Healthful Hands Recipes


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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.

Mozerella Cous Cous Recipie

Chicken and Courgette with Pesto Topping


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 !

Chicken and Courgette with Pesto Topping

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.
Mango Cream

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.
Avocado Dip

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


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.

Seafood with Spinach and Parsley Dressing

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Healthful Hands Health Coaching

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. Plus the rest of the world via online media.