UFIT Kitchen

Coconut Tortilla | UFIT Kitchen

A great side for a nice curry or stew. If you don't add salt to the mix, they are very nice with sweet toppings too.

INGREDIENTS:

  • Coconut tortillas
  • 1/4 cup coconut flour
  • 2 tbsp golden flaxseed
  • 1/4 cup coconut milk
  • 1/4 cup water
  • 2 eggs
  • Salt to taste


METHOD:

1. Mix all the ingredients into your food processor. Preheat a frying pan (or crêpe) to a medium to high heat. 
2. Use oil spray or spread oil with a napkin. 
3.  Pour 1/6 of the mix and move the pan to distribute. 
4.  Cook for approximately 2 minutes, scratching the edges and flip. Keep flipping until golden and crisp. Repeat and serve.


For more information for UFITs Nutrition programs get in touch with us here. Join our next Clean & Lean Challenges that we run 4 times a year providing you with the opportunity to change your healthy habits into a lifestyle.

Thanks to @Soff.it for providing these deliciously creative recipes.

Apple Crumble | UFIT Kitchen

Indulge in this delicious apple crumble that we’ve put together for you to enjoy over the Christmas season and beyond without feeling too guilty for having a dessert. 

INGREDIENTS:

  • 6 large green cooking apple 
  • 1 tbsp chia seeds 
  • 1 tbsp cinnamon
  • 2 tbsp almond butter (room temperature)
  • 2 egg whites
  • 1/2 cup rolled oats
  • 1/3 cup almond flour
  • 1/3 cup coconut flour
  • 1/4 cup chopped nuts of your preference
  • Vanilla extract
  • Stevia to taste

Method:

1. Wash and slice the apples into slices or cubes. Mix with the cinnamon and cook on the microwave for 3 minutes, toss and repeat. If you desire, you can bake them on the oven at 180 until tender using a baking dish. 
2. Add 1 tbsp of chia seeds to soak the liquid excess.
3. In a bowl, mix the remaining ingredients using a fork first and then using your hands to make the crumble. If you don't consume oats, replace them for another nut flour. 
4. Place the apples on a baking dish, put the crumble on top and bake at 200 until golden brown (approx 15 minutes). Serve with very cold greek yogurt.


For more information for UFITs Nutrition programs get in touch with us here. Join our next Clean & Lean Challenges that we run 4 times a year providing you with the opportunity to change your healthy habits into a lifestyle.

Thanks to @Soff.it for providing these deliciously creative recipes.

Traditional Peruvian Lamb Stew

What does your Christmas dinner look like? Why not try this delicious lamb stew recipe to use after your Christmas meal. 

INGREDIENTS:

  • 900gr lean grass fed lamb meat
  • 3 red onions
  • 2 large yellow bell peppers
  • 2 garlic cloves
  • Handful of coriander
  • 1/2 tbsp ghee
  • 1 can (330) of light/no alcohol beer
  • 1/2 cup of water
  • Seasoning: cumin, paprika, salt & pepper to taste

 

METHOD:

1. Cut the lamb in chunks. Rub with the spices and reserve on an airtight container or sealed bag on the fridge for at least 2 hours. 
2. Chop the onions, peppers and garlic (you can be sloppy this time, big chunks of pepper even look nice). 
3. Heat the frying pan to medium, toss the ghee and cook the vegetables until soft, add half of the coriander leaves. 
4. Then, turn the heat to high and put the lamb to seal - remember not to stir constantly - let the meet grill from each side for at least 2 minutes. 
5. Pour the beer and mix. When it boils, add 1/2 cup of water, turn the heat to low and cover. 6. Cook for 2 hours at low heat, stirring from time to time. Correct the seasoning and check the consistency of the lamb by trying to shred it using a fork. If it's soft, turn the heat to medium to reduce the liquid excess and finish by sprinkling the reserved coriander leaves, chopped. 
6. If the lamb still needs some time to cook, add 1/2 cup more of water and keep cooking 30 minutes. Serve with sauteed spinach.


For more information for UFITs Nutrition programs get in touch with us here. Join our next Clean & Lean Challenges that we run 4 times a year providing you with the opportunity to change your healthy habits into a lifestyle.

Thanks to @Soff.it for providing these deliciously creative recipes.

Coconut Ceviche with Glazed Carrots | UFIT Kitchen

Mix up your Christmas dishes this December and try out our latest starter option by our very talented bootcamper Sofi Bon Foster.
 

 

INGREDIENTS:

  • 4 Portions of deskinned salmon (sashimi grade or frozen at -20C for 24hrs)
  • 1 Red onion
  • 6 Limes
  • 1 tbsp coconut chips
  • Handful fresh coriander
  • 1 tbsp tamari
  • 8 small carrots
  • 1 tbsp coconut oil 

METHOD:

1.   Steam the carrots until tender. Set aside.
2.   Cut the onion vertically in half. Place the flat part facing down and chop thinly. Wash and chop the coriander. Reserve.
3.   Slice the salmon into bite sized cubes. On a large bowl, mix with the onions and coriander. Squeeze the lime juice and pour. Combine energetically, cover with film and save on the fridge for 25 minutes.
4.   Heat a frying pan to medium-high heat. Toss the coconut oil. Once is melted, put the carrots. Flip every minute until they start becoming golden, then add one tablespoon of Tamari Sauce and stir well.
5.   Pick the ceviche from the fridge, add the coconut chips and more fresh coriander.
6.   Using a ring and with a help of a tablespoon plate the ceviche. Serve with the glazed carrots and lime wedges. Another way to present the plate is on small shot glasses.


For more information for UFITs Nutrition programs get in touch with us here. Join our next Clean & Lean Challenges that we run 4 times a year providing you with the opportunity to change your healthy habits into a lifestyle.

Thanks to @Soff.it for providing these deliciously creative recipes.

Tomato & Basil Popsicles | UFIT Kitchen

It’s silly season after all. Get the party started with these uber cool tomato & basil popsicles. Our new take on soup - try it!

INGREDIENTS:

  • 4 large ripe tomatoes
  • 1 garlic clove
  • 2 tbsp extra virgin olive oil
  • 1 Handful of fresh Basil
  • Seasoning: salt, pepper, crushed chili/pepperoncino to taste, optional: tabasco 
  • 1 fresh burrata

Method:

1. Wash the tomatoes, cut them in chunks and place on a large bowl. 
2. Add the olive oil, half of the basil leaves and the garlic (previously peeled and crushed). 
3. Cover with film paper and microwave at max capacity for 8 minutes. If you prefer not to microwave, cook on a covered saucepan at medium heat for approx 20 minutes. Cool down for ten minutes. 
4. Use a hand blender to make the sauce smoother. Add seasoning to taste. 
5. Set aside 8 Basil leaves to stick to the sides of the popsicle maker. 
6. Chop the remaining fresh leaves using a spoon to add them to the mix. Pour the mix into the popsicle maker. Freeze for at least 4 hours.
7. For presenting, prepare a large plate. Place the burrata in the middle. Using a sharp knife, carefully do vertical and horizontal cut on top of the burrata. Sprinkle sea salt or pink salt and pepper. Place the popsicles on the remaining area and drizzle with olive oil.


For more information for UFITs Nutrition programs get in touch with us here. Join our next Clean & Lean Challenges that we run 4 times a year providing you with the opportunity to change your healthy habits into a lifestyle.

Thanks to @Soff.it for providing these deliciously creative recipes.