The book includes 25 Mummylicious Recipes
BREAKFAST - Wild Berry Smoothie
Ingredients: (serves 1)
1 1/2 cups of unsweetened apple juice
1/2 a cup of strawberries
1/2 a cup of blueberries
1 banana
Instructions:
Pour juice into a blender and add the fruit. Process until smooth.
Nutrient Information Per Serving:
Calories 344, Total Carbohydrates 86.4g, Dietary Fiber 6.6g,
Total Fat 1.3g • Vitamin A 3% • Vitamin C 357% • Calcium 5% • Iron 12%.
1 1/2 cups of unsweetened apple juice
1/2 a cup of strawberries
1/2 a cup of blueberries
1 banana
Instructions:
Pour juice into a blender and add the fruit. Process until smooth.
Nutrient Information Per Serving:
Calories 344, Total Carbohydrates 86.4g, Dietary Fiber 6.6g,
Total Fat 1.3g • Vitamin A 3% • Vitamin C 357% • Calcium 5% • Iron 12%.
LUNCH - Thai Avocado, Prawns and Pomelo Salad
Ingredients: (serves 4)
1 packet of salad of your choice
1/2 cup of fresh mint
1/2 cup of fresh coriander
2 avocados, peeled, pit removed and sliced
1 large pomelo, peeled and segmented
200g of cooked, peeled prawns
Vinaigrette :
1/4 cup of lime juice
2 tablespoons of fish sauce
2 tablespoons of honey
2 tablespoons of sweet chili sauce
Salt and freshly-ground black pepper, to taste
Instructions:
Combine the salad, mint and coriander and arrange the avocados,pomelo segments and prawns over the leaves. Combine all the vinaigrette ingredients and mix well. Taste and adjust seasoning to achieve a sweet and sour, to slightly salty taste. Drizzle over the salad, season with salt and pepper and serve immediately.
Nutrient Information Per Serving:
Calories 317, Total Carbohydrates 34.3g, Dietary Fiber 8.8g,
Total Fat 15.5g • Vitamin A 43% • Vitamin C 237% • Calcium 7% • Iron 22%.
1 packet of salad of your choice
1/2 cup of fresh mint
1/2 cup of fresh coriander
2 avocados, peeled, pit removed and sliced
1 large pomelo, peeled and segmented
200g of cooked, peeled prawns
Vinaigrette :
1/4 cup of lime juice
2 tablespoons of fish sauce
2 tablespoons of honey
2 tablespoons of sweet chili sauce
Salt and freshly-ground black pepper, to taste
Instructions:
Combine the salad, mint and coriander and arrange the avocados,pomelo segments and prawns over the leaves. Combine all the vinaigrette ingredients and mix well. Taste and adjust seasoning to achieve a sweet and sour, to slightly salty taste. Drizzle over the salad, season with salt and pepper and serve immediately.
Nutrient Information Per Serving:
Calories 317, Total Carbohydrates 34.3g, Dietary Fiber 8.8g,
Total Fat 15.5g • Vitamin A 43% • Vitamin C 237% • Calcium 7% • Iron 22%.
DINNER - Oven-Cooked Sea Bass Stuffed with Fennel and Lemon, Served with Roasted Olives and Tomatoes
Ingredients: (serves 4)
4 medium sized sea bass fish, cleaned, scaled and ready to cook
2 fennel bulbs, cut in long slices
3 fresh lemons, cut in wedges
Fresh tarragon
1 clove of garlic, crushed
2 cup of green olives, pitted
3 cups of cherry tomatoes
3 tablespoons of olive oil
Salt and freshly-ground black pepper, to taste
Instructions:
Preheat your oven to 180°C . Stuff your fish with lemon wedges, fennel slices, olive oil, fresh tarragon, salt and pepper and place on an oven tray on aluminum foil. Arrange the olives and cherry tomatoes around the fish in the same tray. Cook for 25-30 minutes at 180°C. Serve garnished with fresh tarragon, a dash of olive oil and the lemon, olives, cherry tomatoes and fennel which have cooked with the fish. You can use a stacking cylinder for a nicer presentation.
Nutrient Information Per Serving:
Calories 376, Total Carbohydrates 19.5g, Dietary Fiber 7.1g,
Total Fat 17.4g • Vitamin A 17% • Vitamin C 119% • Calcium 20% • Iron 13%.
4 medium sized sea bass fish, cleaned, scaled and ready to cook
2 fennel bulbs, cut in long slices
3 fresh lemons, cut in wedges
Fresh tarragon
1 clove of garlic, crushed
2 cup of green olives, pitted
3 cups of cherry tomatoes
3 tablespoons of olive oil
Salt and freshly-ground black pepper, to taste
Instructions:
Preheat your oven to 180°C . Stuff your fish with lemon wedges, fennel slices, olive oil, fresh tarragon, salt and pepper and place on an oven tray on aluminum foil. Arrange the olives and cherry tomatoes around the fish in the same tray. Cook for 25-30 minutes at 180°C. Serve garnished with fresh tarragon, a dash of olive oil and the lemon, olives, cherry tomatoes and fennel which have cooked with the fish. You can use a stacking cylinder for a nicer presentation.
Nutrient Information Per Serving:
Calories 376, Total Carbohydrates 19.5g, Dietary Fiber 7.1g,
Total Fat 17.4g • Vitamin A 17% • Vitamin C 119% • Calcium 20% • Iron 13%.