From Clean Eating Mag
From Clean Eating Mag
You don't have to sacrifice taste or face the wrath of your PT/family/friends to have that cup of lemonade!
1. If you are using lemons, squeeze them to extract the juice.
2. Add about 1 tbsp of stevia to 2 tbsp of lemon juice to 4+ tbsp of water (adjusting sweetness/concentration to your taste). I.e. the ratio for stevia: lemon juice: water should be approx. 1:2:4 or 1:2:5.
3. Enjoy guilt-free!
Tip: To save fridge space, don't add water until just before you want to drink it.
Adapted from Phoodie’s Spinach and Feta Gozleme recipe
MAKES 4 (1 per person is a light lunch)
1. Place yoghurt in a bowl.
2. Whisk it up with a fork so that it becomes “flat”, add salt and mix some more.
3. Slowly add the flour, whilst stirring at the same time until it combines to yield a firm and only ever so slightly sticky dough.
4. Once combined, knead on a surface lightly dusted in flour and then form into a ball.
5. Place in a bowl and cover with cling film, Leave to rest for 15 minutes.
6. After 15 minutes, take it out of the bowl and cut it into four quarters.
7. One at a time, roll out the dough quarters. You want to get it paper thin, thin to the point that it is ALMOST see through.
*Tip: When rolling dough out, be sure to flour both sides so that the dough doesn’t stick to the rolling pin OR the table. Another good thing to do is oil your hands by wearing kitchen gloves and spraying a bit of non-stick cooking spray onto them and then massaging the oil in so that your ‘hands’ are essentially non-stick!
1. Stir-fry the marinated bulgogi with the canola oil or whatever oil of your choice (i.e. coconut or olive) until cooked through.
2. Stir in the spring onion and set aside to cool.
3. Add about one large handful of the cooked bulgogi and spring onion mixture to the dough should have been rolled out (step 7 above).
4. Sprinkle with shredded mozzarella.
5. Fold over and seal edges using the end of a fork, or just your fingers is fine.
6. Slam the little baby into a hot, oiled pan (I used the oil from my marinated feta but olive is just as good).
7. Flip it when golden and cook the other side.
8. Cut with a pizza cutter, kitchen scissors or knife and serve with lemon wedges!
Read on… 😄
1. Peel and cube EVERYTHING. Apple included!
2. Melt five little cubes of curry mix in 1 large bowl of hot water and set aside.
2. Stir-fry onions first. Next beef. Next potatoes. Then carrots. Finally apple.
3. Pour in curry mixture.
4. Simmer for about 20 minutes or until cooked to your liking. No salt or pepper required.
5. In a separate pan, add 1 tablespoon of olive oil and then first the carrot, then the onion and finally the asparagus and mushrooms. Stir-fry until cooked through.
6. Add the rice and ham to the vegetables and stir-fry until golden-brown at edges.
7. Give a good stir for about another minute or two. Add salt and pepper to taste.
8. Place the egg pancake in a rounded bowl so that it lines it.
9. Add the Parmesan into the egg pancake bowl.
10. Add the fried rice to the rounded bowl and compress.
11. Flip the rounded bowl upside-down onto a flat plate.
12. Serve with tomato sauce, Tabasco sauce or any (if any) condiment of your liking. Enjoy!