Prep Time Zero (just a bit of chopping)
Cook Time 15 minutes
1 tsp olive oil
50g sliced chorizo
1 onion diced
200g pork or turkey cubed
1 clove garlic finely chopped
400g tin chopped tomatoes
200g cannellini beans
1 tbsp tomato puree
5g vegetable bouillon
1 tsp agave syrup
1/2 tsp cornflour
1 sprig parsley
1 tsp tyme leaves
160g tenserstem broccoli
Heat the oil in a pan and add the chorizo, onion and meat. Cook for 3-4 mins before adding the garlic, tomatoes, beans, puree, bouillon and agave. In a cup mix the water and cornflour together and slowly stir in to the pan.
Bring to a boil and then simmer for 10-12 minutes.
When the pan has 3 minutes left, chop the spainach and add that and the parsley, thyme to the pan. Also boli the broccoli for 3 minutes.
Divide the mixture in to two bowls and drain the broccoli to garnish the dish.
For a low carb option: Remove the beans and replace with 100g diced parsnip adding at the same time
For a high carb option: Add 80g cubed sweet potato, adding at the beginning , or serve with a wholemeal pitta.
Cook Time: 50minutes (including all prep)
1 large red onion
1 teaspoon olive oil
1/2 teaspoon sea salt
150g Puy lentils (Or green beans for a lower carb option)
150g turkey escalope
finely grated zest of a lemon
10g chervil, chopped
40g balsamic syrup (use vinegar if can't get syrup)
100g feta cheese
30g baby leaf spinach
Preheat oven 180C. Peel the carrots and cut in half lengthways, cut again diagonally, discarding the top. Peel and chop onion into chunky pieces. Peel the beetroot and cut into wedges, cutting in half once more. Place on a baking tray and toss thoroughly in the oil. Roast for 50-60mins until cooked.
While this is cooking bring a pan of water to the boil with the salt. Pour the lentils in and cook until soft. Drain through a sieve. In a hot, dry, ovenproof frying pan, colour the turkey on one side, cook in the oven for a further 8-10minutes. Remove and slice.
Now bring the salad together by mixing the veg, lentils, lemon zest, and 2/3 of the chervil together. drizzle with the balsamic syrup (and some added salt if needed) To serve, half this mixture with half the chicken, the remaining chervil and feta. Toss to combine, and enjoy!
Low Carb Option: Replace the lentils with 80g green beans.Thinly slice them and lightly cook. Add to the recipe at the same time
High Carb Option: Add 40g quinoa per portion and stir through before serving
Prep Time 10 minutes
Cooking Time 40 minutes
1 chopped onion
2 chopped garlic cloves
2 inches grated ginger
2 green chillies
3 tablespoons coconut oil
500g lamb, turkey or beef mince
2 tablespoons garam masala
2 teaspoons turmeric
200g chopped tomatoes or 2 fresh tomatoes
2 tablespoons natural yogurt
200g cooked fresh peas (or frozen, no need to cook these)
1 small bunch coriander, chopped
Chop the onion, garlic, ginger and chillies together in a food processor. Heat the oil and add the mixture and cook until nice and fragrant. Add the mince and cook until brown.
If you are using fresh peas, boil these while the mince is browning.
Add the spices and fry for one minute. Next add the tomatoes and cook for another minute. Next go in the yogurt, salt and pepper and cook for 30 minutes. Add the peas, cook for 5 minutes and finally stir in the coriander.
Prep Time 10 mins
Cooking time 20-30mins
500g diced turkey
1 teaspoon ground cumin
2 teaspoons ground coriander
2 chopped onions
2 cloves garlic finely chopped
1 teaspoon turmeric
2-3 fresh tomatoes, quartered
2 teaspoons mustard seeds
400ml coconut milk
3 hot chiilies OR 1 teaspoon chilli powder
1/2 inch fresh ginger finely chopped
1 teaspoon salt
VERY SIMPLE! Add all the ingredients to a large saucepan except the turkey and simmer on a low heat, stir so all ingredients are mixed. Add the turkey and some water so that the sauce covers the meat, bring to the boil and simmer for 20-30mins until the turkey is cooked and tender.
Serve with Cauliflower Rice