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! (6 page)

BOOK: 30 Day Whole Food Challenge: AWARD WINNING Recipes Guaranteed to Drop Weight; Take the Challenge Today!
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Garlic Shrimp with Pineapple, Onions and Peppers


Serves: 3-4



1 red bell pepper, sliced

2 med onions, sliced

5 garlic cloves, 3 finely diced and 2 crushed

1 orange bell pepper, sliced

1lb shrimps

1 fresh pineapple, prepped and cut into cubes

Extra virgin olive oil to grease the pan

Sea salt and cracked black pepper to taste



Grease a deep sided skillet and heat.

Drop in the onions with the pepper and cook for 3 minutes.

Now add the garlic both types and cook a further 3 minutes.

Place the shrimps in and cook until they are pink throughout.

Lastly put in the pineapple and cook until hot.

Dish up when ready over organic brown rice and serve with lime.

Honey Glazed Chicken with Potatoes and Carrots


Serves: 4



4 chicken breasts, skinless and bone in

4-6 potatoes, cut into cubes

4 carrots, cut into cubes or large pieces

1 onion, sliced

4 garlic cloves, crushed

1tbs dill

1tbs paprika

1tbs raw honey

¼ marjoram

½ cup water

1tbs coconut oil

Sea salt and cracked pepper to taste



Heat the stove to 40

Add all the ingredients to a Dutch oven.

Give everything a good stir to coat the ingredients.

Put on the lid and cook in the oven for 1 hour.

Take out when done and dish up.

Halibut and Bok Choy Steamed


Serves: 4



4 – 6oz halibut fillets or steaks

cup scallions, sliced thinly

2 cups fresh mushrooms thickly sliced

1 med onion, cut in 2 then sliced

5 cups Bok choy, cut into ½ slices

For the dressing:

1tbs fresh ginger, minced or grated

1/3 cup scallions, minced

3tbs fresh lemon juice

3 garlic cloves, crushed

1tbs extra virgin olive oil

Seasoning to taste

1tbs additive free soy sauce or wheat free tamari



Add the dressing ingredients together in a bowl and blend, put to one side.

Pour 2" water into the saucepan and heat for steaming.

Season the fish and place in the basket, put on the lid and cook for 3 mins.

Then add the Bok choy for a further 3 minutes.

Arrange on the platter and drizzle with the dressing.

Salmon with Chili Cucumber salad


Serves: 4



4 – 6oz salmon fillets, skinless

½ cup scallions, chopped

3 cups cucumber, peel on, washed and sliced

3tbs cilantro, chopped

2 tsp jalapenos, minced

1 1/2tbs fresh mint chopped

For the dressing:

3tbs fresh lemon juice

1tbs extra virgin olive oil

1tbs additive free soy or wheat free tamari

Seasoning to taste



Turn on the broiler to heat up, and place an oven proof skillet under it to warm.

Keep the pan about 7" away from the direct heat, leave there for 8-10 minutes.

Smear 2tbs lemon juice over the fish and dust with seasoning.

Take the pan out and lay the salmon on it with the skin side down.

Place back under the broiler and cook for 5-8 minutes.

It is cooked when it flakes, and can be eaten when slightly pink inside.

Meanwhile make the dressing by beating the ingredients together.

As you are about to dish up mix together the rest of the main dish ingredients.

Place this on the platter and then lay the fish over the top.

Finish with the dressing over the cucumber, and cilantro.

Sautéed Chicken and Asparagus


Serves: 2



3 cloves garlic, crushed

1tbs fresh ginger, minced

1 med onion, cut in 2 and sliced

1tbs chicken broth

1 chicken breast, without skin and bone, diced into cubes

2tbs additive free soy or tamari

Pinch red chili flakes

1 bunch asparagus, cut into 1" pieces, almost 2cups

1tbs rice vinegar

Seasoning to taste



Add the broth to a skillet and heat, drop in the onions for 2 minutes.

Now stir in the garlic, chicken and ginger, and cook for a further 4 minutes while stirring.

Next add the asparagus, chili flakes, vinegar, and soy.

Blend together, place a lid on and cook for another 3 minutes.

Once the asparagus is ready, season and serve.

Chicken Curry on Top of Spinach


Serves: 4



1 ½ cups chicken stock

3 chicken breasts, skin and boneless, cut into cubes

3 garlic cloves, sliced thinly

1 tsp curry powder

1tbs fresh ginger, chopped

1 med red bell pepper, sliced into thin strips

½ tsp turmeric

1 onion, cut in 2 and sliced

4 bunches baby spinach

½ cup coconut milk

Seasoning to taste



Put on a pot of water to cook the spinach.

Then add a skillet and fry the onions for 4-5 minutes.

Next add the ginger and garlic and cook out for another 1 minute.

Stir in the curry powder and turmeric, then add the stock, coconut milk and chicken.

Cook on a low heat for 5 minutes.

Drop the washed spinach into the boiling water for 1 minute.

Drain the spinach and place on the platter.

Add the curry over the top and serve.

Lamb Chops with Rosemary


Serves: 4



12 lamb chops

3 tsp salt

6tbs fresh lemon juice

3 garlic cloves, chopped

3tbs fresh rosemary, chopped

¼ tsp black pepper



Blend together the garlic, lemon juice, seasoning, and rosemary.

Smear all over the chops and put to one side.

Heat the broiler and place an oven proof pan under to heat up.

Keep it 7" away from the heat source.

Heat for 10 minutes and remove from the broiler lay the chops in, put it back and cook for 4-5 minutes.

Dish up with fresh vegetables of your choice.

BOOK: 30 Day Whole Food Challenge: AWARD WINNING Recipes Guaranteed to Drop Weight; Take the Challenge Today!
7.24Mb size Format: txt, pdf, ePub

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