Salmon Crusted Chia Seeds with Asian greens and Tamari Dressing

3 tbsp  white chia seeds
3 tbsp black chia seeds
Four  skinless salmon fillets
2 bunches choy sum washed and trimmed
3 tbsp sunflower oil, divided
1 1/4-inch (3-cm) piece ginger, peeled and julienned
2 cloves garlic, thinly sliced
Rice/ SobaNoodles or steamed brown rice

Tamari dressing:
3 tbsp (50 mL) oyster sauce
3 tbsp (50 mL) tamari
1 1/2 tbsp (22 mL) Chinese rice wine
1 tsp (5 mL) sugar

1.  Combine the white and black chia seeds on a plate. Press each salmon fillet in the chia seeds to evenly coat one side, then set aside. Remove the stems from the choy sum.

2.  Cut choy stems in half if long and reserve. To make the tamari dressing, put the oyster sauce, tamari, rice wine and sugar in a small bowl and stir to dissolve the sugar.

3. Heat 1 tbsp of the oil in a large non-stick skillet over high heat. Cook the salmon, chia side down, for 2-3 minutes or until golden. Turn and cook for a further 2 minutes.

4. Set cooked salmon aside on a warmed plate and keep warm. Meanwhile, heat the remaining oil in a large wok or skillet over high heat. Add the ginger and garlic and stir-fry for 30 seconds.

5.  Add the choy sum stems and stir-fry for 1-2 minutes, then add the choy sum leaves and stir-fry for 1 minute more or until almost wilted. Add half the dressing and toss to combine.

6. To serve, divide the choy sum among serving plates, top each with a piece of salmon and drizzle over a little of the remaining dressing. Serve with noodles or steamed rice.

Teriyaki Chicken and Vegetables

Serves 2

2-3 Organic Skinless Chicken or Turkey Breasts

4 Tbsp teriyaki sauce

2Tbs Sesame Oil

1 Tsp of light Soya sauce

4-6 Skewers soaked in cold water if wooden

Pack of stir-fried Vegetables

1) Preheat oven to 200C.  Mix the chicken and 3 TBS of Teriyaki sauce

in a bowl and thread the skewers.  Grill until golden brown.

2) Heat oil in the wok, and remaining teriyaki and soya sauce.

3) Serve the Veg in bowls topped with chicken skewers and sprinkled toasted sesame seeds.

Another thing to consider as you can do so many combos with this: a) Lamb, Holumi and red onion b) Mini meatballs,Cherry tomatoes, and Courgette, or

Salmon and Baby potatoes. Enjoy your choice

Skinny-Licous Quinoa Salad

  In a bowl- combine 1 -2 Cups of cooked Quinoa,  ½ Cup of Diced Cucumber, ½ cup of Cherry  Tomato’s,  1 sliced Grilled chicken. Dressing:  Mix together desired amount of Balsamic Dressing, Light Olive Oil, Salt n Pepper , 1 tsb of Mustard. Quinoa is a healthy delicious base and is slow releasing keeping you fuller for longer. This is perfect for a light nutritious filled lunch.

Roasted Tomato & Cheese Penne

 A delicious healthy version of Mac n Cheese. You will need Gluten Free Penne, 15-20 Halved Cherry Tomatoes, Olive Oil, Butter,1 Cup of Cheddar Cheese, 1 1/2 Cups of Gruyere Cheese, Vegetable Stock. What to do: 1) Boil Pasta as directed with a cube of Vegetable stock, Olive Oil and Sea Salt 2) Pre Heat Oven and add pasta, Stir in 1Tbs of Butter in a baking tray, for this part I layer pasta/tomatoes/ cheeses and repeat leaving a handful of cheese and tomatoes for the top. Bake for about 10-15 minutes. Drizzle some Chilli oil for extra POW

Asian Twist Tacos

: You will need 2 Chopped Organic Chicken Breasts, 2 Cups of Bean Sprouts, 1/2 a Package of Vermicelli Noodles, Black Bean Sauce, Hot Sauce, Hoisian Sauce, Crushed Peanuts, Garlic, Lime, Vegetable Stock, Olive Oil, Lettuce Gems. Pre heat oven to 200 C- Drizzle Olive oil & sprinkle some vegetable stock on the chicken; grill for 20-25 minutes. Cook the rice noodles as directed, than mix with the bean sprouts in a pan with 4-5TBS of Black bean sauce, Olive Oil, 1TSP of Garlic. Once the chicken is cooked mix all together, add the crushed peanuts, squeeze of lime and hot sauce. Spread the hoisian sauce on all of the gems, 3-4 Spoonfuls of the chicken mix and garnish with green onions and more hot sauce if you like. Enjoy

Sumptous Summer Salad

You will need : 1 Cup of Pomegranates, 1/2 Cup of Pine nuts, 2 Organic Chicken Breasts, 1 TBS of Vegetable Stock, Olive Oil, Maple Syrup, Large Cucumber, Balsamic Vinegar. Serves 2 so just add more of everything if need be.
1)Pre Heat Oven to 200 C
Place Chicken and drizzle with Olive Oil, & sprinkle some Vegetable Stock in oven, Grill until golden brown.
2) In a frying Pan, toss and stir the pine nuts unti slightly golden and remove from heat.( No olive oil / or butter is required)
3) Chop the Cucumber, place in a salad bowl with the pomegranates and add a dash of Sea Salt.
4) Cut up the chicken in small pieces than add to the salad bowl.
5) In a separate bowl; Mix 2 TBS of Maple Syrup, 3 TBS and 2 TBS of Olive Oil.
( I actually just free pour all this until I find the perfect taste- so experiment -u may like more or less sweet! 
5) Pour over the dressing than lastly the Pine Nuts, mix together.
6) Enjoy & Serve Immediently 

Green Goddess

 My daily girl on the go fix;  Green Fruits and Vegetables have more valuable nutrients than any others. It helps cleanse toxins and fats as well as nourish & hydrate the body.  Leaving you with Uber amounts of energy + glowing skin, strong nails, and shiny silky hair…need I say more  RECIPE: Blend 2 cups of Spinach, 1/2 Cucumber, 5 Cup of Broccoli, 1/2 Parsley, 1 Apple, 1 Cup of seedless Green Grapes.