30 Day Whole Food Challenge: AWARD WINNING Recipes Guaranteed to Drop Weight; Take the Challenge Today! (7 page)

Serves: 2

Ingredients:

1 red onion, finely chopped

1lb white fish fillet

2 cups organic tomato puree, or passata

1tbs extra virgin olive oil

2tbs parsley, chopped

1 punnet cherry tomatoes, halved

Zest from 1 lemon

1 garlic clove, minced

Instructions:

Place the oil in a skillet and heat, fry the onions for 2-3 minutes.

Now add the cherry tomatoes and puree, cook for 3 minutes, and season.

Place the fish on top, put a lid on cook for a further 10- 14 minutes.

Meanwhile blend the garlic, zest and parsley together.

Once the fish is ready dust with the parsley mix.

Dish up with vegetables or salad.

Serves: 2

Ingredients:

2 garlic cloves, crushed

10 1/2oz mushrooms

2 onions, cut in halve and sliced

12oz beef fillet or sirloin, cut into thin slices

A few sprigs parsley

2 handfuls baby spinach

1 tsp quince paste or ¼ cup Madeira

1 cup vegetable stock

Chopped parsley for garnish

Instructions:

Spray grease a skillet and heat, once hot fry the onions and thyme for 4 minutes.

Now drop in the mushrooms, cooking for another 4 minutes, so they start to caramelize.

Transfer these to a dish and reheat the skillet.

Fry the beef over a high heat until golden brown.

Rinse out the pan with the stock, releasing the flavors, then put in the quince.

Drop the mushrooms back in and heat.

As you are about to serve add the spinach.

Finish with a dusting of parsley.

Serves: 4

Ingredients:

1 1/2lb chicken breast

2 tsp whole food apricot jam

2 onions, cut in have and sliced

4 apricots, halved and de-stoned

Black pepper to taste

1 cup chicken stock

Instructions:

Spray grease a skillet and heat, now fry the onions for 4-5 minutes.

Place the chicken in and cook a further 5 minutes stirring, so as to color all over.

Add in the stock and rinse around the pan to release the flavors.

Drop the apricots in a blender and pulse until creamy, then spoon into the pan.

Put the whole fruit jam in and mix together well, finish with the pepper.

If you require less sweetness add a little water, or more sweetness add more jam.

Dish up when ready with fresh steamed vegetables.

Serves: 2

Ingredients:

3tbs additive free red curry paste

180z pumpkin seed milk

4 shiitake mushroom, sliced

10oz coconut milk

3 1/2oz water

1 lime

15oz assorted fresh vegetable

3 kaffir lime leaves, crushed

Coriander to garnish

Sea salt to taste

Instructions:

Using a saucepan pour in the 2 milks and water, stir together and place over a low heat.

Stir in the curry paste with the lime leaves.

Cook for 4 minutes, before adding the vegetables and mushrooms, then cook another 4 minutes.

Put in 1tbs of fresh lime juice and add the seasoning.

Once complete, spoon into the dishes and serve, finish with the coriander.

Serves: 10 – 12

Ingredients:

3tbs fresh lemon juice

1 – 12-15lb hen turkey

½ cup water

Sea salt to taste

Black pepper to taste

Thermometer for testing

Instructions:

Smear the lemon juice and seasoning over the turkey.

Heat the stove to 35
0
F.

Sit the turkey in a baking dish with the breast down and add the water.

This will take 15 minutes per pound in weight.

After 45-60 minutes turn the turkey over and cook further.

The inside temperature should read 16
5
F, in the thigh when ready.

Take out when done and rest for 20 minutes before slicing.

Dish up with your favorite vegetables.

Serves: 4

Ingredients:

1 1/2lb lamb, diced

1 carrot, rough chop

3 anchovies in oil

1 stem celery, rough chop

1 onion, diced

4 garlic cloves, left whole

2 sprigs rosemary, picked and chopped

Sea salt to taste

Ground black pepper to taste

1tbs red wine vinegar

1 cup water

1 ¾ cups butter beans, washed and strained

1 handful basil leaves

1 ¾ cups of tomatoes, chopped

1 handful parsley, chopped

Instructions: 

Heat the stove to 13
0
C.

Place a pan on to heat, put the anchovies in including a little oil.

Next drop in the meat and stir until it browns all over, then transfer to a casserole dish add the celery, onions, carrot, seasoning and rosemary, to the saucepan, place the lid on.

Cook for 5 minutes, not forgetting to stir now and again.

Now put in the vinegar for ½ minute, then add to the casserole.

Lastly add the tomatoes and water put on the lid and place in the oven for 3 hours. Add the beans 15 minutes before the end of cooking time, and take out the garlic.

Crush the garlic in a bowl with a little stock, then add back to the casserole.

Correct the seasoning and dish up with the basil and parsley.

Serves:  1

Ingredients:

1 cup cabbage, shredded

1 cup broccoli, the florets only

Season to taste

1 tsp all natural lite soy sauce

1tbs extra virgin olive oil

1tbs all natural vegetable oyster sauce or mushroom

1 tsp fresh garlic, minced

Instructions:

Slightly color the broccoli, with the cabbage and put to one side.

Now heat your wok up with oil.

Once the oil is hot drop in the garlic for ½ minute.

Next stir in the vegetables for ½ minute.

Reduce the heat and blend in the seasoning, soy and oyster sauces.

Stir for 60 seconds then increase the heat to high.

Put in the broccoli and cabbage, cook for 5 mins, stirring.

Dish up and enjoy.