125g can corn kernels, drained
1 tablespoon mayonnaise
2 wholemeal lavash
½ small avocado
salt and freshly ground black pepper
30g baby spinach leaves
P.V. Servings: 1 Ingredients:
1 serving chicken breast (150g)
½ cup broccoli
1/2 cup spinach
handful raw organic baby spinach
salt and pepper to taste
1 bay leaf
Place chicken breast in a baking tray with all vegetables except broccoli.
Drizzle with olive oil, sea salt and pepper and place in a 170 degree oven.
Allow to cook for 20 minutes but turn chicken over half way through.
Place broccoli in a pot of simmering water and cook for 2 minutes then strain.
Put chicken, roasted vegetables and finally broccoli on your plate and relish the vibrancy of the colours.
The roasted garlic can easily be squeezed out of its skin and will be very sweet after roasting.
Marinate the steak in half the soy sauce, garlic and 2 tablespoons of lime juice in a bowl for 10 minutes.
Cook the steak on a preheated grill pan for 1-2 minutes either side. Put aside.
Steam the broccoli in a steamer or colander set over a saucepan of boiling water for 5-6 minutes, then set aside to cool for 10 minutes.
Combine cooled broccoli with mint, basil, coriander and cucumber.
Slice the steak and add the broccoli mixture.
Combine chillies, sugar and the remaining soy sauce with the lime juice then pour over the salad.
1 lemon halved
2 portions tuna, 150g. (women), 200g. (men)1 tsp. blackened seasoning, or crushed black peppercorns.
1-cup broccoli or green vegetable of your choice.
Type: P/V Servings: 2
◾ 1 cup of Greek yogurt
◾Chopped, unsalted, and unflavored nuts and/or seeds, such as almonds, walnuts, pecans, peanuts, pumpkin, sesame, or sunflower seeds
Place yogurt in serving dish. Sprinkle chopped nuts, seeds on top. Enjoy!