Prep time – 15 minsCook time – 15minsServes 4 persons
- 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.
- 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.
- 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.
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
- 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
- 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
- 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.
- 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
- 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
- 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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