Prep Time 10 mins
Cook Time 0 mins
Serve 1


Ingredients
250g peppered mackerel fillets
250g chestnut mushrooms
1/2 white onion, chopped
2 cloves garlic, chopped
3 tbsp fresh lemon juice
Handful fresh parsley
1 tbsp olive oil plus more for cooking
(Optional: 150g grass fed salted butter (This recipe is dairy free but if you prefer your pate a more solid consistency add butter in as stated below)

Directions


Saute the onion, garlic and mushrooms in a little olive oil until the onion is softened and the mushrooms have browned. Once cooked place all the ingredients into a food processor and blend. Remove the skin from mackerel and chop into the mushroom mixture, add the fresh parsley, lemon juice, olive oil and blend all the ingredients thoroughly into a smooth pate. If you prefer a more solid consistency to your pate add in the butter and blend until smooth.


TIP: Serve with crudité, cucumber, carrot batons, and celery sticks to make a perfect snack

Prep Time: 10 mins
Cook Time: 40mins
Serves: 4

Ingredients

1 Butternut Squash
3 garlic cloves
4 tablespoons olive oil
black pepper
1 chicken stock pot
600ml water
250 giant cous cous
juice of half a lemon
1/2 tablespoon crushed chillies
400g left over beef (no leftovers: cook some more!)
50g hazlenuts
1 handful chopped parsley
1 handful coriander

Directions

Preheat the oven to 180C. Peel and cut the squash into bite sized chunks. Place into a roasting tin with the unpeeled garlic cloves, drizzle over 2 tablespoons of the olive oil, stir and season with the black pepper. Roast for 30 minutes and when done remove and leave to cool, taking out the garlic cloves for later. Add the stock to the water and bring to the boil, add the cous cous. Cook for 7-10 minutes (check pack as cous cous comes in many different sizes)

Make a dressing by blending the remaining oil, chillies, lemon juice and garlic puree (from the roasted garlic) pour this over the cous cous and stir to combine. Add in the squash, beef, herbs and walnuts and serve!

Prep time: 10 minutes
Cook time: 35 minutes
Serves: 4

Ingredients

1 tablespoon extra virgin olive oil
1/2 cup finely chopped onion
1/2 cup grated courgette
3 cloves garlic, minced
1 egg
2 tablespoons dried italian seasoning
2 teaspoons finely chopped parsley
pinch of sea salt and black pepper
200g coconut milk
2 tablespoons ketchup
500g beef mince
1 cup almond meal

Directions

Preheat the oven to 160C. Heat the onions, courgette and garlic in the oil in a pan. Set aside and let it cool. Combine the egg, italian seasoning, parsley, salt, pepper, coconut milk, ketchup, ground meat and cooled veggies in a bowl. Finally add the almond meal and place the mixture in a loaf tin lined with non-stick spray. 

Prep time: 15 minutes
Cook time: 5 minutes
Serves: 4

Ingredients

500g raw prawns
1 tablespoon lime juice
1 teaspoon chili powder
2 cloves garlic, chopped
2 scallions, chopped

To season

Black pepper
Sea Salt
Tabasco (or other hot) sauce

To serve

A handful of spinach
Grilled vegetables
Salsa
Avocado

Directions

Marinate the prawns in the lime, chili, garlic and scallioons for 15 minutes. Heat the prawns in a small amount of oil, until they have changed colour. Season and serve on  a bed of the above ingredients

Optional add for carbs in evening meal: Wrap all the ingredients in a corn torilla