Category: Recipes

Serves: 1

Time: 20-25 Minutes

INGREDIENTS

3 rashers of Back Bacon

Coconut Oil

½ tsp. Salt

Ground Pepper

1 tsp. Crushed Garlic

Approx. 7 Rosa Tomatoes

Hand full Baby Spinach

DIRECTIONS

Grease a non-stick pan with some coconut oil, when the pan is heated add your bacon, I put my bacon in for about 10 minutes probably a little less because I was using an induction cooker which makes the cooking process faster.

When your bacon is crispy or however you prefer it remove it from the pan and place it on a paper towel.

Rinse the tomatoes and spinach then pat them dry with a paper towel, then halve your Rosa tomatoes.

Reheat the same pan you made the bacon in without removing the oil from the pan, or you can reduce then increase the heat if your stove heats up very slow.

When the pan is reheated add the spinach, tomatoes and your seasoning (garlic, salt & pepper) then let the veggies sauté for about 5 minutes or until the spinach has wilted and the tomatoes have become a bit soft.

While your spinach is cooking you can make your eggs however you like them, I made fried because I was too lazy to poach them.

Once the spinach and tomatoes are done you can plate up and eat up!

Enjoy xx

Serves: 2

Time: 30 minutes

INGREDIENTS

250g Chicken Livers

Olive Oil

¼ Cup Water

Worcestershire Sauce

½ a Chicken Stock Cube

200g Canned Tomatoes

2 Tbsps. Tomato Sauce

1 Tbsp. Crushed Garlic

Salt to taste

Parsley

Thyme

Cayenne Pepper

½ an Onion

Robertson’s BBQ Spice

Penne Pasta

DIRECTIONS

If your chicken livers are frozen put them in boiling water while they’re still in the container until they defrost.

While your chicken livers are defrosting chop your onions and open the can of tomatoes and separate the half you’re going to use now. I usually put in the leftover tomatoes in a jar so that I can reuse them next time.

When they’ve defrosted take them out of the container and slice them into smaller pieces and then rinse them out. (Never cook livers directly from the container without rinsing and slicing them because sometimes the gallbladder is still attached and that part is not edible and it is very bitter. Also be careful when handling the gallbladder because it pops very easily)

While you’re busy with your chicken livers heat up the pan with some olive oil, and then add then your chopped onions, garlic and BBQ Spice, wait for them

In a small pot add water and bring it to boil and then add your pasta.

When your onion is translucent add the chicken livers, rosemary, thyme, and salt and sauté them for approximately 5 minutes then add the canned tomatoes, Worcestershire sauce, tomato sauce and cayenne pepper and let it simmer for a bit.

Check on your pasta, if it’s cooked and there’s some water left in the pot put a colander in the sink and then pour the pasta in the colander to drain the water, rinse it with hot water and then put it back in the pot.

Go back to your chicken livers and check if the tomatoes have disintegrated if they have add the water and then wait for about 10 minutes before dishing up.

Dish up your pasta and livers add some parmesan cheese if you like.

Enjoy. xx

Serves: 1

Prep time: 1 hour

Cooking time: 40 minutes

INGREDIENTS

1 Chicken Breast (Skinless and deboned)

Dried Rosemary

Crushed Garlic

Lemon

Honey

Olive Oil

Black Pepper

Water

Salt

Robertson’s Portuguese Chicken Spice

Rockets

Cos Lettuce

Quinoa

Sweet Corn

Cucumber

Rosa Tomatoes

Feta Cheese

Half a grated carrot.

DIRECTIONS

Chicken

In bowl mix the rosemary, Portuguese chicken spice, lemon juice, black pepper, salt and olive oil, then place the chicken breast in the mixture cover the bowl with cling film and let it rest for at least an hour before you place it in the oven. (The honey goes onto the chicken at the last 10 minutes of cooking)

Preheat the oven at 200 Degrees for about 10 minutes or until it is hot and then place the chicken in the oven for 20 minutes turning it regularly to make sure both sides are cooked properly.

Mix a table spoon of honey and 2 tablespoons of lemon juice together and brush the mixture on the chicken and place it in the oven for a further 10 minutes.

Once the 10 minutes is over or when you see that your chicken has turned into a nice golden brown tone, remove it from the oven, cover it with foil and let it cool down.

Quinoa

In a small pot add ½ a cup of water and wait for it to boil.

When the water is boiling add a ¼ cup of quinoa and ½ teaspoon of salt. Quinoa absorbs water quite quickly even on low heat so make sure your check on it regularly and add a bit of water throughout the cooking.

You will know that your quinoa is ready when it has expanded twice in size and is chewy when you taste it.

Veggies

In a colander rinse all of your vegetables.

Peel and chop your cucumber into half circles (your cucumber could be thick or thin it depends on how you prefer it)

Steam your sweet corn for about 10 minutes, do this before you remove it off the cob steaming it first makes the removal simpler.

Half the Rosa tomatoes

Cube your feta cheese and then start assembling your salad.

Assembling tip:

Your lettuce and rockets should go at the bottom to make it easier to place all the other ingredients on top of them.

Ensure that all your veggies are dry by tapping them with a paper towel- no one wants to eat a soggy salad.

Enjoy xx

Serves 1

Time: 15 minutes

Ingredients

4 Large Strawberries

1 Small Banana

Hand full of Blueberries

Hand full of Raspberries

¼ Cup Low-fat Plain Yogurt

¼ Cup Cranberry Juice

1 Tbsp. Honey

Directions

Rinse all your berries, then pat them dry with a paper towel.

Cut your strawberries into halves and then slice your banana.

Add everything in the blender, make sure you pour the juice first and then blend on 3^rd speed for about 3 minutes and then on 1^st speed for 5 minutes.

Pour your smoothie in a glass and place in the fridge to chill.

Enjoy. xx