TASTY DIET FIFTH SERIES

Buckwheat Noodles with Stir Fry Prawns

Ingredients:

150g raw prawns, 2 tablespoon tamari sauce, 2 teaspoons extra virgin olive oil, 1 chopped garlic, chopped ginger, 20g sliced red onions, 40g sliced celery, 50g roughly chopped kale leaves, 100ml chicken stock, 75g chopped green beans, 1 bird eye chilli, 75g buckwheat noodles.

Preparation:

On medium-high heat, place a non-sticky frying pan containing a teaspoon of tamari sauce and one teaspoon of oil. Cook the raw prawns in this mixture for 5 minutes. Remove the prawns and transfer them into a plate. Cook the noodles for 10 minutes, drain off the water, and set aside. Fry the garlic, the celery, ginger, red onions, chilli, green beans, and the kale in a preheated oil for 5 minutes. Add the chicken stock to the mixture and allow it to simmer. Add cooked prawns and the noodles to the boiling broth. Remove from heat and serve into a serving plate.

Sirt Beef with Kale Salad

Ingredients:

1 tablespoon coconut oil, diced brown onion, finely diced garlic cloves, 1/ 2 teaspoon lime juice, pepper, 1/ 2 teaspoon salt, 300g beef mince, 6 broccoli, 2 tablespoon pumpkin seeds, 2 roughly chopped kale leaves, sliced avocado, chopped fresh parsley leaves, chopped fresh coriander leaves.

Preparation:

In a non-stick frying pan, heat the coconut oil. Add the onions and allow to cook until it turns golden. Add the beef mince and garlic, cook for 5 minutes. Add the turmeric, the lime juice, the pepper, and salt, allow to simmer and stir frequently. Boil the broccoli for 5 minutes in a separate saucepan. Rinse the broccoli in cold water and cut it into 3 pieces. Add the pumpkin seeds to the mixture in the frying pan and cook for 2 minutes. Dress the Kale leaves with honey-lime dressing and mix it through the cooked beef mince, avocado slices broccoli, and the pumpkin seeds.

Shakshuka

Ingredients:

30g celery, 1 crushed garlic clove, 30g kale leaves, 30g red onions, 400g chopped tined tomatoes, 2 large eggs, 1 teaspoon ground turmeric, 1 teaspoon paprika, 1 teaspoon olive oil, 1 teaspoon ground cumin, 1 bird eye chili.

Preparation:

In a non-stick frying pan, preheat your oil. Add the red onions, the garlic, the ground cumin, the chili, the turmeric, and the paprika. Allow simmering for 5 minutes. Add the chopped tinned tomatoes and the celery, cook for 5 minutes under medium-high heat. Break the eggs into the mixture and cool for 3 minutes. Add your kale leaves and leave to simmer. Serve into a plate and enjoy your hot shakshuka.

Blueberry Banana Pancakes

Ingredients:

6 ripe bananas, 6 eggs, 150g oats, 1 teaspoon baking powder, 1/ 2 teaspoon salt, 200g blueberries.

Preparation:

Blend the oats in a high-speed dry blender to obtain oats powder. Add the bananas, the eggs, baking powder, and salt. Blend everything until you reach a smooth batter. Place the batter into a bowl and fold in the blackberries. Get a non-stick frying pan and place some butter in it on medium-high heat. Gently fry the blueberry pancakes mixtures in the frypan and remove it when it is golden brown.

Sirt Juice

Ingredients:

70g Kale, 5g Parsley, 150g celery, 1 apple, 1/ 2 lemon juice, 1/ 2 teaspoon matcha powder.

Preparation:

Blend all the ingredients in a clean blender leaving aside the matcha powder. Add the matcha powder to the smooth mixture and stir properly.

Sesame Chicken Salad

Ingredients:

1 tablespoon sesame seeds, 100g roughly chopped young kale, sliced red onions, 20g chopped parsley, 100g shredded chicken, sliced cucumber, 1 lime juice, 1 teaspoon honey, 1 teaspoon sesame oil, 1 tablespoon olive oil, 2 tablespoon soy sauce.

Preparation:

In a heated pan, toast the sesame seeds until they become brown. Add the extra virgin olive oil, the sesame oil, soy sauce, honey, and the lime juice in a bowl to make the dressing. In another bowl, add the cucumber slices, the red onions, the kale, and the parsley. Add in the dressing and mix thoroughly. Serve the salad in a plate and top it with the shredded chicken. Sprinkle the sesame seeds over the salad.

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