Madeleine Shaw’s 3 Simple Recipes For One

Madeleine Shaw, expert in Yoga and Healthy Eating shares her simple 3 recipes for you to try on your own or get the family involved!

Madeleine Shaw
Madeleine Shaw – Fajitas

Fajita wraps with chicken and peppers

Serves 1

Ingredients

1 wrap

1 chicken breast, sliced

1 red pepper

1 tbsp of hummus

1/2 tsp smoked paprika

1 crushed garlic clove

1 tsp to olive oil

1/2 avocado, sliced

Salt and pepper

 

Heat a pan with the oil add the pepper, garlic and smoke paprika cook for 4 minutes

Add the chicken with a pinch of salt cook for 10 mins until the chicken slices are

cooked through.

 

Grab the wrap, spread the hummus through the middle, add the chicken and pepper and pop on the avocado, sprinkle over a little salt and pepper and wrap up tight.

Slice in half and place in your lunchbox and store in the fridge until lunch time.

Kale, roasted pumpkin seed, avocado and boiled egg

 

Serves 1

Ingredients

20g of kale, sliced

15g of pumpkin seeds

I/2 avocado

2 eggs

1 tbsp of miso paste

2 tbsp of sesame oil

1/2 tbsp of lemon juice

1 pinch of salt

 

Mix the miso, sesame oil, lemon juice and salt together.

Massage the kale with the dressing. Place in a lunchbox.

Boil the eggs and slice in half.

Place the eggs, avocado and pumpkin seeds on top of the kale.

Pop lunchbox lid on and store in the fridge until lunchtime.

Roasted sweet potato and quinoa bowl

 

Serves 1

Ingredients

1/2 sweet potato, cut into cubes

1 tbsp of coconut oil, melted

50g of quinoa

20g pecans

1 tbsp of maple syrup

1 tbsp of olive oil

1 tsp of lemon

1 tsp of mustard

Salt

 

Preheat the oven to 200C

Mix the sweet potato with the coconut oil and a pinch of sea salt.

Place on a roasting tray and cook for 40-45 mins until golden and cooked through.

While this is cooking heat a pan with the maple syrup and pecans and cook for 3-4 minutes until golden the leave to the side to cool.

 

Pour 125ml of water in a pot with the quinoa add a pinch of salt and bring to the

boil. Reduce to a simmer and cook for 12 minutes. Once cooked through leave to the side.

 

Mix the mustard, olive oil and Lemon juice with a pinch of salt stirring well.

Mix the quinoa, sweet potato and dressing together top with pecans and place in

your lunchbox, keep in the fridge until serving.

 

Read more of her recipes and advice on her website madeleineshaw.com