Garlic butter steak bites and celeriac chips

Serves 2

Ingredients 

For the steak:

• 2 Rib eye steaks
• 1 Tsp olive oil
• 2 Tbsp butter
• 2 Garlic cloves, minced
• 1 Tsp parsley, minced

For the chips:

• 1 Celeriac 
• 1 Tbsp olive oil
• Tsp smoked paprika
• Salt and pepper to taste

Method

Set the oven to 200° C and line a baking tray with a piece of baking paper.

Top and tail your celeriac and peel it with a speed peeler. Cut the peeled celeriac in half and then cut each half into approximately 1 cm thick slices.

Place the celeriac batons in a large bowl and coat in 1 tablespoon of olive oil, smoked paprika, salt and pepper. 

Place the celeriac chips on the baking tray in a single layer making sure there is a bit of space around each chip and bake for about 25 minutes making sure to flip the sides.

In the meantime, cut steak into 3/4-inch cubes and season with salt and pepper.

Heat the oil in a large heavy bottomed skillet over medium-high. Add the steak in a single layer and cook, turning a few times until golden and medium rare, about 5 minutes. Add the butter and the garlic and toss to coat. Remove steak to a serving bowl. 

Garnish steak with parsley and serve with chips.

Nutritional information: Calories: 583, 47g Fat, 33g Protein, 3.1g carbs.

Avocado crab boats

Serves 3

Ingredients 

• 5 Medium ripe avocados, peeled and halved
• 67g Mayonnaise
• 2 Tbsp lemon juice
• 190g Crabmeat
• 2 Tbsp cilantro, chopped
• 2 Tbsp chives, finely chopped
• Salt and pepper to taste
• 1 Tbsp capers, drained
• 130g Monterey jack cheese, shredded
• 1/2 Tsp paprika
• Lemon wedges

Method

Preheat the grill. Place 2 avocado halves in a large bowl mash lightly with a fork. Add mayonnaise and lemon juice. Mix until well blended. Stir in the crab, cilantro, chives, capers, salt and pepper. Spoon into remaining avocado halves.

Transfer to a baking pan. Sprinkle with cheese and paprika. Grill for 4-5 minutes until cheese is melted. Serve with lemon wedges.

Nutritional information: Calories: 600, 56g Fat, 23g Protein, 4.8g carbs.

Peanut butter chicken bowls

Serves 4

Ingredients 

• 1 Tbsp vegetable oil
• 8 skinless boneless chicken thighs, cut into chunks
• 1 Onion, finely chopped
• 3 Garlic cloves, crushed
• 1 Red chilli, finely sliced 
• 2 Tsp fresh ginger, grated
• 1 Tsp turmeric
• 2 Tbsp garam masala
• 80g Smooth peanut butter
• 400ml Coconut milk
• 400g Can chopped tomatoes
• Coriander, ½ roughly chopped, ½ leaves picked

Method

Heat the oil in a deep frying pan over a medium heat. Brown the chicken in batches, setting aside once golden. Fry the onion until softened. Then add the garlic, chilli and ginger for 1 minute. Add the garam masala and turmeric and fry for 1 minute more.

Stir in the peanut butter, coconut milk and tomatoes, and bring to a simmer. Return the chicken to the pan and add the chopped coriander. Cook for 30 minutes until the sauce thickens and the chicken is cooked through.

Serve with the remaining coriander. 

Nutritional information: Calories: 600, 46g Fat, 42g Protein, 13g carbs.

Classic Shepherds pie

Serves 5

Ingredients 

• 1 Medium head cauliflower, cut into florets 
• 115g Cream cheese 
• 80g Heavy cream
• 190g Shredded cheddar, divided
• 2 green onions, thinly sliced
• Salt and pepper to taste
• 1 Tbsp olive oil
• 1 Small yellow onion, chopped
• 1 Medium carrot, peeled and chopped
• 3 Cloves garlic, minced
• 1 Tbsp tomato paste
• 500g Ground beef
• 60g Low-sodium beef broth

Method

Preheat oven to 400°C. Bring a large pot of salted water to a boil. Add cauliflower florets and cook until tender, 10 minutes. Drain well, pressing with paper towels or a clean dish towel to remove as much excess water as possible.

Return cauliflower to pot and add cream cheese. Use a potato masher to mash cauliflower until smooth. Add heavy cream, half of the green onions and cheddar cheese leaving a bit for the top and stir to combine. Season well with salt and pepper.

In an oven-safe skillet over medium heat, heat oil. Add onion and carrots and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add tomato paste and stir to coat veggies.

Add ground beef to skillet and using a wooden spoon to break up meat, cook until no longer pink, 6 minutes. Season with salt and pepper. Add broth and simmer 2 minutes.

Top skillet with cauliflower mash and bake until top is golden about 20 minutes.

Top with more green onions to serve.

Nutritional information: Calories: 509, 30g Fat, 37g Protein, 16 carbs.

Nutty Granola

Serves 1

Ingredients 

• 1 Tbsp almonds, chopped
• 1 Tbsp walnuts, chopped
• 1 Tbsp unsweetened coconut flakes
• 1 Tbsp Pumpkin seeds
• 1 Tsp sesame seeds
• 1 Tsp chia seeds
• ½ Tsp ground cinnamon
• 1 Tsp pure vanilla extract
• 2 Tbsp Greek yogurt
• 5 Strawberries

Method 

Preheat oven to 350°C and grease a baking sheet with cooking spray. In a large bowl, mix together almonds, walnuts, coconut flakes, sesame seeds, pumpkin seeds, and chia seeds. Stir cinnamon and vanilla.

Pour onto prepared baking sheet and spread into an even layer. Bake for 20 minutes, or until golden, gently stirring halfway through. Let cool completely and serve with Greek yogurt and strawberries.

Nutritional information: Calories: 372, 29g Fat, 16g Protein, 7.5 carbs.

Coconut Cream Bowl

Serves 1

Ingredients 

• 100g Coconut cream
• 5 Strawberries
• 5 Ice cubes
• 1 Tsp vanilla extract
• 1 Tsp Pumpkin seeds, for topping

Method

Mix all ingredients using a blender. Pour into a bowl and spoon with pumpkin seeds.

Nutritional information: Calories: 396, 37g Fat, 6g Protein, 8.3 carbs.