So today is day 9, yesterday was a big day as I tackle my next big hurdle of my first cleanse day.

What is a cleanse day?

It’s a day when you let your body fully detox from all the crap we put in it and have 4 of these delicious Cleanse for Life drinks for the day with no food for the day.

While I always struggle through the first one I tell you what I am already feeling better for it this morning and I’m already looking forward to next weeks cleanse day!

Also I’m ramping up on my diet and will be focusing on eating lots of delicious fresh and healthy dinners. Keep your eyes on the Healthy Mumma Recipe section if you’re interested in some ideas.

Bring on Saturday morning…..measurements day. Can’t wait to see if I’ve had any results. Even if I haven’t I’m already feeling fresher and sleeping better so I’m already a winner 🙂

Salt and Pepper Tofu

Serves: 4

Ingredients:

• 250g block of firm tofu
• 1/2 cup plain flour
• 1 teaspoon salt
• 1 teaspoon ground white pepper
• 1 teaspoon Chinese five spice
• 1/4 teaspoon ground chilli powder

Method:

• Cut the block of tofu into equal sized pieces
• Place all the remaining ingredients mixing bowl and mix well to combine
• Place about 1/3 of the tofu pieces into the bowl, very gently toss the ingredients in the mixing bowl ensuring all the tofu pieces are well coated in the seasoning.
• Heat about 1cm of vegetable oil in a heavy based frying pan to very hot
• Remove the tofu from the bowl shaking off any excess flour and place into the hot oil making sure you don’t over crowd the pan leaving room between each piece of tofu
• Cook for 2-3 minutes until golden and then turn over cooking for another 2-3 minutes then remove from the frying and place on some paper towel to absorb excess oil
• Repeat the coating and cooking process with the remaining tofu pieces
• Serve with your choice of dipping sauce.

Recipe Notes:

• Store covered in the fridge for the maximum of 2 days however best served frish
• This recipe is not freezer friendly

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Salt and Pepper Squid

Serves: 4

Ingredients:

• 2 large or 3 small squid tubes
• 1/2 cup plain flour
• 1 teaspoon salt
• 1 teaspoon ground white pepper
• 1 teaspoon Chinese five spice
• 1/4 teaspoon ground chilli powder

Method:

• Rinse the squid tubes in lightly salted water and then pat dry with some paper towel
• Cut the squid into the desired shape or rings from the tube
• Place all the remaining ingredients in a zip lock bag or a Tupperware container with a secure lid, seal and shake well to combine
• Place about 1/3 of the squid pieces into the bag/container, securely seal and shake very well to ensure all the pieces are well coated in the seasoning.
• Heat about 1cm of vegetable oil in a heavy based frying pan to very hot
• Remove the squid from the bag/container shaking off any excess flour and place into the hot oil making sure you don’t over crowd the pan leaving room between each piece of squid
• Cook for 1-2 minutes until golden and then turn over cooking for another 1-2 minutes then remove from the frying and place on some paper towel to absorb excess oil
• Repeat the coating and cooking process with the remaining squid pieces
• Serve with your choice of dipping sauce.

Recipe Notes:

• Stored covered in the fridge for the maximum of 2 days, however best served fresh
• This recipe is not freezer friendly

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Rotisserie Chicken

Ingredients:

• 1 whole chicken
• 2 tablespoons chicken stock powder
• 1 tablespoon soy sauce

Marinade Ingredients:

• 1/4 cup rice bran oil
• 1/4 soy sauce
• 1 teaspoon garlic powder
• 1 teaspoon chicken stock
• 1 teaspoon paprika

Method:

• Place the chicken in a large mixing bowl and rub the surface of the chicken all over with the chicken stock powder then cover with water and mix in the tablespoon of soy sauce, cover with glad wrap and sit for a minimum of 3 hours but not longer than 5 hours
• Preheat the oven to 180 degrees Celsius
• Place the remaining ingredients into a small mixing bowl and whisk together until well combined
• Remove the chicken from the mixing bowl and place a empty soft drink can into the cavity of the chicken
• Use the can to stand the chicken up in a roasting tray and baste the chicken well using marinade
• Place in the oven and roast for 30 minutes for ever 500g of weight ensuring you baste the chicken evenly all over the chicken for 15 minutes
• Remove the chicken from the oven, remove the can from the chicken and allow to sit for 10 minutes before carving.

Recipe Notes:

• Store covered in the fridge for a maximum of 2 days
• This recipe is freezer friendly

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Roast Vegetable Couscous Salad

Serves: 6-8

Ingredients:

• 150g butternut pumpkin
• 1 red onion
• 1 zucchini
• 6 button mushrooms
• 150g sweet potato
• 1 carrot
• 1 red capsicum
• 1 yellow capsicum
• 1 tablespoon minced garlic
• 2 cups couscous
• 50g butter, cubed
• 1/4 cup extra virgin olive oil
• 2 lemons

Method:

• Preheat an oven to 180 degree Celsius
• Dice all the pumpkin, zucchini, sweet potato and carrot into small cubes about ¾ cm in size and lay them out onto a roasting tray, drizzle the vegetables with olive oil and sprinkle with salt to taste. Roast this tray of vegetables for approximately 35-45 minutes until they are cooked and become golden and sticky.
• At the same time as you put this tray of vegetables in spray the outside of each capsicum generous with cooking spray and place the whole capsicum(s) on the oven rack.
• Dice the onion and the mushroom the same size and put in a smaller roasting tray. Drizzle with olive oil and sprinkle with salt to taste, add the garlic and stir well through the mushrooms and onion. Add this into the oven with 20 minutes remaining on the other vegetables. When adding in the second tray of vegetables also turn the capsicum.

• When removing all vegetables from the oven set the two tray aside to cool and immediately place the capsicums in separate zip lock bags, remove all air and seal. Leave to sit for 10 minutes.
• After leaving the vegetables to sit, remove the capsicums one at a time from the bags. The skin should quiet easily peel off skin, remove the core and the seed the dice the roasted capsicum flesh and add to the other roasted vegetables, repeat with the second capsicum.
• Bring 2 ¼ cups of salted water to the boil on the stove. Once it is boiling remove from the stove and add in the couscous. Cover and leave for 4-5 minutes. Use a fork to loosen and fluff up the couscous while stirring through the diced butter
• Add the vegetables to the couscous along with the olive oil and the juice of 2 lemons. Mix the vegetables and dressing through well and serve
• The salad can be served warm or cold.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is not suitable for the freezer

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Roast Tomato and Garlic Soup

Serves: 4-6

Ingredients:

• 2kg tomatoes, juice or sauce tomatoes
• 2 small red capsicums
• 2 small red onions
• 1 full garlic bulb
• 2 tablespoon mixed herbs
• 2 litres of chicken of vegetable stock
• Salt and pepper, to taste

Method:

• Preheat the oven to 180 degrees Celsius
• Chop tomatoes into halves or quarter, core and chop red capsicums into large chunks, peel and halve the red onions and leave the garlic bulb whole and cut in half horizontally. Place everything into a heavy based roasting dish. Sprinkle eventually with the oil and the mixed herbs.
• Roast in the oven for 30-45 minutes until the tomatoes are sticky and golden on the surface.
• Remove the garlic bulbs and the pour everything else into a stock/soup pot and cover with 2 litres of vegetable stock. Simmer for 30 minutes
• Prior to starting the next step you will need to prepare and get your damper in the oven for both to be finished at the same time
• Use a hand held stick blender to completely blitz the contents of the pot until completely smooth. Return to the stove top and continue to simmer for another 30 minutes or until the soup has reduced to your preferred thickness.

Recipe Notes:

• Store covered in the fridge for the maximum of 3 days
• This recipe is freezer friendly to be consumed within 6 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Roast Pumpkin and Chicken Risotto

Serves: 4-6

Ingredients:

• 400g butternut pumpkin
• 600g chicken breast
• 1/2 leek
• 1 tablespoon minced garlic
• 1 cup Arborio rice
• 2 teaspoons chicken stock powder
• 4 cups water
• 100g mushrooms
• 60g baby spinach leaves
• 3/4 cup grated parmesan cheese (optional)

Method:

• Preheat your oven to 180 degrees Celsius
• Peel and dice the pumpkin into about 1-1.5cm cubes and roast for 30 minutes until they start getting golden and dewy, remove from the oven and set aside
• Prepare all of the other ingredients; finely chop the leek, cut the chicken into cubes the same size as the pumpkin, finely dice the mushrooms and roughly chop the baby spinach
• In stock pot add in tablespoon rice bran oil, garlic and leek and sauté the leek until because wilted, add in the chicken then continue to stir until all the chicken is browned off and sealed then add the rice stirring for a couple minutes to heat the rice
• Pour in 1 cup of water and the 2 chicken stock pots and continue to stir to stop the ingredients from sticking to the bottom of the pan, add in another cup of liquid and also add in the roast pumpkin and the mushrooms.
• Continue to stir regularly to ensure that risotto doesn’t stick. Once 80% of the liquid has been absorbed continue to add water ½ cup at a time allowing to reabsorb until before adding in more water
• Remove the pot from the heat, stir through the baby spinach and parmesan cheese
• Sit covered for 5 minutes to allow the flavours to infuse and settle before serving.

Recipe Notes:

• For a quick version of this recipe put the 1cm cubes of pumpkin into the risotto without roasting at the same point as you add the onion, garlic and leek.
• Store covered in the fridge for a maximum of 2 days
• This recipe is freezer friendly to be consumed within 3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Roast Pork

Ingredients:

• 1 pork roast, 1.7-2kg
• 2 teaspoons garlic powder
• 2 teaspoons salt

Method:

• Preheat your oven to 230 degrees Celsius
• Place your pork roast on a cake cooling rack over your sink
• Boil a full kettle and then pour the boiling water over the rind of the pork roast
• Use paper towel to pat the pork rind dry and then evenly sprinkle the rind with the garlic powder and the salt
• Place in the oven and roast for 20 minutes
• Reduce the heat of the oven to 180 degrees Celsius and cook the roast for 30 minutes for every 500g of pork
• Once the roasting time is complete remove from the oven and allow to roast to sit for at least 10 minutes before carving.

Recipe Notes:

• Store covered in the fridge for the maximum of 3 days
• This recipe is freezer friendly

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Roast Eggplant Dip

Ingredients:

• 1 large or 2 small eggplants
• 1 tablespoon tahini
• 2 teaspoons extra virgin olive oil
• 1 teaspoon fresh lemon juice
• Salt & pepper, to taste

Method:

• Preheat the oven to 180 degree, spray the eggplant(s) liberally with rice brand oil cooking spray and pierce the skin with a fork about 6 times evenly over the eggplant(s) surface and place them directly on the oven rack
• Roast for about 20 minutes, then turn the eggplant(s) over then roast for another 20 minutes
• Remove from the oven, allow to cool slightly then put in a plastic zip lock bag then set aside for 15 minutes
• Peel of all the skin from the eggplant(s) and diced the roasted flesh
• Place the roasted flesh and all other ingredients in a food processor or thermo cooking device, blitz until silky smooth [Speed 6, 10 seconds]
• Keep in the fridge until you are ready to serve.

Recipe Notes:

• Store in an airtight container in the fridge for a maximum of 7 days
• This recipe is not freezer friendly

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Roast Capsicum Dip

Ingredients:

• 3 large red capsicums
• 125g cream cheese, softened
• 1 teaspoon minced garlic
• Salt & pepper, to taste

Method:

• Preheat oven to 200°C, place the capsicum on a baking tray and roast, turning occasionally until the skin is charred and blistered
• Remove from the oven, sit for a couple minutes to cool slightly then place in a zip lock bag and set aside for 10 minutes
• Remove the capsicum from the bag and peel the skin and remove the stem and seeds, they can be thrown out, do no rinse the flesh as it will ruins the flavour
• Place capsicum, cream cheese, garlic and salt and pepper in a food processor or thermos cooking until and process until smooth [Speed 6; 10 seconds]
• Keep in the fridge until you are ready to serve.

Recipe Notes:

• Store covered in the fridge for a maximum of 7 days
• This recipe is not freezer friendly

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.