Avocado Egg Boats – Healthy and Easy recipe!

Avocado Egg Boats

Avocado Egg Boats

Ingredients:

Egg
Avocado
Salt & Pepper


Heat a non-stick skillet to medium low heat. Lightly spray with oil. Slice an avocado with the skin ON lengthwise, forming one thick slice in the middle. (You will have some leftover avocado pieces).

Remove the seed and use a small cookie cutter to make a hole in the center of your thick slice.

Place the avocado slice in the pan. Crack a medium sized egg into the center of the hole. Cover and cook for a minute or two, until the egg is as you like it.

Season with salt and pepper and serve.

 

Source: http://keeprecipes.com/recipe/howtocook/avocado-egg-boats

Healthy Asian Salad Recipe

Healthy Asian Salad Recipe

Healthy Asian Salad Recipe

 

 

 

 

 

 

 

 

 

 

Asian Chicken Salad with Chilli, Ginger and Lime Dressing
Packed with tasty ingredients, this recipe is perfect for entertaining. You can prepare all the ingredients separately, stick them in the fridge and assemble the salad when your guests arrive. Don’t be afraid to add other vegetables here, peppers, cucumber, spring onions and bean sprouts are all tasty additions.

Serves 4

Marinade:
2 tablespoon of soy sauce
Juice of lime
1 clove garlic, finely chopped
red chilli, finely chopped
thumb sized piece of ginger minced

Dressing:

3 tablespoons of sunflower oil
1 tablespoon of soy sauce
1 tablespoon of smooth peanut butter
Juice of lime
2 teaspoons of honey
1 teaspoon of sesame oil
1 clove of garlic, finely chopped
red chilli, finely chopped
thumb sized piece of ginger minced
Salad:
4 chicken breasts, sliced thinly into strips
1 Chinese cabbage, slice thinly
3 carrots, sliced thinly
1 red onion, sliced thinly
100g of sugar snap peas, sliced thinly
100g of chopped peanuts to serve
A handful of chopped coriander to serve

Method:
Add the chicken strips to a mixing bowl with the marinade ingredients and mix through.  Cover and place in the fridge while you prepare the salad and dressing.
In a small bowl add all the ingredients for the dressing and whisk to combine.
Place the Chinese cabbage, carrots, red onion, and sugar snap peas in a large salad bowl.  Add half the dressing and combine until all the vegetables are well coated.
Fry the chicken strips until golden brown and cooked through. Approximately 2 minutes either side.
Serve the salad in individual bowls topped with the chicken, a sprinkling of chopped peanuts, a little chopped coriander and a extra drizzle of the dressing.
Source: http://www.donalskehan.com

Roasted root vegetable with thyme… from Chef Neven Maguire

Healthy Vegan Recipe - Roasted root vegetable with thyme

Healthy Vegan Recipe – Roasted root vegetable with thyme

 

 

 

 

 

 

 

Ingredients

•    450 g (1lb) carrots
•    450 g (1lb) parsnips
•    1 large shallot, finely chopped
•    1 tsp fresh thyme leaves
•    40 g (1 1/2oz) butter
•    drizzle maple syrup
•    maldon sea salt and freshly ground black pepper

Method
1.    Preheat the oven to 180C (350F), Gas mark 4. Peel the carrots and parsnips and then cut into even-sized batons. Take a large piece of tin foil or a double sheet of parchment paper or and pile the root vegetable batons in the middle.
2.    Scatter the shallot and thyme over the root vegetables and dot with the butter, then drizzle over two tablespoons of water and the Maple syrup. Season to taste, then fold in the sides of the parcel to enclose the root vegetables by bringing up the sides, then folding over and twisting the edges.
3.    Place the foil bag on a baking sheet and roast for 1 hour until the carrots are meltingly tender and slightly caramelised. To serve, either open the foil parcel at the table or carefully pour the carrots and parsnips and all of their juices into a nice big warmed dish.

Notes:
The oven temperature for these roasted vegetables is quite flexible so simply put on the bottom shelf of your oven depending on what other things you need to cook and adjust the cooking time accordingly.
These can be prepared well in advance leaving nothing to do last minute. Expect of course remembering to pop them in the oven!
Feel free to experiment with your own favourite selection of root vegetables such as swede or turnips but just remember that celeriac can oxidize and beetroot will colour the other vegetables.

Source: http://www.rte.ie/lifestyle/food/recipes/2013/1209/4138-roasted-root-vegetable-with-thyme/

Smoked Salmon Gateau

Smoked Salmon Gateau

Health Recipe Smoked Salmon Gateau

Ingredients:
110 g/4 oz plain flour
1 small eggabout 150 ml/1/4 pint milk
sunflower oil, for frying
225 g/8oz smoked salmon slices
225 g/8oz cream cheese
1 tbsp snipped fresh chives
juice of 1/2 lemon
25 g/1 oz baby salad leaves
salt and freshly ground black pepper
lemon wedges, to serve
2 – 3 tbsps Dalkey Mustard Dressing

Method:
To make the pancakes, sift the flour into a bowl with a pinch of salt, then make a well in the centre. Break the egg into the well and add a little of the milk. Mix the liquid ingredients together, then gradually beat in the flour until smooth. Beat in enough of the remaining milk until you have achieved the consistency of thin cream. Cover with cling film and leave to stand in the fridge for 20 minutes.
Heat a heavy-based frying pan. When hot, brush with the minimum of oil. Pour a small amount of the batter, about a quarter of the mix is right. Swirl it around until it is evenly and thinly spread over the bottom. Cook over a moderate to high heat for about 1 minute or until the edges are curling and the underside is golden. Flip over and cook the second side for 30 seconds or so until golden.
Turn the pancake on to a plate and repeat until you have four pancakes in total, lightly oiling the pan between pancakes. Leave to cool, then using a 5 cm/2 in cutter that is 5 cm/2 in deep stamp out three circles from each pancake.
Using the same cutter, stamp out eight circles from the smoked salmon, then cut the remainder into strips and reserve. Whip the cream cheese in a bowl with the chives and lemon juice. Season to taste.
To serve, line the cutter with cling film and set on a serving plate. Put a pancake round in the bottom of the cutter and add a spoonful of the chive cream cheese. Cover with a layer of the smoked salmon and then add another spoonful of the chive cream cheese. Repeat these layers and finish with a pancake round. Carefully remove the cutter and repeat until you have four in total. Place the salad leaves in a bowl, season and add enough of the dressing to lightly coat the leaves. Add a pile to each plate with the reserved smoked salmon strips. Drizzle around the remaining dressing and garnish with the lemon wedges.

Source: http://www.kevindundon.com

Vegetarian Sandwich

Image

Ingredients

  • 3 slices granary bread
  • 1 large handful watercress
  • 1 carrot, peeled and coarsely grated
  • small squeeze lemon juice
  • 1 tbsp olive oil
  • 2 dessertspoons reduced-fat humus
  • 2 tomatoes, thickly sliced

Method

  1. Toast the bread.
  2. Mix the watercress, carrot, lemon juice and olive oil together.
  3. In a small bowl spread the humus over each slice of toast.
  4. Top 1 slice with the watercress and carrot salad, sandwich with another slice of toast and top with the tomato.
  5. Lay the final slice of bread, humus side down, then press down and eat as is or cut the sandwich into quarters.

Source: http://www.bbcgoodfood.com/recipes/2555/vegetarian-club