Amie's Spanish Chicken - Treat Night


The simple supper dish makes a lovely weekend treat - perfect for dinner parties or those looking to avoid takeaways!

Serves 6

3 tbsp Olive Oil

2 tsp Himalayan Salt

2 tsp Black Pepper

1 tbsp Plain Flour

2 tsp Smoked Paprika

8 Skinless, boneless chicken thighs, cut into chunks

1 Onion, finely chopped

1 Red Pepper cut into cubes

1 Orange Pepper cut into cubes

180g Cooking Chorizo cut into slices

2 Garlic Cloves, chopped

1/2 tsp Cayenne Pepper

800ml Organic Chicken Stock / Bone Broth

3 tbsp Chopped Flat Leaf Parsley

300g Basmati & Wild Rice mix

75g Frozen Peas

  1. Heat 1.5 tbsp of the oil in a large pan. Add flour, salt and peeper and paprika to a zip lock bag. Ad chicken and mix / shake bag well to coat the chicken. Fry for 4 minutes to brown chicken until golden brown then pop chicken in a low heat oven to rest.

  2. Heat remaining oil and cook onion and peppers until soft then add chorizo and cook until it begins to turn crispy. Add garlic and cayenne pepper and cook for a further minute.

  3. Add stock, return chicken to the pot. Add 2 tbsp of parsley and bring to boil. Reduce to low heat, cover and cook for 10 minutes.

  4. Add dry rice and stir well. Cover and cook on a low heat for 15 minutes until rice has cooked. Stir in peas and rest for 5 minutes with lid on but heat off. Serve with sprinkling of fresh parsley.

    680 cals per portion 69g carbs, 27g fat, 1.6g salt, 4g fibre

Amie's Asian Chicken Salad

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This vibrant salad is tasty as well as healthy! 245cals per serving, 13g carbs, 8g fat, 1.3g salt, 4.5g fibre

Serves 4

2 chicken breasts (skinless & boneless)

Pinch Himalayan salt

4 tbsp lime juice

4 tsp Thai fish sauce

1.5 tsp Xylitol

Pinch of chill flakes

1 Little gem lettuce, shredded

100g beansprouts

1 large carrot, shave with vegetable peeler

15cm piece of cucumber - deseeded and finely sliced

1/2 red pepper - finely sliced

1/2 yellow pepper - finely sliced

15 cherry tomatoes - halved

Small handful mint leaves, chopped

Small handful coriander leaves, chopped

50g salted peanuts

  1. Poach chicken in saucepan in salty water so its just covering the chicken for 10-12 minutes or until cooked through. Let cool, thinly slice.

  2. Whisk lime juice, fish sauce, Xylitol, salt, and chilli flakes together in a large serving bowl

  3. Add in all the other ingredients and mix together with your hands to ensure sauce covers all the veg and chicken. Save a sprinkle of herbs and the nuts to add just before serving.

Amie's Veggie Soup

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Prep Time: 10 mins

  • Cook Time: 45 mins

  • Servings: 6 


  • 2 tbsp extra virgin olive oil

  • 1 large onion, diced

  • 3 cloves garlic, minced

  • 3 medium carrots, diced

  • 3 stalks celery, diced

  • 2 medium potatoes, peeled and diced

  • 2 tsp Italian seasoning

  • 4 cups organic vegetable broth + 1 cup water

  • 2 x can diced tomatoes

  • 1 bay leaf

  • 1/4 cup parsley, chopped

  • 2 handfuls of spinach

  • 2 handfuls of kale (stalks removed)

  • 2 tsp Himalayan salt

  • Freshly ground black pepper


  1. Heat oil in a large sauce pan over medium-low heat. Once hot, add onion, garlic and a teaspoon of salt and cook about 8 minutes. Add carrots, celery, potatoes and cook for 5 more minutes, stirring often. Add Italian seasoning and cook for one more minute.

  2. Add broth, water, tomatoes, bay leaf, and several grinds of pepper. Bring to a boil and then reduce the heat to low and simmer, covered until the vegetables are tender, about 35 minutes.

  3. Remove from heat and stir in parsley, kale spinach. Leave for 2 minutes then remove bay leaf and season

Amie's Grown Up Beetroot Avocado Brownies


Amie’s Low GI Grown Up Beetroot & Avocado Brownies


1 extra large, raw beetroot (or 3 small)

1 small, ripe avocado

1 shot of strong coffee

50g extra virgin coconut oil

3 tbsp carob syrup

3 organic medium eggs

150g buckwheat flour

50g finely ground almonds

2 tsp baking powder

6 tbsp organic 100% cocoa powder

½ tsp Himalayan salt

75g of 85% dark chocolate


For the topping:

Seeds from 1 vanilla pod

1/2 ripe avocado

20g coconut oil, melted

3 tbsp carob syrup

3 tbsp organic 100% cocoa powder



Heat oven to 180°C and lightly grease a square shallow baking tray with coconut oil.

Cut the skin off the beetroot but leave it whole. Peel and grate the beetroot and put to one side.

Melt the coconut oil over a low heat in a saucepan.

Blend together the avocado, coconut oil, carob syrup and coffee until smooth.

Beat the eggs together.

Transfer the avocado mixture to a large bowl and gently whisk in the grated beetroot and beaten eggs.

In a separate bowl mix together the buckwheat flour, ground almonds, cocoa powder, baking powder and salt thoroughly.

Add the flour mix to the beetroot mixture and fold in gently with a metal spoon.

Roughly chop the chocolate into small chunks.

Stir the chocolate into the mixture.

Spoon into the baking tray, smooth the top with a spatula and bake for 25 mins until the brownie is well risen, coming away from the tin.

Allow to cool on a metal rack.


For the topping:

Mix all the ingredients together in a blender until it forms a thick and glossy paste. Spread the topping over the cooled brownie.

Cut the brownie into squares and enjoy!