Anti- inflammatory curry
with cauliflower rice and chickpea wraps
400g diced beef steak (organic preferable) – You could use chicken or any meat you prefer.
1 x 400g tin coconut milk
2 x onions peeled, large dice
2 x garlic cloves chopped
3cm cube ginger finely chopped (can use frozen)
½ tsp chilli flakes or 1 small red chilli chopped
2 x heaped tsp ground cumin
2 x heaped tsp ground coriander
1 x tsp turmeric
400ml beef or chicken stock
2 x sweet potatoes peeled and chopped into chunks
10 x cherry tomatoes halved
5 x blocks frozen spinach
Sea salt and black pepper
Handful fresh coriander
- Put all ingredients (except sweet potatoes, tomatoes, spinach) into either a slow cooker and cook on low for 7 hours (high for 4 hours), or into a pan and cook until beef is browned.
- Add the remaining ingredients and cook for 1 hour on low.
- Add salt and pepper to taste and stir in the chopped fresh coriander.
- Serve with cauliflower rice (recipe below), wrap (recipe below) or a rocket salad dressed with lime juice and olive oil.
Turmeric and sultana cauliflower rice
- Grate the cauliflower so you have a large bowl of cauliflower rice.
- Heat a pan and fry the rice in coconut oil.
- Add some turmeric and a small handful of sultanas.
- Alternatively, You can also cook it in butter or coconut milk.
Chickpea and linseed wraps
1 tablespoon ground linseeds/flaxseeds
⅔ cup water
½ cup chickpea (gram) flour
1 tablespoon coconut oil, for cooking
1. In a bowl, mix the linseeds, the chickpea flour, salt and the water and mix well. Alternatively, you could mix it up in a blender or mixer.
2. Leave on the side to thicken for 10 minutes.
3. When the mix has thickened, heat a frying pan over medium heat
4. When hot, add oil, then pour in about ¼ of the mix and spread out to make a think pancake sized wrap.
5. After 2-3 minutes or when the top is set, flip over and cook on the other side for 1-2 minutes
6. Repeat with remaining mixture.
7. Nice with curry, or fill and use as bread alternative.
8. Can be covered and stored in the fridge for 2-3 days.
Chinese chicken lettuce wraps
I never quite know how they are going to taste but this one was yummy, the kiddies liked it and it was really easy. High in protein and green leafy veg you could also add some wholegrain rice if you wanted.IngredientsDiced/chopped chicken
2 tablespoon soy sauce
1 tablespoon chopped ginger
1.4 teaspoon black pepper
1 teaspoon chinese 5 spice
1/4 teaspoon salt or to taste
Marinade the chicken in all the ingredients shown above for 15 minutes or longer if you can.
Stir fry the garlic and onions then add the peas and carrot and stir fry for a couple of minutes.
Add the chicken and stir fry until the chicken is cooked. Serve with sprinkled sesame seeds.
Steam your leafy greens then serve with a drizzle of sesame oil and chopped cashews.
Wash your lettuce leaves and serve.
Quinoa, chickpeas and veggies with spicy chicken
This is high in fibre, high in protein, super tasty and super easy!Ingredients;Quinoa
Finely chopped veggies (Leafy greens, carrot, celery, pepper, anything you like)
Chicken or other meat or fish
Spices (Coriander, paprika, cinnamon, cumin, again mix it up depending on what you like)
Cook quinoa, adding chickpeas at the end for a couple of minutes. Dice veggies (really easy in a food processor). Drain and rinse quinoa and chickpeas and mix with the chopped veggies. Squeeze the juice of 1 lemon over, chopped coriander and season.
Maranade chicken in spices, lemon juice, olive oil and garlic (Can be for a couple of hours or just whilst you’re cooking the quinoa). Pan fry chicken and you’re good to go!! Enjoy xx
Chicken coconut curry
This one is super yummy and very easy! You can use pretty much any veggies you have in the fridge!
Purple sprouted broccoli
Diced Butternut squash
1 can of Coconut milk
Chopped fresh ginger
Fry onion, fennel and spices, add chicken and cook until browned.
Add butternut squash and cook for 2 – 3 minutes.
Add broccoli, coconut milk, veg stock, tomato puree.
Cook until veggies soft.
Add parsley and serve with Greek yoghurt and rice if you wish.
Remember to cook plenty for a meal another day!
I absolutely love pesto it is so easy and so simple, just whiz all the ingredients and you are good to go. You can use all sorts of combinations and it is a great way of getting the kiddies to eat leafy greens, nuts and seeds. I normally just add whatever nuts or leaves I have in. You can also use different cheeses but I do think parmesan tastes better!
Here’s a few combinations is like;
* olive oil
* pine nuts
* garlic cloves x2
* Basil leaves
* Olive oil
* Good quality sea or mineral salt to season
* Walnuts / cashew
* Olive oil
* Olive oil
* squeeze of lemon
I really do just use pretty much any combination of what I have in, different leaves, different nuts or mixtures of different ones.
Pesto is great and such a quick easy meal. You can have it on pasta, I normally have it with veggie noodles made from courgette, carrot or butternut squash. It is also lovely on chicken, salmon or spread on a ciabbata or rye bread and topped with basil leaves, tomato, onion, peppers and a tad more olive oil. Enjoy. xx
A regular in my house, this mango salad is lovely, really refreshing and the contrast of different flavours really go! You can mix it up with different fresh herbs, leafy greens, onions, peppers, other mild veggies. Its so easy to do and jazzes up the simplest of dinners.
1 lime or lemon
Just mix all the ingredients, squeeze a fresh lime over and you are done. I eat this with a salad and chopped chicken, a jacket potato and salmon, steak and salad veggies. Anything you like! xx