Grilled meat with healthy green salad is an excellent alternative to a fat burning life.
One lamb steak gives enough protein mange tout a little extra vegetarian protein the rest of the greens provide fibres.
Broccoli gives greens to bite its fibres help metabolism.
2 lamb steaks
Olive oil to fry
Mixed green salad (TESCO)
Tomato desseded cut to strip’s
Salt and black pepper
This dish was inspired by a dish that I saw on the the menu of Lantana Cafe and Bar in London.
I love goat’s cheese, it gives an excellent flavour to this dish.
It’s good for breakfast, balanced protein and vegetables, low in carbs.
50 g goat’s cheese
50 g grated cheddar cheese
1 cup red capsicum
1 onion diced
5 sun dried tomato cut
1/2 cup manage tout
1/2 cup berry tomatoes
3 tbsp sour cream
Salt, black pepper
Cut all the vegetables.
Fry them on a little oil until al sentence.
Season with salt and black pepper
Mix the eggs, the two cheeses and the sour cream, season with salt and black pepper.
Bake at 150-160 C° for 15 minutes.
Let it rest for a few minutes and serve.
From leftover lamb meat or from lamb trimmings.
I make this dish with lots of capsicum and don’t eat rice with it.
If I eat rice, only 50 g boiled rice.
300 g lamb cutlet cut to thin pieces
1 red capsicum cut to diamond shape
1 small onion cut to diamond shape
1 spring onion chopped
1 tbsp chopped garlic
oil to fry the meat
1 tbsp hoisin sauce
2 tbsp soya sauce
few tbsp water
1 tsp corn flour
Salt and black pepper
Red chili flakes
1/4 tsp sechuan pepper
Marinate the meat in oil, garlic, black pepper for 30 minutes.
In the meantime cut the capsicum, onion and chop spring onion.
Mix the soya sauce, hoisin sauce and corn flour and water together.
On a few tbsp oil fry the meat in batches until turn white. Remove and keep aside.
On the remaining oil fry the garlic, and the capsicum and onion pieces until they become soft. Add the meat and fry for a minute.
Add the spices, taste until you have the perfect flavour you expected.
Add the cornflour mixture and stir fry until it becomes thick.
Scatter with chopped spring onion and serve.
Inspired by Indian cuisine, this is a really excellent fitness food.
Prottin rhich is chicken breast and healthy spinach with lots of onion and garlic.
Cut the chicken breast to bite size pieces. Marinate in oil, paprika powder, salt, crushed garlic or garlic powder.
On a little oil, max one tablespoon, fry the the pieces on both sides until golden. Now we only prefry the chicken.
Heat a little oil in a pan, fry chopped onion, than add chopped garlic. Fry for a minute or less, add the chicken pieces.
Stir fry for a minute or so. Add the spinach paste, season with spices like chilli powder, salt, black pepper, and add tomato paste.
Mix and cook on medium heat until the spices cook.
This spinachey chicken will turn up your lunchtime.
400 g chicken breast cut to bite sized pieces
1 tsp chilli powder
1/2 tsp salt
1/2 tsp Garamond masala
1 tbsp oil
200-400 g spinach paste