What was on the menu?
-Mixed mexican quinoa salad
-Oven baked soft and sweet butternut squash
-Rosemary, oregano and lemon chicken, drizzled in olive oil
-Oven baked soft and sweet butternut squash
-Rosemary, oregano and lemon chicken, drizzled in olive oil
Ingredients required and steps to follow:
1.Mixed mexican quinoa salad
INGREDIENTS
- 1 packet of Mixed Greens
- 1 cup cooked quinoa
- 1/2 cup canned corn
- 1 cup cooked chili black beans
- 1/4 cup red onion, diced
- 2 ripe avocados, chopped
DRESSING
- lemon juice (approx 3 tablespoons)
- 1-2 tsp sweetener of choice ( agave nectar/honey)
- 0.5 tsp cumin powder
- 0.5 tsp chili powder
- Healthy pinch each sea salt and black pepper
- 3-4 Tbsp extra virgin olive oil
INSTRUCTIONS
1.Rinse and boil quinoa for 15 minutes. once cooked, drain and leave it to cool.
2.Meanwhile, prepare salad ingredients by chopping up the avocado and onion. Don't forget to warm up the the black beans!
3.Toss all the salad ingredients together into a large salad bowl and leave in the fridge to chill for a few minutes.
4.Prepare dressing. No blender is required for the dressing- just measure out and add in the ingredients.Taste and adjust seasonings as needed.
5.Fold in and mix the dressing into your salad ingredients, leaving it to chill for 20-30 minutes.
2. Oven baked soft and sweet butternut squash
2. Oven baked soft and sweet butternut squash
INGREDIENTS
- 1 large butternut squash
- 3-4 tablespoons of single cream
- to season: a drizzle of olive oil, a few sprigs of thyme, pinch of salt and pepper
INSTRUCTIONS
1.Preheat the oven to 200°C/400°F/gas 6.
2. Roughly cut through the butternut squash, slicing it into chunky wedges
3.place into a baking tray which has already been seasoned with a drizzle of olive oil. Add in the thyme, salt and pepper, mixing it all in together by hand
4. layer single cream evenly on top of the seasoned butternut squash
5. Place into oven for 30-35 minutes.
2. Roughly cut through the butternut squash, slicing it into chunky wedges
3.place into a baking tray which has already been seasoned with a drizzle of olive oil. Add in the thyme, salt and pepper, mixing it all in together by hand
4. layer single cream evenly on top of the seasoned butternut squash
5. Place into oven for 30-35 minutes.
6. Taste is better with a little extra cream on the side!
3. Rosemary, lemon and oregano chicken
INGREDIENTS
1. Preheat the oven to 200°C/400°F/gas 6.
2.Place chicken thighs in a large mixing bowl, and add all remaining ingredients above to it.
3.fold and mix the seasoning into the chicken.
4.Once seasoned, place the chicken thighs into a baking tray, leaving it to cook in the middle of the oven for 25 to 35 minutes
And there you have it, lunch is served! Simple ingredients, easy steps to follow and delicious results :)
3. Rosemary, lemon and oregano chicken
INGREDIENTS
- 4 medium sized chicken thighs
- a pinch of chili powder
- juice of half a lemon
- Drizzle of olive oil
- A pinch of salt and pepper
- A dash of rosemary and oregano
1. Preheat the oven to 200°C/400°F/gas 6.
2.Place chicken thighs in a large mixing bowl, and add all remaining ingredients above to it.
3.fold and mix the seasoning into the chicken.
4.Once seasoned, place the chicken thighs into a baking tray, leaving it to cook in the middle of the oven for 25 to 35 minutes
And there you have it, lunch is served! Simple ingredients, easy steps to follow and delicious results :)
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