Prosciutto wrapped baked eggs

(Recipe from Runners World)

Ingredients:

• 12 eggs
• 12 sheets prosciutto
• 1 red pepper (diced)
• A handful baby kale
• salt & pepper

Prep:

• Line a muffin tin with the prosciutto  sheets
• add a little diced red pepper and baby kale onto the prosciutto
• crack a single egg into each one
• top with a little salt and pepper
• bake at 375 degrees for 15 min

 

Sausage, Shrimp & Kale Stew

Ingredients:

• 1 red onion (diced)
• 1 carrot (diced)
• 2 sticks celery (diced)
• 2-3 pre-cooked sausages (sliced)
• 4 pieces pre-cooked bacon (chopped)
• 1 tsp minced garlic
• 1 tsp dried bail
• 1 tsp red pepper flakes
• 1/2 tsp pepper
• 1/2 tsp salt
• 1 can tinned tomatoes
• 4C chicken stock
• 1 can white beans
• 4C kale (chopped)
• 10 large pre-cooked shrimp
• parmesan (grated to taste)
• Olive Oil

Prep:

• In a large pot heat the olive oil over a medium heat. Add the onion, celery and carrot and saute for 5 mins.
• Add the sausages, bacon and garlic and saute until brown.
• Next add the dried basil, red pepper flakes, salt & pepper and saute for 1 min.
• Add the tinned tomatoes, chicken stock and white beans and simmer on a low heat for 20 mins.
• Turn the heat off, add the kale & shrimp and leave covered with a lid for a further 3 mins.
• Serve with grated parmesan cheese on.

Lemon Coconut Energy Balls

• 1C Dates (chopped)
• 1 1/3 C Oats
• Juice & Zest of 2 Lemons
• 2 tbsp Shredded Coconut
• 1/4 C Maple Syrup
• 2 tbsp Chia Seeds
• 4 tbsp Almond Butter

Combine all ingredients. Refrigerate for 30 mins. Roll into small Balls. Freeze!

Brown Rice & Beans with Ginger & Lime

Below serves 3-4

• 2 tbsp olive oil
• medium onion (diced)
• 1 cup brown rice
• 1/4 C Parsley
• 1tsp ground coriander
• 1tsp cumin (heaped)
• 1 14oz can black beans
• 1 C chicken broth
• 2 red chillies (diced)
• 2 garlic cloves (finely chopped)
• 1 tsbp grated fresh ginger
• Zest & juice of 1 lime
• 1 Avocado
• 1/4 C crumbled feta
• 1 14oz can tinned tomatoes (strained of juice)
• Additional lime quarters (for serving)

• Set the rice to cook in a rice cooker or pot
• In a pot, over medium heat, add the onion & garlic, stir occasionally until softened, around 5 min
• Add the ground coriander & cumin, stir for 1min
• Add the beans, broth, chillies & tinned tomatoes, bring to boil & reduce to simmer for 10min
• Mash beans down and stir in the grated ginger, lime juice & lime zest and let sit for another 1-2min
• Serve rice with the beans & top with the parsley, avocado, lime quarters & crumbled feta on top.

Thai Curry Noodle Soup with Garlic Shrimp

Adapted from a recipe by Heather Christo

Below serves 2

• 2 garlic cloves, minced
• Tiger Shrimp 10-12
• 1 tbsp fresh ginger
• 1 1/2 tbsp red curry paste
• 2 tbsp oil
• 2 C chicken broth
• 1 1/2  C lite coconut milk
• Fish sauce (dash)
• Rice noodles (enough for 2!)
• 6 white button mushrooms thinly sliced
• 1 red pepper thinly sliced
• Fresh cilantro
• 3 green onions thinly sliced

 

• Combine the ginger, curry paste & 1tbsp oil in a small bowl and mix well.
• In a pot, heat the curry paste/ginger mix over medium heat, frying the paste gently for 1-2 minutes.
• Add the chicken broth & lite coconut milk with the dash of fish sauce.
• Add the mushrooms & red peppers, bring to the boil and reduce gently to simmer (for around 5 mins.)
• While this is happening in a separate pan pour boiling water onto the dry noodles, let them soften, rinse well & set aside (portioned off into the 2 bowls.)
• In a frying pan heat the garlic with the remaining 1tbsp oil over a medium heat, add the shrimp and cook till lightly pink, but not overcooked! (this can happen alongside the noodles)
• Once cooked add the shrimp to the broth, remove from the heat and allow to stand for 1-2min.
• Pour over the noodles in the bowl and garnish with the coriander & spring onion.

Prep & cooking time – less than 30 minutes total.

Spicy Garlic Shrimp

Based on a recipe from RunnersWorld

• 3/4 – 1lb shrimp
• 2tbsp olive oil
• 1tsp smoked paprika
• 3 cloves garlic
• 2 dried bay leaves
• 2tbsp tomato paste
• 1 can white beans
• 1 large can tinned chopped tomatoes
• handful chopped fresh basil
• A few chipotle peppers (canned) add more if you want it spicier!

Heat a pan over medium heat. Add shrimp with 1 tablespoon oil and paprika (fry for 1-2mins). Add half the garlic in the last few seconds of cooking. Set aside in a bowl.

Return the pan to the heat; add 1 tablespoons oil, bay leaf, and remaining garlic. Cook till garlic is golden. Add tomatoes, chipotle peppers & tomato paste; cook till tomato mixture darkens. Add beans and simmer for 5 minutes. Stir in shrimp and basil, cook till heated through.

Serve with a baguette.

Quinoa Salad – With a bit of a kick.

Quick & easy!

• 3 C cooked Quinoa
• 3 Carrots (peeled & diced)
• 1 Zucchini (diced)
• 1 Red Pepper (diced)
• 1 can Black Beans (rinsed well)
• 1/2 – 1 C chopped fresh Parsley
• 2 – 4 tbsp minced Jalapeño ( I used ones out of a Jar)
• juice of 2 Lemons.
• 1/4C (or slightly less) Olive Oil
• Salt (to taste)
• 4 tsp Cajun Spice

First combine all the ingredients listed above into a large bowl and stir well (apart from the Quinoa, Olive Oil & Salt) .

Lastly add the Quinoa & Olive Oil into the same bowl, stir in well and then season to taste with Salt.

I’ve found this keeps OK in the fridge for up to 2 days without drying out too much as the Olive Oil helps keep things moist.