Tomato & Feta Cheese Salad

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Tomato & Feta Cheese Salad
Tomato & Feta Cheese Salad
Servings:2
Preparation Time:5
Cooking Time:
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Ingredients

  • 6 black olives Pitted & Sliced
  • 2 cucumber peeled & chopped
  • 0.25 jar olive oil
  • 1 red onion chopped
  • 3 Tomato chopped
  • 1 jar Feta Cheese crumbled
  • 4 tsp Lemon juice
  • 1 pinch Salt & Pepper

Method

  1. In shallow salad bowl, or on serving platter, combine tomatoes, cucumber, and onion. Sprinkle with oil, lemon juice, and salt and pepper to taste. Sprinkle feta cheese and olives over salad. Serve.

Tuna Salad

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Tuna Salad
Tuna Salad
Servings:1
Preparation Time:
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Ingredients

  • 1 pinch Black Pepper
  • 1 handful Blueberries
  • 1 red onion
  • 1 handful white grapes
  • 1 handful cherry tomatoes
  • 1 handful flaked almonds
  • 1 tbsp Greek Yoghurt
  • 1 dollop Lemon juice
  • 1 pack rocket leaves
  • 1 handful Strawberries
  • 1 rub tuna

Method

  1. Very simply prepare veg and fruit/berries and mix together in a salad bowl. Add tuna to top and sprinkle with flaked almonds, walnuts, Greek yogurt, lemon juice and black pepper.
  2. So easy, tasty and ideal for unplanned days when you’re on the move.

Fruity Crepes

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Fruity Crepes
Fruity Crepes
Servings:2
Preparation Time:5
Cooking Time:10
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Ingredients

  • 1 tub Flour
  • 1 tbsp butter
  • 2 Centre Free Range Eggs
  • 0.5 tub Coconut Milk
  • 1 Wedge Coconut oil To grease pan
  • 0.5 tbsp salt
  • 0.5 tbsp vanilla extract
  • 0.75 tub water

Method

  1. Combine the wet ingredients in one bowl and mix with a whisk until well blended.
  2. In another bowl combine the dry ingredients, mix well. Combine the dry and wet ingredients to form a thin batter.
  3. Heat a 8” skillet on medium high heat and add a small amount of coconut oil to the pan.
  4. Pour about 1/4 cup of batter into a hot skillet. Swirl the skillet until the bottom of the pan is covered with batter. Cook the crepe for 1 minute.
  5. Use a thin spatula to loosen the edges and gently flip it over and cook for an additional minute. Transfer to plate and fill with favourite topping i.e. almond butter or bio live yoghurt with blueberries, to make a great fresh fruit crepe.

Chicken, Avocado, Spinach & Rocket

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Chicken, Avocado, Spinach & Rocket
Chicken, Avocado, Spinach & Rocket
Servings:2
Preparation Time:5
Cooking Time:15
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Ingredients

  • 1 Avocado peeled, destined and sliced lengthways
  • 1 tsp olive oil
  • 2 chicken breasts skinned and sliced lengthways
  • 1 PACK mixed leaves
  • 1 pinch salt
  • 3 tbsp olive oil
  • 1 tsp Dijon Mustard
  • 1 pinch salt

Method

  1. Season the chicken strips with sea salt and pan fry in oil. Brown the chicken evenly on both sides and cook until firm.
  2. To make the dressing: put the olive oil, cider vinegar, mustard and salt into a bowl and whisk until combined.
  3. Dress the leaves and divide into two bowls.
  4. Arrange the avocado and chicken in each bowl

Coconut Almond Pancakes

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Coconut Almond Pancakes
Coconut Almond Pancakes
Servings:1
Preparation Time:5
Cooking Time:5
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Ingredients

  • Almond Milk
  • 2 Free Range Eggs
  • 1 tsp Coconut oil
  • 20 g Desiccated coconut
  • 30 g Ground Almonds
  • 1 handful Mixed Berries
  • 1 handful Mixed Nuts chopped
  • 2 tbsp Natural yoghurt

Method

  1. Combine eggs, ground almonds, desiccated coconut into bowl and whisk together.
  2. Add in almond milk to desired consistency.
  3. Heat up oil in frying pan
  4. Pour in 1/2 pancake mixture and fry on a low/medium heat - flip and heat on the other side.
  5. To serve add yogurt, blueberries and flaked almonds

Brunch Fritatta

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Brunch Fritatta
Brunch Fritatta
Servings:4
Preparation Time:5
Cooking Time:20
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Ingredients

  • 4 Eggs
  • 1 tsp olive oil
  • 4 handful Spinich
  • 1 Tomato
  • 0.5 Courgettes chopped
  • 1 onion chopped
  • 0.5 red pepper chopped
  • 1 pinch Salt & Pepper
  • 0.5 yellow pepper chopped

Method

  1. In a small frying pan heat some oil and add all the chopped veg excluding the tomato. (If the pan is too big the frittata won’t get any height)
  2. When the peppers start to soften place the spinach on top of the mixture.
  3. In a measuring jug beat together the 4 eggs with a little salt and pepper.
  4. As the spinach starts to wilt stir into the veg.
  5. Pour over the egg mixture and stir immediately to make sure the veg and spinach are all through the egg mixture.

Egg Muffin

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Egg Muffin
Egg Muffin
These delicious 'muffins' make a perfect breakfast treat, and the whole family will love them. Great for popping in lunchboxes too!
Servings:1
Preparation Time:
Cooking Time:10
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Ingredients

  • 2 Medium Free Range Eggs
  • 2 slice Crumbed Ham
  • 3 Spring onions
  • 1 Tomato

Method

  1. This can be done in ramekins or in a muffin tin, make sure to use cases so they won't stick
  2. Beat the eggs in a jug
  3. Chop up the tomatoes. ham and spring onions and mix them in with the eggs
  4. Pour the mixture into the muffin cases or into ramekins
  5. Bake in the oven for 15 mins until the egg is firm

Breakfast Bars

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Breakfast Bars
Breakfast Bars
Servings:4
Preparation Time:10
Cooking Time:30
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Ingredients

  • 4 tbsp Almond Butter
  • 1 Banana
  • 50 g butter
  • 3 tbsp Flax Seeds
  • 3 tbsp honey
  • 1 Sprinkle Lemon Zest
  • 1 Handful Mixed Nuts
  • 2 Tub Gluten Free Porridge Oats

Method

  1. Pre heat oven at 160oC.
  2. Melt butter, nut butter and honey in large saucepan. Mash bananas and add to saucepan. Once mixture is melted take off heat. Add oats, seeds, nuts, lemon & orange zest and mix together.
  3. Place baking paper into baking tin and grease with coconut oil. Place mixture into tin and spread evenly, 1 inch thick.
  4. Sprinkle seeds and drizzle honey over mixture to finish.
  5. Place in oven for 30 minutes.
  6. Take out to cool and then cut into bars. Enjoy!

No Oatmeal Porridge

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No Oatmeal Porridge
No Oatmeal Porridge
Servings:4
Preparation Time:5
Cooking Time:5
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Ingredients

  • 30 g Almond Meal
  • 185 ml Almond Milk
  • 1 handful Blueberries for topping
  • 0.5 tsp Cinnamon
  • 2 tsp Golden Flaxseed Meal
  • 2 tsp Maple Syrup
  • 1 pinch salt
  • 0.5 tsp vanilla extract

Method

  1. Combine all ingredients in a small saucepan and bring to a boil over medium heat, stirring occasionally
  2. Turn the heat down slightly so it doesn’t boil over, and let it cook until thickened, about 2 minutes. It will continue to thicken as it cools.
  3. Transfer to a serving bowl and top with shredded coconut, or toppings of your choice.

Breakfast Stuffed Peppers

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Breakfast Stuffed Peppers
Breakfast Stuffed Peppers
Servings:4
Preparation Time:5
Cooking Time:40
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Ingredients

  • 3 Handful baby spinich
  • 1` pinch Black Pepper
  • 8 Free Range Eggs Beaten
  • 1 Tomato Diced
  • 1 tbsp Coconut oil
  • 100 g mushrooms sliced
  • 1 onion diced
  • 4 Red Peppers sliced in half, core and seeds removed
  • 1 pinch salt

Method

  1. Preheat your oven to 180c.
  2. Heat some oil in a pan placed over a medium-heat.
  3. Sauté the onion until soft, about 4 minutes, then add the mushrooms and tomatoes and cook about 2 minutes.
  4. Add the spinach and cook until witted, about 1 or 2 minutes.
  5. Season to taste with salt and pepper
  6. Divide the vegetable mixture equally among the pepper halves.
  7. Top off each pepper half with some of the beaten eggs, and add the meat of your choice, if using.
  8. Place the stuffed peppers in the oven, on a baking sheet, and bake for 40 minutes.