Spring Challenge Recipes

Mexican Salmon Bowl (Summer Reboot ’18)

Recipe 1 – Fish Option

Serves

2

Prep Time

10-15 minutes

Cooking Time

30 minutes

Tip

Store remaining dressing in screw top jar in fridge for another dish!

Equipment

Baking Dish, Saucepan, Blender

Ingredients

2 salmon fillets (wild or organic)

120g black rice, cooked (60g per person)

1x red pepper, finely sliced or diced

1tbsp sweet corn per person

1x small onion, finely sliced

1 avocado (1/2 per person)

1x handful of cherry tomatoes, halved

1x handful coriander, chopped

Himalayan salt & black pepper, to taste

1-2 tbsp dressing per person

For the chipotle lime yoghurt

8 tbsp unsweetened yogurt (eg Fage, Sojade)

2 tsp chipotle flakes

2 tsp smoked paprika

A glug of olive oil

1x clove garlic, minced

Pinch of salt

1x lime, squeezed

Method

1. Prep your rice by putting on to boil
2. Meanwhile, preheat your oven to 180°C/350F/Gas Mark 4. Line a baking tray with greaseproof paper, lay the salmon fillets out and pop in the oven to bake for 25 minutes
3. While the rice and salmon are cooking, melt the coconut oil in a pan, prep your onion, tomatoes and pepper and lightly fry for a few minutes, until soft
4. Once the salmon is cooked, flake it and add to the frying pan
5. Drain the rice and add to the pan, along with the sweet corn
6. Prep your dressing by mixing all the ingredients together in a bowl
7. Serve the salad in bowls, add your sliced avocado, drizzle over the yoghurt dressing, sprinkle with coriander and enjoy!

 

 

Chickpea & Chard Curry (Autumn Reboot ’18)

Recipe 2 – Vegan Option

Serves

2 plus leftovers

Prep Time

10 minutes

Cooking Time  

20 minutes

Tip

Buy a packet of cauliflower florets for the rice OR simply buy pre-prepped cauli rice

Allow approx. 1-2 tbsp yoghurt per person. Watch out for sugar content in yoghurts. I like Fage or Sojade which is dairy free

To save time, option to use ½ tbsp mild curry powder to instead of ground cumin, turmeric, chilli powder, coriander.

Can’t find chard? Use baby leaf greens instead

Equipment

Saucepan, frying pan, baking dish, NutriBullet

Ingredients

2 tbsp coconut oil

1 onion, peeled and chopped

1 bunch of Swiss chard stems and leaves separated, chopped

1 red pepper, cut into strips

200g cauliflower, florets

1 tbsp cumin seeds

1 tbsp nigella seeds

4cm piece fresh ginger, grated

1 clove garlic, crushed

1 tsp ground cumin

1 tsp ground coriander

½ tsp turmeric

½ tsp chilli powder

100g tinned tomatoes, puréed

200ml boiling water (for stock)

1 tsp Marigold Reduced Salt Vegetable bouillon powder

1 x 400g tin of chickpeas, drained

200ml or ½ can of coconut milk, light

A small bunch of coriander leaves, finely chopped

40g flaked almonds, toasted

Juice of lime

Pinch of Himalayan salt and black pepper

1 – 2 tbsp yoghurt dressing (see below) optional

Yoghurt Dressing Ingredients

½ a clove of garlic, crushed

150g yoghurt

½ lemon, zest and juice of

Pinch of Himalayan salt and ground black pepper

A small handful of coriander, chopped

3 cm cucumber, finely diced

Method

1. Preheat the oven 200°C/400°F/gas 6.
2. In a big frying pan, heat the oil on a medium heat then add the onion, chard stems and red pepper and cook to soften for few minutes.
3. Meanwhile put the cauliflower florets in a blender and pulse it until it resembles rice. Scatter it in a baking tray with the cumin seeds, mustard seeds and a drizzle of coconut oil. Put in the oven to roast for 20 minutes.
4. Back to the pan, turn the heat down and add the ginger and garlic and dried spices and cook for another minute or two.
5. Add the pureed tomatoes, stock, chickpeas, coconut milk and cook for 15minutes until all water absorbed, covered stirring regularly. You may need to add some water if it looks a little too thick.
6. For the cucumber yoghurt dressing, put the yoghurt into the bowl, mix the garlic in and add a pinch of salt. Add the lemon zest and juice, the chopped coriander, cucumber and black pepper. Set aside.
7. Add the chard to the curry and cook for a further few minutes until the chard has wilted and the vegetables are tender
8. Serve the cauliflower rice in bowls and top with the curry, yoghurt, corianderleaves, toasted almonds and a squeeze of lime. Enjoy!

Chicken and Date Tagine (Winter Reboot ’18)

Recipe 3 – Meat Option

Serves

2/3

Prep Info

90 minutes

Level of difficulty

Easy

Tip

This can be done in the slow cooker. The longer you cook the more flavour

Keep leftovers for soup the next day

For veggies/vegans, sub the chicken with puy lentils and rice

Option to sub the cauliflower rice for broccoli rice, brown rice or quinoa. You can also buy ready-made packets if you do not have time to cook egMerchant Gourmet, Seeds of Change, Cauli Rice Original etc…

Only reheat leftovers once

Equipment

Food Processor for the onion and the cauliflower

Large casserole pan or slow cooker

Ingredients

6 skinless boneless chicken thighs

2 onions, finely chopped

1 tsp ginger

A pinch of saffron strands

½ tsp ground turmeric

1 cinnamon stick

½ tsp cayenne pepper

2 tbsp coconut oil

500ml bouillon stock

Juice of 1 lemon

30g pitted dates, roughly chopped

30g flaked almonds

Seasoning

Method

1. Set a large casserole pan over a medium heat and add the coconut oil to melt. Next add the chicken, onions, garlic, ginger and spices.
2. Mix to cover the chicken in all of the mixture and cover with a lid
3. Let cook for 15 minutes, stirring frequently until the chicken is browned and the onions are golden
4. Add the stock and lemon juice and bring to a simmer. Reduce the heat to low, cover with a lid and cook for 35 minutes
5. Stir in the dates then cook uncovered for a further 15 minutes until the chicken is cooked through
6. Meanwhile heat a frying pan over a medium heat and toast the almonds for a few minutes until they are golden. Remove from the pan and leave to cool
7. To make the cauli or broccoli rice, cut the cauliflower into quarters and remove the core. Put half the cauliflower in a blender and pulse until it looks a bit like couscous. Transfer to a bowl and repeat with the other half
8. Heat a large frying pan over a high heat and add the coconut oil. Add the cauli rice and toss and move around the pan for 3-4 minutes to lightly cook it.
9. Add the lemon juice and coriander, season with salt and pepper and combine
10. Season the tagine, scatter with the toasted almonds and serve with the cauli rice. Enjoy!

Note: For any leftovers, cover mixture and chill within an hour of serving. Use the next day and always make sure you reheat thoroughly!

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Posted by on 1:02 pm in blog | Comments Off on TRX-citing

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