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🛒 Serving 4: 8 lamb chops, 10 silverbeet (chard) leaves, 12 asparagus stalks, fresh rosemary, garlic (cloves or minced), sea salt, olive oil, coconut oil, butter, chilli flakes, lemon.
Blend or grind, ¼ cup of finely chopped rosemary leaves, 3 cloves of garlic (or 1 tsp minced garlic), 1/2 tsp seas salt, ¼ cup of olive oil.
Massage the mixture into the lamb chops, covering & leaving for as long as possible.
Timed with the cooking of your silverbeet (chard) & asparagus, panfrying your chops on med heat in butter for 6-8 minutes or to your liking.
Rinse and chop silverbeet, discarding the ends, and panfrying in 1/5 cup of coconut oil on med-heat.
Add chopped garlic (2 cloves or 1 tsp minced garlic), a pinch of chilli flakes, sea salt and black pepper. Add 1 tbsp butter and 1/3 cup of water, stirring frequently. Add a little lemon zest and remove after 5-6 minutes.
Panfrying asparagus stalks in butter and seas salt for 4-5 minutes.
Plate and enjoy.
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🛒 Serving 4: 4 salmon fillets, 1 large sweet potato, 10 broccolini stalks, cherry tomatos, fresh thyme leaves, garlic cloves or mince, fresh parsley, butter, sea salt, avocado oil, sesame seed oil, lemon.
Place the salmon fillets on a baking tray or dish adding chopped baby tomatoes and thyme leaves.
Microwave 2 tbsp of butter for 20 seconds, add 1 tbsp of freshly squeezed lemon, 1 tsp chopped or minced garlic, 1/2 tsp of dried thyme leaves and brush or spoon the salmon fillets.
Peel & dice the sweet potato and with the broccolini add to a mixing bowl. Add 2 tbsp Avocado oil, 1 tsp of sesame oil and a generous pinch of sea salt. Mix through and remove the broccolini.
Evenly spread the sweet potato on a baking tray and bake at 180' for 30 minutes.
Add the salmon to the oven after 10 minutes and cook for around 20 minutes. Add the broccolini to the sweet potato tray at the 15-minute mark, cooking for about 15 minutes.
When the salmon is cooked, add freshly chopped parsley.
Remove the sweet potato & broccolini until a little browney crust (not black).
Plate & enjoy.
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🛒 Serving 4: Large cauliflower, 150g Halloumi, Large Eggplant, 2 avocados, packet of cherry tomatos, olive oil, garlic cloves or mince, vegetable stock, sea salt, pepper, lemon, , natural yogurt, fresh coriander, sesame seeds.
Chop a large cauliflower into florets and microwave for 2 minutes.
Slice 150g halloumi into domino size pieces.
Peel and dice eggplant.
Chop the tomatoes and prepare the avocado.
Adding 2 tbsp Olive oil to your pan on med-heat, add your cauliflower, 1 tsp minced garlic, ¼ cup of vegetable stock, a pinch of sea salt and cracked pepper. Mixing regularly and should be good to go after 10 minutes.
Fry the eggplant in avocado oil on med-heat, adding a pinch of sea salt. Cook until brown on both sides, typically around 5 minutes on each side.
On the same hot plate, space permitting, add your halloumi, cooking until brown on both sides (typically around 2 minutes on each side).
Stack your cauilflower, eggplant, halloumi, avocado, tomato, adding lemon juice, and a dash of natural yoghurt to taste. Sprinkle toasted sesame seeds & chopped coriander.
Plate & enjoy.
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🛒 Serving 4: 4+ whitefish fillets, 2-3 large zucchini's, 1 red onion, cherry tomatos, fresh basil, Olive oil, sesame seed oil, goat's cheese, mustard powder, paprika, chilli flakes, sea salt, pepper, butter,
Mix 2 tsp mustard powder, 1 tsp Paprika, 1 tsp Pepper, 1 tsp Seas salt, 1 tsp Chilli flakes.
Massage the seasoning onto both sides of the fillets and add to a baking tray.
Cook on 150’ for 15 minutes or until cooked.
Peel your large zucchini (peeler or slicing machine). Bowl zucchini adding 1-2 tbsn Olive Oil and 1 tsp oregano. Ideally, air-fry your zucchini for 15 minutes @ 180’. Or panfry for 8-10 minutes on med-heat in 1 tsp of butter.
Finely chop four tomatoes, ½ red onion and ½ cup basil. Add 1 tsp of sesame seed oil.
Plating the fish, add your tomato mix and a crumble of goat’s cheese and serve with the zucchini noodles.
Enjoy.
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🛒 Serving 4: 4 cuts of beef, large bag of mushrooms, garlic cloves or minced, fresh parsley, apple cider vinegar, butter, salt & pepper, large bag of green beans & snow peas, avocado oil.
Slice 10-15 mushrooms and add to a pan on med-heat adding 1 tbsp butter.
Mix ¾ tbsp of minced garlic (or finely chop fresh garlic), ½ cup chopped parsley, 1 tsp sea salt, & 1 tsp of apple cider vinegar – add this mix to the mushrooms after about 3-4 minutes, cooking on low heat for a further 4 minutes.
Season your 4 beef cuts with salt & pepper and panfry for 3 minutes on each side or to your preference.
Chop 2 cups of green beans and snow peas and 1/3 cup of finely chopped chives, drizzling lightly with avocado oil, a dash of salt and air-frying 8 mins on 180’ or panfry for 5 minutes on med heat, adding a further drizzle of avocado oil.
Plate your beef topping with the mushroom mix with a side of greens.
Enjoy.
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🛒 Serving 4: eggs, goat's milk or A2 milk (or full cream), lemon thyme, salt & pepper, 1 red onion, avocado, macadamia nuts, butter, crumbled feta, lemon, balsamic vinegar.
Whisk 2-3 eggs, ¼ cup of goat's milk (preferably) – or a dash of whole cream, 1 tsp lemon thyme and a dash of sea salt & pepper.
Chop ¼ red onion, ½ avocado, 5-8 macadamia.
1 tsp butter to the frypan, evenly adding the eggs.
After 2 minutes, add your chopped ingredients to one half of the pan.
Crumble 1 tbsn of feta.
Flip the omelette in half and cook for a further 2 minutes.
Plate your omelette and squeeze a lemon and or drizzle a little balsamic vinegar (Absolute Organic Vinegar is the best).
Enjoy
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🛒 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.
Enjoy.
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🛒 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.
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🛒 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).
Enjoy.
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🛒 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.
Enjoy.
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🛒 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.
Enjoy.
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🛒 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.