Wednesday

Healthy recipes to get you into the summer mood!
The weather recently has been much improved, and we’re all thinking of summer holidays and relaxing in the sunshine. Here are three recipes to help you feel full of energy and ready for the holidays!
Breakfast in a bowl…
Active Time: 5 minutes Total Time: 5 minutes (but must sit overnight)
Serves: 1
Ingredients:
1/3 cup oats
½ cup almond milk
1 teaspoon chia seeds
½ tablespoon maple syrup
1 teaspoon vanilla extract
2 tablespoons slivered almonds
½ medium banana, sliced
1/3 cup blueberries
Directions:
In an airtight container, mix oats, almond milk, chia seeds, maple syrup, and vanilla. Seal the container and place in the fridge overnight. In the morning, stir oats and top with slivered almonds(you can toast thesetoo!) sliced banana, and blueberries. Enjoy…







Three ingredient health bar…
Ingredients
1 cup almonds
1 cup dried cranberries (other fruit can be used)
1 cup dried pitted dates
Method
Blend in food processor until the consistency resembles breadcrumbs.
Press firmly into tray lined with cling film and chill (preferably overnight)
Cut into squares or bars and take with you to work, the gymn, or for a healthy snack any time.






Harissa Spiced Chicken, Tomato, Tabbouleh & Minted Yoghurt x 10
Ingredients
10 (1each) Chicken breast
300gm Bulgar wheat (you could replace with Cous Cous if Bulgar Wheat is difficult/expensive to purchase)
1ltr Water (hot)
500gm Tomatoes, diced
500gm Red onion, diced
25gm Parsley chopped
25gm Coriander chopped
25gm Mint chopped
20gm Vegetable bouillon
200gm Harissa spice
200ml Lemon juice
100ml Sunflower oil
340ml Low fat yoghurt
5 (1/2 each) Flat breads, cut in half lengthways

Method
1. Marinade the chicken in the Harissa spice and set aside
2. Make the tabbouleh by adding the bouillon to the hot water and then adding the bulgar wheat simmer gently until the stock is absorbed into the wheat. Add more water if the wheat is still too grainy
3. When the cooked bulgar wheat has cooled, add the tomatoes, red onion, parsley & coriander. Add the olive oil & lemon juice and mix well
4. Mix the chopped mint with the yoghurt.
5. Cook the chicken by chargrilling to colour then place on a flat gastronome tray and cook in the oven at 180°C for 10-12 minutes or until a core temperature of +75°C is reached
6. Place a spoon of the tabbouleh on the flat bread, slice the chicken and arrange on each bread
7. Drizzle with the yoghurt and serve



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