2 large tomatoes 1/2 cup sun dried tomatoes 1/4 cup fresh basil 1 clove garlic 6 dates dash of olive oil (optional)
Soak the sun dried tomatoes until soft. Blend in food processor: the tomatoes, sun-dried tomatoes, basil and garlic until well blended. Add the dates and olive oil and blend until smooth. This sauce should be thick.
Lamb, Mango and Macadamia Salad from www.abc.net.au/health 1 tbsp olive oil 300g lean lamb backstraps, sliced into 2cm thick strips 2 cucumbers, thinly sliced 1 mango, cut into 2cm cubes 1/4 cup macadamia nuts 2 cups mixed leaves 2 tbsp low-fat natural yoghurt 2 tbsp fresh mint, finely chopped Method: Cook the lamb: Heat a non-stick frying pan over a medium-high heat. Pour in the olive oil then add the lamb. Cook for three to four minutes on one side. Turn over and cook for another three minutes, until cooked through. Transfer to a plate and cover with foil.
Make the salad: Place the cucumber, mango, macadamia nuts and leaves in a bowl. Whisk together the yoghurt and mint. Add the lamb to the mango mix and arrange the salad on serving plates. Drizzle the yoghurt dressing over the salad and serve immediately.
Healthy home made Fish & Chips recipe - From Jacie Anderson Kickboxer & Box and Burn!
120g serve of fish per person (personally I like to use shark or barramundi). Blend up 1 cup of Cornflakes per fillet of fish in a food processor till fine. Add in some spice of your choice. Beat an egg (2 if you have more than 4 peices of fish) Dip the fish in the egg, then coat in cornflake crumbs, place on a foil lined tray that has been lightly sprayed with oil. Bake in oven on 200C for 10 mins or till fish is cooked. Serve with a 100g of Birds Eye Homestyle chips and 2 cups of mixed salad per person for a total Nutritional value of