximately 1/8 thick. Peel and chop the onion into big chunks. Put the potatoes and onion into a bowl, season with salt and mix them together. In a large non-stick frying pan, heat the Olive Oil on medium high heat, place potatoes and onion mixture. The oil should almost cover the mixture. Slightly turn down the heat, so the potatoes do not burn, and leave in the pan until potatoes are cooked and soft. Remove the mixture from the oil and put aside. Crack the eggs into a large mixing bowl and add ground black pepper, chopped chillies and coriander. Add salt to taste and beat them with a fork nicely. Then pour in the potatoes mixture. Mix together with a large spoon. Heat 2 tablespoon of Olive Oil into a small non-stick frying pan, not very hot. Add the mixture and spread out evenly. The eggs should be cook golden brown from outside, but the inside mixture should not be cooked completely. When it s browned on the bottom, place a large dinner plate upside down over the frying pan, and quickly turn the frying pan over. omelette will fall on to the plate. Place the frying pan back on the fire and add another 2 table spoon of Olive Oil, heat it for 30 seconds, and slide the omelette into the pan from the other side, and let cook for 3 or 4 minutes, or until golden brown from the bottom. Turn the heat off and let the omelette sit in the pan for 2 minutes, then slide the omelette on a plate to serve.

19

20 Join the Olive Oil Revolution CAMPAIGN FINANCED WITH AID FROM THE EUROPEAN UNION AND SPAIN GOBIERNO DE ESPA A MINISTERIO DE AGRICULTURA, ALIMENTACIîN Y MEDIO AMBIENTE

CONTENTS GOLD PEPPADEW & FETA MEDITERRANEAN JALAPEÑO. Terrific Toad-In-The-Hole 6. Pea & Pesto Sausage Lasagna 8. Mustardy Sausage Rolls 10

CONTENTS GOLD PEPPADEW & FETA MEDITERRANEAN JALAPEÑO. Terrific Toad-In-The-Hole 6. Pea & Pesto Sausage Lasagna 8. Mustardy Sausage Rolls 10 1 CONTENTS GOLD Terrific Toad-In-The-Hole 6 Pea & Pesto Sausage Lasagna 8 Mustardy Sausage Rolls Full English Breakfast with a Twist 12 Sausage, Onion & Mustard Tart 1 PEPPADEW & FETA Hip n Happenin Sausages

More information

Beef Asparagus Wraps Ingredients: Directions:

Beef Asparagus Wraps Ingredients: Directions: Beef Asparagus Wraps 100 grams thinly sliced beef (3) 15 asparagus 1/4 red onion 1 tablespoon mustard powder 1 clove garlic crushed 3 tablespoon apple cider vinegar Pinch of allspice and a pinch of stevia

More information

Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7. Sundae. Sundae. Stuffed Dates. Stuffed Dates. Grilled Chicken. Sesame Crusted Tuna Steaks.

Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7. Sundae. Sundae. Stuffed Dates. Stuffed Dates. Grilled Chicken. Sesame Crusted Tuna Steaks. Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7 ***important*** fill a 2 litre jug or bottle of water and drink throughout the day. If you want more flavour then you could add fresh lemon juice, lime juice or

More information

Baked Havarti Chili Chicken

Baked Havarti Chili Chicken Chicken Baked Havarti Chili Chicken 4 boneless, skinless chicken breast halves (or a pack of chicken thighs) 1 8oz package sliced fresh mushrooms 2 4oz cans chopped green chilis 4 oz sliced Havarti cheese

More information

Nasi Goreng. Method of Cooking

Nasi Goreng. Method of Cooking Nasi Goreng Basmati rice (washed, drained) Vegetable oil Sesame oil Shallots (chopped) Garlic (minced) Ginger (ground) Chicken breast (diced) Sweet Soya sauce Carrot (shredded) Thai red chilli (julienned)

More information

MY MEAL PLAN WEEK 1 MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY

MY MEAL PLAN WEEK 1 MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY MY MEAL PLAN WEEK 1 MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY SUBJECT CALORIES SUBJECT CALORIES SUBJECT CALORIES SUBJECT CALORIES SUBJECT CALORIES SUBJECT CALORIES SUBJECT CALORIES BREAKFAST

More information

The 21 Day Challenge. Recipe Book.

The 21 Day Challenge. Recipe Book. The 21 Day Challenge. Recipe Book. For each recipe you will need to apply the suggested portion sizes: 1 palm, 1 thumb, 1-2 handfuls of low starch carbs. Often this will be an estimate especially if fats

More information

Split pea daal soup. Ingredients. Method. Serves 4 6

Split pea daal soup. Ingredients. Method. Serves 4 6 Split pea daal soup Serves 4 6 300 g yellow split peas 9 cloves of garlic, peeled 1 large onion, 1 thumb-sized piece of fresh ginger, 1 teaspoon garam masala 1 teaspoon ground coriander 1 teaspoon turmeric

More information

jmtf.org ARUGULA ARUGULA PESTO ¼ cup pine nuts 2 cups mature arugula ½ cup freshly grated asiago cheese ½ cup extra virgin olive oil

jmtf.org ARUGULA ARUGULA PESTO ¼ cup pine nuts 2 cups mature arugula ½ cup freshly grated asiago cheese ½ cup extra virgin olive oil ARUGULA ARUGULA PESTO ¼ cup pine nuts 2 cups mature arugula ½ cup freshly grated asiago cheese ½ cup extra virgin olive oil 1 clove garlic, smashed Salt Preheat the oven to 350 F. Toast the pine nuts in

More information

3. Marinated Crucifers and Friends This is a wonderful appetizer to take to a pot luck. The longer it marinates the better it tastes!

3. Marinated Crucifers and Friends This is a wonderful appetizer to take to a pot luck. The longer it marinates the better it tastes! 1. Cauliflower Popcorn - yields approximately 8 appetizer servings Here is another surprisingly delicious appetizer. It can be served fresh out of the oven or at room temperature. 2 Tbsp. olive oil, approximately

More information

Indian Rice Pilaf. Type: Main/side Serves: 30 tastes Recipe source: Taste.com Fresh from the garden: onion INGREDIENTS:

Indian Rice Pilaf. Type: Main/side Serves: 30 tastes Recipe source: Taste.com Fresh from the garden: onion INGREDIENTS: Indian Rice Pilaf Type: Main/side Serves: 30 tastes Recipe source: Taste.com Fresh from the garden: onion Whisk Bowls Measuring cups & spoons ¼ cup water 1 can chicken broth 1 cup long grain rice 1/8 t

More information

VITALMEALS Healthy Eating Made Simple! VitalMeals Week 14 Day 1 Southwest Chicken Salad Day 2 Black Pepper Citrus Chicken Balsamic Roasted Brussel Spr

VITALMEALS Healthy Eating Made Simple! VitalMeals Week 14 Day 1 Southwest Chicken Salad Day 2 Black Pepper Citrus Chicken Balsamic Roasted Brussel Spr VitalMeals Week 14 Day 1 Southwest Chicken Salad Day 2 Black Pepper Citrus Chicken Balsamic Roasted Brussel Sprouts Parmesan Creamed Spinach Day 3 Indian Curry Cauliflower Rice Day 4 Steak and Herbs Tomato

More information

2018 Summer CSA Recipes Week 2

2018 Summer CSA Recipes Week 2 2018 Summer CSA Recipes Week 2 Creamy Garlic Scape Dip INGREDIENTS 10 garlic scapes 1/4 cup almonds 2 tbs. sunflower seeds 2 tbs. olive oil 1/4 cup freshly grated parmesan cheese salt and pepper 1/2 cup

More information

Entrees. Coconut Crust Pizza (gluten free, no grain) Total Time: minutes Serves: 1 pizza crust

Entrees. Coconut Crust Pizza (gluten free, no grain) Total Time: minutes Serves: 1 pizza crust Entrees Coconut Crust Pizza (gluten free, no grain) Total Time: 25-30 minutes Serves: 1 pizza crust ¼ cup + 2 tbsp coconut flour ¼ C coconut oil 3 eggs 1 tsp honey 1 tsp baking powder ¼ tsp sea salt 1.

More information

Quinoa Salad. Ingredients

Quinoa Salad. Ingredients hydrating Salad Notes: marinate in the lime juice for a while, make this the night before eating. Cucumber, Black Bean, Corn, Tomato, and Avocado Salad 1 English cucumber, diced 1 can black beans, rinsed

More information

Recharge & Energize Your Body! DAYS 7-10 VEGETARIAN & PROTEIN RECIPES Fit House New York 1

Recharge & Energize Your Body! DAYS 7-10 VEGETARIAN & PROTEIN RECIPES Fit House New York 1 Recharge & Energize Your Body! DAYS 7-10 VEGETARIAN & PROTEIN RECIPES 2017 Fit House New York 1 Day 7 Breakfast Lunch Dinner Snack Flat Belly Smoothie Lentil Soup Spanish Chickpea Chicken (P) Vegan Broccoli

More information

Mango Meal Planning. Shopping List

Mango Meal Planning. Shopping List Shopping List Planning your meals for the week? All the ingredients listed here will provide you with enough food for five mango-licious dinners for four people! Produce 8 mangos 2 onions 1 bunch of cilantro

More information

BOOTCAMP MEAL PLAN : Week 2

BOOTCAMP MEAL PLAN : Week 2 Snacks: BOOTCAMP MEAL PLAN : Week 2 Breakfast: Your Favorite Recipes Chocolate Covered Strawberry shake Mixed berry smoothie Basic chocolate shake Chocolate almond smoothie Blueberry smoothie Lunch: Repeat

More information

Lemon. Detox. The. A selection of carefully balanced recipes to complement your detox

Lemon. Detox. The. A selection of carefully balanced recipes to complement your detox A selection of carefully balanced recipes to complement your detox We offer the within our clinic and see the benefits it brings for both body and mind. detox can be followed in a variety of ways, from

More information

Summertime Vegetarian Menu Plan

Summertime Vegetarian Menu Plan Summertime Vegetarian Menu Plan Week 1 Healthy Mexican Zucchini Boats Mexican Quinoa Garden Vegetable Pie Moroccan Cauliflower Chickpea Pitas with Tzatziki Sauce Corn, Avocado, and Black Bean Salad Vegetable

More information

Healthy Recipes For Everyday Living. Contents

Healthy Recipes For Everyday Living. Contents Contents Brunches... 3 Savory Mushroom and Bell Pepper Omelet Cups... 3 Maple Pumpkin Pancakes... 4 Flavorful Crab Cakes... 5 **Bonus Recipes!... 6 Carrot Souffle... 7 Savory Chicken Patties... 8 Lemon

More information

No Limit Personal Training. Healthy Recipes

No Limit Personal Training. Healthy Recipes No Limit Personal Training Healthy Recipes WHAT COUNTS AS A SERVING BREAD, CEREAL, RICE AND PASTA & STARCHY VEGETABLES GROUP: 1 SLICE OF BREAD, ½ BAGEL OR ENGLISH MUFFIN ABOUT 1 CUP READY- TO- EAT CEREAL

More information

Red Lentil Soup Recipe

Red Lentil Soup Recipe Red Lentil Soup Recipe 1/2 cup red lentil dal 1 cup water 1 cup broth of your choice 1/2 tsp cumin seed 1/4 tsp cayenne pepper 1/2 tsp garam masala 1/2 tsp turmeric 1/2 tsp salt 2 tsp oil, ghee, or butter

More information

Filipino Chicken Adobo with

Filipino Chicken Adobo with Filipino Chicken Adobo with Cauliflower Rice From: http://blog.stuffimakemyhusband.com/2011/06/filipino- chicken- adobo- coconut- cilantro.html Total Time: 50 minutes Cook: 45 minutes Chicken Adobo 4 chicken

More information

"Bird s Nest" on the Grill: Isreal

Bird s Nest on the Grill: Isreal "Bird s Nest" on the Grill: Isreal 4 1/2 cups sugar 3 teaspoon rose water or to taste (optional) 36 tablespoons unsalted butter at room temperature 3 pound kataifi dough 18 ounces salty mediterranean cheese,

More information

Easy Italian Wedding Soup

Easy Italian Wedding Soup 2 packed cups arugula Crunchy Winter Salad 2 celery sticks (about 1 cup), thinly sliced on the diagonal 4 radishes, thinly sliced 1 apple, cored and thinly sliced 1/4 cup gouda, sliced 1/2 cup toasted

More information

This book contains material protected under International and Federal Copyright Laws and Treaties. All rights reserved. Copyright 2016 by Dan Clay.

This book contains material protected under International and Federal Copyright Laws and Treaties. All rights reserved. Copyright 2016 by Dan Clay. 1 Disclaimer Limits of Liability / Disclaimer of Warranty This manual is designed to provide information in regard to the subject matter covered. It is provided with the understanding that the publisher

More information

WEEK 1 - Rice Recipes

WEEK 1 - Rice Recipes WEEK 1 - Rice Recipes Parsnip and Celery Pilaf 25 min 10 min prep: Makes 6 Servings 1 tablespoon butter 1 1/2 cups parsnips, peeled and chopped 1/3 cup celery, sliced 1/4 inch thick 1/4 cup onions, diced

More information

Refresh & Rejuvenate

Refresh & Rejuvenate MEAL PLAN CLEANSE PHASE (DAYS 1-10) MEAL PLAN GUIDELINE DAYS 1-10 BREAKFAST SNACK LUNCH SNACK DINNER 2 scoops OsoLean powder 1 scoop NutriVerus powder 1 cup frozen fruit ½ to 1 cup fresh or frozen vegetables

More information

BANANA OATMEAL PANCAKES Submitted by Varneega T.

BANANA OATMEAL PANCAKES Submitted by Varneega T. SPRING COOK BOOK BANANA OATMEAL PANCAKES Submitted by Varneega T. 5 minutes 2 bananas 2 eggs ½ cup rolled oats ½ tsp baking powder 1 tbsp peanut butter ½ tsp cinnamon Pinch of salt Toppings Maple syrup

More information

Shopping List WEEK 02

Shopping List WEEK 02 Shopping List WEEK 02 2016 paleoplan.com Shopping List WEEK 02 2016 paleoplan.com Shopping List WEEK 02 2016 paleoplan.com Shopping List WEEK 02 2016 paleoplan.com Prep List WEEK 02 Here is a prep list

More information

Year 10. Updated sept

Year 10. Updated sept Year 10 Updated sept 2013 1 One Pot Chicken Pilaff 1 tsp vegetable oil 2 chicken fillets (or chicken thighs can be used) 1 medium onion 1 tblsp curry paste (your favourite) 150g Basmati rice 500 ml Chicken

More information

WINTER WARMERS A COLLECTION OF FLAVOURFUL RECIPES FOR WINTER USING OUR CRAFTED SPICE BLENDS

WINTER WARMERS A COLLECTION OF FLAVOURFUL RECIPES FOR WINTER USING OUR CRAFTED SPICE BLENDS WINTER WARMERS A COLLECTION OF FLAVOURFUL RECIPES FOR WINTER USING OUR CRAFTED SPICE BLENDS RECIPES 3 SLOW COOKED ROGAN JOSH 4 LAMB MEATBALL ROGAN JOSH 5 LENTIL AND CAULIFLOWER DAHL 6 EGGPLANT ROGAN JOSH

More information

Baked Encrusted Salmon

Baked Encrusted Salmon Baked Encrusted Salmon 2 6-oz. wild Alaskan salmon filets 2 tsp. olive oil 1 lime 4 tsp. IsaCrunch Seasonings (garlic powder, onion powder, pepper) Yields: 2 servings, Calories 323 Grilled Chicken Breast

More information

icook Kitchen Cook Healthier, Live Better Nutritious and delicious recipes for the whole family.

icook Kitchen Cook Healthier, Live Better Nutritious and delicious recipes for the whole family. icook Kitchen Cook Healthier, Live Better Nutritious and delicious recipes for the whole family. Exclusively from 1 2 The icook Kitchen Cookbook CONTENTS STARTERS & SIDES Salmon Soup Tomato Salsa Thai

More information

CLEANSE RECIPES. Soups. Carrot and Coriander Soup... 3 Butternut Squash and Root Vegetable Soup... 4 Simple Broccoli Soup... 5 Zucchini soup...

CLEANSE RECIPES. Soups. Carrot and Coriander Soup... 3 Butternut Squash and Root Vegetable Soup... 4 Simple Broccoli Soup... 5 Zucchini soup... CLEANSE RECIPES Soups Carrot and Coriander Soup... 3 Butternut Squash and Root Vegetable Soup... 4 Simple Broccoli Soup... 5 Zucchini soup... 6 Salads and Dressings Mixed Green Salad... 7 Spinach and Mushroom

More information

Vegetarian Summertime Menu Plan

Vegetarian Summertime Menu Plan Vegetarian Summertime Menu Plan Week 2 Grilled Veggie Quesadillas Super Easy Guacamole Bean Burgers with Avocado Cream Garlic Parmesan Fries with Spicy Aioli All-in-One Caprese Pasta Skinny Taco Salad

More information

MEALS & INGREDIENTS STEPS CALORIES PER SERVING EGG PRAWN FRIED RICE. heat.

MEALS & INGREDIENTS STEPS CALORIES PER SERVING EGG PRAWN FRIED RICE. heat. 28- DAY HEALTHY RAMADAN MEAL PLAN **Start Iftar by drinking at least 2 glasses of water and eating 2-3 dates. **Medjool Dates recipe here: https://youtu.be/xnm1dt1xbnq MONDAY Iftar (Watch Healthy Asian

More information

PASTA, GRAIN, AND BEAN DISHES

PASTA, GRAIN, AND BEAN DISHES PASTA, GRAIN, AND BEAN DISHES Baked Hungarian Noodles...2 Barley and Pine Nut Casserole...3 Basil Pesto...4 Bean Chili Dip...5 Cilantro Pesto...6 Chicken Breasts and Artichokes with Fettuccine...7 Cold

More information

BUSY MUM RECIPES. Kelly Rennie & Clare Fenton Nutritionist. busymumfitness

BUSY MUM RECIPES. Kelly Rennie & Clare Fenton Nutritionist. busymumfitness busymumfitness.com 8 Week BUSY MUM RECIPES Kelly Rennie & Clare Fenton Nutritionist kellyrenniebusymum busymumfitness Table of Contents Weeks 1-2 Recipes... 3 Quinoa Porridge...4 Banana Omelette...5 Healthy

More information

Table of Contents. Avocado and Garlic Soup Baked Eggs with Tomatoes and Spinach Carrot and Garlic Soup Chili Garlic Noodles...

Table of Contents. Avocado and Garlic Soup Baked Eggs with Tomatoes and Spinach Carrot and Garlic Soup Chili Garlic Noodles... Table of Contents Avocado and Garlic Soup... 3 Baked Eggs with Tomatoes and Spinach... 5 Carrot and Garlic Soup... 7 Chili Garlic Noodles... 9 Creamy Garlic Penne with Spinach... 11 Garlic Bread... 13

More information

Almond Crusted Fish. makes 2 servings

Almond Crusted Fish. makes 2 servings Almond Crusted Fish makes 2 servings 1/2 pound mild white fish filets (sole, flounder, orange roughy, etc.) 1/6 cup sliced almonds 1 Tablespoon reduced-fat margarine, melted 1 Tablespoon lemon or lime

More information

162kcal. 39g. Tropical Breakfast Smoothie. Rob Taylor Fitness and Nutrition. Breakfast

162kcal. 39g. Tropical Breakfast Smoothie. Rob Taylor Fitness and Nutrition. Breakfast Tropical Breakfast Smoothie Breakfast Serves: 3 3 Passion Fruit 1 Banana, chopped 1 small Mango, peeled, stoned & chopped 300ml Orange Juice Ice Cubes 1. Scoop the pulp of the passion fruits into a blender

More information

Get ready for the nudge challenge. This recipe book has been designed so you can easily get points on the scoreboard, for you and your team.

Get ready for the nudge challenge. This recipe book has been designed so you can easily get points on the scoreboard, for you and your team. recipes Get ready for the nudge challenge. This recipe book has been designed so you can easily get points on the scoreboard, for you and your team. Cook your way through the nudge challenge book - breakfast,

More information

HealthyHalal. Recipes. issue 01

HealthyHalal. Recipes. issue 01 HealthyHalal Recipes issue 01 We ve choosen a selection of our favourite recipes, all of which are healthy and easy to prepare Enjoy! Fattoush Salad 4 Lamb Tagine with Dates 6 Chicken Shawarma with Pitta

More information

Shopping List paleoplan.com

Shopping List paleoplan.com Shopping List 08 2016 paleoplan.com Shopping List 08 2016 paleoplan.com Shopping List 08 2016 paleoplan.com Shopping List 08 2016 paleoplan.com Prep List WEEK 08 Here is a prep list to help make cooking

More information

Macadamia Recipes. just click one of the links to find a recipe for a delicious macadamia dish! CREME OF MACADAMIA SOUP

Macadamia Recipes. just click one of the links to find a recipe for a delicious macadamia dish! CREME OF MACADAMIA SOUP CREME OF MACADAMIA SOUP CREAMY AVOCADO / MACADAMIA SOUP MACADAMIA CRAB DIP DEVILLED MACADAMIAS MACADAMIA NUT SAUCE FOR FISH CHICKEN MACADAMIA MACADAMIA NUT STUFFING FOR ROAST CHICKEN CREAMY MACADAMIA SAUCE

More information

Module 3 Meal Plan- LUNCH & SUPPER

Module 3 Meal Plan- LUNCH & SUPPER Module 3 Meal Plan- LUNCH & SUPPER Weeks 5 &6: Fat and Hormone Balancing RECIPES Antipasto Salad ½ lb buffalo cheddar cheese 1 cup finely chopped celery 1 red bell pepper, chopped 1 cup diced asparagus

More information

Serves: 6 Shopping & Ingredients List:

Serves: 6 Shopping & Ingredients List: Chicken in Creamy Mushroom Sauce Serves: 6 55g & 1 tbsp Butter 2 large Shallots, minced 125ml Creme Fraiche 6 tbsp Plain Flour 65ml Dry Sherry 825ml Chicken Stock 6 sprigs & 1 tbsp minced Flat-Leaf Parsley

More information

Hard-Boiled Eggs With Avocado Ingredients. 2 hard-boiled eggs 1/2 avocado, diced 1 teaspoon fresh herbs, optional Dash of hot sauce, optional

Hard-Boiled Eggs With Avocado Ingredients. 2 hard-boiled eggs 1/2 avocado, diced 1 teaspoon fresh herbs, optional Dash of hot sauce, optional Avocado and Egg Breakfast Hard-Boiled Eggs With Avocado 2 hard-boiled eggs 1/2 avocado, diced 1 teaspoon fresh herbs, optional Dash of hot sauce, optional Peel your hard-boiled eggs and run under cold

More information

The Four Seasons. Menu

The Four Seasons. Menu The Four Seasons Menu Strawberry Rhubarb Loaf Rhubarb Jam Lemon Orzo with Asparagus Asparagus Soup Summer Pea Risotto Pea and Scallion Soup Shaved Squash Salad with Tomatoes, Zucchini Blossoms, Ricotta,

More information

Barramundi and Lemon Butter

Barramundi and Lemon Butter Barramundi and Lemon Butter Serves: 4 Prep Time: 10 Cook Time: 10 4 Australis Barramundi fillets 2 tsp. olive or canola oil 2 Tbsp. butter 1 clove garlic, minced 3 Tbsp. fresh or bottled lemon juice 5

More information

Green Mango Smoothie. Ingredients. Method. SERVES 1 PREP 5mins COOK 0min V GF EF. 1 Blend all ingredients till smooth. 1 cup milk

Green Mango Smoothie. Ingredients. Method. SERVES 1 PREP 5mins COOK 0min V GF EF. 1 Blend all ingredients till smooth. 1 cup milk Green Mango Smoothie SERVES 1 PREP 5mins COOK 0min V GF EF 1 cup milk 40g vanilla protein powder 25g almonds 1 Blend all ingredients till smooth. 1/3 cup rolled oats (or brown rice/quinoa flakes if gluten

More information

FOOD DAY FUN! RECIPES

FOOD DAY FUN! RECIPES FOOD DAY FUN! RECIPES October 28, 2012 Tropical Smoothies Serves: 6 Use a variety of frozen fruits like blueberries, strawberries, and raspberries in addition to mango. 2 cups frozen mango 1 cup orange

More information

Oriental Chicken Tenders Curried Peanut Chicken

Oriental Chicken Tenders Curried Peanut Chicken Oriental Chicken Tenders Curried Peanut Chicken 1 c. soy sauce 1/3 c. sugar 4 tsp. vegetable oil 1 1/2 tsp. ground ginger 1 tsp. five spice powder 2 bunches green onion 16 chicken tenders (approx. 2 lbs.)

More information

Chicken and Mushrooms with Cream Sauce. Lemon Pepper Salmon with Asparagus. Leftovers from D4. Spinach, Cucumber & Salmon Salad

Chicken and Mushrooms with Cream Sauce. Lemon Pepper Salmon with Asparagus. Leftovers from D4. Spinach, Cucumber & Salmon Salad Week 4 Meal Plan Breakfast Lunch Dinner Day 1 Smoked Salmon Omelet Chicken and Mushrooms with Cream Sauce Mama s Meatloaf and Mashed Cauliflower A4 B4 C4 Day 2 Savory Sausage Breakfast Cups A1 D4 Lemon

More information

Glasgow & Clyde. Weight Management. Service. Recipe Booklet. Soups

Glasgow & Clyde. Weight Management. Service. Recipe Booklet. Soups Glasgow & Clyde Weight Management Service Recipe Booklet Soups 15 minute summer soup * Indian chickpea and vegetable soup * Real tomato soup * Spiced carrot and lentil soup * Spiced roasted parsnip soup

More information

Healthy Living Summer Recipes

Healthy Living Summer Recipes Healthy Living Summer Recipes From our Healthy Living Experts Healthy Living Summer Recipes Page 1 Recipes provided by RVP Rose West Quinoa and Kale Salad Ingredients 1 can organic black beans, rinsed

More information

FIELD notes UCSC Farm

FIELD notes UCSC Farm Twelfth Harvest: 8/18/15 & 8/21/15 Sweet Corn-Avocado Stir Fry 1 onion chopped 2 cloves garlic minced 4 ears sweet corn cut off the cob 2-3 sweet peppers cubed 1 hot pepper cubed (keep seeds & membranes

More information

Summer. Entertaining. Recipe ebook. Brought to you by

Summer. Entertaining. Recipe ebook. Brought to you by Summer Entertaining Recipe ebook 2 Brought to you by Celebrate summer the Mediterranean way Contents Welcome the warm weather by celebrating with friends, family and Lemnos. Summer is all about embracing

More information

LIME AND GINGER CHICKEN

LIME AND GINGER CHICKEN LIME AND GINGER CHICKEN 4 boneless skinless chicken breasts 2 tbsp (25 ml) fresh lime juice 1 tbsp (15 ml) grated fresh ginger 2 tsp (10 ml) honey 1/2 tsp (2 ml) grated lime peel Using a sharp knife, score

More information

CHOCOLATE MOUSSE THIS WEEK S TASTY RECIPE SERVES 8

CHOCOLATE MOUSSE THIS WEEK S TASTY RECIPE SERVES 8 CHOCOLATE MOUSSE SERVES 8 300g good quality dark chocolate (70% cocoa solids), broken into small pieces sea salt 8 large free-range eggs 100g caster sugar 300ml double cream 75ml Amaretto MAKE IT FRESH

More information

Methods: SERVE WITH BROWN RICE

Methods: SERVE WITH BROWN RICE Recipe Name Ajiaco Time for Preparation 30 minutes Total Cooking Time 1 hour 15 minutes Chicken breast 350 g ¾ lb Substitute for meatless chicken strips Water 1 liter 4 cups Salt 1 g ¼ tsp Russet potatoes

More information

QUICK & EASY PALEO RECIPES FOR EVERY OCCASION

QUICK & EASY PALEO RECIPES FOR EVERY OCCASION QUICK & EASY PALEO RECIPES FOR EVERY OCCASION Breakfast Chipotle Scrambled Eggs 4 eggs 4 tomatoes, chopped 2 cloves of minced garlic 1 chopped small white onion 1 pitted and chopped green bell pepper 2

More information

Fundraiser in aid of St Johns special school Dungarvan. Cookery Demonstration

Fundraiser in aid of St Johns special school Dungarvan. Cookery Demonstration Fundraiser in aid of St Johns special school Dungarvan Cookery Demonstration Eunice Power 27 th November 2018 Smoked Haddock Smokies Serves 6 250g fillet of smoked haddock 200mls milk 200mls cream 25g

More information

Earth Day Recipes. Earth Day Cookies

Earth Day Recipes. Earth Day Cookies Earth Day Recipes Earth Day Cookies 3 cups powdered sugar 2 cups butter, softened 2 teaspoons vanilla 1 teaspoon almond extract 2 eggs 5 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons cream

More information

CHOOSE TO LOSE 6 WEEK GUIDE: Week 3 Recipes For Women 45+ To Lose Weight & Feel Great!

CHOOSE TO LOSE 6 WEEK GUIDE: Week 3 Recipes For Women 45+ To Lose Weight & Feel Great! Feta, Cashew & Avocado Salad 3 Banana Passion 4 Smoked Salmon & Carrot Salad 5 Orange Choc Balls 6 Brussel Sprout In A Smoothie! 7 Sweet Potato Soup 8 Baked Pumpkin & Beetroot 9 Savoury Roasted Cashew

More information

Air-Fried Herbed Roast Beef and Potatoes

Air-Fried Herbed Roast Beef and Potatoes Air-Fried Herbed Roast Beef and Potatoes 2 teaspoons olive oil 4-pound top round roast beef 1 teaspoon salt ¼ teaspoon freshly ground black pepper 1 teaspoon dried thyme ½ teaspoon very finely chopped

More information

Week Plan Recipes Week of September 10 - September 16

Week Plan Recipes Week of September 10 - September 16 Week Plan Recipes Week of September 10 - September 16 Omelet Muffins Total Time: 30 minutes Cook Time: 30 minutes Calories 325 Carbohydrate 7g Protein 26g Fat 21g 8 large egg(s) 1/ 8 cup(s) water 1/ 2

More information

CONTENTS. Low carb smoothies Low carb breakfasts Low carb meat dishes Low carb fish dishes Low carb vegetarian dishes Low carb snacks Low carb treats

CONTENTS. Low carb smoothies Low carb breakfasts Low carb meat dishes Low carb fish dishes Low carb vegetarian dishes Low carb snacks Low carb treats CONTENTS Low carb smoothies Low carb breakfasts Low carb meat dishes Low carb fish dishes Low carb vegetarian dishes Low carb snacks Low carb treats 1 Smoothies Low carb smoothies Green Smoothie 1 1/4

More information

RomaCrunch Recipe Guide

RomaCrunch Recipe Guide RomaCrunch Recipe Guide With salad builds veering toward the crunchy end of the spectrum in the last few years, Mann's RomaCrunch is a perfect match. A cross between romaine and iceberg, its hearty, sweet

More information

Weekly Meal Plan Recipes

Weekly Meal Plan Recipes Coconut Cashew Granola 1/8 cup Medjool date 2 Tbsp boiling water 1/2 cup sunflower seeds 1/2 cup slivered almonds 1/2 cup cashews 1 cup coconut flakes 1/8 cup coconut oil 1/8 cup cashew butter 1/4 tsp

More information

4. Place chicken on a preheated platter. Stir pineapple tidbits into remaining hot marinade and use to garnish chicken.

4. Place chicken on a preheated platter. Stir pineapple tidbits into remaining hot marinade and use to garnish chicken. Chicken Teriyaki ½ roasting chicken ¼ cup soy sauce ¼ cup pineapple juice (drained from chunks) ½ teaspoon minced garlic ½ teaspoon ground ginger ½ cup canned pineapple tidbits Preheat oven to 325 F. 1.

More information

Lemon Turmeric Smoothie

Lemon Turmeric Smoothie Lemon Turmeric Smoothie SERVES 1 PREP 5mins COOK 0min V GF EF NF 3/4 cup Greek yoghurt 1 Blend all ingredients till smooth. 45g vanilla protein powder 3 tbs rolled oats (or brown rice/quinoa flakes if

More information

COOKBOOK. Recipes brought to you by. Los Rios Community College District. Employees

COOKBOOK. Recipes brought to you by. Los Rios Community College District. Employees COOKBOOK Recipes brought to you by Los Rios Community College District Employees Fall 2014 APPETIZERS & DIPS Greek Nachos with Feta Ingredients 2 pounds tomatoes, seeded and finely chopped 1/2 small red

More information

St John SA Cookbook. warm the heart and soul

St John SA Cookbook. warm the heart and soul St John SA Cookbook warm the heart and soul warm the heart and soul Starters Hommus with parsley 440g can chickpeas, drained 2 cloves garlic, crushed ½ cup tahini ½ cup parsley, finely chopped ½ cup water

More information

Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7. Fruity Oat Shake. Fruity Oat Shake. Apple Orange Banana Apple Orange Banana Apple

Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7. Fruity Oat Shake. Fruity Oat Shake. Apple Orange Banana Apple Orange Banana Apple Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7 ***important*** fill a 2 litre jug or bottle of water and drink throughout the day. If you want more flavour then you could add fresh lemon juice, lime juice or

More information

CUCUMBER ZAATAR SALAD. This Moroccan food recipe pairs cucumbers with zaatar spice for a cool salad.

CUCUMBER ZAATAR SALAD. This Moroccan food recipe pairs cucumbers with zaatar spice for a cool salad. Donna and Betty Cucumber Zaatar Salad... 2 Moroccan Stuffed Dates... 2 Zaalouk - Moroccan eggplant salad... 3 Farmer's Market Moroccan Carrot Salad... 3 Slow Cooker Moroccan Chicken... 4 Moroccan meatloaf

More information

Celebrate National Nutrition Month with Delicious, Healthy Recipes

Celebrate National Nutrition Month with Delicious, Healthy Recipes Celebrate National Nutrition Month with Delicious, Healthy Recipes Illinois Action for children s (IAFC) Healthy Food Program offers a variety of supports to child care providers and families that address

More information

Broccoli Scramble Serves 1 Prep time: 5 minutes Cook time: 15 minutes

Broccoli Scramble Serves 1 Prep time: 5 minutes Cook time: 15 minutes Week 7 Meals DAY 1 Broccoli Scramble Prep time: 5 minutes Cook time: 15 minutes 2 tbsp Olive oil 2 strips Bacon 2 stalks Broccoli, chopped 3 Eggs 1 Egg white Salt and Pepper, to taste Beat the eggs with

More information

Summer Recipes SWISHY, FISHY TASTY TUNA BURGERS

Summer Recipes SWISHY, FISHY TASTY TUNA BURGERS Summer Recipes SWISHY, FISHY TASTY TUNA BURGERS 2 5OZ. Cans of tuna in water 1/4 Cup Nonfat mayo 3 TBS. Nonfat mayo 1/2 TBS. Mustard 1/4 Cup Chopped green onions 1 Egg white 1/2 Cup breadcrumbs Whole wheat

More information

Typical Portuguese Dishes

Typical Portuguese Dishes Project One for all, all for green Typical Portuguese Dishes Celebrating October 4 th Animal Day 16 th Food Day Peixinhos da horta 300 grams / (10 1/2 ounces) green beans 100 grams / (3 1/2 ounces) all-purpose

More information

Shopping List WEEK 09

Shopping List WEEK 09 Shopping List WEEK 09 2016 paleoplan.com Shopping List WEEK 09 2016 paleoplan.com Shopping List WEEK 09 2016 paleoplan.com Shopping List WEEK 09 2016 paleoplan.com Prep List WEEK 09 Here is a prep list

More information

SCAN ME. Welcome! There are some cool features in this recipe book that will make it easy for you to cook the dishes and also track your food.

SCAN ME. Welcome! There are some cool features in this recipe book that will make it easy for you to cook the dishes and also track your food. Recipe Book Welcome! There are some cool features in this recipe book that will make it easy for you to cook the dishes and also track your food. Recipe Videos All the recipes in the book come with a short

More information

Arroz con pollo. 6 chicken parts (legs, thighs, or breasts) 2 T olive oil red (or green) pepper, chopped 1 onion, chopped 3 cloves garlic, minced

Arroz con pollo. 6 chicken parts (legs, thighs, or breasts) 2 T olive oil red (or green) pepper, chopped 1 onion, chopped 3 cloves garlic, minced Poultry Arroz con Pollo 2 Chinese Barbecued Chicken* 3 Chicken or Turkey ala King* 4 Chicken Pot Pie* 5 Chicken Paprika* 6 Chicken Curry* 7 Chicken With Onions and Tomatoes* 8 Chicken Cacciatore 9 Chicken

More information

WHat's cooking. By Tra cy Fou l k e s

WHat's cooking. By Tra cy Fou l k e s WHat's cooking A P R I L 2 0 1 3 r e c i p e c a r d s By Tra cy Fou l k e s 01 RUSTIC POTATO CHIPS 8 large organic potatoes (or 16 small) ¼ cup olive oil 2 tbsp NoMU Roast Rub 1 tsp Preheat the oven to

More information

TASTY TANDOORI FIVE TANDOORI RECIPES THAT WILL SPICE UP YOUR SUMMER

TASTY TANDOORI FIVE TANDOORI RECIPES THAT WILL SPICE UP YOUR SUMMER TASTY FIVE RECIPES THAT WILL SPICE UP YOUR SUMMER RECIPES 3 SUMMER SALAD 4 CHICKEN WINGS 5 CRUSTED SALMON 6 GRILLED VEGETABLE PIZZA 7 PRAWN SKEWERS 30 MINUTES Chicken & Marinade 2 chicken breasts 3 tbsp.

More information

March 2019 Healthy Grains

March 2019 Healthy Grains March 2019 Healthy Grains Protein Power Rainbow Quinoa Salad Ingredients Salad: 1 cup uncooked rainbow quinoa or regular quinoa, or 3 cups cooked quinoa 1 ½ cups water 1 (14-ounce) can chickpeas, drained

More information

INCLUDES RECIPES CREATED FOR MODEL#GPC865, GPC655

INCLUDES RECIPES CREATED FOR MODEL#GPC865, GPC655 AIR Fryer INCLUDES RECIPES CREATED FOR MODEL#GPC865, GPC655 TABLE OF CONTENTS Breakfast & appetizers //// p. 7-15 Eggs / p. 7 Steamed Omelette / P. 9 Yogurt / p. 11 Mains and sides //// p. 16-31 Boiled

More information

Thanksgiving Dinner for 8

Thanksgiving Dinner for 8 Thanksgiving Dinner for 8 Herb Roasted Turkey Breast with Pan Gravy 1 small onion, peeled and coarsely chopped 1 lemon, scrubbed clean 12 fresh sage leaves Large handful fresh flat- leaf parsley (about

More information

Pineapple Stuffing. Queso Fondido Serves 8 to 10 as an appetizer. Ingredients: Directions: Ingredients: Serves 6

Pineapple Stuffing. Queso Fondido Serves 8 to 10 as an appetizer. Ingredients: Directions: Ingredients: Serves 6 Pineapple Stuffing Serves 6 ½ cup butter, melted ¾ cup sugar 5 eggs, beaten 1 cup half and half 7 cups cubed potato bread 1 (20-ounce) can crushed pineapple, drained ¼ cup brown sugar 1. Pre-heat the oven

More information

Chicken Singapore Noodles

Chicken Singapore Noodles Chicken Singapore Noodles Chicken Singapore Noodles Serves: 4 Ingredients: 1 tablespoon rice bran oil 2 chicken breasts, sliced 1 tablespoon curry powder 350-400g packet instant Singapore noodles 1 tablespoon

More information

THANKSGIVING VEGETARIAN SIDE DISH RECIPES

THANKSGIVING VEGETARIAN SIDE DISH RECIPES THANKSGIVING VEGETARIAN SIDE DISH RECIPES Table of Contents Baked onions and green bell s 2 Herbed crushed potatoes 3 Green beans with walnut dressing 4 Cauliflower cheese 5 Roasted shallots with rosemary

More information

Fab Fish Dishes. Bombay Prawns. Coconut Cod Pesto Parcels. Crab Cakes with Tomato Salsa. Lemon & Black Pepper Baked Sea Bass

Fab Fish Dishes. Bombay Prawns. Coconut Cod Pesto Parcels. Crab Cakes with Tomato Salsa. Lemon & Black Pepper Baked Sea Bass Fab Fish Dishes Bombay Prawns Coconut Cod Pesto Parcels Crab Cakes with Tomato Salsa Lemon & Black Pepper Baked Sea Bass Salmon with a Lemon Mushroom Filling Salt & Pepper Chili Squid Scallops with a Pink

More information

2. Add chopped almonds into another bowl. Cover in water and soak overnight in the fridge or on the counter.

2. Add chopped almonds into another bowl. Cover in water and soak overnight in the fridge or on the counter. Recipes Chai Pudding : 2 servings 4 tablespoons chia seeds 2 tablespoons raw almonds.25 cups almond milk (even better with homemade almond milk) 2 small bananas, chopped small 4 cup of berries 2 teaspoon

More information

Recipes. andoori clay oven. Naan bread

Recipes. andoori clay oven. Naan bread Recipes Naan bread 1 tsp dried active yeast 1 tsp sugar 200g/7oz plain flour pinch black onion seeds ¼ tsp salt ½ tsp baking powder 1 tbsp vegetable oil 2 tbsp plain yoghurt 2 tbsp milk Method In a small

More information

KIELBASA SKILLET EASY TATER SUPPER

KIELBASA SKILLET EASY TATER SUPPER FAST FOOD RECIPES KIELBASA SKILLET 12 new redskin potatoes, quartered 1 cup chicken broth 1 onion, quartered 2 tablespoon soy sauce 1 green pepper, diced 1 ½ lbs. kielbasa, sliced ½ thick 1 tablespoon

More information

10 Easy Kid Friendly Healthy Meals from Costco for $90

10 Easy Kid Friendly Healthy Meals from Costco for $90 Rotisserie chicken with very veggie rice pilaf: For the Rice Pilaf 2 tablespoons olive oil 8 ounces Baby Bella Mushrooms 2 small zucchini/squash (1 pound) 1/2 an onion (about 1 cup chopped) 1 1/2 cups

More information

Servings 4 Calories 230 ORANGE CHICKEN NUGGETS

Servings 4 Calories 230 ORANGE CHICKEN NUGGETS New Recipes for May ROASTED PEPPER BULGAR SALAD Salad 1 cup water 2 cups orange juice 2 cups bulgar 1 red bell pepper 1 yellow bell pepper 1 orange bell pepper 1 medium cucumber 1 large tomato ¼ cup basil

More information

#DruglessDetox Recipes: From Biotics Research

#DruglessDetox Recipes: From Biotics Research #DruglessDetox Recipes: From Biotics Research 1. Marinated Vegetables* 1/3 cup lemon juice ½ cup coconut oil ½ tsp. salt 1 lb. vegetables (choose from radishes, Brussels sprouts, cauliflower, summer yellow

More information