SERVES 4 4 Chicken breasts 2 Eggs 1 Clove garlic, grated 1 Head Broccoli 1 Head Cauliflower Slice the chicken breasts by cutting through the middle horizontally. Place a layer of cling film over the chicken and bash with a rolling pin to flatten. Whisk the eggs and add in the garlic, pinch of salt & pepper. Pour over the chicken and refrigerate for 4-8 hours. Remove the majority of the stalks (you can stir fry these later with garlic and Tamari) from the broc and cauli then blitz the heads in a processor until they are fine crumbs. You may need to do this in batches. Pour the crumbs into a large shallow dish and season with salt and...
Serves 4 4/5 Chicken Breasts, Cubed Chicken Marinade 1 Tbsp reg mayonnaise 1 Tsp turmeric 1 Tsp cumin 1 Tsp ground coriander 1 Tsp cinnamon Curry 1 Tbsp sunflower or coconut oil 1 Onion, chopped 1 Large clove garlic, chopped 1 Heaped Tbsp curry powder 1 Tbsp Bouillon stock/chicken stock 1 Bag of frozen leaf spinach, thawed (remove bag from freezer a few hours before so it begins to defrost) Add all the marinade ingredients into a clean bowl and stir well to combine. Add in the chicken and mix until well coated in the marinade. Refrigerate 2-8hrs. Heat oil in a large frying pan on a medium/high heat. Add onions and cook, stiring continuously, for 1-2 minutes. Turn the...
Salmon 1 Side of salmon 1 Pkt Waitrose cooks ingredients thai mix 3 Tbsp Tamari 1 Tbsp runny honey 1 Lime Satay sauce 1 Tbsp of coconut oil (always aromafree, Higher Nature is my favourite) 1 Heaped Tbsp crunchy peanut butter 1 Tin coconut milk (i really like Biona i find others taste fake and are full of stabilisers and thickeners) Zest and juice of 1 Lime 2 Tbsp Tamari 1. Rinse and pat dry 1 side of salmon 2. Lay salmon skin side down. Sprinkle half a packet of Waitrose cooks ingredients thai mix on the top. Followed by a good drizzle of @clearspring tamari and a squirt of honey! Place salmon in a large zip lock bag or wrap with cling film. Massage over the...
