Dinner

Thai Green Curry!

Published on February 5, 2016May 5, 2017 by Clean CuisineLeave a comment

I took some inspo for this from my favourite cooking Maestro; The Body Coach. I used Chicken and some different veggies and the end result was equally as yum! This did three decent sized portions for my lunch this week!!

What you need:

500g Chicken Breast, diced

2 cups of Butternut Squash, diced

130g Chickpeas, drained

1 cup Frozen mixed peppers

1 can Coconut Milk (400ml)

2 tbsp.Thai Green Curry Paste (I used Blue Dragon)

1 Red Chilli

3 Spring Onions

What to do:

Fry off the Chicken on a medium heat

Add the Butternut Squash and Peppers

Allow the chicken to brown up and then cover with the coconut milk

Add the 2 tbsp of curry paste and mix well

Add the chickpeas and leave to simmer on a low heat for approx. 7-10 minutes

To finish off add the chopped chilli and spring onions, simmer on low for another 3 or so minutes

Serve with some Courgette Noodles or Basmati rice after your workout! A really delicious curry 🙂

Hope you all like it,

Michelle x

Chicken and Chorizo Paella!

Published on January 22, 2016April 26, 2016 by Clean CuisineLeave a comment

This was a total success for my Mam’s birthday dinner. I looked up some recipes online and taking in everyone’s preferences I came up with this! The whole lot served 11 people but I would say this could stretch to 12. If you’re cooking for a smaller bunch just divide the quantities down 🙂 Hope you like it as much as my family did!!

What you need:

12 Chicken Breast fillets

1/2 cup Quinoa

2 cups Basmati Rice

100g Chorizo

4 vegetable stock pots

500 – 700ml waters

1 1/2 cups diced onions

1 1/2 cups diced peppers

1 tbsp. Paprika seasoning

1 tbsp. Garlic Seasoning (you can use fresh here too)

1 tin of Chopped Tomatoes

1 cup Frozen Peas

What to do:

Prep the ingredients beforehand to save yourself some time- especially if you are working 🙂

Fry the chicken off in a pan on a medium heat; I had to use two pans as I was making a large quantity

When they begin to colour, slice in half and place on a lined grill tray

Place the tray under the grill on a low heat to ensure the chicken is cooked thoroughly

When cooked, rub the paprika and garlic powders into the chicken fillets and dice into chunky pieces

In a larger pan or wok, fry off the peppers, onion and chorizo

Add the rice to the pan and cover with the water ensuring all of the rice is covered

Add the vegetable stock pots and simmer on a low heat for approx. 30 mins

When the rice mixture is cooked, add the chicken pieces and mix together

Finally add the peas and the tomatoes and mix well

I served this as part of Clean Cuisine’s Spanish night which included sides of roasted veggies, sweet potato fries, tomato salad and chicken skewers. You could most definitely have it with a load of greens or salad 🙂 Very tasty and very filling – will definitely do it again!!

Thanks for reading,

Michelle x

Sweet Potato Spanish Omelette!

Published on January 18, 2016January 29, 2017 by Clean CuisineLeave a comment

Not sure why I haven’t done this until now!!

Super super easy post work out feed – tasty, loads of protein and those carbs to help you recover 🙂

What you need:

3 Eggs

2 small Sweet potatoes, chopped

60g Chorizo

2 slices of Prosciutto Ham

1/2 Chopped onion

1 whole tomato, chopped

Handful Chopped mixed peppers

1 tbsp. grated cheddar cheese

1 spring onion to garnish

What to do:

Cover the chopped sweet potatoes with water and place them in the microwave for 5 minutes

Fry the onions, peppers and tomatoes on a pan on a medium heat

Whisk the eggs together in a bowl

Chopped the chorizo and the ham and add it to the pan

Remove the potatoes from the microwave and add to the mixture on the pan

Pour the eggs over the mixture on the pan and top with the cheese

Place under the grill for 7/10 minutes to brown on the top

Serve alone or with loads of green salad! This was very filling but so so tasty!!! A very quick post training dish that anyone could try out!

Thanks for reading,

Michelle x

Crispy Honey Chicken

Published on January 6, 2016January 23, 2017 by Clean CuisineLeave a comment

Fancied something Asian or something kind of chinese-y if that’s even a thing 🙂 I also had a bit of a sweet craving today so this was the best of both worlds. This did not take long to make at all; and was the perfect post training feed 😀

What you need:

250g Chicken Pieces (I used the cooked pieces from Lidl- defrosted)

1 cup Basmati Rice (dried)

1 1/2 cups Ground almond

1/2 Chopped peppers

4 Spring onions

2 Egg whites

2 mushrooms

1/2 red chilli

1/2 cup honey

1/2 cup low sodium soy sauce

2 table spoons vinegar

Pinch of Salt and Pepper

What to do:

Place a pan on a medium heat

Chop up the veggies and place on the pan. Leave the spring onions until almost the end as they soften very easily

Pour the rice into a small saucepan, cover with water and place on the hob to boil

Place the egg whites into a bowl and using your hand place the chicken pieces on top, ensuring all of the chicken is coated

Place the ground almond into another bowl, with the salt and pepper

Pour the now coated chicken into the almond meal mix and coat like breadcrumbs

When covered place in the pan with the veggies

Line a baking tray and heat the grill on full while the chicken is frying

When the chicken starts to brown, remove the pan from the heat and spoon all of the contents evenly on to the baking tray

Place under the grill on a medium heat and allow to crisp up

Once the chicken is crispy (or to your desired crispy-ness :)) remove from the grill and place back in the pan on a low heat

Taking the honey, vinegar and soy sauce- mix the 3 together in a small bowl and pour in on top of the chicken mixture

Allow to simmer on low for 5-6 minutes

Remove the rice from the heat and drain

Serve topped with spring onion and a side of lettuce cups for that added Asian feel – NOM!!!!

Thanks for reading,

Michelle x

Soft Shell Chicken Taco – HUGE but Amazing :)

Published on January 5, 2016March 28, 2017 by Clean CuisineLeave a comment

So I had some of my pizza base mix left over from last night and I was trying to think how I could use it tonight to make something a little different. So quick brain storm and I had it- Tacos!!

What you need:

Handful of cooked Chicken pieces approx. 150g (frozen)

1/4 cup diced onion

1/4 cup chopped peppers

1/2 tin of chopped tomatoes

1/2 cup red kidney beans

1/2 pouch of 2 minute Basmati Rice

3 tbsp. Franks Hot Sauce

4/5 Jalepenos

1 cup Green Beans

Remainder of the Ground Almond and Egg Mix (1/4 cup and 1 egg)

What to do:

Place the pan on a low heat- if you’re using oil choose coconut or real butter in small quantities

Throw the chicken, peppers and onions onto the pan at a medium heat, until browned

When almost cooked add the tomatoes and the kidney beans

While the mixture is simmering on the pan, take your microwaveable rice pouch and place in the oven for 2 minutes

When the rice is cooked, add one half of the pouch to the pan with the chicken mixture and mix together

In a separate pan, place on the hob on a low heat and pour in the ground almond mixture

Fry until browned underneath and flip to do the other side

In a smaller pot, boil your greens on a medium heat until cooked to your liking. I like mine with a bite 😀

When the ‘taco’ is done, place on your plate and spoon the chicken and rice mixture into it.

Served with greens topped with jalepenos – delicious 🙂

Thanks for reading,

Michelle x

20 Minute Clean Pizza :)

Published on January 3, 2016April 1, 2017 by Clean CuisineLeave a comment

I’d say at this stage I have made a few different variations of clean pizza, but this one even surprised me. I had a craving as I am just back on the wagon and I had a brain wave. I’ll throw a pizza together. So that’s exactly what I did!

What you need:

1/2 cup Ground Almond

1 tbsp. Chia Seeds

2 Eggs

1 Egg white

6 tbsp. Passata

2 tbsp. Grated Chedddar

2 mushrooms

2 cherry tomatoes

1 tbsp. chopped onion

1/2 tbsp. chopped jalepenos

1/2 cup chopped chicken pieces

Sprinkle of Paprika

What to do:

Preheat your pan on the hob on a medium heat and turn the grill on to a medium heat also

Take the almond meal and pour into a small mixing bowl

Crack the 2 eggs and egg white into the same bowl and mix well

Add the chia seeds and leave to stand while the pan heats

Pour 3-4 tbsp. of the mixture onto the pan, spread evenly and cook on low until the edges begin to brown

When one side is cooked, flip the base so the other side can cook

Once both sides are browned , place on a tray ready for the grill

Spoon the passata onto the base first, then sprinkle on the cheese and add the toppings evenly

Place under the grill for approx 10.mins

Remove from grill, sprinkle on the paprika- plate and enjoy!

You can add so many different toppings, depending on your preference and goals! So so simple to do and you think it’s bold when it’s not- WINNING!

Keep it Clean,

Michelle x

Crispy Coconut Chicken…Mmmmmm!!

Published on January 14, 2015 by Clean CuisineLeave a comment

I made this one a while ago without much thought but I made it again tonight and it really was lovely!! Simple enough to do and very very similar to the salt and chilli chicken/spice bag I make. I use coconut milk instead of egg and it is a whole plate of loveliness 🙂

What you need:

3 Chicken fillet breasts

1 1/2 cup of Almond meal

200g Coconut milk

1 tbsp. Chilli Powder

2 tbsp. Cumin

1/2 onion

1/2 green pepper

1/4 red chilli

2 tsp. salt

2 tsp. real butter

What to do:

Chop up the chicken fillets into 2cm thick strips

Pour the coconut milk into a bowl. You will use this for dipping
Pour the almond meal, chilli powder and cumin onto a small plate

Preheat the butter into a pan on the hob
Take each piece of chicken and dip it into the coconut milk, roll into the mixture of almond meal and chilli and place on the pan to cook

Chop the onion, pepper, mushrooms and chilli into thin slices and add to the chicken in the pan

Cook covered on a relatively low heat for a further 20 minutes

Serve with rice, salad or greens! Tonight i had my chunky beetroot dip on the side and it was amazing!!

Enjoy ladies and gentlemen 🙂

Thanks for reading,

Love, Michelle x

Stuffed Mexican Potato Skins with Avocado Salad

Published on January 10, 2015February 9, 2017 by Clean CuisineLeave a comment

As most of you will know by now I am a lover of Mexican food- and I also love mixing up my old favourites to make them cleaner and this meal is exactly that!! I love having potato skins when I am out but have never attempted them before myself. Very very simple to do and you can mix it up but using turkey mince, or chicken piece inside of beef mince. Extremely versatile to suit most people’s needs 😀

What you need:

350g Lean Beef Mince

1 tbsp. real butter/coconut oil

3 Medium Sweet potatoes

2 tbsp. chilli powder

1 small onion

1 large mushroom

1 small green pepper

1/4 cup passata

Half an avocado

Pinch salt and pepper

handful chopped lettuce

Cling film

What to do:

Take the sweet potatoes and wash really well, removing any dirt

Dry with kitchen roll and wrap each one individually with cling film

Pierce each one a few times with a sharp knife and microwave on full heat for approx. 6/7 minutes. If you have time most certainly bake in the oven. Time was tight for me so this way suited just fine

Heat the oil/butter on a pan and fry off the mince. When the mince begins to brown add in the onion and pepper

Add the veggies, chilli powder and passata and leave to simmer

Remove the sweet potatoes from the microwave and also remove the cling film

Slice in half and scoop out the potato, leaving just the skins. Plate 3 skins on each plate for serving

Cut the avocado in half, remove the seed and scoop out the flesh

Mash and flavour with a pinch of salt and pepper

Take the pan off the heat and spoon the mince into each potato skin

Serve with a spoon of the left over sweet potato along side the avocado salad

A really really epic meal- even if I do say so myself.. can literally be changed up to suit your taste buds. I shared with my other half. Mine was just enough and he had a mountain of food on his place!!!!

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Hope you all like them.. It’s all about thinking outside the box!

Thanks for reading,

Love, Michelle x

Spicy Beef and Veggie Pizza!

Published on January 10, 2015February 9, 2017 by Clean CuisineLeave a comment

I have done Pizza before- a few different varieties even, but I never thought I could make a flour based pizza that wasn’t actually terribly calorific and full of crap… until now that is!! I use coconut flour a good bit with baking and I thought there would have to be a way of making some sort of pizza base and this is exactly how it happened 🙂

What you need:

Base:

3/4 cups Coconut Flour

1 tbsp. flax seed (milled)

1 1/2 cups of grated mozzarella cheese

3 eggs

pinch of basil/thyme

pinch of salt and pepper

Topping:

2 cups of passata

100g finely chopped beef

1 small red onion

1 small pepper

4 button mushrooms

2 tbsp. sweetcorn

1 tbsp. paprika

40g feta cheese

What to do:

Preheat oven to 200 degrees

Measure out 2 cups of mozzarella cheese and put into a microwave safe bowl

Microwave the cheese until fully melted and pliable. This took me approx.90 seconds. Add the 3 eggs to the cheese and mix well

Add 3/4 cup Coconut flour, 1 tbsp. of milled flax seed, the pinch of thyme,salt and pepper to the cheese mixture and mix together

As you mix, it should become dough like cool enough to work with your hands. Knead the dough together until it all comes together

Line a baking/oven tray with parchment paper and spread the dough thinly on top. I usually always have square pizza because of the trays i have 🙂

Bake at 180 degrees for approx. 25 minutes or until set and browned

While the base is baking, finely chop your veg of choice- I chose onion, sweetcorn, pepper and mushroom

Take the beef and cut very finely, fry in a pan until browned.

Remove excess liquid from the pan and sprinkle with 1 tbsp. of paprika- leave to simmer on low until base is baked

Remove base from the oven and leave to one side

Pour the passata over the base and spread evenly to ensure all of the surface is covered

Add the 1/2 cup of Frank’s hot sauce to the base also and spread evenly

Place the veggies, beef and feta all over the top

Bake again for approx, 15minutes

To be really good serve with veggies or side salad and ENJOY !!!

I really enjoyed being able to have a thin crisp pizza and not have to feel ridiculously guilty about it. The meat based pizzas are great but very hard to get the base very thin and for it to crisp.

A great Weekend Dinner or Post workout feed 🙂

Remember…Keep it Clean!!

Love, Michelle x

Spicy Turkey Mince, Veggie and Sweet Potato Bake!

Published on November 3, 2014April 9, 2017 by Clean CuisineLeave a comment

Massive fan of the comfort food dinners and lunches 🙂 Pretty much rustled this up off the top of my head and it was yummy!

What you need:

400g Turkey Mince
1 1/2 tbsp Coconut Oil
2 Carrots
1 cup water
1 tin Chopped Tomatoes
1 large Sweet Potato
1/2 Red Onion
3 tbsp. Franks Redhot sauce
Handful of Sugar Snap Peas
3 large Mushrooms
2 cups Brocolli
2 chicken stock cubes
Pinch of salt and pepper
Pinch of sage
Pinch of paprika

What to do:

Heat 1 tbsp. coconut oil in the pan on a medium heat and preheat oven to 200 degrees

Place the turkey mince onto the pan and pour the cup of water over

Leave to cook on a low heat for approx. 15 minutes