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Showing posts from tagged with: Recipe of the Week

Recipe of the Week Green Goddess Smoothie

09.02.15

Thank you to the tea at I Quit Sugar for this fabulous boost of energy, much needed this morning and great at any time of the day. And how easy is this to prepare when you're short of time at breakfast?

Green Goddess Smoothie

Ingredients 1/3 medium frozen banana. 1 cup baby spinach leaves or kale, stalks removed, torn. 1/2 cup chopped cos lettuce, or whatever greens you have. 1/2 teaspoon greens powder, optional. 1/4 cup frozen berries (any type). 1 small handful mint leaves, torn. 1 1/2 cup coconut water. 1 teaspoon chia seeds. 1/4 cup ice cubes. Fresh berries and a sprinkle of cinnamon to serve. Directions Throw all the ingredients into a blender and blend until smooth. Add more coconut water if it is still a little thick. Serve with raspberries and a sprinkle of cinnamon. Pour into a glass and drink.  


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Receipe of the Week – Healthy Chicken and Leek Pies with Adams & Adams

Comfort without the calories! It's easy to slip into comfort food as the weather gets cold but usually it's packed full of calories. Here we've found a great winter pie recipe but using filo pastry to keep the fat content low.   Ingredients

  • 1 large sweet potato, cut into chunky chips
  • 4 tsp olive oil
  • 2 chicken breasts, chopped into bite-size chunks
  • 1 leek, finely sliced
  • 1 carrot, chopped
  • 225ml low-sodium chicken stock
  • 2 tsp wholegrain mustard
  • 85g light soft cheese
  • 2 tbsp chopped tarragon leaves
  • 2 sheets filo pastry
  Method Heat oven to 200C/180C fan/gas 6. In a roasting tray toss the sweet potatoes with 2 tsp of the oil and some seasoning. Cook for 30-40 mins, until golden and crisp. Heat 1 tsp oil in a medium frying pan. Fry the chicken until browned, remove from the pan and set aside. Add the leek and a splash of water, and gently fry until soft, about 7 mins. Add the carrot and cook for 3 mins more. Pour in the stock and boil until reduced by half, then add the mustard and soft cheese, stirring well to combine. Return the chicken to the pan, add the tarragon and some seasoning. Divide the mixture between 2 small ovenproof dishes. Take the filo sheets and scrunch them up. Top each pie with a sheet and brush with remaining 1 tsp oil. Cook the pies in the oven with the chips for 15 mins, until the pastry is golden. Yummy!             Recipe courtesy of BBC Good Food.


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