Toppings for everything bagels: In a bowl I mixed 1 tsp of each: caraway seeds, coarse salt, fennel seeds,
cracked pepper corns, poppy seeds, toasted sesame seeds.
Not exact matches
2 chicken breasts 1 head broccoli, chopped 1 (15 oz) can chickpeas, drained and rinsed 1 cup frozen
corn olive oil kosher salt and freshly
cracked black
pepper red chili flakes 6 cups baby arugula 1 cup cherry tomatoes, cut in half 2 cups cooked quinoa 1/2 cup diced white cheddar cheese Fresh chives for garnish
Add 1/4 cup tinned
corn kernels, 20 Spanish olives, 1/2 cup aioli, sea salt and freshly
cracked pepper to the bowl and mix everything together until everything is well coated and mixed
4 small chicken breasts, skin removed 2 cups chicken stock 2 tablespoons dry sherry or white wine (optional) 1 bay leaf or bouquet garni sachet 700g mixed vegetables of choice (carrots, cauliflower, leeks, cabbage, asparagus, baby
corn, peas) 2 teaspoons cornflour 2 tablespoons low - fat milk 2 tablespoons chopped mixed herbs (parsley, thyme, oregano, marjoram) or 1 teaspoon dried mixed herbs Freshly ground or
cracked black
pepper, to taste 6 sheets filo pastry Olive or canola oil spray
WHAT I ATE: Breakfast: 1/3 cup muesli, two tbsp yoghurt, 1/3 cup warmed berries and 1/2 tbsp chia seeds Morning snack: Two
corn thins with avocado and
cracked pepper and apple Lunch: Two hard - boiled eggs and a large salad with baby spinach, lettuce, carrot and beetroot, dressed with olive oil and lemon juice Afternoon snack: A protein ball or bar Dinner: Skinless chicken breast served on sweet potato and butternut pumpkin mash, topped with steamed bok choy and green beans.