Food

Recipe: Roasted Potato Bowl

Screen Shot 2018-12-09 at 3.53.17 pm.png

Makes 2 servings

(per serving) 565 cal / 46 P / 60 C / 17 F


Ingredients:

  • 1 hot BBQ chicken from supermarket (I used 150g or 5oz per serving)

  • 4 red potatoes

  • Kale (roughly 2 cups - 1 per serve)

  • 5g unsalted butter (for cooking kale)

  • Roasted vegetable seasoning mix (could also use a combination of salt, pepper and rosemary - I used this one)

  • 1 shallot

  • 1/4 cup spring onion

  • 1.5 tsp honey

  • 2 tbsp white vinegar

  • 1 tsp sesame oil

  • 1/2 handful sesame seeds

  • Chopped parsley (to taste)

  • Salt (for boiling water and for massaging kale)


Method

  1. Wash potatoes but leave skin on, chop into small pieces

  2. Preheat oven to 200C (390F)

  3. Bring a saucepan to the boil with salt in the water

  4. Place potatoes in salted water and allow to cook for approx 10-15 mins (check to see when fork easily goes through, do not over cook or they will fall apart!)

  5. While potatoes are cooking slice up 1/4 cup of spring onion and 1 scallion

  6. When potatoes are finished drain them and place them on a baking tray

  7. Put spice mix on potatoes, then put sliced spring onion and scallion on the baking tray with the potatoes

  8. In a separate bowl mix vinegar, sesame oil, and honey, stir well before pouring over potatoes

  9. Sprinkle with sesame seeds and parsley and place in the oven for approx 15 mins (until skins of potatoes are crispy)

  10. While potato is in the oven prepare your kale. You will want to massage the kale to make sure it isn’t chewy. To do this, rip of pieces of kale, place in a bowl or on a cutting board with salt on top (Himalayan salt works well for this) and massage salt into kale until it becomes a darker colour and feels wilted.

  11. Put kale in a microwave safe bowl with 5g (1 tsp) butter and microwave for approx 60sec until cooked.

  12. Chop up BBQ chicken and weigh out desired portions.

  13. Remove potatoes from the oven when done and serve with kale and chicken!

Food

Recipe: Chicken Burrito Bowl + Pico De Gallo

Screen Shot 2018-11-26 at 6.33.16 pm.png

Makes: 1 serving (bowl) / 4 servings (pico de gallo)
(Per 1 serve) 456 cal / 69P / 33C / 4F


Ingredients (Pico de Gallo)

  • 1 small red onion

  • 4 tomatoes

  • 1/2 cup coriander

  • 2 jalapenos (or cayenne peppers)

  • Juice of 2 limes

Ingredients (Burrito Bowl)

  • 1 BBQ chicken

  • 1/2 cup brown rice (per serve)

  • 1/4 cup black beans (per serve)

  • 10g shredded cheese (per serve)

  • 1 tbsp greek yoghurt (per serve)

  • (optional) Taco sauce

  • (optiona) 1/4 avocado

  • (optional) Shredded lettuce


Method (Pico de Gallo)

  1. Finely chop 1 small onion and 4 tomatoes and place in a bowl

  2. Pick or chop 1/2 cup coriander and add to the mix

  3. Chop 2 jalapenos to add in, if you cannot find any sub for 2 cayenne peppers (slice in half, remove the seeds, chop)

  4. Squeeze juice of 2 limes over the top

  5. Keep mixture in the fridge for up to 3 days

Method (Bowl)

  1. Either cook rice from scratch or use microwave rice packet

  2. Heat up 1/4 cup of black beans and rice

  3. Place rice and beans in a bowl with 200g of chicken

  4. Spoon pico de gallo on top

  5. Serve with toppings of your choice. Included in the macros: shredded cheese and greek yoghurt (instead of sour cream), you could also add avocado, taco sauce and shredded lettuce.

Food

Recipe: Hot Chicken Stir Fry

Makes: 3 servings
(per serve) 370 cal / 47P / 37C / 3F


Ingredients

  • Chicken (150g per serve)

  • Green beans, capsicum, broccoli, snow peas (any mix of stir fry veg)

  • ¼ cabbage

  • ¼ cup mushrooms

  • Liquid aminos

  • Cooking spray

  • Hot sauce (I used sriracha)

  • (optional) ½ cup rice per serve (included in macros)


Method

  1. Either cook brown rice from scratch or use microwave rice packet

  2. Finely slice 1/4 a capsicum

  3. Chop up chicken

  4. Heat up a skillet and spray with cooking spray

  5. Cook chicken for 5 minutes before adding in frozen stir fry veg mix and coconut aminos

  6. Cook for another 2-3 minutes before adding in cabbage and mushrooms

  7. Stir frequently and cook for a further 5 minutes

  8. Serve with siracha or hot sauce of your choice

Food

Recipe: Tuna Pasta

Screen Shot 2018-11-26 at 6.32.57 pm.png

Makes: 1 serving
423 cal / 33P / 52C / 9F


Ingredients

  • Tuna (2 small tins per serve)

  • 1 handful Spinach

  • ½ punnet Cherry tomato

  • ½ tbsp Olive oil

  • Himalayan salt

  • 60g Pasta (per serve)


Method

  1. Bring water to boil in saucepan, add pasta

  2. In a separate skillet place tins of tuna, cherry tomatoes, and spinach

  3. Allow tuna to cook lightly until pasta is ready

  4. Drain pasta, serve tuna on top

  5. Add olive oil and Himalayan salt

  6. (optional) Serve with some parmesan