Tag: fitness

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Mexican Chicken Salad with Clonakilty Avocado Yogurt Dressing by @eunice_power_ brought to you by @irishyogurts

  • Mexican Chicken Salad with Clonakilty Avocado Yogurt Dressing by @eunice_power_ brought to you by @irishyogurts

    Recipe, Method & Chef’s Top Tip below 👇
    For all of the Today Show recipes and hundreds more please visit RTE.ie/Food

    Loaded with juicy roast chicken, crunchy lettuce, smoky sweet corn and a creamy avocado yogurt dressing, this colourful salad is perfect for sunny days, easy entertaining or meal prep 🌞 Swipe to see all the delicious textures!

    Ingredients (Serves 6) 🥗

    Salad
    • 1 small roast chicken, pulled apart
    • 1 cos lettuce, sliced
    • 1 red onion, thinly sliced
    • Juice of 1 lime
    • 1 x 400g tin black beans, drained and rinsed
    • 1 x 200g tin sweet corn, drained
    • 150g cherry tomatoes, halved
    • Handful crushed tortilla chips

    Clonakilty Avocado Yogurt Dressing 🥑
    • 1 ripe avocado
    • 170g Clonakilty Greek Style Yogurt
    • Juice of 1 lime
    • Small handful fresh coriander
    • 1 tbsp diced pickled jalapeños
    • Pinch of salt
    • Drizzle of sweet chilli sauce
    • 1–2 tbsp water, if needed

    Method 👩‍🍳

    Place the sliced onion in a bowl with the lime juice and a pinch of salt. Leave for 10 minutes.
    Blend the avocado, yogurt, lime juice, coriander, jalapeños and salt until smooth. Add water if needed and season with sweet chilli sauce.
    Heat a little oil in a frying pan. Add the sweet corn and cook for 4–5 minutes until lightly golden. Season with salt.
    Combine the lettuce, chicken, black beans, sweet corn, tomatoes and pickled onion in a large bowl.
    Spoon over the dressing, toss gently and finish with crushed tortilla chips 🌮

    Chef’s Top Tip ✨
    For extra flavour, char the chicken lightly in a hot pan before adding it to the salad for a smoky finish.

    Save this recipe for your next BBQ, picnic or easy midweek dinner ☀️

    #TodayShow #RTEFood #MexicanSalad #HealthyRecipes #IrishFood #ChickenSalad #SummerRecipes #EasyDinner #HomeCooking #FoodInspo #LunchIdeas #Clonakilty #SaladRecipe #QuickMeals14h
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Flahavan’s Peanut Butter Protein Balls


flahavans







Liked by sw_gordon and 113 others


flahavans
If you (or someone in your house!) is sitting exams this month, think smart about snack time and try to choose healthier options in between meals to maintain energy and concentration levels. Oats are the perfect ingredient when preparing healthy snacks ahead of time. Try our recipe for Peanut Butter Protein Balls – easy to prepare, tasty and ready-to-hand whenever you need a healthy energy boost! ✨ #FlahavansOats

INGREDIENTS:

150g quick oats
100g mixed nuts & dried fruit
3 tbsp. chia seeds
2 tbsp. Honey
2 tbsp. peanut butter, melted
2 scoops of whey, vanilla or chocolate
Few drops of milk, about 50ml
100g dark chocolate, chopped
1 teaspoon of coconut oil

METHOD:

1. Add all the dry ingredients (except the chocolate) to medium sized bowl and mix well, then add honey, melted peanut butter and mix well.
2. Vital step, add the milk bit by bit slowly and mix well until the mixture becomes clumpy. Don’t allow it to get too wet.
3. Then using a table spoon and your hands form the mixture into medium size balls.
4. Place on a plate then when you have formed all the balls.
5. Melt the dark chocolate with a tsp of coconut oil then roll each protein ball in the chocolate and place on a lined plate.
6. The last step is to put into the fridge to allow the balls the to set 👍
Tip – if the mixture gets too wet then add some more oats, it will make it less sticky!
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Roasted Garlic Champ with Pure Irish Butter

roasted-garlic-champ-with-pure-irish-butter-thumbnail

This traditional Irish peasant food gets an upgrade with the help of some pure Irish butter and decadent truffle oil. The snap of fresh chives adds a finishing touch to an old-fashioned side made new again.

Ingredients:

  • 1 garlic bulb (about 3 ounces)
  • 2 pounds russet potatoes, peeled and cut into 1-inch chunks
  • 1 cup whole milk
  • Salt and pepper
  • 4 tablespoons Kerrygold Pure Irish Butter
  • 8 teaspoons truffle oil
  • 4 teaspoons minced fresh chives

Directions:

Heat oven to 400° F. Cut off the top 1/2 to 1 inch off garlic bulb to expose cloves. Wrap garlic in foil, place in baking pan and bake until soft and browned, about 45 minutes. Squeeze garlic from skins. Meanwhile, in large saucepan over high heat, bring 1 quart water to boil. Add potatoes, cover and return to boil. Reduce heat to medium-high and simmer until potatoes are very tender, about 10 minutes. Drain potatoes and return to pan. Heat milk in microwave oven until steaming, about 1 minute. Pour milk over potatoes, add roasted garlic and mash with potato masher. Season with salt and pepper to taste. Spoon onto four plates or small bowls. Make a well in the middle of each serving and fill with 1 tablespoon Kerrygold Butter. Drizzle each serving with 2 teaspoons truffle oil and sprinkle with 1 teaspoon chives.

http://kerrygoldusa.com/recipes/roasted-garlic-champ-with-pure-irish-butter

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Recipe: Broccoli, Bean and Leek Soup

This recipe makes for a delicious, filling soup. Leeks are in the same family as onions, but have a mild flavor that complements the other ingredients without overpowering them.

This recipe can be made without oil by slowly cooking onions and garlic in a covered pot until the onions are translucent. Also, you can substitute frozen broccoli if fresh is unavailable. Additionally, cannellini beans can be easily substituted with navy, great northern or even garbanzo beans.

Ingredients

2 teaspoons extra virgin olive oil
2 cup sweet onion, diced small
2 teaspoon fresh garlic, minced
1 cup leeks, white part only, medium dice (about 1 leek)
5 cups vegetable stock
1½ cups cannellini beans, or one 16-ounce can of cannellini beans, rinsed
1 lb broccoli florets
1 teaspoon salt
¼ teaspoon pepper

Instructions

  1. In a four-quart, pot sauté the onions on medium heat in olive oil until transparent.
  2. Add garlic and cook without browning while stirring frequently, about 2 minutes.
  3. Add the diced leeks and sauté 2 minutes.
  4. Add the vegetable stock, increase heat and bring to a simmer.
  5. Add the cannellini beans and broccoli florets or two 10-ounce packages of frozen broccoli florets and simmer on medium heat until broccoli is lightly cooked but still crunchy.
  6. Add salt and pepper, turn off the heat and blend with an immersion blender until completely pureed.

Nutrition information per serving

Makes 10 1-cup servings
Calories 80
Sodium 360 mg
Sugars 3 g
Cholesterol 0 mg
Saturated fat 0 g
Fiber 4 g
Protein: 4 g
Carbohydrates 13 g

Aug 5