An old recipe of mine which I designed in 2013 for Boxrox.com, I’d like to think my photography skills have improved since then LOL!
Turkey is not just for Christmas you know!! A favourite of fitness fanatics for decades, there is a solid reason for this!
- There is about 32g of protein in a 4-oz. serving of turkey, making it a very good source of these essential amino acids. Just one serving of turkey provides 65 percent of your recommended daily intake of protein.
- Considered a good source of vitamins B3 and B6, rated because of the density of these vitamins in the meat. A serving of turkey meat has 36 percent of the daily allowance of B3 and 27 percent of your recommended intake.
- Turkey is believed to have mood enhancing properties. It contains tryptothan, which produces serotonin, a neurotransmitter that helps improve your mood.
- Light, skinless roasted turkey is low on saturated fat and total fat. It also contains less cholesterol than chicken, pork or beef.
Honey & Lime/Coconut Turkey Fillets
Ingredients (Serves 2)
- 2 turkey steaks
- 1 egg
- 1/4 cup of shredded coconut
- 1/4 cup of coconut flour
- 2-4 pieces streaky bacon (optional)
- 1 packet long stem broccoli
- 1 pok choi
- 1 garlic clove crushed
- 2 tbsp soy sauce/coconut aminos
- olive oil
1. Preheat oven to 180
2. In a bowl mix the egg and lime juice until combined. On a chopping board spread out the coconut ingredients & season with paprika, salt & pepper.
3. Take the Turkey Steak and dip in the egg mix and then coat it in the coconut. Do this to both steaks until evenly coated. Place the Steaks in a glass baking dish and bake for about 15 mins (turn in between) and cook until golden.
4. While the Turkey is cooking, add some olive oil to a hot pan and quickly fry the pak choi & broccoli with garlic and soy sauce/coconut aminos (cook the bacon now if you include it)
5. When the turkey is ready you are ready to plate up, I added some avocado for extra health benefits.
As a mahoooosive Thank you to you all for supporting and all my new followers! I’m delighted to have teamed up with Stript Snacks for this giveaway. They are one of my favourite Irish brands and provide delicious Jerky; perfect for that high protein hit on the move! This is a great opportunity if you haven’t tried it already and I’m giving away 2 weeks worth as well as a Primal Piggy t-shirt!
ENTER COMPETITION HERE:
Stript Snacks & PrimalPiggy
This is my go to midweek meal – it’s easy to make and very cost effective, but also the perfect food for sharing and having fun with family and friends.
Growing up in my house fajitas would always be served as a treat, so if there was a group coming over my Mam would whip up spicy chicken and beef, and it could be eaten in lots of different ways; you could have wraps, tacos, lots of delicious toppings etc, so I guess for me I always associate this meal with fun!
I swap the spice combination around all the time, so I would say choose 2 main flavors – my go to is paprika and cumin but I also like to use chipotle powder or cayenne.
- 2-4 chicken fillets
- 1 red onion, sliced
- 1 red pepper, cut into strips (I sometimes use Chiquino Peppers from Tesco)
- 1 tsp smoked paprika
- 1/2 tsp ground cumin or alternative
- Juice of half a lime
- Sea salt/ground black pepper
- 10-15 vine cherry tomatoes, halved
- 1 red chilli, chopped
- 2 Tbsp extra virgin olive oil
- small bunch fresh coriander, roughly chopped
- Juice of half a lime
2 minute Guac
- 1 ripe avocado
- Juice of half a lime
- Salt & pepper
- Pinch of chili flakes
- In a large bowl add the chicken, peppers, onion and spices. Drizzle over a good splash of olive oil, season with a good pinch of pepper and mix well. Put in the fridge to marinate for about 10 minutes.
- To make the salsa; add the tomatoes, chili and coriander to a bowl. Mix in the olive oil and give it a good stir, squeeze in the lime juice and stir again. Pop into the fridge.
- To make the guac: using a fork mash the avocado, season, squeeze in the lime juice and continue to mash with a fork until it softens like guacamole. Sprinkle in the chili flakes and place in the fridge.
- Remove the chicken from the fridge and fry up in a pan over a medium heat. When it’s cooked, squeeze over some lime juice and sprinkle with fresh coriander and serve immediately.
- For the wraps I find baby gem lettuce works well. Simply chop the stalk off the bottom, wash and separate into wraps.
Serve with any extra toppings you like, and a side of sweet potato fries or salad.
Hope you enjoy x
This is the stuff of the natural gods!! I dare you to make this recipe and not eat it all with a spoon straight away lol! The best thing; All the ingredients are natural and the only sweetness comes from the dates. I have a very delicious recipe coming soon using this ingredient but why not make a batch and enjoy it on brownies, oats, greek yogurt-the list is endless really! I like to keep a jar in my fridge for those weak moments, a few spoonfuls and you’ve zapped that sweet craving!
Medjool dates are key here are they are so caramel like anyway-I like to call them “Natures Toffees“(Foodie geek alert) But if you have the dried kind kind in your pantry they will work too; just be sure to soak then for an hour beforehand.
- 8-10 medjool dates
- 2 tbsp peanut butter
- 1 tsp vanilla extract
- 1/3 cup water
- pinch of sea salt (Optional)
1. Add all the ingredients (except the water) to your food processor and blend for about 20 seconds.
2. Scrape down the sides and switch on again, start pouring the water in slowly. Let it run for a further 1-2 minutes or until the consistency gets smooth and caramel like.
3. Spoon into an airtight container, I recycle most of my jars and would use one of these.
* Add almond milk instead of water for a creamier texture.
* Blend up with some frozen banana for a toffee ice-cream.
* Blend with almond butter for a paleo version.
You wake up on a Sunday morning and you want to eat something delicious but you also want your coffee ASAP. (Prime example of #FIRSTWORLDPROBLEMS!!!!) But I am here to save you, this easy-peasy brunch dish can be whipped up in less than 20 minutes.
The great thing about a “hash” is you can change it up anyway you want, add some baby potatoes, grated sweet potato, spinach or replace the pancetta with bacon or chorizo to name a few.
I’ve made this dish many times with sweet potato and chorizo and it’s ridiculous yummy. I posted that recipe on Boxrox, you can find the recipe right here. That recipe is a little bit time consuming so I figured I’d try a quicker version using kale and it worked out perfectly.
- Roughly 100g (2 good handfuls) kale washed and chopped
- 65g pancetta cubes
- 10 Piccolo Cherry Tomatoes halved
- 2 medium organic eggs
- small bunch fresh coriander chopped
- salt and black pepper
- In a non-stick pan over a medium heat cook the pancetta, this is quite a fatty meat so no oil is required. When it nice and crispy, transfer to a small bowl.
- In the same pan add the kale, you can include a small bit of coconut oil here if needed (no more than a tsp) and fry for a couple of minutes, now add the tomatoes, pancetta, half of the coriander and some seasoning- cook for a about 2 minutes.
- Take the pan off the heat and break in two eggs and place under the grill until the eggs are cooked to your liking.
- Sprinkle on the rest of the coriander and some black pepper and serve immediately.
Hope you enjoy xx
I love no-bake recipes – why? Because sometimes life is too short to have to wait for brownies to cool down!! Like nearly all of my recipes these are super easy to make and you can even change the nuts to suit your mood and taste. I will just say that almonds and cashews will make the texture more dense and chewy, and nuts like pecans and walnuts will give a nice crumbly texture (they are also lower in carbs).
If you wish you purchase the rice protein from Nua Naturals, don’t forget to use the code: “Piggy15” at the checkout to avail of a 15% discount.
Nua Naturals are my favourite raw food brand as they really do make healthy eating easy with their huge selection of ingredients; everything from cacao powder and nibs, maca powder, chorella, bee pollen and more.
Now onto my recipe!
- 140g nuts of your choice (I used walnuts and pecans)
- 200g medjool dates (soak them if they are the dried kind)
- 1/4 cup coconut oil, melted
- 3 Tbsp Nua Naturals rice protein
- 3 Tbsp raw cacao
- 1 Tbsp vanilla extract
- 1/2 tsp ground cinnamon
- pinch of pink Himalayan salt
- 1/2 bar 85% dark choc
- 1 Tbsp coconut oil
- 3 Tbsp Wyldsson (I used the new low-carb mix)
- 3 Tbsp goji berries
**You can add some natural sweetener in to the base/topping if you wish – I didn’t use one this time as the recipe uses a lot of dates and was already sweet enough for me.
- In your food processor add all of the dry ingredients, pulsing a few time to mix.
- Add in the wet ingredients and run the food processor for about 4 minutes, and do a pinch test – pinch the mixture and if it sticks together it’s ready.
- Line a square dish with parchment paper and transfer the mixture in. Using your hand or a spatula, press the mix down until the surface is flat and even. Place in the fridge for an hour
- While the base is setting, make the topping by melting the chocolate and coconut oil in a bowl over hot water. When it’s ready, pour over the base, sprinkle with the toppings and store in the fridge until the chocolate sets.
- Cut into squares and enjoy.
** Store in the fridge
With the freezing cold weather upon us it seems everyone has been hit with the dreaded flu! Soups and stews are the only remedy to being nursed back to health, and this recipe from the Medicinal Chef is one of the best out there! This one-pot wonder filled with immune-boosting ingredients is an absolute powerhouse when it comes to dealing with colds and flu. (My head is a lot clearer after just one bowl!)
(I adapted the Recipe slightly by adding chicken stock and turmeric)
- 1 onion finely chopped
- 2 medium sweet potatoes, diced, skins left on
- 1 green chilli finely chopped
- 4 garlic cloves crushed and chopped
- thumb sized piece fresh ginger skinned and chopped
- 1 punnet shiitake mushrooms, sliced
- 2 handfuls goji berries
- chicken stock, to cover-Use veg stock for vegan/veggie diets
- 2 tsp ground turmeric
- 2 tbsp olive oil
- salt and black pepper
- Put the onion, chilli, garlic and ginger in a large pan with the olive oil. Cook over medium-high heat until the onion softens.
- Add the sweet potatoes and mushrooms to the pan along with the goji berries, Give it a good stir then add enough chicken stock to cover all the ingredients. Stir in the turmeric and simmer for 15 minutes or until the potato is soft. Season with salt and pepper.
- Carefully add the soup to a blender in batches and blend into a smooth soup.
Hope you enjoy!
Check out The Medicinal Chef for some great recipes!