Author - Jess Arroyo

CHICKEN AND ZUCCHINI NOODLE SOUP – PHASE 2

INGREDIENTS 100 grams cooked chicken breast Gluten free Tamari sauce 2 x zucchini noddles spiraled Handful of leek 1 x bunch of coriander 1 x cup of baby spinach Hot water Salt and pepper to taste   DIRECTIONS Crush 1 clove of garlic and ginger into a bowl Add splash of gluten free Tamari sauce Add 100 grams of cooked chicken Add zucchini...

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COTTAGE CHEESE AND APPLE CIDER VINEGAR – PHASE 2 AND 3

INGREDIENTS 1 tablespoon of cottage cheese 1 teaspoon of mustard powder 1 tablespoon of minced garlic 1 teaspoon minced ginger Sprinkle of salt 1 tablespoon of apple cider vinegar Splash of water DIRECTIONS Mix all ingredients together and serve as a dressing over meat / chicken or salad. Approx 1 serve By Rebecca Davidson

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PASTA SAUCE / BOLOGNESE – PHASE 2 AND 3

INGREDIENTS 80 grams – Tomato Paste 3 Tablespoons – Apple Cider Vinegar 1 Tablespoon – Lemon Juice 1/4 teaspoon – Celery Salt 1/2 teaspoon – Paprika 1/4 teaspoon – Mustard Powder 1/4 teaspoon – Onion Powder 1/4 teaspoon – Garlic Powder Tiny Pinch – Nutmeg Tiny Pinch – Clove Stevia to taste DIRECTIONS Dissolve spices in the vinegar and lemon juice. Then...

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SPICY THAI CHICKEN AND CUCUMBER SALAD – PHASE 2

INGREDIENTS 200 grams chicken breast fillets 1 whole cucumber cut julienne style 2 tablespoons apple cider vinegar 2 tablespoons lemon juice 2 tablespoons vegetable broth (optional) 1 tablespoon chopped green onion 1 clove of garlic crushed and minced 1 basil leaf rolled and sliced 1 teaspoon cilantro/coriander leaves chopped 1/8 teaspoon red chili flakes Salt and pepper to taste Stevia to...

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FISH SOUP – PHASE 2

INGREDIENTS 100gm white fish 3 small organic garlic cloves finely chopped 1 ginger nub finely chopped 1/2 red chili chopped 1/2 lime squeezed 1/2 massel chicken cube 1 cup fresh asparagus 1 cup chopped cabbage Water DIRECTIONS Throw the ginger, chili and garlic on fish in a bowl, squeeze lime on, flip over a bit to marinate while preparing by...

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CHICKEN AND CHIA PIE – PHASE 2

INGREDIENTS 1 cups chicken stock 60 g chicken breast fillets 1/2 stalks celery, trimmed, finely chopped 1/2 tsp fresh thyme leaves 1 tbsp cream (dairy allowance for the day) 1 tsp wholegrain mustard Chickpea flatbread (see directions how to make below) 20 grams chickpea flour 2 tablespoon chia seeds (ground up) water DIRECTIONS Bring stock to the boil in a medium saucepan. Add...

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