Recipes

02
Jul
2015
High fibre (makes 4 serves) approximately 6-7 grams of fibre per serve

*Vegan and vegetarian friendly

Ingredients
  • 1.5 litres of organic chicken stock (see below for *vegan and vegetarian options)
  • 2 leeks washed and finely chopped
  • 2 tablespoons of extra virgin olive oil
  • 3 teaspoons of fresh oregano
  • 3 chopped celery stalks
  • 600 grams of thinly sliced chicken breast (see below for *vegan and vegetarian options)
  • 3 peeled large carrots julienned (cut into strips)
  • 400 grams can of brown lentils drained and rinsed
  • 150 grams of chopped spinach
  • Fresh ground pepper to flavour
*Vegan or vegetarian option swap chicken stock for vegetable stock and chicken for chopped firm tofu
 
Method
Add olive oil to a pan over a medium heat and cook leeks, oregano and celery until they are soft and slightly transparent.
Add stock and heat through then either
poach the chicken for 12 minutes or until cooked through
OR
Add firm tofu to the soup 2-3 minutes
Lastly add carrot and spinach and lentils and cook for a further 3 minutes
Serve with crusty seeded bread
 
03
Jul
2015
Makes 4 serves, 2-3 grams of fibre per serve

Ingredients - Turkey
  • Two turkey breasts approximately 300-400grams each
  • Olive oil spray
  • Salt and pepper to season
01
Oct
2015
Makes 4 serves, 5-6 grams of fibre per serve

Ingredients
  • 6 kaffir lime leaves thinly sliced
  • 2 cloves of garlic crushed
  • 5cm piece of ginger finely chopped
  • ½ cup of packed chopped coriander
  • ½ cup of packed chopped mint leaves- place 8 leaves aside for garnish
  • ½ teaspoon of turmeric
  • 60 mls of lime juice
  • 30 mls fish sauce
  • 1 tablespoon of brown sugar
  • 1 tablespoon of coconut oil
  • 5 pieces of chicken thigh fillet
  • 300 grams of green beans (ended and cut in half)
  • 100 grams of raw or frozen peas
  • ¼ sliced sweet papaya (or paw paw)
  • ¼ cup of toasted peanuts
01
Oct
2015
Makes 4 serves, 3-4 grams of fibre per serve

Ingredients
  • 6 kaffir lime leaves cut in half
  • 2 teaspoons of garlic powder
  • 5cm piece of ginger finely chopped
  • ½ cup of packed chopped coriander
  • ½ cup of packed chopped mint leaves - place 8 leaves aside for garnish
  • ½ teaspoon of turmeric
  • 60 mls of lime juice
  • 30 mls fish sauce
  • 1 tablespoon of brown sugar
  • 1 tablespoon of coconut oil
  • 5 pieces of chicken thigh fillet
  • 300 grams of green beans (ended and cut in half)
  • 100 grams of Juliette cut zucchini
  • ¼ sliced sweet papaya (or paw paw)
  • *¼ cup of toasted peanuts
01
Jan
2016
Makes 12 serves, 5-6 grams of fibre per serve

Ingredients
  • 600 grams of skinless salmon cut into cubes
  • 150 grams red capsicum roughly chopped
  • 150 grams green beans roughly chopped
  • 1 tablespoon of coconut oil
  • 80 grams peanuts - toasted
Page 53 of 55