Fillet of salmon poached or baked 1 teaspoon Hellmans light 2 tablespoons cottage cheese 2 tablespoons no fat yoghurt 1/4 fennel bulb, very finely chopped
Small bunch chives, finely chopped A handful of dill, finely chopped A pinch of salt Good grinding of black pepper Squeeze of lemon juice
3 cups mâche or lamb's lettuce 1 small red beet, peeled and julienned or grated 10 French breakfast radishes, sliced 4 tablespoons extra-virgin olive oil 3 tablespoons balsamic vinegar 1 tablespoon Dijon mustard 1/4 cup vegetable oil 12 ounces goat cheese, sliced into 8 equal rounds 1 egg, lightly beaten 1/4 cup Panko breadcrumbs (or gluten - free Panko) 10 strawberries, halved or quartered 1/2
small bunch chives, chopped salt and pepper, to taste
Not exact matches
Ingredients: 1 cup mayonnaise (Use a good brand like Best Foods Mayonnaise) Grated rind of one lemon 2 tablespoons fresh lemon juice 1
small - medium
bunch parsley, very finely chopped 3 - 4 green onions (both the green and white part) ~ finely chopped or 1/4 cup finely chopped fresh
chives 1 large clove garlic, minced 1 teaspoon ground black pepper
1 cup gluten - free soy sauce 2 tablespoons vinegar (apple cider or rice wine vinegar) 1/4 cup brown sugar 1 tablespoon fresh ginger, peeled and grated 1 clove garlic, minced 1
bunch chives, chopped 1 pound chicken breast, cut into
small pieces 1/4 pound sliced bacon
1 tbsp coconut oil 1
small onion, finely chopped 2
small organic sweet potatoes, scrubbed and diced 1 litre / 35oz vegetable stock 225g / 8oz fresh watercress, Celtic or Himalayan salt and black pepper, to taste
Bunch of fresh
chives (approx 75gms / 2.6 oz, optional)
12 ounces mushrooms, brushed clean 1 tablespoon unsalted butter a few pinches fine grain sea salt 1
small bulb of fennel, trimmed and sliced very thinly 1 - 2 tablespoons creme fraiche 2 tablespoons fresh dill, chopped a
small bunch of
chives, minced freshly ground black pepper a
small bunch of watercress, sorrel, or arugula 1 teaspoon of olive oil
Vegetable oil for greasing60g plain flour 1/2 tsp bicarbonate of soda1 tsp salt1 large free - range egg150ml whole milkSmall
bunch fresh dill, roughly chopped200g good quality smoked salmon, cut into thin slices For the herb paste Large
bunch fresh parsley2 x
small bunches fresh
chives, roughly choppedFinely grated zest 1 lemon, plus juice 1/2 4 tbsp extra-virgin olive oil For the cream cheese filling 460g Philadelphia cream cheese2 tbsp creamed horseradish4 preserved lemons, flesh discarded and peel finely chopped
Horseradish and preserved lemon salmon roulade Vegetable oil for greasing60g plain flour 1/2 tsp bicarbonate of soda1 tsp salt1 large free - range egg150ml whole milkSmall
bunch fresh dill, roughly chopped200g good quality smoked salmon, cut into thin slices For the herb paste Large
bunch fresh parsley2 x
small bunches fresh
chives, roughly choppedFinely grated zest 1 lemon, plus juice 1/2 4 tbsp extra-virgin olive oil For the cream cheese filling 460g Philadelphia cream cheese2 tbsp creamed horseradish4 preserved lemons, flesh discarded and peel finely chopped
6 large eggs 1 - 2 tablespoons mayonnaise (or Greek yogurt) Salt and pepper A tiny squeeze of lemon juice 2 stalks celery, washed and chopped 1/2
bunch chives, chopped 2
small handfuls of lettuce 8 slices of whole grain bread, toasted
1/2
small onion, chopped 1/2 medium apple, chopped 1/4 cup pecans, toasted and chopped 1
small bunch of
chives, minced
Ingredients 4 large eggs 1
bunch broccolini trimmed 5 tablespoons olive oil divided Kosher salt 1
small shallot finely chopped 2 tablespoons apple cider vinegar 1 tablespoon whole grain mustard 1/2
bunch curly kale, ribs and stems removed, leaves torn into 2 - inch pieces (about 8 cups) 8 ounces brussels sprouts, trimmed, thinly sliced lengthwise Freshly ground black pepper 1/2 cup unsalted, roasted sunflower seeds, divided 1/2 cup hummus 1 avocado, quartered lengthwise 2 tablespoons finely chopped
chives 1 tablespoon toasted sesame seeds Crushed red pepper flakes (for serving)
3 scrambled pastured eggs with
bunch of
chives (or 1
small spring onion), 1 thick slice pastured bacon or ham (30g / 1 oz), 1 tbsp ghee, 1 large portobello or other mushrooms (80 / 3 oz), 1/4 cup cherry tomatoes (75g / 2.6 oz).
All I had to do was to slice
small and juicy tomatoes, chop lettuce and arugula leaves, chop one garlic clove, a
bunch of parsley,
chives and generous mint leaves I added to my bowl of grains with a handful of chia seeds.