Happy Easter - Cambridge Weight Plan
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March 20, 2018
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April 17, 2018

Happy Easter

The long weekend is almost upon us and for some so is a basket load of temptation. Take the focus off chocolate and use this long weekend to spend time with family and friends.

If you feel like you are missing out why not try making some Truffles with one of the CWP chocolate bars.

 

Chocolate Truffles (Suitable For Step 3)


Ingredients

  • 1 CWP Chocolate Bar, Crumbled Or Blended
  • 30g Natural Or Greek Yoghurt
  • 1 tsp Cocoa Powder

Instructions

  1. Mix the blended Bar and yoghurt together.


  2. Chill in the fridge for 10 mins. 

  3. Divide the mixture and roll into small balls.

  4. Roll each ball in Cocoa powder to coat them.

  5. Chill for another 5 mins.

 

If you are wondering what to make for Lunch on Easter Sunday  try one of these delicious recipes:

Baked Whole Snapper with Herbs – Any whole white fish will do, this is a great alternative to a Roast and enough to feed the family. If you don’t like the idea of a whole fish you could just do fillets.

Arrange fish in a large baking tray, place sliced lemon, cloves of garlic, rosemary, thyme and sage leaves inside the fish. Scatter some bay leaves, lemon slices and herbs on the top side of the fish and drizzle with a little olive oil.

This can either be baked in the oven or on the BBQ wrapped with alfoil. Cook for approx. 20 mins or until you can easily pull some flesh away from the bones.

Baked field Mushroom with cottage cheese and herb filling – Mix a tablespoon of cottage cheese with thyme, oregano, chives and a drizzle of lemon. Take stem out of mushroom and fill with your cottage cheese mixture. Bake for approx. 10-15 mins.

Barbecued Asparagus with Pomegranate and Mint dressing – Use enough bunches of Asparagus to feed the family. Cut off the woody end and lay them in a row. Thread a bamboo skewer 3 cm from the bottom through the line of Asparagus and another skewer through the tops of the spears. This makes it easy to barbeque them as you can just flip the skewers over. Grill on each side for a minute. Remove skewers and place of a serving dish. Wisk a tablespoon of pomegranate juice and olive oil and drizzle over Asparagus, sprinkle with chopped mint.

Prawns with Garden Salad – Make a garden salad with fresh baby spinach, cucumber, carrot, radish, cherry tomatoes, celery and add in some fresh herbs such as basil or coriander. Top with fresh peeled prawns. For dressing you can add a little balsamic vinegar or lemon juice.

Happy Easter everyone !!

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