Functional Fitness for Women

Tag: GF

  • Vietnamese Rare Beef Salad with Pickled Veg

    Vietnamese Rare Beef Salad with Pickled Veg
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    Vietnamese Rare Beef Salad with Pickled Veg

    Recipe by Jade
    Course: Dinner
    Calories

    543

    kcal
    Protein

    57g

    Fibre

    9.8g

    Ingredients

    • Sirloin steak

    • 50ml rice vinegar

    • 10g sugar

    • Table spoon of sweet chilli

    • Carrots

    • Onion

    • Radish

    • Cucumber

    • Rocket

    • Spinach

    • Peanuts

    Directions

    • Make the quick pickle by adding the rice vinegar, sugar, and sweet chilli sauce to a small pan. Bring to the boil, then remove from heat and allow to cool.
    • Slice the carrots, onion, radish, and cucumber. Add them to the cooled pickling liquid and leave to pickle overnight.
    • Season the sirloin steak and pan-fry over high heat for 2–3 minutes per side (depending on thickness) until cooked to your liking. Rest, then slice.
    • Add rocket and spinach to the base of your bowl.
    • op with sliced steak, pickled vegetables, and a sprinkle of peanuts.
    • Serve immediately.
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  • Chicken in Sauce, Polenta Chips & Veg

    Chicken in Tomato and Pesto Sauce with Sides
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    Chicken in Tomato and Pesto Sauce with Sides

    Recipe by Jade

    Delicious chicken in a rich tomato-pesto sauce served with polenta chips, broccoli, and sweetcorn.

    Course: Dinner
    Calories

    540

    kcal
    Protein

    58g

    Fibre

    11g

    Ingredients

    • Chicken Breast

    • Tomato Sauce

    • Pesto

    • Olive oil

    • Polenta

    • Tenderstem Broccoli

    • Sweetcorn

    • Salt

    • Black Pepper

    Directions

    • Preheat your oven to 200 degrees Celsius (390 degrees Fahrenheit). Season the chicken breasts with salt and black pepper on both sides.
    • In a large skillet over medium heat, add olive oil and sear the chicken for about 5 minutes on each side until golden brown.
    • Remove chicken from the skillet and set aside. In the same skillet, add tomato sauce and pesto, stirring to combine until the sauce thickens slightly.
    • Return the chicken to the skillet, making sure each piece is well-coated with the sauce. Transfer the skillet to the oven.
    • Bake the chicken in the oven for 25 minutes. While the chicken is baking, boil water and cook polenta according to package instructions, then cut into fries and bake for crispy edges.
    • Steam the tenderstem broccoli for 5-7 minutes until it is tender yet crisp. Simultaneously, boil sweetcorn until cooked, which should take about 5 minutes.
    • Once the chicken is done, serve it hot with polenta chips on the side along with tenderstem broccoli and sweetcorn.
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  • Chicken Hummus Bowl

    Chicken Hummus Bowl
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    Chicken Hummus Bowl

    Recipe by Jade
    Course: Dinner
    Calories

    495

    kcal
    Protein

    31g

    Fibre

    18g

    Ingredients

    • Piri-Piri Chicken

    • Rocket Salad

    • Light Hummus

    • Avocado

    • Tomatoe

    • Yellow Pepper

    Directions

    • Season the chicken with piri-piri seasoning. Heat a skillet over medium heat and cook the chicken for 6–8 minutes until golden and cooked through. Set aside.
    • Slice the avocado, tomato, and yellow pepper. Rinse the rocket and pat dry.
    • Spoon the light hummus into one side of your bowl.
    • Add the cooked piri-piri chicken next to the hummus.
    • Arrange the rocket, tomato, yellow pepper, and avocado around the bowl.
    • Add tortilla chips for crunch.
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  • Chicken, Avocado & Cous Cous Bowl

    Chicken, Avocado & Cous Cous Bowl
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    Chicken, Avocado & Cous Cous Bowl

    Recipe by Jade
    Course: Dinner
    Calories

    629

    kcal
    Protein

    61g

    Fibre

    11g

    Ingredients

    • Chicken Breast

    • Avacado

    • Gluten Free Cous Cous

    • Red Pepper

    • Mixed Salad Leaves

    • Chickpeas

    Directions

    • Season the chicken breast lightly with salt and pepper, then cook in a skillet over medium heat for 6–8 minutes per side until golden and cooked through. Slice and set aside.
    • Prepare the gluten-free cous cous according to the packet instructions. Fluff with a fork and set aside.
    • Drain and rinse the chickpeas.
    • Slice the avocado and red pepper. Rinse the mixed salad leaves.
    • Add the cous cous to one side of your bowl. Add the chickpeas next to it.
    • Arrange the sliced chicken, red pepper, avocado, and salad leaves around the bowl.
    • Serve as is, or finish with a drizzle of olive oil and lemon juice if you like.
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  • Creamy One-pot Sausage Gnocchi

    Creamy One-pot Sausage Gnocchi
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    Creamy One-pot Sausage Gnocchi

    Recipe by Jade
    Course: Dinner
    Calories

    623

    kcal
    Protein

    33g

    Fibre

    11.6g

    Ingredients

    • Heck Chicken Sausages

    • Gluten Free Panko Breadcrumbs

    • Onion

    • Gluten Free Gnocchi

    • Diced Tomatoes

    • Chicken stock

    • Baby spinach

    Directions

    • Slice the chicken sausages and cook them in a large pan over medium heat until browned. Remove and set aside.
    • Add diced onion to the same pan and cook for 3–4 minutes until softened.
    • Stir in the gluten-free gnocchi, diced tomatoes, and chicken stock. Bring to a gentle simmer.
    • Return the sausages to the pan and cook everything together for 8–10 minutes, stirring occasionally, until the gnocchi is soft and the sauce has thickened.
    • Add the baby spinach and let it wilt into the sauce.
    • Sprinkle gluten-free panko breadcrumbs on top just before serving for added texture.
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  • Creamy One-pot Sausage Gnocchi

    Creamy One-pot Sausage Gnocchi
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    Creamy One-pot Sausage Gnocchi

    Recipe by Jade
    Course: Dinner
    Calories

    623

    kcal
    Protein

    33g

    Fibre

    11.6g

    Ingredients

    • Heck Chicken Sausages

    • Gluten Free Panko Breadcrumbs

    • Onion

    • Gluten Free Gnocchi

    • Diced Tomatoes

    • Chicken stock

    • Baby spinach

    Directions

    • Slice the chicken sausages and cook them in a large pan over medium heat until browned. Remove and set aside.
    • Add diced onion to the same pan and cook for 3–4 minutes until softened.
    • Stir in the gluten-free gnocchi, diced tomatoes, and chicken stock. Bring to a gentle simmer.
    • Return the sausages to the pan and cook everything together for 8–10 minutes, stirring occasionally, until the gnocchi is soft and the sauce has thickened.
    • Add the baby spinach and let it wilt into the sauce.
    • Sprinkle gluten-free panko breadcrumbs on top just before serving for added texture.
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  • Cheesy Chicken Nachos

    Cheesy Chicken Nachos
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    Cheesy Chicken Nachos

    Recipe by Jade
    Course: Dinner
    Calories

    551

    kcal
    Protein

    35.7g

    Fibre

    4.1g

    Ingredients

    • Chicken

    • Onion

    • Spiced Tomato Sauce

    • Cheese

    • Sour Cream

    • Guacamole

    • Gluten Free Nachos

    • Dice the chicken and onion, then cook them in a pan over medium heat until the chicken is browned and the onion is soft.
    • Stir in the spiced tomato sauce and let it simmer for a few minutes until warmed through.
    • Spread the gluten-free nachos on a plate or oven-safe dish.
    • Spoon the chicken mixture over the nachos, then sprinkle generously with cheese.
    • Heat in the microwave or under the grill for 1–2 minutes until the cheese is melted.
    • Serve with sour cream and guacamole on the side.
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  • Green Goddess Bowl with Chicken & Halloumi

    Green Goddess Bowl with Chicken & Halloumi
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    Green Goddess Bowl with Chicken & Halloumi

    Recipe by Jade
    Course: Dinner
    Calories

    563

    kcal
    Protein

    41g

    Fibre

    8g

    Ingredients

    • Chicken Breast

    • Avocado

    • Cucumber

    • Cherry Tomato

    • Spring onions

    • Cheddar

    • Red pepper

    • Cheddar

    • Buttermilk Dressing

    Directions

    • Slice the chicken breast and cook it in a pan over medium heat for 6–8 minutes until golden and cooked through. Set aside.
    • Slice the halloumi and grill or pan-fry for 1–2 minutes on each side until browned.
    • Prepare the vegetables: slice the avocado, chop the cucumber, halve the cherry tomatoes, slice the spring onions, and cut the red pepper into strips.
    • Add everything to your bowl: start with the chicken and halloumi, then arrange the avocado, cucumber, cherry tomatoes, spring onions, red pepper, and cheddar cubes around the bowl.
    • Drizzle generously with buttermilk dressing.
    • Serve immediately.
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  • Turkey Burger

    Turkey Burger with Sweet Potato Fries & Gluten Free Bun
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    Turkey Burger with Sweet Potato Fries & Gluten Free Bun

    Recipe by Jade
    Course: Dinner
    Calories

    560

    kcal
    Protein

    40g

    Fibre

    12g

    Ingredients

    • Lean Turkey mince

    • Bun

    • Garlic

    • Spring Onion

    • Grated Cheddar

    • Salt n Pepper

    • Sweet Potato

    • Lettuce

    • Tomatoes

    Directions

    • In a bowl, mix the lean turkey mince with crushed garlic, sliced spring onion, grated cheddar, salt and pepper.
    • Shape the mixture into burger patties.
    • Cook the patties in a pan over medium heat for 5–7 minutes per side, or until fully cooked through.
    • Lightly toast the bun, then add the cooked turkey burger inside.
    • Cut the sweet potato into fries, season lightly, and air fry or oven bake at 200°C for 15–20 minutes until crisp.
    • Chop the lettuce and tomato to make a simple side salad.
    • Serve the turkey burger with the sweet potato fries and fresh salad.
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