Friday Breakfast: Chocolate & Banana Chia Pot
Serves 1
Ingredients
- 4 tbsp. of chia seeds
- 250ml almond milk
- 1 square of 100% dark chocolate, grated
- 1 tsp honey (optional)
- 1 ripe banana
Method
- Place the chia seeds in a glass or jar and mix with the almond milk
- Add half the grated chocolate and honey and mix well
- Leave in the fridge overnight
- In the morning mash half the banana and mix through the chia pudding, add more almond milk if necessary
- Serve topped with the other half of the banana chopped, and the rest of the grated chocolate
Friday Lunch: Stuffed Avocados
Introduction
Stuffed avocados make a great lunch. Other ideas for fillings include:
- Tinned tuna, paleo mayonnaise and radishes
- Chopped ham & hard boiled eggs
- Hummus and grated carrot
Serves 1
Ingredients
- 2 avocados
- 100g cold cooked salmon, smoked salmon or cooked & peeled prawns
- 1 punnet cress
- 1 tbsp. capers
- Extra virgin olive oil
- Balsamic vinegar
- Unrefined sea salt
- Freshly ground black pepper
Method
- Halve the avocado, peel and remove the stone. Place two halves on a plate
- Chop the salmon or prawns and pile into the holes in the avocado halves
- Chop the cress stalks from their base and sprinkle on top of the salmon or prawns along with the capers
- Make a simple dressing with equal parts olive oil and balsamic vinegar, season to taste with salt and pepper
- Drizzle the dressing over the avocados and serve
Friday Dinner: Chicken Tikka Skewers
Serve 4
Ingredients
- 4 organic, free–‐range chicken breasts, skinless
- 200ml coconut milk
- Juice of one lemon and 1 lime
- 1 tbsp. cumin seeds
- 1 tbsp. coriander seeds
- 1 tsp mustard seeds
- 2 crushed garlic cloves
- ½ tsp turmeric
- 1/3 tsp mild chilli powder
- Thumb size piece of ginger, peeled
- Salt and pepper
- Fresh coriander to garnish
- 6 bamboo skewers
Method (you could do steps 1-6 the night before)
- Cut eat chicken breasts into 9 bite sized pieces
- Place the cumin seeds, coriander seeds and mustard seeds in a dry frying pan and toast for 2-3 minutes, transfer to a pestle and mortar and grind to a powder
- Place this powder in a missing bowl with the turmeric and chilli powder
- Finely grate the ginger and squeeze its juice into the bowl with the spices
- Add the coconut milk, garlic, salt, pepper, lemon and lime juice and mix well
- Add the chicken to the bowl and coat thoroughly, cover and place in the fridge to marinated
- Cut each skewer in half using a pair of strong kitchen scissors and place them in a dish, cover with cold water and leave to soak for 20 minutes.
- Heat a griddle or frying pan to a medium to hot temp or preheat a grill to hot.
- Remove the skewers from the water and thread 3 pieces of chicken onto each one
- Place on the frying pan or under the grill for 3-4 minutes on each side or until the chicken is thoroughly cooked through.