Chorizo, Mozzarella & Potato Bake

Ok, ok so not crazy ass healthy one but if you’re smashing your training and keeping yourself active it’s a super tasty supper, with just a sprinkle of naught to pack a flavour punch.

Chorizo, Mozzarella & Potato bake
Write a review
Print
Ingredients
  1. Serves 2
  2. 10g coconut oil
  3. 1 glove of garlic
  4. 1/2 fresh chill (or more if you like it hot)
  5. 250g cooked new potato
  6. Medium red onion
  7. 100g sweetcorn
  8. 30g chorizo
  9. 125g light mozzarella
  10. Salt & Pepper to taste
  11. 1 bunch of fresh parsley
Instructions
  1. Pre heat over to 180
  2. Heat the coconut oil in a large non stick frying pan
  3. Finely slice the red onion and fry for a minute or two until soft
  4. Finely chop the garlic and chilli and throw that in for another minute or two
  5. Crush up the potatoes and sprinkle in the pan over a medium heat for 5 - 6 mins or until they start to crisp up just a little, add salt & pepper to taste
  6. Chop the chorizo up into tiny pieces, add to the pan and move it around for 2 - 3 minutes
  7. Thrown in the sweetcorn
  8. Transfer to an oven proof dish, rip up the mozzarella and place on top, bake at 180 for 15 - 20 minutes
  9. Finley chop up some fresh parsley and sprinkle over the top.
  10. Delicious
Liv Life http://livlifecoaching.co.uk/

Stilton & Walnut Stuffed Mushroom served with Butter Bean Ratatouille

This week’s recipe is a protein packed, vegetarian dinner. 

Stilton & Walnut Stuffed Mushroom served with Butter Bean ratatouille
Protein packed vegetarian dinner.
Write a review
Print
Ingredients
  1. 1 Large flat mushroom
  2. 30 g Stilton Cheese
  3. 3 - 4 Walnuts
  4. Olive Oil
  5. 1 Large Clove Garlic
  6. Large Red Onion
  7. 1 Medium Aubergine
  8. 1 Medium Courgette
  9. 400g Plum Tomatoes
  10. 400g Butter Beans
  11. Fresh Basil
  12. Salt & Pepper
Instructions
  1. For the mushroom
  2. Take the stalk out of the middle of the mushroom and peel
  3. Crumble the stilton over the top
  4. Chop the walnuts and sprinkle them over the top
  5. Bake at 180 degree for 10 - 12 minutes.
  6. Finely slice the garlic and red onion and fry for 2 - 3 minutes over a med - low heat or until onions start to soften.
  7. Chop the aubergine and courgette and add to the pan continue to cook for 4 - 5 minutes until they start to soften
  8. Add the tinned tomatoes and allow to simmer for 4 - 5 minutes
  9. Add the butter beans to warm through and salt & pepper to taste
  10. Chop up some fresh basil and add at the last minute
  11. Place the ratatouille on a large dinner plate and place the stilton & walnut stuffed mushroom on top
  12. Serve and enjoy.
Liv Life http://livlifecoaching.co.uk/