Monthly Archives - October 2015

TANDOORI CHICKEN POCKETS – PHASE 2

INGREDIENTS 200 grams chicken breast Garlic Cabbage Spring onion Spinach Onion Cumin powder Coriander powder Red chilli powder Tandoori powder Low fat yogurt (1 tablespoon) Lemon juice Salt DIRECTIONS Cook all the vegetables eg. chopped garlic, cabbage, spring onion, spinach, add salt and red chilli powder stir it for 5 min in a pan. Method for breast pocket:- Cut a pocket in the thickest part of chicken breast,...

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BROCCOLI AND SKIMMED COTTAGE CHEESE SOUP – PHASE 3

INGREDIENTS 200 grams skimmed cottage cheese 3 leeks (white part only) chopped 1 teaspoon thyme 4 cups broccoli florets 4 & 1/2 cups vegetable stock 1 pinch pepper 1 pinch salt (optional) DIRECTIONS Finely chop the broccoli and wait half an hour. Then place the leeks in a large saucepan and saute over medium heat for 10 minutes, with 1...

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MIXED BERRY AND CHIA JAM – PHASE 3

INGREDIENTS 3 tablespoons chia 1 cup mixed frozen berries 1/4 cup water 1 tablespoon stevia 1 tablespoon lemon juice DIRECTIONS Blitz water and berries till a thick but wet consistency. Add stevia and lemon juice. Mix through Chia seeds and place in bowl or cup in fridge for minimum 3 hours until Chia seeds all expand. Use as a...

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VIETNAMESE CHICKEN MEATBALLS WITH DIPPING SAUCE – PHASE 2

INGREDIENTS FOR VIETNAMESE CHICKEN MEATBALLS 100 very lean chicken mince Finely chopped shallots Chopped coriander Grated ginger Grated lime rind 2 x teaspoons of fish sauce DIRECTIONS FOR VIETNAMESE CHICKEN MEATBALLS Mix all ingredients together, section into little balls, bake in oven at 170 degrees for 15-20 minutes. INGREDIENTS FOR DIPPING SAUCE Mix together - 2 tablespoons apple cider vinegar, 1 tablespoon lime...

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EASY SPINACH & EGG WHITE OMELETTE – PHASE 3

INGREDIENTS 3 egg whites 1 Tbsp. water 1 cup baby spinach 1 tsp. olive oil salt & pepper ¼ cup low-fat cottage cheese sprinkle of freshly grated Parmesan cheese, if desired diced tomatoes, for serving DIRECTIONS In a medium bowl, whisk together egg whites and water. Season with salt and pepper. In a nonstick skillet, heat oil over medium-high heat. Add...

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BACON WRAPPED BAKED EGGS – PHASE 3

INGREDIENTS 4 slices sugar free bacon or very lean bacon 1 teaspoon butter 4 eggs Shredded cheddar cheese DIRECTIONS Preheat oven to 350 degrees. Place bacon in a deep skillet on medium high heat until evenly brown but still flexible. Wrap bacon slice around the inside of a muffin cup. Put butter in hot skillet to melt. Place a teaspoon...

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SMOKEY MUSSEL PAELLA – PHASE 3

INGREDIENTS 400 grams mussels boiled and de-shelled 3 cloves garlic chopped 1/4 cabbage Few saffron threads 1/2 cup fish or chicken stock 2 tablespoons tomato paste Splash of liquid smoke 1/4 cup beans 1 tablespoon olive oil DIRECTIONS Prepare mussels and place aside. Blitz cabbage in processor until it resembles 'rice' crumbs. In paella dish (or frypan) heat oil and add garlic. Add...

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TERIYAKI BEEF SKEWERS – PHASE 2

INGREDIENTS 100 grams beef (Scotch fillet was used for this meal) 2 tablespoons tamari soy 1 tablespoon grated fresh ginger 1 clove garlic crushed 1 tablespoon olive oil (for a phase 3 variation) DIRECTIONS Chop beef into large cubes and poke onto skewers Mix remaining ingredients into small bowl and rub all over beef both sides. Leave for 15 mins...

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