|
Recipe Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
|
Print Recipe
Print Recipe
|
Ingredients
- 1 Pinch Black Pepper
- 1 Broccoli
- 150 g Centra Kale
- 2 Chicken Breast
- 1 tbsp Coconut oil
- 1 tbsp Mixed Spices
- 150 g mushrooms
- 0.5 Onion Cashews
- 1 tbsp Paprika
- 1 Handful Parsley
- 1 red pepper
- 1 Pinch salt
- 0.5 Cube Vegetable Stock
- 1 yellow pepper
Method
Cook chicken in the oil on a med-high heat and brown while adding onion, all seasoning and garlic.
Separately boil broccoli & kale.
When chicken is cooked thoroughly add peppers, mushrooms & parsley, stock cube with a little hot water, you can add more seasoning if desired.
Stir around and lower heat, then add cashews.
Simmer for a further 15 minutes until broccoli & kale is ready.
When broccoli is cooked (not too soft) add it to chicken and veg in wok and stir.
Use kale as a bed base for dish and add the chicken and broccoli.
|
Recipe Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
|
Print Recipe
Print Recipe
|
Ingredients
- 1 Carrott Shredded
- 700 g Chicken Breast Cooked and Shredded
- 1 litre chicken stock
- 3 cloves garlic Peeled and Crushed
- 1 Piece Ginger
- 100 g mushrooms Sliced
- 3 Onions Sliced
- 1 pinch salt
- 0.25 tbsp Turmeric
Method
Pour the chicken broth into a medium pot and add the ginger, turmeric and garlic.
Bring to a boil then reduce to a simmer for 20 to 30 minutes.
Using a slotted spoon remove the ginger and garlic. Discard.
Add the chicken, mushrooms, onions, carrot and if desired your noodles.
Heat about 5 minutes on medium-low or until everything is warmed through.
Taste and adjust the seasoning with sea salt.
|
Recipe Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
|
Print Recipe
Print Recipe
|
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.
-
Eat just as is, or pile on top of fresh lettuce leaves to make a wrap.
|
Recipe Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
|
Print Recipe
Print Recipe
|
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.
|
Recipe Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
|
Print Recipe
Print Recipe
|
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.
|
Recipe Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
|
Print Recipe
Print Recipe
|
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.
-
-
|
Recipe Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
|
Print Recipe
Print Recipe
|
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
|
Recipe Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
|
Print Recipe
Print Recipe
|
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.
-
|
Recipe Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
|
Print Recipe
Print Recipe
|
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.
