Recipes

Grilled Chicken with Walnut and Pear Salad

Grilled Chicken with Walnut and Pear Salad

Couverts4
Preparation 35 minutes
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Heat a skillet and add olive oil.
  • Season the breasts and cook with the sweet peppers until breasts are browned and clear juice runs free when pricked, and sweet peppers are tender.
  • Peel the skin off the peppers if you wish and slice into strips.
  • Diagonally slice the breasts across the grain.
  • Place rocket, pear slices, walnuts, chicken and sweet peppers into a large bowl and toss to mix.
  • Whisk the balsamic and prepared mustard and pour onto the salad mix, toss to combine the salad.
  • Serve.
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Course; Chicken / Nuts / Salad

Whitefish with Blanched Kale and Pine Nuts

Whitefish with Blanched Kale and Pine Nuts

Couverts4
Total time 30 minutes
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Blanch the kale in a pan of boiling water for 4 minutes or until the kale is just blanched.
  • Drain the kale.
  • Heat the extra-virgin olive oil in a skillet over medium to high heat.
  • Add the minced garlic and chili flakes, then cook, stirring, for a minute or so.
  • Add the drained kale, season and toss a few times to coat evenly.
  • Cook for another 8 minutes until tender.
  • Heat the olive oil in the skillet over medium to high heat.
  • Use the flour to coat whitefish fillets, shake off excess flour.
  • Cook the whitefish for 3 minutes on each side until golden brown.

Notes & Wine Advice

Divide the cooked kale and whitefish on plates, sprinkle toasted pine nuts and serve with some lemon wedges.
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Course; Fish / Nuts

Caramelized Chicken Wings

Caramelized Chicken Wings

Couverts4 servings
Deel op Facebook Print Recipe

Equipment

  • oven
  • baking dish,9×13

Ingredients

  • 3 ½ lbs. of chicken wings
  • 3 tbsp. extra virgin olive oil
  • ½ a cup of reduced-sodium soy sauce
  • 3 tbsp. of no-sugar-added ketchup
  • ¾ cup of Manuka honey
  • 1 mince peeled, clove of garlic
  • Salt and fresh-ground black pepper to taste

Instructions

  • Preheat your oven to 375 F (190 C) and place the chicken wings into a 9×13 baking dish.
  • Mix all of the other ingredients together then pour mix over chicken wings, bake for 45 minutes, or until the sauce is caramelized.

Notes & Wine Advice

This is very nice with a green leafy salad with cherry or grape tomatoes and chopped walnuts.
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Course; Chicken

Caribbean Baked Chicken

Caribbean Baked Chicken

Couverts3
Total time 55 minutes
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Place the thighs into a greased roasting pan.
  • Combine the remaining ingredients in a bowl.
  • Pour this marinade over your chicken, coat evenly, cover the pan and chill in the fridge for half an hour.
  • Preheat your oven to 350 F (175 C) bake the chicken thighs uncovered for 45 minutes.
  • Baste them a few times.

Notes & Wine Advice

Serve with a home made mixed bean salad with pineapple chunks for more fiber.
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Course; Chicken
Cuisine; Caribbean

Turkey Chili and Grilled Corn on the Cob

Turkey Chili and Grilled Corn on the Cob

A family favorite when tomatoes are in season. Make this in big batches and you can freeze portions in zip-loc bags for emergency meals. Grilled corn on the cob finishes the meal off perfectly.
Couverts5
Total time 1 hour 10 minutes
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Put a large pot on heat and drizzle with the olive oil then sweat the onions and garlic until browned.
  • Add the ground turkey and cook until it is browned and crumbling.
  • Drain the excess liquid.
  • Add all of the other ingredients and stir until mixed and leave cooking over a low-medium heat for around an hour.

Notes & Wine Advice

Serve with grilled corn on the cob
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Course; Chili / Turkey / Vegetables

Tuna Steaks with Avocado & Coconut Lime Marinade

Tuna Steaks with Avocado & Coconut Lime Marinade

Couverts1
Total time 2 hours 20 minutes
Deel op Facebook Print Recipe

Ingredients

Marinade:

Ingredients:

  • ½ an avocado peeled, de-seeded, sliced
  • 4 cups of baby spinach leaves
  • Fresh ground pepper and kosher salt to taste

Instructions

  • For the marinade combine the coconut oil, garlic, ginger, fresh cilantro, and lime zest and juice, mix and pour into a large zip-lock bag with the tuna steak.
  • Marinade in the fridge for around 2 hours.
  • After 2 hours remove the marinade and scrape off excess marinade (keep the rest of the marinade) grill the tuna steaks for around 4 minutes per side.
  • While grilling the tuna add the spinach to an oiled hot skillet and cook until wilted, then remove from the skillet.
  • Using the same skillet add the leftover marinade and heat until it thickens then take off the heat.
  • Plate the spinach, topped with the tuna steak and sliced avocado then drizzle the thickened marinade to finish.
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Course; Fish

Beef and Spinach Curry

Beef and Spinach Curry

Couverts5
Total time 2 hours 20 minutes
Deel op Facebook Print Recipe

Ingredients

  • 1 ½ lbs. lean braising steak cubed
  • 3 tsp. extra-virgin olive oil
  • 2 large onions peeled, chopped
  • 1 ½ tbsp. garlic crushed
  • 1 inch of ginger root peeled and grated
  • 3 tsp. coriander seeds crushed (or ground coriander)
  • 3 tsp. of cumin seeds crushed (or ground cumin)
  • ½ tsp. ground turmeric
  • 8 cardamom pods with the seeds removed and then crushed
  • 2 green chilies de-seeded and chopped
  • You can substitute the last 5 items with 3 tbsp. curry paste
  • 14 oz. of chopped tomatoes
  • ¼ pint of low-sodium beef stock
  • 6 oz. frozen Spinach thawed and drained, season with salt and black pepper
  • 2 tbsp. fresh coriander chopped

Instructions

  • Heat the oil in a pan and cook onions, garlic, and ginger until softened.
  • Add the curry paste and cook for 1-2 minutes.
  • Add meat and cook until browned.
  • Stir in the tomatoes, broth, spinach, and seasoning.
  • Bring to a boil, cover, and simmer for around 1 ½ hours, don’t forget to stir occasionally.
  • Then remove the lid and continue to simmer for another 30 minutes or until the sauce has thickened enough and the beef meat is tender.
  • Then stir in the fresh coriander.

Notes & Wine Advice

Serve with brown rice
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Course; Beef / Curry

Zero Belly Vegetable Beef Stew

Zero Belly Vegetable Beef Stew

Couverts4
Total time 2 hours 45 minutes
Deel op Facebook Print Recipe

Ingredients

Instructions

  • In a large stewing pot, combine the lean ground beef and onion.
  • Cook the ground beef for 15 minutes or until the beef is browned.
  • Add the home-made beef broth and cup of water, until level is 1 inch above the beef and onion beef.
  • Cover with lid and simmer for around 2 hours.
  • After 2 hours add the diced sweet potato, diced carrot and chopped celery.
  • Cover then cook for a further 15-20 minutes.
  • Add the almond flour, salt and pepper and mix in to thicken the stew.
  • Serve.
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Course; Beef / Stew / Vegetables

Zero Belly Shepherds Pie

Zero Belly Shepherds Pie

Couverts6
Total time 50 minutes
Deel op Facebook Print Recipe

Equipment

  • skillet

Ingredients

Instructions

  • Add olive oil to a hot skillet and cook, onion, shallots and garlic.
  • When onion is translucent add the ground turkey, carrots, celery, zucchini and balsamic vinegar and cook until the turkey is done and veggies are nearly done.
  • Transfer all of the ingredients over to a 9×13 casserole dish
  • Then smooth the mashed sweet potato over the top forming a layer
  • Bake at 350 F for about 30 minutes and the mix is bubbling.
  • Serve.
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Course; Quiche / Turkey

Zero Belly Beef Stroganoff

Zero Belly Beef Stroganoff

Couverts4
Deel op Facebook Print Recipe

Equipment

  • Large skillet

Ingredients

Instructions

  • Heat up 2 tbsp.
  • of olive oil in a large skillet, add the sirloin strips and cook until nicely browned, set aside.
  • Sauté the mushrooms until done, then set aside
  • With the remainder of the olive oil sauté the garlic and onion, once done leave in the skillet and add the coconut milk and beef broth, heat and stir until a creamy sauce is achieved.
  • Return the mushrooms and sirloin strips to the mix and simmer, stirring for 5 minutes.
  • Sprinkle parsley and serve over brown rice
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Course; Beef