Simple Halloumi salad

healthy recipes, Salads

Quick Lunch-

  
Ingredients:

80g Halloumi, sliced

1/2 pear, sliced 

Small handful of pecans 

Handful of  baby spinach

a squeeze of lemon juice 

1 tablespoon of balsamic vinegar

Method: 

Slice Halloumi into strips and pan fry till golden each side, 

toss through baby spinach, pecans, sliced pear and lemon juice & balsamic vinegar.  

It took about 3 mins to make πŸ‘Œ So yum!

Getting fruityΒ 

healthy recipes, NutriBullet

It’s pretty gloomy outside but my breaky isn’t 😝

  
Whipped up a fresh juice in my NutriBullet πŸ‹πŸŒπŸ“πŸπŸΉ packed with Pineapple, Kiwi fruit, Strawberries, Banana, Passionfruit, Raspberries, Blueberries, Chia Seeds and a dash of Coconut water πŸ‘Œ

5 days of Chia Pudding, Day 5 – Coffee Chia pudding.

Chia Pudding, healthy recipes

5 days of Chia Pudding, Day 5 – Coffee Chia pudding.

  
Ingredients:

1 teaspoon of instant coffee with a tablespoon of hot water or a shot of Expresso 

3 tablespoons of Greek yoghurt (I used chobani)

100ml of almond milk or coconut milk

3 tablespoons of Chia seeds

1 teaspoon of honey to sweeten (optional)

Method:

Add instant coffee to glass with t tablespoon of boiling water and mix till dissolved,

Add Greek yoghurt, almond milk, honey if adding & chia seeds and mix well,

Put in fridge for 20min or longer to allow chia seeds to swell up. (you can leave it over night to have ready for breakfast)

Enjoy!

Check out my Instagram: @kiz489

5 days of Chia Pudding, Day 4 – Banana & PB2 Chia pudding.

Chia Pudding, healthy recipes

5 days of Chia Pudding, Day 4 – Banana & PB2 Chia pudding.

  
Ingredients:

1 Banana

2 tablespoons of PB2 

3 tablespoons of Greek yoghurt (I used @chobaniau)

100ml of almond milk

3 tablespoons of Chia seeds
Method:

Add Greek yoghurt, almond milk, banana & pb2 into blender ( I use my NutriBullet)

Pour into a cup or bowl and add chia seeds and mix well,

Put in fridge for 20min or longer to allow chia seeds to swell up. (you can leave it over night to have ready for breakfast)

Serve in a cup or bowl and add more sliced banana on top.

Enjoy!

5 days of Chia Pudding, Day 3 – Pomegranate & Strawberry yoghurt Chia pudding.

Chia Pudding, healthy recipes

5 days of Chia Pudding, Day 3 – Pomegranate & Strawberry yoghurt Chia pudding.

  
Ingredients:

1 small handful of pomegranate seeds 

1 small tub of strawberry Greek yoghurt ( I used @chobaniau)

100ml of almond milk

3 tablespoons of Chia seeds
Method:

Add strawberry Greek yoghurt, almond milk, pomegranate seeds and chia seeds to a bowl and mix well,

Put in fridge for 20min or longer to allow chia seeds to swell up. (you can leave it over night to have ready for breakfast)

Serve in a cup or bowl and add more pomegranate seeds on top.

Enjoy!

5 days of Chia Pudding, Day 2 – Banana & Date chia pudding.

Chia Pudding, healthy recipes

5 days of Chia Pudding, Day 2 – Banana & Date chia pudding.

  

Ingredients:

1 Banana

1/2 cup of dried dates

3 tablespoons of Greek yoghurt

150ml of coconut water

1 teaspoon of Maple syrup

3 tablespoons of Chia seeds
Method:

I used my NutriBullet but any food process will work- add Banana, Dates, Greek yoghurt, coconut water & maple syrup and mix till smooth.

Add chia seeds and mix well,

Put in fridge for 20min or longer to allow chia seeds to swell up. ( you can leave it over night to have ready for breakfast)

Serve in a cup or bowl and add banana pieces on top.

Enjoy! 

5 days of Chia Pudding, Day 1 – Mango & dried coconut chia pudding.

Chia Pudding, healthy recipes

5 days of Chia Pudding, Day 1 – Mango & dried coconut chia pudding.

  

Ingredients:

1/2 cup of frozen mango pieces

2 tablespoons of Greek yoghurt

200ml of coconut water

1/2 teaspoon of cinnamon

3 tablespoons of Chia seeds

Small handful of Dried coconut shavings

Method:

I used my NutriBullet but any food process will work- add mango, Greek yoghurt, coconut water & cinnamon and mix till smooth.

Add chia seeds and mix well,

Put in fridge for 20min or so to allow chia seeds to swell up. ( you can leave it over night to have ready for breakfast)

Serve in a cup or bowl and sprinkle coconut shavings on top.

Enjoy!

Moroccan inspired Chicken & Quinoa salad with roast Pumpkin and Feta

Cooking, healthy recipes
Moroccan inspired Chicken & Quinoa salad with roast Pumpkin and Feta
Ingredients:
Pumpkin cut into cubes
Asparagus chopped
1/2 red onion sliced
Extra virgin olive oil
Moroccan seasoning: 1tsp paprika, 1tsp cumin, 1/2 tsp ginger, 1/2 tsp coriander, salt & pepper
1 1/2 cups of quinoa
2 tablespoons lemon juice
4Cups of chicken stock
3/4Cup of white wine 
Shredded BBQ chicken 
Feta
Method:
Preheat oven to 180C fan-forced. Place pumpkin, oil in a baking tray lined with baking paper. Roast for 20 to 25 minutes.
Meanwhile, place quinoa, chicken stock & white wine in a large baking dish and place in oven for 30min until quinoa has absorbed the liquid and soft.

20min in add red onion, asparagus and Moroccan spices to the quinoa mix and cook for further 10min.

When cooked mix in roasted pumpkin, shredded BBQ chicken & feta. Season a squeeze of lemon and with salt and pepper. Toss gently to combine. Serve.

Super quick and easy Tuna with Chia seed, Sesame oil in Quinoa & Rice.

Cooking, healthy recipes
  • Super quick and easy Tuna with Chia seed, Sesame oil in Quinoa & Rice.
  •   Ingredients:
  • 1/2 Cup of brown rice
  • 1/2 cup of quinoa 
  • 2 tins of tuna 
  • 1 1/2 tablespoons of sesame oil 
  • 2 tablespoons of fountain good choice Soy Sauce
  • 1 Tablespoon of pumpkin kernels
  • 1 teaspoon of chia seeds
  • Salt & pepper to season  

  • Method:
  •  Cover quinoa & brown rice in water and bring to the boil, stir and reduce heat and leave for 20min. Remove from heat, drain water and fluff the quinoa & rice,
  • Add in tuna, sesame oil, soy sauce, pumpkin kernels, chia seeds and season with salt and pepper.. And Enjoy!
  •   
  • https://instagram.com/kiz489/

Zucchini slice

Cooking, healthy recipes

Zucchini slice-  Thermomix  style (but really, a normal processor will work too!)

  
 Ingredients:

Β½ red onion

2Tbsp oil

3 large zucchinis

6 eggs

150g Danish feta 

4Tbsp flour (I use gluten free)

A pinch of Maldon sea salt

1tsp of paprika 

1/2 tsp each of coriander & cumin

I added a few splashes of Tabasco, optional (not in pic)

Instructions:

Cut onion into quarters and place in thermomix bowl. Process for 5 seconds on speed 4. Scrape down sides. Add oil and heat for 2 minutes, 90 degrees and speed 1.

Add in roughly chopped zucchini and process depending on how chunky you want your zucchini. For us it’s roughly chopped so I do a couple of seconds on speed 4. If you want chunkier just press turbo once or twice or chop for an extra few seconds for finely chopped.

Add in eggs, feta, spices, tabasco (optional) and flour. Process for 5 seconds on speed 3. Pour into a lined square tin and bake for about 25-30 minutes in a 200C/400F oven until nicely golden on top.

Leave for a few minutes to cool in the tin then slice and enjoy.

If you don’t have a thermomix then just make it all in a food processor or just grate the onion and zucchini and mix into other ingredients in a bowl.