Recipes

03
Mar
2014
Serves 4, 6-7 grams of fibre per serve.
 
Ingredients
  • 250 grams of button or field mushrooms chopped finely
  • 1 cup of grated carrot
  • 200 grams of par cooked Brussel sprouts
  • 1 brown onion
  • ½ cup of wholemeal bread crumbs
  • 4 tablespoons of extra virgin olive oil
  • 1.8 kgs free range chicken cut into eight pieces
  • ½ cup of low salt stock – chicken
03
Mar
2014
Serves 4, 3-4 grams of fibre per serve.
 
Ingredients
  • 250 grams of button or field mushrooms chopped finely
  • 1 cup of grated carrot
  • 200 grams of finely shredded Chinese cabbage
  • ½ cup of white bread crumbs
  • 4 tablespoons of extra virgin olive oil
  • 1.8 kgs free range chicken cut into eight pieces
  • ½ cup of low salt stock – chicken
04
May
2015
7-9 grams of fibre per serve, makes approx. 4-6 serves
 
Ingredients
  • 2 sheets of wholemeal Lebanese bread
  • 500 grams of chicken breast fillets diced
  • Bunch of English spinach, chopped and washed or 100 grams of frozen spinach, thawed and thoroughly drained
  • 400 grams of sweet potato cooked and mashed
04
May
2015
3-4 grams of fibre per serve, makes approx 4-6 serves.
 
Ingredients
  • 2 sheets of Lebanese bread
  • 500 grams of chicken breast fillets diced
  • 100 grams of baby spinach, chopped and washed
  • 400 grams of sweet potato cooked and mashed
02
Jul
2015
High fibre (makes 4 serves) approximately 6-7 grams of fibre per serve

*Vegan and vegetarian friendly

Ingredients
  • 1.5 litres of organic chicken stock (see below for *vegan and vegetarian options)
  • 2 leeks washed and finely chopped
  • 2 tablespoons of extra virgin olive oil
  • 3 teaspoons of fresh oregano
  • 3 chopped celery stalks
  • 600 grams of thinly sliced chicken breast (see below for *vegan and vegetarian options)
  • 3 peeled large carrots julienned (cut into strips)
  • 400 grams can of brown lentils drained and rinsed
  • 150 grams of chopped spinach
  • Fresh ground pepper to flavour
*Vegan or vegetarian option swap chicken stock for vegetable stock and chicken for chopped firm tofu
 
Method
Add olive oil to a pan over a medium heat and cook leeks, oregano and celery until they are soft and slightly transparent.
Add stock and heat through then either
poach the chicken for 12 minutes or until cooked through
OR
Add firm tofu to the soup 2-3 minutes
Lastly add carrot and spinach and lentils and cook for a further 3 minutes
Serve with crusty seeded bread
 
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