<Paid sponsorship with BIO Planet>
I have to admit I am a bit hooked on U-Tube blogger videos of “what I eat in a day” so when BIO planet asked me to make one ( in French) I downloaded an app and got to work. I share my recipes in this blog post.
Follow the link to see the videos here
Overnight soaked oats in almond milk with granola, turmeric, banana and papaya with Three Ginger tea by Pukka
Ingredients per portion:
- 20 gr oats
- 20 ml almond milk
- 1/4 banana, sliced
- 1/4 papaya, balled or cubed
- Pinch of turmeric
- 10 gr granola
- The night before place the oats in the almond milk and let rest in the fridge.
- In the morning the oats will have absorbed the milk, add the granola, banana, papaya and turmeric.
Salad of grilled haloumi sticks, tri colour quinoa, strawberries, avocado, radish and fried onion with tahini dressing and fresh basil
Ingredients per portion:
- 1 haloumi, cut lengthwise in 1 cm sticks
- 10 gr chickpea flour
- 30 gr tri colour quinoa, boiled as per packed instructions
- 5 strawberries, washed, cored and sliced
- 1 avocado, peeled, cored and sliced
- 5 radishes, sliced
- 10 gr fried onions, store bought
- 100 ml Salad oil from BIO Planet
- 1 tablespoon tahini
- Sprinkle the chickpea flour onto the haloumi sticks, shake of excess and grill till soft.
- Into a jar add the salad oil and the tahini. Shake to combine, season with salt and pepper to taste.
- Plate the salad: radishes, strawberry, quinoa, avocado, haloumi sticks, fried onions and red basil leaves. Drizzle the dressing over before serving.
Energy Bliss balls
Ingredients per 24 balls:
- 250 gr medjoul dates
- 80 gr almonds
- 80 gr pistachios, shelled
- 125 gr dried coconut, grated finely
- In food processor add the dates, nuts and ½ the coconut and combine by pulsing a few times. You need a sticky consistency but with a few pieces of nuts coming through.
- Roll individual balls of about 3 cm and roll into the reserved grated coconut. Store in airtight container in fridge up to 2 weeks .
Marinated in cardamom and coconut milk chicken skewers with roasted fennel and cauliflower. White asparagus, broccoli and peas and a yoghurt and mustard dressing
Ingredients for 6p:
- 400 ml coconut milk
- 1 tablespoon cardamom, grounded or 5 crushed pods
- 2 double chicken breasts, cut in 3 cm cubes
- 1 fennel, sliced
- 1 cauliflower, small
- 8 white asparagus, peeled and steamed and cut in 3
- 1 broccoli, cut in florets, steamed
- 200 gr frozen peas, boiled
- 250 ml yoghurt, plain
- 2 tablespoons mustard
- In a bowl add the coconut milk and cardamom, mix to combine and add the chicken. Let marinate in the fridge for minimum 1 hour.
- Season the fennel and cauliflower with salt and pepper and drizzled with olive oil. In pre heated oven at 180 C degrees roast the fennel and cauliflower till cooked but still have a crunch, about 30 minutes.
- In a jar add the yogurt and tahini, season with salt and pepper and shake to combine.
- Remove the chicken from the marinade and make the skewers using about 3 to 4 pieces per skewer. Season with salt and pepper, than grill on each side for 4 to 6 minutes to ensure they are cooked through.
- On a large serving plate: add the chicken skewers and the vegetables. Serve with the dressing.