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Hey my friends! Today, I wanted to chill with you guys, have fun and make some food! I hope you enjoy the recipes if you give them a go! They’re all down below for you to try!!
Breakfast: Porridge Bites (makes 16 cupcake sized bites) (https://www.healthylittlefoodies.com/fruity-oat-breakfast-bites/)
I didn’t have frozen fruit so I just used fresh and it worked out well, just use a little bit less so that it doesn’t go too soggy!
Lunch: Frozen Gyoza with Edamame salad (serves 2)
24 frozen gyoza (I had prawn and vegetable ones)
320g peeled edamame beans
1/4 red cabbage (shredded)
6 small carrots (sliced or shredded)
1 spring onions (sliced)
100g quinoa (uncooked)
Dressing: 2tbsp Sesame oil, 2tbsp soy sauce, 2tbsp white vinegar (change any of the ratios to your taste)
Start cooking the quinoa according to the instructions on the pack (or you can buy pre-cooked quinoa to save the time). Meanwhile, prepare the vegetables and mix together in a bowl. Set aside and reheat the gyoza according to the packet (I pan fried for 4 minutes, then added 3 tbsp water and covered for 4 minutes until hot throughout). Once the quinoa is cooked, add it to the veg bowl and mix through the dressing. Serve together with the cooked gyoza and enjoy!
Snack: Strawberry Cottage Cheese (serves 2)
400g light cottage cheese
200g strawberries (sliced)
12g satchet powdered gelatin
Optional sweetener of choice (I used sugar but anything works!)
Handful pistachios (optional)
Mix the cottage cheese with the gelatine and strawberries and sweeten to taste. Add pistachios if you like or any other toppings and enjoy!!
Dinner: Chicken, mango salsa and coconut rice (serves 2)
3 chicken breasts (halved)
Chicken seasoning of choice (salt + paprika is always nice!)
1 mango (chopped)
1/2 red pepper (finely chopped)
1/2 small red onion (finely chopped)
Handful coriander (finely chopped) – I swap used parsley instead because… coriander…
2 x 250g packets of cooked rice (I chose coconut flavour because the flavours work so well!)
Season the chicken breasts. Heat a lightly greased pan to medium heat and add the chicken, cover and leave for 10-15mins until the meat is cooked through. Meanwhile, chop the mango, red pepper, coriander and red onion and mix into a bowl, squeeze over the juice of 2 limes, season with salt and mix well. Reheat the rice as per the instructions on the packet, remove the chicken from the heat and serve with the mango salsa! Enjoy!!
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