CHICKEN AND ZUCCHINI NOODLE SOUP – PHASE 2

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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

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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 ( add 1 vegetable).

By Jess Arroyo

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CHICKEN AND CHIA PIE – PHASE 2

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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, until leek softens.
Gradually stir in reserved poaching liquid, cream; cook, stirring, until mixture boils and thickens.
Stir in chicken and mustard.
Cool 10 minutes.

Preheat oven to 180

Spoon chicken mixture into dish and cover with chickpea flatbread, trim to fit dish.
Cut two small slits in top of pastry.
Bake 20 minutes or until browned lightly.

CHICKPEA FLATBREAD METHOD

Put chickpea flour into a bowl and add just a little amount of water to form a sticky dough.
Sprinkle chia seed on to bench and put dough on top to knead a little and roll out flat.
Bake in oven on rack 180′ for about 30 min or till it has turned golden and has air bubbles.

You can also add 1/2 cup of cabbage that was boiled in chicken stock and then pureeing this made the pie creamy and thicker.

Serves 1

By Rebecca McGrath

 

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CHICKEN ROLL – PHASE 2

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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

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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

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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 lettuce cups with shredded lettuce divide the single portion of meat over the lettuce.

Serves 5

By Jess Arroyo

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CHICKEN AND ZUCCHINI LASAGNA – PHASE 2

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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

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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

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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 chicken.
Simmer for 20 minutes.
Stir in coriander, and simmer for 5 minutes more.
Use beef as an alternative.

Serves 1

By Jess Arroyo

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CHICKEN & CABBAGE SOUP WITH LEMON – PHASE 2

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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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