Green beans trimmed and cut into bite-sized pieces
1 tbsp extra virgin olive oil
1/2 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp Celtic sea salt
1/2 tsp fresh ground black pepper
1/8 tsp Cayenne pepper
For the prawns:
1 lb. medium-large raw shrimp (thawed if frozen), peeled
1 tbsp olive oil (plus a little extra to brush on roasting pan)
zest from one lemon (save the lemon and cut into fourths)
1/4 tsp. kosher salt
1/2 tsp. fresh ground black pepper
Preheat oven to 180 degrees.
Once the prawns have been peeled and cleaned, rinse it under cold water. Be sure to pat the prawns really dry (if the prawn is not dry it will steam rather than roast!).
Place the trimmed and cut beans in a bowl and toss with extra virgin olive oil, ground coriander, ground cumin, salt, freshly ground black pepper, and Cayenne pepper.
Place prawns in another bowl with the extra virgin olive oil, lemon zest, salt, and fresh ground black pepper.
Brush roasting pan with olive oil or use a non-stick spray, then arrange beans on pan in a single layer (as much as possible). Roast beans 10 minutes. After 10 minutes, toss the beans and arrange prawns on top and roast 8-10 minutes more or until shrimp are just done.
Squeeze the four lemon quarters over the shrimp and beans and serve immediately.
Makes 2-4 servings.
Baked Banana Crepe
1 medium to large ripe banana
2 egg whites
1 tsp vanilla extract
Few dashes of cinnamon
Pre- heat oven to 180 degrees.
Using the back of a fork, mash banana in a medium bowl until it's broken down and you have a banana 'mash'.
Add egg, egg whites, vanilla, and cinnamon. Mix until everything is well combined.
Lightly coat a 9-inch pie plate with coconut oil. Pour banana mixture into the pan and bake for 25 minutes or until set.
Allow to cool and enjoy!
Grilled Ginger-Soy Chicken
8 boneless, skinless chicken breasts
2 tsp ground ginger
1 tsp garlic
2 tbsp low sodium soy sauce
1 tbsp Dijon mustard
1 tbsp honey
A pinch of red pepper flake
2tbsp rice wine vinegar
1tbsp sesame oil
Combine ginger, garlic powder, soy sauce, Dijon mustard, red pepper flakes, rice wine vinegar and oil in a bowl. Whisk well t make sure all the ingredients are well combined.
Place marinade and chicken breasts in a large ziplock bag and toss around until the chicken is coated in the marinade. Pop in the fridge and allow to marinade for at least one hour (the longer the better, so if you have more time go for it!).
Heat grill over high heat and cook chicken for about six minutes on each side or until cooked through. Enjoy!