2 tbsp oil
1 pound of jumbo shrimp, shelled and deveined
1 tbsp minced garlic
1/4 tesp crushed red pepper flakes (optional)
1/4 cup white wine
2 tbsp freshly squeezed lemon juice
2 medium zucchini, cut into noodles (using a spiralizer or madoline)
Chopped parsley, for garnish
Place a large sauté pan over medium-low heat. Add the olive oil and heat it for 1 minute. Add the garlic and crushed red pepper flakes and cook them for 1 minute, stirring constantly.
Add the shrimp to the pan and cook them, stirring as needed, until they are cooked throughout and pink on all sides, about 3 minutes. Season the shrimp with salt and pepper and then using a slotted spoon, transfer them to a bowl, leaving any liquid in the pan.
Increase the heat to medium. Add the white wine and lemon juice to the pan. Using a wooden spoon, scrape any brown bits from the bottom of the pan, cooking the wine and lemon juice for 2 minutes. Add the zucchini noodles and cook, stirring occasionally, for 2 minutes. Return the shrimp to the pan and toss to combine. Season with salt and pepper, garnish with parsley and serve immediately
4 (6 oz) skinless salmon fillets
3 Tbsp olive oil, plus more for grill
2 tsp lime zest
3 Tbsp fresh lime juice
3 cloves garlic, crushed
Salt and freshly ground black pepper, to taste
1 1/2 cups Coconut Water
1 1/4 cups canned coconut milk
1 1/2 cups jasmine rice, rinsed well and drained well
1/2 tsp salt
1 large mango, peeled and diced
1 cup chopped red bell pepper (1/2 large)
1/4 cup chopped fresh cilantro
1/3 cup chopped red onion, rinsed under water and drained
1 large avocado, peeled and diced
1 Tbsp fresh lime juice
1 Tbsp olive oil
1 Tbsp Coconut Water
Salt and pepper, to taste
In an 11×7-inch baking dish whisk together olive oil, lime zest, lime juice, garlic and season with salt and pepper to taste. Place salmon in baking dish, cover and allow to marinate in refrigerator 15 – 30 minutes, then flip salmon to opposite side and allow to marinate 15 – 30 minutes longer. Preheat a grill over medium-high heat during last 10 minutes of marinating.Brush grill grates with oil. Place salmon on grill and grill about 3 minutes per side or until just cooked through (turn carefully as the salmon will be fragile).For the coconut rice:
While salmon is marinating prepare coconut rice. In a medium saucepan bring coconut water, coconut milk, rice and salt to a full boil. Cover and simmer until liquid has been absorbed (there may be just a little bit of excess liquid in center which you can drain off), about 20 minutes. Fluff with a fork, then let rest 5 minutes.For the avocado-mango salsa:
While the salmon is grilling prepare salsa. In a medium bowl toss together mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil and coconut water. Season with salt and pepper to taste.Serve salmon warm with coconut rice top with avocado mango salsa.
1 head cauliflower
½ red onion
2 Tbsp olive oil
Salt and Pepper to taste
½ bunch parsley
⅓ cup water
¼ cup lemon juice
2 cloves garlic, minced
½ tsp cumin
¼ tsp cayenne
¼ tsp salt
1 Tbsp olive oil
½ tsp smoked paprika
¼ tsp garlic powder
⅛ tsp cayenne
Salt and Pepper to taste
- Preheat the oven to 400ºF. Chop the cauliflower into small florets and place them on a large baking sheet. Slice the red onion into ¼-inch strips and place them on the baking sheet. Drizzle the cauliflower and onions with olive oil and season with a pinch or two of salt and pepper. Toss the cauliflower and onions until coated in oil, salt, and pepper.
- Roast the cauliflower and onions in the preheated oven for 20 minutes, then stir, return them to the oven, and roast for an additional 10-15 minutes, or until the cauliflower is tender and browned on the edges. Let the cauliflower cool slightly.
- While the cauliflower and onions are roasting, make the lemon tahini dressing. Add the tahini, water, lemon juice, garlic, cumin, cayenne, and salt to a blender. Blend until smooth, then refrigerate until ready to serve.
- Drain and rinse the can of chickpeas. Add them to a skillet along with the olive oil, smoked paprika, cayenne, and a pinch of salt and pepper. Stir and cook the chickpeas over medium heat for about five minutes, or until they sizzle and become slightly crispy. Remove the chickpeas from the heat.
- Pull the parsley leaves from their stems and roughly chop the leaves into small pieces (about 1.5 cups loosely packed, once chopped).
- To build the salad, combine the roasted cauliflower and onions in a bowl with the spiced chickpeas and chopped parsley. Drizzle the lemon tahini dressing over top, and toss to combine. Serve warm or cold.
- 1 lb. boneless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper
- 3 garlic cloves, minced
- 1 medium sweet potato, peeled and diced
- ½ cup chicken broth or water
- ½ lb (225 g) fresh asparagus (the spears should be cut at a diagonal in 1 and 2 inch pieces)
- ½ teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon red chili flakes
- Cut the chicken into small pieces and season with salt and pepper.
- In a skillet over medium heat, add olive oil, garlic and chicken. Sauté the chicken for about 7-10 minutes or until it is cooked though. Don’t forget to stir well. Set chicken aside.
- In the same skillet, add sweet potato and chicken broth.
- Cook for about 7-10minutes or until the sweet potato is cooked.
- Add asparagus and cook for about 4-5 minutes.
- Season with salt, pepper and red chili flakes
Chicken Stir Fry
2 large broccoli florets
1 red pepper, cut into strips
1 clove garlic, peeled and crushed
2 onions, roughly chopped
1tbsp sunflower oil
1tsp runny honey
1tbsp soy sauce
2 chicken breasts, cut into strips
- Bake your chicken for 30 minutes at 350 degrees. Put the chicken in a small bowl with a little soy sauce or teriyaki sauce and a teaspoon of runny honey.
- Heat a wok with a little sunflower oil until it begins to smoke, now quickly add crushed garlic, some chopped spring onions, broccoli and red peppers.
- Keep the food moving around until the vegetables are cooked. Add the cooked chicken and stir fry until piping hot.
Tilapia & Zesty Quinoa Salad
Pinch of salt & pepper
For the quinoa:
2tbsp olive oil
1 small onions, finely chopped
1 red chilli, deseeded and chopped
1/2 cup of feta cheese
25g flaked almonds, toasted
- To make the quinoa, heat the olive oil in a medium pan, add the onion and chilli and cook till softened. Add the quinoa and cook for one minute while stirring. Mix in toppings and sprinkle with feta cheese, toasted almonds and salt & pepper to taste.
- For the tilapia bake at 400 degrees for 20 minutes or until white and flakey.
Black Bean Burrito
For the black bean filling:
1 can of dry black beans
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 tsp ground cumin
1 onions finely diced
1 tsp smoked paprika
1 tsp chilli powder
For the Pico de gallo:
6 ripe tomatoes, deseeded and diced
1 onion, finely diced
1/2 red chilli, very finely chopped
1 garlic clove, crushed
1/2 reserved coriander leaves, chopped
1 lime, juiced
For the guacamole:
4 ripe cherry tomatoes, finely chopped
3 avocados, very ripe
1/2 red onion, finely diced
1 red chilli, finely diced
a bunch of coriander, stems finely chopped (reserve leaves for later)
1 large lime, juiced
12-18 large flour tortillas
150g mature Cheddar, grated
1/2 reserved coriander leaves
- Soak the black beans in cold water to soften for 24 hours.
- The next day, drain the beans well, heat the olive oil in a large saucepan and fry the onion, garlic and cumin for 5 minutes until they start to colour.
- Add the beans and mix well. Pour over boiling water until the bean mixture is covered about 3ins, of liquid put on the lid and simmer for 2 hours.
- While the beans are cooking, mix together all the pico de gallo ingredients apart from the coriander. Add 1 tsp sea salt and mix well. Cover and leave at room temperature.
- When the beans are cooked and soft, drain well.
- In a very large frying pan, add the remaining oil and fry the onion, garlic, spring onion and spices until golden, then add the beans.
- Using a potato masher, partially mash the beans and mix well while cooking for 15 minutes.
- Meanwhile, make the guacamole. Roughly mash the avocados and lime in a bowl. Mix in the other ingredients and cover with cling film.
- Add the remaining coriander to the pico de gallo and grate the cheese. Microwave the tortillas for 10 seconds to soften. To serve, take one tortilla, top with beans, pico de gallo, guacamole, cheese and coriander and roll up the tortilla. Repeat until everything is used up.
Steak Fajita Roll-Ups
- 1 pound thinly sliced sirloin tip steak
- 1/2 tablespoon olive oil
- 3 colored bell peppers cut into thin strips
- 1 large yellow onion, sliced
- 1 lime, juiced
- chopped fresh parsley or cilantro
- Taco seasoning, or spice mix of choice
- Prepare the fajitas seasoning mix and set aside.
- Cut the steak into 2-inch wide by 6-inch long strips.
- Rub the steak strips with some of the prepared seasoning mix and set aside.
- Heat olive oil in a grill pan over medium-high heat and add pepper strips and sliced onions to the grill pan; season with salt, pepper, and a sprinkle of the fajitas seasoning mix.
- Cook for about 4 to 5 minutes, or until tender.
- Remove from heat and let cool for a minute.
- Top each slice of steak with the vegetables; roll up and secure with a toothpick.
- Heat up the grill pan again and add the roll-ups to the pan.
- Cook until browned, about 2 to 3 minutes per side.
- Remove from heat, remove toothpicks, and transfer to a serving plate.
- Squeeze lime juice over the roll ups and garnish with chopped parsley or cilantro.
- Serve with prepared guacamole if desired.
- 2 teaspoons olive oil
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1 medium red bell pepper, chopped
- 1 pound extra lean ground turkey or chicken
- 4 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt, plus more to taste
- 1 (28-ounce) can diced tomatoes
- 1 1/4 cups chicken broth
- 2 (15 oz) cans dark red kidney beans, rinsed and drained
- 1 (15 oz) can sweet corn, rinsed and drained
- For topping: Avocado, tortilla chips, cilantro
- Place oil in a large pot and place over medium high heat. Add in onion, garlic and red pepper and saute for 5-7 minutes, stirring frequently. Next add in ground turkey and break up the meat; cooking until no longer pink. Next add in chili powder, cumin, oregano, cayenne pepper and salt; stir for about 20 seconds.
- Next add in tomatoes, chicken broth, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary. Garnish & serve. Makes 6 servings, about 1 1/2 cups each.