Recipes Week 4

Apple Pie Shake

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1/2 – 3/4  apple

1 teaspoon mixed spice

2 scoops Achieve vanilla

3 drops stevia

1 cup almond milk, unsweetened

6 cubes ice

Blend all ingredients together and serve

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Fig and Honey Shake

fig

1 fig, peeled and frozen

2 scoops Zrii Vanilla Achieve

3/4 cup unsweetened almond milk

1 tablespoon fig and honey yoghurt

Blend ingredients together and serve.

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Shrimp and Quinoa

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Quinoa:

1 cup quinoa

2 cups chicken stock, using stock powder

1 onion, diced

4 cloves garlic, roasted

1 tbs slivered almonds

1 teaspoon coconut oil

1/2 teaspoon salt

1 teaspoon pepper

Shrimp:

1kg shrimp, peeled and deveined

1/4 cup lemon juice

1/4 cup butter

2 cloves garlic, minced

1 tsp dried basil

1 tsp dried oregano

  1. Cook quinoa in stock for approx 5-10 minutes
  2. In a pan heat coconut oil and cook onion until caramalized. Add almond and cook until golden.
  3. Add chopped roasted garlic, salt and pepper.
  4. Bake shrimp at 180 degrees Celsius, on a baking tray lined with baking paper.
  5. Melt butter in a small saucepan. Add lemon juice, garlic, herbs, salt and pepper.
  6. Brush  cooked shrimp with butter mixture.
  7. Serve shrimp on the quinoa.

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Chicken and rice soup

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  • 6 cups chicken stock, using stock powder
  • 2 chicken breast (poached, boneless and cubed)
  • 2 sprigs rosemary
  • 1/2 cup white rice
  • 12teaspoon black pepper
  • 2 tablespoons plain flour
  • 1 tablespoon coconut oil
  • 1cup carrot, diced
  • 1cup celery, diced
  • 1cup onion, diced
  • 3/4 cup half and half cream
  1. In a heavy pot heat coconut oil. When hot add onion, celery and carrot and cook until soft. Add flour and stir to combine.
  2. Add broth and half of the chicken. Once broth is hot add the rice and bring to the boil. Once boiling reduce heat to a simmer and cover post. Cook for 15 minutes.
  3. In a small saucepan heat cream and black pepper.
  4. Once soup has simmered for 15 minutes add the remaining chicken and stir through the heated cream.
  5. Serve while hot.

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