Salmon, Spinach and Asparagus
4-5 ozs frozen Salmon (I bake mine in the oven – wrapped in a foil and baking paper for around 25 mins on 200 Celsius )
Ground black pepper
organic rock salt
Sauté with small amount of olive oil the onion, garlic, asparagus, ground black pepper and rock salt. When tender (not mushy), remove from pan, place on plate and then super quickly add the spinach to pan and cook. Serve with asparagus and salmon.
Fish, Asparagus, Beans and Almonds
4-5 ozs Grilled Fish Fillet
fresh green beans, trimmed
small handful of almonds
chives – chopped
Grill fish with splash of oil and some of the lemon and thyme. In a pan, using small amount of olive oil sauté asparagus and beans and chives until softened. Serve with fish, and add almonds on the side.
Chicken, Brocc and Cashew Stir Fry
4-5 ozs Grilled Chicken Breast
ground black pepper
organic rock salt
soy sauce – salt reduced
Grill chicken with a splash of olive oil, cumin, ginger, ground black pepper and organic rock salt.
In a pan add brocc, walnuts, soy sauce, onion and sauté. Serve with grilled chicken.
Curried Eggs and Macadamia salad
Eggs, with chopped capsicum, baby spinach, mustard, red kidney beans, red onion into a bowl. Mix well and then pour into an electric pie maker (or into muffin tins and into the oven).
pecans or walnuts or brazil nuts
red onion – chopped
cucumber – chopped
baby spinach leaves
red capsicum – chopped
Curried Eggs: Boil eggs. Scoop out yolks. Combine Curry powder, Tabasco Sauce, Lemon Juice and yolks in a bowl. Spoon mixture into egg whites. Serve with the rest of the salad ingredients.
Mandy’s Egg and Cottage Cheese Thingos 🙂
6 eggs (or 2 whole eggs, and 8 egg whites)
350 grams cottage cheese (low fat)
chopped red capsicum
chopped red onion
small amount of Australian Mustard
1 teaspoon parmesan cheese
Combine in a bowl. Put patty pans in muffin tin pan and pour in mixture. Cook in oven. 180 Celsius for around 20 mins. Or until cooked and golden on top.
Serve with salad