Here's the latest feed from Google Alert - recipe.
Add feeds@feed2email.net to your contact list to make sure you receive all your emails
Make sure to visit feed2email.net to get more feeds sent to your inbox.
To find out which feeds you are subscribed to, or to get further help, just reply to this email.
Clean and Lean Summer Body Plan. Week 2: Recipes and meal plan
Nov 10, 9:22PM
Clean and lean: James's poached egg with broccoli. Source: Supplied
James Duigan wants to help you get ripped for summer. Source: Supplied
FOR the second week of the Clean and Lean Summer Body Plan, James has created a sumptuous meal plan that will fill you up and help trim you down.
Don't worry if you don't have all the ingredients in this meal plan, it is only a guide.
Get creative and have fun while making a delicious clean and lean dish.
Stick to the principles of cutting out the C.R.A.P. (caffeine, refined sugars, alcohol, processed foods), and you will feel amazing. To find other recipes, go to www.bodyism.com.
Poached eggs with broccoli, rocket, grilled tomato and parmesan
Serves 4
Ingredients:
2 tomatoes, halved
1 broccoli, cut into florets
4 fresh organic eggs
Parmesan, for sprinkling
Rocket, to serve
Method:
1. Heat the grill to high and place the tomatoes under it for a few minutes until coloured.
2. While the tomatoes are cooking. Steam the broccoli for 3-4 minutes until just tender, then set aside.
3. Meanwhile, bring a pan of water to the boil. Stir the water rapidly to create a whirlpool and crack the first egg into the centre: the swirling water should bring the eggs together. Repeat with the remaining eggs (3-4 minutes is sufficient cooking time).
4. Serve each egg with the broccoli and grilled tomato. Grate a little parmesan over the top and scatter rocket over the plate.
Grilled chicken breasts with spicy salsa and spinach and avocado salad
Serves 4
A hearty and healthy lunch. Source: Supplied
Ingredients
4 skinless organic chicken breasts 4 tablespoons fresh lime juice 60ml olive oil
1⁄2 teaspoon chilli flakes
freshly ground black pepper
2 tablespoons chopped coriander leaves
For the salsa
1⁄2 red onion, finely chopped
1 tomato, finely chopped
1 tablespoon fresh lime juice
1 large clove of garlic, crushed
2 teaspoons deseeded and finely sliced jalapeňo pepper
1⁄4 teaspoon ground cumin
1⁄2 teaspoon sea salt
200g baby spinach leaves
1 ripe avocado, peeled and sliced
1 tablespoon extra virgin olive oil
1 teaspoon lemon juice
Method
1 First make the salsa. In a bowl, mix together the onion, tomato, lime juice, garlic, jalapeňo pepper, cumin and salt. Let it sit at room temperature for about 1 hour to allow the flavours to mingle.
2 In a shallow dish, mix together the lime juice, olive oil, chilli flakes and pepper. Dip the chicken in the mixture until well coated. Marinate in the refrigerator for at least 1 hour.
3 Put the chicken on a baking tray and place under a preheated grill, 20cm from the heat. Grill for about 8 minutes on each side, or until a fork can be inserted in the chicken with ease and the juices run clear, not pink.
4 Divide the spinach leaves and avocado slices between 4 plates. Whisk together the olive oil and lemon juice, season with salt and pepper, and drizzle over the salad. Place the chicken on top, spoon over the salsa, garnish with chopped coriander and serve immediately.
5 Wash the spinach well. Drain and chop, then squeeze out the excess water. Add the spring onions, lemon juice, oil and pepper.
Salmon en papillote with ginger & lime
Serves 4
Delicious ... and easier than it looks. Source: Supplied
Ingredients
5cm piece ginger, peeled and thinly sliced
2 cloves garlic 4 spring onions, finely sliced
1 red chilli, finely sliced
4 salmon fillets
Juice of 1 lime
1 lime, thinly sliced
4 sheets of baking paper, each large enough to fold over the salmon and form a parcel
Method
1 Preheat the oven to 200°C. 2 Mix the ginger, garlic, spring onions and chilli together
in a bowl.
3 Place each piece of salmon in the centre of a sheet of baking paper, and top with a quarter of the ginger mixture. Sprinkle each fillet with lime juice and then top with a few slices of lime.
4 Fold the paper over each fillet and tuck the edges in to form a parcel.
5 Place the parcels on a baking tray and bake for around 12 minutes.
And here's this week's meal plan.
MONDAY
Breakfast 2 poached eggs with smoked salmon w/ avocado & lemon
Lunch Chicken & broccoli stir-fry
Dinner Grilled rib eye steak w/ sweet potato mash & chilli broccoli
TUESDAY
Breakfast Mackerel fillet w/ fresh sliced tomato & ½ an avocado
Lunch Coriander, lemon & chilli baked sea bass
Dinner Chicken skewers w/ cauliflower mash
WEDNESDAY
Breakfast Poached eggs with broccoli, rocket, grilled tomato and parmesan (See Recipe)
Lunch Ginger rubbed grilled prawns with rice noodles and mixed vegetables
Dinner Grilled Tuna with a pinch of sesame oil, sesame seeds, green beans and brown rice
THURSDAY
Breakfast Gluten-free porridge with rice milk and mixed berries
Lunch Coriander & mint beef burgers w/ garden salad
Dinner Salmon en papillote with ginger & lime (see recipe)
FRIDAY
Breakfast Soft-boiled eggs w/ asparagus soldiers
Lunch Roasted salmon w/ garlic & chilli green beans
Dinner Turkey burgers w/ sweet potato mash & grilled asparagus
SATURDAY
Breakfast Grilled haddock w/ spinach & ½ an avocado
Lunch Baked chicken breast w/ beetroot salad
Dinner Sirloin steak w/ mixed green vegetables and brown rice
SUNDAY
Breakfast 2 poached eggs with chicken breast, asparagus & tomato
Lunch Grilled chicken breasts with spicy salsa and spinach and avocado salad (see Recipe)
Dinner King prawn Stir-fry w/ wild rice, nuts and seeds
Typhoon Haiyan creates living hell
CORPSES hang from trees, are scattered on sidewalks and buried in buildings. These are some of the 10,000 people believed killed in one city alone by Typhoon Haiyan.
Silence leaves father fearing the worst
THE father of a Melbourne woman missing amid the devastation of super Typhoon Haiyan has pleaded with her to contact her family.
