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 noodles (made with a spiralizer) Add handful of leek Add coriander to your desire Add baby spinach Boil the kettle and pour over the top Serves 1 By Samantha Ruperto

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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 taste DIRECTIONS Chop up chicken breast fillets. Cook separately by baking in oven for 30 mins. When cooked, set aside. Chop up cucumber in julienne strips. Mix liquid ingredients with the garlic, onion, fresh herbs and chili flakes. Add chicken. Mix in cucumbers and coat thoroughly with spice mixture. Allow to marinate for 10 minutes or overnight. Makes 1-2 servings [...]

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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 chicken; return to the boil. Reduce heat and simmer, covered, about 10 minutes or until chicken is cooked. Remove from heat and stand chicken in poaching liquid 10 minutes. Remove chicken and chop coarsely. Reserve 1/3 cup of the poaching liquid; keep remainder for another use. In a medium saucepan, cook leek and celery, stirring, [...]

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CHICKEN ROLL – PHASE 2

INGREDIENTS 80g chicken pounded flat 20 g cottage cheese mixed with Italian herbs, parsley and 1 chopped up cherry tomato and garlic Diced tomatoes 2 tablespoons chicken stock 2 x zucchinis 2 x onions 1 x grissini stick DIRECTIONS Mix and put onto chicken and roll the chicken up and secure with a toothpick. Put in dish cover with diced tomatoes and 2 tablespoons chicken stock. Cut up onion, zucchini and place around the chicken and cherry tomatoes. Crush a grissini stick and sprinkle over chicken. Salt and pepper over veggies and some seasoning (and example can be paprika). Bake in oven 180 for 40 min. Serves 1 By Rebecca McGrath

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CHICKEN BREAST DELIGHT – PHASE 2

INGREDIENTS 80 grams chicken breast 20 grams of cottage cheese Chia seeds – 2 tablespoons Salt & pepper Herbs and spices DIRECTIONS Cut slits in the chicken breast. Fill the slits with cottage cheese. Salt, pepper, mixed herbs and chia seeds, sprinkle over the top. Bake at 200 degrees for 20mins Serve with allowed veggies. Serves 1 By Jess Arroyo

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SAN CHOY BOW (CHICKEN BEEF OR VEAL) – PHASE 2

INGREDIENTS 500 g Chicken mince (Veal or Beef) very lean 4-6 Tbsp of water 3 Tbsp. Tamari sauce (Chang’s, Fountain, Ayam) 3 Tbsp. Fish sauce gluten free (Chang’s) 1 tsp. Ginger, grated 2 Garlic cloves, minced ½ cup fresh chopped coriander 3 cups Iceberg lettuce'(keep 3 small leaves shred the rest finely) OR 2 cups Cabbage DIRECTIONS Mix tamari and fish sauce in a jug. Stir fry the mince until half-browned. Mix chicken mince with water until absorbed. (this will help soften the proteins in the meat and improve the finished. (texture) Add ginger, garlic, coriander, tamari and fish sauce. Continue simmering to reduce sauce. (Divide into 5 portions) freezes well. Fill 3 small [...]

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CHICKEN AND ZUCCHINI LASAGNA – PHASE 2

INGREDIENTS 50 grams chicken mince 1/4 cup onion finely chopped 1/4 cup zucchini finely sliced into layers 1/4 cup cabbage finely 1/4 cup Tin tomatoes Chicken stock liquid 50 grams cottage cheese 1 tablespoon cream (diary allowance for the day) DIRECTIONS Fry chicken mince adding water when needed. Add onion, continue adding water when needed. Add remaining veggies and simmer a little. Add a little chicken stock liquid just enough to make it juicy, not runny. Layer your lasagna; meat sauce, then zucchini sheets. Mix your cottage cheese with your cream and spread over the top. Cook in oven 180′ until the top in getting some color. Serves 1 By Rebecca McGrath

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SPICY BONELESS CHICKEN – PHASE 2

INGREDIENTS 100 grams of chicken with overnight marination 1 medium lemon 1tsp black salt 1tsp Pepper 1 tablespoon of each ginger and garlic 1 tablespoon of organic apple cider vinegar 1tablespoon of chicken tikka masala Herbs as per the taste 1 tablespoon of organic soya sauce 1 tspn of chilli flakes Mix all well and keep airtight DIRECTIONS Add the marinated chicken to the pan. Add a cup of water. Cook on low heat until tender. When it starts boiling increase the heat until all the water evaporates. Serves 1 By Wajeha Ghafar

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MEXICAN CHICKEN OR BEEF SOUP – PHASE 2

INGREDIENTS 100g cooked chicken, shredded into bite-sized pieces 3-4 cloves minced garlic 1 t cumin 1/2 t onion powder 1/2 t chili powder 1/2 t cayenne (use less if you don’t want it as spicy) diced tomato – you can use canned tomato 2-3 cups homemade chicken broth 1/4 c fresh chopped coriander (optional) DIRECTIONS Preheat pot over medium-high heat. Add garlic, and cook for 3-5 minutes. (Heat until you see little bubbles around the garlic.) Use a bit of your broth to keep garlic from sticking to the pot, if necessary. Add tomatoes, chicken broth, and onion powder, cumin, chili powder, cayenne. Bring to a boil. Reduce heat to a simmer, and add [...]

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CHICKEN & CABBAGE SOUP WITH LEMON – PHASE 2

INGREDIENTS 6 cups of chopped cabbage 200g chicken breast Water Stock Garlic Onion Cumin powder Lemon DIRECTIONS Chop the chicken into lumps and then place into a saucepan with about 2 cups of water, 4 garlic cloves, lemon and a sprinkling of cumin powder. Let cook for about 15/20 minutes and took the chicken out to cool. Add cabbage, onions, more water, stock and cumin powder (to your taste) and whilst this is cooking, shred the chicken. Once the cabbage is soft and cooked, use a hand blender and blitz until it was all smooth and creamy. Add the shredded chicken back into the mix. Serve warm. Add some fresh coriander. Serves 2-3 By Jess Arroyo

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