🛒 Serving 4: 1kg of beef (your choice of cut & portion), l large broccoli, 4 cloves of garlic, olive oil, soy sauce, beef stock, sesame seed oil, monk fruit, arrowroot tapioca flour, sesame seeds.
Contain and shake ½ cup soy sauce, 1 cup beef stock, 1 tbsp sesame oil, 1 tbsp monk fruit.
Slice your beef and cut the broccoli into florets
Chop four cloves of garlic or 1 tsp of minced garlic, adding to a frying pan set on low heat with a generous pour of olive oil.
Add the beef, cooking for 5 minutes.
Add 3-4 cups of fresh broccoli while adding the soy/stock mixture and cooking on medium heat for another 5 minutes
In a separate cup, mix 2 tbsn water & 2 tbsn Arrowroot flour adding and stirring in with the beef & broccoli.
Ideally, place a lid over your pan, steaming for a further 5 minutes in low heat.
Plate, sprinkling toasted sesame seeds.
🛒 Serving 4: 1 large cauliflower, red, green & yellow capsicum, 1 red onion, avocado oil, soy sauce, sea sea, lemon juice, 4-6 eggs, coriander, pepita seeds.
Grate or use a food processor to leave 3-4 cups of cauliflower.
Finely chop a red, green, & yellow capsicum and 1 red onion.
In a large frying pan, or ideally, a wok, add 2 tbsp of avocado oil to medium heat.
Adding and mixing your cauliflower, add ½ tbsp sesame oil, 2 tbsp of soy sauce and a pinch of salt.
Add and stir through the capsicum, onion and a 1/3 cup of lemon juice.
Push the cauliflower mix to the side of the pan and add 4-6 eggs/ 1/4 cup of full cream, scrambling immediately.
While mixing through the eggs, add a further 1 tbsp of soy sauce.
Plate and add chopped coriander and toasted pepita seeds.
Please portion to satisfy your sustained appepite. Enjoy.
🛒 Serving 4: 4 chicken breast, quinoa & tabouli pre-made woolies versions, sea salt, pepper, dried oregano, fresh lemon thyme, paprika, garlic cloves or mince, fresh lemon, olive oil, 2 red onions, 2 punnets cherry tomatos, fresh parsley & basil.
In a large mixing bowl, add, 1/3 tsp salt, 1/3 tsp pepper, 1/3 oregano, 1 tbsp fresh lemon thyme (leaves), 1 tsp paprika and 2 cloves of chopped garlic) or 1 tsp minced garlic. Add a tbsp freshly squeezed lemon and 2 tbsp olive oil.
Ideally, flatten 4 chicken breasts and massage with the seasoning mix.
Prepare your baking tray with a base of red onion, baby tomato’s and olive oil.
Place the chicken on top, cover with foil and cook for 10 minutes @ 200’.
Remove from the oven at 10 minutes, turn the chicken and return to the oven for a further 10 minutes at 200’, leaving uncovered.
Remove from the oven (checking the chicken), add finely chopped parsley & basil, and leave covered for 5 minutes.
Serve over a bed of quinoa & tabouli (pre-prepared Woolies version is great).
🛒 Serving 4: 400g boneless cod, 300g snap peas, 1 red capsicum, 400g brown basmati rice, olive oil, 2 onions, thumb-size piece of ginger, turmeric, garam masala, cayenne, light coconut milk, red chilli, lime.
Heat the olive oil in a frypan over med-heat, cooking 2 finely chopped onions for 8 minutes.
Stir in the finely grated ginger and 1/2 tbsp turmeric, 1/2 tbsp garam masala, 1/2 tsp cayenne and cook for another minute.
Pour in 325ml coconut milk, 100ml water, stirring, and simmering for 10 minutes.
Add the cod, snap peas, finely chopped capsicum & simmer for 5 minutes.
Serve with rice, chilli, pepper, and lime wedges.
🛒 Serving 4: 1 large eggplant, 3 large zucchini, 1 cup stoneless olives, 3 red capsicum, 1 punnet of cherry tomatos, goat's cheese (in oil), olive oil, avocado oil, sea salt, dried oregano, fresh basil, & balsamic vinegar.
Peel & dice the eggplant & zucchini, drizzling both olive and adding a pinch of sea salt & dried oregano. Bake at 200 for 15 -18 minutes or air fry for 15 minutes at 180.
Chop capsicum and stoneless olives, frying in avocado oil, adding 1 clove of garlic (or tsp minced garlic) and salt on med heat for 10 minutes. Add halved cherry tomatos for the final 5 minutes of cooking time.
Bring together adding goat’s cheese (say 1 tbsp per serve) and fresh basil, drizzling a little balsamic vinegar.
I'll be adding a glass of shiraz.
🛒 Serving 4: Squid to serve 30-40 calamari rings, peppercorn, sea salt, arrowroot tapioca flour, 3-4 eggs (whites), olive oil, fresh chilli, spring onions, coriander, fresh lemon, spinach leaves, semi-dried tomatos, cucumber.
Dry roast the peppercorns (pan fry on med heat) for about 30-45 seconds. Transfer to an (ideally) mortar, adding sea salt to grind. Add peppercorns and salt to a bowl adding and mixing 2/3 cup arrowroot tapioca flour.
Prepare a bowl of 3-4 egg whites.
Cut squid to typical calamari size, drying, dipping in egg white and the tapioca mix.
Fry on med heat (in olive oil) until golden brown, typically 3-4 minutes. Remove and paper towel dry.
Finely chop chilli & spring onions, along with 1 tsp minced garlic (or fresh) adding to a fry pan (in olive oil) over med heat for 3-4 minutes.
Turn the heat off, & add the calamari, adding chopped coriander and drizzling fresh lemon juice.
Serve on bed of spinach leaves, semi-dried tomatos, and cucumber, drizzling olive oil lightly.
Enjoy, and understand, like all May meals, portion to satisfy your appetite. Portion to fill.