This is mine and the kids' favourite at the moment:
Warm chicken or beef salad
Cut chicken breast or thin frying steak into strips. In a freezer bag put 2 tblsps plain flour, 2 tsps sweet (or smoked) paprika, ½ tsp sweet chilli powder (you can use more & add cayenne pepper if you like a little more zing), 2 tsps provencale herbs. Shake the bag to mix then add the meat and shake well to coat. Add more flour & spices if some of the meat isn't covered. if you have excess powder in the bag, don't worry as it makes nice crispy bits when you fry the meat.
Tip the contents of the bag into a frying pan or wok with a little olive oil and fry for a few minutes until cooked through.
Mix up a honey mustard dressing as follows: 2tbsps runny honey, 1 tbsp dijon mustard, 2 tblsp apple cider vinegar, 3-4 tblsp Olive oil. Mix well and taste. Add honey, mustard or oil according to taste.
Prepare plates with salad leaves (spinach, watercress, lettuce etc...), shredded carrot, sweetcorn, chopped beetroot, sliced tomatoes or cherry tomatoes. Scatter the cooked meat over the salad and drizzle with the honey mustard dressing 🙂
Vegan Cherry Coconut Cheesecakes
Ingredients
Base:
- 1/4 cup sunflower seeds (or nuts of choice)
- 1 Tbsp coconut flour
- 1/2 Tbsp coconut oil
- 1/2 Tbsp granulated stevia
- 4 cherries or 1 Tbsp Beetroot for colour
Prepare:
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Filling:
- 1 cup raw cashews (soaked overnight, rinsed and drained)
- 1-2 Tbsp chopped fresh cherries
- 1 cup desiccated coconut
- 1/3 cup granulated stevia
- 1/4 cup coconut water
- 1 tsp coconut essence
- 1 tsp vanilla extract
- Pinch of salt
Prepare:
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