Apple and Hazelnut Salad
Whisk together the olive oil and vinegar with the caster sugar and season with salt and freshly ground black pepper. Toast the Hazelnuts in a non-stick frying pan over a medium-high heat for 7-8 minutes, shaking the pan to toast them evenly. Let them cool slightly and then roughly chop. To serve, tip the salad leaves and the Apple slices into a bowl. Pour over the dressing and toss together then scatter with the Hazelnuts
Ingredients
- 1 tbsp extra-virgin olive oil
- 1 tsp cider vinegar
- 1 small pinch of caster sugar
- 15 g blanched Hazelnuts
- Handful of mixed salad leaves
- ½ red-skinned eating Apple cored and thinly sliced
Instructions
- Whisk together the olive oil and vinegar with the caster sugar and season with salt and freshly ground black pepper.
- Toast the Hazelnuts in a non-stick frying pan over a medium-high heat for 7-8 minutes, shaking the pan to toast them evenly. Let them cool slightly and then roughly chop.
- To serve, tip the salad leaves and the Apple slices into a bowl. Pour over the dressing and toss together then scatter with the Hazelnuts
Notes
https://recipes.sainsburys.co.uk/recipes/salads/apple-and-hazelnut-salad
Home-made hommus sandwich with cherry tomatoes
Ingredients
- 410 g of chickpeas drained and rinsed
- 1 garlic clove peeled and crushed
- 3 tbsp of tahini
- Juice of half a lemon
- 2 tbsp chopped fresh coriander
- 1 tbsp olive oil
- 4 cherry tomatoes for the topping
- 1 tsp olive oil for sweetening the tomatoes
- pinch pepper for seasoning the sandwich
- pinch salt for seasoning the sandwich
Instructions
- 1.Place all ingredients in food processor and blend until smooth.
- 2.Transfer to a bowl, cover and chill in fridge
Notes
- 2 Slices of rye bread toasted
- Spread with hummus when toasted
- Add chopped tomatoes then add one teaspoon of olive oil
Making your own lunch is so much healthier than a bought lunch and you can create really tasty and interesting lunches which keep you full and are simple to make.
Stuffed Avocado with Strawberry salad
Servings 1
Ingredients
- 1/2 can tuna in water
- 1 ripe avocado
- 1 tsp cumin
- 1 tsp Dijon mustard
- 1 tsp tahini
- Small cube sized diced red onion
- pitch of chopped parsley
- 1 celery stick diced
- 1 small hard-boiled egg chopped
- juice from 1/2 lemon
- 20 g raisins
- Salt and pepper to taste
Instructions
- Half avocado and scoop out flesh, leaving about a 1/4 inch remaining in shell.
- Add avocado to a mixing bowl along with remaining ingredients. Mix to combine.
- Sprinkle avocado bowl with sea salt and fill with tuna salad
Notes
Serve with a side of fruit why not go for Strawberries but stick to 3 Strawberries
Raw Rainbow Wrap
Servings 1
Ingredients
- 2 large iceberg leaves
- 2 tbsp hummus
- 1 tomato , sliced into thin wedges
- 1 medium carrot , cut in half and sliced into thin strips
- ½ yellow pepper , sliced into thin strips
- 1/5 cucumber , sliced into thin strips
- ½ cup pea shoots ,
- 1 cube of red onion sliced into thin strips
- 2 red cabbage leaves , shredded
- ½ tsp horseradish
Green Wrap
Servings 1
Ingredients
- 40 g walnuts
- 1 tsp ground cumin
- ½ tsp teaspoons chili powder
- 1/2 tsp ground coriander
- Pinch of cayenne pepper
- 1/2 tsp tamari
Instructions
- 2 large green leaves, stems removed and 2 inches trimmed from bottom of leaf
- Salsa
- Process walnuts in bowl of food processor until coarsely ground. Combine walnuts in medium bowl with cumin and next three ingredients. Stir in tamari; set aside.
- Place trimmed green leafs, dark side facing down, on cutting board. Spoon 2 tablespoons of walnut mixture in middle of leaf; top with 1 tablespoon salsa. Roll leaf, burrito style, folding one long side of leaf over filling toward centre. Fold short ends over filling, then remaining long side of leaf. Place filled leaf, cut sides down, on cutting board; slice diagonally into two pieces. Repeat process with remaining leaves and filling.
Sweet Tuna Wrap
Servings 1
Ingredients
- 1 pitta bread
- 1 small tin of tuna in water , drained,
- 2 tbsp . of Yogurt ,
- 1 tsp . of honey ,
- 1 tsp . of mustard ,
- small handful of salad leaves ,
- thumb size portion of cucumber ,
- 1 tbsp . of sweet corn ,
- 3 chopped grapes (optional)
Instructions
- Mix together tuna, yogurt, honey and mustard with a pinch of salt and black pepper to create a tuna mayonnaise style filling then fill you pitta with the tuna mix and the salad.
Indian Spiced Slaw
Servings 5
Ingredients
- 300 g law-fat natural yoghurt
- 350 g red cabbage (Shredded)
- 80 g Kale (Shredded)
- 2 Red Apples (cored and grated)
- 2 large carrot (grated)
- Salt and Pepper
- For the topping
- 4 tbsp . Pumpkin Seeds
- 4 tbsp . Sunflower seeds
- 4 tbsp . flaked almonds
- 3 tsp . Garam masala
- 1 tsp turmeric
- 2 tbsp . Oil
Instructions
- Make the topping; pre-heat a frying pan over a medium heat. Put the Pumpkin seeds, sunflower seeds, almonds, 1 tsp Garam masala and ½ tsp of turmeric in the hot pan and pour over the oil. Cook for 3-4 minutes, stirring often, until the almonds are golden brown.
- To make the dressing, put the yoghurt and remaining 2 tsp. of garam masala and ½ tsp if turmeric in a large bowl, the season to taste with salt and pepper and stir well.
- Add the cabbage, kale, apple and carrot to the bowl and toss together. Sprinkle over the topping
sesame and ginger quinoa salad
healthy tasty salad
Servings 1
Ingredients
- 170 g quinoa , rinsed
- 470 ml water
- 1/4 teaspoon salt
- 225 g shelled frozen edamame
- 3 medium carrots , peeled and diced
- 1/2 yellow pepper , diced
- 1/2 red pepper , diced
- 100 g red cabbage , chopped
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 3 teaspoons fresh ginger , finely minced
- 1 tablespoon sesame seeds
Instructions
- Place the quinoa, water, and salt in a covered pot. Heat on high until it boils, lower the heat to low, and cook for about 15 minutes or until the quinoa is soft and the water absorbed.Pour the quinoa into a medium-sized bowl, and mix in the frozen edamame, carrots, peppers, and cabbage.In a small bowl, make the dressing by mixing the sesame oil, rice vinegar, minced ginger, and sesame seeds.Pour the dressing over the quinoa and veggies, and mix thoroughly. Enjoy immediately, or store in a covered container for later.
Notes
this is where the recipe came from
https://www.popsugar.co.uk/fitness/Fresh-Filling-Protein-Packed-Salad-Makes-Perfect-Post-Workout-Meal-37546045