Roasted brussels sprouts

Ingredients (6 servings) (104 calories)

  • 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
  • 1/2 teaspoon freshly ground black pepper

Instructions:

  1. Preheat oven to 400 degrees F (205 degrees C).
  2. Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
  3. Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest.

Chicken, edamame and ginger integtal rice

Ingredients:

  • 2 tbsp olive oil extra virgin
  • 1 onion, thinly sliced
  • Thumb-sized piece ginger, grated
  • 1 red chilli, deseeded and finely sliced
  • 3 skinless chicken breasts, cut into bite-sized pieces
  • 250 g integral rice
  • 600 ml vegetable stock
  • 100 g frozen edamame / soya beans
  • Coriander leaves (optional), to serve

Instructions:

  1. Heat the oil in a medium saucepan, then add the onion, ginger and chilli, along with some seasoning. Cook for 5 mins, then add the chicken and rice. Cook for 2 mins more, then add the stock and bring to the boil. Turn the heat to low, cover and cook for 8-10 mins until the rice is just cooked. During the final 3 mins of cooking, add the edamame beans. Sprinkle some coriander leaves on top and serve!!

Chicken and peppers with balsamic vinegar

Ingredients:

  • 1/4 olive oil extra virgin, divided
  • 4 skinless, boneless chicken breast halves, cut into strips
  • Salt and pepper to taste
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 orange bell pepper, thinly sliced
  • 1 medium onion, thinly sliced
  • 4 large cloves garlic, finely chopped
  • 1 tablespoon dried basil
  • 1/4 cup balsamic vinegar, divided

Instructions:

  1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place the chicken in the skillet, season with salt and pepper, and brown on both sides. Remove from heat, and set aside.
  2. Heat remaining oil in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion. Cook about 5 minutes, until tender. Mix in the garlic, and cook and stir about 1 minute. Mix in the basil and 2 tablespoons balsamic vinegar.
  3. Return the chicken to the skillet. Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Stir in remaining balsamic vinegar just before serving.

Fennel, celery and green apple slaw

Ingredients: (219 calories) (2 serves)

  • 2 Tablespoons olive oil extra virgin
  • 1 Tablespoon Apple Cider Vinegar
  • 1 Tablespoon fresh tarragon, minced
  • 1 teaspoon lemon juice
  • Zest from 1 lemon
  • 2 celery sticks plus the leaves
  • 1 fennel bulb, plus the fronds
  • 1 green apple
  • Dash of salt and pepper

Instructions:

  1. In a small bowl combine the oil, vinegar, tarragon, lemon juice and zest. Set aside.
  2. Using a mandoline slicer on the thinnest setting, thinly slice the celery, fennel bulb and green apple. Place in a medium bowl. Chop the celery leaves and fennel fronds and add to the bowl.
  3. Toss the salad with the dressing and season with salt and pepper.