Super Healthy ‘on the go’ Exotic Summer Fruit Smoothie!
Missing summer? Anyone? Miss that warm loveliness to which you go buy something really refreshing that tastes like summer in a bowl or a cup maybe? Hmm? Well I do too! So today I’m doing a quick reminder of summer in a jar – smoothie syle!
This super quick and ridiculously healthy recipe will take your mind off the cold and chills for a little while and take you back to those exotic summer beaches we all miss oh so much.
All you need:
- 1 Handful of frozen Mango
- 1 Handful of frozen Cantaloupe Melon
- 1 Handful of frozen Pineapple
- 6/7 Frozen Cherries
- 3 Ice cubes/spoonfuls of Low Fat Greek Yoghurt
- 1 tsp of Chia Seeds
- 1 Cup of Guava Juice
Put all of the ingredients into a blender and whizz it up until it’s nice and smooth, adding a little water if you need to. It turns out a stunning pastel pink colour and I’m not even going to try and describe how lush the smell is. I wont do it justice under any circumstances.
Drink IMMEDIATELY! (Then drink the other 3 you make afterwards because it’s so good immediately too ;))
This is super easy, super quick and great for breakfast,a quick snack/cooler or before and after the gym! And it’s soooooooooooo healthy!
I use the fruit from frozen because it gives it a thicker more frozen-shake type texture as opposed to the more juicy texture you get from fresh fruit. But it’s nice either way, trust me!
So if you give it a go, let me know! Hope to hear from you all! Give it a like if you want more smoothie/healthy based recipes too.
Sounds weird right…
It’s scrummy yummy I promise!
I love this as either a starter or for lunch with a rocket and red onion salad goes down well with me, or if your in a snacky mode, it’s not all too bad for that either 🙂
Firstly slice into tiny strips 1 chicken breast, then your going to need to marinade the strips in 1tbsp of ground coriander and 1 tbsp of ground cumin until completely covered, then lightly cover in a thin layer of curry paste; I prefer Tikka Masala, but Rogan Josh is good too.
Take a griddle pan to cook your chicken strips, only turning when completely cooked on one side, this should only take about 4-6 minutes. When you have turned your chicken to cook on the opposite side, grab 2 chunky cut slices of ciabatta bread and drizzle some olive oil lightly on one side only on each. Once you’ve done your drizzling, put them on the griddle pan to cook slightly on either side (it looks prettier when you do it like this if you don’t have a griddle pan/don’t really care what it looks like, whack them under the grill). This should literally take 30 seconds on each side.
Whilst your chicken is finishing off and crisping up, on your ciabatta’s put: 2 thin slices of a beef tomato, a sprinkling of rocket, a small handful of your curried chicken strips, a sprinkling of crushed pine nuts, a few drops of low fat natural yoghurt, a few fresh corriander leaves and a little lime wedge on top.
Now eat it.
And eat it.
And eat it.
Then end up going and making some more with the left overs because it tastes so good like I always do…
Hope you enjoy this guys, let me know if you make it and what you thought?!
Thanks for reading!
ROSEMARY CHILLI CHICKEN WITH ROASTED GREENS
I love this recipe, it’s full of goodness and a hearty meal too, especially now the colder weather is coming in! You can change up this dish a bit if you’re not a spice lover, just swap the chilli with lemon. Happy Days!!
First and foremost boil your kettle and add 300ml of boiling water to a jug, add 1 chicken stock cube (or if you’re feeling awesome and you’ve got some to hand add some home made stock!) and stir until completely mixed. You must allow your stock to cool a little until its warm-hot, if you add it into the pan when it’s boiling it’ll start to cook your chicken. You don’t want this to happen because this dish is a slow cooking one, if the stock is too hot you’re chicken will cook too fast, then it’ll be tough and it’s the end of the world. No one wants that.
Now, take 2 garlic cloves, half of your big red chilli, chop these nice and thin take 2 shallots and chop them slightly thicker, vertically. In a medium sized deep pan on medium-hot heat, put a good lug of olive oil and fry the garlic, chilli and shallots until softened, put a pinch of salt and pepper in the pan and add 1 skin on chicken breast. Now make sure when you put your chicken in the pan you put it skin side down first, fry it for about 3 mins on either side.
*pre-heat your oven to Gas Mark 6/200C/400F*
Your stock should have cooled down by now (if not add a teeny bit of cold water), it should be hot enough for you to dip your finger in and keep it there for about 20 seconds before getting too hot. Add into your pan then with the remainder of your chilli, keep the green stalk on and slice into strips. By keeping the stalk on it ensures the chilli strips stay attached, then lay it on top of your chicken breast and sprinkle a handful of fresh rosemary leaves on and around your chicken. Put the lid on your pan and turn the heat down to medium-low. You need to leave this for about 30-40 mins.
Whilst chicken and friends have a party in the pan, take a roasting dish and oil the base. Now for my greens I like broccoli, green beans, asparagus and kale, with a strip of fresh vine tomatoes but the great thing about this dish is it’s a lovely mixer and matcher, if you’re not into you’re greens and prefer roast squash/peppers/carrots use them instead it’s just as yummy! Take a small handful of each of your greens, including your vine tomatoes and coat them in garlic salt, pepper and olive oil, lay them all out evenly *EXCEPT THE KALE PUT IT TO ONE SIDE FOR NOW* in your roasting tin and pop them in the oven after about 10-15 mins add in your kale and leave for another 10 mins.
Check your chicken, if you have a thermometer it should be 75C+ in the middle, if not, when you cut it it’ll be pure white in the middle.
The stock should be reduce massively and much thicker now, take your roast greens and place on your plate, on top of your veg place your chicken and pour whats left in the pan over the top. I think if you sit the half chilli and vine tomatoes on top of your chicken the dish looks just that bit more attractive, like it or not we eat with our eyes!
Let me know if you tried it and what you thought!
LEMON SALMON SUMMER SALAD!
This is one just for you however you can make it a fantastic centre piece to pick from for 4 people.
Firstly, pre-heat your oven to gas mark 6/400F/200C and a pan of boiling water on hot heat. In the pan of hot water put a handful of baby potatoes in seasoning with salt and reduce the water to medium heat, out on a lid (blissfully ignore for the next 20 mins). Whilst it’s warming take some tin foil and rip at about a forearms length, in it you want to put 1 regular sized salmon fillet, a sprinkling of dill, a sprinkling of chives and half a lemon. With your lemon (i personally prefer to do this as it enhances the flavour but you don’t have to if your not massive on lemon) cut half of it into medium-thin slices and lay over the top of your salmon fillet, then with the other half squirt the juice on and around the salmon and place the squeezed half just next to your fillet. Add a tablespoon of butter and wrap the foil with no gaps.
Place on the middle shelf in your oven, this will take around 20 mins to bake.
On to your salad, steam about 4-5 asparagus stems and a handful of green beans (this takes about 8-10 mins). Then chop a handful of sun dried tomatoes thinly and about 1/4 cucumber into mixed sized chunks. Crumble some chunks of feta (to your liking I love he stuff so if you’re like me GO WILD!) and into a bowl put your tomatoes, cucumber, feta and two handfuls of spinach, some olive oil, balsamic vinegar and toss until everything is nicely mixed.
The potatoes should be ready at this point, if so/when they are, drain add a sprinkling of salt and pepper and a little garlic salt, chop into chunks and add to your salad mix.
Lay this out on your plate so it looks lovely, then take your salmon out of the oven carefully and with a spatula, remove from the foil in one piece and place on top of your salad remove the squeezed 1/2 lemon into the bin and ENJOY!
Please let me know if you’ve tried this guys and if you did, did you like it?
Tell me about it in the comments…
YUMMY QUINOA AND CAJUN CHICKEN FEAST!
This dish serves 4-6 people (its great for healthy lunches at work through out the week too!)
Firstly, in a blender mix a handful of corriander, a handful of mint and 1 lime, until chopped very fine.
Slice thinly 2-3 chicken breasts and coat in cajun seasoning (Jamaican jerk is also fab with this recipe)
Thinly chopped mixed peppers, red onions, 1 red chilli and chunky chop 3 or 4 mushrooms, add these to a bowl with a sprinkle of ground cayenne pepper and garlic salt.
Add 1 tablespoon of oil to a pan and tip in the chopped veggies and add 2 garlic cloves, salt and pepper to the mix.
Whilst the veg is simmering, add 1 cup of quinoa to a pan with 1l of chicken stock and cook until the stock is reduced to nothing.
Once softened add the sliced chicken to the pan and stir/toss until cooked through and the chicken is almost crispy.
Mix the corriander, mint and lime mixture with the quinoa until thoroughly spread through, add to a large presentable dish, adding a few leaves of mint and corriander and a couple of slices of lime to the top for presentation.
Place the chicken mix on a board or warm slate if you have one, sprinkling with pulled corriader leaves and sliced lime.
To add to this dish for a little dipping pleasure, put a bowl of yogurt & honey with some crispy toasted tortilla wraps, including gem lettuce and finely chopped tomatoes and spring onions.
Eat well and don’t worry too much about that full feeling, it’ll pass when you fall asleep 😉