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

  1. Place the chia seeds in a glass or jar and mix with the almond milk
  2. Add half the grated chocolate and honey and mix well
  3. Leave in the fridge overnight
  4. In the morning mash half the banana and mix through the chia pudding, add more almond milk if necessary
  5. 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

  1. Halve the avocado, peel and remove the stone. Place two halves on a plate
  2. Chop the salmon or prawns and pile into the holes in the avocado halves
  3. Chop the cress stalks from their base and sprinkle on top of the salmon or prawns along with the capers
  4. Make a simple dressing with equal parts olive oil and balsamic vinegar, season to taste with salt and pepper
  5. 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)

  1. Cut eat chicken breasts into 9 bite sized pieces
  2. 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
  3. Place this powder in a missing bowl with the turmeric and chilli powder
  4. Finely grate the ginger and squeeze its juice into the bowl with the spices
  5. Add the coconut milk, garlic, salt, pepper, lemon and lime juice and mix well
  6. Add the chicken to the bowl and coat thoroughly, cover and place in the fridge to marinated
  7. 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.
  8. Heat a griddle or frying pan to a medium to hot temp or preheat a grill to hot.
  9. Remove the skewers from the water and thread 3 pieces of chicken onto each one
  10. Place on the frying pan or under the grill for 3-4 minutes on each side or until the chicken is thoroughly cooked through.