Thursday menu

Breakfast macaroni avocado salad inspired by symply too good to be true cookbook

Lunch inspired by michelle bridges 12wbt recipe grilled prawns and salsa. I didnt have coconut milk so i used coconut shreds, coconut water, lactose free milk instead.

Dinner hainaise chicken sauce, chicken with stirfry veg, no rice added lite soy, chinese oyster sauce, tomato sauce and cornflour slurry to make a soup broth with the sauce

Shots:

Lime & coconut cheesecake shot

Base:

  • 10 medjoola pitted dates
  • 1/2 cup Macadamia nuts
  • 1/4 cup Brazil nuts
  • 1/4 cup Almond nuts
  • 1tb Cocao powder
  • 1 orange juice and zest

Filling

  • 1 tub lactose free cream cheese
  • 1 sachet lime jelly
  • 2 limes juiced and zest
  • 2tb coconut water
  • 2tb coconut flakes

Method

  1. Place base into blender mix until nuts are crushed
  2. Place 1/2qty mixed into (1tsp of mix in each shot jar) shot jars and rest in a slab tin for another day and put in freezer
  3. Mix filling in blender.
  4. Fill shot glasses with filling.
  5. Place lids on shot glasses and place into fridge or freezer then defrost before serving.