Egg Salad

·         1 Boiled egg, chopped

·         1 Tomato, diced

·         ¼ Cucumber, diced

·         ½ Sweet Pepper, sliced

·         Lettuce, chopped small (personal preference as to quantity – about 1 cup)

·         Cilantro, a few leaves (optional) chopped

·         ½ Avocado, diced

·         Salt and Pepper to taste

·         Potato, cooked and cubed (optional)

 
Dressing of your choice

Chicken Chili Soup

Place the following in a large pot:

·         4 cups water

·         1 pound organic chicken breast / boneless thigh meat

·         1 teaspoon vegetable bouillon

·         3 celery sticks, chopped

·         4 small carrots, sliced

·         1 small onion, chopped

·         1 large potato, chopped into small cubes

·         1 medium potato, grated (provides a thickening to the soup)

·         1 can organic chili beans

·         1 cup organic corn

·         1 teaspoon garlic

·         1 teaspoon cumin powder

·         1 teaspoon ground coriander

·         Dash cayenne pepper

·         Seasoning to taste

·         1 teaspoon dried basil / 1 Tablespoon fresh basil, chopped.

Let it simmer until potatoes are tender and grated potatoes disintegrated.  
Serve and enjoy.

Spanish Omelette

Stir Fry with a little Organic Olive Oil in a non-stick pan:

        

      ½  onion, sliced

·         Half a pepper (red or green), chopped

·         Parsley, 2 sprigs chopped

·         Spinach (baby organic), handful of

·         3 Mushrooms, sliced

·         Salt and Pepper to taste.

When onions start to go golden on edges, add:

2 eggs beaten with 1 Tablespoon water added.

Turn heat down to low and let it simmer until the egg is cooked through.

Tomato-Basil Shrimp Skewers with Roasted Vegetables and Garlic Potatoes

Tomato-Basil Shrimp Skewers

·         ⅓ cup extra virgin organic olive oil

·         ¼ cup organic tomato sauce

·         2 Tbsp fresh basil, minced

·         2 Tbsp organic red wine vinegar

·         1½ tsp garlic, minced

·         ¼ tsp cayenne pepper

2 pounds uncooked jumbo shrimp, peeled and deveined.

Combine the first 6 ingredients in a resealable bag. Add shrimp, seal bag and turn to coat. Refrigerate for 30 minutes. 

Drain and thread shrimp onto 6 skewers. Grill covered over a medium heat for 3-5 minutes on each side or until shrimp turns pink.

Garlic Potatoes:

·         2 Yukon Potatoes, sliced but not all the way through – so appears ribbed

·         1 garlic clove, minced

·         Organic mixed herbs

·         Real salt

·         Extra virgin organic olive oil

Place prepared potatoes in an oven dish. Drizzle with olive oil and sprinkle with mixed herbs, salt and garlic. Cover and bake in 350°F oven until soft. Uncover and bake for a further 30 minutes or until potatoes start to crisp and brown.

Roasted Vegetables

·         1 choice of pepper, cubed

·         1 zucchini, sliced

·         5 baby potatoes, halved

·         1 carrot, sliced

·         ¼ Butternut, cubed

·         1 onion, quartered

·         2 mushrooms, quartered

·         Handful of sugar snap peas, whole

Place all vegetables in an oven dish. Drizzle with extra virgin organic olive oil and fresh rosemary. Bake in a preheated 350 °F oven until vegetables of tender.