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Ingredients
- 1 Centra Avocado Cubed
- 150 g Centra Bacon Cooked crisp and crumbled
- 200 g cherry tomatoes Halved
- 450 g Chicken Breast Cooked and cubed
- 1 tbsp Green Pesto
- 1 handful Lettuce
- 3 tbsp Mayonnaise
Method
In a large mixing bowl, combine chicken, bacon, avocado, tomatoes, mayonnaise, and pesto.
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Eat just as is, or pile on top of fresh lettuce leaves to make a wrap.
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Ingredients
- 1 Handful Centra Blackberries
- 1 Handful Centra Blueberries
- 1 Centra Mixed Nuts 1 pack Almonds, Granola, Pecan Halves and chopped Walnuts (as much as you need or want, depending on your taste for them)
- 300 ml Coconut Milk
- 1 Handful Strawberries
Method
The easiest way to break up the nuts is to blend them, but you don't have to.
Next chop up your fruit and add them, also with your topping, Adding your milk.
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Ingredients
- 340 g beef steak Sirloin
- 10 black olives
- 0.5 tbsp Black Pepper
- 1 tbsp Centra Olive Oil
- 1 Centra Onion Thinly Sliced
- 1.5 tub Centra Tomato Diced
- 2 Clove garlic Minced
- 0.25 flakes red pepper
Method
In a large pan, heat 1 tablespoon oil over medium heat.
Add the garlic, red pepper flakes, and onion and cook until onion is translucent.
Add the steak to the pan, browning on all sides. Use a wooden spoon or tongs to turn pieces as needed.
Stir in the garlic, tomatoes, olives, Italian seasoning, and pepper. Simmer uncovered for about 5 minutes more, stirring occasionally.
Serve with Cauliflower Mash and steamed greens.
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Ingredients
- 2 tbsp Almond Butter
- 50 ml Almond Milk
- 1 Head Broccoli Chopped
- 2 tbsp Centra Olive Oil
- 4 Centra Spring Onion
- 2 Chicken Breast
- 4 garlic
- 1 Green Pepper
- 1 red pepper
- 1 yellow pepper
Method
Melt 1 tbsp. oil in a pan on medium heat
Add the spring onion, garlic, and chicken and fry until golden
Add the remaining vegetables and stir until cooked through or browned
When the vegetables are cooked through add the remaining coconut oil, coconut milk and almond butter.
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Ingredients
- 2 tbsp Centra Olive Oil
- 4 Centra Spring Onion Chopped
- 4 Centra Tomato Large
- 100 g Feta Cheese
- 4 tbsp Ground Almonds
- 1 Pinch Parsley
Method
Cut the tops off the tomatoes – cut in like a v and retain the lids.
Remove the pulp, discard the seeds and chop up the remainder.
Place into a bowl with the Feta, almonds, spring onions, olive oil and parsley.
Fill the tomato shells and place the lids back on top.
Bake in oven at 200C for 15 to 20 minutes.
Remove and leave for 1 to 2 mins to settle.
Serve on their own or with a little side salad – comfort food.
Spinach & Blueberry Smoothie
Spinach & Blueberry Smoothie
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Ingredients
- 2 tbsp Almond Butter
- 1 Banana
- 0.5 tub Centra Blueberries
- 1 tub Centra Spinach
- 0.5 tub Coconut Milk
- 0.5 tub water
Method
Combine the spinach, blueberries, banana, almond butter, water, and coconut milk in a blender.
Cover and pulse until smooth.
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Ingredients
- 4 Centra Free Range Eggs
- 1 Centra Lime
- 1 tbsp Centra Olive Oil
- 2 Centra Tortilla Wraps
- 100 g Chorizo
- 50 ml Fresh Irish Milk 1 Litre
- 0.5 Green Pepper
- 0.5 tbsp Pepper
- 1 tbsp salt
Method
Start by heating the olive oil in a large frying pan over a medium to high heat. Cut the chorizo and green pepper into cubes and fry in the hot oil for 5 minutes, until the chorizo has browned and the green peppers have softened but still have a crunch.
Meanwhile, beat your eggs with the milk, salt and pepper.
When the chorizo and pepper have had five minutes, remove from the frying pan and set aside. Put the beaten eggs into the same frying pan, so that it can cook in the leftover chorizo oils. Leave the egg to cook over a medium high heat for 3 to 5 minutes, stirring it from time to time, until you have scrambled eggs.
Divide the eggs between the two wraps and spread the chorizo and green pepper mix over the top. Wrap them up and serve with a slice of lime.
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Ingredients
- 1 tbsp Black Pepper
- 2 tbsp Centra Olive Oil
- 450 g Chicken Breast Boneless, skinless and cut into cubes
- 1 stick Fresh Ginger Peeled and finely chopped
- 2 clove garlic Peeled and finely minced
- 1 tbsp honey
- 1 red pepper Seeded and cut into strips
- 3 tbsp Soy Sauce
- 3 tbsp Vinegar
Method
Whisk together in a medium sized bowl, half of the soy sauce, half of the vinegar, and the honey. Add the chicken and toss to coat. Place in the fridge to marinate for 30 minutes.
Add oil to a pot and heat to medium-low. Add the garlic and ginger and cook for 30 seconds, just until garlic is golden and fragrant, but not burnt.
Add the marinated chicken with any juices in the bowl and cook for 3 minutes. Add the pepper strips, remaining soy sauce and vinegar, and black pepper and stir.
Cook for about 10 minutes until peppers have softened and chicken is cooked through.
Spoon chicken over or alongside brown rice or quinoa.
