Chicken ‘Taco’ Salad

Chicken ‘Taco’ Salad

Making your own taco seasoning is super easy, a lot cheaper than the packet mix and doesn’t have that added nasty sugar. Leave off the cheese and sour cream if you are off dairy.

Equipment required

Non stick fry pan

Shopping list for 2 people

300g chicken mince
1 small head of ice berg lettuce
1 grated carrot
1 red pepper
1 onion
1 clove of garlic, crushed or diced
1 sml bunch of coriander
1 avocado
Splash lime juice
1/2 cup water
Splash of oil
1 handful grated cheese (optional)
2 dollops of sour cream (optional)

Seasoning

1.5 tsp ground cumin
1 tsp ground ginger, garlic, oregano, paprika
Shake of cayenne pepper to taste
1/2 chicken stock cube
1/2 tsp ground black pepper

Method to the madness

Mix together the spice mix and set aside

Shred the lettuce and dice the pepper finely

Heat the fry pan to medium high heat with the oil, meanwhile dice the onion

Fry off the onion and garlic until it softens, add in the chicken mince

Once the mince is slightly browned add the spice mix, toast it for about 1 minute then add the water

Leave this to simmer on a medium heat until the liquid has evaporated. Add in the chopped fresh coriander at the end of the cooking process

Dice the avocado just before serving to avoid discolouration

Plate up with the lettuce, pepper, carrot and avocado on the bottom with a squeeze of lime juice on top

Add the chicken mince, cheese and sour cream

ENJOY!

Spiced Chicken Wings

Spiced Chicken Wings

I am slightly obsessed with chicken wings. They are my favourite part of a roast chicken. Yesterday I came across a great discovery. Just the middle joint of the wing, amazing! This marinade has a robust flavour, excellent in the oven, but perfect for a BBQ too.

Equipment required

1 mixing bowl
1 medium baking tray

Shopping list

500g chicken wings
2 tbsp of apple cider vinegar
1 tsp of ground ginger, curry powder, garlic
Sprinkle of cayenne pepper to taste
1 tbsp of oil

Method to the madness

Mix the marinade together and let the wings marinate from between 1-4 hrs

Pre heat oven to 200C

Bake wings for about 30 mins, turning once

Serve along side your fav low carb side dish

ENJOY!

Salt & Pepper Cauliflower

Salt & Pepper Cauliflower

Well we all know how I feel about deep fried goodness, love it! What makes cauliflower even tastier… Salt & Pepper crumb.

Equipment required

1 small deep based saucepan or deep fryer

Shopping list

1 small head of cauliflower
Approx 3/4 cup gluten free crumbs
1 egg
Salt & Pepper
Vege oil for frying

Method to the madness

Heat the oil in the fry pan, you will need enough oil to just cover the florets

Whisk the egg with a good pinch of salt and pepper

Dip the cauliflower in the egg, then into the crumb

Once oil is hot place the florets into the oil and cook until golden

Drain the florets on kitchen towel then sprinkle with a little more salt & pepper to taste

Serve with your fav low carb sauce

ENJOY!

Aubergine & Asparagus Stacks

Aubergine & Asparagus Stacks

These are delightful little buggers. Easy to make and very versatile. You could have them as a starter, side or main. Perfect for when you can’t handle another piece of meat.

Equipment required

1 mandolin or steady hand!
Baking tray
Medium saucepan or microwave
Non stick fry pan
Medium mixing bowl

Shopping list for approx 6 stacks

1 lrg aubergine
1 sml bunch of asparagus, about 6 thin spears
3 heaped tbsp of ricotta
1 small bunch of basil
2 tsp of grated Parmesan plus more to sprinkle
Good squeeze of lemon
Salt & Pepper to taste
Vege oil

Method to the madness

Heat the oven to 200C

Slice the aubergine into slices about 3-4mm thick

Boil the asparagus until just tender

Drizzle some oil on the aubergine and fry on a high heat until golden on both sides

Once cooked leave on the side to cool

Slice the asparagus into small pieces no bigger than 1cm

Slice the fresh basil, mix the ricotta, basil, lemon, Parmesan and seasoning together, add the chopped asparagus and stir through

Place one slice of aubergine on the baking tray, top with a tsp of ricotta mixture, repeat until you have 3 layers

Sprinkle the top with a little Parmesan

Bake in the oven for about 5 minutes until warmed through

Serve as a main or accompanying your fav protein

ENJOY!

Grilled Plums with Halloumi & Parma Ham

Grilled Plum with Halloumi & Parma Ham

This is an excellent dish if you are home alone and want something quick and tasty. Have it as a main meal or starter at a dinner party. Fresh flavours that combine deliciously.

Equipment required

1 griddle pan or non stick fry pan

Shopping list for 1 person

1 plum
3 slices of Parma ham
100g halloumi
Handful of baby spinach or rocket
Drizzle of balsamic vinegar
Splash of vege oil

Method to the madness

Heat the pan to a high heat with a splash of oil if using a saucepan

Slice the plum into even wedges, grill on both sides until you get some colour

Place a handful of your desired greens in the centre of the plate

Arrange your wedges of plums around the outside with the Parma ham

Slice the halloumi to desired thickness, fry in the pan on both sides until golden

Assemble the dish with halloumi in the middle, drizzle with balsamic

ENJOY!

Paleo Creamed Leek & Spinach

Paleo Creamed Leeks & Spinach

I’ve been reading a lot about Paleo diet recently. You’ll notice I have a category for Paleo friendly recipes now. It’s another low carb diet that shows success time after time. Paleo however is about eating naturally and does not allow certain foods that are generally allowed on low carb diets. For example Paleo doesn’t generally allow dairy. Here is a paleo version of creamed leeks and spinach, easy to make and tasty to boot.

Equipment required

1 small deep based saucepan

Shopping list for 1-2 people

200g packet of baby spinach
2-3 leeks
2 cloves of crushed garlic
125 mls coconut milk
1/2 vege stock cube
Knob of butter

Method to the madness

Put the butter in the pan and set on a medium heat

Slice the leeks into .5 cm slices

Sauté the leeks and garlic until soft, add in the spinach

Once the spinach is slightly wilted add in the coconut milk and stock cube

Stir through and cook until you reach your desired consistency

Serve along your fav protein.

ENJOY!

Mini Meatloaves

Mini Meatloaves

Super easy to make, these little beauties will satisfy any carnivore. You can add whatever seasonings you like to the mix, get creative. These are great for a meal or snack, they are small so easy to take on the road.

Equipment required

1 lrg muffin tin
1 grater, hand blender chopping attachment or food processor
1 mixing bowl

Shopping list for 10 Meatloaves

300g veal mince
300g beef mince
1 onion
1 tsp cumin
1 tsp paprika
Pinch of salt & pepper
12-14 rashes of streaky bacon

Method to the madness

Heat the oven to 200C

Blitz the onion in the processor until you get a fine dice. Don’t stress if it goes into a pulp

Mix the meats, onion and spices together thoroughly until all is well combined

Line the muffin tin around the edges with the rashes of bacon, I used abt 1.5 rashes per muffin

Form the mince into lose balls, appropriate to the muffin tin size, place within the bacon

Bake for 30 minutes. Serve along side your fav low carb side or eat on its own.

ENJOY!

Chicken Green Curry

Green Chicken Curry

This is an easy dish that can be whipped up in less than half an hour. Making the paste from scratch is a breeze and you could double the quantity and freeze it for next time.

Equipment required

1 hand blender chopping attachment
1 medium non stick sauce-pan

Shopping list for 2-3 people

2 chicken breasts (skin on optional)
1 red pepper
1 onion
250 ml coconut milk
1/2 chicken stock cube
Splash of water if required
Juice of 1/2 a lime

Paste
1 small bunch of coriander
1 small bunch of Thai basil
1 inch piece of ginger or galangal
2 cloves of garlic
2 lemon grass, bottoms only
1 green chilli
1/2 tsp of cumin
2 tsp of coconut oil or vege oil

Method to the madness

Take the skin off the chicken breast, salt it, cook on a tray in the oven at 200C until crisp, turn it regularly to ensure even cooking

Put all the paste ingredients into the blender and process to a smooth paste, add a little water if you need the extra volume to get it smooth

Dice the chicken and pepper in a large dice

Cut the onion into thin wedges

Heat the saucepan to a medium heat and cook off the paste for 1 minute

Add in the coconut milk and chicken, simmer for about 8 minutes

Add in the pepper, simmer until the pepper is nearly soft, add in the onion and lime juice

Serve once onion has softened slightly, I like a little crunch

Serve alongside your fav low carb side, I used cauliflower rice. Top with the crispy chicken skin if using.

ENJOY!

Garlic & Chilli Prawns

Garlic & Chilli Prawns

This is a fast and simple recipe that is excellent for after work or a dinner party. This is suitable as a light meal but most suited to a starter for those of you, like me, with an appetite.

Equipment required

1 medium non stick fry pan
1 grater

Shopping list for 2 people

200g of peeled green prawns with tails on
6 plum tomatoes (any sml variety will do)
1 lrg clove of garlic
1 red chilli
6 thin slices of pancetta
Splash of olive oil
1 courgette

Method to the madness

De vein the prawns

Dice the garlic and chilli, cut the tomatoes and pancetta in half

Heat the fry pan to a medium high heat

Add oil, chilli, garlic, pancetta and prawns. Fry for 1-2 mins then add the tomatoes, fry until prawns are cooked through

Grate the courgette and assemble in the middle of the plate

Top the courgette with the prawn mixture. Serve as is or with your fav low carb veg. I served mine with roasted asparagus.

ENJOY!

Lamb Shank Stew

Lamb Shank Stew

This is a yummy one pot wonder perfect for cooler nights. I used white wine instead of red, I think this gives the dish a fresher flavour.

Equipment required

1 casserole dish with lid

Shopping list for 4 people

4 lamb shanks
3 lrg tomatoes
2 medium carrots
1 leek
1 onion
2 stalks celery
2 cloves of garlic
1/2 cup white wine
2 cups chicken or lamb stock
2 sprigs rosemary
Knob of butter

Method to the madness

Take the meat out of the fridge about 90 mins before cooking

Dice the onion, garlic, carrot and tomato in a large dice, slice the leek into pieces approx 1.5cm thick

Heat the pan to a medium high heat, add the butter

Brown the shanks all over, add the white wine, cook off for about 1 minute

Add the stock, vegetables and rosemary, bring to the boil and place the lid on

Cook on a medium heat for 2 hours, stirring occasionally. Take the lid off after 2 hours and cook until the meat is falling off the bone

Once the meat is cooked remove from the pan and shred, keep the liquid cooking until you have a rich gravy

Add the meat back into the gravy and serve. I served mine with mashed roasted pumpkin and broccoli.

ENJOY!