Here is a full weeks meal plan including snacks, drinks , treats and all your main meals covered.
Many of the recipes are already available on this site, for any that are not, I will add them over the coming days and weeks
❤ Clare with the Hair ❤
At last some summer sun has arrive so today I am sharing with you some of the things I enjoy most when we have a BBQ. Here are my Chinese sticky chicken wings, mushroom bruschetta and home made coleslaw.
Makes: 4 servings
Preparation Time: 20 minutes
Total Time: 50 minutes
For the wings:
For the Mushroom Bruschetta:
For the Coleslaw:
Wings: 1/ Mix all the ingredients in a bowel and add the wings, leave for at least 30 minutes but this works best if left over night in the fridge.
2/ Remove the wings from marinade and lay flat on the BBQ, turning frequently and brush several times with the marinade. Cook until the meat is white and the outside is slightly blackened.
Mushrooms: 1/ Put the butter, shallots, garlic and sliced mushrooms in a large pan, cook until the mushrooms are soft and have cooked down, add the white wine, parsley and mustard and cook until the liquid is 80-90% evaporated.
2/ Toast the bread on the BBQ and top with the mushrooms.
Coldslaw: 1/ Place the grated vegetable in a large bowel, add the mayo, mustard , salt and pepper, mix well. I like to make this a little ahead of time as the vegetables soften a little and the flavor develops.
❤ Clare with the Hair ❤
It officially summer! so what better way to start this season than with these light and tasty lettuces cups.
These make a perfect lunch or light dinner or you could served these as a starter when hosting a dinner party.
Makes: 4 servings
Preparation Time: 10 minutes
Total Time: 25 minutes
1/ Put the coconut oil in a large frying pan, add the minced beef and cook for 2-3 minutes, add the crushed garlic, black pepper, salt and 1/2 the sweet chilli sauce and cook for a further 2-3 minutes
2/ Slice and cook the mushrooms in a saucepan with a pinch of salt, cook until water coming from the mushrooms has evaporated (2-4 minutes) . wash and dry the lettuces cups.
3/ Fill the lettuces cups with the cooked mushrooms, sliced tomato, minced beef, cheese and the remaining 1/2 of the chilli sauce.
Enjoy!
❤ Clare with the Hair ❤
Today I bring you a salad that I just adore, this is a warm, hearty salad that you can enjoy all year round and not just in Summer, This is my Warm Salmon and Potato Salad. This is fresh, home cooked food at its best and you can have this super supper on the table in 30 minutes
Makes: 4 servings
Preparation Time: 10 minutes
Total Time: 30 minutes
1/ Cut your potatoes into 1inch thick slices and place in a steamer, cook for 10 minutes and now add the green beans, cook for another 6-8 minutes until potatoes are tender, once cooked, drain the water in the base of the pan and place the potatoes and green beans back in with the lid firmly in place, this will keep them warm while you build the rest of this salad.
2/ Cut your tomatoes in half and place on a lined baking sheet, I de core mine but I do not remove the seeds, sprinkle with salt, sugar, pepper and a drizzle of olive oil (use no more than 1/2 a tbs for all the tomatoes) Cook on a low heat for 10-15 minutes
3/ Place your salmon either in a steamer for 10 minutes or in vegetable stock for for 10 minutes.
4/ Cut your cucumber and spring onions into bit size slices.
5/ Mix the remaining olive oil, pepper, salt, honey, mustard and lemon juice together, add to the warm potatoes and green bean, re place the lid for a few moments, add the warm tomatoes, flake the salmon, add the salad leaves, spring onions and cucumber and serve a big pile of this either on its own or with some crusty breads.
Top Tip: If you do not like salmon use any other meat , fish or opt for tofu of some squash to make this a veggie salad, this works incredible well with grilled peppers and feta cheese.
Thank you for reading you FABULOUS people
❤ Clare with the Hair ❤
Some day’s you just want something super easy, non fuss, on the table in minutes rather than hours and this is when I reach for things like my Chicken Wraps, they are a favorite with my husband and children alike .
Clare’s Chicken Wrap’s
Makes: 4 servings
Preparation Time: 15 minutes
Total Time: 20 minutes
(if making my baked chips add 25 minutes for timing)
1/ Place the chicken and stock into a saucepan and cook on medium for 6-10 minutes, this will depend on the thickness of your chicken but always cut into the thickest part to ensure there is no pink color left , one cooked remove and shred
2/ Dice the pepper, tomatoes, onions and place in a large bowl, add the chicken, black pepper, half the tub of crem fresh , mustard and mix well
3/ warm the wraps in the oven/microwave for a few seconds, remove and fill with the chicken filling
4/ If making the chips, you need to peel and cut into large pieces, place on a baking sheet, add 1tbs of coconut oil and sprinkle with black pepper, cook for 20-25 minutes and serve with dip (mix some creme fresh with tomato relish)
Top Tip: These wraps are fabulous with egg and no meat, baked ham works great as does tinned tuna. Mix and match these to create many different options.
Thank you for reading you FABULOUS people
❤ Clare with the hair ❤
I am a big fan of Fried Rice and this is one of my favorites, it is simple, like seriously simple to create but packs a real flavor punch and so much better than opting for the take out version, if you are not much of a cook, you will be able to create this and if you are a whiz in the kitchen you may tweak to create a whole different flavor. If you are not a fan of Prawn’s then add chicken,beef etc and for a fab veggie option add tofu, broccoli and or mushrooms.
Makes: 4 servings
Preparation Time: 10 minutes
Total Time: 40 minutes
250g of Brown Rice (I used the boil in the bag type, feel free to use the 2 minute micro version)
400g of Fresh water jumbo prawns
150g Baby Spinich
1 med white onion Peeled and diced
100g button mushroom sliced
3-4tbs coconut oil
1bs Chilli paste
1tbs Garlic paste
1/4tbs Cracked black pepper
2tbs Mirin
1/4tbs sugar
2tbs light Soya Sauce
1/ Place the rice in a pan of hot water and bring to the boil and cook per packet instructions, or as per microwave instructions. Once cooked set to one side.
2/ Cook the onion and mushroom in the coconut oil until soft 3-5 minutes, remove from the pan and set to one side.
3/ Garlic, Chilli, Mirin, Pepper, Sugar and soya sauce in the pan and add the prawns, cook for 1 minute, add the spinach, mushrooms, onions and rice and mix well, cook for 2-3 minutes and plate up.
4/ Fry eggs in 2-3tbs coconut oil and place o top of your Prawn fried rice.
Enjoy!
Thank you for reading your FABULOUS people
❤ Clare with the Hair ❤
Today I bring you my Hot and Spicy Warm Chicken Salad. The weather was so lovely last weekend so I made this and Its so easy yet it is so tasty, really quick this one is too. Super for a day you don’t want to be stuck in the kitchen and because the chicken is so tasty you feel like you are eating more than a salad.
Clare’s Hot and Spicy Warm Chicken Salad
Makes: 4 servings
Preparation Time: 15 minutes
Total Time: 30 minutes
1/ Place the chicken breasts between two sheets of grease paper and bash with a rolling pin to flatten them to about 1/2 an inch thick, once flat mix the paprika, pepper and salt together and press onto the Chicken, Place the coconut oil in the base of a heavy bottomed pan and place the chicken in on a med heat for 4-5 minutes , turn and continue to cook for another 4-5 minutes, leave to rest for 2-3 minutes before slicing as per image.
2/ Slice the red onions, tomatoes, and grate the carrots, mix with the salad leaves.
3/ Arrange the salad and vegetables on your plate and top with the chicken, you do not need an additional dressing as the chicken is very tasty but if you must have something, mix 1tbs lemon juice, tbs white wine vinegar, 1tbs of wholegrain mustard and 1tbs of cold water to dress the leaves.
Top Tip: This is great with pork of lamb chops and equally great with halloumi cheese.
Thank you for reading you FABULOUS people
❤ Clare with the Hair ❤
All nuts have different nutrition credentials and will offer various health benefits, it can become confusing to remember which nut is rich in calcium, which will offer a protein boost and how much fat is in each type. So today we bring you our guide to nuts and the portion size per 100 calories.
I am a big fan of Almonds, almond butter, almond milk and and here is why: If you avoid dairy, calcium-rich almonds are a good choice to ensure you’re getting enough of this bone-building mineral. Almonds are also high in vitamin E, a nutrient which helps to improve the condition and appearance of your skin. Avoid flaked almonds and opt for the whole nut with the skin intact because the almond’s skin is full of heart-protecting compounds called flavonoids.
I love Pecan’s, toasted and crushed over some frozen yugart, placed in salads or just eaten as they are as a snack, Heart-friendly pecans are packed with plant sterols, valuable compounds that are effective at lowering cholesterol levels. Pecans are also antioxidant-rich which helps prevent the plaque formation that causes hardening of the arteries. They’re rich in oleic acid, the healthy fat found in olives and avocado. As a good source of vitamin B3 pecans are the perfect option if you’re fighting fatigue because this vitamin helps us access the energy in our food.
Who doesn’t love these green bursting with goodness nuts, Being especially rich in vitamin B6, which is important for keeping hormones balanced and healthy, pistachios are a good option for those with problem periods. They’re the only nut to contain reasonable levels of lutein and zeaxanthin, two antioxidants that play an important role in protecting the eyes. Pistachios also contain potassium and fibre.
Ideal for those with low thyroid function, Brazil nuts are a good source of the mineral selenium, which we need to produce the active thyroid hormone. Selenium also supports immunity and helps wounds to heal. You only need three or four Brazil nuts a day to get all the selenium you require.
Add nuts to your salads, pasta and stews, they add incredible flavour and texture and with some fantastic health benefits, they are a food source not to be dismissed, stick to the correct portions and these, all be it hight in fat are actually great to slot into your diet.
Thank you for reading you FABULOUS people
❤ Clare with the Hair ❤
This is a real winner of a dish and the perfect food to tweak by adding your choice of meat, vegetables and fish, use Chicken, Lamb, Beef , Tofu, Mushrooms, Vegetables , whatever you like, once you have the curry base and you can tweak this to your own personal taste you have a great base for a variety of curry’s .
This curry never fails to satisfy my family
PS(you don’t have to have a beer but for me beer and curry is a match made in heaven)
Today it is the turn of the Chicken Curry and I sampled a Vegetable one with the same base and both were super tasty and very moorish.
Give Clare’s Tasty Chicken Curry a go and let me know how you get on making this x
Makes: 4 servings
Preparation Time: 20 minutes
Total Time: 60 minutes
Serve the curry on top of the rice and enjoy!
Top Tip: Make double and freeze for day’s you only have time to re heat a meal.
Thank you for reading you FABULOUS people
❤ Clare with the Hair ❤
Everyone has their own take on what is the best Beef stew and today I bring you mine, it is Warm, a hint of spice , meaty, packed with good wholesome winter vegetables and I always make a big pot so we can have left overs the next day and I like it even more the next day , This is my perfect Family Favourite Beef Stew.
Makes: 8 servings (for dinner on day 1 and left overs on day 2)
Preparation Time: 30 minutes
Total Time: 3 1/2 hours
1/ Heat a large casserole pan , sprinkle the pepper onto the beef and fry until golden brown, about 3-5 mins, then turn over and fry the other side until the meat is browned all over, if you have to add fat, use 1tbs of coconut oil. Do this in 2-3 batches, transferring the meat to a colander set over a bowl when browned.
2/ In the same pan, fry the shallots, carrots , mushrooms for 6-7 minutes, add the garlic, ginger and herbs until lightly browned. Mix in the tomato purée and cook for a few mins, stirring into the mixture. Then return the beef and any drained juices to the pan and stir through.
3/ Pour over the wine, stock and top with a little water if you need to almost cover the meat, but isn’t completely covered. Bring to the boil and use a spoon to scrape the caramelised cooking juices from the bottom of the pan – this will give the stew more flavour.
4/ you can leave this on the hob on a low heat for 3 + hours or place in the oven, if after 3 hours you find the sauce is not thick enough, you can remove the meat and vegetables with a slotted spoon and boil the juices on high to reduce them down a little.
5/ Add your un peeled potatoes into a hot over for 45 minutes, removed , slice in half and scoop out the hot floury centres , place in a large bowl and top with your stew, enjoy!
Top Tip: You can replace all the wine for stock if your diet or taste requires. I added a few steamed green beans at the end, you can add any vegetables you wish.
Thank you for reading you FABULOUS people
❤ Clare with the Hair ❤
ClareWithTheHair.Com 