Mash avocado, lemon juice and salt in a bowl until smooth.
Ingredients: • ½ Avocado • 1 tbsp lemon juice • Pinch salt
Hummus Coated Chicken
Instructions: Heat oven to 180 degrees.
Line a tray with baking foil. Place chicken breast on the tray, evenly spread hummus over chicken and and bake for 40-45mins.
Ingredients: • Chicken breast • 1 tbsp garlic hummus
Add wholemeal pasta to a pan of boiling water and cook until soft.
Whilst past is on, melt ½ tsp coconut oil in a frying pan, add meatballs, garlic & onion. Fry until lightly browned.
Add tomatoes, salt, pepper, oregano and cook on a medium/low heat until tomatoes start to simmer. Add creme fraiche and cook for a further few minutes.
Drain pasta and serve meatballs. Sprinkle parmesan on top.
Ingredients: • 100g Wholemeal Organic Pasta • 1 tsp oregano • ½ tsp Sea Salt • ½ tsp pepper • 10g Parmesan • ½ Chopped Tomatoes • ½ Onion • 3 crushed garlic cloves • Dessert spoon creme fraiche • 125g lean beef meatballs
Heat oven to 180 degrees.
Line a tray with baking foil. Thinly slice courgette and sprinkle with paprika, sea salt, olive oil & pepper.
Bake for 25 mins.
Ingredients: • 1 Courgette • 1 tsp Paprika • ½ tsp Sea Salt • 1 tsp Olive Oil • ½ tsp pepper
Chicken & Almond Curry
Instructions (Serves 3-4):
Heat oven to 180C/160C. Blend the chillies, almonds, ginger, garlic & unsweetened almond milk to a paste.
Heat the oil in a large, deep ovenproof casserole and add the onion, cloves, cardamom, cinnamon and 2 tsp garam masala. Lightly fry then add the paste. Bring to a simmer and a pinch of add salt. Add the chicken, continue to simmer. Blob the yogurt over the top.
Place in the oven for 40 mins or until the chicken is cooked through (spoon any excess juice from the surface).
Sprinkle with the remaining garam masala and the coriander.