Thai Chicken Noodle Soup

Thai food is probably my favourite cuisine, fresh, clean and full of flavour and that’s why I enjoy this Thai Chicken Noodle Soup. Simply follow the recipe below and you can enjoy this great taste of Thailand.

Thai Chicken Noodle Soup

Thai Chicken Noodle Soup

Serves 4

Ingredients:

  • 1 onion
  • 4 cloves garlic
  • 2cm cut of fresh ginger
  • 1 red chilli
  • 1 tablespoon tamari
  • 2 dessert spoons coconut sugar
  • 1 litre chicken stock (home made)
  • 4 chicken breasts
  • 4 medium sized mushrooms
  • Pack of gluten free egg noodles

Directions:

  • Dice the onion, garlic, ginger and chilli and blend into a paste.
  • Add the paste and tamari to a pan and fry for 3-4mins.
  • Add the chicken stock and bring to the boil.
  • Add the coconut sugar and reduce heat to simmer for 10 mins.
  • Slice the chicken breasts and cook off in separate pan.
  • Slice the mushrooms and add to the stock mixture.
  • Allow to simmer for further 3-4mins
  • Boil noodles in separate pan for 3-4mins drain and separate into serving bowls.
  • Add chicken to stock mixture add a squeeze of lime juice serve over the noodles.
  • To finish add some freshly chopped spring onions.

 

Detox Juice

photo (8)Nothing hits the spot like a great tasting detox juice!!

Juicing  vegetables is a great way to get lots of nutrients into your body in a hurry. Take this detox juice here, made with apple, beetroot, broccoli, cucumber, carrot, celery, lime, ginger and spinach (not pictured).

Beetroot contains vitamins b, c and folic acid as well as the minerals chlorine, iron, manganese, calcium, magnesium and potassium. Beetroot helps to cleanse the liver, improves red blood cell production as reducing the build of cholesterol in the arteries. The potassium helps to strengthen the heart. Beetroot also contains iodine, which helps to improve thyroid function.

Broccoli helps to lower blood pressure as well as detoxify the liver. Carrots contain beta carotene which is converted to retinol in the body, essential to vision. Celery is extremely alkalising to the body and contains a compound called polyacetylene which helps to relieve inflammatory conditions including rheumatoid arthritis, osteoarthritis, gout, asthma and bronchitis.

 

Cucumber is a natural diuretic and helps to reduce fluid retention. Cucumber is also important for health hair, skin and nails. Ginger is a natural antibiotic and decongestant. Ginger has also been shown to reduce nausea and vomiting during pregnancy. Spinach is loaded with iron and helps to prevent anaemia as well as supporting liver detoxification. Finally the lime in this detox juice helps to alkalise and eliminate toxins from the body. So all in all, a powerful and nutritious detox juice that can be used as a delicious breakfast or between meals when you need a boost.


1229888_299286420212598_706570487_n Ingredients:

  • 1 x apple
  • 1 x large beetroot
  • 1 x carrot
  • 2cm cucumber
  • 1cm ginger
  • 3 pieces broccoli
  • Large handful spinach (not pictured)

Directions:

  • Place the apple into the juicer, then pack the spinach on top.
  • add the other ingredients on top.
  • Blitz and enjoy as is or with some ice thrown in

You can get over 50 delicious juice recipes and a full 7 day detox program that could help you to drop upto 7lb in 7 days in the EAT Smart Juices and Smoothies book by clicking this link

Banana Omelette

The banana omelette is definitely one of my favourite breakfasts. It also makes a tasty little treat as you can wrap it around some blueberries and makes these tasty pancakes.

Banana omelettes are great high protein breakfast, packed with healthy fats and just the thing if you want something sweet for breakfast and want to ditch the sugar loaded cereals.

banana-blueberry pancakesFor this recipe you will need the following ingredients:

  • 2 eggs
  • 2 tablespoons Organic Virgin Coconut Oil or organic butter, melted
  • 2 tablespoons coconut milk or rice milk 
or almond milk
  • 1 banana
  • 2 teaspoons vanilla extract
  • ¼ teaspoon sea salt
  • 2 tablespoons sifted Organic Coconut Flour
  • ¼ teaspoon baking powder

 

 

Directions:

  • Blend together eggs, banana, coconut milk, vanilla and sea salt.
  • Combine coconut flour with baking powder and thoroughly mix into batter.
  • Heat 1 tablespoon of coconut oil in a skillet.
  • Spoon batter  small amounts of batter mix onto medium/hot skillet making pancakes about 2 ½ to 3 inches in diameter.
  • Batter will be thick, but will flatten out when cooking.
  • When pancake is set on one side flip it.
  • Once both sides are cooked place onto a plate and repeat until all the batter mixture is cooked.
  • You can then build a tower placing banana slices and blueberries in between each layer or you can make one huge pancake and roll blueberries in the middle.
Either way its delish.
Makes about between 4-8 pancakes.
You can substitute the coconut flour for gluten free flour

You can substitute coconut milk for rice milk or almond milk

Once you’ve made these delicious pancakes please come back and leave a comment to let me know what you thought.

Marc

Gluten free-wheat free pancakes

If you’re looking for a super simple pancake mix that follows all the EAT Smart Diet Solution principles then try these tasty little treats out.

The pancake recipe I’m about to share with you below can be used as a quick and easy breaskfast, or post workout snack or a delicious dessert when drizzled with the EAT Smart Raspberry Coulis Recipe.

For this super simple recipe you’ll need the following ingredients:

  • 4 large organic free range eggs
  • 2 bananas
  • Cinnamon
  • Coconut oil

Directons:

  • Crack the eggs in to mixing bowl
  • Add cinnamon
  • Add the bananas
  • Mix with a hand blender
  • Melt 1 teaspoon of coconut oil in a small omelette pan on a  medium heat
  • Add enough of the pancake mix to the pan and spread around the pan
  • Allow to cook slowly on one side
  • Whent the pancake is almost set on the top surface, flip and cook for further 30-60 seconds
  • Remove from the pan, add your filling of choice, EAT Smart approved of course, and roll.
  • Repeat for the remainder of the mix.
  • Enjoy

These pancakes are Evie approved so enjoy 🙂

Marc Kent author EAT Smart Diet Solution
For more EAT Smart Diet Solution Recipes, download a copy of the EAT Smart Cook Book today.

 

 

The EAT Smart Cook Book goes hand in hand with the EAT Smart Solution and contains over 100 hundred recipes sure to help you reach your fitness and fat loss goals in the shortest time possible.

Included is a guide on how to EAT Smart, from cooking to shopping and how to make the smart choices when eating out.

With sections for breakfast, lunch and dinner, including a selection a desserts and snacks, smoothies and side dishes there is enough to keep you on track and moving towards your fitness and fat loss goals without getting bored.

 

 

 

 

Below is a brief list of what’s inside:

  • Aspargus Omelette
  • Wild Mushroom Frittata
  • Tropicana Smoothie
  • Strawberry juice Cooler
  • Miso Soup
  • Goji Berry Wild Rice Salad
  • Savory Black Bean Cakes
  • Pan-Seared Scallops with Lemon Sauce
  • Indian Potato Pancakes
  • Orange Juice Yogurt Sorbet
  • And many many more

 

Grab the EAT Smart Cook Book for £12.99

Click the ‘Buy Now’ button to pay via paypal:

 

Click the ‘Buy Now’ button to pay via paypal:

 

The EAT Smart Cook Book is a downloadable e-book. No physical products will be shipped. After you order, you will get INSTANT ACCESS to download the e-book and all the bonus reports onto your computer. The e-book format is adobe acrobat PDF, which can be viewed on Mac or PC.

Homemade Granola

Here’s a quick and easy homemade granola recipe that you can make when you fancy something sweet for breakfast or a healthy snack:

 

homemade granola recipe

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

  • 100g organic porridge oats.
  • 60g mixed nuts, such as almonds, walnuts.
  • 40g mixed seeds, such as pumpkin, sunflower, golden linseed and sesame seeds.
  • 50ml apple juice, freshly juiced (not shop bought).
  • 1 teaspoon ground cinnamon.
  • Handful fresh blueberries.
  • Live organic yoghurt.

Directions:

  • Preheat the oven to 180c/gasmark 4.
  • Place the oats and seeds in a big bowl.
  • Place the nuts in a blender or food processor and “blend” for a few seconds to chop them up, then add to the oats and seed mix.
  • Add the fresh apple juice and stir well.
  • Spread the mixture evenly onto a baking try and place in the oven for 10 minutes.
  • After 10 minutes, remove from the oven and stir the mixture again.
  • Return to the oven and cook for a further 5 to 10 minutes until golden brown.
  • Once cooked crumble the mixture into bowls, spoon over with organic live yoghurt.
  • Garnish with blueberries
  • Serves 4

 

Enjoy.
Marc Kent author EAT Smart Diet Solution

 

PS. Want more healthy recipes?

You can get 100 more nutritious and delicious EAT Smart Recipes in the EAT Smart Cook Book by clicking this link ==>> http://eatsmartdietsolution.com/eat-smart-cook-book/

 

Quinoa Split Pea Stew

Ingredients:

Quinoa Split Pea Stew

 

 

 

 

 
• 1 tablespoon (15 mL) vegetable oil
• 1 teaspoon (5 mL) garlic, minced
• 1 cup (240 mL) sliced onion
• 1 cup (240 mL) sliced carrots
• 1 can stewed, diced tomatoes
• 3 cups (710 mL) chicken or vegetable broth, or water
• 3 cups (710 mL) water
• 1 cup (240 mL) dry yellow split peas
• 2/3 cup (160 mL) quinoa
• 1/2 teaspoon (2.5 mL) dried thyme
• 1 teaspoon (5 mL) dried oregano
• 1 teaspoon (5 mL) dried basil
• Salt and black pepper to taste

Directions:


1. Heat vegetable oil in large soup pan over medium-high heat.
2. Cook garlic and onion until they are golden brown, about 1 or 2 minutes.
3. Add the rest of the ingredients and bring to a boil. Lower the heat so the mixture is at a light simmer. Place a lid on the pot.
4. Cook until the barley and split peas are tender, about one hour to an hour and a half.

Serves 10

Enjoy

Marc Kent author EAT Smart Diet Solution

 

 

PS. You can get 100 more nutritious and delicious EAT Smart Recipes in the EAT Smart Cook Book by clicking this link ==>> http://eatsmartdietsolution.com/eat-smart-cook-book/

 

Healthy Apple Strudel

Here’s a great apple strudel recipe that you can enjoy while still staying 100% compliant with the EAT Smart Diet Solution nutrition principles.

It’s quick, easy and tastes delicious.

Ingredients:

  • Coconut Oil
  • 2 apples, sliced
  • 1 teaspoon cinnamon
  • Small handful rasins
  • Small handful blueberries
  • Small handful crushed walnuts
  • 2 tablespoons “live” organic Greek style yogurt

Apple Strudel cooking

 

 

 

 

 

 

 

 

 

 

 

 

Directions:

  • Place coconut oil in a skillet and turn on to a low heat.
  • Add the copped apple and saute in the coconut oil until they soften.
  • Add in the raisins, blueberries and cinnamon and cook for 3-4 minutes more.
  • Turn out into two bowls and add yogurt.

 

healthy apple strudel recipe

 

 

 

 

 

 

 

 

 

 

 

 

Enjoy 🙂
Marc Kent author EAT Smart Diet Solution

 

 

PS. You can get 100 more nutritious and delicious EAT Smart Recipes in the EAT Smart Cook Book by clicking this link ==>> http://eatsmartdietsolution.com/eat-smart-cook-book/

 

Peach Cooler Recipe

Here’s a great refreshing Peach Cooler Recipe for you to try.

peach cooler

 

 

 

 

 

 

 

Ingredients:

  • 1 cup (240 mL) filtered water
  • 1 cup (240 mL) frozen peaches, chopped
  • 1/2 cup (120 mL) freesly orange juice

 

Directions:

  1. Put all ingredients into a blender.
  2. Blend until smooth.
  3. Refrigerate leftovers within 2-3 hours.

Serves 2

Marc Kent author EAT Smart Diet Solution

 

 

PS. You can get 100 more nutritious and delicious EAT Smart Recipes in the EAT Smart Cook Book by clicking this link ==>> http://eatsmartdietsolution.com/eat-smart-cook-book/

 

Banana Coconut Flapjacks

wheat free flapjack

This wheat free banana coconut flapjack recipe is from the new EAT Smart Cook Book.

They’re delish, even if I do say so myself 🙂

Ingredients:

  • 300g porridge oats
  • 100g Organic Unsalted Butter
  • 3 teaspoons coconut oil
  • Half jar organic honey
  • 2 bananas, mashed
  • 50g almonds
  • 50g fresh coconut flesh
  • 25g mixed seed mix
  • 1 teaspoon cinnamon
  • Grated ginger
  • 2 organic freerange eggs

Directions:

  • Pre-heat oven to 180 c/gas mark 4
  • Melt butter, honey and coconut oil in a large saucepan on a low heat to prevent burning.
  • Meanwhile place almonds and coconut flesh into a blender and blend until you have small chunks. Be careful not to over blend as you’ll end up with a slodgy mess.
  • Once the butter, coconut oil and honey is melted stir in the coconut and almond mix as well as the cinnamon, mixed seeds, mashed banana and grated ginger.
  • Add in the oats, stirring to coat with the liquid.
  • Remove from the heat and stir in the two eggs.
  • You may need to add more oats if the mixture is too ‘wet’.
  • Spread mixture evenly into a glass baking dish.
  • Bake for about 15-20 minutes or until the flapjacks are starting to brown around the edges and the middle feels firm to the touch. You can use a knife to check the centre is cooked through.
  • Once cooked, cut them into 2 – 3 inch squares while still warm as this makes it easier.
  • Allow to cool before turning out.

Enjoy.
Marc Kent author EAT Smart Diet Solution

 

PS. You can get 100 more nutritious and delicious EAT Smart Recipes in the EAT Smart Cook Book by clicking this link ==>> http://eatsmartdietsolution.com/eat-smart-cook-book/

 

EAT Smart Recipes

Here’s three more recipe ideas that follow the EAT Smart Diet Solution principles of real, healthy food to support health, wellness and fat loss.

 

Breakfast

Overnight OatmealEAT Smart Oatmeal
8 servings
Preparation Time: 5 minutes
Total Time: 7 to 8 hours (slow-cooker time) – 1 hour 35 minutes (stovetop time)
Ingredients
8 cups water
2 cups steel-cut oats, (see Ingredient note)
1/3 cup dried cranberries
1/3 cup dried apricots, chopped
1/4 teaspoon salt, or to taste

Directions
1. Add water, oats, dried cranberries, dried apricots and salt together in a pan and put in a 5- or 6-quart slow cooker.
Turn heat to low. Put the lid on and cook until the oats are soft and the porridge is creamy, 7 to 8 hours.

Stovetop Variation: Halve the above recipe to accommodate the size of most double boilers:
Combine 4 cups water, 1 cup steel-cut oats, 3 tablespoons dried cranberries, 3 tablespoons dried apricots and 1/8 teaspoon salt in the top of a double boiler.
Cover and cook over boiling water for about 1 1/2 hours, checking the water level in the bottom of the double boiler from time to time.

 

Lunch

Roasted Halibut with Banana-Orange RelishEAT Smart Halibut

4 servings
Preparation Time: 15 minutes
Total Time: 25 minutes

Ingredients:

Fish:

  • 1 pound halibut or other white-fleshed fish
  • 1/2 teaspoon ground coriander

Banana-Orange Relish:

  • 2 bananas sliced
  • 1/2 teaspoon freshly grated orange zest
  • 2 oranges, peeled and chopped
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons lime juice
  • 1/2 teaspoon ground coriander

Directions
1. To prepare fish: Preheat oven to 450°F. Coat a baking sheet with cooking spray.

2. Cut fish into 4 portions. Sprinkle coriander evenly on both sides of the fish. Place on the prepared baking sheet.

3. Bake the fish until it is juicy and almost flakes when pressed with a knife, 8 to 12 minutes

4. To prepare relish: Stir together bananas, orange zest, chopped oranges, cilantro, lime juice and coriander in a bowl. Spoon the relish over the roasted fish

Dinner:
Grilled Filet Mignon with Vegetable KebabsEAT Smart fillet mignon

4 servings
Preparation Time: 20 minutes
Total Time: 30 minutes

Ingredients:

 

  • 1 lemon, zested and juiced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 16 cherry tomatoes
  • 10 ounces white mushrooms, stemmed
  • 1 medium zucchini, halved and sliced into 1-inch pieces
  • 1 small red onion, cut into wedges
  • 1 pound filet mignon steak, 1 1/2 to 2 inches thick, cut into 4 pieces

Directions:


1. Preheat grill to high.
2. Combine lemon zest, lemon juice, oil, oregano, salt and pepper into a large bowl. Reserve 2 tablespoons of the marinade in a small bowl. Add tomatoes, mushrooms, zucchini and onion to the remaining marinade; toss well to coat. Thread the vegetables onto eight 10-inch skewers. Drizzle the vegetables and steak with the reserved marinade.
3. Grill the steak 4 to 6 minutes per side for medium. Grill the vegetable kebabs, turning frequently, until tender and lightly charred. Remove the vegetables from the skewers and serve with the steak.

 

 

EAT Smart Cook Book

If you would like more recipes like these then the EAT Smart Cook book is perfect. Packed with over 100 recipes that follow the EAT Smart Diet Solution Principles.

Included is a guide on how to EAT Smart, from cooking to shopping and how to make the smart choices when eating out.

With sections for breakfast, lunch and dinner, including a selection a desserts and snacks, smoothies and side dishes there is enough to keep you on track and moving towards your fitness and fat loss goals without getting bored.

Below is a brief list of what’s inside:

  • Aspargus Omelet
  • Wild Mushroom Frittata
  • Tropicana Smoothie
  • Strawberry juice Cooler
  • Miso Soup
  • Goji Berry Wild Rice Salad
  • Savory Black Bean Cakes
  • Pan-Seared Scallops with Lemon Sauce
  • Indian Potato Pancakes
  • Orange Juice Yogurt Sorbet
  • And many many more

 

Grab the EAT Smart Cook Book for £17.99

That’s less than 18p per recipe.

Click the ‘Buy Now’ button to pay via paypal:

 

Click the ‘Buy Now’ button to pay via paypal:

 

 

Note: The EAT Smart Cook Book is a digital product and no hard copy product will be shipped