Add garlic, chilli, oil, pineapple juice, soy/tamari sauce to a shallow bowl and mix.
Cut the steak into thin slices and place in the marinade. Cover and refrigerate if time allows. Heat on high, a non-stick frying pan and add the pieces of steak and brown on both sides quickly, reserving the liquid in the bowl. Then add the liquid and allow to cook on low heat for a couple of minutes stirring well. Add a little more oil or water if the marinade dries out.
Remove the steak and sauce from the heat and set aside to cool.
Arrange all the salad ingredients on plates ready to serve. Then add the steak and drizzle over the remaining marinade. Serve with cracked pepper.
These versatile zucchini fritters are so quick and easy it is worth cooking up a bigger batch. They’re so handy for breakfast served just on their own. Total Time 6 minutes Servings 2
Ingredients
2 cup zucchini grated
3 free range eggs
½ tbsp coconut oil for cooking
½ tsp nutmeg
1 flat tsp sodium fre chicken stock powder
Ground pepper
Roast Red Pepper relish
2 large red red peppers
2 cloves garlic crushed
1 onion chopped finely
1 tsp grated ginger
½ tsp himalayan pink sea salt
½ tsp stevia
1 cup apple cider vinegar
Instructions
Fritters
In a bowl combine the zucchini, eggs, nutmeg, stock powder and ground pepper. Stir until well mixed.
Heat oil in a large non stick frying pan over a high heat. Mould the mix into balls, drop into the pan and press flat, then reduce heat to medium. When brown on one side turn over and cook other side.
Serve topped with roasted red pepper relish.
Relish (optional)
Remove the seed and core from the red peppers. Place under a hot grill until the skin starts to blister and blackens slightly. Then remove and wrap individually in cling wrap and leave for several minutes to ‘sweat’. Unwrap and peel the skin off the peppers, then chop the flesh. Add this to a sauce pan with all the other ingredients. Bring to the boil and cook for 30 minutes, or until a chutney-like consistency is reached. Check taste – if not sweet enough you may need to add a little more Stevia powderstir well. Pour into sterilised containers, seal and refrigerate.
Notes
If you have time though you could add a couple of rashers of smoked turkey or chicken to make a really scrumptious breakfast. For lunch they are your protein source, just add a green salad.For another quick change add some roasted vegetables and the humble zucchini fritter becomes a great dinner. The roasted red pepper relish can be made in larger batches and kept in the fridge. If time is your challenge you can buy relish, just check the sugar content.Cooking and preparation time: fritters (6 minutes) – relish (45 minutes)
This Cucumber Noodles with Garlic Shrimp recipe is a simple, delicious, and healthy meal, ready in less than 15 min. Perfect weeknight meal.
INGREDIENTS
1 English cucumber
1/2 cup of coconut oil
6-8 cloves garlic, peeled and very finely chopped
500 gms shrimp, peeled and deveined
Salt and pepper to taste
1/4 cup a very lite white wine (leave out in phase 2 substitute with low sodium soya sauce)
1/4 cup parsley, finely chopped
METHOD
Spiralize the cucumber. Cut it into smaller strands if they are too long. Set Aside
Heat the oil in a large skillet over medium heat. Add garlic and saute for 2 minutes. Stirring constantly to prevent burning.
Add in shrimps and season with salt and pepper to taste. Cook on one side until they turn pink. Add the wine (or low sodium soya sauce) and parsley, and flip the shrimp over, and cook until pink and wine is reduced; about 2 more minutes.
Mix in the cucumbers and toss to combine. Sprinkle with more parsley, if desired.
Put on a pot of water so it will be boiling by the time you are ready to cook them.
Prepare your mise en place of the listed ingredients.
Heat up a 14-inch non-stick saute pan add 1 tsp extra coconu oil. Saute the meat until it starts browning on both sides then add the onion saute until softened. Add the garlic and ginger and stir in the sesame seeds. Add the chicken broth and soy sauce bring it up to a high simmer and add the prepped Magic Noodles as described below. Sprinkle with chili flake and stir some more. Ad entire mixture to bowl and serve hot.
Prep the Magic Noodles (boil for 1 minute, then drained, rinsed and pat dry)
Marinate beef in vinegar, broth and spices. After marinating, arrange it on skewers with onion petals and apple. Barbecue until cooked through, basting frequently with the remaining marinade. Heat the remaining marinade until thick and use it as a dipping sauce.
· 1/2 cup button mushrooms cleaned, stemmed and chopped
Directions:
Preheat oven to 375 degrees F. Add vegetable broth to an 8-inch ovenproof skillet over medium heat.
Add leeks and green onion (add mushrooms for AP now), cooking until softened, approximately 3 to 4 minutes.
Add tomatoes, smoked paprika, garlic powder, chipotle chili powder, cayenne pepper, dried oregano, salt and fresh parsley. Cook for 1 minute, stirring occasionally. In a medium bowl, whisk eggs and egg whites together. Pour eggs over onion and leek mixture. Cook without stirring for 2 minutes. Gently stir. Cook for another minute without stirring. Bake for 8 to 10 minutes until firm or set throughout. Cool for 5 minutes in pan. Cut into 6 wedges. Serve warm.
Begin by making pizza sauce: Add 1 tbsp chicken broth, minced garlic and onions to a small pan and sauté until the garlic begins to brown.
Add the canned tomatoes, basil, 1/4 tsp black pepper and 1/2 tsp salt to the pan. Bring to a boil.
Boil for 3-5 minutes or until slightly thick. Remove from heat and puree. Set aside.
Add 4 Tablespoons water to a large pan along with the onion slices. Cook over medium heat, stirring occasionally until the water has evaporated and the onions are beginning to brown on the bottom of the pan (about 8 minutes). Add another 4 tablespoons of water to the pan and let it cook off again, stirring occasionally. The onions should be nicely browned and caramelized.
Add the mushrooms and 1/4 cup more water to the pan and sauté until all the liquid has been absorbed. Add salt to the mix and set aside.
In a large bowl, mix ground chicken and salt. Press chicken mix into an 20cm pizza pan. Cover with plastic wrap and press again or use a rolling pin to make the chicken as flat and even as possible. Remove the plastic wrap.
Bake the chicken crust in a 200̊C oven for 20 minutes, chicken crust will begin to brown.
Remove from the oven and spread pizza sauce over chicken crust, leaving ½ cm gap around the edges.
Distribute the mushroom and onion mix evenly on top of sauce.
Return the pizza to the oven for another 5 minutes. Remove and sprinkle with nutritional yeast, serve while hot!
