If you’re a regular reader of my blog, or indeed know me at all, you’ll be more than aware that I love fit fresh and healthy food.
In fact there is only one thing that is better than food, and that’s great quality food. I always think that you can really notice the difference between good and average quality fruit, vegetables, meat and fish, and as I’m constantly on the hunt for the good stuff and always keen to try something new, I decided to give Fit Fresh and Healthy a shot.
I got a delivery of fruit and veg as well as some beef mice, chicken and fish.
Now I must admit I get bored easily, so I like lots of variety…I’m certainly not a basic potato, carrot and peas kinda girl. I like to try a broad range of veggies, and the delivery I received didn’t disappoint. Anything that includes avocado and asparagus is a winner with me and this box was bursting (literally full to the brim) of pepper, spinach, kale, strawberries, bananas and many more.
Now the big challenge…what was I going to make with the fit fresh and healthy box?
With so much choice it was tough to narrow it down, but here are some of the recipes that went down a storm.
Chicken Pie
Serves 2
You will need:
2 chicken breasts (diced)
1/2 red onion sliced
1 red pepper chopped
1 yellow pepper chopped
1/2 courgette sliced
2 handfuls of spinach
1 lemon
1 tsp of sea salt
1 tsp black pepper
2 potatoes
3 parsnips
1 tbsp humus
1 tbsp olive or coconut oil
To make:
Heat the oil in the pan and stir fry the chicken, red onion, red pepper, yellow pepper, courgette for around 3 minutes, then place it in the bottom of a pie dish, squeezing the lemon juice over the top and seasoning with sea salt and black pepper. In the meantime peel, chop and boil the parsnips and potatoes. Drain then add the humus and blend. Use the potato and parsnip to top the pie the bake in the oven for around 20 minutes.
Kale Crisps
Serves 2
You will need:
1 bag of kale
2 tbsp olive or coconut oil
1 tsp of sea salt
1 tsp black pepper
1/2 lemon
1 tbsp honey
To make:
Preheat the oven to a medium heat. Place the kale onto a baking tray adding the sea salt, pepper, lemon juice and honey, rubbing the ingredients together with your fingers. Bake in the oven for approx. 10 minutes.
Dippy Eggs & Green Soldiers
Serves 1
You will need:
2 eggs
2 tbsp olive or coconut oil
4-6 asparagus spears
To make:
Soft boil the eggs, while at the same time heating the oil in a wok/frying pan. Once the oil is warm, place the asparagus in the pan, turning regularly for approx. 4-5 minutes. The asparagus should still be slightly crunchy. Once the eggs are done, place them in egg cups and use the asparagus to dip in the eggs, just like soldiers.
Fit Fresh and Healthy Chicken Skewers
Serves 2
You will need:
2 chicken breasts (diced)
2 peppers (squared)
1 red onion (sliced)
1 courgette (sliced)
1/2 lemon
1 tsp sea salt
2 tbsp olive oil
4 wooden skewers
To make:
Soak the skewers in water. Put the chicken, peppers, onion and courgette onto the skewers. Season with sea salt and drizzle the lemon juice and olive oil over them. Bake in a medium oven, turning regularly, for approx. 30 minutes. Serve with salad of your choice.
Meat Balls
Serves 2
You will need:
500g organic beef mince
1 egg
6 tomatoes (chopped)
1 red onion (diced)
2 garlic cloves (crushed)
1 tbsp dried mixed herbs
1/2 tube tomato puree
1 tsp black pepper
1 tsp sea salt
1 tbsp coconut oil or olive oil
To make:
Beat the egg and mix it with the mince, half of the onion and the black pepper. Roll the mixture into balls and fry in the oil in a pan until almost cooked through. Place the meatballs to one side on a plate. Place the rest of the onion, chopped tomatoes, tomato puree, garlic, sea salt and mixed herbs into a pan and heat, stirring regularly. Once the sauce has begun to thicken, add the meatballs and mix them into the sauce. Serve with salad or mixed vegetables.
Garlic & Lemon Chicken with Wedges
Serves 1
You will need:
1 chicken breast
1 lemon
3 cloves of garlic (crushed)
2 teaspoons of sea salt
1 pinch of black pepper
1 potato
2 tablespoons of olive oil
To make:
Place the chicken breast onto tin foil, squeezing the lemon juice over it along with the garlic, then season with black pepper. Then make the tin foil into a parcel. Chop the potato into wedge shapes, drizzled with olive oil and season with sea salt. Place the foil parcel and wedges on a baking train and cook on a medium-high oven for approx. 45 minutes.
I’ve thoroughly enjoyed using Fit Fresh and Healthy this last week!
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