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Whole Health Habits
Stir-fry veggies with beef and ginger - GF, DF
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2 pieces of steak
1 beetroot - roasted
1-2 potatoes roasted
A head of broccoli​
1 tbsn ginger grated
A handful of green beans
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Preheat oven to 180 degrees, cut up the beetroot into bite sized pieces and place on a baking tray. Place in the oven for about an hour. Cut up the potatoes and par-boil them. once boiled, place on a baking tray and bake until golden. Cut up the broccoli and trim the green beans and grate the ginger. Fry the broccoli and green beans in coconut oil, covering them to cook and add the ginger to the pan when they are almost cooked, take out once cooked and put aside. Make sure the steak is at room temperature before you cook, salt and pepper and place in a hot pan. Cook for about 4 minutes on either side, once cooked take out and let it rest for about 15 minutes. Once rested, slice and plate up.
Salmon pesto pasta with leek, mushrooms and broccoli - GF, DF
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2 pieces of salmon
1 leek
A handful of mushrooms
1 clove of garlic
1 head of broccoli​
1 pack of gluten free spaghetti
Homemade pesto
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Slice the leek, mushrooms and broccoli and crush the garlic. Fry the leek and garlic in coconut oil, add the mushrooms. Once cooked remove from the pan. Fry the salmon, 4 minutes on each side and put aside. Boil the kettle and cook the spaghetti and steam the broccoli. Once cooked add in the homemade pesto and mix all the ingredients together.
Homemade pesto recipe: blitz in a food processor or pestle and mortar a handful of basil, parmesan/tasty cheese, a handful of frozen peas, half an avocado and some almonds, some olive oil and a splash of water.
Crispy fried cauliflower rice with roast chicken based on the recipe from the Gutalicious cookbook - GF, DF
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1/4 red cabbage, sliced
1 brown onion, diced
2 cloves garlic, crushed
1/2 head of broccoli, chopped
1/4 head of cauliflower, chopped
1 zucchini, diced
2 rashers bacon, diced
1/4 cup fresh coriander, roughly chopped, plus a little extra for the plate
1 chilli, sliced
Salt to taste
Coconut oil
Roast chicken (leftover) or 1 chicken breast/leg
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Cook the bacon in a large frying pan until crispy. Remove from the pan. Add some oil, and cook the onion until they're golden brown, add the broccoli and cook with a lid so it steams. Once the broccoli is nearly cooked, add the cauliflower, zucchini, garlic and cabbage and stir to combine. Continue to cook until the veggies are soft and then add the coriander and chilli. If you need to cook the chicken, take out the veggies once they are cooked and cook the chicken in the same pan. Once the chicken is cooked, add the veggies back into the pan and the bacon and combine. Plate up with some extra coriander and a drizzle of coconut oil.
Healthy chicken salad - GF, DF
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1/4 pumpkin, chopped, roasted
A handful of spinach leaves, chopped, fried
A handful of snow peas
1 head of broccoli, steamed
Roast chicken (leftover) or 1 chicken breast/leg
A handful of almonds, chopped
A sprinkle of parmesan
Olive oil
Coconut oil
Salt to taste
Salad dressing: 1 tablespoon dijon mustard, 1/4 cup olive oil, 2-3 tablespoon honey, squeeze in 1/2 lemon
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Turn the oven on to 180 degrees and chop up the pumpkin, place on a roasting tray, sprinkle with olive oil and salt and roast for about 20 minutes or until soft, chop and fry the spinach in coconut oil. Chop and steam the broccoli. Fry the chicken breast or leg until cooked, or add leftover roast chicken. Chop up the almonds and grate some parmesan, throw it all together and pour over your salad dressing.
Chicken and chorizo with sage and steamed kale - GF, DF
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6 chicken thighs
2 chorizos, chopped
1 carrot, grated
1 can diced tomatoes (400ml)
1 can cannellini beans
300ml chicken stock
A handful of sage leaves
5-6 Kale leaves, chopped
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Preheat the oven to 180 degrees and chop up the chorizo, about 1 cm thick. On a medium heat, in an oven-proof dish or frying pan, fry the chorizo, (no oil added). Once they have some colour on both sides, remove from the dish/pan. Add the chicken thighs and brown. Add the grated carrots, canned tomatoes, chicken stock and cannellini beans. Sprinkle over some sage leaves. Pop in the oven for about 40-50 minutes, until the liquid has thickened. Chop up the kale and steam for 5 minutes. Plate up the the chicken and chorizo and steamed kale and enjoy! (Can substitute the kale for broccoli, beans or spinach).
Slow-cooked lamb shanks from the Gutalicious cookbook - GF, DF
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2 lamb shanks
1 tablespoon tomato paste
2 teaspoons turmeric powder
1/2 teaspoon paprika and coriander
1 onion, sliced
2 garlic cloves, crushed
1 tablespoon apple cider vinegar
1 cup of chicken stock or bone broth
2 tablespoons butter
Broccoli and/or kale (steamed)
Add the lamb shanks to a frying pan to brown/seal the meat, this should take about 5-10 minutes. Add all the ingredients (except the butter) to a slow cooker and cook on the lowest heat for 8 hours. When you are ready to serve, take the lamb shanks out and pull the meat off (I like to shred it) then pour the remaining liquid and onions from the slow cooker into a beaker and add the butter, blitz until smooth and creamy. Serve by drizzling over the meat. I like to steam some broccoli and kale to go with the meat. Enjoy!
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