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WHAT YOU NEED TO DO:
Prepare the noodles according to the instructions on the packaging, and set aside.
Heat the coconut oil and 1 tsp sesame oil in a pan over medium-high heat. Add the chicken and cook for 4-5
minutes until browned.
Next add in the prawns, edamame beans, sweetcorn, and mangetout. Cook for another 3 minutes.
Next, add the ginger and cook for another 2 mins before adding the spring onions. Season to taste with salt &
pepper.
Finally, add in the cooked noodles, the remaining sesame oil, and sesame seeds. Mix well and taste for
seasoning. If necessary add more salt & pepper.
Divide between 4 bowls and serve, or store in an airtight container in the fridge until needed.
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WHAT YOU NEED:
3 eggs
1 tsp. vanilla extract
2 tbsp. stevia
1 cup desiccated coconut,
unsweetened
400ml almond milk,
unsweetened
2 tbsp. strawberry jam
WHAT YOU NEED TO DO:
In a bowl beat together the eggs,
vanilla, and stevia until fluffy. Fold
in the coconut and add the milk.
Mix well and transfer into 4 small
ovenproof ceramics. Bake for 45
minutes, until the top, is slightly
browned.
In the meantime, prepare the
sauce by mixing the jam with 2-4
tbsp. of water.
Serve warm with strawberry sauce
on top.