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.
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