Summer is for Salads n Smoothies (for weight-loss)

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SALADS

Sweet pepper and chickpea salad with roasted garlic dressing

Ingredients

DRESSING:

  • 1 garlic — head
  • 60 ml lemon juice
  • 5 ml Dijon mustard
  • 125 ml olive oil
  • 30 ml fresh parsley — chopped
  • 15 ml fresh chives — chopped

Salad:

  • 2 pepper — yellow and red, deseeded and halved
  • 1 chickpeas — tinned and drained
  • 100 g feta cheese — crumbled
  • pea shoots

Method:

  1. Preheat oven to 200°C.
  2. Slice the top off the head of garlic. Drizzle with a little olive oil, then wrap in aluminium foil and put on a baking tray. Place the halved peppers on the roasting tray and drizzle with olive oil.
  3. Roast in a preheated oven for 30-40 minutes, or until the garlic is completely soft. Remove and set aside to cool. Remove the peppers earlier, once they are slightly charred. Place the peppers in a bowl and cover with cling wrap. Leave them to steam in the covered bowl for approximately 10 minutes.
  4. Squeeze the soft flesh out of the head of garlic and into a food processor. Add the lemon juice, mustard and olive oil and blend to form a dressing. Pour into a jug and stir in the freshly chopped parsley and chives.
  5. Peel the skins off the roasted peppers and discard. Slice the peppers and toss together with the chickpeas, feta cheese and pea shoots or watercress. Drizzle the salad dressing over the salad. Season to taste with salt and freshly ground black pepper.

Courgette and broccoli salad

Ingredients

  • 1 broccoli — steamed
  • 1 courgettes — sliced, grilled
  • olive oil
  • lemon — halved
  • 4-6 radishes — sliced
  • red onion — thinly sliced
  • 100 ml feta cheese — crumbled
  • fresh oregano — chopped
  • fresh parsley — chopped
  • 1-2 red chilli — deseeded and chopped
  • 250 ml bulgar wheat

Method:

  1. Cut the broccoli into smaller pieces. Mix with the grilled courgettes. Drizzle with olive oil and lemon juice. Toss in the radish slices, red onion and feta.
  2. Stir the herbs and chilli into the prepared bulgur wheat. Add more lemon juice and olive oil and season to taste.
  3. Serve the bulgur topped with the vegetable and cheese mixture.

Asian Slaw

Dressing

  • olive oil
  • toasted sesame oil
  • rice wine vinegar
  • maple syrup, honey, brown rice syrup, or agave
  • soy sauce (or GF alternative like Braggs or Coconut Amino Acids)
  • fresh garlic
  • fresh ginger
  • salt
  • chili paste (optional)
  • carrots
  • snow peas
  • bell pepper
  • shredded broccoli stems

SMOOTHIES

Epic Piña Colada Smoothie

  • 1 cup fresh pineapple, cut into 1/2-inch chunks, frozen for at least 2 hours
  • 1 cup well-shaken canned coconut milk
  • 1 Tbsp fresh lime juice
  • 1/2 medjool date
  • 1 banana
  • 1 tsp Spirulina
  • 1 Tbsp cocoa butter (optional)

Pear Cardamom Oats Smoothie

  • 1/2 Bartlett pear
  • 1/4 cup Rolled Oats
  • 1 cup  Oat Milk
  • 2 tsp honey
  • 1/2 cup ice
  • 1/4 tsp cardamom ground


Chocolate Coconut Banana Smoothie

  • 1 5.3-ounce Greek yogurt
  • 1 small banana, peeled, sliced
  • 1⁄2 cup ice
  • 1⁄2 cup refrigerated unsweetened coconut milk
  • 1 Tbsp unsweetened cocoa powder
  • 1 Tbsp honey
  • 1⁄2 tsp vanilla
  • 1 Tbsp unsweetened flaked coconut, toasted
  • 1 Tbsp finely chopped dark chocolate

Strawberries and Cream Smoothie

  • 1 1/2 cups fresh strawberries, halved
  • 1 Tbsp coconut sugar
  • 1 can coconut milk
  • 1/2 tsp vanilla extract
  • 3/4 cup cashew milk, 
  • 1 tsp fresh lemon juice

Apple Pie

  • ¼ banana
  • ½ Pink Lady apple with peel, seeded and quartered
  • ½ cup unsweetened almond milk
  • 1 teaspoon flaxseed oil
  • 3.14 dashes of ground cinnamon
  • 1 scoop vanilla protein powder
  • Water to blend (optional but recommended)

Ginger Man

  • ½ cup frozen strawberries
  • ¼ banana
  • 1 cup unsweetened almond milk
  • 1 tablespoon fresh ginger, peeled and chopped
  • 1 teaspoon ground flaxseed
  • Dash of ground pepper
  • 1 scoop protein powder
  • Water to blend (optional)



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