fbpx

Follow Me

Close

RECIPE

1 ripe avocado
1 tablespoon of Bestow Beauty Oil or Bestow Beauty Plus Oil
Juice of one lemon
Small handful of fresh herbs – try basil, coriander or parsley
Himalayan salt and black pepper freshly ground to season

Blitz all together. Add water to the desired consistency. This sauce can be refrigerated for 1 to 2 days as the lemon juice keeps it lovely and green.

 

 

 

 

INGREDIENTS

Makes one small jar

2 medjool dates
2 tablespoons water
1 garlic clove
1/2 cm of fresh ginger (optional)
4 tablespoons apple cider vinegar
2 teaspoons dijon mustard
1 teaspoon ground turmeric
1 tablespoon of Bestow Beauty Oil
Salt and pepper

METHOD

Place all ingredients in a bowl and blend with a stick blender until well combined. Alternatively, place all ingredients in a small blender or bullet and process.

Pour into a sealed jar and keep in the fridge for up to 3 days. Use when directed.

NOTES

This is a anti-inflammatory hit with the turmeric and we also just love the bright yellow colour it has! 

INGREDIENTS

Makes 4

FOR THE BASE MIXTURE

3 eggs
1/4 cup of almond milk
1 tin of wild salmon, drained and mashed (95g)
1 small zucchini, grated
1 tablespoon of chopped fresh herbs (basil, parsley or thyme)
Himalayan or sea salt and pepper
2 cherry tomatoes, halved

FOR THE FILLING PER EGG CUP
2 – 3 chunks of roast sweet potato
2-3 broccoli florets, chopped

TOPPING
2 spring onions, sliced

Suitable for:
Breakfast | Lunch | Dinner | Snack

Vegetarian and other options 
We have added wild salmon to this although you could also use another animal protein such as cooked shredded chicken. For a vegetarian option you could use extra vegetables such as mushrooms or onion. This recipe is unable to be made vegan, because of the eggs. We would recommend choosing another breakfast such as the Buckwheat Granola Clusters instead as you will have plenty of that on hand.

METHOD

Preheat the oven to 180 degrees celsius.

Whisk the eggs and milk together. Add the salmon and zucchini and mix. Season with salt and pepper.

Line your muffin tin with baking paper muffin liners or grease with olive oil. Place the sweet potato, broccoli and half the spring onion in the bottom of each muffin tin. Spoon in the egg mixture.

Add fresh herbs, the remaining spring onion and half a cherry tomato.

Bake for 20 minutes.

NOTES

These make a great change to a sweet breakfast. Starting the day with a savoury, high protein breakfast like this is sure to set you up well and keep you sustained throughout the morning. High in vitamin A, these egg cups are a great skin friendly breakfast! Remember you can also use cooked shredded chicken or other vegetables instead of the salmon if you prefer.

CARRY-OVER NOTES
The Bestow way is to make once and eat twice!

Place in an airtight container and freeze. Defrost on Day 4 and serve 2 for breakfast on Day 5 and the remaining 2 for Day 6 breakfast.

  • January 11, 2018

INGREDIENTS

Serves one

2 medium chicken fillets (1 for dinner, 1 for lunch tomorrow)
1/4 fresh pineapple

For the Marinade
Juice of 2 limes or 1 lemon (keep limes or lemons to grill)
1 tablespoons of olive oil
A small handful of coriander, roughly chopped
A small handful of mint, roughly chopped
1 clove of garlic, finely chopped
Salt and pepper

Serve with:
1/2 avocado, sliced
1/2 tablespoon sesame seeds
2/3 of the Broccoli Rice Tabbouleh

Suitable for:
Breakfast | Lunch | Dinner | Snack

Vegetarian and other options
You could swap out the chicken for other animal proteins such as fish or lean red meat. Tofu is another option. Alternatively, you could add other vegetables to your skewers such as mushrooms, capsicum and zucchini. 

METHOD

Place the chicken fillets in metal or glass dish or snaplock bag. Put all marinade ingredients in a jar and shake well. Pour over chicken and leave overnight to marinate – alternatively leave for 30 minutes minimum.

Cut the pineapple into rings and then pieces. Cut one of the chicken fillets into pieces.  Thread the chicken and pineapple onto bamboo skewers. Cook over BBQ or grill.

Grill lime pieces to caramalise and use the extra juice to squeeze over chicken.

At the same time as you cook your skewers, BBQ or grill your remaining chicken fillet. Once it is cooked and cooled, shred and place in an airtight container for the Goodness Bowl on Day Two.

Serve with Broccoli Rice Tabouli, sliced avocado and sesame seeds.

NOTES

We like to use organic, free range chicken where possible. If you choose to change the protein option to fish, lean read meat or tofu, marinate as we have done with the chicken. Alternatively if you choose to use extra vegetables such as mushrooms, capsicum and zucchini then you can skip the marinating  and instead use the marinade to pour on after cooking the skewers. 

Pineapple is high in vitamin C, an essential skin nutrient, and in anti-oxidants, which help fight free-radicals which can cause premature ageing.

 

CARRY-OVER NOTES
The Bestow way is to make once and eat twice!

Use one chicken fillet for your Chicken Skewers. Cook the second fillet at the same time as your skewers, then cool, shred and place in an airtight container in the fridge for your Goodness Bowl on Day 2.

OTHER ELEMENTS

Click the image below to view the recipes for Broccoli Rice Tabbouleh.

  • December 31, 2017

INGREDIENTS

DRY INGREDIENTS
1 cup of buckwheat groats (or 1 and 1/2 cups if you are not using quinoa puffs)
1/2 cup of quinoa puffs (optional)
1 cup of coconut threads
1/2 cup of sliced almonds or other nuts (not cashews or peanuts)
1/4 cup of sunflower seeds
1/2 teaspoon of Himalayan or sea salt

LIQUID INGREDIENTS
1/4 cup of coconut oil, melted
1-2 tablespoons of rice syrup or honey
3 tablespoons of cacao powder
1 tablespoon of tahini
1 teaspoon of vanilla extract
1 teaspoon of cinnamon

TO SERVE PER PERSON
1 golden kiwifruit
1/2 cup of blueberries, fresh or frozen
1/4 cup of dairy free coconut yoghurt
1 teaspoon of Bestow Berry Beautiful
Serve with your favourite nut or seed milk

Suitable for:
Breakfast | Lunch | Dinner | Snack

METHOD

Preheat oven to 150 degrees celsius.
Place all the dry ingredients in a large bowl and stir to combine.
Melt the coconut oil by placing a smaller bowl into a larger bowl of hot water or by gently heating in a small pot over a low heat.
Mix together all the liquid ingredients in a medium sized bowl. Pour over the dry ingredients and mix well. It will be sticky, chocolatey and clumpy.
Line a baking tray with baking paper and spread out your granola as evenly as possible.
Bake for 20 minutes, remove from the oven and allow to cool completely.
Break up the granola with your hands and place in an airtight container or lidded jar to be used when needed.

Serve 1/2 cup of granola with your favourite milk, yoghurt and fresh fruit such as golden kiwifruit and blueberries.

NOTES

These Buckwheat Granola Clusters also make a great snack, especially as a mid-afternoon pick me up! This is another ‘bressert’ and feels so treaty but it is super nutritious and skin friendly!

CARRY-OVER NOTES
The Bestow way is to make once and eat twice!

You will use 1 cup of granola this week (1/2 cup for breakfast on Day Three and another 1/2 cup for breakfast on Day Four) and then the rest is for you to use either for breakfasts after the cleanse or as a snack option. It will keep in a sealed container.