Recipes

8-12 Weeks

Breakfast

Green Machine Smoothie

Ingredients

  • 250 ML of unsweetened almond milk
  • 60 ml of full fat coconut milk
  • 50g of spinach leaves
  • ½ small avocado
  • 2 TBS of hemp seeds
  • 1 juice of lime

Method

  • Place all the ingredients in a blender and whizz up

 

Breakfast

Sausage Broccoli Frittata

Ingredients

  • 200 g broccoli florets
  • 2 Pre-cooked organic Italian pork or chicken sausages cut into 1 cm rounds
  • 1 Small and white leek, white and pale green part chopped into 1 mm rounds
  • 1 Tbs of coconut oil
  • 6 organic free range eggs
  • 1 tablespoon chopped chives
  • 1 Avocado

Method

  • Preheat oven to gas too 200c
  • Cook the florets in boiling water for 2 minutes and drain and then cut into small pieces
  • Heat coconut oil to a large non-stick panand add leeks and cook for 2-3 minutes
  • Add chopped sausages
  • Now add the chopped broccoli and cover out evenly
  • Whisk the eggs into a bowl with salt and pepper
  • Speak out over the sausage and broccoli base
  • Cook on a medium heat for about 8 minutes until the base is nearly set
  • Turn on the grill of the oven to medium and put the pan under the oven for 3-4 minutes until firmly set and golden brown on top
  • Take out of the oven and you should be able to slide a spatula or a big knife under the frittata and serve

Lunch

Avocado and Organic Heirloom Tomato Salad

  • 4 Organic Heirloom Tomatoes sliced into 1cm rounds
  • 4 Avocados, diced
  • One red onion chopped
  • 15 Walnuts roughly chopped
  • Serves 4

Dressing

  • 4 Tablespoons of Extra Virgin Olive Oil
  • 1 Juice of lemon
  • Pinch of salt
  • Quarter Tsp of black pepper

 

Method

  • Layer the tomatoes on a large serving plate
  • Arrange the diced avocados and onions over the plate
  • Toast the walnuts until they start to brown
  • Drizzle with the dressing and serve

 

 

Lunch

Buckwheat Pasta with aubergine, pepper and basil

Ingredients

  • 1 Aubergine Sliced into small cubes
  • 1 Red Pepper thinly sliced and cut into 2 inch strips
  • 1 Yellow pepper thinly sliced and cut into 2 inch strips
  • 1 Garlic clove thinly sliced
  • One red chilli roughly sliced
  • 200 Grams Gluten Free Buckwheat Pasta
  • 5 TBS of Extra virgin olive oil
  • 12 cherry tomatoes halved
  • Bunch of basil, roughly chopped
  • Serves 2

 

Method

  • In a separate frying pan, heat 4 TBS of olive to medium heat
  • Add the aubergine and fry for 10-12 minutes or til tender. Aubergine take a lot of olive oil so be prepare to add a bit more if they absorb the oil.
  • Once cooked, drain the excess oil on kitchen paper
  • In a saute pan, heat the remaining oil and add the peppers and saute for 4-5 mins over medium heat.
  • Add garlic and chilli and keep stirring for a1-2 minutes
  • Add cherry tomatoes and cook for 3 minutes
  • Add chopped basil
  • Whilst cooking, cook pasta as per instructions in boiling water
  • Drain and leave some cooking liquid
  • Mix in the aubergine to the pan with peppers, tomatoes and garlic
  • Add pasta with a couple of spoons of pasta water and mix through

 

Lunch

Vegetable Cabbage Soup

Ingredients

  • 4 tbsp. extra-virgin olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 1/2 tsp. ground nutmeg
  • Freshly ground black pepper
  • 1 (15-oz.) can chickpeas, drained and rinsed
  • 2 cloves garlic, minced

 

Method

  • In a large pot, over medium heat, heat olive oil. Add onion, carrots, and celery, and season with salt, pepper, and chili powder. Cook, stirring often, until vegetables are soft, 8-10 minutes. Stir in chickpeas, garlic and cook until garlic is fragrant, about 30 seconds. Add water, and bring to a simmer.
  • Stir in tomatoes, parsley and cabbage and simmer until cabbage is wilted, about 6 minutes.
  • Remove from heat and stir in red pepper flakes. Season to taste with salt and pepper.
  • Squeeze one whole lemon into soup
  • Blitz with a handblender and serve
  • Serves 4

 

Dinner

Mediterranean Chicken and Vegetable Tray Bake

 

  • 1 courgette, sliced into cubes
  • 1 red pepper, halved, seeded and sliced
  • 1/2 red onion, cut into thin wedges
  • 2-3 organic chicken legs
  • 3-4 sun-dried tomatoes, each chopped into 3
  • 1 tbsp pitted Kalamata olives
  • 2 TBS of Capers
  • 2 bay leaves
  • Sea salt and pepper
  • 2 TBS coconut oil
  • Serves 3

 

Method

  1. Preheat the oven to 200°C/400°F/Gas mark 6.
  2. Place the courgette, pepper and onion in a roasting tin with coconut oil. Place the chicken legs on top and sprinkle over sun-dried tomatoes. Season with salt and cracked black pepper and throw in the bay leaves.
  3. Bake in the oven for about 10 minutes, then remove from the oven and stir everything around to ensure that the fat from the chicken the vegetables evenly.
  4. Return to the oven for another 20 and then add olives and capers.
  5. Heat for another 5 minutes
  6. Check the chicken is cooked through and serve.

Sweet Potato and Cod Fish Cakes

Ingredients

 

  • 150g Butternut Squash
  • ½ cup of horseradish grated
  • 225g cod fillet, skinned and roughly chopped
  • 3 tsp chopped parsley
  • 1 Juice of Lemon
  • 1 tbsp coconut oil
  • 1 egg, beaten
  • 20g Buckwheat flour
  • Serves 2

 

Method

 

  1. Place the squash into a pan of boiling water and cook until tender, 7-8 minutes.
  2. Preheat oven to 200c and roast cod for 10 minutes. Let it cool
  3. In a mixing bowl lightly mix the squash, cod, horseradish, egg, lemon juice and parsley, season with a little salt and pepper. Divide the mixture into 4 patties
  4. Chill for 30 mins
  5. Dust the patties very lightly with Buckwheat flour
  6. Heat coconut oil in a pan on medium heat
  7. Fry patties for 4 minutes each side, til they are cooked through
  8. Serve over a bed of rocket leaves