Wednesday Breakfast: Smoothie Bowl

Serves 1

Ingredients

  • 1 frozen chopped banana
  • 2/3 dates (preferably Medjool but if using a different variety you may want to soak them for 2/3 hours in warm water to soften)
  • 1 tbsp. of almond butter
  • 100ml almond milk
  • Handful of frozen blueberries
  • 1 tbsp. of acai powder (optional)

 Method

Add the banana, dates (pitted), almond milk, almond butter, blueberries and acai powder into a blender or Nutribullet and blend until smooth. Pour into bowl and top with some chopped nuts, seed and fruit of choice.

Top Tip

Change up the type of nut butter or milk you use, any will work well such as cashew or tiger nut.

Wednesday Lunch: Chunky Chicken Soup

Serves 2-3

Ingredients

  • 1 tbsp. of olive oil
  • 1 litre chicken stock
  • 1-2 sweet potatoes, peeled and chopped
  • 1 white onion, chopped
  • 2 stalks of celery, chopped
  • 100g mushrooms, sliced
  • 2 cooked boneless skinless chicken thighs, or leftover roast chicken
  • Handful of chopped parsley

 Method

  1. Gently heat the stock in a large pan and bring to a simmer, add the sweet potato and cook for 10 minutes
  2. In a separate pan fry the onions gently in a little oil for a few minutes
  3. Add the mushrooms and celery, cook for a further 5 minutes
  4. Add the onions, mushrooms and celery to the sweet potatoes and stock
  5. Stir in the chicken and parsley
  6. Cook the soup on a simmer for 10 minutes and season with salt and pepper before serving

Top Tip

Use homemade bone broth/chicken stock rather than cubed if you can for added health benefits

Wednesday Dinner: Meatloaf

Serves 46   

Preparation time: 20 minutes     

Cooking time: 1hour               

Ingredients  

  • 450g minced beef
  • 300g minced pork
  • 2 medium white onions, finely chopped
  • 1 large carrot, finely diced
  • 2 sticks of celery, finely diced
  • 1 whole egg & 1 yolk
  • 1 heaped tablespoon of chestnut flour (or any other gluten free flour)
  • 125ml stock
  • 1 tbsp. picked thyme
  • 3 large sage leaves, finely chopped
  • 2 tsp. tomato paste
  • 1 tbsp. paleo Worcestershire sauce
  • 1 tbsp. butter
  • Sea salt
  • Freshly ground black pepper

Method

  1. Preheat the oven to 180C
  2. Heat the butter in a frying pan and, when foaming, add the onion, celery and carrot. Cook gently for 4-5 minutes until softened
  3. Place the remaining ingredients into a mixing bowl and add the softened vegetables. Season well with salt and pepper and mix thoroughly
  4. Grease and line a 1 kg loaf tin and transfer the mixture into this, press down lightly to compact the mixture
  5. Place in the oven and bake for 1 hour. After 1 hour test the loaf by inserting the tip of a knife into its centre, remove it and touch it to the underside of your wrist, if it is un-comfortable hot the loaf is ready.
  6. Remove from the oven and leave to rest for 10-15 minutes before serving.

 

Top Tip

You can use the leftover meatloaf in several different ways for lunch the next day. Cut into slices and serve with some tomato, garlic and basil sauce or serve cold with piccalilli. You could even flash fry it in a hot pan and top with a fried egg for breakfast.