Dinner

Fajita Chicken Guac Bowl

Serves 2 

 

Ingredients

2 red onions sliced finely

1 yellow pepper cut into strips length-ways

1 red pepper cut into strips length-ways

2 chicken breasts cut into chunks

2 cups brown rice

1 tsp cumin

2 tsp paprika

1 medium sized ripe avocado

1 tsp chilli flakes

1 lime

Feta cheese

Himalayan salt

Black pepper

1 tbsp coconut oil

 

1. Add boiling water to your rice and let it cook for 20mins.

2. Meanwhile, in a bowl mix your red onion, peppers, chicken, spices and salt and pepper.

3. Add the coconut oil to your frying pan/wok and fry off your chicken/veg mix until the chicken is cooked through. Approx. 8-9 minutes.

4. Whilst this is cooking, make your guacamole. Mash your avocados (roughly), add lime juice and chilli flakes and set to one side.

5. Once your brown rice is cooked, rinse and add to your chicken mix.

6. Mix well and serve in bowls. Add your homemade guac and sprinkle feta cheese over the top. Enjoy.

 

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Pulled Pork

Serves 4

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Everyone has been loving my pulled pork on social media so I thought I would upload the recipe for you lovely lot. The absolute beauty of this is it takes 10 minutes to prep, throw it into the slow cooker, on low all day and the smell is amazing when you come home after a long day, and all that lovely pork has turned so tender, such a treat.

I personally use a slow cooker, crock pot but you could equally put it in the oven on a low temperature.

 

 

Ingredients:

 

Pork belly or shoulder

1 tbsp smoked paprika

1 tsp cumin

1 tbsp coconut oil

1 tsp honey

1 onion

3 closed of garlic

 

1. Chop your onion in half and slice them long-ways. Place them on the bottom of the crock pot as a type of stand/base.

2. Add the garlic cloves.

3. Place your pork belly on top.

4. Mix together all your spices, coconut oil and honey and mix into a paste.

5. Rub all over the pork, you may want to make some holes and rub it into the holes.

6. Leave on a low heat for 8 hours (30 minutes before you serve spread your pork and let it stew some more)

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I serve with mixed leaves, grated carrot and cabbage, sweet potato and 1/2 an avocado.