Owwww…..let the detoxing begin!

I am not a very nice person today so I wouldn’t recommend crossing me or my epic headache!

Time to increase my water intake and have a couple of these little babies to help flush all that nasty crap out of my body!!

  
Yep……I’ve got this! Short term pain, long term gain !

Pearl Couscous Tabouleh Salad

Serves: 4-6

Ingredients:

• 1 cup pearl couscous
• 2 cups chicken or vegetable stock
• 2 large tomatoes, diced
• 1 red onion, diced
• 1/2 continental cucumber, diced
• 1/2 cup fresh shredded parsley
• 1/4 cup fresh shredded coriander
• 1/4 cup lemon juice
• 1/4 cup extra virgin olive oil
• 1 teaspoon tahini

Method:

• Simmer the pearl couscous in the stock for 10 minutes and set aside while you chop all the salad ingredients
• In a small mixing bowl whisk together the oil, lemon juice and tahini until well combined and set aside
• Stir through the chopped vegetables and herbs through the cooled couscous and then pour the dressing evenly over the top and stir until well combined

Recipe Notes:

• Store in an airtight container 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.

Day one is here, start of the month measurements taken, water bottles in the fridge ready to go, Ionix Supreme shot taken and I’m currently enjoying my first shake.

I’m motivated, I’m excited, I’ve got this 🙂

IsaMousse

Makes: 1 portions

Ingredients:

• 5 ice cubes
• 2 scoop Chocolate IsaLean powder
• 60ml water
• 1 tablespoon low fat natural yoghurt
• 1/2 Slim cake

Method:

• Place the ice cubes, powder, water and yoghurt into your IsaLean blender cup and blender for 30 seconds until thick and smooth
• Pour into a bowl and serve with a 1/2 crumbled slim cake on the top to add some texture
• Enjoy what seems delicious to be healthy.

Recipe Notes:

• Store any extra in the freezer for the maximum of 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.

Mumma’s Breakfast Lunch or Dinner

Serves: 1

Ingredients:

• 1 egg
• 1 tomato
• 100g baby spinach
• 3 medium field mushrooms
• 1 teaspoon minced garlic
• 1 teaspoon chicken stock powder

Method:

• Spray your non-stick frying pan with rice bran oil spray and place your tomato that has been cut in halves horizontally cut side down and cook for about 4-5 minutes and then turn over
• Add in the sliced mushrooms with enough generous spray of oil and sauté the mushrooms for about 2 minutes until mushrooms start to soften, add in 1/4 cup water and the chicken stock powder and simmer the mushrooms until completely soft
• Add in the baby spinach and stir until wilted and all the water has evaporated.
• Use the egg to prepare and serve with C4K Kitchen’s The Perfect Poached egg.

Recipe Notes:

• This recipe is best served fresh and 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.

Mexican Salsa Salad with Lime Dressing

Serves: 6-8 sides

Ingredients:

• 1/2 continental cucumber, diced
• 3 tomatoes, diced
• 1 red onion, diced
• 1 cob of corn

Lime Dressing Ingredients:

• 1/4 cup lime juice
• 1/4 cup olive oil
• 1 tablespoon honey
• 2 tablespoons shredded coriander
• 1 teaspoon balsamic vinegar
• 1 clove garlic, crushed
• 1 long red chilli, seeded and finely sliced
• 1/2 teaspoon ground cumin

Method:

• Place the cob of corn, husk and all in the microwave and microwave on high for 2 minutes, remove from the microwave and allow to cool slightly
• While the corn is cooling, dice all other salad ingredients and place in a salad bowl
• To prepare the dressing place all the ingredients into a jar or container that has a well sealing lid and shake very well, set aside until you are ready to serve the salad
• Once the corn has cooled removed the husks and fibres and then use a sharp knife to cut the kernels from the cob, add the kernels to the salad bowl and mix all ingredients very well
• When you are ready to serve give your dressing another shake to remix the ingredients then dress your salad immediately before serving.

Recipe Notes:

• Store covered in the fridge for the 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.

Hummus

Ingredients:

• 2 cans chickpeas, drained and rinsed
• 2 garlic cloves, crushed
• 100ml extra virgin olive oil
• 2 tablespoons tahini
• 1 teaspoon ground cumin
• Juice from 1 lemon
• 1/2 cup water

Method:

• Place all ingredients, except the water into a food processor and blend until well combined
  • Thermo-cooking (Speed 10 – 6 seconds, scrape down the bowl with a spatula, Speed 6 – 10 seconds)
• Add in the water 1/4 cup at a time and blend until you have nice smooth consistency.

Recipe Notes:

• Store in an airtight container for a maximum of 2 weeks
• 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.

Caulifredo Sauce
Serves: 4-6

Ingredients:

• 1 medium-large head of cauliflower
• 1 tablespoon minced garlic
• 2 tablespoons olive oil
• 1 teaspoon garlic or onion salt
• 300ml cream

Method:

• Preheat oven to 180 degrees Celsius
• Cut the head of cauliflower into florets about 4-5cm and spread out in a roasting dish
• Whisk together the oil, garlic and salt until well combined and spread evenly over the cauliflower
• Roast the cauliflower for 25-30 minutes
• Pour all the cauliflower into a saucepan and cover with the cream, bring the cream to a boil and then reduce to a gentle simmer for 15 minutes or until the cauliflower is cooked through and very soft
• Blend until smooth.

Thermo Cooking

• Preheat oven to 180 degrees Celsius
• Cut the head of cauliflower into florets about 4-5cm and spread out in a roasting dish
• Whisk together the oil, garlic and salt until well combined and spread evenly over the cauliflower
• Roast the cauliflower for 25-30 minutes
• Pour all the cauliflower into your thermo bowl and cover with cream (Speed 1; 100 degrees; 15 minutes)
• Allow to cool for approximately 5 minutes prior to processing
• Blend until smooth (Speed 10 – 6 seconds, scrape down the side of the bowl with a spatula, Speed 6 – 10 seconds)

Recipe Notes:

• Serve over your favourite pasta, as shown in the picture with linguine pasta
• Serve over some grilled chicken or fish as a delicious sauce
• Use as a delicious alternative to white sauce/cheese sauce in recipes like lasagne
• To make this recipe DAIRY FREE replace the cream with either chicken stock, r vegetable stock or coconut cream
• Store in an airtight container for a maximum of 3 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.

Cauliflower & Bacon Fritters
Makes: approximately 20

Ingredients:

• 1 medium head of cauliflower
• 1/2 medium onion, finely chopped
• 3/4 cup diced bacon or shredded ham
• 3/4 cup SR flour
• 1/2 cup grated parmesan cheese
• 2 eggs, lightly beaten
• 1/2 teaspoon garlic salt
• Salt & Pepper, to taste

Method:

• Cut the cauliflower up into florets and cover with boiling water, then simmer until the cauliflower is completely cooked.
• Drain the water and then use a fork to mash the cauliflower.
• Add in the rest of the ingredients, except the egg and vigorously mix to ensure well combined, finally fold in the egg until well combined.
• Heat 2 tablespoons of oil in a heavy based frying pan, spoon in the mixture and shaped like fritters to the size that you desire.
• Cook for about 4-6 minutes, or until golden brown before flipping and cook on the other side until golden brown.

Recipe Notes:

• Bacon/Ham can be removed from the recipe for a vegetarian alternative
• Store in an airtight container for a maximum of 3 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.