Don’t worry your eyes are not deceiving you I am back postings for a second day in row! I have a delicious recipe to share with you, I had a meal for dinner last night which was glorious for the taste buds simple but so so good. Before I get to that I’ll tell you a little bit about my Monday……
I started the day taking my fitness group for a seafront and cliff run. Total killer but a great way to start the day plus we were all finished by 7am!
I had more clients in the morning and early afternoon, I squeezed in a yummy lunch between clients. The perfect mix of protein and fat, I love avocado and eggs!
I trained another client on skype (workout no.2) then had another couple of clients before making dinner! A very busy Monday but I love it that way especially when I am training clients they brighten up my day : )
Now its time to talk about my fabulous dinner from last night which I would happily eat any time of the day, breakfast, lunch or dinner this would slip down very easily!
My recipe was inspired by the guys at Chobani they are running a competition to make a brunch recipe and this yumminess is what I came up with. This meal is really refreshing and perfect for the summer months (if we could get some!) it could be made lighter by having a smaller piece of chicken or maybe having some boiled eggs with it anyway lets get to how I made it and what went in it!
I oven baked the chicken breasts in a little olive oil, dried garlic, turmeric and mixed herbs.
I baked a big batch for about 40 minutes but if you were cooking 1 or 2 they would take 30 minutes depending on size.
Yogurt Dressed Broccoli Salad
You need: 1 head of broccoli, 1 cup plain chobani, 1 small red onion, good handful of fresh basil, half a small lemon and freshly ground black pepper, pine nuts
To make: cut the broccoli head into florets and lightly steam for 2 minutes (it should still be firm) before putting it in cold water to cool it and keep its bright green colour. In a bowl mix 1 cup of plain Chobani, diced red onion and basil. Squeeze half a small lemon over the mix and add some black pepper, as much as you like then mix again. Put broccoli in a large mixing bowl then pour the yogurt mix over the top and coat the florets. Toast some pine nuts in a dry frying pan and sprinkle on top.
This was just so good, I can’t recommend you try it enough. The yogurt made the broccoli salad so fresh not like heavy mayo. It went really well with the chicken too an all round hit! Dale had nothing but praise for this meal which means it must have been good!
I hope you get a chance to make this and enjoy it! I have got to get ready for my next client, see you soon readers x x