Make these recipes to-go and enjoy them in the gorgeous outdoors this summer
1.RECIPE
Cauliflower and Broccoli Balls
INGREDIENTS
1 small cauliflower
1 small broccoli
1 egg
Cooked chickpeas, mashed
Salt and pepper
Chilli powder or sauce, optional
Homemade tomato sauce for dipping
DIRECTIONS
Cook the vegetables until soft, then purée.
Combine with the other ingredients, using the chickpeas to bind.
Roll into balls and chill for a few hours.
Bake at 350F/180C for 15 to 20 minutes.
Make tomato sauce by lightly frying 1 onion, 1 large clove garlic and 4 to 6 very ripe, skinned tomatoes . Simmer for 10 minutes, taking care not to burn it. Purée when cooked, adding salt and pepper to taste. Fresh or dried herbs such as basil or oregano can be added.
2.RECIPE
Energy balls
INGREDIENTS
Equal quantities of hazelnuts, dried apricots and pitted dates
DIRECTIONS
Blend all ingredients together until smooth.
Roll into balls. Coat in coconut if desired.
Store, covered, in the fridge for up to a week.
Optional extras:
Ground ginger or cinnamon
Dark chocolate
Coconut
Vary the nuts or fruit. Keep the dates as their stickiness is essential for binding the balls together.
3.RECIPE
Multi-use Marinade
INGREDIENTS
Equal quantities of olive oil and balsamic vinegar
Optional ingredients:
Curry powder
Dijon mustard
Honey
Lemon juice
Fresh or dried herbs eg oregano, thyme, basil rosemary, parsley
Paprika
Cumin and coriander
Lemon grass
Spring onions
This marinade can be used for meat, chicken, goats cheese, vegetables etc. Or as a salad dressing.
4.RECIPE
Cobb Salad
Serves 4
INGREDIENTS
Salad greens
¾ cup/190ml herb vinaigrette
1 small zucchini or cucumber, diced
½ lb/225g diced lean ham
2 -3 hard-boiled eggs, shelled and chopped
1-2 ripe tomatoes, diced
8oz/240g blue cheese, crumbled
¼ lb/100g cooked chicken or turkey breast, sliced
2 whole green onions, thinly sliced
DIRECTIONS
If layering in jars, place vinaigrette at the bottom, then layer, starting with hard ingredients, and ending with the salad greens on top.
5.RECIPE
GARLICKY MUSHROOMS
INGREDIENTS
8 Portabello mushrooms
2 large cloves garlic, minced
80g strong Cheddar cheese
1/2lb/450g cherry tomatoes, halved
Salt & pepper
Herbs, eg oregano, thyme
Olive oil
DIRECTIONS
Heat oven to 400F/200C.
Remove stalks from mushrooms and chop.
Combine with garlic.
Place mushrooms and tomatoes in roasting dish.
Spoon chopped mushroom and garlic onto mushrooms.
Sprinkle with salt, pepper and herbs.
Drizzle with olive oil.
Bake for 10 mins.
Sprinkle with cheese,
Bake for 10 minutes,
Serve.
6.RECIPE
Dressing
Serves 4
INGREDIENTS
2 red bell peppers
1 tablespoon/15ml ground cumin
1 teaspoon/5ml sweet paprika
1 teaspoon/5ml salt
1 tablespoon/15ml olive oil
1 teaspoon/5ml lemon juice (or more to taste)
½ teaspoon/ 2.5ml harissa paste ( optional)
4-5oz/125g Greek yoghurt
DIRECTIONS
Roast the red peppers at a high temperature until the skins have blackened.
Place in a bowl and cover with plastic cling film
Peel off the skin of the peppers.
Blend all ingredients.
Serve at room temperature with skewers.
A more intense flavour can be achieved by omitting the yogurt.
Enjoy and contact zuzana@stayfitbreakfree.com for more information.
Check out blogs for more recipes.