1 cup cous cous (made according to packet instructions)
3 slices of mozzerella cheese
1 Vine ripened tomato diced
Half avocado sliced
Handful of chopped pepper
Handful of chopped cucumber
Handful of mixed salad leaves (spinach, pak choi, romaine letuce, rocket)
Pinch of herbs to taste
Salt and pepper
Arrange all ingredients in a bowl, relax and enjoy.
3 or 4 Chicken goujons
I tablespoon Pesto (from a jar is just fine)
Good hanfdul chopped spring greens
Handful chopped mushrooms
Salt & Pepper
1 tbsp coconut oil
Spread the Pesto on top of the chicken goujons and put into an overproof baking dish. Chop the courgette into thick slices and add to the chicken. Sprinkle with salt and pepper and roast in the oven at 180 for about 10/15 mins.
While the chicken is baking sautee the mushrooms in the coconut oil, when soft add the garlic and the pring greens, salt and pepper to taste and cover. Cook on a low heat until the greens have wilted.
Serve warm and enjoy !
Prep Time: 10 minutes
1 mango, peeled and diced
1/4 cup orange juice
1 tablespoon lemon juice
1 tablespoon agave nectar (optional)
1 cup organic whipping cream or carton of soft tofu or large ripe banana
Prep Time: 3 minutes
Makes 1 cup
1 large peeled and pitted avocado
2/3 cup plain yogurt, goat yogurt, coconut yogurt, or almond yogurt
1 diced tomato
a squirt of lemon or lime juice
dash or two of cayenne pepper
sea salt and black pepper
Serves 1 Prep time 5 Mins Cook time 10 mins
I cup of cooked Prawns
1 cup of cooked crayfish tails
2 Slices of smoked salmon chopped
1 Handful spinach
1 Generous bunch Parsley
1 Tbsp Greek Yoghurt
Squeeze of lemon juice
Salt and pepper to taste
Put on a pan of water to boil for wholemeal spaghetti - Cook until just soft.
Put the spinach, parsley, greek yoghurt into a blender, add a squeeze of lemon juice and salt and pepper to taste. Blend until a smooth sauce. Mix the seafood with the sauce unti evenly coated.
Drain the cooked spaghetti and serve with the seafood and sauce, Garnish with a slice of lemon and a sprig of parsley.
1 Large Portabello Mushroom (or two small ones)
2/3 slices of Goats Cheese
Handful of Sugar Snap Peas
Half ripe Avocado
Sprinkle of mixed seeds
Salt & Pepper & herbs to taste
Grill or griddle the Portabello mushroom until almost cooked
Arrange the slices of Goats Cheese on the mushroom and place under a medium grill
While the cheese melts, lightly steam the spinach and sugar snap pea, season with salt and pepper and sprinkle with mixed seeds.
When everything is cooked through arrange all ingredients in a bowl, relax and enjoy.
1 Potabello Mushroom
1 Beef Tomato thickly sliced
3 or 4 slices Mozzarella Cheese
Half an avocado sliced
Splash of Balsamic Vinegar
Salt & Pepper to taste
Heat an oven at 180/Gas 5. Remove the stalk from the mushroom and place it on a baking tray along with the tomato slices. Add the mozzarella to the top and drizzle with the balsamic vinegar. Add salt and pepper to taste and place in the oven for around 19 mins.
Serve with the sliced avocado or green veg of your choice and enjoy!
*Try adding a few basil leaves to garnish and a splash of olive oil.
2 Rashers of smoked bacon
1/2 Cup Sugar Snap Peas
1/2 Cup mushrooms
1/2 Cup Pak Choi
1/2 Cup Spinach
Tbsp Maple Syrup
Olive Oil and Salt & Pepper to Taste
Grill the bacon until cooked. Heat some olive oil in a pan and saute the veggies, except the avocado until lightly cooked. Serve the veggies in a bowl with chopped avocado and bacon on top. Drizzle the maple syrup on top and add salt & pepper to taste.
There is nothing better than eggs for breakfast as they are a great source of protein and some studies show eating eggs instead of bagels might help with weight loss! Whole eggs are full of all the essential amino acids our bodies need. Add some veggies instead of toast for a healthier twist!
2 eggs and a dash of milk ( I used Goats milk)
1/2 cup sugar snap peas
1/2 cup red pepper
1/2 cup pak choi
1/2 cup spinach
Saute the veggies in some olive oil until lightly cooked. At the same time beat the eggs and cook in a pan over a low heat,stir often. When the eggs are almost firm add in some chopped smoked salmon just to heat through.
Serve in a bowl with salt & pepper to taste. I added a drizzle of Orange and Mustard dressing for some added zing !
Located in Radcliffe, near Bury, Healthful Hands is ideally located to provide personal health and nutritional coaching and support in the following areas: Ainsworth, Bolton, Blackburn, Bury, Chorley, Farnworth, Haslingden, Heywood, Little Lever, Manchester, Prestwich, Radcliffe, Salford, Swinton, Westhoughton, Whitefield, and throughout Greater Manchester, Lancashire and the North West of England.