Fajitas

Prep time – 15 minsCook time – 15minsServes 4 persons

Ingredients

• 2 red, yellow or orange peppers
• 1 large onion, 4 leeks or a bundle of spring onions
• 1 handful of other seasonal veg e.g.chard or spring greens, courgette or fried squash.
• 1tsp. coconut oil
• Sea salt and freshly ground black pepper
• Juice of 1 lemon or 2 limes
• 1 tsp. cumin seeds
• 1 tsp. paprika
• A pinch of chilli powder
• A handful of fresh summer herbs (coriander, chives, chevil, parsley).
• Tortilla wraps (can use gluten free or could use Romaine lettuce leaves instead).
• Grated cheddar and/or natural Greek organic yoghurt to serve.
• Salsa or diced tomatoes to serve.
• Optional left over cooked meat, chicken or prawns.

Preparation

• Slice peppers and remove stems and seeds
• Heat a large frying pan so it is hot, gloss the veg with melted oil
• Season with salt and pepper and add a spritz of citrus juice
• And sizzle the veg in a hot pan for a few minutes
• Stir often
• When the veg has a little colour add the spices and more coconut oil if required.
• Add any cooked meat if using now
• Add fresh squeeze of citrus juice
• Taste add more spices, and season as required
• Scatter herbs over
• Bundle into warm tortilla wraps
• Serve with salsa, fresh dice tomatoes, dollop of natural yoghurt and/or a scattering of cheese.

Tips

• Fajitas are versatile use any vegetables that you find in the fridge.
• Good with left over chick, pork or steak.
• Nice as a vegetable side dish.

Salad Jars

This is my most favourite and most frequent lunch, especially for work.
It can be made 1-2 days in advance and picked out of the fridge on the way to work.
Choose a large jam or pickle jar as a storage vessel, ensure the top seals well if you are putting dressing at the base.

1) Dressing – choose from

• 2 tbsp. of olive oil mixed with 1 tbsp. balsamic vinegar
• 1 tbsp. od avocado oil mixed with 2 tbsp. lemon juice and ½ crushed garlic clove.
• 1 tbsp. olive oil mixed with 2 tbsp. lemon juice and pinch salt.
• 2 tbsp. olive oil mixed with 1 tbsp. apple cider vinegar and 1 tsp. mustard.

Put at the base of the salad jar or alternatively carry in a separate container and add to the salad before serving.

2) Filling vegetables – choose one, or a combination

• 100g roasted sweet potato
• 100g avocado
• 100g roasted cauliflower
• 100g chopped grated beetroot.

Place in the jar on top of the dressing

3) Raw vegetables – use a combination, or just your favourites.

• 150g grated carrot
• 150g chopped cherry tomatoes
• ½ red or yellow pepper
• 6-8 slices cucumber

Add this as the next layer into the salad jar

4) Protein – pick one from

• 150g cooked quinoa
• 150g poached chicken breast
• 150g smoked mackerel
• 1 boiled eggs, sliced.

Add to the jar as the 4th layer

5) Salad leaves

• 2-3 handfuls rocket
• 2-3 handfuls watercress
• 2-3 handfuls mixed salad leaves

Add to the top of the jar, this will keep the leaves fresh.

Optional Topping – pick from one.

• 1 tbsp. sunflower seeds
• 1 tbsp. chia seeds
• 1tsp chilli flakes
• 1tsp almond flakes

Tips

• you can vary the ingredients as much a possible, but protein and vegetables should form the main ingredient.
• Olives are a good addition.

Carrot and Almond Soup

Serves 4

Ingredients

• 6 carrots, chopped
• 1 sweet potato, peeled and chopped
• 1 stick celery, sliced
• 1 onion or leek, sliced
• 1 clove garlic, crushed
• Small bunch coriander, chopped
• Sea salt
• Freshly ground black pepper.
• 1-1.5L vegetable or chicken stock (or bone broth)
• 100g ground almonds

Preparation

• Place all vegetables into a large pan and cover with stock
• Add coriander and garlic and season with salt and pepper
• Simmer until vegetables are tender.
• Blend together until smooth
• Check seasoning.
• Add ground almonds and stir through the soup.
• Serve in warmed bowls.

Turkey Burgers

Serves 4
Prep 10minutes
Cook 25minutes

Ingredients

• 500g turkey mince
• 3cm fresh ginger, peeled and grated
• 1 garlic clove, crushed
• 1 red chilli
• 25g fresh coriander, finely chopped
• 25g fresh mint, finely chopped
• 2 spring onions, finely chopped
• 2tbsp coconut oil

To serve

• Large lettuce leaves to serve
• 2 spring onions to serve

Cucumber yoghurt dressing

• 200mg organic natural Greek yoghurt
• ½ cucumber grated
• Zest of half lemon

Sweet potato wedges

• 800g sweet potatoes or 1 per person, chopped into wedges
• 1-2 tbsp coconut oil

Preparation

• Preheat oven to 200’C/108’C fan/ Gas 6
• Mix all the burger ingredients together, except the oil
• Add salt and pepper (may need about ½ tsp salt)
• Mix well with hands and then shape into 4 patties
• Set aside
• Heat coconut oil in a baking tray, place sweet potatoes, season and toss in oil
• Cook for 20 mins
• Add 2 tbsp coconut oil to non stick pan and heat on medium heat
• Fry burgers for 5 minutes on each side, until golden
• Remove and add to ove pan with wedges to cook for 5 mins more
• Make yoghurt dressing by mixing all the ingredients together
• Place a burger on 1-2 lettuce leaves, add a dollop of yoghurt and sprinkle with spring onions.
• Add a side of potato wedges.

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