Healthy Approach Coach

Banana Smoothie Boost
Ingredients
- 2/3 cup almond milk
- 1 frozen banana
- shaved chocolate
- 2 teaspoons coffee
- 1 teaspoon honey

Preparation
Mix everything but shaved chocolate up in a blender. pour into glass and sprinkle chocolate on top.

Cream Corn & Chicken Soup
Ingredients
- 2 pieces chicken (any part you prefer, fillets can do too)
- 1/2 can of cream corn
- 1 liter chicken stock (or water boiled with ½ chicken bullion)
- 1/2 white onion, chopped
- 1 egg
- 1 cup tablespoon cornstarch diluted in ¼ water
- salt and pepper
- sesame oil
- spring onion

Preparation
Boil water in a small pot and add around 1/4 teaspoon salt when it reaches a rolling boil.

While boiling, chop onions.

Then whisk the egg. Set them aside.

Drop chicken pieces in the boiling water and leave until cooked through, around 20 minutes.

Once chicken is cooked, turn off heat. Do not throw away the broth.

Chop chicken in bits, the size of a corn kernel. Set aside.

In the broth, add chicken bullion, if desired, and turn on the heat.

Pour cream corn, chicken bits, and onions to the pot. Allow to simmer for a few minutes.

Prepare cornstarch water and mix in soup to thicken.

Mix in the egg and use a fork to whisk lightly. Turn off heat.

Add a few drops of sesame oil and garnish with chopped spring onions.

Stir and serve immediately.

Season with more salt and pepper as needed.

Drop some hard boiled quail eggs for a chunky, hearty soup.

Broccoli Tartar
Ingredients
- 1 tablespoon of apple vinegar
- 1/2 broccoli
- 2 peeled/ seeded tomatoes
- 2 handfuls finely chopped parsley
- 1 teaspoon large herbs de Provence
- 1 tablespoon olive oil
- 1 onion or 2 shallots
- 1 red bell pepper
- small pinch of red hot chili powder
- sea salt to taste
- toasted sesame seeds to decorate
- dash of soy sauce
- Colorful tartar on a bed of raw green vegetables. Also an excellent touch for yo
- A hand blender, griddle or grill
- 1 cup soaked arame (available in health food store)

Preparation
Soak arame (seaweed can be found in a health-food store) in a bowl of pure water.

Put the grill of the oven and put a pot of water on the fire with a pinch of sea salt.Wash the pepper, broccoli, parsley and tomatoes. Carve a cross down the tomatoes, halve the peppers and remove the seeds and cut the broccoli into chunks.When the water boils you immerse the tomatoes and leave them for a swim, get them and let them scare in cold water. They are now ready to go out of their jackets.Meanwhile, the broccoli can be swimming for 6 minutes in the boiling water. Note: The water will cool off and when back to a boil, then add 5 minutes. Get them dry and cool under cold water, then they stay nice and green.The pepper may be under the grill until it sees black.

Let them cool and peel them.Chop the parsley.

Put the cooled broccoli in a long narrow bowl and blend finely with a hand blender.

Add the oil and vinegar with the salt.

Add half the parsley and mix into a smooth puree. If too grainy (dry) put some extra oil.

Cut the unseeded, peeled tomatoes and peppers into very small pieces.The shallot or onion may be chopped in mini pieces.

Add the chopped vegetables to the puree and stir gently with a spoon. The rest of the chopped parsley may be added now. A little salt, soy sauce and chili powder. Start with a little bit and add some more later if desired. The herbs de Provence can now embellish the whole with its bright flavor.The seaweed may now well out of the water and squeeze out any excess moisture.

Cut the seaweed finely and mix carefully with the puree.With an ice cream spoon you create beautiful balls and sprinkle with toasted sesame seeds.bon apptit

Spaghetti With Bolognese Sauce
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion, minced fine
- 1 large carrot, minced fine
- 1 stalk celery, minced fine
- 1 pound ground beef (or mix of beef, pork
- 3 cloves garlic, minced
- 1 teaspoon crushed fennel seeds
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes, crushed
- 1/4 cup chopped basil
- 14 ounces cans diced tomatoes
- 1/2 cup red wine
- 1/2 cup milk (or cream)
- salt and pepper to taste