Recipe “Curry Shrimp with Spicy Mango Quinoa”

Ingredients & How to do:

Curry Shrimp
2 tablespoons curry powder
2 teaspoons vegetable oil
1/4 cup water
2 cloves garlic, minced
juice from half of a lime
14 shrimp, peeled and devined

In a medium mixing bowl, mix together all of the ingredients except for the shrimp. When the mixture is well mixed, add the shrimp and toss to coat.

Heat 2 tablespoons of vegetable oil in a saute pan over medium high heat. Add the shrimp to the saute pan and let cook 2 minutes on one side, flip and cook 1 to 2 minutes on the other side.

Spicy Mango Quinoa
1 cup water
1/2 cup quinoa
salt and pepper, to taste
juice from 1/2 of a lime
1 jalapeno, seeded and diced
3 thai basil leaves, chiffonade
1 mango, cut into cubes

Boil the water in a medium skillet, then add the quinoa. Turn heat down to medium, cover the skillet and let simmer for about 10-12 minutes or until the quinoa is cooked.

Remove from heat and stir in the jalapeno and basil. Mix in the mango when ready to serve.

Thai Basil Yogurt Dip
6oz. plain Greek yogurt
1 teaspoon ginger, minced
1 clove garlic, minced
2 thai basil leaves, chiffonade

Mix all ingredients together in a small mixing bowl. Serve as a dipping sauce with the curry shrimp.

Recipe “Avocado Lemon Cream”


1 lemon
2 ripe avocados
1/2 cup honey
3/4 cup + 2T. plain yogurt
3/4 cup + 2T. sour cream

How to do

1. Rinse lemon and pat dry. Remove a very thin layer of zest with a vegetable peeler and cut into very fine strips. Squeeze out juice and save.

2. Cut avocados to the pit all the way around, rotate halves in opposite directions and pull apart. Scoop out the pit. Spoon out flesh into blender along with honey, lemon juice, yogurt, and sour cream. Puree, pour into glasses and garnish with lemon peel. Serve with shortbread cookies or use as a dip with fruit.
Total time: 15min.

Recipe “Mega low fat carrot dip”


5 medium carrots
1tbsp olive oil (I used spray oil instead)
1 tub 0% fat greek yoghurt
2 pinches sea salt
2 pinches dried chilli
2 pinches cumin

How to do

Peel and chop the carrots.
Boil in a pain of salted water for 2 minutes. Preheat the oven to 200’c. Drain the carrots and put in a baking tray with the oil drizzled over. Roast for 20 minutes.
Pop the carrots in a food processer and blitz until smooth. Add all the other ingredients. Blitz. Serve with chopped vegetables!

Recipe “Hearts of palm and spinach dip”


15 grams spring onions, roughly chopped
2 cloves garlic, minced
55 grams frozen spinach, defrosted and squeezed of excess liquid
100 grams hearts of palm, from a can, drained
100 grams reduced fat mayonnaise
60 grams reduced fat sour cream
1/4 teaspoon lemon juice

How to do

1. Using a mini chopper or a food processor, blitz together the spring onions and crushed garlic until the onions are finely chopped.
2. Add the defrosted spinach and pulse until that is broken up and about the same size as the onions. It won’t fully get to that size but try your best.
3. Add in the hearts of palm and pulse once again. This time you want these to be slightly bigger than the onions.
4. Add the mayonnaise, sour cream and lemon juice. Blitz until everything is well combined but not too thin.
5. Scrape everything into a bowl, cover with plastic wrap and put in the fridge for at least an hour.

Recipe “Healthy, easy and fresh Guacamole”


Two ripe avocados
1 clove of garlic (or two. or three)
Diced tomatoes
fresh cilantro
2-3 large tbsp sour cream


How to do

Mix it all up!

Recipe “Easy, healthy sundried tomato and olive dip”


1 cloves garlic, minced
25 grams pitted green olives
50 grams sundried tomatoes in oil, drained but leave a bit of the oil clinging
200 grams light cream cheese
1 teaspoon lemon juice
zest of half a lemon

How to do

Put all the ingredients into a mini chopper or food processor and use the pulse setting for about 30 seconds until everything is mixed up but there is still a bit of texture to the tomatoes.