Shreds chicken and cashew nuts

25 Mar
  1. Dice the chicken breast and add to a wok with 1tbsp coconut oil or use fry light
  2. Cook for 2 to 3 mins then add in all the vegetables (apart from the onion) and cook for a further 10 mins stirring occasionally
  3.  Add in the garlic, soy and five spice with2tbsp of water and stir through
  4. Leave to simmer for 5 mins
  5. Serve with chopped spring onion and cashew nuts
  6. Enjoy
15 Mar

Tasty vegan shred salad and simple to make follow these steps

  1. Prep your avocado and add to a bowl
  2. Using a folk mash it up with garlic oil and lemon
  3. Set to one side and prep your mixed leaf salad using more oil and fresh lemon
  4. Add in your Cannellini beans and mix together
  5. Then serve up with your avocado on top

You could trying slicing your avocado instead of mashed

 

11 Mar
  1. Coat the chicken in Cajun spices, tinfoil and add to the oven for 30 mins
  2. Par boil the potatoes and add to a frying pan with the cooked rice
  3. Add in the pan, garlic, chilli and soy sauce
  4. Give it a good stir and cook for 5 to 10 mins
  5. Serve with the chicken and add green vegetables
08 Mar
  • Boil the cauliflower for around 15-20 minutes, you don’t want to overcook it.
  • Chop up onion and garlic into small pieces.
  • Using fry light, fry onion, garlic, garam masala, curry powder, chilli flakes and fry until golden.
  • Add in chopped tomatoes, salt, pepper, basil and cook for further 2 minutes.
  • Add in the cooked cauliflower, slowly stirring it in so that you do not create a mushy texture.
  • Cook for further 2 minutes and sprinkle with cheddar.
  • Serve and top with fresh coriander.
  • It’s that simple.
08 Mar
  • Take 1 aubergine and cut it in half length ways and scrape out the flesh of it and leave the left over skin to the side (we will be using that later).
  • Chop the aubergine flesh, onion, garlic, mushrooms, peppers and fry using fry light until golden.
  • If using chickpeas (optional) then also add them in at this stage.
  • Stir in the feta cheese, salt, pepper, paprika and turmeric.
  • Take the aubergine skin you put to the side earlier and place the filling into the skin.
  • Cover with silver foil and bake at 180 degrees for 40-50 minutes (you will know the aubergine is cooked when it is soft).
  • 5 minutes before taking out of the oven, sprinkle with cheddar cheese and allow to melt.
  • Enjoy.
08 Mar
  • Chop up the onion, garlic.
  • Using fry light and small amount of olive oil, fry the onion, garlic, cinnamon and turmeric until golden.
  • While the onion is frying, peel your butternut squash and carrot; cut it into bitesize pieces then add to the onion to fry.
  • After about 5 minutes add approx 500ml water (just enough to cover all your vegetables).
  • Cook for 20-30 minutes until all vegetables are soft.
  • Add salt and pepper then blend and enjoy.
23 Feb
  1. Blend oats, egg, egg whites, stevia, cinnamon and baking powder.
  2. Heat up the frying pan and spray with Fry light.
  3. Pour in the pancake mixture and fry until golden, flip over so that both sides are cooked.
  4. Top with yogurt and berries and sprinkle of cinnamon.
  5. Enjoy.
17 Feb
  1. In a frying pan cook the onion and pepper with chilli and garlic for 2 to 3 mins
  2. Add in the mince and cook until brown. Season well
  3. Add in the soy sauce to the mince and simmer for 3 to 4 mins
  4. Serve up with the wraps and hot sauce

Feel free to add in some water or beef stock if needed

17 Feb
  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.

17 Feb
  • STEP 1

    Mix 300ml chicken stock, 1 halved garlic clove, 2 tbsp soy sauce, 1 tsp Worcestershire sauce, a 0.5cm piece of ginger, ½ tsp Chinese five spice, pinch of chilli powder and 150ml water in large pan, bring to the boil, then reduce the heat and simmer for 5 mins.

  • STEP 2

    Taste the stock – add 1 tsp brown sugar or a little more soy sauce to make it sweeter or saltier to your liking.

  • STEP 3

    Cook the ramen noodles following the pack instructions, then drain and set aside.

  • STEP 4

    Slice the cooked chicken, fry in 2 tsp sesame oil until just starting to brown, then set aside.

  • STEP 5

    Place the noodles in a  bowl. Top with a quarter of the meat, spinach, 1 tbsp sweetcorn and one boiled egg halved.

  • STEP 6

    Strain the stock into a clean pan, then bring to the boil once again.

  • STEP 7

    place the stock in to a bowl, then sprinkle over 1 shredded nori sheet, sliced spring onions and a sprinkle of sesame seeds. Allow the spinach to wilt slightly before serving.