Read 30 Day Whole Food Challenge: AWARD WINNING Recipes Guaranteed to Drop Weight; Take the Challenge Today! Online

Authors: Ruth Lacey

Tags: #Cookbooks; Food & Wine, #Special Diet, #Allergies, #Paleo, #Health; Fitness & Dieting, #Diets & Weight Loss, #Food Counters, #Food Allergies

30 Day Whole Food Challenge: AWARD WINNING Recipes Guaranteed to Drop Weight; Take the Challenge Today! (4 page)

BOOK: 30 Day Whole Food Challenge: AWARD WINNING Recipes Guaranteed to Drop Weight; Take the Challenge Today!
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Fettuccini with Spinach Pesto

 

Serves: 4

 

Ingredients:

3 cloves garlic, chopped

10oz of spinach, fresh or frozen, chopped

2tbs walnuts, chopped

½ cup fresh basil, chopped

1 large tomato, deseeded and diced

1/2lb whole wheat fettuccini

1tbs lemon juice

¼ cup water

2tbs virgin olive oil

Seasoning to taste

 

Instructions:

Heat the water to a boil and cook the pasta as per directions.

While waiting wash and dry the spinach, if using frozen defrost and dry.

Add the nuts, garlic and basil to a blender and pulse for a minute or so.

Now put in the lemon juice, oil, water and seasoning, blend all together.

Next strain the pasta and stir in the pesto sauce.

Dish up with the tomatoes and garnish with fresh basil leaves.

Spicy Black Bean Burrito

 

Serves: 2

 

Ingredients:

½ red onion, thinly sliced or diced

1 bell pepper, red and diced

2 garlic cloves, fine dice

2 cups black beans

2 tsp chili powder

2tbs extra virgin olive oil

Seasoning to taste

2 pinches cayenne pepper

2 whole wheat tortillas

1 cup tomato salsa

20z low fat cheese

 

Instructions:

In a skillet, cook the bell peppers and onions for 5 minutes, this can be done in 1tbs of broth if you do not want to use oil.

Then add the beans, oil, cayenne, chili, garlic and seasoning.

Stir together then take of the heat.

Divide the mix and fill the tortillas adding in the cheese.

Roll up and serve with salsa.

Shrimp and Avocado Salad

 

Serves: 4

 

Ingredients:

2tbs fresh lemon juice

1lb cooked shrimps, medium and tails removed

3 scallions, sliced

1tbs fresh mint, chopped

1 large avocado diced into cubes

2tbs pumpkin seeds

1tbs balsamic vinegar

1 tomato, deseeded and diced

1 garlic clove, crushed

1tbs cilantro chopped

1 med romaine lettuce, discard the outer leaves

Seasoning to taste

Pinch red pepper flakes

Dash of extra virgin olive oil

 

Instructions:

Toss all the ingredients together in a bowl, apart from the lettuce.

Leave in the fridge for 15-20 minutes before serving, to enhance the flavors.

Dish up over the lettuce, and enjoy.

Asian Broccoli Served with Tofu

 

Serves: 2

 

Ingredients:

1lb broccoli, cut into florets

8oz tofu, sliced into cubes

2 med carrots, cut into thin slices

2 tsp fresh lemon juice

1tbs soy sauce

3tbs extra virgin olive oil

2 cloves garlic, chopped

2tbs fresh ginger, grated

Pinch red pepper flakes

1tbs rice vinegar

 

Instructions:

Add 2" of water to a steamer and heat.

Once hot, add the tofu along with the carrots to the steamer and cook for 2 minutes.

Now put in the broccoli for a further 5 minutes.

When cooked, mix with the rest of the ingredients and toss together.

Add to the platters and enjoy.

Pumpkin and Spinach Lasagne

 

Serves: 6

 

Ingredients:

1 kg pumpkin, peeled

1 onion, finely chopped

1 tsp cinnamon

2tbs fresh parsley, chopped

3 ½ cups tomatoes, chopped

1 cup baby spinach

3tbs organic tomato paste

2 ¼ cups white cannellini beans, puréed

Splash of virgin olive oil

2 garlic cloves, minced

 

Instructions:

Heat the stove to 20
0
C.

Cut the pumpkin into slices, 1/2" thick, spread out on a baking tray.

At the same time bake the garlic, keeping it separate, until golden.

Sprinkle with a little oil, dust with cinnamon and cook for ½ hour, until soft.

Add the onions to a skillet and heat for 3-4 minutes.

Put in the tomato paste with the fresh tomatoes, and cook for another 15 minutes.

Season and blend in the herbs, then take off the heat.

Now add 1/4
th
of the sauce to a baking dish, and lay ½ of the spinach over it.

Place ½ of the pumpkins on top of that and repeat the process.

Add the garlic to the beans with a little oil to soften, and spread over the pumpkin.

Cook for 30 minutes in the oven and dish up with greens.

Asian Cabbage and Chicken Salad

 

Serves: 1

 

Ingredients:

4 cups Napa cabbage, thinly sliced

1tbs rice vinegar

1tbs ginger, minced

1tbs extra virgin olive oil

1 tsp soy sauce, additive free, check ingredients or use wheat free tamari

1 garlic clove, crushed

4oz chicken breast cooked and diced

2tbs cilantro, chopped

 

Instructions:

Quite simply just mix all the ingredients together.

Place in the bowl or dish and enjoy.

 

Cod with Avocado Salsa

 

Serves: 4

 

Ingredients:

6 garlic cloves, crushed

3tbs fresh cilantro, chopped

¼ cup scallions, minced

8 cherry tomatoes, cut into 4

1-2 tsp jalapeno pepper, minced

1 avocado, firm and diced

4 – 60z fillets of cod

½ cup fresh lemon juice

Seasoning to taste

 

Instructions:

Blend together in a bowl the garlic, cilantro, jalapeno, scallions, ¼ cup lemon juice, avocado and seasoning.

Add water to the bottom of a steamer and heat, about 2".

Once hot smear 1tbs lemon juice over the fish and dust with seasoning.

Cook for 10 minutes or until ready if it is thick it may take a little longer.

Once done remove to a platter and ladle the sauce over.

 

BOOK: 30 Day Whole Food Challenge: AWARD WINNING Recipes Guaranteed to Drop Weight; Take the Challenge Today!
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