Magic Wellness

Lunch Ideas 😀

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We love this yummy 😋 strawberry ManMango smoothie
Ingredients
1 c. fresh or frozen unsweetened strawberries
1 c. mango or apricot nectar
1/2 c. plain or vanilla yogurt
4 ice cubes

Directions
In blender, combine strawberries, mango nectar, yogurt, and ice and blend until mixture is smooth and frothy. Pour into 2 tall glasses. Serve with straws, if you like.

We love this yummy Triple Berry Smoothie😋
INGREDIENTS
1 banana
1 c. frozen strawberries
1 c. frozen blackberries, plus more for garnish (optional)
1 c. frozen raspberries
1 1/4 c. almond milk
1/2 c. Greek yogurt

DIRECTIONS
In a blender, combine all ingredients and blend until smooth.
Divide between 2 cups and top with blackberries, if desired.

We love this yummy Chickpea Chicken Soup 😋
Ingredients
2 tablespoons olive oil
2 chicken wings
3 large garlic cloves, crushed
1 teaspoon smoked paprika
1/4 teaspoon ground cayenne (optional)
2 15oz (2x400g) cans chickpeas (preferably low sodium), drained and rinsed
1 large can (1kg) whole tomatoes
4 cups (1l) low sodium chicken broth
Juice of 1 lemon
A handful of fresh parsley
Kosher salt and pepper

DIRECTIONS

1. Heat olive oil in a large pot over low heat. Cook garlic for 2 minutes, until fragrant. Add tomatoes, paprika and cayenne; saute for 5 minutes. Add the chicken wings and stir well.

2. Cover with broth and bring to a boil, then lower heat and simmer about 30 – 40 minutes or until broth has reduced slightly.

3. After 40 minutes, remove chicken wings form the pot, shred the flesh and discard the bones. Put the shredded chicken flesh back into the pot.

4. Cook for 5 minutes more then add the drained chickpeas. Adjust seasoning and cook for 5 minutes more then divide the soup into bowls and serve with chopped parsley and a dash of fresh lemon juice. A chunk of crusty bread is optional, but recommended.
Credit eatwell101

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We love this Cheesy Tex-Mex Cauli Rice😋
INGREDIENTS👇
1 tbsp. extra- olive oil, plus more if needed
1 medium onion, chopped
2 cloves garlic, minced
1 tsp. dried oregano
1/2 tsp. ground cumin
1 c. large head cauliflower, grated, or 4 cups riced cauliflower
Kosher salt
Freshly ground pepper
1 tbsp. tomato paste
2 c. shredded rotisserie chicken
1 c. (15-oz.) can beans, drained and rinsed
1 c. corn kernels (fresh, canned, or thawed frozen)
1 c. chopped tomatoes
2 jalapeños, thinly sliced
1/4 c. freshly chopped cilantro
1 c. shredded cheddar
1 c. shredded Monterey jack
Lime wedges, for serving

DIRECTIONS
In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Add garlic, oregano, and cook until fragrant, 1 minute.
Put grated cauliflower in a clean dishtowel and twist to drain excess liquid.
Add a splash more oil to skillet if it seems dry, then add drained grated cauliflower and season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes, then add tomato paste and stir until combined. Stir in chicken, beans, corn, tomatoes, jalapeños, and cilantro.
Top with cheeses and cover with lid to let melt, 2 minutes.
Serve with limes.

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We love this yummy 😋 Loaded Cauliflower Breakfast Bake
INGREDIENTS
1 large head cauliflower
8 slices bacon, chopped
10 large eggs
1 c. whole milk
2 cloves garlic, minced
2 tsp. paprika
Kosher salt
Freshly ground black pepper
2 c. shredded cheddar
2 green onions, thinly sliced, plus more for garnish
Hot sauce, for serving

DIRECTIONS
Preheat oven to 350º. Grate cauliflower head on a box grater and transfer to a large baking dish.
In a large skillet over medium heat, cook bacon until crispy, 8 minutes. Transfer to a paper towel-lined plate to drain fat.
In a large bowl, whisk together eggs, milk, garlic, and paprika. Season with salt and pepper.
Top cauliflower with cheddar, cooked bacon, and green onions, and pour over egg mixture.
Bake until eggs are set and top is golden, 35 to 40 minutes.
Garnish with hot sauce and more green onions before serving.

We love this chicken kabobs 😋

Ingredients 👇
¼ cup vegetable oil
¼ teaspoon ground pepper
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 cloves garlic
1 cube Maggie
5 small onions, cut into 2 inch pieces
2 red bell peppers, cut into 2 inch pieces

Directions
Step 1
In a large bowl, whisk together oil, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, Maggie cube, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).

Step 2
Preheat the grill for high heat.

Step 3
Drain marinade from the chicken and vegetables, kand discard marinade. Thread chicken and vegetables alternately.

Step 4
Lightly oil the grill grate. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

We love this lemon water😋
Ingredients
5 cups water
1 cup ice cubes (Optional)
½ cup small strawberries
1 lime, sliced

Directions
Step 1
Pour water into a pitcher. Add ice and strawberries. Squeeze lime slices to release some of their juice into the water before adding them in. Stir to combine flavors.

We love this Mango Raspberry Smoothie😋😋
Ingredients
Ingredient Checklist
½ cup water
¼ medium avocado
1 tablespoon lemon juice
¾ cup frozen mango
¼ cup frozen raspberries
1 tablespoon agave (Option

Directions
Step 1
Add water, avocado, lemon juice, mango, raspberries and agave (if using) to a blender. Blend until smooth.

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We love this Tomato Spinach Sausage Pasta Recipe😋
INGREDIENTS YOU NEED

1 lb (450g) Italian sausage meat (mild or spicy)
4 servings of pasta, (we used farfalle pasta)
2 garlic cloves, peeled and roughly chopped
7 oz (200g) cherry tomatoes, roughly chopped
1 handful of fresh spinach
2 tablespoons tomato puree
1 teaspoon paprika
½ teaspoon cayenne pepper
1 tablespoon olive oil
1/2 teaspoon chili flakes
1/2 teaspoon of pepper

DIRECTIONS

1. To make the tomato spinach sausage pasta: Start by cooking the pasta al dente, according to package directions

2. While the pasta is cooking, saute the sausage meat breaking up with a wooden spoon, until almost cooked through. Add the garlic and a drizzle of olive oil to the sausage and cook until fragrant and sausage is no longer pink.

3. Add the chopped tomatoes to the sausage and garlic, with a sprinkling of paprika and cayenne pepper. Once those have cooked nicely stir in the tomato puree and add the spinach, letting it wilt.

4. When the pasta is cooked, drain and stir it into the sausage, tomato, and spinach sauce. Serve the tomato spinach sausage pasta with lots of black pepper and chili flakes. Enjoy! ❤️

We love this Roasted Garlic Butter Parmesan Potatoes😋
INGREDIENTS YOU NEED

3 pounds (1.5 kg) baby red potatoes, washed and quartered
1/4 cup (60ml) olive oil
6 large cloves of garlic finely chopped or minced
Salt and fresh cracked pepper
1 tablespoon Italian seasoning
3/4 cup fresh grated Parmesan cheese
1/2 cup unsalted butter
Fresh chopped parsley, for garnish
1/2 cup crispy bacon bits (optional)
DIRECTIONS

1. To cook your roasted garlic potatoes with garlic butter parmesan: Preheat your oven to 400ºF (200°C). Grease a large baking sheet with non-stick spray or olive oil and set aside.

2. Parboil baby red potatoes in boiling water for 5 to 8 minutes to precook them. They’ll be more tender on the inside when roasting.

3. In a large bowl, combine 1/4 cup of olive oil, garlic, salt, herbs, pepper, and parmesan cheese together, mixing to combine. Add a little more olive oil if the parmesan cheese has absorbed most of it.

4. Toss parboiled potatoes through the garlic parmesan mixture to evenly coat.

5. Arrange the coated potatoes cut side down in a single layer onto the prepared baking sheet. Place the baking sheet on the bottom rack of the oven. Bake your garlic butter parmesan potatoes for 25 minutes, turning after 15 minutes with tongs or a spatula, until potatoes are browned and crisped at the edges.

6. In the meantime, gently melt butter in the microwave and combine with fresh chopped parsley. Remove roasted potatoes for the oven, and drizzle with the butter parsley sauce. Add bacon bits, toss to coat well and serve your roasted potatoes with garlic butter parmesan immediately. Enjoy!

We l this yummy 😋 Bruschetta Grilled Chicken
INGREDIENTS
4 tbsp. extra-virgin olive oil
Juice of 1 lemon, divided
Kosher salt
Freshly ground black pepper
1 tsp. Italian seasoning or dried oregano
4 boneless skinless antibiotic free chicken breasts, pounded to even thickness
3 slicing tomatoes, chopped
2 cloves garlic, minced
1 tbsp. freshly chopped basil
4 slices mozzarella
Freshly grated Parmesan, for serving

DIRECTIONS
In a small bowl, combine oil, half the lemon juice, 1 teaspoon salt, 1/4 teaspoon pepper, and Italian seasoning (or oregano) and whisk to combine. Transfer to a large re-sealable bag along with chicken; seal and refrigerate for 30 minutes.
Heat grill over medium-high then add chicken, discarding excess marinade. Grill until charred and cooked to an internal temperature of 165°, about 5 to 7 minutes per side.
Meanwhile, combine tomatoes, garlic, basil, and remaining lemon juice, and season with salt and pepper. While chicken is still on grill, top each breast with 1 slice mozzarella and cover until cheese is melted, 2 to 3 minutes. Top chicken with tomato mixture.
Garnish with Parmesan and serve.

We love this yummy Tuscan Butter Roast Chicken😋

INGREDIENTS👇
1 (3-lb.) whole chicken
Kosher salt
Freshly ground black pepper
1 lb. baby potatoes, halved
1 large head broccoli, cut into florets
1 large red onion, cut into wedges
2 c. cherry tomatoes
2 tbsp. extra-virgin olive oil
Pinch red pepper flakes
4 tbsp. melted butter
3 cloves garlic, minced
1 tsp. Italian seasoning
Spinach, for serving
1/4 c. thinly sliced basil

DIRECTIONS
Place a large skillet in oven and preheat to 450°. Pat chicken dry with paper towels and season generously with salt and pepper. Let sit at room temp while oven preheats and you prepare remaining ingredients.
In a large bowl toss together potatoes, broccoli, red onion, cherry tomatoes, and oil. Season with salt, pepper, and a pinch of red pepper flakes.
In a small bowl, combine butter, garlic, and Italian seasoning. Brush all over chicken.
Carefully remove skillet from oven and place chicken in center, then scatter vegetables around. Bake until skin is crispy and golden and internal temperature of thigh registers 165°, about 1 hour. Let rest 15 minutes.
Serve chicken and vegetables over a bed of spinach. Spoon additional pan drippings over, if desired and top with basil.

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We love this yummy Shrimp and saffron butter orecchiette

Ingredients👇😋

saffron a good pinch of strands
salted butter 75g
red chill 1, finely chopped
garlic 1 clove, finely sliced
orecchiette 150g
brown shrimp 70g pack
flat-leaf parsley finely chopped to make 1 tbsp
lemon wedges to serve
warm crusty bread to serve
Method

STEP 1

Put the saffron in a small bowl and add a splash of just-boiled water
STEP 2

Melt the butter in a pan then add the chilli and garlic, and cook gently for 2-3 minutes or until softened. Stir in the saffron and the soaking water. Take off the heat and leave to sit while you prepare the pasta.
STEP 3

Cook the pasta following pack instructions then drain well.
STEP 4

Gently reheat the butter, adding the shrimp to just warm through. Toss through the pasta then serve with a sprinkle of parsley, lemon wedges to squeeze over and warm crusty bread.

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We love this Turkey Gravy😋😋
Ingredients 👇
1 large onion, chopped
2 carrots, chopped
2 ribs celery, chopped
2 teaspoons vegetable oil
2 large turkey wings
2 tablespoons cold water
10 cups cold water
4 sprigs fresh thyme
2 cloves garlic (Optional)
3 tablespoons butter
½ cup all-purpose flour
salt and ground black pepper to taste
1 pinch cayenne pepper

Directions
Step 1
Preheat oven to 400 degrees F (200 degrees C).

Step 2
Combine onion, carrots, celery, and vegetable oil in a large roasting pan and toss to coat. Place turkey wings on top of vegetables

Step 3
Place roasting pan in the preheated oven and cook until the turkey wings are browned and vegetables are caramelized and softened, 45 to 60 minutes.

Step 4
Transfer turkey wings and vegetables to a large stockpot. Place the roasting pan over a stovetop burner on medium heat. Pour 2 tablespoons cold water into the pan and bring to a boil, scraping up any browned bits. Transfer mixture to the stockpot and add 10 cups cold water, thyme, and garlic.

Step 5
Bring turkey wing mixture to a boil. Reduce heat to low and simmer, uncovered, until meat falls off the bone, about 3 hours. Skim off turkey fat throughout the process and set aside 2 tablespoons.

Step 6
Strain turkey stock and reserve 6 cups of stock; discard all the solids.

Step 7
Heat butter and 2 tablespoons reserved turkey fat in a large saucepan over medium heat. Sprinkle in flour and cook, whisking continuously, until it begins to smell like cooked pie crust, 2 to 3 minutes. Slowly pour in turkey stock, whisking continuously. Increase heat to high and simmer until thick and warmed through, about 5 minutes. Season with salt, black pepper, and cayenne pepper to taste.

We love this mashed potatoes 🥔 😋
Ingredients 👇
5 pounds Yukon Gold potatoes, cubed
2 (3 ounce) packages cream cheese
8 ounces sour cream
½ cup milk
2 teaspoons onion salt
ground pepper to taste
Directions
Step 1
Preheat the oven to 325 degrees F (165 degrees C).

Step 2
Place potatoes in a large pot of lightly salted water. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash.

Step 3
In a large bowl, mix mashed potatoes, cream cheese, sour cream, milk, onion salt, and pepper. Transfer to a large casserole dish.

Step 4
Cover, and bake for 50 minutes in the preheated oven.

Breakfast casserole 😍
Ingredients👇

1 pound sliced bacon, diced
1 medium sweet onion, chopped
6 large eggs, lightly beaten
4 cups frozen shredded hash brown potatoes, thawed
2 cups shredded cheddar cheese
1-1/2 cups 4% cottage cheese
1-1/4 cups shredded Swiss cheese
Directions

Preheat oven to 350°. In a large skillet, cook bacon and onion over medium heat until bacon is crisp; drain. In a large bowl, combine remaining ingredients; stir in bacon mixture. Transfer to a greased 13x9-in. baking dish.
Bake, uncovered, until a fork inserted in the center comes out clean, 35-40 minutes. Let stand 10 minutes before cutting.