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Mexican Salsa Chicken with Avocado Salad

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The fat burner Low GL dish.

Ingredients:

  • 2 free range chicken breasts, skin removed
  • 4 tomatoes, finely chopped
  • 1 green chilli, deseeded and finely chopped
  • 1 small red onion
  • Squeeze of lemon juice
  • Handful of fresh coriander
  • 1 Avocado, diced
  • ½ cup of quinoa
  • 2 large handful of green salad leaves
  • Olive oil, Herbamare salt & pepper

Mix the salsa ingredients and set aside.

Cook the quinoa in 1 cup of well seasoned water (about 15 minutes, covered).

Season and grill chicken breasts.

Serve on top of salad leaves, topped with salsa and avocado cubes, finishing up with a good squeeze of fresh lemon juice.

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"Green-go"
Burgers or Meatballs

with Tomato Sauce & Crispy Kale

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Just say nothing and your kids will munch up these yummy dinners no problem!

They especially seem to enjoy the crispy kale, not knowing they are actually eating greens! You can shape the mix into burgers and bake on parchment paper lined baking tray at 180 °C for 20 minutes, turning them over midway. Or shape them into bite sized balls and serve with a good quality Italian tomato sauce (Jamie Oliver, Ballymalloe or better yet, home made)

Ingredients:

  • 500g lean steak mince (organic is best, as always)
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 2tbsp tomato purée
  • 1 egg beaten
  • Large handful of spinach
  • ½ head of broccoli, cut in florettes
  • ½ cup petit pois (sweet peas)- can be frozen
  • 1 tbsp mixed dried Italian herbs
  • Herbamare salt & pepper to taste - you may also add a dash of Worchester sauce

Boil the broccoli and peas in just ¼ cup of water. When the broccoli is bright green, add the spinach and cook together until the spinach is wilted. Allow to cool and blend in a food processor.

In the meantime sauté the onions on a little olive oil until soft. Add dried herbs, garlic and fry together for a minute to open their aromas.

Turn off the heat, add minced meat and mix well with the herbs, tomato purée and season well. Work the greens and the beaten egg into the mixture - add some bread crumbs if it is too wet.

Shape into burger shapes and bake, or form bite sized balls and boil in Italian tomato sauce for 20 minutes.

To make the crispy kale, wash and drip-dry 4-5 kale leaves. Tear them into bite-size peaces and rub 1 tbsp olive oil onto them, coating them evenly. Spread pieces on a large baking tray lined with parchment paper and bake at 180°C for about 10 minutes, stirring them around often, picking out the pieces that are already crispy to prevent burning.

Looking for more ideas about how to get your children to eat healthy foods? You may find this article helpful: Fussy Eaters - War at the dinner table?