Healthy and Tasty Breakfast, Lunch and Dinner Recipe

Breakfast Courgette Pancakes

Serves 1

 

Ingredients

• 1 medium size courgette
• 1 medium size spring onion
• 1 large egg
• Salt to taste
• Pepper to taste
• 2 tablespoons coconut oil for frying

 

Method

1. Grate courgette into a small bowl.
2. Finely chop 1 spring onion and mix with the courgette.
3. Combine 1 large egg into the bowl and mix thoroughly adding salt and pepper to taste.
4. Heat oil in frying pan and spoon 3 mounds of the courgette mixture into the pan and fry until lightly browned, pressing down to flatten. Flip pancake till browned on both sides.

Stuffed Peppers

 

Ingredients

• 1 Cup of Cooked Quinoa (follow directions on packet)
• 2 Red Onions, Chopped
• 2 Tomatoes, Chopped
• 1 Red Pepper, Chopped
• 1 Clove Garlic, Crushed
• 4 tbsp of lemon juice
• 2 Large Red Peppers
• Coconut oil
• Extra Virgin Olive Oil

                    Method

1. Pre-heat the oven to 200 degrees
2. Heat the coconut oil in a pan. Fry off onions, garlic and chopped pepper for 2 minutes then add in quinoa and cook for further 1 min
3. Cut the tops of the peppers and de-ssed
4. Stuff the peppers with the warm mixture, place in a dish, cover with foil and cook in the oven for 20-25mins
5. Drizzle olive oil in peppers once cooked and serve

Coconut Chicken

Serves 4

 

Ingredients

• 300ml coconut milk
• 2 tbsp tomato puree
• 1 tbsp tomato puree
• 1 tbsp (or to taste) dried crushed chilli
• 2 tbsp ground almonds
• 2 tsp turmeric
• 2 tsp garam masala
• 2 tsp cumin
• 4 chicken breast fillets, cut into bite size pieces
• 2 onions, chopped
• 2 cloves garlic, crushed or finely chopped
• 2 tbsp coconut oil
• 4 tbsp fresh coriander

 

Method

1.  Mix the coconut milk with the tomato puree, chilli, almonds, turmeric, garam masala, cumin and 1tbsp water. Add the chicken and coat all of the pieces. Cover with cling film and refrigerate for at least 1 hour
2. Cook the onions and garlic in 1 tsp of coconut oil until soft.
3. Remove the chicken from the marinade, add to the pan with the onion and cook for 2 mins, covered over a low heat. Add the marinade and the remaining oil and cook for 15-20 mins.
4. Stir in the fresh coriander and serve.