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Mozerella and Cous Cous Lunch Bowl.

Serves 1

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.


Chicken and Courgette with Pesto Topping

Servea

3 or 4 Chicken goujons

I tablespoon Pesto (from a jar is just fine)

1 Courgette

Good hanfdul chopped spring greens

Handful chopped mushrooms

Grated Garlic

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 !

Mango Cream

Prep Time: 10 minutes

Serves 4

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

  • Process first 4 ingredients in a blender.
  • Blend for 1 minute, or until pureed.
  • Pour puree into a medium bowl.
  • Beat whipping cream at medium speed with an electric mixer until soft peaks form. If using tofu or banana whir in a food processor or blender until smooth and creamy.
  • Fold whipped cream or tofu or banana into mango puree, using a knife to swirl in a marbled effect.


  • Avocado Dip

    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

    • Mash avocado with a fork until very smooth.
    • Add yogurt, tomato, cayenne. Blend until smooth. This may be done in a food processor, in a blender, or with a fork.
    • Add sea salt and fresh black pepper to taste.
    • Serve chilled with mixed raw vegetables.
      Tip: Best made a maximum of 1 hour before serving.

    Seafood with Spinach and

    Parsley Dressing

    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

    wholemeal Spaghetti

    Sauce

    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.


    Portabello Mushroom & Goats Cheese

    Serves 1

    1 Large Portabello Mushroom (or two small ones)

    2/3 slices of Goats Cheese

    Handful Spinach

    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.


    Cheesy Topped Tomatoes and Mushroom

    Serves 1

    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.

    Bacon & Maple Syrup Lunch Bowl

    Serves 1

    2 Rashers of smoked bacon

    1/2 Cup Sugar Snap Peas

    1/2 Cup mushrooms

    1/2 Cup Pak Choi

    1/2 Cup Spinach

    1/2 Avocado

    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.

    Smoked Salmon & Scrambled Eggs with a twist

    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!

    Serves 1

    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 !

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