Breakfast
Smashed guac on toast – serves 1
Ingredients
- 1xavocado
- 1xslice sourdough toast
- 1xegg
- 4-5 cherry toms
- Handful of coriander
- Herbamare Spicy or seasoning of choice
- Lime juice
- Extra virgin olive oil, sriracha, Biosnacky sprouting seeds (all optional toppings)
Method
- Mash the avocado with a fork, add the cherry tomatoes, coriander, lime juice and seasoning and mix.
- Poach the egg in water with a splash of vinegar (optional)
- Toast the bread and top with the smashed guacamole.
- Add the poached egg on top.
- Top with drizzles of extra virgin olive oil, sriracha and a handful of sprouting seeds or regular salad leaves.
Lunch
Roasted sweet potato & blue cheese salad – serves 1
Ingredients
- 1xsweet potato
- extra virgin olive oil
- garlic Italian herbs
- blue cheese – around 30g
- 1 tbsp crème fraiche
- 1 tbsp mayo of choice (I use avocado mayo)
- seasoning of choice – I use Herbamare HeHer, , plus, black pepper
- salad leaves of choice
- handful of walnuts
- handful of pomegranate seeds
Method
- Cut the sweet potato into chunks and season with extra virgin olive oil, seasoning (I use Herbamare) and garlic Italian herb mix. Roast in the oven or airfryer for 40 or 20 minutes respectively. Keep the bowl you seasoned the sweet potato in.
- Meanwhile make your dressing – blitz the blue cheese, crème fraiche, mayo seasoning and 1-2 tbsps of water in a food processor until smooth,
- Mix your salad leaves into the bowl you seasoned your sweet potato with earlier to pick up all the lovely oil and seasoning.
- Top with the roasted sweet potato, dressing and sprinkle with the walnuts (broken up slightly) and finally sprinkle with the pomegranate seeds.
- Enjoy!
Dinner
Mushroom pearl barley risotto with spicy prawns - serves 2
Ingredients
- pearl barley – around 100g of dried pearl barley
- extra virgin olive oil
- mushrooms – I used 200g chestnut mushrooms
- stock cube or bouillon of choice
- 1 tsp dried thyme
- 1 tsp dried tarragon
- 6 sundried tomatoes chopped
- 1 tsp italian garlic seasoning
- 1 tbsp capers
- 200g pack of shell on raw prawns (great from the frozen section of the supermarket)
- 1tbsp avocado oil (optional)
- ½ tsp chilli flakes
- large handful spinach
- 2 tbsp crème fraiche
- 2 tbsp parmesan
Method
- Toast the pearl barley lightly in the pan with some evoo and then add stock, thyme, tarragon, mushrooms, sundried tomatoes, italian garlic seasoning, capers and then let it simmer for around 40 minutes, adding water until cooked.
- Meanwhile fry off the prawns in seasoning and chilli flakes and some oil (I used avocado oil but this is optional) for a couple of minutes each side until coloured on the outside and white and juice on the inside.
- Finish the risotto by adding the spinach, crème fraiche and parmesan then top with the prawns. Yum!
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