Shred’s prawn and avocado salad

16 Mar
  1. Melt your vegan butter or olive oil in a frying pan and add the onion, mushrooms and garlic and saute for 5-7 minutes or until the mushrooms soften and the onion becomes translucent.
  2. Serve on Toast and drizzle the Truffle Oil over the mushrooms before serving.
16 Mar
  1. Boil up the rice for 10 mins or until cooked
  2. Whilst the rice is cooking prep all your veg and heat up a pan with a drizzle of olive oil
  3. Add the veg to the pan with all your seasoning and fry for 5 mins
  4. Add in your cooked rice and 250ml of water with a veggie stock then leave to simmer for 10 mins
  5. Add in some soy sauce give it a stir
  6. Serve up and enjoy

 

16 Mar
  1. Grill the chicken for 7 mins each side (add dried spices if needed)
  2. Boil the rice and 5 mins before done add in some frozen peas
  3. Serve up with salad and grated cheese
  4. Enjoy
16 Mar

Quick and simple to make

Mix in bowl the tuna and light mayo then spread it over the bread. Add some salad and enjoy

 

16 Mar
  1. Poach the eggs in a deep pan of water for 3 mins
  2. Toast the muffin
  3. Layer the salmon on the muffin
  4. Place the eggs on top add the sauce
  5. Enjoy

For the sauce:

 

1.Melt the butter in a pan and skim any white solids from the surface. Keep the butter warm.

2.Put the egg yolks, melted butter,  tarragon vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan. Whisk for a few minutes, then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 mins.

16 Mar
  1. In a bowl, add the tomatoes (chopped), basil, red onion, olive oil, vinegar, salt and pepper and toss well.
  2. Brush the sliced bread with olive oil on both sides and add to a hot skillet or oven grill. Grill on each side for around 2-3 minutes if using a hot skillet or 5-7 in the oven.
  3. Rub the garlic on the bread before topping generously with tomato mix.
  4. Serve right away.

 

16 Mar

Boil the pasta and leave to one side once cooked

In a large wok combine all the veggies with, garlic, chilli, teriyaki sauce and fresh ginger and fry using coconut oil for 15 mins

Add in the pasta the last 5 mins of cooking time

Serve up, enjoy!

16 Mar
  1. Coat the chicken with the Cajun spice and grill for 7 mins each side
  2. Boil the pasta for 10 mins or until cooked
  3. Once the pasta is cooked mix with up with the salad
  4. Serve with the chicken and add some sauce
  5. Enjoy
16 Mar

Method

 

  1. mix up your tuna with 1tsp of balsamic and light mayo
  2.  Add in cucumber, cherry tomatoes and red onion for a extra crunch
  3. Serve up and enjoy
15 Mar
  1. Make the roasted sweet potatoes: Preheat the oven to 200c. Dice up the sweet potato, drizzle it with some olive oil, season with garlic powder and chili powder, salt, and pepper, and toss.
  2. Place the potatoes onto a baking sheet in a single layer and roast for 25mins in the oven until the potatoes are tender and slightly golden brown. To get them even crispier, you can flip them over halfway through the cooking time.
  3. Sauté the kale: Heat up some olive oil and garlic in a large pan over medium heat, Add in the sliced kale4. Cook the chickpeas: Sauté some onions, peppers and garlic and a few spices, along with some taco seasoning and olive oil, add the chickpeas and cook for a few minutes.5.For the avocado cream sauce: Mix half of a ripe avocado with some Greek yogurt (sub in 1/4 cup coconut milk for vegan option), lime juice, honey, or maple syrup, garlic, red wine vinegar, olive oil, cilantro, parsley, salt, and pepper. Blend it all up. Avocado Cream Sauce!
  4.  Build your bowl and top it with the sauce. Add some of the sauteed greens, roasted sweet potatoes, and cooked black bean to a bowl and drizzle on some of the creamy sauce.

Tastes amazing

15 Mar
  1. Heat a frying pan and spray with fry light, add the onion, chilli and garlic. Cook for 3 mins
  2. Add in the mince and cook through until browned
  3. Then add the cherry tomatoes, soy sauce and mustard. Stir and cook for a further 5 mins
  4. Top the lettuce with the beef mixture to create a wrap
  5. Enjoy
15 Mar

To make the sauce

  • mix the mayo with the pesto and black pepper
  • Once mixed add the freshly squeezed lemon juice and stir again
  1. Grill the chicken  for 7 mins each side
  2. Prepare the fresh salad (can add balsamic)
  3. Toss the chicken with the homemade sauce
  4. Serve, enjoy!