Viewing entries tagged
whole food

Left Over Roast Chicken, Vegetable & Coconut Rice

Comment

Left Over Roast Chicken, Vegetable & Coconut Rice

 

  • left over organic roast chicken - we always have 1/2 a chicken left over so use this for 2 of us. If you have less, you could add chicken breast or add some prawns to bulk it up
  • left over gravy (optional but delicious!)
  • 1 large red onion - diced
  • 1 thumb sized piece of ginger - diced or grated
  • 2 cloves garlic - diced
  • 1/2 head broccoli - cut into florets
  • 1 red pepper - diced
  • 1 handful green beans - halved
  • 1 bok choy - sliced
  • 1 can organic coconut milk
  • 1 tsp Marigold vegetable boullion powder
  • 1 tbsp tamari
  • 1 tsp turmeric
  • sea or himalayan salt & black pepper to taste
  • 120g brown basmati rice or rice noodles
  1. Heat a large saucepan on a high heat and add about a tsp of coconut oil. When hot, add the onion, garlic and ginger and cook till soft and darker in colour (may take 10-15 min). Make sure you don't burn them, add a little water if they’re catching.
  2. Add all the other veg except the bak choy, as well as the chicken, gravy and tamari. Keep stirring until the veg starts to cook slightly (not until cooked though otherwise the veg will end up overdone at the end of the meal).
  3. Add the coconut milk, boullion powder and turmeric. If using rice, add the rice now. You will need to keep an eye on it to see if you need to add any water as the rice soaks up the liquid. It will take about 10-15min on a low heat to cook. Add the bok choy when the rice is almost ready.
  4. If using rice noodles, simmer until the veg is just cooked, then add the noodles and bok choy. Cook for about 5 min until the noodles are soft (rice noodles don't take long to cook at all).
  5. Season to taste.
  6. Enjoy :-)

 

NB. you can use any veg for this! It doesn't have to be what I have written here. You could also cook the rice separate while cooking everything else to make it a faster dish.

If you would like to keep up to date with recipes and blogs please fill in the form below to sign up to my newsletter.

Name *
Name

Comment

Tomato Baked Chicken

Comment

Tomato Baked Chicken

serves 2

  • 2 organic, free range chicken breasts
  • 400ml Tomato passata
  • 2 tsp Tomato paste
  • 2 cloves garlic
  • 1 onion
  • 1 red pepper
  • 1 courgette
  • 1 tsp chilli flakes
  • 2 tsp dried oregano
  • Bunch of fresh basil
  1. Preheat the oven to 180C.
  2. Chop the garlic, onion, red pepper and courgette and put into a baking tray.
  3. Add the passata, paste, chilli flakes, oregano and half the basil to the baking tray and mix together so everything is coated in the tomato sauce.
  4. Place the chicken breasts on top and season with black pepper and sea salt and place in the oven for 30min.
  5. After 15min baste the chicken with the tomato sauce.
  6. After 30min check the chicken is cooked by using a knife. If it is still pink, pop back into the oven for another 5-10min.
  7. Once the chickens cooked, serve with rice or sweet potato and veg, and enjoy! ☺

Comment

Lemon And Rosemary Infused Sea Bass

Comment

Lemon And Rosemary Infused Sea Bass

serves 2

  • 2 sea bass fillets
  • 1 unwaxed lemon
  • 4 large sprigs of rosemary
  • 2 cloves garlic
  • Black pepper
  • Olive oil
  • Sea salt/Himalayan sal
  1. Chop up 2 sprigs of rosemary and 1 clove of garlic and mix in with the sweet potatoes. Drizzle them with a little olive oil and use your hands to mix, so the sweet potatoes are evenly coated.
  2. Using a knife, slice the skin of the sea bass diagonally so the flesh is exposed and place into a baking dish flesh side down.
  3. Grate the lemon zest and squeeze the juice over the fish.
  4. Take the rosemary leaves off the remaining 2 sprigs and place in the cuts of the skin.
  5. Heat 1tsp coconut oil in a frying pan.
  6. Season with black pepper and sea salt then place in the frying pan skin side down. Cook until skin starts to crisper (3-4min), then flip over for 2min, or until fish is flaky.
  7. Place on a plate with rice and veg and enjoy!

Comment

Healthy Chicken Goujons

Comment

Healthy Chicken Goujons

Serves 2

  • 2 organic chicken breasts cut into strips
  • 100g gluten free bread 
  • 2 garlic cloves
  • pinch himalayan salt or sea salt
  • 1 tbsp paprika 
  • 2 eggs- beaten
  • 2 tbsp rice flour or gluten free flour
  1. Pre-heat the oven to 180 degrees.
  2. In a food processor, add the garlic, bread, salt and paprika and blitz until fine breadcrumbs are made.
  3. Place the beaten eggs, breadcrumbs, flour and chicken all in 4 separate bowls.
  4. One at a time, dip the chicken into the flour, then the egg, then the breadcrumbs. Make sure they are thoroughly coated.
  5. Place them in a baking dish and bake for 25-30min, or until golden brown.
  6. Enjoy with sweet potato chips and salad :-)

Comment

Vegetable Fritters

Comment

Vegetable Fritters

(serves 2)

  • 4 eggs
  • 400g mixed vegetables (I use broad beans, peas, sweet corn and chopped spinach)- you can use frozen veg but defrost beforehand. I like using frozen spinach for these.
  • 1 tbsp rice flour
  • Juice of 1 lemon or lime
  • 1 handful of coriander or 2 drops of doTERRA coriander essential oil
  • Black pepper or 1 drop of doTerra black pepper essential oil
  • Coconut oil for cooking

 

  1. Place all of the ingredients (except coconut oil) in a big mixing bowl and stir until everything is mixed together and there are no lumps of flour or unmixed egg.
  2. Melt the coconut oil in a frying pan on a medium heat.
  3. When the coconut oil is hot enough, using a tablespoon, place 1 spoon of the mixture in the pan. Repeat this until the pan is full. 
  4. Cook for a couple of minutes then flip to cook on the other side.
  5. After a couple of minutes the fritters should be cooked so place on a serving dish. If you have more mixture, repeat this process until it has all gone. 
  6. If you want to keep the fritters warm you can put the oven on low (about 80-100 degrees) or you can save them and eat them cold (great for a pack lunch!).
  7. Serve with a massive side salad and enjoy! ☺

Comment